Q: Indian diners have changed a lot in the last decade. How has HAKS adapted to this shift in experiential dining?
Sohani Sachdeva: Absolutely. The modern Indian diner is well-travelled, globally aware, and eager for immersive experiences. They expect more than just good food—they want a story on their plate, a multi-sensory journey. At HAKS, we recognised this early. Over the last decade, we’ve evolved from being “just a kitchen equipment provider” to becoming a strategic innovation partner for the hospitality industry. We collaborate with chefs, F&B managers, and hoteliers to design experiential dining concepts in India that are memorable, operationally seamless, and visually striking.
Q: You mention being an “innovation partner.” What does that mean in practice for hospitality businesses?
Sohani: For us, innovation goes beyond introducing new machines. It’s about translating ideas into operational realities. Whether it’s live cooking concepts, modular kitchen designs, or global culinary theatre integrated into Indian restaurants, we guide clients from ideation to execution. For example, in a recent project, we helped a luxury hotel launch a “global street food” experience with interactive stations where guests could watch chefs craft dishes from Thailand, Mexico, and Morocco. The aromas, sizzling sounds, and chef–guest interactions transformed the dining space three times a day—for breakfast, lunch, and dinner—without ever feeling repetitive.
Q: How do you see the future of experiential dining in India?
Sohani: The future lies at the intersection of technology, sustainability, and storytelling. Diners increasingly seek experiences that are Instagram-worthy, interactive, and aligned with their values—from locally sourced ingredients to zero-waste kitchens. At HAKS, we are already experimenting with IoT-enabled cooking stations, sustainable kitchen layouts, and immersive presentation formats. Hospitality innovation in India is rapidly moving toward creating experiences that guests remember long after they leave the table.
Q: Can you share a recent project that excites you?
Sohani: One of our standout projects involved creating a luxury hotel pop-up that brought global street food indoors. Guests could smell freshly roasted spices, see chefs in action, and even customize dishes on the spot. We designed modular setups that allowed the space to transform effortlessly across meals. Moments like watching a child’s eyes light up when a chef flips a dosa or a guest snapping pictures of a sizzling teppanyaki grill—those are priceless. To date, HAKS has delivered over 500 live kitchen projects across India, each tailored to the brand’s story and operational needs.
Q: Finally, what’s your personal vision for HAKS?
Sohani: My vision is for HAKS to remain at the heart of India’s most exciting kitchens—not just supplying equipment, but sparking ideas that redefine how people experience food. We aim to lead hospitality innovation by combining storytelling, technology, and sustainability. I invite chefs, hoteliers, and F&B managers to collaborate with us and create experiential dining concepts that leave a lasting impression.
About HAKS
HAKS is a leading innovator in commercial kitchen solutions in India, specialising in Pan-Asian ranges, Teppanyaki grills, Food Holding Trolleys and, and fully customised kitchen designs. Covering the full project lifecycle—from concept and planning to execution and post-sales support—HAKS ensures hospitality businesses get kitchens that combine functionality, style, and sustainability.
Contact HAKS
📞 Call: +91-9810571068 | +91-9560085328
📧 Email: info@haks.co.in | sales@haks.co.in
📍 Visit: HAKS Experience Centre – B-56, 1st Floor, Naraina Industrial Area Phase-2, New Delhi – 110028