After honing his skills in top kitchens and Michelin starred restaurants across India and London, Chef Balaji Balachander returned home with a mission to build something of his own. A Taj Coromandel alumnus, he Co-Founded Salt, Indian Restaurant & Grill with longtime colleague Chef Goutham Balasubramanian.
While Chef Bala’s global experiences shaped his culinary vision, adjusting to India’s changing work culture posed challenges. Chef Bala quickly realised that finding talent with the right mindset was harder than he thought. However, with patience and determination, he focused on creating a strong cultural foundation. Today, Salt’s team reflects those values, with many members growing into long-term roles.
For Chef Bala, success isn’t just about restaurants; it’s about shaping future leaders in the kitchen. Asmita Mukherjee writes…
What was the inspiration behind launching Salt?
Like most chefs, there comes a time in your journey when you dream of opening your own restaurant. That idea doesn’t usually come at the beginning; initially, you’re just focused on learning. I started as a commis, worked hard, and climbed the ladder. Along the way, I was fortunate to work with some amazing mentors who inspired me to look beyond the kitchen and think about creating something of my own.
I spent ten years with the Taj group in Chennai and then moved to London, where I worked under Chef Atul Kochhar at Banaras. I was brought in to add South Indian spices to their cuisine. In exchange, I learned North Indian cooking techniques. That’s when the seeds for Salt were planted.
Could you share the journey that led to your partnership with Chef Goutham?
Goutham Balasubramanian and I share a professional journey that began on the same day, as management trainees at the iconic Taj Coromandel in Chennai. That early camaraderie laid the foundation for what would eventually become a longstanding partnership.
While I pursued opportunities abroad, Gowtham ventured into entrepreneurship in Bangalore around 2003–04. Despite our busy paths, we remained in touch, and during my visits to India, he consistently encouraged me to return and build something of our own.
In a move that would change everything, Goutham took a bold step—he flew to London, not just to visit, but to speak directly with my wife, understanding that she might be the key to persuading me. At the time, our daughter was three years old, and the idea of returning to India began to take shape. With the reassurance of holding a British passport, the decision to give it a shot felt right.
By 2010, the planning phase for a new venture was underway. Two years later, the vision crystallised into what is now Salt – Indian Restaurant & Grill, under the banner of Blue Planet Foods Pvt. Ltd., co-founded by Gowtham and me.
How did you come up with the name Salt for the brand?
The name Salt came from Goutham. We wanted something short, unique, and not too Indian. Salt is a universal and essential ingredient, so it felt perfect. It not only brings flavors together but also represents the connection between the three co-founders, Goutham, Michael, and me. It reflects the essence of our cuisine and our partnership.
What sets Salt apart in today’s highly competitive F&B landscape, where new restaurants seem to open every day?
When we started Salt, we wanted to bring in the idea of a Chef-led restaurant, which is still rare in India. We didn’t want to do just the typical heavy, creamy North Indian fare. I learned North Indian cuisine in Banaras, and it was nuanced, flavourful, and not overly rich. We decided to create a pan-Indian menu that was lighter, flavorful, and included dishes from both North and South India.
We also avoid confusing the guest with too much fusion. Our tagline is ‘Indian food made interesting.’We modernise traditional recipes but never compromise on flavor or authenticity. That’s our strength—flavor-focused, not fusion-driven.
Are you planning to launch any new concepts beyond Salt?
Right now, Salt has grown to 10 outlets. We’re focusing on expanding it further across four cities; Bangalore, Chennai, Hyderabad, and Pune.
We’ve also recently launched a new QSR brand called India Canteen. It caters to food courts in malls with value-for-money dishes from across India. We had two earlier food court concepts pre-COVID, Dhishoom Dhaba and Pandikadai—but we put those on pause to consolidate Salt during the pandemic. Now that Salt is back on track, India Canteen is our way to re-enter that space. We’ve just opened in Orion Mall, Bangalore.
Can you tell us more about your partnership with Barbeque Nation and how it has influenced Salt’s growth and expansion strategy?
Certainly! Barbeque Nation is one of India’s largest restaurant chains and a publicly listed company. Our co-founder, Goutham, is also associated with Toscano, which is part of the Barbeque Nation group. So the relationship was already established.
Once Salt proved its potential, Barbeque Nation was happy to partner with us. Since then, we’ve accelerated growth—five restaurants in 10 years, and five more in the last 18 months. They bring strategic support, help identify locations, and provide the infrastructure for scaling. But the operations, menu, and experience are fully managed by us. It’s a perfect partnership.
What are the key markets you’re focusing on for Salt’s expansion?
We’re focused on four major cities; Bangalore, Chennai, Hyderabad, and Pune. But we are actively scouting in tier-II cities like Coimbatore and Chandigarh as well. We prefer opening in locations where our concept will resonate with the local clientele. We have two new outlets in the pipeline—one in Hyderabad which will be our second outlet , opening in August, and another one in Chennai at the World Trade Center in September. Our latest venture India Canteen will also expand alongside Salt wherever the demand fits.
What major challenges do you encounter when launching new outlets?
One of the biggest challenges has been finding people with the right mindset. When I returned from London, I expected the same passion and discipline I had seen in my mentors, but things had changed. Frequent job-hopping for small pay raises had replaced long-term commitment and a desire to learn.
It took time to adjust. Gautam reminded me to stay focused, establish the culture, and not let setbacks shake me. Today, our team shares our values, and many have grown with us. For me, true success will be measured by how many future leaders we help shape—those who go even further than we have.
Could you share your long-term vision for the Salt brand, and are you currently exploring any funding opportunities to support this expansion?
With Barbeque Nation as a strategic partner, we’re in a strong financial position and have a clear growth plan. Right now, we operate 30 restaurants between Salt and Toscano. Our short-term goal is to reach 50 outlets within the next two years. That milestone will be just the beginning. Salt has the potential to become a national brand, and with the right team and values, we’re confident about the path ahead.
asmita.mukherjee@saffronsynergies.in
