Thirtharaj’s story is a similar one. Hailing from Kolkata, the 32-year-old knew nothing about hospitality when he was recruited as a server at Ishaara, a restaurant that trains and employs people with disabilities. With speech and hearing impairments, Thirtharaj says he was often seen as someone with limited potential. But with proper training and guidance, he soon became the heart of Ishaara. Today, he’s proud to provide for his family. Bengaluru has in recent years become home to restaurants that are breaking societal stereotypes and challenging assumptions. Alina Alam, founder of Mitti Café, tells TOI that the idea behind the café was to shift the narrative around disabilities. “At present, we have 26 cafés in the city, employing over 400 people with various disabilities. I wanted to create a model that not only generates livelihood but also creates awareness. The problem lies in how society perceives disabilities, and I wanted to change that. Disability should never define a person, nor should it dictate how they’re treated,” she says.Prashant Issar, founder of Ishaara, says: “The restaurant was born after a similar one that I used to frequent in Toronto shut down not long after it opened. What I took away from their experience is that employing people with disabilities shouldn’t be an act of charity or a marketing strategy. It’s about hiring them with the same mindset as anyone else — recognizing their strengths and helping them turn those strengths into valuable assets. At Ishaara, we do just that, creating an environment where their abilities truly shine.”“The hospitality industry thrives on warmth, focus, and intuition. People with speech and hearing impairments are perfect for this role as they greet every guest with a genuine smile, regardless of how long their shift has been,” he adds. Ishaara, which means ‘gesture’, has two branches in Bengaluru and employs over 28 people with speech and hearing disabilities. For Issar, hiring individuals with disabilities is not a marketing gimmick but a natural choice, as he says a restaurant’s focus should always be on the food, not the employees.
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