Two decades ago, a young history graduate walked into the Taj Mahal Hotel in New Delhi with no roadmap, no formal training, and no idea of the extraordinary journey ahead. What began as a humble bar-back role soon became a passage across continents—shaping Forbes Five-Star excellence in New York and transforming dining landscapes in Dubai and the Maldives.

Today, with the launch of Silk Lantern, Sachin Hasan brings together every lesson, memory, and spark of inspiration gathered along the Silk Route of his life. Silk Lantern is more than his first independent restaurant; it is the light he has carried through two decades of reinvention, finally finding a home. Here, flavours become stories whispered through spice and fire, and memories linger in broths slow-cooked with intention.

Sachin Hasan’s journey into hospitality is anything but ordinary. Coming from a non–hotel management background, he began with a bachelor’s degree in history from Delhi University, never imagining that he would one day become one of the region’s most respected food & beverage leaders.

In 2003, Sachin joined the Taj Mahal Hotel, New Delhi as an Apprentice Trainee. His first role was at Rick’s Bar, working as a bar back, polishing glasses, cutting garnishes, watching seasoned bartenders bring flavours and emotions to life. What began as an entry-level job became the turning point of his life. This is where he learned the craft, mastered the trade, and discovered the transformative power of hospitality.

His hunger to grow was unmatched. In just three years, Sachin went from zero exposure to the food & beverage world to winning the Best Bartender of the Year – India (2006), followed by international accolades in 2007. Bacardi India named him among the Top 5 Mixologists in the country, and he quickly became known for his dedication, finesse, and emotional connection to the profession.

Recognizing his potential, Taj selected him to join the pre-opening team of The Pierre, New York, their flagship property in the United States. Sachin not only contributed to the opening but helped shape the service culture in one of the world’s most iconic hotels. His talent continued to shine as he won the tag of ‘Iron bartender’ at the Bombay Sapphire Most Imaginative Bartender 2011 competition in New York, outperforming 40 top competitors.

Taj extended his stay in New York for seven years, entrusting him with leadership roles across bars, restaurants, room service, and private dining. Sachin played a key role in helping the hotel secure the prestigious Forbes Five Star rating. His beverage programs and innovative approach were widely recognized, earning features in the New York Times, GQ, Imbibe, and several other international publications.

In 2016, he moved to Taj Dubai as Restaurant Manager for the brand’s signature Indian restaurant, Bombay Brasserie. The restaurant was ranked #177 among 9,000 restaurants in Dubai at the time. Sachin’s vision and strategy transformed it into one of Dubai’s top dining destinations, reaching #4 overall and #1 in the Indian cuisine category, delivering 27% YOY revenue growth and outperforming budget by half a million. His drive and leadership earned him the prestigious Best Restaurant Manager – Caterer Middle East 2018 in the entire Middle East.

He was promoted to Assistant Director of Food & Beverage, Taj Dubai, where he continued to elevate operations across five F&B outlets and a strong catering division. His leadership through Expo 2020, during the pandemic, and in multiple high-impact partnerships reinforced his reputation for consistency, innovation, and resilience.

In 2023, Sachin moved to the Taj Exotica Resort & Spa, Maldives as Director of Food & Beverage, overseeing luxury dining, butler operations, and launching high-value revenue streams. Under his guidance, the resort achieved a record-breaking guest experience score of 9.4, launched award-worthy culinary concepts, optimized beverage costs, and reinvented the arrival experience.

His most recent hotel role was as Director of Food, Beverage, Culinary & Entertainment at voco Monaco, IHG Dubai, where he led an ambitious transformation of the resort’s lifestyle F&B portfolio. Within just three months, he elevated profitability from 21% to 36%, introduced new entertainment concepts, launched high-impact events, and strengthened the resort’s identity in a highly competitive market.

After 20 years of building brands for others across India, New York, Dubai, and the Maldives, Sachin took the boldest step of his life, stepping into entrepreneurship.

In 2025, he Co-founded Silk Lantern Restaurant FZCO and opened his first independent restaurant: Silk Lantern, a Pan-Asian concept deeply inspired by his personal journey and the timeless stories of the Silk Route. Silk Lantern represents everything Sachin stands for, culture, emotion, craft, and hospitality that comes straight from the heart.

 

From a bar back in Delhi to a multi-award-winning hospitality leader, global hotelier, and now a founder, Sachin Hasan’s story is one of grit, reinvention, and unwavering passion. His career is proof that hospitality is not learned from a textbook; it is learned from people, experiences, failures, and the fire to create something truly one-of-a-kind.

As Sachin embarks on his newest venture, Indus Age sat down with him for an exclusive interview. Read on.

Your journey into the culinary and hospitality world is inspiring, what first sparked your passion for creating memorable dining experiences?

My passion didn’t come from food; it came from people.

I started at 22 in Taj Delhi as a casual employee, and what struck me wasn’t the glamour of hospitality, but the way a simple gesture could change someone’s day. I realised early that service is a language of its own. It can heal, comfort, celebrate, and inspire. That emotional power is what pulled me in, and I never left.

What was the defining moment when you knew it was time to bring Silk Lantern to life?

After spending years creating for others, brands, owners, hotels, I felt a voice inside me saying, “Now build something that carries your soul.”

The moment I stepped away from my long Taj journey, I knew the next thing I created had to be mine, without compromise. That’s when Silk Lantern was born, not on paper, but in my heart.

The name “Silk Lantern” feels rich with symbolism. What story or philosophy sits behind the name?

The name represents two things: journey and light.

The Silk Route has always fascinated me, not as a trade map, but as a cultural highway where flavours, ideas, and people travelled. And a lantern, to me, is a symbol of guidance, warmth, and storytelling. Silk Lantern is that intersection: a place where journeys meet and stories find light.

Dubai is known for its bold culinary ambitions. What unique perspective did you want Silk Lantern to bring to the city’s dining culture?

Dubai has incredible restaurants, but I wanted to bring emotion back into dining.

Not theatrics. Not gimmicks. Just honest flavours, layered memories, and hospitality that feels human. Silk Lantern is intimate, soulful, and grounded in culture. It’s not about impressing, it’s about connecting.

How would you describe the Silk Lantern concept to someone hearing about it for the first time?

It’s a Pan, Asian restaurant inspired by the five elements, Earth, Fire, Water, Wind, and Spirit, where food, design, and service all carry their own energy. It’s warm, intimate, and deeply sensory. When you walk in, you don’t just dine, you feel transported.

When curating the menu, what guiding principles shaped the flavours and styles you wanted to showcase?

Two simple principles:

Respect the roots. Elevate the craft.

We didn’t want to reinvent Asian cuisine; we wanted to honour it. Every dish has a story, a technique, a heritage. We focus on clean flavours, soulful broths, handmade elements, and balance. Nothing forced, nothing exaggerated.

Is there a signature dish that you feel best represents the heart and soul of Silk Lantern?

It’s difficult for me to choose just one, because each of our standout dishes represents a different emotion and a different part of my own journey.

If you ask me what captures our spirit most powerfully, I will start with the Short Ribs. They take time, patience, fire, and discipline, the same qualities that went into building Silk Lantern. The meat is slow cooked till it literally melts but still carries a richness and depth that reminds you of true Kerala style comfort cooking. It’s soulful, layered and memorable, exactly what we want every guest to feel.

Our Thai Green Smoked Curry is another dish that defines us. It carries the warmth of Thailand, but with our own touch of smokiness that adds character without losing authenticity. When people taste it, they always pause for a second, because it’s familiar, yet it surprises you. And that’s the heart of Silk Lantern.

Then there are the dishes that represent our finesse and craft.
The Sago Dumpling, for example, looks delicate but is full of personality. It’s the kind of dish that shows our respect for technique, clean, light, beautifully textured.

The Keema Pepper Masala Momo is where heritage meets playfulness. Its Indian soul wrapped in a Momo format, with pepper heat that hits just right. It’s comfort, nostalgia, and innovation all in one bite.

And finally, Ada Pradhaman, a dessert that carries emotion more than anything else. It’s warm, sweet, humble and deeply rooted in tradition. It reminds me of the simplicity and generosity of Indian hospitality. Ending a meal with Ada Pradhaman feels like ending it with a blessing.

Together, these dishes represent what Silk Lantern truly is:
a place where tradition is respected, craft is celebrated, and every dish carries a memory, a journey, or an emotion.

Many restaurants claim to blend tradition and innovation, how does Silk Lantern achieve this balance in a fresh, meaningful way?

For us, innovation is not about adding foam or smoke. It’s about clarity.

It’s about presenting traditional flavours with modern discipline: cleaner broths, lighter textures, better balance, sharper presentation. Innovation is subtle, respectful, not loud.

What were some of the challenges you faced while bringing your culinary vision from concept to plate?

Conviction.

When you’re building something from scratch, especially your first independent restaurant, everyone has an opinion. Staying true to the concept, making tough calls, managing budgets, selecting the right team, and fighting for every detail was the real challenge. But it also made the final product deeply personal.

How do you ensure that each guest’s dining experience is both personal and unforgettable?

By treating every guest the way, I treated guests on my very first day at Taj, like they matter.

We train our team to read emotions, not tables; to engage, not serve. Hospitality is not in the steps of service; it’s in the heart behind them.

The atmosphere at Silk Lantern seems to tell its own story. What role did design, and sensory experience play in shaping the space?

Massive.

Silk Lantern was designed to feel like a journey at dusk, warm lights, layered textures, subtle Asian cues, and a sense of intimacy. I wanted guests to feel like they’ve stepped into a world where time slows down and senses open. Everything, from lantern projections to the music, was chosen with intention.

Do elements of your own heritage or personal memories find their way into the restaurant’s identity?

Absolutely.

This restaurant carries the imprint of everywhere I’ve lived, Delhi, New York, Dubai, Maldives. The warmth of Indian hospitality, the discipline of New York kitchens, the soulfulness of Asian flavours, they all show up in the space. Even the storytelling is influenced by my personal journey of starting from nothing and building something with heart.

Dubai attracts a diverse clientele; how do you cater to global tastes while remaining true to your core culinary philosophy?

We cook with authenticity but present with universality.

Flavours remain true to their origins, but the balance, plating, and experience are built for a global palate. It’s not fusion, it’s refinement.

As a founder, what has been the most rewarding moment since opening Silk Lantern?

The first day we opened our doors.

When the lights came on, the music started, and the first guests walked in, it felt like everything I had lived, every struggle and sacrifice, had led me to that moment. Nothing will ever match that feeling.

What does Silk Lantern represent to you beyond being just a restaurant?

It represents freedom.

My identity.

My belief in myself.

It is the first time in my life that I created something without a safety net, without a brand name behind me. Silk Lantern is not a business it’s my story served on a plate.

Finally, what lasting impression do you hope Silk Lantern leaves on its guests, and on Dubai’s culinary landscape as a whole?

I hope guests leave feeling something, not just tasting something.

If they walk out remembering a moment, a flavour, a smile, or a feeling of warmth, then we’ve done our job. And for Dubai, I hope Silk Lantern stands as a reminder that restaurants built with heart and honesty will always find their place.

Interviewed by Nidhi Kumari