Till recently, sattvik food did not had many takers in resorts and hotels. However, with a recent shift in demand, travellers are now more conscious and seek for healthy food when on a vacation. While the western concept of gluten free or vegan food still pertains in many retreats and hotels, travellers are inclined towards Ayurveda and its way of eating. These shift has been witnessed by many wellness retreats across India.
As more people become interested in Ayurveda, hotels are starting to offer Ayurvedic food options to their guests. This can include dishes that are made with ingredients and spices believed to have health benefits, as well as meals that are designed to balance the body's doshas (or energy types) according to Ayurvedic principles. Some hotels also offer Ayurvedic treatments and consultations with Ayurvedic practitioners.
We spoke to Dr. Sreeragh Nair, general manager of Shatam Jeeva to understand the demand and how wellness retreats like Shatam Jeeva is advocating the ancient Indian way of healthy living.
“If you're looking for a holistic approach to health, go no further than Ayurveda, one of the world's oldest medical systems. It has been relied on by families for centuries as a means of healing, and it continues to be so today. It has also enjoyed enormous success in the West due to its holistic approach to health, which considers nutrition, exercise, sleep, detox, lifestyle, and much more,” he started.
What sets Ayurveda apart from other therapeutic modalities is its emphasis on prevention and maintenance, with the goal of achieving a state of harmony between the physical body, the mind, and the soul that is unique to each individual. According to Ayurveda, food choices have a direct effect on whether or not this equilibrium is maintained. Each individual possesses the energies of Vata, Pitta, and Kapha, according to Ayurveda. Movement is governed by Vata, digestion and metabolism by Pitta, and structure and strength is maintained by Kapha.
How do they prepare food?
“In all of us, one trait predominates over the others, while each of us possesses some of each. After learning about our individual biochemistry, we can adjust our diets to better harmonise with our internal energy. Food at Shatam Jeeva is prepared utilising traditional slow-cooking procedures to preserve all of the food's beneficial ingredients, a practise inspired by the Ayurvedic tradition,” he commented.
At Shatam Jeeva, major cereal like wheat is grown in the farm itself along with few vegetables. All food at the wellness retreat is crafted considering the Shadrasa (six taste). He further discussed that beyond calories, the team at Shatam Jeeva understand the state of Agni bal (digestive fire) and then customise the food.
“We encourage the guest to follow the basic concept of meal portion as in Ayurveda, wherein half of the appetite should be solid food, quarter to be dedicated for water and the rest of the quarter to be left free,” he commented.
As the most traditional rejuvenator in Ayurveda, ‘Ghee’ holds a strong position in Ayurvedic way of eating. “We use pure ghee from the farm itself for our guests. We do not rely on the methods of liquid only diets or starvation, we have a theory of eating normal and adjusting the optimal metabolism, so as to prolong the sustainability of our results,” he said.
In addition to seeking a healthy way of life, the next generation of travellers will have disposable income at their disposal. Health and fitness are not new topics of inquiry for these vacationers. They want yoga ashrams, Ayurveda vacations, alternative medicine, and, most crucially, an in-depth understanding of healthy eating. It's noteworthy to note that a growing number of vacationers are rejecting modern wellness centres in favour of more conventional ones. They take a comprehensive approach and show great promise.
Dining out meant eating good food few years back and that was the benchmark. Today, it's so much more layered. Diners are conscious. They ask questions. They read ingredient labels. The pandemic accelerated this shift, but the roots were growing long before. With the OMO Soul Food Community, Rajan Sethi, Director at Bright Hospitality, leaned into this evolution. “It’s not just about serving good food; it’s also about being transparent, ethical, and responsible. The industry has matured and honestly, it's been exciting to grow with it,” he shared. Excerpts:
Building Experience-driven Places
I’ve always believed a restaurant should do more than serve. You should walk out with a feeling, not just a full stomach. At some point, I realized people don’t just remember what they ate but they remember how it made them feel. This inspired us to build spaces that spark nostalgia, start conversations, and feel like an extension of someone’s memory. We wanted to create a space where people could slow down, reconnect with food, and feel grounded. Every brand under Bright Hospitality is experience-first and OMO is just the most emotionally and ideologically charged expression of it.
Creating Uniqueness
Our USP is soul. Every brand under Bright Hospitality has its own heartbeat. We don’t replicate, we reimagine. Whether it’s OMO’s deeply intentional sustainability or Ikk Panjab’s emotional connection to heritage, we build from the inside out. We’re not in the F&B business; we’re in the business of stirring emotions through food. And that’s what keeps us ahead, we don’t chase trends, we create spaces people feel connected to.
Running a Multi-brand Venture
It’s like managing a symphony. Each brand plays its own instrument. Some are loud and bold like AMPM Coffee and Cocktail bar, others are nostalgic and poetic like Ikk Panjab, and then there’s OMO Soul Food Community, which is introspective, slow, and meaningful. I’ve learned to respect each brand’s rhythm. I try to avoid imposing any single leadership style across the board. I learn to listen more than I dictate. And most importantly, I’ve built a team that truly owns the vision. Decentralization and strategic delegation have been game-changers.
Sustainability is the Way Forward
OMO’s biggest innovation is its philosophy. We didn’t launch a product but we launched a way of thinking. The fact that every element, from Ngarum coffee to our Wild & Raw green bar, is curated to be climate-smart, traceable, and nurturing, that’s the real win. We’ve shown that comfort food can coexist with sustainability, that luxury doesn't need excess. The goal was never to preach, but to quietly lead by example. I think we’re doing that, plate by plate.
High on Expansion
OMO was always meant to be a movement, not just a café. We’re exploring more cities, but with caution and conviction. Our core intent is to never compromise on sourcing, on philosophy, or on storytelling, so expansion will be slow, thoughtful, and collaborative. On the Bright Hospitality front, we’re also planning to scale AMPM and Anyday through tech-forward, scalable formats, while continuing to grow Ikk Panjab as a flagbearer of regional heritage and food nostalgia.
Preserving Heritage
To me, authenticity is when intention and action match. It’s when the story you tell is the story you live. At OMO, it means celebrating millets without necessarily making it a marketing spin. At Ikk Panjab, it’s about preserving heirloom recipes without unnecessary reinvention. Whether it’s the spices we source or the values we uphold, if it doesn’t feel true, we don’t do it. That’s our north star.
Tech-Infusion
We’ve always been quiet adopters of tech which is never flashy, but always future-facing. Whether it's using analytics to minimize food waste at OMO or optimizing delivery routes for Anyday, tech sits behind our operations, not in front of it. We let experience lead and technology support. But yes, digital dashboards, loyalty ecosystems, and intelligent sourcing are now non-negotiables across our ecosystem.
How can restaurant brands maximize success with an online ordering system?
At OMO, we’ve chosen not to enter the delivery space because the kind of connection we’re trying to build with our guests just doesn’t fit in a box. It’s about slowing down, being present, and engaging with food as an experience, not just consumption. But as someone running multiple brands, I absolutely see the value of online ordering for formats like Anyday, and sometimes, AMPM or Ikk Panjab. Guests should feel your brand even when they’re eating on their couch. Eco-conscious packaging and a clear, consistent brand voice can turn an online order into a memorable moment.
What three tips would you offer to home-grown restaurant chains?
- Don’t scale before you soul-search - Know who you are before you grow.
- Respect your roots - Your authenticity is your edge.
- Hire slow, empower fast - Your team is your first guest. Treat them with trust.
12. What five trends do you foresee that will change dining behavior in India?
- Regenerative menus - Going beyond organic to actually heal ecosystems.
- Functional dining - Food that serves taste, health as well as storytelling goals.
- Ingredient-led loyalty - Guests will follow brands based on where they source from.
- Multi-sensory spaces - Dining spaces that evoke emotion, not just fill bellies.
- Brands with a voice - Silent service is out. People want opinionated brands with heart.
Dessert Therapy is one of Mumbai’s luxury dessert dining restaurant chains founded in 2016 by brothers Nisarg and Harsh Shah who started their journey from home baking, venturing into first outlet in 2020. The brand grew entirely through word-of-mouth and organic growth on social media, offering high-quality vegetarian desserts without using palm oil, gelatine, or artificial colors.
In an exclusive interview with Restaurant India, Harsh Shah, Co-Founder, Dessert Therapy talks about their brand journey, innovations and much more.
Riding on Uniqueness
Dessert Therapy has redefined indulgence in Mumbai with 20+ varieties of cheesecakes, specialty desserts, sundaes, and a curated selection of rich chocolates, craft coffees, and iced teas. With outlets in Malad, Juhu, Bandra, Fort and Ghatkopar, the brand continues to expand, bringing luxury dessert dining to more locations. Each outlet is designed with a unique ambiance, offering a fresh experience at every visit.
What’s in a Name?
We feel desserts are therapeutic and it can calm your mind and soul that’s why we named it as ‘Dessert Therapy’ as it resonates with the audiences.
USP of the Brand
We add 30% less sugar in our desserts and make our base with less sugar as dry fruits and fruits have sugar content which we use for plating and filling or for presentations. The shelf life of our desserts is 4-5 days, and we don’t use preservatives. One thing is that we don’t sell the desserts from the display shelf.
Innovation is Key
We have our central kitchen in Borivali from where we make the desserts, and then we supply to our outlets where plating is done as per the requirement. Every sauce is prepared in-house.
For us, every recipe is a result of experimentation, precision, and passion for dessert innovation—whether it’s developing over 20 unique cheesecake varieties or crafting seasonal collections that resonate with Indian palates. We have monthly specials, other than that we keep changing the menu once in 6 months.
The Challenges
The main challenge was staffing and educating the customers. Choosing a right location was one of the major issues knowing that every location has its own set of challenges.
Top 3 dessert trends
• Quick desserts are gaining popularity. Eg: Strawberries with Chocolate sauce
• Innovations in French patisseries, Kunafa, Baklava is seen
• Healthier dessert options are on rise
Expansion plans
We are a boot-strapped company. We have plans to open our outlets outside Mumbai. It can be in Thane, Navi Mumbai, Bangalore or in Pune.
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