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Gaia: Redefining Vegetarian Fine Dining in Bangalore

Gaia: Redefining Vegetarian Fine Dining in Bangalore

Manu Vardhan Kannan

Published on December 3, 2024

In a city known for its vibrant culinary landscape, Gaia is carving a niche by redefining vegetarian fine dining in South Bangalore. Spearheaded by Chef Shreyas Bhat, Gaia offers an affordable luxury experience where guests can indulge in 5-star quality food, exceptional service, and a stunning ambiance - all at wallet-friendly prices.

Named after the ancient Greek goddess of Earth, Gaia pays homage to the abundance of nature with a menu inspired by global vegetarian cuisine, showcasing the potential of plant-based ingredients. Chef Bhat’s vision is to bridge the gap between tradition and innovation, creating dishes that honor authenticity while pushing the boundaries of creativity.

"Vegetarian dining is shaping the future of the industry. With the vegetarian market growing rapidly, we’re here to make our mark and set a new standard for future vegetarian concepts," Chef Bhat emphasizes.

Gaia’s Signature Creations:

Mushroom Galouti Pâté on Miso Garlic Toast: A tartine that reimagines the traditional lamb galouti with a rich, umami-packed mushroom pâté atop miso garlic toast.
Gaia’s Methi Mattar Malai: A twist on the classic, featuring green pea falafels in a creamy malai gravy infused with fresh fenugreek and garnished with pea shoots.
Jaipuri Bhindi Chaat, Palak Burrata, and Afghani Dal Pulao: Customer favorites that bring smiles long after the meal ends.

At Gaia, sustainability is a cornerstone. Ingredients are sourced within a 10-kilometer radius, supporting local farms and reducing environmental impact. The menu changes seasonally to celebrate the freshest produce, and a zero-waste philosophy transforms scraps into flavorful elements like tomato and potato skin salts.

"As chefs, we play a crucial role in promoting sustainability through our culinary practices, ensuring that we give back to the environment that provides us with such beautiful ingredients," says Chef Bhat.

Highlight 1: Chef's Creations

Psst!
One of the most exciting ingredients I'm working with is the Kashmiri morel mushroom, featured in our signature Gucchi biryani. Another standout is the Tandoor-smoked Kerala Nendran banana, which balances the natural sweetness of the banana with a spicy raw mango marinade. Smoked in the tandoor and finished with fresh chimichurri, it’s served on a bed of roasted red bell pepper chutney—a dish perfected after multiple trials.

Highlight 2: Chef’s Inspiration

"There are many individuals I look up to for inspiration, but what truly inspires me is innovation itself. I firmly believe that 'learning' is the only constant, and it’s this belief that drives me forward. The relentless pursuit of change and the ability to adapt to the ever-evolving standards of the industry are what fuel my passion. For me, contributing to and shaping the culinary landscape is not just work. It’s catharsis."

Experience Gaia’s culinary brilliance and celebrate the artistry of vegetarian dining. Reserve your table today for an unforgettable journey that redefines what vegetarian cuisine can be.

To know more about our conversation with chef Shreyas bhat, read the december edition of hospitality news magazine through our website or DM us to grab your copy!

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Elevating Hospitality: Abhilash Kumar on Rosetta’s Journey to Excellence

Elevating Hospitality: Abhilash Kumar on Rosetta’s Journey to Excellence

Abhilash Kumar

Published on March 1, 2025

The hospitality industry is evolving, and at the forefront of this transformation is Abhilash Kumar, Corporate Head of Sales & Marketing at Rosetta Hospitality. In an exclusive interview with Hospitality News, he takes us through the brand’s expansion strategy, commitment to guest satisfaction, and future developments, setting new benchmarks in affordable luxury.

Rosetta Hospitality has steadily expanded its footprint, with Elements by Rosetta – Varca, Goa serving as a key milestone in its journey. “This move has driven significant growth by boosting our visibility across multiple markets, including Mumbai, Bengaluru, Delhi, and even international audiences,” says Abhilash. He emphasizes how Goa’s global appeal has helped strengthen Rosetta’s presence in the luxury hospitality space.

What sets Elements by Rosetta Goa apart? According to Abhilash, it’s a seamless fusion of comfort, exclusivity, and an immersive guest experience. From spacious rooms with pool access to Ouzo Delmar, their iconic beachfront restaurant, the property redefines affordable luxury with a focus on authentic Goan flavors and premium service.

The conversation also delves into Rosetta’s approach to pricing and guest satisfaction. “Optimizing room rates during high-demand periods while maintaining our high standards ensures that our guests feel they are receiving exceptional value,” he explains.

As corporate travel grows, MICE tourism plays a pivotal role in Rosetta’s strategy. With versatile event spaces, including a Grand Ballroom, boardrooms, and picturesque outdoor venues, the property caters to both corporate and celebratory events.

Looking ahead to 2025, Rosetta is set to unveil Phase 2 of Elements by Rosetta Goa, featuring 68 luxurious suites, a grand banquet hall, a swimming pool, and expanded dining options. Additionally, the brand is exploring South Indian leisure destinations to expand its reach and deliver unique travel experiences.

It was truly an insightful conversation with Abhilash Kumar, offering a glimpse into Rosetta Hospitality’s vision for the future. To read the full exclusive interview, check out the Hospitality News March Magazine on our website. Don't miss the chance to grab a physical copy and immerse yourself in more such industry-defining conversations!

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BOYA: Redefining Luxury Dining with Bhawya Sahu

BOYA: Redefining Luxury Dining with Bhawya Sahu

Bhawya Sahu

Published on February 28, 2025

Luxury dining is more than just exquisite food—it’s an experience, a blend of ambiance, service, and culinary artistry. We spoke to Bhawya Sahu, the young entrepreneur redefining the fine dining scene with BOYA, his standout restaurant in Delhi’s Malcha Marg. Partnering with the celebrated Chef Augusto Cabrera, Bhawya has brought a Japanese-Peruvian fusion to the capital, crafting a menu that is as bold as it is refined.

In our conversation, Bhawya shared how his global experiences in Europe and the U.S. shaped his approach to hospitality. From the use of seasonal ingredients to curating a guest experience that mirrors international luxury standards, BOYA stands apart as a world-class dining destination. Bhawya also emphasized how service is at the heart of luxury, detailing how BOYA’s team is trained to provide a seamless, personalized experience that rivals the world’s finest restaurants.

Beyond food, Bhawya’s deep-rooted understanding of fashion and craftsmanship—influenced by his family’s background in the fashion industry—plays a role in BOYA’s aesthetic appeal. Every detail, from the interior design to the plating, is meticulously curated to exude elegance.

We also dived into his vision for BOYA’s international expansion, the evolving landscape of fine dining in India, and why sourcing high-quality imported ingredients is a non-negotiable for him. For aspiring restaurateurs, Bhawya offers a simple yet powerful mantra: Stay true to your vision, focus on guest experience, and never compromise on quality.

Want the full story? DM us to grab the March issue of Hospitality News Magazine or visit our E-Magazine for the complete interview!

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What’s on the Menu for Pricol Gourmet’s Future? Siddharth Malhotra Breaks It Down

What’s on the Menu for Pricol Gourmet’s Future? Siddharth Malhotra Breaks It Down

Siddharth Malhotra

Published on February 28, 2025

When it comes to premium and casual dining, Pricol Gourmet Pvt Ltd is making waves across India, with a presence in Chennai, Delhi, Pune, Kochi, and Coimbatore. Siddharth Malhotra, the company’s Director of Operations, has played a crucial role in its remarkable growth—an 81.52% increase in revenue and a 115.51% jump in profitability within just a year. But what’s fueling this success?

In a candid conversation, Siddharth reveals that Pricol Gourmet’s philosophy is about curating experiences, not just restaurants. The company’s diverse portfolio—from Savyarasa and Rasanai for South Indian flavors to Soy Soi, The New Punjab Club, Delish, Austin, and Origin—ensures that each brand offers something distinct. Their commitment to quality, innovation, and exceptional service is what sets them apart in India’s evolving dining scene.

Technology is another game-changer. AI-driven supply chains, contactless dining, and personalized digital experiences are helping Pricol Gourmet stay ahead. But they’re not just about innovation—sustainability is a core value, with efforts focused on zero-waste kitchens, energy efficiency, and eco-friendly packaging.

Looking ahead, Siddharth hints at bold new concepts, including experiential dining and interactive culinary spaces, positioning Pricol Gourmet as a leader in India’s future dining trends.

Want to know more about Pricol Gourmet’s upcoming ventures and expert insights from Siddharth Malhotra? Grab the March edition of Hospitality News Magazine! DM us or visit our e-magazine for the full interview.

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