Sunday mid-day spoke to the brains behind bringing a cult London dining brand to a maturing Indian market — and why the timing couldn’t be better
Firecracker chicken
London’s Wagamama has made its debut in India with its first outpost at Churchgate’s historic Cambata Building. Born in 1992 and inspired by Japan’s ramen bars, the brand serves pan-Asian flavours in a vibrant, communal setting, and the Mumbai space reflects this with warm, minimal interiors, open kitchens, and bench seating. The menu has ramen, donburi, katsu curry, and baos. Operated by K Hospitality Corp, Wagamama India plans to expand to cities like Delhi NCR.
Karan Kapur
Wagamama has a devoted following in London. What made you confident the brand could resonate in India?
There’s a sense of excitement for anyone who’s been to Wagamama in London. The Indian cricket team once dined there, too, and when I landed in London, I remember thinking, “We have to go.” I’m quite excited about what it could mean for India. Asian cuisine has been on top of my mind. The younger generation is exposed to global flavours and are moving beyond Indian-Chinese, seeking healthier, flavour-packed options in a relaxed, non-formal setting. Wagamama fits that perfectly with its casual, “come as you are” approach. Built on openness—open kitchens, open seating—the brand resonates with the way people want to dine today.
How did the partnership come about?
It was a natural progression. Wagamama was seeking to expand beyond the UK, while we were exploring opportunities in this segment in India. A mutual contact introduced us, and from our first meeting, the synergy was clear. We shared a vision for building a brand thoughtfully and sustainably, and the rest unfolded seamlessly.
How has dining in India changed in the last decade?
A decade ago, the average palate was still rooted in Indian-Chinese, but now diners are far more open to experimenting — ramen, bao, and other Asian formats aren’t niche anymore; they’re mainstream. We focus on what people love: flavour, spice, and texture. It’s not about copying the London menu, but adapting thoughtfully. Some dishes work as they are, others get a tweak, and we’ve developed new ones for India. The aim is to keep Wagamama’s DNA intact while making it satisfying for the Indian diner.
How do you see hospitality evolving in India, and where do these international brands fit in?
Hospitality today is about creating experiences, not just serving meals. Families look for comfort, young diners seek novelty, and we aim to offer spaces that are both vibrant and accessible. For us, success comes from execution — great ingredients, consistency, and genuine care. It’s less about chasing trends and more about building trust over time.
With Wagamama, we want people to feel the brand’s energy even before they taste the food — the buzz of an open kitchen, the simplicity of fresh, flavourful bowls, and the attention to detail in every serving. We’ve invested heavily in our supply chain to ensure quality while keeping it accessible. Our first location captures that spirit perfectly — surrounded by offices, colleges, and residences, it’s always buzzing. That’s what we want it to be: a place for everyone.
How do these international partnerships reflect the core philosophy of your brand?
For us, it’s about people. We’ve seen global brands falter here when they forget that. Our job is to deliver a great product with consistency, to care about every detail, and to make the experience feel genuine. That’s what hospitality is for us—putting people first.
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