Carrying it forward: Heritage methods meet the café culture, part two  

The way we experience food is both timeless and forever evolving. Today, the focus has expanded from what’s on the plate to the stories behind it, the ingredients we discover along the way, and the spaces where memories are created. At the centre of this new food culture is Avni Biyani, co-founder of Foodstories, who is bringing a fresh perspective to gourmet retail in India. 

Having grown up around the world of business, Avni always understood the power of building brands that become a part of people’s everyday lives. With Foodstories, she is exploring that idea through a more personal lens — creating spaces that feel like a blend of a gourmet marketplace, a café, and a community hub.

Along with her sister Ashni, Avni has built Foodstories into a destination where global ingredients meet Indian favourites, artisanal finds sit alongside familiar comforts, and where every corner is designed to inspire curiosity. From beautifully curated shelves featuring everything from local produce to international indulgences, to cafés serving inventive beverages and thoughtful menus, Foodstories is redefining the way India shops, eats and connects. 

Ahead, a conversation with Avni on building a brand through passion, and about how the future of food lies in experiences.

Cosmopolitan India: You come from a storied family legacy. What drew you to hospitality, and why did food feel like the right way to build something of your own? 

Avni Biyani: Growing up in a business family taught me the importance of creating long-term value, but I always knew I wanted to build something that reflected my own passions. Food has an incredible ability to bring people together across cultures and generations.

I felt there was an opportunity to create a space where discovery, quality, and community could coexist. Food retail feels deeply personal; it isn't just about selling products or meals, it's about creating moments and memories. 

CI: As dining becomes increasingly experience-led, what feeling did you want guests to leave with after visiting your space?

AB: Curiosity and joy. We wanted people to walk into Foodstories and feel inspired, whether they were discovering a new ingredient, trying a cuisine for the first time, or simply enjoying a great meal. The goal has always been for every visit to feel like an experience rather than a transaction.

CI: What has surprised you the most about building a hospitality business?

AB: How emotional the business really is. You can perfect operations and systems, but hospitality is ultimately built on human connection. The smallest details, from the warmth of a greeting to how an ingredient is presented, shape how people remember you. It's a business where consistency matters as much as creativity.

CI: What has been the most challenging part of turning an idea into a space that people engage with every day?

AB: The challenge is maintaining the original vision while adapting to reality. Customer behaviour evolves, market conditions change, and every day brings new operational complexities. Building something people engage with daily means constantly listening, learning, and refining without losing sight of why you started in the first place. 
 

CI: Your ventures have a distinct identity. How do you protect that while also thinking about growth and scale?

AB: Scale should amplify a brand, not dilute it. We've been intentional about defining what is non-negotiable, our commitment to quality, curation, and experience, and ensuring those principles guide every decision. Growth is important, but preserving authenticity is what builds lasting trust. 

CI: In an age of convenience and immediate delivery, what role do cafés and hospitality spaces play in people's lives? 

AB: Convenience solves for efficiency, but hospitality solves for connection. Cafés and dining spaces have become places where people meet, celebrate, work, and create memories. In an increasingly digital world, physical spaces that foster genuine human interaction are becoming even more valuable. 

CI: What's one business lesson you've inherited from your family?

AB: One lesson I've inherited is that relationships ultimately matter the most. Whether it's with customers, employees, vendors, or business partners, taking the time to build trust and invest in those relationships makes all the difference in the long run. Businesses grow through people, and that's something I've always believed in.

CI: What gap did you feel existed in the way India experienced food culture? 

AB: India has always had an incredible appreciation for food, but access to thoughtfully curated global ingredients and artisanal products was fragmented. I felt there was an opportunity to create a destination where people could discover the best from around the world while also celebrating exceptional local producers in one seamless experience.

CI: From artisanal products to global ingredients, how do you balance curation with commercial viability?

AB: Curation should always start with authenticity and quality, but it also needs to be grounded in consumer relevance. We constantly study customer preferences while introducing them to products they may not have encountered before. The balance lies in educating consumers without overwhelming them and building trust through consistency and great quality. 
 

CI: What does the future of food retail look like to you, and how do you see Foodstories evolving within it?

AB: The future of food retail is immersive, digital as well as physical, and community-driven. Consumers increasingly want experiences, education, and transparency alongside convenience.

I see Foodstories continuing to evolve as more than a retailer; we want to be a platform for discovery where food, culture, and storytelling come together, whether that's in our physical spaces or through digital touchpoints.

Photos courtesy: Avni Biyani 

Also read: Carrying it forward: Heritage methods meet the café culture, part one 

Also read: From chasing a dream job to pursuing multiple side-hustles: The career arc is changing