Riyaaz Amlani is no stranger to starting new hospitality ventures. As the Founder & MD of Impresario Handmade Restaurants, the Mumbai-based entrepreneur has many restaurants to his credit – including Mocha, Salt Water Café, Smokehouse Deli, and the many, many SOCIALs spread across different cities. With his latest venture BANNG that offers authentic Thai flavours in the heart of Gurugram, he has joined hands with two Michelin Star chef Garima Arora.
We caught up with Amlani for a quick chat about the latest addition to their kitty and the F&B trends he foresees for this year.
Esquire India: With BANNG, you have collaborated with Chef Garima Arora for the first time. How did this collaboration come about?
Riyaaz Amlani: I’ve always admired Garima’s bold and thoughtful approach to food. When the opportunity arose to work together, it felt like the right moment to create something fresh and impactful. BANNG is a celebration of culture, flavours, and energy. We’re bringing Bangkok’s unapologetic street food ethos to a space that’s as dynamic as it is delicious.
ESQ: Each time you launch a new venture, you seem to push the boundaries a little farther. Why is that important to you?
RA: For me, hospitality is about creating something memorable, something that challenges the ordinary. If we’re not innovating, we’re stagnating. Every new venture is an opportunity to rewrite the rules, be it in the way we approach food, design, or the overall experience.
ESQ: What do you think are the key ingredients when it comes to launching a successful F&B venture?
RA: For me, it boils down to three things: relevance, authenticity, and consistency. You have to understand your audience and create something that resonates with them—something they didn’t even know they needed. Authenticity is about staying true to your concept, while consistency ensures guests come back for the same level of excellence, time and again. And let’s not forget the people behind the scenes—your team is everything.
ESQ: What are some of the most prominent changes you have observed in the café culture space in the last 20 years or so?
RA: When we started, cafes were seen as a luxury, a place for a special outing. Today, they’re an extension of people’s daily lives—a workspace, a meeting point, or even a second home. The focus has shifted from just coffee to creating a holistic experience that includes food, ambience, and community.
ESQ: Are there any trends you see continuing in 2025, and any new emerging ones you predict?
RA: I think the focus on hyper-local ingredients and sustainability will continue to grow stronger. People want to know where their food comes from and how it’s impacting the planet. On the flip side, I see a trend toward more experiential dining—places where the food, design, and storytelling come together to create something unforgettable. I also think we’ll see more crossover concepts, where boundaries between cuisine blur and new flavours emerge.