Tête-À-Tea With Sachin Pabreja: A Candid Conversation With Avantika Sinha Bahl, The Creative Mind Behind Kampai, Arigato, And Other Pioneering F&B Ventures In The Indian Culinary Space

Avantika Sinha Bahl, a devoted admirer of Japanese culture and cuisine, is the creative force behind multiple successful F&B ventures, including Kampai—a modern Japanese culinary landmark in Delhi. As founder and director of Kampai, Arigato, Basque (in Dehradun), and more, Avantika’s journey began with a deep-rooted love for food and travel. Her frequent trips to Japan ignited her fascination with its cuisine, leading to the realization of her dream project, Kampai.

Join me in a candid conversation with Avantika, exploring her journey, the rise of Japanese culture in India, and her visionary plans for her F&B brands and the future.

1. What inspired you to create Kampai and Arigato, and how do they reflect your passion for Japanese cuisine?

Avantika: My travels to Japan and the Far East since I was very young inspired me to create Kampai and then Arigato! There was a gap in the market for authentic Japanese cuisine in this segment. I feel like Japanese cuisine is one of the most popular globally, and the trend is soon catching up in India, too. It’s one of the freshest and healthiest cuisines in the world, as long as you use the right ingredients. We’re very particular about our quality and authenticity.

2. Can you describe the unique dining experience you aim to provide at Kampai and Arigato?

Avantika: My aim with both spaces is to transport patrons to another part of the world. Through the ambiance, food, cocktails, and overall vibe, we want our customers to feel completely immersed in different parts of Japan! Kampai is a slightly more formal dining destination and Arigato represents the chic cocktail bar culture of Tokyo. We want to provide an unmatched experience the moment people enter the restaurants whether it’s through our service, the taste of our food, the standards of our cocktails, and/or the music.

3. How has your background in design influenced the aesthetics and branding of your restaurants?

Avantika: While people may think my degree in design has been a waste since I ended up in hospitality, I believe the contrary to be true. My degree in design sharpened my aesthetic sense, and today my strongest suit is creation of concepts & brands. This is the part of the business I love the most! I have a very particular aesthetic sense which can be seen in my interiors, brand language, and all visual communication. I believe in simplistic designs with a focus on quality.

4. What innovations have you introduced in your menus or service that set your restaurants apart?

Avantika: Our menus are continuously evolving, while we started with pure authentic Japanese cuisine, today our menus are evolving into very modern-day Japanese-inspired dishes. Our presentation style and use of ingredients is very unique and cutting-edge. We are combining ingredients and cooking methods in different ways. We have gone to the extent of creating our very own soy sauce for our restaurants, and we are the first in India to do so! We pay a lot of attention to each ingredient and how it can be used in new ways.

5. How do you source ingredients for your dishes, especially authentic Japanese products?

Avantika: We have limited suppliers and vendors that we source authentic and high-quality ingredients from. Since Japanese cuisine is very clean and simplistic, this is of utmost importance to us.

6. What challenges did you face when establishing Kampai, and how did you overcome them?

Avantika: It was challenging at first since we were one of the first stand-alone Japanese restaurants in this format. Customer education and awareness were very important to us. A lot of our Indian guests were trying real Japanese food for the first time. When we started, 70% of our customer base was expats which has since evolved into 70% Indians. We are very happy with the growth of the popularity of our food amongst our patrons who tried Japanese food for the first time at our restaurant and are now our regulars!

7. As a woman entrepreneur in the F&B industry, what advice would you give to aspiring restaurateurs?

Avantika: I was and still am one of the very few women restauranteurs which is a pity since I believe this business is amazing for women! It requires a combination of business sense along with a key creative approach. Women are natural multitaskers I believe, and I encourage more women to get into the business of opening restaurants. The industry is very open and supportive!

8. What are your plans for expanding the Kampai and Arigato brands?

Avantika: We aim to expand to other tier and tier 2 cities in the coming few years. We have a very unique experiential restaurant called Basque in Dehradun, which sprawls over 20,000 sq ft with 4 chef kitchens as well as a bar.

9. How do you see the evolution of Asian cuisine in India over the next few years?

Avantika: Asian cuisines remain among the most popular choices for dining out. And I see this only growing. It is trickling into tier 2 and 3 cities as well and there is no limit to its potential!

10. What role does travel play in shaping your culinary vision and menu development?

Avantika: Travel is one of my biggest inspirations! Our travels are always around culinary experiences. We love to explore and experiment around the globe and bring unique flavors and techniques back to India in new ways! It’s the best way to learn and grow.

Avantika Sinha Bahl’s passion for Japanese culture and her dedication to creating immersive culinary experiences continue to shape her journey in the F&B world. Her commitment to authenticity, innovation, and hospitality reflects her vision of crafting unique dining experiences that connect cultures and leave a lasting impact.