"I did not have any experience in the hospitality industry, but I still wanted to serve people and provide them with unique and enjoyable experiences,” shared Goumtesh Singh of Raasta who started the brand in 2012, along with his partners. Raasta is a music-based lounge dedicated to Rastafarian culture. It features music from various genres, including reggae, dubstep, dancehall, and drum and bass. “Since then, I have been working on expanding the brand and spreading good vibes,” he shared smiling. Read, what he has to say on his journey and taking the brands to different part of the country:

On Running a Multi-brand Restaurant Company

"It's a challenging yet enjoyable task to cater to distinct target audiences for both brands. Knowing when to switch between the roles of a bar owner and a restaurant owner is essential,” shared Singh who has seen significant change in the nightlife business over the last decade.

"Nightlife business has undergone significant alterations and evolved dramatically, largely thanks to social media. The interiors have transformed from rough to polished, the presentation has shifted from Indian to European proportions, and the cuisine has transitioned from traditional Indian to more experimental dishes,” he added.

On Menu Changes in the Restaurant

A restaurant is known for the food it serves but with time we have seen people visiting a restaurant for its drink and beverage menu. "The acceptance of alcohol consumption and the awareness of responsible drinking have had a significant impact. It is no longer solely about getting drunk, but rather about savoring the flavors of the cocktails people consume,” pointed Singh for whom it is a positive development that individuals are learning to drink sensibly, appreciating the experience instead of simply chugging drinks and getting intoxicated.

On His Dehradun Venture

"With the support of our local partner, Ivanshu Kumar, we aim to make a significant impact in the Dehradun market and enhance the dining and lounging experience. Our focus lies in improving the experience rather than completely changing it. Let us hope that Doon welcomes us with open arms, just as other cities have done in the past,” he added.

On His Himalayan Kitchen ‘Yeti’

"Yeti is receiving a lot of praise. We had only just begun operations in Nepal before opening in Dehradun, and we are eagerly anticipating the launch in Bhubaneshwar,” he shared as the brand has grown from being Delhi’s one of the favourite himalayan food destination to entering regions that has got its root, taking the count to 8.

Pairing Food with Beverages 

“Pairing is highly crucial these days as it combines the right food with the appropriate beverage or drink. Therefore, our barman, Deepankar conducts extensive research on the eating and drinking habits of the city to create a menu that achieves the perfect balance,” he mentioned by adding that restaurant business is going the lots of innovation and he personally feels that that tequila and rum will be the next beverage trend, expanding the beverage options in the Indian nightlife market.

Tips for New-age Mixologist/Bartenders

“My small recommendation to new-age mixologists is to never stop experimenting with flavors, as mixology is both an art and a science of blending. So, it's perfectly fine to let go and explore uncharted territories, as you never know what amazing creations may arise from it."

Flying High

"We opened Ràasta and Yeti in Goa in January of this year, and the market response and acceptance of both establishments have been excellent. I have always been drawn to the service industry and have taken pleasure in hosting people. One day, I contemplated entering the food and beverage industry with the goal of enhancing the overall experience for individuals when they go out while also making a profit... and that's how I found myself in the food industry,” he concluded.