Niyati Rao and Sagar Neve, co-founders of EKÅA, launched their restaurant at a time when most of the hospitality industry was struggling to survive. The pandemic had forced dining rooms to shut, travel had stopped, and investor confidence was low. Despite this, Niyati Rao and Sagar Neve chose to open EKÅA in Mumbai with a clear focus on ingredients, technique, and people rather than any fixed cuisine. Today, EKÅA is profitable and has become a reference point for ingredient-led dining in the city.

Niyati Rao, 28, is the head chef and co-founder of EKÅA. Sagar Neve, 29, is the co-founder who manages operations and business planning. Both EKÅA and their second venture, KMC, operate out of the same building in Fort, Mumbai.

A Global Experience Cut Short

Niyati Rao’s plans changed in early 2020. She was four months into an internship at Noma in Denmark when the Covid-19 pandemic forced her to return to India. Noma is known for its ingredient-led cooking and has influenced chefs across the world.

Before her time in Copenhagen, Rao worked in fine dining kitchens in India. She trained at the Zodiac Grill at the Taj and later at Wasabi by Morimoto. These roles taught her structure, discipline, and consistency in high-pressure kitchens.

At Noma, one incident stayed with her. While cooking a staff meal using Indian spices, the aroma spread into the dining area. Guests reportedly found it hard to smell the dishes served to them. For Rao, the moment highlighted the strength of Indian ingredients and their ability to shape space and memory.

She began thinking more deeply about how ingredients could form the centre of a menu, without being tied to geography or tradition.

A Lockdown Conversation Turns Into a Plan

After returning to Mumbai, Rao reconnected with Sagar Neve, a former colleague. During the lockdown, the two spent time discussing food, ideas, and the future of dining in India. Restaurants were closing, but they felt the pause created space for new thinking.

Out of these discussions came the idea for EKÅA. The restaurant would not serve a defined cuisine. Instead, it would interpret food through ingredients, technique, and personal experience. The goal was to let produce guide the menu.

The timing was difficult. Investors pulled out late, even after planning had begun. Funding was uncertain. Rao has said that at that point, belief in the idea mattered more than comfort. With limited options, the founders decided to move ahead.

Opening EKÅA During Uncertainty

EKÅA opened in December 2021 with an initial investment of ₹2.8 crore. The launch came when dining habits were still uneven and consumer confidence had not fully returned.

The restaurant focused on tasting menus and small plates built around seasonal produce. Rao applied techniques learned from global kitchens but used Indian ingredients as the base. The food felt familiar yet new.

Over time, EKÅA found steady demand. According to the founders, the restaurant is now profitable, with an annual profit of around ₹49 lakh. This stood out in an industry still recovering from pandemic losses.

Cooking Without Cuisine Labels

EKÅA does not position itself as Indian, European, or fusion. Rao avoids labels. She believes ingredients carry enough identity on their own.

Menus change based on availability and season. The same ingredient may appear in different forms across months. This allows the kitchen to explore depth rather than repeat formulas.

Rao has said that food shapes how people accept change. What feels unfamiliar today may feel normal years later. She sees cooking as a way to influence taste over time.

The Launch of KMC

In 2022, six months after EKÅA stabilised, Rao and Neve launched KMC. KMC is an informal space designed for conversation, exhibitions, and gatherings.

KMC operates in the same Fort building as EKÅA but serves a different purpose. The menu focuses on comfort food, but the ingredient-first thinking remains. The space allows people to eat, talk, and share ideas without the structure of fine dining.

Rao describes KMC as inclusive and flexible. It serves as a cultural space as much as a restaurant.

Balancing Creativity and Structure

While Rao leads the kitchen, Sagar Neve manages operations, costs, and systems. His role ensures that creativity stays aligned with financial discipline.

Early investor Shilpa Laxmi Narayan, co-founder and CEO of Juno Clinic, has described Rao as focused, detail-oriented, and strong with numbers. She has also noted Rao’s interest in training and developing her team.

Both founders invest time in staff training and process building. This focus has helped EKÅA maintain quality while managing daily pressure.

Recent Activity and Direction

In recent months, EKÅA and KMC have continued to draw attention from diners and chefs. Fort has seen renewed interest as a food destination, and EKÅA remains part of that shift.

The founders have not announced plans for rapid expansion. Instead, they remain focused on refining their current spaces. Industry observers see this as a cautious and practical approach.

As more diners seek experience-driven and thoughtful food, ingredient-led restaurants like EKÅA are gaining relevance.

A Measured Approach to Growth

At 28 and 29, Niyati Rao and Sagar Neve represent a new generation of restaurateurs. They focus on clarity, process, and patience rather than speed.

EKÅA’s growth has come through steady execution, not trend chasing. The founders believe that staying close to the original idea matters more than scale.

Their journey shows that strong ideas, backed by discipline, can work even in difficult times.

Frequently Asked Questions (FAQs)

Q1. Who is Niyati Rao?
A fine dining chef and restaurateur, known as the head chef and co-founder of EKÅA in Mumbai.

Q2. Who is Sagar Neve?
A hospitality professional and co-founder of EKÅA and KMC, responsible for operations and business planning.

Q3. What is EKÅA restaurant known for?
EKÅA is known for ingredient-focused food inspired by people, culture, and technique rather than fixed cuisines.

Q4. Is EKÅA profitable?
Yes. The founders have stated that EKÅA is profitable, with reported annual profits of around ₹49 lakh.