Nine lessons that Sameer Seth and Yash Bhanage learnt after ten years of opening a restaurant

When Sameer Seth and Yash Bhanage opened the doors of The Bombay Canteen ten years ago, they had a clear vision: to reimagine Indian food through a fresh, seasonal lens, while staying deeply rooted in the country’s culinary traditions. They didn’t want it to be just another restaurant; they wanted to tell a story with every dish. That vision, of blending storytelling with hospitality, became the cornerstone of Hunger Inc. Hospitality, which today includes beloved brands such as O Pedro, Bombay Sweet Shop, Veronica’s, and Papa’s. But it all started with The Bombay Canteen, a place that invited guests to rediscover the flavours of India in new and unexpected ways.

From nostalgia-driven menus to the power of good service, here are nine things Seth and Bhanage have to say about what truly defines great food and hospitality.

Food tastes better with a story

At The Bombay Canteen, they always believed that every dish needed a reason to exist. It couldn’t just be delicious; it had to mean something. Whether it’s a dish that sparks nostalgia or one that surprises with an unexpected twist, the menu is built around stories that connect people to flavours, memories, and moments.

Nostalgia only works if you reimagine it

Nostalgia is powerful, but it’s not about serving your grandmother’s recipe exactly as she made it. It’s about capturing the feeling she gave you—the warmth, the comfort—and reinterpreting that for today’s diners. That’s why The Bombay Canteen’s menu is filled with familiar flavours presented in new ways, keeping traditions alive while making them feel exciting and relevant.

You can’t be everything for everyone

Over the years, the team learned to trust their vision, even when it meant saying no. "We’ve had guests ask why we don’t serve butter chicken,” Bhanage recalls. “We have chicken. We have a tandoor. Why not just make it? But that’s not what we set out to do.” Staying true to their mission—even when it’s not the popular choice—has been key to their success.

Innovation only matters when you execute it well

It’s easy to come up with ideas. The hard part is making sure they actually work on the plate. At The Bombay Canteen, every new concept, whether it’s cooking with indigenous grains or designing a seasonal cocktail, undergoes rigorous testing. “If we can’t execute it consistently and make it delicious every time, it doesn’t make it onto the menu,” Seth adds.

It takes a village

“Restaurants aren’t built by one or two people, they’re built by everyone in the kitchen, at the bar, on the floor and even behind the scenes in marketing and finance.” Building a culture of respect and collaboration has been essential to The Bombay Canteen’s journey. “Culture isn’t something you write down,” Bhanage shared. “It’s something you live every day.”

Never do it alone

“One of the best decisions we made was to work as partners,” Seth reflects. “Having someone who’s just as passionate and who’ll challenge you makes you better.” That partnership has fueled their creativity and resilience, helping them navigate challenges and celebrate wins together.

Be intentional about everything

Every detail at The Bombay Canteen—from the music playing in the background to the shape of the plates—is deliberate. “When you’re intentional about every choice,” Seth explains, “It shows. Guests can feel it.”

Hospitality is how you make people feel

“Hospitality isn’t just about great food or a beautiful space, it’s about making people feel seen and cared for.” Sometimes it’s a personalised dish, a familiar greeting at the door, or a shared story by the chef. “That’s what people remember,” they add. “They might forget the dish, but they’ll remember how you made them feel.”

Stay curious and keep evolving

“The food space is always changing,” Bhanage notes. “What worked in 2015 might not work in 2025, and that’s not a failure, that’s growth.” Staying curious and open to new ideas has kept The Bombay Canteen relevant and dynamic. “We’re always asking ourselves: ‘What’s next?’

 

Lead Image : The Bombay Canteen

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