With Nadoo Sahil Sambhi, Focuses on Building Restaurants That Go Beyond the Plate

Born and raised in Noida, Sahil Sambhi’s journey did not begin in the chaos of restaurant kitchens, but within his family business. Yet, the dream of owning a restaurant stayed with him since childhood. In 2015, he finally turned that dream into reality, transforming passion into purpose.

Today, with brands like Latango, Japonico, VietNom, and Bawri, he has carved a niche in India's F&B landscape. "Growth for me is not about speed, it’s about relevance. I've only four to five restaurants in the last three years, but the impact they’ve created has driven my success. I’m not interested in opening places just to scale numbers. Each concept has to feel intentional and category-defining," says the restaurateur.

Nadoo entrance

His newest venture, Nadoo, is deeply personal and rooted in nostalgia. "Every concept I build has to feel different from the last. After Latango, I didn’t want to repeat a format that was already working." Located in Greater Kailash 3, Nadoo approaches South Indian cuisine with a level of detail often overlooked in the city. Speaking about the launch, Sambhi says. "Nadoo was always a dream concept waiting to happen, and this felt like the right time. I got the opportunity to explore a completely different cultural and culinary space while pushing myself creatively, building something with a very strong emotional and design-led foundation."

Chef Shri Bala and restaurateur Sahil Sambhi,

Having grown up in the South of the nation, South India, Sambhi savoured South Indian cuisine rooted in simplicity but layered with technique and emotion. Hence, Nadoo is an ode to his childhood and South Indian roots, but also a way to shake up Delhi’s dining scene. Led by Chef Shri Bala and restaurateur Sahil Sambhi, the restaurant draws from all five southern states, treating each region as its own story rather than blending them into a single narrative. "The inspiration was to bring that honesty to Delhi, but not in a predictable way. I wanted to reinterpret it, to create something that feels culturally rich, but also sharp, modern, and relevant to today’s diner."

The Space

From the moment you step inside, the space transports you into a world that feels far removed from the city outside. At first sight, it almost feels like stepping into a space straight out of The Flintstones. The design language is inspired by Sahil's home in Bangalore — a red-brick structure with a very earthy, tactile sensibility. "At Nadoo, we’ve translated that into rammed earth textures, microconcrete flooring, and a strong presence of brass. The space is divided into Sun, Land, and Sea, each reflecting different parts of the South Indian landscape."

Tones of muddy brown and beige add earthiness to the space, while rammed-earth walls lend a rustic yet thermally efficient quality. Familiar elements—like brass chain swing seating—create an emotional connection, while subtle water features elevate the space in a contemporary manner. The overall effect is cocooning, almost transporting you away from the chaos outside.

Interiors at Nadoo

Even the crockery plays into the storytelling. Every plate, bowl, and texture is designed to elevate the dish without overpowering it — fish served in shell-shaped dishes, plates that mirror the tones of the interiors, and mini podi idlis presented in ceramic basket dishes. "Serveware is not an afterthought for us, it’s an extension of the dish," explains Sambhi. "South Indian food has always had a strong visual and cultural identity, from banana leaves to brass utensils. We’ve taken those cues and reimagined them. It’s about creating a sense of occasion while staying rooted in tradition." Much like the space, the food leans into thoughtful interpretation. The menu moves across regions—Chettinad-style preparations, Andhra’s signature heat, Kerala’s coastal flavours, and Karnataka’s more layered, nuanced dishes, with a clear emphasis on seafood and non-vegetarian fare.

Bengluru Military Donne, Smoked Chilli Brain Fry, Curry Leaf Lobster

But the most recent addition to the menu is the lunch thali."The thali is designed to be a complete, balanced experience of South India on a plate."Nadoo offers three thali variations — vegetarian, non-vegetarian and seafood. Each features close to twenty elements, ranging from seasonal poriyals to signature curries, alongside sambar, rasam, rice, breads, house-made accompaniments, and dessert. As "The idea is abundance without excess, giving guests variety, depth, and comfort in one cohesive meal and takes them through a southern journey."

The bar programme at Nadoo complements this regional approach. Cocktails draw from South Indian flavours—the Madras Roast, for instance, riffs on a filter coffee profile with tequila, while another gin-based drink plays with caramel and cheese notes, highlighting the restaurant’s in-house carbonation of zero-proof elements. A dedicated Kaapi Bar anchors the experience, celebrating South India’s coffee culture with traditional filter brews, jaggery-led variations, and coffee-forward cocktails.

Southern Tide, Pepper Saaru, Triple CP

The New Indian Customer

For Sahil, the customer is at the heart of everything he does. "The moment you start building only for trends, you lose your identity. Clarity of vision is everything; if you know exactly what you’re creating and why, the right audience will find you." Sambhi values consistency, attention to detail, and discipline to sustain F&B brands in the long run, and believes in the process.  “Today, there’s a strong focus on delivering an experience rather than just a meal,” he notes, adding, “You have to respect the customer, but not chase them.”

According to Sambhi, the new-age Indian diner is more aware and well-travelled than ever before. It's no longer about dining out; it’s about how a place makes them feel. They are not just looking for good food, they’re looking for a point of view. "They appreciate authenticity, but they also expect innovation. More importantly, they expect consistency and a holistic experience.” For instance, he critiques overused industry buzzwords."The term ‘speakeasy’ has lost meaning. What was once about discovery and intimacy has now become a marketing label. For me, it’s not about whether a place is hidden or not; it’s about whether it offers something genuinely distinct. If there’s no strong concept or identity behind it, calling it a speakeasy doesn’t add any value."

Looking Ahead

To conclude, Sambhi believes the industry must move away from short-term thinking. “There’s too much focus on hype and not enough on longevity. The industry needs to invest more in quality, training, and building systems that last.” His personal approach is to build restaurants that are designed to last — that means obsessing over the details most people don’t notice. How a dish is plated on day 300 versus day one; how service feels on a quiet Tuesday afternoon; how the music, lighting, and pacing evolve. "It also means resisting the pressure to over-expand or dilute the concept just to stay relevant,” he adds.

Looking ahead, he hints at expansion— "There are definitely new ideas in the pipeline, working on five new brands which will launch this year, but they’ll only come out when they’re fully ready. The focus is on building strong, lasting brands."