Biophilic design, sustainability, and mono-material: How restaurant interiors are evolving in Mumbai to immerse diners into an experience

As the world comes to Mumbai, it has a lot to offer not only with jobs but also culinary experiences. Every other month, there is a new eatery opening up showcasing a rise in the number of restaurants. It has led to not only an evolution in the food that is now being served but also how people are perceiving them, especially on social media. In the last decade itself, Mumbai's restaurants have evolved from focusing on just the food to also highlighting their interiors.

With the advent of social media, restaurants, cafés and bars not only in Mumbai but around India have seen the growth of ‘Instagrammable corners'. It has become a term, that now has the luxury of floating around and co-existing with the food content creator and influencers as they talk about the city's food and ambiance on social media.

In the process, the role of restaurant interior designers has also evolved leading many of them to constantly go back to the drawing board to see how they can look different from the eatery down the road, and compete with their Instagrammable interiors. Minnie Bhatt is one of the many interior designers in Mumbai, who has been in the midst of it all, as she has been the brain behind some of the city's popular restaurants including Canto Café & Bar near Girgaum Chowpatty, PCO in Lower Parel and Burma Burma in Goregaon's Oberoi Mall too.

Evolution of restaurant interiors in Mumbai

Over time, she has seen how restaurant interiors have grown by leaps and bounds. It's not just café, she says, but also restaurants that have become more adventurous, experimenting with cuisines that weren't as popular before. She explains, "Today, we see a rise in the popularity of Nikkei, Japanese, Korean, and Burmese cuisines, reflecting the growing demand for new and diverse culinary experiences. Alongside this, restaurant interiors have also evolved, moving from industrial chic, minimalistic, or rustic designs to more plush and maximalist spaces. The interiors play a crucial role in shaping how a space is experienced by the guests."

It's not only Bhatt but also Karreena Bulchandani, city-based restauranteur and founder of MOKAI which opened earlier this year in Bandra, who has noticed a shift in interior design trends. She shares, "Initially, the city leaned heavily on rustic decor. Then, during the pre-Covid era, there was a trend of installing fancy lights and vibrant walls. Post-pandemic, many restaurants have adopted a minimalist aesthetic, often with British or Japanese influences. While this approach aligns with the restaurant's concept and cuisine, it can feel repetitive since it's become so widespread."

Bulchandani herself has adopted a different strategy with her café. It is also a trend that she has seen evolve. She shares, "Biophilic design and sustainable materials are becoming increasingly important as diners seek unique and memorable experiences. I believe the future of restaurant interiors will focus on sustainability, comfort, technology, and artistic expression. Many of us are already collaborating with local artists to showcase their beautiful work, fostering a sense of community and supporting the arts."

Like Bulchandani, even Misbah Kapadia, founder and curator of Design Konstruct, has also seen a gradual move towards sustainability and biophilic designs among other factors over the years. She explains, "Sustainability has started to play a more prominent role, with many restaurateurs opting for eco-friendly materials and practices in their designs. I believe we will see a continued focus on sustainability, with a rise in the use of recycled and locally sourced materials. Additionally, as remote work remains prevalent, more restaurants may evolve into hybrid spaces where people can work during the day and socialise in the evening." As sustainability grows into a more accepted trend, the popularity of earthy tones, natural materials like wood and stone, and biophilic design elements will also come to the fore, according to the city-based designer.

"There's a growing emphasis on creating immersive experiences through innovative lighting and technology integration," she adds.

Initially, Kapadia says the focus was largely on functionality, but over the years, there's been a significant shift towards creating experiences. Today, diners seek more than just good food they want an ambiance that complements the cuisine. She further explains, "We have moved from heavily themed interiors to more nuanced designs that blend aesthetics with comfort. There has also been a strong influence of global trends, with a rise in eclectic, fusion-inspired spaces that mirror the diversity of Mumbai itself."

Vinay Mathias, another city-based interior designer of HCube has seen this global influence of design in every project he has undertaken over the last few years. He explains, "This evolution is marked by a blend of international trends and local influences. Trends that once took time to reach Mumbai are now emerging in real-time."

In the last decade, he has worked on the likes of Avatara, Zenzi Mills, Le Monde, fBar, Pallate, Indigo Deli, True Tramm Trunk and Carnival by Tresind too. "For example, Avatara represents a sophisticated blend of contemporary minimalism with subtle cultural influences, reflecting its focus on high-end vegetarian dining. Other projects have explored a range of styles, from modern contemporary and eclectic to rustic industrial." Interestingly, Carnival showcases a vibrant, whimsical design that aligns with its lively dining concept keeping in mind the present times.

On the other hand, Kapadia is the brains behind many of the restaurants you visit in the city including PLeo BKC, Tango Tamari, Sorozai and Mirchi and Mime in Thane, Silver Beach Cafe in Bandra and Lokhandwala as well as Facing East in Juhu and Bougain Villa in Lower Parel. "Each of these projects embraced a unique theme, from modern minimalism to vibrant, culture-rich designs. For instance, at Silver Beach Cafe, we created a warm and inviting atmosphere that blends seamlessly with the local vibe, while Bougain Villa celebrates lush, green aesthetics for a more relaxed, nature-inspired dining experience. Every project allowed me to explore different design philosophies, and it's fascinating to see how each space tells its own story while catering to the ever-evolving tastes of Mumbai's diners."

Beyond that, Bhatt, who has been on the other side of the table, has seen other trends sprout in the city. This is a refreshing change as more and more restaurants mushroom in every neighbourhood, beyond the cute, cosy and comfy vibes. She adds, "One of the current trends is mono-material spaces, where a single material or finish dominates the design. However, I anticipate that this trend will evolve, giving way to a new, bold aesthetic, possibly driven by vibrant colours or a fresh take on eclecticism."

Even as sustainability takes centre stage in restaurant design, Mathias says the focus remains on achieving a balance between visual appeal and practical functionality. "The current trends are deeply influenced by a blend of comfort and elegance, with a growing emphasis on creating immersive and sophisticated dining experiences," he adds. Looking ahead, the Mumbaikar says there will be a greater emphasis on personalisation and creating environments that resonate with diners on multiple levels. "The trend towards unique and memorable spaces is likely to persist, reflecting a deeper appreciation for both aesthetics and experience in dining," he predicts.

Photo-worthy restaurants are here to stay

When it comes to the experience, one can't deny how Instagram has taken over our lives in the last 10 years and that has also influenced how restaurants have designed their interiors, and Kapadia has been in the thick of it all. She explains, "The rustic look and Instagrammable designs certainly had their moment, and while they're still popular to some extent, there's a shift happening. People are now looking for spaces that offer more than just visual appeal they want an environment that feels authentic and has substance. There's a growing preference for interiors that are timeless and sophisticated rather than just trendy."

Bhatt believes that many restaurants, cafes and bars are also moving away from trends of the past to make the space more welcoming. She explains, "There has been a shift away from the trend of creating isolated ‘Instagrammable' spots within restaurants. Restauranteurs now understand the importance of making the entire space visually compelling, rather than just focusing on a single wall or corner. The focus has shifted to creating a cohesive environment where every aspect of the space is worth capturing."

However, Bulchandani begs to differ because she says the Instagram aspect of every restaurant is never going to go away now that people are always using social media and looking at pictures. She sheds light, "People won't ever tire of something Instagrammable because, today, everyone loves photography and sharing story-worthy content. However, if the product you're selling doesn't harmonise with the interiors, it will fail to attract people. It's not just about great interiors or excellent food; a successful restaurant delivers a complete experience. Everything needs to come together to create an environment that resonates, rather than just ticking off one box."

Mathias, who agrees with Bulchandani says the trend may have shifted more than that has evolved. "While diners now seek deeper connections and experiences beyond just visual appeal, the demand for engaging and unique dining environments remains strong. The trend may evolve, but the desire for distinctive and memorable spaces, such as those created for Avatara, will persist."

Accessibility for all in restaurants

Even as one designs restaurant spaces, the need for accessibility to all and functionality across performance spaces across the city has been taking precedence with more and more people wanting the opportunity to listen, watch or participate in events involving their favourite singers, musicians and artists, but has that become a point of discussion for restaurants yet?

Bhatt explains, "In terms of physical accessibility, most restaurants are already making efforts to ensure ease and comfort for all guests. However, when it comes to social accessibility, some restaurants aim to create a sense of exclusivity, filtering guests based on how they want to position their brand. There is room for a broader focus on inclusivity, both physically and socially, to enhance the dining experience for a wider audience."

However, she says it is an important discussion that is being had between restauranteurs and restaurant interior designers but it may just be in the nascent stage, as not every other restaurant, café or bar, is equally accessible. "Functionality for disabled guests is a key consideration in restaurant design. Restaurateurs typically ensure that ramps are provided where necessary, at least one washroom is wheelchair-friendly, and aisle spaces are planned to allow easy movement." These elements, she believes, are integral to creating a comfortable and accessible environment for all guests.

Being a restauranteur herself, Bulchandani has put these into practice at her two-floor restaurant on Chapel Road. It is also why she gives sound advice to others saying, "Firstly, if your restaurant has two floors, it is essential to prioritise the ground floor for guests with disabilities. Ensure that it's easily accessible, with even flooring and minimal stairs." The furniture, she adds, should be lightweight and adaptable, allowing for easy movement to accommodate wheelchairs and enhance guest comfort. "Incorporate a mix of lower and higher tables, offering a variety of wheelchair-friendly seating options throughout the restaurant, rather than confining them to a specific corner or area," she adds.

As an interior designer, Kapadia has also seen more restaurants focus on functionality. She has seen a growing awareness among restaurateurs who stress on the importance of accessibility. "In recent years, I've seen an increasing number of clients prioritise designs that are inclusive, ensuring that the space is welcoming and accessible to everyone, including those with disabilities." This, she says, includes everything from the layout of the dining area to the design of restrooms and entryways. "There is also a focus on ensuring that the staff is trained to assist guests with different needs, creating a truly inclusive dining experience," she adds.

However, she believes there is still a long way to go, especially in a city like Mumbai, where many restauranteurs are now housing their restaurants in old buildings, known for their old-world charm. "Many restaurants, especially in older buildings, aren't fully accessible, and this can be a significant barrier for people with disabilities. More needs to be done to raise awareness and encourage restaurant owners to invest in making their spaces inclusive. Accessibility isn't just about compliance with regulations, it's about creating a welcoming environment for all guests, ensuring that everyone can enjoy the dining experience equally."

At a time when restauranteurs and diners are all about the experience, accessibility is equally important but like Kapadia highlights, even Mathias adds that even though restauranteurs and restaurant interior designs look at accessibility, building codes often pose a challenge in Mumbai due to regulatory limitations, leaving a lot of room for improvement, not only to have restaurants, bars and cafes that have inviting interiors to a section of people but to all who want to dine and have a good experience.

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