Mumbai’s Top Restaurateurs Reveal the Truth About the Food Industry | Round Table #foodindustry
On the first edition of the unstumbled round table, some of Mumbai’s most influential restaurateurs and industry voices come together for honest, unfiltered conversations. In this episode, we’re joined by Karreena Khatwani from Mokai, who has recently opened the city’s first matcha bar; Pinky Dixit from Soam & Aamchi, known for Gujarati food; Akhil Iyer, aka the ‘King of Dosa’, from Benne; Yajush Malik, the chef behind the food at the iconic Gallops; Aryan Gandhi from Drnk, who has redefined the space for Gen Z; and Zorawar Kalra from Massive Restaurants. From food myths to marketing strategies, this roundtable explores the realities of the restaurant industry. Is “healthy” food actually healthy, or just smart branding? What does it take to run a successful restaurant? And how important is social media today? This episode sets the tone for what unstumbled stands for honest conversations, real opinions, and zero fluff. We discuss healthy food trends, brown sugar vs white sugar, marketing vs reality in the food industry, why food is a deeply personal choice, and the importance of honest food content and reviews. If you follow the Mumbai food scene, restaurant culture, or want a behind-the-scenes look at the F&B industry, this is a conversation you don’t want to miss. _________________________________________________ Business Enquiry- [email protected] _________________________________________________ Welcome to unstumbled - We bring you travel vlogs, honest food reviews, and destination guides with a focus on hidden gems and local experiences. Whether you’re planning your next holiday or love armchair travel, unstumbled offers a mix of affordable stays, offbeat places, and cultural insights to help you travel better and taste more. Chapters: 00:00 – Intro 00:55 – Influencers vs chefs: changing power dynamics 01:19 – Reality of the restaurant industry 01:31 – Introduction to Unstumble Round Table 02:14 – Host welcomes panelists 02:27 – Zorawar Kalra introduction 03:47 – Pinky introduction 04:24 – Yajush Malik introduction 05:01 – Akhil introduction 06:09 – Karreena introduction 07:07 – Aryan introduction 10:34 – Laaya introduction 11:28 – What does Mumbai want from cafes today? 12:05 – Target audience: niche vs mass appeal 12:57 – Why focus matters in branding 14:31 – Early doubts & building Soam 18:22 – Can restaurants survive without Instagram? 18:35 – Role of Instagram in storytelling 20:02 – Shift from chef-led to story-led branding 21:00 – Why Gen Z drives trends 22:35 – Social media inspiration & content strategies 23:19 – Instagram’s impact on Benné’s success 24:06 – Risks of instant online feedback 24:21 – Influencers vs expertise debate 24:31 – Personal experience at Benné 25:29 – Dosa culture & authenticity debate 26:04 – Should restaurants prioritize content or food? 27:00 – Why Gallops paused Instagram for customers 28:14 – Does social media hurt product focus? 29:48 – Instagram as a storytelling tool 30:13 – Pre-Instagram marketing: Masala Library story 31:44 – Why product must remain the hero 34:07 – Influencers: power & responsibility 35:05 – When reviews go wrong 36:36 – Why feedback needs knowledge 38:23 – Virality vs fairness in reviews 39:07 – Paid reviews & honesty debate 41:27 – Handling feedback & moderation systems 43:29 – Fake reviews & scams exposed 46:34 – Rapid fire: craziest customer demands 47:08 – Funniest / worst reviews 47:33 – Toxic parts of the restaurant industry 48:15 – Staff poaching & industry ethics 50:29 – Worst dishes & failed experiments 52:06 – If your restaurant was a person… 52:30 – Who is your competition? 53:24 – Competing with “home food” 54:23 – What would you steal from another restaurant? 55:57 – Why Bandra is the perfect location 56:50 – Veganism, gluten-free & food trends debate 59:32 – What “vegan” really means in practice 1:00:00 – Health myths: sugar, jaggery & marketing 1:00:20 – Women in hospitality: being underestimated 1:03:24 – Women workforce & leadership strengths 1:04:20 – OCD, precision & running restaurants 1:06:00 – Legacy advantage in the food business 1:07:02 – Future of restaurants 1:08:05 – Why adaptability matters more than trends 1:09:00 – Advice for new restaurateurs 1:10:18 – Passion vs money mindset 1:11:03 – Best way to learn: just start 1:14:23 – Final advice: avoid debt & start small 1:15:08 – Outro & closing _________________________________________________ Watch Best Food Series: State On A Plate Ep 1- • Exploring Royal Awadhi Cuisine In Mumbai |... State On A Plate Ep 2- • Exploring Tamil Nadu's Food In Mumbai | St... __________________________________________________ For more catch us on Instagram- / unstumbled Snapchat- / @unstumbled Facebook- / unstumbled Website: https://theunstumbled.com/ #roundtable #unstumbled #restaurantindustry #foodtrends #mumbaifood #foodpodcast #Hospitality #indianfood
