Curating Comfort: Amit Roy on the Growth and Soul of Watson’s and Beyond

“There is a certain comfort in knowing that no matter which city you walk into, a Watson’s will still feel like a place you can relax in, without pretence.”

Amit Roy, Director of Shilton Hospitality, reflects on the growth of Watson’s, a pub brand recognized for their warmth and cultural integrity. From boutique hotels to the Heineken Bar, his vision continues to emphasize comfort, authenticity, and community.

In an exclusive interview with News Experts, he further expressed his thoughts on the launch of the new menu, hinted at the future prospects for Watson’s and shared what it takes to create culinary experiences that stand the test of time.

Excerpts of the interview:
News Experts: Shilton Hospitality has grown steadily in the premium hospitality space. Can you tell us about the core philosophy that drives your brand?
Amit Roy: What has guided us from the beginning is a belief that hospitality should feel personal. Not just polished or efficient, but warm and comfortable. Whether it’s one of our boutique hotels or a place like Watson’s or the new Heineken Bar in Bengaluru, we strive to create spaces that people genuinely enjoy spending time in. It is never about being the fanciest in the room. It is about being the place people return to because it feels right.

News Experts: What challenges did you face while establishing Shilton, and how have those experiences shaped your approach to providing better hospitality?
Amit Roy: When we started, the biggest challenge was earning trust in a city already filled with options. Bengaluru was growing fast and we had to prove that we were not just another name in the mix. That experience taught us the importance of staying consistent. There were no shortcuts. We listened to our guests and let that shape how we worked. That mindset has carried through, even as we entered the food and beverage space. We still focus on getting the basics right and building from there.

News Experts: What do you believe sets Shilton Hospitality apart from other boutique hospitality ventures in India?
Amit Roy: We have always been very clear about what we are offering. We do not chase trends or try to be everything to everyone. What you see is what you get. That honesty in how we build our spaces, design our menus, or train our teams is what makes the difference. There is a certain comfort in knowing that no matter which city you walk into, a Watson’s will still feel like a place you can relax in, without pretence.

News Experts: Can you describe the early days of Watson’s pubs—what were the major challenges you faced while setting up the first outlet?
Amit Roy: The idea behind Watson’s was simple. We wanted to open a relaxed pub with good food and music, nothing over the top. But at the time, a lot of new places were going in the opposite direction. People expected a certain look or energy and we were doing the opposite. It took a while for folks to understand what we were trying to do. Once they did, though, they came back. That gave us the confidence to stay true to that format.

News Experts: How has Watson’s evolved since its inception in terms of menu, music, or audience engagement?
Amit Roy: It has changed in ways that feel natural. We have added more regional food over the years, which connects with our guests. Dishes like Kodi Karepak Vepudu in Hyderabad or Kerala-style pork ribs in Kochi have become staples. Mogu Mogu, a crunchy bar snack, has taken on a life of its own and is something people ask for by name. We have also grown in how we engage with people. From pub quizzes to screenings to curated music nights, each location has its own flavour.

News Experts: How did you choose the locations for Watson’s across India, and what influenced that strategy?
Amit Roy: We never looked at a map and said we need to be in ten cities. It was always about the feel of a place. We chose locations where we felt Watson’s would fit into the local rhythm. Places where the culture was social and where people valued community over crowd. That is why Kochi made sense. So did Goa. Each city brings something different, and we try to respect that rather than apply the same template everywhere.

News Experts: Let’s talk about your latest milestone—the launch of Watson’s new menu. What inspired this culinary refresh?
Amit Roy: A lot of it came from listening to people who visit us regularly. We kept hearing that they wanted more variety, more regional touches, more vegetarian options that did not feel like an afterthought. So the new menu brings in all of that. We have also tried new formats like baos, sliders, and small plates that work well when you are out with a group. At the new Heineken Bar, which is centered around sports and F1, we added dishes that are easier to share and pair well with drinks on game nights.

News Experts: Were there any standout dishes during the testing phase that surprised you?
Amit Roy: Yes, quite a few dishes pleasantly surprised us. From the new menu, the Truffle Ghee Roast Bao quickly emerged as a real winner. We weren’t sure how something that rich and bold would fit into a pub setting, but it clicked with people right away. The BBQ Chicken Skewers were another favourite—simple, packed with flavour, and just right for game nights.

The Kerala Spice Pearl Prawns also stood out. It’s a dish with heat and depth, and we thought it might appeal only to a niche audience, but it has become popular across different cities. Then there’s the Kodi Karepak Vepudu, a local classic that instantly connected with guests thanks to its authentic flavour.

Of course, Mogu Mogu, which has been part of the menu for a while, remains a go-to bar snack for many regulars. It’s simple and crunchy, yet somehow always hits the spot.

Overall, the response showed us that guests really appreciate bolder, regional flavours when they’re served thoughtfully and in the right environment. It’s encouraging to see people open to trying these dishes, which only motivate us to keep exploring local tastes while maintaining that familiar, comfortable vibe.

News Experts: How do you envision this new menu enhancing the guest experience and positioning Watson’s for the future?
Amit Roy: The goal is to keep things interesting while staying rooted in what made Watson’s work in the first place. People come here because it feels familiar and comfortable. The new menu keeps that spirit but gives them more to discover. With the Heineken Bar, we are exploring a slightly different mood that is faster, more focused on sports, but still built on the same foundation of good food and easygoing service. We are not trying to reinvent ourselves. Just add new layers for people to enjoy.