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Restaurant rises from the flames
8/ 3/2008
OVER a year after it erupted in flames, around £1 million has been lavished on the restoration of Ashoka Brasserie Kirkintilloch which reopens today 7th March 2008 with a contemporary new look, new menu and a 'welcome back' to its many regular customers.
The reopening of the restaurant in Glasgow, marks a personal triumph for its owner, Meeki Singh, who had promised from the outset that he would not allow the devastating fire to signal the end of the road for the popular eatery.
Mr Singh said: "The fire broke out in a kitchen hood on 29th December 06 - days after we'd enjoyed our busiest ever Christmas period. I can clearly remember sitting on a bench outside the restaurant, watching it burn down.
"But, with invaluable help and guidance from my business mentors Charan Gill and Victor Fields, I'm delighted to say that the Ashoka Brasserie Kirkintilloch has not only survived the inferno, but is back bigger and better than before."
The considerable investment made in the restoration of the restaurant is immediately obvious, with a striking new signage and a new, more welcoming entranceway. Inside, the restaurant has been given a distinctly continental, European feel, furnished with an elegant walnut, chocolate and lime colour scheme with such contemporary touches as a flat screen TV linking through to the live kitchen, enabling diners to see their dishes being prepared.
Meanwhile, a new large open bar area has been created to complement the 160 cover restaurant, to invite customers for a relaxing drink before or after their meal, or simply to enjoy a coffee, snack or refreshment throughout the day.
And whilst the menu has also been given a fresh makeover, with the addition of European dishes including monkfish and sole, the restaurant's regular customers will be relieved to learn that its ever-popular range of curries returns intact.
Regular customers will no doubt be relieved to learn that the Ashoka Brasserie Kirkintilloch's chefs have returned too, Mr Singh having managed to retain all the restaurant's staff throughout its prolonged period of closure by finding them positions elsewhere within the Harlequin restaurant group.
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