OUR STORY
A small kitchen in Ahmedabad. A dream bigger than a espresso cup.
Fifteen years of coffee, community, and craft.
"We didn't open a café to sell coffee.
We opened it to create a place where time slows down,
conversations run deep, and every cup feels like it was made just for you."
Netra Raval brewed her first espresso in a tiny 200 sq ft space on SG Road, Ahmedabad — with one machine, two chairs, and a belief that great coffee deserved a great space. The neighbourhood came. And kept coming.
Three years of queues outside the door forced a move. We found a 1,200 sq ft space, hired our first full team, and introduced the Cold Brew program that would become our signature — still brewed the same way today.
We partnered with a small farm in Coorg and began roasting our own beans in-house — the first café in Ahmedabad to do so at scale. This was the moment Netra Café went from a great café to a genuinely distinct one.
While the world paused, we pivoted to home deliveries and weekly coffee subscription kits — keeping 12 staff on payroll and delivering over 50,000 cups across Ahmedabad during the hardest year. Our guests showed up for us. We showed up for them.
A complete redesign of our flagship space, a new seasonal menu programme, and an expanded Matcha & Tea bar — built on 15 years of knowing exactly what our guests want. The story is far from over.
"Coffee taught me patience. Every great cup requires attention, time, and genuine care — and I think people can taste that difference."
Before Netra Café, Netra Raval spent four years training under barista champions in Melbourne and studying food science at Pune University. She returned to Ahmedabad in 2008 with one conviction: that the city deserved world-class coffee served without pretension.
Today she still roasts every morning, trains every barista personally, and insists on tasting every new menu item before it reaches a single guest. That commitment hasn't changed in 15 years — and it's not about to.
Every drink is made to order. No batch brewing, no shortcuts. If it takes an extra 90 seconds to do it right, we take those 90 seconds — every single time.
Our beans are direct-trade from farms in Coorg and Chikmagalur. We know the farmers by name, visit every harvest season, and pay a fair premium — because coffee that respects people tastes different.
We host monthly open-mic nights, donate 1% of revenue to local education programmes, and offer free coffee to municipal workers every morning. A café should give back to the street it sits on.
Spent coffee grounds go to a local urban farm as compost. All packaging is home-compostable. By 2026 we aim to be a fully zero-waste operation — and we're close.
Every Netra barista completes a 90-day training programme before their first solo shift. We pay above industry standard, offer ownership stakes after 3 years, and believe our team is our best product.
We remember regulars' orders. We learn names. We check in on guests who look like they're having a rough day. Hospitality isn't a department — it's who we are.
15 years behind the bar. Still the first one in every morning.
Former SCA champion. Roasts 40kg every morning before 7am.
Le Cordon Bleu trained. Responsible for the banana bread people fight over.
Keeps everything running at exactly the right temperature — including the team.
THE NEXT CHAPTER
STARTS WITH YOU
Every great café is built by its regulars. Come in, pull up a chair, and become part of the Netra story.