The Ascending Way of Lollo Rosso
A Bowl of Inspiration
Founder Aalap Shah had the idea for Lollo Rosso when he noticed the age-old tradition of serving “platters-to-plate” style, the style of shareable entrées. He thought about converting that traditional concept into a personal, wholesome bowl meal, one that combined the flavors and textures of multiple cuisines into a single dish. In 2017, Aalap launched Lollo Rosso with chef-partner Tarak Das when the business began as a small, 12-seat café. Since then, it has grown to five outlets in three cities.
Creating a Food Culture
Aalap began his career at a hotel school in Bangalore before gaining additional experience completing a Master’s degree in Hospitality Management in the U.S. He worked everything from a night auditor to a restaurant manager, which provided him the opportunity to develop an entrepreneurial outlook. A passionate foodie, Aalap returned to India with a clear intent of developing menus that had global flavor combinations, in a modern way. The thought of balancing traditional Gujarati platters inspired Aalap to develop the concept of balanced, easy-to-eat bowl meals – meals that are hassle-free, portion-perfect, and waste-free, as a meal concept.
The Initial Risk
After a series of rejections, Aalap found a small shop at Mansi Cross Roads in Ahmedabad. The menu offered just five bowls, and in September 2017, Lollo Rosso opened for business. Today, the brand has more than 15 bowls, along with sushi, dimsums, and quick bites that can be eaten in just about any setting, from the office desk to a Netflix night.
A Unique Concept
Lollo Rosso (literally “red lettuce” in Italian) is a quirky and versatile name, which is why Aalap selected it. He humorously points out that it represents food today, but it could mean something else tomorrow, just like the evolving nature of the brand.
Customer Feedback and Limitations
For Aalap, the customers are the true cheerleaders. Feedback, either good or bad, helps the organization grow and improve. Another primary constraint consists of employees, who are internal customers who realize the vision. Variety is added to the menu with rules and initiatives such as a “Bowl of the Month,” where new flavors and styles will be introduced to develop loyalty.
Future Plans
Lollo Rosso has ideas for growth be expand with all-day dining concepts in areas around Ahmedabad and abroad as well. Aalap’s approach to entrepreneurship is direct: “Be fearful.” He views fear as a standard for consistency and quality, while integrity builds trust.
Aalap Shah and Tarak Das have gone from a dream to what is undeniably a story of passion, determination and creativity in every bowl, which is undeniably witnessed by the popularity of Lollo Rosso.
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