Gourmet Investments Ties Up with Sri Lankan Sea Food Restaurant Ministry Of Crab

Cloud Shake has introduced a ready-to-drink nutrition beverage designed to meet the demands of consumers balancing health and busy schedules. Each bottle is formulated with 26 grams of complete milk protein to support muscle recovery, a daily greens blend to provide essential micronutrients, prebiotic fiber and omega-3s to aid gut health and help reduce inflammation, and KSM-66 ashwagandha to support stress management and cognitive function. The product is naturally sweetened with monk fruit, avoiding added sugars and potential sugar crashes.

Available in two flavors—Choco-Hazel and Banana-Berry — Cloud Shake is positioned as a versatile option for breakfast, post-workout recovery, or as a midday snack. Each 225-calorie serving contains zero added sugar while aiming to deliver a balanced combination of macronutrients and functional ingredients.

With this launch, Cloud Shake is targeting consumers who are looking for convenient, nutrient-dense products that align with modern wellness trends. The combination of high protein, plant-based micronutrients, gut-friendly fiber, and adaptogens reflects growing demand for functional beverages that go beyond traditional energy or protein drinks.

After establishing a strong presence in Anna Nagar with its contemporary approach to vegetarian cuisine, VB World has opened its largest and most ambitious outlet in Velachery. The new flagship, which launched on June 14, spans 24,000 square feet and builds on the brand’s existing strengths, offering more space, broader design features, and an expanded global menu.

VB World is the latest chapter in a legacy that began with Vasanta Bhavan in 1974, evolved into Namma Veedu Vasanta Bhavan, and has now moved into its next phase. Conceptualised by the third generation of the founding family, VB World combines decades of trust with a modern outlook to create a dining space that merges tradition and contemporary hospitality.

With over five decades of experience, VB World extends the Vasanta Bhavan legacy to cater to today’s diners with global vegetarian flavors and premium service. The Velachery outlet includes a 220-seat restaurant, a banquet hall that accommodates up to 1,000 guests, and an in-house café called Cones & Brew, which adds another 100 seats, bringing the total seating capacity to over 320. The facility includes dedicated parking for 60 cars and has been designed for comfort, accessibility, and functionality.

At the core of VB World Velachery is its menu, offering vegetarian dishes influenced by cuisines from Korea, Japan, Burma, Thailand, Italy, and Mexico. Guests can choose from street-style plates, wood-fired pizzas, wellness bowls, and desserts, all prepared with premium ingredients and served in a setting that balances modernity with the brand’s roots.

The interiors feature varied seating options, including plush pods, raised dining areas, live counters, and café-style zones, aiming to suit family meals, casual coffee breaks, or large celebrations.

The in-house café, Cones & Brew, offers a globally-inspired menu including smoothie bowls, loaded fries, spring rolls with hot honey, mocktails, and more. It also introduces what it claims to be Chennai’s first DIY ice cream popsicle bar, where guests can customise their frozen treat by selecting a base, dip, and toppings. The café also has a dedicated coffee bar serving single-origin beans from a Chikmagalur estate, brewed in six international styles—Vietnamese Phin, siphon, AeroPress, French press, pour over, and cold brew—alongside an extensive espresso menu with flavoured options and alternative milks.

What distinguishes VB World from conventional vegetarian restaurants is its scale and ambition. Instead of sticking to familiar menus and layouts, it integrates global influences, diverse dining formats, and a café concept into one venue. Every aspect — from the interiors to the menu — has been designed deliberately to meet evolving consumer preferences.

“With VB World Velachery, we wanted to create something that Chennai has never seen before. It’s not just about food, it’s about building a space that reflects how people want to eat, meet and celebrate today. We’ve taken everything we’ve learned over the years and brought it together under one roof,” said Anand Krishnan, Director, VB World.

Following its Anna Nagar success, VB World is expanding its footprint thoughtfully — growing not only in size but also in its vision of redefining vegetarian dining in India.

RIKO — the city’s first true Peruvian Latin restaurant opens in Bengaluru. A focused, elemental, and uncompromising, RIKO brings the bold spirit of Peruvian cuisine into an Indian context—led by fire, flavour, and cultural memory. The à la carte menu unfolds across seven distinct sections, moving from punchy ceviches to soulful open-fire grills and inventive regional reimaginings. 

Named after the Spanish word for delicious or exquisite, RIKO is a celebration of heritage, flavour, and fire. The kitchen draws deeply from Peru’s diverse geography—from the heights of the Andes to the depths of the Pacific—rooted in a culinary identity shaped by Indigenous, Spanish, African, and Asian influences. Ingredients like ají amarillo, choclo, and lucuma aren’t accents—they are the essence of each dish.

RIKO is the latest concept from The Kofteci Group, the creative minds behind Oz by Kebapci, Kebapci, and Klava. Founded by Aasim and Adeeb Shah, the group continues its mission to redefine global dining in India—fusing authenticity with design, and storytelling with soul.

“RIKO is not about mimicry — it’s about memory,” said Aasim and Adeeb Shah, Co-Founders, The Kofteci Group. “We wanted to honour the heritage of Peruvian and Latin food without dilution, and to reinterpret it with integrity for this context. There’s fire, soul, and story in every element of what we’ve created — from what’s on the plate to the textures around it.”

RIKO’s à la carte menu is thoughtfully structured across seven curated categories—each designed to guide diners through a layered journey of texture, bold flavour, and inventive storytelling. It begins with the Bomba de Choclo—delicate corn custard encased in a crisp shell, filled with aged cheese that brings richness and subtle depth. 

From the open-fire grill, the Pollo a la Brasa—Peru’s iconic rotisserie chicken—is marinated in traditional spices and slow-roasted to smoky perfection. The Tamal de Cordero—a soft corn dough parcel filled with spiced lamb—is both rooted and soulful, an homage to regional comfort food. For a heartier course, the Arroz Bomba Del Mar combines saffron-infused bomba rice and seared seabass, balancing richness with restraint. To close, the Cachapa con Miel, a sweet corn pancake drizzled with honey, lands the meal on a note of warmth and nostalgia.

The beverage programme reflects the same clarity and intent as the menu—refined, non-alcoholic pairings designed to complement, not compete. The Brazilian Lemonade is a creamy blend of lime and condensed milk—at once tart, lush, and comforting. The Granada y Kion layers sparkling pomegranate soda with a whisper of ginger for a hit of brightness and gentle heat. And the Agua du Fresco—a cucumber and coconut cooler with lemon—offers a clean, cooling contrast to the menu’s boldness.

The interiors at RIKO draw inspiration from Peru’s raw landscapes—from highland stone to forest earth. Materials like hand-laid stone, terracotta, and microcement create a tactile, grounded atmosphere. A sculptural clay installation spans one wall, echoing the ridges of Andean terrain. Nearby, a red-hued booth sits beneath a mirrored ceiling, creating dimension and visual contrast.
Every design detail—material, colour, placement—is chosen with intention, forming an immersive backdrop that supports the food’s story without ever overshadowing it.

Katana, a 45-seater sake and shochu cocktail bar, opens in Indiranagar on Monday, July 28. Positioned as a bridge between Japanese culinary tradition and Bangalore’s evolving dining preferences, the concept is modeled on traditional izakayas with a modern, approachable design.

The space is co-founded by Sandesh Reddy — known for brands such as Sandy’s, OG Ramen, and Tokyo Diner — and Prasanna Pandarinathan, a photographer, cookbook author, and long-time admirer of Japanese cuisine. After living in New York for nearly 20 years, Prasanna sought to replicate the kind of grounded yet accessible Japanese dining experience she felt was missing in India.

“Katana is inspired by Japanese izakaya culture,” said Sandesh. “We wanted to create a space that showcases Japanese ingredients in a fun, approachable style — one where the quality is serious, but the vibe is not.”

The menu emphasizes Japanese-influenced small plates — carefully executed dishes that invite leisurely dining. The kitchen is led by Chef Sanjit Biswakarma, with culinary direction from Sandesh Reddy. Dishes highlight traditional flavors with subtle modern touches and a focus on ingredient freshness. Signature items include corn custard on shokupan toast with chilli oil, pickled watermelon with tiger’s milk emulsion, and a spicy salmon rice bowl with ikura and bonito flakes.

The bar program, led by Pritish Shetty, formerly of JW Marriott Mumbai and Goa’s cocktail scene, is built around sake and shochu — reimagined into modern classics and original creations. The cocktail menu is concise, seasonal, and designed to complement the food without overshadowing it, incorporating regional produce and occasional nostalgic elements.

Katana’s 1,400-square-foot space, designed by George Seemon of Stapati, uses contrasting materials such as raw stone and warm wood to create a moody yet understated environment. The setting is intended to be minimal, comfortable, and authentic, catering to both Japanese cuisine enthusiasts and newcomers. Katana plans to evolve its menu and ambiance over time while maintaining its core philosophy: a low-key, high-quality dining experience rooted in thoughtful execution.

William Grant & Sons (WG&S) has announced the appointment of Kartik Mohindra as Managing Director of India, effective 30 September 2025. He succeeds Sachin Mehta, who will transition to an international role as Managing Director of Canada.

Kartik Mohindra brings over 26 years of experience in marketing and sales, having previously served as Chief Marketing Officer and Head of Global Business Development at Pernod Ricard India. He has been instrumental in building the market presence of leading brands such as Chivas Regal, The Glenlivet, Absolut, and Jameson, recognized for driving brand growth and innovation.

Sachin Mehta, who led WG&S India for nine years, will take on his new responsibilities in Canada. During his tenure in India, Mehta drove business growth, strengthened WG&S’s market position, and established leadership for its premium spirits portfolio in the region.

“These appointments reflect WG&S’ continued investment in key growth markets. We are excited to welcome Kartik to our India team and confident he will build on the strong foundation established by Sachin,” said Doug Bagley, Chief Commercial Officer, WG&S.

WG&S’s leadership changes underline the company’s focus on developing talent and reinforcing its presence in strategic markets such as India and Canada.

Tilaknagar Industries Ltd. has launched its premium whisky, Mansion House Gold Barrel, in Odisha under its flagship Mansion House brand. The product has seen strong initial demand, with stocks selling out shortly after release, indicating significant trade interest and consumer confidence in the brand.

Following the launch, Tilaknagar Industries reported continued orders from across the state, highlighting the appeal of Mansion House Gold Barrel among premium whisky buyers and reinforcing the brand’s traction in a new market.

Mansion House Gold Barrel is produced using a blend of Scotch malts and Indian grain spirits, aged in oak casks to deliver a smooth flavor profile and distinct aroma. Its contemporary packaging complements its premium positioning and aligns with evolving consumer expectations.

The introduction of this product marks Tilaknagar Industries’ increased focus on eastern India as it continues to expand its premium portfolio to meet shifting preferences in the alcoholic beverages segment.

Naturals Ice Cream has inaugurated its largest store to date in Mangalore, Karnataka — the hometown of its founder, Raghunandan Srinivas Kamath. Located on Kadri Road, the outlet opened on 11 June and marks a significant milestone for the brand, which has grown into a Rs 300 crore business over four decades.

The opening in Mangalore holds special significance as it is where Mr. Kamath began his journey before establishing Naturals as a nationally recognized ice cream brand known for its fruit-based offerings.

“Opening our largest store in Mangalore, my father’s cherished hometown, feels like a truly beautiful and significant homecoming for us all. It’s a sweet tribute to our deep roots, and we’re thrilled to be back where it all began,” said Siddhant Kamath, Director, Naturals Ice Cream.

The new outlet is designed to reflect the brand’s history and identity. The structure is shaped like an ice cream tub — a nod to the scoops that made the company a household name. It is also one of the first retail spaces in Mangalore to feature signage in Tulu, acknowledging the local language and culture.

Since its launch, the outlet has received a positive response from customers, who have supported Naturals across generations and cities. The Mangalore store offers customers the chance to experience the iconic mango ice cream—the flavor that started the business—along with other popular choices like tender coconut, roasted almond, and lychee.

Naturals noted that the Mangalore location represents the birthplace of its recipes, which continue to be made with real fruits and just three ingredients.

Sunil Patel, popularly known as Dolly Chaiwala, has announced plans to convert his tea-selling venture into a nationwide franchise business. Known for his flamboyant tea-making style and distinctive personal branding at a roadside stall in Nagpur, Dolly rose to prominence after a video of him serving tea to Microsoft co-founder Bill Gates went viral earlier this year.

Leveraging his social media visibility, Dolly shared on his Instagram page, Dolly Ki Tapri Nagpur that he is now inviting franchise applications. His post described the initiative as “India’s first viral street brand” and framed it as a business opportunity for individuals with a passion for growth. The caption stated: “From carts to flagship cafes, we’re launching nationwide and looking for real people with real passion to carry this dream forward,” and added: “If you’ve ever wanted to build something big, something desi, something truly legendary — this is your moment. Limited cities. Unlimited chai. Applications open now.” Interested applicants were directed to a Google form shared through his Instagram Stories.

The franchise offering comes in three models, each suited to different investment levels. The most economical option — a cart stall—is priced between Rs 4.5 lakh and Rs 6 lakh. The mid-level store format is estimated at Rs 20–22 lakh, while the premium flagship café model is projected to cost between Rs 39 lakh and Rs 43 lakh.

The debate escalated when a tweet alleged that Dolly’s current stall in Nagpur’s Civil Lines remains an encroachment on a public footpath, raising questions about how a business without formal licenses can offer franchises. Critics posted remarks such as: “How is this possible? An encroacher offering such things,” and “Just one Bill Gates visit made a business model out of his viral tea-making style.”

Despite the polarized opinions, Dolly continues to operate his original roadside stall, reportedly serving 350 to 500 cups of tea daily. At the same time, he maintains a large digital following with over 5 million Instagram followers and more than 2 million subscribers on YouTube. His current estimated net worth stands at around Rs 10 lakh.

Smirnoff has launched three new flavours designed specifically for the Indian market—Minty Jamun, Mirchi Mango, and Zesty Lime. The new variants are now available in Haryana, Karnataka, Maharashtra, and Uttar Pradesh, reflecting the brand’s focus on local tastes and evolving consumer preferences.

This expansion comes as social drinking in India shifts from formal settings to more casual environments like house parties, rooftop gatherings, and informal “third spaces.” India’s Gen Z and young millennials are driving this change, blending global trends with distinctly Indian flavour preferences. The rise of cocktail culture at home has further increased demand for spirits that are flavourful, convenient, and visually appealing.

The three flavours have been developed to align with this trend. Minty Jamun offers a nostalgic yet updated profile, Mirchi Mango delivers a sweet-spicy combination inspired by India’s affinity for heat and tropical fruit, and Zesty Lime provides a bright, easy-drinking option ideal for groups and cocktail bases.

“We’re seeing a clear shift in how young Indians approach their favourite spirits — they want global brands to build a stronger local connect that is fresh and premium and yet playful. With Minty Jamun, Mirchi Mango, and Zesty Lime we’re not just offering new flavours, we’re creating moments of discovery that are vibrant, social, and rooted in today’s cultural codes,” said Ruchira Jaitly, CMO, Diageo India (USL).

These flavours can be enjoyed in a variety of ways — from a fiery Mirchi Mango margarita to a Minty Jamun spritz or a simple Zesty Lime soda pitcher — appealing to the growing audience experimenting with mixology at home. The launch is part of Smirnoff’s India-first campaign, “Flavour is a Vibe,” which encourages consumers to engage with taste in a way that emphasizes freedom, social connection, and experimentation.

As Indian consumers continue to embrace bolder choices and at-home cocktails, Smirnoff’s new portfolio aims to cater to this demand while staying true to its global brand identity.

Chúfáng Asian Kitchen & Bar, the Pan-Asian restaurant founded by actor, model, and restaurateur Arvin Tucker, has opened its doors in Pune, marking its second location after Mumbai. The restaurant’s name, derived from the Mandarin and Cantonese word for “kitchen,” reflects its focus on delivering an authentic Pan-Asian dining experience.

After launching in Mumbai’s Bandra Kurla Complex (BKC), Chúfáng quickly became one of the city’s most sought-after destinations for Pan-Asian cuisine. Tucker, inspired by his travels, set out to create a concept that combined diverse flavors with carefully designed dining experiences.

“With just 72 covers, we would be sold out in advance on weekends, often having to turn away 8-10 tables,” Tucker says, noting the strong demand at the Mumbai outlet.

The original location’s limited capacity and high rental costs led to the strategic decision to expand into a larger market. The Pune restaurant, located in Viman Nagar, offers nearly three times the seating of the Mumbai site, with a total capacity of 200 seats. The new space also includes two private dining rooms and an upper floor for private events and celebrations.

Viman Nagar, situated just 0.5 km from Pune International Airport, was selected for its mix of residential and commercial activity, as well as its proximity to key lifestyle and business hubs. The neighborhood hosts shopping centers such as Phoenix Market City, educational institutions including Symbiosis Institute of Design and Symbiosis Law School, IT parks, corporate offices, and luxury hotels. It is home to over 100 organizations and more than 30,000 professionals, making it one of Pune’s busiest business districts. At Chúfáng, the kitchen continues to focus on blending traditional techniques with modern tastes.

“Our flavors pay homage to tradition while embracing the modern palate, ensuring each dish resonates with depth and innovation,” Tucker explains.

With the larger venue and expanded amenities, Chúfáng aims to meet customer demand while maintaining its emphasis on quality cuisine and service.

Coffeeverse, a premium specialty coffee brand known for its Ahmedabad café Roastery Cultúr, is preparing to expand its footprint across India with the launch of an e-commerce platform. The move marks a strategic entry into India’s hot beverage market, aiming to bring regional coffee experiences from Chikmagalur, Coorg, and Tamil Nadu to consumers nationwide. In addition to its online store, the company is planning distribution through Amazon, Nature’s Basket, and Homeground, as well as establishing a physical presence in Goa, Pune, Hyderabad, and Bengaluru.

Coffeeverse emphasizes 100 percent single-origin Arabica coffee, directly sourced from estates, offering products such as coffee beans, ground coffee, and instant pours. Its portfolio includes blends like Cappuccino Blend, Anaerobic Fermented Naturals, and specialty picks such as White Honey and Monsoon Malabar, with two new micro-lots introduced monthly alongside seasonal blends.

Beyond coffee, the brand also markets a range of brewing equipment and merchandise, including French Press, Aeropress clear, tote bags, and personalized brewing gift boxes, reflecting its intent to cater to the full spectrum of coffee enthusiasts.

Through its ‘Women in Coffee’ initiative, Coffeeverse collaborates with notable women in the coffee industry, including Komal Sable of South India Coffee Company, Chandini Purnesh of Harley Estate, Poornima Jairaj, Hamsini Appudurai of Sangameshwar Coffee Estates, and Unnamalai Thyagarajan of Balmaadi Estate. These partnerships emphasize sustainable practices, traceability, social responsibility, and eco-conscious farming, aligning with the brand’s focus on equitable and responsible sourcing.

Shikhar Pattani, Founder, Coffeeverse, added, “The launch of Coffeeverse’s e-commerce platform marks a significant step in making high-quality, specialty coffee more accessible across India. Our focus is on delivering freshly roasted coffee, premium brewing equipment, and the knowledge to enhance every coffee experience. Coffee is not just a beverage but a craft, and with this platform, we aim to build a community that values quality, sustainability, and the art of brewing.”

The company also aims to engage and educate customers through blogs, events, and workshops while addressing environmental concerns with eco-friendly packaging that minimizes plastic use. Coffeeverse maintains small-batch roasting and direct estate sourcing to preserve the quality of its offerings.

One of the India’s largest and fastest-growing specialty coffee brand, Blue Tokai Coffee Roasters, today announced a strategic partnership with Ambrosia Gulf, which will serve as the master franchisee for the GCC region, beginning with a flagship launch in the United Arab Emirates.

With over 175 cafés across India and an international presence including cafés and a roastery in Tokyo, Japan, this partnership marks Blue Tokai’s official entry into the Middle East. 

“It’s an exciting time for Blue Tokai as we grow beyond India into a market that appreciates traceability, craft, and community,” said Matt Chitranjan, Co-Founder and CEO of Blue Tokai by adding that Ambrosia Gulf brings deep operational insight and a strong local understanding of consumer expectations. 

Ambrosia Gulf is part of the broader Ambrosia Foods Group, which is backed by Pulsar Capital—a mid-market investment firm with a broad geographic footprint across India, the Middle East, and other emerging markets. Pulsar Capital focuses on building scalable, high-quality businesses through hands-on strategic and operational support.

“We’re excited to bring Blue Tokai to the UAE and share its incredible coffee story with the region. We’re focused on building brands that prioritize quality, authenticity, and customer experience — values that Blue Tokai exemplifies. This partnership aligns perfectly with our vision to thoughtfully grow premium food and beverage offerings across the GCC,” added said Vish Narain, Executive Chairman of Ambrosia Gulf.

In India, Ambrosia is currently operating Papa Johns, with its first outlet set to launch in September 2025. In the GCC, Ambrosia Gulf manages the Biryani By Kilo franchise, reflecting its strong execution capabilities and deep experience in cross-border brand expansion.

“Partnering with a group that already operates leading food brands across India and the GCC gives us confidence as we scale internationally,” pointed Shivam Shahi, COO of Blue Tokai by adding that this is not just an expansion — it’s an opportunity to build a thoughtful, regionally aligned presence while staying true to our core values.

In addition to launching cafés, Blue Tokai and Ambrosia Gulf is also introducing their FMCG segment in the GCC. The partnership will bring Blue Tokai’s full portfolio of offerings to the region — catering not only to café consumers but also to the HoReCa (Hotels, Restaurants, Cafés) and Direct-to-Consumer (D2C) channels, significantly broadening the brand’s footprint and accessibility across markets.

The first Blue Tokai café in the UAE is scheduled to open in Q4 2025, showcasing the brand’s renowned single-estate coffees, manual brewing techniques, and a signature café experience built on transparency and craftsmanship.
 

Taj West End, Bengaluru, has named Chef Deepak Chhimwal as its new Executive Chef. With over 20 years of experience in some of India’s leading kitchens, Chef Chhimwal will oversee the culinary operations and strategy at one of Bengaluru’s most established hospitality landmarks. Chef Chhimwal is recognized for his expertise in seasonal Indian produce, hyperlocal sourcing, and sustainable kitchen practices. His culinary approach combines regional authenticity with global techniques, crafting menus that highlight tradition while offering contemporary appeal.

Before this appointment, Chef Chhimwal served as executive chef at Taj City Centre, Gurugram, where he developed award-winning food and beverage concepts that redefined the property’s dining experience.

He is a recipient of the Best Chef of the Year award by the Asia Food Congress, a certified Taj departmental trainer, and an ISO 22000 internal auditor. Known for mentoring emerging culinary talent, he also promotes wellness-focused dining influenced by Ayurvedic principles and plant-based innovation.

“At the heart of every dish is a story,” said Chef Deepak Chhimwal. “Taj West End is a place where legacy meets innovation. I look forward to curating experiences that honour Karnataka’s culinary heritage while embracing mindful, modern approaches to food. LOYA at Taj West End, Bengaluru is close to my heart as it brings the authentic flavours of North for our guests.”

In his role, Chef Chhimwal will focus on reimagining the hotel’s signature restaurants, leading exclusive Chef’s Tables, and advancing farm-to-fork initiatives and zero-waste practices—aligning with the hotel’s commitment to sustainable luxury in the Bengaluru market.

Swiggy’s quick delivery service, Bolt, has joined hands with quick-service restaurant (QSR) chain Subway to enable 10-minute delivery of Subway’s full menu in 125 cities across India. The announcement was made by Swiggy through a media release on Thursday. This partnership brings the majority of Subway outlets in the country onto the Bolt platform, expanding Subway’s reach and aligning with Bolt’s strategy to cater to high-frequency food categories.

“This collaboration underscores our ongoing efforts to partner with iconic brands and enhance customer experience through innovation and operational excellence,” said Sidharth Bhakoo, chief business officer, Swiggy Food Marketplace.

Bolt currently offers a variety of high-demand food categories, including snacks, bakery products, breakfast staples, sweets, ice creams, burgers, and biryani, and now adds Subway’s sandwiches and other menu items to its portfolio.

Tarun Bhasin, CEO, Culinary Brands, added, “This partnership with Swiggy has helped us not only improve delivery timelines but also helped in raising the bar on freshness and customer satisfaction.”

The move reflects the growing competition in India’s quick commerce and QSR space, where speed, freshness, and convenience are becoming key differentiators.

DoubleTree by Hilton Goa, Panaji has announced the promotion of Ritesh Raje to Executive Chef, highlighting its focus on internal talent development and operational excellence in food and beverage services.

With over 20 years of experience in the hospitality industry, Chef Raje’s elevation reflects his proven expertise in kitchen leadership, strategic menu development, and team management. A graduate of IHM Mumbai and PIC-3 certified by Dubai Municipality, he has worked at prestigious properties such as Taj Mahal Palace Hotel and Towers Mumbai, Shangri-La Hotels and Resorts, Chelsea Plaza Hotel, Hyatt Pune, and Sheraton Grand Pune.

His background includes leading large-scale banquet operations, overseeing restaurant functions, crafting diverse menus, and building skilled culinary teams. Notably, during his time at Shangri-La, he contributed significantly to the hotel’s pre-opening phase by defining the menu strategy and assembling the kitchen team.

In earlier roles, Chef Raje managed food production, designed menus to meet operational needs, and maintained consistent quality and service delivery across multiple outlets. Known for his collaborative approach and attention to detail, he has balanced innovation with operational consistency throughout his career.

“This elevation is both an honour and a responsibility,” said Chef Ritesh Raje. “My focus will be on deepening our culinary identity, infusing local flavours with global techniques while nurturing a kitchen culture that values skill, respect, and innovation. Goa’s bounty is inspiring, and I’m excited to reimagine how we serve it to our guests.”

Harshad Nalawade, General Manager, DoubleTree by Hilton Goa, Panaji, said, “Chef Ritesh has consistently displayed a deep understanding of not just culinary execution, but also the emotional intelligence required to lead a diverse team in a high-performance environment. He brings a rare combination of operational excellence, strategic thinking, and hands-on passion for the art of cooking. His elevation reflects our belief in homegrown leadership and our commitment to delivering thoughtful, innovative, and unforgettable culinary experiences to every guest who dines with us.”

This move underlines the hotel’s commitment to fostering internal talent while focusing on delivering quality-driven culinary experiences rooted in consistency and creativity.

Miss Margot draws inspiration from a time when evenings were unhurried and centered around conversation, quality drinks, and company. Designed for guests who value nuance, restraint, and old-world charm, the space is crafted to bring back the understated experience of a night spent at ease.

At the center of the concept is Kishore D.F., a figure well-known in Bombay’s hospitality scene for shaping some of its most culturally significant venues, including Seijo and the Soul Dish and The Tanjore Tiffin Room. Having been instrumental in the city’s original lounge movement during the 1990s and early 2000s, Kishore brings a deep understanding of that era, reflected in Miss Margot’s confidence, elegance, and attention to detail.

He is joined by partner Dimi Lezinska, a globally recognized name in spirits and hospitality, whose career spans London’s most iconic bars and global events, including the Academy Awards, Cannes, British Academy of Television Arts, and the Toronto Film Festival. Lezinska is known for his precise, balanced approach to mixology, focusing on honest ingredients and technique. Completing the team is Chef Parth Purandare, whose menu combines modern European and Continental flavors with Japanese techniques. His style is rooted in familiar continental traditions but with layered and nuanced execution.

At Miss Margot, the cocktail program leads the experience. Each drink is created with purpose and a clear understanding of flavor. Among the signatures is Miss Margot, the namesake cocktail featuring gin, citrus, morello cherry, and maraschino, balancing clarity and texture. The Classic Martini emphasizes precision in a clear blend of gin and dry vermouth. The Coral Gibson combines dry vermouth, gin, radish pickle, and crab for a fresh, savory profile. For celebratory moments, Only Fans pays homage to Douglas Ankrah’s creation with vodka, passionfruit, vanilla sparkling wine, and a playful presentation. The Inquisitive Cat layers Jose Cuervo Reposado Tequila, prawn-infused Aperol, grapefruit elements, lime, and blood orange kombucha for a bold yet elegant effect. The Swaggermaster mixes Flor de Caña 12-year-old rum, sherry, cherry liqueur, and amaro for a layered, confident drink.

The food menu is designed to complement the bar program without overshadowing it. Highlights include Tom Yum Gambas, combining prawns and sea bream in broth with mantou buns; Tuna Negimaki with citrus velouté, pomme purée, and crispy leeks; Goat Cheese and Beet Salad with pickled beets, Rechado cream, and rice crisps; Hay Smoked Salmon with gentleman’s relish, citrus soy, and fish roe; and Deconstructed Chicken Wings with sambal buffalo sauce and shaved Roquefort.

Miss Margot occupies 4,000 square feet and accommodates up to 128 guests. The interiors, designed by Shabnam Gupta of The Orange Lane, combine intimacy and elegance using velvet, brushed gold, mirrors, and warm lighting. Key elements include a candlelit entryway, a long central bar, chandeliers, and varied seating options, including a community table. Parisian-style mirrors with French graffiti add to the signature teal-emerald glow, creating a cinematic but approachable atmosphere.

Every detail at Miss Margot—from its menu structure to its lighting—is deliberate. The team brings decades of experience in hospitality, ensuring a balance between craft and accessibility. In a competitive and often noisy market, Miss Margot positions itself as a thoughtful, restrained alternative that values substance over spectacle.

After establishing a strong presence at The Manor and Khan Market, entrepreneur Shivan Gupta and Chef Maxime Montay have opened the third outlet of Cafe Monique in Gurugram. Positioned as a spacious French-style bistro inside a corporate tower, the new location aims to tap into the city’s young, dynamic, and experimental customer base.

Shivan Gupta, entrepreneur, said, "We've always had a strong clientele in Gurugram who've appreciated what we've brought to the table. Gurugram is an interesting market as people here are young, dynamic and experimental, besides being open to trying out new things and experiences. This location nestled within a corporate tower pulls an incredible mix of crowds itching to explore new experiences."

Cafe Monique in Gurugram maintains the design and brand ethos seen in the earlier locations—blue hues inspired by Côte d'Azur, Parisian-style chairs, lavender on tables, and family recipes handed down from Chef Maxime’s grandmother, Monique. However, the new outlet also introduces a wider breakfast and brunch offering, catering to longer, more informal meals typical of French dining culture.

Chef Maxime noted, "Having already proved our mettle with authentic and signature South of France desserts and delicacies served in our first two cafes, we always wanted to diversify into a wholesome brunch menu. From Berry Parfait bowls to homemade granola to savouries with a twist, it's a completely brand new menu where the soul of the food remains the same but we've added many healthy options with ingredients like matcha."

The interiors of the Gurugram outlet feature double-height ceilings, French-themed wall art, and new branded merchandise including handcrafted Monique totes. 

Menu Highlights

The expanded menu focuses on breakfast, brunch, and pre-dinner options with an emphasis on both traditional French fare and healthier alternatives.

• Breakfast & Brunch: Customers can choose from egg-based and eggless dishes, including quiches, savoury cakes, sandwiches, croissants, crepes, and tartines. Standout items include Monique’s baked eggs, poached eggs with aioli yogurt, Benedict eggs served on brioche, and a variety of omelettes and scrambled eggs prepared with French techniques.
• Eggless options include La Quiche Francaise, La Quiche Espagnole, and savoury cakes like Le Cake Mediterranean and Le Cake Anglaise. Sandwich offerings range from vegetarian Provencal with tapenade and feta to Belge with chicken ham and Gouda.
• Salads & Sides: Salads feature ingredients like mango, avocado, melon, bocconcini, chickpeas, and classic Nicoise elements. A wide array of vegetarian, egg-based, and meat add-ons (including smoked salmon, chorizo, and Parma ham) are available.
• Desserts: French pastries, eclairs, macarons, profiteroles, crepes, and tea cakes are offered daily, including seasonal creations like a mango-pistachio dessert. 

Chef Maxime said, "Since mango is the fruit of the season, our newest dessert alchemises fresh mangoes with a rich pistachio paste. Our Iced Mango Matcha Latte has become quite popular as it's quite an interesting and unexpected combination."

• Beverages: The cafe continues to serve Chef Maxime’s signature French hot chocolate and an extensive coffee menu including Espresso, cortado, macchiato, and specialty lattes. Matcha-based drinks, kombucha, mocktails, and smoothies round out the beverage offerings.

By opening in a corporate tower in Gurugram, Cafe Monique aims to reach a professional audience that values both quality and experience. The operating hours from 8 am to 11 pm support its all-day dining concept, designed to flow seamlessly from breakfast through late evening.

The kitchen continues to focus on seasonality, traditional recipes, and adding creative modern twists, aligning with current consumer preferences for authenticity combined with innovation. Shivan Gupta and Chef Maxime’s decision to diversify the menu while preserving the brand’s core identity reflects a clear strategy to grow their niche in India’s premium casual dining segment — offering both familiarity and novelty to their clientele.

BRICKS Bar and Kitchen has announced the launch of its second location in Bengaluru, opening a new rooftop outlet in Indiranagar, close to the Domlur Flyover. This expansion aims to cater to the growing demand for casual social venues in the city’s central neighbourhoods.

Positioned as a community-focused bar and kitchen, the venue is designed to encourage social interactions, with live music, relaxed seating, and a consistent atmosphere. The brand’s management stated, “Whether it's an after-work drink, a weekend hangout, or a live music night, you'll always find good company, great drinks, and a space that feels like your own."

The food menu features a mix of Indian favourites, including tandoori grills and Tawa-based dishes, alongside Chinese starters and Continental selections. The beverage program spans beer, spirits, and signature cocktails aimed at a wide spectrum of consumers, from casual drinkers to more adventurous patrons.

The Indiranagar outlet’s design incorporates brick walls, greenery, and wood accents, offering a comfortable space for guests to return to regularly. The venue also plans to host DJ nights, live band performances, sports screenings, and social events as part of its engagement strategy.

With its second outlet now operational, BRICKS Bar and Kitchen is looking to deepen its presence in the hospitality scene by offering a consistent format that combines food, beverages, and music-led experiences.

KOA, a Mediterranean-inspired café and bar known for its Bohemian-themed design and global menu, is opening its third outlet at Inorbit Mall, Vashi. After establishing its presence in Thane and Juhu, the brand continues its expansion across the Mumbai Metropolitan Region, targeting high-footfall destinations for its next growth phase.

Spearheaded by restaurateur Priyanka Jain, KOA combines an aesthetic-centric dining experience with a diverse multi-cuisine menu. The new outlet in Navi Mumbai features design elements such as community tables, foliage-lined windows, wooden interiors, and ambient lighting, consistent with the brand’s existing identity. Jain emphasized the importance of harmonizing visual experience with culinary offerings, stating, “A design and ambience of the place is just as important to people today as the food and beverages. At KOA, we have kept everything in tandem.”

The Vashi outlet will serve a menu that spans American, Thai, Continental, Asian, Italian, and Indian cuisines. Key offerings include Broccoli and Pistachio Soup, Avocado on Toast with Truffle, and Crispy Lotus Root in Honey Chilli Sauce. For non-vegetarian options, the menu features dishes such as Chicken Scallopine, Jamaican Jerk Chicken Pizza, Thai Herb Chicken Bao, and Raw Mango Prawn Curry. Dessert items include Pull Me Up Tiramisu and Pistachio Tres Leches.

Set to open on July 7, the new KOA outlet aims to attract Navi Mumbai’s younger demographic looking for casual dining combined with a visually curated environment. Jain added, “We have innovated to attract both fans of our kitchen and design lovers. It’s chic, boho, cosy and all things people would love to come back to.”

The brand’s decision to enter Navi Mumbai aligns with the growing hospitality demand in the region. With its design-led ambiance and global cuisine, KOA’s latest outlet positions itself as a potential hub for leisure dining and social gatherings.

Bengaluru-based specialty coffee brand Coffee Mechanics has opened its new flagship outlet in Bellandur, further strengthening its retail footprint with a focus on immersive coffee-led experiences. Rooted in a 180-year-old family-owned coffee estate legacy, the brand’s latest location blends craft, architecture, and hospitality to highlight Indian-grown coffee in a format designed for community engagement and sensory exploration.

Located in one of Bengaluru’s rapidly developing areas, the Bellandur café serves as more than a beverage destination. Designed with an emphasis on spatial experience, the store incorporates earthy tones and natural light with bold accents and minimal architecture. The layout encourages longer visits and shared experiences, aligning with the brand’s objective of building deeper customer interaction.

Coffee Mechanics’ menu places Indian single-origin beans at the forefront, offering filter brews, manual pour-overs, cold brews, and house blends. The beverage offerings are paired with breakfast-focused dishes, including Turkish eggs, sandwiches, and Indian desserts, all curated to match the brand’s approach to slow consumption and quality.

As part of its expansion, Coffee Mechanics has introduced new formats and services:

• Brew Tech: Incorporating cold brew and nitro technologies with infusion-based drinks.
• Soft Serves: A new dessert category developed in-house.
• In-House Bakery: Onsite preparation of breads, bagels, cakes, and pizzas.
• All-Day Bowls and Breakfast Plates: A wider menu geared toward varied meal preferences.
• Community-Centric Programming: Hosting guided cupping sessions, storytelling events, and workshops.

The Bellandur outlet builds on the earlier success of Kana by Coffee Mechanics, the brand’s intimate café concept focused on tasting experiences. This new space offers a broader canvas for curated hospitality, encouraging interactions and storytelling around the origin and processing of Indian coffee.

Ganga Prabhakar, Founder of Coffee Mechanics said, “With our new flagship outlet, we are expanding on a dream that began with our first café – a dream to bring our plantations closer to people. This café is where the story deepens: where our estate-grown coffee, our heritage, and our heart come together in the city's vibrant rhythm.”

Pavan Hanbal, Co-Founder added, “We’ve always believed that great coffee is grown, not just brewed. With this space, we’re creating room for conversations, rituals, and relationships to form around something we’ve nurtured for generations — accompanied, of course, by great food that complements every cup.”

Coffee Mechanics operates as one of India’s few fully vertically integrated coffee brands, managing all stages from estate cultivation to in-store brewing. This model ensures consistency, sustainability, and traceability across its offerings. With the new Bellandur café, the brand aims to build stronger community ties and deepen consumer appreciation of Indian coffee production.

McDonald’s India (North and East) has opened a new restaurant in Jabalpur, Madhya Pradesh, strengthening its presence in Central India. Located at Ka Mall, the latest outlet adds to the company’s growing network in the region, following earlier launches in Bhopal and Gwalior.

The Jabalpur restaurant spans 3,228 sq. ft. and includes seating for 117 guests. It offers both dine-in and takeaway services. Designed with a contemporary layout and international aesthetic, the restaurant includes digital self-ordering kiosks, table service, and dedicated staff to enhance customer experience.

Rajeev Ranjan, MD of McDonald’s India, North and East said, “We’re excited to serve Jabalpur, a city that blends scenic beauty, history, and a strong community spirit. Jabalpur is seeing rapid growth and evolving tastes, and we look forward to becoming part of the city’s everyday moments, from students meeting after classes to family get-togethers. Our focus is to bring great-tasting, affordable, and high-quality food to everyone, making McDonald’s a trusted and loved destination for residents of Jabalpur.”

The menu includes McDonald’s signature items such as Maharaja Mac, McVeggie, McChicken, McAloo Tikki, Chicken McGrill, McCrispy Chicken, McSpicy Burgers, and Special Wraps, along with French fries, beverages, and desserts.

This expansion also contributes to local employment through the McDonald’s for Youth program. The Jabalpur outlet will offer job opportunities to young individuals in the region, with an emphasis on including talent from underprivileged backgrounds.

McDonald’s India (North and East) now operates close to 245 restaurants and employs over 6,000 people across the region. The Jabalpur opening reflects the brand’s broader strategy to expand access to its offerings in Tier ll cities, while investing in community development and regional employment.

Indian comedian and television host Kapil Sharma has made a foray into the hospitality industry with the launch of a new café in Canada. Along with his wife Ginni Chatrath, Sharma has opened The Kaps Cafe in Surrey, British Columbia. The café had a soft opening over the weekend, with visuals from the event shared on its official Instagram page.

The Kaps Cafe offers a menu featuring specialty coffee and a selection of desserts such as lemon pistachio cake, croissants, and fudgy brownies. The interior design reflects a pink and white color scheme and includes features like crystal chandeliers, artificial flowers, and baby pink sofas.

On Sunday evening, the café’s Instagram Stories highlighted the initial public response, showing a crowd of visitors inside the space. The post read: “We’re so grateful for the amazing turnout! Thank you for your patience as we do our best to seat everyone. Our cafe is currently experiencing a high volume with a big line-up. We appreciate your support during our soft launch.”

Both Sharma and Chatrath reshared content from the event on their personal Instagram Stories, thanking well-wishers. Comedian Kiku Sharda also shared his congratulations with a post stating, “Kya baat hai (What an achievement),” which was also reposted by the couple.

Sharma continues to appear on The Great Indian Kapil Show, which is currently in its third season on Netflix India, airing every Saturday at 8 pm. The latest episode featured cricketers Gautam Gambhir, Rishabh Pant, Yuzvendra Chahal, and Abhishek Sharma. Earlier episodes of the season included appearances by Salman Khan and the cast and crew of Anurag Basu’s upcoming anthology Metro… In Dino, including Aditya Roy Kapur, Sara Ali Khan, Ali Fazal, Fatima Sana Shaikh, Neena Gupta, Anupam Kher, Pankaj Tripathi, and Konkona Sen Sharma.

This season, Archana Puran Singh is joined by Navjot Singh Sidhu on the judging panel, while comedians like Sunil Grover, Krushna Abhishek, and Kiku Sharda continue to appear alongside Sharma.

Mumbai-based bakery chain TwentySeven Bakehouse has expanded its retail footprint with the launch of its fourth location in the city, now open on Nepean Sea Road. The new outlet follows existing operations in Bandra, Mahalakshmi, and a delivery-only kitchen in Chembur.

The Nepean Sea Road store marks a shift in the brand’s approach, introducing an all-vegetarian and 100 percent eggless menu for the first time. This includes the debut of made-to-order sandwiches alongside its core offering of baked goods and breads. New items include the Halloumi and Harissa sandwich on focaccia and the Four Cheese sourdough sandwich, with more menu additions to follow.

The outlet also brings in a selection of salads and popular items from its Mahalakshmi location, including the garlic knots that have gained a strong customer following. The bakery continues to serve its range of fresh bakes, croissants, and specialty coffee.

This expansion strengthens TwentySeven Bakehouse’s presence in Mumbai’s competitive bakery and QSR segment, positioning it within the well-established food circuit of South Mumbai. In addition to in-store purchases, the outlet is available for delivery via Swiggy and Zomato, allowing for broader consumer reach.

The move reflects a growing trend in the urban retail F&B market toward location-focused expansion and menu customization to cater to evolving dietary preferences, particularly the rising demand for vegetarian and eggless offerings.

FES Cafe, positioned as India’s first scalable dessert-led cafe chain, has raised Rs 3 crore in a seed funding round led by entrepreneur Aakash Anand through his venture studio, Wolfpack Labs. The funds will support the brand’s expansion strategy, which includes its upcoming launch in Delhi this July and a long-term goal of operating over 100 outlets by the end of FY 2027.

Founded with a focus on dessert-forward offerings, FES Cafe operates on a 100 percent eggless menu. The brand aims to redefine cafe culture by making desserts the central attraction. It currently offers a range of cookies, puddings, cakes made with alternative ingredients, and other seasonal sweet items, alongside a selection of savoury products. Its physical spaces are tailored to appeal to Gen Z and Millennial consumers looking for community-driven environments.

FES has reported strong early performance metrics:

• 3X revenue growth in the first three months
• 29.8 percent EBITDA at the store level by month four
• 347 percent increase in delivery revenue within 90 days
• Over 10,000 monthly orders as of June 2025
• EBITDA-positive at the company level in just four months
• Higher-than-average revenue per square foot, supported by repeat business and operational efficiency

Vidur Mayor, Founder and CEO of FES Cafe said, “FES was born out of one belief: desserts deserve better. For decades, desserts have been an afterthought in India’s Cafes. We wanted to flip the script, to put gooey cookies, innovative sweets, and indulgence right at the center of culture. With Wolfpack’s backing, we’re building not just a Cafe chain, but a national network of dessert-first third spaces, powered by community, creativity, and a whole lot of freshly baked joy.”

In addition to capital, Wolfpack Labs brings expertise in product innovation, operations, franchising, and brand development. Aakash Anand, lead investor, stated, “FES is building what India’s been waiting for: a true community Cafe brand with the buzz of a Central Perk and the business rigor to back it up.”

Upcoming Expansion Plans:

• Delhi entry in July 2025
• Second outlet in Gurgaon to open in a corporate park by September 2025
• Jaipur outlet scheduled for December 2025
• Aiming for 100+ stores by FY 2027 across Tier l and Tier ll markets
• Adopting a hybrid COCO (Company-Owned Company-Operated) and FICO (Franchise-Invested Company-Operated) model
• Developing delivery-first hubs and packaged dessert formats for increased market reach

As the brand scales, it plans to balance speed of growth with localized experience and brand identity, positioning itself within India’s evolving hospitality and quick-service cafe segment.

Mumbai-based Travel Food Services, which operates quick service restaurants (QSRs) and lounges in airports, is set to open its Rs 2,000-crore maiden public issue next week, on July 7.

The issue will close on July 9.

The anchor book will be launched on July 4, a day before the offer opens to the public. The IPO share allotment will be finalized by July 10, while trading in Travel Food Services shares will commence on the bourses effective July 14.

The IPO is an entirely offer-for-sale (OFS) by the promoter, Kapur Family Trust, with no fresh issue component. Hence, the entire proceeds from the IPO will go to the selling shareholder, and the company will not receive any funds from the offer.

The price band for the offer has been fixed at Rs 1,045-1,100 per share. Investors can bid for a minimum of 13 equity shares, and in multiples of 13 shares thereafter.

Yummy Bee, a café brand known for its clean-label dessert offerings, has opened a new outlet in Khajaguda, Hyderabad. The 2,000-square-foot café continues the brand’s focus on offering desserts made without sugar, maida, gluten, or preservatives, reinforcing its positioning within the health-conscious segment of India’s hospitality market.

The Khajaguda location features a design that merges minimalist aesthetics with functional comfort. The space includes both indoor seating and an outdoor corridor setup, with wooden furniture, greenery, and a mural reinforcing the brand’s identity. Natural lighting, warm wooden elements, teal upholstery, and terrazzo flooring contribute to the layout, designed to support a welcoming customer experience.

The café’s interior includes a prominent display counter featuring the brand’s signature desserts, lit by pendant lights and accented with hand-drawn botanical wall art. The design aims to enhance customer dwell time and deliver a consistent ambiance aligned with the brand’s focus on transparency and clean eating.

Sandeep Jangala, Founder of Yummy Bee said, “We’ve always believed that indulgent food doesn’t have to come with compromise. This new space in Khajaguda allows us to bring that vision to more people; desserts that are satisfying, made with clean ingredients, and served in an environment that feels honest and real.”

This store opening is part of Yummy Bee’s strategic expansion model, which emphasizes long-term value over rapid scaling. New locations are chosen following detailed surveys, competitive benchmarking, and demand assessment. The brand continues to focus on maintaining consistency in both product and service across its footprint.

Positioned away from high-traffic zones, the Khajaguda store aims to appeal to both casual customers and regular visitors seeking low-sugar alternatives in a relaxed setting. The brand plans to continue its expansion across markets that align with its customer-focused and ingredient-led philosophy.

Third Wave Coffee, a growing player in India’s quick service restaurant (QSR) segment, has announced the simultaneous launch of 11 new outlets across Delhi, Hyderabad, Chennai, Mumbai, and Mysuru. With this move, the company has expanded its presence to 165 cafes across 12 cities, surpassing its FY25 milestone of 150 stores.

The newly launched cafes are located in a mix of high-footfall neighbourhoods and transit hubs, marking the brand’s entry into mobility-focused formats. Notably, the latest expansion includes a café along the Delhi–Mumbai Expressway, reflecting the brand’s efforts to capture demand from travelers in emerging consumption zones.

Rajat Luthra, CEO of Third Wave Coffee said, “Over the last few years, our focus has been on building a business that scales sustainably — with a sharp focus on store-level profitability, operational efficiency, and capital discipline. Last year, we also commissioned a new roastery with 8× automation capability, significantly enhancing our capacity to support up to 700 stores. These efforts have led to stronger store-level ROI and a more disciplined, scalable growth model.”

The company, which began operations in 2015, has steadily grown into one of the fastest-scaling café chains in the country. Its latest round of expansion targets both mature markets such as Bengaluru, Mumbai, Delhi, and Hyderabad, as well as newer locations like Chennai and Mysuru, where the brand entered last year.

The current quarter’s expansion is aligned with Third Wave Coffee’s FY26 plan to open over 100 new cafes. The strategy is aimed at balancing profitability with scale while ensuring a consistent customer experience across diverse locations, including residential areas, commercial zones, and transit corridors.

“We’re focused on meeting our consumers where they are, with the same consistent experience they expect from us. We’d love to bring Third Wave Coffee to more neighbourhoods and are always open to hearing from our community,” Luthra added.

Delhi’s hospitality landscape has gained a new high-concept entrant with the launch of Naarma, a restaurant built on elemental design and a global culinary vision. The venue marks the latest venture by Akshay Anand, bringing together architecture, cuisine, and nightlife into a single destination that blurs the boundaries between fire and water as core design themes.

Naarma operates as a multi-zone restaurant, with each area offering a distinct identity. The layout includes a private dining room with hand-painted installations, an open-air section with graffiti elements, and a main dining space featuring a prominent rose-themed art installation. The architecture supports a wide range of customer occasions, from daytime dining to late-night socializing.

The culinary program is driven by a three-chef leadership model:

• Chef Jayson Gubat Cagaoan brings over a decade of experience in Japanese cuisine, having worked in Michelin-starred kitchens across Asia and held positions at Roka, St. Regis, and Marriott.
• Chef Amit Singh contributes expertise in high-precision kitchen execution.
• Chef Sardoma Dumaguing Bienvenido Jr. brings more than three decades of experience in Chinese cuisine, with international recognition including a silver medal at the Philippine Culinary Cup 2023.

Their collaborative menu includes sushi variations like the Otoro Aburi and Naarma Roll, as well as Italian-inflected dishes such as Spaghetti Salsa Rossa with scamorza fondue. Other highlights include seafood mains like Chilean Sea Bass and small-plate options such as Golden Fried Prawns and Chicken Yaki Tori skewers. Vegetarian dishes are also part of the menu, including Asparagus Carpaccio and Charred Broccoli.

The bar is curated by international mixologists Heena Kewalramani and Pablo Guidoni, who have developed a cocktail program that integrates minimalism with flavor complexity. The drinks menu features options like Not a Picante (featuring cilantro reposado and tamarind juice) and Apples and Croissant, created using fat-washed whiskey and clarified fruit.

Sound and atmosphere also play a significant role at Naarma. Evening hours are shaped by electronic music formats including minimal techno, afro rhythms, and deep house, aligning with the venue’s late-night service model and its intention to deliver an international lounge experience.

Founder Akshay Anand positions Naarma as a reflection of his long-term hospitality journey, aiming to depart from industry norms through a concept focused on immersive design and culinary innovation. He said, “Naarma is deeply personal. It’s the culmination of years of watching, learning, building, and then finally deciding to throw the rulebook out.”

Naarma is part of a growing trend in India’s hospitality sector where high-end restaurants are incorporating multi-sensory experiences, international culinary collaborations, and architectural storytelling as part of their core brand identity.

Amicii, a new entrant in Bengaluru’s hospitality landscape, has officially launched in Indiranagar, positioning itself as a casual pub that blends day-to-night dining and bar culture. Strategically located on 100 Ft Road, the venue aims to cater to a broad urban demographic seeking social spaces for both relaxed and spontaneous gatherings.

The multi-level establishment spans two floors and includes a double-height rooftop equipped with a retractable roof. Designed to offer flexibility across weather conditions and time of day, the rooftop space is framed with greenery to create a relaxed ambiance in a high-traffic area.

Designed by Studio Camarada, Amicii’s interiors follow a tropical modernism aesthetic, integrating clean architectural lines, neutral tones, and minimal yet impactful decor elements. A central bar serves as the visual and social anchor of the upper level, with curated artwork contributing to the venue’s distinct identity. The space is structured to accommodate everything from business lunches to evening cocktails.

The culinary program emphasizes globally inspired comfort food with local variations. The menu includes dishes such as Goan pork chorizo tacos, dynamite prawn uramaki, Thai coconut prawns, and a Southern Fried Chicken Burger. These items are designed to pair with an in-house cocktail menu featuring both original creations, like Basilisk’s Kiss and Penja Paradox, as well as reinterpretations of classic drinks with a regional influence.

The operating hours, from 12 PM to 1 AM daily, position Amicii to attract customers across multiple dayparts, including lunch, dinner, and late-night socializing. The ownership team has articulated a clear intent to build a “neighbourhood hangout” model, balancing accessibility with a curated experience.

Amicii enters a competitive but growing hospitality market in Bengaluru, where new formats in casual dining and hybrid bar-restaurant concepts continue to gain momentum. Its focus on design, flexible space usage, and a food-plus-drinks model aligns with broader trends in India’s metro F&B market, particularly among younger urban consumers.
 

Mumbai-headquartered QSR brand 99 Pancakes has launched its first outlet in Delhi-NCR, marking its entry into the region with a new store at Baani Square, Gurgaon. The move is part of the dessert chain's larger expansion strategy aimed at growing its presence across major Indian markets.

With a strong footprint in cities such as Mumbai, Navi Mumbai, Pune, Nashik, Shirdi, Hyderabad, Bangalore, and Varanasi, 99 Pancakes continues to build on its national presence by targeting high-potential metro clusters. The Gurgaon launch reflects the brand’s intent to tap into Delhi-NCR’s growing demand for dessert-focused quick-service restaurants.

To promote the new store, the brand is offering a limited-period launch deal. Between June 27 and 29, 2025, customers visiting the Baani Square outlet can enjoy six mini pancakes and a classic waffle for Rs 99. This introductory pricing is intended to give local customers a first-hand experience of the brand’s key offerings.

Vikesh Shah, Founder of 99 Pancakes said, “We are thrilled to bring 99 Pancakes to Delhi-NCR, where Gurgaon is the perfect market for us to begin this journey. This area has a dynamic food culture with an appetite for fresh and creative offerings. Through our Rs 99 launch offer, we invite the local community to come and experience our menu, from our signature mini pancakes to our popular waffles, shakes, and more.”

Known for its 100 percent vegetarian menu, 99 Pancakes offers a wide variety of dessert items including pancakes, waffles, shakes, waffle cakes, crepes, and macarons. The brand also serves a selection of hot and cold beverages, positioning itself as a compact, affordable, and youth-focused dessert destination.

The QSR chain has differentiated itself in the market through collaborations with brands like Nutella, KitKat, Epigamia, MyFitness Rage Coffee, and Cartoon Network, enabling it to launch limited-edition items and keep the menu aligned with evolving consumer tastes.

Shah added “We have an aggressive expansion strategy for the Delhi and NCR market and will soon be opening up new outlets in different formats.”

With growing demand for accessible yet premium dessert options, 99 Pancakes plans to scale its operations further in North India. The Gurgaon store serves as a strategic entry point into the Delhi-NCR region, where the brand sees strong potential for continued growth across both high street and mall-based retail formats.

As QSR chains continue to diversify offerings and penetrate new urban markets, brands like 99 Pancakes are tapping into the rising trend of indulgence-led dining that combines convenience with creative menu innovation. The Gurgaon launch highlights the brand’s ongoing commitment to reaching wider demographics while maintaining affordability and consistency.

Bombay Club, the café known for reflecting the flavors and nostalgia of South Bombay, has shifted into a larger space within the same Dhan Mill compound after operating for three years in its original location. What began as a 28-seater café has now expanded into a 40-seater format, with a reimagined layout that blends dining, curated retail, and community engagement.

Located in the former grainhouses of The Dhan Mill, the café has steadily built a presence in Delhi’s hospitality scene with a focus on Bombay’s culinary and cultural references. The revamped space brings together several elements under one roof, including a live food counter, a retail section featuring house-made products, and a reading pod developed in partnership with bookstore and café chain Kunzum.

At the center of this evolution is Amanda Bhandari, who brings over a decade of experience in the F&B industry. Her vision for Bombay Club has been to create a space rooted in personal memory and regional identity. She continues to collaborate with Chef Anahita Dhondhy, whose expertise in Parsi cuisine and Bombay street food continues to shape the brand’s menu.

“What we’ve built here is a reflection of everything we love about Bombay – its food, stories, people, and pace,” said Bhandari, while speaking about the expansion.

The new menu, curated by Chef Anahita Dhondhy, maintains the café’s original culinary philosophy, serving familiar dishes from across Bombay’s cultural spectrum with a contemporary touch. Key offerings include Irani-style cutlets, coastal stews, and reinterpretations of street-style snacks.

The beverage menu includes Araku coffee, Kokum Mary, Bombay Berry Soda, and new additions like smoked orange and cherry wine kombucha, as part of their in-house ferment line.

With a focus on increasing engagement beyond dining, Bombay Club has introduced several new features:

Reading Pod by Kunzum: This dedicated space invites guests to slow down, read, and enjoy coffee in a quieter section of the café. Developed in partnership with Kunzum, the pod promotes literary interaction within the hospitality setting.

Live Food Counter: Drawing inspiration from Churchgate’s khau gallis, the café has introduced a live counter that serves Bombay-style street food in real time.

Retail Corner: The newly added section enables guests to buy items such as cookies, ladi pavs, house-made chutneys, and snacks. This curated selection allows the brand to extend its food philosophy into the homes of its customers.

The design of the new space incorporates coastal and Parsi motifs, blending functionality with a nod to heritage. Reclaimed ceramic tiles from the original location have been upcycled into two mosaic pillars. Hand-painted walls and traditional design elements continue to emphasize the cultural references of Bombay, while supporting sustainable reuse of materials.

“The restaurant is an extension of everything we built three years ago, only now it reflects our growth, our learning, and the community we’ve created,” Bhandari added.

As Delhi’s food and café culture matures, Bombay Club’s expanded location at The Dhan Mill exemplifies how niche culinary concepts are evolving into multifaceted hospitality formats. The larger space allows the café to retain its community-centered ethos while incorporating new verticals like retail and experiential engagement.

With a blend of comfort food, local references, and a more immersive design, Bombay Club’s updated format is aimed at offering a holistic experience in one of Delhi’s most popular lifestyle precincts.

The Westin Mumbai Powai Lake has introduced NOX, a new rooftop dining and nightlife concept located in the Powai neighborhood. This latest addition to the hospitality portfolio offers a European and Mediterranean food and beverage experience in a venue that spans 9,800 square feet and includes multiple dining zones, from open-air decks to private corners.

NOX features a menu led by Chef de Cuisine Niyaz Mansuri, focused exclusively on contemporary European and Mediterranean dishes. Key menu items include Gambero Picante (spiced Mediterranean prawns), a broccolini and ricotta-filled calzone, and Risotto Funghi di Bosco with wild forest mushrooms. The dessert lineup includes Lemune, a citrus jelly set in a chocolate shell and infused with mint.

The cocktail menu is divided into two themes: Above the Sky and Beyond the Lake, inspired by the rooftop’s skyline and lakeside surroundings. Beverage highlights include the Capella, a saffron-date honey whisky cocktail; Denebola, a gin-based drink infused with curry leaf and cardamom; and a mezcal-infused Negroni with a "cutting chai" element.

Designed with an industrial-chic aesthetic, NOX features varied seating arrangements and panoramic views of the Powai lake and city skyline. The venue is structured to accommodate shifts in mood throughout the evening, transitioning from early evening dining to high-energy nightlife.

Sudeep Sharma, General Manager of The Westin Mumbai Powai Lake said, “Nox is where the usual fades and something special takes over. We’ve reimagined what nightlife in Mumbai feels like – so whether you’re in the mood to unwind or turn up the energy, each zone at Nox flows with you, catching you off guard in the best possible way. This isn’t just nightlife, it’s how the night should feel – immersive, elevated and bold.”

With this opening, The Westin Mumbai Powai Lake adds a new dimension to its food and beverage offerings, targeting both local residents and hotel guests seeking premium dining and cocktail experiences in one of the city’s high-footfall zones.

Bengaluru’s hospitality sector continues to see growth with the opening of Amicii, a new casual pub located in the city’s Indiranagar neighborhood. The venue, positioned on 100 Ft Road, offers a blend of all-day dining and bar experiences across two floors, culminating in a rooftop space featuring a retractable roof and greenery-lined surrounds.

Amicii has been developed as a versatile venue catering to different parts of the day—from extended lunches and early evening meetups to late-night gatherings. 

The team behind the concept said, “At its heart, Amicii is a space to simply unwind — great food, great drinks, and good company. We wanted to build a neighbourhood hangout that feels inviting and easy, but with enough excitement to keep you coming back.”

The design of the space is led by Studio Camarada, with a focus on tropical modernism. The layout features clean lines, neutral tones, warm textures, and a rooftop bar that functions as the centerpiece of the upper level. Interior elements such as curated art pieces and mixed-material finishes are designed to reflect the evolving aesthetics of Bengaluru’s dining and nightlife crowd.

The food menu follows a globally inspired approach, with local adaptations. Dishes include Goan pork chorizo tacos, dynamite prawn uramaki, Thai coconut prawns, and a Southern Fried Chicken Burger. The beverage program features both signature cocktails and reinterpretations of classic drinks, including offerings like the Basilisk’s Kiss and Penja Paradox.

Amicii operates daily from 12 PM to 1 AM, serving a wide demographic looking for casual but thoughtfully curated hospitality experiences. Its format—combining food, drinks, and flexible indoor-outdoor spaces—is aimed at becoming a steady fixture in Bengaluru’s competitive pub and dining market.

With its rooftop setup, modular hours, and hybrid approach to cuisine and cocktails, Amicii adds a new layer to Indiranagar’s nightlife and dining corridor, responding to the demand for multi-purpose hospitality spaces in one of the city’s busiest neighborhoods.

Red Rhino, a craft brewery with a growing presence in India's hospitality sector, is scaling up its distribution across Bengaluru and beyond. With availability already in more than 20 high-footfall outlets, the brand plans to increase its presence to over 50 venues by August. The company has set a year-end target of expanding to more than 100 locations, reflecting a broader strategic push to build operational scale while maintaining product quality.

Currently, Red Rhino beers are served at several established hospitality venues, including Kaavu, Cahoots, Dave and Buster’s, Downtown Pub, Doff, Gatsby, Jook Taproom, Whisper, The Bench, and all Bira 91 Taprooms. Additional tie-ups, such as with Hard Rock Café, are in the pipeline. The brewery’s expansion strategy involves a targeted selection of locations, prioritizing those with existing draft infrastructure to enable faster rollout. To broaden its footprint further, the company is also offering dispensing equipment to partners without prior draft systems, enabling new outlets to carry its products.

Ashwin Nawani, Head of Business at Red Rhino said, “Red Rhino’s entry into the on-tap segment has been met with a strong market response. Partner outlets have reported little to no wastage and consistent off-take, our beers ensure flavour integrity from brewery to tap. Our focus was to get the fundamentals right - quality beer, dependable logistics, and operational efficiency. That’s helped us build real traction in a short span.”

Red Rhino’s initial offerings—Golden Harvest Lager, Soul Surfer Hefeweizen, and Bangalore Daze IPA—have gained steady traction in partner locations, with demand increasing month-on-month. The company attributes this growth to a deliberate strategy of ensuring product consistency and operational reliability across its supply chain.

The brewery is now preparing to enter the Hyderabad market, marking its second city after Bengaluru. In addition, Red Rhino will launch a bottled beer portfolio by early August, enabling access to a wider consumer base through retail channels. The brand’s pricing model emphasizes value, with no marked-up maximum retail price (MRP), aiming to deliver higher partner margins while maintaining competitive price points for consumers.

This expansion reflects a maturing phase in India’s craft beer segment, as brands like Red Rhino adopt a focused approach to scale while ensuring partner alignment and product integrity. The company’s execution model blends infrastructure investment, logistics optimization, and strategic partnerships to position itself for long-term growth in the on-tap and retail craft beer categories.

Yummy Bee, a café chain focused on health-driven eating, has launched its latest menu addition in India—Dubai Viral Mini Burgers, a new item aligned with its VLOGS (Vegan, Low-calorie, Organic, Gluten-free, Sugar-free) philosophy.

This new offering is designed for consumers seeking snacks that align with health-conscious preferences. The mini burgers are made without maida, preservatives, or gluten, and are positioned as a response to growing demand for indulgent yet clean-label food options in India’s hospitality and café segment.

The mini burger trend, which gained popularity in the Middle East—particularly Dubai—has been reinterpreted by Yummy Bee to fit the Indian market. The product emphasizes ingredient transparency while maintaining the recognizable compact format and bold flavor profile that made the dish popular across social media.

Sandeep Jangala, CEO and Founder of Yummy Bee stated, “When something goes viral, it usually comes with a side of guilt. We wanted to change that. These burgers are proof that you don’t need maida, preservatives, or shortcuts to make food people crave. We’ve taken a trend and made it something our community can enjoy every day, without compromising on what they care about.”

The Dubai Viral Mini Burgers are now available at Yummy Bee outlets in Jubilee Hills, Kukatpally, Kondapur, and Kokapet, and are also listed on Swiggy and Zomato for delivery. Priced for accessibility, the item targets a wide customer base—from solo snackers to groups looking for shareable menu options.

Each mini burger is prepared with a sesame-topped bun, clean-label patty, crisp vegetables, and a dipping sauce. The item’s format and portioning are designed to serve as a quick meal option for café-goers, particularly in urban areas where Yummy Bee is expanding.

This product launch aligns with Yummy Bee’s broader strategy to offer food aligned with wellness expectations while continuing to introduce viral and globally-inspired items that appeal to younger, health-aware demographics.

The company has also been expanding its presence through café outlets and packaged product lines, maintaining a focus on formulations free from artificial ingredients, sugar, and additives. With wellness trends increasingly shaping consumption in India's food and beverage sector, Yummy Bee’s latest menu addition reflects the merging of viral appeal with functional eating habits.

Little Caesars, the world’s largest family-owned pizza brand, has launched its first outlet in India at Central Plaza Mall on Golf Course Road, Gurugram. Located in one of the city's most high-traffic and premium zones, the new flagship restaurant introduces Little Caesars' core offerings alongside India-specific menu adaptations.

The outlet operates daily from 11 AM to 3 AM and features the brand’s globally recognized HOT-N-READY pizzas, freshly made throughout the day. For the Indian market, the company has added new items including Paneer Tikka and Chicken Tikka Pizzas, Boss Sauce, and a Seasoned Crust created specifically to match local taste preferences. These items were developed after extensive culinary research and consumer testing.

The launch is part of a broader effort to bring a fast, value-driven, and customized dining experience to India. The menu includes 8 vegetarian and 6 non-vegetarian pizzas starting at Rs 219, along with 10 side dishes starting at Rs 69. Offerings include Crazy Puffs, Zingy Potato Wedges, and Tiramisu in a can. All pizzas are made using 100 percent mozzarella cheese, vine-ripened Californian tomatoes, and freshly prepared dough daily in-store.

Andres de Robina, Vice President, International at Little Caesars Enterprises said, “By embracing the rich culinary heritage of India and commitment to great taste and incredible value, we’re excited to open our first outlet in one of the city’s premium locations. Understanding the Indian consumer’s love for pizza especially among the younger generation, we’re focusing on quality, value, and convenience. With this flagship outlet, we’re confident that Little Caesars will become a favorite spot for friends and families in Gurugram. As we expand, we anticipate a huge footfall and an overwhelming response across the region.”

The two-storey outlet is designed with digital menu boards, self-service kiosks, and a modern dine-in setup aimed at catering to a diverse demographic including students, families, and professionals.

Little Caesars' India operations are being handled by Harnessing Harvest, a franchise group supported by the promoters of a legacy Indian food business with nearly 90 years of experience. The parent company backing this venture was recently valued at over $10 billion. This partnership is expected to combine global brand standards with local execution expertise.

Vaishali Singh, Head of Marketing at Harnessing Harvest added, “India’s growing appetite for global food experiences, rising disposable incomes, and digital-savvy younger demographic present the perfect storm for Little Caesars entry. Our mission is to deliver iconic, family-friendly food that’s not only delicious and high quality—but also priced just right for Indian consumers.”

This new outlet in Gurugram marks Little Caesars' entry into its 30th international market. The brand has announced plans for expansion across other major Indian cities in the near future.

Mumbai’s hospitality sector sees the entry of a legacy name with a modern update as B Bhagat Tarachand opens a new outlet in Andheri West. Known for its 130-year-old culinary heritage, the brand has introduced a reimagined format featuring updated interiors, a refreshed brand language, and a newly added menu section featuring vegetarian rolls.

Founded in 1895 by Tarachand Chawla in pre-partition Karachi, the brand — affectionately referred to as “Bhagat” — has grown to become a staple in North Indian vegetarian dining. With established outlets across Mumbai and beyond, it remains recognized for offerings like phulkas, dal fry, chaas served in beer bottles (nicknamed ‘Kutchi Beer’), and other signature vegetarian dishes.

The latest opening in Andheri West reflects a strategic expansion for B Bhagat Tarachand into one of Mumbai’s more dynamic neighborhoods. The new location is designed to serve both established loyalists and newer, younger customers seeking efficient yet traditional vegetarian meals.

The restaurant introduces a modern dining space while preserving the original brand ethos. The interior design follows a minimalist approach, combined with warm, earthy tones and traditional references. Artisanal detailing and updated seating arrangements aim to create a comfortable yet contemporary experience for customers.

The Andheri outlet not only updates the restaurant's look but also introduces new menu offerings aimed at evolving consumer preferences. The inclusion of vegetarian rolls is part of the brand’s broader effort to engage a younger demographic while maintaining core values around food preparation and ingredient sourcing.

Despite the refreshed branding and menu, the company has reiterated its commitment to maintaining the culinary consistency that has defined the restaurant since its inception.

Vishal Chawla, Shilpa Chawla, and Bhisham Chawla from the Bhagat Tarachand family stated, “As a brand built on heritage, we are proud to step into the future without losing sight of where we began. With our new Andheri outlet, modern branding, and exciting additions like our vegetarian rolls, we are reintroducing ourselves to the next generation — with the same soul, just a new avatar.”

The launch reflects a larger trend in India’s hospitality industry where legacy brands are repositioning themselves for the current market while retaining their traditional core. Bhagat Tarachand’s move demonstrates a business model that adapts to changing consumer preferences without compromising on authenticity.

The Andheri outlet serves as a flagship example of how long-standing food establishments can evolve their retail strategies while continuing to deliver consistent value to a diverse customer base.

Coffee Island, in partnership with Vita Nova, has launched its latest café in Gurugram at AIPL Joy Central, Sector 65, marking the brand’s second outlet in the city and fourth in India. This new café follows previous launches in Gurugram, Hyderabad, and Delhi.

The new outlet is situated on Golf Course Extension Road, a growing lifestyle corridor in Gurugram known for its mix of high-end residential complexes, technology parks, and commercial establishments. Coffee Island’s expansion into this locality is aimed at capturing the demand from consumers seeking high-quality, experience-led café environments.

The café offers a menu that includes Global Single Estate Beans, in-house blends, and unique options such as Prebiotic Overnight Brew, Islander Cold Coffee, The Long Pour, and Java Chip Killer. The food menu, developed by Chef Arjyo Banerjee, features items like Mediterranean Quinoa Bliss Bowl, Roasted Tomato Basil Bocconcini Pide, and Banoffee with Nolen Gur, served alongside pastries such as custard-filled croissants.

Konstantinos Konstantinopoulos, CEO of Coffee Island stated, “Gurugram has been a cornerstone in our India journey, and launching our second café on the prestigious Golf Course Extension Road was a clear next step. This thriving, upwardly mobile neighborhood perfectly captures the spirit of our brand—refined yet approachable, contemporary yet community driven.”

Pratyush Sureka, Founder of Vita Nova added, “Coffee Island is not just about coffee, it’s about fostering lifestyle experiences. Golf Course Extension Road is at the heart of Gurugram’s high-street renaissance, and with AIPL Joy Central’s dynamic mix of retail, food, and culture, this location aligns perfectly with our vision.”

In addition to its food and beverage offerings, the café includes a retail section featuring products such as Cold Brews, Protein Coffees (Proffees), Pour Overs, Iced Teas, Craft Chocolates, and Ready-to-Eat items. The outlet incorporates eco-conscious design elements and emphasizes sustainability through the use of biodegradable cups, upcycled coffee waste, and fair trade sourcing from small-scale farmers.

With the opening of this location, Coffee Island operates four cafés across India and has a roadmap to scale up to 250 outlets by 2029. The company is also planning expansion into other Indian markets including Mumbai, Thane, Bangalore, Hyderabad, Pune, and NCR. Additionally, the brand has outlined its interest in entering neighbouring South Asian countries such as Nepal, Bhutan, Bangladesh, Sri Lanka, Mauritius, and the Maldives through its alliance with Vita Nova.

Coffee Island’s expansion strategy reflects a focus on urban premium locations and a business model that integrates community engagement, sustainability, and ethical sourcing, aiming to reshape the café experience in India and beyond.

South Indian biryani brand Dindigul Thalappakatti has launched its largest outlet in Kerala, located in Kalamassery, Kochi. The new store, situated in Changampuzha Nagar, marks the chain’s third outlet in Kochi and fifth across Kerala. The restaurant has a seating capacity of 122 guests and will operate from 11 AM to 11 PM daily.

The expansion is part of the brand's ongoing strategy to grow its footprint across southern India. The new outlet was inaugurated by actress Priya Prakash Varrier, reflecting the brand's continued focus on consumer visibility and local engagement.

Nagasamy Dhanabalan, Managing Director of Dindigul Thalappakatti Restaurant stated, “Our goal is to serve biryani and other dishes that are authentic in taste, healthy, and of high quality to food lovers.” He also confirmed plans to open five more outlets across Kerala within the year.

The Kalamassery location offers a full menu including the brand's well-known dishes such as Thalappakatti Boneless Mutton Biryani, Unlimited Andhra Meals, Chicken 65 Biryani, Black Pepper Chicken, Fish 65, Mutton Sukka, Egg Biryani, and Paneer Biryani.

Founded in 1957 in Dindigul, Tamil Nadu, Dindigul Thalappakatti has built its reputation on traditional cooking methods and proprietary spice blends. The brand currently operates over 100 outlets globally, with locations in the USA, Dubai, Singapore, Malaysia, and Sri Lanka, and around 90 outlets in India, including Tamil Nadu, Karnataka, Puducherry, and Kerala.

With the latest addition in Kochi, the restaurant group continues to pursue expansion in key markets, aiming to capture a larger share of the quick-service and casual dining segment in South India.

Pan-Asian restaurant chain P.F. Chang’s has expanded its presence in India with the opening of a new outlet in Andheri West, Mumbai, marking its third location in the city and sixth nationwide. The brand's latest expansion, operated under Gourmet Investments Pvt Ltd (GIPL), aligns with its broader growth strategy in high-density consumption hubs across India.

The newly launched restaurant is situated in the busy neighborhood of Andheri and is designed to offer a blend of Asian cuisine with a curated dine-in experience. The outlet features a seating capacity of 90, comprising 50 indoor and 40 alfresco seats.

Signature Dishes and Menu Innovations

P.F. Chang’s Andheri offers over 80 menu options, including the brand’s international bestsellers such as Dynamite Shrimp, Chang’s Lettuce Wraps, Mongolian Tenderloin, and Kung Pao Tofu. The kitchen maintains its commitment to MSG-free preparations and traditional wok cooking techniques, using high heat to preserve flavor and texture.

The Andheri-specific menu includes localised additions such as:

• Chang’s Chicken Wings, available in three varieties: Fiery Dynamite, Korean BBQ, and Chilli Jam
• Bao Buns, including Dynamite Cottage Cheese, Karaage Chicken, and Asian BBQ Pork
• Custom cocktails such as Wolf of Lokhandwala, Midnight in Versova, and Oshi – Oshiwara, blending global ingredients with local influences

Sushi and Dumplings

Sushi options like the Togarashi Tempura Roll and Aburi Salmon Roll cater to evolving urban tastes. Dumpling varieties include Spicy Prawn, Scallion Ginger Chicken, and Vegetarian Chili Oil Dumplings, offering combinations of regional spices and textural variety.

Casual Dining and Weekday Formats

To address weekday dining preferences, the Andheri outlet also offers customizable Wok-Fired Bowls, allowing customers to build meals using a choice of staples, proteins, and sauces such as Black Pepper, Fiery Ring of Fire, or Classic Black Bean.

Bar and Evening Experience

The space also transitions into a lounge in the evenings, featuring bar counter dining and curated mixology. Live DJ sets add to the outlet’s experiential format aimed at evening diners.

Leadership Perspective on Expansion

"The Andheri menu was developed through a focused culinary lens — balancing bold, familiar flavours with regional adaptability and modern format innovation," said Jerry Thomas, Culinary Head, GIPL. He noted that while global favorites remain core to the brand, local menu additions enhance engagement and operational precision.

Sukul Kundan, Brand CEO of P.F. Chang’s India, emphasized that Mumbai is a priority growth market. "The launch of P.F. Chang’s Andheri — our third outlet in the city — reflects a data-led expansion strategy aligned with shifting consumption patterns," he said. He highlighted that the casual dining restaurant (CDR) segment in India is showing growth, driven by rising consumer spending and demand for globally inspired cuisine.

The Andheri outlet’s launch supports P.F. Chang’s strategy to grow its presence in metropolitan centers while maintaining consistency and adapting to regional tastes. The move is part of a wider push to enhance the brand's visibility and build operational scale across India's competitive hospitality landscape.