(February 1, 2026) She grew up in Bangkok, where food was a way of life. He grew up in Mumbai, before training in hospitality in Switzerland. Their journeys took them across India, Boston, and Toronto, before bringing them back home. Along the way, they found companionship, a shared love for food, and the idea for tóa 66, where they are now making vegetarian Thai cuisine cool in Mumbai.
For Ishaa, that relationship with food was shaped early on. She was born and raised in Bangkok, a city where food and hospitality are woven into everyday life. Growing up there shaped her palate and her understanding of how deeply food connects people and cultures. “In 2012, I moved to India for higher education. Academically, I pursued diverse fields that interested me. I hold a degree in economics and management from the University of London, a law degree from Mumbai University, and I am also GIA-certified in diamonds,” she says in a chat with Global Indian.
Deval was born and raised in Mumbai, a city that builds resilience and ambition early on. Hospitality always felt like a natural fit for him, which led him to complete his undergraduate degree from IHM Mumbai and later a master’s in hospitality from Les Roches in Switzerland. “My education exposed me to global standards of service and operations while grounding me in discipline and consistency. We met in 2013 through mutual friends and have been together since. Very early on, we discovered a shared love for food—trying new places, travelling for flavours, and spending hours discussing cuisines. That shared passion became the foundation of everything that followed,” he says.
Two journeys, one foundation
Ishaa began working in 2015 in her family’s diamond business, which gave her firsthand exposure to entrepreneurship, accountability, and long-term thinking. Over time, their business diversified into fitness equipment and later food exports in 2020. “Each venture taught me adaptability and decision-making. In 2022, I moved to Toronto and worked with Peninsula Canada, where I gained experience in structured corporate systems and international operations. In 2024, I moved back to India to start tóa 66,” she explains.
Deval’s career, on the other hand, has been rooted in institutional hospitality. He started in 2015 with Sarovar Hotels, moved to Taj Hotels in 2016, and then to Oberoi Hotels in 2017. In 2019, he joined Marriott Hotels in Boston and later continued with Marriott in Toronto in 2022. “Working across these brands taught me leadership, consistency, and how strong systems elevate the guest experience. Our professional journeys are complementary—Ishaa brings an entrepreneurial mindset, while I bring experience from structured hospitality environments. We consciously combine strategic ownership with strong operational empathy, allowing us to balance management-level thinking with an employee-first perspective,” he explains.
Learning the world, returning home
Ishaa admits that living and working abroad was pivotal. “Switzerland, Boston, and Toronto exposed us to global hospitality standards, but also highlighted something important—the warmth and intuitive hospitality that comes naturally in India is rare elsewhere. That contrast stayed with us. Being abroad also helped me see India’s growth from a distance. I recognised the country’s evolving dining scene and immense potential. Our goal was always to gain experience overseas and return to build something meaningful here. Today, we implement those lessons by combining structure, consistency, and systems with genuine warmth and personal hospitality,” she says.
From a Toronto table to Mumbai’s dining scene
The couple officially launched tóa 66 in March 2025, but the idea was born a year earlier, in 2024, at their dining table in Toronto. That’s where the name comes from—TÓA meaning “table” in Thai, and 66, Thailand’s dialling code.
“Choosing Thai food felt natural. I strongly felt that vegetarian Thai food was underrepresented and misunderstood in Mumbai. The concern was never that Thai cuisine is meat-heavy, but that it is stereotyped—limited to coconut curries, seafood, and a handful of familiar dishes. Our aim was to change how people experience Thai food by showcasing its depth, diversity, and balance through a vegetarian lens,” they say.
In 2024, they spent nearly two months researching across Thailand. “I took Deval to local neighbourhood eateries, street-side kitchens, and family-run spots—places that rarely make it to international menus. We tasted dishes unfamiliar to the Indian market and studied how flavours are traditionally built,” says Ishaa. A major inspiration also came from Bangkok’s bar and restaurant culture—hidden spaces, speakeasies, and places you intentionally seek out. That thinking informed their location choice. “tóa 66 is not road-facing by design; it’s meant to be discovered. Much of the food is nostalgic, inspired by Ishaa’s childhood, while also reflecting modern Thai cuisine,” says Deval.
Balancing Authenticity and Evolution
The restaurant business, however, is not easy. The biggest challenge is staying relevant without losing one’s core identity. “Diners are constantly seeking novelty, but chasing trends can dilute authenticity. At tóa 66, we evolve thoughtfully, changing our entire food and bar menu every three months while staying rooted in authentic Thai flavours. What keeps us ahead is doing something genuinely different. We are the first vegetarian set-menu restaurant in India focusing on a non-Indian cuisine, where vegetarian food is not an afterthought but the hero,” they say.
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The couple admit that their families have been their biggest support system. Right from encouragement to being their most honest critics during trials, the family has always been there. Their guests inspire them daily; hearing that someone enjoyed the experience or felt represented makes it worthwhile. Their team brings the vision to life, and none of this would be possible without them. “A life lesson I would share is to take the risk and believe in yourself. Doing something different isn’t easy, especially as first-time restaurateurs, but faith, persistence, and good guidance go a long way,” says Ishaa.
“Growing up in Bangkok, I always felt deeply connected to my Indian roots. At tóa 66, we honour that by keeping reminders of our family and heritage close. As for the future, we believe tóa 66 still has immense potential. While it will remain one of a kind, this is just the beginning. We’re committed to growing in the food space and creating thoughtful, meaningful dining experiences,” she signs off.
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