Samarth Sidana on the Future of Underdoggs: Expansion, Innovation, and Community-Centered Hospitality

Samarth Sidana on the Future of Underdoggs: Expansion, Innovation, and Community-Centered Hospitality

Samarth Sidana

Published on January 2, 2025

Samarth Sidana is a passionate entrepreneur managing multiple roles, including Director of Underdoggs, Co-Owner of Sidana Exports, and Director of Sere Resort in Goa. His educational background in Business Administration and International Management has equipped him with the knowledge to successfully lead ventures in hospitality, with Underdoggs being his standout achievement.

Underdoggs, the dynamic sports bar concept created by Sidhana, has quickly become a favorite destination for sports enthusiasts and socialites alike. Known for its lively atmosphere, large TVs showcasing live sports, and innovative food and drink menu, Underdoggs has built a loyal fan base across cities like Bengaluru, Delhi, and Ludhiana. Sidana’s vision is to expand the brand significantly, with a goal to grow by 200% and open 30 new outlets by 2025.

In this interview, Sidana discusses what drives Underdoggs’ rapid expansion, both domestically and internationally. The brand’s aggressive growth strategy is fueled by the increasing demand for elevated sports bar experiences, as customers seek more than just a place to watch sports - they want a community hub that offers food, drinks, and entertainment. With an eye on expanding into global markets like Dubai and London, Sidana is confident that Underdoggs can make a significant mark in the competitive F&B industry.

When asked about how Underdoggs balances its high-energy sports bar vibe with a premium dining experience, Sidana explains that the brand has mastered the art of offering both. While the atmosphere is charged with excitement through live sports and dynamic ambiance, the food and beverage menu is curated with gourmet options and craft beverages, ensuring that it appeals to diverse audiences.

Sidana also addresses the rapid changes in the F&B industry, including the rise of craft drinks, healthier menu options, and demand for unique, immersive dining experiences. By adapting to these trends, Underdoggs remains ahead of the curve, ensuring that every guest’s expectations are met while maintaining its distinctive energy and brand appeal.

In addition to expanding its reach, Underdoggs is committed to creating a positive impact on local communities. With plans to create 2,700 new jobs through expansion, Sidana emphasizes the importance of supporting local economies through job creation and by sourcing from regional suppliers. By fostering a culture of community and connection, Underdoggs is focused on building lasting relationships with its customers.

As the sports entertainment scene grows in India, Sidana is committed to keeping Underdoggs at the forefront by offering unique events, interactive experiences, and maintaining a high-energy atmosphere that keeps fans engaged. Looking ahead to 2025 and beyond, Sidana envisions Underdoggs becoming not just a sports bar but a global destination for sports fans and entertainment seekers alike.

Underdoggs’ future looks bright as it continues to evolve, expand, and adapt to the needs of today’s entertainment landscape. Whether in India or abroad, the brand’s commitment to innovation, community, and exceptional experiences will ensure its place as a leader in the hospitality industry.

For more insights into Samarth Sidana’s vision for Underdoggs and the future of sports hospitality, read the full interview in January Edition of Hospitality News India Magazine - Its All yours now!


The Sommeliers Association of India Is Crafting a New Narrative for Indian Wine

The Sommeliers Association of India Is Crafting a New Narrative for Indian Wine

Nishang Narayan

Published on June 2, 2025

The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI).

Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space.

Inside the Article: The SAI Vision That’s Changing the Game

  • Why the absence of an Indian representative at the 2023 ASI Best Sommelier of the World contest led to the birth of SAI.
  • How international certifications like the ASI Diploma (now introduced in India) are setting new benchmarks for excellence.
  • The powerful impact of being affiliated with global platforms like JancisRobinson.com, GuildSomm, and ASI.

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  • Why pairing wine with Indian cuisine isn’t just possible—it’s revolutionary. Think regional curries, spice blends, and global wines in harmony.
  • How SAI membership is opening up access to mentorships, global internships, and exclusive wine training events across India.
  • What the future holds—positioning India as a major player in wine education, tourism, and fine-dining excellence on the global map.

The full article on SAI is out now in our June 2025 edition of Hospitality News!
Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.


Shivam & Riddhi Bhagat: 200 Years of Bhagat Halwai, Served Fresh

Shivam & Riddhi Bhagat: 200 Years of Bhagat Halwai, Served Fresh

Nishang Narayan

Published on June 2, 2025

As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director.

Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic.

Inside the Interview: How They’re Reimagining Mithai for Today’s India

In this heartwarming and forward-looking interview, Shivam and Riddhi share:

  • How a 1795 legacy brand stays fresh through seasonal specials, premium ingredients, and a blend of nostalgia and novelty.
  • Why health-conscious consumers are now at the center of product innovation—from sugar-free mithai to organic ingredients and locally sourced produce.
  • The big festive game plan—including how Bhagat Halwai scales operations, curates gifting options, and delivers joy at scale.
  • How Bhagat Halwai builds lifelong relationships, turning everyday customers into loyal patrons through flavour, service, and trust.
  • The role of creativity and strategy in taking heritage brands beyond sweets—into savouries, multi-cuisine offerings, and modern snacking.

The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News!

Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food.

Read the full feature now at: https://hospitalitynews.in/e-magzines  


Flavours with Purpose: Chef Peter’s Pan-Asian Journey

Flavours with Purpose: Chef Peter’s Pan-Asian Journey

Chef Te Yuan Peter Tseng

Published on June 2, 2025

In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi.

In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper.

Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality.

The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country.

What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success.

This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building.

To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.