Balaji Balachander, Culinary Director & Co-founder, SALT Indian Restaurant

Balaji Balachander, Culinary Director & Co-founder of SALT Indian Restaurant, believes that the simplest ingredients often make the greatest difference. Much like the humble ingredient that inspired the restaurant’s name, his vision has quietly but profoundly transformed SALT from a single dining destination into one of India’s most admired modern Indian restaurant brands, with a growing footprint across Bengaluru, Hyderabad, Chennai, Pune and Mumbai.

Is it success he was hankering for? Oh no… for Balaji, success has never been about chasing trends or expansion for its own sake; it has always been about creating memorable dining experiences rooted in authenticity, warmth and a deep respect for India’s extraordinary culinary heritage.

A chef, entrepreneur and storyteller, the intrepid Balaji has built SALT on a philosophy that celebrates the soul of Indian cuisine while presenting it through a contemporary lens. His approach is refreshingly simple yet remarkably nuanced: preserve the integrity of every dish, honour the traditions and techniques behind it, and allow innovation to enhance… not overshadow the flavours that generations have cherished.

It is this delicate balance between heritage and modernity that has made SALT resonate with diners across diverse cities, each restaurant retaining its distinct identity while staying true to the brand’s core values.

For Balaji, great food begins long before it reaches the plate. Inspiration is drawn from forgotten regional recipes, conversations with home cooks, bustling street-food vendors, childhood memories and journeys across India’s rich culinary landscape.

His belief is that presentation should never eclipse flavour; instead, every dish should tell a story… one that evokes nostalgia while inviting discovery. Under his leadership, SALT has become a destination where timeless Indian classics coexist effortlessly with thoughtful reinterpretations, creating experiences that feel both familiar and exciting.

Yet, beyond the food, Balaji understands that hospitality is what truly defines a restaurant. As SALT has expanded across multiple cities, he has remained deeply committed to nurturing passionate teams, cultivating a culture of ownership and ensuring that every guest feels genuinely welcomed. In an era where dining is increasingly driven by experiences, he believes authentic hospitality remains the most enduring luxury of all.

In an exclusive interview with Sumita Chakraborty, Founder & Editor-in-Chief, TheGlitz, Balaji Balachander, Culinary Director & Co-founder of SALT Indian Restaurant, shares the fascinating story behind the brand’s evocative name, his philosophy of reinterpreting Indian cuisine without compromising its soul, the challenges of building a multi-city restaurant brand, and his vision for taking contemporary Indian dining to even greater heights… both in India and on the global stage.

Over to Balaji Balachander, Culinary Director & Co-founder of SALT Indian Restaurant

SALT has grown from a single restaurant into a multi-city brand with a presence across Bengaluru, Hyderabad, Chennai, Pune and Mumbai. First of all, I always wanted to know about the name – why did you name your restaurant SALT? What has been the driving philosophy behind this expansion, and how have you ensured the brand retains its identity in every market?

The name SALT came from a very simple belief: salt is the one ingredient that brings every dish together. It doesn’t overpower, it doesn’t demand attention, but without it, something is always missing. That’s exactly what we wanted our restaurants to represent: a place that quietly but meaningfully becomes a part of people’s lives and celebrations.

Our philosophy has always been to celebrate Indian cuisine in a way that feels contemporary, approachable and relevant to today’s diner while remaining deeply respectful of its roots. As we’ve expanded across cities, we’ve been very conscious about preserving the brand’s soul: warm hospitality, bold Indian flavours and thoughtful design. While every city has its own personality, the essence of SALT remains the same everywhere you walk in.

As both Culinary Director and Co-founder, how do you strike a balance between preserving authenticity and adapting your menu to suit the tastes of different cities without compromising SALT’s core philosophy?

For me, authenticity isn’t about refusing to evolve; it’s about respecting the story and technique behind a dish. India itself is incredibly diverse, and regional cuisines have always adapted and evolved over time.
At SALT, we keep the heart of a dish intact, its flavours, ingredients and cultural context , while sometimes refining presentation or adjusting formats to suit modern dining habits. We listen closely to our guests in every city, but we never chase trends for the sake of it. The question we always ask ourselves is: Does this still feel authentically Indian? If the answer is yes, then we know we’re on the right path.

The Indian dining landscape has become increasingly competitive, with diners seeking both innovation and authenticity. Where do you see SALT positioning itself in this evolving market?

I believe there is a growing space between traditional dining and experimental cuisine, and that’s exactly where SALT sits. Our aim is not to reinvent Indian food, but to reinterpret it thoughtfully.
Today’s diners want familiarity with surprise, comfort with discovery. They want dishes that remind them of home but are presented in a way that feels exciting and contemporary. SALT positions itself as a modern Indian restaurant that respects heritage while embracing creativity. We want to be the place where guests can enjoy a comforting dal alongside a dish they’ve never experienced before.

⁠What have been some of the biggest challenges you’ve faced while scaling SALT across multiple cities, and what are the most valuable lessons you’ve learnt as a restaurateur?

Scaling a restaurant brand is never just about opening more locations, it’s about replicating culture, consistency and hospitality. 
The biggest lesson I’ve learnt is that systems and processes matter, but people matter even more. Great restaurants are built by passionate teams who believe in the brand. Investing in training, empowering our chefs and creating a culture of ownership has been critical to our growth journey.

SALT is known for elevating familiar Indian flavours with contemporary presentation. How do you approach menu development, and where do you draw inspiration for new dishes?

Inspiration comes from everywhere: travelling across India, conversations with home cooks, forgotten regional recipes, street food vendors and even memories from childhood.
When we develop a dish, we start with the flavour first and the presentation later. The question is never “How can we make this look modern?” but rather “How can we make this taste unforgettable?” Once the flavours are right, we think about how to present it in a way that enhances the experience without taking away from its authenticity.
Some of our most loved dishes have come from revisiting classics and asking ourselves how we can tell the same story in a new way.

⁠Today’s diners are looking for more than just great food — they’re seeking memorable experiences. How has SALT evolved its dining experience to meet these changing expectations?
Dining today is about emotion, connection and storytelling as much as it is about food. Guests want experiences they can remember and share with others.
At SALT, we’ve focused on creating spaces that encourage conversations and celebrations. From our design language and music to curated chef collaborations, regional festivals and interactive experiences, we aim to give guests a reason to come back beyond just the menu.
Hospitality remains at the centre of everything we do. Technology and trends may evolve, but making people feel genuinely welcomed will always be timeless.

⁠Looking ahead, what is your long-term vision for SALT? Are there plans to expand into new cities, explore international markets, or introduce new dining concepts under the brand?

Our vision for SALT is to build one of India’s most loved modern Indian restaurant brands, a brand that represents Indian cuisine with confidence and creativity.
We certainly see opportunities to expand into more cities across India, and international markets are definitely part of the long-term conversation. Indian cuisine is enjoying incredible global recognition, and we believe there is a strong appetite for a contemporary Indian dining experience done authentically.
At the same time, growth for us has never been about numbers alone. Every new restaurant must feel like an extension of the values we started with: great food, warm hospitality and a genuine love for Indian cuisine. If we can preserve that spirit, then the possibilities are endless.

TheGlitz Take

In an era where India’s culinary landscape is evolving at an extraordinary pace, Balaji Balachander, Culinary Director & Co-founder of SALT Indian Restaurant stands out as a dynamic visionary who understands that true innovation begins with respecting tradition. His vision for SALT isn’t about reinventing Indian cuisine… it’s about honouring its rich heritage while presenting it with confidence, creativity and contemporary flair.

Every dish tells a story, every restaurant reflects a sense of place, and every guest is welcomed with genuine warmth. That’s what makes SALT more than a successful restaurant chain… it makes it a brand with soul. As Indian cuisine continues to command global attention, Balaji Balachander represents a new generation of culinary leaders who understand that the future of food lies not in abandoning tradition, but in celebrating it with fresh eyes.

At TheGlitz, we believe SALT’s journey is a testament to the fact that when passion, purpose and authenticity come together, they create something truly unforgettable.