Restaurant India News: Bira 91 Taproom Elevates Dining Experience with New Global Cuisine and Creative Cocktails

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

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

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

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

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

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

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.

The stage is set for India’s most anticipated F&B industry gathering as the 14th Indian Restaurant Congress (IRC) and the inaugural Coffee & Tea Asia (CTA) 2025 prepare to open their doors at the iconic Bharat Mandapam, New Delhi, from August 5–7, 2025.

Curated by Franchise India and RestaurantIndia.in, these back-to-back business platforms are poised to bring together over 2,000+ stakeholders, including restaurant owners, chefs, café operators, F&B innovators, investors, and international suppliers under one roof for three days of insights, innovation, and influence.

A Legacy of Thought Leadership Meets a Fresh Brew of Innovation

The Indian Restaurant Congress, now in its 14th year, has become synonymous with excellence and forward-thinking in India’s foodservice sector. This year’s theme, “A Global Outlook,” reflects India’s expanding role in the international culinary scene. From global QSR chains scaling their India operations to homegrown concepts making their way overseas, IRC 2025 will be a hub of dialogue and direction for the future of restaurants, cloud kitchens, and hospitality ventures.

Adding a new dimension to the show floor is Coffee & Tea Asia 2025 — Asia’s only dedicated B2B trade and leadership show for the coffee and tea industry. Making its debut in India, CTA will bring together roasters, blenders, café owners, tea estates, equipment innovators, and packaging leaders from across the continent.

What to Expect

• 200+ Expert Speakers across keynote sessions, panels, and masterclasses
• 2000+ Qualified Attendees including decision-makers from India, Southeast Asia, and the Middle East
• Premium Trade Exhibitions featuring brands from food, beverage, packaging, supply chain, and sustainability
• Curated Pavilions:  ReSupply (supplier zone), ReSoft (restaurant tech) and ReSpaces (restaurant design & real estate), ReStart ( restaurant startups)
• Live Tastings, Demos & Buyer Meets offering real-time product engagement and business matchmaking
• Culinary Innovation Awards & Indian Restaurant Awards, honouring excellence and innovation in the F&B space

Why This Matters

India’s F&B market is projected to grow 10%+ annually, reaching new consumption highs driven by rising disposable incomes, urban café culture, and tech-driven dining formats. IRC & CTA 2025 offer a strategic platform to capitalize on this growth, build powerful collaborations, and shape the next era of food and beverage experiences.

Be a Part of the Action

Whether you're a restaurateur, café chain, beverage brand, tech enabler, or investor, IRC & CTA 2025 are your gateways to India’s booming hospitality economy.

Block Your Dates:
5–7 August 2025
Bharat Mandapam, Pragati Maidan, New Delhi

Register or Exhibit at:
www.restaurantindia.in/congress
www.coffeeandtea.asia

Follow #IRC2025 and #CTA2025 for live updates.

In response to recent media reports suggesting a possible disengagement between the National Restaurant Association of India (NRAI) and the Open Network for Digital Commerce (ONDC), both organisations have issued a joint clarification refuting the claims. They confirmed that their collaboration is ongoing and strategic, aimed at creating a sustainable digital ecosystem for food businesses in India.

The clarification follows speculation that NRAI may have withdrawn from its engagement with ONDC. Both parties, however, stated that these reports are inaccurate.

Sagar Daryani, President of NRAI said, “We have not paused anything. Our engagement with ONDC is ongoing and purposeful. We are currently in the process of building a viable and scalable model and engaging in discussions through ONDC's Food Council which includes participation of all stakeholders, like restaurateurs and Network Participants and NRAI.”

He added that the association's current focus is on developing a model that works effectively for all stakeholders, and described the initiative as a forward-moving effort. “This is not a step back — it's a step forward, focused on doing this right. We continue to believe in the transformative power of ONDC’s open, interoperable network for our members and the broader food service ecosystem. Hoping to make this viable and work together,” Daryani said.

NRAI has reiterated its long-term objective of ensuring that restaurants can engage in digital commerce on fair and transparent terms. The organisation maintains that its participation in ONDC is aligned with this vision and continues to evolve as the network expands.

Marichi Mathur, Senior Vice President at ONDC said, “We have an ongoing engagement with the National Restaurant Association of India (NRAI) and together, we are working to build an inclusive, transparent, and interoperable network that empowers lakhs of restaurants and food brands to participate in digital commerce on their own terms. This partnership is crucial to driving access, visibility, and equitable growth for food businesses of all sizes — from neighbourhood outlets to national brands. We are exploring innovative pathways that benefit both industry stakeholders and consumers.”

Both ONDC and NRAI urged stakeholders to rely on verified sources for updates regarding their collaboration and to avoid drawing conclusions from unconfirmed media reports. The partnership, they said, is focused on building a long-term solution that empowers food service businesses in the digital age.

Mid-market private equity firm Gaja Capital has invested Rs 160 crore in premium dining platform Massive Restaurants owned by celebrity food chef Jiggs Kalra and his son Zorawar Kalra. This is the seventh investment for the Mumbai-based investor through its third fund of $240 million.

The round will see Gaja Capital pick a significant minority stake in the company with the promoters retaining their majority stake, according to people aware of the development.

Gaja Capital Managing Partner gopal Jain said “We have picked the premium dining route as our bet in the F&B space. We see premium dining as an opportunity of scale and we have chosen to be on the front end with Massive Restaurants. On the other hand in the QSR (Quick Service Restaurant) space we have chosen the supply chain B2B route with Baker’s Circle. We have been able to demonstrate that not only has Gaja Capital managed exits but also delivered handsome returns on its investments. The venture capital ecosystem where thousands of ventures have been created and funded has created a strong pipeline for us. We are keen to carry forward our 2017 pace of investments into the next year”.

Massive Restaurants will use a majority of the capital to fuel its international expansion and is already on track to launch eight restaurants across 14 countries in the next couple of quarters.

Zorawar Kalra, MD of Massive Restaurants said “We have tasted great success in the Indian market and hence our investments are now geared towards building our international portfolio in Middle East, London and the US. Our growth strategy for restaurant expansion will be in the 2:1 ratio in favour of India, in the long term.”

The investment in Massive Restaurants is Gaja Capital’s fifth bet in 2017, a landmark year for the private equity firm which has scored 3 exits through stake sales in TeamLease, CL Educate and John Distilleries.

Gaja Capital originally invested Rs 75 crore for a 25% stake in TeamLease through 2010 and 2011 and Rs 78 crore in CL Educate first in 2007. The PE firm is reported to have raked in returns worth 10 times and 2-3 times respectively on those investments, with an additional 4x return on its investment in John Distilleries through a partial stake sale to Sazerac in October this year.