Come spend 5 minutes exploring Vidisha’s entrepreneurial journey in Dubai as the visionary founder of Paprika
Vidisha Bathwal, the visionary founder of Paprika, has a rich background rooted in business and culinary passion.
From a career as a hedge fund analyst in London to launching Paprika, a gourmet catering service in Calcutta, India in 2011, to the Dubai expansion in 2021 – it’s been a long and flavourful journey.
Come spend 5 minutes exploring Vidisha’s entrepreneurial journey in Dubai, marked by creativity, community connection, and a relentless pursuit of excellence.
Can you tell us a little about your background and journey in starting a business in Dubai?
Knowing about my family’s deep business roots sparked my passion to start something of my own. After getting married, being part of a business-oriented family led me to understand the deeper aspects of my life.
I initially started working in London as a hedge fund analyst, and once I quit my job, I moved to Calcutta, India. The idea of creating a food business only came to me when I knew I was always up for tasting and eating good food. I started Paprika in 2011 with the aim to deliver restaurant-style fancy cooked meals to the people of Calcutta before starting it in Dubai in 2021.
What led to your decision to start a business in Dubai, and how has the experience been so far?
The sky is the limit with this vision. We were struck by an unexpected setback outside of India. We set up our catering venture in Dubai in September 2021 under the name of Paprika. Dubai showered a lot of love on us and welcomed our brand with open arms. We are expanding our catering into Peruvian, Korean, and Mexican, as well as making our way into Asia.
How has being an entrepreneur in Dubai influenced your connection to the community and your sense of belonging?
As a firm believer in creativity and passion, I always strive to aim higher. With this conviction, I adhere to my philosophy: ‘Change is the only constant, and that’s how I progress.’ My vision is to elevate Paprika to new heights and position the brand as a transformative force in the city.
Our goal is to venture into fine dining, offering sit-down experiences crafted by world-renowned chefs and providing people with an entirely new culinary experience.
When I founded Paprika 14 years ago, my dream was for people to enjoy the food I created and love its taste. Paprika is the culmination of global recipes, fresh, locally sourced ingredients, and years of understanding my clients’ needs.
Could you highlight someone in Dubai who has played a significant role in supporting your business journey, and what impact did they have?
My husband and kids have played a pivotal role in my business journey. They have served as my guinea pigs during trial days, providing me with honest feedback. I have always embraced their criticism positively, as it has helped me move forward
What do you appreciate most about conducting business in Dubai, and how does it contribute to your entrepreneurial journey?
In Dubai, the F&B industry is highly structured. Cafes and restaurants are limited to specific locations and cannot operate from home kitchens. I believe this approach is beneficial, as it ensures everything is organised and compliant from day one, without relying on shortcuts.
What common misconception about starting a business in Dubai would you like to dispel based on your experience?
The most common misconception is that starting a business in Dubai requires significant time and money. However, I believe that if done correctly, the setup time and costs can be minimal. My husband already had a company established in Dubai, so when I decided to start my own business, his support made the process much easier for me.
Share a memorable moment where you experienced the genuine hospitality and support of the Dubai community in your entrepreneurial endeavors
Over the past four years of catering in Dubai, we have had many remarkable experiences, from catering at villas to serving on yachts. One memorable event was catering for the Omiyat Group’s Diwali party, where we served 200 guests.
The food was so popular that there was a queue outside the food area. Another notable experience was catering for Emaar’s sports day in Al Quoz, where we served over 300 people. Although the event was scheduled to last three hours, the food was so well-received that it was all gone in just 1.5 hours. These memorable experiences help us analyse every detail of each event, continually improving our service.
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