Project Name: Baba’s Restaurant
Location: Chandigarh, India
Design Firm: Loop Design Studio
Project Type: Adaptive reuse of a traditional
Indian dhaba into a contemporary dining space
Key Design Intent:
● Fusion of vernacular Indian aesthetics
and modern hospitality design
● Use of locally sourced, upcycled
materials
● Creation of a warm, earthy, and inviting
ambiance
Site & Existing Context
● Location & Urban Setting:
○ Situated in Chandigarh, an urban center
○ Surrounded by mixed-use developments
● Existing Structure:
○ Adaptation of an old commercial space
○ Retained structural framework
Design Concept & Inspiration
● Traditional References: Inspired by village homes
● Key Interior Themes:
○ Rustic & Earthy – Natural materials and organic
textures
○ Contemporary Elegance – Modernized dhaba
aesthetics
○ Sustainability – Upcycled and locally crafted
materials
8 9 10
Spatial Planning & Layout
● Overall Layout:
○ Entrance Alley – Designed like a traditional bazaar
street
7
○ Indoor Dining Area – Cozy seating with earthy materials
○ Courtyard Dining – Open-to-sky experience with 6
integrated greenery 5
○ Bar Area – A central feature with a bamboo-clad
monolithic counter 4
○ Private Dining Spaces – Enclosed areas for intimate
3
dining 1
2
● Zoning Principles:
○ Fluid transition between indoor and outdoor spaces
○ Defined circulation pathways with a natural progression 2
from entry to dining
Furniture & Seating Design
● Indoor Seating:
○ Simple wooden tables with woven
cane-backed chairs
○ Built-in bench seating along walls with textured
fabric cushions
● Courtyard Seating:
○ Loose furniture with lightweight metal
frames for flexibility
○ Seating arranged around the green courtyard
● Private Dining Spaces:
○ Traditional wooden partitions for semi-private
experiences
○ Custom-crafted wooden tables with intricate
carving details
Ceiling & Lighting Design
● Ceiling Details:
○ Bamboo matting with wooden beams for a
raw and natural look
○ Exposed wooden joists complementing the
vernacular theme
● Lighting Strategy:
○ Warm, ambient lighting to create a cozy
atmosphere
○ Terracotta pot light fixtures as a unique
cultural element
○ Wall-mounted lamps & pendant lights in
strategic areas
Courtyard & Landscape
Design
● Key Features:
○ Nanakshahi brick walls
for a rustic backdrop
○ Integrated planters with
indigenous greenery
○ Seating arrangement
designed around natural
light & airflow
○ Small water features to
enhance tranquility
Bar & Beverage Counter
● Central Feature: A monolithic bamboo-clad counter
● Material Highlight: Olive-green handmade glazed tiles
● Functionality:
○ Designed for seamless service flow
○ Warm ambient lighting for an inviting appeal
Key Takeaways
● Successful fusion of tradition & modernity in restaurant interiors
● Strategic use of sustainable, local materials for authenticity
● Adaptive reuse principles applied effectively to create a unique hospitality experience
● Balanced zoning & layout planning for diverse guest experiences
Area List
1. Reception, Entrance Lobby & Waiting - 500 sq. ft.
2. Main Dining Area (Indoor) - 3,500 sq. ft. (150 people)
3. Outdoor Dining Area - 1,800 sq. ft. (70 people)
4. Juice and Kava Center with Lounge - 400 sq. ft. (15 people)
5. Private Dining Rooms (2 Units) - 600 sq. ft. (300 sq. ft. per room @ 8 people)
6. Kitchen & Food Prep - 1,200 sq. ft.
7. Spice and Herb Garden - 500 sq. ft.
8. Hands-on Cooking+Interactive zone - 500 sq. ft.
9. Administrative Office - 350 sq. ft.
10. Service & Storage Area - 600 sq. ft.
Total Area: 9,950 sq. ft.
ZOONING PLAN
1. Reception, Entrance
9 Lobby & Waiting
5 2. Main Dining Area
(Indoor)
10
3 10 3. Outdoor Dining Area
6
4. Juice and Kava Center
7
5 with Lounge
8 5. Private Dining Rooms
4
(2 Units)
8
6. Kitchen & Food Prep
1
7. Spice and Herb Garden
8. Hands-on Cooking +
2
2
Interactive zone
9. Administrative Office
10. Service & Storage Area
