Meet Sajid Rayani: The Vision Behind Dhoom
Meet Sajid Rayani: The Vision Behind Dhoom
Meet Sajid Rayani: The Vision Behind Dhoom
Meet Sajid Rayani: The Vision Behind Dhoom
Meet Sajid Rayani: The Vision Behind Dhoom
Meet Sajid Rayani: The Vision Behind Dhoom
Nov 21, 2025
Nov 21, 2025
Nov 21, 2025
Nov 21, 2025
Nov 21, 2025
Nov 21, 2025
Every restaurant begins with an idea. Dhoom began with a conviction. Sajid Rayani believed that Indian dining could be elevated without losing its warmth, its depth, or its emotional honesty. He imagined a space where precision meets comfort, where modern technique respects tradition, and where guests feel looked after from the moment they step in. Dhoom is built on that vision, shaped by a leader who understands that hospitality is both an art and a discipline.
A Vision Rooted in Clarity and Care
Sajid’s approach to hospitality begins with one question. Does this decision help the guest feel cared for. This perspective guides everything from how the lights are set, to how a cocktail is finished, to how a table is paced. He believes true luxury is not loud or complicated. It is simplicity executed with intention.
This clarity shapes the identity of Dhoom. The restaurant avoids unnecessary theatrics. Instead it focuses on mood, detail, and the emotional experience of dining. Guests often describe Dhoom as calm, inviting, and quietly confident. That atmosphere reflects Sajid’s belief that the best rooms do not overwhelm. They welcome.
Every restaurant begins with an idea. Dhoom began with a conviction. Sajid Rayani believed that Indian dining could be elevated without losing its warmth, its depth, or its emotional honesty. He imagined a space where precision meets comfort, where modern technique respects tradition, and where guests feel looked after from the moment they step in. Dhoom is built on that vision, shaped by a leader who understands that hospitality is both an art and a discipline.
A Vision Rooted in Clarity and Care
Sajid’s approach to hospitality begins with one question. Does this decision help the guest feel cared for. This perspective guides everything from how the lights are set, to how a cocktail is finished, to how a table is paced. He believes true luxury is not loud or complicated. It is simplicity executed with intention.
This clarity shapes the identity of Dhoom. The restaurant avoids unnecessary theatrics. Instead it focuses on mood, detail, and the emotional experience of dining. Guests often describe Dhoom as calm, inviting, and quietly confident. That atmosphere reflects Sajid’s belief that the best rooms do not overwhelm. They welcome.
Every restaurant begins with an idea. Dhoom began with a conviction. Sajid Rayani believed that Indian dining could be elevated without losing its warmth, its depth, or its emotional honesty. He imagined a space where precision meets comfort, where modern technique respects tradition, and where guests feel looked after from the moment they step in. Dhoom is built on that vision, shaped by a leader who understands that hospitality is both an art and a discipline.
A Vision Rooted in Clarity and Care
Sajid’s approach to hospitality begins with one question. Does this decision help the guest feel cared for. This perspective guides everything from how the lights are set, to how a cocktail is finished, to how a table is paced. He believes true luxury is not loud or complicated. It is simplicity executed with intention.
This clarity shapes the identity of Dhoom. The restaurant avoids unnecessary theatrics. Instead it focuses on mood, detail, and the emotional experience of dining. Guests often describe Dhoom as calm, inviting, and quietly confident. That atmosphere reflects Sajid’s belief that the best rooms do not overwhelm. They welcome.
Every restaurant begins with an idea. Dhoom began with a conviction. Sajid Rayani believed that Indian dining could be elevated without losing its warmth, its depth, or its emotional honesty. He imagined a space where precision meets comfort, where modern technique respects tradition, and where guests feel looked after from the moment they step in. Dhoom is built on that vision, shaped by a leader who understands that hospitality is both an art and a discipline.
A Vision Rooted in Clarity and Care
Sajid’s approach to hospitality begins with one question. Does this decision help the guest feel cared for. This perspective guides everything from how the lights are set, to how a cocktail is finished, to how a table is paced. He believes true luxury is not loud or complicated. It is simplicity executed with intention.
This clarity shapes the identity of Dhoom. The restaurant avoids unnecessary theatrics. Instead it focuses on mood, detail, and the emotional experience of dining. Guests often describe Dhoom as calm, inviting, and quietly confident. That atmosphere reflects Sajid’s belief that the best rooms do not overwhelm. They welcome.
Every restaurant begins with an idea. Dhoom began with a conviction. Sajid Rayani believed that Indian dining could be elevated without losing its warmth, its depth, or its emotional honesty. He imagined a space where precision meets comfort, where modern technique respects tradition, and where guests feel looked after from the moment they step in. Dhoom is built on that vision, shaped by a leader who understands that hospitality is both an art and a discipline.
A Vision Rooted in Clarity and Care
Sajid’s approach to hospitality begins with one question. Does this decision help the guest feel cared for. This perspective guides everything from how the lights are set, to how a cocktail is finished, to how a table is paced. He believes true luxury is not loud or complicated. It is simplicity executed with intention.
This clarity shapes the identity of Dhoom. The restaurant avoids unnecessary theatrics. Instead it focuses on mood, detail, and the emotional experience of dining. Guests often describe Dhoom as calm, inviting, and quietly confident. That atmosphere reflects Sajid’s belief that the best rooms do not overwhelm. They welcome.
Every restaurant begins with an idea. Dhoom began with a conviction. Sajid Rayani believed that Indian dining could be elevated without losing its warmth, its depth, or its emotional honesty. He imagined a space where precision meets comfort, where modern technique respects tradition, and where guests feel looked after from the moment they step in. Dhoom is built on that vision, shaped by a leader who understands that hospitality is both an art and a discipline.
A Vision Rooted in Clarity and Care
Sajid’s approach to hospitality begins with one question. Does this decision help the guest feel cared for. This perspective guides everything from how the lights are set, to how a cocktail is finished, to how a table is paced. He believes true luxury is not loud or complicated. It is simplicity executed with intention.
This clarity shapes the identity of Dhoom. The restaurant avoids unnecessary theatrics. Instead it focuses on mood, detail, and the emotional experience of dining. Guests often describe Dhoom as calm, inviting, and quietly confident. That atmosphere reflects Sajid’s belief that the best rooms do not overwhelm. They welcome.
Turning an Idea Into an Experience
Bringing Dhoom to life required both creativity and discipline. Sajid worked closely with designers, chefs, and the operations team to ensure that every element felt unified. The lighting had to flatter people and plates. The seating needed to encourage conversation without crowding. The bar had to serve both pace and elegance. Even the flow of service was mapped so that movement felt fluid.
He paid careful attention to how the room should feel at each hour of the day. Calm mornings. Warm evenings. Fluid transitions. These choices were never about decoration. They were about experience. The guest should feel a sense of ease even during a full house. That feeling does not happen accidentally. It is designed.
Turning an Idea Into an Experience
Bringing Dhoom to life required both creativity and discipline. Sajid worked closely with designers, chefs, and the operations team to ensure that every element felt unified. The lighting had to flatter people and plates. The seating needed to encourage conversation without crowding. The bar had to serve both pace and elegance. Even the flow of service was mapped so that movement felt fluid.
He paid careful attention to how the room should feel at each hour of the day. Calm mornings. Warm evenings. Fluid transitions. These choices were never about decoration. They were about experience. The guest should feel a sense of ease even during a full house. That feeling does not happen accidentally. It is designed.
Turning an Idea Into an Experience
Bringing Dhoom to life required both creativity and discipline. Sajid worked closely with designers, chefs, and the operations team to ensure that every element felt unified. The lighting had to flatter people and plates. The seating needed to encourage conversation without crowding. The bar had to serve both pace and elegance. Even the flow of service was mapped so that movement felt fluid.
He paid careful attention to how the room should feel at each hour of the day. Calm mornings. Warm evenings. Fluid transitions. These choices were never about decoration. They were about experience. The guest should feel a sense of ease even during a full house. That feeling does not happen accidentally. It is designed.
Turning an Idea Into an Experience
Bringing Dhoom to life required both creativity and discipline. Sajid worked closely with designers, chefs, and the operations team to ensure that every element felt unified. The lighting had to flatter people and plates. The seating needed to encourage conversation without crowding. The bar had to serve both pace and elegance. Even the flow of service was mapped so that movement felt fluid.
He paid careful attention to how the room should feel at each hour of the day. Calm mornings. Warm evenings. Fluid transitions. These choices were never about decoration. They were about experience. The guest should feel a sense of ease even during a full house. That feeling does not happen accidentally. It is designed.
Turning an Idea Into an Experience
Bringing Dhoom to life required both creativity and discipline. Sajid worked closely with designers, chefs, and the operations team to ensure that every element felt unified. The lighting had to flatter people and plates. The seating needed to encourage conversation without crowding. The bar had to serve both pace and elegance. Even the flow of service was mapped so that movement felt fluid.
He paid careful attention to how the room should feel at each hour of the day. Calm mornings. Warm evenings. Fluid transitions. These choices were never about decoration. They were about experience. The guest should feel a sense of ease even during a full house. That feeling does not happen accidentally. It is designed.
Turning an Idea Into an Experience
Bringing Dhoom to life required both creativity and discipline. Sajid worked closely with designers, chefs, and the operations team to ensure that every element felt unified. The lighting had to flatter people and plates. The seating needed to encourage conversation without crowding. The bar had to serve both pace and elegance. Even the flow of service was mapped so that movement felt fluid.
He paid careful attention to how the room should feel at each hour of the day. Calm mornings. Warm evenings. Fluid transitions. These choices were never about decoration. They were about experience. The guest should feel a sense of ease even during a full house. That feeling does not happen accidentally. It is designed.
A Leader Who Connects Kitchen, Bar, and Service
One of Sajid’s strengths is creating alignment across every part of the restaurant. To him, the kitchen, bar, design, and service all speak one language. If the food carries depth and clarity, the cocktails must reflect the same restraint. If the room feels calm, service must match that tone. Nothing should feel disconnected.
To maintain that unity, Sajid sets a few internal principles for the team:
Respect the ingredient and the technique behind it
Keep flavors and ideas clear rather than crowded
Allow lighting, scent, and sound to guide mood
Serve with calm pacing and attentive presence
Teach why, not just how, so standards grow naturally
These values create a culture where every team member understands the purpose behind the work. The goal is not perfection for its own sake. It is consistency that feels human and genuine.
A Leader Who Connects Kitchen, Bar, and Service
One of Sajid’s strengths is creating alignment across every part of the restaurant. To him, the kitchen, bar, design, and service all speak one language. If the food carries depth and clarity, the cocktails must reflect the same restraint. If the room feels calm, service must match that tone. Nothing should feel disconnected.
To maintain that unity, Sajid sets a few internal principles for the team:
Respect the ingredient and the technique behind it
Keep flavors and ideas clear rather than crowded
Allow lighting, scent, and sound to guide mood
Serve with calm pacing and attentive presence
Teach why, not just how, so standards grow naturally
These values create a culture where every team member understands the purpose behind the work. The goal is not perfection for its own sake. It is consistency that feels human and genuine.
A Leader Who Connects Kitchen, Bar, and Service
One of Sajid’s strengths is creating alignment across every part of the restaurant. To him, the kitchen, bar, design, and service all speak one language. If the food carries depth and clarity, the cocktails must reflect the same restraint. If the room feels calm, service must match that tone. Nothing should feel disconnected.
To maintain that unity, Sajid sets a few internal principles for the team:
Respect the ingredient and the technique behind it
Keep flavors and ideas clear rather than crowded
Allow lighting, scent, and sound to guide mood
Serve with calm pacing and attentive presence
Teach why, not just how, so standards grow naturally
These values create a culture where every team member understands the purpose behind the work. The goal is not perfection for its own sake. It is consistency that feels human and genuine.
A Leader Who Connects Kitchen, Bar, and Service
One of Sajid’s strengths is creating alignment across every part of the restaurant. To him, the kitchen, bar, design, and service all speak one language. If the food carries depth and clarity, the cocktails must reflect the same restraint. If the room feels calm, service must match that tone. Nothing should feel disconnected.
To maintain that unity, Sajid sets a few internal principles for the team:
Respect the ingredient and the technique behind it
Keep flavors and ideas clear rather than crowded
Allow lighting, scent, and sound to guide mood
Serve with calm pacing and attentive presence
Teach why, not just how, so standards grow naturally
These values create a culture where every team member understands the purpose behind the work. The goal is not perfection for its own sake. It is consistency that feels human and genuine.
A Leader Who Connects Kitchen, Bar, and Service
One of Sajid’s strengths is creating alignment across every part of the restaurant. To him, the kitchen, bar, design, and service all speak one language. If the food carries depth and clarity, the cocktails must reflect the same restraint. If the room feels calm, service must match that tone. Nothing should feel disconnected.
To maintain that unity, Sajid sets a few internal principles for the team:
Respect the ingredient and the technique behind it
Keep flavors and ideas clear rather than crowded
Allow lighting, scent, and sound to guide mood
Serve with calm pacing and attentive presence
Teach why, not just how, so standards grow naturally
These values create a culture where every team member understands the purpose behind the work. The goal is not perfection for its own sake. It is consistency that feels human and genuine.
A Leader Who Connects Kitchen, Bar, and Service
One of Sajid’s strengths is creating alignment across every part of the restaurant. To him, the kitchen, bar, design, and service all speak one language. If the food carries depth and clarity, the cocktails must reflect the same restraint. If the room feels calm, service must match that tone. Nothing should feel disconnected.
To maintain that unity, Sajid sets a few internal principles for the team:
Respect the ingredient and the technique behind it
Keep flavors and ideas clear rather than crowded
Allow lighting, scent, and sound to guide mood
Serve with calm pacing and attentive presence
Teach why, not just how, so standards grow naturally
These values create a culture where every team member understands the purpose behind the work. The goal is not perfection for its own sake. It is consistency that feels human and genuine.
A Responsibility to Craft and Community
With Dhoom, Sajid hopes to elevate Indian dining in a way that feels modern yet rooted. He acknowledges the responsibility that comes with shaping perception. The restaurant highlights quality sourcing, regional techniques, and thoughtful combinations without losing the soul of Indian flavor. Sustainability, local partnerships, and respect for seasonality play an important role in the way Dhoom operates.
For Sajid, success is measured through moments. A returning guest bringing someone new. A team member growing into a leadership role. A dish that sparks emotion. A service that flows with quiet coordination. These are the indicators of a restaurant that is alive, consistent, and meaningful.
Dhoom reflects Sajid Rayani’s belief that hospitality is about intention, not spectacle. It is about creating a space where clarity meets comfort and where every detail serves the guest. His vision shapes the room, the food, the drinks, and the experience. When guests describe Dhoom as warm, refined, and unforgettable, they are describing the very values that Sajid built it on.
A Responsibility to Craft and Community
With Dhoom, Sajid hopes to elevate Indian dining in a way that feels modern yet rooted. He acknowledges the responsibility that comes with shaping perception. The restaurant highlights quality sourcing, regional techniques, and thoughtful combinations without losing the soul of Indian flavor. Sustainability, local partnerships, and respect for seasonality play an important role in the way Dhoom operates.
For Sajid, success is measured through moments. A returning guest bringing someone new. A team member growing into a leadership role. A dish that sparks emotion. A service that flows with quiet coordination. These are the indicators of a restaurant that is alive, consistent, and meaningful.
Dhoom reflects Sajid Rayani’s belief that hospitality is about intention, not spectacle. It is about creating a space where clarity meets comfort and where every detail serves the guest. His vision shapes the room, the food, the drinks, and the experience. When guests describe Dhoom as warm, refined, and unforgettable, they are describing the very values that Sajid built it on.
A Responsibility to Craft and Community
With Dhoom, Sajid hopes to elevate Indian dining in a way that feels modern yet rooted. He acknowledges the responsibility that comes with shaping perception. The restaurant highlights quality sourcing, regional techniques, and thoughtful combinations without losing the soul of Indian flavor. Sustainability, local partnerships, and respect for seasonality play an important role in the way Dhoom operates.
For Sajid, success is measured through moments. A returning guest bringing someone new. A team member growing into a leadership role. A dish that sparks emotion. A service that flows with quiet coordination. These are the indicators of a restaurant that is alive, consistent, and meaningful.
Dhoom reflects Sajid Rayani’s belief that hospitality is about intention, not spectacle. It is about creating a space where clarity meets comfort and where every detail serves the guest. His vision shapes the room, the food, the drinks, and the experience. When guests describe Dhoom as warm, refined, and unforgettable, they are describing the very values that Sajid built it on.
A Responsibility to Craft and Community
With Dhoom, Sajid hopes to elevate Indian dining in a way that feels modern yet rooted. He acknowledges the responsibility that comes with shaping perception. The restaurant highlights quality sourcing, regional techniques, and thoughtful combinations without losing the soul of Indian flavor. Sustainability, local partnerships, and respect for seasonality play an important role in the way Dhoom operates.
For Sajid, success is measured through moments. A returning guest bringing someone new. A team member growing into a leadership role. A dish that sparks emotion. A service that flows with quiet coordination. These are the indicators of a restaurant that is alive, consistent, and meaningful.
Dhoom reflects Sajid Rayani’s belief that hospitality is about intention, not spectacle. It is about creating a space where clarity meets comfort and where every detail serves the guest. His vision shapes the room, the food, the drinks, and the experience. When guests describe Dhoom as warm, refined, and unforgettable, they are describing the very values that Sajid built it on.
A Responsibility to Craft and Community
With Dhoom, Sajid hopes to elevate Indian dining in a way that feels modern yet rooted. He acknowledges the responsibility that comes with shaping perception. The restaurant highlights quality sourcing, regional techniques, and thoughtful combinations without losing the soul of Indian flavor. Sustainability, local partnerships, and respect for seasonality play an important role in the way Dhoom operates.
For Sajid, success is measured through moments. A returning guest bringing someone new. A team member growing into a leadership role. A dish that sparks emotion. A service that flows with quiet coordination. These are the indicators of a restaurant that is alive, consistent, and meaningful.
Dhoom reflects Sajid Rayani’s belief that hospitality is about intention, not spectacle. It is about creating a space where clarity meets comfort and where every detail serves the guest. His vision shapes the room, the food, the drinks, and the experience. When guests describe Dhoom as warm, refined, and unforgettable, they are describing the very values that Sajid built it on.
A Responsibility to Craft and Community
With Dhoom, Sajid hopes to elevate Indian dining in a way that feels modern yet rooted. He acknowledges the responsibility that comes with shaping perception. The restaurant highlights quality sourcing, regional techniques, and thoughtful combinations without losing the soul of Indian flavor. Sustainability, local partnerships, and respect for seasonality play an important role in the way Dhoom operates.
For Sajid, success is measured through moments. A returning guest bringing someone new. A team member growing into a leadership role. A dish that sparks emotion. A service that flows with quiet coordination. These are the indicators of a restaurant that is alive, consistent, and meaningful.
Dhoom reflects Sajid Rayani’s belief that hospitality is about intention, not spectacle. It is about creating a space where clarity meets comfort and where every detail serves the guest. His vision shapes the room, the food, the drinks, and the experience. When guests describe Dhoom as warm, refined, and unforgettable, they are describing the very values that Sajid built it on.
