From a childhood shaped by movement and military roots to leading some of the world’s finest restaurants, Prashant Issar’s journey is nothing short of remarkable. At the core of his story is Ishaara—a restaurant redefining hospitality in India by blending inclusivity with innovation.
A Childhood On The Move & The Spark For Hospitality
Born into an Army family, Prashant Issar’s childhood was nomadic – constantly moving from one city to another and partly spent in a hostel. Like many Army kids, he assumed he’d follow his father’s path. Inspired by Top Gun, he aimed to join the Navy, only to be rejected after an honest confession during his SSB interview.
That turning point led him to hotel management school, further fueled by his love for Cocktail, another Tom Cruise classic. Then he also did an MBA in Entrepreneurship from Henley Business School. He candidly shares how he felt like the “black sheep” of the family, overshadowed by his accomplished sisters—a doctor and an engineer. Determined to find his own path, he committed to the hospitality industry with fierce dedication.
Rebellious Roots at the Taj
In 1994, Prashant began his career with the Taj Mahal Palace in Mumbai as a management trainee. Even in the early days, he was unafraid to question norms. He believed in never saying “no” to a guest – not just because it was a company policy, but because he truly valued customer experience.
One incident stands out: a guest requested cranberry juice – rare in India at the time. Instead of refusing, Prashant sourced it from a small shop in Colaba, paying ₹120 out of his own pocket to deliver on the guest’s request.
Another unforgettable moment came when he made a crepe suzette for an industrialist well past closing hours. The next day, that same guest tragically took his own life. Years later in London, the guest’s family reached out to Prashant to thank him for making their loved one’s final night memorable.
Lessons in London: A Global Perspective
Prashant’s decade in London was rich with experience, having worked at Michelin-starred Amaya and helped launch institutions like Hakkasan and Chutney Mary across India. Regular patrons, like fencing champion Tim Boran and his partner Linda, became close acquaintances. Prashant recalls arranging a surprise meeting for them with cricketer Andrew Flintoff—one of their most memorable dining experiences.
These human moments became the hallmark of Prashant’s hospitality philosophy – personalization, thoughtfulness, and emotional connection.
Education With a Purpose
Prashant chose Henley Business School for his MBA over prestigious offers from NYU Stern and Cranfield. He was drawn to Henley’s value system – particularly the belief that businesses should generate societal wealth and that integrity and commitment matter more than skill.
He adopted these principles at Ishaara, believing that while skills can be trained, integrity is innate.
The Genesis of Ishaara
Inspired by a Facebook post about Signs, a Toronto-based restaurant employing hearing-impaired staff, Prashant envisioned something similar for India. But he took a more balanced approach.
“Ishaara is a contemporary dining space that happens to serve Indian food, served by people with hearing impairment,” he clarifies. The order of this description matters – hospitality comes first, inclusivity is part of the experience, not the definition.
He chose the name “Ishaara” not only for its connection to sign language but also its Persian roots. “Ishaara” is widely recognized—in Dubai, it’s the word for traffic signals, and it even appears in Wonder Woman. This global scope gives Ishaara the poetic license to venture beyond Indian cuisine into the wider subcontinental and Middle Eastern flavors.
Reimagining Hospitality: From Veeraswamy to Ishaara
While working with restaurateurs like Ranjit Mathrani and Namita Panjabi—who also manage iconic spaces like Veeraswamy (est. 1926)—Prashant learned three vital values:
- Integrity of purpose
- Product consistency (food, service, ambiance)
- Constant innovation
Veeraswamy’s century-old history taught him how hospitality institutions can endure through adaptability and relevance. From Amaya to Masala Zone, every brand upheld integrity and stayed dynamically flexible—principles that guide Ishaara today.
Cloud Kitchens vs. Brick-and-Mortar: Betting on Connection
While many jumped on the cloud kitchen bandwagon during the pandemic, Prashant remained committed to traditional dining spaces. “The day the government announces the pandemic is over, people will remove their masks and come back to restaurants,” he predicted. He was right.
His firm belief is that human connection—the core of hospitality—cannot be replicated in a delivery model.
Coming Home: Why India, Why Now?
After a flourishing global career, Prashant returned to India to build Ishaara. While the UK economy grew slowly at 2%, India’s momentum was more promising. “What we used to consider a disadvantage—India’s large population—is actually its biggest opportunity,” he explains.
With over 1.6 billion people, India offers unparalleled market potential, especially in dining and hospitality.
The Light Bulb Moment
The true turning point came from meeting families of hearing-impaired individuals. Many were resigned to lifelong financial dependency for their children. Prashant saw an opportunity to empower—not out of charity, but through structured, sustainable employment.
By creating a model that’s inclusive yet commercially viable, Ishaara allows its team members to thrive with dignity. It’s not just about giving jobs—it’s about creating futures.
Ishaara isn’t just a restaurant—it’s a movement.
Prashant Issar doesn’t throw around buzzwords like “inclusive” lightly. At Ishaara, inclusion is a way of life — embedded into every tiny design detail, every plate of food, every interaction. And it’s not just about accommodating people with disabilities. It’s about creating a space where no one has to ask for special consideration. They’re just seen.
“You shouldn’t have to wave, shout or repeat yourself to be served with dignity,” he says, echoing Ishaara’s ethos that service should be intuitive, respectful, and silent when needed — much like the experience of being in a beautifully choreographed ballet, where every movement anticipates the next. At Ishaara, many of the staff members are deaf or hard of hearing, and the restaurant is intentionally designed around their strengths, not their limitations.
Design as a Language
Every piece of design — from lighting and sightlines to the very geometry of the space — is crafted to support clear visual communication. The furniture isn’t just stylish; it’s ergonomic for eye contact and easy hand gestures. There are no sharp corners or cluttered layouts. “We didn’t just design for our deaf staff. We designed with them in mind,” Prashant adds.
He shares a story of how they considered removing sound altogether — music, ambient noise — but realized that sound also anchors guests. Instead, the team found a subtle balance, ensuring acoustics are warm but not overwhelming, and that ambient music never drowns out the energy of the space. The idea is to equalize, not neutralize.
Rethinking Training & Empowerment
The team didn’t follow a traditional training playbook. They created one. Working closely with experts like Awanish and Samarthanam Trust, they developed a visual-based training system using gestures, images, and mock service routines. It wasn’t about memorizing scripts — it was about cultivating presence, body language, and mutual respect.
Prashant notes that deaf individuals often have heightened empathy and observation skills — qualities that make them incredibly attuned to guest needs. “They don’t rely on tone to detect mood, so they observe posture, eyes, and micro-expressions. They often know what you need before you say it.”
Language, Food & Dignity
Another defining element is the use of sign language by guests. Small gesture guides on the table teach basic signs like “thank you,” “water,” or “delicious.” But no one is expected to perform — they’re simply invited to connect. “A guest once signed ‘thank you’ to a server, and you could just see the joy in that moment. It wasn’t about performance. It was about acknowledgement.”
Food, too, carries this narrative forward. “Everything on the menu is meant to be comforting, but elevated,” he says. It’s inclusive in flavor — familiar but not predictable. They don’t shout about being ‘fusion’ or ‘modern Indian.’ It’s just food that feels good, served by people who feel seen.
The Bigger Picture
At the heart of Ishaara is a quiet but radical idea: that hospitality, when done right, can heal. It can restore dignity to service — both for the one receiving and the one giving. Prashant mentions they’ve had guests cry, not because of a dramatic dish reveal or an Instagram moment, but because they’ve felt something they didn’t expect in a restaurant — care.
“It’s not always about saying the right thing. Sometimes, it’s just about looking someone in the eye, smiling, and letting them know they’re welcome.”
The Return of Ghee and the Beauty of Slow Cooking
In a time when diners lean toward butter-free and fat-free, Ishaara embraces an ingredient at the very heart of Indian tradition: ghee. For Prashant, ghee is not the villain—it’s the vessel. “It’s not the problem,” he insists. “It’s what you do after that matters.” At Ishaara, the use of ghee is respectful, not reckless. It carries flavor, adds depth, and—when used well—honors the wisdom of generations before.
The kitchen’s commitment to slow cooking also reflects this reverence for process. The Dal Haveli, for example, simmers for a full 24 hours—a patient, smoky, and soul-satisfying preparation that echoes the culinary traditions of grand Indian homes and roadside dhabas alike. It’s not fine dining in the way that’s become cliché; it’s fine in the way that truly matters—thoughtful, deliberate, and deeply rooted.
Beyond Taste: Training, Empowerment, and Finding the Right Fit
Prashant is quick to clarify that while inclusion is central, it’s never forced. “Not all jobs are for everyone—and that’s okay,” he says. While the deaf and hard-of-hearing community has thrived in guest-facing roles, other marginalized groups like the visually impaired may not find the same fit at Ishaara. “We’re not being exclusionary. We’re being responsible,” he explains. The restaurant’s success lies in assigning roles based on natural ability and safety, not just ideology.
The training process is rigorous but rewarding. Staff learn through visual instruction, repetition, and a support system that celebrates growth. “They don’t just do the job—they own it,” Prashant says with pride. Many employees have been with Ishaara since it opened in 2019, and their sense of belonging is palpable.
Innovation With Integrity: The Dhori Kebab and Other Stories
Not every dish at Ishaara is rooted in history—some are born from invention. The Dhori Kebab is one such creation, developed by chef Gaurav and consulting chef Vicky Ratnani during the restaurant’s pre-launch R&D phase. Smoked with a cloche right at the table, it combines technique with theater. But as Prashant points out, it’s never just about flair—it’s about feeling.
Similarly, dishes like the Nahari Soup (a refined take on a Hyderabadi classic) and even regional Thalis are designed to nudge diners toward discovery while staying comfortably familiar. “We want to take people on a journey—without making them feel lost,” he says.
A Quiet Revolution with Big Impact
What Ishaara does best is create a space where empathy and excellence coexist. It’s a restaurant where the silence speaks louder than scripted service, where traditions are not broken but polished, and where every team member—from the kitchen to the floor—plays a vital role in the experience.
And it’s not stopping here. Ishaara has already opened in Pune and is looking toward expanding further. Yet, Prashant is clear: scale will never dilute the soul. The model must grow organically, with people at its heart—just as it began.
