Restaurants have gone beyond just being a place that serves good food—today it is a curated experience where the ambience, created by the interior décor and design, plays an equally crucial role. Right from the spiral stairs to the swirls and dots on the plate, everything needs to come together tell one cohesive story. And that story needs to also seamlessly find a parallel existence on the algorithmic social media; hence it has to be immaculately picturesque. “Growing up, restaurants at the time were largely a place where you went to celebrate some birthday or anniversary or a weekend special ritual. The concept of casual dining wasn’t such a thing. Today you have people eating out more than thrice a week. If they aren’t eating out, they’re stepping out for a drink post work far more often than they did. So, the competition has moved beyond just food,” points out Keith Menon, Sustainable Architect & Co-Founder of Spiro Spero, whose architecture & interior design team is at the forefront some of the most interesting fresh restaurant spaces including Kaia & Circle Boutique Hotels in Goa, Tsuki in Pune, Bohoba, Que Sera Sera Demy, Blah & Silly in Mumbai, The Belltower Hotel in Daman etc.
But the hot pursuit of instagramability has also led to the homogenisation of spaces and creation of a ubiquitous aesthetics where every café looks pretty but similar. However, a motley bunch of supremely talented young architects, artists, and designers are redefining design-forward dining that goes beyond just the Instagram aesthetics. “It's about curating a complete experience that captivates guests from the moment they walk in. It's about striking the perfect balance between aesthetics and functionality, ensuring every corner is inviting and practical,” says Nikita Harisinghani, Co-founder Chrome Asia Hospitality who has designed Gigi—the chic and expansive twostoried Bandra restaurant oozing relaxed luxury. “The challenge is to tie it all together. The space, the ambience, the food, the design all need to resonate with the brand identity of the restaurant. Today, people look at cohesive experience that engages all their senses when they go to restaurants,” adds Kasturi Wagh of Kaviar: Collaborative whose Affogato, is a gelato and coffee shop disguised as a subterranean art gallery while Charlee explores the idea of a clandestine speakeasy hidden above a posh wine shop.
Keith Menon: Sustainable Architect & Co-Founder of Spiro Spero
Age: 38 years
Projects: Tuski (Pune), Kaia (Goa), Blah (Mumbai), Que Sera Sera (Mumbai), Demy (Mumbai), Bohoba (Mumbai), Silly (Mumbai)
MW: What are the unique challenges of creating a restaurant space today where one is looking at providing an experience and not just good food?
Keith Menon: Today it must be a multisensory experience. It’s the pictures of the space that first attract the guest. But then you got to tie it all together with the way the staff approaches you to the food and finally even that final picture before you leave. Unlike in the past, today architects, chefs, baristas, bartenders are all speaking to one another and then working on the project so that everyone’s experience and projections are considered. It’s the only way to make a seamless product. It does increase the amount of time and coordination. Also, different parts of a city itself need different kinds of experiences. You need to blend with that neighbourhood, merge with its culture and identity. It’s the only way you can ensure longevity in a brand. We work towards representing the community, neighbourhood and space we’re in.
MW: How would you describe the spaces that you have created? What is the basic design philosophy you follow?
KM: I think the spaces we create or co-create revolve around the thought process that we want people to, for a moment, forget the before and after and focus on the now. We work largely in hospitality because it’s one of those few sectors where you’re designing literally to make fleeting moments, memorable. So, there is always a pressure to focus on the looks. But you can truly make an amazing space if you go beyond the imagery and focus on the overall experience. That’s the only way you can blow someone’s mind. Our company philosophy revolves around Vitruvius principles on Firmitas, Utilitas, Venustas that loosely translates to Durability, Purpose and Beauty —all architecture and interior design needs to solve all three, or it fails.
MW: It has become crucial for restaurant spaces to picture well. How do you ensure that?
KM: We avoid having sections or photo booths etc and focus on ensuring that each time you take out the camera, the space makes a good frame. It is important to a lot of clients who see a younger demographic as their main market. For an older demographic, things such as comfort, bright enough lights to see your food, and the space etc are prioritised over photographs. So, it’s important to find a balance where people aren’t coming to sit on one specific table because you get the best picture there or photographing over other people’s heads.
MW: How do you incorporate principles of sustainability and upcycling in your designs?
KM: We prioritise incorporating local materials and craftsmanship, integrating local building techniques to create spaces that resonate with their surroundings and the community. Sustainability is a key focus, as we avoid projects that harm natural resources, emphasising the use of reclaimed wood, ethically sourced materials, and recycling to minimise environmental impact. Our mood boards blend these inspirations and elements to evoke a sense of freshness and connection to nature, and visual simplicity that complements more dramatic elements, whether it’s the food presentation or the overall theme of the space. For example, at Tsuki, the use of plants, wood, earthen pots, and a zen garden creates a fresh, modern Asian vibe, with each element carefully chosen to contribute to the overall story and experience. In essence, our inspiration is driven by the desire to create cohesive, memorable environments that enhance the overall experience through thoughtful, sustainable, and culturally resonant design.
Also, all the waste that comes out of a project is reused to help NGOs build animal shelters, homes etc. All items that can be recycled are segregated and despatched. We train our labourers on each site to ensure proper recycling and upcycling practices.
MW: What are the current international trends you are excited about?
KM: Trends vary based on regions. Nature is being put front and centre in many experiences. The focus is moving from generalised menus and experiences to more curated ones. There is a renewed interest on individuality in terms of design and approach.
MW: And one that you think will never work in India?
KM: I think everything works in India if it respects its audience. There is no trend that won’t work here—we’re such a non-homogenised country that we’re used to all sorts of crazy!
MW: What is that one uniquely Indian design element that you want to experiment with?
KM: I’ve been fascinated with the idea of building a space without plaster, cement etc using local techniques.
Nikita Harisinghani: Co-founder Chrome Asia Hospitality
Age: 31
Projects: Gigi (Mumbai) designed by Nikita, Lyla (Mumbai), EVE (Mumbai)styled by Nikita, Donna Deli (Mumbai), Shy (Mumbai)
MW: What are the unique challenges of creating a restaurant space today?
Nikita Harisinghani: The challenge lies in designing a space that can adapt seamlessly to different occasions and group sizes. It needs to not only look great but also be memorable, aligning perfectly with the restaurant's unique identity and vision.
Designing a space serving as both public and semi-private or private requires nuanced considerations. We create seamless transitions using partitioning elements like screens or furniture for intimate dining within open areas. Flexibility in furniture and lighting supports varied dining needs throughout the day.
Ensuring that restaurant interiors enhance rather than overpower the dining experience involves a delicate balance. We prioritise functionality by optimising layout and selecting comfortable yet stylish furniture, and making sure everything from the materials and colours to the lighting and decor fits seamlessly with the restaurant's concept, creating a cohesive ambiance that enhances the dining experience without stealing the show.
MW: Do you look at incorporating local aesthetics or craftsmanship while designing such space?
NH: In our designs, we prioritise integrating elements that celebrate local artistry, materials, and cultural motifs. We place a strong emphasis on sourcing from multiple local markets to discover unique old artworks and vintage decor pieces that embody the essence of regional artistry. These pieces not only add character and authenticity to our designs but also serve as focal points that tell compelling stories of heritage and craftsmanship. Eve features cane work and vintage chairs, complemented by old backs. We’ve incorporated vintage chandeliers crafted by local artisans. Additionally, we’ve used aged wooden frames and old frames sourced locally. The decor includes old lawyer books obtained from Chor Bazaar vendors, adorning the space with a unique charm. Eve is further embellished with interesting decor pieces from various markets, creating a distinctive and inviting ambiance.
MW: What is that one uniquely Indian design element that you want to experiment with?
NH: As for experimenting with uniquely Indian design elements, one aspect that intrigues me is the vibrant and intricate patterns found in traditional Indian textiles, such as ikat or block prints. These patterns not only lend a visual richness but also tell stories of craftsmanship passed down through generations.
MW: What is your take on the Instagram aesthetics? How does it impact a designer while attempting to build a restaurant space?
NH: Designing a restaurant space now entails considering how each element will translate visually on social platforms, as these channels can significantly influence the restaurant's reputation and virality. While Instagram aesthetics play a significant role in today's restaurant design landscape, it's crucial for designers to maintain authenticity and focus on creating spaces that align with the restaurant's unique storytelling. Rather than blindly following trends, we prioritise crafting designs that resonate with the restaurant's concept, values, and narrative.
To create instagrammable spaces, we usually focus on the most overlooked areas. For example, in Eve’s corridor, we’ve created a double-height library, similar to the old double-height wall libraries people often see abroad. This area has become one of the most crowded spaces at Eve with everyone wanting to take pictures. Another Instagrammable spot is the Gigi washroom. Instead of a regular washroom, we’ve added vanity mirrors with bulbs, reminiscent of an old-school Italian dressing room.
MW: What are the current international trends that you are finding exciting?
NH: Current international trends that I currently find interesting is the rise of immersive dining experiences, where restaurants incorporate elements of theater, storytelling, or interactive technology to create memorable journeys for guests. These experiences go beyond food and beverage, offering a multi-sensory adventure that engages all aspects of the diner's senses.
MW: And one trend that you think will never work in India?
NH: As for trends that might not work as well in India, one example could be fully automated restaurants, where human interaction is minimised or replaced by robots, may not align with the cultural expectations and preferences of Indian diners who value personalised service and the human touch. Therefore, while automation can enhance efficiency, integrating it in a way that complements rather than replaces human interaction is likely to be more successful in the Indian market.
Kasturi Wagh and Vineet Hingorani: Principal Architects & Partners at Kaviar: Collaborative
Age: 29 years
Projects: Charlee (Mumbai), Affogato (Mumbai)
MW: What excites you about designing a restaurant space? What initially made you get into it?
Kasturi Wagh: We enjoy designing restaurants and cafés, it is a completely different ballgame as compared to residential interior designing. Restaurants are not just places to eat; they are environments where ambiance, mood, and aesthetics play crucial roles in enhancing the dining experience. Collaborating with chefs, owners, and other professionals in the industry is inspiring. Each project is a collaborative effort to translate culinary concepts into a cohesive spatial design that reflects the brand and vision of the restaurant.
Vineet Hingorani: Initially, what drew us to restaurant design was a combination of our passion for architecture and love for food and hospitality. The dynamic nature of restaurant design, where every project presents a new set of challenges and opportunities, continues to motivate and excite us.
What are the unique challenges of creating a restaurant space?
KW: The challenge is to tie it all together. The space, the ambience, the food, the design — all needs to resonate with the brand identity of the restaurant. Today, people look at cohesive experiences that engage all their senses when they go to restaurants.
How do you ensure that the interiors seamlessly enhance the dining experience?
VH: Avoiding over-decoration is key to preventing the interiors from overpowering the experience. The design should strike a balance between aesthetic elements such as decor, furniture, and art, ensuring they complement rather than dominate the space.
Today, food is also a story on the plate. How important is storytelling in transforming spatial experience?
VH: For us weaving a story around our design is crucial. We believe that design is all about curating an emotion within a space. In every project, we try following a mental algorithm which has three variables—the site, its context and the user—this helps us define a boundary within which we like to play and experiment.
Do you look at incorporating local aesthetics or craftsmanship while designing such space?
KW: This heavily depends on the design brief and what the client Is looking for. For example: we designed the reception lobby and a restaurant in Lonavala where we used only locally sourced materials. This was possible because the vibe that the client was looking for allowed us to explore this path.
For Affogato, the entire concept was based on a completely different ideology. The design intentionally embraces minimalism, eschewing traditional decor elements. Both the interior and exterior spaces maintain a stark simplicity, relying on only three key materials: concrete, stone, and wood.
A layer of beige micro-concrete envelops the entire volume of the space, providing a cohesive and continuous finish that seamlessly spans the floor, walls, and ceiling.
Stone cladding adorns the pedestals, also known as counters, where consumables and coffee machines are housed. These stone-clad surfaces lend a touch of texture and character to the functional areas. To infuse warmth into the space, minimal furniture crafted from wood is strategically placed. This use of wood adds a natural and inviting element, creating a balanced and harmonious environment amidst the predominantly concrete and stone surroundings
What is your take on ‘instagram aesthetics’?
KW: We don’t strive for ‘instagrammable designs’. In today’s world, fads and trends keep changing every 2 seconds. We strive to create designs that have a solid concept and a story behind it. It is crucial for us that every detail and every material that we use in the design has a reason behind it.
What are the current international trends that you think will never work in India?
VH: Brutal Minimalism. Not a lot of people in India are comfortable with the concept of paying for something that looks unfinished and brutal and raw. As architects, we love to explore different design styles and materials. Minimal Brutalist architecture challenges conventional notions of beauty and aesthetics, celebrating the inherent qualities of materials and forms while offering a contemporary interpretation of Brutalism's rugged honesty and simplicity. It provides an opportunity to create impactful, enduring spaces that resonate with a sense of clarity, purpose, and authenticity.
Minal Chopra: Interior Designer, ineedspace
Age: 48 years
Projects: Megumi (Mumbai), Bastian (Mumbai), La Loca Maria (Mumbai), One8Commune (Mumbai)
MW: What is your take on the Instagram aesthetic?
Minal Chopra: Creating an Instagram-friendly restaurant is crucial in today's social media-driven world, as visually captivating spaces can attract customers and generate free publicity. However, it's equally important to ensure that the restaurant is operationally efficient for the staff, as this directly impacts the quality of service and the overall guest experience. This means designing photogenic spaces with eye-catching decor, lighting, and unique elements that encourage social media sharing, while also prioritising practical layouts, efficient workflows, and ergonomic solutions that make it easy for operators to deliver exceptional service.
MW: But this ‘instagram aesthetics’ is also breeding pretty similar ‘pretty’ places. How challenging it is to create a unique space amid overarching homogeneity?
MC: Instagram aesthetics often dictate a similar visual appeal; the challenge lies in creating a truly unique restaurant space that stands out. It requires continuous research, dialogue with industry peers, and deep engagement with clients to understand their specific needs and aspirations. By exploring innovative design concepts, leveraging local culture and craftsmanship, and integrating personalised touches, designers can carve out distinctive identities for each space.
This might involve experimenting with unconventional materials, reimagining traditional design elements, or incorporating interactive experiences. Emphasising authenticity and storytelling through the design can also differentiate a restaurant, offering guests an immersive and memorable dining experience that goes beyond superficial aesthetics. Ultimately, the key lies in striking a balance between contemporary trends and timeless appeal, ensuring that the restaurant not only attracts attention but also fosters lasting connections with its patrons.
MW: How important is storytelling in transforming the spatial experience of a restaurant?
MC: Storytelling plays a pivotal role in transforming the spatial experience of a restaurant, turning it into a cohesive narrative that resonates with diners on multiple levels. Incorporating storytelling into design aesthetics involves seamlessly weaving together multiple elements—artifacts and indigenous materials can evoke cultural narratives, connecting guests to the heritage and traditions behind the cuisine; paintings and murals can tell visual stories, depicting scenes or themes that reflect the restaurant's ethos or menu inspirations; thoughtfully curated lighting sets the mood and enhances the dining experience; music adds another layer of ambiance, guiding diners through a sensory journey.
For example, Megumi is created as a harmonious blend of Brazilian bamboo-weaving artistry and modern Japanese minimalism, resulting in an environment that is both warm and inviting. The basic design philosophy centers around the concept of ‘natural elegance’, where the warmth of woven bamboo interiors and the soft, ambient lighting combine to foster a welcoming atmosphere. The use of natural materials and textures, along with a soothing earthy colour palette accented by subtle luxury elements, ensures that the space feels both effortlessly chic and intimately engaging.
MW: Do you look at incorporating local aesthetics or craftsmanship while designing such space?
MC: Incorporating local aesthetics and craftsmanship is essential when designing restaurant spaces, as it not only adds authenticity but also supports local communities and showcases indigenous artistry. This, in turn, enriches the visual appeal of the space while providing a deeper cultural connection with diners.
MW: What is that one uniquely Indian design element that you want to experiment with?
MC: One uniquely Indian design element that I am eager to experiment with is the use of traditional Indian textiles, such as intricate handloom fabrics or vibrant block prints, in innovative ways throughout the restaurant. These textiles not only add a pop of color and texture but also tell stories of local craftsmanship and cultural heritage.
MW: How do you incorporate the concepts of sustainability and upcycling in your designs?
MC: I prioritise the use of environmentally friendly materials such as reclaimed wood, bamboo, recycled glass, and eco-friendly textiles. These materials not only reduce the carbon footprint but also add a unique aesthetic charm to the space. Upcycling is another key strategy, where existing materials or objects are creatively repurposed into new design elements or furniture, minimising waste and promoting resource efficiency. Keeping designs simple and practical ensures ease of maintenance for restaurant operators, facilitating smooth operations while extending the longevity of the interior elements. Additionally, incorporating energy-efficient lighting, water-saving fixtures, and sustainable HVAC systems further enhances the sustainability profile of the restaurant.
MW: What are the current international trends that you find interesting?
MC: Incorporating biodegradable materials, such as bamboo, reclaimed wood, and natural fibres, energy-efficient lighting solutions such as LED fixtures, and water-saving technologies in faucets and fixtures promoting water conservation, are among the current international decor trends focused on sustainability and eco-conscious design.
