In a world where fine dining is evolving beyond opulence, Akshay Anand has emerged as a visionary force, seamlessly blending global sophistication with Indian warmth. From his beginnings in banking to curating high-end hospitality experiences, Anand’s journey reflects a fusion of business acumen and deep-rooted passion for culinary storytelling. In conversation with Hospitality Biz he tells how Naarma stands as a testament to his philosophy – where luxury is defined not by excess, but by experience.
From banking to hospitality – what sparked your interest in this business? How did your financial background pave the way?
While banking laid a strong foundation, hospitality has always held a special place in my heart. My love for music and the joy of creating warm, welcoming experiences led me to curate Sufi nights at Boulevard, an initiative that quickly gained popularity. That moment was a turning point; it felt less like a career shift and more like destiny falling into place.
My background in finance became an invaluable asset as I stepped into the hospitality world. It equipped me with the business acumen, discipline, and operational structure needed to navigate an industry that thrives on emotion, creativity, and spontaneity. In many ways, finance gave me the backbone, while hospitality gave me the soul.
Starting One Café Bar – what were the key challenges, and what did they teach you?
One Café Bar taught me that hospitality isn’t just about good food or service; it’s about understanding people. One of the biggest challenges was figuring out how to build something people truly connect with. You’re not just opening a space; you’re creating an energy, a vibe that makes people want to come back.
I had to learn to read the room, trust my gut, and adapt quickly. It’s about consistency, yes, but also about knowing when to evolve. Every guest, every piece of feedback, every empty table had something to teach. And over time, I realised hospitality is a living, breathing thing, you’re building a relationship, not just a business.
Naarma strikes a balance between global sophistication and Indian hospitality. What inspired its creation?
Naarma was born out of a simple yet powerful idea to bring together the warmth of Indian hospitality with the finesse of global culinary craftsmanship. I’ve always believed that true luxury lies in how something makes you feel, and with Naarma, we wanted to create a space that feels both soulful and contemporary.
We’ve assembled an international team of chefs, including talent from Roka and celebrated dim sum kitchens in Singapore, to deliver something fresh yet rooted. The goal was never to replicate what’s already out there, and it was to reimagine what dining in Delhi could feel like. Naarma is bold, elegant, and personal, an experience shaped as much by emotion as it is by technique.
What makes Naarma different?
At Naarma, we’ve consciously curated the best from across the globe. The bar program is world-class, the culinary team is exceptional, and we’ve put equal emphasis on music and design. The food concept itself is unique, inspired by the elements of fire and water. From the searing precision of the robata grill to the cooling finesse of sushi and crudo, Naarma offers contrast, texture, and balance. It’s not just a restaurant, it is a sensorial journey designed to stay with you.
Luxury dining is evolving in India. How are you responding to changing consumer preferences?
Luxury dining in India is no longer about excess but experience. Today, Indian diners are well-travelled, globally informed, and highly engaged through platforms like Instagram. They’re not just looking for good food, but for relevance, storytelling, and trend awareness. At Naarma, we respond by staying in tune with global movements through plating styles, ingredients, or even dessert trends like the famous Basque cheesecake. The idea is to deliver a product that can sit proudly alongside international icons like Zuma or Coya, while staying rooted in our own ethos.
What story do your brands tell – by the numbers?
When you look at the numbers, Naarma tells a pretty compelling story. We’ve got a seating capacity of 150, big enough to feel lively, but designed in a way that still feels personal and intimate. It’s the kind of place where you can host a special evening and still feel like every detail was meant just for you. Our menu brings together the finest of Asian and European cuisines, crafted by chefs who’ve worked all over the world. But what really sets us apart is the balance – we combine global finesse with that unmistakable Indian warmth. Every ingredient, every plate, and every corner of the space is thoughtfully curated to create a dining experience that’s refined yet deeply welcoming.
With your brands growing in India, are international expansions on the horizon?
Absolutely! The vision for Naarma is both national and global. Our immediate plan is to expand to other Indian metros: Mumbai, Hyderabad, Bengaluru, followed by select Tier 2 cities. The next phase is international once we’ve built a strong domestic foundation. We’re especially excited about cities like London. The year-round tourism and cosmopolitan culture there make it ideal for a concept like Naarma. It’s about taking Indian ownership global, offering an experience that competes with the best while proudly representing where we come from.
Where do you see your restaurant business by the year 2030?
By 2030, we envision our restaurant group not just as a national name but a global brand known for redefining Indian hospitality. With Naarma, we aim to be present in key metro cities and select international markets, offering culturally rich, world-class dining experiences. Our focus will be on innovation, sustainability, and building strong teams that champion both culinary creativity and customer connection.
As an entrepreneur, what advice would you offer to those aspiring to create standout hospitality experiences in an increasingly competitive industry?
Stay passionate but stay prepared. Understand your audience deeply, don’t cut corners on quality, and invest in your people – they’re your strongest asset. Consistency, adaptability, and a strong brand story are what set great restaurants apart in this fast-moving space.
Looking ahead, where do you see India’s hospitality industry in the next five years? What role will NRAI play in shaping its future?
India’s hospitality industry is poised for tremendous growth, driven by rising incomes, global exposure, and a young, discerning customer base. In the next five years, we’ll see more emphasis on experience-driven dining, tech-enabled operations, and homegrown luxury brands going global. The NRAI will continue playing a crucial role in policy advocacy, supporting digital transformation, and helping restaurateurs navigate challenges with a united voice.
