An Exclusive Interview with Anuj Mittal, Founder of Paprika Park — a garden-themed dining outlet
We speak with Anuj Mittal, the visionary founder of Paprika Park — a unique garden-themed dining outlet blending nature and flavor in every bite.
In this exclusive interview, Anuj shares the inspiration behind the concept, the challenges of building a brand rooted in experience, and his vision for redefining casual dining in India.
What inspired you to start Paprika Park, and how did the idea first take shape?
Anuj Mittal: The idea of Paprika Park was born from a simple thought to create a place where food, nature, and good vibes come together.
I wanted to move beyond the usual restaurant experience and design a space where guests could unwind amidst lush greenery, breathe fresh air, and enjoy delicious flavors made from the heart.
The inspiration came from countless evenings spent exploring cafés and restaurants that either offered great food or great ambience but rarely both. That’s when the vision took shape: to blend the warmth of nature with the excitement of global cuisines, served with a touch of Indian hospitality.
“Paprika” symbolized bold flavor and creativity, while “Park” reflected the green, relaxing, and open-air ambience I always dreamed of.
Together, they became a promise a place where every dish tells a story, every corner feels alive, and every guest feels at home.
What started as a passion project quickly grew into a full-fledged experience a celebration of food, friendship, and freshness under one roof of more than 10,000 plants.
What core values define Paprika Park’s identity and creative direction?
Anuj Mittal: At Paprika Park, everything we do from flavors to design is guided by our core values. Dining here refreshes the soul, surrounded by thousands of live plants and a calm, green ambience.
We celebrate flavor with integrity, using honest ingredients and authentic methods to create real, creative tastes. Beyond food, we craft immersive experiences through music, greenery, and warm hospitality, making every visit memorable.
Our innovation is rooted in tradition, blending global ideas with an Indian soul to reimagine classics. At the heart of it all is warmth and togetherness, where every guest is welcomed like family and every interaction reflects care, respect, and passion.
What strategies have been key to Paprika Park’s growth in today’s competitive market?
Anuj Mittal: In an era overflowing with dining choices, Paprika Park has carved its niche by blending authentic experiences, a strong brand identity, and a spirit of innovation.
Our signature “urban green escape” home to over 10,000 live plants offers guests a refreshing dining atmosphere that’s both memorable and share-worthy.
Complementing this is our commitment to culinary creativity, with a menu that evolves through fusion flavors, live sizzlers, and seasonal specials marrying Indian authenticity with global flair to keep every visit exciting and new.
Our growth also stems from a customer-first and digitally driven approach. From engaging storytelling on social media to collaborations with platforms like Zomato and Swiggy, we’ve built a brand that stays visible, relevant, and connected.
Strategic marketing, themed events, and festive offers ensure high engagement and repeat visits, while our sustainable operations rooted in responsible sourcing and eco-conscious design reinforce our consistency and values across all outlets.
At its heart, Paprika Park continues to grow by listening, evolving, and creating experiences that truly resonate with today’s diners.
How do you position Paprika Park differently from others in the same space?
Anuj Mittal: Paprika Park isn’t just a restaurant it’s a green dining destination where nature, flavor, and experience come together. Guests dine amid 10,000+ live plants, natural light, and vibrant energy, making every visit a refreshing escape.
Rooted in the idea of “Nature meets Modern Dining,” we blend global cuisines with Indian creativity, offering bold fusion dishes and sizzling platters that delight every palate.
With live events, DJ nights, and festive themes, Paprika Park turns dining into a lively, social experience. Simply put while others serve food, we serve experiences that are fresh, flavorful, and full of life.
How can startups in your domain contribute meaningfully to environmental and social change?
Anuj Mittal: Startups in the restaurant and hospitality space can drive growth while making a positive impact and at Paprika Park, we’re leading with conscious choices, innovation, and community engagement.
From sustainable sourcing and eco-friendly operations to a green, energy-efficient ambience, we design experiences that care for both people and the planet. We support local farmers and artisans, run awareness campaigns, and create opportunities for marginalized groups.
Through conscious customer engagement and impact-driven innovation like zero-waste menus and renewable energy use — Paprika Park proves that good business can also mean doing good for the world.
What advice would you give to aspiring founders looking to build a creative brand in India?
Anuj Mittal: Building a creative brand starts with purpose knowing your why and letting it guide everything you do. In India’s diverse market, balance innovation with local sensibilities, staying true to cultural and regional tastes.
Focus on experience over product by crafting memorable ambience, design, and storytelling. Maintain a consistent identity across every touchpoint to strengthen recall and trust.
Integrate sustainability and social responsibility into your core, as today’s consumers value conscious brands. Above all, stay patient, adaptable, and community-driven because lasting creativity grows through connection, not just consumption.
Anuj Mittal’s journey with Paprika Park highlights the power of passion, creativity, and resilience in entrepreneurship.
As the brand continues to grow, it remains rooted in its mission to offer guests a refreshing, nature-inspired dining experience. With visionaries like Anuj at the helm, the future of experiential dining looks greener — and tastier — than ever.
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