A PhD’s Passion for Food Drives Culinary Innovation at MOGLU

A PhD’s Passion for Food Drives Culinary Innovation at MOGLU

Chef Kiran Narayanan

Published on January 2, 2025

Chef Kiran Narayanan's transition from computational physics to culinary excellence is a testament to the power of passion. The co-founder of MOGLU, a premium casual dining restaurant in Bangalore, Kiran has not only defied conventional career paths but has also redefined modern dining with his scientific approach to food. With his wife, Ankita, a former IRS officer and trained yoga teacher, Kiran opened MOGLU as a space where culinary innovation and community come together.

Kiran's love for food began early, thanks to his childhood experiences living across India. The varied regional cuisines sparked a lifelong curiosity about flavors and cooking techniques. By the age of 10, Kiran was already learning how to cook with guidance from his gardener and local community members. "Food was always part of my life. I learned from the people around me, from grandmothers to neighborhood aunties," Kiran shares. Despite a successful career in science and engineering, his passion for food remained. At 39, after completing a PhD and founding a tech company, he decided to pursue his dream of becoming a chef, enrolling at the Institute of Culinary Education in New York.

Kiran's stints in Michelin-starred kitchens like Dirt Candy and ABCV provided invaluable lessons in process, staff management, and kitchen design. "It’s about consistency—how to create the same dish perfectly every time," Kiran explains. The attention to detail and the focus on the people behind the food are principles he brought to MOGLU, where he cultivates a culture of growth and innovation.

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At MOGLU, Kiran embraces the challenge of working with indigenous ingredients and heirloom grains. "Using local ingredients forces you to be creative, to think about flavor profiles and textures in new ways," he says. The restaurant's seasonal menus celebrate this approach, offering diners an evolving experience that reflects both local trends and global influences. "Experimentation is key, but we keep it balanced with careful planning. We don’t need more than three iterations to perfect a dish," Kiran adds.

The Chef’s Tasting Menu at MOGLU is particularly noted for its bold and creative pairings. "There’s no formula for it—it’s inspired by seasonality, trends, and the inspiration I draw from travel and experimentation," Kiran shares. One of the restaurant's unique offerings is its fermentation lab, where Kiran creates small-batch kombuchas and ferments that enhance the flavor profiles of dishes. "Fermentation gives us control over quality and consistency, and it adds an entirely new dimension to our food," he explains.

Looking ahead, Kiran’s vision for MOGLU is clear: to create a place that fosters community through food while maintaining a strong commitment to quality and innovation. "For me, success isn’t about hyper-growth; it’s about building something that lasts, that people love, and that provides a meaningful experience," he says.

With MOGLU, Chef Kiran Narayanan has not only made his mark on Bangalore’s culinary scene but also demonstrated how passion and creativity can lead to exceptional dining experiences. The restaurant is more than just a place to eat; it’s a space where food becomes a journey of discovery, tradition, and innovation.

Catch the complete interview in the January edition of Hospitality News Magazine, available on our website.


Hyatt’s Commitment to Responsible Hospitality

Hyatt’s Commitment to Responsible Hospitality

Ruban Das

Published on January 1, 2026

In a featured interaction with Guestvento Hospitality News, Ruban Das, a seasoned hospitality leader with over two decades of experience across Hyatt, Hilton, and Accor, shared measured insights on what it truly means to build responsible, future-ready hotels. Known for blending operational discipline with a strong people-first approach, Das has played a key role in embedding sustainability into hotel operations, most notably through Hyatt’s journey toward EarthCheck Silver certification.

During the conversation, Das spoke candidly about why sustainability today must go beyond intent and messaging. With increasing scrutiny from guests, partners, and global stakeholders, accountability and data-backed performance have become essential. He highlighted how benchmarking platforms like EarthCheck bring structure, transparency, and long-term thinking to sustainability efforts.

The discussion also explored how the definition of luxury is evolving. From shifting away from imported ingredients toward mindful local sourcing, to partnering with Indian producers and artisans, Das underlined how responsible choices can strengthen both sustainability and business resilience. Community partnerships, particularly those supporting rural livelihoods and circular practices, emerged as a meaningful part of this philosophy.

Importantly, Das shed light on the complex, behind-the-scenes efforts that define responsible hospitality from waste management and water recycling to reducing single-use plastics and strengthening procurement systems.

It was a thoughtful and insightful conversation that reinforces why responsible luxury is no longer optional but essential. The complete interview can be read in the Hospitality News January magazine, available on our website and in print.


Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Manoj Padmanaban and Japtej Ahluwalia

Published on January 1, 2026

In an exclusive interview with Hospitality News, Manoj Padmanaban and Japtej Ahluwalia, the visionaries behind Jolly Indian, shared their insights on redefining Indian dining.

Manoj, renowned for his award-winning Pandan Club and pioneering zero-ABV beverage program, explains that Jolly Indian was designed as more than a restaurant. “Dining isn’t just hospitality, it’s food, entertainment, and memory-making,” he says. From a dhol-filled entrance to playful moments like a giant lassi machine and a potti-kadai-style paan counter, every detail is crafted to create joy and surprise.

Japtej, a prominent NRAI board member, adds that the concept celebrates India as a mood, not a map. Jolly Indian fills a gap between traditional eateries and ultra-premium dining in Chennai, offering playful, elevated comfort foods that resonate with today’s urban diner.

The founders emphasize the seamless blend of creativity and discipline, involving staff in storytelling and maintaining operational authenticity. Their approach ensures that the experience guests see online mirrors the vibrant atmosphere inside.

This exclusive conversation is a glimpse into the minds behind one of Chennai’s most exciting culinary ventures. It’s a fascinating discussion full of passion, innovation, and inspiration.

This was an engaging and insightful conversation, and readers can explore the complete article in the Hospitality NewsJanuary Edition, available on our website and in print.


PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

Ms. Sonali Jain,

Published on December 1, 2025

Ponneri Gymkhana Club (PGC) has emerged as one of North Chennai’s most dynamic lifestyle and hospitality destinations. Spanning 60,000 sq. ft., it stands as the region’s largest and most integrated family club, offering a unique blend of recreation, sports, celebrations, wellness and stay experiences under one expansive space.

In an engaging conversation with Hospitality News, Ms. Sonali Jain, Managing Partner of PGC, shared the vision that guides the club’s growth. Her clarity, warmth and community-first approach define PGC’s identity. “Our goal at PGC is simple. We want every guest and every member to feel valued, cared for and connected. Hospitality should make people feel at home, and that is what we strive for,” she notes.

Her vision translates into a thoughtfully designed destination for every member of the family. The club features over 170 rooms and suites, a grand 800-seater banquet hall, a 5,000-capacity open lawn and facilities for 12 sports including badminton, squash, cricket, golf and table tennis. It also houses a pool party lawn, gym, spa, salon, private theatre, multi-cuisine restaurant, café and business lounge. Enhancing its culinary offerings, PGC now includes a dedicated Pure Vegetarian Kitchen, ensuring elevated hygiene, tradition and comfort.

PGC has become a preferred venue for weddings, corporate events, celebrations, vacations and fitness experiences. Its membership offers strong lifestyle value with complimentary stays, full facility access, priority bookings and a vibrant community environment.

Founder & Managing Director Mr. Rajeev Ajmera reinforces this purpose, “North Chennai deserved a world-class leisure and sports destination. Our objective was to build a space that families can truly call their own.” His vision continues to shape PGC as a benchmark for hospitality and community living.

Guests and prospective members are invited to explore a destination that truly feels like home, Read more details and the full article in our Hospitality News December edition, available on our website and in print.