The culinary approach at CAHA follows a “less is more” philosophy, with an emphasis on seasonal and fresh ingredients.
Part of the global KUURAKU brand, already present across Japan, Canada, China, Indonesia, Sri Lanka, and India, this is its eighth and most ambitious…
Drift is designed as a versatile space that transitions from brunch and afternoon coffee service to cocktails and dinner, bringing European café…
The 2,000 sq. ft. rooftop restaurant, which seats 50 guests, offers views of the city alongside a signature cocktail bar focused on Asian-inspired…
Located in Marathalli, one of Bengaluru’s fastest-growing commercial and residential hubs, the new outlet is positioned to cater to the city’s large…
The property includes diverse spaces that extend the experience beyond food, such as a cocktail and gin terrace garden under twinkling lights and…
The Udaipur location brings House of Ming’s established culinary repertoire to a new market, offering dishes from Sichuan, Cantonese, and Hunan…
The menu includes sundaes, shakes, frappes, affogatos, tea cakes, cheesecakes, muffins, brownies, pancakes, gelato burgers, freshly ground coffees,…
This launch marks the first presence of Gordon Ramsay Restaurants in India and signals the start of a wider expansion strategy across key domestic…
Designed as an intimate dining space, Mai Mai focuses on a carefully curated menu, small-format seating, and a guest experience built on precision…
he layout is intended to create a welcoming space that balances old-world charm with contemporary functionality.
The launch ties into a cultural campaign that reimagines Emperor Shahjahan visiting the café, positioning THF as a contemporary space that connects…
The new location will serve SGF’s North Indian vegetarian menu to corporate employees, nearby residents, and regular visitors in the busy Sector 135…
The Swiggy Orange-themed outlet marks their long-standing collaboration, with the design reflecting both brands’ focus on operational growth, mutual…
The return of Yeti to GK-2 strengthens its presence in Delhi’s hospitality landscape and caters to an audience looking for authentic regional cuisine within an urban dining setup.
The launch of Otoki highlights a continued trend in Mumbai’s hospitality sector, where global culinary formats are increasingly being localized for the urban Indian diner.
The new space highlights Coffee Island’s European coffee format, incorporating in-house roasting techniques and multiple brewing styles.
Built around the culinary and cultural legacy of the kachori, the brand draws from decades-old regional recipes and brings them into contemporary quick-serve settings.
The brand’s expansion into India reflects its broader global growth strategy, targeting markets with increasing demand for international dining options.
The concept is led by Chef Kamalika Anand, a Le Cordon Bleu, London, and ALMA, Italy alumna, who brings years of international experience in Michelin-starred kitchens to the venture.
The space has been designed to accommodate various dining styles, combining natural light with detailed interiors and formal elements like chandeliers to support both casual and premium experiences.
The establishment draws inspiration from the imagined perspective of a fictional manga-obsessed artist, creating a space that blends Japanese street culture with contemporary dining.
With a concept that merges hospitality formats within a single venue, Morjim Culture reflects a growing trend in India’s coastal hospitality sector — one where venues are designed to provide multiple experiential touchpoints across the day.
The Pune location has a seating capacity of 80 and is designed to reflect a blend of Indian design elements with a contemporary aesthetic.
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