An Oasis of Comfort
Upon entering Naad, one is immediately struck by an atmosphere that encourages lingering, a sentiment amplified by the thoughtful open-plan, multi-level
design conceived by Shankar Narayan Architects. The establishment fosters an environment of relaxed exploration, where patient staff are eager to engage with patrons' queries, making the simple act of enjoying a cortado and banana-walnut tea cake a deeply satisfying experience. Naad’s expansive 12,000 square feet footprint means it’s far more than just a place to grab a drink; it functions as a comprehensive hub encompassing a café, an in-house roastery, a bakery, a bistro, a curated retail section, an educational academy, and even a library. This deliberate design ensures that visitors can settle in, discover new facets of the establishment, and truly make it their own temporary sanctuary, blurring the lines between a quick visit and an extended sojourn.
The Artistry of Roasting
The heart of Naad pulses within its roastery, a vibrant space where the transformation of coffee beans is a captivating spectacle. Adjacent to the main seating area, the coffee station hums with the activity of its impressive Storm machine. Overhead, bean silos stand sentinel above the roaster, where beans undergo their metamorphosis, heralded by the distinctive 'first crack' sound. The air becomes thick with the intoxicating aroma of the Maillard reaction, a complex bouquet of warm hay, freshly baked bread, and sweet caramel. Watching the cascade of freshly roasted beans tumble out, followed by the rhythmic whir of cooling agitators, is a sensory delight. The roaster’s exhaust vent artfully draws in passersby with its enticing fragrance, a subtle yet effective invitation. This area also hosts the bakery's deli counter, sophisticated coffee drip towers, a specialized fermentation station, and a meticulously arranged retail section showcasing single-estate coffees in elegant glass jars. Ascending to the loft library reveals a collection of books and an array of vintage coffee equipment, such as classic swan moka pots, hinting at the rich history and ongoing evolution of coffee culture, with an academy set to offer short courses soon.
Design & Heritage Roots
Naad’s architectural aesthetic cleverly melds industrial textures with an earthy sensibility. The main floor features asymmetrical grey Tandur limestone, evoking the rugged terrain of a forest, complemented by in-situ seating reminiscent of mustard quarry formations. This design ethos draws inspiration from the enduring spirit of the Indian Coffee House, aiming to capture its communal openness and sociability without succumbing to overt nostalgia. The establishment is strategically situated between the upscale locales of Jubilee Hills and HITEC City, residing under the umbrella of Vikksit Hospitality, sharing its premises with sibling brands: Orlo, a restaurant dedicated to regional Indian cuisine on the third floor, and Kadamba, a rooftop bar and cultural space adorned with traditional chaupal-style seating under kadamba trees. The forthcoming addition of a well-known tenant, Izumi, on the second floor further promises to enhance the diverse offerings available within this unique complex.
A Philosophy of Coffee
The foundational principles of Naad’s coffee program are deeply rooted in the collaborative spirit fostered in Auroville, where Vikksit founder Vikaas Passary connected with Marc Tormo, a pivotal figure in India’s specialty coffee renaissance. Today, Tormo serves as Naad’s coffee consultant and co-founder, embodying the role of an in-house coffee philosopher and enthusiast. He articulates coffee not merely as a beverage, but as a profound 'dialogue between nature and people—it’s soil, farmers, climate, culture.' His commitment to this philosophy is evident in the meticulously developed 100-page book, 'The Foundations of Specialty Coffee,' a foundational text for Naad’s academy. The team at Naad firmly believes in the exceptional quality of Indian coffee and aims to illuminate the often-overlooked connections between the land, the farmer, the cultivation process, and the final brewed cup. Their coffee program is designed to bridge this knowledge gap, presenting coffee as a rich expression of diverse ecosystems and dedicated craftsmanship.
India's Coffee Terroir
Naad currently showcases seven distinct bean varieties sourced from estates nestled within the Western and Eastern Ghats, spanning regions like Karnataka, Tamil Nadu, Kerala, and Odisha. The vision is to progressively expand this selection to encompass beans from Andhra Pradesh, Maharashtra, West Bengal, Nagaland, and the wider Northeast as each region's harvest becomes available, reflecting the dynamic and evolving coffee landscape of India. Marc Tormo’s overarching goal is to curate a coffee program and retail assortment that authentically represents India’s rich terroir and its continually developing coffee sector. Sustainability is paramount, on par with quality, guiding their sourcing decisions. An example is the Balmaadi Estate Arabica, cultivated through biodynamic methods and medium-roasted to accentuate its sweet, robust character and satisfying finish. The Washed Bewild Canephora from Coorg employs innovative fermentation techniques, yielding an intensely chocolaty brew with a robust, structured body. The Brown Valley Arabica, originating from Koraput in Odisha, highlights how coffee cultivation can actively contribute to forest restoration, delivering a cup characterized by caramel-like sweetness and vibrant acidity.
A Culinary Journey
Naad’s menu invites guests to pause and savor, beginning with a deliberate emphasis on coffee as an experience. The espresso section offers a structured exploration of hot/cold and black/milk options, highlighting precision and texture. For manual brews, patrons can select a nano-lot and choose their preferred brewing method—V60 for clarity, Aeropress for body, or Chemex for shared enjoyment. From the impressive drip towers emerges the Black Remedy, a Kyoto-style cold brew steeped for 18 hours, presented over ice in a lowball glass, akin to a fine spirit. The menu also ventures into delightful experimentation with drinks like the Zero-proof Coffee Sangria, blending coffee with juices for a wine-like effervescence, and the Secret Lake Spritz, a lively concoction of espresso, tonic, and strawberry cheong, offering a bright and playful character. Beyond coffee, Naad offers aromatic alternatives such as saffron-scented Irani chai, matcha, five varieties of rich drinking chocolate, and house-made kombuchas derived from tea, cascara, and coffee. Their tepache stands out as one of the finest sampled, and a special infusion of dehydrated coffee blossoms, resembling jasmine in appearance and fragrance, offers a unique sensory delight.
Thoughtful Gastronomy
Complementing its serious approach to coffee, Naad presents a menu of food that is equally thoughtful, accessible, and appealing without being overly ostentatious. Ashish Burande, the head of Naad’s bakery, champions rustic, classic bakes prepared in small batches using slow fermentation techniques. His focaccia is a revelation, prompting a reevaluation of the bread itself, while his green apple turnovers provide a delightful burst of sweetness, and the Jaffna mutton puffs offer a savory, satisfying experience. Chef Soumojit Sinha’s innovative 'Build Your Own Breakfast' (BYOB) concept empowers guests to customize their plates with a selection of eggs, vegetables, meats, breads, and sides, ensuring a unique culinary creation for every diner. The exceptional breads crafted by Burande are integral to this offering and also feature prominently in their sandwiches, such as the smoked eggplant bharta with stracciatella on sourdough, or a decadent butter-garlic lobster roll served in a soft shokupan bun. Lighter fare includes vibrant salads like fig and burrata, and nourishing bowls such as steamed chicken congee topped with a crispy egg, rounding out a menu that balances indulgence with fresh, quality ingredients.
