Specialty restaurants are now all the rage in Dhaka and Paya House is no different! Read on to find out how the eatery specializing in an old favourite dish came to be!
The owner and founder of Paya House, Maria Shahed completed her studies in Visual Communication in Graphic Design from NSI Hornsby College, following which she went on to secure a degree in Design from the University of Sydney. After completing her graduation, Maria garnered international experience by working for various magazines, renowned international furniture store Ikea, acclaimed entertainment company Cirque du Soleil and UPS. Maria’s passion for the arts has prompted her to share her talent all over the world. She has had the opportunity to exhibit her paintings at an official art exhibition in Kuwait for the diplomatic community. She has also painted two scenes depicting typical Bangladeshi culture for the Ambassadors of Romania and Thailand, specifically requested by them as a token to take back to their respective countries. She even gifted one of her art pieces to the President of Yemen upon her visit there.
An artist at heart, Maria also loves sharing her childhood affinity for cooking with people and takes pleasure in feeding them. While studying abroad, she participated in many fairs and sold various types of food and dessert items. In a casual conversation, Maria shares with ICE Today the unbridled joy of witnessing her childhood passion translated into a successful business venture – the much-acclaimed Paya House, where she brings her own unique spin to a beloved dish.
BEFORE ESTABLISHING PAYA HOUSE YOU WERE WORKING AS A GRAPHIC DESIGNER ABROAD. WHAT LED YOU TO BECOME A FOOD ENTREPRENEUR?
I have always wanted to create a business around dishes and cuisines that I grew up with. When I returned to Dhaka after a long stint living overseas, I felt it was the right time to act on my dream.
PAYA HOUSE HAS BEEN THE FIRST IN THE COUNTRY TO INTRODUCE SPECIALISED PAYA DISHES. WHY DID YOU CHOOSE PAYA AS THE UNIQUE SELLING POINT OF YOUR BRAND AS OPPOSED TO A SAFER OPTION LIKE FAST FOOD?
Well, as part of the larger Asian cuisine. Paya has a long tradition throughout South Asia and beyond. When I returned to Dhaka, I observed a crowded fast food market offering the same types of dishes with little or no emphasis on cuisine that has already been part of our culture. Paya is also a unique dish that requires carefully balanced spices as well as a specific cooking technique. Since traditionally Paya is eaten during the cooler months, I wanted people to experience something special like Paya throughout the year.
WERE YOU STARTLED BY THE OVERWHELMING RESPONSE FROM THE CUSTOMERS INITIALLY? HOW HAS THE JOURNEY BEEN SO FAR?
When we introduced our signature dish Papaz paya, the feedback was overwhelming. Initially, we were delivering to very limited areas within Dhaka City but soon we had to deliver throughout the city due to increased demand. We were an instant hit as a dish like paya is very popular during Ramadan. Consequently, we were pleasantly surprised by the emerging trend we seemed to have unknowingly created when we saw that more businesses started offering dishes very similar to ours. Paya House is the first restaurant to specialize in offering authentic paya to the mainstream food industry in Bangladesh.
WHAT ARE THE ADVANTAGES OF OPERATING A CLOUD KITCHEN AS OPPOSED TO A PHYSICAL RESTAURANT? ARE THERE ANY PLANS TO OPEN A RESTAURANT IN FUTURE?
Flexibility is one of the biggest advantages in operating as a cloud kitchen. We are able to maintain the standard and hygiene as well as keep costs low.
HOW DO YOU THINK DHAKA’S FOOD SCENE WILL EVOLVE OVER THE NEXT FIVE YEARS?
Restaurants play a pivotal part in Dhaka’s social scene. Because cafes and restaurants in Bangladesh have always been a place for gatherings and socializing, I think the industry will only continue to grow. The pandemic has created some challenges for the restaurant industry but I think in the end, those challenges will become opportunities as more eateries shift online to offer different types of cuisine. We will also probably see more cloud-based kitchens bringing in more fusion and creative dishes.