Tête-À-Tea With Sachin Pabreja: Rajan Sethi On Blending Heritage With Innovation, Brand Expansion, And What’s Next

From reviving India’s rich culinary heritage to creating modern, experience-driven dining spaces, Rajan Sethi, Managing Director of Bright Hospitality Pvt. Ltd., has built a remarkable portfolio of restaurants that redefines hospitality. With brands like Ikk Panjab, The G.T. Road, OMO Soul Food Community, AMPM Coffee & Cocktail Bar, and Espressos Anyday, his vision blends tradition with innovation, offering diners not just food, but stories on a plate. In this exclusive conversation with Sachin Pabreja, Sethi shares insights into what fuels his passion for creating unforgettable dining experiences.

1. Bright Hospitality has grown into a powerhouse in the F&B industry with brands like Ikk Panjab, The G.T. Road, and OMO Soul Food Community. How did you envision this journey when you took over BHPL in 2007?

When we started with the journey of Bright Hospitality in 2007, our vision was clear—to craft extraordinary dining experiences that celebrate India’s rich culinary heritage while simultaneously pushing the boundaries of innovation. Our goal was to create spaces where food becomes a medium for storytelling, nostalgia, and discovery. Over the years, this vision has expanded, giving rise to a diverse portfolio of brands that cater to different dining sensibilities—from heritage-driven concepts like Ikk Panjab and The G.T. Road to contemporary, experience-led brands like OMO Soul Food Community, AMPM Coffee & Cocktail Bar, and our latest venture, Espressos Anyday. The journey has been one of passion, relentless learning, and a commitment to redefining hospitality through innovation and authenticity.

2. AMPM has become a unique addition to your portfolio, blending café culture with nightlife. What inspired the concept behind AMPM, and how do you see it evolving in the future?

AMPM Coffee & Cocktail Bar was born from a simple yet powerful idea—why should one have to choose between an effortless café and a vibrant nightlife destination? We wanted to create a seamless experience where guests could start their day with a perfectly brewed coffee and transition effortlessly into an evening of craft cocktails, live music, and social connection. Looking ahead, we envision AMPM evolving into an even more immersive and dynamic space. We aim to introduce global influences, forge new collaborations, and curate experiences that push the boundaries of hospitality. Whether through innovative mixology, curated culinary events, or cutting-edge entertainment, AMPM will continue to redefine how people experience food, drink, and culture, through more collaborations, unique experiences and building a community that thrives on curiosity and shared connections.

3. You’ve recently launched a coffee brand. Can you tell us more about this venture, the philosophy behind it, and how it fits into your larger vision for Bright Hospitality?

Ngarum, launched at the same time as OMO Soul Food Community, which is now completing 3 years on Women’s Day, is an extension of our passion for quality and craftsmanship, built on the philosophy of bringing people together over exceptional coffee. Rooted in the “farm to cup” ethos, Ngarum features hand-picked, single-origin nano lot beans organically grown in the pristine hills of Northeast India. Each batch is carefully curated and roasted to perfection, ensuring a distinctive and unparalleled coffee experience. Founded by Grace Muivah, Ngarum is built on three core pillars: sustainability, authenticity, and craftsmanship. Our approach to ethical sourcing respects the land, honors the farmers, and preserves the integrity of each bean. From floral, fruit-forward, single-origin coffees to well-balanced espresso blends, every cup reflects the unique terroir of the region. For Bright Hospitality, Ngarum is a natural evolution of our commitment to creating meaningful culinary experiences. Just as our restaurants celebrate heritage and community through food, Ngarum does the same through coffee—fostering a culture of connection, sustainability, and excellence. It is not just about coffee; it is about building a movement centered around quality, responsibility, and shared moments.

4. Your restaurants are known for celebrating Indian heritage and culture. How do you ensure that each of your brands tells a unique story while staying true to this ethos?

Each of our brands is deeply rooted in heritage while maintaining a distinct narrative that reflects its unique identity. Ikk Panjab is a heartfelt homage to the cuisine of undivided Panjab, reviving time-honored recipes and flavors from both the Indian and Pakistani sides of the border. The G.T. Road takes diners on a culinary journey through India’s historic trade route, showcasing dishes from regions along the legendary Grand Trunk Road. OMO Soul Food Community represents conscious, plant-forward dining, where wholesome ingredients sourced directly from Indian farms converge with soulful flavours. AMPM seamlessly bridges the experience of an artisanal coffee bar with that of a modern-day cocktail bar, offering a curated experience from morning brews to late-night revelry. Ngarum, our specialty coffee brand, is dedicated to high-quality, ethically sourced coffee, enriching the café experience. Wild & Raw – an in-house juice, salad, and smoothie bar that embraces clean, nutrient-rich eating, blending indulgence with wellness. Our approach is grounded in extensive research, immersive storytelling, and constant innovation. Whether reviving forgotten culinary traditions, collaborating with artisans, or crafting unique beverage programs, we ensure that each brand maintains its individuality while aligning with Bright Hospitality’s overarching vision of authenticity, quality, and cultural celebration.

5. Opening a new restaurant is no easy feat. What are some of the biggest challenges you’ve faced during this process, and how have you overcome them?

Launching a restaurant is an intricate and detail-oriented process that presents challenges at every stage—finding the ideal location, assembling a passionate team, maintaining consistency, and staying attuned to evolving consumer preferences. The most valuable lesson we have learned is the importance of adaptability. We actively listen to our guests, refine our offerings based on feedback, and surround ourselves with individuals who share our vision. Success in hospitality is about striking a balance between creativity and operational excellence, ensuring that every detail contributes to an exceptional dining experience.

6. AMPM has hosted some exciting collaborations, including international bar takeovers and partnerships with chefs and music directors. How important is collaboration to your success, and what do you look for in potential partners?

Collaboration is integral to AMPM – and, in fact, is in our brand’s DNA. It brings fresh perspectives, injects new energy, and creates extraordinary experiences for our guests. Whether it’s an international bartender showcasing their signature cocktails, a renowned chef curating an exclusive menu, or a music director setting the perfect ambiance, these partnerships allow us to continuously stay ahead of trends and diversify the experiences we offer. When deciding on collaborators, we prioritize passion, creativity, and a shared commitment to brand values and vision. A successful partnership is one that not only elevates our brand but also crafts unforgettable moments for our guests, making every visit to AMPM a new and unforgettable experience.

7. Sustainability is becoming increasingly important in the F&B industry. How are you incorporating sustainable practices into your brands, and what role does it play in your new ventures?

Sustainability has grown to become a guiding principle across all our brands. At OMO Soul Food Community, everything that goes into the menu is sourced directly from farms and producers from across India–nothing is imported or processed, reducing the carbon footprint of the brand. Our Ngarum coffee is sourced from farmers in North East India in small batches, without the involvement of middlemen. Wild & Raw champions clean eating with locally grown ingredients, directly supporting farmers and sustainable agriculture. At AMPM and Espressos Anyday, we focus on efficient inventory management to minimize food waste and use biodegradable packaging. Ikk Panjab and the G.T. Road preserve traditional cooking methods and collaborate with local farmers to reduce food waste. Across all our ventures, sustainability is not just a practice but a commitment to responsible, mindful hospitality. Our ecosystem of brands also fosters a circular sustainability model—OMO sources from Ngarum and Wild & Raw, while AMPM and Anyday proudly serve Ngarum coffee.

8. You’re an avid biker and mountaineer. How do these passions influence your creativity as a restaurateur? Do they inspire any elements of your brands or menus?

Adventure and travel are integral to my creative process. Exploring remote regions, experiencing diverse cultures, and discovering local ingredients provide a wealth of inspiration for our menus and concepts. Whether it’s a unique spice found on a mountaineering expedition or a traditional brewing method encountered on a biking trip, these experiences translate into the flavors, techniques, and storytelling that shape our brands. The spirit of exploration and authenticity is reflected in every aspect of our culinary journey.

9. The F&B industry is constantly evolving. What trends do you think will define the future of dining in India, and how are you staying ahead of the curve?

The future of dining in India is being shaped by a shift toward conscious, experience-driven consumption. Guests today seek transparency in sourcing, sustainability in practice, and innovation in flavours. Plant-based cuisine, hyperlocal ingredients, and immersive dining experiences are set to gain even more traction. We stay ahead by continuously engaging with our guests, experimenting with new ideas, and evolving our concepts to align with emerging preferences. Innovation is at the heart of our journey, ensuring that Bright Hospitality remains at the forefront of the industry with meaningful experiences.

10. With Bright Hospitality expanding globally and introducing innovative concepts, what’s next for you? What legacy do you hope to leave behind as a restaurateur?

Our ambition is to build brands that transcend fleeting trends and endure as benchmarks of excellence in hospitality. Expansion—both within India and internationally—is on the horizon, but more importantly, we aim to continue pushing the boundaries of creativity and quality. As a restaurateur, I hope to leave behind a legacy of innovation, authenticity, and a deep cultural connection that translates to personal memories—one that inspires the next generation to dream boldly, redefine the industry, and create hospitality experiences that resonate for years to come.