Sapthagiri “Giri” Mohan Srirangam

Owner, Saptha Plant-Powered Indian Kitchen

Industry : Food

A former techie, Sapthagiri, or Giri for short, is a self-confessed
foodie from Mysore in the south of India. After turning vegan, he
embarked on a mission to introduce plant-based Indian cuisine to
Bangkok with the opening of Saptha. Originally known as a “supper
club”, it offered 7-course Indian menus, changed intermittently, and
always based on a city in India. At the heart of his cuisine was the
balance between taste and flavours, and health and nutrition. What
he found lacking at first, however, was yoghurt, a key ingredient in
Indian cuisine, so he devised his own vegan yoghurt, testing out
various oil-rich ingredients until he settled on cashews. It has now
become a house staple which he also delivers under the name Nut
Yogi. The restaurant closure due to the pandemic meant he had to

recreate his restaurant concept. Saptha is now known for its plant-
based “Superbowls” which change daily. A post-lockdown scaled-
down dine-in area has also been introduced for his die-hard fans.