To Succeed, A Restaurant Must Deliver The Same Quality Every Single Time: Akriti Malhotra 

What was the inspiration behind AKU’s?
The inspiration behind AKU’s comes from a deep-rooted passion for quality, authenticity, and a love for food that is delicious, unpretentious, and easily accessible. As a trained chef from The Culinary Institute of America, I have had the privilege of working at various Michelin-starred restaurants in New York City. While those fine-dining experiences were exceptional, what truly inspired me was the simple joy of grabbing a great burger after a long shift—a meal that was both satisfying and uncomplicated. On returning to India, I noticed a gap in the market - there were only a few places that served freshly prepared food that focused on high quality. This inspired me to create a concept that would bring together the best of both worlds: food made with exceptional ingredients, fresh preparation, and a genuine, hearty flavour that’s served in a welcoming and casual setting— a place where quality doesn’t take a backseat to convenience! Founded in 2017, AKU’S reflects my journey as a chef, my love for great food, and my commitment to delivering an authentic, unforgettable experience with every bite.

What makes the food at AKU’s stand out?
At AKU’s, everything revolves around freshness and quality. Our burgers stand out because of our commitment to using realingredients— We make almost everything in-house whether it’s the patties, sauces or the ice cream for the milkshakes. It’s always been a chef-driven approach, we are meticulous about the ingredients we source, and we never compromise on quality. Our food is thoughtfully crafted, and we focus on flavours that are both comforting and innovative.

What you order is crafted with real, fresh, quality ingredients, is prepared from scratch and is sure to deliver an unforgettable taste and experience! AKU's endeavours to bring forth a brand that is true to its roots, proudly embracing the motto, "Real Ingredients Taste Better”.

How often do you experiment with the menu?
We believe that a menu should evolve with time, so we experiment regularly. About every quarter, I sit down with my team to brainstorm new ideas. Our method for menu additions is very hands-on—we consider customer feedback, observe food trends, and take inspiration from global cuisines. Research involves extensive tasting sessions, trials, and adjustments. Once we have a concept, we start testing flavours, portion sizes, and presentation. Only after rigorous quality checks and taste tests do weintroduce a new item. The goal is to offer something fresh yet consistent with the essence of AKU’S.

The first outlet came up in Defence Colony, how long did it take to become profitable?
We were happy to break even within three months at our first outlet at Defence Colony main market. The journey was challenging but incredibly rewarding. We focused on establishing a strong customer base, delivering on quality, and ensuring each guest had a memorable experience. As our reputation for quality grew, so did our loyal customer base, helping us reach profitability and eventually expand further.

You have outlets across Delhi NCR, what makes a restaurant successful?
Consistency and quality are paramount. I believe that to succeed in the food industry, a restaurant must deliver the same level of quality every single time. Additionally, focusing on customer experience—understanding what the customer values and building trust with them—is key. For AKU’S, it has also been about creating a strong brand identity and a team that is passionate about what we stand for. Success comes when you blend good food with a memorable dining experience and operational excellence.

What has been the most challenging aspect of your journey so far?
One of the biggest challenges has been maintaining quality and consistency across multiple outlets while expanding. Our main focus from the very beginning has been to ensure that each location upholds the same standards requires detailed training,constant supervision, and a team that understands our vision. Additionally, the unpredictable nature of the F&B industry—such as changing consumer preferences and external factors—has presented its own set of challenges.

An achievement you are proud of?
I am incredibly proud of building a brand that resonates with people and one that has been embraced by the community. Being recognized for quality and seeing our customers return time and again is deeply rewarding. Expanding to multiple outlets and creating a loyal customer base has been one of our biggest achievements. Watching our team grow and seeing each member embody our brand’s philosophy is something I’m immensely proud of.

What food trends we will see in the next couple of years?
I think the focus on healthier and more sustainable food options will continue to grow. People are becoming more conscious about what they consume, so there will be a rise in plant-based offerings, locally sourced ingredients, and innovative flavours that cater to different dietary preferences. There’s also a trend towards experiential dining, where people value not just the food but the entire experience. In the burger industry, we’ll see more artisanal creations that experiment with unique ingredients while still focusing on freshness and quality.

Where do you see yourself two years from now?
I envision AKU’s expanding further across key markets in Delhi/ NCR, especially the Gurgaon and Noida markets. Our goal is to establish a presence in these places while maintaining the authenticity and quality that set us apart. We’re excited to grow, but at a pace that allows us to preserve our standards and keep our core values intact.