‘Food Balance,’ as the name ascribes, featured unconventional restaurant picks like oats, rice variants, tofu, wheat, fresh fruits and greens, protein shakes, among others. (Photo Courtesy: Instagram)
The major part of the menu and food he serves at Food Balance now is based on the course he is currently undertaking.
In terms of setting the menu, the plan is also to introduce food that people will understand and provide varied options of rice and other items optimal for every person.
Krome said he hopes to pursue an expert course and at the same time make a major expansion in the menu as well as space for ‘Food Balance.’ (Photo Courtesy: Instagram)
Morung Express News
Kohima | November 7
Zhiethrolhi Krome, a young upcoming entrepreneur and nutrition coach observed a growing consciousness on healthy lifestyle and physical activity after he started a tiny one-tabled restaurant a few months ago in Kohima town. He noted that most people were prioritizing nutritional food and balanced diets.
Accordingly, ‘Food Balance,’ as the name ascribes, featured unconventional restaurant picks like oats, rice variants, tofu, wheat, fresh fruits and greens, protein shakes, among others.
A few months into the venture, with the response he received from the people and the support of his family, Krome began to feel the need to make an expansion. The restaurant space had to become bigger!
Food Balance venture
The initial journey, he endeavoured, goes back to COVID-19 Pandemic. “During the time of pandemic lockdown, my father experienced high sugar level but could not be admitted in hospital owing to the prevailing situation that time,” Krome shared. According to him, medical checkups, allopathic as well as Ayurvedic medicines had not been very helpful, but after doing a lot of research, Krome noticed that adjusting and balancing food had proven to be a remedy of sorts for his father.
After this experience, Krome said he planned to take up a specialization course to help his family and subsequently enrolled for a two-year distance nutrition course from Precision Nutrition, Canada in 2020. He will be receiving the certification by the end of this year.
The major part of the menu and food he serves at Food Balance now is based on the course he is currently undertaking, he added.
Krome is also a sportsperson and fitness enthusiast and had also represented the state of Karnataka in football in the past. This is another reason why he initially wanted to inculcate things that would relay to his field of interest. The Food Balance venture also points to this direction.
Growing consciousness for healthy food and lifestyle
“I meet people in the gym, people who are aware of nutritional diet and that's how there is a reflection every day. I am also driven by how people are conscious for a healthy lifestyle,” Krome explained while sharing the experiences he has come across so far. Some clients, he said, seek nutritional food and advice for prevailing illnesses.
As of now, Krome recounted that most of his clients range from the age group of 25-35 years or mostly working people; people working out; people who prefer balanced healthy meals.
Krome not only cooks but teaches his staff especially on the nutritional value of food.
Apart from the menu he has in the restaurant, Krome makes an effort to provide customized food for regular clients. For instance, he said, “I converse with the clients and get their preferences on what kind of ingredients they prefer. I am always ready to customise for them.” Small details, he maintained are important to suit client's preference. These preferences may lie in details such as the different kinds of oils, butter, cheese, meats, fruits, Krome added.
He selectively picks ingredients to put ‘healthy’ on priority. By 6:00 am, Krome says he is exploring the vegetable vendor shops in BOC or Supermarket, Kohima area for few supplies. Local organic greens are availed from small household gardens in Kohima. Likewise, food items such as tofu, cheese, whole wheat etc., are bought after studying their nutritional value from the originating source.
Exploring the possibilities
The young entrepreneur’s enthusiastic spirit has spurred him to explore all possibilities. Krome said he hopes to pursue an expert course and at the same time make a major expansion in the menu as well as space for ‘Food Balance.’
“We are expanding on the rooftop of the restaurant and the work is going on. Most likely the space will be sufficient to cater to 100 people.” The spacious restaurant will have different sections like continental, baking, live salad bar where people can sit and order from the bar. This, he said will be completed by this November.
In terms of setting the menu, the plan is also to introduce different categories of food that people will understand and provide varied options of rice and other food items that are optimal for every person. This extension, Krome envisions will introduce a menu that is based more on nutritional value and importance for people with diseases and be inclusive of people who want gluten free food or to incorporate Naga ethnic cuisines and food like kholar, red rice, porridges, protein or carbohydrate rich food among others.
As for the local cuisines and ingredients, he is also seeking the help of researchers in the state who have done their research on ethnic food.
Food Balance is located opposite War Cemetery, Kohima. They can be found in Instagram with the user name - foodbalancekohima.
