Oriental Cuisines
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Established in 1994, Oriental Cuisines Private Limited (OCPL) has enhanced the palate of India with a remarkable range of cuisines from all over the globe. From tantalizing Thai to sinful Spanish, to the robust richness of the Malabar Coast, minimalist Japanese to spicy Chinese, fun and fast eats to exquisite patisserie and rich desserts.

Usually, the tone and theme of restaurants and bars are defined by the cultural mix of a city. It isn’t every day that this effect happens in reverse. Ever since its inception, the distinct identity and definitive quality standards of brands under Oriental Cuisines Private Limited (OCPL) have influenced an entire generation – first in Chennai and now all over India.

Originally founded by foodie, professor, restaurateur and entrepreneur M Mahadevan, Oriental Cuisines Private Limited has grown as a robust brand with 150 + outlets. Our global cuisine brings the finest flavors of the world to our esteemed customers. Oriental Cuisines� brands include The French Loaf, Le Chocolatier, Sera Tapas Bar and Restaurant, Benjarong, Teppan, EnteKeralam, Wangs Kitchen, China Town and Planet Yumm.

Full Spectrum Services

Restaurants, at the end of the day, are static enterprises. OCPL is as popular as it is today because it has found a way into the home of its patrons, and integrated with important events in their lives.

Oriental Inn; with its 24-hour check in and checkout, unlimited free WiFi, and affordable stay at prime locations. Oriental banquets provide end-to-end services, right from valets and ushers to MCs and security. A boutique catering approach that specializes in every kind of gathering. In other words, we provide an exclusive experience at scale.

Fastest Growing Chain

There is a market for new, and there is a market for established and tested. OCPL is arguably the only enterprise which straddles both these markets with ease and expertise. No other chain has been as meticulous about setting up replicable processes that span over 150 outlets with a brand portfolio as diverse.

Take Sera, for instance. India’s first ever Tapas bar, it boasts of food and beverages which redefined standards with a rich, dynamic ambiance. It’s no accident that the Tapas Bar & Restaurant has won prestigious food and nightlife awards year after year. What is remarkable is that without any precedent, OCPL created a cultural mainstay in Chennai, generally perceived as a conservative city when it comes to night life.

The models for expansion aren’t set in stone either. Based on the business environment, a direct replication, franchisee, rebranding or one of a score of models is explored.
It is this nose for fresh opportunity and a hunger for something better that keeps OCPL lean and on the move.


  • OCPL founded and started the immensely popular concept of Food Courts in India.
  • Pioneered the drive to set global standards in hygiene, menu planning, service, systems and procedures to match customer expectations on a day-to-day basis.
  • Paving the way for community development with efforts such as The Chennai Culinary Institute, which was started in association with Chennai Corporation and Rotary Club of Madras East.

Our Strength: Serving more than 30 million people each year in over 100 odd outlets, across the country.

Our Goal: To provide outstanding service and also to ensure total customer delight and satisfaction.

Our Services: We dish up the finest Spanish, Chinese, Thai, French, Japanese, North Indian, Kerala and coastal cuisine.


Chennai Mission, Trust
Chennai Mission is a charitable organisation and the Corporate Social Responsibility (CSR) wing of M/s. Oriental Cuisines Pvt. Ltd. India. Now, Oriental Cuisines owns a total of 135+ units in India and more than 150 units abroad.


  • Empowering the underprivileged and skilled youth to live life with purpose and to the fullest.
  • Provide Merit Scholarships to deserving candidates to complete basic as well as higher education.
  • Joining hands with NGOs to set up a chain of bakeries and patisseries that provide employment opportunities for the underprivileged. They are then trained and empowered by imparting culinary knowledge and skill. The subsequent profits from these institutions are further invested back in for charity.



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