Exclusive Q&A with Jaipur's Favourite Restauranteur: Dushyant Singh

Dushyant Singh

Meet Dushyant Singh, the man behind some of Pink City's most loved dining joints such as On the House (OTH), Lama, Rustic and Coffee Sutra. Hailing from a family of textile exporters, Dushyant dared to dream, and made his own mark in as an eminent restauranteur. Be it European, pan Asian, Indian or gourmet coffee, Dushyant has brought them all to Jaipur's diners. Arguably, he counts as a true vanguard behind Jaipur's meteoric rise as a prominent dining destination. This monsoon, Rajputana Collective is proud to feature this young visionary, whose dreams continue to soar over the bustling cityscape of Jaipur.

Q&A

Rajputana Collective (RC): What’s the story behind your journey as a culinary entrepreneur? Where did it all start?

Dushyant Singh (DS): What began as a deep passion for exploring global cuisines gradually evolved into a fulfilling entrepreneurial journey. Driven by an insatiable curiosity for new ingredients, cultures, and culinary techniques, I found myself traveling extensively—immersing in food experiences and engaging in hands-on collaborations with chefs from around the world. These explorations not only enriched my understanding of diverse cuisines but also inspired me to turn my hobby into a profession. What started as a personal pursuit of flavor soon became a mission to create meaningful culinary experiences and build something lasting in the world of food and beverage.

Fifteen years ago, I envisioned bringing the authentic continental flavors I had fallen in love with to the people of Jaipur, which inspired me to start my own bistro. The journey since then has been so rewarding that I've never had to look back.

Coffee Sutra is Dushyant's speciality coffee venture that is making waves in the Pink City

RC: I believe you’re a first-generation entrepreneur. What is your family business otherwise? How did you branch off into your own niche? What were the challenges you faced? DS: Yes, I’m the first in my family to step into the F&B business—our background has always been in textile exports. Naturally, my father was a bit skeptical at first, but he placed his trust in me. With the unwavering support and blessings of my parents, we’ve been able to grow and now proudly run 8 outlets.

My travels across different countries have played a huge role in shaping my understanding of global cuisines, and bringing those experiences back home to Jaipur has been incredibly rewarding.

Like with any new venture, the journey came with its share of risks. When I launched my Pan-Asian restaurant "The Lama," many advised me against focusing on a single cuisine. They suggested going for a multi-cuisine format, thinking Pan-Asian wouldn’t stand on its own. But we believed in the concept—and today, we’re successfully running two thriving outlets. It’s proof that bold ideas, when backed with passion and persistence, do find their place.

RC: You are known for the notable eateries and coffee shops in Jaipur, namely, On the House, Lama, Rustic, and most recently, Coffee Sutra. Creating, launching and maintaining these is no small feat. What made you dabble with these multifarious cuisines and culinary concepts?

DS: I’ve always loved experimenting and bringing something new to the people of Jaipur—that’s been the driving force behind creating diverse concepts under one umbrella. Each of our brands offers a unique culinary experience, yet they all come together to reflect a shared vision. From global flavors to local inspirations, we offer a wide variety of cuisines, all connected through the same commitment to quality and creativity. That’s what truly sets us apart.

RC: Given that you are familiar with the culinary scapes of Turkey and NCR, what according to you sets Jaipur apart? What are its unique challenges and advantages?

DS: Being Rajasthani is a core part of my identity—I deeply admire our culture and cuisine. But as someone rooted in Jaipur, I observed that the local food scene was once quite limited, with most restaurants sticking to traditional fare. While that’s beautiful in itself, I felt there was room to push boundaries. I wanted to bring global flavours to the city and create a space where people could discover something new, while still feeling at home. 

That’s how concepts like OTH (On The House) came to life—now known as the go-to place for authentic European breakfasts. Offering multiple cuisines under different brand identities has been both rewarding and challenging. On one hand, it allows us to cater to varied tastes, attract a broader audience, and continuously innovate. On the other hand, running multi-cuisine outlets in a tier-2 city like Jaipur came with its share of hurdles—especially in the beginning, when finding trained staff, sourcing specific ingredients, and educating the market was more difficult.

But over time, with growing awareness and evolving consumer preferences, those challenges turned into opportunities. Today, people in Jaipur are not just open to trying new things—they’re excited about it. That shift has been the most fulfilling part of the journey.

Dushyant's signature Laal Maas

 RC: What has been your biggest challenge in your chosen field of work?

DS: Introducing unfamiliar cuisines to the Jaipur audience was a real challenge. People were initially hesitant to step out of their comfort zones, so the task was not just to serve great food, but to help them understand and appreciate new flavours and cultures. Another major hurdle was the lack of skilled workforce aligned with our diverse concepts and cuisines. At that time, Jaipur didn’t have trained professionals for certain formats—but over time, we’ve built strong internal training systems to shape talent in line with our standards of service and experience.

RC: Restaurant and café culture is booming in most Indian cities, and Jaipur’s evolution as a culinary hub has been notable over the past decade or so. What are some unexplored concepts that you think the city’s dwellers expect?

DS: Absolutely, Jaipur has seen a remarkable transformation in its food and beverage landscape over the past decade. While the city has warmly embraced cafés, fine-dine spaces, and global cuisines, I believe there's still plenty of room for fresh, unexplored concepts that reflect both evolving preferences and deeper culinary curiosity.

One such concept is experience-driven dining—where storytelling, immersive design, and multi-sensory elements come together. Chef’s table formats, open kitchens, or tasting menus with a narrative can really resonate with diners seeking more than just a meal.

With coffee culture in Jaipur being on the rise, Coffee Sutra has opened multiple outlets across the city and is a bustling hangout for youngsters, working professionals and coffee connoisseurs

Delectable desserts at Coffee Sutra

RC: Which culinary venture has been the closest to your heart and why?

DS: All of them are like my babies—each brand holds a special place in my heart, so it’s hard to pick just one. But if I had to highlight something close to my core, it would be specialty coffee. It’s not just a product; it’s a journey of constant learning and discovery. There's so much depth in the world of coffee—from sourcing and roasting to the endless brewing techniques that I still continue to explore. Every day brings something new, and I find it incredibly exciting to share that evolving experience with people. It’s a space with immense potential and storytelling, and I feel proud to be building a community around

it. 

RC: Lastly, are there any projects in the pipeline that you’d like to disclose?  

DS: We have some truly exciting plans lined up for the coming years! Our team is actively working behind the scenes to bring fresh, innovative ideas to life. From expanding our presence to introducing new concepts, we’re gearing up for a bold new chapter. The goal is to take our homegrown brands to the national stage—one step at a time, with the same passion and authenticity at the core.

Disclaimer: All views mentioned in this feature belong to the interviewee. Rajputana Collective does not claim any copyright over the content that has been published in this article. This article is written for promotional / feature purposes in an endeavour to provide a platform for upcoming entrepreneurs in various professional fields. This is a non-commercial venture, and has been carried out keeping in mind the best interests of the person / venture featured.