Tête-À-Tea With Sachin Pabreja: From Farm Roots To Sushi Rolls—Saurabh Khanijo Unfolds The Story Of Kylin Experience

In the ever-evolving world of hospitality, few names have carved a niche as distinct and enduring as the Kylin restaurant. Saurabh Khanijo, the force behind this celebrated restaurant, shares his journey from humble beginnings in poultry farming to helming one of India’s most recognized Pan-Asian dining chains. His journey is a testament to passion, perseverance, and the power of innovation. In this chat, the Kylin founder opens up about his inspirations, challenges, and how he transformed a love for food into a multisensory dining experience that continues to enchant guests across the country.

From Poultry to Hospitality: You started your career in poultry farming before transitioning to hospitality. What inspired this shift, and how did it shape your entrepreneurial journey?

Saurabh Khanijo: The transition from poultry farming to hospitality was driven by a passion for creating experiences. The food industry has always fascinated me, not just as a business but as a medium to bring people together. My entrepreneurial journey taught me the importance of quality, consistency, and customer satisfaction, which I carried forward into hospitality.

The Kylin Experience: Kylin was Delhi’s first Oriental lounge bar in 2005. What challenges did you face introducing this concept, and how did you overcome them?

Saurabh Khanijo: The transition from poultry farming to hospitality was driven by a passion for creating experiences. The food industry has always fascinated me—not just as a business but as a medium to bring people together. My entrepreneurial journey taught me the importance of quality, consistency, and customer satisfaction, which I carried forward into hospitality.

Scaling Up: Over the years, Kylin has expanded significantly. Could you share the strategy behind scaling your brand while maintaining its core essence?

Saurabh Khanijo: Our expansion strategy focused on consistency in quality, ambiance and service. Every new outlet stays true to the Kylin DNA, bringing authentic Pan-Asian cuisine with a premium dining experience. We carefully select locations, train teams and maintain strong supplier relationships to ensure quality control across all outlets.

Innovation in Dining: How do you keep innovating to stay relevant in the competitive F&B industry? Could you share an example of a unique concept or offering introduced by Kylin?

Saurabh Khanijo: Innovation is at the heart of Kylin. Whether it’s introducing hot stone bowls, food festivals, or live teppanyaki, we ensure that Kylin stays ahead of trends while keeping the essence of authentic Asian flavors intact. One of our most successful innovations was the teppanyaki experience, where guests can enjoy live cooking.

Brand Identity: What makes Kylin stand out from other Oriental dining experiences in India? How do you ensure consistency across all outlets?

Saurabh Khanijo: Kylin is not just about food; it’s about the experience. Our meticulous attention to ambiance, presentation and flavors makes us stand out. Unlike many Oriental dining spaces, we create a seamless blend of authentic Asian gastronomy with a premium experience, ensuring that each visit feels like an indulgence.

Customer-Centric Approach: How has customer feedback influenced the evolution of your brand and offerings?

Saurabh Khanijo: Customer feedback has played a significant role in our evolution. Whether it’s adapting spice levels for Indian palates or introducing vegetarian sushi and vegan dim sums, we constantly listen to our guests and refine our offerings accordingly.

Sustainability Practices: In today’s world, sustainability is key. How does Kylin incorporate sustainable practices into its operations?

Saurabh Khanijo: We believe in responsible dining. From sourcing sustainable seafood to reducing plastic usage and incorporating energy-efficient kitchens, sustainability is a key focus. We are also working towards implementing zero-waste policies in select outlets.

Adapting to Trends: The F&B industry is ever-changing with trends like cloud kitchens and AI-driven services. How has Kylin adapted to these trends?

Saurabh Khanijo: The F&B landscape is evolving with cloud kitchens, AI-driven service and tech-integrated dining. Kylin has embraced these changes by streamlining operations with technology, exploring delivery-only models for certain locations and introducing digital menu experiences to enhance customer engagement.

Future Vision: What’s next for Kylin? Are there any upcoming projects or expansions that you’re particularly excited about?

Saurabh Khanijo: We’re thrilled to bring our signature flavors to new cities soon—Hyderabad & Noida! Every expansion marks an exciting new chapter in our journey, and we can’t wait to see how each city embraces the Kylin experience in its own unique way. Stay tuned as we continue to grow.

Advice for Aspiring Entrepreneurs: Based on your journey, what advice would you give to budding entrepreneurs looking to make their mark in the hospitality industry?

Saurabh Khanijo: Success in hospitality is built on passion, patience and persistence. Focus on creating an experience, not just a restaurant. Be adaptable, listen to your customers and never compromise on quality. Most importantly, build a brand that evolves with time while staying true to its roots.