Q.When did you come up with the concept of District 6?
I have always been a big foodie! About three years back I started feeling that there needs to be a place in Islamabad that has fresh, and some different dishes to offer, along with a decent, minimalistic, airy ambiance for people to enjoy with their friends and loved ones. So I spoke to a friend of mine, who has her own catering company in Dubai (mélange Dubai) to get onboard and prepare a menu for us.
Q.District 6 has a smaller menu than most restaurants in Islamabad, why is that?
Firstly, I feel that when you go for a long book of a menu you confuse your clients, and secondly, you cannot keep things fresh! We do not freeze any of our meats. All the sauces are made fresh, so I feel you cannot do that when you have a big menu. Even with a small menu, I try to cater to everyone. We have two seafood dishes, three beef dishes, two chicken and one vegetarian along with a variety of fresh salads in the bar menu.
Q.Why did you decide to put these dishes on the menu?
We tried and tasted many dishes in Dubai. But once my consultant came to Islamabad, we struggled with ingredients. So we played with our strengths, and of course tried to keep each dish unique. In conclusion, we decided on a mix of flavors and meats whilst trying to ensure innovation in each dish.
Q.District 6 takes pride in its dessert menu, tell us a bit about that?
This is actually very funny. Nadia Parekh (our Food Consultant) is actually a pastry chef. I had immense faith in her, and hence pushed her to do our savoury dishes also. But she enjoys pastry the most. We have a very balanced dessert menu, and we do not compromise on the quality of our ingredients. Our desserts are a must try!
Q.How much work does it take to run a restaurant?
It is a lot of work! I work 16 hours a day usually. I get no holidays because weekends and holiday seasons are busier for us. But I am really enjoying it all. This project is my baby (trust me I know what I am saying because I have a two year old) and I am giving it my all. I want it to be a great experience for my customers. From when they enter, to when they leave the door of our eatery. They should enjoy everything!