riyaaz amlani the ceo and md of impresario entertainment hospitality pvt ltd and the ex president of nrai national restaurant association of india is also often referred to as eatopian hospitality wiz and a coffee baron over the years riyaaz has assured a cumulative expansion of impresarios operations across the country by establishing 48 restaurants across 15 cities its umbrella of brands include mocha smoke house deli salt water cafe prithvi caf the tasting room social slink bardot the very recent and successful brand flea bazaar cafe starting out as an outsider to the hospitality industry today riyaaz is highly respected and wellknown in the restaurant business in india he is known for his uncanny ability to provide unusual and novel experiences in all his ventures in an exclusive chitchat with muneet walia of times food he spoke about the new trends and future of restaurants in india among otherswith so many multicuisine restaurants mushrooming in the country do you think desi food has taken a back seati think while customers want innovation they also want their old favourites so i think that its also walking the line between creating new ideas yet maintaining your standards and making sure that people come back for that consistency that is delivered to them so its a mix between making sure that you keep doing what youre known for well and keep bringing new things that will surprise and delight our customerswhen it comes it restaurants there are some people who go back to the same establishment for the food some go back for the vibe and some go back for the service i think like many other restaurants in the country we try giving our customers a mix of all the customers needs and tastes do keep changing and we have to change with them we have to evolve with the needs of this industry so in the end it all comes down to innovation whats relevant today might not be tomorrow and yet keeping up with the times is essentialwhat is that one thing you ensure your restaurants follow as a rulewe try to make sure that we add value to somebodys life whether it is giving them a moment to disconnect and get social offline which is what weve always stood for to get people to have face to face conversation across the table without a screen in the middle as your interact we have always maintained that we want to create a communitytell us something about this new antidesign concept in context of restaurantsthe concept of antidesign has a strong focus on upcycling it is also to give a comfortable nonconformist and informal approach to restaurants where people come to relax in a comfortable atmosphere and chillin case of restaurants innovation is the need of the hour riyaaz amlanitell us something about the japanese concept wabi sabi and how you have put it to usedelhis 6th and the countrys 22nd social is built around the concept of