Boarding the journey to a flavourful feast at Platform 65

Bringing in a much-needed breath of fresh air to the Hyderabad dining scene, Platform 65 not only entertains children and adults alike with its train-themed décor but also wows with its lip-smacking multi-cuisine fare.

Platform65 is the brainchild of Sadgun Patha, Managing Director and co-founder of the restaurant and is led by Mr. Sarvesh, founder of Platform65, Mr. Vinodh and Mr. Madhu.

With a diversified menu of more than 500+ varieties/multi-cuisine, the Dilsukhnagar outlet of the restaurant bustles at the seams even on weekdays with a full-house. Platform 65 excels at bringing an amalgamation of the best South Indian, North Indian and Chinese dishes. Here food is served to the patrons through a mini moveable train, while every table has been named after a different station.

The unique Velluli Kodi Charu soup served here sets one off on a journey of flavourful food. Dishes such as Allam Kodi Wings Roast and Vellulli Chepa Vepudu show the expertise of the chef in Telugu cuisine. These dishes blend different flavours beautifully in a concoction of flavourful Indian spices. Similarly, the Chicken Tangdi Roast and the Hakka Chilly Chicken of Platform 65 makes one greedy for more food. The ambience makes the dining experience more delightful, and it is especially entertaining to see mini trains bring food to your table on tiny railway tracks. The Gongura Chicken Biryani containing soft and juicy chicken pieces with a mild tinge of sorrel leaves makes for a fulfilling main course. The drinks menu of Platform 65 is also a reflection of the uniqueness of the cuisines. To cleanse the palate, mocktails such as the Kiwi Delight and Orange Mojito are excellent choices. Among all of these items, the show-stealer is the Apricot Delight dessert, which takes the form of an apricot cake topped off with ample crushed nuts, tutti frutti and generous dollops of whipped cream.

While speaking about what inspired him about the concept of Platform 65 Patha explained, “The young and dynamic population of Hyderabad prefer to explore the hidden gems and simultaneously raise the demand for F&B industry. This inspired us to bring this unique concept to the F&B industry to surprise the customer with a new and different experience, ambience and food. After prolonged research, we came up with the new and unique trend in the food industry where food is served by a toy train.”

Patha added that the restaurant is currently having six branches covering across two Telugu states, namely Telangana and Andhra Pradesh. “In the next three to four months, we are planning to open three more franchise stores of Platform65 in Bangalore, Warangal and Rajahmundry. By the end of 2022, we are planning to open twelve plus branches of Platform65 across India. Currently, we are focusing on the southern part of India, starting from next quarter we are planning to expand our business in the North,” he said.

While explaining the business model of the restaurant, Patha said, “We are offering 2 models FOFO (Franchise Owned Franchise Operated) and FOCO (Franchise Owned Company Operated) model. As of now all the outlets we have launched are run on the FOCO model, this was done to standardise the operations at all outlets. In the future, we shall also run on the FOFO model.”

asmita.mukherjee@saffronsynergies.in

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