In this candid and inspiring interview, Urvashi Basu—an accomplished interior designer and the founder of Le Café Seine—opens up about her journey of managing two diverse ventures with equal passion and dedication. She shares how her love for design became her identity and how a charming Parisian café inspired her to start her own culinary space in Kolkata. From overcoming challenges and making tough decisions to staying creatively motivated and grounded by family, Urvashi Basu offers valuable insights into entrepreneurship, innovation, and work-life balance. Her story is a testament to how vision, discipline, and heart can shape a truly fulfilling career.
Interview Conversation with Urvashi Basu
WT: What inspired you to venture into two distinct fields: running Le Café Seine and managing your interior design studio?
UB: By profession, I’m an interior designer for the past 16 years, and honestly, that takes up almost 90% of my time and energy. It’s not just my job – it’s my identity. But Le Café Seine was born out of pure passion. During my travels abroad, I developed a deep love for experiencing different cuisines. One particular moment that stayed with me was in Paris, where I came across a tiny, charming café with a canopy and an open kitchen facing the road. It had such a cozy, inviting vibe that it lingered in my mind for years. That little idea kept growing, and I finally brought it to life in Kolkata. So while my design studio is my profession, the café is my heart’s little indulgence.
WT: How do you balance the demands of owning a café and leading an interior design business?
UB: I consider myself a businesswoman at heart. Once you get the hang of running one business, you develop a sense for how to manage others too – it’s all about having a clear vision. My interior design studio is my main focus, but running the café feels like second nature because I treat both with the same principles: delivering good service, responding to customer needs, and always putting quality first. These priorities help me stay grounded. Of course, time management is key, but when you’re passionate and have your goals in place, balancing different roles becomes fulfilling rather than overwhelming.
WT: What qualities or skills do you believe have been most crucial to your success in these dual roles?
UB: Discipline is the foundation of everything I do. I lead a structured life, doing the right work at the right time. Punctuality and a target-based approach help me stay focused. I make it a point to support everyone around me – be it my design team or café staff. Innovation is also essential in both fields. I regularly attend seminars and stay updated on global trends to keep evolving. Financial stability is something I handle with care, because without that, creativity and growth are difficult. And of course, I use social media actively – it helps me stay connected to my audience and keep the brand visible.
WT: What were the biggest challenges you faced while setting up Le Café Seine and how did you overcome them?
UB: The café business operates very differently from interior design. In design, there’s time to build relationships and develop a project. But in the café world, impressions are instant. A customer can try one dish and decide never to come back. That makes consistency crucial. Space constraints were another issue – especially with the open kitchen concept during busy hours or parties. Smoke and crowding had to be managed. I stay hands-on: I interact with customers, listen to feedback, and work closely with my staff. This involvement and adaptability have been key in overcoming daily challenges.
WT: Can you share a moment where you had to make a tough business decision, and what you learned from it?
UB: One such moment came early on with the open kitchen setup. Though it created a unique experience, it also led to space and smoke issues during peak hours. We tried to resolve it with ventilation changes, but it remains a learning point. Another challenge has been fluctuating customer reviews – you can’t please everyone, but we strive for consistency. I’ve learned that training the staff well, offering new dishes, and organizing events like our seafood festival helps in staying fresh and competitive. The biggest takeaway? You must be ready to adapt and evolve constantly.
WT: Your professional journey is incredibly inspiring. How has your family, especially your children, influenced or supported your ventures?
UB: My family has always been my backbone, especially my children. I raised them while building my ventures from the ground up. Both of them have studied abroad, and I believe that global exposure has shaped their perspectives and deepened their sense of responsibility. They’ve grown up watching me juggle client meetings, late-night design projects, and café operations, and I think that’s quietly influenced their own work ethic. My son, who is currently pursuing his management degree, offers thoughtful tips on branding and helps me stay updated on what appeals to the younger generation. I hope he chooses to join me in the future, but that decision will always be his. My daughter, though on her own journey, often shares creative design inputs or gives honest feedback on the café’s food and ambience. And my husband has been my silent strength, always supportive, always there when I needed to find balance at home. No matter how demanding work gets, my family is my anchor. Their belief in me keeps me grounded, focused, and constantly motivated to keep moving forward.
Also Read: The Journey of Empowerment with Monika Parashari Lahiri
WT: As an interior designer, what inspires your creative process, and how do you translate your vision into spaces that resonate with clients?
UB: I love transforming spaces – that’s where my heart lies. As a child, I used to paint, and now photography is a major passion. Roaming through shops, spotting trends, capturing moments – all of that feeds into my creative process. I pay close attention to customer satisfaction and utilize every bit of space without cluttering it, especially in small flats where the challenge is to make it feel cosy and functional.
I draw inspiration from everything – travel, traditional art forms, and nature. I’m deeply connected to Bengal’s artisanal heritage and often integrate local crafts like woodwork from West Dinajpur or Krishnanagar clay dolls into modern designs. My goal is to understand the client’s personality and needs, and then blend that with a sense of authenticity and warmth. My studio is designed to help clients visualise how materials can transform their homes – it’s all about helping them feel inspired and comfortable.
WT: How do you stay motivated and maintain your creative energy while managing two businesses?
UB: Travel is my therapy, and bird photography is a serious passion. Taking breaks and going on vacations helps me recharge. These breaks fuel my creativity and keep me motivated.
Apart from that, it’s the events, exciting projects, and working alongside a passionate team that energizes me. There’s immense satisfaction in seeing a project completed successfully and knowing you’ve brought joy to someone through your work. That sense of purpose keeps me going.
WT: What are your long-term goals for Le Café Seine and your interior design studio, and how do you see your role evolving in the future?
UB: I’ll continue with my ventures as long as my health allows. Within the next couple of years, I plan to open a bigger outlet of Le Café Seine to reach more customers. As for interiors, I’ll keep focusing on client satisfaction. I don’t advertise – everything runs on word of mouth. I always tell my staff: one good job will bring five more. That’s the ethos I follow.
I see my role evolving into someone who guides, expands, and creates while staying rooted in values of quality and authenticity.
WT: In the café business, customer experience is crucial. How do you ensure Le Café Seine stands out in the competitive food industry?
UB: Le Café Seine was inspired by a European concept, with a focus on continental dishes that you usually find only in five-star hotels – Singaporean chilli crab, French delicacies, English breakfasts, even baked and pure bhetki fish fry. But our goal was to make these authentic experiences accessible without five-star pricing.
We cater to a niche audience and have many regulars who return monthly. We also accept special orders and organize festivals like our seafood event. Add to that our warm, romantic ambience and well-behaved staff – it’s all curated to make people feel special. We’re not just serving food, we’re curating an experience.
WT: Finally, what will be your tips for aspiring entrepreneurs?
UB: Have a clear vision. It’s not about how much money you start with – I began with zero capital. Today, 80 people work under me, and their families depend on this venture. That’s the kind of impact you can make.
Hard work, long-term planning, and surrounding yourself with the right people is key. You must know what you want to offer to society. The rest – name, fame, recognition – will follow naturally when your work is honest and meaningful. Entrepreneurship is not a shortcut to success; it’s a commitment to a bigger purpose.
