A blend of ageless traditions and trendy innovations, Ishaara uses of Indian grills like Tawa, Tandoor, and the quintessential Karahi and Degh, reinvented with a contemporary outlook to provide an Indian epicurean experience unlike any other.

The interiors too speak volumes for this eclectic eatery. Designed by the acclaimed Minnie Bhatt, Ishaara invites you into our culinary conservatory; a tropical oasis for your taste buds with the charm of a rustic greenhouse highlighted by the ample teak wood, natural veneers, and handcrafted terrazzo flooring. Charming and surreal once you enter you leave behind the hustle & bustle of the buzzing mall and are transported into a destination of tranquillity.

At Ishaara the endeavour was to seamlessly blend the outdoors and indoors, creating an experience where an ecosystem is reflected in its totality. With this innovation concept of a culinary conservatory, the team created a mélange of the vibrancy and serenity of nature through natural finishing materials and rustic elements that lent themselves to this central thought.

Attention to detail is noticed in every aspect as even the Ishaara logo resembles the word ‘smile’ in sign language along with the respective names of the staff mentioned too on their personalized t-shirts. It is this spirit of joy and pride that then trickles down to every member of the team as they encourage diners to communicate with them through the truly   the power of hand gestures creating and educative, emotive and immersive experience.

“The idea behind Ishaara was to create a dining experience where the quality food and affable impeccable service spoke for itself. Ishaara employs people with speech and hearing impairment exclusively as guest service associates because of certain key hospitality attributes they naturally possess, like joy, talent, dedication, focus, intuition and warmth. In-effect hiring them for their abilities and not disability. The food at Ishaara is presented with simple elegance, however, the depth that is soon experienced on the palate, a result of exploring the origins of these dishes, and their journey through time and geographies”, says founder Prashant Issar.

Read the full story that first appeared in CEIA Magazine’s April 2024 issue here: