By Sharmila Chand

What do you call a dining destination where elegance meets exclusive artwork, a space that feels refined yet effortless, a venue that seamlessly transitions from Power Lunches to High Octane evenings, where Japanese precision meets the warmth and soul of European dining? It is called ‘GRAMMIE – a  hospitality project led by ‘Tanveer Kwatra’ who  is among the new-age hospitality entrepreneurs shaping India’s evolving premium dining landscape.

With close to two decades of experience across luxury hotels, international kitchens and destination-led hospitality concepts, Tanveer brings a strong perspective on luxury dining trends, experiential hospitality, evolving consumer behaviour, cocktail culture, premium dining, and the future of restaurant brands in India.

The culinary philosophy at GRAMMIE

Grammie brings together Wafu Italian cuisine with bold Mediterranean influences.
At its core, GRAMMIE is a food-forward restaurant driven by ingredient-led cooking and the depth of live-fire technique. The philosophy is rooted in restraint—cook with intention, avoid over-complication and let bold flavours speak for themselves.

The menu is structured around open-fire cooking techniques that bring out natural textures and flavours without overworking the ingredients.
Guided by seasonality and instinct rather than trends, the menu focuses on honest cooking with depth and balance. Every dish is designed to feel comforting yet refined—built on strong flavours, quality ingredients, and thoughtful execution. I strongly recommend the following Signature Dishes, not to be missed – Aangiri ( Aranchini X Nigiri ), Chilled Sweetcorn Mousse & Granola Mix, Goats Cheese Gyoza, 
Wood Fired Pizzas, Wood-fired XO King Prawns and Gelato Bar. 

The Bar ‘Ponte’

The Bar program, called Ponté, is curated by Storm Evans, who brings his global experience from Australia to Delhi. The drinks menu emphasizes clean, low-intervention pours and evolves with the mood of the space, whether it’s an aperitivo-style experience during the day or after hours cocktails.

GRAMMIE Unveils  ‘Ponté Di Grammie’

A Mediterranean-Inspired Summer Cocktail Experience. This summer, GRAMMIE introduces Ponté Di Grammie, a thoughtfully curated cocktail programme inspired by the landscapes, flavours, and emotions of the Mediterranean. More than just a seasonal menu, Ponté is designed as an immersive journey through forests, coastal gardens, orchards, and sun-washed seas  where every cocktail reflects a natural harmony of salt, citrus, herbs, fruit, smoke, and texture.
The menu features fifteen signature cocktails, divided into four thematic landscapes – Forest, Garden, Orchard and Sea , each offering a distinct expression of flavour and mood.

Design & Decor

The interiors reflect the same philosophy as the menu, modern, layered, and thoughtfully designed. The space uses soft lighting, warm tones, and textured elements, enhanced by curated artworks.

I was totally immersed in admiring
internationally acclaimed photographer and artist Rohit Chawla’s wearable art that  lends the venue a distinctive character.
Do not miss  Lighting Designer, Arjun Rathi’s “Candies” installation which enhances a sculptural and luxurious character to the ambience.

In Conversation With Tanveer Kwatra, Founder, GRAMMIE

Before launching his entrepreneurial ventures, Tanveer was the General Manager at W Goa, where he played a key role in building the property’s distinct cultural identity and reputation for cutting-edge experiences. His career spans Australia, Asia, and India, giving him a global lens on hospitality trends and luxury consumer expectations.

Today, besides leading ‘GRAMMIE’, Tanveer also runs the popular Goa-based restaurant ‘Neighbors’ with his wife Ginny Kohli and has co-founded pan-Asian cloud kitchen brand ‘Shoyu’ with actor Naga Chaitanya. Shoyu currently operates across Delhi, Hyderabad, and Bengaluru, catering to the growing premium delivery dining segment.

Firstly, tell us the USP of your brand?

GRAMMIE was built around the idea of instinctive hospitality. We wanted to create a place that moves at the rhythm of its guests rather than the clock. Great food, thoughtful drinks, warm service, and an environment that encourages people to stay a little longer are at the heart of everything we do. We don’t just serve meals, we create experiences and memories.

What inspired you to launch an F&B brand that has been so successful?

Hospitality has been my passion for over two decades. Through travel and years of experience, I realized that the world’s most memorable restaurants make people feel something beyond the food. GRAMMIE was born from the desire to create a space that brings people together through warmth, authenticity, and genuine hospitality.

Tell us what distinguishes your brand/restaurant from others.

Our focus has never been on following the trends. We are driven by quality, consistency, and guest experience. From our fire-led cooking and globally inspired menu to our design, music, cocktails, and service philosophy, every element is carefully curated to create a seamless experience. Most importantly, we want guests to feel at home.

What do you enjoy the most as the owner of a well-established brand?

I love seeing people create memories in our spaces. Whether it’s a celebration, a business meeting, or a casual evening with friends, knowing that we have become a small part of someone’s story is incredibly rewarding. I also enjoy watching our team grow and evolve.

What is the mantra for your success in the F&B industry?

Consistency. Guests may visit because of curiosity, but they return because of trust. Building that trust through quality, hospitality, and authenticity every single day has been the foundation of our journey.

Your sign off message?

At GRAMMIE, we believe restaurants should be more than places to eat. They should be places where conversations flow, relationships deepen, celebrations happen, and memories are created. Our commitment is to continue delivering experiences that people genuinely connect with and want to return to.
It’s a WAFU cuisine restaurant and this summer we have introduced Ponté Di Grammie, a thoughtfully curated cocktail programme inspired by the landscapes, flavours, and emotions of the Mediterranean. More than just a seasonal menu, Ponté is designed as an immersive journey through forests, coastal gardens, orchards, and sun-washed seas where every cocktail reflects a natural harmony of salt, citrus, herbs, fruit, smoke, and texture.

By Sharmila Chand, Consulting Editor