India, April 20 -- A quiet revolution is simmering in the restaurant industry - one where intimacy, intention, and incredible food take center stage. A new wave of restaurateurs across India is proving that when it comes to dining out, less really can be more.

From Papa, a 12-seater, to Khao Man Gai, an almost 20-seater in Mumbai, or Naru Noodle Bar, a quaint 20-seater in Bengaluru, these pint-sized powerhouses are serving bold flavors, creative menus, and an experience that's anything but ordinary. This trend is often referred to as 'micro-dining'. But what's driving this shift?

"Running a small, limited-capacity restaurant means focusing on specialised operations, mindful service, and consistently delivering high quality. Larger resta...