Raasta Bombay Reopens with a Fresh Look and Caribbean-Inspired Menu

Osttaad has returned to Mumbai’s Santacruz district with a dining format that links Islamic culinary history to contemporary restaurant design. The upgraded site retains its focus on heritage recipes from Persia, the Middle East and North India while adopting a modern interior that references classical Islamic elements through jaali screens, geometric motifs and muted colour palettes.

The brand positions the restaurant as a place where “every dish reflects heritage, yet surprises with innovation,” according to internal communication. Osttaad’s kitchen continues to rely on traditional slow-cooking methods for meats, layered rice dishes and house-made breads, supported by ingredient-driven sourcing aimed at depth and balance on the plate.

Management describes the space as a setting for “thoughtful dinners” rather than high-volume service. Seating arrangements, ambient lighting and soft finishes are intended to encourage longer dwell times and conversation. Service style is deliberately low-key, focusing on efficiency without intruding on guest experience.

Operational updates include a stronger digital strategy. The restaurant’s Instagram handle, @osttaadmumbai, showcases plated menu items and interior visuals that match the in-house aesthetic, aiming to build brand consistency across channels.

With the move to Santacruz complete, Osttaad expects to draw a customer base ranging from food-focused travellers to local residents seeking a quieter dining option. The reopening also gives the brand a platform to test menu extensions and possible retail product lines built on its core Persian-Middle Eastern flavour profile.

Butterfly High in Thane has reopened its doors after a significant redesign, presenting a fresh look that combines modern aesthetics with a welcoming atmosphere. Originally launched in 2021, the revamped space now caters to varied social experiences, aiming to redefine dining and nightlife in the city.

Nishant Desai, the interior designer behind the transformation, shared, "The transformation of Butterfly High is a celebration of both form and function. We aimed to create a space that was visually captivating, yet comfortable and inviting. The design incorporates vibrant hues, luxurious textures, and sleek lines, all to craft an atmosphere where people can feel at home, but also experience something extraordinary."

The updated interiors feature vibrant colors, contemporary décor, and versatile seating arrangements, making the venue suitable for everything from casual meals to intimate celebrations. The redesign reflects a focus on creating distinct spaces to accommodate a range of occasions.

Ankita Poojari, Director of Shiv Sagar Foods and Resorts Pvt Ltd said, "We are incredibly excited about the new chapter for Butterfly High in Thane. Our goal has always been to offer not just a dining experience, but a place where memories are made, and bonds are strengthened. With the revamped interiors and exciting menu additions, we are confident that Butterfly High will continue to be the destination of choice for anyone looking to enjoy great food, great drinks, and even better company."

The transformation also extends to the menu, which now features innovative dishes and signature cocktails crafted to complement the venue’s chic ambiance. The updated offerings aim to provide patrons with a culinary experience that aligns with Butterfly High’s renewed identity.

Nikita Poojari, Director of Shiv Sagar Foods and Resorts Pvt Ltd said, "The rejuvenation of Butterfly High is a testament to our commitment to innovation and quality. We’ve invested in transforming the venue into a space that aligns with the vibrant energy of Thane while offering the best in hospitality and dining."

Nikhil Rochlani, Managing Partner of Shiv Sagar Foods and Resorts Pvt Ltd added, "Butterfly High has always been a popular destination, but this transformation will redefine what people expect from dining and nightlife in Thane. It's a dynamic space that has something for everyone, and we can't wait for our patrons to experience it firsthand."

With its refreshed design and updated offerings, Butterfly High aims to set a new benchmark in Thane’s hospitality landscape, providing a space for memorable dining and social experiences.

Hotel Broadway, located on Asaf Ali Road in New Delhi, is currently undergoing room refurbishments, but its themed restaurant, Chor Bizarre, remains open to guests. Known for its authentic regional Indian cuisine, the restaurant specializes in signature Kashmiri dishes, offering a unique dining experience that highlights India’s rich culinary heritage.  

Chor Bizarre first opened its doors in 1990, becoming India’s first themed restaurant. With its distinct 'thieves market' ambiance, it quickly gained iconic status for its regional dishes and eclectic atmosphere. The restaurant is particularly renowned for its Kashmiri offerings, having introduced the Wazwan—a traditional 36-course Kashmiri feast—as well as other delicacies from Kashmiri Pandit kitchens to diners beyond the valley, through both pop-ups and permanent locations across the country and internationally.  

Rohit Khattar, Founder Chairman of Old World Hospitality, the parent company behind Chor Bizarre said, “Chor Bizarre was the first restaurant I opened in 1990. Since then we have launched many others. However, reopening this one is homecoming for me. It was a labour of love then, as it is now. The entire team looks forward to welcoming you back to another era.”  

Chef Srinivas A, who has been with Old World Hospitality for 17 years, continues to lead the culinary team at Chor Bizarre. While the menu includes new dishes, Chef Srinivas ensures that the restaurant’s signature Kashmiri offerings remain a key part of the dining experience. The restaurant’s beverage programme, curated by Varun Sharma, Head of Bars, complements the food offerings with an array of cocktails that enhance the regional flavors.

Chor Bizarre’s menu reflects India’s diverse culinary landscape, with a focus on North Indian cuisine. The restaurant offers an array of vegetarian dishes, chaats, and other specialties from various parts of India. The Wazwan remains a highlight, with select dishes available to diners who want a taste of the legendary Kashmiri feast.  

Chor Bizarre also pays homage to some of Old Delhi’s most iconic street food vendors through its pop-up offerings. The restaurant’s “Chaat Mobile” serves popular street food items such as papdi chaat, kalmi vadas, aloo chaat, and Japani samosa. These beloved street foods are available at an all-you-can-eat price of Rs 499 (including taxes), and are hygienically prepared, offering a convenient yet authentic way to experience traditional Indian snacks.

The restaurant’s interior design, created by Rashmi Khattar, has remained a key element of the Chor Bizarre experience. The décor blends eclectic furniture, vintage pieces, and quirky items collected from across India. The interiors, inspired by a literal ‘chor bazaar,’ feature handpicked furniture, tableware, and curios. Signature items include a four-poster bed, a 1927 Fiat, and a Singer sewing machine table, all contributing to the restaurant’s distinct atmosphere.  

The design philosophy of Chor Bizarre is best described as “nothing matches, yet everything gels,” with its eclectic mix of art, kitsch, and Indian influences. The setting is completed with retro Bollywood tunes, evoking a sense of nostalgia for diners.

Chor Bizarre continues to offer a rich and varied dining experience that merges cultural tradition with a quirky, vibrant aesthetic. The restaurant remains a unique destination for those seeking an authentic taste of Indian regional cuisine in a setting that transports them to another time.

After nearly a decade of closure, the iconic Ghantewala, a centuries-old sweet shop, is reopening in Chandni Chowk. Though the shop has not been operational since 2015, the brand's legacy has remained alive in the hearts of its patrons. Motivated by this enduring affection, Sushant Jain and Aryan Jain, members of the founding family, have decided to revive Ghantewala with a new, modernized outlet that retains its traditional essence.

Originally established in 1790 by Lala Sukh Lal Jain, Ghantewala has long been an institution in Delhi's culinary landscape. Now, the father-son duo aims to uphold the authentic flavors and culinary standards that made the brand a favorite among distinguished clientele, both in India and abroad. The new outlet seeks to merge tradition with innovation, preserving the brand's historical significance while incorporating modern operational techniques and technologies.

Sushant Jain, Director of Ghantewala added, "I grew up surrounded by festivities, sweets, and celebrations, thanks to the legacy crafted by my forefathers. I was raised on stories of the legendary Ghantewala, a family tradition of over 200 years old. Today, it is a matter of pride for me that the family business is returning in a new avatar, with my son Aryan Jain, the 8th-generation custodian, leading the way by revamping the brand into a modern QSR. This revival is not just a testament to a continued legacy but also a promise to serve patrons with the best quality and experience."

Ghantewala is renowned for its signature products, including Sohan Halwa, Karachi Halwa, Aloo Laccha, and Mysore Pak, among others. The brand has always prioritized quality, using natural ingredients and lab-tested products to ensure authenticity. Continuing its tradition, Ghantewala will exclusively use desi ghee in all its preparations, maintaining the trust it has built with customers over two centuries.

Aryan Jain, the 8th-generation custodian of the brand said, "As a child I stood in awe of my father, watching him with admiration as he upheld the family’s legacy. Inspired by him, I developed a passion for the hospitality industry and took a degree from the Institute of Hotel Management. Now, as a young entrepreneur, I am excited to reopen the family’s over two centuries-old establishment, determined to honor its rich history while infusing it with new energy. The idea is to preserve a piece of heritage and build a future that resonates with both tradition and modernity."

Looking ahead, Ghantewala plans to prioritize consistency and customer feedback, with a long-term vision of expanding its global presence. While expansion into trade commerce is a future goal, the brand will focus on strengthening its reputation through social media and word-of-mouth, ensuring that Ghantewala continues to symbolize trust and quality.
 

McDonald’s has reopened its outlet at City Centre II in Kolkata. This is the first outlet to have relaunched in West Bengal after the US fast-food chain settled an almost six-year-long dispute with estranged partner Vikram Bakshi.

Since May 9, the eight outlets in Kolkata and Durgapur had remained closed. Connaught Plaza Restaurants Pvt Ltd (CPRL), which operates the chain of quick service restaurants in northern and eastern India, is now wholly owned by McDonald’s India. Earlier, CPRL was owned by Vikram Bakshi. 

Under the out-of-court settlement, McDonald’s bought out for an undisclosed sum Bakshi’s and his entities’ 50% in CPRL.

Rob Hunghanfoo, Head of CPRL, said, “We are thrilled to have started the re-opening process and look forward to serving our customers a more authentic McDonald’s experience. Our CPRL teams have been fully focused on the work needed to prepare the restaurants over the past few weeks, and these openings are the result of their dedication, collaboration and professionalism.”

“We will continue to work around the clock and plan to gradually reopen more restaurants in the coming days and weeks. While we are confident this will result in the best possible experience for our customers, we sincerely regret any inconvenience the continued temporary restaurant closures may cause,” he added.

McDonald’s has 38,000 locations in more than 100 countries, with over 90% owned and operated by local business partners.

American burger chain, McDonald's 43 outlets in the national capital operated for nearly three months from April 1 without valid health licences from local authorities, its estranged India partner, Vikram Bakshi said.

Last month, McDonald's had decided to shut down 43 of the total 55 outlets here due to failure to renew eating house licences.

Bakshi, an equal joint venture partner of McDonald's India Pvt Ltd (MIPL) in Connaught Plaza Restaurants Ltd (CPRL) that is the licensee for North and East India regions of the fast food chain, said licences had expired on March 31.

Bakshi told PTI, "From April 1 to June 27, 2017, we did not have any health licence, it's absolutely correct."

He has been at loggerheads with McDonald's since 2013, when he was removed as the managing director of CPRL, and is contesting it at legal forums including London Court of Arbitration.

Bakshi said, "The health licence was necessary to be obtained from local municipal bodies to run the restaurants for water hygiene and proper maintenance of food, among others."

Barry Sum, Director, Corporate Relations, Asia Foundational Markets, McDonald's, declined to comment on the issue.

He said, "We want to focus our efforts on resolving the issues as soon as possible at this moment."

The closed outlets are unlikely to open anytime soon as Bakshi has refused to sign the licensing documents. To renew it, the JV partner and an MIPL-nominated director have to co- sign licence renewal applications.

Bakshi said, "In early March before the licences were to go for renewal, I have clearly stated that because of issues of the food safety and because of us not being actually providing quality and safe food to the customers, I no longer intend to sign (to apply for renewal of) the licences."

Sum said, "The current situation is the result of our former JV partner's refusal to co-sign the licence renewal applications with an MIPL-nominated director, which were the protocols previously approved by the CPRL board."

He said, "The restaurants will re-open when the required licences have been obtained."

He further added, "MIPL still intends to look for a constructive resolution to the situation so that the impact on stakeholders will be mitigated. This will require the appointment of someone from CPRL other than the directors."

Bakshi said, "I have been constantly writing to McDonald's board and the CEO of the company since 2014 about various issues right up to having served a fried lizard in Kolkata."