How Poornima Somayaji’s Aragma is Changing the Way Pune Eats

An Exclusive Interview with Poornima Somayaji – Founder of Aragma, an ingredient-forward restaurant in Pune

Poornima Somayaji, founder of Aragma, is redefining dining in Pune. Her unique studio offers an intimate, immersive culinary journey focused on storytelling and connection. We explore how she transformed this innovative concept into a thriving, sought-after experience.

What sparked your shift from a successful engineering career at IBM and Satyam to founding Aragma, a fine-dining restaurant in Pune? 

Poornima Somayaji: While my years in engineering at IBM and Satyam were fulfilling in many ways, food had always been where I felt the most joy – hosting people, sharing meals, and seeing how food could bring comfort, connection, and delight.

Over time, that joy began to feel more central to who I was and how I wanted to spend my days. Aragma grew from that love for food and hospitality, shaped by the discipline and clarity my engineering background gave me, but rooted in the simple happiness of creating memorable experiences around the table.

Collaborating with Chef Amit Ghorpade, how do you craft storytelling through dishes, balancing soil, texture, acid, and fat while sourcing from small farms? 

Working with Chef Amit is a deeply intuitive and thoughtful process. Every dish begins with a conversation about the ingredient, where it comes from, and what story it carries from the soil it was grown in.

The curation is not only in terms of texture, acid, and fat, but also about how those elements work together to evoke a feeling or memory.

Sourcing from small farms and vendors keeps us close to seasonality, imperfection, and honesty.  The final dish that is created allows the ingredient to lead, and feels layered, intentional, and reflective of the relationships behind it.

Aragma draws from the Greek word meaning “enjoying small joys”—how do you translate this into ingredient-forward, seasonal tasting menus that elevate everyday Indian elements? 

For us, Aragma—the joy found in small moments—guides every decision in the kitchen. We translate that idea into tasting menus by starting with familiar Indian ingredients and allowing them to shine in their most honest, seasonal and aspirational form.

We focus on clarity and balance, technique and flavours to elevate what people already know and relate to.

The intention is to create moments of delight—where the experience feels both comforting and unexpected—and to remind diners that joy often lives in the simplest elements, when they are treated with care and respect.

What were the biggest hurdles in building Aragma as a 24-seater slow-dining experience in Pune, from pop-ups to recognition as a top promising restaurant? 

One of the biggest hurdles was staying committed to the format in a market that often equates scale with success. As a 24-seater, every choice—from pacing and pricing to sourcing and staffing—had to be intentional, and there was little room for error.

The early pop-ups were essential but demanding, helping us build belief and a loyal audience while constantly refining what Aragma stood for. Another challenge was introducing diners in Pune to a different way of dining, one that asks for time, curiosity, and trust.

Recognition came through consistency and word of mouth, but the hardest part was holding on to our philosophy even as attention grew, and allowing the restaurant to evolve without losing its sense of intimacy and purpose.

Looking ahead, how do you plan to expand Aragma’s influence, perhaps through more locations or new formats like private dining?

I see Aragma growing in a way that feels thoughtful and true to how it began. Growth, for us, is about extending the experience without losing the intimacy and care that define Aragma.

What advice would you give to others pivoting from tech to hospitality, based on your journey from corporate researcher to culinary entrepreneur?

Begin with understanding the real pull that is drawing you toward hospitality. The skills you build in tech, like structure, curiosity, and problem-solving, will support you more than you realise, but food and hospitality ask you to show up with your heart as much as your mind.

Take the time to learn slowly, be present in the everyday rhythms of the work, and stay open to the people you meet along the way.

Most of all, let your love for food and for creating experiences guide you, because that joy is what will carry you through the long, demanding days and make the journey feel worthwhile.

Poornima Somayaji’s journey with Aragma proves that dining can be deeply personal and evocative. Her vision has created more than just a restaurant; it’s a memorable space where food and conversation seamlessly intertwine.

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