My Kolkata: Nikhil, what does it take for a standalone nightclub brand to stay relevant for 20 years? 

Nikhil Bhambani: Kolkata is a city that thrives on personal relationships. So, earning the loyalty of your customers and your staff is key. We have staff who have been with us from opening day, and guests who are regulars since our hookah lounge days. Reinvention and adapting to change is another factor. Shisha itself underwent many transformations in two decades — it went from a hookah bar to a pulsating nightclub to an all-day pub. 

2002: Shisha Hookah Lounge, spread across 1,200sq ft, opens on the fifth floor of 22 Camac Street. This was the era when hookah and Kolkata were newfound friends

2009: Shisha Reincarnated, a sprawling 10,000sq ft divided into zones like lounge, private dining booths and open-air deck, opens on the sixth floor. DJ Suketu headlines the opening night 

2012: Kolkata’s party hours are curbed and Shisha moves back to its original fifth floor cosy spot 

2015: The Bhambani family buys out the partners. They launch Shisha BSE or Bar Stock Exchange, offering a real-time trade experience in spirits, and live music 

2020: During the pandemic, Shisha BSE is renovated and given a new look, and an exclusive space for dart lovers called Flight Club 

My Kolkata: From Sovan Mukherjee, who was famous for his strict door policy, to Shamim Ahmed, who’s heading the Refinery 091 team now, Shisha has seen some of the city’s best talent come and go… 

Nikhil: I would attribute a lot of our success to the existing and past team. They helped build the brand and make it what it is today. Once, I remember, Sovan did not let me enter Shisha because I had four stags with me! Very politely he told me to bring some ladies (laughs). There are some guys who’ve been with us for 20 years. Prashanta Saha started as a bouncer and is now like our head of security; Badal Kanji joined as pastry chef assistant and is now executive chef. 

How do you look at the Shisha graph that went from being an exclusive high-end bar of yesterday to a more accessible and affordable space of today?

I feel that in order to survive, we had to evolve. Kolkata has the same set of people who step out after sunset, so we had to become more accessible, and affordable. We took that step with Shisha BSE, which did not require a dress code like Shisha did, and guests were welcome in shorts and chappals. Our live music gigs bring in music lovers and provide a platform to artistes like Abhishek Roy Chowdhury. 

We also didn’t want to be a brand that made business once or twice a week, so we created spaces like TFO, Flight Club and the upcoming Soko on the same floor, offering different feels. We’re adapting everyday. 

We hope to launch Soko by end-August. It’s a lounge space that’s almost ready, and as of now, we’re thinking of making it a gin-infused exclusive cocktail bar. With Shisha BSE, Flight Club, TFO and Soko, the floor will offer four different feels.

How did Flight Club come about?

Nikhil: Kolkata has always had a strong darts culture because of the social clubs. I started playing darts at The Saturday Club, and during the pandemic, Shivangi and I bought dart boards at home for fun, and it turned into a passion. So I thought why not introduce darts at Shisha? Players can become members or rent a board for Rs 300 an hour, and we also have a small darts and darts accessories shop. Flight Club is India’s first darts bar. 

Shivangi: It’s also the best use of real estate in a bar because it takes up wall space and not floor space like a pool table.

Shivangi, you have been innovating with Nikhil ever since you married into the family six years ago. Tell us about entering cloud kitchen space during the pandemic with WKC… 

Shivangi: We launched We Desi Kulcha Co (WKC) during the pandemic, which is doing very well. The idea was born from the success of the Kati Rolls that were on the Shisha menu in 2005. That time, dhabas weren’t very popular with the after-party crowd, so our rolls, priced Rs 100 each, were the go-to meal. We had people who’d call and order for 10 rolls to be sent downstairs to the car after clubbing! 

You mentioned plans for Ivory, the Indian restaurant that was previously Grain of Salt led by Sanjeev Kapoor in 2002. 

Till today, we have guests who request for Shaam Savera, a spinach-paneer kofta that was famous from those days! Ivory was replaced by We Desi in 2016, but continued with catering. Our base has always been Indian food, so we have decided to complement every outlet’s menu with an Ivory menu. You could say we are going back to our roots! 

Which are the top bars in the city, according to you? 

MBar Kitchen, Scrapyard brewery, LMNOQ Skybar and Grid. 

What’s a pet peeve in the industry you’d like to talk about?

That hotels are allowed to stay open till 4am. I feel it’s a little unfair to standalone bars. Standalone bars are allowed to serve liquor till midnight, and it costs us Rs 10,000 to serve till 1am, and another Rs 20,000 for an additional hour, till 2am. If we opt for this extension even twice a week, we end up paying more than hotels who pay around Rs 25 lakh per annum to serve alcohol till 4am. 

Finally, what trends can we expect in the industry in the next year?

Shisha BSE: LIIT (check out steal deal 69 Friyay) and the highway street food items like Chhole Bhatura, Anda Bhurji and Keema Pao. “Last Friday, we sold 375 LIITs,” says Nikhil. 

TFO: Bubblegum Candy Floss Mojito and Peri Peri Fries. “I get requests from friends for the peri-peri masala for their house parties!” laughs Shivangi.  

WKC: Chicken Malai Roll and Pindi Chana Roll 

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