Dubai’s dining scene is no stranger to reinvention, but few openings have carried the weight of legacy and vision quite like Lavang. Founded by Diviya Kalra alongside her father, renowned chef Ashok Kalra, Lavang builds on a culinary journey that began in 1985 with the launch of Mughal Mahal in Kuwait. Today, the restaurant stands at the crossroads of tradition and modernity, bringing a refined Indian fine-dining experience to Dubai.
In this interview, Diviya shares her perspective on building Lavang, the challenges of shaping a new brand, and the vision that drives her forward.
You come from a legacy of Mughal Mahal, yet Lavang feels like a deliberate departure. What did you feel was missing from Dubai’s Indian dining scene that you wanted to address?
Mughal Mahal is my father’s and his partner’s legacy, and it will always be part of who I am. But Lavang is my first creation, something my father and I could build together, blending his legacy with my own vision. The name itself, Lavang, means cloves. It’s the spice I remember most from my childhood kitchen in Kuwait; that warm, distinctive aroma still lingers in my mind and now in our kitchen here. I wanted the same heart that went into our family cooking to be present in every dish we serve. This is about giving Dubai the taste and soul I grew up with, wrapped in the love and care that only cooking from the heart can bring.
A lot of planning went into Lavang. What took the longest to get right, and in hindsight, was it worth the investment?
Every detail took time, from the design and choice of contractor to the crockery, furniture and tiles. I personally selected each element, from how it looked to how it would make people feel. My goal was to create a space where families and friends could come together, share a meal and make lasting memories. That vision shaped every decision. Although we’ve been open for less than three months, I already feel the investment has been worth it when I see the joy on our guests’ faces. In Dubai’s market, it will still take some time to fully assess the financial return, but I’m deeply grateful to have brought this dream to life and to welcome people into it every day.
Lavang walks a tightrope between reinvention and tradition. How do you decide when a dish is “too far” or not bold enough?
Coming from a culinary legacy, and as the daughter of a chef who has been perfecting his craft since 1985, I’ve grown up knowing that food must be both true to its roots and open to reinvention. Working on the dishes with my father has been one of the happiest parts of this journey. I am constantly on the lookout for new combinations, ideas and presentations, and our guests play a huge role in that process. Their feedback is invaluable: they help me discover what resonates, what surprises and what lingers in their memory. That constant dialogue between the kitchen and the dining room is how we find the perfect balance.
You’re clearly going for elevated dining, but how do you define success beyond just aesthetics or location?
For me, success is when a guest leaves Lavang remembering the entire sensory experience, the layers of flavour that linger on the palate, where every spice, aroma and texture are in perfect harmony. But it’s just as much about how they feel as it is about what they taste. Our team treats every guest like family, making sure they feel genuinely welcomed from the moment they arrive. I’ll never forget a guest who celebrated their birthday with us and later said it felt as if they’d gone to a family member’s home for dinner. That, to me, is the true measure of success: crafting a memorable dining experience where every bite and every moment feels personal.
What’s been your biggest challenge since launch, and has the return justified the effort so far?
The biggest challenge has been footfall, especially as we opened in the summer when many residents were away and tourism was quieter. That said, we’ve already seen repeat customers bringing their friends and family, and to me that’s the best sign we’re on the right path. Those repeat visits are the foundation of lasting success.
You’ve talked about sustainability, but what have you tangibly implemented?
We recycle used oil and glass bottles, and all our straws are biodegradable. We’ve also introduced a carbon-light inventory system, aligned with UAE Vision 2031, to help reduce waste and our environmental footprint. We partner with local initiatives and believe in small, thoughtful acts, even something as simple as leaving a water bowl outside for dogs passing by. For me, sustainability is about nurturing and preserving both our environment and the life within it.
Luxury dining often struggles with consistency. What systems have you put in place to ensure the experience doesn’t rely on you being in the room?
My team has been trained in service and the art of hospitality, going above and beyond, and finding joy in making someone’s experience memorable. We’ve kept traditions alive in subtle ways: serving the host last and guests first; in families, children first, then women, then men. These gestures speak volumes, and they’re part of our DNA. I trust my team to uphold these standards whether I’m present or not.
Hiring and retaining aligned talent in F&B is notoriously difficult. What’s your approach?
Most of my team came from Mughal Mahal, so they share the same commitment to excellence that I grew up with. The rest were hired locally, and with them I looked for people whose energy aligned with Lavang. I value those who take pride in their work, who find genuine joy in serving others, and who see every guest interaction as an opportunity to create a lasting impression. Those are the people who make a restaurant feel alive.
You’ve had early attention from media and influencers, but how are you measuring traction versus buzz?
I’m grateful for the attention we’ve received from the media and influencers. It has brought us visibility and, more importantly, allowed more people to experience what Lavang has to offer,which is at the heart of our purpose. As for measuring traction versus buzz, my focus right now is on building genuine relationships within the community. I believe that when those connections are strong, the numbers will follow.
Three years from now, what would disappoint you the most if it didn’t happen for Lavang?
If more people didn’t get the chance to experience Lavang, that would be my greatest disappointment. Our purpose is to create moments of genuine joy, to be of service, and to build lasting, meaningful relationships with our guests. My hope is that Lavang will be recognised and cherished as Dubai’s finest Indian fine dining restaurant; a place guests return to time and again because they truly love it. I wholeheartedly believe that we will earn our place as a beloved name in Dubai’s dining scene.
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