In conversation with Tarun Sibal, Founder and Chef, Titlie Goa
Updated: Dec 30, 2020
Q1) How important is it to have a strong social media presence along with traditional marketing practices for hospitality brands today?
Social media, it's extremely relevant if not the most relevant medium today for hospitality brands to connect with their audiences. Our audience is consuming social media, they are constantly on the move, and they provide instant gratification if they like something or connect with a brand.
"It’s a commune today, people follow each other, “likes” are like dopamine and brands today need to work on their social media presence to communicate and be a part of the ecosystem that their audiences belong to."
Q2) If you were to describe the role of Longform Digital in Titlie's social media presence in one (or as many) sentence(s), what would you say?
While we knew what Titlie stood for, Longform digital ensured we fleshed it out in a language that would connect to our guests. Longform created the mood to bring out the best of Titlie so that the brand could engage with its TG in an effective manner.
Q3) As a chef-entrepreneur, what is it that you enjoy the most about having your own restaurant by the beach?
Having Titlie with a view that it has is almost humbling, it’s a start of a journey to make a dream come true. But what I enjoy the most is our interacting with our guests, making them feel welcomed and at home. Titlie is not only a product but a feeling and to be able to impart that feeling to our guest is the most satisfying feeling.
Q4) Can you share a little about the concept and inspiration behind Titlie's very innovative, "Collaborative Cuisine"?
Collaborative cuisine is like two or more artists jamming and the end result is a symphony of sorts. I don’t like to curtail food in a cuisine barrier, food is food and local and international produce is available across the board. The idea behind collaborative cuisine was to create my own food thought where I amalgamate my experiences, travel, food choices, techniques that I have learnt over the years and more importantly my food thought on a plate.
For eg:- I have a dish, butter garlic black pepper poached prawns with a sambhar puree and a pol sambol. It's technically a prawn stir fry but gets paired with a Kerala sambhar and fresh coconut sombol that I picked up from my travels to Srilanka.
The aim of collaborative cuisine is to combine two or more things and the result of which is more than the sum of the ingredients.
Q5) What's new in store for the upcoming season at Titlie?
A new season is here, and we are raring to go. Safety of our guests and employees is of utmost importance to us and we are taking each and every possible measure to ensure zero tolerance on safety. I am dishing out a new and crisper menu with a lot of fresh offerings while retaining our best sellers. A revamped cocktail list is also on the cards along with a lot more personalization on the floor while raising the bar in terms of hospitality standards. Entertainment continues to be a focus area as we want our guests to unwind and keep coming back for more. And you’ll see a lot more of me at Titlie as Goa is the new base.
"While we knew what Titlie stood for, Longform digital ensured we fleshed it out in a language that would connect to our guests. Longform created the mood to bring out the best of Titlie so that the brand could engage with its TG in an effective manner."