We started C.RE.M in our home in May 2019, born out of my passion for challenging the status quo with regards to Indian food. We all know and love curries, but there is so much more to this complex and vibrant cuisine! Hundreds of sophisticated dishes with fresh flavours waiting to be discovered and contrasting textures to delight all the senses. It is a beautiful world just begging to be discovered by you too.
At C.RE.M we offer an eight-course tasting menu over a weekend, every 2 weeks. We are also currently expanding our offering to provide choice of two locations:
- Home of CREM Kitchen in Romford, Essex
- Secret location in the City of London
Little bit about me ...
I come from a family of excellent cooks. I know this because of seeing people going crazy over our home-cooked food everywhere: school lunches that mom used to pack, the neighbours when they knew my dad was cooking his signature korma, relatives and friends leaving the plates spot clean after the parties we used to have at home. My dad always wanted to have his own restaurant. Why he couldn't, is a story that deserves its own separate page. Inspired by their dreams, watching my mom and dad cook amazing Indian food growing up, I have a good knowledge of Indian techniques and I am really good at mixing things up. Through professional training at Cordon Bleu Paris, travelling across Asia, Europe and Americas and work experience in professional kitchens across 2 continents, I have polished my skills and created something that pleases a modern palette.
I have varied experience in the industry and worked at top restaurants such as:
- The Ledbury (London) - ranked world's 10th best restaurant in 2014
- Gymkhana restaurant (London) - 1 Michelin Star
- Jamie Oliver's Barbecoa (London)
- Jaan @Swisshotel Stamford (Singapore) - 1 Michelin Star
- Yum Bun food truck (London) - experience managing a single location
What ignites my passion as a chef is eating something new for the very first time. The joy that someone feels when they take a spoonful of something they've never tasted before. That's the feeling I love to have and that's the feeling I want to share with my guests. I believe food is the medium and a connection between people who want the same thing, good experience. And food is my way of talking.
Food at C.RE.M
My 8-course tasting menu is an invitation to get happily lost in an adventure of “modern eclectic Indian” food, that combines the emotion of home cooking with the sophistication and intellectual qualities of modern restaurant food.
I have always loved tasting menus, the way they flow, the elegance of form, the element of surprise ... how they allow the highest level of expression. At C.RE.M I put a lot of focus on flavour. Deliciousness is the beginning, the middle and the end of everything. I want diners to leave excited, happy, just changed in some small way.
My food at C.RE.M could be described as "Modern eclectic Indian". Below is a sample of my current Menu. You can find my full menu on my website here.
Back of house during service
A few snippets of us at CREM during service.
My 'simple' Vanilla macarons are to die for. I interned at Pierre Herme in Paris, so I picked up a thing or two about making macarons.
The Lemon Verbena and Fennel Kombucha, is just so refreshing. I first made the drink when I had lots of fresh Italian Fennel leftover from an event at work and I didn't want it to go to waste. And it was a hit - to say the least.
If I am lucky enough to get your support and this Kickstarter is successful, the plan of action will be:
- Capital for purchase of more plates and cutlery to service more customers
- Branding and Marketing
- Locking down a secret location in Shoreditch to host our supper club
- Experimenting further with food to offer more and better on the tasting menu.
I want to use the funds to grow organically to scale which allows me to eventually open a full-scale michelin star restaurant in the future.
The funds raised by this Kickstarter will be used to pay for the advertising and marketing for CREM and reach out to maximum people through flyers, free tasters, local magazines, radio. Also buying more plates and cutlery and add a few decorations and a little bar corner in the dining room.
Having these costs covered will allow me to get my foot in the door and give me a privilege to focus on providing an amazing experience and running a successful small home restaurant. Even if you are not able to contribute, helping spread the word out about us at CREM would help us succeed and we would be eternally grateful. More people see it more chances we have of succeeding.
How can I make this home restaurant successful?
The biggest reason is the partnership I share with my husband. We support each other through our ups and downs. Funnily enough, I am the brawn and he is the brains. I am the creative, and he is the meticulous perfectionist.
I have a huge passion for food and have worked really hard for last 7 years and achieved some amazing things I am really proud of. Working in Michelin-starred restaurants with small teams I have learnt first-hand from the chefs and watched them closely run the restaurants. I have been setting myself up over the past 7 years for CREM Kitchen with a varied experience in the kitchen across continents.
My husband Charit has been working in the banking industry for past 14 years and has been responsible for managing teams and dealing with people. Charit has a strong academic background in IT, Finance and Business management. He takes responsibility for business and administration by ensuring compliance with all regulations (including Privacy, Food Health and Safety). We have all the necessary licences to serve food from home, health and safety compliance and appropriate insurances for a small business. He manages our accounting responsibilities and logistics w.r.t. food suppliers. To keep our costs low, we design and make our menu cards by hand. Charit also helps me serve the food.
This is me at our home dressed up for a photo shoot by my husband. I am responsible for menu design, kitchen staff supervision, stock control, sourcing and budgets.
My husband Charit. He is responsible for business administration, legal compliance, logistics and HR.
My extended team includes:
The team from Pop-up Business School and its alumni through a support group of entrepreneurs in Romford, Essex.
Sharon Khoo, who I met at the Romford business school, is a passionate cook and really good in the kitchen. She makes Asian food. I have tasted her food and it is really good. She provides additional hands during peak demand.
Asia's best female chef - Garima Arora. We already have our first Michelin star chef in the family who supports me with guidance. My Cousin Garima Arora, chef owner of Restaurant Gaa in Bangkok, Thailand. She has been named the best female chef in Asia, 2019. Her restaurant Gaa is Number 16 on Asia's best restaurants list and already has a one Michelin star. And most importantly she is always there when I need her.
Where we are
We'll be hosting at two locations in London:
- Shoreditch, London
- Clapham, London
In the mean time, our home is in Romford, Essex, a 25 minutes train ride from Liverpool Street Station in London. You can find us on Google maps hereWe are happy to pick and drop you from the station.
Why you should support this project.
If you love food, this is it. You can help modernise Indian Cuisine and bring it to Michelin level and put it on the map with other cuisines. My food reflects my passions and life experiences and is a fusion of cultures that I bring to your table. Your contribution allows me to nurture C.RE.M and share it with you through a new dining experience.
Starting in a heavily male dominated industry can come with its own frustrations. By signposting me into a right direction through your support you could help create an example of a successful female led business for all the women in your lives, especially the little ones.
Your support is invaluable to bringing these changes, be it just sharing it with other people and spreading the word.
Thank you for visiting my campaign. I appreciate all of your feedback and support and would love to hear from you. Please connect with us on:
- Facebook - @cremkitchenessex
- Instagram - @cremkitchen
- Twitter - @cremkitchen
- Email: firstname.lastname@example.org
- My website: http://www.crem.kitchen
You can also follow my personal Instagram account:
- Instagram: @kochar.megha
Risks and challenges
Rising food costs- Good quality fruit, vegetables and herbs are getting more expensive than meat now a days. I will ensure to minimize food wastage by using all parts of the produce and turn them into something gastronomic.
Building the Brand - Because i have started the supper club from scratch I will also need to build a new customer base. My initial marketing focus will be to raise awareness of the restaurant in the surrounding area. After that I will focus on keeping standards high and executing the concept so that word-of-mouth is good. And further, work on enhancing the experience by changing the menu regularly and adding more things to the experience.Learn about accountability on Kickstarter
- (30 days)