It is a `foodies world’ and everybody wants to savour new and delicious stuff. If you wish to treat your taste buds with  different flavours comprising traditional Indian, Western or ` Indian Fusion ’ then you better meet  Calgarian VicTaneja, the owner and the  brain behind Nirvana restaurant.

He is just 25 and already has had a taste of success and there is no stopping for him.  New ideas and concepts are a part of his lifestyle for his main dream is to deliver an experience of a lifetime to young Calgarians in the field of dining. Diners will find  some new items on the menu list in the coming months and that too at a new location besides Nirvana. Gentle and soft spoken Vic has firm head above his shoulders and knows quite well as to how to handle his restaurant business accurately. His parents were more than happy with the Bombay Sweets House and did not have the slightest interest to open another restaurant but Vick told his parents about his wish to run a new restaurant and hence Nirvana was born. Infact the project of starting Nirvana occurred in Vic’s mind almost four years back. “ It took me almost four years to turn this project into reality.

I wanted a  place like mini India where people could feel at home and enjoy their meals along with their family at the same time,” highlights Vic with his familiar smile and tells me further how Nirvana looks small from outside but people just get blown away as soon as they step inside because the place is actually  big. With enough space for over 300 guests, the restaurant can accommodate small as well as large gatherings.  Vic’s father standing nearby showers words of praise in favour of his son and tells me that he is a proud father and the whole credit of  introducing Nirvana to people goes to Vic.

The architecture is purely Indian and in order to select the antique items Vic had to visit India four times in a year. Vick hired Indian interior designer for this purpose and also took help from an English architect. The restaurant has a lounge area, exclusive family area and a bar for those who want to chill out. Not to forget about the chefs, they are especially brought from India and get one month’s training as to how to entertain the customers.

 Was it easy to run a new joint? Initially it was difficult, he admits but with time he learnt more secrets about the trade and now he can handle small as well as big gatherings and that too with ease. “ I enjoy my work fully,” he responds simply.  He is happy that families love to visit and enjoy their traditional Indian food at Nirvana. Among his other favourite joints where he prefers to eat western food are Joey Tomato’s and Moxies restaurant.

He continues that he makes sure that the supply guy brings right kind of ingredients to the kitchen shelf for preparing a dish. I ask Vic about his favourite food and  promptly comes the reply , Pizza and  after sometime I know  that Vic is a great chef and its not quite often that he gets an opportunity to work inside his home kitchen but on a personal front Vic sometimes cook his favourite chicken curry for himself and also cooks sometimes for his house parties when the time permits.  Vic shares some important information on three tips for running a successful restaurant business, “ The most important tip is customer service  and then comes quality of food and the third one includes that you should know your field very well before stepping into the same,” says Vic with confidence.  According to Vick quality of food is real important,  He remembers vividly as to how once he had eaten the worst Chinese meal and had to throw out several times.  Vick promises to delight Calgarians very soon with a new variety of food called ‘Fusion Indian’ in a new joint. The food will comprise a  mixture of Oriental and Western flavours  and the time is just right for us to experiment some new stuff. What say ?