Restaurants are vibrant spaces where design transcends functionality, creating immersive sensory experiences. The Ideal Home & Garden’s Nikitha Sunil spoke with three designers—Amey Dahanukar –Principal Architect | ARA Design , Minnie Bhatt- Founder and Design Director | Minnie Bhatt Design, and Misbah Kapadia – Founder | Design Konstruct—to unravel the nuances of restaurant design. From ambience to lighting, and the integration of themes and sustainability, they share their insights into transforming dining spaces into memorable destinations. Whether it’s the bold parametric roof at Cara Cara, the cultural depth of Burma Burma, or sustainable innovations, these designers weave creativity and functionality into every project.
Here’s what they had to say:
Nikitha: What’s your recipe for setting the mood in a restaurant? How do design and ambience blend to create a dining experience?
Amey: The mood is set by aligning the design with the brand philosophy and cuisine. For instance, warm neutral tones create a relaxed ambience, while accents bring in the theme. Lighting is key—soft, warm lighting offers cosiness, whereas vibrant lighting energises spaces like bistros or cafés.
Minnie: The goal is to create a mood that goes beyond just the food. The first thing most guests notice upon entering a restaurant is the lighting. Lighting isn’t just functional; it’s atmospheric. A great entrance is key too—something that immediately captures attention and sparks curiosity.
Nikitha: How does designing a restaurant differ from crafting a home? Like what extra spice does it need?
Misbah: A home is personal and intimate, while a restaurant is a public stage. A restaurant needs that extra “spice”—a sense of drama or spectacle—that draws people in and keeps them coming back. It’s about creating an experience, not just a space.
Amey: A house is a private setting where a family resides. More emphasis is placed on privacy, personal wants, preferences, etc. In contrast, a restaurant is a more social setting with a lot of movement in terms of both patrons and employees. It’s important to design your area and arrange your
furnishings appropriately. The kitchen, front-end for customers, and back-end for staff, must all be properly planned with enough dedicated space.
Nikitha: How does that mean the kitchen does influence the layout?
Minnie: A well-designed kitchen influences everything, from the movement of the staff to the efficiency of service and, ultimately, the overall dining experience. In many modern restaurants, the kitchen is open, allowing guests to see the chefs at work. The placement of the kitchen can dictate the restaurant’s overall flow, impacting the layout of the dining area and the design of the bar or waiting areas.
Misbah: The kitchen absolutely influences the layout. It’s the heart of the operation, and its efficiency affects everything. But the dining vibe is the soul—how guests feel when they walk in, sit down, and immerse themselves. It’s a balance between function and emotion.
Nikitha: How do you decide on a theme? Is it traditional or it depends on what’s trending right now?
Amey: A restaurant’s core theme originates from its brand identity. For instance, Bombay Brasserie in Colaba was meticulously designed by us to showcase Indian arts and crafts. The ambiance was authentically Indian, featuring Dabbawala Tiffins and handmade dolls. Similarly, Irish House boasts a distinct colour palette and a warm, inviting atmosphere reminiscent of an Irish pub. It’s about creating an immersive environment where the food, the restaurant’s identity, the lighting, and every other element seamlessly converge.
Minnie: Picking a theme for a restaurant is really about finding the right spot between tradition and trend, while also considering what the restaurant demands. Sometimes, a theme whispers tradition, bringing in timeless elements and cultural references that honor the food and the experience. Other times, it shouts trendsetting, pushing boundaries with bold, innovative designs that feel fresh and current. The key is balance.
Nikitha: The trends in technology today are reshaping the dining experience, is there any project that you have undertaken where you have integrated technology?
Amey: Technology has increasingly integrated into the global restaurant scene, with innovations like interactive digital menus becoming common. While some establishments abroad have even adopted robotic staff, this trend hasn’t gained significant traction in India. As a traditionalist, for me a fulfilling dining experience transcends technology.
Misbah: Technology is reshaping dining, from interactive screens to automated lighting that adjusts to the time of day. One cool integration I’ve tried is a projection mapping system that transforms tables into part of the storytelling experience.
How do you build in sustainability? Do you think that green design that it attracts the diners to today?
Amey: Biophilic design, which integrates natural elements like plants, natural light, and views of nature, creates a more inviting and relaxing atmosphere for diners. While incorporating sustainability depends on the restaurant’s space and budget, implementing energy-efficient practices like using LED lighting and efficient HVAC systems is crucial.
Minnie: By incorporating eco-friendly materials like reclaimed wood, natural fibers, and non-toxic finishes, we ensure that the design is as kind to the planet as it is to the eye. In today’s era, biophilic design has become a major trend, and for good reason.
Nikitha: What’s your proudest “aha”! design moment that diners love to talk about, according to you?
Misbah: There’s nothing like seeing diners pause to admire a design detail—whether it’s a unique ceiling installation or a clever blend of materials. My proudest moments are when guests say, “This feels like more than just a restaurant”.
Amey: We designed Cara Cara, a stunning rooftop restaurant in Jubilee Hills, Hyderabad. Its unique selling point is the striking parametric roof. This innovative design, combined with the open-air setting, offers a unique and memorable dining experience.
Minnie: It’s those moments when guests pause to take in the thoughtful design details—that’s the true ‘aha!’ for me. Crafting the Burma Burma outlets across India is one such experience.
Nikitha: How do you envision the future of restaurant design evolving in the next decade?
Minnie: Design will always be a crucial part of the dining experience, but in the next decade, it’s set to evolve with even more innovation, technology, and personalization. From immersive digital elements to smart layouts that adapt to different dining needs, restaurants will blend aesthetics with functionality like never before.
Misbah: I see restaurant design becoming more immersive, with multisensory experiences that go beyond just sight. Sustainable practices and technology will also play an even bigger role, creating spaces that are innovative and responsible.
Nikitha: Which one restaurant do you wish you had designed, and why?
Minnie: I would love to have designed one of the large breweries that you see in Bangalore. They are spacious and outdoor and there is a lot of potential to create a space that is unique in terms of design
Misbah: There are so many, but a dream project would be one like Eleven Madison Park—a space where everything from the architecture to the tableware is designed with a sense of purpose and artistry.