Relfor Labs launches Bakeway.com

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.

International bakery and café chain PAUL is set to open its first outlet in Bengaluru this August at Orion Gateway Mall, Rajajinagar. The store will cover a 3,850 square foot space in a lakeside alfresco setting, offering a full-service French dining experience.

With a history of over 135 years, PAUL’s entry into Bengaluru expands its footprint in India and introduces local consumers to a wide menu of classic French dishes. Offerings will include quiche lorraine, croque monsieur, savoury crêpes, French onion soup, and canelés, alongside handcrafted sourdough Napoletana pizzas, tartines, risottos, gourmet sandwiches, salads, and pastas. The brand sources ingredients both locally and internationally, maintaining its focus on quality.

The Bengaluru outlet will also feature well-known French staples such as pain au chocolat, croissants, viennoiseries, and hot chocolate, in line with PAUL’s global offerings.

Sunil Munshi, Senior Vice President – Retail, Brigade Group said, “The upcoming launch of PAUL at Orion Gateway Mall furthers our commitment to delivering globally inspired experiences crafted with innovation and care. At Brigade, we continually strive to curate a retail landscape that blends international excellence with local appeal. With PAUL, we are bringing an iconic French culinary tradition to Bengaluru, offering not just gourmet delicacies but an immersive, high-quality experience.”

Vaibhav Kaushish, Chief Operating Officer, PAUL India added, “Opening our first outlet in Bengaluru at Orion Mall is a significant milestone in PAUL’s India journey. We remain committed to using only the finest ingredients, free from palm oil, artificial colors, and additives. Guided by our philosophy of ‘Eat Well, Live Well,’ we champion wellness, sustainability, and mindful indulgence.”

The arrival of PAUL adds to the growing list of global food and beverage brands entering the Indian market through Bengaluru. With a strong focus on authenticity, ingredient quality, and French culinary heritage, the launch at Orion Gateway Mall marks a strategic move to attract urban consumers seeking premium international dining experiences.

Radisson Resort and Spa Lonavala has launched Marquee, positioned as the first rooftop sky bar in the Lonavala region. This addition expands the brand's hospitality offerings, introducing a leisure space with panoramic views of the Sahyadri hills and multi-format dining and entertainment zones.

Located at the Radisson property in Lonavala, Marquee has been designed around three main areas: The Rock Bar, Eclectic Dining, and a Sunset Garden. These zones cater to different guest experiences, offering scenic views, dining options, and live entertainment.

Faisal Nafees, General Manager of Radisson Resort and Spa Lonavala said, “With Marquee, we’re not just launching a rooftop lounge—we’re unveiling a fresh take on leisure and lifestyle in Lonavala. Marquee blends immersive experiences, sweeping views, and an atmosphere that’s both stylish and laid-back—perfectly in sync with today’s traveller.”

One of the central attractions is a 25-foot-long rock bar, which serves as the core of the venue's design. The space also includes a live show kitchen at the chef’s table, providing what the team calls ‘culinary theatrics.’ Entertainment is built into the experience with scheduled performances by live bands, illusionists, and rotating art showcases.

The menu at Marquee reflects a mix of international influences, including Pan-Asian small plates, Mediterranean dishes, wood-fired pizzas, and handmade pastas and risottos. The food program is positioned to blend casual appeal with global culinary trends.

Programming at Marquee includes a variety of curated experiences: a Sunset Toast Ritual at the Vantage Point, a Champagne Boat on Wheels, and evening stargazing sessions. These are intended to extend the leisure offering beyond just food and beverage.

The bar’s beverage list supports the venue’s theme with a range of cocktails and curated drink options. The music, service format, and overall atmosphere are designed to evolve throughout the evening.

“This is just the beginning — with plans already underway to bring Marquee to Mumbai and exploring beachfront opportunities in Goa, we’re ready to take this bold, elevated spirit to other iconic destinations,” said the resort’s directors Abhishek, Karan, and Parth.

Backed by Radisson’s broader brand presence, the Marquee initiative is part of a strategy to grow leisure-driven hospitality experiences beyond conventional resort amenities.

Marquee opens to guests with service timings aligned for lunch and dinner, adding a new chapter to Lonavala’s premium hospitality and nightlife offerings.

Atelier House Hospitality, in collaboration with Graviss Hospitality, is launching its latest restaurant venture, SoBo 20, at the InterContinental Marine Drive in Mumbai. The new dining concept brings together French culinary traditions with influences from the American South, adding to the evolving food landscape of South Mumbai.

This marks the second significant concept from Atelier House Hospitality, following the earlier success of Inja, a modern Indian-Japanese restaurant. With SoBo 20, the group continues its approach of cross-cultural dining, this time exploring the intersection of European and North American culinary roots through the lens of Mumbai’s dining audience.

Panchali Mahendra, CEO of Atelier House Hospitality said, “SoBo 20 is built on the premise of creative exchange. We've created an environment where classic French technique meets American soul, where heritage and innovation share the same plate.”

The partnership also aligns with the strategy of Graviss Hospitality to reposition its offerings at the InterContinental. “This partnership introduces a dynamic new narrative to our property. SoBo 20 embodies a kind of sophisticated playfulness. A global yet deeply personal approach, which I think is the perfect reflection of contemporary Mumbai,” said Gaurav Ghai, Promoter of Graviss Group. “

Romil Ratra, CEO of Graviss Hospitality added, “Working with AHH was a natural choice. Atelier House Hospitality understands how to create restaurants that resonate culturally while pushing culinary boundaries. With SoBo 20, we're offering South Mumbai something original. Where French elegance meets American warmth on the shores of Marine Drive.”

The restaurant’s interiors, designed by Essajees Atelier, bring together Art Deco patterns and vintage American aesthetics, with Mumbai’s coastal energy reflected in the ambiance. The space is structured to accommodate varying dining experiences, from daytime meals to evening gatherings.

Executive Chef Sudeep Kashikar leads the culinary team, aiming to reinterpret French classics with American southern ingredients and techniques. Local coastal influences from Mumbai are also incorporated, creating a menu that balances creativity with regional familiarity.

The beverage menu is curated to extend the cross-cultural theme. Overseen by Atelier House mixologist Supradeep Dey, the selection includes wines from Bordeaux and Napa, cocktails inspired by Paris and New Orleans, and a range of spirits that represent traditional craftsmanship from both regions.

SoBo 20 intends to position itself not just as a restaurant but as a cultural space where food, music, design, and conversation coexist. Elements like a curated music playlist and a deliberately styled service approach aim to offer a more immersive hospitality experience.

Scuzo Ice 'O' Magic, India's Fastest-Growing Live-Popsicle and Gelato Brand has opened its second outlet—in Patna, Bihar. The brand is excited to reintroduce its unique dessert experience to the city at its new location on the ground floor of Nasib Market, Ramnagri More, Ashiyana.

Scuzo Ice 'O' Magic isn’t your typical dessert shop — here, customers can create their own popsicles using real fruits, frozen live before their eyes through a distinctive, interactive process. It’s a refreshing and visually engaging experience centered on freshness, customization, and transparency. But the popsicles are just the start. 

The new Patna outlet features a vibrant, premium menu that includes handcrafted gelatos, crispy waffle cones, indulgent milkshakes, and sundaes — all made from 100% real fruit and high-quality ingredients, with no artificial colors, flavors, or preservatives. 

Gagan Anand, Founder, Scuzo Ice 'O' Magic said, "Opening another store in Patna is a milestone for us. Our vision has always been to revolutionize the dessert industry in India—from the conventional, sugar-drenched to something enjoyable, healthier, and interactive. This store is proof of that vision being fulfilled in yet another energetic city."

While, their Franchisee Partner Mohsin Raza Khan added, "We are excited to bring Scuzo to the heart of Bihar. It's not just about desserts—it's about spreading delight. From the freshness of our ingredients to the excitement of live freezing, every aspect of the experience is crafted to impress our customers.”

With the launch of this store, Scuzo Ice 'O' Magic continues to break new ground in India's dessert market. As it expands from city to city, the brand continues to adhere to its fundamental philosophy: serving hand-made desserts that are as innovative as they are wholesome.

The Studs – Sports Bar, Grill and Taproom has officially entered the Pune hospitality market with a new outlet in Baner. Spanning 4,000 square feet and accommodating up to 125 patrons, the venue marks the brand’s first venture in the city and its 15th outlet nationwide. Founded in Mumbai in 2016 by Miten Shah and Abhilash Menon, The Studs has expanded across key cities over nine years. The Pune franchise is led by Amit Bajirao Mane, founder of Fort Enterprises.

Positioned as a dedicated sports bar and taproom, the Baner location introduces features tailored to the area’s corporate and leisure crowd. The outlet includes Pune’s first dedicated taproom in the Baner–Balewadi region, offering over 15 beers on tap from local craft breweries. Live sports screenings, unplugged music sessions, and indoor games such as snooker and foosball are part of the venue’s service mix.

The interiors combine modern bar elements with sports memorabilia, featuring white brick walls, vinyl records, vintage guitars, and framed sports icons. A yellow-lit bar sits below what is claimed to be Pune’s largest LED bar screen, enclosed within a 500-kilogram illuminated dome structure. Seating includes handcrafted cane chairs and marble-top tables, designed to balance utility and aesthetics.

Food remains central to the concept. The Studs offers an expansive menu designed for diverse dietary preferences, including Jain, vegan, and healthy options. Signature dishes include Grilled Thecha Paneer, Sri Lankan Fried Fish, and Dangar Chutney Prawns. The menu also revisits regional Maharashtrian cuisine through new formats, such as Sol Kadhi Ceviche, Puran Poli Churros, and Kothambir Wadi Bites.

Fusion dishes like Mutton Boti Bhel and Fish Koliwada Bao mix Indian street food elements with global culinary techniques. The menu also includes heavier items like the Studs Rock Sandwich and Ceylon Lamb Curry. Desserts such as Rasmalai Panna Cotta round out the offerings with a contemporary touch on traditional flavours.

Miten Shah, Co-Founder and Chartered Accountant said, “At The Studs, we deliver stress busting times filled with great food, drinks, and experiences without the hefty price tag. Whether you're here for a game, live music, or just unwinding, we make every moment rewarding, without stretching your wallet.”

Abhilash Menon, Co-founder and F&B industry veteran added, “We’ve crafted a space where every cocktail tells a story and every dish surprises. Pune’s vibrant energy deserved a bar that matches its spirit—The Studs is that place.”

The bar menu features cocktails such as the Fresh Kiwi Margherita, Cantaritos El Studs, Singapore Spritzer, and Cozy Monk. Options like Dragon’s Breath offer dramatic presentation, while the Canadian Caesar adds a savory classic to the list.

The Studs’ entry into Pune aligns with its growth strategy of expanding into urban centers with high social and commercial activity. With this addition, the brand aims to replicate its format of combining sports entertainment, food, and community-focused engagement in a single space.

Anardana has opened its newest outlet in Faridabad, marking its first entry into the city and bringing the brand’s total outlet count to nine across India. Known for its approach to modern Indian cuisine, Anardana’s expansion into Faridabad adds to its growing presence in cities like Delhi, Chandigarh, Gurugram, and Ranchi.

The new outlet features a refreshed menu aimed at evolving the narrative around Indian dining. New offerings include Gulkand Paan Tikki, Quinoa Avocado Bhel, Pickled Chicken Fire Kulcha, and Hyderabadi Khatta Murgh. These additions are intended to combine diverse ingredients and techniques while drawing from familiar Indian flavors. Other menu highlights include Makhani Soya Chaap and Mishti Doi Brulee, reflecting the brand’s strategy to maintain relevance through regular culinary innovation.

Beyond its menu, Anardana has focused on creating a spatial experience aligned with the hospitality sector’s growing emphasis on ambiance and design. The interior incorporates materials like plastered walls, brushed metallic surfaces, and cane accents. These elements, combined with ambient lighting, aim to create a warm environment for diners. The layout includes various seating options, from intimate corners to bar seating, featuring arches, handmade detailing, and curated artwork that reference Indian design traditions.

Dr. Shruti Malik, Founder of Anardana said, “The launch of Anardana in Faridabad is not merely an expansion—it is a cultural moment for the city. This outlet continues our journey from Delhi to Chandigarh, Ranchi, and Gurugram, and now brings our vision into a new city with its own unique expression—one that stays true to the Anardana promise: a place where every detail matters, where food tells stories, and hospitality is heartfelt.”

With this latest addition, Anardana strengthens its presence in North India’s hospitality market and adds another location to its portfolio of contemporary dining spaces. The Faridabad outlet is now operational and open to customers.

ABD Maestro Pvt Ltd (ABDM), the luxury and super-premium spirits arm of Allied Blenders and Distillers Limited (ABD), has introduced Russian Standard Vodka to the Indian market. The launch includes three variants—Platinum positioned as a luxury vodka, and Gold and Original classified under the super-premium segment.

Russian Standard, recognized as the top-selling premium vodka in Russia and available in over 85 countries, is known for its production process that uses winter wheat from the Russian Steppes and glacial water from Lake Ladoga. With this launch, Indian consumers will now have access to an international vodka brand known for its distinctive quality and authenticity.

India’s vodka market was estimated at 14 million cases in 2024, with the segment growing at a rate in the high teens annually. The introduction of Russian Standard Vodka marks the first vodka entry into the ABD Maestro portfolio, through a strategic collaboration with Roust Corporation—one of the leading global vodka producers. This move is aimed at strengthening ABDM’s presence in the growing premium spirits segment in India.

Bikram Basu, Managing Director, ABD Maestro Pvt Ltd said, “At ABD Maestro, we are curating a portfolio that reflects the evolving aspirations of the Indian consumer, which is global, rooted in quality, and high on character. Russian Standard Vodka in Indian markets shows our intent to lead in the premium and luxury spirits. We have seen a gap between rising demand for authentic, high-quality vodka and the limited presence of global leaders. Russian Standard is a brand with a fabulous story of quality and precision.”

The vodka will initially be available in major Indian markets, distributed across premium retail stores, hotels, bars, and lounges. Pricing in Maharashtra is set at Rs 2,400 for Russian Standard Original (750 ML), Rs 2,650 for Russian Standard Gold (700 ML), and Rs 5,300 for Russian Standard Platinum (700 ML). The brand will be backed by ABD’s existing distribution network, targeting both retail and on-trade segments.

French café and bakery chain Délifrance has opened a new kiosk at AIPL Business Club in Sector 62, Gurugram, marking its second outlet in the city. The move comes after the brand’s initial entry into Gurugram earlier this year with a 2,200 sq. ft. café at AIPL Joy Central.

Positioned within a commercial office setting, the newly launched kiosk is designed to serve professionals and visitors with a compact yet diverse all-day dining menu. Offerings include breakfast items, summer coolers, pizzetas, pita pockets, sausage rolls, and salads.

Saurabh Shankar Seth, President – Sales at AIPL said, “We are delighted to welcome Délifrance to AIPL Business Club. Their commitment to quality and international food experiences aligns perfectly with our vision of creating vibrant, premium commercial spaces that cater to the evolving lifestyle and convenience needs of today’s professionals. With Délifrance now present at both AIPL Business Club and AIPL Joy Central, we are enhancing the everyday experience of our visitors and occupants by bringing globally inspired flavours right to their workplace and these cafes add tremendous value to the ecosystem by offering a refined café experience for the families.”

The kiosk is intended to provide quick service for working professionals and serve as an informal spot for coffee breaks or meetings. By adding globally recognised food brands to its commercial locations, AIPL is aligning its strategy with evolving consumption patterns within urban office hubs.

After marking its entry into Eastern India with a successful launch at Acropolis Mall in Kolkata, Mad Over Donuts (MOD) is doubling down on its commitment to the region with the opening of its second outlet in Salt Lake.  This marks a major milestone in the brand’s ambitious growth journey, with plans to launch 12 to 15 new outlets in the region over the next 12–15 months. Many of these will adopt a standalone format, allowing Mad Over Donuts (MOD) to bring its signature experience even closer to local communities.

Celebrated for its handcrafted, 100% vegetarian donuts and indulgent treats, MOD has earned its place as India’s most loved donut brand. Each store is designed as a bright, welcoming space, making it the perfect spot for casual meetups, study breaks, or simply savoring life’s little moments.

As MOD continues to expand its footprint beyond major metros, it's making strategic moves into high-potential markets across India. The brand’s recent debut in Kolkata has received an overwhelmingly positive response, with customers lining up for cult favorites like the Double Trouble and Chocolate Therapy donuts—alongside MOD’s refreshing bubble tea selection, which is quickly becoming a fan Favorite.

“We see tremendous potential in Eastern India and are thrilled with the love we’ve received in Kolkata so far. Our aim is to open 7–8 stores in the region over the next two years, which will help us create immersive brand experiences. The Salt Lake launch is a step forward in that direction — and just the beginning of our journey here,” said Tarak Bhattacharya, Executive Director and CEO, Mad Over Donuts.

With its warm orange interiors, colorful donut walls, cozy corners, and signature handcrafted treats, the Salt Lake store continues MOD’s mission of celebrating everyday moments. This expansion signals more to come, with new locations across Eastern India currently in the works, MOD is set to bring its 100% veg donuts, beverages, and cheerful experiences to many more fans in the region.

Savorworks has introduced POD, a members-only bar located in Greater Kailash 2, Delhi. Drawing inspiration from the cacao pod, POD is designed as an intimate space that focuses on curated hospitality experiences rooted in coffee and chocolate-themed mixology.

Positioned as a niche offering within Delhi's premium bar scene, POD limits its access to members and maintains a restricted seating capacity per night to ensure a focused and controlled environment. The bar's approach emphasizes flavor exploration, craftsmanship, and personal engagement through curated tastings and Thai-inspired bar snacks.

Key Features of POD:

• Members-Only Access: Entry is exclusive to registered members, who receive access to private events and personalized perks.
• Coffee and Chocolate Cocktails: Signature drinks at POD reinterpret classic cocktails through coffee and chocolate infusions, reflecting the founders’ background in specialty roasting and artisanal chocolate-making.
• Curated Tastings: The bar pairs its beverage offerings with themed tastings and small plates inspired by Thai cuisine.
• Limited Capacity: With a small number of seats available each evening, the bar maintains a controlled and immersive atmosphere.

“POD is a celebration of flavor, craftsmanship, and connection. We wanted to create a space that feels exclusive yet welcoming, where every visit brings a new discovery,” said Baninder Singh, SCA Certified coffee roaster and Founder of Savorworks Coffee and Chocolate.

“Just like the cacao pod, POD holds surprises within. It’s a place where our members can explore the richness of coffee, chocolate, and the joy of shared experiences,” added Paweena Withyasathien, Head Chocolatier and Co-Founder at Savorworks.

With its location in Greater Kailash 2, POD is now accepting memberships and aims to serve a niche audience looking for high-quality cocktails and intimate, curated experiences in a minimalist setting. The launch marks Savorworks' entry into Delhi’s nightlife and hospitality segment, expanding from its roots in coffee and chocolate to a broader experiential format.

Specialty coffee brand Coffee Sutra, founded by restaurateur Dushyant Singh, has launched its third café in Jaipur’s Malviya Nagar. The expansion marks another step in the brand’s effort to shape India’s premium coffee scene through a focus on quality, ethical sourcing, and global brewing practices.

The new outlet operates daily from 8:00 AM to 11:00 PM and features a range of single-origin coffees sourced internationally, including Colombian and Peru Geisha varieties. These blends are roasted in-house at Coffee Sutra’s roastery. Alongside beverages, the café offers a full menu including all-day breakfast, continental options, artisan bakery items, and handcrafted drinks.

A key highlight of the launch is the introduction of high-end international brewing equipment. This includes the Gabi Drip Master, a Korean pour-over system recognized for its brewing precision. Also featured are the Cold Brew Drip Tower, known for its slow and visually impactful extraction method, and the Paragon Nucleus, which is engineered to retain the peak aromas during the brewing process.

Dushyant Singh, Founder of Coffee Sutra stated, “Coffee Sutra was born from a simple but powerful idea: that coffee should be personal, meaningful and globally connected. With the launch of our third outlet, we are deepening that vision. This space is a celebration of craftsmanship of the farmers, roasters, baristas and coffee lovers who bring our story to life. With globally renowned brewing equipment and ethically sourced beans, we are not just serving coffee we are revolutionizing how India experiences it.”

Designed around Jaipur’s architectural aesthetics, the café incorporates royal blue and gold interiors and can accommodate 85 to 90 guests. The average cost for two is Rs 1200 plus taxes. The space will also serve as a venue for workshops, masterclasses, and barista training programs through its Coffee Lab initiative.

Coffee Sutra has previously collaborated with brands such as Fairmont, Novotel, and Jamie Oliver Kitchen. The company continues to maintain its focus on traceability, sustainability, and product authenticity. Its offerings include eco-friendly bamboo travel cups and other environmentally conscious design elements.

With this expansion, Coffee Sutra strengthens its position in India’s evolving specialty café sector by combining international brewing standards with a local cultural narrative.