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F&B space typically needs an FSSAI-compliant kitchen layout, adequate exhaust and fire-safety provisioning, and — for standalone restaurants — visible street frontage.
Commercial kitchen exhaust (with duct access to the exterior) and a grease trap are typically required for F&B licensing — confirm the space is already fitted for this or budget for it as part of fit-out.
Generally yes — FSSAI licensing requirements around kitchen layout, storage, and hygiene are the operator’s responsibility to meet, though the base space’s plumbing and electrical capacity affects what’s achievable.
Typically a company/business registration or GST certificate, PAN, and identity/address proof of the signing authority, plus financials for larger deals. Requirements vary by landlord and deal size.
Commercial security deposits commonly range from 6 to 10 months' lease amount in India, though this is negotiable and varies significantly by city, property type, and landlord.
Yes — leasing out commercial property in India is generally subject to GST (currently 18%), payable by the tenant in addition to the base lease amount.
A lock-in period is a contractually agreed minimum duration during which neither the landlord nor the tenant can terminate the lease — common in commercial agreements to protect both sides' upfront investment.
Carpet area is the actual usable floor area within the walls. Built-up area adds wall thickness and balconies; a further-loaded "super built-up" figure (common in malls and business parks) also includes a share of common areas like lobbies and lifts.
Most commercial space is handed over "as-is," "warm shell," or "bare shell," with the tenant responsible for interior fit-outs — though some landlords offer a fit-out contribution or free fit-out period as part of negotiation.
