Meet Navul Nanda | Restaurateur

We had the good fortune of connecting with Navul Nanda and we’ve shared our conversation below.

Hi Navul, can you walk us through the thought-process of starting your business?
Wanting to be your own boss and unlimited growth to being the best. If you are an employee you will always receive a fixed paycheck and will never get the chance to be an entrepreneur who is rewarded for their efforts and business strategy.

What should our readers know about your business?
It has been a rewarding but, very challenging experience to learn different operational concepts and unique style of cooking. The basic principles of a successful restaurant stay the same, that is be humble, believe in your team and install an organizational structure that ensures the best food quality and customer service. Knowledge is a powerful tool. At the age of 37, I know how to make all products in a Dairy Queen, and am also an Indian Chef, trained by my mother.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
If my friend was visiting I would definitely take them to visit my DQ on the NW side of Houston and Noon Mirch located on NASA road 1 in Webster, TX.

After that we would head out to the Saint Regis Bar to meet the bartender (Adam) who has worked there for 30 plus years! He is definitely an interesting bartender who is a local celebrity. One of my favorite spots to be around is in Highland Village, more specifically the River Oaks district has a lot of cool restaurants Locke MAD and loch bar for my friend to indulge in. Houston is an awesome city because of our diverse culture and food scene.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I would not be a successful restaurateur if it were not for the help, love and mentorship from my mom and dad. They taught me how to look carefully after your financials, give the best food and service to your customers and work hard!

Another mentor (Allen Taylor) who helped me how to be a leader for your team and to always support the. and how to operate a restaurant by structure and discipline.

Website: https://noonmirch.com/

Instagram: https://www.instagram.com/noon_mirch/?hl=en

Facebook: https://m.facebook.com/noonmirch/

Yelp: https://m.yelp.com/biz/noon-and-mirch-webster-2

Youtube: https://m.youtube.com/watch?v=qUSu-_C1ps0

Image Credits
Annika Chauhan