Redesigning the Menu: How Architect Syed Sohrab Afzal Builds Experiences
The culinary landscape of Odisha is undergoing a vibrant transformation. It is no longer just about the food served on the plate; it is about the ambiance, the flow, and the feeling a customer gets when they walk through the door. At the heart of this aesthetic revolution in Bhubaneswar and Cuttack is a name becoming synonymous with successful hospitality ventures: Architect Syed Sohrab Afzal.
An alumnus of the prestigious Piloo Mody College of Architecture, Afzal has carved a unique niche for himself. While many designers focus broadly on residential or commercial projects, Afzal has honed a specific expertise in the high-stakes world of restaurants and cafes. His portfolio, under the banner of his firm homeify.in, reads like a checklist of the region's most buzzed-about hangouts.
Engineering the Perfect Vibe
Afzal’s work goes beyond selecting pretty wallpapers or trendy furniture. His approach is deeply rooted in the functionality of a space. A prime example is his work on Utopia Dining & Cafe in Bhubaneswar. This was not a standard renovation; it was a logistical behemoth involving a 6,500-square-foot area. Afzal and his team successfully integrated a 70-seater dining area with a fully functional bowling alley and gaming arena. Managing the import of equipment from three different countries while maintaining a cohesive design language showcases his ability to handle complex, large-scale infrastructure.
Solving Spatial Puzzles
However, his skill set shines just as brightly in smaller, more challenging environments. The Bocca Cafe project in Uttara presented a unique hurdle: converting a space originally designed for a bank or office into a cozy, inviting cafe. On the busy Bhubaneswar-Puri highway, he crafted a 35-seater sanctuary with an additional outdoor section, proving that constraints often breed the most creative solutions.
Similarly, for CurryNation in Angul, the challenge was to introduce the first true fine-dining experience to Central Odisha. In a compact 1,100 square feet, he delivered a layout that feels spacious and premium, accommodating up to 120 guests without sacrificing comfort.
The Business of Design
What sets Architect Syed Sohrab Afzal apart is his focus on the client's Return on Investment (ROI). He understands that a restaurant is, first and foremost, a business. His designs are strategized to maximize table turnover and operational efficiency while minimizing overheads.
For instance, his remodelling of Mirchi Restaurants in Cuttack transformed a small, aging 280-square-foot area into a premium brand outlet. The result? A reported 88.5% successful ROI survey rating. This data-driven approach proves that good architecture pays for itself. Whether collaborating on massive luxury projects like Lord of the Drinks at Esplanade One or revitalizing local eateries, his focus remains on sustainable, profitable design.
As Odisha’s hospitality sector continues to boom, architects like Afzal are essential. He is not just building structures; he is crafting the backdrops for our social lives, ensuring that every coffee date and family dinner happens in a space that feels just right.
