Even as his first soap as producer, Kulvaddhu, gets ready to air on Sony next month, doctor-turned-actor Anuj Saxena is ready to unveil his newly-rejigged restaurant, Blue Waters. As reported earlier ('Maverick Anuj turns restaurateur', HiTLIST, July 31), Anuj had announced his hotel plans on his birthday earlier this year, due to his constant need to diversify. 
He will officially launch Blue Waters on November 28, though the place has already had a soft launch. Spread over 8,500 square feet, Blue Waters is located where Papillon Park stood at Andheri's Link Road.
Why the restaurant business?
It is a good business to be in, and very competitive, but then all businesses are competitive. I saw many places and zeroed in on Papillon Park due to its size and location. I hope Blue Waters will be the first of many.
The unusual name?
It's a unique and catchy name — there is a lot of water used in the dcor at the entrance of the restaurant and the colour blue is used prominently throughout.
What kind of cuisine does it have on offer?
It will serve both Indian and Mughlai cuisine. The seating capacity is 110, which includes the fine dining area inside as well as the outdoor area. The dcor is modern yet simple, and gives you a very relaxed feeling. It makes you feel comfortable.
What will be your level of involvement?
Tandoori nights: Anuj Saxena at his restaurant Blue Waters and the interiors (right)
I am 100 per cent involved, although it seems impossible for one person to be involved in various activities simultaneously. I have a good team of people working along with me. The restaurant is being managed by Ankush Jain, who was previously at J W Marriott; and his experience will go a long way in the success of the restaurant. At the end of the day, team work is what counts.
How did the idea of entering into the restaurant business originate?
It was more my father and brother who were keen on the idea, and I was
game. After all, I am a businessman, and who doesn't want to grow? This was an opportunity I could not miss.
How will you manage so many things — acting, business (Elder Pharma), production house (Maverick) and now the restaurant?
Like I said earlier, I have a good team in all spheres, people who can take care of things and take them forward. That's the only way it can work.
What is your vision for Blue Waters?
To be a class apart.
What is so special about the ambience of Blue Waters?
I think it's the positive vibes that the ambience exudes. We have tried to make Blue Waters light and airy, comfortable and open. And the feedback so far is that works very well.
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