Arpita Khan Sharma Ventures into Hospitality With the Launch of ‘Mercii’ in Mumbai

Yeti – The Himalayan Kitchen has reopened in GK-2 Market, South Delhi, marking a return to the location where it first gained recognition for its regional culinary offerings from Nepal, Tibet, and the North Eastern hills of India.

The relaunch includes a menu of Himalayan dishes such as Jhol Momos, Ema Datchi, Thukpa, Sel Roti, and the Yeti Special Thali, prepared using traditional techniques and spices native to the region. The new outlet continues the brand’s focus on serving food that reflects the home-style cooking of the Himalayan belt.

Joy Singh, Partner of the brand said, “We’re thrilled to bring Yeti back to GK-2, where our journey began for many food enthusiasts in the city. Our guests have always resonated deeply with the authenticity and soul of Himalayan cuisine, and this new outlet is a homecoming of sorts.”

The outlet features interiors influenced by Himalayan design elements, including Tibetan and Nepali artifacts, wood finishes, and earthy tones that aim to reflect the cultural roots of the cuisine.

The return of Yeti to GK-2 strengthens its presence in Delhi’s hospitality landscape and caters to an audience looking for authentic regional cuisine within an urban dining setup. The brand continues to attract diners seeking traditional dishes with a consistent approach to quality and heritage.

Mumbai’s Colaba has added a new entrant to its dining landscape with the launch of Otoki, a restaurant rooted in Japanese culinary traditions. Drawing from the ethos of Japan’s izakayas and adapted for a modern dining audience, Otoki introduces a menu shaped by precise technique and seasonal ingredients under the leadership of Chef Mohit Singh.

Singh brings global experience to the kitchen, with previous roles at Kikunoi Honten (Kyoto), Indee (Bangkok), and Boury (Belgium). At Otoki, the focus is on an ingredient-led approach, where each preparation—from Kozara (small plates) and sashimi to hand rolls, ramen, nigiri, and robata-grilled proteins—emphasizes clean flavors and traditional Japanese methods.

The beverage programme is curated by Maia Laifungbam, India’s first certified sake brewer, and features a broad selection of sake, including sparkling and dessert variants. The menu is designed to introduce and deepen diners’ familiarity with sake across different taste profiles.

The restaurant’s design mirrors the minimalist aesthetics of Kyoto while aligning with Mumbai’s urban context. The result is an intimate and functional dining space intended for immersive hospitality.

Otoki has been launched by hospitality entrepreneurs Anurag Katriar and Pranav M. Rungta, who aim to create an experience that prioritizes storytelling through food and ambiance.

“Otoki is born out of our deep admiration for Japanese culinary culture—its simplicity, precision, and soulfulness. We wanted to create a space that offers more than just a meal; it's an invitation to slow down, share meaningful conversations, and experience the depth of traditional Japanese dining,” said Katriar.

“In a city as dynamic as Mumbai, we felt there was space for a concept that blends craftsmanship with approachability. Otoki brings the warmth of an izakaya together with fine culinary detail—it's where timeless Japanese traditions meet contemporary Mumbai dining,” added Rungta.

The launch of Otoki highlights a continued trend in Mumbai’s hospitality sector, where global culinary formats are increasingly being localized for the urban Indian diner.

The Kachori Story, a quick-service restaurant concept co-founded by Jai Agarwal and Yash Chandak, is redefining how traditional Indian snacks are served in a modern dining format. Built around the culinary and cultural legacy of the kachori, the brand draws from decades-old regional recipes and brings them into contemporary quick-serve settings.

The idea emerged during the pandemic when the founders, along with advisor Deepak Agarwal, began researching regional kachori styles across India. After three years of extensive development, the brand curated a diverse menu highlighting different kachori traditions—from Rajasthan’s moong dal variants to Bengal’s hing-laced urad fillings and Uttar Pradesh’s hearty stuffings.

Chef Vineet Manocha, who brings over 30 years of experience from establishments like The Oberoi, Hyatt, and Radisson, has led the culinary development. The focus is on offering consistent quality while maintaining regional authenticity. Every menu item reflects a deliberate effort to retain traditional flavours while adapting them to a QSR format.

“The Kachori Story is deeply personal to us. Growing up, kachoris weren’t just food, they were tradition, memory, and identity. With this brand, we set out to honour that emotion while reinventing the experience for today’s India,” said Agarwal and Chandak.

The brand appeals to a wide demographic: Gen Z customers interested in regional authenticity, millennials drawn to nostalgic flavours, and families seeking hygienic versions of traditional street food.

Each outlet functions as a gateway into India's regional snack heritage through a structured, quick-service model.

Café Delhi Heights, the homegrown casual dining chain, is marking 14 years in the Indian food service industry. The brand, which launched in 2011 with a single café in Delhi, now operates 46 outlets across 16 cities and plans to expand to 50 by the end of the current fiscal year.

As it enters its 15th year, the company has laid out an ambitious growth strategy that includes scaling up to 120 outlets and achieving Rs 500 crore in revenue by 2028. The expansion plan targets new markets, particularly Tier ll cities, while focusing on menu innovation and experience enhancement.

The brand currently operates in cities such as Delhi, Mumbai, Gurgaon, Noida, Chandigarh, Lucknow, Ludhiana, Amritsar, Srinagar, Dehradun, Patiala, and Raipur. It is preparing to launch new outlets in cities like Meerut and Jaipur as part of its ongoing expansion.

Vikrant Batra, Founder of Café Delhi Heights said, “Our mission has always been to build spaces where food, warmth, and conversation come together effortlessly. The next chapter is about reaching new cities and communities while keeping our spirit intact.”

In addition to growing its primary café model, Café Delhi Heights is diversifying its portfolio through new ventures. These include:

• Sarava – a coastal dining format inspired by regional Indian coastal cuisines.
• Ikigai, Iki and Gai – a concept rooted in Japanese philosophy, developed by Sarthak Batra, offering an experiential culinary experience.
• JLB (Juicy Lucy Burgers) – a fast-casual concept focused on gourmet burgers.
• Comfort Bakehouse – a bakery and delivery platform offering ready-to-eat gourmet baked items.

These formats are designed to align with evolving consumer preferences, while maintaining the brand’s focus on comfort food and consistent service.

The company’s expansion strategy continues to center on emerging metros and Tier ll cities, with an emphasis on scalable, sustainable growth and consistent guest experience. As Café Delhi Heights enters its next phase, the brand aims to maintain its identity while adapting to the shifting demands of the hospitality market.

Little Caesars, the world’s largest family-owned pizza chain, is set to enter the Indian market, marking its 30th country of operation. The company will launch its first outlet in Delhi NCR in June 2025, introducing Indian consumers to its HOT-N-READY pizza concept, known for affordability, speed, and consistency in quality.

The brand’s expansion into India reflects its broader global growth strategy, targeting markets with increasing demand for international dining options. The Delhi NCR restaurant will be the first in a planned series of launches in the country.

Paula Vissing, President, Global Retail said, "Launching in India marks an exciting milestone for Little Caesars as we expand into our 30th country. With our delicious pizzas and unbeatable value, we're eagerly anticipating introducing a unique menu that we believe will captivate India. Our mission has always been to offer delicious, high-quality food at exceptional prices, and we can't wait to introduce Little Caesars to families, students, and busy professionals throughout India."

To cater to the Indian market, Little Caesars has developed an exclusive menu combining its global offerings with localized flavors. This India-specific approach aims to align with local preferences while maintaining the brand’s focus on convenience and value-driven pricing.

The franchise rollout in India will be led by Harnessing Harvest, a local partner with nearly nine decades of experience in the Indian food and hospitality sector. Backed by a parent enterprise recently valued at over a billion dollars, the group brings deep insight into consumer behavior and evolving food preferences across India.

Little Caesars’ international expansion has included recent launches in Cambodia and Kuwait. The brand’s India entry follows a similar model, blending global systems with local adaptation. The company aims to integrate into the Indian hospitality ecosystem by becoming a convenient and cost-effective dining option for urban consumers.

As rising incomes and exposure to global cuisine shape dining trends in India, Little Caesars sees an opportunity to serve a wide customer base ranging from students and working professionals to families seeking quick-service restaurant options.

CYK Hospitalities has announced the launch of Via Bianca, a regional Italian restaurant located in the N Block Market of Greater Kailash I, New Delhi. The concept is led by Chef Kamalika Anand, a Le Cordon Bleu, London, and ALMA, Italy alumna, who brings years of international experience in Michelin-starred kitchens to the venture.

The restaurant is built around traditional Italian regional cooking, reflected in both its menu and layout. The design includes an open kitchen, a pasta shaping station, and a wood-fired oven. Dishes such as Strata Bianca di Zucchini, Spaghetti all’ Assassina, and Tigelle ‘Nduja form part of a menu intended to balance regional authenticity with broad appeal.

Chef Kamalika Anand said, “Via Bianca has lived in my head and heart for a long time. It’s more than a restaurant—it’s a tribute to the Italy I studied, lived, and loved. CYK Hospitalities didn’t just consult; they helped me channel a dream into something real. Every inch of Via Bianca carries a piece of my journey and hard work, backed by their strategic brilliance.”

CYK Hospitalities supported the operational and conceptual development of the restaurant. This included back-of-house layout, guest experience design, and integration of workflow systems intended to align with the brand’s narrative.

Pulkit Arora, Director of CYK Hospitalities added, “Via Bianca is a reflection of meaningful collaboration. We saw Kamalika’s passion and aligned it with a solid framework, from planning to execution. This project shows how soulful cuisine can meet market-smart strategy without compromise.”

Via Bianca represents a model of regional dining formats developed with structured planning and operational precision. CYK Hospitalities’ involvement is positioned to ensure the restaurant maintains both experiential appeal and business sustainability in a competitive Delhi hospitality market.

Curefoods has announced the launch of its flagship Sharief Bhai Food Plaza in Frazer Town, Bengaluru. Located on Mosque Road, the new outlet brings together four distinct Dakhni cuisine formats under one roof—Roz, Sharief Bhai Biryani, Dastarkhan, and Dawat-e-Falak. This expansion marks the brand's 68th outlet across India.

The store spans two levels, catering to various dining preferences. On the ground floor, Roz by Sharief Bhai will offer street-style items such as shawarma, grilled meats, kebabs, and beverages aimed at customers seeking quick-service options. This floor will also feature Sharief Bhai Biryani, focusing on traditional slow-cooked biryanis and signature Dakhni dishes.

The mezzanine level is dedicated to Dastarkhan, a fine-dining space highlighting a curated selection of Dakhni cuisine. Next to it is Dawat-e-Falak, a chef’s table format offering a structured tasting menu that incorporates storytelling alongside each course.

The Food Plaza is located approximately 150 metres from the brand’s original Frazer Town outlet. By opening on Mosque Road—a location known for its food scene and association with Ramzan celebrations—Sharief Bhai aims to connect traditional culinary practices with modern hospitality formats.

“Our new Frazer Town flagship store, Sharief Bhai Food Plaza, is a complete experience of Dakhni cuisine, from quick bites at Roz to the exclusive Dawat-e Falak chef's table. This is our most ambitious venture yet, bringing the richness of our heritage to the heart of Bangalore's food scene,” said Navaj A Sharief, Founder of Sharief Bhai Biryani.

The space has been designed to accommodate various dining styles, combining natural light with detailed interiors and formal elements like chandeliers to support both casual and premium experiences.

With this launch, Curefoods continues to diversify its offerings in the hospitality segment while strengthening Sharief Bhai’s footprint in the Indian foodservice market.

Aditya Birla New Age Hospitality has launched Supa San, a Japanese izakaya concept in Mumbai’s Bandra Kurla Complex (BKC). The establishment draws inspiration from the imagined perspective of a fictional manga-obsessed artist, creating a space that blends Japanese street culture with contemporary dining.

The term “Supa San” translates to “super fan” and reflects the venue’s theme—an immersive dining experience layered with visual references to Japanese pop culture and manga. From the interiors to the menu, every detail is influenced by Tokyo’s izakaya scene.

The culinary program is led by Chef Hideki Hiwatashi, who brings dishes such as hand-rolled ramen, kamameshi cooked in traditional iron pots, and a variety of tempura preparations. These offerings reflect authentic Japanese techniques, focused on simplicity and depth of flavor.

At the bar, Head Mixologist Trisha has developed a cocktail menu centered on Japanese ingredients. Guests can expect variations like wasabi-infused Picantes and interpretations of the classic Chu-Hi.

Beyond food and drink, Supa San incorporates manga-style wall art, signage, and themed design elements that reference Japanese underground fandoms. According to the team, the goal is to deliver an experience that’s not just culinary but also visually and culturally engaging.

The team said in a statement, “Supa San is a neighbourhood izakaya designed for discovery—where Japanese culinary craft meets the layered chaos of Tokyo’s backstreets and underground fandom. We channel the obsessive spirit of a fictional manga artist to create a dining experience that’s bold, immersive, and always a little unexpected.”

With this launch, Aditya Birla New Age Hospitality continues to expand its presence in the premium dining segment, adding another concept to Mumbai’s growing lineup of global culinary formats.

Gaurav Narang, founder of Coffee Culture, has introduced his latest hospitality venture with the launch of Morjim Culture, an all-day beachfront venue located in Morjim, Goa. This marks Narang’s 34th outlet in the hospitality sector and introduces a multi-format experience that spans a café, sundowner lounge, and speakeasy bar.

Situated directly on the beach, Morjim Culture is designed to transition across dayparts, beginning as a café offering a curated selection of slow-brew coffees and all-day breakfast items, evolving into a sundowner venue by evening, and transforming into a speakeasy bar by night. The venue aims to cater to a wide demographic including residents, remote workers, and leisure travelers.

The daytime café menu includes a range of slow-brewed coffees such as 24-hour Cold Drip, PourOver, and iced beverages like Mont Blanc (featuring mascarpone foam and orange zest) and The Oat Life (an espresso mixed with jaggery and oat milk). The venue also features Dirty Matcha in its cold coffee lineup.

Breakfast and light meal options include the Dragonfruit Smoothie Bowl, Tofu and Chimichurri Bowl, Overnight Oats, and Toffee and Nut Brittle — a coffee beverage made with in-house dark toffee syrup and mascarpone foam. The House Cold Brew, blended with single-origin Ghana cacao, is positioned as one of the core offerings.

By sunset, the venue pivots to a sundowner format offering beachside dining with dishes such as Vietnamese Beach Bowl, Smoky Lamb Urfa, Smoky Chicken Urfa, and Shore Seafood Herb Salad. Other highlights include Golden Kataifi Prawns, Tempura Sushi, Jackfruit Adana Kebab, and Sunkissed Butter Garlic Rice. Pasta-based options like the Shrimp Island Tortellini are also available. Desserts include the Apollo (coffee, Baileys, pistachio cream, finger biscuit) and Marble Cheesecake.

Signature cocktails are crafted to suit the beachside atmosphere. Drinks include Irish Maid (whiskey-based), Hey Honey (gin and grapefruit), Blueberry Julip, Mexican Murder (tequila, Aperol, jalapeño, red wine), Pepino Picante (cucumber and coriander), Matchatini (vodka, yuzu, matcha syrup), and Malibu Coconut Cosmo.

Morjim Culture also houses Unculture, a speakeasy bar concealed behind an unmarked entrance. Here, guests can select their mood from a board, allowing bartenders to tailor drinks to individual preferences. Standout cocktails include the Spro’groni — a variation of the Negroni with a coffee base — and the Frisky Raw Mango Picante, which blends tequila, raw mango, and jalapeño.

Morjim Culture includes additional lifestyle elements such as morning yoga sessions on the beach and communal spaces for casual gatherings. The venue’s interior features earthy textures and minimalistic design, with a structure that transitions seamlessly between indoor and outdoor areas.

Speaking on the philosophy behind the venture, Gaurav Narang emphasizes that the space is designed for travelers rather than tourists — aiming to foster a sense of community and deeper engagement. “It’s not for tourists; it’s for travellers. For those who come not just to visit, but to feel,” Narang said.

With a concept that merges hospitality formats within a single venue, Morjim Culture reflects a growing trend in India’s coastal hospitality sector — one where venues are designed to provide multiple experiential touchpoints across the day. The opening adds to Gaurav Narang’s expanding portfolio in India’s café and restaurant scene.
 

ixigo’s in-app food delivery service for train passengers has crossed a key operational benchmark, delivering over 10,000 meals daily in collaboration with Zoop. Since its rollout in October 2024, more than 20 lakh meals have been served through the platform across more than 200 railway stations in India.

The ‘Food on Train’ feature, available on the ixigo Trains and ConfirmTkt apps, enables passengers to access curated menus, place food orders from partnered restaurants, track deliveries in real-time, and receive meals directly at their train seats.

In the last six months, the service has registered notable consumer trends in ordering behavior. The Veg Maharaja Thali emerged as the most frequently ordered item across all routes, while buttermilk was the most preferred beverage. On specific routes, Chicken Biryani was the top choice among passengers traveling between Patna and Delhi, whereas the Jain Mini Thali saw higher traction on the Delhi-Mumbai and Delhi-Lucknow routes.

The platform also logged some high-value and bulk orders. The costliest single order placed amounted to Rs 9,082 at Ahmedabad Junction on the Shri Ganganagar Humsafar Express. Separately, the largest group order was placed by one customer who ordered 43 Veg Mini Thalis for delivery at Lucknow Junction on the Gangasatluj Express.

The five railway stations with the highest meal order volumes were Vijayawada, Kanpur, Nagpur, Bhopal, and Itarsi.

Aloke Bajpai, Group CEO, and Rajnish Kumar, Group Co-CEO of ixigo said, “At ixigo, our endeavour has always been to make travel more convenient, accessible and enjoyable. With over 10,000 daily meals now being delivered through our ‘Food on Train’ feature, powered by Zoop across our apps, we have expanded our scope of services for the 54 crore annual active users we serve. We are now solving for both the travel and food needs of Indian travelers pan-India with our network of 200+ stations.”

Puneet Sharma, Co-Founder and CEO of Zoop added, “With the broader reach of ixigo and ConfirmTkt, we have successfully scaled our business to become a Top-3 e-catering partner for IRCTC. From regional favourites to bulk orders, the diversity of food preferences we’re seeing across the country is pretty exciting and reflective of Bharat’s unique travel culture and the diversity of food offered by our restaurant partners. We intend to double down on this growth by adding more restaurant chains and integrating more deeply inside the ixigo and ConfirmTkt apps."

SALT, a restaurant brand with a presence in Chennai, Bengaluru, and Hyderabad, has entered the Maharashtra market by opening a new outlet in Pune. The restaurant is located in Kalyani Nagar and marks the brand’s first foray into the city’s competitive hospitality scene.

Known for its contemporary approach to Indian cuisine, SALT introduces a menu that spans dishes from various regions across India. The Pune outlet aims to cater to diverse dining preferences, from family gatherings to corporate lunches.

Chef Balaji Balachander, speaking on the new launch, said, “Location is key when we want to reach more customers. Pune is home to discerning food lovers who value authenticity and innovation, something which describes our ethos perfectly. At SALT, we don’t reinvent Indian food—we rediscover it. Every dish is rooted in something personal and nostalgic, yet plated in a way that’s clean and contemporary. Pune, I believe, is more than ready for this kind of celebration.”

The restaurant’s offerings include a curated list of dishes such as Charcoal Chicken Tikka, Galauti Kebabs, Parda Jhinga Kebab, Tokri Chaat, and Gunpowder Potatoes. For mains, items like Alleppey Fish Curry, Ras-Bhari Kofta Curry, and Special Dal Makhani are available. Desserts include Gulab Jamun Brûlée, Chironji Makhana ki Kheer, and Kesar Kulfi.

SALT also features a bar menu with cocktails inspired by Indian spices and ingredients. Notable options include the Nut Khut Bourbon, which combines hazelnut, rosemary, apple juice, and Bourbon, and Bagh, which blends gin, lemongrass, curry leaves, and ginger ale.

The Pune location has a seating capacity of 80 and is designed to reflect a blend of Indian design elements with a contemporary aesthetic.

Sahara, a Mediterranean-themed restaurant, has officially opened in Wakad, Pune, offering a global fusion dining experience. The restaurant accommodates between 150 to 200 guests and is positioned as a venue for casual meals, group gatherings, and social events.

The space was conceptualized and designed from the ground up by owner Girish Shedge. From handpicked furnishings to custom interior elements such as wall décor and lighting, the design reflects a clear vision rooted in Middle Eastern influences. The venue features handcrafted design elements including chandeliers and decorative rugs intended to create a cohesive thematic environment.

The restaurant is a collaborative venture between Girish Shedge and Navin Patrick, Director at NV Hospitality. Patrick, who brings over 25 years of experience in the hospitality sector, has been involved in the operational planning and execution.

“We are excited to present Sahara in the heart of Wakad to Punekars. The restaurant's design aesthetics and food tastes are inspired by my travel experiences. Our vision is to provide true luxury to my guests by providing the best in food and drinks. We look forward to welcoming more people from the vicinity and beyond to visit and share their experience at Sahara,” said Shedge.

The menu features a blend of Mediterranean and international cuisines, with a focus on fresh ingredients. Dishes emphasize traditional Mediterranean flavors, developed over centuries through cultural exchange and global trade. The beverage selection includes mocktails made from fresh fruits, and desserts incorporate visual presentation techniques intended to enhance the dining experience.

Sahara’s launch adds to Pune’s evolving foodservice landscape, especially in the Wakad area, which has seen increasing demand for experiential dining venues.

Zypher’s, a new entrant in Pune’s hospitality market, has opened in the residential locality of Wakad. The bistro is led by the mother-son duo Rohan and Ruchita Juriasinghani and has emerged as a focused hospitality project that brings together globally sourced ingredients, specialty coffee, and an emphasis on thoughtful interiors.

Launched in a township with limited direct food and beverage competition, Zypher’s is already building a dedicated customer base. The venue emphasizes product quality, sourcing coffee beans from Sumatra, cocoa from Indonesia, vanilla from Madagascar, and other ingredients from Japan and Thailand. The curation of raw materials reflects an intentional focus on ingredient origin and premium sourcing.

The café’s beverage program includes signature offerings like the Tiramisu Latte (with espresso, mascarpone, and cocoa dust), Blue Pea Iced Latte with honey, and the Iced Cocoa with java flakes. Additionally, Zypher’s has introduced a non-alcoholic beverage range under its “Spritesfree” menu. This includes blends such as Valley of Flowers (elderflower, lavender, grenadine) and Devil in Disguise (passion fruit, lychee rose, bird’s eye chilli, and sparkling water).

In terms of food, the menu includes a mix of nostalgic and globally inspired options. Items such as the Railway Cutlet and Toast, Mushroom Parmesan Toast, and Burrata with Sundried Tomatoes serve as comfort offerings, while the Korean Mushroom Cheese Mandu, Edamame and Truffle Dumplings, and Gochujang Mac and Cheese Balls cater to more experimental palates. Their sushi menu includes items like Tom Yum Chicken Sushi, highlighting the brand’s cross-cultural culinary positioning.

The space itself integrates natural materials and earthy design elements such as bamboo ceilings and hanging plants, curated to offer a relaxed dining environment. The venue aims to cater to both casual meetups and long-format brunch experiences.

Rohan Juriasinghani, Founder of Zypher’s said, “Zypher’s isn’t just a bistro for me; it’s a passion project that blends my love for great coffee, quality ingredients, and creating a space where people can truly feel at home. Every dish, every cup, every corner of this place has been meticulously crafted by the team to offer a warm, welcoming experience.”

Zypher’s is positioned as a hospitality-driven venture that integrates global food sourcing, experiential coffee, and a design-centric approach to dining, serving as a case study in independent restaurant growth within Tier-I suburban markets.

Essensai067, a community-driven retail enclave in Whitefield, Bengaluru, has launched its in-house hospitality venture, Barnhouse—a vegetarian culinary space that integrates sustainability and mindful dining practices into its operations. Positioned within the larger cultural hub of Essensai067, Barnhouse is focused on delivering an environmentally conscious and inclusive dining experience.

At the core of Barnhouse is a zero-waste kitchen, where ingredients are used without surplus, ensuring that nothing is carried forward to the next day. This approach supports the brand’s commitment to environmental responsibility. The restaurant also features in-house hydroponic systems, allowing for soil-free, pesticide-free, water-efficient farming that produces fresh ingredients throughout the year.

The menu at Barnhouse features globally inspired vegetarian dishes prepared using fresh, seasonal ingredients. Each component is selected with an emphasis on nutritional value and balance.

The restaurant’s physical structure reflects its commitment to sustainable design. Constructed using untouched quarry rocks, handcrafted wooden furniture, and Red Agra sandstone tiles, the space incorporates traditional materials. A signature pizza oven, built with Achikal bricks, blends artisanal methods with modern utility. The building’s passive cooling, natural light integration, and landscaped greenery are designed to reduce energy consumption and offer a calm atmosphere.

Haresh M Mirpuri, Founder of Essensai067 and Barnhouse shared, “At Essensai067, we believe that food is a powerful connector— As a community-first enclave where food, fashion, art, and music converge, Essensai067 is dedicated to fostering meaningful connections and creative expression. Barnhouse is our vision of what dining should be—a celebration of sustainability, flavor, and togetherness. We invite our guests to experience food in its purest form, connect with each other, and become part of a community that values both the earth and the joy of sharing a meal.”

In alignment with the inclusive philosophy of Essensai067, Barnhouse is accessible to children, the elderly, people with disabilities, and pet owners, with a layout and environment designed for comfort and usability across demographics.

With its integration of sustainable practices, inclusive design, and a focus on conscious eating, Barnhouse is emerging as a distinctive addition to Bengaluru’s evolving hospitality and dining landscape.

Thyme & Whisk under Trinetra Venture announced their new outlet launch in Whitefield, Bangalore. The innovative pure vegetarian restaurant chain, Thyme & Whisk has unveiled its fifth outlet in Bangalore, marking a significant milestone in its expansion journey. Located in Whitefield, this new establishment continues the brand's commitment to offering diverse and globally inspired vegetarian cuisine in a sophisticated setting.

Founded in 2018 in Vadodara by Chef Bobby Patel, Tapan Patel, Parth Gheewala, and Dharti Gheewala, Thyme & Whisk has rapidly grown to 16 outlets across India. 

The brand distinguishes itself by redefining Vegetarian Dining in the country by blending Indian culinary traditions with international flavours, catering to a wide range of dietary preferences, including Jain, vegan, and gluten-free options, all under one Roof.

"Thyme & Whisk is more than just a restaurant; it’s a movement. Our vision is to celebrate the vibrant flavours of vegetarian cuisine while nourishing both the body and soul. We aim to inspire a generation of diners to embrace the vibrant world of vegetarianism and experience the joy of delicious, wholesome food,” shared Bobby Patel.

The Whitefield outlet boasts a chic boho theme and an inviting ambience, making it an ideal destination for family dining. The extensive menu offers over 350 dishes spanning various cuisines, from Pan-Asian and Mediterranean to Indian and Continental.

With a capacity of more than 80 covers, this outlet is set to become a landmark dining destination in Whitefield, Bangalore.

The group is also planning to expand to over 50 outlets in the next 5–7 years, bringing its unique culinary philosophy to more cities across India. 

Reach 3Roads, a mixed-use open-air retail destination in Sector 70, Gurugram, has added Kake Da Hotel to its tenant portfolio, further expanding its food and beverage offerings. The legacy North Indian restaurant joins a range of brands already present at the location, including Samsung, Zudio, Misbu, Starbucks, and Croma.

Founded in 1995, Kake Da Hotel has served notable personalities over the years, including former Prime Minister Atal Bihari Vajpayee, ex-Railway Minister Lalu Prasad Yadav, and public figures like Dara Singh and Daler Mehndi. The restaurant is known for its signature dishes such as dal makhani, rara meats, kebabs, and tikkas, made using proprietary spice blends and traditional preparation methods.

The restaurant’s new outlet at Reach 3Roads features an open layout with both indoor and outdoor seating, designed to align with the centre’s retail environment. The space also includes traditional clay tandoor kitchens, offering a view of the live cooking process.

Nandini Taneja, Regional Director – Leasing, Reach Group stated, “We tirelessly curate our tenant mix to serve both daily essentials and memorable experiences for our community. Kake Da Hotel’s storied legacy and commitment to authenticity resonate deeply with our vision of creating a true destination for all ages. We look forward to seeing guests gather, connect, and celebrate life’s moments here.”

Hemant Kumar Jha, Franchise Owner – Kake Da Hotel said, “KDH brings India’s rich heritage to life, built on the belief that great food fosters lasting connections and cherished memories. Joining Reach 3Roads allows us to bring North Indian warmth to a modern, open-air environment where families and friends can come together. We are excited to serve both our loyal patrons and new guests at this vibrant Gurugram landmark.”

Reach 3Roads continues to position itself as a retail destination that combines essential services with leisure and dining options, catering to a growing urban population in Gurugram.

Dubai’s culinary landscape marked a major milestone with the release of the 2025 MICHELIN Guide Dubai, which has now grown by 72.5 percent since its debut in 2022. The latest edition features 119 restaurants, up from 69 in the first year, underscoring the city’s fast-growing and diverse food scene.

This year’s edition introduces a historic moment for Dubai and for global gastronomy—the city is now home to two restaurants awarded Three MICHELIN Stars for the first time. The distinction is reserved for establishments offering cuisine “worth a special journey.”

Trèsind Studio, led by Chef Himanshu Saini, became the first Indian restaurant in the world to be awarded Three MICHELIN Stars. The restaurant had previously earned one star in 2022 and two stars in 2023.

FZN by Björn Frantzén, helmed by the acclaimed Chef Björn Frantzén, also entered the three-star category. Frantzén now holds Three MICHELIN Stars at three separate restaurants globally, making him the only chef to achieve this distinction simultaneously. His other venues—Frantzén in Stockholm and Zén in Singapore—have also received the Guide’s highest rating.

MICHELIN Guide Dubai 2025 Highlights:

• 2 restaurants with Three MICHELIN Stars (1 promoted, 1 new)
• 3 restaurants with Two MICHELIN Stars
• 14 restaurants with One MICHELIN Star (including 2 new additions)
• 3 MICHELIN Green Star restaurants
• 22 Bib Gourmand restaurants (5 new)
• 78 MICHELIN-selected restaurants (15 new)

The selection features 35 types of cuisines, showcasing the city’s wide-ranging culinary offering. The inclusion of both international and homegrown names reflects Dubai’s strategic efforts to establish itself as a global gastronomic destination.

According to His Excellency Issam Kazim, CEO of the Dubai Corporation for Tourism and Commerce Marketing, the Guide’s growth and the recognition of top-tier restaurants illustrate the city’s ambition and investment in its F&B industry. “Just as three MICHELIN stars signify a restaurant that is ‘worth a special journey’, so the same applies to Dubai as a destination,” he said.

Gwendal Poullennec, International Director of the MICHELIN Guide noted, “Dubai’s rapid transformation into a global culinary hub is testament to its diversity and excellence… Dubai embraces a rich tapestry of flavors that reflect the world’s gastronomic passions.”

For Chef Himanshu Saini, the recognition is tied to Dubai itself. “Trèsind Studio can only be Trèsind Studio in Dubai. It cannot be the same in any other city in the world,” he stated.

Chef Björn Frantzén called the honor “an incredible moment,” acknowledging both his team’s work and the support of the Atlantis Dubai team in launching FZN.

Now in its fourth edition, the MICHELIN Guide Dubai aligns with the emirate’s broader tourism and economic goals. According to the Dubai Gastronomy Industry Report 2024, Dubai ranks second globally, after Paris, as a gastronomy capital, and is among the top 10 destinations for food lovers.

The city hosted 7.15 million international overnight visitors between January and April 2025, reflecting a 7 percent year-on-year increase compared to the same period in 2024.

The MICHELIN Guide, celebrating its 125th anniversary this year, remains a key culinary authority. Its star system is one of the most recognized benchmarks in the food industry, complemented by the Bib Gourmand for affordable high-quality dining and the Green Star for sustainability-led establishments.

Cedar Clubhouse, located in Delhi’s Tolstoy Lane near Janpath, is emerging as a notable player in the capital’s dining and nightlife segment. Operating across the ground and mezzanine floors, the venue is structured to accommodate both private gatherings and high-energy social events. The layout includes widely spaced tables to ensure privacy, two dedicated private dining rooms, and an active bar area that draws significant footfall during weekends.

The hospitality strategy behind Cedar Clubhouse integrates entertainment as a core component. A DJ-percussionist performs every Saturday, with plans to introduce live music acts to further enhance the weekend experience. This dual approach aims to capture both the casual diner and nightlife-focused crowd.

The food and beverage program at Cedar Clubhouse spans global comfort dishes alongside regional staples. The menu includes Mediterranean platters, khow suey, fish and chips, flatbreads, stroganoff, and Indian dishes, catering to varied consumer preferences. The bar features a cocktail program designed for the urban consumer, with offerings like the Cedar House Punch—a blend of bourbon, herb liqueur, citrus, and hazelnut—and a butter-washed Old Fashioned.

Cedar’s business model reflects a growing trend in the urban hospitality industry: combining upscale dining with curated nightlife experiences. With plans for live performances and continued focus on experiential dining, the establishment is positioning itself as a multi-functional venue for both social and private events in central Delhi.