The eating-out culture has gained tremendous momentum over the years. People have become very adventurous in their food choices and experiment with different cuisine styles from across the world. Theme decors are fun; but can get monotonous over time. In that sense a contemporary styling manages to interest patrons more; and that is necessary to draw them to the F&B outlet over and over again. As a result, natural, recycled materials and objects are seen woven into the contemporary fabric.
UNIQUE PROPERTIES / PROJECT DESCRIPTION:
In a restaurant the sensory perceptions of the space dominates the level of appeal. With simplicity as the primary guiding factor, an earthy look was chosen and splashes of bold colors were introduced through various elements such as traditional local artifacts, and displays. Cleverly designed lighting pattern enhances the divine experience generated through organic components like wood and stones. The overall experience is quite emotive without compromising on the functional and visual factors.
OPERATION / FLOW / INTERACTION:
Restaurant décor is a highly challenging area of design. The aesthetics chosen need to appeal to the patrons and stay fresh and interesting over time. The client’s brief therefore needs to be understood thoroughly and adapted sensitively to the décor. As the designers, we try to add value by sharing the benefits of our experience and expertise, with the client. The base for the styling is kept contemporary with certain elements lending the nostalgic touches without compromising on the function.
PROJECT DURATION AND LOCATION:
Established in 1995, a proprietary company now converted into Pvt. Ltd. is a design cell of young and dynamic entrepreneurs implementing innovative ideas for the finest creation. Founded by Ar. Ketan Jawdekar, the Company Team ensures that the output is always different thus making sure of client satisfaction. The company specialises in hospitality interiors and these are the restaurants designed and completed by studio k 7 in the period of 2009 till 2013.
PRODUCTION / REALIZATION TECHNOLOGY:
Design for me is a combination of Desire, Enthusiasm, Simplicity, Innovation, Grace And Necessity. I like to play with Natural materials like stone, wood, earth, water and love to apply them in raw state. It is interesting to venture how each material behaves individually, in contrast; yet combined together creates a poetry in design. The overall ambiance of the restaurants is therefore a fusion of traditional earthy elements with a contemporary design as a base
SPECIFICATIONS / TECHNICAL PROPERTIES:
Trikaya is 1300 square meters.
Wah Marathi is 250 square meters.
Kiva is 350 square meters.
Dalchini Elevate is 450 square meters.
Tiffins is 200 square meters.
Architects, Interior Designers, Designers, Hospitality Interior Designers, Restaurant Designers, Top Designers
The attempt is to take out only essential extracts from regional culture and infuse the otherwise contemporary styling with a touch of rural areas. The most important design decision was to use indigenous materials and traditional construction techniques. Use of eco friendly, bio degradable, recycled materials is a need of time and future. We try to balance these aspects without compromising on the functionality and aesthetics of the design.
Functionality and Longitivity is of utmost importance to me. The design has to be simple, functional and should last fresh for generations. In that sense, use of natural materials in their raw state works very well keeping base as a contemporary design.
TEAM MEMBERS (3) :
Sangeeta Sanga., Azhar Ahmed Shaikh. and Elham Mirza Esmail.
Image#1: Photographer Sameer Chawda, Trikaya, 2010.
Image#2: Photographer Sameer Chawda, Wah Marathi, 2013.
Image#3: Photographer Sameer Chawda, Kiva, 2009.
Image#4: Photographer Sameer Chawda, Dalchini Elevate, 2011.
Image#5: Photographer Sameer Chawda, Tiffins, 2011.