Bharat Hospitality has outlined an expansion plan backed by investments exceeding INR 50 crore, as the company looks to scale its presence to more than 50 outlets over the next three years. The expansion will span key domestic markets including Delhi-NCR, Goa, Hyderabad and Bengaluru, along with international forays into Dubai and Thailand.
Founded in 2023 by entrepreneur Manish Khattar, Bharat Hospitality operates on a Make-in-India philosophy and focuses on culturally rooted, experience-led dining formats. The company said its growth strategy centres on reviving and showcasing regional Indian cuisines through research-driven concepts that combine traditional food narratives with contemporary hospitality practices.
The company currently operates brands such as Baraamda, Albert Pinto and Social Cues. As part of the next phase, Bharat Hospitality plans to open 20 new Baraamda outlets, 10 Albert Pinto outlets and 20 outlets of its upcoming quick-service restaurant brand, Shuddham. The company estimates that the expanded portfolio could generate annual revenues of around ₹300 crore once operational.
Albert Pinto, positioned as the group’s flagship brand, draws inspiration from Goan and Goan-Portuguese culinary heritage and storytelling. The format, described as cinematic and experience-led, will be scaled through a mix of franchise-owned and company-owned models. The upcoming QSR brand Shuddham will focus on South Indian cuisine, with an emphasis on lesser-known regional flavours.
Commenting on the expansion, Manish Khattar, Founder, Bharat Hospitality, said the next phase of growth is aimed at building globally competitive Indian hospitality brands while retaining cultural authenticity. He added that the company’s ambition is to take Indian storytelling, service standards and design-led dining experiences to international markets.
The expansion is expected to create between 800 and 1,000 jobs across new outlets. Bharat Hospitality also said it plans to integrate sustainability measures, including eco-friendly packaging, waste management systems and energy-efficient kitchen practices, as part of its growth strategy.
