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7. Japanese Gastronomical Journey in India with Avantika Sinha Bahl

Avantika Sinha Bahl, an avid aficionado of Japanese culture and cuisines, is the creative genius behind multiple F&B brands in the hospitality sector and the founder and director of Kampai- a benchmark of modern Japanese cuisine in the heart of the capital city. She is the founder and managing director, Kampai, Mai Bao, EBK, Luxury Catering, Cocodate & Tacious.

From a young age, Avantika Sinha’s Kampai knew she was destined to do something creative. Her passion and love for traveling, food, and restaurants took her multiple times to Japan, where she discovered a strong fascination for their cuisine and culture, giving birth to her dream project, Kampai.

In conversation, on her journey of giving wings to her dream project at the young age of 25 and her outlook on the boom of Japanese culture in India, Avantika gets candid with GlobalSpa about her journey so far, the Asian food culture, and the plans she has in store for her F&B businesses…

Q1.) You have studied design at NIFT, Delhi. What made you transition from design to culinary and brand management?

My love for food and restaurants began at a young age, which only grew stronger when I married into one of the oldest F&B family in Delhi- The Embassy family. My husband Pranay and I took over his father's catering business only to turn it around completely into a new approachable brand attracting people of every age group!

Studying Design at NIFT, New Delhi had strengthened my creative personality at the end of which I realised my interest lies in creating and conceptualizing new F&B brands. I went on to pursue a Masters in Luxury Brand Management from the University of the Arts London, and the knowledge gained there helped me in completely turning the brand around with our innovative ideas and introduction of the latest techniques from around the world.

I started my journey with Kampai in 2018 and I conceptualized the brand because of my immense love and fascination for the Japanese food and cultural scene. On my multiple trips to Japan over the years, my fascination with their rich heritage and culture grew. My love for the beautiful flavours and ingredients from the land of the rising sun and recognition for a demand for the cuisine in our hometown made me pursue the restaurant at a young age of 25.

Q2.) Japanese culture is on the boom in India through Anime and movies. What does it mean for the food culture of Japan in India?

Japanese cuisine in India has certainly come a long way. Earlier, Japanese chefs and ingredients were flown in from Japan for expats to experience the authentic taste of Japan in India. But now, the cuisine has grown a lot in popularity. Sushi has become the most trending dish currently, with most restaurants serving it on their menu. Grabbing a comforting bowl of ramen or some teppanyaki with a glass of sake after work has become a popular lifestyle for many.

Now that Japanese restaurants also serve sushi for vegetarians, the dish has become everyone’s favorite. It also serves as an alternative for those who don’t like raw meat. But there’s so much more to Japanese food besides sushi.

The food is rice and noodle-based, and easy to share, which is similar to most Asian cuisines. It is a comfort food, very flavourful, and has an exotic touch. Japanese food is riding a new wave of popularity as consumers embrace healthy eating options and look beyond traditional dining choices to more intriguing alternatives in an era of globalisation. Earlier restaurants were finding it difficult to source good ingredients, whereas now it is getting easier to get them.

Q3.) Tell us more about the concept and idea behind Kampai.

Kampai is one of Delhi’s most renowned Japanese restaurants with an interactive & unique bar known for presenting a contemporary twist on traditional Japanese cuisine. We conceptualized Kampai after identifying a gap in the market for modern yet authentic flavors from Japan in a more accessible format. At the time we opened Kampai, there were very limited Japanese restaurants, most of which were expensive & located in 5 star hotels or there were smaller relatively unknown restaurants catering to a majorly Japanese clientele. With Kampai, we wanted to bridge that gap and create a new concept all together which would attract expats & Indians alike.

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From private dining rooms to having curtains drawn around to create unique private experiences, a live sushi bar, an expansive cocktail bar, Kampai has something for everyone. Kampai uses Japanese ingredients in unique and novel ways to produce some of the best cocktails the city has seen. From a selection of freshly procured seafood and usage of authentic ingredients, the unconventional restaurant décor to the well-trained service staff, the team at Kampai has gone to great lengths to ensure that the dining experience is comfortable, safe, palatable and memorable.

With a wide range of Japanese sake, whiskies and regular drinks, Kampai transports you to modern day Tokyo. The restaurant space is modern, intimate and soothing with its various design elements.

Q4.) Was it travel that made you curious about food and hospitality, or was it the food that made you travel?

My biggest passions have always been travelling & food. This passion ensured the growth of my amazing culinary journey. Tasting new cuisines, trying local ingredients and flavors has always been the highlight of my trips! I conceptualized the brand because of my immense love and fascination for Japanese food and culture. Like I said, my multiple trips to Japan over the years made my interest grow even stronger in their rich heritage and culture. My love for the beautiful flavours and ingredients from the land of the rising sun and recognition for a demand for the cuisine in our hometown made me establish the brand. My entire journey brought together bits and pieces that came together to create my F&B Company.

Q5.) What are your plans for expansion?

We have recently launched a Sushi kiosk brand ‘Sushi San by Kampai’ at DLF Avenue and, seeing its success, we intend to expand it into multiple locations within NCR & beyond. We are also launching Kampai at DLF Promenade (Delhi) and Dhaka, Bangladesh, in November 2022. We intend to sign a few more locations for Mai Bao by the end of this year. We are also exploring locations in Goa, Dubai and Mumbai for Kampai.