When decor meets dining
While the food remains integral, these establishments are also betting big on innovative decor elements to carve out a niche for themselves and offer an immersive dining experience to guests.
When you enter a restaurant, the entire experience takes centrestage and goes beyond food. This statement by Mumbai-based architect-designer Ashiesh Shah, who has spearheaded projects like Sequel and Neuma in Mumbai, among others, probably sums up the design-forward approach being taken by restaurants across the country. While the food remains integral, these establishments are also betting big on innovative decor elements to carve out a niche for themselves and offer an immersive dining experience to guests.
So, whether it’s a colonial bungalow refurbished to create a bright Bohemian spot or an Asian restaurant that welcomes you through a large, arched entrance doorway resembling a traditional Japanese gate found at the entrance of a Shinto shrine, it is the ambience that acts as an unsung hero, as Shah puts it.
According to Ratna Duhan, brand manager of Wilde, a jungle-themed restaurant in New Delhi, the choice of materials, lighting, colour palette or the overall ambience is carefully curated to convey a narrative. “It can transport diners to a different world that aligns with the theme of the restaurant,” he adds. Wilde is adorned with lush-green hanging vines and nature-inspired textures with an open glass house as a centrepiece that lights up at night.
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Agrees Jaskaran Singh, principal architect of Fab Studio, the architectural firm behind Loya at Taj Palace, New Delhi. “Investing substantially in decor including materials, colours and furnishings has become essential for establishing a unique brand identity and attracting customers,” he adds.
Loya pays homage to the ‘Spice Route’ set up by Portuguese explorers between the 15th and 16th centuries. The design grammar celebrates handcrafted finishes with durries on the ceiling, copper accents, organic textures and a warm palette. There are also Arabic influences in the forms of arches, pendant lamps and lattices and wall murals from the colonial area.
“Restaurants are placing greater importance on their design aesthetics these days. It involves curating the environment by considering lighting, textures, furniture choices and acoustic properties. It’s a compelling promotional asset as the owners have realised the power of human-centred design, creating spaces that prioritise comfort, functionality and inclusivity,” adds Singh.
With the rise of social media and the increasing importance of aesthetic experiences, the trend finds further acceptance. “Since social media dominates our lives, and visually appealing spaces are key to grab attention and entice customers, restaurants are also understanding that it’s not just about what’s on the menu anymore, it is also about offering a complete sensory experience. With decor becoming part of their repertoire, restaurants are now able to engage with customers on a deeper level, showcasing their personality and style through their design choices,” says Saniya Kantawala, principal designer and founder of the eponymous interior design firm Saniya Kantawala Design (SKD).
For Dhruv Goyale, CEO of Essex Farms and Cafe Tesu, who has launched a multi-cuisine diner Celona in Select CityWalk, Saket, New Delhi, interiors serve as the unique selling point that sparks curiosity and encourages guests to share their visit on social media platforms. “It amplifies our brand’s reach. The optics play a crucial role and the intricate details serve as powerful visual elements. Celona perfectly conveys the craftsmanship of masa lamps and Chinese mosaics in an earthy setting,” says Goyale.
Design-centric approach is an important marketing strategy and this makes some of the new spaces to be consistent with brand identity, menu and target market. A few of such top-notch spaces are Qavalli New Delhi, Aerocity; Soba Sassy in Kolkata; Bastian in Mumbai; Smoor lounge in Pune; Lord of the Drinks, Lupa and Daysie in Bengaluru; Kiyan, the Roseate New Delhi; Le Cirque, The Leela Palace New Delhi; and Khubani in Aerocity Delhi… the list is endless.
For instance, Lupa is designed in a Tuscan-villa style with bright and cushioned seating. The Nines, Juhu in Mumbai has a skylight bar with natural sunlight and moonlight for an elevated unwinding experience. The Amazonia in BKC, Mumbai, has a tropical vibe with exotic flora and gargantuan animals as centrepieces and section dividers.
At the pan-Asian restaurant Soba Sassy in Kolkata, there are design aesthetics inspired by the Far East. While Soba, the primary dining area, features a vibrant colour scheme of magenta, chrome yellow, bottle green and fuschia, an eye-catching faux cherry blossom tree marks Sassy, the bar and lounge.
Similarly, One8 Commune in Juhu, Mumbai pays homage to late singer Kishore Kumar. It is located in his old house with vibrant artefacts, besides an autograph of Virat Kohli, the owner of the restaurant, on the wall. Koa in Juhu is a Bohemian-themed culinary restaurant with elements inspired by the aesthetics of Greece.
The Spice Route, The Imperial, New Delhi
Conceived by Delhi-based architect Rajiv Sethi, The Spice Route at The Imperial, New Delhi, is a testament to the country’s rich heritage. Completely hand-painted with vegetable and flower dyes, the restaurant is divided into nine sections based on Feng Shui principles.
“The space is not only inviting but has a timeless appeal boasting intricate designs that capture the spirit of ancient temples and captivating mural artistry, painstakingly crafted over seven years,” says Louis Sailer, senior executive vice president, The Imperial.
It’s a dining spot and a destination in its own right—a sensory delight, says Sailer. “From the plush soft textiles to the carefully curated lighting, every element contributes to an atmosphere that encourages movement and conversation. Now with the re-birth of the culinary icon, the upholstery of the tables is re-imagined in pastel earthy tones with custom designed table lamps for one to read the menu easily, even in the low-lit ambience. The bespoke cutlery in shades of gold also highlights the local craftsmanship,” he adds.
Like the 16th-century pillars, mural paintings depicting materialism and illustrations from the Kamasutra, the antique ceiling from Kerala lets the sunlight in but not the rain. The antique beams in rosewood and Burma teak wood are some of the other highlights.
To balance the interiors with its cuisine, every dish served is a delicate ensemble of Asian aromas. Whether it’s the hand-folded Thai spring rolls, flaky duck handbags and crispy jackfruit with a velvety vegetable curry to gindara miso cod, the recipes have specially sourced ingredients created by head chef Mustian Gadang, who draws inspiration from cooking techniques of ethnic Asian cuisines.
Torii, Mumbai
The glam quotient seems to be never-ending at Torii. From having its interiors designed by film producer and interior designer Gauri Khan to B-town glitterati frequenting it every day, Mumbai now has a high-octane outlet in a versatile layout.
Torii is Khan’s first hospitality venture in Mumbai, along with restaurateur Abhayraj Kohli (director, Pritam Group) and entrepreneur Tanaaz Bhatia (founder & MD, Bottomline Media). “With Torii, Abhayraj, Tanaaz and I wanted to create a sophisticated and glamorous restaurant and bar where quality is seen in everything, from food to drinks and of course, the design,” says Khan.
A progressive Asian restaurant, the design combines modern elegance with traditional Asian design, evident through statement features like an impressive statement entrance door in dark green framed in back-lit black and white onyx; a dedicated bar complete in back-painted green glass with brass accents and Koi fish painting, the mirrored ceiling, and more. The elements and signature colours chosen play an important role in the concept—while red evokes the spirit of celebration, green exudes a harmonious balance and gold adds an element of luxury and sophistication.
Khan’s signature style in the space reflects a forward-thinking approach to this restaurant which derives its roots from the traditional Japanese gate Torii, commonly found at the entrance of a Shinto shrine.
She says, “Restaurant design is extremely important, as evidenced by the finest restaurant across the globe today. People expect their dining experience to be top-notch and this includes the surroundings they’re being served in. Restaurateurs today curate the dining experience very thoughtfully—with the decor playing a huge part. The music is customised, the uniforms are meticulously designed, restaurant bathrooms have become Instagrammable, and even the plates and serveware are carefully selected. You can’t launch a successful restaurant these days without thought being put into one-of-its-kind design,” Khan tells FE.
With an abundance of greenery and large mirrors strategically placed in the al fresco courtyard, the sushi counter reflects Khan’s commitment to create immersive spaces. The menu, crafted by chef Stefan Gadit, offers dishes influenced by his Canadian roots, Indian-Jewish heritage and a global approach to cuisine. The ingredients are a selection of fresh nigiri sushi and sashimi including chu toro; and saba (mackerel); maki rolls featuring the dirty truffle (avocado, crispy shimeji and truffle mayo); and the dirty Torii (tuna, salmon, Hamachi, mirin, truffle mayo); and signature cold dishes.
An additional element of engagement and interactivity has been woven into the dining experience where guests are presented with tarot cards, designed to ‘predict the future of the meal’ based on what card they pick. At the same time, a team of mixologists uses modern techniques like distilling and clarification, and innovative processes like fat washing (a cocktail technique that adds a savoury flavour to spirits) to prepare drinks.
Neuma, Mumbai
Step inside filmmaker Karan Johar’s first hospitality venture Neuma, a restored colonial-era bungalow-turned-fine-dining restaurant, and you are immediately transported to a different time and space—away from the chaos and cacophony of Colaba Causeway in Mumbai where it’s located. Neuma is a classy-yet-cosy space, and has art collectibles sourced from all over the world, reminiscent of a collector’s home.
Every room or space in the restaurant has a distinct character and has been meticulously designed to engage with every kind of diner that walks in through its doors. Whether it’s the outdoor area in hues of white with detailed carvings and stone pebbles or the oakwood sun porch bathed in natural light, the courtyard with its black-and-white cement tiles, or the bar, realised in hues of red, Neuma brings old-world charm to contemporary restaurant design.
The private dining area, also referred to as the corset room, features chairs and curtains with Channapatna bead tassels in tones of yellow. The detailed corset panels paired with atelier Ashiesh Shah’s signature guccha light serve as the highlight of the space.
“Drawing inspiration from the architecture of this bungalow and my travels across the globe, I have kept the minimalism alive while giving it character through the introduction of custom handmade pieces commissioned from craft communities across different parts of India,” says Shah.
“Achieving the desired decor involved focusing on two main factors—ensuring the space is designed for comfort and setting the right mood with lighting. The significance lies in the meticulous arrangement of seating for a comfortable feel and the use of lighting to create the desired atmosphere. The seamless integration of these elements shapes a distinctive dining visit,” adds Shah, the brains behind the restaurant’s design.
Neuma, opened in early 2022, marks Karan Johar’s foray into the hospitality space with partners Bunty Sajdeh, CEO of talent agency Dharma Cornerstone, and True Palate Cafe, a Delhi-based hospitality company.
Complementing the space is a modern European menu that offers a mix of classic and comfort food, vegan and non-vegetarian delights in small plates. On offer are dishes like New Zealand lamb chops with scallion potatoes and cumin aioli; honey-glazed chicken in homemade barbecue sauce, chilli granola and walnut puree; and baked brie–melted cheese folded in phyllo pastry topped with truffle; among many others.
Ankit Tayal, co-founder of True Palate Cafe, the parent company also known for restaurant projects such as One8 Commune and Pincode by Kunal Kapur, says, “Given the level of international exposure, customers look for an experiential dining that transcends the realm of service, interiors and food. It encapsulates a 360-degree journey.”
“In a landscape shaped by the presence of global brands in major cities worldwide, interiors have evolved into a pivotal pillar for any fine-dining establishment. These spaces now serve as compelling canvases, narrating the unique story of the brand,” adds Tayal.