An Exclusive Interview with Goumtesh Singh, Founder of Raasta and Co-partner of Yeti: The Himalayan Kitchen
In this engaging interview, Goumtesh Singh, Founder of Raasta and Co-partner of Yeti: The Himalayan Kitchen, reveals his journey. He shares insights on building hospitality empires, blending innovation with authentic Himalayan flavors, and scaling success in competitive markets.
From an MBA in International Business and family export ventures, what sparked your pivot to the uncharted F&B world, launching Raasta in 2012 without prior hospitality experience?
Goumtesh Singh : I realized early on that I was more interested in building experiences than managing transactions. Growing up, I was deeply influenced by music, travel and the idea of community; spaces where people came together not just to consume, but to belong. I always loved Hosting people and that was the initial push to get into the service industry.
F&B was not just a calculated switch; but a calling that took time to materialise. I spent a few years observing the nightlife and restaurant ecosystem, understanding what worked, what didn’t, and more importantly, what was missing.
In 2012, when we launched Raasta, I had no formal hospitality training, but the clarity of intent. I wanted to build a place rooted in warmth, culture, and freedom.
The lack of experience actually became an advantage; it allowed me to question norms and design a space driven by emotion rather than metrics. As it helped me work without limitations or industry norms.
How did you craft Raasta’s unique reggae-to-dubstep music policy, hosting emerging talents like Nucleya and Prabhdeep when Bollywood and EDM dominated Delhi nightlife?
Goumtesh Singh : Our core belief was always: music is culture, not background noise. Back in 2012, Delhi’s nightlife was largely homogeneous; Bollywood playlists and commercial EDM ruled the music roost. We didn’t see that as competition; we saw it as an opportunity to bring something new.
Delhi always had places catering to all genres including EDM and rock but no place was catering to reggae heavy bass and reggaeton.
Reggae, Reggeton, Dancehall stood for everything we wanted Raasta to embody – freedom, resistance, soul, and a community. It wasn’t about chasing trends but introducing a mindset.
We took a clear call early on that Raasta would be a discovery platform. We consciously invested in young, upcoming artists and alternative sounds long before they became the trend.
Enabling artists like Nucleya, Reggae Rajahs, and Prabhdeep, Divine, Ritviz, Seedhe Maut to begin their journeys at Raasta has been incredibly humbling.
They weren’t booked because they were popular; they became popular because spaces like Raasta gave them room to grow. That’s something we’re deeply proud of.
Expanding Raasta from Hauz Khas (2012) to Cyber Hub (2014) and Mumbai (2016), what strategies ensured consistent growth and “good vibes” amid India’s competitive lounge scene?
Goumtesh Singh : Scaling a brand in hospitality is not about replication; it’s about translation. Every Raasta outlet has the same soul but speaks a slightly different language depending on the city it’s in. What remains core is our philosophy of warmth, inclusivity and authenticity.
We as a team are hands-on: we are deeply involved in every expansion, from design and music programming to hiring and training. We focused on building strong internal teams that understood the essence of Raasta – and shared our dream.
One of the reasons that we resisted over-expansion early on. Growth was organic and patient. In an industry where speed often compromises soul, we chose consistency over scale and that’s helped Raasta remain both relevant and profitable.
As co-partner of Yeti: The Himalayan Kitchen, how does its focus on regional Himalayan cuisine complement Raasta’s Caribbean energy, targeting diverse customer segments?
Goumtesh Singh : On the surface, Raasta and Yeti may seem worlds apart, but philosophically, they are deeply connected. Raasta is about celebration and expression; Yeti is about grounding and nourishment. One channels Caribbean energy, the other reflects Himalayan generosity, rooted in authenticity.
With Yeti, our aim was preservation. Himalayan cuisine is incredibly rich but underrepresented, often diluted for commercial appeal. We chose to take a non-commercial approach, serving home-style food, respecting traditional cooking methods, and honouring sustainability through whole-animal usage.
Together, Raasta and Yeti allow us to cater to very different emotional needs: one for energy and release, the other for comfort and connection. That balance has helped us reach diverse audiences without diluting either brand’s identity.
With ventures like Po – Asian Dining, Tarami, soon to be opened Hood Breakfast Bar and Dribble Academy, how do you balance multiple brands while maintaining authenticity in music, food, and culture?
Goumtesh Singh : Every venture I’m associated with has a clear purpose. Whether it’s a restaurant, a consultancy assignment, or the Dribble Academy Foundation, the intent is always impact-driven, not opportunistic.
I don’t believe in being everywhere; I believe in being present where it matters. I rely on strong leadership teams, but I stay deeply involved in the cultural DNA of each brand. Authenticity isn’t about control; it’s about consistency of values.
Dribble Academy, in particular, keeps me grounded. Working with children from less privileged backgrounds and seeing how discipline, sport, and opportunity can change lives reminds me why community-building matters, both in and outside hospitality.
Your motto “Jeeyo and Peeyo” reflects a live-free philosophy, what role has this played in fostering customer loyalty and staff culture across outlets?
Goumtesh Singh : “Jeeyo and Peeyo” isn’t a tagline, it’s a way of life. It’s about celebrating the present, embracing simplicity, and finding joy in shared moments. That philosophy flows into everything we do, from how we welcome guests to how we treat our teams.
For our staff, it means freedom with responsibility. We encourage individuality, expression, and warmth. For our patrons, it creates a space where they can truly be themselves. It’s not just about the food or the drinks, but the emotional connection.
Raasta has redefined gig culture in India, how do you see evolving music trends and international expansions shaping its next decade?
Goumtesh Singh : The future of Raasta lies in deeper cultural integration. Music consumption is evolving, genres are blending, global influences are becoming more accessible, and audiences are more curious than ever.
Our role will remain the same: to be a platform for discovery. We’re also exploring thoughtful international expansions, but only where the cultural context aligns.
Raasta tried its hand at franchising but the vision with the franchisee never matched so we have stopped franchising; it will grow organically, with the same respect for the community that defined it from day one.
Goumtesh Singh inspires with lessons on resilience, creativity, and customer focus. From Raasta’s vibrant roots to Yeti’s Himalayan allure, his story urges entrepreneurs to innovate boldly, embrace culture, and build lasting legacies in hospitality.
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