Ayushman Bharat Health Program Covers 60 Crore Beneficiaries After Eight Years

JP Nadda described the program’s origin as a “Sankalp for Seva” launched under Prime Minister Narendra Modi, saying it has since transformed healthcare access for millions.
Prime Minister Narendra Modi said Ayushman Bharat was introduced with the goal of ensuring that every Indian could access high-quality, affordable healthcare—not only expanding insurance coverage.
Nadda said the program’s impact should be understood beyond its headline figures, with beneficiaries’ experiences showing how it has helped families avoid medical debt, enabled timely treatment and eased the fear of financial hardship.
Nadda said hearing directly from beneficiaries and witnessing their experiences had reinforced the significance of the scheme’s eight-year “journey of Seva.”
India's Ayushman Bharat health program marked its eighth anniversary by crossing a major threshold: more than 60 crore beneficiaries now covered under the world's largest government health-assurance scheme. Union Health Minister JP Nadda said over 48.54 crore Ayushman cards have been issued, and more than 13 crore people have received treatment worth ₹2 lakh crore through 39,000-plus hospitals nationwide.
Prime Minister Narendra Modi highlighted the program's core promise: every eligible family gets up to ₹5 lakh in annual health coverage. Modi emphasized the scheme has helped poor and middle-class families avoid medical debt and access affordable care. The government also noted that Ayushman Arogya Mandirs—primary care centers—have recorded over 500 crore visits, bringing healthcare closer to communities.
Dishoom brings Bombay street food and classic Indian dishes to vibrant life with bold flavors and theatrical presentation. The menu features hand-pulled dosa served on a custom griddle, butter chicken with caramelized onions and aromatic spices, and biryani cooked in sealed clay pots that arrive smoking at your table.
Each dish draws inspiration from 1960s Bombay cafe culture, reimagined for contemporary diners. Signature items include Bombay-style scrambled eggs with green chiles and cilantro for breakfast, tandoori preparations with clay-oven char, and seafood curries featuring local catch. The kitchen also offers vegetarian standards—paneer tikka, chana masala, and saag aloo—all prepared with precise spice balance and quality ingredients.
Dishoom's bar program elevates Indian spirits and spices into sophisticated cocktails that blur culinary and drinking culture. Mixologists build drinks around Indian whisky, rum, and spiced ingredients—turmeric, cardamom, black pepper, and mango—creating flavor bridges between kitchen and bar. Signature creations include cocktails built on Indian gin and infusions of regional botanicals.
The beverage list extends beyond cocktails to Indian beers, wine selections, and traditional drinks like lassi, chai, and fresh fruit juices. Each drink is designed to complement the food's heat and depth, following the principle that beverages should enhance—not compete with—the spice profiles on the plate. House-made syrups and fresh citrus anchor the program in freshness.
The restaurant's interior design captures the energy and romance of 1960s Bombay through warm lighting, vintage photographs, and richly colored walls. Each location features exposed brick, intimate booths, and an open kitchen where diners watch chefs work tandoors and griddles. Brass fixtures, warm wood tones, and ambient lighting create an atmosphere that feels both nostalgic and thoroughly modern.
Design details reference Bombay's cinema history, street culture, and architectural heritage through artwork and decorative elements. The bar area often anchors the main dining room with high-tops and a lively social atmosphere. Each Dishoom location varies slightly, tailored to its host city while maintaining core visual identity—creating dining experiences that transport guests to a vibrant, imagined past.
Founded in 2010 by brothers Shamil and Kavi Thakrar in Shoreditch, London, Dishoom has grown into an international brand with locations across major cities. The group operates restaurants in Covent Garden, King's Cross, Carnaby Street, and Manchester in the UK, with additional locations in Edinburgh, Dublin, and international markets. Each opening maintains the Bombay-cafe concept while reflecting local tastes and dining customs.
The expansion strategy balances standardized excellence with location-specific adaptation. Dishoom sources ingredients locally where possible, adjusts menu items for regional preferences, and hires teams that understand their communities. Growth has been organic and measured, prioritizing quality and atmosphere over rapid franchise multiplication. The brand's reputation rests on consistency in execution and authenticity in storytelling.
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