Mad Over Donuts introduces Mango donuts & smoothies

Foo opens in Gourmet Village at Phoenix Palladium, Mumbai. With its bold Pan-Asian flavours and inventive small plates, Foo has evolved from a neighbourhood favourite into one of the city’s most recognisable dining destinations—equally at home hosting business lunches, family dinners, after-work drinks, or lively group celebrations. Its winning formula lies in pairing consistency with creativity, delivering experiences that feel familiar yet never predictable.

The Phoenix Palladium outpost reimagines Foo as Foo 2.0—a playful yet refined take on Asian modernity. Designed by Sarah Sham, the space flows organically, encouraging exploration while balancing pop hues with warm neutrals, sculptural lighting, and layered textures.

With 126 covers, the restaurant offers diverse seating: intimate two-seaters, patterned banquettes, pod-style booths lit with brass-accented lanterns, high tables, and a Private Dining Room. Thoughtful zoning through design and flooring creates distinct moods, from cosy nooks to lively communal spaces.

The new menu features dishes created just for this location, such as Spicy Tropical Salad – lettuce, avocado, yam bean, grapefruit, orange, spicy sesame dressing, Fiery Cottage Cheese Maki – Vegetarian roll with takuan, avocado, sriracha, Spicy Chicken Maki – scallion, cream cheese, fiery Thai sauce, Peking Wontons & Prawns Wontons – zucchini, pok choy, water chestnut in chilli sauce, rolled duck pancakes – with plum, mustard, and chilli oil sauces.

Guests will still find bestsellers like the Truffle Togarashi Black Rice Maki, Spicy Tuna Maki, indulgent dumplings such as Wasabi Truffle Edamame and Sriracha Chicken, big plates like the Foo Yellow Curry and Foo Blue Butter Fried Rice, and the dramatic Mount Foo-ji dessert platter.

Speaking about the launch, brothers Keenan Tham & Ryan Tham, Founders of Pebble Street Hospitality, share “Foo Phoenix Palladium is our vision of what Foo 2.0 looks and feels like. It’s a natural evolution of the brand, more immersive, more expressive, and designed for a new generation of diners. We’ve kept everything people love about Foo, but reimagined the experience to feel bolder, more dynamic, and unmistakably fresh.”

The bar debuts an exclusive cocktail menu for Phoenix Palladium, featuring: Yuzu T&T – tequila, cucumber, yuzu, basil, TNT- tequila, grapefruit, jalapeño shrub, sea salt, Fiery Espresso - vodka, caramel coffee reduction, chilli tincture, kumquat marmalade, Coco Rise – rum, coconut, Aperol, yuzu, lemon, Tropical G&T – gin, mace, pineapple, honey shrub (upgrade to Monkey 47 available), Sakura G&T – pink gin, rosella, elderflower, rose.

Café Calma reopens with a renewed identity inside Shalimar Hotel in Mumbai. Since 2022, Café Calma has always been more than a rooftop restaurant—it’s a feeling. Founded by Yash Advani, it began as a vision to transform the city’s relationship with food through conscious eating, soulful meals, and community.

At Calma, the philosophy is simple: food should nourish both body and spirit. From day one, the focus has been on ingredient-driven plates that are as fulfilling as they are beautiful. The new menu stays true to Calma’s breezy al-fresco spirit, now infused with playful twists—familiar comforts elevated with nuance. The interiors feel warmer, more fluid, and expressive, designed to let food, ambience, and community exist in seamless harmony.

The refreshed menu leans into the familiar, reimagined with signature flair. From umami-packed Miso-Glazed Mushrooms to the indulgent Smashed Bacon Burger layered with molten cheddar, crispy bacon, and sharp pickles, or the briny kick of the Mediterranean Olive Dip with toasted baguette—each dish balances nostalgia with subtle surprise.

Completing the experience is Calma’s new cocktail programme, “Sip the Suites”—a global tasting journey where every drink nods to world flavours while staying grounded in premium ingredients and local stories.

“Calma has always been my love letter to food. We’ve grown, our guests have grown, and Calma continues to grow with them. This new chapter isn’t about changing who we are, it’s about becoming more of who we’ve always wanted to be,” said Yash Advani, Founder, Café Calma.

The beloved classics stay—like Calma’s cult-favourite flatbreads, now refreshed with thoughtful pairings. Signature staples such as the Whipped Feta and house-favourite Tacos return too, familiar yet elevated with new layers of flavour and finesse. This season, the menu leans into what Calma does best: seasonal, shareable food that always tells a story.

Chefs Nitin & Anand introduce a European-forward palate—a refreshing shift in a market often dominated by Asian flavours. Their cooking strikes a balance between comfort and craft, where each dish feels rooted yet playfully imaginative. The reset is about more than food. It’s about making Calma more accessible, usable, and community driven. Thoughtful design, smoother operations, and food that are elevated but never out of reach ensure that Calma remains a space built for people first.

Dave & Buster’s has opened its second India location with the Malpani Group. With 22,000 sq. ft. space on the 4th floor of Infiniti Mall, Andheri at Mumbai, the brand is all set to create new ways for people to connect. This launch is part of an aggressive global expansion, with upcoming openings in Manila, Santo Domingo, Perth, and Mexico City. 

Following the success of its Bangalore debut, the Mumbai outlet cements the brand’s appeal in India and serves as a springboard for wider growth across the region and beyond.

"We're seeing universal demand for high-energy, social experiences that bring people together. These openings, and those in the pipeline through 2027, represent more than market entry—they're about creating entirely new ways for people to connect and celebrate in their communities," said Antonio Bautista, Chief Development Officer, International.

Dave & Buster’s builds every location around its signature mix—flavor-packed food, creative drinks, cutting-edge games, and lively design—centered on competitive socializing that brings people together through play.

Regarding the Mumbai opening, Shreya Malpani, Director of The Malpani Group, added, "We're committed to bringing elevated, world-class entertainment to India's most vibrant cities. With Dave & Buster's now established in both Bangalore and Mumbai, we're transforming how India experiences dining, gaming, and celebration.”

With a strategy that pairs trusted local partnerships and a consistent guest experience, the brand is expanding across North America, Asia, Latin America, and Australia, reinforcing its position as the world’s top competitive socializing destination.

Quick-service burger chain Burgrill has introduced its most recognisable in-house creation, the OG Sauce, as a bottled retail product. The move marks the brand’s entry into the packaged food segment, making its signature flavour available for at-home consumption through both online platforms and select retail outlets.

The OG Sauce has been a core component of Burgrill’s menu, known for its creamy texture, balanced spice, and tangy flavour influenced by North Indian culinary elements. It has developed a strong customer following, with repeated demand for availability outside restaurant offerings.

The product is being positioned as a versatile kitchen item, suited for use as a dip for fries, a spread for sandwiches and wraps, a marinade for grilled meats, or an addition to fusion recipes.

Burgrill’s decision to bottle its sauce aligns with a wider trend in the quick-service restaurant industry—leveraging popular in-house products to strengthen brand presence beyond physical outlets. This strategy allows QSR brands to extend their reach into the growing retail and at-home dining market, while building loyalty through everyday product use.

By launching the OG Sauce for direct purchase, Burgrill is aiming to create a revenue stream outside its core restaurant operations, diversify its product portfolio, and establish a foothold in the condiments category.

Hyderabad’s newest bar concept, Oxymorons, is positioning itself as more than a traditional nightlife venue. Framed as a “cocktail lab,” it aims to merge experimental mixology with an immersive guest experience, making each visit unique.

“Oxymorons is a study in meaningful dissonance, familiar yet new, polished yet raw, precise yet free-spirited. It’s Hyderabad’s answer to the global cocktail renaissance, blending hometown warmth with a world-class approach,” says Rehan Guha, Founder, Oxymorons.

The bar focuses on crafting cocktails using advanced techniques such as clarification, fermentation, and fat washing, producing crystal-clear drinks with layered and unexpected flavour profiles. Each recipe is designed to function as a sensory experience, integrating Indian spices, Japanese precision, and global influences.

Bartenders at Oxymorons are positioned as storytellers, presenting each drink as part of a broader narrative. The space itself, housed in a historic building, combines preserved architectural details with modern elements such as red-toned lighting, curved ceilings, and a layout inspired by both science labs and cinematic set design.

The launch signals a deliberate shift in Hyderabad’s cocktail market toward innovation and narrative-driven service. Positioned within the global trend of experiential mixology, Oxymorons offers a model that merges technique, storytelling, and operational precision to differentiate itself from conventional bar formats.

Apero by Malvika launches its first-ever cloud kitchen in Mumbai, opening the doors to handcrafted indulgences that you can enjoy any day of the week.

Founder Malvika, celebrated for her meticulous approach to flavour and design, introduces two brand-new desserts to Mumbai: the Crackling Cheesecake and Dream Cake—thoughtfully layered, emotionally resonant, and unlike anything the city has seen. From buttery tarts and savoury bakes to cookies and cakes, Apero is now more personal and accessible than ever. Rooted in nostalgia and crafted with finesse, every dish feels like a memory served fresh.

The menu blends comfort with craft: jalapeño focaccia, Korean cream cheese buns, triple chocolate cookies, seasonal tres leches, and slow-baked tarts filled with mushrooms, pulled lamb, or caramelised onions and Brie. All made-to-order in small batches with a focus on quality and flavour.

The kitchen operates daily from 10 AM to 7 PM on a 24-hour pre-order basis, with pickups preferred to maintain freshness. Limited deliveries are available on request.

“These are ideas that have lived in my head for years. The Crackling Cheesecake is our version of a comfort classic — with a silken filling, unexpected textures, and a signature house-made crumble that crackles as you cut in.  Soft sponge, nostalgic fillings, whimsical frosting — it’s a hug, disguised as cake,” says Malvika, Chef and Founder of Apero. 

“It’s Apero — in a box. Still warm, still personal, still full of story. Just easier to bring home.”

From the visionary behind the much-loved Roots Café, Meenakshi Kumar, opens Galli Gully Cafe in New Delhi. It’s a bold and spirited street food eatery that reimagines India’s chaotic gallis as vibrant, inclusive spaces of flavour, nostalgia, and homely vibes.

While Roots stays grounded in its earthy, farm-to-table philosophy, Galli Gully takes a more playful detour. The menu is all about flavour and fun—thinks Bun Maska Chutney Bhujia, Keema Maggi, Aloo Tikki with Green Apple Chutney, and the already-iconic Gully Chicken Roll with Gunpowder Mayo. The Sambal Chilli Fries are quickly becoming a cult favorite, while drinks like Iced Orange Filter Coffee and Chatori Cold Brew bring bold, unexpected twists to the café scene.

But Galli Gully isn’t just about the food—it’s a whole vibe. With neon signs, witty wall quotes, retro posters, funky tiles, and bright stools, the space is a Tapri-meets-TikTok mashup that invites chill hangs and expressive moments. Rooted in sustainability, the café uses organic eggs, seasonal produce, house-made chutneys, and serves everything in plastic-free packaging.

Meenakshi Kumar, Founder, Chef & Dreamer-in-Chief shares, “After creating Roots Cafe — a space rooted in calm, women-powered energy, I felt a pull towards something more unapologetically for the street, but still soulful.”

“Galli Gully Cafe is our love letter to Indian street food, and our attempt to reclaim food spaces for women, queer, and trans folks while keeping every plate high on vibe and packed with spice and joy. We believe even chaat can be clean and conscious. Galli Gully Cafe is not just about food; it’s about reclaiming space. It’s about every person who’s ever felt too loud, too bold, too queer, and too ‘different’ for a dinner table. Here, you’re celebrated. You’re fed. You belong,” adds Meenakshi.

To kick things off, Galli Gully is offering a Galli Welcome Combo—any roll, fries, and a drink at a special price for the first two weeks. With plans for queer artist nights, slam poetry sessions, and pop-ups with home chefs, this café is more than just a pitstop—it’s a growing culture in itself.

Brookfield Properties announces Burma Burma Restaurant & Tea Room to The Bay, the experiential F&B district at Ecoworld, Bengaluru.

With this opening, The Bay adds yet another standout name to its vibrant culinary lineup, reinforcing its place as one of the city’s most exciting food and leisure destinations. With every new addition, The Bay continues to evolve as a dynamic hub for curated retail, placemaking, and community-first experiences.

Strategically located within Ecoworld, one of Brookfield Properties’ flagship campuses in India and Asia’s first net-zerowaste campus, Burma Burma brings a rich tapestry of culture, flavour, and craftsmanship to The Bay — marking a distinctive milestone in the destination’s placemaking journey.  

As the country’s only Burmese specialty restaurant and tearoom, guests can explore a menu inspired by heirloom recipes, street food staples, and tribal delicacies — all recreated in a modern, vegetarian format. Signature dishes include Tea Leaf Salad, Samosa Soup, Mekong Curry, and Palata with Tohu Mash, alongside artisanal desserts and a standout beverage program of kombuchas, bubble teas, and live-brewed teas.

Designed by Minnie Bhatt Design, the 90-seater restaurant draws inspiration from iconic Burmese festivals such as the Kyaukse Elephant Dance and Taunggyi Hot Air Balloon Festival.

The interiors reflect a thoughtful blend of traditional motifs, vibrant hues, and hand-crafted elements, brought to life across three distinct dining zones — an alfresco area, indoor seating with a tea bar, and a private dining room. The design narrative of Burma Burma resonates with Brookfield Properties’ philosophy of curating immersive spaces that foster a sense of community and connection.

With the addition of Burma Burma, The Bay strengthens its position as one of Bengaluru’s leading culinary and lifestyle destinations, where global flavours, immersive design, and community-first experiences come together.

Frozen Fun, the beloved homegrown gelato brand, has opened its doors in Breach Candy, marking its much-anticipated entry into South Mumbai. This launch marks a sweet milestone for the area, introducing Breach Candy’s first dedicated gelateria—a welcome treat for locals seeking handcrafted, high-quality gelato close to home.

Though compact in size, the new space is thoughtfully designed to feel like more than just a pit stops. It’s a cozy, inviting corner for everyday indulgence. From the luxuriously creamy gelato to the rotating menu of seasonal and signature flavours, every element embodies Frozen Fun’s core philosophy: real flavour, no shortcuts. Both bases and toppings are made in-house using responsibly sourced ingredients, ensuring every scoop is rich in texture, taste, and integrity.

Early crowd favourites include Rocky Road, Salted Butter Caramel, and Belgian Chocolate—each one a reflection of the brand’s signature style: playful in spirit but deeply rooted in craftsmanship.

At Frozen Fun, gelato-making is an artform grounded in precision—from the perfect fold of a scoop to a caramel swirl that melts just right, or the satisfying crunch of house-made add-ons. In a world of artificial additives and overly sweetened desserts, Frozen Fun stands out by delivering balance, authenticity, and bold, true flavour.

“Opening in Breach Candy feels like a big moment for us. Frozen Fun has always been about doing things the right way: slow, honest, and full of flavour. Every scoop here is made by hand, using the finest ingredients and true Italian techniques. We’ve poured a lot of heart into this little space and we’re really looking forward to becoming part of the neighbourhood,” said Vasuki Punj, Founder of Frozen Fun.

Beyondburg, the cult-favorite burger house has launched their outlet in St. Marks Road at Bengaluru, after making waves at Prestige Trade Tower, unveiling a more intimate, chef-forward space designed for serious burger lovers.

Founded by Chef Mohammed Anas and Ajmal Jaseem, Beyondburg has redefined India’s burger scene by approaching burgers as a craft, not just fast food. Since starting as a modest kiosk in 2017, the brand has earned a devoted following through its signature smash technique, fresh ingredients, and uncompromising focus on flavour.

The new outlet on St. Marks Road brings this philosophy into a more immersive setting. With intimate seating and a design rooted in earthy browns, crisp whites, and fresh greens, the space reflects Beyondburg’s grounded and vibrant spirit—fast food made thoughtful.

The menu stays true to its core but is elevated in execution. The signature Smash Burger remains a standout, showcasing their commitment to quality and freshness. Other crowd favourites include the Swiss Cheeseburger, Brisket Whopper, and the indulgent Birria Smash Burger.

“We wanted the new space to feel like a conversation with our food,” said Chef Anas. “Every element—from the grill to the playlist—invites you to slow down and savor the craft behind what we do.”

SGF (Spice Grill Flame), one of India’s fastest-growing quick service and casual dining restaurant chains, has launched their newest outlet in Gurugram.  This marks its third outlet in Gurugram, reinforcing the brand’s growing presence across Delhi–NCR and its commitment to serving high-quality vegetarian street-style cuisine to food lovers across the country.

Strategically located in Sapphire 83 Mall, Sector 83, Gurugram, the new outlet is designed to cater to the vibrant local community with a refreshed menu that includes SGF’s signature offerings like Afghani, Achari, and Tandoori Soya Chaap, along with a range of North Indian favorites and creative fusion snacks.

Known for its hygienic preparation, bold flavors, and affordable pricing, SGF continues to be a go-to destination for vegetarians and street food enthusiasts alike.

Speaking on the launch, Kewal Ahuja, Founder and Director, SGF India, said, “We are really excited to launch our third outlet in Gurugram at Sapphire 83 Mall. This marks a significant milestone in our ongoing expansion journey. Our aim has always been to offer tasty, hygienic, and budget-friendly vegetarian meals that blend traditional recipes with modern convenience. Sector 83 is a vibrant and rapidly growing area, and we’re eager to serve the community with our delicious, soul-satisfying menu.”

The outlet is now open for dine-in and takeaway, with food delivery services to be launched shortly through leading platforms. SGF India invites Gurugram’s food lovers to visit the new outlet and experience the flavours that have made it one of the country’s most loved vegetarian brands.
 

India’s most dynamic culinary force, Zorawar Kalra, is making waves across the Atlantic with the highly anticipated opening of Farzi Tribeca, a bold and immersive modern Indian bistro located at 78 Leonard Street in the heart of Manhattan’s most iconic neighbourhood. 

Set to debut in mid-June, this will be the first New York City location for Zorawar Kalra’s renowned Massive Restaurants group — a significant milestone for Indian cuisine on the global stage. Farzi, which translates to “illusion” in Hindi, offers more than just a meal — it’s a multisensory experience. Celebrating worldwide for its avant-garde take on Indian food, Farzi Café transforms traditional flavors with modern techniques, blending regional authenticity with contemporary plating, global ingredients, and a touch of culinary theatre.

Founded by Zorawar Kalra — widely known as “The Prince of Indian Cuisine” and son of legendary chef Jiggs Kalra — Farzi is part of a trailblazing portfolio that includes acclaimed concepts like Masala Library, Pa Pa Ya, and Made in Punjab. With the opening in NYC, Kalra takes his boldest step yet in bringing Indian gastronomy to a worldwide audience.

“New York is the ultimate culinary proving ground. Farzi’s arrival here isn’t just about opening another restaurant — it’s about showcasing India’s new culinary language to the world’s most discerning diners,” said Kalra.

Chef Gaurav Chawla, one of the key creative forces behind the Farzi brand in India, will lead the kitchen. His menu at Farzi Tribeca will celebrate India’s diversity while drawing inspiration from New York’s seasonal bounty. Guests can expect signature creations like Dal Chawal Arancini, Avocado & Raw Mango Chaat, and an exclusive slate of new dishes developed just for NYC. 

Farzi Tribeca, now located in the former Goa space, has been entirely reimagined. Its interiors are bold and immersive, echoing the brand’s signature flair with a buzzing bar and striking design accents that set the stage for a dynamic, multi-sensory dining experience.

With existing locations in London, Toronto, and Seattle, Farzi’s entry into New York marks a significant milestone — not just for the brand, but for the global rise of contemporary Indian cuisine.

Burger King®, one of the world’s most iconic fast-food brands, has opened its first restaurant in the spiritual city of Tirupati, marking a key milestone in its South India expansion journey. 

Strategically located on Air Bypass Road, the newest Burger King® outlet marks the brand’s 113th store in the region—ready to serve its flame-grilled Whopper® and bold flavours to both locals and pilgrims.

Burger King®’s menu showcases its global legacy of bold and satisfying flavours. From the legendary Whopper®—available in Veg, Chicken, and Mutton—to regional favourites like Chicken Tandoori and Makhani Burst, the offerings are tailored to suit a wide range of tastes. For vegetarian guests, popular options such as the Crispy Veg, BK Veggie, and Hot ’n’ Saucy provide plenty of variety. Guests can round out their meals with classic sides, indulgent desserts like Choco Lava Cake and Sundaes, and Thick Shakes. The Burger King Café further elevates the experience, offering barista-style coffee, Hot Chocolate, and Masala Chai for those looking to relax and unwind.

Burger King® continues to innovate and surprise its guests with new flavours. A recent example is the Korean Range—featuring the Korean Spicy Chicken & Paneer Burgers, Korean Fries, and Spicy Korean Wings—designed to bring a fiery, global twist to the menu. It’s all part of BK’s mission to keep the excitement alive with every visit.

True to its digital-first approach, Burger King® Tirupati offers a seamless ordering experience through Self-Ordering Kiosks, QR Code-based Table Ordering, and direct Table Service—minimizing wait times and maximizing convenience. To top it off, guests can enjoy unbeatable value with flagship deals like 2 Veg Burgers for ₹79 and 2 Chicken Burgers for ₹99, along with exclusive offers available through the BK App for dine-in and beyond.

Commenting on the launch, Kapil Grover, CMO, BURGER KING® India, shared, “Tirupati is a significant location for us—not just for its cultural importance, but also for the vibrant community we’re excited to serve. With this launch, we bring Burger King’s signature taste and digital convenience to Tirupati, while staying true to our promise of quality, taste, and value.” 

He added, “Every new restaurant we open brings us closer to diverse communities across India. Our focus is to deliver a memorable guest experience through taste innovation, digital-first ordering, and exceptional value.”

Blue Tokai, India’s leading specialty coffee brand, is stepping beyond its core café model with the launch of Blue Tokai Origins, a new experience built for people to slow down and taste the story behind their food. The first ‘Origins café’ has opened at Gurugram. 

Spanning 2,000 square feet, Origins is a thoughtfully designed, immersive space that deepens Blue Tokai’s commitment to craftsmanship and transparency. Distinct from the main espresso bar, Origins features the Play Bar—a dedicated manual brewing station offering the most diverse range of brew methods ever seen in a Blue Tokai café. Coffee enthusiasts can explore seven unique techniques, including Chemex, Syphon, Slow Drip, and more. Each method highlights different aspects of the coffee’s character—body and aroma—guided by knowledgeable baristas.

Elevating the experience further is the Nitro Cold Brew tap, which serves nitrogen-infused single-origin cold brew. Crafted using the patented Baby Hardtank technology, this brew delivers a fuller, more complex flavour profile.

Another highlight is The Coffee Cellar—a temperature-controlled vault that preserves some of Blue Tokai’s rarest and highest-scoring coffees at peak flavour. These exclusives are part of the brand’s sought-after Producer Series, are brewed only as Pour Overs using custom recipes to showcase their unique attributes. Adding a warm, multisensory dimension to Origins is the live, glass-walled bakery by Suchali’s Artisan Bakehouse. The aroma of freshly baked goods and the visual theatre of baking unfold in real time, enriching the overall experience. The food menu, curated in collaboration with renowned chef Auroni Mukherjee, reflects a bold, flavour-driven take on modern Indian cuisine.

Throughout the space, visual storytelling captures the essence of Blue Tokai’s journey—from its partner farms to the artisans behind Suchali’s bakery—celebrating the people, passion, and processes at the heart of the brand.

“Origins are where everything we’ve been building over the last decade comes together — the coffee, the craft, the community, the partners. It’s not just a larger café; it’s a space to slow down, try something new, and reconnect with what you love about coffee, alongside the warmth of a live bakery and an artisanally crafted menu with locally sourced ingredients. Every detail, from the brewing bar to the live bakery, has been designed to deepen the experience of connection and flavour,” said Shivam Shahi, Co-founder, Blue Tokai Coffee Roasters.  

Sobisco (Sona Biscuits Ltd) has launched Sobisco Fresh, its new premium bakery brand, marking the company’s foray into the urban bakery segment. Sobisco, a brand recognized for delivering wholesome products across rural India for over 20 years, is now expanding its footprint in urban and metropolitan markets. 

This growth is being driven through partnerships with major retail chains such as Reliance, Spencer’s, Metro, as well as regional retailers like Arambagh and Apna Mart. Additionally, Sobisco products are becoming increasingly accessible on quick-commerce platforms, including Swiggy Instamart and Blinkit. 

As part of its 2024 retail expansion plan, Sobisco has launched Sobisco Fresh, aimed at establishing a strong neighbourhood presence in urban areas. Currently, nine exclusive Sobisco Fresh outlets are operational in Kolkata and surrounding regions, with plans to expand across West Bengal and adjoining states. Sobisco Fresh is a dedicated sub-brand offering a curated selection of freshly baked items such as cakes, pastries, puffs, and patties, along with Sobisco’s established range of packaged biscuits and cakes. 

The assortment also includes other freshly prepared items like Japanese Egg & Cheese Sandwiches, Chicken Puffs, Yum Yum Noodles, and Chocolate Milkshakes; all made using fresh, healthy, and nutritious ingredients. 

Speaking at the brand launch, Harshil Agarwal, Owner of Sona Biscuits Ltd., said, “With Sobisco Fresh, we aim to offer fresh, high-quality baked goods that people can enjoy every day. This new brand reflects our vision of being an integral part of our customers’ lives, combining the trust of Sobisco with a fresh new bakery experience.”

Tucked away in the charming, historic grain houses of The Dhan Mill, Bombay Club has, over the past three years, earned a beloved place in the hearts of Delhi’s diners. With its inviting interiors, evocative nods to old Bombay, and soul-satisfying cuisine, the café has long stood as a tribute to the city — celebrating its layered heritage, vibrant culture, and eclectic food traditions.

Now, after three memorable years at its original location, Bombay Club enters a new chapter — moving into a larger, thoughtfully reimagined space within the same much-loved compound. What began as a cozy 28-seater café has grown into a lively 40-seater restaurant, brimming with warmth and nostalgia.

Guiding the culinary journey is Chef Anahita Dhondhy, whose vision continues to shape the menu. Her passion for Parsi cuisine and Bombay’s diverse foodscape lends Bombay Club its distinct voice — one that artfully blends memory, heritage, and playful reinvention. The Highlights are Reading Pod by Kunzum, live food counter and a retail corner by Bombay Club.

The Signature Favorites are Berry Pulao (Parsi), Salli Boti (Parsi) - Keema Pav (Parsi), Ragda Pattice (Street Style), Bombay Sandwich (Street Style) - Bombay Style Sizzlers (Street Style), Chicken Chettinad (Coastal), Egg Sambol Hopper (Coastal) and  Meen Porrichatu (Coastal)

Along with Araku coffee and beloved Bombay Berry Soda and tangy Kokum Mary- we now also pour a thoughtful selection of our new signature ferments such as; Smoked orange and Cherry Wine Kombucha.

‘The overwhelming love and support from our patrons have been truly humbling. It’s this response that inspired us to expand into a larger space within the compound—so we can welcome more guests and create even more immersive experiences. At the heart of it all is our passion for making Bombay’s local food more approachable—served in a warm, urban café setting that feels both familiar and fresh. This is just the beginning; we’re excited to take this vision to different parts of the city, one café at a time,” said Amanda Bhandari, Founder of Bombay Club.
 

Novotel Ahmedabad has launched Infine, a modern European restaurant offering a calm and elegant dining experience in the heart of the city. 

Encased in glass and surrounded by lush greenery, gentle lighting, and calming water features, Infine offers a serene retreat from the city’s fast pace — a harmonious blend of nature and contemporary design.

Open daily from 7:00 PM to 2:00 AM, Infine presents a thoughtfully curated menu of European-inspired vegetarian and non-vegetarian dishes, each prepared with finesse and plated to perfection — appealing to both the eye and the palate. Complementing the cuisine is a creative lineup of mocktails that elevate the overall experience.

What truly sets Infine apart is its all-women team, whose grace, attention to detail, and warm hospitality shine through every element of the space — from service to ambience. More than just a dining venue, Infine is a refined late-evening escape — perfect for intimate conversations and fresh explorations of European flavours. It brings a new layer of elegance and vibrancy to Ahmedabad’s dining landscape, promising a soothing yet unforgettable experience.

“At Novotel Ahmedabad, our vision has always been to lead with purpose — creating spaces that inspire, include, and elevate. With Infine, we’re not just launching a restaurant; we’re introducing a new way, we’re introducing a new way of experiencing fine dining in the city. From its sustainable design to its elegant European menu and a passionate team led entirely by women, Infine reflects our commitment to innovation and empowerment in hospitality,” said Amit Sangwan, General Manager, Novotel Ahmedabad.

Following the success of its first outlet in Vashi, Taste of Punjab has expanded its footprint to Powai with a vibrant new rooftop location in Mumbai, bringing its beloved blend of Punjabi flavours, heartfelt hospitality, and lively dining experience to a new neighbourhood. With this launch, the brand furthers its mission of delivering an authentic Punjabi culinary experience in a warm, inviting setting.

Founded by Harpreet Singh Ahluwalia, Taste of Punjab draws deeply from tradition and family roots, inspired by his mother Sarjeet Kaur Ahluwalia. Her love for Punjabi cuisine and culture forms the heart and soul of the brand. This new Powai outlet marks a major milestone, bringing residents a menu steeped in heritage and comfort.

The space blends modern nude and gold interiors with vibrant Punjabi accents, creating a lively and welcoming vibe. The mood is amplified by live Punjabi dhol and bhangra performances.

The Powai location serves up all the bold, heartwarming flavours that made the Vashi outlet a favourite, with a few new surprises. Think soul-soothing Mutton Paya da Shorba, smoky Bhatti da Murg, and melt-in-your-mouth Mutton Galouti Kebabs. The Paneer Lababdar won’t disappoint and for a more rustic appetite, Saagwala Murg and the grand Raan-E-Sikandari — perfect for sharing — are showstoppers. One can pair it all with a chilled Masala Chaas, Mango Lassi, or the luxuriously fragrant Kesar Lassi for the full Punjabi experience.

“We’ve poured our heart into creating a space that feels just like home — full of laughter, warmth, and food made with love. This new outlet allows us to bring a slice of Punjab to an even wider community, and we’re excited to welcome guests into the Taste of Punjab family,” said Harpreet Singh Ahluwalia, Founder, Taste of Punjab.

Korean-headquartered global brand GOPIZZA launches its newest venture, Gochujang, an authentic Korean street food restaurant at the Phoenix Mall of Asia, Bengaluru.

With this launch, GOPIZZA formally expands its portfolio to include Dalkomi, a K-dessert cafe, and a third brand.  From Dalkomi's decadent Korean delicacies to Gochujang's real street cuisine and GOPIZZA's inventive Korean pizza, foodies can now enjoy the whole Korean culinary experience in one place for the first time.

In addition to being named after Korea's famous fermented red chilli paste, which is the foundation of Korean street food culture, the "GO" prefix in "Gochujang" also alludes to parent company GOPIZZA's ongoing efforts to bring Korean cuisine to India.

Both brands pilot first in India before going global. “India is a key market in our global growth strategy,” said Jaewon Lim, founder and CEO of Global GOPIZZA. “We’re actively seeking a master franchise partner and aim to launch 100 outlets across GOPIZZA, Gochujang, and Dalkomi by FY 2026. Our focus is to create integrated spaces where customers can enjoy all three brands under one roof — delivering a complete Korean food experience with operational efficiency.”

Gochujang brings to India its first-ever Korean QSR brand specializing in K-street food. From cheesy corn dogs that stretch for days to fiery tteokbokki and soul-warming ramen bowls, Gochujang serves authentic Korean street food classics that would make Seoul Street vendors proud.

“GOPIZZA’s journey in India has shown us how much the Indian palate loves Korean cuisine,” added Mahesh Reddy, CEO, India, GOPIZZA. “With Gochujang, we’re offering a truly authentic Korean street food experience. From a single pizza brand to a multi-brand Korean food powerhouse, GOPIZZA currently operates 60+ outlets across Bengaluru, Hyderabad, and Chennai.”

Dalkomi, GOPIZZA's Korean dessert brand, opens its second store right next door to Gochujang. This comes after a very successful test launch at Kempegowda International Airport. Taking up 650 square feet, the opening of both brands adjacent to one another marks the beginning of the development of a three-brand Korean food hub that offers everything from spicy to soupy too sweet in a single, seamless experience.  All GOPIZZA locations across the country will incorporate Dalkomi and Gochujang for both delivery and dine-in service.

Underdoggs Sports Bar & Grill opens its doors at Sector 62 in Noida.  Set in the heart of Noida’s bustling business hub, Underdoggs Noida spans 2,400 sq. ft. and brings together live sports, bold global cuisine, and a vibrant, community-driven vibe.

With space for 110 guests, the venue offers a high-energy sports bar experience—featuring 10+ HD screens and projectors, interactive sports zones, and plenty of game-time spirit. It’s where global sports culture meets neighbourhood warmth.

Designed by That Design Studio, New Delhi, the interiors channel a “stadium meets speakeasy” aesthetic. Think graffiti murals, a massive wall of memorabilia, booth seating inspired by locker rooms, and an LED scoreboard—all celebrating the drama and camaraderie of sport.

Executive Chef Nikhil Chopra curates a global menu with comforting favourites like Nasi Goreng and wings tossed in a range of eight house sauces. At the bar, Head Mixologist Banshi Singh delivers narrative-driven cocktails—like the floral Flying Fairy (PT Usha), the spiced Indian Blitzkrieg (Dhyan Chand), and the smoky Foxes Run (Leicester City’s iconic season).

More than just food and drinks, Underdoggs offers a full lifestyle experience—complete with locker room-style lounges, co-working pods, interactive prediction walls, and tailored loyalty programs for Candour Techspace patrons. Its dual indoor-outdoor setup is perfect for everything from casual evenings to weekend revelry.

Speaking about the launch, Sarthak Sidana, CEO of Underdoggs shared, “Noida has long needed a space that captures both its vibrant spirit and deep love for sport. With Underdoggs, we’re not just opening another bar—we’re creating a high-energy, fan-first destination designed for the city’s young professionals, thinkers, and dreamers to come together, celebrate, and connect."

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.”
 

Chennai’s beloved Pan-Asian dining destination, Soy Soi, has re-launched their brand ushering an exciting new chapter in its culinary journey.

Now in its 9th year, Soy Soi redefines its legacy as the city’s favourite destination for Southeast Asian cuisine—returning with a refreshed, elevated dining experience that honors the depth and diversity of Asian gastronomy.

While staying true to its roots of showcasing bold, authentic, and often underexplored dishes from the region, the relaunch signals a refined focus. The new space embraces minimalism, with warm tones, Shoji-style lighting, rattan-metal accents, and a soft, modern aesthetic that places the spotlight squarely on the food and hospitality.

The menu now extends its reach with elegant touches from Japan and Korea, offering standout dishes like Miso Grilled Atlantic Salmon, Dengaku Lamb Chops, Tuna Tataki, Avocado Carpaccio, and an exclusive tableside-finished Korean Bibimbap. Highlights also include Tonkatsu Ramen, and creative desserts such as Vietnamese Coffee Tres Leches and Coconut Jasmine Panna Cotta—all crafted to deliver a sophisticated yet soulful Asian dining journey.

“The new Soy Soi is not just a restaurant — it’s a sensorial journey. We’ve dived deeper into regional nuances of Asian cuisine and brought in refined techniques to present something both exciting and deeply authentic. From flavour to form, every dish is crafted to evoke emotion, spark curiosity, and offer comfort — all on one plate.” said Chef Peter Tseng, Culinary Director, Pricol Gourmet Pvt. Ltd,

Launched in March 2017 in Chennai’s upscale Kotturpuram neighborhood—strategically located between the city center and the growing IT corridors of ECR and OMR—Soy Soi quickly became a go-to destination for authentic Southeast Asian cuisine.
Now in its 9th year, the restaurant remains committed to showcasing both iconic and lesser-known dishes from the region, while embracing a more minimalist approach to design and ambiance. The renewed focus is clear: let the food and service shine, elevating every plate that reaches the table.

Soy Soi is set to expand its culinary repertoire with the addition of Japanese, Korean, and Taiwanese specialties. By combining traditional techniques with locally sourced ingredients, the brand aims to deliver flavors that are true to their roots while continuing to evolve the guest experience.

NOTO Ice Creams & Desserts is turning up the indulgence dial with the launch of its first-ever scoop shop in Bandra ‘Meltshop by NOTO’, a whimsical dessert destination built to serve big scoop energy.

Renowned for redefining healthy indulgence on q-commerce and food delivery platforms, NOTO now steps into the offline world with Meltshop—a bold new chapter in the brand’s journey. 

The store is a visual and sensory delight, bright, bold, and bursting with personality. From vibrant hues to playful touches, the store is a living expression of the NOTO brand—immersive, fun, and full of flavour. Guests can explore six imaginative single-serve sundaes, 15 artisanal scoop flavors with inventive toppings, and one iconic softy—all crafted to push the boundaries of what dessert can be.

Don’t miss signature creations like Trip to Thailand, a tropical treat of mango swirl ice cream, sticky rice, and popping boba pearls, or the Coffee Biscoff, with a hidden layer of cocoa that adds a delightful surprise. Each one promises flavour and fun in every bite. Also on offer are trending favourites like Matcha Raspberry, Pistachio, and a selection of fruit-forward options. Alongside these fresh scoops, customers can shop from NOTO’s popular packaged ice cream range, offering a healthier indulgence they already know and love.

Speaking of the new launch, Varun Sheth, Co-founder, NOTO Ice Creams & Desserts, says, “With Meltshop by NOTO, we didn’t just want to create a place to eat ice cream, but we wanted to build a joyful escape. A space where our community can enjoy both the healthy and indulgent sides of NOTO in their most fun and feel-good form. We see you—bad day, good day, or just a boring old Monday, we’re here with the scoop. It’s a joy to see the NOTOverse grow to make every kind of dessert-er happy!”
 

Shilton Hospitality, a leading player in the hospitality industry has announced its latest innovation – The Heineken Bar, a pioneering collaboration with Heineken. Located in the heart of Indiranagar, this innovative venue is set to transform Bangalore’s bar scene with its pioneering ‘Bar in a Bar’ concept—a first-of-its-kind in India.

The Heineken Bar blends a dynamic sports-inspired design with a curated menu of exclusive Heineken brews, signature cocktails, and gourmet small plates, promising a truly distinctive experience. The space will also host a vibrant calendar of live music, interactive events, and immersive brand showcases—reflecting Shilton Hospitality’s flair for crafting standout social destinations.

From live sports screenings to engaging games and activities, The Heineken Bar is tailor-made for sports fans and beer lovers. With its prime Indiranagar location, it’s set to become Bangalore’s ultimate hangout for both socialites and brew enthusiasts.

"We are thrilled to introduce The Heineken Bar, which embodies our commitment to delivering exceptional experiences for beer enthusiasts and socialites alike. Our 'Bar in a Bar' concept is an innovative twist on the traditional bar experience, offering an immersive and engaging atmosphere that will set a new benchmark in Bangalore's nightlife," said Amit Roy, Director, Shilton Hospitality.

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.”

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."

In a strategic yet bold move, Aspect Hospitality unveils 25 new outlets of its Pan-Asian QSR brand, Nom Nom Express across Mumbai and Pune. 

Aksha Kamboj, Executive Chairperson of Aspect Global Ventures, Hitesh Keswani, Managing Director of Aspect Hospitality, Sandeep Singh, CEO of Aspect Hospitality and Executive Corporate Chef Rahul were present marking this innovative and high-impact milestone. During the launch, guests could scan an Augmented Reality (AR) booth to reveal a virtual city with pop-up Nom Nom stores. 

With 25 QSR kitchens, Nom Nom Express is prepared to surprise a new generation of foodies—one bite at a time—by delivering vibrant, flavorful Pan-Asian dishes throughout the cityscape. The Nom Nom Central Kitchen, which powers consistent and seamless supply across all sites, is the foundation of it all.

Commenting on the launch, Aksha Kamboj, Executive Chairperson, Aspect Global Ventures said, “We have always believed that great food brings people together, and we stand firm on this. Nom Nom Express isn’t just expanding; it’s becoming part of the everyday lives of people across Mumbai and Pune. Watching the brand grow from an idea to 25 outlets has been incredible, but the real excitement lies in how many more homes we’ll be reaching next.”

 “Nom Nom Express was founded with a clear vision: to offer bold, authentic Asian flavours delivered quickly, fresh, and at highly affordable prices. With our first 25 outlets, we are only just beginning. Our goal is to expand nationwide, ensuring that every person across the country can experience the high-quality taste of Asian cuisine at pocket-friendly prices. Whether in the comfort of their home or at one of our convenient takeaway locations, our customers can enjoy a delicious, fast meal in minutes. The overwhelming energy and support from our community have been truly inspiring, and this launch marks a significant milestone in our journey. But make no mistake—we are just getting started, and the best is yet to come,” said Hitesh Keswani, Managing Director, Aspect Hospitality.
 

Saffron & Mishri, a premium artisanal mithai brand, makes its grand debut in Mumbai with the launch of two stores and cafes in Mahalakshmi and Powai. 

The brand aims to create real mithais using the best ingredients and time-honored artisanal recipes in an effort to restore pride in Indian mithais and make them a popular dessert choice. Saffron & Mishri, a passion project of founder and artist Gunjan Shrivastava, was started with the straightforward goal of assisting people in rediscovering their souls via the tastes, textures, and tales of Indian mithais. You are now invited to rediscover the essence of mithai, where tradition and soul meet in every meal, at the recently opened Saffron & Mishri.  

The founder's profound admiration for India's rich and varied Mithai tradition marked the beginning of Saffron & Mishri. With an unquenchable passion and respect for tradition, Gunjan traveled throughout India's many regions to discover traditional recipes and honed the craft of mithai-making to provide a historically and gastronomically rich experience. Crafted with love and respect for the genuine art of mithai-making, Saffron & Mishri's magic is a flawless fusion of tradition and innovation. 

Each cafe is designed with a warm, inviting ambience and art-inspired interiors which is an ode to traditional Indian crafts such as Banarasi and Kantha. Consumers can dine in at the aesthetic Powai outlet’s cafe, with warm Instagram-worthy interiors featuring elegant shylights, perfect for enjoying both mithai and flavorful chaat. Meanwhile, the Mahalakshmi Experience Center features an interactive ‘Make Your Own Memories ’ (MYOM) counter, where people can indulge in interactive workshops, making for an immersive experience. Also a unique feature of this outlet is an open walk-in kitchen concept, where customers can actually see the entire process of mithai-making behind close transparent doors, reflecting the brand’s commitment to authenticity, quality and transparency. 

Gunjan Shrivastava, Founder of Saffron & Mishri, said, “During my travels across India, I discovered a treasure trove of mithai that carried the unique stories of our culture.  I have rediscovered recipes and perfected techniques behind each mithai, for our customers to indulge in its real flavors. Furthermore, we also observed that there is a significant void in today’s mithai industry—authenticity, hygiene, and transparency in sourcing are often overlooked. We therefore source the finest ingredients from different parts of the country and crafted mithais at our state of the art kitchen. At Saffron & Mishri, our aim is to help people rediscover their soul with Indian Mithais”

Saffron & Mishri’s products are available from their stores in Mahalakshmi and Powai and  pan-India delivery through its website, local delivery on Zomato, and Swiggy.

INKA, Bastian Hospitality's first Peruvian Asian restaurant, has opened in Mumbai. INKA is a 6000-square-foot restaurant with 200 seats in Mumbai's Lower Parel location. It has an outside mezzanine level that's perfect for beverages before or after dinner. 

Peruvian-born Chef Kinyo Rodas Tristan, who has demonstrated his culinary skills in kitchens all over the world, is in charge of INKA's kitchen. Peruvian Asian meals prepared with real, high-quality ingredients from Peru and around the world are on the menu at INKA. 

Several dishes that experiment with molecular gastronomy—using ingredients like fire, dry ice, and nitrogen to create distinctive table-side experiences—are the product of an adventurous spirit and a focus on immersive dining. 

Like all restaurants under the Bastian brand, INKA's interiors are eye-catching as soon as guests enter. An emphasis on a variety of patterns throughout the venue creates layered depth, and unusual visual elements like the backlit bar, enormous floor lamps that nearly reach the ceiling, purposefully mismatched chairs at each dining table, and the liberal use of sculptures all combine to create a gloriously maximalist vibe. The space was designed by Minal Chopra of ineedspace, the group's longtime restaurant designer.

INKA has a high-end cocktail bar that focuses on contemporary mixology and drinks made with flair and drama. Under the direction of Argentine mixologist Dario Araujo, the bar serves a variety of Latin traditional drinks with an Asian twist. Cocktails are made with ingredients like Szechuan pepper, coconut, cardamom, and black pepper. The main options are daiquiris, margaritas, martinis, and pisco sours, each of which is made with a carefully considered mixology.

Three categories make up the menu: Bosque (forest), Montana (mountains), and Mar (ocean). Starters from the Mar section, such as Inti Smoked Tiradito, Hamachi, red chilli oil, chalaquita, chulpe, coriander, and tiger milk; Montana offerings, such as Mushroom Salvaje, which includes fresh shiitake, king oyster, anticuchera, huancafna, and tomato chimichurri; and Buta Kushi, which consists of 48-hour pork belly, miso, white sesame, spring onion, and yamasa sauce, comprise a wide and genuinely distinctive selection of dishes. Palta Guacamole, avocado, tomato, white onion, coriander, green lime, tiger milk, habanero chile, and quinoa crackers are examples of appetizers with a bosque flavor. Ceviches such eggplant and Alphonso variants are also available.

Commenting on the launch, Ranjit Bindra, Founder & CEO, Bastian Hospitality said, “Inka is what we hope will be another in a series of Bastian Hospitality fine dining offerings, providing high octane glamour and excellent food & beverage to our discerning diners. We are offering Peruvian Asian food for the first time and are excited to gauge the response of our guests. Our Peruvian chef brings with him years of authentic experience, having lived and worked in Peru and other parts of the globe. Combined with our mixologist from Argentina, they’ve created an F&B program that is truly world class. Get set for energetic, experiential dining at its best, in truly stunning interiors”
 

The Brasserie has been relaunched in Hilton Mumbai International Airport after the long wait of 24 years in Mumbai.  The relaunch was well-awaited with the new design and the food and beverages have been curated meticulously by the team. 

A Victorian staircase overlooking the poolside pays homage to the royal Victorian British era, seamlessly connecting the grand lobby to the restaurant. The Brasserie at Hilton Mumbai International Airport is a distinguished restaurant where global flavors and a sophisticated ambiance effortlessly blend. 

Renowned for its Indian and international cuisine, the restaurant offers a carefully crafted menu featuring locally sourced, high-quality ingredients cooked to perfection, ensuring authentic flavors and a dining experience that is as diverse as it is exquisite. The Brasserie's design draws inspiration from the grandeur of a palatial retreat, evoking the allure of old Mumbai with its exquisite brass detailing, warm tones, and carefully curated music.

The Brasserie is a fine dining retreat to India, offering a broad selection of à la carte dishes and a lavish buffet with a variety of culinary delicacies. It combines modern, cutting-edge presentation with a nod to history, with each plate showcasing inventiveness and culinary expertise. The weekly brunches with a theme and live entertainment enhance the dining experience even further and give weekends a joyful feel.

The Brasserie is committed to sustainability, focusing on using eco-friendly cooking techniques that enhance flavors while being kind to the earth and utilizing local goods. Additionally, there are vegan alternatives on the menu, providing the ideal fusion of flavor and environmental awareness.

Deepak Kumar, General Manager, Hilton Mumbai International Hotel said, "The transformation of The Brasserie reflects our ongoing commitment to enhancing the guest experience. Our goal was to create a space that seamlessly blends heritage with contemporary elegance, offering a refined yet inviting atmosphere. With a meticulously curated menu by Chef Altamsh and his team, we have crafted a culinary journey that embraces global inspirations while staying true to our rich traditions. We look forward to welcoming guests to experience this reimagined dining destination."

O by Tamara opens High Dive, a chic and welcoming bar with a sophisticated yet vibrant ambiance in Coimbatore.

With its carefully chosen menu of small meals, perfectly made cocktails, and quality spirits, High Dive is the perfect place for weekend get-togethers, after-work drinks, and laid-back evenings. It offers a chic environment for guests to relax and indulge, complete with cozy couches and soothing lighting. 

High Dive provides a peaceful and cozy setting that is ideal for relaxing and having quiet chats. It becomes an energetic hotspot with bustling crowds and a dynamic vibe as the weekend draws near.

Speaking at the launch, Umapathy Amirtham, General Manager of O by Tamara Coimbatore, shared, “High Dive is designed to adapt to its guests—offering a cozy retreat on weekdays and a spirited social hub on weekends. Whether you're looking for a relaxed evening with a finely crafted cocktail or a lively night out, High Dive sets the perfect mood for every occasion.”

Bushmills Irish Whiskey GTR Exclusive Range, introduced by Proximo Spirits and Monika Alcobev Limited, made its official debut at GMR Hyderabad Duty Free. Both Delhi and Mumbai will have the Bushmills Irish Whiskey GTR Exclusive Range. Irish single malts aged 10, 12, 15, and 21 years are among the exclusive selection offered by Bushmills Global Travel Retail. These malts are from the well-known Bushmills "World Wood Series."

Crafted in carefully chosen barrels from throughout the globe and painstakingly matured at the Old Bushmills Distillery, the World Wood Series is a selection of unique, small-batch Irish single malt whiskeys. They all provide a fantastic tasting experience and are bottled at 46% alcohol by volume. Bushmills that are 10 years old, 12 years old, 15 years old, 21 years old, and the Black variety.

Soon, the renowned Bushmills Black Bush 80/20 GTR Exclusive blended Irish whiskey will be offered alongside the World Wood Series single malt whiskeys. Monika Alcobev Limited, Proximo Spirits, and GTR (Head - Hyderabad) have partnered to create this exciting introduction of the Bushmills GTR special whiskey range. The introduction marks a critical turning point in the business's ongoing expansion and dedication to providing upscale, premium spirits to discriminating consumers.

Roy Summers, Head of Global Travel Retail at Proximo Spirits, expressed his enthusiasm about the launch, stating, “We are delighted to be launching Bushmills across GTR in India, working closely with our colleagues in Monika and GMR Hyderabad Airport Duty Free in Hyderabad, Delhi and Mumbai. Our travel retail exclusive range of Bushmills single malt Irish whiskeys from the oldest licensed working distillery in the world, has been specially designed with the travel retail shopper in mind. We are now offering a range that has something for both whiskey explorers and enthusiasts, and for gifting. We’re excited to bring the Bushmills brand to life in these airport locations from February 14th."
 
Kunal Patel, Managing Director & CEO, Monika Alcobev Limited expressed his pride in the launch, stating, “We are proud to bring the exceptional and exclusive travel retail Bushmills Irish Whiskies range to our customers. This launch is an extension of our commitment to delivering #onlyTheBest and premium experiences for our customers. The GTR Exclusive range underscores our vision of introducing the finest international brands to the Indian market.”

Following Hyderabad, the second launch will take place in Delhi Duty-Free, and later the GTR Exclusive range will be introduced in Mumbai Duty-Free. 

Koteshwaram, a new vegetarian restaurant has opened its doors in Bengaluru. Situated in Devanahalli, directly on the highway connecting Hyderabad and Bengaluru, Koteshwaram provides a varied selection of mouthwatering vegetarian cuisine made with culinary skill and locally sourced, fresh ingredients.

With an artistic setting and genuine vegetarian food that appeals to all palates, Koteshwaram seeks to reinvent the vegetarian dining experience. There are a variety of tasty selections on the menu, such as pizzas, pastas, and chaats, ranging from classic Indian dishes to popular vegetarian dishes from around the world.

For anyone who enjoys taking a long drive to Nandi Hills or traveling to Hyderabad and back with friends and family, the restaurant's cozy and welcoming ambiance makes it ideal for all gatherings. Koteshwaram is dedicated to giving each and every customer outstanding service and a great dining experience. The restaurant is open till midnight 1 am.

"We are passionate about creating a culinary experience that celebrates the richness and diversity of vegetarian cuisine. Our menu is designed to showcase the versatility of Pure vegetarian food, offering dishes that are both nutritious and satisfying." says Udaya Mogaveera, Founder, Koteshwaram.

Celini, a restaurant that honors traditional Italian cuisine, is reopening at the Grand Hyatt Mumbai. The Grand Hyatt Mumbai has been a symbol of innovation and quality for the past 20 years, and with the reopening of Celini, the hotel will elevate the standard in the upscale dining industry. 

Italian culinary maestro Chef Alessio Banchero has unveiled a fresh idea as part of the relaunch. Meglio in compangnia, or "Better shared in company," is a unique dining experience in which the chef prepares some of the dishes on the table, creating an engaging demonstration of culinary mastery for the diners.

Along with other signature Celini dishes like Taglierini all' Aragosta, Ravioli di ricotta e spinaci, Insalata di Burrata, Tartare di tonno, Agnello Tonnato, Branzino all Acqua Pazza, and more, the all-new menu includes the following: Carre di Agnello alle Erbe, which is carved live on a trolley in front of guests; Pollo Arrosto in tegame di Argilla that is presented and served in a Clay Pot; Polpette di Pollo della Nonna; Risotto alla Pescatora; Tortellini in Brodo; Gnocchi alla Sorrentina; Trofie Salsiccia Funghi; finocchietto e crema alla Zucca; and Stinco di Agnello alla Milanese.

Robert Dallimore, General Manager, Grand Hyatt Mumbai Hotel & Residences and Area Vice President, West India, said, “The relaunch of Celini is not only an exciting introduction of a new dining experience, but also a nod to the simple wholesomeness of Italian cuisine, which shines through the new space as well as the menu. Guests get to immerse themselves in the true essence of Italian hospitality, where every meal is a celebration of togetherness and the art of living well. Whether it's an intimate dinner, a gathering of friends, or a milestone celebration, Celini promises an unforgettable culinary escapade that transcends the ordinary and leaves a lasting impression.”

Mitele Sbardellini, Executive Assistant Manager, Grand Hyatt Mumbai Hotel & Residences, said, Embodying the Italian concept of ‘La Dolce Vita,’ Celini is a restaurant steeped in tradition and is #HomeToItaly. The restaurant's ambiance exudes Celestial Italian charm, creating a vibrant atmosphere filled with energy and warmth. Each dish reflects Italy's culinary heritage, meticulously crafted with fresh, vibrant flavors.”
 

Uppal Brewers & Distillers (UBD) has announced that they will be launching their first product, SOORAHI Finest Blended Indian Whisky, is scheduled to go on sale in January 2025.

The brand was founded by Ankur Sachdeva, a veteran of the Alco beverage industry, Kanhav Uppal, the Uppal Group, and Manish Uppal, the Chairman and Managing Director of the Uppal Group, with the goal of revolutionizing the premium spirits market.

The business, which is currently only available in Delhi, has ambitious aspirations to expand throughout India and into other markets in the upcoming years. SOORAHI, which costs INR 1700 in Delhi, provides an alluring blend of high quality and affordability.

SOORAHI is the epitome of adventure, expertly fusing the knowledge of an experienced blender with carefully chosen ingredients. SOORAHI, which takes its name from the Hindi terms "soo," which means good, and "rahi," which means traveler, is notable for its ability to blend modern appeal with reverence for history. The name represents the period of exploration and exploration that the Indian alcoholic beverage industry has gone through in recent years. Symbols of direction and aspiration, like a compass and North Star, are also included in the package.

 “This entrepreneurial leap is an exciting challenge. Our focus is on creating brands that resonate with discerning consumers and SOORAHI is our first step. Our vision with SOORAHI is to introduce an Indian whisky that goes beyond expectations while celebrating our cultural roots. This venture denotes a commitment to excellence at every level; be it blending, packaging, or the overall experience. We aim to create a product that resonates with consumers who value quality, elegance, and a sense of pride. SOORAHIis a representation of evolution, discovery, and aspiration for modern India,” said Ankur Sachdeva, CEO and Co-Founder of Uppal Brewers & Distillers (UBD).

The debut of Uppal Brewers & Distillers into the high-end whisky industry comes as Indian customers' need for product that balance authenticity with international standards of quality is increasing. With a whisky that honors sophistication and Indian craftmanship, SOORAHI promises to start a new era for the industry.

The Babai Hotel, a famous brand that is associated with real Andhra food, has formally debuted in Bengaluru. With Telugu actress Sreeleela as the honored guest, the gala launch was a huge success. 

Known for its specialty delicacies, like as pesarattu with upma and pure ghee idlis, the Babi Hotel has been a beloved institution for more than 80 years. The Bengaluru location, which is situated on ITPL Main Road, offers foodies an unmatched gastronomic experience by bringing these classic dishes to the city.

The inauguration event combined the Babai Hotel's superb cuisine with Andhra Pradesh's rich cultural legacy.

Speaking at the event, Sudheer Gundu, CEO of Babai Hotel said, “We are proud to bring Babai Hotel’s legacy of authentic Andhra cuisine to Bengaluru. This city has always been a melting pot of cultures, and we are excited to add our rich heritage and flavors to its vibrant food scene. The response so far has been truly heartwarming, and we look forward to serving Bengaluru with the same passion and quality that has defined us for decades.”

'Dalkomi' is the first authentic Korean dessert brand, which has been introduced by the quickly growing Korean pizza brand ‘GOPIZZA' in India. This brand has made its grand debut at Bengaluru's T1 Kempegowda International Airport. Dalkomi, which refers to "sweet" in Korean, is a sister brand of GOPIZZA that is making its way to foreign corners to introduce people to both traditional and well-liked Korean desserts.

Korean food is already famous in India, due to its ramen and barbecue. But there hasn't been much research done on Korean desserts. By introducing Indians to the first-ever authentic Korean dessert corner, Dalkomi hopes to satisfy the country's burgeoning love of K-culture and its collective sweet taste. This new business offers the Korean experience and traditional foods that many people have only seen on their screens while watching K-movies, K-videos, and K-shows.

Dalkomi will offer an array of signature treats like the Bungeo-ppang (fish-shaped pastries), Kkwabaegi (twisted donuts), and Tanghulu (fruit candy), as well as modern creations like Punyangi (Korean dancing pudding) and Dosirak Cake (bento cakes) Bubble Tea, Milkshakes, Coffee, Gelato - all those that are currently trending in Korea. 

With a total area of more than 150 square feet, Dalkomi is well situated at the airport to draw in both domestic and international tourists. In addition to the freshly made desserts, the store has a special Hanbok Photo Zone at the entryway where patrons may dress in traditional Korean garb and take in the culture while savoring their delectable treats.

 “We are excited to bring Dalkomi to India and offer travelers a taste of authentic Korean desserts like never before. Dalkomi celebrates the growing global interest in Korean culture and caters to India’s love for indulgent, innovative sweets. With its visually stunning and traditional flavors straight from the streets of Korea, Dalkomi is set to capture the hearts and palates of the residents," said Mahesh Reddy, CEO of GOPIZZA India.

The brand's goal is to have 50 locations by the end of FY 2025 in major cities, airports, and GOPIZZA belts. By emphasizing superior ingredients, creativity, and aesthetic appeal, Dalkomi hopes to reinvent luxury sweets and establish a new standard for the sector.

Prraia is a unique take on the rooftop bar experience, in the Worli neighborhood of South Bombay. It has a spacious 15,000-square-foot rooftop which serves the comfort food and drinks in a casual atmosphere.

In order to restore the dining experience's heart and spirit, founders Kabir Luthria and Gaurav Dabrai envisioned a space that embodies their enduring passion of hospitality. Kabir aimed to recreate the carefree warmth and charm of a night out in Mykonos here in Mumbai.

The famous Sea Rock Hotel was once owned by Kabir’s family and Kabir is a second-generation hospitality entrepreneur.

"Prraia is our take on the neighborhood bar reimagined for SoBo—a place where you can kick back, share a laugh, and enjoy great food and cocktails without the frills. It’s not about dressing up or fitting in; it’s about feeling at home, whether you’re here for a casual drink or a long, laid-back evening with friends." says Gaurav Dabrai, Co-Founder, Prraia. 

The area offers cabanas for private dining, couch seating for relaxing, open-air dining under large sail canopies with a view of the developing skyline, and an experimental part that will open the following year. While, the designer, Aarshie Singh, transformed Kabir's Greek idea into a multipurpose, daily rooftop experience.

By focusing on heart-driven hospitality, creative cuisine, and a soulful vibe, it offers an experience that breaks away from the stereotypes of SoBo rooftop bars.

Globus Spirits Limited presents TERAI India Craft Gin - Litchi & Mulberries, a widely recognized and critically renowned TERAI India Dry Gin. With this most recent addition, The Bagh Explorations has a wonderful line of gins influenced by the fruits cultivated at the Swarup Family farmlands in Jarauda, Uttar Pradesh.

 TERAI's distinctive Grain-to-Glass philosophy, which skillfully combines tradition, craftsmanship, and innovation, is exemplified by this excellent gin, which was made from scratch at The India Craft Spirits Co. distillery in Behror, Rajasthan.

 Commenting on the launch, Shekhar Swarup, Joint Managing Director, Globus Spirits Limited, said, “TERAI India Craft Gin celebrates the rich cultural and natural heritage of India through a modern lens. With TERAI Litchi & Mulberries, we aim to take our journey of exploration and craftsmanship to new heights. This gin not only pays homage to our family’s distilling and agricultural roots but also embraces the vibrant diversity of India’s landscapes and flavours. It’s a perfect harmony of tradition and innovation that speaks to the spirit of modern India.”

 The 750 ml bottle of TERAI India Craft Gin-Litchi & Mulberries has been introduced in the major cities of Uttar Pradesh, Rajasthan, and Goa. The brand will launch in other major cities, with prices varied by state in compliance with the local regulations.

Following the tremendous success of Blah BKC, Niketa P. Sharma, Dilip Rawat, Anikta P. Sharma, and Yogesh Rawat co-founded Blah, Brunch Cafe & Bar in Santacruz, Mumbai marking the second phase of Keish Hospitality's culinary adventure. This 4,400-square-foot place is more than simply a restaurant; it's a vibrant, opulent home for parties and get-togethers.

The menu was created by Chef Rahul Desai, Culinary Director of Keish Hospitality, which offers a diverse selection of delicacies. The unique 12-seater private dining room (PDR) at Blah Santacruz serves the food with upbeat background music.

Keith Menon, Co-founder of Spiro Spero designed the two-story Blah, Santacruz which leads to a lively bar that is glistening the mosaic flooring with glass chandeliers.

“Blah is about celebrating and connecting in a bold, beautiful, and playful space. With this new location, we’ve elevated ourselves—be it through the cocktail program, creative plating, or Instagrammable interiors. We’re here to bring a fresh, sassy, and exciting vibe to Santacruz, offering an experience that’s truly unforgettable," commented Niketa P Sharma, Co-Founder, Blah.