Nestled in the heart of Old Manali, Dylan’s Toasted & Roasted is far more than just a café. Over the last two decades, it has become a cultural landmark for travelers, artists, musicians, and backpackers from across the world. Founded in 2005 by Rajan Nalwa, popularly known as Raj Dylan Nalwa, the café is often credited as one of Himachal Pradesh’s earliest specialty coffee spaces.

But behind the aroma of fresh coffee and homemade cookies lies a deeply personal story of struggle, compassion, creativity, and purpose. In this conversation, Raj Dylan Nalwa reflects on his extraordinary journey — from theatre artist and social worker to café pioneer — while sharing the philosophy, memories, and vision that continue to shape Dylan’s timeless legacy.

Q. What inspired you to start Dylan’s Toasted & Roasted in Old Manali back in 2005?

Before starting the café, I was a full-time theatre artist. Later, I moved to Mumbai, where I became a social worker and worked in Kamathipura, one of the largest red-light areas in the city. During that time, I failed to rescue a 13-year-old Bangladeshi girl who had been sold into a brothel by her own father along with her mother for just ₹5,000.

As a struggling social worker, I felt helpless in supporting such cases. That one incident deeply moved me and inspired me to start something creative where I could earn enough for my livelihood while also helping people in need. Since then, I have regularly supported several rescue projects in Mumbai and Pune.

Q. How did a small café in the hills become such a legendary backpacker destination?

Twenty-one years ago, there wasn’t even a single proper coffee house in Himachal where coffee lovers could enjoy authentic coffee. Dylan’s became one of the first real coffee places in the state in 2005, even before Café Coffee Day arrived in Shimla in 2008.

Within just two weeks, Dylan’s became a hub for backpackers. Over time, our coffee and homemade cookies became the USP of the place. In 2015, we received our first national award, and since then, there has been no looking back. Today, Dylan’s Coffee House has received 11 national and international recognitions and awards.

Q. The café was first called “Double Vision.” How did it eventually become “Dylan’s”?

As I mentioned earlier, the journey began from social work to business, and initially the café was named “Double Vision.” However, many people misunderstood the meaning of the name and often associated it with drugs or hash.

Later, a dear friend suggested the name “Dylan’s” after we painted the first mural of Bob Dylan on one of the café walls. That’s how Dylan’s Toasted & Roasted was born, and eventually became a part of Old Manali’s history.

Q. What makes Dylan’s coffee and food stand out even today?

Every item is prepared fresh, and each dish carries my personal touch because I myself am a baker, chef, and coffee expert. We understand our customers’ tastes, likes, and dislikes, so many preparations are customised accordingly.

That is why people continue to love our food and coffee even after 21 years. In fact, many customers who once visited us in their younger days now introduce Dylan’s to their second and even third generations.

Q. How has Old Manali’s café culture changed over the last two decades?

The café culture changed very rapidly after the pandemic, especially with the sudden rise in domestic tourism. Everything became quicker and more commercialised. The relaxed café culture, peaceful atmosphere, and proper café manners slowly started fading away.

Fast-food culture and louder environments have become more common now, and that is one of the biggest changes I have noticed.

Q. What were the biggest struggles you faced while building the café in its early years?

In the early days, everything had to be made from scratch, and proper supplies were difficult to arrange. We struggled a lot to source good coffee beans, chocolate, olive oil, and many other ingredients because nothing was easily available nearby back then.

Q. Is there a memorable guest, moment, or story from Dylan’s that you still cherish?

There are hundreds of memorable stories. I have met several celebrities over the years, and some of them even became close friends.

One story that remains very special to me is about two strangers from politically hostile countries who met for the first time at Dylan’s and fell in love. A year later, I received an email from the girl thanking me and sharing their journey together. Eventually, both of them left their original nationalities and moved to New Zealand. The girl was from Israel and the boy was from Iran.

Under one roof, a simple cup of coffee brought two lives together.

Q. How important have music, art, and travel culture been in shaping the café’s identity?

Music, art, books, and travel culture help build the character and soul of a café. They have played a huge role in shaping Dylan’s identity over the years.

Q. What advice would you give to young entrepreneurs who want to open independent cafés?

One must begin with passion and work wholeheartedly. Your products, service, and behaviour should always make customers want to come back. Also, value every suggestion, correction, and appreciation because they help you grow.

Q. After all these years, what still motivates you to keep Dylan’s going strong?

My biggest motivation is still my passion and my dream of helping rescued children from brothels live a life with dignity and respect.

Q. With so many cafés coming up today, what do you think has helped Dylan’s stay timeless and stand out from the competition?

The key is maintaining high standards and staying personally involved. You cannot simply hire staff, sit back, and only count money. Dylan’s is a family-owned business, and my daughter, my son, and I are deeply involved in every aspect of the café.

For us, there is no unhealthy competition. In fact, I often guide and help other cafés as well. I believe that if every café serves good products and experiences, it ultimately benefits the entire café culture and brings better customers for everyone.

Q. How do you balance preserving Dylan’s old charm while adapting to changing trends?

It is all about the art of balance — preserving the old charm while making small changes with time and trends. People are always looking for something fresh, whether it comes from old-school simplicity or modern ideas.

Q. What is your vision for the future of Dylan’s and Himachal’s coffee culture?

Beyond coffee culture, my dream is to see my children take this legacy to greater heights while remaining grounded and continuing to reach out to people in need.

For me, Dylan’s is not just a café — it is a lifestyle.