Indian culinary landscape is evolving, embracing the global culinary influences that appeal to the modern, adventurous eater. Despite that, where culinary preferences are increasingly adventurous, Shoubham Garg, Founder and CEO of Miracolo Hospitality Pvt. Ltd., is making a bold move by focusing on vegetarian offerings. His upcoming ventures, Razzo and Babbar Rolls, aim to cater to distinct market segments while maintaining a commitment to health and quality.
New Ventures: Razzo and Babbar Rolls
The company is set to launch two new restaurant brands, each targeting a different market segment. Razzo offers a premium Italian street cuisine experience, aimed at food enthusiasts who appreciate rich and diverse flavors. “We have spent over 8 months perfecting the recipes and menu development for Razzo,” Garg shares. Notably, Razzo features a 100% sugar-free menu, a pioneering move in India and beyond,” he says.
Inspired by the street food culture of Italy, Razzo’s menu will offer dishes such as gourmet pizzas, artisanal pastas, and delectable desserts.
On the other hand, Babbar Rolls is a quick-service Indian cuisine restaurant designed for the fast-paced corporate crowd. “Babbar Rolls will offer a variety of traditional and contemporary Indian rolls, each crafted with fresh ingredients and authentic flavors,” Garg explains. The streamlined ordering process, including options for online ordering and delivery, makes it an ideal choice for busy professionals.
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The brand is soon to debut its new ventures in Mumbai, with plans to expand to both Tier 1 and Tier 2 cities. Garg is also exploring collaborations and partnerships to enhance their offerings. “We wish to build and sustain our presence in both Tier 1 and 2 cities. We do have other plans in the pipeline with more restaurant concepts from Miracolo Hospitality and the house of Shoubham Garg that the audience will get to experience in the times to come. One significant partnership is with A Diabetic Chef for Razzo, allowing us to source healthy and approved sugar substitutes for our 100% sugar-free menu,” Garg reveals.
Why Vegetarian?
In a market where consumers are increasingly experiential with their food, Miracolo Hospitality’s all-vegetarian platform stands out. “Consumers are increasingly looking for plant-based, organic, and ethically sourced products,” says Garg. This trend towards healthier and sustainable dining options is a driving force behind Miracolo’s vegetarian focus.
There is also a rising interest in experiential dining and digital integration, such as online ordering and delivery services. To stay ahead of key trends in the hospitality business, Garg is focusing on innovation, sustainability, and quality. “We continuously research and adapt to consumer preferences, ensuring our offerings are aligned with market trends. We leverage digital platforms to enhance the customer experience and streamline operations,” he says.
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Challenges and Miracolo’s journey:
Talking about the challenges in the field, Garg highlighted that The Covid-19 pandemic presented significant challenges, making their cafeteria business in India to standstill. However, they managed to sustained employees for almost a year. But Garg and his team navigated these by pivoting to consulting in the processed foods sector and manufacturing packaged foods in Canada. “We adapted by utilizing our restaurant resources to manufacture and distribute packaged salads, hummus dips, and other items across multiple cities,” Garg notes.
Reminiscing on his entrepreneurial journey Garg highlights that cooking is his passion that turned into a profession. “I grew up in a middle-class family in India, where my parents worked tirelessly to provide for us,” Garg recalls. His early responsibility in caring for his younger sister sparked his passion for cooking. Although he initially pursued Chartered Accountancy, his love for culinary arts led him to Le Cordon Bleu Paris, where he received comprehensive culinary education.
Garg’s entrepreneurial spirit emerged early, starting a mid-day meal supply service from home after the 10th grade, which expanded to serving over 6000 meals a day at 23+ locations. His dedication eventually took him to Le Cordon Bleu’s Ottawa branch, further honing his skills. Today, he boasts over a decade of diverse experience in restaurants, mass catering, and consulting for food brands, including his role as the Indian Cuisine Ambassador for The Chef & The Dish.
As Garg continues to innovate and expand, his focus remains clear: delivering high-quality, sustainable, and memorable dining experiences.
