KMC Bar & Bistro Opens in Pirojshanagar, Mumbai

EatSure, the flagship food delivery platform by Rebel Foods, the world’s largest internet restaurant company, has launch of its first EatSure Veg-Only Smart Foodcourt in the city of Rajkot. 

Located at Crystal Mall on Kalawad Road, the new EatSure Smart Foodcourt marks the brand’s 8th physical outlet in India. Spanning 2,200 sq. ft., this Rajkot launch redefines convenience with a fully digital, queue-free dining experience. The space brings together crowd-favourite brands like Behrouz Biryani, Faasos, and Wendy’s less than one roof.

Customers can order via self-service kiosks or the EatSure app, with real-time updates sent through digital screens or WhatsApp—eliminating the hassle of standing in line. The foodcourt also offers access to a wide selection of top-rated brands in a single digital transaction.

From biryanis, pizzas, and burgers to wraps and desserts, EatSure gives Rajkot’s diners an unmatched variety. With brands like Oven Story Pizza, Sweet Truth, The Good Bowl, Firangi Bake, and more, the new foodcourt brings seamless ordering and flavour-packed meals to the heart of the city.

Speaking about the launch, Sagar Kochhar, Co-Founder and CEO, EatSure, Rebel Foods, said, “With the launch of EatSure’s first-ever vegetarian-only smart foodcourt in Rajkot, we’re thrilled to bring a one-of-a-kind, tech-powered dining experience to a city that truly celebrates vegetarian cuisine. This marks a major milestone in our offline growth journey as we merge culinary innovation with a fully digital ecosystem.”

“Category-leading, much-loved brands like Behrouz Biryani, Faasos, Wendy’s, Oven Story, Sweet Truth, and more, are coming to Rajkot — all under one roof. With this launch, we aim to redefine everyday dining by delivering unmatched convenience, variety, and trust through a seamless, smart experience,” added Kochhar.

Rebel Foods, which leads the direct-to-consumer revolution in online dining, is bringing this to life through EatSure's virtual food court model. The Rajkot launch replicates the ease of a physical food court, enabling consumers to order from top brands in a single order. EatSure has also partnered with IRCTC to transform train travel dining. With the 'Order Food on Train' feature on its app, passengers can now easily order from a range of restaurants, and have it delivered right to their seats as they travel across the Indian Railway Network.

With its growing omni-channel presence, the EatSure app has already captivated over 20 million users in 75+ cities across India.

Mumbai’s fine dining scene ascends to new heights with the debut of DEA — a sophisticated culinary destination where fire, flavor, and artistry unite seamlessly. Located in the heart of Prabhadevi, DEA pays homage to elemental cooking by merging time-honored techniques with modern sensibilities.

Conceptualized by designer Khaled Sharan, the space exudes warmth with its earthy palette, deep charred reds, and raw, stone-inspired textures—reminiscent of ancient clay pots and fire-based cookery. At the heart of the restaurant stands the symbolic Wish Tree, a spiritual emblem of grounding, aspiration, and the divine feminine energy embodied by DEA.

Spanning 3,600 sq. ft. with a seating capacity of 72, DEA invites guests into an immersive dining experience. Its open kitchen concept serves as the soul of the space, offering a front-row view of culinary precision and innovation. The live-cooking Robata grill takes center stage, infusing dishes with bold, smoky depth that defines the restaurant’s signature flavor.

Complementing its unique culinary identity, DEA offers two distinct moods through the evening. It begins with a cozy, intimate vibe perfect for relaxed dinners, and gradually shifts into a high-energy space as the night unfolds, music gets louder, the energy picks up, and it becomes the ideal setting for those seeking a vibrant, unforgettable night.

Heading the culinary helm is Jayesh Patnaik, the executive chef, whose unique philosophy champion’s reconstruction over deconstruction, and who believes in the complete utilization of every ingredient to unlock depth and character. Under the visionary leadership of Abhimanyu Jakhar, DEA marks the latest chapter in Jakhar Hospitality’s pursuit of refined culinary experiences. The name and concept draw inspiration from mythology rooted in the tale of DEA, a goddess born from fire and chaos.

“Dea’s essence wasn’t born out of a dream to be in this industry, but from a realization that hospitality, as we know it, is ready for a revolution. I saw an opportunity to redefine it not by chasing trends, but by creating a new category rooted in technique, storytelling, and soulful connection,” said Abhimanyu Jakhar.

He adds, "Dea isn’t just a restaurant; it’s an immersive escape, one that doesn’t need a ticket to Spain or a retreat away from the city. It’s a place where sustainability meets sensory exploration, where even a cocktail served in a cacao pod shell tells a story. Every detail is designed to ground you, inspire you, and remind you that even in chaos, there is always space for calm and hope."

The food menu showcases a lineup of signature dishes. The Stuffed Chicken Wings arrive with a fermented berry hot sauce and crisp slaw, offering a satisfying contrast of heat and crunch. Fire Threshed Baby Chicken is paired with romesco, fingerling potatoes, and a vibrant lacto-berry jus—a celebration of flame and finesse. For a comforting finish, the Dynamite Rice with Moora Uni layers umami richness with delicate precision.

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.

Baaroq opens in Mumbai, where fine dining meets theatrical flair—an immersive space where indulgence is elevated through contrast, creativity, and culture. Blending the bold essence of Pan-Asian cuisine with refined European flavours, the experience is inspired by Baroque grandeur, reimagined with a modern Indian lens.

Named as a nod to both the Baroque era and its vibrant bar program, Baaroq is more than a restaurant—it’s an escape. Spread across 3,500 sq. ft. with 120 covers, its design pairs raw, earthen textures with luxe materials like black Italian marble and sculpted light walls, creating a sensorial, emotionally charged space. From a dramatic arched entrance to evolving lights and music, every detail invites guests into a world where storytelling, gastronomy, and artistry seamlessly collide.

Behind this immersive experience stands Rahul Rai, a name already familiar in Mumbai’s hospitality realm. After redefining the bar scene with Drinking Kulture in 2016 and curating unforgettable nights at Hex, Rahul now brings his global influences and passion for detail to Baaroq. With a deep appreciation for both Eastern and Western aesthetics, his vision for Baaroq was clear, to create a destination that delivers not just taste, but transport.

“Baaroq is not just a restaurant, it’s a living, breathing story,” said Rahul. “Every guest becomes part of the narrative through flavours, through feeling, through the emotional memory they carry when they leave. It’s a space built with soul.”

Led by Culinary Director Chef Amit Puri, Baaroq’s menu is a masterful play of contrast and depth—featuring thoughtfully curated small plates that marry the bold vibrance of Pan-Asian flavours with the finesse of European technique. Standout dishes include Mushroom Hummus, Laksa Soup, Asparagus Tempura Sushi, Nori Tostada, and Duck Confit.

The bar, conceptualized by Consultant Siddesh Sawant, mirrors this layered approach with a cocktail menu that evolves with seasons, moods, and musical rhythms. Signature creations like Café Mesho, Baaroq Berries, Snowball, Violet Sour, Penicillin, and Matcha Colada are crafted to complement both the cuisine and the ambiance—delivering a seamless, sensorial experience.

Celebrity chef Ajay Chopra has reopened Plaka 2.0, a fresh and fearless new dining experience at Phoenix Mall of Asia in Bengaluru.

Plaka 2.0 marks a bold new chapter in modern dining—ditching formality for flavour, fun, and freedom. With an all-new menu curated by Chef Ajay Chopra, the restaurant challenges traditional fine dining, inviting guests to eat loudly, messily, and joyfully. Inspired by Mediterranean beach bars, its sunlit interiors, lush greenery, and live kitchen brings relaxed energy to the experience.

The menu is divided into six personality-packed sections, offering bold twists on global and Indian comfort food. Vegetarian highlights include Truffle Parmesan Churros, Aloo Shah Verma, and Delhi Wali Aloo Tikki, while meat lovers can savour Champaran Ahuna Mutton, Delhi Fried Chicken, and the playful Tacobab. The ‘Stack Life’ section serves juicy, double-patty burgers designed to be devoured hands-on.

Indian soul food shines in the ‘Very Vernacular!’ section with dishes like Kameena Kulcha and Potlam Biryani, made with native Seeraga Samba rice and wrapped in banana leaf. The fun continues with ‘The After Party’ desserts like a dreamy Tres Leches, alongside fusion delights such as Thecha Noodles and Korean Gochujang Prawn Bowl. To top it off, Plaka 2.0 features a zero-proof cocktail bar, offering vibrant, alcohol-free drinks that pair perfectly with the bold menu—making every visit both memorable and mindful.

“This isn’t fine dining. It's fun dining. I’ve created a menu that reflects who I am—full of flavour, full of stories, and built for people who want to enjoy food without rules. Plaka 2.0 is about being real, being loud, and eating with your heart,” said Chef Ajay Chopra.
 

The Real Pizza Company, a renowned UK-based pizzeria known for its handcrafted, stone-baked pizzas, has launched their first-ever outlet in India at Bengaluru. This marks the beginning of a flavorful new journey as the brand brings its celebrated British pizza experience to Indian food lovers.

Established in 2012, The Real Pizza Company has earned a loyal UK fanbase with its focus on quality, authenticity, and traditional pizza-making using fresh daily dough, rich tomato sauces, and real stone ovens. Now debuting in Bengaluru, the brand brings its artisanal charm to India, partnering with Franchise India as its master franchise developer to drive nationwide expansion.

Bhaskar Ray, Partner at The Real Pizza Company shared, “We aim to create a one-of-a-kind experience where young Indians and families can enjoy handcrafted, stone-baked pizzas in a lively, welcoming setting. By staying true to traditional pizza-making methods and using only premium ingredients, we’re confident that The Real Pizza Company will offer a fresh and memorable alternative in India’s growing QSR landscape.” 

Gaurav Marya, Chairman of Franchise India, shared his excitement about the launch said, "The Real Pizza Company brings authentic, globally loved flavors to India’s food scene. It’s a brand rooted in craftsmanship and quality, and we see great potential for growth across major Indian cities. Our vision is to help passionate entrepreneurs tap into this opportunity while offering customers a unique, wood-fired pizza experience.” 

The Real Pizza Company brings its UK-loved 12-inch pizzas—like Ham & Mushroom, Sgt Pepperoni, and the spicy-sweet Sgt. Bee Sting—to India, all handcrafted with premium ingredients and baked in real stone ovens.

With strong brand recognition, authentic wood-fired pizzas, and a proven business model, The Real Pizza Company offers an exciting entry point into the fast-growing premium QSR space. It’s scalable, turnkey franchise model supported by comprehensive operational and marketing systems is geared for rapid expansion with Franchise formats.

Kuuraku, the internationally acclaimed Japanese izakaya-style restaurant, has opened its second outlet in Whitefield at Bengaluru expanding its presence after the success of its Brigade Road location.

As Indian tastes become more adventurous and globally inspired, few cuisines have won hearts quite like Japanese. From the rich umami of ramen to the refined elegance of sushi, there’s a growing admiration for the skill, tradition, and soul-soothing nature of Japanese cuisine. But Kuuraku offers more than just a meal—it’s an immersive journey. From the moment you're greeted with a warm “Irasshaimase,” you’re welcomed into a space that feels just like a charming local eatery tucked away in Japan.

“At Kuuraku, authenticity is everything—from our flavours to our service, our aim is to make our customers happy,” said Seijiro Hirohama, Managing Director, Kuuraku.

He added, “Japanese food has become increasingly popular in India, and we’d love to bring our food and culture to more people here. We’re excited to bring a slice of Japan to Whitefield and deepen our cultural connection through food. Every new outlet is a step towards making real Japanese dining more accessible, memorable, and meaningful in India.”

The Whitefield location stays true to the brand’s commitment to authentic techniques, with a team helmed by skilled Japanese chefs. Highlights from the menu include charcoal-grilled yakitori, handmade ramen in slow-cooked broths, crispy teppan gyoza, fresh sushi rolls, and comforting donburi bowls—each dish thoughtfully prepared to reflect the precision and depth of flavour found in a traditional Japanese kitchen.

What truly distinguishes Kuuraku is its embrace of Omotenashi—the Japanese spirit of heartfelt hospitality. More than just a dining experience, guests are welcomed into moments of cultural connection, from picking up a few Japanese phrases to joining in a friendly game of Jankenpon (rock-paper-scissors) for a delightful surprise.
 

Yuki Cocktail Bar & Kitchen, renowned for its innovative Pan-Asian cuisine and artisanal cocktails, proudly announces the opening of its fourth outlet in the vibrant neighborhood of Sarjapur at Bengaluru. This expansion marks another milestone in Yuki's journey to bring diverse Asian flavors to Bangalore's discerning diners.

The Sarjapur outlet reflects Yuki’s design ethos, blending Japanese cherry blossom inspiration with Neo Art Deco flair. Earthy tones, bold black-and-white flooring, and teal-pink accents create a modern, warm space. The Koi fish motif—a symbol of culinary excellence—runs throughout, anchored by the iconic Yuki logo as a mark of identity and continuity.

Building on the success of its earlier locations, Yuki Sarjapur presents a thoughtfully curated menu featuring Japanese, Korean, Malaysian, and Thai cuisines. Guests can enjoy standout dishes like cream cheese dumplings, truffle edamame dumplings, and the much-loved fried sushi (Yasai Futomaki Age). Regional highlights include Larb Gai from Thailand, Burmese chickpea tofu, and Kampung Rice from Malaysia, with ample options for vegetarian and vegan diners.

Yuki’s signature cocktail program enhances the experience with inventive drinks like Geisha’s Garden, Pandan Teq-Tea, and the rich Fig & Cheese Old Fashioned—all crafted to pair seamlessly with the menu.

Sai Shivani & Priyesh Busetty, Co-founders, Yuki said, “Our commitment to providing a memorable dining experience extends beyond the plate. The elegant interiors, influenced by Japanese cherry blossoms and Neo Art Deco design, create an ambiance that complements the exceptional flavors on offer.”

They added, “The Koi fish motif, weaving its way through our outlets, symbolizes the journey of our culinary excellence from one location to another. Yuki is not just a restaurant; it's an invitation to embark on a gastronomic adventure. We invite you to join us and explore the tantalizing world of Pan-Asian cuisine, where tradition meets modernity, and every bite is a celebration of flavor.”

With its bold flavours, inviting hospitality, and immersive design, Yuki Sarjapur is set to become a key player in the neighborhood’s dining scene. Signature dishes like cream cheese dumplings, fried sushi, Larb Gai, Kampung Rice, and Japanese cheesecake offer a vibrant culinary journey through Asia. Thoughtfully designed with cosy, intimate corners, the space invites guests to linger—making it a place for both meaningful connections and memorable meals.

Ta.ma.sha., the city’s beloved first-of-its-kind vegetarian Asian cuisine coffee shop, is ready to elevate the dining experience with the launch of its third branch, bringing with it a brand-new look, an expanded menu, and an even more welcoming vibe.

Founded by Mahender Vyas and promoted by AK Solanky, Ta.ma.sha. has earned a loyal following for its bold flavours, warm ambiance, and innovative take on pure vegetarian dining. As the brand enters its next chapter, the new outlet will feature a refreshed look, a creatively reimagined menu, and a more intimate setting — ideal for casual catchups and food lovers alike.

Signature hits like the Korean Ramen Bowl, authentic Thai Curries, and punchy Indo-Chinese dishes will return, alongside an expanded menu of Continental classics, Italian pizzas, Korean and Thai specialties, and curated Far Eastern delights — all 100% vegetarian.

"We are thrilled to bring Ta.ma.sha.'s unique spirit and flavours to a wider audience. With the support of AK Solanky and our passionate team, the third branch will be a refreshing new space where people can relax, connect, and savour the best vegetarian Asian cuisine the city has to offer," said Founder Mahender Vyas. 

With three branches — Ta.ma.sha. Madhapur, Ta.ma.sha. Abids, and now Ta.ma.sha. Gunrock (which also features an exciting Pickleball court) — Ta.ma.sha. continues to build its flavourful legacy, blending tradition with innovation, one bowl, one brew, and one smile at a time.

Inspired Spirits launches Quro in Goa. It's a bold and beautifully crafted Indian liqueur made from 36 carefully selected ingredients sourced from across the country. It's a unique beverage that combines innovation and tradition; it's smooth and easy to drink, but it's also full of color, character, and depth. 

Inspired Spirits was founded in 2023 by Anmoll Alok Bansal with the goal of introducing new ideas and creativity to an industry that is frequently characterized by either mass-market simplicity or heritage-led luxury. Anmoll recognized a chance to rethink what spirits could be after noticing a void in the market for daring experimentation, especially in flavor and ingredient-led inventiveness, which has revolutionized sectors like chocolate and craft sodas. 

Quro is a modern liqueur that was created as a result of this idea, driven by curiosity, investigation, and a desire to push boundaries. Inspired Spirits was founded in 2023 by Anmoll Alok Bansal with the goal of introducing new ideas and creativity to an industry that is frequently characterized by either mass-market simplicity or heritage-led luxury. 

Each ingredient plays a role — from vibrant citrus bursts to soft floral notes and a subtly bitter finish. Its double pot distilled and macerated, resulting in a drink that intrigues the seasoned palate yet remains approachable for the casual sipper.

“Liqueurs are meant to be expressive, yet much of what currently exists in the market feels heavily influenced by the West. With Quro, our aim was to craft something truly original rooted in India’s rich cultural and botanical diversity and developed thoughtfully from the ground up," shared Anmoll Alok Bansal, Founder of Inspired Spirits.

With 30% ABV, it packs more punch than most liqueurs, offering a lighter and tastier alternative to standard spirits. With this exclusive launch in Goa, Quro is poised to make its mark across India and beyond.

Osttaad, a refined dining destination where Islamic culinary traditions, cultural memory, and contemporary design come together in quiet harmony has reopened in the heart of Santacruz in Mumbai. 

The warmth, flavor, and spiritual elegance that have come to define Osttaad are extended to its guests. At Osttaad, every element reflects heritage in a new way. The room has a subtle elegance that is reminiscent of classical Islamic architecture. Soft geometric motifs, exquisite jaali work, and intricately carved doorways all naturally fit into a contemporary style. A setting that is both grounded and revitalizing is produced by muted hues, ambient lighting, and tactile surfaces. 

The menu of Osttaad, which was established with a great regard for traditional Islamic-influenced cuisines, combines flavors from North India, the Middle East, and Persia. From fragrant rice preparations, handmade breads, and colorful sides to slow-cooked meats and aromatic gravies, every dish pays homage to classic methods and hearty flavors. 

For those who value nuanced flavors, well-considered décor, and understated luxury, it is more than just a restaurant. With an emphasis on balance, depth, and exquisite presentation, the culinary approach is ingredient-led and never detracts from the dish's essence. From food connoisseurs and design lovers to those simply seeking good food in a beautiful setting, Osttaad appeals to a discerning audience. It’s a space designed for thoughtful dinners, unhurried conversations, and evenings that leave a lasting impression.

“Reopening our doors is more than a return; it’s a celebration of culture, community, and connection. We’re proud to bring back the rich flavors of Central Asia, the joy of live music, and a warm, family-friendly space where everyone feels at home,” said Neeti Goel, Founder, Osttaad.

Maverick & Farmer, India’s pioneering artisanal coffee brand, has arrived at Anjuna, bringing its signature blend of innovation and bold flavours to their first outlet in Goa. 

Maverick & Farmer brings a bold new take on coffee culture with its all-new café in Anjuna; Goa with its 3000 sq. ft. space that blends laid-back charm with innovative flavour. Known for pushing boundaries, the brand introduces an Espresso Martini menu, alongside an all-day dining and coffee offering that celebrates craft, creativity, and its signature farm-to-cup ethos.

From upcycled interiors and hand-painted coffee art to breezy boho vibes, the café captures Goa’s spirit while serving standout coffee cocktails. Each drink tells a personal story—from Let’s Go to the Movies, with notes of popcorn and nostalgia, to Carmona Zalor, a tropical blend of coffee cherry, pineapple, and Feni.

Ashish D'abreo, Q grader, Coffee Roaster and Co-Founder of Maverick & Farmer said, “With this new space, we’re excited to bring our love for coffee and cocktails together in a way that’s never been done before. In Goa, cocktails are a natural extension of our menu. It also allowed us to play with a multitude of flavours and ingredients, each exploring the depth and versatility of coffee. With this as the starting point, we aim to bring more of our maverick creations to Goa.”

Beyond cocktails, Maverick & Farmer’s coffee menu features fan favorites with a twist. The Maverick Mazagran surprises with coffee, lemonade, and bold flavours. For breakfast, the Vegan Chickpea Omelette and Oat Milk & Sourdough Pancakes offer wholesome, plant-based starts, while the Peanut Butter, Cocoa Nibs & Banana Smoothie Bowl adds a nourishing, customizable touch. The Square Burger Menu delivers bold bites like the U-Mami’s So Vegan, a flavour-packed lentil-mushroom patty, and the Pestonji Tempehwallah, loaded with protein-rich tempeh and pesto. Meat lovers can savour the Pastrami Sandwich, smoked for eight hours and unforgettable in every bite.

Speaking about the newest location, Sreeram G, Co-Founder and Partner at Maverick & Farmer added, “Goa felt like the perfect place for us to take this next step. It has a deep appreciation for craft and community, and we wanted to create a space where people can slow down, experiment with new flavours, and experience coffee in a completely different way.”

Kona Kona opens its doors in Mumbai as a cozy neighbourhood bar where every scent, sip, and bite evokes nostalgia—whether it’s memories of school tiffins, the hills of Darjeeling, or roadside snacks. Founded by actress Mona Singh, it’s her heartfelt tribute to travel, memories, and everyday magic.

Kona Kona is all about warmth over wow—an inviting space where you're never rushed, always welcome. Spanning 2000 sq. ft. with seating for 100, including a pet-friendly outdoor area, the space is instinctively designed by the founding team to feel lived-in and real. At its heart is The Duckman, the bar’s quirky mascot—a playful nod to not taking life too seriously.

Chefs Jasleen Marwah and Neetu Solanki bring Mona’s vision to life with a menu shaped by memory and emotion. Each dish reinterprets familiar flavours with heart and honesty, sparking nostalgia and conversation in every bite.

Speaking about the menu, Chef Jasleen Marwah and Chef Neetu Solanki said “Every dish at Kona Kona is built on a feeling — of childhood meals, street-side discoveries, and family kitchens. We didn’t want to reinvent the wheel, just give it a personal touch. Our food is instinctive, nostalgic, and made to spark conversation — the kind that starts with a bite and ends with a story.”  

“Kona Kona isn’t about being fancy—it’s about feeling at home. As a first-time restaurateur, I wanted to create a space where people come for a drink and stay for the stories, laughter, and comfort. It’s a simple, heartfelt place that doesn’t try too hard—just welcomes you as you are,” said Mona Singh. 

Kick things off with TP Nimki, a flaky, crispy tea-time favourite reimagined for the bar, served with bold chutney of garlic, lime, mustard oil, and green chillies. Follow it up with the Darjeeling Jhol Jhal, a flavourful nod to the hills. For mains, try the Butter Chicken—a comforting classic, slow-cooked in a rich tomato and cashew gravy, finished with cream, butter, and a hint of smokiness. Or go for the Alappey Veg Curry, a vibrant coastal-inspired dish with seasonal vegetables like bhindi in a tangy, mango-laced gravy that’s warm, lightly spiced, and soul-satisfying.

At Kona Kona, the cocktails echo the same spirit—flavourful, unfussy, and nostalgic. In a world of overcomplicated mixology, these drinks keep it simple and soulful. No gimmicks—just honest, bright flavours that take you back while keeping you present.
 

Sahara Star, Mumbai’s iconic luxury destination, introduces ‘The Opal Bar’ — a sophisticated new space where timeless elegance meets contemporary indulgence. Overlooking the hotel’s breathtaking tropical lagoon, The Opal Bar is more than just a bar — it’s an all-day sanctuary for those who appreciate bold flavors, inventive cocktails, and a seamless ambiance that shifts effortlessly from day to night.

Encased in sweeping glass walls, the space is bathed in natural daylight and transforms into a warm, ambient retreat by evening — offering a visual and sensory escape unlike any other. Whether you're dropping by for a relaxed afternoon drink, a business meets over light bites, or a leisurely evening wind-down, The Opal Bar is where memorable moments naturally unfold.

The beverage menu is as captivating as the setting — featuring a well-balanced mix of timeless classics, innovative cocktails, refined scotch selections, and bold, spice-forward creations that celebrate Indian ingredients with modern flair. For those who prefer to skip the alcohol, a selection of zero-proof drinks delivers the same creative spirit and attention to detail. Pair your drink with gourmet bar bites — from globally inspired small plates to Indian favorites with a twist — all thoughtfully designed to elevate your experience, whatever your mood.

Speaking about the launch, Salil Fadnis, General Manager, Hotel Sahara Star, shared: “The Opal Bar brings together the best of what today’s guests seek — flavour, creativity, and a space that evolves with their mood. From artisanal cocktails and Indian-inspired signatures to thoughtfully crafted beverages, it’s a celebration of taste and time well spent. We’re proud to introduce a concept that invites both lively conversations and laid-back moments, all with Sahara Star’s signature warmth.”

<p class="text-align-justify">Barnhouse opens in Bengaluru at Essensai067 in Kannamangala. The space offers a serene retreat from the city's fast pace as it provides a vegetarian dining experience inspired by global flavors, with a focus on seasonality, nutrition, and mindful indulgence. Set within a sustainably crafted environment, Barnhouse harmoniously merges rustic charm with contemporary comfort.</p>

<p class="text-align-justify"><strong>Its architecture honors nature through the use of materials like locally sourced stone from Pondicherry, Red Agra sandstone, and hand-carved wood accents, creating a resort-like ambiance that’s entirely free of air-conditioning. Instead, it embraces passive cooling, cross-ventilation, and ample natural light.&nbsp;</strong></p>

<p class="text-align-justify"><strong>Designed to be inclusive and welcoming, Barnhouse invites guests of all ages — including families with children and pets — to enjoy a warm, inviting atmosphere. Thoughtful touches like weekend cooking activities for kids and adaptable dining areas make it perfect for relaxed afternoon meals or intimate evening gatherings.</strong></p>

<p class="text-align-justify">Guests can savour an eclectic selection of dishes — from hand-rolled Spinach and Ricotta Ravioli and Butternut Squash Massaman Bao to Middle Eastern Mezze Platters and pearl barley risottos — each thoughtfully created with fresh, pesticide-free produce from the restaurant’s in-house hydroponics system.</p>

<p class="text-align-justify"><strong>The beverage menu is equally distinctive, featuring a curated list of fine wines from France, Italy, and India, alongside botanical cocktails, immunity-boosting mocktails, and artisanal brews, designed to complement the conscious, indulgent dining experience.</strong></p>

<p class="text-align-justify">“Barnhouse is more than a restaurant — it’s a mindful retreat where every dish, every ingredient, and every detail is designed to nourish, comfort, and reconnect,” said Haresh Mipuri and Ratna Saluja, Founders of Barnhouse.</p>

<p class="text-align-justify">They added, “We wanted to create a space where conscious indulgence meets global culinary craftsmanship, offering our guests not just a meal, but a meaningful, immersive experience.”</p>
 

Union has launched in Ahmedabad. Entrepreneurs Ishit Patel and Harshavardhan Sheth have teamed up with chef and restaurateur Viraf Patel and Prakriti Lama from Bombay to open a new restaurant that would revolutionize international dining in the city. The 100% plant-based, beautifully plated, and robustly flavored dishes will provide enjoyment while promoting healthy, mindful eating.

Chef Viraf Patel hails from Bombay and has extensive knowledge of modern European cooking. His career started in Switzerland, and after returning to India, he opened and developed multiple restaurants. His experience comes before his distinctive menu curation.Their cuisine philosophy is reflected in the interiors, which maintain their naturalness, purity, and subtle elegance. Clean lines and simple aesthetics are hallmarks of the Scandinavian design of the room. 

The idea at Union combines robust and energizing Asian elements with the elegance of European food. In order to create a sensory experience with each bite, each meal is designed to include seasonal, fresh ingredients, highlight their vibrant flavors, and present them beautifully.

You can start the meal with thick soups like Corn and Kaffir Lime; Wild Mushroom or classic Tomato & Fennel topped with parmesan croutons. For small plates, opt for creamy Chickpea Hummus, Oven Roasted Carrots, Greek Tzatziki, Spice Dusted Corn Ribs or tender Jalapeno, Cheddar and Lemongrass Cutlets. For something light yet flavourful, the Burrata & Tomato Tartar, Charred Artichoke & Asparagus, and the peanut dressed Sweet Potato Noodle Salad offer well-balanced bites. Signature Sourdough Flatbreads impress with their super fluffy textures. The toppings include herby Green Goodness, spicy Green Chili Zough & Cheese, or the comforting House Marguerita and many more options. 

For a large plate, you can opt for Vietnamese Aglio E Olio with leeks, green chilli and hints of sesame oil, Potato Gnocchi with flavourful chilli butter sauce, Union Lasagne made with spicy lentil bolognese, Cambodian Curry with peppered rice or Homemade Cottage Cheese Steak. End your meal on a sweet note with the Chocolate Tofu Mousse, delicately set Panna Cotta, or the indulgently spiced Biscoff Cheesecake. The menu also thoughtfully includes options suited for Jain and Swaminarayan dietary preferences.

Congo opens in city’s culinary landscape in Golf course road at Gurgaon. It’s an evocative restaurant and bar that promises to transport guests deep into the heart of the Congo Rainforest through bold flavours, immersive design, and untamed cultural energy. 

Restauranteurs Anurag Dania and Abhishek Mathur founded Congo with the goal of creating a place where the untamed essence of the wild coexists with the sophisticated sensibilities of contemporary hospitality. Backed by Former Cricketer Suresh Raina and a group of wealthy Delhi NCR investors, the brand is set to establish itself as a luxury hospitality landmark. Rich, earthy textures and swaying wooden ceilings allow the room, which was designed by architect Anurag Dania, to reflect the ebb and flow of the Congo River.

“We wanted to offer an immersive world that feels elemental yet sophisticated,” shared Anurag.

As a tribute to coziness and nostalgia, guests can savor meals like the Jhol Curry Malabari Chicken, which consists of succulent chicken stewed in a spicy, fragrant, and fiery coastal broth. Wrapped in pillowy bread, the Wild Mushroom and Truffle Kulcha offers a rich combination of earthy mushrooms and fragrant truffle oil, with a subtle hint of sumac that tantalizes the senses. A revelation, on the other hand, is the Lamb Rara Risotto, which combines the hearty, spiced flavor of lamb rara with the smooth, creamy texture of Italian risotto to produce a dish that is both hearty and reassuring. 

The cocktail program is no less expressive. Tusker’s Tonic cools with cucumber juice, gin, ginger beer, and a dash of black pepper, while the Gauteng Groove combines gin, pineapple juice, and Indian spices for a bright, herbaceous drink. Nairobi Nectar, a tropical concoction of rum, passionfruit, and African honey, offers a bright and flowery finish for those seeking something sweeter.

Congo is more than a restaurant—it’s a space where food, design, and culture intersect. “Congo is an expression of wild elegance and primal energy. We’re here to awaken the senses and change how people connect with food and space,” said Abhishek. “

Beyond the experience, Congo is driven by purpose. Future initiatives include launching a culinary training program for underprivileged youth, deepening its commitment to sustainable sourcing, and building a platform that honours both indigenous wisdom and contemporary creativity.

Adarsh Sweets, a cherished name with a rich legacy spanning over 50 years, proudly announces the grand opening of its newest outlet in Goregaon, Mumbai. 

Known for its genuine, traditional, and inventive Indian snacks and sweets, Adarsh Sweets is now bringing its classic flavor to a bustling new neighborhood.

Adarsh Sweets was founded in the 1970s as a modest dream based on tradition, quality, and family values. What began as a tiny confectionery has grown into a well-known company whose handcrafted treats have impacted generations. Brothers Sumit and Yash Thakur are gladly carrying on that tradition today, dedicated to providing the same love, taste, and quality that patrons have valued for decades.

Whether it’s the creamy richness of a classic Kaju Katli, the indulgent crunch of a hot samosa or the modern charm of fusion desserts, every bite at Adarsh Sweets tells a story. Using only the finest ingredients and time-honored techniques, each creation is crafted with care and passion.

The new Goregaon outlet of Adarsh Sweets marks the brand’s third location, continuing its journey of spreading sweetness and tradition across the city. The vibrant space is designed for both dine-in and takeaway, capturing the warmth and hospitality that Adarsh is known for.

Guests can savour a thoughtfully curated menu celebrating India’s culinary heritage, featuring breakfast favorites like Misal and Poha, classic Kurma Poori, indulgent Parathas such as Paneer Cheese, Jodhpuri Moong (Jain), and Jaipuri Onion, the hearty Pathankot Chole Bhature, convenient Express Meals and a variety of Upvas-friendly options too. 

“This new chapter in Goregaon is a tribute to our roots and a step forward into the future. We’re honoured to bring our legacy of flavour and trust to even more families across the city," said Founders Sumit and Yash Thakur. 

In the shadow of the Qutub Minar, hidden behind the hush of velvet curtains and a no-photos policy, Mamma Killa makes its celestial debut in New Delhi. 

Mamma Killa, the most recent creation of restaurateur, entrepreneur, and legend Zorawar Kalra, pays homage to Delhi, a city known for its secrets, tales, and subliminal allure. Designed for those who move with modern intention, this refuge is both exclusive and welcoming, with roots in ancient energy. Every component in this scene speaks subtly rather than loudly. Mamma Killa, India's first Aztec bar, draws inspiration from the moon goddess it is named for. 

The space occupies a 1300 square foot rooftop in Mehrauli, is a contemporary fort and a sanctuary created with both local love and a global spirit. Imagine terracotta walls that breathe, mosaic murals that communicate stories without using words, cane pendant lights that cast shadows like secrets, and humorous, meaningful, and intimate graffiti that is just out of sight.

Zorawar Kalra, Founder, Mamma Killa said, “Delhi deserves a space that feels both ancient and futuristic, grounded yet elevated. Mamma Killa is a love letter to the city’s cultural richness and cosmopolitan spirit — wrapped in mystery, lit by moonlight, and meant for the unapologetically alive.”

Signature cocktails like the Milky Way (a whiskey-hazelnut-umami mindbender) and the Peruvian Pizza Highball (tequila meets pesto in a glass) aren’t just sipped — they’re experienced. Then there’s the Mango Ceviche, which doesn’t flirt with citrus, it dives headfirst into it. For the fearless, there’s Pachamanca, Nikkei Fizz, and the unforgettable Smoked Pumpkin Salad (yes, that’s a cocktail, not a plate).

The Guéridon Cocktail Trolley, a traveling altar of mixology, is at the center of it all. Your drink is mixed at the table here. The ritual is set by your feeling. The elixirs? Banana-Fig, Lotus Biscoff-Caramel, Orange-Vetiver, and Palo Santo-Bee Pollen. Sustainably rooted, everything from ingredients to décor is sourced locally, celebrating Indian artisanship while channeling global energies. 

Novotel Mumbai Juhu Beach has officially reopened the doors to its iconic restaurant, Sampan, now reborn as Sampan 2.0, a bold new iteration of Pan-Asian excellence that blends legacy with innovation. 

A new and expanded menu, a sophisticated service approach, updated tableware, and new staff uniforms are all part of this daring rethinking. Every component has been carefully chosen to provide visitors with an exciting and engaging voyage through the flavors of China, Japan, Thailand, and Korea.

With its roots in tradition but its focus on innovation, Sampan 2.0 shows a profound awareness of Mumbai diners' changing tastes. The menu is a bold departure from Sampan's previous, mostly Chinese offerings, featuring everything from wok-tossed main courses, sizzling small plates, and Asian-inspired desserts to rich ramen broths and artisanal dim sums. A strategic repositioning in Juhu's competitive dining scene led to the relaunch; Sampan now coexists with upscale eateries while setting itself apart with a decidedly Pan-Asian aesthetic and a carefully chosen guest list. Every component has been carefully chosen to provide visitors with an exciting and engaging voyage through the flavors of China, Japan, Thailand, and Korea.

Kunal Shanker, General Manager at Novotel Mumbai Juhu Beach said, “Sampan has always been a part of Mumbai’s culinary memory, and with Sampan 2.0, we are honoring that legacy while redefining what modern Pan-Asian dining can look and feel like. Our aim was to create something far more than a menu variation. We wanted a change that speaks to the senses, rooted in authenticity and delivered with finesse.”

The menu is a celebration of regional diversity and craftsmanship, offering dishes like Korean Fire Chicken (Bul Dak), Spicy Kimchi Curries, Pork Belly in Yellow Bean Sauce, soft-shell crab with Thai sweet spice, and crowd favorites such as Dragon Rolls, Siu Mai, and Massaman curry. Vegetarian guests can indulge in delights like Furikake Corn Ribs, Crispy Lotus Stem, Mapo Tofu, and the chef’s signature Sampan-style paneer. Complementing these dishes is an elevated beverage offering, featuring Asian beers such as Asahi, Singha, and Tsingtao, alongside Soju, Sake, and a lineup of cocktails infused with regional botanicals.

Chef Avinash Kumar, Director of Culinary said, “This menu is a love letter to Asia. Each dish tells a story, not just of flavour, but of culture and care. We have stayed true to the origins of each cuisine while adding our own creative flair. It’s a kitchen that respects tradition but isn’t afraid to experiment, and I can’t wait for guests to experience the result.”

Elevated above the city chaos, SMAA - a Rooftop Revelry, an open-air dining destination has opened in Andheri at Mumbai location. SMAA, created by Pratap Restaurant Private Limited and the team behind the renowned Pratap Da Dhaba, is the culmination of more than 20 years of hospitality expertise and enthusiasm. The creators recognized a chance to reinvent Andheri's rooftop dining scene by fusing their tried-and-true Indian cuisine with a daring international flair.

The name "Asmaa," which means sky, served as the inspiration for the ambiance design of SMAA, which is centered on connection and openness. The sculptural island bar in the middle, the smooth transition from indoor to outside, and the mood lighting that changes according to the time of day are all designed to put you at ease. SMAA adjusts to your situation, whether you're with your best friends, having a fun night out, or taking the whole family out for a laid-back evening beneath the stars.

The heart of SMAA is its food, bold, flavorful, and full of surprises. The multi-cuisine menu is a curated mix of comfort and creativity, with something for everyone on the table. The signature items include Chicken Sliders and Tandoori Naan Bombs, alongside playful signatures like Philli Chilli Sev Puri, Chilli Thecha Avocado Toast, and Mushroom Bunny Chow. Each dish is a conversation starter, designed to bring people together over shared plates and new discoveries.

The drink menu at SMAA is a stunner. Each composition is as visually stunning as it is delicious, with an emphasis on clear cocktails that highlight the essential ingredients. Every dish and drink enhance the mood, from the earthy charm of Goosebumps, presented with a hint of theatricality, to the dessert-like Celestial Dome, which appears to have fallen from the stars. It's all about letting delicious food and beverages speak for themselves with less hassle and more emotion.
 

Underdoggs Sports Bar & Grill opens its doors in Hyderabad. This vibrant 7,500 sq. ft. venue brings together the best of food, sport, and entertainment under one roof.

The venue which can accommodate more than 300 people, and it has been carefully planned to combine contemporary elegance with a thrilling sports bar ambiance. 

The culinary offerings at Underdoggs Hyderabad celebrate the region’s diverse flavors through a specially curated menu that highlights local favorites. From spicy Andhra Chilli Chicken and rich Telangana Mutton Masala to the bold flavors of Kundhapur Ghee Roast and Rayalaseema Mutton Sukka, every dish is crafted to reflect the vibrant tastes of South India.

These savory delights are paired with a standout beverage program featuring inventive cocktails like the Indian Blitzkrieg—a bold mix of bourbon whiskey, Indian spice blend, and apple juice; Foxes Run—combining roasted rice, Irish whiskey, and orange honey ginger syrup; and Lords of ’83—a spirited fusion of fermented strawberry, passion fruit, tequila, and sparkling wine.

The exclusive launch party featured special guests like Saina Nehwal and Parupalli Kashyap, adding star power to the excitement.

Speaking about the launch, Sarthak Sidana, CEO of Underdoggs, shared, “Hyderabad deserves a space where the love for food, sport, and stories come together—that’s what Underdoggs is all about. It’s not just a place to watch a game; it’s where the city comes alive. We’re here to build a community, one match and one memory at a time.”

With the opening of its Hyderabad location, Underdoggs currently has five locations throughout India and 10 more outlets are planned for this year. 

The beloved Turkish dining destination Kebapci makes its grand entry into Telangana with the launch of Kebapci Hills at Banjara Hills, Hyderabad. Kebapci was established in 2018 by brothers Aasim and Adeeb Shah, who are food entrepreneurs, because they both loved Middle Eastern food and Turkish hospitality.

The brand's much awaited debut in Hyderabad's vibrant culinary scene provides a deep, immersive Turkish culinary experience that has been carefully recreated with Nawabi flair. At Kebapci Hills, Turkish authenticity meets Hyderabad’s culinary richness, all guided by the brothers’ core philosophy, “Quality and innovation above all.”

From its modest origins as a four-seater restaurant in Chennai, Kebapci has expanded into a family-run restaurant chain with locations across several cities. Each Kebapci location embodies the brand's core values and is praised for its commitment to genuine Turkish flavors, friendly service, and slow-cooked customs. The restaurant in Hyderabad creates a unique Turkish-Nawabi connection by embracing the city's regal heritage.

In addition to being a reference to its new location, Kebapci Hills is a representation of the brand's expansion and aspirations. The Hyderabad menu offers regionally unique meals developed for the city's discriminating palates, while maintaining the core of its hallmark offerings—charcoal-grilled kebaps, Eastern Türkiye-style mandi, and freshly produced breads. 

One standout dish is the Biber Mandi, a daring new twist on a traditional dish made with spices made from Urfa pepper that are imported straight from Turkey. The restaurant's utilization of a traditional Turkish cooking style, which is uncommon in India, is another noteworthy feature. This unique experience offers unparalleled flavor and is presently only available at the Hyderabad location.

Commenting on the same, Aasim Shah & Adeeb Shah, Co-Founders, Kofteci Group said, “From a four-seater in Chennai to launching Kebapci Hills in Hyderabad, this journey has been nothing short of incredible for us. Each step has been rooted in our passion for authentic flavors, slow-cooked traditions, and heartfelt hospitality. With Kebapci Hills, we’re excited to blend the spirit of Türkiye with Hyderabad’s Nawabi soul, offering an experience that feels both familiar and new. This is not just about food—it’s about sharing stories, heritage, and a piece of our journey with every guest.”

Toscano, a renowned Italian casual dining restaurant in India, has completed major renovations at its Pune location. The renovated area upholds Toscano's dedication to serving real Italian food while including design features that guarantee a unified brand experience throughout all of its sites across the country. 

The renovation which keeps the restaurant's 110-seat capacity, and its famous outdoor eating space shows how the company has adjusted to changing consumer tastes since its first 2019 opening in Pune. Guests can savor Toscano's famous culinary masterpieces in a refined setting in the renovated area.

While improving the dining space, renovation maintains Toscano's reputation for genuine Italian cuisine. They encourage first-time guests to try their signature dishes, which include their Classic Margherita and Pepperoni pizzas, Salmone Grigliato (Grilled Norwegian Salmon), and Chicken di Toscano (Spinach & Ricotta Filled Chicken Breast). The Insalata di Quattro Fagioli Con Cereali features four bean varieties with feta cheese and sweet balsamic dressing. 

Dessert includes famous tiramisu and silky Kahlua mousse offer the ideal way to cap off the meal, while menu staples like Spaghetti Aglio Olio remain popular with patrons. The restaurant's comprehensive bar service includes a wide range of mocktails and cocktails that have been carefully chosen to go well with the food.

"This renovation represents our commitment to providing guests with consistent excellence across all Toscano locations while adapting to the evolving preferences of our customers," said Toscano spokesperson. 

The city’s social scene has a fresh new address with the launch of Fifty50, a vibrant neighbourhood bar now opens at The Bay, Ecoworld at Bellandur, Bangalore. Rooted in the Indian tradition of “aadha tera, aadha mera”, Fifty50 is a playful ode to sharing — whether it’s a cocktail, a conversation, or a plate of your favourite food.

Fifty50 is the type of pub that everyone can call their own, combining a setting that is both familiar and pleasantly novel. The furnishings, which include neon signs spelling out sarcastic one-liners, striped archways, and umbrella chandeliers, create a strong, cheeky balance between modern sass and nostalgic nostalgia. A whimsical photobooth area that allows guests to shoot picture strips with their group and take home a real memento in less than 60 seconds adds to the atmosphere. It's an old-school treat with a contemporary Bangalore twist.

Creating an environment that is both familiar and novel, Fifty50 is the type of bar that everyone can call their own. From neon signs spelling out sarcastic one-liners to umbrella chandeliers and striped archways, the interiors achieve a bold, cheeky balance between modern sass and nostalgic nostalgia. An eccentric photobooth area with a contemporary Bangalore twist enhances the atmosphere by allowing visitors to take picture strips with their group and bring home a tangible memento in less than 60 seconds.

Amit Ahuja, Managing Director of AA Hospitality which also runs prominent brands such as Misu and Lucky Chan, shared, "Fifty50 is about capturing the spirit of gatherings — messy, lively, full of heart, and always better when shared. The food and drink menus reflect that. It’s familiar, but with enough unexpected touches to keep you guessing, and the dessert counter was something we were passionate about because no great evening is complete without a little indulgence."

Gaijin Opens in Mumbai. The word Gaijin means “outsider” in Japanese, Gaijin embraces its name with pride, reinterpreting Japanese cuisine through the lens of an Indian chef with reverence and rebellion. 

The interiors are stark, evocative, and surprising—a combination of elegance and back alleys in Tokyo. Every evening is transformed into a Tokyo afterparty by a vinyl-led music station that plays carefully chosen sets using bespoke analogue speakers. Upstairs, there's a more intimate, smaller space that can accommodate up to 20 people (seated). It's perfect for entertaining or just keeping close to people you want to impress. Yet the most surprising diversion is found in the alley beyond, which offers a little Tokyo in the center of Mumbai. 

The project is driven by Chef Anand Morwani (The Big Zest, Rocketman Pizza), Rohan Mangalorkar (The Big Zest, Rocketman Pizza, Pack-a-Pav), and Karan Gaba (Bokka Coffee, Farmers Cafe, Bombay Salad Co, Tamari), with a cocktail menu curated by Varun Sudhakar and Nischal Suman. While, the interiors were designed by renowned architect and interior designer Keith Menon of Spiro Spero.

Gaijin's culinary concept, which respects Japanese technique while defying convention, is at its core. Freeform grazing is encouraged by the menu, which includes cold plates, small plates (both vegetarian and non-vegetarian), nigiri, gunkan, maki, main courses, and desserts. Each dish is a unique take on a classic cuisine. Highlights include the perfectly cooked lamb ribs, the Not Buff Carpaccio with tartar and bone marrow, the Crispy Kataifi Scallop, the Cherry Wood Smoked Himalayan Trout, and the Truffle Corn Gunkan, which is a mouthwatering combination of spicy rayu, smoked corn, and miso wrapped in nori and takuan.

The vegetarian option is not a last-minute addition. Consider Shimeji Mushroom Gyoza Tostada with roasted bell pepper goma and chive sesame pesto, Spinach Cream Cheese Gyoza dripping in a kimchi beurre blanc, and the striking White and Green Asparagus with smoked cauliflower purée, silgochu, and Belper Knolle—made even more luscious with freshly shaved truffle. Additionally, the Spicy Tofu and Leek Temaki—a sort of nori taco layered with braised leeks, cucumber, and pickled ginger—is light, punchy, and completely irresistible.

Rohan Mangalorkar, Partner, Gaijin said, "Gaijin — a Japanese word for ‘outsider’ — is our homage to Japanese cuisine seen through our lens. We’re not trying to replicate tradition, but to respectfully reinterpret it — with bold flavours, fresh perspectives, and deep appreciation. Opening our doors in Mumbai, we’ve paired the food with a thoughtful cocktail program and a vinyl station that sets the tone for a dining experience that’s as soulful as it is surprising."

The Biere Club, India's first craft brewery, opened its newest location in Bangalore's bustling and lively HSR Layout neighborhood. Renowned for its inventive craft beers and a food that pairs well with its brews, The Biere Club carries on its tradition of providing Bangalore beer lovers with one-of-a-kind experiences.

The ideal location for The Biere Club's most recent endeavor is HSR Layout, which is home to some of India's leading entrepreneurs. The company is thrilled to provide its always evolving menu of freshly brewed beers and locally inspired foods to a whole new neighborhood, which includes a vibrant clientele that values delicious cuisine and expertly created beer. The expansion is in line with The Biere Club's goal of introducing its classic yet modern beer culture to further Bangalore neighborhoods. 

With a three-story layout, a capacity of 220 seats, open-sided floors for natural light, and a unique art wall, the new location is a reflection of the Lavelle Road location. With two stories of large displays, it's a great place to watch live events and sports. Additionally, live music events with local bands are in the pipeline. With its signature craft beers, well-paired menu, and lively ambiance, The Biere Club’s HSR Layout outlet is set to become a go-to destination for beer lovers. 

During the launch, Meenakshi and Aravind, Co-Founders of The Biere Club said, "The Biere Club has always been about creating a space where people connect over great brews. After 14 wonderful years, our new space in HSR Layout represents an exciting evolution of our vision. We aim to build upon the legacy of The Biere Club by offering an even richer and more engaging experience, all while staying true to our core values of quality and camaraderie. We’re eager to share this next chapter with Bengaluru and continue the journey we started together."
 

Mestizo, a vibrant and audacious representation of Latin America, opens the first contemporary Latin American bar and restaurant in New Delhi. It offers a diverse selection of real flavors, well mixed cocktails, and an engrossing atmosphere in Delhi's Priya Market at Vasant Vihar. Mestizo's menu, which combines traditional and innovative elements, is inspired by the many culinary traditions of Mexico, Peru, Argentina, Brazil, Chile, and Spain. 

With a capacity of 135 people, a private dining area, and adaptable event rooms, Mestizo is designed for any kind of event, be it a private party, a lively night out, or an exclusive meeting.

Mestizo's interiors are a sensory haven, created to showcase the warmth and vibrancy of Latin America. From cozy dinners to exciting festivities, the scene is established by earthy textures, handcrafted details, and a dynamic yet friendly ambiance. 

The menu at Mestizo is the diversity of Latin American cuisine, offering a carefully curated selection of meat-forward dishes, creative vegetarian creations, gluten-free options, and indulgent desserts. Highlights include churrasco-style lamb chops, lamb birria, tableside guacamole with handmade tortillas, and various vegetarian delights such as grilled vegetable empanadas and mushroom tacos. 

Desserts like dulce de leche churros and Tres Leches round out the experience, while the bar program showcases Latin America’s finest spirits - tequila, mezcal, and pisco, recast into expertly crafted cocktails. A full selection of wines, beers, and other premium spirits ensures that there is something for every palate. 

Speaking about the concept, Piya Singh, the founder of Mestizo, shares, “Mestizo is more than just a restaurant – it’s a vibrant celebration of authentic Latin American cuisine and culture. Serving from the heart, every dish here tells a story, and we invite you to savour the essence of our journey with every bite.” 

Paradox has opened its doors in Mumbai which is founded by Aditi and Aditya Dugar, the team behind Masque is India's top restaurant on Asia's 50 Best Restaurants 2025. This new venture is located in an old Mumbai factory at Mahalakshmi.

Ankush Gamre, the Head Mixologist at Masque, is operating behind the bar with a bit less restraint and a little more fire. Masque's head chef, Varun Totlani, maintains the hearth at the center of this kitchen. Each dish features bold mixes and scorched textures, making it cheeky and little defiant. The award-winning architect and artist Ashiesh Shah created Paradox, which is characterized by its modern interpretation of Mumbai's Art Deco past. It has traditional black and white checkered floors, a glass-lined threshold that leads to the hostess's nook and the wine cellar, and a vitrinid corridor. 

The focal point upstairs is the bar, which is cozy, stylish, and dark, with a black-and-white checkered floor serving as the backdrop for the centerpiece burlwood bar counter. The open kitchen is located next to the bar, which is still intact. 

While it does not mimic Mumbai's Art Deco tradition, the area makes references to it. An Indian Forest at nightfall is shown on panels of hand-embroidered silk. Leather walls that are deep green evoke overgrown flower beds. Nestled away, surrounded by layers of Avinash Veeraraghavan beaded, Chamba Rumal embroidery, and Peter D'Ascoli textiles, is a private dining tent that was inspired by a fumoir.

 “I’ve wanted to open a bar since college, so Paradox is a 25-year-old dream finally comes true. There are barely any bars in Mumbai where you can just be they and catch up over great drinks and food, without the loud music. The team, led by Varun (Totlani, head chef) and Ankush (Gamre, Head Mixologist), has created the kind of food and cocktails that will keep people coming back, any day of the week,” said Aditya Dugar, director, UGIPL and Paradox.
 

BLR Restaurants Pvt Ltd, the powerhouse behind BLR Brewing Co. and Bean Lore, has launched Hamilton. This cocktail bar brings world-class mixology and elevated dining to Hoodi-Whitefield. Inspired by the grandeur of the British colonial era and a cocktail menu that is an ode to different historical eras, Hamilton is set to redefine Bangalore’s cocktail and culinary landscape.

The cocktail experience is being decentralized by BLR Restaurants, guaranteeing that great cocktails and warm service are no longer limited to the city's CBD. Situated in Whitefield, Hamilton is one of Bangalore's biggest and most aesthetically pleasing cocktail bars, with an astonishing 7,500 square feet and space for a maximum of 250 guests.

Hamilton leads onto a stunning triple-height room that is subtly hidden and characterized by a central bar, elaborate metal railings, and balconies with colonial-style details. A smooth transition from elegant meals to live concerts is created by the rich wood paneling and traditional details. A performance stage, which can accommodate anything from jazz bands to energetic DJ sets, has a big LED screen as its backdrop. Booths, lounge areas, and a special cigar room are among the several seating options spread across three levels to accommodate a wide variety of visitors. Hamilton's design is flexible, allowing it to transition between elegance and fun with ease.

The Moving Era cocktail program, created by Countertop India, is the centerpiece of Hamilton; each glass takes guests on a voyage through time. Velvet Cabinet is a dessert brandy cocktail topped with honey and macadamia froth that harkens back to 18th-century French aristocracy, while Smoked Monarchy is a blend of rye, poppy seed syrup, and a funny gummy bear twist that evokes the secret charm of 1920s Prohibition. Nocturnal Affair's smoked plum, port, and dark chocolate blend evokes 19th-century Bohemian Europe, while Golden Rhapsody's creamy peanut butter and banana infusion evokes the Jazz Age. Letters from Lady H injects Victorian romance into a rose and absinthe highball with botanical ice, while The Pea Coat turns British naval heritage into a savory gin cocktail.

Other works—Celestial Caravan, Gilded Reverie, and Velvet Cabinet is a dessert brandy cocktail topped with honey and macadamia froth that harkens back to 18th-century French aristocracy, while Smoked Monarchy is a blend of rye, poppy seed syrup, and a funny gummy bear twist that evokes the secret charm of 1920s Prohibition. Nocturnal Affair's smoked plum, port, and dark chocolate blend evokes 19th-century Bohemian Europe, while Golden Rhapsody's creamy peanut butter and banana infusion evokes the Jazz Age. 

 “Our vision with Hamilton is to make exceptional cocktails and hospitality more accessible. Great bars shouldn’t be limited to MG Road or Indiranagar—Whitefield deserves a destination of its own. Hamilton brings world-class mixology, luxurious interiors, and immersive hospitality, setting a new benchmark for Bangalore’s cocktail culture,” said Prasanna Kumar, Co-founder, BLR Restaurants Pvt Ltd. 

With the opening of its newest location at Seawoods Grand Central Mall, YouMee—the well-liked Pan-Asian dining destination known for its vibrant flavors and artistic storytelling—has expanded to its third location in Mumbai and its 27th location throughout India. This shows the brand's ongoing dedication to growth, innovation, and providing a more engaging culinary experience to a larger audience. 

With its expanding reach throughout India, YouMee has emerged as a popular destination for fans of Chinese, Japanese, Korean, and Thai food. Immersion design, lighthearted manga allusions, and a carefully chosen food that perfectly balances comfort and originality are all features of each location. The Seawoods location proudly continues the YouMee tradition by welcoming visitors into a vibrant, lively area that embodies the brand's eccentric personality, whimsical appeal influenced by manga, and daring gastronomic. 

 Immersion design, lighthearted manga allusions, and a carefully chosen food that perfectly balances comfort and originality are all features of each location. With the opening of its newest location at Seawoods Grand Central Mall, YouMee—the well-liked Pan-Asian dining destination known for its vibrant flavors and artistic storytelling—has expanded to its third location in Mumbai and its 27th location throughout India. This shows the brand's ongoing dedication to growth, innovation, and providing a more engaging culinary experience to a larger audience. 

Commenting on the launch, Rohit Aggarwal, Co-founder and Managing Director, Lite Bite Foods, said, "Mumbai continues to be an exciting market for us, and the response we’ve received so far has been phenomenal. With the launch of our Seawoods outlet, we are bringing the YouMee experience closer to our growing community in Navi Mumbai. Our aim is to serve not just great food but a unique, immersive atmosphere that transports guests into the heart of Asian culture with a twist of manga-inspired fun.”

As YouMee continues to expand its footprint, the brand remains rooted in its promise of delivering inventive Pan-Asian cuisine in a setting that’s equal parts art and appetite. With each new outlet, YouMee aims to bring people together through the shared joy of food, flavour, and culture.

Ila, a vibrant new dine-in destination opens in Bengaluru, offering a unique blend of evergreen Indian cuisine and modern flair. Rooted in the Sanskrit word for "earth," Ila embodies freshness, comfort, and youthfulness, creating a space where tradition meets contemporary style.

Located in the center of Bengaluru in Kamanahalli, offers a warm environment that invites visitors to stop, bond, and enjoy life's small joys. The apostrophe that is emblematic of the brand is a gentle reminder to slow down and enjoy the present. 

With earthy hues like mustard yellow, off-white, and terracotta accented by a main green, the restaurant's décor reflects the coziness of Indian cooking customs. The setting is calm and welcoming, ideal for both informal meals and exciting evenings, thanks to tasteful arches, an abundance of greenery, and exquisitely designed areas.

The menu at Ila Bengaluru is inspired by rich culinary traditions and features expertly crafted cocktails and dishes that celebrate the diverse flavors of India. The restaurant stays true to its roots while offering a modern twist on classic recipes, catering to a youthful and discerning palate. In addition to innovative fusion cocktails like Bee's Knees, Dark Elixir, Reflection, and others that feature local botanicals, guests can enjoy reimagined classics like Bun Nipattu Congress Sliders, Chitti Royyala Vepudu, and Amma's Chicken Thokku, among others, with a contemporary twist.

"We wanted to create a space that feels both familiar and exciting," says Teja Velagapudi, Founder of Ila. "Ila Bengaluru is more than just a restaurant; it’s a place where you can gather with your 'local tribe', enjoy comforting food, and celebrate life's moments. We believe in the power of pausing, and we hope our guests will find that here."
 

Big Bull, a 30,000 sq. ft. entertainment colossus takes nightlife to its most immersive form yet in Hyderabad.  Modern technology, throbbing music, and dynamic images stretch the limits of partying as we know it in this thrilling 360-degree experience; Big Bull raises the bar for exhilarating entertainment. The multi-sensory movement combines cutting-edge technology with top-notch sound and vibrant images.

India's first Funktion-One Vero Series sound system, a 360° immersive audio behemoth that immerses you in music rather than merely playing it, is at its heart. Big Bull is a fully technologically advanced show with an automated LED mesh ceiling operated by 80 hydraulic motors that changes and moves in time with the music to produce a constantly changing audiovisual extravaganza. The double-height dance floor makes sure that every moment of the evening is completely immersive, with over 250 lighting fixtures and panoramic LED screens framing it.

The Funktion-One Vero Series sound system, which is at the center of Big Bull's tech-driven experience, is designed to provide crystal-clear, powerful audio across the venue, making it perfect for live performances, international DJs, and high-energy sets. With its 12 enormous LED panels (7 meters by 1 meter each) and LED trusses suspended on 40 hydraulic motors, the kinetic ceiling—the first of its kind in India—shifts dynamically to change the volume and shape of the room, guaranteeing that no two evenings are ever the same. The club's hydraulic, lighting, and sound systems are all imported and specially designed to create a fully immersive experience.

Ramaraju Kallepalli, Shashidhar Kasi, and Sai Surepally, Co-founders and Managing Partners, Big Bull said, “Big Bull is not just a nightclub—it’s an experience designed for those who seek more. We wanted to create a space where music, technology, and culture come together in a way India has never seen before. From the state-of-the-art kinetic ceiling to high-fidelity sound and world-class artist programming, every element is crafted to push the boundaries of nightlife.” 

Big Bull isn’t just about music—it’s about curated, world-class experiences. The club follows an IP-driven approach, bringing in exclusive pop-ups from global nightlife brands, artist residencies, and multi-genre music events. From electronic beats to Bollywood and underground sounds, the venue is a platform for international and homegrown talent, ensuring that every night delivers something fresh and exhilarating. 

The design of Big Bull is an extension of its high-energy ethos—a space built on reflection, movement, and immersive lighting. A grayscale material palette of hammered stainless steel, black lacquered mirrors, and volcanic stone panels enhances the play of light and shadow, amplifying the club’s dynamic energy. The double-height dance floor, multiple bars, and intimate seating pods are designed to shift with the night, creating a space that continuously reinvents itself. 

To complement the high-octane experience, Big Bull also features a carefully crafted food and cocktail program, offering premium spirits, handcrafted drinks, and elevated bar bites, ensuring that every aspect of the night, from the music to the drinks, is designed to impress. With its cutting-edge sound, boundary-pushing technology, and world-class programming, Big Bull is set to be a game-changer in India’s nightlife landscape. 

Nest by 1Oak has opened in New Delhi, redefining the café experience with a focus on exquisite food, refreshing drinks, and premium coffee. 

Every element of the café has been designed to create a cozy and unforgettable experience, drawing inspiration from the symbolism of nests as places of warmth and connection.

Nest by 1Oak is revolutionizing casual dining with its inventive drinks, skillfully crafted coffees, and globally inspired menu.

The menu features a variety of dishes, ranging from colorful salads like the Grilled Chicken Fattoush and Crunchy Quinoa Salad to decadent all-day breakfasts like Paneer Bhurji and Avocado Toast. Hand-tossed pizzas and homemade pastas offer substantial and filling alternatives, while Korean cauliflower and chicken offer bright, exotic flavors for lighter bits. Indulgent desserts like the Belgian Chocolate Rocheror Strawberry Tres Leches are served to guests after their dinners.

With perfectly made coffees, energizing mocktails like the Raspberry Rose Bellini and Berry Spritzer, refreshing detox juices, and decadent milkshakes, the beverage selection is equally excellent. The culinary selections and each drink are expertly paired to provide a genuinely pleasant dining experience.

Speaking about the launch, Kanishk Tuteja, Founder of Nest by 1Oak, said, "Nest is more than just a café; it’s a sanctuary for people to unwind, enjoy delicious food, and spend meaningful time together. We have poured our passion into every aspect of the café, from the menu to the design, to create a space that feels like home—a place of comfort and connection."

Got Tea, India’s leading premium matcha and bubble tea brand, has recently opened doors to its first café in Bengaluru. 

The café is situated in the bustling HRBR Layout in Kalyan Nagar and has a comfortable, contemporary atmosphere that is ideal for work meetings, get-togethers, or just relaxing with a good cup of tea. The brand is dedicated to adopting sustainable processes, fresh products, and an unwavering focus on quality.

With matcha's tremendous rise in popularity in India, particularly among young parents, fitness enthusiasts, and professionals, Got Tea is working to provide access to premium, genuine matcha. Matcha from Got Tea is sourced straight from Shizuoka, Japan, and is reasonably priced without sacrificing flavor. The brand's varied menu in Bengaluru, which features items like Matcha Lemonade, Vanilla Bean Matcha, and desserts like Matcha Cookies and Financiers, reflects its goal of making matcha a daily practice rather than a luxury. The menu also includes freshly made matcha drinks, K-toasts, Korean salt bread, decadent desserts, and its famous bubble tea, the café is intended to be a tranquil retreat for urban millennials and Gen Z customers.

Expressing about his excitement, Yu Sung Eo, Founder of Got Tea said, "Bringing Got Tea to Bengaluru is more than just opening another outlet—it’s about introducing a new culture of tea appreciation to a city that thrives on innovation and flavor. We’re excited to share our passion for authentic, handcrafted bubble tea with a whole new community, and we can’t wait to see Bangaloreans make Got Tea a part of their everyday moments."

As the renowned dining experience Dhamroo makes its debut in Bengaluru, the city's culinary scene is getting ready. This latest endeavor, which was started by Ramee Group of Hospitality, a world leader in hospitality and creative F&B concepts, highlights the group's commitment to offering opulent and immersive dining experiences, introducing Bengaluru's foodies to Dhamroo's distinctive blend of tradition and innovation.

Chef Bhushan More, a culinary expert and corporate brand chef, has painstakingly created Dhamroo into more than just a restaurant; it is an immersive trip through India's rich and diverse flavors. Chef Bhushan, who is well-known for his international culinary skills and enthusiasm for reimagining Indian food, has created a menu that combines nostalgia with modern inventiveness.

The ambiance at Dhamroo is designed to be as memorable as its menu. Blending rustic charm with contemporary elegance, the restaurant offers an inviting setting for casual diners, families, and food enthusiasts alike. 

Dhamroo promises an exquisite array of dishes that blend bold Indian spices with modern sensibilities. Guests can indulge in a selection of wholesome menu featuring chaats, small plates, and hearty mains. Signature offerings include the much-loved Avocado Dahi Puri, Peshawari Lamb Seekh Kebab, Lasooni Palak with Laccha Paratha, Mangalorean Prawn Curry & more. To round off the experience, decadent desserts like Parle-G Cheesecake and Dark Chocolate Phirnee are sure to captivate every sweet tooth.

“Our vision for Dhamroo has always been to craft an experience that is as exciting as it is comforting. Bengaluru has an incredible appreciation for good food, and we’re thrilled to introduce our distinctive take on Indian flavors to such a vibrant culinary scene,” commented Chef Bhushan More. 

Bengaluru's diverse population is expanding the city, which increases demand for a wide range of gastronomic experiences. Hennur's newest restaurant, "Sawari," evokes a sense of familiarity with its fiery and flavorful North Indian cuisine. In addition to celebrating the region's rich and well-known flavors, this North Indian kitchen, which was opened by Grameendine Hospitality, serves popular Desi Chinese. Sawari provides a fine wine menu with both local and foreign options to go well with its strong flavors.

Grameendine Hospitality's years of experience in the F&B sector have given them a keen sense of what works in different settings. Working with upscale hotels, the group has established a solid foundation in restaurant operations and management.

The multi-course menu at Sawari combines traditional recipes with the sizzle of Desi Chinese, including rice, noodles, Samosa Chaat, Dahi Bhalla, Purani Dilli ke Gol Gappe, and Paneer/Mushroom in Schezwan Sauce. However, if you prefer spicy Chinese starters, try the Classic Chilli Chicken, Paneer/Mushroom in Schezwan Sauce, or Chicken in Hot Garlic Sauce. At Sawari, the tanginess of curries meets the fiery, garlicky glaze of Indian-style Chinese.

Pritpal Singh, Founder of Grameendine said, "With Sawari, we are creating a space where everyone gets a feel of the homely Indian kitchen. Our dishes might remind some of the elaborate meals they had back home. We will be serving authentic recipes, cooked in traditional methods to retain the tastes." 

You can indulge in Sawari Special Thali, which consists of two vegetable and non-vegetarian recipes, Jeera Rice, Dal Makhani, Butter Naan, Raita, Papad, and Gulab Jamuns, from Monday through Friday from 12 to 4 PM. The Paneer Makhani, Kadai Subzi, Butter Chicken, and Kadhai Chicken encapsulate the spirit of classic recipes that have been handed down through the decades. Kebabs can be served as appetisers. Not to be missed is Punjab's fiery Pindi Choley. Indian desserts like Kulfi Falooda, Badam Gulab Kheer, Kesar Phirnee, or the indulgent Jalebi with Rabri are great ways to end your dinner. 

Talking about the menu, Co-founder Ishant Khanna says, "The entire menu is a tribute to our rich culinary heritage with a focus on North Indian specialties. We are partnering with farmers to use direct unadulterated ingredients that retain the originality of flavours. We strive to create a unique dining experience that honours authentic recipes while embracing bold, tangy, and spicy twists."

Sawari truly brings a taste of home for North Indian food lovers in Bengaluru. From the comfort of North Indian spices to the fiery kick of desi Chinese, every meal promises a flavourful ride.

Zima, the well-known Middle Eastern restaurant, opens a second outlet in the bustling Versova neighborhood, adding a new dining attraction to Mumbai's culinary scene. Founders Zareen Baig and Atiq Kapadia plan to take foodies on a culinary adventure through the Middle East, building on the popularity of their Bandra location.

The restaurant's most recent location embodies Zima's original idea by establishing a dining experience that unites cultures via food. The Versova restaurant offers a chic yet pleasant ambiance that captures the spirit of Middle Eastern hospitality with its well-thought-out interior and outdoor areas. The thoughtfully designed interior takes visitors to the many gastronomic areas of Egypt, Morocco, Lebanon, and Turkey.

With its intriguing selection of both classic and modern cuisine, Zima's menu is a monument to culinary artistry. The Grand Mix Grill Platter, the succulent Riyash Ghanam lamb chops, and a wide variety of mezze, such as Hummus Trio, delicate Prawns Othmalia, and crispy Falafel Pockets, are all available for guests to enjoy. Unique dishes like Tarha, Prawn Provencal, and fragrant Beetroot Rice, together with crisp salads that combine classic and contemporary flavors, highlight the kitchen's creative approach.

Zima is more than simply a restaurant; it's a gastronomic adventure that honors genuine flavors, ethnic diversity, and first-rate service. It extends an invitation to foodies in Mumbai to partake in an unforgettable eating experience that goes beyond everyday meals.

“Our vision has always been to bring authentic Middle Eastern cuisine to India, and the response from our patrons in Bandra encouraged us to expand. With the launch of Zima Versova, we continue our commitment to offering a culinary experience that celebrates tradition while introducing new and exciting flavours,” said Atiq Kapadia, Founder of Zima. 

Zareen Baig, Founder, Zima emphasizes the restaurant's philosophy: "Every dish we serve tells a story, connecting diners with the rich culinary heritage of the Middle East." The dining experience reaches its crescendo with decadent desserts such as the Dubai Pistachio Knafeh Crunch and classic Milk Cake, perfectly paired with a soothing cup of traditional Emirati Tea.

Cricket players opening restaurants is a trend that is unlikely to stop anytime soon. Following the culinary successes of Cricket Legends Virat Kohli, Shikhar Dhawan, and Suresh Raina, Cricketer Yuvraj Singh is next with his own restaurant, KOCA, in Gurugram, to open doors on 12 April. Scattered across two floors, the 14,000-square-foot restaurant is situated in a brand-new high-street complex on Golf Course Road, aims to draw customers seeking a high-energy setting or a quality dining experience (or both).

KOCA is a code name for Kitchen of Celebratory Arts, despite its Punjabi flavor. A key concern for Yuvraj, a partner in this project under Glamosphere Hospitality, was delicious food. Yuvraj's veganism and specific dietary needs make it difficult for him to locate many options on restaurant menus; this gap was filled with KOCA.

“My wife Hazel and I have travelled to so many countries and there are several memories around food. However, sometimes one feels restricted if there’s not much on the menu. I want to change that with KOCA,” says Yuvraj.

 “I want people to visit and enjoy the food here. We don’t want people to come in and say the place is great, but the food is average,” he says.  
The menu at KOCA blends Pan-Asian and global influences, inspired by Yuvraj’s international cricketing career and his travels. While Chef Megha Kohli and Noah Louis Barnes were the first to come on board as food curators, the kitchen is currently helmed by chefs Prateek Jha and Adiba Jha from Izumi Dubai. 

There is also a section dedicated to Yuvraj’s childhood favourites, which includes the rajma avocado galouti and kadhi chawal risotto. KOCA’s take on the galouti (a vegan option) has crispy bhakri replacing the ulte tawe ka paratha while rajma has been used instead of meat (which you do not miss at all). In the case of kadhi chawal risotto, arborio rice has been used as the base while the pakoras (that could be softer) are stuffed with a coconut and wasabi filling.

Some other cocktails include Pineapple Sour (a twist on the Gin Sour with coconut fat-washed gin, pineapple and hibiscus cordial), Gooseberry Picante (with gooseberry jam and the rim coated with pahadi salt) and the Pandan Negroni (with spiced liqueur, Campari, pandan-infused gin and pandan syrup).The Vietnamese cold coffee, inspired by a beverage of the same name, has an overload of coffee in the form of espresso mousse, Kahlua jelly, espresso crumble and dulce sauce. 

Speaking about the launch, Yuvraj Singh shared, “KOCA is more than just a restaurant—it’s a dream brought to life. My love for food has always been personal, and I wanted to create a space that reflects my journey and the flavours I cherish. From comforting childhood dishes to contemporary global creations, KOCA is all about celebrating food, flavours, and togetherness. I can’t wait for people to experience it.”
 

Zeki, a first-of-its-kind community bistro & bar serving modern European and Mediterranean cuisine launches in Andheri West, transports visitors into a culinary sanctuary, nestled in a modern-day mud house. 

Zeki, which takes its name from a Turkish word that means "intelligent," "wise," and "clever," is purposefully designed to be a community bistro and bar where people can come together, enjoy, and feel like they belong. It is an invitation to retreat from the concrete jungle into a tranquil haven where community gatherings, well-prepared meals and beverages, and deep conversations take place. 

The 60-seater indoor and outdoor area is the result of Actor-Turned-Businessman Khushank Arora's concept for a sophisticated, functional dining establishment. In Zeki, pottery will be available as part of a bi-monthly calendar of interactive events under Zeki Gatherings; the schedule will also include art and craft classes, mental wellness initiatives, exhibitions, and pop-up businesses.

Mud house for the modern-day 
Inside, a magnificent painting of a mushroom lady—a Goddess of the planet Earth—emerges from the center wall. The display is emphasized by the bar, which is carved out of a monolith rock. Terra cotta's generally calming colors create the perfect atmosphere for a memorable excursion. Eco-friendly materials including terracotta clay, rice husk, dry grass, banana membranes and fiber, and even Bali cane are used to build the cob structure and furniture.

An unhurried food language 

With a focus on European and Mediterranean cuisines, the culinary menu, which was created by Chef Consultant Vidit Aren and prepared by Brand Chef Debanshu Mondal, adheres to the "less is more" philosophy. Flavorful dishes made with locally grown, in-season produce that has been rustically roasted and grilled are a hallmark of communal dining concepts and shared cultural experiences. 

The Ancient Grain salad, which consists of ragi, khapli wheat, barley feta, and arugula in a honey vinaigrette, is nutrient-dense, and the Beiruti Hummus is served with a 24-hour fermented pita and a choice of za'atar grilled chicken.

Spanish offerings comprise of Calamari a la plancha, caramelized squid rings with pepper and harissa coulis, as well as Gambas al Ajillo topped with confit garlic. Zeki sources its high protein, roller-milled flour for flatbreads and pizzas from Abohar, Punjab. The dough is fermented for over 24 hours to lend it an airy and crispy texture. The Zeki experience will leave patrons on a sweet note with dessert choices of Burnt Basque Cheesecake poured with Salted Caramel Melt, Caramelised Dark Chocolate Mousse with Raspberry Coulis, Nonna’s Tiramisu, and a Truly Classic Crème brûlée. 

Gather for cocktails 
The bar program at Zeki unfolds 10 potent cocktails, crafted with the nuances of modern mixology such as homemade infusions, and clarified and fat-washed derivations. Baklava takes inspiration from the Middle Eastern pastry with clarified pistachio milk, pouring history and tradition into a glass. Lilac Breeze balances cold and warm layers with lavender-pineapple-infused tequila and topped with white chocolate foam and toasted desiccated coconut and much more.

“Zeki’s core belief lies in the natural instinct of bees – which is to gather around flowers, savour nectar, and belong to their community. For me, it's very important to give people a purpose: A purpose to sip, savour, and make Zeki part of their social life. As an artist, I am drawn to depicting meaningful stories with a creative flair. At Zeki, the approach is the same. We invite patrons to disconnect from the hustle and bustle of their mundane life and reconnect yet rejuvenate with themselves,” says Khushank Arora.