The Rebel Company
Case Study

Candy and Green, Mumbai

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We helped Candy and Green to celebrate a modern vegetarian lifestyle in Mumbai

At the early brainstorming stages, a duality emerged that saw the good-for-you elements of the concept sit next to more rewarding, indulgent elements such as the cocktail offering and some more hearty dishes.

This same ethos follows through to all elements of the project including the design, service, overall experience and the way that guests use the space.

The menu is presented in the style of a tabloid newspaper, printed in ‘editions’ to represent the evolving nature of the menu and the fact that the venue will host a variety of events shortly after launching, as well as presenting other things going on in the neighbourhood.

The programme will feature everything from rooftop sunrise yoga and pilates classes to wine tastings and food masterclasses, cementing it as an integral part of the SoBo community.

Our drinks programme centres on seasonal cold press juices, smoothies and health drinks complimented by a concise list of house cocktails made from 100% fresh ingredients.

In addition to the relationships, we helped form with suppliers, a 700 sq foot roof garden and roof-top living walls means that many of the herbs and leaves used in the kitchen and behind the bar are grown in house.

“As first-time restaurateurs we needed all the help we could get, and Rebel’s team couldn’t have done a better job. Their understanding of my brief, international standards and the local market really were crucial to the success of the project.”

Shraddha Bhansali, Founder, Candy & Green, Mumbai

Ed Francis
Strategy Director
Ahmed Akasha
Creative Director
Local Consultancy and Project Management
Architectural Design
Graphic and Digital Design
Culinary and Beverage Development