42 | RESTAURATEURS
The homely tasting room has a seating space of 30 to 32 people
curate a menu for them. When you walk in, you are made to feel at home. We also educate people on how to eat a certain food in a certain way, with one of us always around to host you and narrate stories of how the food has travelled to where it is today. We also teach people the forgotten history of this food,” explains Vishal. Ranked 17th at the Conde Nast Traveller & Himalayan Top Restaurant Awards 2019, the restaurant caters to diverse segments. “We provide end-to-end service. We do parcels by kilos and portions. Recently, we have started the OOTA Gaadi, which is a food truck with a concept of minimal wastage and fresh food.”
Vishal loves to experiment and add hints of nostalgia to every meal. The restaurant kitchen is homestyle in appearance and the cooks are mostly single women with children to support, who live nearby. Over two years, Bengaluru Oota Company has not only grown wider in reach but also tried innovative formats to keep up with cooking trends. Indeed, the partnership has been incredibly rewarding for both Vishal and Divya, but the secret ingredient behind their palpable chemistry is their contentedness with less. “People ask us, don’t you want to expand and go bigger? But both Divya and I know where to draw a line and be content.We both strive for flexibility and balance.” JANUARY 2020