Tête-À-Tea With Sachin Pabreja: Serving The Story Of The Power Duo Behind Townhall, Arts Room And Amour Bistro

When two minds shape some of the most iconic dining spots in the city, you know there's a story worth hearing. In this conversation with Randeep Bajaj & Navneet Randhawa Bajaj, the power couple behind cult-favourite restaurants like Townhall, Arts Room, and Amour Bistro, they discuss what it takes to build a brand people keep coming back to, to how they balance creativity and consistency in a fast-paced industry. Whether you're a foodie, a founder, or just someone who loves to hear an inspiring tale, their story serves up equal parts inspiration and insight.

1. You now run Arts Room, Town Hall, and Amour Bistro in Malcha Marg — three distinct concepts. How do you ensure each retains its unique identity while being part of your collective vision?

When I start working on a restaurant, it’s very conceptual, with a clear thought process and identity that comes with that vision. Hence, if you see these three restaurants, they are extremely unique from each other in what they offer. The food differs, the vibe differs, and the feel of the space differs. The idea is not to lose track of the initial thought and vision for the brand and to maintain the identity through its life cycle. However, the core of the product aligns with my collective vision. That is a high-quality experience with a focus on charming hospitality.

2. Arts Room stands out for its blend of art and hospitality. What inspired you to create this space, and how do you curate the art alongside the dining experience?

The evolution of Arts Room as a concept came after multiple brainstorming discussions between Navneet and me. To be honest, we changed course a few times before finalising the concept and the plan around it. Our thought was to be able to offer our guests something beyond a restaurant that stays stagnant over years post its launch. Hence, with art, we were able to address this aspect. A change in visual art changes the look and feel of the space as well as the soul of the space. And with this, we tied the aspect of tweaking the food and beverage offering based on the current art and its story. This gives us something to work on, keeps the team dynamic, and offers a new experience every few months to our guests. Further, it also helps artists bring out their work to the mainstream with a huge number of eyeballs getting a glimpse of their work and talent. This is not often the case if they display in exhibitions or galleries, as those usually cater only to keen art followers. We work with artists, curators, and organisations.

3. Amour Bistro has evolved from its Hauz Khas origins to Malcha Marg. What’s changed in the concept or experience, and what elements have you kept to honor its original spirit?

Amour Bistro was a smaller bistro version of a much larger footprint Amour, the restaurant at Hauz Khas Village, which was my first restaurant in this journey. We kept the cuisine similar at the two outlets, with them being contemporary Mediterranean albeit with evolution over time which is necessary. The edgy rusticity was another common factor maintained at the bistro. The idea at the bistro has been and still is elevated comfort dining with flavours hitting the spot each time, an efficient bar program, and approachable wines on offer.

4. Town Hall is known for its lively vibe and global menu. How do you keep the energy fresh and relevant for Delhi’s discerning diners?

Yes, this is key as today's attention spans are very short-lived. Hence, being relevant is important. Being in our 12th year, we have just undertaken an upgrade of the restaurant with fresh new interiors that make the space feel younger and trendier while keeping the originality. We have also worked on a new menu that keeps all the favourites over the years, brings back a few, and of course, sees a bunch of new dishes that are trending. This is an ongoing process, and each year we do at least two revisions to the menu to keep it ahead of the curve in offering the best in global dining.

5. Navneet, your passion for design is evident in every space. How do you approach the interiors of Arts Room, Town Hall, and Amour Bistro differently, and what’s a favourite design detail in each?

I generally treat my restaurants as an identity, as an individual’s space. For example, for Town Hall, I like to think of it as a bohemian, safari enthusiast and explorer who goes around collecting artefacts — he's mad, he's intelligent and loves to write too! This concept-driven approach helps me give an identity to the place. Impossible to pick just one element!

6. Randeep, as the operational mind behind these ventures, what’s the biggest challenge in managing multiple brands under one roof at Malcha Marg?

The biggest challenge is to ensure no brand gets ignored and the love reaches each of them, which reflects through the experience we offer our guests. May it be service with a smile, exemplary food and beverage on the menu, and of course, all this at the right value proposition. To find this balance is very important for me. I also need to ensure the same happens at Layla’s, which is a fast-paced model, and V Are Vegan.

7. You both bring different strengths to the table. How do you divide responsibilities when launching or refreshing a concept like Arts Room?

As you pointed out, Navneet is the brains behind the design, styling, and fine-tuning. So she keeps a laser focus on this while I try to make sure the ideas she has are implemented perfectly on the ground. I also keep my emphasis on team hiring, training, bar stocking, and programming during this phase. But something like food conceptualisation and trials, which is the most important aspect, is usually done together by us.

8. Arts Room hosts a variety of events and collaborations. Can you share a memorable event or partnership that truly embodied the spirit of the space?

I will give two examples which highlight the versatility of the space and product. Our previous art exhibit opening with the Gondwana Art Project saw an eclectic evening showcasing the concept at its best. We saw a diverse mix of people converse about the arts and enjoy a fun-filled evening. On the other hand, we had a purely fun, night-based event where we worked with a prominent social media personality to recreate a Venetian Ball where guests put their most glamorous foot forward, and this was pure entertainment and fun over multiple cocktails and great music. Both events were super fun, but so unique. We hope to do many such things in the future and continue the diversity in experiences.

9. With Amour Bistro, you’ve always focused on sourcing unique elements. What’s a recent addition or design choice that you’re particularly proud of?

Our current custom crockery is something I am very proud of. We have devised a few custom designs and had them printed only for us. I feel this has added a lot of vibrancy to our tables.

10. How do you ensure that the team culture remains consistent across Arts Room, Town Hall, and Amour Bistro, especially when each has its own vibe?

For me, the team and its leaders are always the most important. I have been fortunate to have worked with extremely passionate and focused individuals over the years. Also, I do my best to keep them at the forefront of the brand so they can lead and create their own identity with the space. I feel giving them this space and a clear direction of what we expect from them, what the concept deserves, and keeping them in the loop with the planning and execution helps me keep the right balance and get the best output in return.

11. Navneet, your personal style and love for fashion are well-known. How does your aesthetic influence the branding and atmosphere of your current ventures?

I gravitate towards things that feel understated yet thoughtful, timeless but with a little twist. And that’s very much reflected in my work, whether it’s a space, a brand, or even a dining table I’m styling. I believe the atmosphere of any venture — be it a restaurant, a product, or even a social experience — should feel curated, but never intimidating. It should feel beautiful, but lived-in. For me, branding isn’t just about logos or colours — it’s about the emotion you leave people with.

12. Can you share a story about a unique or unexpected ingredient you’ve sourced for one of your current restaurants, and how it influenced a dish or the overall experience?

On a recent visit to China, I was intrigued by the use of olives in multiple Chinese restaurants as condiments. I found this extremely fascinating. I came back super excited with this thought, and we have since worked on something similar at Town Hall. In the same way, I try to get as many ideas as possible, knowing well that some may not be possible or accepted in India, but we like to try them out before deciding to go ahead or leave them for the future.