Tiny Restaurants Gain Popularity in India as Diners Seek Intimate Experiences

Small-format restaurants, typically seating no more than 20 people, are becoming increasingly popular in India. These restaurants, usually led by a chef, focus on providing intimate settings and reservation-led dining experiences. The appeal of these small restaurants lies in their leaner operations, which allow chefs to experiment with new dishes and techniques. The exclusivity of these restaurants creates a buzz among diners, who value the food and the experience over grand spaces. In Bengaluru, for example, chef Kavan Kuttappa's Naru Noodle Bar started with eight seats and has since expanded to 20. Kuttappa attributes the success of Naru to its focus on the product and the immersive dining experience it offers. The restaurant's small size allows Kuttappa to connect with his guests and tell the story behind the food. ## Chef-Led Experiences The trend of small restaurants is not limited to Bengaluru. In Mumbai, chef Hussain Shahzad's 12-seater Papa's is a popular destination for diners seeking a unique experience. Shahzad's kitchen and dining room are effectively the same space, creating an intimate atmosphere that allows diners to connect with the chef. Similarly, in Delhi, chef Johnson Ebenezer's 18-seater Farmlore offers a chef-led experience that is focused on the product. Ebenezer attributes the success of Farmlore to its small size, which allows him to control the experience and provide a personalized service to his guests. ## The Scarcity Factor The scarcity of seats in these small restaurants is also a major factor in their popularity. Diners are willing to wait in line or try their luck at booking a table, often months in advance. The anticipation and exclusivity of these restaurants create a sense of FOMO (fear of missing out) among diners, who are eager to experience the unique offerings of these small restaurants. However, not everyone is convinced that scarcity is enough to sustain the popularity of these small restaurants. Psychotherapist Saandra Manoj, who eventually made it to Naru, says that the anticipation and pressure to secure a table can put a strain on the experience. ## Conclusion The trend of small restaurants in India is a reflection of the changing preferences of diners. With the rise of social media and the increasing awareness of regional and progressive Indian food, diners are seeking unique and immersive experiences that go beyond the traditional restaurant setting. The small-format restaurants, with their focus on the product and the chef-led experience, are well-positioned to meet this demand and provide diners with a memorable and exclusive dining experience.