Dhaval Udeshi reveals the inspiration behind his successful run as Mumbai’s leading restaurateur

Dhaval Udeshi

Good food is for a good mood. But is good food only enough to set up the right mood? Partially yes, and partially no. For any foodie or an influencer for that matter, a good ambience and positive vibe are of utmost importance. Creating a positive aura in a bewitching environment, restaurateur Dhaval Udeshi has built his reputation as one of the finest names in India's food and restaurant industry.

Started with humble beginnings, Mr. Udeshi incorporated by opening a small food joint in Ghatkopar which went on to become a modern Indian cuisine destination. Dhaval Udeshi then worked in building ‘Falafels' of which he expanded 10 outlets across Mumbai. Mastering the art of brand expansion, the restaurateur goes synonymous with some of the well-established eateries, restaurants and bars of Mumbai including ‘London Taxi', ‘Butterfly High' and ‘Silly'.

While many have a notion that the food and restaurant industry is one of the lucrative businesses to venture into, Dhaval Udeshi has an interesting take on it. According to him, doing proper research before venturing into this industry is very crucial. "You cannot simply think of starting a restaurant and bar overnight. Understanding market trends and people's preferences are of great value. When you know that you can offer people what they want, that's when you are a step closer towards your goal", says Mr. Udeshi.

Dhaval being a foodie himself credits travelling as his inspiration behind being a restaurateur. He thought of becoming a restaurateur while he travelled to different destinations in the world. Experiencing different cuisines and distinctive food cultures ignited his passion for becoming a restaurateur. The rest is history, and Dhaval Udeshi has succeeded in this industry with the speed of the light.

Zeroing down to his interest, Dhaval Udeshi said, "I chose a country of my choice that interests me. Every country has diversity in terms of food culture. At a majority of my trips, I networked with bartenders and chefs to gain knowledge about their style of cooking and the ingredients they use to make different delectable delicacies. Once I understood it, I experimented with it before bringing different cuisines to India." Through this approach, Dhaval Udeshi has given a variety of cuisines at different restaurants and bars across Mumbai. Isn't that interesting?