Tête-À-Tea With Sachin Pabreja: Rajesh Ojha On Crafting Regional Stories And Launching Amrai In Noida

Rajesh Ojha has spent decades shaping how India experiences food, first through the quiet valleys of Himachal and now through some of the country’s most thoughtful restaurants. From Banjara Camps to Cafe Lota, Roots, and Triveni Terrace Cafe, his work has always drawn from a deep respect for regional traditions, seasonal cooking, and the stories behind ingredients. With Amrai, his newest restaurant in Noida’s fast-growing Sector 129, he brings that sincerity into a space designed for a young, curious diners, blending familiar regional flavours with a fresh, contemporary touch. In this conversation, he reflects on the journey that shaped him and the vision guiding Amrai as it steps into Noida’s evolving culinary landscape.

1. From Himalayas to Hospitality: Your journey began with Banjara Camps and mountain lodges in Himachal Pradesh before transitioning to hospitality with Red Cedar Hospitality. How did your early experiences in travel and the Himalayas shape your vision for restaurants like Cafe Lota, Roots, and the newly opened Amrai in Noida?

A lot of my understanding of food and hospitality comes from those early years in the Himalayas. With Banjara Camps, I spent so much time travelling through remote valleys, staying in small villages, and sharing meals that were shaped by landscape, altitude, and season. You realise very quickly that food isn’t just food in places like that. It is instinct, culture, and memory. It is the way a family preserves what grows around them, the way a village cooks with what the land offers, the way each ingredient carries its own story.

Cafe Lota, Roots, and now Amrai in Noida are all shaped by that early understanding that India’s food is deeply regional and personal. Each restaurant becomes a way to bring those stories forward. The ingredients, the craft traditions, the art, the small cultural details… they all come together because that is how I first learned to see food in the mountains and across other regions in India.

2. Amrai’s Launch in Noida: Amrai, your latest venture in Noida’s burgeoning Sector 129, taps into the city’s booming dining scene, fueled by corporate growth and the upcoming Noida International Airport. What inspired the creation of Amrai, and how does its menu or ambience reflect your vision for modern Indian dining in this rapidly evolving market?

Many guests from Noida would travel all the way to Cafe Lota or Triveni to experience regional Indian cuisine in an artistic, thoughtful setting. It became clear that Noida was ready for a space of its own, one that carried the same sincerity but spoke to the city’s energy and pace.

Sector 129 is growing quickly, with a young, curious dining crowd shaped by new corporate hubs and the upcoming international airport. Amrai was created for this evolving audience. The menu brings together regional flavours that feel familiar yet contemporary, and it relies on seasonal ingredients and careful technique. The ambience draws from the idea of a mango grove, so the space feels warm, rooted, and easy to settle into, even in a modern urban neighbourhood.

Amrai reflects our broader vision for Indian dining today. It stays true to tradition, but it also welcomes new ideas, new ingredients, and a younger community of diners who want experiences that feel both grounded and fresh.

3. Reviving Triveni Terrace Cafe: Taking over Triveni Terrace Cafe, a cultural landmark, was a bold move. How did you modernise this iconic space while preserving its artistic legacy, and what lessons from this experience influenced your approach to launching Amrai?

Taking over Triveni Terrace Cafe came with a responsibility to protect its cultural legacy while preparing it for a new generation of guests. We made measured changes to the interiors, yet kept the quiet charm that people associated with Triveni. The focus was to let it feel familiar while still evolving with the times.

The food followed the same philosophy. We introduced a menu that stayed true to the cafe’s comforting, canteen-style roots but added a few thoughtful updates so it could grow without losing its identity. That balance between preserving what works and gently refreshing what needs attention has shaped how we think about every new project.

With Amrai, the lesson was clear: honour the soul of the space, understand what the community loves, and build from there with care.

4. Culinary Innovation at Cafe Lota and Beyond: Cafe Lota is renowned for its inventive regional dishes, like sabudana popcorn and Gujarati spinach with cornbread, earning great ratings on a popular online review platform. How do you approach menu development across your restaurants, and will Amrai introduce new dishes or ingredients to continue this legacy of innovation?

Innovation at our restaurants has always come from curiosity and a willingness to give chefs the freedom to explore. That’s how dishes like sabudana popcorn or Gujarati spinach with cornbread came to life at Cafe Lota. We start by understanding regional traditions deeply, then look for ways to present them with a sense of freshness without losing their soul.

Across all our venues, menu development is collaborative. We encourage our teams to experiment, taste, question, and refine. Giving chefs a free hand, while staying rooted in authenticity, creates an environment where new ideas grow naturally.

Amrai follows the same philosophy. The menu brings forward ingredients and combinations that feel familiar yet surprising, with a strong focus on seasonal produce and regional depth. You will see new dishes, new grains, and interpretations that build on what people already love about our food. The goal is not just to chase novelty but to keep discovering thoughtful ways to celebrate India’s regional flavours.

5. People Development and Team Empowerment: Your collaboration with chefs like Rahul Dua at Cafe Lota highlights your focus on nurturing talent. What strategies do you use to build creative, motivated teams across your venues, and how are you fostering this culture at Amrai to ensure its success?

People are at the centre of everything we build, and the teams behind each restaurant shape its identity. Working with chefs like Rahul Dua has reinforced something I’ve always believed in: you have to give talented people a free hand. When they feel trusted, they bring their best ideas forward and take genuine ownership of the food and the experience.

Across our venues, we focus on mentorship, open communication, and steady skill-building. We encourage teams to experiment, contribute to menu development, and understand the story behind the ingredients they work with. This creates a sense of pride and a culture where creativity feels natural rather than instructed.

At Amrai, we are building on the same approach. The team is encouraged to explore regional flavours, learn from each other, and take responsibility for their craft. When people feel valued and empowered, the restaurant grows with them, and that is the kind of culture we want to nurture for the long run.

6. Food and Beverage Trends: From jackfruit biryani at Roots to bhapa doi cheesecake in Kullu, your menus blend tradition with modernity. What F&B trends are you most excited about, and how does Amrai’s menu reflect these trends while catering to Noida’s diverse, upwardly mobile diners?

The trends that interest me most are the ones rooted in authenticity. There’s a growing respect for regional cooking, ingredient-led menus, and dishes that balance comfort with a sense of discovery. Diners today want food that tells a story, and they’re open to classics presented with a fresh point of view.

Amrai reflects this shift. We work with seasonal produce, explore lesser-known regional dishes, and bring forward flavours that feel familiar yet thoughtfully updated. The menu speaks to Noida’s young, upwardly mobile diners who appreciate both tradition and experimentation. It stays grounded in Indian culinary heritage while offering the kind of clarity, balance, and ingredient focus that modern dining is moving toward.

7. Early Internet Adoption and Digital Strategy: Your experience with Banjara Camps suggests an early understanding of digital engagement. How did this influence your hospitality ventures, particularly in partnering with platforms like EazyDiner? How is Amrai leveraging digital tools to attract Noida’s growing population of food enthusiasts?

My experience with Banjara Camps taught me early on that digital engagement can shape how people discover and trust a brand. Long before social media became central to hospitality, we relied on the internet to tell our story and build a community of travellers. That understanding carried into our restaurant ventures as well.

Partnering with platforms like EazyDiner came from the same belief in meeting guests where they already are. It allows us to offer convenience, visibility, and a seamless way for people to plan their dining experiences.

At Amrai, digital tools are an important extension of our hospitality. We use them to communicate who we are, highlight seasonal menus, share the stories behind our ingredients, and stay connected with Noida’s growing community of food enthusiasts. For us, the goal is simple: to use digital platforms with intention so the experience people see online reflects the warmth and honesty they feel when they walk through our doors.

8. Sustainability and Local Sourcing: Your restaurants emphasise locally-sourced produce and alternate Indian grains. How do you integrate sustainability into operations at Cafe Lota, Monsoon, Roots, and now Amrai, and are there specific eco-friendly practices you’re introducing at Amrai to align with modern dining values?

Sustainability for us begins with choosing local and seasonal ingredients. It keeps our menus honest, supports farmers, and reduces the footprint that comes with long supply chains. At Cafe Lota, Monsoon, and Roots, this approach has guided how we cook from the start. At Roots, Kullu, we now grow some of our own produce in the orchard, which allows us to serve food that is farm-to-table in the most authentic way.

Amrai continues this philosophy with even more intention. We work closely with small producers, use alternate Indian grains, and plan menus that shift with the seasons. We cook in small batches, reduce kitchen waste, and limit single-use materials, creating systems that let our teams work responsibly without losing flavour or experience.

For us, sustainability isn’t a separate project. It is simply a better way of working, grounded in respect for the land and the people who grow what we serve.

9. Advice for Aspiring Restaurateurs: With a portfolio spanning Cafe Lota (2013), Triveni Terrace Cafe (2015), Monsoon (2018), Roots cafes, and now Amrai, what advice would you offer aspiring restaurateurs on balancing culinary innovation, team management, and digital presence in competitive markets like Noida?

The first thing I tell anyone entering this industry is to stay rooted in your idea. Trends come and go, but clarity of purpose is what keeps a restaurant steady. Innovation works best when it grows naturally from that foundation rather than being forced.

Your team is just as important as your menu. Invest time in training, listening, and building a culture where people feel respected. A motivated team will carry your vision far better than any marketing strategy.

And finally, treat digital presence as an extension of your hospitality. Be consistent, be honest, and communicate who you are rather than trying to match every trend.

10. The Future of Red Cedar Hospitality: With Amrai marking your latest venture in Noida’s thriving dining hub, what’s next for Red Cedar Hospitality? Are there new projects, cuisines, or trends you’re exploring to further shape India’s dining culture, building on Amrai’s launch and your Himalayan-inspired Roots cafes?

Food will always be at the heart of Red Cedar Hospitality, but our larger purpose is to grow people along with our brands. We’re committed to upskilling and mentoring 500 team members so they can become future owners and custodians of the spaces we build. On the culinary side, Roots Patna is on its way, and we’re working on a few more experiences that continue our journey of celebrating regional Indian food in meaningful, thoughtful ways.