Wich Latte first opened its doors in December 2007. It encompasses the fast-paced concept of sandwich bars in New York, while retaining the personal style of the age-old delicatessens. Aiming to be India’s first sandwich café, we are extremely particular when it comes to your satisfaction. Our most important detail is sandwich quality in both ingredient sourcing and preparation. We celebrate the service of freshly baked bread, bagels and desserts, while creating the perfect balance by using local and imported produce in our food. You can choose from our wide selection of coffee which is made a la carte from a fresh grind for every order. At Wich Latte, your options are endless: In our cafe model, you can enjoy complete table-service, while at the Food Court, you can enjoy a more casual, self-service experience. Whichever you choose, product quality is still top on our list–ensuring that you are served a meal that is both fresh and wholesome. Enjoy the Wich Latte experience in the comfort of your own home–use our home delivery service or call us to cater your next event, whether it’’s a birthday, office event or any other gathering. With our edgy, yet inviting and cosy atmosphere, Wich Latte provides the ideal ambience for everyone. Whether you’re whiling away a lazy afternoon reading a book or picking up a quick bite—the café is all-welcoming. Abedin Sham, Managing Director, Wich Latte At university, Abedin specialized in Independent Restaurants and Resorts and was always fascinated by the quick service industry. After graduating with a degree in Hotel Management, He spent a year with the Hyatt group of hotels in New York City as the VIP Manager for the property. When he returned to India, he brought a piece of New York with him and soon after Wich Latte was born. Surendra Sanil, Executive Chef, Wich Latte Chef Sanil has a long list of credentials to his name. He graduated from Dadar Catering College and spent his initial years with the Taj and Oberoi Hotel Group. He then took up the position of Pastry Sous Chef on a cruise ship, where he spent the next 12 years. After a chance meeting in Mumbai, Chef Sanil and Abedin worked together to get the ball rolling on what was till then, a drawing board concept.