India’s restaurant scene is being quietly, yet powerfully, rewritten by women. From Mumbai to Pune to Amritsar, women founders are not just running kitchens but they’re redefining hospitality itself. Think menus that tell personal stories, spaces designed for connection, and leadership rooted in empathy and intention. In a world where dining used to be about trends and transactions, these women are making it about experience, inclusivity, and meaning. Welcome to the era of “hospitality, her way.”
Gauri Devidayal, The Table & Mag St., Mumbai:
“I stumbled into the industry only because my husband wanted to start a restaurant. But when we opened The Table, I saw the potential to create an experience missing in Mumbai. Being a woman taught me to believe in my vision, take risks, and work hard so no one can question your ability,” she says. On the difference women bring: “It’s equally important as what a man brings; balance creates a well-rounded approach.”
Her culinary influences are deeply personal: “Our travels shaped our palettes. The global perspective of The Table, the neighborhood warmth of Mag St., and Mag St. Bread Co.’s comfort classics reflect my personal taste and exposure.”
On women leading kitchens: “Women need to speak louder to prove themselves. Compared to 15 years ago, there are more women running successful restaurants, which I hope inspires others.”
Vijeta Singh, Founder, Rare Ideas & Partner, Cobbler & Crew, Pune
“I never grew up dreaming of running bars and restaurants,” says Vijeta. “What shaped me wasn’t the industry, but the responsibility of giving joy to guests and opportunity to teams. Being a woman has sharpened my lens, I lead with empathy, intuition, and clarity. Safe, inspiring spaces are powerful forms of influence.”
She rejects the old models: “Traditional hospitality was built on dominance. Women founders are building empires on trust. That isn’t softer — it’s smarter. Systems, retention, culture, loyalty — those aren’t HR points, they’re the business.”
On boundaries: “Women have always had to prove they belong. That pressure creates resilience and innovation. The real provocation is this: stop putting an asterisk next to women’s success. We’re not exceptions. We are the future.”
Her three words for the future of dining? Inclusive. Collaborative. Radical.
Vaishali Karad, Paashh, Mumbai & Pune:
“My journey into restaurants was a personal calling,” she explains. “Mindful living and wellness inspired Paashh is not just a restaurant, but a philosophy. Being a woman allowed me to create a safe, soulful space where nourishment comes from both the plate and the experience.”
On the women-led approach: “It’s intentional and intuitive. We prioritize slow cooking, sustainability, and meaningful experiences over trends. Hospitality, her way, is leading with intuition, softness, and intention is where every detail, from ingredients to ambience, matters.” Challenges? “Being taken seriously beyond aesthetics. Real power isn’t in how loud you are, it is in how deeply you lead.”
Poornima Somayaji, Aragma, Pune:
“Food is expression without words,” says Somayaji. “Being a woman shaped Aragma to lead with empathy, attention to detail, and collaboration over hierarchy. It’s about the energy in the room, not just the plate.”
She adds: “Women bring a lens attuned to nurturing, empathy-led leadership, and sensitivity to details beyond efficiency. Innovation expands beyond technique; it includes sustainability, inclusivity, and care. ‘Hospitality, her way’ is about empathy and excellence coexisting and creating experiences that linger in the heart.”
Shreya Nayyar, Bagh & Tepah, Amritsar:
“We believe restaurants are spaces where people share stories and build memories,” they explain. “As a woman-led business, empathy and inclusivity shape every interaction. Women bring a balance of structure and sensitivity, combining operational strength with thoughtfulness to create warm, memorable experiences.”
Their menus reflect identity and culture: “Bagh celebrates nostalgia and rooted flavours with a refined twist. Tepah reflects modern Amritsar experimental, layered, and forward-looking, while staying rooted in local sourcing.” On pushing boundaries: “Women redefine innovation is not just in the flavour, but in space design, leadership styles, and team culture. Hospitality, her way, is about making luxury personal, inclusive, and memorable.”
The future of dining is being reshaped by vision, care, and a distinctly female perspective. Whether it’s intentional menus, sustainable practices, or spaces designed for connection, these women are proving that hospitality is about more than just food it is about experience, empathy, and impact. From Mumbai to Pune to Amritsar, their restaurants aren’t just serving meals, they’re serving inspiration, innovation, and a new blueprint for leadership. As the industry takes note, one thing is clear: the table is changing, and women are leading the way.
Simran Advani, Founder, Nova
With roots in hospitality and an eye shaped by Milan, Simran built Nova around emotion and experience. “It was never just about taste. It’s about connection, stories, and memory. As a woman, you become attuned to nuances — the kind that turn transactions into lasting impressions.”
Her leadership bridges playfulness and precision. “Women-led spaces focus on mood, culture, and energy. At Nova, we’re building a brand that’s personal and meticulous — and when women lead, it inspires teams in ways that shift culture.”
She brings her story directly into her menu — from Turin’s gianduia and childhood apple pie memories to affogatos inspired by her mother. “Every flavour is like sharing a piece of my life.”
On women pushing boundaries: “Look at Masque, Nandan Café, Gaa — women are shaping the industry with depth and emotion that challenge traditional models.”
Biggest hurdle? “Being taken seriously when you’re young, female, and doing something unconventional. People dismiss it as a passion project. But playfulness and professionalism can coexist — and we’ve proved it.”
Also Read:
Interview: Reinvention on a Plate: Chef Beena Noronha’s Journey from Fashion to Food
Interview: Chef Afshaa Rajqotwala: Stirring Comfort, Creativity & Connection
Interview: Neha Gupta: Designing Stories, Serving Experiences
