Ek Bar owner Hemant Bhagwani adds experimental Indian cuisine to Preston Street vibe

Renowned restaurateur Hemant Bhagwani has navigated some of the world’s most prestigious culinary hubs, opening dozens of restaurants across the world. While Ottawa may be less glamorous in comparison, Bhagwani said that’s part of what attracted him to the city for his newest restaurant endeavour.

Renowned restaurateur Hemant Bhagwani has navigated some of the world’s most prestigious culinary hubs, opening dozens of restaurants across the world. While Ottawa may be less glamorous in comparison, Bhagwani said that’s part of what attracted him to the city for his newest restaurant endeavour.  Bhagwani will officially open his luxury cocktail lounge Ek Bar next week, offering Indian-inspired drinks and small plates from its location on Preston Street.  The bar is the latest iteration of Bhagwani’s efforts to see how far he can push the envelope of Indian cuisine.  “Gone are the days when we would sit down and say, ‘Indian food does not go well with wine,’” Bhagwani told OBJ. “We wanted to open a luxury bar where the cocktails are infused with Indian spices and herbs. And we pushed it further, creating menus that could be completely different next year. I wanted to see how we could keep changing and evolving our menu based on the seasons.” Bhagwani moved to Canada in 2000 and worked at the CN Tower before opening his first restaurant in 2002. Since then, he’s opened more than 40 restaurants around the world, including in culinary hot spots like Toronto and New York.  “I failed many times,” he said. “Now, I keep thinking I can do better and better. Anytime I do something, I travel, I take some time off, I learn something and I come back. That’s always been how I can improve Indian cuisine and take it further.”

Though Bhagwani has had franchise restaurants in Ottawa before, this is his first unique venture in the city, and his first time living here.  Unlike the most famous food destinations in the world, where Michelin-starred restaurants dot every corner, Ottawa is humble, according to Bhagwani. But that, he said, is part of its appeal.  “I feel it’s very community-based,” he said. “They love their own restaurants instead of the chains. Every time I’ve come here I’ve gone to restaurants to eat and I’ve noticed it’s very, very friendly. In Ottawa, there’s more love.” Ek Bar is located in Little Italy, which has boomed in popularity as a culinary destination in recent years. With a combination of decades-old establishments and experimental new ventures, Bhagwani said the neighbourhood is exactly the kind of area restaurant owners want to be in.  He added that it reminded him of his early days as a restaurateur in the Leaside neighbourhood of Toronto, where there was a small but tight-knit community that quickly became regulars. Ottawa’s Little Italy, he said, is much the same.  “I just love it. If I had a restaurant in Ottawa, this is the street I’d choose,” he said. “I came maybe five years ago, pre-COVID, and it was a very different scene. I think Ek Bar will be a very good addition to the street. Katha got a lot of love there, so I think it’ll be nice to put a new twist on the same spot.” Katha, which previously occupied the space, was a fine-dining restaurant that served Indian-inspired dishes for 16 months before closing earlier this year.  Its head chef and owner, Teegavarapu Sarath Mohan, operates other restaurants across the city and competed in the qualifier for the 2025 Canadian Culinary Championships last fall.  Mohan had decided to close the doors of Katha when he met Bhagwani at a cooking event. When Mohan raised the idea for a new restaurant to take over the Preston Street space, Bhagwani said he jumped on it.  “He was next to me and we just started chatting,” Bhagwani said. “Later he called and asked me if we could partner in doing something new. I like his energy and enthusiasm. And I just thought, it’s also time for me to invest in younger chefs. It’s important to me, looking back in my life to all the great mentors I had. It’s time for me to get these younger chefs involved.”