Mordern cooking restaurant FUU QIN launches in Juhu, Mumbai

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”
 

Bellona Hospitality, the hospitality division of the Phoenix Mills Ltd., has launched its outlet of multi-cuisine gastropub ‘Dobaraa’ at Phoenix Mall of Asia, Bangalore. 

This will be Dobaraa’s second outlet in the city, followed by an outlet at Phoenix Market City, and two other outlets in Mumbai’s Phoenix Market City and Kurla Market City. 

Targeting diverse audience, including corporates, families, friends, and partygoers, Dobaraa promises something for everyone - whether it is weekday lunches, early evening drinks, or weekend gatherings. The inspiration behind Dobaraa lies in creating a gastronomic pub that transforms into a high energy bar late evening. 

Addition of Dobaraa to Bangalore's culinary scene promises to offer a unique dining experience that combines delectable cuisine, innovative cocktails, and vibrant ambiance - catering to discerning food enthusiasts and social connoisseurs alike. 

“As we unveil Dobaraa Gastropub, we're thrilled to offer Phoenix Mall of Asia visitors a culinary journey that celebrates both sophistication and spontaneity. Dobaraa is more than just a dining destination; it's a haven where every patron can savour the essence of living life to the fullest, indulging in delicious food and creating unforgettable memories,” said Prashant Issar, a culinary entrepreneur, Director, Bellona Hospitality Services Limited & Stratix Hospitality Pvt. Ltd.

Dobaraa also boasts a classic facade, adorned with graceful arches crafted from pastel-colored stained glass and metal elements that exudes sophistication and vintage charm. Inspired by the timeless allure of a Spanish Hacienda, every facet of the interior echoes a narrative of power, indulgence and sophistication of a bygone era. 

 “As a destination committed to elevate culinary landscape of the city, we, at Phoenix Mall of Asia are excited to welcome ‘Dobaraa’ under our roof. With its innovative menu, lively ambiance, and dedication to hospitality, Dobaraa embodies the spirit of culinary adventure and social gathering – which is perfectly aligned with our broader vision of establishing Mall of Asia as the premium experiential centre of North Bangalore”, said Ritu Mehta, Centre Director - Phoenix Mall of Asia & Senior VP marketing South. 

Dobaraa is committed to engaging with local communities and shoppers through special events, collaborations, and promotions tailored to the mall's diverse audience. Sustainability is also a priority at Dobaraa, with a focus on cooking fresh food to order, minimizing waste, and responsible ingredient sourcing.

Time machines may still be a pipedream, but there’s something that might be good enough to make all your time-travel dreams come true. Gaylord - a name that needs no introduction, is all set to unfold a new chapter in its legendary journey. 

The iconic 67-year-old dining destination is all geared up to embrace the new times and the changing world with a revamped look while retaining its old charm that will draw not only the yesteryear crowd but also today's generation. 

The all-new Gaylord with its new yet cultural and heritage look will also offer an exciting new menu keeping its legacy intact.

Established in 1956 by partners Ghai & Lamba, located in the bustling street of Churchgate, the legacy continued with Sunil Lamba and continues still with the new owners Dhruv & Divij Lamba being the torchbearers of this iconic restaurant. 
 
‘Gaylord’, a combination of both the partner’s names ‘Ghai’ & ‘Lamba’ has served as a heritage landmark for decades, that stands as a link to Mumbai’s glorious past, is now ready to take you back to the golden years through a nostalgic cuisine and atmosphere. 

The new interiors designed by Headlights Studio, a design firm from Delhi draw its inspiration from the black and white colonial-era infused with rich historical accents. The lavish Parisian outdoor patio, colonial architecture, vintage atmosphere, cosy ambience, delicately carved historical artefacts & statues, beautiful intricate chandeliers, and plush seats will make you want to stay still in the moment. The walls are lined with more than 150+ original B & W photographs sourced from renowned photographers like Madan Mahatta and various others, narrating a story of their own. All these photographs are curated by Delhi based gallery Blueprint 12.

Among these photographers, you might also spot a few familiar faces of prominent personalities like Raj Kapoor, Lata Mangeshkar, Pandit Ravi Shankar and even some rock idols like the Beatles, a testament to Gaylord’s rich legacy and irreplaceable charm. 

“Redesigning the space of this iconic restaurant was like a dream come true. It was a harmonious dance between honouring its rich history and infusing it with a fresh, contemporary flair. Every element is carefully curated, and every detail is meticulously crafted, to create an ambience that not only captivates the senses but also pays homage to the restaurant's enduring legacy while embracing the spirit of modernity,” shared Sidharth Srivastava, Design Principal at Headlights Studio.

The elegant fine-dining space is no stranger to setting new trends, from introducing formal ballroom dancing and live bands in the Jazz age in Mumbai to being the go-to social gathering hotspot for many Bollywood celebrities in the '60s, Gaylord has been an indispensable part of the city’s cultural fabric and keeps this tradition alive still. 

The revamped Gaylord space will host many cultural nights from live grand piano recitals, to live music events and specially curated hi-tea parties, a truly designated space for people of all ages. While enjoying the cosy ambience, patrons can indulge in the newly curated dishes along with their old favourites featuring a variety of cuisines, and new scrumptious delicacies with the same trademark delicious taste.
 
 “Gaylord's new look & menu is not just a celebration but a tribute to its long-standing legacy of 67 years. We promise to keep pushing boundaries each year and preserve our precious past. Gaylord is committed to standing the test of times, being a haven for generations and forging new ever-lasting memories, synonymous with warmth and love for good food,” added Dhruv & Divij Lamba, owners of Gaylord.
 

Inspired by mothers, who remain unbeatable in the love and affection while preparing meals for their loved ones, owners at Dana Choga restaurant has launched Mama’s Pizzeria at Gurgaon.

Mama’s Pizzeria is the brainchild of Amita Chandhok, who is a veteran in the food industry. Her food journey began in 1994 with her Tea Planter Deepak Chandhok as founders of ‘Dana Choga’ which is an award-winning North-Indian restaurant chain of Delhi-NCR. She is known to be an ardent foodie and puts her passion, creativity and dedication all on the plate while cooking.

“After 28 years of running a North Indian Restaurant Chain- Dana Choga, I wanted to cater tasty, healthy and delicious food options to Millennials and Gen Z. So, I took upon myself to produce a healthy and tasty Pizza brand and I have worked on the process and best ingredients to make mouth-watering Pizzas and Stuffed Garlic Breads,” she added by pointing that they make sure to use the finest flour and reduced the quantity of yeast to provide the great quality experience.

For the expansion, the company is focusing to build-up a great team and iron out the small issues at the backend.

“We are looking forward to open one Pizzeria in every six months. First, we would like to expand our horizons in Gurugram and then the whole Delhi NCR,” added Chandhok.

Some of the pizza in the menu include; signature cheese blend Classic Margherita, Fungi Paradise, Classic Pesto, Peri Peri Chicken, Popeye’s favourite, BBQ Chicken Pizza to name a few.  

They also have Paneer tikka and Butter Chicken Pizza that are delectable options in Indian and Italian fusion style and a pizza with Mexican flavours, Mexicana fusion topped with Salami, Jalapeño and Red Paprika.

The restaurant is also delivering via its partners Zomato and Swiggy and alo directly through their website.

Delhi has welcomed an all new premium dining restaurant Bonne Foi 65.

Founded by Nneeraj Besoya and Nandini Jain, two passionate entrepreneurs with over a decade of experience in the F&B industry, Bonne Foi 65 promises to be more than just a restaurant - it's a legacy brand that is set to redefine the way people party.

At Bonne Foi 65, the focus is on creating magical experiences that leave a lasting impression. From the moment you walk in, you'll be transported to a world of luxury, where every detail has been meticulously crafted to perfection. The ambience, the decor, the music, and the service have all been designed to cater to the needs and desires of the discerning patrons who visit.

"We are thrilled to launch Bonne Foi 65, a place that reflects our passion for creating magical experiences. We believe that every detail matters and have poured our hearts into every aspect of this restaurant. Our goal is to provide a one-of-a-kind premium experience that goes beyond just great food and music,” shared Neeraj Besoya and Nandini Jain, Co-founders of Bonne Foi 65 who are also planning to expand the Bonne Foi 65 brand across the country in the coming years.

The menu at Bonne Foi 65 is a fusion of international cuisines, with a focus on premium ingredients and innovative flavors.

In the next five years, the group aim to open three more restaurants on the theme of Bonne Foi 65 across the country, so that more people can experience the unique vibe of this one-of-a-kind brand.

Hyderabad has welcomed a new restaurant The Pink Elephant, a space that is unabashedly-purely-entirely Indian.

The restaurant is divided into the fountain courtyard, the monument room, elephant lounge and the courtyard and also has one of the most luxurious private dining rooms that houses a 20 people table & a private bar.

The basic principle of setting up a restaurant that looks like The Pink Elephant and serves food like it – is to draw attention to the elaborate, variety of food that India puts on its plates, wherever you go, and is an ode to the intricate nuances of Indian cooking. – creates a bespoke experience for every diner.

The Pink Elephant's Executive Chef, Mrigank Singh, has traversed far and wide to curate the most authentic recipes of India, for food patrons. The bold yet simple flavour of the mutton plate from Rajasthan royalty, the silky smooth texture of Lucknow's Kormas and Musallams, and the exquisite flavors of Kashmir's Wazwan are a few highlights of the menu.

“The Pink Elephant is a reflection of how India enjoys eating, What, Where and with whom. It's an amalgam of absolute classics and true moderns,” said Mrigank Singh, Chef, The Pink Elephant.

The Pink Elephant boasts of a well-stocked bar, that's classic, serious, current and fun. Whether it's some smooth Japanese Single Malt or Indian distilled Gins, the Bar keeps itself well stocked. Technique led cocktails; local ingredient based non-alcoholic drinks tie up the whole menu beautifully. TPE Rasam - a spirited concoction of Tadka Ghee Washed Tequila, Indian Spices, Tamarind, Jaggery and Curry Leaf is a Signature Cocktail that gives you a sneak peek into what’s brewing behind that imposing bar. Virgin drinks like the Kokum & Berry Spritz, Spicy Peru Margarita are a delight in a glass – pretty to boot. 

The music is ‘everything’ to be precise, there is R&B, Techno, Indie and for sure a bit of bolly thrown in for good measure.

To promote safe and healthy living amid the pandemic, when the people have become more health-conscious than ever, “Annakoot – God’s Own Cuisine” has inaugurated its 3rd “Sattvic” restaurant in Lajpat Nagar, New Delhi.

It is already running two outlets each at Bengali Market and Preet Vihar.

Conceived by the team of Srila Prabhupada’s ISKCON Bangalore, the purely vegetarian, “Sattvic” outlet and restaurant aims towards providing sustainable specialty food services in the out-of-the-home consumption market, focusing on purity, quality, freshness, and value.

The brand is focused on becoming the gateway for delivering “Prasadam” to the world.

“With pure intentions and sincere efforts, we are committed to excellence – excellence to provide our consumers with nothing but the best in class FMCG products, services, and memorable experience,” shared Amit Juneja CEO and MD of Annakoot.

The newly opened outlet and restaurant in Lajpat Nagar sprawls over an area of 5000 sq. ft. and employs a massive workforce of veterans and skilled personnel. From delicious 100% Sattvic  freshly baked cookies, to Indian delicacies and Sattvic Chinese dishes, Annakoot has one of the most diverse menus.

Mumbai-based restaurant brand Sequel that advocates clean, organic eating, has launched its third outlet, in BKC.

The brand is the brainchild of founder & chef Vanika Choudhary.

After a stunning renovation of Sequel’s Bandra space by renowned designer Ashiesh Shah, Choudhary and Shah have reunited on the BKC launch, creating a space that imbues a touch of luxurious seamlessness with Shah’s signature ‘Wabi-Sabi’ aesthetic.

Also Read: Restaurants Unlock 2020

The BKC location marks the brand’s foray into the formal dining space, with clean eating and the freshest, organic produce remaining, as ever, at the core of Sequel’s philosophy.

In a continued bid to keep Sequel’s vibrant, fresh produce center stage, a monotonal design aesthetic has been chosen, with rough, textured walls, and a patterned, terracotta brick floor.

May Interest: This Mumbai-based Restaurateur wants to Make Clean Eating accessible to All

The restaurant is divided into three, distinct areas. The first, a  grab-and-go section, allows guests in a hurry to take their favourite order to go. The second is a soft-edged café space, umbrellaed by fluid, oyster-like light fixtures, while a crisply-finished central partition leads into a formal dining room that exudes a sense of subtle luxury, slow living, and refinement. The dining room is enrobed by a warm honey oak wood veneer that runs fluidly from the ground onto the walls and along the gridded façade, highlighting how the design creates a wholesome experience of a sensorial meal.

Bollywood icon Dharmendra has introduced his fine-dining Dhaba, He-Man, Live Larger Than Life, in Karnal. The new restaurant is situated at the mid-point of the Delhi-Chandigarh highway.

He-Man replicates the charisma and personality of Dharmendra.

Dharmendra is passionate about food and his love for greenery and a healthy lifestyle is well-known.

The veteran actor-turned-politician took to Instagram and Twitter to announce his new venture and send an e-invite to his fans for the opening.

Dharmendra wrote on social media post, “Dear friends, after the success of my restaurant 'Garam Dharam Dhaba' now I'm announcing the first-ever Farm to Fork restaurant called 'He Man', friends, I truly appreciate your love, respect and belonging towards me. love you all... your Dharam.”

The actor, who is popularly known as the 'He-Man of Bollywood', also shared an e-invite for his fans, which reads, “Dear fans, with immense joy and gratitude, I want to announce the launch of the first-ever farm to fork restaurant called He-Man. Launching this Valentine's Day 10.30 a.m. on Karnal Highway.”

New ‘He-Man’ Restaurant

He-Man is a farm-to-fork-themed restaurant. It is named after one of Dharmendra’s most beloved movie roles. Dharmendra has been hinting at the launching for quite some time, posting videos with farmers and fresh produce from his farm on the social media platform.

Dharmendra is planning to make He-Man an international chain, having outlets in different countries across Asia, by the end of the year.

He-Man is Dharmendra’s second venture as a restaurateur. The actor entered into the hospitality business with the introduction of his first Dhaba franchise named ‘Garam Dharam’.

Dharmendra had collaborated with restaurateur Umang Tewari, who owns multiple brands including The Vault Cafe and Cafe Out of the Box, for Garam Dharam.

Adding to the true Gujarati grandeur, Garvi Gujarat brings forth its modern dining hall in house called Ba Ni Rasoi, a canteen-style restaurant. Ba Ni Rasoi is a name inspired by our legendary Kasturba Gandhi, who was the woman with strong beliefs, values, traditions and culture in her own right.

Ba Ni Rasoi serves as that refreshing thought of home away from home which brings in a promise of traditional Gujarati food with an authentic savoury taste and the love for pure home-cooked food. It is served by very experienced chefs from Gujarat, bringing the taste and flavour of Gujarat right in the heart of Delhi.

Ba Ni Rasoi is launched with a mission to bring to fore the authentic taste, flavours and dishes of Gujarat. It is an experience in the heart of the capital. Ranging from a wide variety of aromatic flavours to mouth-watering Farsan, Ba Ni Rasoi promises a wholesome meal comprised of pure ingredients and traditional flavours together on a plate.

Ba Ni Rasoi Spokesperson said, “Our honourable Prime Minister Sh. Narendra Modi has already been talking about rich Gujarati culture and cuisine on many occasions. This is the spirit of Gujarati culture which is establishing its name globally for its diversity yet simplicity. It gives us immense pleasure to see this concept taking place in the national capital.”

Serves homemade food in a canteen-style dining

Nestled in the architectural delight of Garvi Gujarat Bhavan, Ba Ni Rasoi follows the concept of serving homemade food in canteen-style dining. Adding to its traditional beliefs, Ba Ni Rasoi supports minimum use of cutlery and serves food in authentic terracotta crockery and thalis.

The restaurant offers Nāstō, meaning breakfast, Farsan, meaning teatime snacks and set Thalis for lunch and dinner. Thalis represent the taste of Gujarat offering 16-18 items, carrying the very essence of Gujarati cuisine.

“What makes this Bhawan altogether unique is a representation of Gujarati culture with its eco-friendly approach. Today when pollution and deprivation of cultural values are the major concerns of the country, this Bhavan is one of the leading examples which will surely inspire especially our youth. Now taking the legacy forward of the vibrant culture of Gujarat, we are ready to serve it with Gujarati tastes as well,” the Spokesperson added.

Garvi Gujarat Bhavan

Garvi Gujarat Bhavan is located in the heart of Delhi at Akbar Road near India Gate. It is a fine establishment offering an experience rich in heritage and culture of Gujarat, showcased in modern sittings. Our Honourable Shri Prime Minister had inaugurated The Bhavan in September 2019.

The Bhavan has a conference room for 200 people, a board room for 60 to 80 people, a smaller conference room for miscellaneous use, and 60 rooms and suites for use by public sector units, state public sector units and corporate and private sector units available at the best rates in the heart of the Delhi in the best location. The Garvi Gujarat Bhavan brings to fore the modern Gujarati grandeur.

During the opening of the Garvi Gujarat, the Honourable Prime Minister Narendra Modi had remarked, “Here in Delhi Khaman is also called Dhokla. Handvo is also called Dhokla. Although it the same family but the Gujarati cuisine should be so well known that a common person in Delhi should know the difference between Khaman and Handvo and Dhokla.”

Hyderabad-based Paradise Restaurants has opened its first restaurant in Kolkata. With this, Paradise is spreading its wings to the eastern part of India.

Situated in Southern Avenue, the newly launched restaurant will serve its renowned Hyderabadi Biryani along 28 other dishes. This is the brand’s 47th outlet in India.

Ali Hemati, Chairman, Paradise Food Court Pvt Ltd, said, “Over the years, Paradise has become an integral part of Hyderabad’s culinary culture and history as we host guests from across the world. We have been regularly complimented by our guest stating that a visit to Hyderabad is never complete without a meal at Paradise. This love has prompted us to expand our footprint to cities beyond Hyderabad.”

“Over the past few years, we opened restaurants in Chennai, Bangalore, Gurugram, Vizag, Vijayawada and Guntur cities. With this new restaurant in Kolkata, we are aiming to spread the taste of our Biryani to the Eastern region,” he added.

Gautam Gupta, CEO, Paradise Food Courts Pvt Ltd, stated, “The love for Biryani amongst the Kolkata citizens is evident with several eateries offering the dish. Paradise will add to it with its legendary Biryanis and Kebabs cooked by our experienced Chefs in the state-of-the-art kitchen. Paradise offers its award-winning cuisine loved for its purity and taste, true in every mouthful to its royal origins with 1 biryani served in every 3 seconds.”

Popularity of Biryani

India is a diverse country and its cultural diversity can easily be witnessed in its food. One such food is biryani, which is prepared differently in every region. There are over 20 types of biryanis in India, showcasing the craze for this dish in the hearts of the Indian population.

Biryani is considered the antithesis of fast foods. It is mostly preferred on special occasions or in fine dine-ins. However, one might not be surprised to learn that according to some food delivery apps Biryani is among the most popular dish ordered and its demand far surpasses western items. In fact, for fitness freaks and gym-goers, Biryani is their cheat meal.

With foodies showing insatiable love for this royal dish, franchisors serving different varieties of Biryani have forayed into the market.

Franchisors cashing in on the Biryani trend

Indian biryani market has largely been dominated by the unorganised sector & local shops. With the emergence of technology & food delivery platforms, entrepreneurs saw this as an opportunity for catering their services to a large number of audiences.

As per the industry reports, biryani’s dominance is unchallenged in the food ordering sector. In fact, industry estimate puts organised biryani delivery industry at a massive Rs 2500 crore.

Franchisors are cashing in on the trend of this biryani. The major reason for the success of these franchises is the uniqueness of their offerings; each brand has created a niche of its own, which is a contributing factor for success.

For instance, Biryani by Kilo (BBK), as the name suggests, provides biryani not by the plate but by the kilo. BBK is also the only biryani chain to make fresh biryani with every order in individual handis, which takes around 90 minutes to deliver.

Bollywood icon Dharmendra will launch his second restaurant ‘He-Man’ on Valentine’s Day.

The veteran actor-turned-politician took to Instagram and Twitter to announce his new venture and send an e-invite to his fans for the opening.

Dharmendra wrote on social media post, “Dear friends, after the success of my restaurant 'Garam Dharam Dhaba' now I'm announcing the first-ever Farm to Fork restaurant called 'He Man', friends, I truly appreciate your love, respect and belonging towards me. love you all... your Dharam.”

The actor, who is popularly known as the 'He-Man of Bollywood', also shared an e-invite for his fans, which reads, “Dear fans, with immense joy and gratitude, I want to announce the launch of the first-ever farm to fork restaurant called He-Man. Launching this Valentine's Day 10.30 a.m. on Karnal Highway.”

New ‘He-Man’ Restaurant

He-Man is a farm-to-fork-themed restaurant. It is named after one of Dharmendra’s most beloved movie roles. Dharmendra has been hinting at the launching for quite some time, posting videos with farmers and fresh produce from his farm on the social media platform.

He-Man is Dharmendra’s second venture as a restaurateur. The actor entered into the hospitality business with the introduction of his first Dhaba franchise named ‘Garam Dharam’.

Dharmendra had collaborated with restaurateur Umang Tewari, who owns multiple brands including The Vault Cafe and Cafe Out of the Box, for Garam Dharam.

He-Man will be opened on Karnal Highway on February 14.

Dine Brands International has signed a franchise deal with Rohit Malhotra and Jayaprakash Mutharayappa to open the first Applebee’s restaurant in India. The first Applebee’s restaurant will be launched in Bengaluru in late 2020.

The company further aims to launch nine Applebee’s restaurants in the country over the next seven years.

Steve Joyce, CEO and President, International, Dine Brands Global, Inc, said, “We are excited to open our first Applebee’s restaurant later this year in Bengaluru and believe India is an important growth market for Dine Brands.”

“As one of the world’s fastest-growing economies, we believe India represents a great opportunity for Applebee’s and we think Indian guests will love our local as well as Western tastes, hand-made to order menu items and signature cocktail bar,” Joyce added.

Rohit Malhotra, CEO, and Jayaprakash Mutharayappa, Chairman, Dine Brands International Franchisees, stated, “We are proud to be the newest Applebee’s international franchisee, we have both been life-long customers of Applebee's, and we look forward to introducing Applebee’s delicious food, outstanding beverages, along with their quality service and great value, to people throughout India.”

Dine Brands International is continuing to place emphasis on growth in markets like the Middle East, Asia and Latin America.

Casual Dining Restaurants Industry

In India, the Casual Dining Restaurants Industry is the second most popular category within the food and beverage (F&B) space. 

At present, the Indian restaurant industry is worth Rs 75,000 crore. Growing at an annual rate of 7%, this segment is majorly driven by a young population aged between 15-44 years. Other factors that drive the growth of the casual dining market include disposable incomes, growth of consumers in smaller towns and broadening the exposure of new cuisines, rapid urbanisation and the higher frequency of eating out has evolved the market for the food services industry in India.

Casual Dining Restaurant demand is driven by the shifting lifestyle trends with a wide variety of menu offerings and flavors. Eating out has now transformed from occasion driven to becoming a regular activity even on weekdays besides weekends only and they are gradually moving from fine-dine to enjoy more of casual dining culture.

Louis Vuitton will soon launch its very first café and restaurant next month. With this move, the luxury brand’s parent company LVMH will expand even further into hospitality.

The new restaurant will be called Le Café V. It will be situated on the top floor of Vuitton’s new four-level Osaka “maison”. The restaurant’s menu will be designed by acclaimed Japanese chef Yosuke Suga.

The new space will include a large bar area, as well as a terrace letting punters sit outside. The bar, called Sugalabo V, will be serving dinner only to a few customers each night.

The brand asked Tokujin Yoshioka, who designs for its Objets Nomades of home and travel objects, to develop a wireless charger plate inspired by its famous monogram, built into each table.

While the boutique is set to launch on February 1, while the restaurant will open up on the 15th. The entire building was put together by architect Jun Aoki.

This development follows several moves in the same vein by LVMH. The company is preparing to reopen the Dior flagship on Paris’s Avenue Montaigne, currently undergoing renovations, with a restaurant.

LVMH will be launching its first European Blue Box Café in Harrods for Tiffany & Co, which it also now owns.

At present, the LVMH group also owns the Bulgari hotel chain, which is operated with help from Marriot International.

Chin Chin Chu has introduced a new outlet in Mumbai in Lower Parel. This launch follows the Pan-Asian restaurant’s Juhu outpost.

The new outlet is a two-storeyed eater, which can seat 150 guests.

The restaurant’s menu consists of both vegetarian and non-vegetarian fare, and even Jain dishes, including Dim Sums such as Broccoli, Pok Choy and Water Chestnut Dim Sum, Spicy Shanghai Chicken Gyoza and sushi including the Truffle Mushroom Bon Bon, Tuna and Salmon with Avocado Misaki Roll and Blue Pea Sushi Rice with Smoked Jasmine Pork Ribs.

In addition to this, the outlet also serves Xiao Long Bao a.k.a. Soupy Dumplings. The ramen bowls of Chin Chin Chu include the Vegetable Laksa and Korean Chicken, and the wok bowls include Hong Kong Chilli Oyster Sauce and Mandarin Spicy Yellow Bean Sauce.

Additionally, Chin Chin Chu’s bar also boasts of such concoctions as the Kung Fu Panda, Chin Chin Gin and the Black Panther Martini.

The outlet’s menu also boasts of a selection of homemade ice cream, including flavours such as Black Sesame, Caramelised Ginger, Avocado and Coconut and Spicy Chilli.

Asian cuisine gains popularity

In India, Asian cuisine is gaining ground with more people becoming a frequent visitor to these restaurants. Gone are the days when Asian food was limited to Chinese cuisine, restaurants today are offering much more than Chinese and Japanese. Pan Asian cuisine is the new wave in the market with speciality restaurants breaking all food myths.

Having a similar taste to that of Indian, this cuisine gives a wide variety of options to its customers. Starting from Chinese, Japanese, Indonesian, Singaporean, Korean, and the cuisine has so much to share with Indians.

This has pushed a new trend in the industry giving a way to lots of Pan Asian food delivery online place opening up. Cities like Delhi, Bengaluru and Mumbai have already been witnessing this change but smaller cities are also joining the bandwagon and setting up speciality delivery places.

Pan-Asian restaurant Nori, which also serves Japanese cuisine, has been launched at the Westin Kolkata Rajarhat.

Subhash Sinha, General Manager, The Westin Kolkata Rajarhat, said, “Nori is a refreshing addition to our celebrated hotel and we are excited to introduce a wide range of Pan-Asian and Japanese dishes to the food connoisseurs in Kolkata.”

Ambience of New Restaurant

The newly opened restaurant is occupied with 60 seats. It has Shogi screen doors, which lead to a private Tatami dining room that is easily accessed with Western-style Japanese seating on a raised platform.

Nori’s VIP dining room provides privacy with a casual ambience of simplified laser cut wall panels. Its communal dining table and a semi-private dining area offer more individual dining choices.

“We are sure the city will enjoy our signature offerings complemented with an excellent view of the city’s skyline. Needless to say, our patrons will be pampered in an ambience and hospitality symbolic of our brand, all in all making it an unforgettable Asian dining experience that will keep them coming back for more,” Sinha stated.

Food Offering

The restaurant’s food is curated by expat Chef Franquilino P Padua, a specialist in Japanese and Asian cuisine with over a decade of experience under his belt.

Padua said, “Fresh, minimalistic, exquisite flavour and visual beauty are the philosophies behind the food at Nori. Our focus is on the natural simplicity of chosen fresh ingredients handpicked from local and international markets and presenting them in a refined manner in a bid to retain the original flavour of the Asian classics.”

Nori’s noteworthy dishes include Sakura Salad, Crispy Lotus Fritters, Tod Man Khao Pod, Scallion Pancake, Po Pia Je, Eoi Tempura, Twice-cooked Pork Ribs, Fragrant Chili Prawn, Cho Tam, Chongqing Mala Chicken, Truffle Scented Edamame, Spicy Crystal Chicken Coriander, Sastsumaimo Roll, Aburi Shake, Crunchy Maguro, Dragon Roll, Steamed Kolkata Betki, Kambing Masak Kurma, Hunan Spinach and Morning Glory, etc.

Its menu also includes desserts like Chilled Lemongrass Jelly with Dragon Fruit, Matcha Cheese Cake and Baked Coconut Custard. The restaurant will also serve traditional Japanese drink Sake with a twist, which includes options like Koji Haiku, Tokyo Mule, Tom Yum Siam, Sake Sling and more.

Sinha added, “Our expat chef, Padua, brings with him years of expertise in Japanese cooking skills, specially Teppanyaki. At Nori, we bring in seafood, greens and other traditional ingredients directly from Japan to give our guests the authenticity.”

Dine Brands International has opened the first IHOP restaurant in Lima, Peru, through an agreement with Percapitals S.A.C.

The company is planning to unveil 25 IHOP restaurants in Peru through 2028. These launches are projected to bring over 600 new jobs to the regional economy.

Steve Joyce, CEO and President, International, Dine Brands Global, Inc, said, “South America is an important growth market for Dine Brands and we’ve seen great success there so far this year.”

The new launch in Peru marks the 62nd restaurant in the Latin America region. Dine Brands International is continuing to place emphasis on growth in markets like Central America, Colombia and Chile.

“IHOP’s friendly, come as you are philosophy expands borders and cultures. It’s the place where people can simply come together to enjoy world-famous pancakes and a wide variety of breakfast, lunch and dinner items at affordable prices, any time of day,” Joyce added.

Eyeing expansion across the US

IHOP Restaurants has entered into a franchise development agreement with TravelCenters of America Inc. Both companies plan to launch up to 94 IHOP restaurants over the next five years in TA and Petro branded locations across the United States.

At present, there are four IHOP restaurants already in TA’s travel center network. TA Restaurant Group, a division of TravelCenters of America, will operate IHOP restaurants in the portfolio.

Jay Johns, President of IHOP, said, “We’re thrilled to be partnering with TravelCenters of America to open up to almost 100 new IHOP restaurants over the next five years in TA and Petro travel centers across the US.”

“The TA brand, a trusted hospitality leader in the industry and with consumers, shares the same values as IHOP when it comes to delivering an outstanding experience to guests on-the-go. We’re looking forward to serving the great-tasting, freshly made menu items we’re known for at breakfast, lunch and dinner, to the millions of guests who stop at TA and Petro locations each year,” he added.

The new agreement is the single largest IHOP development deal in the brand’s 61-year history.

Barry Richards, President and Chief Operating Officer, TravelCenters of America, stated, “When it comes to serving our customers, IHOP and TA's missions and cultures align. Adding such a highly regarded brand like IHOP to our restaurant group shows our commitment to bringing the best possible dining options to both professional drivers while they're away from home and to local families living in the communities we serve. An important part of our restaurant strategy is focusing on growing our partnerships with trusted brands like IHOP that appeal to broader audiences, and today’s agreement will enable us to accelerate that process.”

Presently, there are over 1,700 IHOP restaurants in the US and another 100+ restaurants globally.

Amaati Fine Dine is a recently launched vegetarian multi-cuisine in Thane West with a casual dining setting adorned with a calming ambience. The restaurant thrives on the philosophy of delivering a unique and original dining experience to its customers.

With a special and crucial emphasis on the selection process, Amaati handpicks its ingredients to assure fresh produce and customer satisfaction. This is the main reason why, within a considerably short span of time, it has managed to transform from a newly opened fine-dining space to the most sought-after dining experience. Its aptness in regard to a fine dining experience makes it an ideal place for family get-togethers and social gatherings.

With the inspiration and an irrepressible desire to stand out from the rest, this fine dine restaurant tailors a subtle, soothing and an appeasing indulgence with its diverse range of cuisine options inclusive of Jain varieties and exquisite interiors that are a tranquil combination of Turquoise and Beige.

Nishita Gala, Co-Founder of Amaati Fine Dine, said, “We’re very much excited to introduce the people of Thane to the luxury and splendor of Amaati Fine Dine. With a captivating ambience and a fulfilling menu, we desire to savor the authenticity of Indian spices in a unique, innovative way and provide Indian families or a group of friends a place where they can relish good food and indulge in some quality time. We aim at creating a space that feels comfortable and establishes Amaati as a go-to place for everybody.”

Offerings by Amaati

An array of palatable dishes and delicacies makes Amaati Fine Dine an ultimate destination for all foodies. Right from exclusive starters to especial beverages, Amaati offers Continental, Asian as well as North Indian varieties. These include a wide array of Soups, Appetizers, Main Course, interesting Side Kicks and much more.

However, Thai Spring Rolls which are basically cigar-shaped rolls dipped in some vibrant Thai essence, a loaded with fresh veggies Veggie Blast Pizza, a 3 Dip Platter that is a lip-smacking joy ride with French Fries, Wedges and Croutons complemented with three various types of dips namely Salsa Sauce, Cheese Dip and Beetroot Hummus top the list.

Concluding your meal on a sweet note, the dessert range at Amaati is commendable and quite innovative. To name a few, Gulab Jamun, Cheesecake and Paan Shots are quite loved and have already acquired a place in Amaati’s bestsellers.

Taco Bell, the world’s leading Mexican-inspired restaurant brand, has launched its 50th restaurant in Bangalore at Mantri Square Mall, completing an important milestone in its India journey.

This milestone was achieved after Taco Bell’s announcement earlier this year, where the brand announced its collaboration with Burman Hospitality Private Limited (BHPL) as its Master Franchise Partner and committed to launching 600 restaurants in India by 2029.

Gaurav Burman, Director, Burman Hospitality Private Limited, said, “BHPL partnered with Taco Bell International for India in 2015. Over the last four years, we have had the good fortune of building a team of over 1,300 employees who have all worked tirelessly to deliver the best product and experience possible to our many loyal consumers. I am extraordinarily proud of what the team has achieved; they have innovated the offering, the food, the ambience and we now have the best casual dining offering in the country.”

Ankush Tuli, Managing Director of Taco Bell APAC, stated, “It gives us great pleasure to celebrate Taco Bell’s 50 restaurants in India with the newest launch in the city where our India journey started – Bangalore. We are extremely excited about this milestone as this achievement embodies the love and appreciation that our fans have shown us over the years.”

“We are grateful to have Burman Hospitality as our partners in India who have been instrumental in bringing Taco Bell’s unique social experience of food to life in India and we look forward to celebrating many more such milestones in partnership with them,” he added.

New Taco Bell in Bangalore

Taco Bell’s 50th restaurant is conveniently situated on the third-floor food court of the buzzing Mantri Square Mall.

The brand experience provides made-to-order and customizable tacos and burritos and other specialties with bold flavors, quality ingredients, breakthrough value, and best in class customer service.

Its extensive menu offers signature vegetarian and non-vegetarian dishes like the Naked Chicken Taco, 7 Layer Burrito, Chickstar Wrap, and Cheese Quesadilla, as well as desserts including the iconic Chocodilla.

Taco Bell aims to make India largest market outside the US

Taco Bell’s association with Burman Hospitality Private Limited is targeted at making India its largest market outside the United States. The restaurant chain continues to expand rapidly, with a new restaurant being unveiled every 10 days.

Currently, Taco Bell has a presence in 11 key cities like Delhi NCR, Mumbai, Kolkata, Chennai, Chandigarh, Coimbatore, and Mysore, among others.

Burman stated, “I could not be happier that we have hit the magnificent milestone of 50 restaurants with the opening of our Mantri Square Mall restaurant. We will continue to work feverishly to bring our offerings to the four corners of India and strive to open 600 restaurants by 2029, which means we are now launching a new restaurant every 10 days. We are hugely grateful to our customers without whom this journey would not have been possible.”

Pita Pit has entered into western India with the launch of an outlet in Phoenix Market City, Kurla in Mumbai.

Muvi Concept Restaurants has taken the master franchisee of the Canadian quick service restaurant for South and West India. The company is planning to expand the count to at least 20 stores in the region by December 2020 and 50 by 2022.

The brand’s menu provides customized, healthy and nutritious Pita wraps, Salads and Brown Rice Salads. Pita Pit offers a healthy alternative to high carb, high fat, and fast food.

Rashi Agarwal, Managing Director, MuVi Concept Restaurants, said, “We currently have two outlets in Bangalore, both in IT parks and two in Hyderabad. Both the cities have accepted the product well as there was a gap in the market due to a lack of healthy fast food.”

“We are looking forward to the response to Mumbai. So Mumbaikars, get ready to binge on some yummy food,” Agarwal added.

At present, Pita Pit has 567 outlets across 10 countries. In India, the chain has 20 outlets across the Delhi-NCR region, Bangalore and Hyderabad.

Known for its unique flavors while keeping its memorable taste intact over the years, Copper Chimney offers food lovers contemporary Indian cuisine with its own signature touch. Over the past 47 years, Copper Chimney has provided its customers, Indian food with zero compromises in taste, flavor and quality across all its 20 locations.

The iconic brand was established in 1972 by JK Kapur, with the flagship outlet in Worli, which was inaugurated by legendary Bollywood actor Dilip Kumar himself.

Copper Chimney has built a worldwide fan following and is most loved for its unique flavors and signature dishes of the brand.

Copper Chimney introduces a completely new look to the flagship outlet and a new menu featuring many of the original dishes from its first menu in 1972. From the original 1972 menu, you will find signature dishes making a comeback after many years, the Kabuli Naan, Mushroom Kheema, Bagani Bahar, Fish Begum Bahar, amongst others will now be available only at the flagship Worli restaurant.

In addition to the slow-cooked Dals, the expertly spiced, freshly cooked curries are a specialty at Copper Chimney; right from the signature Paneer Masala and Benaras Malai Kofta, to the 21-spice blend Rogan Josh, and Murg Makhani.

Shikha Nath, Brand Director, Copper Chimney, said, “J K Kapur’s passion for no compromise in food quality has fuelled our passion at Copper Chimney over four decades and continues to inspire us to remain the leader in Indian cuisine. Every detail, from the even-heating of custom clay ovens, to the creation of our secret spice blends, stands the brand apart as a leader in Indian cuisine in India. We are proud and excited to re-open our flagship outlet in Worli to commemorate the first Copper Chimney that opened 47 years ago, in 1972.”

America’s first cannabis restaurant has been launched in West Hollywood. Called Lowell Farms: A Cannabis Café, the restaurant offers diners an array of weed products and hopes to rival Amsterdam’s famed coffee shops.

The 240-seat establishment is a hybrid weed lounge and restaurant where you can order up some pot along with your meal. It is open to people 21 and over, who can order from a cannabis menu just like they would a wine bottle. 

“Flower Hosts” or “budtenders” help patrons navigate the menu. They give advice to connoisseurs on what strain of cannabis to order with their meal and the potency and flavour of each product.

Andrea Drummer, the Executive Chef at Lowell Farms, said, “It’s amazing to be a part of making history, I never thought I would have been. It’s important to have a safe space to consume in a very communal setting.”

Burger King has launched its first restaurant in Kolkata, strengthening its presence in East India. With this launch, the burger chain is now present across all Indian metro cities.

Burger King started its journey in India with the introduction of its first restaurant in November 2014 at Select CityWalk mall in South Delhi. Since then, the brand has been on a robust expansion strategy with presence across 46 cities and 212 outlets.

Burger King has a strong presence in metros and tier 1 cities and has also forayed into tier-II cities. Recently, it has achieved the 200th restaurant milestone in a short time span of five years.

Rajeev Varman, CEO, Burger King India, said, “We have had an incredible journey in India and we are happy to launch our operations in Kolkata today. We understand that people in Kolkata take immense pride in their food and we are very excited to offer Burger King’s signature Burgers through our first restaurant here.”

“This city has always been on our radar and we are confident that Burger King India, with its world-class quality, service and experience, will be welcomed here,” he added.

Dunkin’ has added two burrito bowls to its breakfast menu. This will offer customers new options for eating on the go.

The burrito bowls have been developed in the Dunkin’ Test Kitchen. They are created by Director of research and development Mike Brazis and his team.

Dunkin’ said, “They saw bowls as a popular trending menu item for health-conscious consumers looking for a quick, convenient meal.”

“To take a Dunkin’ spin on bowls, the team looked to create something with plenty of protein, while bringing in some other delicious ingredients that our fans love, like fire-roasted cauliflower and quinoa. This resulted in the Fire Roasted Veggie Bowl and Chorizo Bowl,” it stated.

The Fire Roasted Veggie Burrito Bowl delivers 15 grams of protein and contains 250 calories. It features eggs, cauliflower, brown rice, Monterey jack cheese, pepper jack cheese and a mix of fire-roasted vegetables like onions, red and green bell peppers, corn and black beans all topped with chipotle sauce.

Dunkin’ said, “For an easy, accessible way to eat a little better, Dunkin’s Fire Roasted Veggie Bowl offers a better-for-you option.”

The Chorizo Bowl features eggs, diced chorizo, Monterey jack cheese, cheddar cheese, brown rice, red bell peppers, poblano peppers, red quinoa and a smoky tomato sauce.

“Here at Dunkin’, we are committed to making it easy for our guests to make the choices that are right for them while eating on the run. That’s why we are continuing to innovate and introduce new and convenient menu items to help guests power through their days,” the restaurant chain added.

Westlife Development has launched its first McDonald's restaurant in Nagpur.

Located on the 3rd floor of Trilium Mall, the new restaurant is spread across 2,984 sq ft. The restaurant includes a designated party area for celebrating big and small moments in life. It can accommodate 150 guests at a time.

Hardcastle Restaurants (HRPL), a master franchisee of McDonald's Corporation, operates McDonald's restaurants in West and South India. The new restaurant is HRPL's 42nd outlet in Maharashtra and its 182nd restaurant in West India.

Saurabh Kalra, Senior Director (Business Operations & Strategy), McDonald's India (West and South), said, “Nagpur is one of the biggest cities in Maharashtra, an education hub and a melting pot of commerce and culture. We are thrilled to bring McDonald's here, and this marks a huge milestone in our growth journey.”

“We are confident that the people of Nagpur will love our delicious and wholesome menu offerings and the unique in-store experience. We look forward to serving Nagpur-ites and increasing our footprint in the city,” he added.

McDonald's Nagpur will feature bestselling products like McAloo Tikki, Maharaja Mac, Pizza McPuff among others. Recently, McDonald's has launched rice bowls which are the perfect pick for a quick yet satisfying meal.

South African restaurant chain Barcelos has made a world debut of its all-new, premium concept restaurant ‘Rassasy by Barcelos’ via Mumbai. 'Rassasy' is an all-day dining 'Grill Kitchen & Bar'.

Inspired by European and American retro times, ‘Rassasy by Barcelos’ menu houses classics from across these regions, along with specially curated signature dishes made from local ingredients in each city it opens. The restaurant’s some signatures include Piri-Piri Chicken wings and flame-grilled whole chicken, Grilled chicken drumsticks, Espetadas, Grilled salmon with pesto sauce, Burritos, Sizzlers, Lasagne de carnevale to name a few. 

Gaaurav Anil Jethmalani, Franchise Owner of Rassasy by Barcelos, at The Orb, Mumbai, said, “At Rassasy by Barcelos we believe in providing people exactly what they love; like great drinks, mouthwatering food amidst a classy ambience. Today the market is price-oriented and experience focused, hence we have designed the concept in a manner that it includes both factors.”

“Our concept is one that is relatable across age groups, where we wish to serve the best of authentic American and European cuisine and create unforgettable memories with every consumer,” he further stated.

After its success in Chennai and Coimbatore, 'Robot Restaurants' has launched Bengaluru’s first restaurant where food service is done by robots. 

The company said, “The restaurant will be located on Indira Nagar's high street 100 Feet Road and will be able to accommodate 50 diners. The menu will largely comprise Indo-Asian cuisine and will also have an exotic mocktail menu.”

The new restaurant will be having a team of 6 robots, including one usher and 5 bearers. Robot Restaurants' each table will be equipped with a tablet from which diners can place their order and summon the robots, and the food service is then done by the robots. 

Venkatesh Rajendaran, Founder of Robot Restaurant, said, “Bengaluru already has a wide variety of culinary experiences and we are confident that the robots will be welcomed with open arms in Bengaluru.”

“Bengaluru has been a dream for us at Robot Restaurants and it's a happy and proud day for the team to see our dream come true,” he added. 

Pizza Hut, the world’s largest pizza restaurant company, has celebrated its 11,000th international restaurant opening alongside its franchise partner Americana. The brand’s 11,000th restaurant has been opened in Dubai.

Located at Dubai Creek Harbour, Pizza Hut’s new restaurant will offer dine-in, carry-out, and delivery, with an open kitchen allowing pizza fans to watch their pies being made.

Pizza Hut now has 112 restaurants in the UAE alone, with local franchise partner Americana once more working alongside the American food giants.

Vipul Chawla, President of Pizza Hut International, said, “As the world’s favorite pizza, we are focussed on delivering the easiest, fastest and tastiest pizza experience to our customers. We have a great partner in Americana bringing this vision to life in UAE with the opening of the 11,000th international Pizza Hut at a truly landmark location.”

Amarpal Sandhu, Chief Operating Officer (Restaurants), Americana, added, “We are privileged to be part of this momentous occasion. Pizza Hut is an undisputed leader in its category in both the UAE and the Middle East region. We’ve come a long way since the first restaurant opening in Abu Dhabi 30 years ago and what better way to celebrate than with a milestone 11,000th opening in the dynamic city of Dubai.”

Americana is operating 1,900 restaurants with more than 40,000 employees in 13 markets across MENA and beyond.

Sumo Sushi & Bento, a Dubai-based Japanese cuisine restaurant chain, is eyeing to foray into India. The restaurant chain has partnered with FranGlobal for its India expansion.

The first restaurant of Sumo Sushi & Bento is expected to launch within six months in either Delhi or Mumbai, with plans to open up to 25 stores in the next five years.

Julianne Holt Kailihiwa, Chief Executive Officer, Sumo Sushi & Bento, said, "India is a vibrant and exciting country and people are demanding new cuisines and we will hit the mark on it. There’s already awareness, interest and curiosity among Indians around Japanese cuisine, especially fusion oriented food. Sumo has been successfully running its chain of restaurants for 20 years catering to Middle East customers who have a very cosmopolitan taste. There’s also a big Indian customer base in Dubai hence we feel that India reasonably should be a scalable market for the brand."

The restaurant chain is serving in Dubai and throughout the Gulf Cooperation Council (GCC) for over 19 years, offering a unique family-friendly, authentic Japanese restaurant.

Sumo Sushi & Bento is catering to a cosmopolitan mix of customer base providing both vegetarian and non-vegetarian dishes.

In India, the chain will be focusing on major urban hubs including cities like Delhi, Mumbai, Bengaluru, Pune, Chennai, Kolkata, and Hyderabad.

Venus Barak, Chief Executive of Franglobal, added, "Our biggest challenge is to provide a good quality product at a competitive price because the raw material used in Japanese cuisine is expensive. Our quality matches the ones offered in a five-star hotel. We also plan to introduce beer and wine on the menu."

South African restaurant chain Barcelos has made a global debut of its all new, premium concept restaurant ‘Rassasy by Barcelos’ in Mumbai at The Orb, near Chhatrapati Shivaji International Airport in Andheri East.

Rassasy is an all-day dining Grill Kitchen and Bar that pays homage to the retro-chic of the early 50s and 60s America. The restaurant offers mouth-watering delicacies with a blend of traditional and modern, albeit in a quirky, colourful and fun atmosphere.

Inspired by European and American retro times, the restaurant’s menu houses classics from across these regions, along with specially-curated signature dishes made from local ingredients in each city it opens. Some signature dishes comprise of piri-piri chicken wings and flame-grilled whole chicken, grilled chicken drumsticks, espetadas, grilled salmon with pesto sauce, burritos, sizzlers, lasagne de carnevale.

Gaaurav Anil Jethmalani, Franchise Owner, Rassasy by Barcelos, Mumbai, said, “At Rassasy by Barcelos, we believe in providing people exactly what they love - great drinks and mouthwatering food amidst a classy ambience. Today, the market is price-oriented and experience-focussed, hence we have designed the concept in a manner that it includes both factors.”

“Our concept is one that is relatable across age groups, where we wish to serve the best of authentic American and European cuisine and create unforgettable memories with every consumer,” he added.

Absolute Barbecues, a leading barbecue restaurant brand, has launched its 29^th restaurant at Mayur Heights, ABC Point, GS Road, Guwahati. With this launch, Absolute Barbecues has made its venture in Eastern India.

Started in 2013, Absolute Barbecues is famous for its unique ‘Wish Grill’ concept which offers its customers a Do-It-Yourself (DIY) experience. It is already a well-known brand in the barbecue space with presence in 5 cities in India with multiple footprints. The brand runs two restaurants in Dubai as well.

Arup Chatterjee, Operations Head at Absolute Barbecues, said, “It has always been our endeavor to reach out to our customers. Guwahati was in our radar for a long time as we were getting serious trade inquiries from our guests in Hyderabad, Bangalore and Pune.”

“We are happy to have finally arrived in Guwahati and I am confident that with the exemplary food and services, we would be the most sought-after barbecue restaurant in the city soon,” he added.

Celebrity chef Aanal Kotak, one of India’s top 50 food entrepreneurs, has launched its restaurant, The Secret Kitchen, in Surat, Gujarat. This expansion comes after the restaurant’s resounding success in two other cities of the state, including Vadodara and Ahmedabad. 

The launch’s special feature has been Aanal Kotak’s collaboration with The Robinhood Army, wherein she has pledged to deliver at least 10 food packs from her newly-opened restaurant to underprivileged kids.

Kotak said, “I am delighted to open the newest branch of my restaurant, The Secret Kitchen, in Surat. It has been a long but eventful journey to where I am today, and I am thankful to everyone who supported me in my endeavors. While initially there was not much belief in my efforts, over time, my hard work and the fact that I chose to continue in this path proved people otherwise.”

“I am also very proud to be associated with The Robinhood Army for a cause that is very dear to me. I believe that if every restaurateur starts cooking for five underprivileged kids every day, along with their staff food, then at least 150 people can be fed every month from each restaurant,” she added.

Aanal’s cooking talent, entrepreneurial acumen, and passion led her to become the first chef to introduce Gujarati fine dining to the haute-cuisine world.

Rebel Foods, the world’s largest cloud kitchen brand, has launched its virtual restaurants in Kolkata. With this expansion, the Mumbai-based chain has ventured into eastern India.

Presently, the virtual kitchen giant has three stores in the city at Ballygunge, Chinar Park and Behala. Besides these three, the work is underway to open seven more outlets in Kolkata. Rebel Foods is planning to have a total of 10 outlets in Kolkata by December end. 

Founded by Kallol Banerjee and Jaydeep Barman, the brand has also forayed into the international market with the opening of a store in Dubai.

The Rebel Foods portfolio comprises of 11 brands, including Faasos, Behrouz Biryani, Sweet Truth, Firangi Bake, The Good Bowl and Lunch Box.

 Kallol Banerjee, Co-Founder of Rebel Foods, said, “Gastronomy comes naturally to Bengalis. It is therefore not a taste acquired, but science understood. Our progress across the globe, even as we grow our footprint in Kolkata, is a testament to that.” 

“Kolkata is one of the cities where the Rebel Group brands had the fastest acceptance. We are delivering at least 100 orders a day. Rebel Foods has been witnessing 100% growth for three consecutive years. In 2017-18, the company clocked Rs 200 crore and in 2018-2019, it’s Rs  400 crore,” he added.

Currently, Rebel Foods has over 1,500 virtual restaurants across 18 cities, delivering more than 50,000 orders in a day.

A new vegetarian fine dining restaurant chain, Masala Republic, has been launched by Dadu’s, a pioneer in hand-crafted, traditional Indian sweets and snacks, in Hyderabad’s Himayatnagar.

Masala Republic is specially designed with an eye for the young and urban people who can enjoy and relish incredible food.

The new restaurant will have various cuisines that include a selection of Asian, Thai, Chinese, Arabic & Egyptian. It is the unification of global experiences with surprise elements of local cultures. Masala Republic has a separate section for Ice creams, where they serve their signature flavours of ice creams.

Rajesh Dadu, Owner of Dadus, said, “We are proud to foray into vegetarian fine space by introducing our modern contemporary brand Masala Republic. With its beautiful ambience & eloquent service we will give more room for our guests to chill, enjoy, unwind and have a relaxed time. Masala Republic will enhance the overall offering of the Dadu’s Group and provide the best vegetarian fine dining experience in Hyderabad.”

Muskaan Dadu added, “We are very excited to launch the Masala Republic restaurant. This is a fun filled restaurant where guests will experience the finest modern Indian food, prepared by using strong elements and flavours. Keeping in mind the various culinary interests of people, we have brought in all special cuisines across the world, making Masala Republic as the center for the food lovers.”

With a unique concept of India’s longest lava stone barbeque on each table, Ministry of Barbeque, an exclusive global barbeque buffet restaurant, has been launched by Billion Smiles Hospitality Pvt Ltd in Wakad, Pune. The restaurant is serving extensive cuisines like Indian, Asian and world fusion. 

With unlimited global starters and hundreds of vegetarian and non-vegetarian dishes, Ministry of Barbeque boasts of a live kitchen atmosphere, combined with unlimited barbeque servings to choose from at the customer’s table. Customers can choose an array of amuse-bouche, beverages and desserts in the restaurant.

Kumar Gaurav, Vice-President, Billion Smiles Hospitality Pvt Ltd, said, “Wakad is a potential area for hospitality due to the close proximity to the Mumbai-Pune Highway, along with the huge surplus of young IT and other reputed professionals. It gives us the advantage to target the right audience in terms of Global Barbeque Buffet offerings. We plan to upscale the food culture with a defined environment, lip-smacking food taste and reliable food quality.”

Manu R Nair, Corporate Executive Chef, Ministry of Barbeque, added, “We plan to redefine the experience of unlimited buffet serving beyond barbeque and tandoor. We bring the world, Asian and Indian cuisines in a modern format with an upbeat and contemporary touch. With a focus on keeping it modern with a variety of fusion dishes, we have traditional options too to make sure we serve everyone’s palate.”

Burger King India has opened its 200th restaurant in Mumbai, continuing its growth momentum. The company had crossed the 100th restaurant mark in 2017 and the next 100 was accomplished in less than 22 months.

Located at Chakala Metro station in Andheri, the 200th restaurant is the brand’s first ‘take-away only’ outlet in India.

Rajeev Varman, CEO, Burger King India Private Limited, said, “We have doubled the store count to 200 stores within a short span of time. Crossing a landmark milestone is a humbling experience and it only pushes us further to ensure the best for our guests.”

“We will continue to upgrade our restaurant experience and delight our guests with customised menu built on regular innovations. We will continue to stay focused on providing the highest standards of food quality and best in class service to our guests,” he added. 

Burger King has been the fastest growing QSR in India in the last five years. The brand has a presence across 44 cities.

Golden Monk, a Chinese & Thai restaurant, has been launched in Mumbai at Andheri's Lokhandwala. It is serving Chinese and Thai dishes and sizzlers.

The 36-seater restaurant is the brainchild of Amit B Dembda, who has about a decade's experience in the hospitality industry. It has been designed by Jahnvi Mehta. The restaurant’s menu is headed by veteran chef Nar Kumar Tamang, who has more than 18 years of experience.

Dembda said, “We want to be known for serving clean, hygienic, authentic and delicious Chinese comfort food, some popular Thai dishes as well as a few sizzler options. You can also opt for our extensive selection in vegetarian, Aubergine in Basil and Chilli, Veg Gold Coin, Chinese Chopsuey and Thai Curry.”

“Our non-vegetarian guests will be spoilt for choice with our sea-food options, Tilapia in Shanghai Sauce, Prawns in a Sweet and Sour Sauce, Rawas Fillet, and, of course, the chicken such as Chicken Sesame Toast, Golden Monk Chicken and Barbecue Chicken Wings Sizzler and lamb dishes like Roast Lamb in a Hot Garlic Sauce and Lamb Spicy Fried Spicy,” he stated.

He further added, “The philosophy behind the restaurant is explained in its logo. The bowl in the monk’s hand is floating – that is the magic of food. It elevates your mood. We would like our customers to feel happy and content after having a meal at Golden Monk.”

Rahul and Malini Akerkar’s new restaurant Qualia has been launched at the Lodha World One Towers, Mumbai. The 100-seater restaurant is serving a modern, cuisine-agnostic menu, which is made with combinations of locally-sourced ingredients, perfectly balanced sweet and sour flavour profiles.

Akerkar said, “Qualia means the quality of sensory experience. It's the quality of the essence of something. It perfectly encapsulates what we are trying to achieve with our restaurant. A lot of thought, detail and love have gone into this project. We want to offer a wholesome, sensory experience via the food and beverage, the visuals, the touch and feel, the service. The name really summed up for us what we want Qualia to be all about.”

The restaurant’s menu is divided up into several sections. Ingredients are sourced from across India, with cheese coming from Gujarat, rice from Assam and Jharkhand, fish from Cochin and Chennai, artichokes from Hyderabad, and much more. 

In order to help protect bees, McDonald’s has opened its smallest restaurant, named McHive, for bees. The tiny franchise is actually a fully functioning beehive, which is complete with everything the endangered insects need to thrive.

Alongside creative agency NORDDDB, McDonald’s has created the world's smallest restaurant with a drive-thru and an outdoor patio.

McHive’s idea has been developed in response to the already existing sustainability efforts in many Swedish McDonald’s restaurants, where individual stores have installed beehives on their rooftops.

NORDDDB said, “The initiative started out locally but is now growing. More franchisees around the country are joining the cause and have also started replacing the grass around their restaurants with flowers and plants that are important for the wellbeing of wild bees.”

Christoffer Rönnblad, Marketing Director of McDonald’s Sweden, further added, “We have a lot of really devoted franchisees who contribute to our sustainability work, and it feels good that we can use our size to amplify such a great idea as beehives on the rooftops. This miniature McDonald’s is a tribute to franchisee Christina Richter’s initiative.”

Pie Five Pizza, the fast-casual restaurant known for its customizable pizzas prepared and ready to enjoy in five minutes, has announced that Pizza Inn's "Franchisee of the Year" opened Pie Five restaurant in Lubbock.

Dallas-based Pie Five Pizza is a subsidiary of Rave Restaurant Group, Inc. Rave owns, franchises and supplies more than 250 Pie Five and Pizza Inn restaurants operating domestically and internationally.

Franchisee Michael Moore said, "My wife CaraBeth and I are thrilled to join the Pie Five family and to start serving everyone in Lubbock."

The Moore duo currently owns and operates three Pizza Inn locations, one in Hobbs, NM and two in Carlsbad, NM.