The Spice of Life

From the moment Rishtedar opened its doors in August 2022, the exquisite, innovative menu of this upscale Indian cuisine by way of Chile not only completely redefined and elevated the perception of what is possible in South Asian fare but also demonstrated that a marriage of ancient tradition and modernity could thrive in the hustle and bustle of ultra-chic Wynwood. 

Earlier this year, the proprietors changed the game once again. Rishtedar 305, a sister gastropub situated directly next door to its flagship restaurant, merges a magical, immersive, ambience—think major exuberant, kaleidoscopic Bollywood vibes, often complete with whirling belly dancers and DJs—with a crazy delectable Indian street food menu (crispy paneer, sheek kabab, crispy eggplant, and butter chicken sandwiches; Mumbai hot dogs; masala and murgh tikka fries) and Indian inspired cocktails and mocktails blessed with aromatic spices (spicy mango margarita; masala mule, hurto hindu). It is, in short, experiential dining at its best. 

AQUA Miami recently spoke with Rishtedar owner Vikram Thadani about his journey from a restaurateur in Santiago—he was born in Chile to Indian parents; rishtedar is a Hindi word that roughly translates to “kin” or “family”—to building an enduring institution in a Miami neighborhood infamous for churn and ephemerality. 

Rishtedar 305 is such an amazing space! How long did it take the concept to evolve?        

The restaurant itself was an adaptation of a concept we had already refined in Chile over many years—but the bar was built completely from scratch. When we took over the space, it was literally raw sand. We had to install everything, including a grease trap system, structural reinforcements, and full bar infrastructure. It was a true ground-up build, which took time. We signed the lease and began developing Rishtedar 305 back in 2023. 

How do you see this complementing Rishtedar proper? Do you envision a synergy/flow between the two? 

Rishtedar 305 was designed to elevate the beverage experience to the same level as the cuisine. There is a deep cultural expectation of quality and abundance when it comes to alcohol service. Indian hospitality, especially at high-end celebrations, takes beverages very seriously—as you could see at events like the Ambani wedding. 

[Editor’s Note: The multi-nation, multi-month wedding celebrations of Radhika Merchant and Anant Ambani—son of Mukesh Ambani, the richest man in Asia—cost more than $600 million and featured performances by such American pop luminaries as Rihanna, Katy Perry, Pitbull, Justin Bieber, and others.] 

Our restaurants have always focused on refined portions and balance. We don’t believe in grotesque excess; we believe in elegance, flavor, and intention. The addition of the large central bar expanded that philosophy into the drink program. It allowed us to curate a serious selection and craft an experience that matches the culinary journey. 

And that seems to extend to all other areas of the guest experience, right? 

Yes. Rishtedar is not just a place to dine; it is a place to stay. With the bar, the show continues. Guests can transition from dinner to cocktails seamlessly, increasing both capacity and flow. For some, the restaurant and bar are distinct destinations. For others, they are two chapters of the same story—one immersive evening. 

Wynwood always feels in a state of flux, but more and more Rishtedar feels like a fixture/anchor of the neighborhood. What do you believe these two symbiotic establishments bring to the current Wynwood ecosystem? 

Wynwood is a roller coaster—one day you’re at the peak, the next you realize the landscape has shifted. It’s dynamic, creative, and constantly evolving. What excites me is that Rishtedar is beginning to feel like a fixture—almost a classic in the neighborhood. We see guests coming from far away, including many from the Indian community who travel specifically to experience it. That means a lot. What we contribute is art, culture, and a full sensory experience. Very few Indian restaurants in the U.S. approach the cuisine this way—as an immersive cultural expression rather than just food service. Coming from Chile, we developed a particular expertise in how to transmit Indian culture authentically but accessibly. We understand how to translate it for diverse audiences without losing its soul. And Wynwood—with its art-driven identity—is the perfect stage for that expression. 

Rishtedar has incredible offerings for omnivores of all stripes, but as a plant-based eater myself, I have to say you have one of the best vegetarian menus in all of South Florida. How did that develop? 

Rishtedar believes deeply in balance. A spiritual teacher once told me, “Perfection lives in equilibrium.” That philosophy guides us. The ideal example is a couple where one guest is vegetarian and the other is not—both leaving equally satisfied. That harmony is what we aim for. But, yes, Indian cuisine has deep Vedic and Ayurvedic roots, many of which are inherently vegetarian. At one point, we felt the need to return to that origin—to the purpose behind the food. Our philosophy is simple: We are what we eat. When we revisited the Ayurvedic foundation of Indian cooking, strengthening our vegetarian offerings became a natural step. It wasn’t about trend—it was about returning to something ancestral. In many ways, it felt less like innovation and more like remembering who we are. 

We’ve noticed that Rishtedar attracts a very conscious audience—guests who care about what they put into their bodies. They’re not just coming for flavor; they’re coming for an experience aligned with their lifestyle and values. For us, the challenge was to elevate vegetarian cuisine beyond “substitute” status. We focused on creating nutritionally complete dishes—incorporating essential amino acids—while still delivering rich, traditional flavors. 

Is there a personal connection behind the vegetarian emphasis? 

Yes, very much so. I have personally followed an Ayurvedic, mostly vegetarian approach for many years. At times, I struggled internally with serving meat. But I came to understand that balance is essential—especially in hospitality. My wife is Chilean and loves a traditional barbecue; I lean toward vegetarianism. That dynamic actually mirrors Rishtedar itself—tradition and modernity, indulgence and awareness, meat and plant-based, coexisting. The emphasis on vegetarian dishes is not about exclusion. It’s about consciousness, respect, and harmony.

For more information or reservations, visit rishtedar.com and rishtedar305.com.