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.


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.