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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.”
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.”
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.
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Published on May 4, 2026
Fine Acers, a recognised name in hospitality-led real estate, has partnered with Wyndham Hotels & Resorts to introduce the Dolce brand in India, marking a significant step as the country’s tourism and hospitality sector is projected to reach USD 59 billion by 2028. Reflecting on this milestone, Dinesh Yadav, Founder & MD of Fine Acers highlights how the collaboration aligns with rising demand for premium leisure travel, destination weddings, and experiential stays. With existing resorts in Jaipur, Pushkar, and Goa, the company currently operates 200 rooms across three properties and plans to add 700 more keys over the next three years across Jaipur, Jawai, Udaipur, Pushkar, and Coorg, backed by an investment of around ₹600 crore. This expansion will take the total inventory to 1500 rooms across seven properties.
The introduction of Dolce by Wyndham comes at a time when India’s luxury hospitality segment faces a supply gap, with only around 29,000 luxury rooms available nationwide. Positioned to bridge this gap, Dolce integrates business, leisure, and large-scale event capabilities, making it ideal for high-demand markets like Goa and Udaipur, known for strong occupancy rates and wedding-driven demand. Fine Acers’ sale-and-leaseback model supports growth by enabling investors to purchase around 70% of its inventory, which is leased back and professionally managed, offering attractive returns without operational involvement, a model gaining traction among HNIs and NRIs seeking financial and experiential value. Backed by strong industry fundamentals, with hotel demand projected to grow at 10.8% annually against 8% supply growth, the company is expanding into high-demand destinations with a vision to surpass 1500 keys by 2030 and establish itself as a leading player in resort and lifestyle hospitality, while destination weddings and MICE remain central to the strategy, supported by India’s USD 130 billion wedding industry, driving memorable guest experiences and sustained growth.
This engaging exchange offers a glimpse into the evolving landscape of India’s luxury hospitality sector and the strategic vision driving Fine Acers forward. It was truly a great conversation with Dinesh Yadav, and readers can explore the complete feature in the Hospitality News May Magazine, available on our website and in print.
Published on May 1, 2026
In an exclusive and engaging interaction, Anand Mishra, Director of Operations at Sayaji Vadodara, Offers a thoughtful glimpse into the evolving world of hospitality in the May edition of Hospitality News magazine, where every detail matters and every guest experience carries meaning. Known for his strong operational expertise and people-first approach, he shares perspectives that go beyond processes, diving into the emotional core of hospitality.
Reflecting on his journey, he describes it as a story that began unexpectedly but soon transformed into a fulfilling career. “I began my journey as a management trainee at ITC, more by chance than by choice. What followed was a true rollercoaster filled with ups and downs, challenges, fun, and excitement. This industry has a unique way of shaping you, pushing you to grow, and transforming who you are. Looking back, I have no regrets. In fact, today I can proudly say that I enjoy my job every single day.”
What truly stands out is his deep commitment to guest care. Recalling a touching moment at Sayaji Hotel Vadodara, he shares, “I remember a single woman traveller who approached me at check-in with a strict, medically prescribed diet and asked if we could accommodate it…” What followed was a coordinated effort by his team to ensure precision and care. “At the time of checkout, she had tears in her eyes… It reaffirmed that when we truly commit, we can create an unmatched guest experience.”
Speaking about today’s travellers, he highlights a shift in expectations. “Luxury is not materialistic, it is deeply personal.” His approach focuses on understanding guests, anticipating their needs, and delivering warmth that feels like home.
Even in moments of operational challenges, such as a sudden system failure during peak service, his emphasis remains unchanged. “It was a perfect example of teamwork, quick thinking, and resilience,” he recalls, underlining the importance of seamless guest experience.
For him, the smallest details create the biggest impact. “Luxury is always human, it is never just materialistic.” At Sayaji, this philosophy comes alive through their “Yours Truly” experience.
This insightful exchange captures the essence of modern hospitality, where emotion meets excellence. It was truly a great conversation, and you can explore the complete feature in the Hospitality News May magazine on our website, or grab a physical copy to experience it in full.
The hospitality industry is evolving at an unprecedented pace, yet a fundamental question continues to challenge its growth, are we truly preparing talent for the realities of the job? In an exclusive and thought-provoking interaction, Sanjeev Kumar, Founder of HOSPI Sigma™, shares his perspective on this critical shift, offering a fresh lens on performance, capability, and industry readiness.
With over three decades of experience across globally respected brands such as Taj Hotels, ITC Hotels, Starwood Hotels & Resorts, and Premier Inn, Sanjeev Kumar brings unmatched operational depth combined with strategic foresight. His journey, further enriched by his tenure at Lloyds Banking Group, has shaped a unique approach that bridges hospitality with structured, data-driven methodologies.
In this featured conversation, he delves into the pressing gap between ‘qualified’ and ‘job-ready’ professionals, highlighting how traditional education often stops at knowledge, while the industry demands decisive action under pressure. Through HOSPI Sigma™, he introduces a transformative framework that shifts the focus from learning to real-time performance, an approach that is steadily redefining how talent is trained, evaluated, and empowered.
What sets this dialogue apart is its clarity and relevance. From addressing why performance under pressure has long been overlooked, to explaining how structured thinking can significantly reduce operational inefficiencies, Sanjeev Kumar offers insights that resonate with both industry leaders and emerging professionals. His emphasis on measurable outcomes, fewer guest complaints, reduced training costs, and consistent service delivery, adds a compelling business perspective to the conversation.
As the discussion unfolds, it builds a strong sense of anticipation around the future of hospitality talent. With India’s rapid expansion into Tier 2 and Tier 3 markets, frameworks like HOSPI Sigma™ are no longer optional, they are becoming essential. The conversation also touches upon the evolving role of policy, particularly in light of the Union Budget’s focus on skill development, and the urgent need to align intent with execution on the ground.
This is more than just an interview, it is a window into the future of hospitality operations and talent transformation.
It was truly a great conversation with Sanjeev Kumar, filled with insight, clarity, and forward-thinking perspectives. To explore the complete interview and gain deeper understanding, you can check it out in the HospitalityNews May magazine on our website, or experience it in its full depth through our physical edition.
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