MasterChef SA winner Deena Naidoo is sending SA foodies into a frenzy with his new restaurant ‘Aarya’. We caught up with Deena to find out how the restaurant is doing since it launched last week…

The official launch of your restaurant Aarya took place the other night. What kind of response have you received so far?

The fact that we are fully booked for the whole of November is an indication of where we’re at. I just hope it’s not the flavour of the month and that we are able to sustain it. That’s what I want. I want people to come to Aarya and enjoy themselves because they like the food and the experience.

The holidays are just around the corner. Do you have any plans?

(Laughs) What holiday? Literally every day there is something that has to be done. Nowadays I savour the moments I have to myself.

What was your main inspiration behind the menu?

South Africa is a meat eating nation – we want to see quantity and quality. That’s our culture. While I was still on MasterChef I told myself that if I won the competition, I’d create a menu that’s representative of SA.

At Aarya we don’t compromise on quality, whether it’s the cooking process or the ingredients we use. Our dishes are descriptive of what you’ll see on the plate. When you read it on the menu, you understand it; it’s lamb shank with rosemary and red wine jus. So it’s not intimidating, it’s easy to read, understand and order.

What’s the one item on the menu that you’d like to tell everyone to give a try?

(Laughs) I laugh because the butter chicken dish always brings a smile to my face. It’s not only my personal favourite but it’s also the public’s favourite. Everyone saw it on the first episode of MasterChef. It’s also a dish I refine time and time again. It’s my proudest dish. In fact, it’s sold out almost every night.

What would you say is your key selling point at Aarya?

I think the ambience – it’s very receptive. The level of service is also phenomenal. I’ve received comments about the turnaround time; people don’t have to wait around too long for their meals.

How do you deal with criticism?

I’ve got broad shoulders – I can take criticism. I use it to better myself but when I am criticised I ask myself; “Is it valid and where does it come from? Can I control it, can I improve it and is it my fault?” I’m very open to receiving criticism as it only helps me to improve on things. Nothing is perfect in life – you strive towards perfection but ya, I entertain criticism wholeheartedly.

What is your role in the restaurant?

From a culinary point of view, I’ve been 100% hands on with the team. The existing financial team still remains in the employ of the restaurant –the actual restaurant has been running for three years now. I get an overview of everything that happens. There’s total transparency.

There’s also an element of grunt work involved in the restaurant industry. Have you had to roll up your sleeves and wash a dish or peel a potato yet?

100%! I’m actually asked not to do that! I think that you need to earn the respect t of the staff. You can’t sit back and think to yourself that you’re the guy who won MasterChef and just expect everyone to respect you.  You need to get in there and work with the team and show them what you’re made of. So that’s what I’m doing. Sometimes when I’m cooking the waiters will come up to me and tell me about a table outside who’d like to see me, so right now it’s a balancing act.

Do you have any advice for those who are auditioning for Season 2 of MasterChef South Africa?

Rule number one – never take anything for granted. As good as you are, or think you are, the title doesn’t belong to you. You have to earn that title every second of the competition. You can’t drop the ball. You’ve got to have you’re A-Game on 24/7. It’s an opportunity of a lifetime and you need to make the best of it. Seize the moment and seize the opportunity!

Cick here to browse photos from the launch night of Aarya.

By Lauren Lee