Dry Run Feedback — Growing Pains and Real Progress

Two weeks into our Bel Air Dry Run, and the feedback has been

incredible. Not all of it easy to hear — but all of it valuable.

Some things we nailed from day one: the biryani, the naan, the warmth

of the team. Some things needed fixing: timing on appetizers,

communication between kitchen and floor, the right playlist volume for

an intimate space.

That's exactly why we do Dry Runs. A real restaurant isn't built on

opening night — it's built in the weeks of honest learning that come

before.

Every piece of feedback from our early guests goes straight into

tomorrow's service. We don't take it personally — we take it

seriously.

Kashmir Bel Air is getting better every day. Book your table and see

for yourself: @kashmirphilippines on Instagram.