Chef Ozgur Yildirim Joins Cosy Box as Cuisine Chef, Unveils a Magnificent Turkish-Themed Menu

Following 3.5 celebrated years in Mumbai and a successful expansion to Pune, Kyma now makes its much-anticipated debut in Hyderabad — marking a new chapter for the brand that seamlessly blends Mediterranean soul with Asian finesse.

The third outpost continues Kyma’s evolution from restaurant to immersive experience. Set in a space defined by clay-toned walls, textured stone, tribal-inspired floors, and warm wooden ceilings, the design evokes a serene yet refined aesthetic that mirrors the menu’s intention.

Kyma’s culinary philosophy shines through a curated menu that merges comforting Mediterranean classics with bold Asian innovation. Returning favourites like Prawns Rubiyan, Chicken Shish Tawook, Egyptian Koshari, and the Classic Lebneh Shug Pockets are joined by new stars such as Kimchi-Jjigae Soup, Truffle Spinach Asparagus Salad, and Salmon Tiradito. 

Dumplings take centre stage with inventive takes like Truffle Edamame Money Bags and Rendang Gyoza, while sushi selections like the Italiano Salmon Roll and Quinoa Avocado Roll highlight Kyma’s creative spirit. From Salmon Tom Yum with wasabi mash to Lamb Chop Bulgogi and the shareable Samgyeopsal Platter, every dish invites guests to savour bold flavours, artistry, and a sense of togetherness.

Signature sips like the Za’atar Collins, Whispers in Casablanca, and Aegean Spritz evoke the Mediterranean’s coastal charm, while the Kyoto Garden, Bangkok Breeze, and Taipei Swirl explore Asia’s delicate balance of earth and umami. As Narayan Poojari, Founder, shared, “Inspired by where we’ve been, crafted for where we’re going — this is Kyma’s spirit, in every pour, straight for your soul.”

"Hyderabad is a city of depth — in culture, in taste, in story. Opening Kyma here isn’t just an expansion; it’s a tribute to what soulful dining can be when it finds the right home,” said Narayan Poojari, Founder and Owner of Kyma and Shiv Sagar Foods & Resorts Pvt. Ltd.

Nikita Poojari, Director, Shiv Sagar Foods & Resorts Pvt. Ltd added, “From Mumbai to Pune and now Hyderabad, Kyma’s journey has always been about creating experiences that resonate. This city offers a beautiful confluence of tradition and progress — and we are excited to contribute to its evolving dining narrative.”

The dessert selection offers a grand finale: from the delicate Baklava Cheesecake to the aromatic Saffron Milk Cake, and the show-stopping Kunafa — each bite is designed to linger on the palate and in memory.

Kyma’s acclaimed cocktail program, Liquid Atlas, crafted for Hyderabad, invites guests on a spirited journey through regions and rituals — from the spice-laced souks of Arabia to the serene gardens of Kyoto. Each cocktail is a crafted memory, inspired by Kyma’s Asian-Mediterranean soul. Using rare infusions, regional botanicals, and modern techniques, every drink is layered with emotion and elegance.

“Designing Kyma in Hyderabad has been more than just a creative process — it’s been a journey of emotion and intention. In a city so full of energy, we wanted to carve out a space that feels calm, soulful, and deeply sensory. With Kyma, we haven’t just built a restaurant — we’ve tried to capture a feeling,” highlighted Ankita Poojari, Director, Shiv Sagar Foods & Resorts Pvt. Ltd.

Nikhil Rochlani, Managing Partner, Director, Shiv Sagar Foods & Resorts Pvt. Ltd. reflects, “The launch of Kyma Hyderabad is a landmark moment. It reflects both our growth and the deepening connection we share with our guests. Hyderabad is the perfect setting for our next chapter.”
 

After winning hearts across Mumbai, Butterfly High has spread its wings to Hyderabad — unveiling its seventh and boldest outpost yet.  Located in the heart of the city’s buzzing food and nightlife scene, Butterfly High Hyderabad brings back the brand’s bold flavours, vibrant design, and flamboyant energy—this time through a concept of “curated chaos.” A blend of gallery and cocktail lab, this maximalist space is a sensorial playground where every detail is crafted to surprise, making it more than a restaurant—it’s a living, immersive experience.

“Hyderabad has a heartbeat like no other — rich in culture, bold in spirit, and deeply rooted in tradition. With Butterfly High, we wanted to honour that legacy while bringing something entirely fresh and fearless to the table. This space is more than a restaurant — it’s an experience designed to spark joy, connection, and a little wonder every time you walk in,” said Nikita Poojari, Director, Shiv Sagar Foods & Resorts Pvt. Ltd.

At the heart of the venue lies a vibrant bar, alive with energy and crowned by a sculptural centerpiece. Backlit shelves gleam with rare spirits, artistic glassware, and curated curios, while an eclectic mix of velvet, gold, and lucite stools ensures each seat feels unique.

An immersive art wall ties it all together featuring a concave crackled glass installation set against surreal wallpaper and abstract details. From jungle botanicals to baroque accents and psychedelic collages, the space is boldly expressive, revealing new details with every visit.

“As a family that’s been part of India’s food story for decades, opening in Hyderabad felt like a natural next step. We’ve always believed great food is about storytelling — and Butterfly High is our most expressive story yet,” commented Narayan Poojari, Founder, Shiv Sagar Foods & Resorts Pvt. Ltd.
 

Curated by Corporate Chef Vinayak Patil, Butterfly High’s menu celebrates Indian flavors with a global twist and bold creativity. In Hyderabad, the menu features city-inspired dishes like the reimagined Chicken 65, Guntur Podi Chicken Wings, and Nizami Dum Ka Murg—honoring local culinary heritage. These join crowd favorites from Mumbai like Ghee Roast Flatbread, Crumb Fried Chicken Baos, and Burnt Garlic Fried Rice with Sapo Sauce. Dessert highlights include the indulgent Lotus Biscoff Cheesecake and decadent Mario’s Discovery—fan favorites that end the meal on a high.

The new Wings & Spirits cocktail menu, created by Corporate Bar Manager Stanley Fernandes, turns drinks into storytelling. Standouts include Nizam’s Blush, Sunset by the Charminar, SouthSide Goa, Amethyst Hour, and Ash & Olive—each blending fantasy, flavor, and flair into one-of-a-kind pours.

“Butterfly High is a brand built on momentum and moments — and Hyderabad gave us the perfect canvas to take things to the next level. This isn’t just a launch; it’s a love letter to a city that understands both tradition and transformation,” added Nikhil Rochlani, Managing Partner, Shiv Sagar Foods & Resorts Pvt. Ltd.

 Ankita Poojari, Director, Shiv Sagar Foods & Resorts Pvt. Ltd pointed, “This space was imagined like a dream and built like a story, bold in colour, rich in texture, and full of soul. At Butterfly High Hyderabad, every corner is an invitation to celebrate your own narrative.”

Weekly highlights include Ladies’ Nights that celebrate bold femininity, and Bollywood Bar Nights that bring high-energy glamour and nostalgia to the dance floor. With curated lineups, themed evenings, and an ever-changing music programme, this is more than a bar — it’s Hyderabad’s newest destination to party.

The Old House, inspired by Newari life to launch in Kathmandu will be opening doors for public in June. Founded by Minakshi Singh and Yangdup Lama, the award-winning team behind Sidecar one of Delhi NCRs’ original standalone cocktail spots - Cocktails & Dreams Speakeasy, their fourth bar ‘The Old House’ is inspired by the Newari way of life. The concept recreates the old-world Newari charm, under a 100-year-old Banyan tree, in the heart of Kathmandu, Durbar Marg. This is their first international foray.

Commenting on the partnership Desal Lama says “I am so proud and happy to partner with the best in the world, and share that with my home, Kathmandu. Not only are we ready for global culinary experiences that The Park has to offer, we also are excited to share our Newari heritage and storytelling"

“Born and brought up in Darjeeling with roots in Nepal, I have always had a special affinity for the region, its rich heritage and beautiful produce, it almost feels like a homecoming, and I am looking forward to sharing our craft with everyone,” said Co- founder Yangdup Lama.

As the creative force behind the drinks program, Yangdup and Minakshi are bringing the essence of Sidecar, Cocktails & Dreams Speakeasy, and The Brook to life at The Old House. Guests can look forward to signature classics like the Zing Thing, Cilantro, Foghorn, and DukLey—iconic cocktails that have become staples across their award-winning bar programs. If you've frequented any of their venues, you’ll recognize the craftsmanship and flair they’re now pouring into Kathmandu.

On the culinary front, Dhendup Lama leads with a bold vision: “We’re reimagining Newari kitchen staples through a fresh, modern lens while staying true to the heart of Kathmandu’s culinary heritage.” Drawing strong inspiration from the traditional "Sekuwa" culture—a rustic method of grilling marinated meats over open flame—this menu is a celebration of bold flavors, smoky textures, and lively, spirited conversations.

For those who prefer not to imbibe, an impressive selection of teas and freshly roasted coffee from the Nepal Coffee Company offers plenty of satisfying options—alongside thoughtfully crafted zero-proof drinks made with the finest local ingredients.

Commenting on this, Minakshi Singh, Co-Founder added, "A bar that welcomes and envelopes you just as the Kathmandu valley itself, The Old House is set to become a regulars’ joint with great live bands and the same laidback ease that our bars are known for. We are most excited for our first international project, with a dream setting and beautiful interiors, I am sure you will love it as much as we loved creating it."

With a remarkable 128% year-over-year increase, Chalu Aapna Desi Chinese ended the fiscal year at ₹121crore. Its goal is to become a household name in Indian cities. With almost 80 new locations built last year and 150 more planned this year, Chalu Aapna Desi Chinese is not only expanding but also spearheading a gastronomic revolution. 

This quarter, the well-known Indian Chinese restaurant chain Chalu Aapna Desi Chinese, which is renowned for its distinctive blend of Indian spices and traditional Chinese flavors, is proactively growing its presence throughout India by opening ten new locations in Agra, Patiala, Bhiwadi, Ludhiana, DLF Motinagar (Delhi), Pune TH, and numerous other cities.

On opening of new outlets in India in this quarter, the Founder of Chalu Aapna Desi Chinese Vibhanshu Mishra said, “We are not just opening restaurants; we are trying to build a culture, as for us Chalu Aapna Desi Chinese has always been more than just food. It is the experience we want to give and create for our customers. We want you have the loud laugh with friend over our hot and spicy chilly chicken, or if you’re craving for a post-work noodle that just hit the right spot, we are there for you. With this expansion, we’re bringing our flavors to more cities that live and breathe food just like we do.”

What began as a bold attempt to give Chinese cuisine a true Desi flavor in 2020 has now spread across the country. With more than 200 locations in 33 cities, your favorite Indo-Chinese dishes—including Hakka noodles, Manchurian curries, chilli chicken, and many more—are now more accessible than ever. Additionally, the opening of these additional locations in various Indian cities would provide the umami tastes of Chinese cuisine with a dash of Desi flair.

The increased demand from customers and a mutual appreciation of food culture led to the selection of these new venues. Every city has a unique character, whether it's the busy marketplaces of Agra, the business-like atmosphere of Pune, or the relaxed settings of Patiala. Chalu is prepared to blend them all together. The opening in these cities is a component of Chalu Aapna Desi Chinese's larger expansion strategy, which also includes the introduction of an international business in Ontario, Canada, as well as openings in other countries.

Sante Spa has opened their new outlet in Nesco, Goregaon at Mumbai location redefining the healthy eating experience, proving that nutritious food can be vibrant, and satisfying. The menu features thoughtfully crafted dishes, from wholesome smoothies and cold-pressed juices to energizing salads and hearty entrées. 

Sante Spa's NESCO interiors, in contrast to all other locations, are intended to provide a calm, comprehensive experience. Symbolic Buddha sculptures, design features derived from the body's seven chakras, and an ambience that exudes mindfulness and peace make up this peaceful area.

The idea of healthy living is ingrained in Sante's very being and is not only shown in the cuisine. Signature offerings include the Rainbow Hummus, Pistachio Pesto, and Crunchy Rainbow Rice Parcel, all bursting with unprocessed, natural flavours. Longtime favorites like the Cottage Cheese Steak, Pizza Waikiki, Bajra Riso—a bestseller for nine years, and the Green Pav Bhaji are signatures that will always make an impact. For those with a sweet tooth, desserts like the Dark Decadent Brownie and Valrhona Real Pistachio Cookies ensure that indulgence and wellness go hand in hand.

Founder Sonal Barmecha shares, “They say you are what you eat, so hold close the things that nourish you on every level. With the launch of our fourth outlet, we are beyond excited to continue this journey. The Indian diet is naturally rich in nutrients, and with every new location, we are taking this forward in a way that feels authentic and fulfilling.”

“Sante is a holistic experience that everyone should definitely experience at least once. When we first joined Sonal, the idea and formulation resonated deeply. With this new outlet in Mumbai, we are expanding our reach, ensuring that every corner of the city has access to conscious, wholesome dining. This being one of our largest spaces yet makes it even more special,” adds Barmecha.

The well-known Pan-Asian beach club, Yazu has reopened their restaurant in Goa. The colorful yet tranquil atmosphere of Yazu Goa, which is tucked away along Goa's immaculate coastline, is nestled in the Candolim Beach within the picturesque of Marquis Beach Resort. The venue offers a unique combination of opulent dining, breathtaking views, and a vibrant beachside ambiance.

The Yazu Goa has been remodelled that perfectly embodies Goa's laid-back atmosphere and the spirit of Asia. In addition to paying respect to Goa's history, these components add rustic textures that exude coziness and refinement. Calm, earthy browns and ocean blues fill the room with soft, flowing feature lights that are modeled after the ocean's waves.
 
Yazu’s Brand Chef Vadim Shin has curated the menu. It offers an exquisite selection of dishes such as Spiced Sushi Rolls and Korean BBQ Prawns, showcasing a perfect balance of traditional Asian flavors and modern culinary techniques. 

Commenting on the relaunch, Ranbir Nagpal, Co-Founder, Yazu said, “The reimagined Yazu Goa is a tribute to the union of two worlds that is Asian sophistication and Goa's tropical charm. Our vision was to create a space that resonates with tranquility and vibrancy, inspired by the serene waves of the ocean and the timeless beauty of minimalism. Every element, from the hand-painted walls to the curated cocktails, tells a story of cultural harmony and immersive escape, inviting our guests to experience the magic of Yazu in a whole new way."
 

Uncle's was opened to public who were longing for a home away from home—that is, their uncle's house—in the busy Vasant Vihar neighborhood of Delhi, where cultures meet, and tales converge. Uncle's falls under the broad umbrella of Hungry & Thirsty Hospitality.

This hospitality brand celebrates the essence of Indian warmth and tradition through their beloved brands—Miss Pinto, Red, Casanoni, Uncle's, and QSR brands such as Sassy Begum, The Biryani Story and The Delhi Story.

Uncle's was designed by ‘The Brewhouse & Décor India’ and can accommodate about 52 people in the space. Uncle's is the ideal place for relaxing, remembering, and exchanging memories because of its homey decor, which includes quirky photographs, timeless music, and a laid-back atmosphere.

Speaking about the launch, Anupam Dutta, Founder, Hungry & Thirsty Hospitality commented, “Uncle's is more than just a restaurant; it's a space that thrives on connection and nostalgia. While Red is all about bold flavors and unapologetic energy, and Miss Pinto celebrates global recipes with a chic flair, Uncle’s is rooted in warmth, storytelling, and the kind of comfort you find in your Uncle's home or an old friend’s home. It’s where the bar feels like a conversation and the food like a memory. It’s a place for everyone, but every experience here feels personal.”
 

The prestigious China Gate Group's flagship brand, Global Fusion, is happy to announce the opening of its fifth location in Chembur, Mumbai. Global Fusion has grown quickly after opening its first store in Sakinaka in 2013. They have their outlets in Worli, Bandra, Versova, and Chembur, all in Mumbai location.

The new location maintains the brand's heritage by prioritizing the creation of a cozy and welcoming ambiance, providing flawless service, and showcasing a variety of cuisines.

Visitors are welcome to savor delectable delights, which include an astounding assortment of over 80 authentic Asian dishes. With delectable house delicacies like the "Sassy Senorita" and the "Arigato," as well as the recently introduced Bar Menu, guests can enhance their experience. In order to further improve the eating experience, reservations will result in a 15% discount for patrons.

"With our Chembur location, we continue to uphold the legacy of delivering luxurious dining experiences that reflect the spirit of Global Fusion – a perfect blend of ambiance and exceptional cuisine," said Ankit Tamang, Director of China Gate Group.

Panel of state finance ministers suggested fresh changes on Sunday to the Goods and Services Tax (GST), including a cut in the levy at restaurants and a flat 1% tax for small traders, manufacturers and eateries that opt for the less onerous composition scheme.

Panel of five state finance ministers has suggested a flat 12% GST for standalone restaurants, whether air conditioned or not, and an 18% levy at eating joints located inside hotels. While standalone restaurants will not enjoy the benefit of input tax credit, those with 18% tax will be entitled to take credit for taxes paid by their suppliers.

While the overall incidence was expected to be lower with the gains of input tax credit eaten up by the restaurants, the levy is seen to be detrimental for consumers. The respite on composition scheme will also lower the burden for smaller eateries, which currently attract 5% tax under composition scheme.

Scheme, which also applies to traders and manufacturers with annual turnover of Rs 20 lakh to Rs 1 crore, comes with a flat rate of tax and a much lower compliance burden where only the sales details have to be disclosed with no requirement to file detailed returns with invoices. In addition, the returns have to be filed on a quarterly basis.

Those who are willing to pay tax on their total turnover, which includes revenue from the sale of exempted goods. But those who take the pains to segregate income from the non-exempted products will have to pay 1% tax on the sale of these goods.

While a final decision will be taken by the GST Council, comprising union and state FMs, early next month, the move by the panel is seen to be another attempt to assuage small businesses which have been complaining bitterly about GST as many of them were out of the tax net till the new regime kicked in on July 1.