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Asian Story by The Mayflower has entered India’s dining landscape with a new concept that combines Asia’s culinary heritage with contemporary flavors and experiential dining. The brand officially launched its flagship outlet in Pondicherry this August, located in the heart of White Town. The 2,000 sq. ft. rooftop restaurant, which seats 50 guests, offers views of the city alongside a signature cocktail bar focused on Asian-inspired mixology.

The brand’s philosophy is rooted in authenticity and creativity, sourcing premium ingredients such as herbs and spices that define each regional cuisine. The bar program complements the menu with cocktails infused with lemongrass, kaffir lime, yuzu, and pandan. Every element, from food plating to cocktail presentation, is designed to give diners a sense of exploration and discovery.

The menu spans the breadth of Asia, offering dishes inspired by Thailand, Japan, Indonesia, China, and beyond. Guests can choose from Thai-style curries, wok-tossed noodles, sushi rolls, summer rolls, and dim sums, as well as lesser-known regional recipes. Highlights include soups such as Tom Zap and Laksa, salads like Som Tom and Larb Gai, dim sum varieties including Purple Chicken Dumpling and Katsu Chicken Bao, sushi rolls such as Prawns Tempura Maki, appetizers like Orange Chicken and Java Style Chicken Lollipop, and main courses ranging from Mapo Tofu to XO Prawns. Comfort staples such as Pad Thai and Khao Suey also feature, along with desserts like Bingsu and Mango Sticky Rice.

“Our love for Asian cuisine runs deep — it’s wholesome, vibrant, and endlessly diverse. Every dish tells a story of tradition, history, and culture. For us, exploring Asia through its food is the most authentic way to understand its spirit. Pondicherry, with its open-minded, well-travelled community and influx of curious visitors, felt like the perfect place to bring this passion to life,” said Tejasvi Suresh Bala, CEO and Co-Founder, Asian Story.

“Pondicherry has always embraced food that tells a story. With Asian Story, we’re not just serving dishes — we’re creating an experience that connects people to the cultures they come from or dream of visiting. We see the brand becoming a go-to spot for locals and travellers alike, evolving with the seasons, introducing new regional specialties, and hosting cultural events that celebrate the diversity of Asia. In a city that thrives on creativity and charm, Asian Story has the perfect stage to grow into something truly iconic,” added Siressha Madhavi, Co-Founder, Asian Story.

Following its Pondicherry launch, the brand has confirmed plans to expand into Chennai with two new outlets catering to both dine-in and delivery formats, marking the start of a wider regional growth strategy.

Chowman, India’s leading homegrown Chinese dining brand, is celebrating its 15th anniversary this month with an ambitious expansion roadmap under Mission 2030, aiming to reach 100 outlets nationwide by the end of the decade. Founded in 2010 by musician-turned-entrepreneur Debaditya Chaudhury, the brand began as a modest 365 sq.ft. restaurant in Kolkata. Over the years, it has scaled to 37 outlets across Kolkata, Bengaluru, Delhi-NCR, Hyderabad, and Mumbai — all completely bootstrapped without external venture capital funding.

The brand’s growth has been shaped by a strong focus on consistency, technology, and consumer engagement. A centralized kitchen and structured chef training systems ensure that taste and quality remain identical across geographies. Its proprietary Chowman App has become a major driver of revenue, contributing more than 55 percent of overall sales and reducing reliance on aggregator platforms. The company has adopted a hybrid expansion strategy that balances dine-in outlets with cloud kitchens, enabling it to grow across both metros and Tier-2 cities. At the same time, Chowman has leveraged seasonal innovation with events like the Duck Festival and Oriental Seafood Festival, which have helped drive recurring demand.

Today, Chowman operates more than 37 outlets across five major Indian cities and employs over 2,000 people across operations, kitchens, and corporate teams. For FY 2025-26, the brand projects a turnover exceeding Rs 220 crore, further cementing its position as one of the most successful bootstrapped restaurant chains in the country. It also consistently ranks among the highest-selling brands in its category on leading food aggregator platforms.

Looking ahead, the next 18 months will see Chowman expand into new cities including Pune, Ahmedabad, Chennai, Chandigarh, Nagpur, Lucknow, and Bhubaneswar, while also deepening its presence in existing metro markets. 

“Fifteen years is not just a milestone — it’s proof that a homegrown brand can scale nationally without losing its authenticity,” said Debaditya Chaudhury, Founder, Chowman. “We’ve built this brand to blend fine-dining quality with affordability, and that remains our compass for the next decade.”

As Chowman marks this milestone, its journey reflects how a bootstrapped brand can build national scale in India’s competitive casual dining sector by combining centralized operations, a tech-first delivery approach, and innovation designed to meet evolving consumer tastes.

Nuvola Spirits Pvt. Ltd., the company behind Mikiamo Limoncello — India’s first homegrown Limoncello, has raised Rs 1.57 crore in a Pre-Series A funding round from established names in the alco-bev sector. The round included investments from Mr. Ishwaraj Singh Bhatia, Co-Founder and COO of Simba Beer & ZigZag Vodka, who acquired a 5.75 percent stake, and Mr. Suraj Awatramani, a leading alcohol distributor in Maharashtra and Goa, who secured a 5 percent stake.

The funding marks a strategic step in strengthening Mikiamo’s presence within India’s premium liqueur market. Since its debut in Goa in May 2024, the brand has entered Delhi, Haryana, and Karnataka, with more state launches in the pipeline. The fresh capital will help expand distribution and introduce additional premium liqueurs to the company’s portfolio.

Founded in 2023 by husband-and-wife duo Aakriti Kochhar Sachdeva and Raghav Sachdeva, Nuvola Spirits was established with the goal of introducing international liqueurs tailored for Indian consumers. Mikiamo Limoncello draws on Italy’s iconic recipe while catering to evolving preferences in India.

“From the very beginning, we set out to create products that marry global craftsmanship with an understanding of the Indian consumer and Limoncello is just the start. We see immense potential to introduce more premium, world-inspired liqueurs that fit seamlessly into how India drinks today. We are not just introducing a product but an entire culture of refined taste and tradition,” said Aakriti Kochhar Sachdeva, Co-founder, Nuvola Spirits.

“The premium liqueur category in India is still nascent but poised for exponential growth as consumers become more experimental and discerning in their choices,” said Ishwaraj Singh Bhatia, Co-Founder and COO, Simba Beer & ZigZag Vodka. 

He added, “Mikiamo is well-positioned to lead this wave — it is authentic, high-quality, and culturally relevant to India’s evolving drinking culture.”

With momentum in key markets and increasing consumer interest in global flavors, Nuvola Spirits aims to scale Mikiamo nationwide while building long-term awareness for Limoncello in India’s growing cocktail and premium beverage culture.

Chin Lung Brewery, a well-known community bar and brewery in Bengaluru since 1960, has announced the opening of its largest outlet to date in Marathalli. The 15,000-square-foot space has been designed to seat 650 guests and marks a key milestone in the brand’s growth across the city.

“For over six decades, Chin Lung has been more than just a bar, we’ve now evolved into a brewery – we’ve been the heart of countless celebrations, first dates, business deals, and lifelong friendships. The Marathalli outlet is our love letter to this incredible city and its people. We’re not just serving beer; we’re creating memories, fostering connections, and continuing the legacy that has made generations of Bangaloreans call Chin Lung their home away from home. Every pint poured here carries the warmth and stories of 65 years of bringing people together,” said Prajwal Lokesh, founder, Chin Lung Brewery.

The new outlet highlights Chin Lung’s focus on craft brewing and food innovation. The beer menu includes house-brewed IPAs, wheat beers, fruit-based brews, and seasonal varieties, produced using temperature-controlled systems for quality consistency. The culinary program also offers curated food and beer pairings to enhance the overall dining experience.

Designed by Studio Camarada, the facility accommodates multiple formats including casual dining, premium lounges, and an outdoor beer garden. Modern brewing equipment is showcased through glass partitions, allowing visitors to engage with the brewing process.

Located in Marathalli, one of Bengaluru’s fastest-growing commercial and residential hubs, the new outlet is positioned to cater to the city’s large base of IT professionals, residents, and visitors in East Bangalore. This expansion builds on Chin Lung’s existing outlets in Indiranagar, Residency Road, New Bel Road, Koramangala, and Gandhinagar.

Novotel Hyderabad Convention Centre is set to host one of Asia’s most acclaimed bars — HOME Delhi — for a two-day bar takeover on 29 and 30 August 2025. The event will run from 7:00 PM to 11:00 PM each evening at The Bar, bringing a taste of the capital’s premium nightlife to Hyderabad.

HOME, widely recognised as one of Asia's Top 50 Bars and consistently listed among India’s Top 30 BestBars, is known for combining mixology, dining, and music into a distinct urban experience. This collaboration marks the first time the Delhi-based bar is bringing its concept to Hyderabad.

For the takeover, The Bar at Novotel will be reimagined with HOME’s signature style, creating an atmosphere that blends elegant design with the high-energy setting the brand is associated with. Guests can expect a curated à la carte menu featuring signature cocktails, specialty spirits, and exclusive blends crafted by HOME’s team of mixologists.

The programming extends beyond beverages. The evenings will feature live acoustic music, regional favourites, and a playlist spanning Bollywood and international tracks, curated to enhance the overall experience.

Rubin Cherian, General Manager, Novotel Hyderabad Convention Centre, said: “We are thrilled to bring a slice of Delhi’s luxury nightlife to Hyderabad. This bar takeover is more than a collaboration, it's a cultural exchange of taste, sound, and vibe. It’s the perfect setting for guests looking to unwind, connect, and experience something fresh.”

The event highlights the growing trend of cross-city bar takeovers and brand collaborations in India’s hospitality industry, which provide hotels with opportunities to introduce new formats and attract diverse audiences. With limited days and seating, Novotel Hyderabad Convention Centre is encouraging guests to make advance reservations for the event.

Ode — the dining concept by Aditya Birla New Age Hospitality (ABNAH), part of the Aditya Birla Group — has introduced a refreshed menu, adding depth to its position in Mumbai’s fine-dining space. Open since December 2023 and led by Chef Rahul Akerkar, Ode has steadily established itself as a thoughtful culinary destination, balancing creativity with familiarity.

Located in Worli, Ode is designed as a space where food and environment complement one another. While the interiors feature warm textures, cloud-inspired lighting, and an open kitchen, the core of the restaurant continues to be its menu — food rooted in memory and crafted with intention.

With the launch of its new menu, Ode emphasizes continuity rather than change. “This menu isn’t a pivot — it’s a continuation,” says Chef Akerkar. “It’s about listening — to our guests, to those small, quiet moments that tell you when something just works. The belief here is that care isn’t just what’s plated — it’s how we serve, how we evolve.”

The new offerings include approximately 22 dishes, with a notable increase in vegetarian options. Chef Akerkar points to the duck salad and truffle crème brûlée as personal preferences, balancing freshness and indulgence. Not every dish is created with elaborate narratives. Some — like the Bhavnagri Chili Tempura stuffed with sweet potato and paired with romesco — deliver simple comfort, while others hold personal significance. The Bucatini Peperone "Carbonara", for instance, reflects a family story. “My wife’s vegetarian. So when we travelled through Italy, carbonara was never on the table. This one’s for her,” explains Akerkar. Using roasted yellow peppers and ricotta, the dish stands independently rather than as a replacement.

Other highlights include the Grilled Miso Napa Cabbage Caesar, accompanied by croutons made from dhondas, a Maharashtrian cucumber cake inspired by a recipe from Akerkar’s grandmother. Dishes are also paired with cocktails designed to complement them, such as the Newtonian (J&B Rare, apple shrub, rooibos, hazelnut, lime) or the Beet Around the Bush (Ketel One, beetroot shrub, balsamic, kahwa tea).

The Ode to Prawn Cocktail reimagines a classic shrimp cocktail memory from New York with additions like devilled egg, tobiko, brioche, and shoestring fries, paired with the Bleating Russki — a cocktail blending Ketel One, goat cheese, cockscomb, and strawberry. The wider menu draws from multiple inspirations, including Kerala’s Ulli Theeyal, which informs the seasoning of a Spiced Buff Tenderloin, and a fig mostarda that elevates Pulled Duck and Arugula. A lobster risotto is balanced with the Djinn Gin, a floral and citrus-based drink featuring Gordon’s gin, kumquat, kaffir lime, and jasmine.

Desserts follow the same understated approach, offering options like Dark Chocolate Basque Cheesecake, Vegan Chocolate Fudge Cake, and Truffle Crème Brûlée. The goal, Akerkar notes, is not to overwhelm but to close the meal with comfort.

While the new menu adds breadth, Ode has retained its signature favourites such as the BBQ Black Sesame Chicken Wings, Charred Prawns, Apricot Rum Glazed Ribs, and Peruvian Spiced Chicken, which continue to be central to its appeal.

Through this refresh, Ode reinforces its positioning as a dining space where food reflects connection and memory rather than spectacle. For ABNAH, the initiative marks an evolution in its premium dining portfolio under the Aditya Birla Group umbrella. As Akerkar sums it up, the journey is ongoing: each new dish creates an opportunity to build fresh experiences while staying aligned with Ode’s original vision.

After redefining Delhi’s culinary landscape for over a decade with Lotus Leaf, restaurateur and creative entrepreneur Neeraj Aggarwal has unveiled his most ambitious project yet with the launch of Tubata in Pitampura. Designed as more than a restaurant, Tubata is conceptualized as a sensorial space shaped by the forces of air, land, and ocean, where flavours, design, and atmosphere come together as a unified experience.

“Tubata is not just a restaurant, it’s a feeling. It’s a space to indulge, to celebrate, to disconnect from the noise and reconnect with something primal, something beautiful. It’s refined, imaginative, and unapologetically distinctive,” says Aggarwal.

The restaurant has been envisioned as a living presence that draws from nature’s balance, represented by the leopard as its emblem, a symbol of grace and mastery. This philosophy is translated into the interiors, where design elements such as foliage-inspired forms, marine textures, and fluid patterns highlight indulgence as harmony with nature. Guests step into rose-lined arches that open into a space marked by marble flooring, crystal chandeliers, leopard-patterned walls, and Victorian ceilings. The atmosphere bridges old-world charm with modern details, with every corner designed to be visually engaging.

On the culinary side, Tubata presents a global multicuisine menu developed by a team focused on reinterpreting familiar flavours. Dishes like Avocado Puchka, Thecha Chicken Tikka, Tubata Herbivores Forest, and Truffle Tuna bring together traditional influences with modern culinary techniques, offering both innovation and comfort.

Tubata is designed to evolve throughout the day. During the afternoons, it functions as a relaxed venue for lunches, conversations, and quiet dining. As evening sets in, the atmosphere transitions into a more energetic and celebratory mood. The restaurant also positions itself as a cultural platform, hosting thematic nights that range from Indian classical and Indo-Western to pop, techno, Afro, Sufi, and qawwali, creating space for performances and live music.

The property includes diverse spaces that extend the experience beyond food, such as a cocktail and gin terrace garden under twinkling lights and private cabanas on wooden decks. The aim is to encourage visitors to linger, socialize, and immerse themselves in the setting.

Aggarwal concludes by positioning Tubata not as a conventional restaurant but as a multidimensional concept that combines food, design, and cultural programming. “With all ingredients amalgamated together, Tubata will surely give you reason to visit again and again.”

Home-grown coffee chain, Nothing Before Coffee (NBC), has entered the century mark by opening its landmark 100th outlet in Vadodara, Gujarat. 

Since its inception in Jaipur in 2017, NBC has quickly evolved into a vibrant national brand, bringing premium, accessible café experiences to metros as well as Tier-2 and Tier-3 cities across 14 states including Rajasthan, Uttar Pradesh, Gujarat, Madhya Pradesh, Karnataka, Chhattisgarh, Punjab and more.

“Our vision is to make Nothing Before Coffee India’s most loved homegrown coffee chain by delivering authentic, affordable, and culturally resonant café experiences,” shared Akshay Kedia, Co-founder, Nothing Before Coffee by adding that reaching our 100th store is both a proud and humbling milestone, born from our mission to bring quality coffee to every corner of India, from bustling metros to emerging towns. 

Nothing Before Coffee has further raised 2.3 million in a Pre-Series A funding round, led by Prath Ventures. The round also saw participation from SYL Investments recently this year, owing to their commitment to redefine India’s café culture by focusing on Tier-II and Tier-III cities—a segment largely untapped by premium coffee players.

Founded in 2017 in Jaipur by Ankesh Jain, Anand Jain, Akshay Kedia, and Shubham Bhandari, Nothing Before Coffee has rapidly evolved from a small, cozy café into a national brand with a footprint of 100 outlets across India. At the heart of NBC’s success is its mission to serve high-quality, accessible coffee in vibrant spaces that resonate with India’s youth.

To celebrate this historic achievement, NBC invites coffee lovers across India to redeem an exclusive ₹100 celebration offer at any of its outlets nationwide. Customers simply need to follow NBC’s official Instagram handle (@nothingbeforecoffeeindia) and DM “100 stores” to instantly receive the offer via the NBC app - underscoring the brand’s dedication to customer-first engagement and accessibility.

The QSR chain is on a fast-paced growth trajectory, aiming to establish 80+ NBC stores across India by FY2026, further strengthening its presence in metropolitan hubs and expanding deeper into both metropolitan and emerging cities (Tier-I and Tier-II markets). 
 

Miyuki, the Japanese Teppanyaki restaurant at DoubleTree by Hilton Pune-Chinchwad, has rolled out a refreshed menu that highlights a mix of classic and contemporary Japanese cuisine. Known for its focus on authenticity and attention to detail, the restaurant now aims to offer an enhanced dining experience with new dishes that combine seasonal ingredients and traditional cooking techniques.

The menu introduces a variety of options ranging from sushi rolls and ramen bowls to donburi and teppanyaki grills. New inclusions feature dishes such as the Atlantic Roll, Gohan Rice, Chifu Donburi, Spice Crusted Tofu with Kumquat, along with desserts like Matcha Cheesecake. Both vegetarian and non-vegetarian diners will find expanded choices designed to cater to evolving customer preferences.

The dining space retains its zen-inspired design with an open kitchen, allowing guests to view the cooking process. According to the hotel, the menu is structured to appeal to regular Japanese cuisine enthusiasts as well as first-time diners exploring this segment.

Khizer Khan, Hotel Manager, DoubleTree by Hilton Pune-Chinchwad, said, “We didn’t just update the menu at Miyuki — we elevated the entire experience. We’ve redefined what Japanese dining looks like in this city. Every plate reflects precision, passion, and purpose. It’s crafted for those who recognise excellence and expect nothing less. Pune’s ready for a culinary experience that matches global standards and we’re leading that shift.”

The updated menu is positioned for both casual and formal dining occasions, from business meetings to private celebrations. With the expansion, Miyuki aims to strengthen its appeal in Pune’s growing premium dining landscape, where demand for authentic global cuisines continues to rise.

Pacsun has announced a collaboration with McDonald’s to mark the return of McDonaldland, a campaign that draws on nostalgia while presenting it through a modern retail lens. Launching August 12, the Pacsun x McDonaldland Collection will include apparel, accessories, and immersive in-store and digital activations. The project was facilitated by McDonald’s licensing partner, IMG Licensing.

The partnership also aligns with the release of the limited-edition McDonaldland Meal, with Pacsun extending the brand storytelling into fashion and lifestyle.

The collection features men’s and women’s lines. For women, the range includes coordinated sweat sets, hoodies, pants, mini shorts, baby tees, and accessories such as claw clips, barrettes, scrunchies, and tote bags. Designs highlight McDonaldland’s original characters like Grimace and Hamburglar, along with graphic elements inspired by the brand’s 1970s campaigns.

The men’s assortment includes oversized graphic tees, heavyweight hoodies, denim jackets, shorts, and corduroy hats. Styles are modeled after retro travel merchandise and souvenir-inspired graphics, featuring fictional McDonaldland landmarks such as Fry Friends Field and Apple Pie Orchards.

The drop also includes a line of cross-gender accessories such as snapback and bucket hats, socks, floor rugs, blankets, and doormats. Items in the women’s line are priced between $10 and $80, offered in sizes ranging from XXS to XXL.

“As the go-to destination for on-trend fashion and collaborations, Pacsun is always looking for ways to bring culture and creativity to our community with unique brand partners. This collaboration with McDonald's allowed us to tap into a shared history of nostalgia and joy, reimagined through a fashion lens. It's a celebration of core memories, self-expression, and our continued mission to meet people where they are, with collectible designs and cultural storytelling they can wear,” said Richard Cox, Chief Merchandising Officer, Pacsun. 

The campaign will roll out across multiple touchpoints. Pacsun will showcase the collection at ThriftCon in Denver (August 9–10), feature it in McDonald’s loyalty app (August 12), and host a flagship launch event at Pacsun Soho on August 14. McDonald’s loyalty members will also be able to redeem points for Pacsun discounts, further integrating the collaboration into both brands’ digital ecosystems. The Pacsun x McDonaldland Collection will be available from August 12, both online and in Pacsun stores nationwide.

Frozen Fun, the gelateria and café brand inspired by Italian traditions, has introduced a new Sundae Menu aimed at expanding its dessert portfolio and enhancing the café experience. Known for its artisanal gelato made with natural ingredients and traditional techniques, Frozen Fun has built a strong following among urban dessert consumers, and the new menu seeks to strengthen customer engagement through indulgent, layered creations.

The lineup features seven sundaes built around varied taste preferences, combining fruit-based, chocolate-heavy, coffee-inspired, and crunchy formats. Options include Strawbaby Stack, made with strawberries and cream gelato over banana-walnut bread, finished with toffee sauce, sugar-free chocolate, mango popping boba, and waffle chips. Midnight Popcorn brings together vanilla gelato, chocolate cake, sticky toffee, and caramel popcorn for a sweet-and-salty profile. For chocolate-focused consumers, Fudge It offers Belgian chocolate gelato with sponge layers, Nutella, and cookie dough bites.

Coffee-based indulgence comes through Espresso Yourself, combining tiramisu gelato, espresso-soaked sponge, Nutella, chocolate crumble, whipped cream, and cocoa dust. Honey, I Crunched It pairs salted caramel gelato with Nutella, Oreo chunks, honeycomb, and a brownie bite topper, while The Sticky Situation layers Madagascar vanilla and Belgian chocolate gelato with marshmallow, praline almonds, toffee sauce, Nutella, and a lollipop garnish. Rounding off the selection, Cookie Chaos blends salted caramel and cookie crunch gelato with cookie dough bites, Nutella, hazelnuts, and dark chocolate sauce.

Each sundae has been designed to balance creamy, crunchy, and gooey textures within a single serving, reflecting the brand’s approach to experiential dessert formats.

The new Sundae Menu is currently available at Frozen Fun’s Khan Market and One Horizon outlets. Rollout to additional locations, including Bandra and Palladium, is planned in the coming months, positioning the brand to capture wider footfall in premium retail and dining markets.

The Leela Palaces, Hotels and Resorts has announced the launch of the Aujasya by The Leela Vitality Breakfast Menu, a new culinary programme designed to integrate wellness into the first meal of the day. Available across all The Leela properties from 10 August 2025, the offering has been curated by wellness expert Dr. Ankita Jalori and executed by The Leela’s chefs.

The menu is built on the principles of supporting gut health, improving energy metabolism, and strengthening immunity while incorporating Indian ingredients in a modern context. As part of Aujasya by The Leela, the brand’s signature wellness initiative, the breakfast menu is positioned as an extension of the company’s larger focus on vitality-driven experiences, spanning retreats, spa rituals, and cultural programmes.

Key inclusions in the menu reflect a mix of contemporary nutritional science and India’s food traditions. Items such as vegan ragi idli with coconut chutney, millet dosai with moringa-infused sambhar, and baked egg with spinach and tomato combine native grains, natural probiotics, and seasonal produce. Balanced macro- and micronutrient compositions have been emphasised, with specific pairings designed to optimise nutrient absorption.

Anupam Dasgupta, Senior Vice President Operations (North India), Head – Wellness, said, “At The Leela, we believe that true wellness lies in the thoughtful integration of nourishment, pleasure, and balance. The Vitality Breakfast Menu is our way of transforming a simple morning meal into an intentional, restorative ritual – one that honours India’s culinary heritage while embracing the rigour of modern nutritional science.”

Dr. Ankita Jalori added, “The Aujasya Breakfast is thoughtfully curated to nurture digestive health, which we believe is the cornerstone of overall wellness. Every dish is intentional—designed to deliver functional benefits while engaging the senses—because genuine nourishment should always be as joyful as it is healthful.”

The launch of the Vitality Breakfast Menu reflects The Leela’s broader strategy of linking luxury hospitality with wellness-led dining experiences. By positioning food as both functional and indulgent, the company aims to align with consumer demand for healthier, more conscious dining options within the premium travel and hospitality sector.

Sheraton Hyderabad Hotel is introducing The Parsi Culinary Chapter, a five-day food pop-up at Feast Restaurant from August 20 to 24, 2025.

The event will be led by celebrity chefs Tehmtan and Shernaz Dumasia, who have built their reputation over three decades serving Mumbai’s high-profile clientele, including Bollywood personalities. Known for their focus on authenticity, the duo has been instrumental in bringing traditional Parsi food to a wider audience through food festivals across India.

The menu will showcase classic Parsi dishes that are typically prepared in homes and are less accessible in restaurants. Guests will find Dhansak, Patra ni Machhi, Kolmi no Patio, Jardaloo Sali Boti, and Akuri, with ingredients sourced from Mumbai to retain their original taste.

Parsi cuisine reflects a mix of Persian and Indian influences. Characterized by the use of saffron, cinnamon, dried fruits, and lentils, the food highlights a community that migrated centuries ago and built its culinary identity in India.

Wow! Momo Foods, India’s largest homegrown QSR brand, has appointed Nimish Chaudhary as its Chief Technology Officer (CTO) to accelerate its digital transformation and build future-ready technology platforms.

Chaudhary joins the company from Jubilant FoodWorks, where he served as Vice President of Engineering. At Jubilant, he played a key role in scaling technology operations and developing a next-generation food-tech platform. His contributions included building an in-house Android-based POS system and enabling a seamless omnichannel journey for customers.

With over 18 years of experience, Chaudhary has led large-scale digital programs, built high-performance engineering teams, and delivered enterprise-grade platforms across industries. At Wow! Momo, he will drive technology and product innovation with a focus on creating a multi-tenant, in-house food-tech enterprise platform to support the company’s current operations and future expansions, including international markets. His responsibilities also include enhancing customer engagement on the Wow! Eats app, modernizing store-level technology, and improving operational efficiencies across the brand’s growing footprint.

To support these objectives, Wow! Momo has set up the Wow! Tech Innovation Hub at the Google Campus, Signature Tower in Gurgaon. The hub will serve as a center for product and digital innovation.

Sagar Daryani, Co-founder and CEO, Wow! Momo, said, “We are delighted to welcome Nimish to the Wow! Momo leadership team at this pivotal phase of our growth journey. His rich expertise in scaling digital ecosystems and building innovative technology platforms will play a critical role in shaping Wow! Momo into a future-ready, digitally powered QSR enterprise.”

Chaudhary has previously held leadership roles at Publicis Sapient, where he managed the North America Financial Services portfolio, working with clients such as Goldman Sachs. His career also includes engineering leadership positions at Cisco Systems and Avaya Inc., where he managed large-scale technology programs across global markets. He is an alumnus of the Indian Institute of Management, Kozhikode (IIM-K).

“Wow! Momo is on an exciting trajectory, and I’m thrilled to be part of this journey. I look forward to driving technology-led innovations that enhance customer experience, optimize operations, and build scalable platforms supporting Wow! Momo’s aggressive growth ambitions in India and beyond,” Chaudhary added.

Costa Coffee, owned by Atlanta-based Coca-Cola, has opened five outlets in the Atlanta area, but the brand has no immediate plans for large-scale café expansion in the U.S. Instead, its strategy centers on non-traditional locations with its automated Smart Café machines, also known as “barista in a box.”

These machines are designed for venues such as hospitals, college campuses, hotels, and convenience stores. Each unit can prepare up to 200 customizable beverage options, both hot and cold, within 90 seconds. Currently, Costa has about 350 Smart Café machines installed.

“We’re really focused on high-impact channels in the U.S., where quality and convenience come together,” said Erica Brown, VP and managing director, Costa Coffee Americas. “Consumers are on the go a lot.”

Costa Coffee was founded in 1971 as a roastery in London by Sergio Costa and later expanded into cafés. By 1995, it had 41 outlets and was acquired by Whitbread, which accelerated its growth. A key part of its international expansion came through Costa Express machines in convenience stores and supermarkets. By the time Coca-Cola acquired Costa Coffee in 2018 for $5.1 billion, the company operated 4,000 outlets worldwide.

The U.S. approach, however, is focused on automated coffee experiences rather than traditional cafés. “We’re really focused in the U.S. on building our business away from home,” Brown said.

The Smart Café replicates the feel of a coffee shop with grinding sounds, fresh aromas, and customizable beverages, but without labor costs. Costa also offers a smaller countertop model for limited spaces. Host locations are responsible only for cleaning and providing milk, while Costa monitors machine performance remotely and adjusts offerings based on consumer preferences. Revenue is shared with the host business.

Cold beverages, a growing segment in the U.S. market, are a priority in Costa’s product mix. “People really want to make their beverages their own,” Brown explained, noting that personalization is central to the Smart Café concept.

For operators of non-traditional locations, the model removes the need for trained baristas while delivering a consistent espresso-based beverage experience. “This is an opportunity to capitalize on espresso beverages that can generate real business,” Brown said. “You don’t need to have a barista in those environments because the machine does the work in a high-quality way.”

Ventive Hospitality Ltd reported consolidated revenue of Rs 520 crore for Q1 FY26, ending June 30, 2025, marking an 18 percent year-on-year increase. Consolidated EBITDA stood at Rs 220 crore, up 13 percent year-on-year, with an EBITDA margin of 42 percent. Profit after tax was Rs 38 crore.

The hospitality segment generated Rs 387 crore in revenue, up 23 percent year-on-year, with EBITDA at Rs 111 crore, a 35 percent increase. The segment’s EBITDA margin rose to 29 percent, an expansion of three percentage points. Within this, the India hospitality business saw revenue growth of 13 percent and EBITDA growth of 28 percent, while the international hospitality business posted revenue growth of 33 percent and EBITDA growth of 47 percent.

The annuity business, comprising commercial real estate and retail properties in Pune, recorded revenue of Rs 124 crore and EBITDA of Rs 111 crore.

Operationally, India’s Average Daily Rate rose by 10 percent year-on-year, but occupancy was impacted in May by geopolitical disruptions, resulting in a 7 percent rise in RevPAR. Food and beverage, along with other service revenues, grew 20 percent year-on-year. This pushed Total Revenue per Available Room (TRevPAR) up 13 percent to Rs 20,864. In India, TRevPAR was Rs 12,946, while Maldives resorts reported Rs 54,354 (excluding Raaya), up 11 percent year-on-year.

Ranjit Batra, Chief Executive Officer, said, “We are starting off the year on a solid note, with our hospitality business clocking strong revenue growth and even stronger EBITDA growth. Our Indian business delivered double-digit revenue growth in Q1 despite global travel advisories and domestic airport closures in May, demonstrating the resilience of our luxury-focused portfolio. Amidst continuing global macroeconomic uncertainties, we see demand momentum sustained for the high-end, differentiated guest experiences that our hotels offer, positioning us well as we approach the seasonally strong second half of the year.”

The company also announced signing management contracts with Marriott International for seven new hotels, adding 1,548 keys over the next five years to expand its geographic footprint and target new market segments.

Novotel Pune has announced the opening of Soak, a poolside bar and dining venue aimed at enhancing the hotel’s food and beverage portfolio. Located beside the property’s swimming pool, Soak is positioned as a leisure and social space catering to both in-house guests and local patrons.

The venue operates through the day as a poolside dining option and transitions in the evening into an open-air lounge setting with curated playlists and ambient lighting. Its menu focuses on grilled dishes, including kebabs, chops, tandoori items, and coastal grills, prepared at live counters.

The bar features a range of “soaked” cocktails, a concept built around house-infused spirits and botanical blends, designed to offer slow-developed flavours. According to the hotel, these infusions are prepared over time to create depth and complexity in the drinks.

“Soak is more than just a bar — it’s a celebration of global flavours, fresh air and spirited experiences,” said Anant Leekha, General Manager, Novotel Pune. “Whether you’re here for a relaxing sundowner, a lively evening with friends, or a unique culinary journey, Soak delivers a vibe that’s both energetic and effortlessly chic. Our cocktails and curated grills menu offer a fresh take on classic favourites. At Soak, food is not just cooked; it’s crafted with time, care and fire.”

Key features of Soak include:

• Global Grills Menu: A selection of kebabs, satays, seafood, and vegetarian grills, with both tandoor and open grill preparation.
• Soaked Cocktails: Infused spirits with fruit-forward, botanical, and spice-led profiles.
• Poolside Seating: Open-air dining with views of the pool, designed to create a resort-style experience within the city.

The opening of Soak adds to Novotel Pune’s positioning as a multi-outlet hospitality property in the Viman Nagar area, aiming to attract both corporate and leisure segments seeking premium dining and social experiences.

Indo-Chinese food has long been a popular choice for Indian diners, from quick street-side snacks to casual restaurant meals. Despite its widespread appeal, the category has often lacked consistency in quality and execution. Chennai-based MAPO aims to change that with a structured, quality-focused business model.

MAPO offers a concise menu featuring popular dishes such as chilli paneer, Manchurian, momos, and noodles. While the food is familiar, the operational approach is process-driven. All sauces are prepared in-house, momos are rolled daily, and every dish is wok-tossed to order.

The brand currently operates three outlets in Chennai, including its flagship on TTK Road, and is planning further expansion. The focus is on a streamlined format that works equally well for dine-in, takeaway, and delivery, ensuring customers receive a consistent experience across channels.

With over three decades of F&B experience, the founding team has kept the model simple: maintain high quality, deliver efficiency, and meet customer demand without overcomplicating the menu.

Industry observers see MAPO as part of a growing wave of organised players in the Indo-Chinese segment, bringing systemisation to a category that has historically been fragmented. With a loyal customer base in Chennai and plans to scale further, MAPO is positioning itself to build a strong presence in the casual dining and quick-service markets.

Indian Craft Brewery (ICB) has announced the appointment of Kunal Joshi as its new Business Head. With over 20 years of experience in the hospitality and F&B industry, Kunal will lead ICB’s operations and expansion strategy as the brand enters its next stage of growth.

In his role, Kunal will oversee the complete business operations of ICB’s flagship 2-acre brewery in Bengaluru, which has a seating capacity of 1,500. He will also lead the brand’s taproom expansion and develop its multi-vertical growth initiatives.

Kunal Joshi said, “Craft beer is more than just a beverage – it is a celebration of storytelling, community, and passion. These are values I have always resonated with and ICB brings them to life in the most authentic way. I am thrilled to join a team that is so committed and dynamic and I look forward to contributing to the next chapter of this remarkable journey.”

Kunal’s career includes leadership positions at Hard Rock Cafe India, V&RO Hospitality, Sidecar India, and Krispy Kreme. His expertise spans launching high-volume outlets, managing cross-functional teams, and driving revenue growth across different formats and geographies. While at Hard Rock Cafe India, he played a key role in post-pandemic recovery and oversaw the launch of five new outlets.

Gopichand, Founder, ICB, said, “Kunal’s appointment comes at a time when ICB is entering a new phase of growth and experimentation. His deep understanding of operations and guest experiences, coupled with a proven track record in scaling hospitality brands, makes him the ideal partner to help us realise our long-term vision. We are excited to have him on board.”

Kunal is an alumnus of IHM Goa with a Diploma in Hotel Management. He also holds a BA from Delhi University and a Diploma in Business Management from IMT Ghaziabad.

Industry observers note that this leadership change aligns with ICB’s strategic focus on operational excellence, market expansion, and enhancing consumer engagement in India’s evolving craft beer segmen

Carib Premium Strong Beer has reported strong early sales in India’s largest beer market, selling over 47,000 cases within 2.5 months of its launch in Uttar Pradesh. Introduced under the Globus ANSA portfolio, the brand combines Caribbean heritage with a bold market positioning aimed at the premium strong beer segment.

The initial success has been attributed to targeted market execution, strong distributor relationships, and effective retail activation by the Globus ANSA sales team. A rapid rollout and wide retail presence have improved accessibility and visibility.  The brand’s marketing approach has been digital-first, backed by influencer collaborations to strengthen its connection with younger audiences. This strategy, combined with its island-inspired branding, is positioning Carib as a fresh and aspirational choice in the strong beer category.

P. S. Gill, CEO, Consumer Division at Globus Spirits Ltd., said, “Carib’s performance in UP is a reflection of the evolving consumer palate. Today’s drinker is looking for something new, bold & vibrant — and Carib delivers on all three. We’re proud to see it setting a new benchmark in the premium strong beer category.”

With a strong start in Uttar Pradesh, industry watchers will be looking to see how Carib leverages its early momentum for expansion in other key beer markets in India.

Middle Eastern restaurant chain Marrakesh and food delivery platform Swiggy have launched a Swiggy Orange-themed outlet in Pune to mark a major milestone—completing over 10 lakh orders together.

Marrakesh, established in 2007, brought shawarma and other Middle Eastern dishes to Pune, building a loyal customer base for its consistent quality and distinct flavours. Swiggy began operations in Pune in 2015, aiming to improve access to popular dining options. Marrakesh became one of its earliest partners, enabling wider reach and faster delivery for customers.

The Swiggy Orange-themed outlet marks their long-standing collaboration, with the design reflecting both brands’ focus on operational growth, mutual trust, and consistent service delivery.

Sidharth Bhakoo, Chief Business Officer, Swiggy, said, “This isn’t just a celebration of 1 million orders, it’s a reflection of how strong local partnerships can evolve with the right digital enablers. Today, this partnership stands as a blueprint for how hyperlocal brands can scale, diversify, and deepen customer relationships in the digital age, with Swiggy as an enabling force.”

Gaurav Gite, Co-Founder, Marrakesh, added, “Marrakesh has always believed in strong local connections to deliver the best food to its customers. Teaming up with Swiggy early on helped us bring our food to more people across Pune—and this milestone is a celebration of every loyal customer who made it possible.”

Industry analysts point to this milestone as an example of how local foodservice brands can leverage partnerships with delivery aggregators to build scale, diversify customer touchpoints, and adapt to evolving consumption patterns. With this launch, Marrakesh and Swiggy aim to highlight the role of collaborative business models in shaping the city’s food delivery landscape.

Sri Lanka’s largest homegrown tea café brand, Tea Avenue, is set to enter the Indian market through a strategic collaboration with FranGlobal, the international business arm of Franchise India Group. The move aims to cater to the rising demand for premium tea formats and artisanal beverages in the country.

Founded and operated by the De Silva family, who have been in the tea trade since 1936, Tea Avenue integrates four generations of tea expertise into a contemporary café model. Known for serving both traditional and modern tea offerings, the brand positions itself as a dedicated tea destination.

Gaurav Marya, Chairman, Franchise India Group, said, “India has a deep, cultural love affair with tea, and Tea Avenue is more than just a café – it’s a sensorial journey steeped in heritage. This partnership is about delivering authenticity, innovation, and creating modern tea experiences that feel personal and premium. We are excited to bring this globally admired brand to the Indian market at a time when consumer demand for artisanal and high-quality F&B formats is at an all-time high.”

Tea Avenue plans to establish multiple locations in major Indian cities over the next 12 to 18 months, starting with Delhi, Mumbai, and Bangalore. The rollout will follow a Franchise-Owned, Franchise-Operated (FOFO) model, with various formats such as full cafés, mini cafés, kiosks, and hotel tea corners to meet diverse retail space and investment requirements.

Sajeev De Silva, Founder, Tea Avenue, said, “India has always been a dream destination for us. There’s a unique emotional and cultural alignment between Sri Lanka and India when it comes to tea. With FranGlobal’s expertise and reach, we are confident that our brand will find a second home here and build lasting connections with Indian tea lovers.”

In addition to operating cafés, the brand will also launch a retail merchandise line in India, including tea tins, assortment boxes, and gift sets, to extend its product reach beyond physical outlets.

Industry experts note that this Indo-Lankan partnership comes at a time when global café formats are shifting towards quality-focused, experience-led concepts. Tea Avenue’s expansion is expected to add momentum to India’s growing premium tea café segment, appealing to both dine-in customers and on-the-go consumers.

The brand has set long-term goals to grow its global footprint to over 200 outlets by 2035, with the Indian market forming a key part of its expansion strategy.

Travel Food Services Limited (TFS) reported strong financial and operational growth for the quarter ended June 30, 2025. System-wide sales grew 26.7 percent year-on-year to Rs 715.1 crore in Q1FY26, supported by 12.5 percent like-for-like (LFL) growth and a 10.1 percent net contract gain, according to the company’s earnings release.

Consolidated profit after tax (PAT) rose 59.5 percent year-on-year, with adjusted PAT increasing 19.3 percent during the quarter. As of June 30, 2025, the system-wide network included 454 travel quick service restaurant (QSR) outlets and 37 lounges, offering a portfolio of 130 in-house and partner brands.

Consolidated sales stood at Rs 375.1 crore, a 6.3 percent year-on-year growth on an adjusted basis. LFL sales were up 5.5 percent year-on-year, despite some slowdown in passenger traffic growth. Net contract gains declined by 2.7 percent year-on-year due to the expiry of certain contracts, partially offset by new contracts secured by a joint venture.

The adjusted consolidated PAT increased to Rs 95 crore, up 19.3 percent year-on-year, driven by sales growth and cost efficiency measures. Gross margin improved to 83 percent due to procurement strategies and supply chain efficiencies that reduced the cost of goods sold. Process optimisation, occupancy cost management, and operational discipline lowered other expenses as a percentage of sales by nearly 180 basis points, further supporting operating margins.

Varun Kapur, Managing Director and CEO, TFS, said, “I am pleased to share that in our first quarter as a public company, TFS delivered a healthy performance, with system-wide sales rising by 26.7% and adjusted consolidated PAT increasing by 19.3%, despite temporary sector headwinds. This was driven by disciplined execution, strategic expansion, and a strong focus on cost optimisation.”

Kapur further added, “Our brand partnerships continue to be a key strength - we have opened Nando's at Delhi Terminal 3 and will soon launch Gordon Ramsay concepts at Delhi Terminal 1 and Mumbai Terminal 2. By June-end, our system-wide network reached 491 outlets across Travel QSRs and Lounges, with additionally over 70 more outlets currently under design & construction, including at Navi Mumbai and Noida airports. We are committed to strengthening our portfolio and driving strategic initiatives that will enable us to capture emerging opportunities and create lasting value for our stakeholders.”

Operationally, TFS partnered with and launched 13 more brands in the last 12 months, expanding the system-wide portfolio to 130 brands. The company added 57 new travel QSR outlets during the year, taking the total to 454 outlets as of June 30, 2025.

Notable brand launches included India’s first Nando’s outlet at an airport, located at Delhi Terminal 3, and the country’s first two Gordon Ramsay F&B concept outlets at Delhi Terminal 1 and Mumbai Terminal 2. The lounge network expanded from 31 to 37 lounges in the past year, including four new domestic lounges and two international lounges in Hong Kong and Malaysia.

Specialty coffee brand abcoffee has rolled out a compact retail format called “Hole In The Wall,” aimed at high-traffic, commuter-heavy urban locations. The new format removes in-store seating and a traditional storefront, focusing instead on contactless, tech-enabled ordering and quick fulfillment.

Orders can be placed via the abcoffee app or through a self-ordering station built into the wall. Baristas prepare the beverages behind the counter and pass them through a service window, a process designed to minimize waiting time and customer interaction while retaining a handcrafted coffee experience.

The concept draws from the “hole in the wall” model that originated in 16th-century England, where small outlets served regular customers without an emphasis on ambience. abcoffee’s iteration applies the approach to specialty coffee, streamlining front-of-house operations and reducing the need for large retail spaces.

From an operational perspective, the format focuses on throughput, unit economics, and scalability over dine-in service. By operating in compact sites with high pedestrian flow—such as Bandra in Mumbai and Connaught Place in Delhi—the model is positioned to maximize efficiency in areas where space is costly and time is a priority.

According to the company, this is not a short-term experiment. The “Hole In The Wall” format is intended as a long-term growth strategy, aligning with shifts in urban consumer behavior toward grab-and-go consumption. The smaller footprint and technology integration are expected to enable rapid rollout while maintaining product quality standards.

Burma Burma, India’s only speciality Burmese cuisine restaurant and tea-room, has opened its third Mumbai outlet at Gourmet Village in Palladium Mall, Lower Parel. Founded in 2014 by restaurateurs and childhood friends Chirag Chhajer and Ankit Gupta under Hunger Pangs Pvt. Ltd., the new restaurant is the brand’s 15th location across the country.

Spread across 2,888 square feet with a seating capacity of 106, the new outlet draws design inspiration from ancient Burmese caves. The interiors aim to reflect the depth and texture of Burma’s cultural landscape while maintaining a balance between heritage and contemporary elements.

The new location introduces a small plates menu featuring bold flavours in a more compact and exploratory format. This marks a shift toward a more experimental offering, aimed at giving customers a wider variety of tastes in one sitting. Complementing the food is a Zero-Proof Cocktail menu, a non-alcoholic beverage list curated to pair well with the strong umami profiles typical of Burmese cuisine. This beverage direction reflects growing consumer interest in alcohol-free dining experiences while maintaining a premium feel.

Additionally, the outlet features a kombucha and bubble tea bar, catering to evolving beverage trends among urban diners. These additions reflect the brand’s effort to diversify its offerings and appeal to a younger, health-conscious audience without compromising on authenticity.

Desserts have also received a reimagining under the new section titled ‘The Sweet Life’, where traditional Burmese dessert inspirations are integrated with global techniques. These new dishes are designed to extend the dining experience beyond the main course, offering a refined end to the meal.

Burma Burma’s expansion into Palladium Mall is seen as a strategic move to strengthen its presence in a high-footfall, premium retail environment. The restaurant’s entry into the Gourmet Village aligns with a broader trend of F&B brands targeting luxury retail spaces to access a more affluent and experience-driven customer base.

With its newest location, Burma Burma continues to position itself as a key player in the niche ethnic cuisine segment, offering a non-alcoholic, vegetarian dining experience rooted in traditional Burmese culinary practices while adapting to modern preferences.

Nukkad Cafe & Bar has opened its fourth location, this time in South Delhi’s Greater Kailash II (GK II), M Block Market. The new outlet continues the brand’s approach of blending casual dining with nostalgic themes — in this case, retro gaming — while offering familiar food and drink selections that cater to a wide audience. The GK II outlet features interiors inspired by classic video games, complete with murals and a Mario video game installed at the bar. The design aims to create a relaxed, immersive space that connects with customers through shared cultural references from the 90s.

The menu includes signature offerings such as Matka L.I.I.T., Banta cocktails, and locally inspired Tharra. Food options include crowd-pullers like Gunpowder Chicken Tikka, Anda Parantha, and Pao Bhaji Sliders — a combination that reflects both nostalgia and mass appeal.

Live music is part of the daily operations, with performances scheduled 360 days a year. This consistent entertainment format is intended to enhance footfall and extend dwell time during both weekdays and weekends.

“At Nukkad, we’re reviving memories and bringing people together over great food, creative drinks, and the unforgettable vibe of the 90s,” said Kanishk Tuteja, Founder, Nukkad Cafe & Bar.

With outlets currently operating in Delhi and Dehradun, the brand positions itself as a neighbourhood-friendly destination focused on community, casual ambience, and culturally resonant food and beverages.

Arabian Delites, a long-standing player in India’s Middle Eastern cuisine segment, has announced the addition of two new cloud kitchens in Noida and Vasant Kunj. This move is part of the brand’s broader strategy to scale its delivery capabilities across Delhi-NCR while maintaining quality and consistency.

Founded in 1994 by Mr. K.D. Singh, the brand has built a legacy of over three decades by offering a modern take on traditional Arabian recipes. As part of its current business model, Arabian Delites operates one flagship dine-in restaurant in central Delhi, supported by a network of cloud kitchens to address growing demand through delivery.

The brand continues its operational collaboration with Rebel Foods, leveraging its technology-driven cloud kitchen infrastructure. This partnership enables Arabian Delites to expand efficiently without compromising food quality or service standards.

The latest expansion brings the brand’s offerings — including doners, shawarmas, hummus bowls, and falafels — to new high-demand areas in Noida and Vasant Kunj. The menu remains consistent across locations and is accessible via leading food delivery platforms.

“Our mission has always been to make authentic Arabian flavours accessible to more people, first across Delhi-NCR, and now across Tier 1 and Tier 2 cities throughout India,” said Mandeep Singh, Managing Director,  Arabian Delites. “These new culinary spaces will allow us to reach customers faster while maintaining the quality and care our food is known for. We’re excited to bring our comforting Middle Eastern favourites to Noida and Vasant Kunj, and are targeting Rs 100 crore in revenue and 100 outlets nationwide within the next three years.”

The company is now focused on scaling operations across both metro and non-metro markets, targeting a pan-India presence. The roadmap includes opening 100 outlets nationwide by 2028, driven by a hybrid model that integrates physical restaurants with a growing network of cloud kitchens.

Teraso – The Indian Social Bar – has officially reopened in Hyderabad’s Jubilee Hills following a significant revamp. Part of Pacific Hospitality, the outlet is repositioning itself as a contemporary, all-day dining and social space, catering to a more diverse and experience-driven urban audience.

Previously operating under the identity of Indian Culinary Lounge, the venue has now undergone a comprehensive brand overhaul in both design and menu. Located on Road No. 45, Teraso is aiming to serve multiple customer occasions — from business lunches to evening cocktails — in a single destination format.

According to the brand, the updated food menu is split into two key categories. One highlights traditional Indian comfort dishes such as Yam Galauti, Jama Masjid Chicken Tikka, Rajori Chole Bhature, Dilli Nalli Nihari, and Kulfi Popsicle. The other section, titled “Future Plates,” introduces modern reinterpretations of Indian cuisine. Examples include Quinoa Avocado Puri Chaat, Pinwheel Paneer Tikka, ANDA Shami Kebab, Dal Palak Risotto, and a dessert offering called Textures of Carrot Halwa.

Teraso’s cocktail menu aligns with its new experiential positioning. Each drink draws inspiration from celestial elements, featuring names such as Milkyway Picante, Ash in the Wind, First Light, and Golden Hour. These cocktails are positioned as sensory experiences rather than traditional bar offerings.

Design-wise, the new interiors have shifted toward earthy tones and minimalism with a space that transitions between relaxed daytime lounging and energetic nighttime socializing. The updated brand identity reflects a combination of local sensibilities and modern aesthetics, aiming to create a space that feels familiar yet elevated.

“We didn’t just revamp Teraso — we reimagined how an elevated lounging space can feel. We want people to come here to reconnect, to celebrate, and to feel at home in a space that’s stylish yet soulful. The place is an ideal location for business lunches, date nights, and friends' nights out, offering versatility in each conversation and discussion. We promise the best hospitality and service and an ambience to remember,” said Aman Chainani, Managing Director, Teraso, Pacific Hospitality.

As part of its day-to-night service model, Teraso will continue to operate across lunch and dinner, offering guests a seamless transition from daytime meals to evening entertainment. The space intends to serve as a hub for dining, drinks, and social gatherings as it expands its presence in the hospitality circuit of Hyderabad.

Tilaknagar Industries Limited (TI), one of India’s leading IMFL (Indian-Made Foreign Liquor) manufacturers, has made an additional investment of Rs 10.66 crore in Spaceman Spirits Lab Private Limited (SSL), a company known for its premium craft alcohol offerings.

This latest capital infusion includes Rs 9.15 crore as part of an earlier Rs 13.15 crore agreement inked in September 2024, while the remaining Rs 1.51 crore has been allocated to purchase shares from SSL’s early investors.

Following this investment, TI’s ownership in SSL will grow from 12.98 percent to 21.36 percent on a fully diluted basis. As per the signed agreements, TI also holds the option to increase its stake further or inject more capital, depending on SSL meeting specific performance benchmarks.

“Our continued investment in Spaceman Spirits Lab reflects our conviction in the enduring appeal of premium craft spirits in a rapidly evolving market. Their thoughtfully curated portfolio featuring Samsara Gin, Sitara Rum and Amara Vodka demonstrates innovation, quality and craftsmanship. We are excited to deepen our partnership as Spaceman enters a new phase of growth,” said Ameya Deshpande, President - Strategy and Corporate Development, Tilaknagar Industries.

As part of this deal, TI is subscribing to 1,772 equity shares and 11,752 Compulsorily Convertible Preference Shares for Rs 9.15 crore. Additionally, the company is acquiring 2,236 equity shares from existing SSL shareholders for Rs 1.51 crore.

Aditya Aggarwal, Founder and Managing Director, Spaceman Spirits Lab, commented, “We are thrilled to deepen our partnership with Tilaknagar Industries as we embark on a bold new chapter. With Tilaknagar’s extensive distribution network and industry leadership, we are excited to take our iconic brands to every corner of India.”

SSL is also planning to diversify its offerings with upcoming products in whisky, heritage liqueurs, and tequila. The company has projected a nearly 70 percent rise in revenue and approximately 60 percent growth in volume for FY26. A key operational development between both companies is the Usership Agreement, through which Tilaknagar Industries will distribute SSL’s Samsara Gin, Sitara Rum, and Amara Vodka across specific domestic and international markets. This distribution arrangement officially commenced in May 2025.

Subway has announced the opening of 33 new outlets across 17 cities in India during the first quarter of FY26, bringing its total store count in the country to over 900. This update follows the addition of 15 stores in the previous quarter, reflecting the brand’s ongoing expansion strategy in one of its highest-growth global markets.

The growth includes expansion into new Tier 2 and Tier 3 cities, a move aligned with Subway’s broader plan to strengthen its footprint beyond metro regions. The company has indicated its intent to cross the 100-store mark by the end of the current fiscal year.

India continues to be a priority market for Subway, driven by long-term investment potential and opportunities for regional partnerships. The brand’s current strategy involves not just geographical growth but also continuous product development tailored to shifting consumer tastes.

India’s rapid urbanisation, growing demand for international quick-service restaurant formats, and increasing preference for customisable food options have made the market critical to Subway’s global playbook.

Foodsta Kitchens, the parent company behind Nasi and Mee, has launched its latest dining venture — Kokoro — a contemporary Japanese restaurant concept that focuses on comfort food traditions from Japan. The launch signals the company’s intent to diversify its portfolio with globally inspired yet locally approachable dining formats.

Positioned as a modern Japanese restaurant, Kokoro aims to deliver familiar Japanese comfort dishes using traditional methods adapted to current dining preferences. The concept blends authenticity with accessibility, catering to diners looking for flavorful, high-quality meals at competitive price points.

The name “Kokoro,” meaning “heart” in Japanese, reflects the brand’s core philosophy of creating food with emotion and intention. “Kokoro represents our commitment to making Japanese comfort food part of everyone's everyday story,” said Dilip Krishnan, Co-founder and CEO, India of Foodsta Kitchens. “It is where authentic techniques meet modern accessibility, allowing our guests to experience bold Japanese flavors with genuine heart, at prices that make great food available to all.”

The menu at Kokoro includes a mix of ramen, don bowls, sushi, and other comfort-oriented Japanese offerings. Key dishes include Tonkotsu-style Ramen, Spicy Miso Ramen, Korean-style Ramen, Chicken Katsu Don Bowl, Tempura Veg Don Bowl, and Salmon Rainbow Don Bowl. The restaurant also serves Japanese fried chicken (Chicken Karaage) and sushi items like Kani Kuri Maki and Spicy Salmon Maki.

With a focus on broths made in-house, traditional toppings, and premium proteins, Kokoro aims to balance authentic preparation with the convenience of modern service standards. The concept caters to a growing segment of urban Indian diners interested in Japanese flavors beyond the typical sushi experience.

With Kokoro now operational, Foodsta Kitchens expands its presence in the Asian dining category and enters the competitive Japanese QSR and casual dining segment — a category seeing increasing traction in metro markets.

Popeyes, the global fried chicken brand, has opened four new outlets across key retail hubs in Mumbai. This marks the brand’s formal entry into the city, bringing its Louisiana-style fried chicken to one of India’s most competitive foodservice markets.

The India operations of Popeyes are managed by Jubilant FoodWorks Ltd., which has been steadily expanding the brand’s footprint since its debut in the country. Known for its signature preparation of marinating chicken for 12 hours with Cajun spices followed by hand-battering, the brand aims to set itself apart with consistent taste and quality. The new restaurants are located at high-footfall destinations including Phoenix Marketcity Kurla, Inorbit Mall Vashi, and Viviana Mall Thane, with another outlet expected to open soon at Terminal 2 of Mumbai Airport.

The current Mumbai menu includes core offerings such as the Chicken Sandwich, original Fried Chicken, and the Hot & Messy Chicken range. Earlier this year, Popeyes introduced a selection of flavored wings in six international variants, which have become popular with customers and are now among the brand’s top-selling items. The menu also features vegetarian burger options, catering to the city's diverse dietary preferences.

Sameer Khetarpal, CEO and MD, Jubilant FoodWorks Ltd., commented on the development, saying, “We are thrilled to bring Popeyes® to Mumbai, a city renowned for its love for vibrant and diverse flavors. The brand has received an incredible response across India, and we are confident that Mumbaikars will embrace our signature offerings with the same enthusiasm. With a strong emphasis on quality, bold flavors, and exceptional service, we aim to deliver an unforgettable dining experience that celebrates Popeyes' global legacy.”

Gaurav Pande, Executive Vice President & Business Head, Popeyes India, stated, “Mumbai is a key market for us, and we are delighted to make a grand entry in the city with four stores at prime locations including Inorbit Mall Vashi, Phoenix Marketcity Kurla, and Viviana Mall Thane. We’re excited for our Gen Z and millennial audiences to experience everything from the Chicken Sandwich ‘that broke the internet’ to exciting new flavors in our wings range.”

With this launch, Popeyes is not just expanding its physical presence but is also positioning itself to tap into Mumbai’s digitally engaged and flavor-forward customer base.

Hyderabad’s Gunrock neighbourhood has a new entrant in its F&B scene: Ta.Ma.Sha – Asian Veg Café. The newly launched venue offers a vegetarian-only pan-Asian menu and combines that with a retro-themed setting, live music programming, and open-air seating designed to appeal to a broad demographic, including families, Gen Z consumers, and pet owners.

Positioned as an all-vegetarian concept, Ta.Ma.Sha’s menu spans various Asian cuisines including Korean, Thai, Japanese, and fusion-inspired dishes. The café’s founders have curated the menu around food trends gaining popularity on digital platforms, particularly focusing on dishes that align with seasonal preferences and visual presentation.

Dishes include Korean Chilli Tofu, Korean-style Paneer, Thai Green Curry with rice, and Japanese Cottage Cheese Katsu. Western adaptations like the Veggie Thin-Crust Pizza and Kimchi Pizza add global flair. Desserts feature Thai Mango Sticky Rice and an Ice Cream Bun Sandwich topped with chocolate sauce. The beverage program includes mocktails like the Rose Cooler and Cucumber Fizz. A separate Jain-friendly menu also caters to specific dietary requirements, offering curated versions of signature dishes.

“We wanted to create a place that’s more than just a café – something that speaks to the soul,” says AK. Solanky, Co-founder, Ta.Ma.Sha.

“Our vision with Ta.Ma.Sha was to bring together all the things we love — delicious Asian vegetarian food, great music, and a space that sparks creativity and connection,” adds Mahender Vyas, founder, Ta.Ma.Sha.

The interiors combine retro design with curated visual elements — from vintage television sets and retro cameras to bamboo lighting and wall-mounted guitars. The café features both open-air seating and an indoor lounge, supported by regular acoustic performances by local artists. Visuals projected behind the live music stage add to the nostalgic appeal.

The property includes a pickleball court, further positioning the café as a multifunctional hangout destination. In line with growing hospitality trends, the café is also pet-friendly. Ta.Ma.Sha aims to cater to a range of customers — from vegetarians and flexitarians to those seeking new formats in casual dining. Its offering reflects an increasing demand for experiential, visually engaging, and dietary-specific F&B spaces in urban India.

CYK Hospitalities has announced the launch of its latest project — the new My Bar Headquarters outlet in Meerut. The project marks a significant step in the regional growth strategy of the Delhi-based bar chain. CYK managed the full scope of the outlet’s transition, from initial concept development to final execution.

The assignment required CYK to redesign the existing brand for a new geography while preserving its core identity. This included architectural layout, kitchen planning, standard operating procedures (SOPs), staff training, and operational planning. The goal was to develop a scalable and context-specific format suited to the fast-changing food and beverage scene in Meerut.

Originally launched in 2009 in Paharganj, Delhi, My Bar Headquarters started as a small café-bar targeting backpackers. Over the years, it has built a loyal following in the Delhi-NCR market by offering competitive pricing, a broad menu, and a strong recall value in terms of ambiance and customer experience. The Meerut outlet signals the next stage in the brand's evolution — moving from a local bar to a more structured and replicable business format.

“Being a brand that has always connected with the masses, it was important to evolve without losing our essence. The other half of this chapter rests upon CYK Hospitalities; they understood where we come from and designed where we could go,” said Bharat Agarwal, Co-Founder, My Bar Headquarters.

“It was never about copying an old format. It was about creating something contextual — something that belongs to Meerut, while still carrying the soul of our brand. CYK gave us that bridge,” added Pranjal Bansal.

Pulkit Arora, Director, CYK Hospitalities, explained, “Legacy brands require a different kind of thinking. You’re not just building from scratch; you’re reinterpreting trust, memory, and expectations. We aimed to build a future-proof brand while preserving its relatability. This space mirrors that balance, rooted, yet refreshed.”

The new outlet spans three vertical floors, each designed to serve different segments. The second floor takes cues from Mediterranean interiors and is tailored for family dining, Sufi music nights, and formal gatherings. The third floor features a large central bar with DJ nights and a nightlife-oriented atmosphere catering to younger urban consumers. The rooftop floor offers private cabanas designed for a more relaxed, open-air experience.

This Meerut expansion demonstrates how legacy brands can be adapted and scaled through thoughtful collaboration and market-sensitive design, laying the groundwork for further growth outside the metro hubs.

Bengaluru-based pizzeria Brik Oven has introduced a new menu innovation—a 100 percent whole wheat sourdough pizza crust—available at no additional cost for dine-in customers across all 10 of its outlets in the city. The new offering aligns with growing consumer interest in alternative bases that maintain both taste and nutritional appeal.

The new crust is fermented over a 72-hour period and cooked at high temperatures using Brik Oven’s standard method: wood-fired ovens delivering blistered and crisp results. The product development process reportedly took several months of testing to ensure the base retained Brik Oven’s signature light texture while offering a denser, more robust flavor profile.

“The whole wheat crust gives our guests another way to enjoy the pizzas they already love—just with a slightly different flavour and feel,” said Anirudh Nopany, Co-founder,  Brik Oven.

The updated menu now features the new crust option across a range of existing popular pizzas. This includes the Pepperoni pizza with mozzarella and tomato sauce, and Bird in Hand—a roast chicken and blue cheese combination with red chilli. Vegetarian options include the Massive Vibe with spinach, sun-dried tomatoes and mushrooms, and the Stracciatello featuring confit cherry tomatoes, basil pesto, and fresh stracciatella cheese.

The crust expansion is in line with Brik Oven’s brand ethos of using high-quality, minimally processed ingredients such as handmade mozzarella and San Marzano tomatoes, while also responding to customer demand for fuller, more balanced options.

“We know a lot of our guests are looking for options that feel a little more balanced, without giving up on taste. This whole wheat crust is our way of offering that,” added Sreeram Anvesh, Co-founder, Brik Oven.

The new crust is available for both dine-in and delivery from all Brik Oven locations in Bengaluru: Indiranagar (HAL 2nd Stage), HSR Layout, Bellandur, Palace Road, Church Street, Sarjapur, Manyata Tech Park, Whitefield, Kanakapura Road, and Koramangala.

Sula Vineyards has announced the launch of Sula Muscat Blanc, a still Muscat wine that marks a new addition to the company’s portfolio. The product is positioned as India’s first still Muscat and is also the lowest-alcohol wine in Sula’s portfolio, with 7.5 percent ABV. Made entirely from Muscat grapes, the wine is described as light-bodied with citrus, lychee, and rose petal notes.

The new offering aligns with the growing global demand for Muscat, which has been one of the fastest-growing white wine varieties worldwide in the last decade.

Gorakh Gaikwad, COO and Chief Winemaker at Sula Vineyards, said, “Our Sula Muscat Blanc is the epitome of freshness, finesse, and approachability. We set out to craft a low alcohol, gently sweet, and refreshingly light wine that’s not only delightful on the palate but also accessible and affordable. With its vibrant floral and fruity notes and a crisp, clean finish, it’s a joyful expression made for today’s evolving wine lovers.”

Sula Muscat Blanc is priced at Rs 875 for a 750 ml bottle and Rs 490 for a 375 ml bottle. The wine is currently available in Maharashtra and will be launched in Karnataka in the coming months.

The introduction of Sula Muscat Blanc reflects the company’s efforts to diversify its range and address changing consumer preferences, with a focus on lighter, more approachable wine styles.

The Piano Man has introduced an Experiential Dining Menu at its Eldeco Center, Malviya Nagar outlet, with plans to extend the offering to its 32nd Avenue, Gurugram and Safdarjung Enclave, New Delhi outlets.

This new menu focuses on delivering a multisensory dining experience that incorporates taste, visuals, aroma, textures, and sound. The dishes combine global influences with reworked versions of classic comfort food.

Key items include Reconstructed Tom Kha, a new version of the Thai soup; Buckwheat and Morel; Sushi Tacos; Edamame and Truffle Dimsum; Heston’s Fish and Chips; Truffle Chicken Kiev Reinterpreted; Ratatouille with Raja Mirchi Cornbread; and Spicy Miso Black Cod. For dessert, the menu features Baklava Cheesecake and Tropical Tres Leches.

The beverage program has also been updated with options designed to complement the menu. Highlights include Pisco Sour, Penicillin, Truffle Negroni, and Fat Wash Cocoa Old Fashioned.

Chef Manoj Kumar Pandey said, “Food at The Piano Man has always been a form of expression. With this menu, we are inviting diners to rediscover comfort and experiential food in unexpected ways through visual storytelling, bold flavour twists and a tactile experience that stays with you long after the last bite. This is not just food, it is a curated moment; a feast literally for the senses. Each drink is designed to pair with the food and The Piano Man is now serving from glass to plate.”

The brand’s focus is on encouraging diners to slow down, explore new formats, and experience the connection between food, drink, and live music.

Rameshwaram Café, known for its South Indian offerings, has launched a new concept outlet called Thirtha on Cunningham Road in Bengaluru. The outlet, designed as a pure vegetarian quick service restaurant, focuses on North Indian cuisine. Spanning 2,000 sq. ft., it combines a live tandoor counter with a compact service format. The interiors follow a simple design with cultural influences aimed at efficiency and comfort.

Thirtha targets a wide mix of customers, from older diners to millennials and Gen Z. The menu includes dishes such as Rich Rice Bowls, Vada Pav, Bun Maska Chai, Pahadi Maggi, Tari Poha, and Berliners. Millet-based options like Quinoa Upma, Millet Rice, and Millet Khichdi have been added to meet demand for health-conscious meals. Beverages include Vietnamese Cold Coffee, Poha Milk, cold-pressed juices, and standard espresso-based coffees.

Raghavendra Rao, Co-Founder and CEO, The Rameshwaram Café, said, “Indian cuisine is a reflection of our diverse geography and rich history. After building a strong South Indian brand, we wanted to represent the other half of India’s food story. Thirtha is a natural extension of that vision — it’s where the warmth of North Indian flavours meets the pace and energy of today’s India.”

Divya Raghavendra Rao, Co-Founder and Managing Director, The Rameshwaram Café, added, “Thirtha has been created with a lot of heart. It’s a space that respects tradition but is unapologetically modern. Every dish, every element of the space is designed to spark joy, whether it’s someone grabbing a quick bite or sitting down to a nostalgic meal. We’ve poured the same love and precision into Thirtha that made The Rameshwaram Café what it is today.”

The brand has deployed a 150-member team to operate the outlet. After establishing its South Indian dining model, the company now plans to scale Thirtha to other cities over time.

After establishing a presence in Delhi, 55°NORTH Whisky, the flagship brand of Three Brothers Distillery, is now launching in Uttarakhand. The rollout is part of the brand’s North India expansion strategy and focuses on tapping into a market shaped by rising tourism, evolving consumer preferences, and a growing hospitality sector.

The launch will cover Dehradun, Haridwar, Rishikesh, Haldwani, and Nainital, starting with retail and trade activations in the first week of August 2025.

“We saw Uttarakhand as more than a potential sales destination,” said Varun Gupta, Founder, Three Brothers Distillery (55North Whisky). “It’s a market with cultural momentum; people here are increasingly intentional about how and what they consume. The bars are sharper, the hotels are investing more, and retail is catching up with the national curve. We felt this was the right time to enter, with the right product and the right teams already in place. We’ve built this brand to reflect personality and confidence. The idea was always to deliver a whisky that’s full-bodied, layered, and memorable.”

“Backed by a fully operational bonded warehouse and state-of-the-art bottling unit in Uttarakhand, 55°NORTH is poised to deliver a seamless experience for our partners and consumers. With robust backend support and a skilled local distribution network, we are committed to ensuring swift, responsive deliveries across retail and HoReCa channels,” said Paritosh Bandhari, Advisor, Three Brothers Distillery (55North Whisky).

The whisky continues to be made from a combination of three aged Scotch malts, matured Indian malt, and fine grain spirit. For Uttarakhand, the brand has localized its rollout with state-specific marketing material and on-ground activations suited to a mix of local urban and tourist markets. Following Uttarakhand, 55°NORTH plans to enter Rajasthan later in 2025, with further expansion into southern and western states in 2026.

55°NORTH has positioned itself for whisky drinkers looking for a premium alternative to standard blends. Its flavour profile includes smoky peat, sweet malt, citrus zest, dark chocolate, and toasted oak. Starting August, the whisky will be available in premium liquor outlets, modern retail formats, bars, and high-end hotels across Uttarakhand.

Malaka Spice, a well-established Pune-based restaurant brand with outlets in Koregaon Park and Kharadi, has introduced a new Malaysian menu to mark its 28th year. Known for its focus on Southeast Asian flavours, the restaurant has built a reputation for drawing inspiration from Malaysia, Indonesia, and other parts of the region.

The new menu focuses on Malaysia’s multicultural food traditions, particularly those of Chinese Malay and Indian Malay influences, commonly referred to as Peranakan or Nyonya cuisine. The menu was developed in collaboration with Chef Gayatri Desai of Ground Up, alongside Malaka Spice chefs Shailendra and Madhu.

According to the team, the inspiration for this menu comes from Penang’s local street markets and Kopitiams, reflecting recipes that have been passed down through generations. The approach includes the use of traditional recipes combined with fermentation, pickling, and layered spice blends to create dishes with depth.

“As we mark 28 years, we wanted to offer something that’s both nostalgic and fresh. Collaborating with Gayatri was a natural choice — her mastery of fermentation and pickling brings a technique-forward approach that perfectly complements Malaka’s warm, comfort-driven identity,” said Ilvika Chandawarkar, Research and Business Development, Malaka Spice.

Chef Gayatri added, “This collaboration is an exploration of cultures that feel both distant and deeply familiar. We’ve created a menu that honours heritage while inviting curiosity—each plate is a nod to tradition with a Ground-Up twist.”

The restaurant continues its farm-to-table sourcing strategy, using produce from its own Cherish Farms and working with local suppliers. “For us, farm-to-table isn’t just a trend—it’s a commitment to quality, sustainability, and community. We like to know exactly where our ingredients come from and how they’re grown. It allows us to serve food that’s fresher, more flavourful, and made with integrity, while also supporting the people and practices that preserve our land and food systems,” said Praful Chandawarkar, Owner, Malaka Spice.

Highlights from the new menu include:

• Rojak Salad: Street-style fruit salad with toasted coconut and spicy tamarind dressing
• Asam Laksa: Vegetarian interpretation of seafood laksa with tomato, galangal, turmeric broth, pineapple, charred tomato, Vietnamese coriander, and lemon basil
• White Laksa: Crab and shrimp-based laksa
• Ayam Bakar: Grilled chicken with beansprouts, lettuce, and tamarind dipping sauce
• Malaysian Fried Chicken: Belachan-inspired chicken marinated in shrimp butter sambal and raw mango, finished with a toasted rice and kaffir lime seasoning
• Egg Custard: Steamed egg tofu with kaffir lime, ginger, and soy; served with crispy poha
• Jackfruit Rendang: Rendang with raw jackfruit
• Kaya French Toast: Kaya jam-stuffed shokupan made into French toast
• Tapioca and Dark Jaggery: Tapioca with kaffir lime-infused coconut milk and dark jaggery caramel

The menu is available at both Malaka Spice locations in Koregaon Park and Kharadi. Tasting menus, pairing suggestions, and curated experiences are part of the offering during the anniversary period.