Better Interiors - September 2015

inTerior designers
AKSHIT AND
ASTHA THOLIA
Seldom do you see a lounge or even
a coffee shop conceptualized
solely from materials that are
recycled and natural. These days,
a party hub or place to hang out
with friends is full of loud lights
and overdone interiors. However, Brown Sugar
cafe and Lounge, nestled in a posh locality
called C-Scheme in Jaipur, has an aura of its
own. It’s earthy, classy and edgy.
Initially, Brown Sugar started off as a small
bakery in 2011 by Vishal Jalani. The owner then
decided to take onto something bigger and
better. The entrepreneur kicked off this dream
with a new 1,800-square-foot commercial
space nestled in an apartment building in
2014. “We zeroed down on the name Brown
Sugar because it is key ingredient of our
cakes, coffees and desserts,” elucidates Vishal.
Earlier on in 2011, the young restaurateur had
entrusted his childhood friend and architect
Akshit Tholia and his wife Astha Tholia with
the design of his bakery. The duo is the muscle
behind Graphite Design Studio, a young
architectural firm conceived in 2012 that
has undertaken a couple of residential and
office projects.
This cozy al fresco nook was
specially made to accommodate
larger groups of 12. The seating is
made from wood and is upholstered
with brown leatherette whereas the
quirky seating for two, besides the
pergola has been upcycled from
bicycle tyres.
Created by Graphite Design Studio, Brown Sugar Cafe and
Lounge in Jaipur shuns conventional design and experiments
with a gamut of eco-friendly materials. The result is a gorgeous
and eclectic bistro that embraces nature with open arms.
TexT: Shradha Shahani; PhoTograPhs: Tarun GupTa; courTesy GraphiTe deSiGn STudio
The brief was quite straightforward. “The
explicit requirement was a multi-cuisine cafe
and lounge, which every age group could
connect to, especially the youth,” explains
Akshit. “It should be able to combine a bakery,
lounge and cafe rhythmically and must house
a variety of seating arrangements. Lastly, one
of the most important concerns of a
restaurateur — a kitchen and beverage
counter that would enable things to flow
smoothly and not hamper the service provided
to customers.” The site came demarcated with
indoor and outdoor areas — 1,000 sq ft
(inside) and 800 sq ft (outside). Thankfully,
the structural work was minimal. The basic
design idea was to create a bistro reminiscent
of Parisian cafes. “The minute we suggested
the idea of a restaurant that’s raw, industrial
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