We’d heard the buzz! A restaurant in Indore doing things differently – global flavours, cocktails done right, a design ethos that doesn’t scream but whispers confidence. So when unstumbled finally got a chance to chat with the brain behind Atelier V, we jumped in, hungry for the story.
It was a quiet Tuesday afternoon when Vedant joined our video call. The frame was simple, but his energy lit it up. “Everyone who walks in tells me, ‘This doesn’t feel like Indore.’ That’s exactly what we wanted,” he says, with the easy certainty of someone who’s not just building a restaurant – but changing a city’s dining identity.
Atelier V isn’t just about food. It’s about feeling. It’s where technique meets texture, where comfort food travels the world, and where even the mural on the wall tells a story.
Why He Started: Frustration Meets Fire
In 2022, Vedant came home to Indore after stints in global kitchens and bartending schools. He wanted to explore the local restaurant scene with fresh eyes.
What did he find? “Fancy interiors, same old menu – pasta, pizza, and sushi that made me nervous. That wasn’t fine dining. That was decor dressed up as cuisine.”
Instead of leaving, he stayed. “I didn’t want to be one more guy trying to make it in Bombay. I wanted to build something that made sense here. That challenged the status quo.”
The Struggles Were Real (And Sometimes Hilarious)
Launching Atelier V in Indore meant facing everything from skeptical suppliers to unfamiliar staff.
“The shop didn’t even know what Campari was. I had to explain it like I was selling medicine,” he jokes.
His own team needed crash courses – on pronunciation, presentation, and even plating. “They didn’t know what an empanada was. But they learned. And fast.”
Then there were the licensing challenges, equipment delays, and a bar top that had to be carved from a single tree. “It was madness. But good madness.”
Winning Indore’s Trust, One Plate at a Time
Atelier V doesn’t come with obvious crutches – no butter chicken, no instant noodles in disguise. Instead, it offers confidence: churros, schnitzels, ramen, stroganoff. Comfort food done clean and true.
“We knew some people would come in and order red sauce pasta. And that’s fine. But the second time, they try something new. That’s how you build trust.”
The key? Consistency. “We never overpromise. We always explain. And we’re honest when something isn’t available.”
What Makes It Different
Beyond the menu, it’s the culture. Vedant runs his team like a kitchen family—everyone learns, everyone hustles.
“I’ve cleaned toilets in France. If someone here says mopping is beneath them, they’re not a fit,” he says bluntly.
The bar? Handmade and heart-forward. The mural? A reimagined Last Supper featuring his mentors, friends, and people who shaped him. “That wall is deeply personal. It reminds me why I started.”
Atelier V’s team eats the same food they serve. Ingredients are respected. Waste is tracked (2.8%, to be exact). Leftovers become meals, and peelings become stock.
“It’s not about sustainability hashtags. It’s just common sense.”
A Dash of Nostalgia
Between stories about training in Amsterdam and working in Chile, Vedant slips into memory lane.
“I joined IIT coaching for three days. Quit because the AC was too cold. I was more excited about what to eat during breaks than the classes.”
He remembers watching MasterChef Australia religiously and being blown away by Peter Gilmore’s snow egg. “It felt like art, science, theatre – everything in one plate. That’s when I knew.”
What’s Next on the Menu
Expansion is on the horizon. A pan-Indian space that redefines regional cuisine without relying on clichés. And a dessert lab where texture, temperature, and technique play freely.
“This isn’t about becoming bigger. It’s about becoming better. Again and again.”
And that dream he’s chasing?
“I want someone in New York to say, ‘You’re going to India? You have to eat at Atelier V.’ That’s the North Star.”
What to Eat, Sip, and Soak In
The vibe at Atelier V? Think warm-toned minimalism meets a European cocktail lounge. Low lighting, curved wooden finishes, and that dramatic mural set the tone. It’s intimate without being intimidating – and every detail is intentional.
When it comes to the food, you’ll want to start strong. The churros with miso caramel are a crowd favorite, managing to be both playful and chef-y. The chicken schnitzel with herbed mash is pure comfort, plated like art. If you’re craving something spicy, the Gochujang ramen will have you slurping in bliss.
On the cocktail front, Vedant recommends the Whiskey Sour – “done the proper way, no shortcuts”—and the Negroni, which sparked a mini Campari revolution in Indore. The espresso martini, made with actual vermouth and not just coffee liqueur, is another star.
Whether you’re dining solo or celebrating something big, Atelier V makes you feel like you’re part of something a little more elevated. And a lot more delicious.
Final Course
Atelier V isn’t just another cool place to eat. It’s a story unfolding, a statement plated beautifully. And at the heart of it, a chef who’d rather talk about the butter-to-flour ratio than his resume.
Vedant sums it up best: “You don’t have to leave to build something great. Contribute before you complain.”
And with that, he signs off. Back to the kitchen. Probably tweaking a recipe. Definitely changing the game.
