Restaurant India News: Paprika Park Brings Nature Indoors with India’s First Park-Themed Restaurant Concept

Amid increasing urban congestion and rising air pollution, Paprika Park is emerging as a distinctive player in India’s experiential dining segment. Founded by Anuj Mittal, the restaurant introduces a park-themed concept that integrates greenery, décor, and global cuisine within a single immersive space.

Housing over 10,000 live plants, Paprika Park maintains an indoor air quality index below 50, even when city levels exceed 300. This benchmark highlights its focus on creating a sustainable dining environment. The restaurant’s interiors feature natural foliage, floral installations, grass carpets, and a 10-foot-long aquarium, accompanied by subtle ambient sounds to enhance the dining experience.

Positioned strategically between casual and fine dining, Paprika Park blends accessibility with an upscale feel. Guests can choose from a comprehensive à la carte menu or buffet options, catering to both intimate gatherings and large family celebrations. Its multi-cuisine offerings aim to serve a broad demographic while maintaining consistency in quality and service.

“Paprika Park was born out of a simple idea — to create a space where people could enjoy great food in a refreshing, nature-filled environment, without leaving the city,” said Anuj Mittal, Founder, Paprika Park. “We wanted to build more than a restaurant; we wanted to build an experience that feels alive.”

The restaurant’s design — marked by its greenery, soft lighting, and tranquil water features — has resonated strongly with guests. Many describe it as “a park inside a restaurant,” a sentiment that reinforces its appeal in urban markets seeking unique dining experiences.

With an average spend of around Rs 2,400 for two, Paprika Park balances affordability with a premium ambience. This balance has helped it gain traction among families, young professionals, and leisure diners seeking experiential value beyond traditional dining formats.

Whether it’s the fresh air filtered by thousands of plants or the sight of fish swimming in the aquarium, Paprika Park positions itself as more than a restaurant — it’s an indoor retreat built around the idea of mindful dining. By merging environmental awareness with culinary innovation, it sets a new benchmark for hospitality experiences that prioritise both comfort and consciousness.