Ventive Hospitality: Defining Culinary-Led Luxury Hospitality
Ventive Hospitality positions restaurants and bars not as supporting elements, but as the very core of its hospitality experience.
By SOH Edit Team
Across India and the Maldives, each dining venue is conceived as a destination where culinary craft, design, and atmosphere come together to shape how guests engage with a place. This philosophy is central to the Company’s business model, with over 70 food and beverage offerings contributing significantly to revenue over 50% in Pune and more than 30% in the Maldives while attracting both in-house guests and a strong base of non-resident patrons.
At the heart of Ventive’s strategy is a focus on differentiated, experience-led dining concepts, enhanced by curated culinary programming and global collaborations. These not only strengthen brand positioning but also increase on-property spend and drive repeat visitation. The result is strong guest advocacy, with many venues ranked among the top dining destinations in their cities.
Three Kitchens Restaurant and Bar, The Ritz-Carlton, Pune, an all-day dining space shaped by interactive kitchens and global flavours.
Seb’s Farm, RAAYA by Atmosphere, a garden-led approach brings fresh produce from farm to table.
In Pune, this philosophy comes to life across flagship properties—from Aasmana’s refined rooftop Indian dining and Ukiyo’s precise Japanese experience, to Paasha, which specialises in Northwest Frontier cuisine. Complemented by Tao Fu, Alto Vino, Sorriso, Three Kitchens, and Spice Kitchen, these venues have helped shape the city’s contemporary dining culture. In Bangalore, Ventive continues this approach by building vibrant, design-led dining destinations that resonate with the city’s dynamic, global audience.
In the Maldives, dining becomes immersive—from Ithaa, the world’s first undersea restaurant, to lagoon and sandbank experiences across Anantara properties. The Michelin Star Guest Chef Series further elevates this ecosystem, bringing world-class culinary talent through curated, collaborative engagements.
This philosophy extends to personalised dining at Naladhu, sustainability-led concepts like RAAYA, and culturally rooted experiences in Goa and Mumbai while upcoming developments in Varanasi and Sri Lanka will further expand Ventive’s culinary-led luxury footprint. Across all destinations, Ventive continues to evolve its portfolio, ensuring each restaurant remains dynamic, distinctive, and deeply connected to its location.
Ranjit Batra, CEO, Ventive Hospitality Limited.
Hospitality has the power to shape experiences that stay with people for life. We believe that truly exceptional culinary experiences are shaped by a diversity of voices and perspectives.
Ranjit Batra
CEO, Ventive Hospitality Limited
