By Neha Mehrotra
With a fervent spirit and a decade-spanning expertise, Niketa P. Sharma has carved her illustrious journey as the Managing Director of Keish Hospitality and several notable restaurants, including Masaledar, Magna Cafe and Bar, Bloom Cafea, and Blah!, leaving an indelible mark on the culinary landscape. A strong believer in the power of ambience, she believes that a positive atmosphere complements exquisite cuisine. We sat down with Niketa to find out more about her new culinary ventures and her vision of providing a premium and affordable experience for everyone.
Establishing Keish Hospitality during the pandemic was a bold move. Can you tell us about the thought process behind launching your first project, Blah!, during such unprecedented times?
Niketa P. Sharma: Being caught up at home, literally doing nothing led to the opening of Keish Hospitality and our first project Blah! , together with my brother Dilip Rawat. Random future planning in hospitality and passion to do something different from the family business established Keish Hospitality. With a clear vision in mind, I dived into intensive research and the formation of a remarkable team whose expertise and dedication made Blah! what it is today.
You’ve successfully launched multiple restaurants like Masaledar, Magna Cafe and Bar, and Bloom Cafea, each with its distinct concept. How do you go about conceptualising and bringing these ideas to life?
Niketa P. Sharma: I always wanted to have a variety of concepts under my belt. As a true Gemini, I wanted to create a name in the industry for trying different things and experimenting. Trying new restaurants, reading, and researching have been one of the many ways of making something new with the team. Learning about ingredients from my chef or bar manager has led to these multiple brands.
Blah! aims to blur the line between art and food. Could you tell us more about the inspiration behind the concept and how you’re redefining the traditional brunch experience?
Niketa P. Sharma: Since its inception, Blah! was formed to provide its customers with a unique experience—not just the palette, but also to enjoy food through the eyes. Hence the plating in many of our dishes has been key to the success of the restaurant. The focus has been to become one of the first restaurants in the city to provide a casual brunch dining experience to the customers. This is done through the ambience, artisanal cocktails, and different plating of the dishes. Blah! seems complete in the overall casual dining experience for its customers and of course by also being multi-cuisine in the brunch set up.
The integration of an artisanal cocktail bar that follows the philosophy of ‘Garden To Glass’ is intriguing. Can you tell us more about it?
Niketa P. Sharma: Blah’s ceiling is filled with hydroponics with an automated system on indoor grow lights and regular upkeep by our in-house gardener. A few of the herbs like rosemary, mint, microgreens, and other plants are used in the cocktails to make in-house flavours or in garnishes.
Can you provide some insights into your new culinary ventures and the strategies you’ve planned to capture diverse markets and offer exceptional dining options?
Niketa P. Sharma: Currently, we are working on a South Indian concept, which will be launched in October. And we also have expansion plans for Blah! in other metropolitan cities pan India, Vivi in Mumbai and Pune, and Magna too. We are looking to provide a varied variety of cuisines under the company’s umbrella.
What’s your success motto?
Niketa P. Sharma: There is no one success motto in my life but learning every day, being overly passionate to provide the best to the customers and being ready to take risks in business has gotten me a long way until now.
Lastly, any words of advice for aspiring entrepreneurs in the hospitality industry?
Niketa P. Sharma: Be a leader that inspires people, one that always has their team’s backs. It will reap benefits in the long run.
