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! 


Bakul Pednekar on Building a Workplace Where People Feel Heard, Valued & Empowered

Bakul Pednekar on Building a Workplace Where People Feel Heard, Valued & Empowered

Bakul Pednekar

Published on July 1, 2025

Bakul Pednekar, the Director of People and Culture at Four Seasons Hotel Bengaluru, is on a mission to create more than just an excellent place to work, he’s building a workplace where people feel truly heard, valued, and empowered. With over two decades in hospitality, Bakul brings global perspective and local sensitivity to shaping people strategies that go beyond roles and hierarchies.

Under his leadership, Four Seasons isn’t merely positioning itself as a luxury brand but as a people-first organisation where careers are nurtured with intent and care. From tackling pressing industry challenges like talent shortages and rising attrition, to developing skillsets tailored for an increasingly luxury-focused market, Bakul is aligning long-term growth with evolving industry needs.

He’s also made learning a cornerstone, with a dynamic mix of digital modules, classroom sessions, soft skills workshops, and mentoring that not only upskill teams but also instill confidence and curiosity. Initiatives like the lively “Four Teams” programme, where employees compete in everything from wellness activities to culinary contests have added a spirited, collaborative edge to engagement, strengthening bonds across departments.

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For Bakul, leadership is inseparable from culture. By embedding empathy into management training, encouraging open dialogue, and fostering psychological safety, he’s ensuring Four Seasons remains a place where people feel respected and inspired to grow.

As he puts it, “We position ourselves not just as a luxury brand, but as a people-first organisation where careers are nurtured with purpose.”

Want more?
Read our full interview with Bakul Pednekar in our website e-magazine to see how Four Seasons Hotel Bengaluru is creating a future-ready, values-led hospitality workforce and what that means for the industry at large.


Faisal Nafees on Elevating Lonavala: More Than a Stay, It’s a Soulful Journey

Faisal Nafees on Elevating Lonavala: More Than a Stay, It’s a Soulful Journey

Faisal Nafees

Published on July 1, 2025

Faisal Nafees, the General Manager of Radisson Resort & Spa, Lonavala, is on a mission to make luxury travel more meaningful. With over two decades in hospitality, Faisal combines global experience with a passion for creating authentic, people-first spaces. Under his leadership, this picturesque hill-station resort isn’t just offering stays, it’s crafting soulful getaways that linger in memory.

From the start, Faisal has focused on turning Radisson Lonavala into a true destination. He’s brought a global eye for operational excellence to this uniquely local setting, ensuring the resort stands out not only for its comfort but for experiences that connect guests with the very spirit of Lonavala.

For leisure travellers, there are immersive wellness retreats set against the tranquil Sahyadris and signature culinary journeys like the Khema Dinner: a regal feast under the stars inspired by Maratha traditions, brought to life with organic produce from the resort’s own gardens. Meanwhile, corporate guests enjoy thoughtfully curated MICE experiences that balance productivity with relaxation, proving that even business trips can be enriching.

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Sustainability is a cornerstone here. As a Hotel Sustainability Basics verified property, Radisson Lonavala blends eco-conscious architecture with a commitment to local sourcing, waste management, and reduced plastic use. The result is a stay that feels both indulgent and responsible, something today’s discerning guests increasingly seek.

Looking ahead, Faisal and his team are raising the bar even higher. Guests can look forward to new luxury villas for more private escapes, Lonavala’s first rooftop sky lounge promising panoramic views and vibrant dining, and wellness collaborations that transform weekends into holistic rejuvenations.

As Faisal puts it, “Ultimately, our aim is to make Radisson Lonavala more than a place to stay, it is a destination where every visit is meaningful, every detail is intentional, and every guest leaves with a sense of warmth, care, and authenticity.”

Want more? 

Read our full interview with Faisal Nafees in our website e-magazine to see how Radisson Lonavala is setting new standards for luxury in the hills.


Where Elegance Meets Experience: Pranav Rungta’s Nksha Journey

Where Elegance Meets Experience: Pranav Rungta’s Nksha Journey

Pranav Rungta

Published on June 30, 2025

Every great dining destination begins with a story and at Nksha, one of South Mumbai’s most celebrated fine-dining addresses, that story is steeped in the timeless elegance of Bombay’s golden era. In a Hospitality News July edition exclusive, we sit down with Pranav Rungta, Co-founder and Director of Nksha, and Vice President of NRAI Mumbai Chapter, who gives us a glimpse into how nostalgia, innovation, and heartfelt hospitality converge to create something unforgettable.

Pranav’s journey in hospitality began in 2007 with Garden of Eden in Pune, but it is through Nksha that his philosophy has truly found form. At its core, Nksha is a tribute not just to a city, but to the soul of Indian hospitality. From Art Deco-inspired interiors to reimagined North Indian classics, Pranav explains how the past and present harmoniously coexist to shape an experience that’s as aesthetically rich as it is emotionally resonant.

He walks us through Nksha’s defining moments, like the success of the thoughtfully curated High Tea menu, which emerged not just from trend-watching, but from keen observation of the city’s shifting rhythms and cultural needs. It's this commitment to relevance that defines Nksha’s innovation rooted in tradition, yet constantly evolving.

Design and cuisine, Pranav shares, are treated not as separate aspects, but as chapters of the same story. From vintage lighting to the crockery on the table, everything at Nksha is about crafting a narrative that guests feel part of one that unfolds with each bite and every glance around.

Beyond the restaurant, Pranav’s influence in the National Restaurant Association of India (NRAI) allows him to mentor emerging talent and contribute to a growing culture of culinary exploration across India.

As for what lies ahead? Pop-ups, potential expansion, and newer ways to surprise guests yet always with a clear intent to stay true to Nksha’s essence.

 It was a pleasure to explore the mind behind Nksha in this enriching conversation. Dive into the complete interview in the July edition of Hospitalitynews magazine, available on our website and in print.