The Heart Behind Mool: Dipti and Mithilesh Shetty's Culinary Legacy

The Heart Behind Mool: Dipti and Mithilesh Shetty's Culinary Legacy

Nishang Narayan

Published on November 4, 2024

In an exclusive conversation with Hospitality News, Dipti and Mithilesh Shetty, co-founders of Mool: Kitchen & Bar and Mool: Kaapi Bar & Bakes, opened up about their dedication to preserving regional Indian culinary traditions. The Shettys have built Mool with the goal of bringing authentic, lesser-known Indian recipes to the forefront of the country’s bustling culinary landscape. With over 30 years of combined experience in the industry, their passion is palpable as they dive into their unique concept, journey, and ambitions for Mool.

When asked about the origins of Mool, Dipti and Mithilesh shared, “The concept behind Mool, which means 'from the source,' is deeply personal to us. As avid travelers and food enthusiasts, we’ve always been on the lookout for authentic culinary experiences. We observed that while many restaurants utilize regional produce, few actually serve Indian food in its traditional forms. To stay true to our vision, we decided to learn traditional recipes directly from homemakers across the country. This journey taught us not only about various ingredients but also the cultural significance behind each dish, allowing us to offer our guests in Mumbai a genuinely authentic experience.”

On how they ensure authenticity while appealing to a modern audience, Mithilesh added, “Our team prioritizes quality over profit. We source ingredients from their original sources—wild nettle from Uttarakhand, Hing from Rajasthan, and Sattu from Jharkhand. By collaborating with reputable vendors and sticking to local origins, we maintain consistency in our dishes, capturing our guests’ interest with true hyper-local flavors.”

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Mool’s mission is more than just showcasing food; it’s about empowering local home chefs and highlighting India’s culinary richness. Dipti explained, “Our initial challenge was persuading local home cooks to share their treasured recipes with us. Once we built trust, we traveled across 15 regions, documenting each chef's story and signature recipe. Upon returning, we invited these home chefs to Mool to validate our preparation of their dishes, ensuring authenticity remains central to our offerings.”

Discussing Mool’s commitment to sustainability and ethical sourcing, Dipti elaborated, “Sustainability is woven into our business model. We source ingredients from organic farms and directly from farmers, providing them with steady income. Additionally, we share a portion of each meal’s proceeds with the homemakers whose recipes inspire our menu, reinforcing our commitment to supporting their culinary traditions.”

Balancing fine dining elements with a relaxed, welcoming atmosphere is part of Mool’s unique identity. “While we appear to be a fine dining establishment, we embrace an upmarket Fine Casual concept at our core. This blend of casual charm with a touch of sophistication lets our guests savor regional Indian culinary delights in a relaxed setting,” Mithilesh shared. “Eating with your hands is encouraged here, adding an intimate and authentic touch to the dining experience.”

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The Shettys also discussed how seasonal ingredients and Indian festivals influence Mool’s offerings. “India’s festivals shape our menu,” Mithilesh noted. “From a Lohri menu in January to special dishes for Holi, Eid, and Diwali, we create festive menus celebrating India’s culinary heritage. This October, for example, we’re excited to offer a vegetarian Navratri Thali that highlights the goodness of millets.”

Looking to the future, Dipti and Mithilesh envision Mool expanding beyond metropolitan cities and potentially into international markets. “Our goal is to reach more audiences who appreciate authentic Indian cuisine,” said Mithilesh. “With a straightforward menu focused on lesser-known regional specialties, we’re confident that Mool can resonate with both NRI communities and international diners.”

The interview offered a profound look at the Shettys’ dedication to culinary authenticity and cultural preservation. It was a pleasure to delve into their journey and vision for Mool. You can check out the complete interview in the November issue of Hospitality News, available on our website.


People, Purpose, and Culinary Leadership

People, Purpose, and Culinary Leadership

Chef V. Bharathan

Published on February 1, 2026

In an exclusive featured interaction with Hospitality News, Executive Chef V. Bharathan offers rare insights into the values and discipline that have shaped his remarkable journey in hospitality. From beginning his career at the very entry level of Food & Beverage service to leading complex culinary operations at Bengaluru Airport’s Terminal 1, his story reflects resilience, consistency, and purpose-led leadership.

Now serving as Executive Chef at Avolta India, Chef Bharathan speaks candidly about the formative years that taught him patience, humility, and endurance, and the mentors who shaped his belief that leadership must be firm on standards yet humane in practice. He also reflects on balancing authenticity and innovation while cooking for fast-moving, diverse traveller audiences, ensuring comfort without compromising culinary identity.

The conversation further explores his pioneering work in fireless and knifeless kitchen systems, developed to enhance safety, efficiency, and team confidence in high-volume airport environments. Equally compelling are his thoughts on inclusive employment, where dignity, trust, and opportunity emerge as the true pillars of hospitality.

This thoughtful exchange goes beyond food, revealing a leader driven by character, discipline, and conscience. It is a meaningful conversation that captures the evolving essence of culinary leadership in India today.

Readers can explore the complete interview in the Hospitality News February Magazine, available on our website and in the physical print edition.


Shaping the Future of Indian Hospitality: A Conversation with FHRAI President Surendra Kumar Jaiswal

Shaping the Future of Indian Hospitality: A Conversation with FHRAI President Surendra Kumar Jaiswal

Surendra Kumar Jaiswal

Published on February 1, 2026

At a time when India’s hospitality and food services sector is entering a decisive phase of transformation, strong leadership and clear policy direction have never been more critical. In an exclusive and in-depth conversation, Hospitality News brings forward the perspectives of Mr. Surendra Kumar Jaiswal, President of the Federation of Hotel & Restaurant Associations of India (FHRAI), who is steering the industry through a period of opportunity, reform, and reinvention.

A second-generation hotelier and a respected industry voice, Mr. Jaiswal combines hands-on entrepreneurial experience with a deep understanding of policy, sustainability, and talent development. Leading a diverse hospitality portfolio across Uttar Pradesh and actively involved in philanthropic initiatives, his journey reflects both scale and sensitivity, qualities increasingly essential in today’s hospitality landscape.

In this featured interview, Mr. Jaiswal speaks candidly about FHRAI’s evolving role as a proactive policy partner, the structural changes needed to keep Indian hospitality globally competitive, and the urgent reforms required to unlock long-term, sustainable growth. He also sheds light on how hospitality-led development in Tier 2 and Tier 3 cities can reshape India’s tourism economy while creating inclusive regional opportunities.

Beyond policy and expansion, the conversation delves into the future, where sustainability, skilling, and digital transformation intersect. From responsible operations and workforce development to the growing influence of contactless guest management technologies, Mr. Jaiswal outlines how the industry can embrace innovation without losing its human essence.

What makes this interaction especially compelling is its balance of vision and pragmatism. Each response reflects not just ambition, but actionable pathways for hotels and restaurants of all sizes, making this discussion particularly relevant for industry leaders, investors, and emerging professionals alike.

The complete and unfiltered conversation with Mr. Surendra Kumar Jaiswal is featured in the Hospitality News February Magazine. Readers can explore the full interview on our website e-magazine or experience it in print by getting their physical copy of the February edition, a must-read for anyone invested in the future of Indian hospitality.


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.