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Raksha Bandhan 2026 falls on August 28, bringing families together for rakhi rituals, gifts and, of course, a festive meal. But for some siblings, the bond goes beyond celebrating together at home. They also share businesses, building restaurants, hotels, catering ventures and food brands together.
The hospitality world includes quite a few such sibling stories. Interestingly, these collaborations do not always mean both siblings are doing the same thing. One may be more pleased to work closely in the kitchen to make dishes guests enjoy, whereas the other may like to take care of the restaurant's look, finances, marketing or day-to-day running. That combination can often be the biggest power that is needed to run associations like these.
From running a boutique hotel in Mumbai to operating a wood-fired restaurant in Bengaluru, these sibling duos have found their own method of working together. This Raksha Bandhan, meet the siblings behind some of the well-known hospitality ventures and what they have built together.
Guneet And Imrun Sethi - The Kin, Mumbai
The Kin in Mumbai's Shivaji Park has plenty of family history built into it. Siblings Imrun Sethi and Guneet Singh reworked a family property into a 15-room boutique hotel that is filled with things they love, i.e travel, music, art and design. Guneet, who is a product designer at Kin, filled the spaces with discoveries from her travels and Indian craftsmanship, whereas, for the love of songs that Imrun has, the place also has a small corner where guests can listen to vinyl records. Even the lobby doubles as a concept store, with many objects that are available to buy. The place also houses Terttulia, which is acclaimed for serving modern European food in a cosy setting.
(Image credit: Instagram/TheKin)
Priyanka And Chef Rajat Alve - Fireside, Bengaluru
At Fireside in Bengaluru, the fire is not just hidden away in the kitchen. It is key to the name and personality of the restaurant, with Priyanka Alve and Chef Rajat Alve creating the concept around wood-fire cooking. Rajat, the chef and co-founder, leads the food, testing with open flames to give ingredients a deep smokiness and texture, while Priyanka, the restaurateur and co-founder, brings a different set of skills to the table. She moved into hospitality after working in the technology sector and looks at the business side and the experience around the food.
The cooking method here changes the way the menu comes together. Local and seasonal ingredients are cooked over fire instead of simply using it as an ornamental feature, whereas global influences give the menu space to move beyond just the traditional barbecue. As a diner, watching ingredients getting cooked themselves makes the meal feel less like a classic restaurant experience and more like a glimpse into the cooking itself.
Raghav And Bhavna Bahl Talwar - Juju, Goa
South Goa's dining scene got a distinctive addition when siblings Raghav Bahl and Bhavna Bahl Talwar launched Juju, a contemporary Indian restaurant in Colva, Goa. The duo also runs Beleza By The Beach, a boutique luxury resort here. The idea struck them from a noticeable gap they witnessed: hotel guests often wanted to dine outside, while good contemporary Indian options in South Goa are limited. Bhavna, who comes from a finance background, adds her business and hospitality experience to the venture, whereas Raghav has been closely involved in developing the property and its cafe concept.
Juju takes a playful path with Indian food, bringing familiar flavours to the dishes that feel quite distinct from the usual restaurant meals. The menu is not limited to only regional Indian cuisines. Instead, it moves between familiar flavours and surprising presentations. Fish Koliwada, for example, has been presented as a Niçoise-style salad, whereas haleem is served with mini naan. Chef Avinash Martins was brought in to shape the food, giving Juju a menu that feels Indian at its core without looking like a traditional restaurant itself.
Ankita And Adith Fernandes - Fresh Catch/Frys With Fries, Mumbai
For Ankita and Adith Fernandes, the restaurant business began at home. Their father, Francis Fernandes, established Fresh Catch, a Mumbai seafood restaurant that is known for its home-style North Kanara coastal food and dishes that feature fresh seafood. The siblings kind of grew up around the restaurant.
Years later, that early exposure became their own careers. Ankita shifted towards the culinary side, whereas Adith worked in advertising, branding and sales. Together, they evolved into a part of the next chapter of Fresh Catch by starting Frys With Fries, where seafood expertise took a more casual form. The menu features dishes like bombil fry, crab meat masala with neer dosa and prawn pulao. It is a lovely example of how a family restaurant can maintain its own identity while the new generation experiments with a newer, more convenient format.
(Image credit: Instagram/Fresh Catch/Frys With Fries)
Radhika And Rakshay Dhariwal - Pass Code Hospitality, Pan India
The story of Radhika and Rakshay Dhariwal started with a straightforward concern: Delhi had many places to drink, but both of them felt it was missing the kind of cocktail bar they had encountered abroad. Radhika, who was studying in the US, proposed the idea, which eventually became PCO (Pass Code Only) that was launched in 2012 in Delhi. The concept was a hidden cocktail bar where guests had to enter a secret code via a phone booth to gain entry. Rakshay, the Founder and Managing Director of Pass Code Hospitality, brought his entrepreneurial background and turned that idea into a business that could evolve.
Radhika, the Founder and Director of the company, has a background in psychology and has been associated with developing the concepts and innovative direction of the group's ventures.
They also run Jamun, a modern Indian restaurant that honours regional Indian flavours. Its menu brings familiar dishes from different parts of the country and gives them a modern touch, with the restaurant following a farm-to-table practice.
