Udayann Shah of Millar House Bar & Kitchen on Building a Neighbourhood Space Rooted in Culture and Comfort

StartupTalky presents Recap'25, a series of exclusive interviews where we connect with founders and industry leaders to reflect on their journey in 2025 and discuss their vision for the future.

In this edition of Recap’25, StartupTalky speaks with Udayann Shah, Founder of Millar House Bar & Kitchen, on creating a hospitality space that feels less like a destination and more like a familiar living room. Drawing inspiration from old Bombay cafés and social clubs, Shah reflects on how Millar House was built around warmth, comfort, and cultural connection—where food, music, and conversations come together naturally, without the pressure of occasion.

He goes on to share how 2025 became a defining year for the brand, marked by the challenge of standing out in a crowded hospitality market while building consistency, credibility, and repeat patronage. The conversation explores shifting guest preferences toward comfort-driven menus and authentic storytelling, the power of community-led programming like football screenings and cultural nights, and the importance of strengthening internal culture amid staffing and cost pressures. Shah also outlines his vision for the future—focused not on rapid expansion, but on deepening experiences, nurturing emotional connection, and evolving Millar House as a true neighbourhood hub that guests return to instinctively.

StartupTalky: Briefly take us through the journey of your brand and the core idea or philosophy it was built on. How has that vision evolved over time?

Udayann Shah: Millar House was born from a very personal desire to create a space that feels warm, familiar, and rooted in culture, while still being relevant to today’s audience. From the beginning, the idea wasn’t to build just another restaurant or bar, but to create a neighbourhood living room of sorts a place where people could drop in without occasion, feel comfortable, and stay longer than they planned to. I was inspired by the charm of old Bombay cafés and social clubs, where conversations, music, food, and friendships all flowed naturally.

The core philosophy has always been about blending old-school soul with new-school flavour. Over time, that vision has evolved from an idea into a lived experience. What we’ve learned is that people don’t just come for what you serve; they come for how a place makes them feel. Today, Millar House stands as a space of connection and belonging, where the food, cocktails, ambience, and programming work together to tell a story that guests want to be part of.

StartupTalky: 2025 has been an active year for the hospitality industry. What were the key changes or milestones for your business this year?

Udayann Shah: 2025 was a defining year for us, as it was about establishing credibility, consistency, and trust in a very competitive hospitality market. Opening itself was a milestone, but the real achievement was becoming a repeat destination rather than a one-time visit. We focused heavily on understanding our audience, refining our offerings, and ensuring that every aspect of the experience from service to menu to music felt intentional.

Another important milestone was finding our rhythm with events and programming. Introducing regular formats like football screenings and cultural nights helped us build predictable engagement and steady footfall. Internally, building a team that understands and embodies the Millar House ethos was a major step forward. By the end of the year, we weren’t just operational, we were confident in who we are as a brand.

StartupTalky: Customer preferences in dining and nightlife continue to evolve. What shifts in guest behaviour or expectations did you notice in 2025?

Udayann Shah: One of the biggest shifts we noticed in 2025 was that guests became far more experience-conscious. Dining is no longer transactional; it’s emotional. People are seeking places that feel authentic, welcoming, and relaxed. There’s a strong preference for familiar flavours done thoughtfully rather than overly complex or intimidating menus. Comfort food, nostalgic references, and balanced cocktails resonated far more than excessive experimentation.

Guests also value storytelling now. They want to understand the inspiration behind a dish, a drink, or even a space. There’s less patience for places that feel forced or overly curated. Instead, diners are drawn to spaces that feel lived-in and genuine. They want to unwind, talk, and connect without feeling rushed or overstimulated.

StartupTalky: Events, experiences, and community engagement play a big role today. Which initiatives or formats worked best for you this year, and why?

Udayann Shah: Community-driven formats worked best for us. Football screenings, Bollywood nights, and culturally rooted evenings naturally brought people together. These weren’t just events on a calendar; they became shared rituals. What worked was that these experiences encouraged interaction not just between the brand and the guest, but among guests themselves.

Because I’ve always been deeply involved in cultural events, this approach felt very organic. People don’t want to be sold an experience; they want to feel part of something. When events are inclusive and rooted in shared interests, they build loyalty far more effectively than one-off promotions.

StartupTalky: What were the biggest operational or business challenges you faced in 2025, such as staffing, costs, footfall volatility, or competition, and how did you address them?

Udayann Shah: Staffing and cost pressures were constant challenges, as they were across the industry. Finding team members who aligned with our service philosophy, warm, attentive, consistent required time and hands-on involvement. Footfall volatility, especially in a city like Mumbai, also demanded agility.

We addressed these challenges by focusing on systems and consistency. Staying closely involved in day-to-day operations, building a strong internal culture, and prioritising reliability helped us navigate unpredictability. Instead of reacting impulsively, we focused on strengthening the basics service quality, food consistency, and guest relationships which helped stabilise the business.

StartupTalky: How do you currently use technology, digital tools, or data to improve guest experience and business performance?

Udayann Shah: We use technology as a support system rather than a replacement for human interaction. Reservation platforms, feedback tools, and social media insights help us understand guest behaviour, peak times, and preferences. This data allows us to fine-tune menus, plan staffing better, and respond quickly to feedback.

At the same time, we’re mindful that hospitality is ultimately about people. Technology helps us listen more closely, but the goal is always to enhance the guest experience in a way that still feels personal and warm.

StartupTalky: Looking ahead to the coming year, what opportunities do you see for growth in the hospitality space, and how are you thinking about evolving your brand further?

Udayann Shah: Looking ahead, I see strong opportunities in deepening experiences rather than expanding rapidly. Guests are increasingly drawn to places with a clear identity and consistent programming. For Millar House, the focus will be on evolving our cocktail program, introducing more curated cultural and community-led events, and strengthening our role as a neighbourhood hub.

Growth, for us, is about relevance and connection. We want to evolve thoughtfully, staying true to our core philosophy while continuously surprising our guests in meaningful ways. If people feel a genuine emotional connection to the space, growth happens naturally.

Explore more Recap'25 interviews here.