What is Lollo Rosso
Lollo Rosso is a restaurant chain / food brand established in 2017 in Ahmedabad, India. Its unique idea is “bowl meals” — healthy, multi-cuisine bowls supported by other international food items like sushi, dimsums, and more. The concept is to provide a healthy, easy, flavorful solo meal, mixing various textures and cuisines in one bowl.
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Founders & Early Beginnings
- The business is started by Aalap Shah and his chef partner Tarak Das.
- Aalap’s history involves hospitality studies, part-time work in hotels/restaurants in India and overseas, learning food culture while traveling, and developing menu design skills. These activities taught him what appealed to customers.
- The concept of bowl meals was influenced by seeing “platter”-type dishes with numerous flavors and textures. The turn was to take all that and pack it in a bowl for one person — so there is diversity without having to share, and waste is minimized.
Growth & Expansion
- The initial Lollo Rosso outlet was small — a small outlet in Ahmedabad. Over the years, the brand grew. As of 2025, they have outlets in several cities, including Ahmedabad (several locations), Goa, and Baroda.
- Their offerings have also grown: from only a few bowls (five initial bowls) to 15+ varieties of cuisine bowls, along with additions such as sushi, dimsums, and other international preparations.
- In Goa, the restaurant is more spacious and aesthetically and environmentally oriented: large open space, recycled material usage (coconut shells, bamboo furniture), sustainable design materials.
Unique Selling Points & Philosophy
- Varied & balanced meals: The bowl concept enables mixing various textures and flavors, and supports vegetarian and non-veg options as well.
- Quality emphasis: Most raw materials are purchased with care, sometimes imported or procured locally to preserve authenticity and nutrition.
- Innovation & novelty: They keep customers engaged through offerings such as “Bowl of the Month,” offering innovative, new flavor pairings.
- Experience-driven design: Apart from the food, their venues try to offer ambience, foliage, comfort, and visual embellishments (e.g. décor, furnishings). This enhances the dining experience.
Challenges & Learning
- Beginning small: The entrepreneur needed to cope with scarce resources, less than satisfactory locations in the beginning, and starting from ground zero with a minimalist setup.
- Coping with consistency: Expansion invites the challenge of sustaining quality across chains, handling feedback (negative & positive), and making every customer’s experience positive.
- Management of staff: Internal stakeholders – staff, chefs, workers – must enjoy union of vision and standards. Inspiring and empowering employees is an integral part of successfully managing the business.
Recognition & Status as of 2025
- Lollo Rosso has received the Times Food Awards three times consecutively, displaying recognition in the sense of culinary excellence at a national level.
- They are not only viewed as a restaurant, but also a brand for “global cuisine wholesome bowl meals.” They have their presence on the web through home delivery, “Bowl of the Month” specials, all-day dining etc.
What Lies Ahead
- Expansion further: They are expanding into more cities, with bigger all-day dining formats in mind.
- Innovating continuously: New offerings on the menu, innovative bowls, seasonal dishes to keep customers engaged. This is very important in the food business.
- Experience & sustainability: Adding design and eco-friendliness to their premises (recycled materials usage, theme, ambiance), perhaps greater footprint in tourist destinations (such as Goa) where experience plays a significant role.
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