As the manager of Mantra Cafe, Gokarna, I was responsible for the operations, procurement, economics, customer satisfaction, and a staff of 15 people.
A seaside property in Gokarna had its own set of challenges, like quick corrosion of electrical appliances, rapid growth of mold on vegetables, and language politics. I learnt a lot from the older Halakki tribe members of the staff about interpersonal relationships, living close to nature, and developing. a taste for dried fish, and dealing with snakes in a thatch roof!
I always accompanied my seafood chef to the fish market early in the morning to select the right catch according to seasonality and the week's special. The menu was a combination of pan Indian tastes and featured local flavours through its seafood and drinks.
In my time as the manager, I redecorated the space with locally present elements like salt-dried fish from salt fields, fishing nets, stones, and dried leaves. I also invited several mural artists to spend time in Gokarna and paint a wall in their rendition of the place.
