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.