Restaurant India News: Barbeque Nation and Medhavi Skills University Launch India’s First Work-Integrated Hospitality Program

Harajuku Tokyo Café & Bakehouse, known in Delhi for its Japanese-inspired street food and playful café atmosphere, has opened its first Mumbai location at Jio World Drive. The brand, which started in 2021, has evolved from a quick-service café into a full-service restaurant and bar with an expanded menu developed by chefs Asami Indo and Higuchi Nariaki.

Founded by Gaurav Kanwar, Harajuku was inspired by Japan’s Harajuku district, combining street-side energy with curated culinary experiences. “Opening in Mumbai has always been part of the dream,” Kanwar said. “It’s a city that thrives on culture, energy, and design — everything Harajuku stands for. With this new restaurant, we’ve taken everything we’ve learned so far and turned it into something bigger, bolder, and more immersive.”

The Mumbai location is divided into two connected spaces: a 72-seat Harajuku Tokyo Café & Bar and a 12-seat Harajuku Bakehouse. During the day, the main restaurant offers a Kaiten Zushi (conveyor belt sushi) experience with an open sushi bar. At night, it transforms into an izakaya-style setting with sake bombs, interactive bar service, and high-energy dining. The Bakehouse features a pastel-toned space with live baking, Japanese cheesecakes, soufflé pancakes, breads, and a pet-friendly menu.

The design reflects Tokyo’s visual energy with manga murals, neon signage, layered textures, and holographic elements. The Bakehouse contrasts with a softer, pastel palette, creating a distinct identity.

Chef Raaghav Jandroia leads the kitchen with a focus on balanced flavors, integrating traditional techniques with innovation. “Japanese food should be approachable, fun, and deeply satisfying,” he said. The menu includes cold plates like Salmon Carpaccio with serrano citrus and Hamachi with truffled ponzu; sushi rolls such as the Rainbow Roll and Spicy Avocado Cream Cheese roll; and street-style dishes like shrimp dynamite, Korean corn dogs, and the UFO Chicken Platter. Robata-grilled items like Coal-Fired Miso Salmon and King Oyster Mushrooms add smoky depth, while ramen, bento bowls, and sandos round out the offerings.

The bar program, created by consultant Fay Antoine Barretto, draws from Japanese pop culture, nightlife, and anime. Drinks include Tokio Drift (Tequila Silver, Hibiscus, Sichuan pepper, Grapefruit), Call Me Kimchi (Tequila Reposado, chili, coriander, house-made kimchi), Nori Fire (Mezcal, Sake, Miso), and Naruto’s Rush (Vodka, Gochujang, Ramen broth). Other highlights include Hanami Highball (White Rum, Cherry Blossom, Sencha) and Totoro’s Garden (Gold Rum, Shiso, Gingerale). The bar transitions from daytime highballs to evening karaoke and sake bombs.

The Bakehouse continues the brand’s bakery focus with its signature jiggly pancakes, cheesecakes, and boba teas, adding a live baking counter and playful interiors.

With this opening, Harajuku Tokyo Café aims to create a multi-sensory dining and bar experience that combines food, design, and culture, differentiating itself from conventional hospitality formats.

Matram, positioned as Dwarka’s first chef-driven fine dining restaurant, has opened its doors, offering a menu that combines India’s culinary heritage with contemporary presentation and techniques. The concept is spearheaded by Shubh Sharma, an entrepreneur known for developing several hospitality ventures in the region, including Mayfair, Cafe Di Milano, Barcode, and Pokerface.

At Matram, the focus is on reviving forgotten recipes and heirloom ingredients from across India, presented with modern techniques. The restaurant’s culinary program draws inspiration from regions as diverse as Kashmir, Kerala, Gujarat, and Assam, with each dish crafted to reflect regional traditions through a refined lens.

Chef Suresh Fartyal, with 24 years of experience, serves as the curator of Matram’s culinary direction. Rooted in the traditions of Uttarakhand, his approach integrates India’s regional flavors with global techniques. Every dish at Matram is designed as an “immersive expression” where taste, texture, and storytelling converge.

The menu features a variety of regional and innovative dishes, including Tender Coconut Chilly Fry, Gunpowder Podi Idli with Coconut Espuma, Kashmiri Nadru Fritters, Kundapur Chicken Ghee Roast, Rum-Spiced Tiger Prawn Tandoori, Kerala Mutton Pepper Fry, Watermelon Panchporan, and Kashmiri Gucchi Morel Pulao.

Set against a design that incorporates elements of India’s cultural heritage, Matram is positioned as a destination for food enthusiasts seeking an elevated dining experience. The restaurant aims to deliver high standards of service, consistent quality, and what it describes as “warm hospitality.”

Speaking about the concept, Shubh Sharma noted that Matram represents a new chapter in his hospitality ventures, blending authenticity, elegance, and cultural depth to create a dining space that honors India’s culinary legacy.

Chef Suresh Fartyal added that the menu at Matram pays homage to India’s kitchens by reviving native flavors and presenting them with a contemporary edge, aiming to create a memorable and meaningful experience for each guest. As it debuts in Dwarka, Matram seeks to establish itself as a benchmark for chef-led, heritage-driven dining in the region.

Conrad Pune has announced the rebranding of its literary initiative under a new name: Chapters by Conrad. Previously known as ConREAD, the refreshed series underscores the hotel’s focus on curating thoughtful events that connect authors and readers through meaningful conversations.

To inaugurate Chapters by Conrad, the hotel will host counselling psychologist and bestselling author Damini Grover, who will launch her latest book, Time to Come Home – Sowing the Seeds of Self-Love for Lasting Happiness, published by Hay House India. Known for her work in mental and emotional wellness, Grover brings clinical experience and narrative depth to her writing, which she will explore in an interactive session at the hotel.

The event will feature an intimate discussion where the author shares insights and personal experiences that shaped her book, followed by a book signing and a Q&A session with attendees.

Abhishek Sahai, General Manager, Conrad Pune, stated, “With Chapters by Conrad, we’re turning the page to a richer, more immersive cultural experience. This new identity is really about deepening what we’ve always believed in—storytelling that moves people and brings them closer.”

“We’re delighted to begin this new chapter with Ms. Damini Grover, whose work embodies the themes of self-reflection, growth, and meaningful human connection, and these are the same values we hold close.” He further added.

Damini Grover shared, “It’s truly a pleasure to be part of this literary journey with Conrad Pune. The ethos behind Chapters by Conrad, to create a soulful space for honest dialogue and discovery, deeply aligns with the spirit of Time to Come Home. I look forward to sharing this evening with readers who are curious, open, and ready to begin or continue their journey within.”

Set in the backdrop of Conrad Pune, Chapters by Conrad will continue as a monthly series, aiming to bring together authors, readers, and thought leaders for conversations that go beyond the written word and focus on stories that resonate.

Boba Bhai has announced the opening of its 67th outlet in India, marking its entry into Pune with a new store at Elpro Mall, Pimpri. This launch adds to the brand’s growing national footprint and introduces its signature bubble teas and Korean-inspired food menu to the Queen of Deccan.

The brand began its journey with a focus on bubble tea and has since evolved into a fast-growing chain blending beverages with Asian-influenced food offerings. The Pune outlet continues this strategy by offering a range of bubble teas alongside a Korean-inspired menu that includes K-style burgers, cheesy fries, spicy wings, and more.

“From our very first cup to this exciting milestone, the journey has been nothing short of incredible, driven by passion, flavor, and most importantly, YOU—our amazing Boba fam!”  the company stated.

The launch reinforces Boba Bhai’s expansion plan, which has seen rapid growth across multiple cities. The brand invited Pune customers to experience its offering, adding, “Ek cup gheun bagha, Boba Bhai cha magic tumhala pan kharach bhavnar!” (Translation: Take one sip and feel the magic of Boba Bhai – you’ll totally love it.)

The store also encourages customers to engage on social media by sharing selfies and tagging the brand. With the opening of its 67th outlet, Boba Bhai reiterated its commitment to scaling into more cities, introducing more flavors, and delivering consistent dining and beverage experiences.

Si Nonna’s, known for its authentic sourdough Neapolitan pizzas, has opened its first outlet in Gurugram, located in Sector 71. This marks the brand’s 29th outlet nationwide and its entry into the ninth Indian city, strengthening its presence in one of the National Capital Region’s prominent dining markets.

The brand, which built its reputation on a 24-hour fermented sourdough crust and an open-kitchen format, has been steadily expanding since its inception, with locations in cities like Mumbai and Bengaluru. Si Nonna’s uses locally sourced premium ingredients and has cultivated a loyal customer base by focusing on slow-fermented, artisanal pizza-making.

The Gurugram outlet maintains the core menu of customer favorites, such as Pizza No. 2 — made with tomato sauce, buffalo mozzarella, basil, and extra virgin olive oil — and Pizza No. 3, which features tomato sauce, Fior di Latte mozzarella, garlic, Greek Kalamata olives, capers, oregano, basil, and EVOO.

This location introduces several new pizzas to appeal to evolving consumer preferences. Notable additions include Pizza No. 7, which combines chicken pepperoni, blue cheese, onion, and basil, and Pizza No. 8, topped with Spanish pork salami, pecorino, and Fior di Latte mozzarella. These variants are positioned as more indulgent, complex options while adhering to the brand’s sourdough principles.

Beyond pizzas, the menu offers a wider Italian-inspired selection including Panuozzo sandwiches, calzones, focaccia, kombucha, coolers, gelatos, and the brand’s signature tiramisu. The menu remains inclusive of dietary needs, with Jain-friendly, vegan, and vegetable-based options.

The outlet continues the open-kitchen format, allowing diners to observe the preparation process. It also includes the “Make-Your-Own-Pizza” activity — a hands-on experience for customers to prepare their own sourdough pizzas under staff supervision, aimed at engaging families and food enthusiasts.

Ayush Jatia, Founder, Si Nonna’s, stated, “Gurugram is energetic, globally exposed, and food-forward, making it the ideal home for our next chapter. We’re excited to introduce a wider range of flavours to this dynamic audience, from our core sourdough classics to indulgent sides & desserts. Every dish is rooted in Italian tradition and designed for today’s evolving tastes.”

Si Nonna’s, which positions itself at the intersection of traditional Italian techniques and Indian market sensibilities, continues to grow its footprint by adapting its offerings to meet regional tastes. The Gurugram opening is part of the brand’s broader strategy to establish its presence in premium dining segments across India.

Le Pain Quotidien has officially reopened in India, marking its return to the market with a new outlet located at Palladium Mall, Mumbai. The Belgian bakery-restaurant chain announced the launch of its first new restaurant on the 4th floor of the mall, within the Gourmet Village zone.

The Mumbai location features warm interiors, freshly baked bread, and a menu designed around nourishing dishes, in line with the brand’s global identity. The communal table concept, a signature of Le Pain Quotidien, remains central to the dining experience at this outlet.

In an official LinkedIn post, the brand expressed gratitude to its local partners, stating, “A huge thank you to our fantastic local partners for bringing this dream to life. Your passion and dedication made this opening a success—and we’re only just getting started.”

Le Pain Quotidien also signaled its intent to expand further in India, highlighting its focus on fostering communal dining, shared experiences, and establishing additional locations in the country. Located in one of Mumbai’s premier retail destinations, the Palladium Mall outlet positions the brand to capitalize on high footfall and the evolving demand for international dining formats in Indian metropolitan markets.

Wagamama, the modern Asian dining chain known for its ramen-bar roots and communal seating concept, has opened its first outlet in India. The restaurant is located in the restored Cambata Building in South Mumbai, which also houses the iconic Eros at Churchgate. The India operations are being handled by K Hospitality Corp, one of the country’s largest food and beverage operators.

Established in 1992 in London, Wagamama introduced a new format of modern Asian dining by doing away with traditional course-based meals and focusing on speed and freshness. The brand draws inspiration from Japanese ramen bars and the broader Asian culinary tradition, while embedding “kaizen,” or continuous improvement, into its business operations.

Francisco Neves, Senior VP, Franchise and Partnerships, stated, “We don’t just serve food, we serve energy. Wagamama is an eating house for the soul. We’re playful, we’re soulful, and we believe good food has the power to uplift. India appreciates flavour, freshness, and fun, and Mumbai was the perfect place to start this journey.”

The Mumbai restaurant features minimalist Japanese-inspired interiors, with neutral color palettes, exposed textures, and wood finishes. The bench-style seating reinforces Wagamama’s focus on communal dining, while an open kitchen gives customers a clear view of freshly prepared dishes.

The menu features Wagamama’s signature offerings including katsu curry, yasai yaki soba, donburi bowls, ramen varieties such as chicken tantanmen and kare burosu, as well as vegetarian and non-vegetarian gyozas and baos. More than 50 percent of the menu is vegetarian or vegan. Beverages include fresh juices, Asian-inspired cocktails, and fruit-based mocktails. The company plans to incorporate local flavors and seasonal items over time.

Following the Mumbai launch, Wagamama aims to expand to Delhi NCR next, with more locations in the pipeline. Each new outlet will adhere to the brand’s global operational standards and customer experience expectations. In keeping with its international sustainability commitments, Wagamama India will maintain a plant-forward menu, use recyclable packaging, and focus on minimizing food waste and carbon emissions.

Wagamama’s arrival reflects the growing demand for global dining experiences in Indian metropolitan areas. As it scales its presence in India, the brand is prioritizing a measured expansion and consistent quality.

Grand Hyatt Gurgaon has announced the appointment of Chandan Thakur as Assistant Director of Food & Beverage. With more than 18 years of experience in the luxury hospitality sector, Mr. Thakur brings expertise in F&B operations, strategic leadership, and guest-focused innovation.

Prior to this role, Chandan was with Hyatt Regency Delhi, where he contributed to enhancing the hotel’s beverage programs, managed operations across award-winning outlets, and introduced innovative dining formats through global collaborations and experiential events. Over his career, he has led initiatives such as international bar takeovers, premium wine events, and curated pop-up experiences, positioning himself as a key contributor to evolving luxury F&B concepts.

In his new position at Grand Hyatt Gurgaon, Chandan will oversee all food and beverage operations, including the hotel’s dining venues, in-room dining, and banqueting services. His focus will be on improving guest satisfaction, operational efficiency, and driving revenue growth.

Thakur said, “I’m incredibly excited to join the vibrant team at Grand Hyatt Gurgaon. The property has a strong reputation for culinary creativity and guest excellence, and I look forward to contributing to its legacy while introducing experiences that inspire and delight our guests.”

With this leadership addition, Grand Hyatt Gurgaon continues to strengthen its focus on delivering high-quality culinary and service experiences aligned with contemporary guest expectations.

After establishing a strong presence in Anna Nagar with its contemporary approach to vegetarian cuisine, VB World has opened its largest and most ambitious outlet in Velachery. The new flagship, which launched on June 14, spans 24,000 square feet and builds on the brand’s existing strengths, offering more space, broader design features, and an expanded global menu.

VB World is the latest chapter in a legacy that began with Vasanta Bhavan in 1974, evolved into Namma Veedu Vasanta Bhavan, and has now moved into its next phase. Conceptualised by the third generation of the founding family, VB World combines decades of trust with a modern outlook to create a dining space that merges tradition and contemporary hospitality.

With over five decades of experience, VB World extends the Vasanta Bhavan legacy to cater to today’s diners with global vegetarian flavors and premium service. The Velachery outlet includes a 220-seat restaurant, a banquet hall that accommodates up to 1,000 guests, and an in-house café called Cones & Brew, which adds another 100 seats, bringing the total seating capacity to over 320. The facility includes dedicated parking for 60 cars and has been designed for comfort, accessibility, and functionality.

At the core of VB World Velachery is its menu, offering vegetarian dishes influenced by cuisines from Korea, Japan, Burma, Thailand, Italy, and Mexico. Guests can choose from street-style plates, wood-fired pizzas, wellness bowls, and desserts, all prepared with premium ingredients and served in a setting that balances modernity with the brand’s roots.

The interiors feature varied seating options, including plush pods, raised dining areas, live counters, and café-style zones, aiming to suit family meals, casual coffee breaks, or large celebrations.

The in-house café, Cones & Brew, offers a globally-inspired menu including smoothie bowls, loaded fries, spring rolls with hot honey, mocktails, and more. It also introduces what it claims to be Chennai’s first DIY ice cream popsicle bar, where guests can customise their frozen treat by selecting a base, dip, and toppings. The café also has a dedicated coffee bar serving single-origin beans from a Chikmagalur estate, brewed in six international styles—Vietnamese Phin, siphon, AeroPress, French press, pour over, and cold brew—alongside an extensive espresso menu with flavoured options and alternative milks.

What distinguishes VB World from conventional vegetarian restaurants is its scale and ambition. Instead of sticking to familiar menus and layouts, it integrates global influences, diverse dining formats, and a café concept into one venue. Every aspect — from the interiors to the menu — has been designed deliberately to meet evolving consumer preferences.

“With VB World Velachery, we wanted to create something that Chennai has never seen before. It’s not just about food, it’s about building a space that reflects how people want to eat, meet and celebrate today. We’ve taken everything we’ve learned over the years and brought it together under one roof,” said Anand Krishnan, Director, VB World.

Following its Anna Nagar success, VB World is expanding its footprint thoughtfully — growing not only in size but also in its vision of redefining vegetarian dining in India.

At the newly reimagined Omakase by Nasi and Mee, tucked within their flagship Convent Road outlet, dinner transforms into an intimate, sensory journey—one defined by flavour, technique, and quiet storytelling.

With just eight seats and a weekend-only format, the experience encourages guests to slow down and immerse themselves in the chef’s rhythm, where Japanese precision meets the bold, layered soul of Southeast Asia.

Making its seasonal debut is the Vegetarian Omakase—not a reinterpretation, but a refined celebration of vegetables at their most expressive. Across eight delicately composed courses, the journey begins with a simple bowl of edamame dusted with Maldon Sea Salt, followed by a vibrant Hass avocado tartare in ponzu. From there, the narrative unfolds through crisp tempuras, spice-kissed nigiris, and a striking Takuan and beetroot carpaccio that balances brightness with earthiness.

There's heat in the mala-glazed yaki asparagus, depth in the umami-rich Wakame Sakusaku, and comfort in a bowl of slow-cooked vegetarian ramen. The meal closes on a high note with the chef’s signature dessert—unexpected, delightful, and designed to leave a lasting impression.

For those drawn to seafood and meat, the Non-Vegetarian Omakase offers a decadent nine-course experience. Highlights include Hamachi tartare with leche de tigre, grilled tiger prawns laced with mala spice, scallops glazed with mango and passionfruit, and a deeply satisfying tonkotsu chicken ramen. Each dish is a testament to precision, balance, and culinary intent. At its essence, this isn’t just dinner—it’s a thoughtful dialogue between ingredient and intention. 

Taj Bangalore has appointed Chef R. Deva Kumar as its new Executive Chef, marking a key development in the hotel’s culinary leadership. With more than 20 years of experience across prestigious hospitality brands, Chef Deva brings expertise in regional Indian cuisine, contemporary European dishes, and globally inspired menus.

Widely recognised for redefining dining experiences and crafting distinct culinary identities at luxury hotels, Chef Deva has repositioned restaurants, curated innovative menus, and introduced concepts that highlight a strong sense of local culture. An alumnus of Madras Institute of Hotel Management and City & Guilds London, his career includes industry recognition such as the Times Food Awards, along with features in The Hindu and Economic Times.

In his new position, Chef Deva will oversee all culinary operations at Taj Bangalore, including its signature restaurants, banquet services, and in-room dining. His focus will be on enhancing guest experiences by ensuring innovation, consistency, and authenticity across offerings.

Mohit Gurnani, General Manager, Taj Bangalore, said, “We are truly excited to welcome Chef Deva Kumar to the Taj Bangalore team. His remarkable talent, leadership, and passion for blending tradition with innovation make him a perfect fit for our culinary vision. We look forward to the fresh and engaging gastronomic experiences he will bring to our guests.”

Chef Deva’s role further aligns with Taj Bangalore’s commitment to delivering high-quality dining options and maintaining its position as a leading culinary destination in the region.

Katana, a 45-seater sake and shochu cocktail bar, opens in Indiranagar on Monday, July 28. Positioned as a bridge between Japanese culinary tradition and Bangalore’s evolving dining preferences, the concept is modeled on traditional izakayas with a modern, approachable design.

The space is co-founded by Sandesh Reddy — known for brands such as Sandy’s, OG Ramen, and Tokyo Diner — and Prasanna Pandarinathan, a photographer, cookbook author, and long-time admirer of Japanese cuisine. After living in New York for nearly 20 years, Prasanna sought to replicate the kind of grounded yet accessible Japanese dining experience she felt was missing in India.

“Katana is inspired by Japanese izakaya culture,” said Sandesh. “We wanted to create a space that showcases Japanese ingredients in a fun, approachable style — one where the quality is serious, but the vibe is not.”

The menu emphasizes Japanese-influenced small plates — carefully executed dishes that invite leisurely dining. The kitchen is led by Chef Sanjit Biswakarma, with culinary direction from Sandesh Reddy. Dishes highlight traditional flavors with subtle modern touches and a focus on ingredient freshness. Signature items include corn custard on shokupan toast with chilli oil, pickled watermelon with tiger’s milk emulsion, and a spicy salmon rice bowl with ikura and bonito flakes.

The bar program, led by Pritish Shetty, formerly of JW Marriott Mumbai and Goa’s cocktail scene, is built around sake and shochu — reimagined into modern classics and original creations. The cocktail menu is concise, seasonal, and designed to complement the food without overshadowing it, incorporating regional produce and occasional nostalgic elements.

Katana’s 1,400-square-foot space, designed by George Seemon of Stapati, uses contrasting materials such as raw stone and warm wood to create a moody yet understated environment. The setting is intended to be minimal, comfortable, and authentic, catering to both Japanese cuisine enthusiasts and newcomers. Katana plans to evolve its menu and ambiance over time while maintaining its core philosophy: a low-key, high-quality dining experience rooted in thoughtful execution.

Radisson Blu Greater Noida has announced the appointment of Tapajit Bhattacharjee as its new Director of Food & Beverage. With close to 18 years of experience in hospitality, Bhattacharjee brings leadership expertise in managing F&B operations across prominent hotels in India and the Middle East.

Throughout his career, Bhattacharjee has held senior roles at several high-profile properties, including Taj Tirupati, DoubleTree by Hilton Panaji, Kenilworth Resort & Spa Goa, Emirates Palace Abu Dhabi, Burj Al Arab Dubai, and Park Hyatt Goa. His experience includes designing culinary concepts, developing F&B strategies, driving revenue, and maintaining operational standards for service and hygiene.

In his role at Radisson Blu Greater Noida, Bhattacharjee will oversee the hotel’s F&B division. His mandate includes improving guest satisfaction, introducing new experiential dining options, and strengthening the property’s positioning as a key venue for events, weddings, and culinary experiences in the National Capital Region.

“We are thrilled to welcome Tapajit to the Radisson Blu Greater Noida family,” said Anirban Sarkar, General Manager, Radisson Blu Greater Noida. “His wealth of experience and forward-thinking approach will be instrumental in redefining our F&B offerings and elevating the guest experience.”

The appointment aligns with Radisson Blu’s ongoing efforts to enhance its F&B portfolio and attract a wider audience through differentiated dining and event offerings.

India’s largest taproom chain, Bira 91 Taproom, has introduced a new food and cocktail menu aimed at contemporary Indian diners. The update brings a diverse mix of international cuisines, seasonal ingredients, and inventive cocktails, aligned with the brand’s focus on evolving guest experiences.

The updated food offerings span multiple global influences. Guests can now order dishes inspired by Jakarta’s street food, Spanish tapas bars, and Turkish grills, alongside Himalayan flavours and plant-based options. Menu highlights include Mie Goreng, Indonesian Fried Rice, Grilled Fish Romesco, Prawn a la Plancha, Turkish Shish Taouk, Chicken Sandheko, Pulled Jackfruit Quesadilla, Jackfruit Curry, and classic Chicken Piccata.

On the beverage side, the cocktail menu introduces new signature drinks including the Palomagram, Mango Tai, Botanical Mist, and Taproom Picante — each designed with distinctive citrus, tropical, herbal, or spicy profiles.

Bira 91 Taproom’s ongoing LIIT Fest continues to attract attention, featuring five versions of the Long Island Iced Tea. Variants include the Classic LIIT, Botanical Buzz LIIT, and Electric Brew LIIT, which incorporates an in-house lager beer reduction syrup.

“At Bira 91 Taproom, we’re always pushing boundaries to elevate the guest experience,” said Rahul Singh, SVP, Pubs Vertical, Bira 91. “This menu is a celebration of global flavours and playful creativity — from Turkish kebabs to signature cocktails and the high-energy LIIT Fest. It’s not just a refresh; it’s a whole new vibe.”

With this menu overhaul and ongoing themed events like the LIIT Fest, the chain reinforces its positioning as a destination for craft beer culture and culinary exploration in India’s growing taproom segment.

Naturals Ice Cream has inaugurated its largest store to date in Mangalore, Karnataka — the hometown of its founder, Raghunandan Srinivas Kamath. Located on Kadri Road, the outlet opened on 11 June and marks a significant milestone for the brand, which has grown into a Rs 300 crore business over four decades.

The opening in Mangalore holds special significance as it is where Mr. Kamath began his journey before establishing Naturals as a nationally recognized ice cream brand known for its fruit-based offerings.

“Opening our largest store in Mangalore, my father’s cherished hometown, feels like a truly beautiful and significant homecoming for us all. It’s a sweet tribute to our deep roots, and we’re thrilled to be back where it all began,” said Siddhant Kamath, Director, Naturals Ice Cream.

The new outlet is designed to reflect the brand’s history and identity. The structure is shaped like an ice cream tub — a nod to the scoops that made the company a household name. It is also one of the first retail spaces in Mangalore to feature signage in Tulu, acknowledging the local language and culture.

Since its launch, the outlet has received a positive response from customers, who have supported Naturals across generations and cities. The Mangalore store offers customers the chance to experience the iconic mango ice cream—the flavor that started the business—along with other popular choices like tender coconut, roasted almond, and lychee.

Naturals noted that the Mangalore location represents the birthplace of its recipes, which continue to be made with real fruits and just three ingredients.

British coffee chain Costa Coffee recorded a 30.76 percent increase in its India revenue from operations, reaching Rs 198.5 crore in FY25. Its profit also rose 28.4 percent to Rs 149.7 crore, according to the latest annual report from its India franchise partner, Devyani International Ltd (DIL).

The growth was largely attributed to store expansion. The number of Costa Coffee outlets grew from 179 in FY24 to 220 in FY25. In comparison, revenue from operations was Rs 151.8 crore, and profit stood at Rs 116.6 crore for the year ended March 31, 2024.

However, the brand’s gross margin declined slightly to 75.4 percent from 76.8 percent a year earlier, largely due to rising costs of coffee beans and other inputs.

DIL noted, “The brand contribution margin came down from 17 percent to 16.1 percent, with average daily sales (ADS) per store declining from Rs 33,000 to Rs 27,000, translating into a reduction of same store sales growth (SSSG) from 8.7 percent to 4.1 percent during this period.”

Costa Coffee operates in India under a franchise agreement with DIL, a major player in the quick service restaurant (QSR) sector.

Earlier this year, in April, Costa Coffee’s Global CEO Philippe Schaillee, during his India visit, told PTI that India is on track to become one of the brand’s top five global markets. Currently, India is already among Costa’s top ten markets worldwide.

DIL confirmed that Costa Coffee plans to continue expanding aggressively in India, aiming to open 40–50 new outlets each year. The company considers India a high-potential market, driven by increasing demand for premium coffee among millennials and Gen Z consumers.

DIL also highlighted that the coffee market in India is growing at a rate of 10 to 12 percent — roughly double the pace of global markets. “India, which is among Costa’s top 10 markets globally, has the potential to get into the top five markets in five years, and Costa Coffee is just the sweetly aromatic spot to seize this strong opportunity,” the report stated.

DIL observed a notable cultural shift in India’s beverage preferences. Traditionally a tea-drinking country, India has seen growing numbers of coffee consumers, particularly younger generations influenced by Western work culture and lifestyles.

“At Costa Coffee, this has actuated a strong focus on expanding the brand’s presence in high footfall locations, such as airports and multiplexes,” DIL added.

In India’s competitive cafe segment, Costa Coffee faces international rivals like Starbucks, Tim Horton, McCafe, and Dunkin’, as well as domestic players including Cafe Coffee Day, Blue Tokai, Third Wave Coffee, and Barista.

Hilton Bangalore Embassy GolfLinks has unveiled DYN, its new all-day dining venue that combines regional Indian dishes with global influences. Situated in Bengaluru’s tech and lifestyle hub, the restaurant emphasizes technique, ingredients, and modern presentation.

Developed in partnership with Studio Gourmet, F&B Advisory & Consultancy Services, DYN organizes its culinary stations around cooking techniques instead of specific regions. The restaurant offers a wide range of dishes—from steamed breakfast idlis to grilled Middle Eastern vegetables and Kerala fish curry—with a focus on preserving the integrity of ingredients and craftsmanship.

“DYN is our tribute to craftsmanship — culinary, spatial, and sensory,” said Abhiram Menon, General Manager, Hilton Bangalore Embassy GolfLinks. “It’s rooted in tradition, but designed for today’s diner: curious, discerning, and eager to explore beyond the familiar.”

The beverage program complements the menu with an India-forward focus, showcasing craft beers, Indian spirits, and cocktails infused with local botanicals. A curated tap bar enhances the experience. DYN also features a thoughtfully designed space with open kitchens, interactive counters, and flexible seating arrangements suitable for working lunches, dinner dates, and weekend brunches. Two private dining rooms are available for intimate events and business meetings.

Located within the Hilton Bangalore Embassy GolfLinks, DYN adds to the property’s dining portfolio, targeting both hotel guests and residents from Indiranagar, Koramangala, and nearby business districts. The venue is now open for service.

Sozo Izakaya, the Versova restaurant recognized for its creative approach to Japanese comfort food, has introduced a breakfast menu aimed at early diners. Known for combining simplicity with inventive flavors, the venue now offers a morning spread that reflects its core philosophy. The breakfast selection includes sourdough toasts, melts, Japanese-style sandos, cookies, and cold-pressed beverages, designed around fresh ingredients and balanced flavors.

On the toast menu, diners can choose options like the Avocado Aristocrat — combining avocado and microgreens — or The Pink Panther, which features beet hummus with avocado. The Tokyo Brunch Club offers a sushi-inspired option topped with Aburi Salmon, Wasabi Aioli, and Sundried Tomato.

Sourdough melts include choices such as The Fungi Affair, prepared with sautéed mushrooms and cheddar, and The Popeye, a mix of garlic spinach, avocado, and house spice blend.

The menu also features Japanese sandos, including the spicy Junglee Chicken Samurai and the vegetarian-friendly Shroom Boom, made with mushrooms. The breakfast options can be paired with beverages such as cold brews, fresh juices, kombucha, or hot coffee.

With this new offering, Sozo Izakaya extends its presence in Versova’s dining scene, adding a breakfast service that integrates Japanese influences with contemporary breakfast trends.

Shangri-La Bengaluru has introduced a traditional Chinese Hot Pot experience at Shang Palace, the hotel’s flagship Chinese dining outlet. Known across Shangri-La properties worldwide, Shang Palace is offering guests in Bengaluru a new way to enjoy an interactive and customizable culinary format, especially suited to the city’s cool, rainy weather.

The Hot Pot dining format allows customers to choose from a variety of seasoned broths, each crafted with herbs and spices that complement the natural flavors of the ingredients. Diners can select from a spread that includes fresh seafood, marinated meats, Asian vegetables, mushrooms, barbecue specials, and hand-pulled noodles.

This setup offers diners control over their meal, as each ingredient can be cooked to personal preference using built-in induction burners. The experience encourages a paced, self-guided dining format that focuses on flavor and ingredient choice.

The Hot Pot experience is available daily for lunch and dinner at Shangri-La Bengaluru, located on Level 3, No. 56-6B Palace Road. Pricing is set at Rs 1,400++ per person. The restaurant positions this offering as an opportunity for guests to experience traditional flavors and practices through an interactive and customizable dining format.

Chúfáng Asian Kitchen & Bar, the Pan-Asian restaurant founded by actor, model, and restaurateur Arvin Tucker, has opened its doors in Pune, marking its second location after Mumbai. The restaurant’s name, derived from the Mandarin and Cantonese word for “kitchen,” reflects its focus on delivering an authentic Pan-Asian dining experience.

After launching in Mumbai’s Bandra Kurla Complex (BKC), Chúfáng quickly became one of the city’s most sought-after destinations for Pan-Asian cuisine. Tucker, inspired by his travels, set out to create a concept that combined diverse flavors with carefully designed dining experiences.

“With just 72 covers, we would be sold out in advance on weekends, often having to turn away 8-10 tables,” Tucker says, noting the strong demand at the Mumbai outlet.

The original location’s limited capacity and high rental costs led to the strategic decision to expand into a larger market. The Pune restaurant, located in Viman Nagar, offers nearly three times the seating of the Mumbai site, with a total capacity of 200 seats. The new space also includes two private dining rooms and an upper floor for private events and celebrations.

Viman Nagar, situated just 0.5 km from Pune International Airport, was selected for its mix of residential and commercial activity, as well as its proximity to key lifestyle and business hubs. The neighborhood hosts shopping centers such as Phoenix Market City, educational institutions including Symbiosis Institute of Design and Symbiosis Law School, IT parks, corporate offices, and luxury hotels. It is home to over 100 organizations and more than 30,000 professionals, making it one of Pune’s busiest business districts. At Chúfáng, the kitchen continues to focus on blending traditional techniques with modern tastes.

“Our flavors pay homage to tradition while embracing the modern palate, ensuring each dish resonates with depth and innovation,” Tucker explains.

With the larger venue and expanded amenities, Chúfáng aims to meet customer demand while maintaining its emphasis on quality cuisine and service.

Chinese Wok, India’s largest homegrown Desi Chinese quick-service restaurant (QSR) chain, has completed a decade in business, growing from a single outlet in 2015 to over 240 stores across 35 cities. This milestone highlights the brand’s role in shaping the Desi Chinese category and its rise as a significant player in India’s competitive QSR market.

At a time when international QSR chains dominated, Chinese Wok positioned itself as a culturally resonant, locally built alternative. Over the years, the brand has leveraged its understanding of Indian consumers to innovate across menus, store formats, and regional expansion strategies.

In the past year alone (2024–25), Chinese Wok opened over 60 stores, including a strong entry into East India with multiple outlets in Kolkata. The company is now expanding aggressively into Tier 2 and Tier 3 cities while consolidating its presence in metros. The brand has set a target of reaching 500 outlets by FY27.

"This milestone isn’t just about numbers, it’s about proving that a home-grown brand, built on cultural insight and quality obsession, can lead the way in India’s competitive QSR landscape and set benchmarks for Indian QSR brands globally. The next decade will be about redefining Desi Chinese for every corner of India and beyond," said Aayush Madhusudan Agrawal, Founder and Director, Lenexis Foodworks.

To commemorate its 10-year anniversary, Chinese Wok has introduced a special emblem representing its growth and vision. This updated visual identity will appear across its stores, packaging, and digital platforms throughout the campaign period.

The brand has also rolled out 10 consumer-driven initiatives, including limited-edition menu offers, exclusive food films, social media contests, and in-store celebrations. All these activities align with its theme: “Celebrating 10 Woktastic Years.”

Chinese Wok operates on a COCO-led model, which ensures operational consistency at scale. With a loyal customer base and strong expansion plans, the brand is entering its second decade with a focus on format innovation, category leadership, and deeper consumer engagement, both in India and potentially overseas. 

Miss Margot draws inspiration from a time when evenings were unhurried and centered around conversation, quality drinks, and company. Designed for guests who value nuance, restraint, and old-world charm, the space is crafted to bring back the understated experience of a night spent at ease.

At the center of the concept is Kishore D.F., a figure well-known in Bombay’s hospitality scene for shaping some of its most culturally significant venues, including Seijo and the Soul Dish and The Tanjore Tiffin Room. Having been instrumental in the city’s original lounge movement during the 1990s and early 2000s, Kishore brings a deep understanding of that era, reflected in Miss Margot’s confidence, elegance, and attention to detail.

He is joined by partner Dimi Lezinska, a globally recognized name in spirits and hospitality, whose career spans London’s most iconic bars and global events, including the Academy Awards, Cannes, British Academy of Television Arts, and the Toronto Film Festival. Lezinska is known for his precise, balanced approach to mixology, focusing on honest ingredients and technique. Completing the team is Chef Parth Purandare, whose menu combines modern European and Continental flavors with Japanese techniques. His style is rooted in familiar continental traditions but with layered and nuanced execution.

At Miss Margot, the cocktail program leads the experience. Each drink is created with purpose and a clear understanding of flavor. Among the signatures is Miss Margot, the namesake cocktail featuring gin, citrus, morello cherry, and maraschino, balancing clarity and texture. The Classic Martini emphasizes precision in a clear blend of gin and dry vermouth. The Coral Gibson combines dry vermouth, gin, radish pickle, and crab for a fresh, savory profile. For celebratory moments, Only Fans pays homage to Douglas Ankrah’s creation with vodka, passionfruit, vanilla sparkling wine, and a playful presentation. The Inquisitive Cat layers Jose Cuervo Reposado Tequila, prawn-infused Aperol, grapefruit elements, lime, and blood orange kombucha for a bold yet elegant effect. The Swaggermaster mixes Flor de Caña 12-year-old rum, sherry, cherry liqueur, and amaro for a layered, confident drink.

The food menu is designed to complement the bar program without overshadowing it. Highlights include Tom Yum Gambas, combining prawns and sea bream in broth with mantou buns; Tuna Negimaki with citrus velouté, pomme purée, and crispy leeks; Goat Cheese and Beet Salad with pickled beets, Rechado cream, and rice crisps; Hay Smoked Salmon with gentleman’s relish, citrus soy, and fish roe; and Deconstructed Chicken Wings with sambal buffalo sauce and shaved Roquefort.

Miss Margot occupies 4,000 square feet and accommodates up to 128 guests. The interiors, designed by Shabnam Gupta of The Orange Lane, combine intimacy and elegance using velvet, brushed gold, mirrors, and warm lighting. Key elements include a candlelit entryway, a long central bar, chandeliers, and varied seating options, including a community table. Parisian-style mirrors with French graffiti add to the signature teal-emerald glow, creating a cinematic but approachable atmosphere.

Every detail at Miss Margot—from its menu structure to its lighting—is deliberate. The team brings decades of experience in hospitality, ensuring a balance between craft and accessibility. In a competitive and often noisy market, Miss Margot positions itself as a thoughtful, restrained alternative that values substance over spectacle.

After establishing a strong presence at The Manor and Khan Market, entrepreneur Shivan Gupta and Chef Maxime Montay have opened the third outlet of Cafe Monique in Gurugram. Positioned as a spacious French-style bistro inside a corporate tower, the new location aims to tap into the city’s young, dynamic, and experimental customer base.

Shivan Gupta, entrepreneur, said, "We've always had a strong clientele in Gurugram who've appreciated what we've brought to the table. Gurugram is an interesting market as people here are young, dynamic and experimental, besides being open to trying out new things and experiences. This location nestled within a corporate tower pulls an incredible mix of crowds itching to explore new experiences."

Cafe Monique in Gurugram maintains the design and brand ethos seen in the earlier locations—blue hues inspired by Côte d'Azur, Parisian-style chairs, lavender on tables, and family recipes handed down from Chef Maxime’s grandmother, Monique. However, the new outlet also introduces a wider breakfast and brunch offering, catering to longer, more informal meals typical of French dining culture.

Chef Maxime noted, "Having already proved our mettle with authentic and signature South of France desserts and delicacies served in our first two cafes, we always wanted to diversify into a wholesome brunch menu. From Berry Parfait bowls to homemade granola to savouries with a twist, it's a completely brand new menu where the soul of the food remains the same but we've added many healthy options with ingredients like matcha."

The interiors of the Gurugram outlet feature double-height ceilings, French-themed wall art, and new branded merchandise including handcrafted Monique totes. 

Menu Highlights

The expanded menu focuses on breakfast, brunch, and pre-dinner options with an emphasis on both traditional French fare and healthier alternatives.

• Breakfast & Brunch: Customers can choose from egg-based and eggless dishes, including quiches, savoury cakes, sandwiches, croissants, crepes, and tartines. Standout items include Monique’s baked eggs, poached eggs with aioli yogurt, Benedict eggs served on brioche, and a variety of omelettes and scrambled eggs prepared with French techniques.
• Eggless options include La Quiche Francaise, La Quiche Espagnole, and savoury cakes like Le Cake Mediterranean and Le Cake Anglaise. Sandwich offerings range from vegetarian Provencal with tapenade and feta to Belge with chicken ham and Gouda.
• Salads & Sides: Salads feature ingredients like mango, avocado, melon, bocconcini, chickpeas, and classic Nicoise elements. A wide array of vegetarian, egg-based, and meat add-ons (including smoked salmon, chorizo, and Parma ham) are available.
• Desserts: French pastries, eclairs, macarons, profiteroles, crepes, and tea cakes are offered daily, including seasonal creations like a mango-pistachio dessert. 

Chef Maxime said, "Since mango is the fruit of the season, our newest dessert alchemises fresh mangoes with a rich pistachio paste. Our Iced Mango Matcha Latte has become quite popular as it's quite an interesting and unexpected combination."

• Beverages: The cafe continues to serve Chef Maxime’s signature French hot chocolate and an extensive coffee menu including Espresso, cortado, macchiato, and specialty lattes. Matcha-based drinks, kombucha, mocktails, and smoothies round out the beverage offerings.

By opening in a corporate tower in Gurugram, Cafe Monique aims to reach a professional audience that values both quality and experience. The operating hours from 8 am to 11 pm support its all-day dining concept, designed to flow seamlessly from breakfast through late evening.

The kitchen continues to focus on seasonality, traditional recipes, and adding creative modern twists, aligning with current consumer preferences for authenticity combined with innovation. Shivan Gupta and Chef Maxime’s decision to diversify the menu while preserving the brand’s core identity reflects a clear strategy to grow their niche in India’s premium casual dining segment — offering both familiarity and novelty to their clientele.

Cosy Box Mumbai has introduced a new Monsoon Menu curated for the entire month of July, aligning with seasonal demand for warm, flavour-forward offerings during the city's peak rainy season. The limited-time menu is led by Chef Sedat Firtagolu and blends Turkish culinary roots with Japanese grilling techniques, offering a global dining experience anchored in monsoon comfort.

The seasonal selection includes dishes like charred Izakaya-style broccoli, fiery seafood rolls, and Indonesian fish skewers. Chef Firtagolu’s Turkish background is reflected in items like the New Zealand Lamb Shish, where lamb cubes are grilled Turkish-style and served with burnt chili dip and lavash. The Mock Duck Souk Taco and Shichimi Yuzu Bhutta further the global street-food approach, while vegan alternatives are available upon request.

Chef Sedat Firtagolu said, “The menu draws inspiration from the deep comfort that rainy days demand. It’s where Turkish expertise meets Japanese grilling mastery.”

Cosy Box has also introduced a monsoon-themed cocktail menu. Highlights include Cherry Noir, which blends whiskey, Amaro, and maraschino liqueur, and the Monsoon Espresso, a seasonal twist on the classic coffee cocktail. Ingredients like jamun and poached pears are used to maintain a connection with monsoon flavours. The restaurant has intentionally excluded desserts from the menu, focusing instead on grilled items and spiced beverages.

With this launch, Cosy Box aims to offer a differentiated hospitality experience for Mumbai’s monsoon dining crowd, spotlighting global techniques and seasonal ingredients.

Tim Hortons India has introduced a new range of matcha-based beverages across all its outlets nationwide, marking a strategic addition to its menu in response to the rising demand for health-oriented drinks in the hospitality sector. The launch brings ceremonial-grade Japanese matcha to Indian consumers in multiple formats, available in both dairy and non-dairy options.

The new offerings include Iced Mango Matcha, Iced Strawberry Matcha, Iced Spanish Matcha, and Spanish Vanilla Matcha Latte. Each beverage has been formulated to cater to evolving consumer preferences for premium ingredients and customisation, aligning with global trends in café-style beverages.

Tarun Jain, CEO of Tim Hortons India said, “We’re excited to introduce Matcha, a global favourite, reimagined the Tim Hortons way. Our guests are increasingly drawn to mindful indulgence and love trying new formats. This range captures the perfect balance between wellness and taste, delivering a drink that’s both comforting and cool. We feel it’s not just a drink; it’s become a vibe.”

All drinks are prepared using certified bio-organic ceremonial-grade Japanese matcha, reinforcing the brand's focus on ingredient quality. The move is part of Tim Hortons’ broader strategy to tap into the functional beverage segment in India’s urban café market.

Available for dine-in and delivery through platforms like Swiggy and Zomato, the matcha line is now accessible to customers in cities including Mumbai, Delhi, and Bengaluru. By expanding into the matcha category, Tim Hortons is positioning itself to cater to the demand for beverages that offer both flavour and perceived wellness benefits, which continue to gain traction among Indian consumers.

Rebel Foods, the cloud kitchen operator behind brands like Faasos and Behrouz Biryani, is reportedly in talks to sell its majority stake in premium dessert brand Smoor. Sources familiar with the matter indicated that the company has been exploring potential buyers for its approximately 57 percent holding in Smoor, though no deal has materialized yet.

This development comes as Rebel Foods undertakes operational restructuring, including the closure of its offices in Gurugram and Bengaluru. The company stated that it is consolidating its teams in Mumbai to enable faster decision-making and improve internal collaboration.

While responding to queries, a Rebel Foods spokesperson maintained that the company is still supporting Smoor and continues to invest in its long-term growth. “Over the past six months, we have made significant long-term investments in Smoor, including the commissioning of a new state-of-the-art manufacturing facility,” the spokesperson said.

Rebel Foods acquired its majority stake in Smoor in April 2022, valuing the brand at over $50 million. At the time, the acquisition aligned with Rebel’s broader plan to evolve into a brand aggregator in the food and beverage sector, with a commitment to invest up to $150 million in acquiring and scaling multiple brands. However, the company has not disclosed how much of that capital has been deployed so far.

Despite initial growth targets, Smoor’s performance has fallen short in key markets like Mumbai. In FY24, the brand posted a 16 percent increase in revenue, reaching Rs 149 crore, according to data from Tracxn. However, losses widened to Rs 19 crore from Rs 17 crore in FY23 and Rs 10 crore in FY22.

The underperformance has raised concerns internally, especially as Rebel prepares for a potential public listing. One person familiar with the matter said the company is under pressure to streamline operations and focus on high-performing assets before making its market debut.

Rebel Foods closed a Rs 1,750 crore ($210 million) funding round in December, led by Singapore’s Temasek, maintaining its previous valuation. Financial filings with the Registrar of Companies show that Rebel’s net loss narrowed by 42 percent to Rs 378 crore in FY24, while revenue rose 19 percent to Rs 1,420 crore.

Meanwhile, competitor Curefoods, backed by Binny Bansal, has filed draft papers for a Rs 800 crore IPO. Curefoods operates several digital-first food brands such as EatFit, Sharief Bhai Biryani, Nomad Pizza, and Krispy Kreme and is currently the second largest player in India’s internet-first cloud kitchen space after Rebel Foods.

In a recent LinkedIn post, Rebel Foods founder and CEO Jaydeep Barman shared that the company plans to acquire, invest in, or partner with restaurant brands that have reached a "minimum scale," as part of its continued growth strategy.

Mumbai-based Travel Food Services (TFS), a key player in India’s airport-focused food and beverage segment, opened its initial public offering (IPO) for public subscription on July 7, 2025. At the upper price band of Rs 1,100 per share, the company aims to raise Rs 2,000 crore through an offer for sale (OFS) of 18.2 million equity shares. There is no fresh issue component in this IPO.

Ahead of the IPO launch, TFS secured Rs 600 crore from anchor investors at the upper price band. The anchor book includes participation from ICICI Prudential Mutual Fund, Axis Mutual Fund, Kotak Mutual Fund, Baroda BNP Paribas Mutual Fund, Abu Dhabi Investment Authority, Fidelity, and the Government Pension Fund Global, as per a filing on the Bombay Stock Exchange (BSE).

The IPO is structured with up to 50 percent of the offer reserved for qualified institutional buyers (QIBs), at least 35 percent for retail investors, and at least 15 percent for non-institutional investors. The offer is being made through the book-building process.

The IPO price band has been set between Rs 1,045 and Rs 1,100 per share. The lot size is 13 shares, meaning a retail investor must invest a minimum of Rs 14,300 for one lot. A retail investor can bid for up to 13 lots or 169 shares, which would amount to Rs 1,85,900.

Unlisted shares of TFS have seen modest demand in the grey market ahead of the IPO opening. According to sources tracking grey market activity, shares were trading at Rs 1,130 each, reflecting a premium of Rs 30 or 2.7 percent over the upper band.

The IPO will remain open for bidding until July 9, 2025. The basis of allotment is expected to be finalized on July 10, 2025. The equity shares are scheduled to be listed on both the BSE and NSE on July 14, 2025.

MUFG Intime India, formerly known as Link Intime, has been appointed as the registrar for the IPO. Kotak Mahindra Capital Company, HSBC Securities and Capital Markets (India), ICICI Securities, and Batlivala and Karani Securities are the book-running lead managers.

Brokerage firm SBI Securities has recommended subscribing to the IPO, citing TFS’s strong operational footprint in the Indian airport ecosystem. The company operates QSR outlets across major Indian airports and holds concessions at upcoming airports in Greater Noida and Navi Mumbai. The business portfolio includes a mix of third-party international brands like KFC, Pizza Hut, Subway, Bikanervala, and Third Wave Coffee, along with proprietary concepts such as Cafeccino, Curry Kitchen, Idli.com, and Dilli Streat.

According to SBI Securities, “At the upper price band of Rs 1,100, the stock is likely to trade at 39.9x FY25 EPS, which is at a discount to listed QSR companies. TFS has superior margins and return ratios along with a strong balance sheet. We recommend investors to ‘Subscribe’ to the issue at the cut-off price.”

As of March 2025, TFS operated 442 travel QSR outlets across India and Malaysia and managed 37 airport lounges in India, Malaysia, and Hong Kong. The company holds a 26 percent share in the Indian airport travel QSR market and a 45 percent share in the Indian airport lounge segment by revenue.

FES Cafe, positioned as India’s first scalable dessert-led cafe chain, has raised Rs 3 crore in a seed funding round led by entrepreneur Aakash Anand through his venture studio, Wolfpack Labs. The funds will support the brand’s expansion strategy, which includes its upcoming launch in Delhi this July and a long-term goal of operating over 100 outlets by the end of FY 2027.

Founded with a focus on dessert-forward offerings, FES Cafe operates on a 100 percent eggless menu. The brand aims to redefine cafe culture by making desserts the central attraction. It currently offers a range of cookies, puddings, cakes made with alternative ingredients, and other seasonal sweet items, alongside a selection of savoury products. Its physical spaces are tailored to appeal to Gen Z and Millennial consumers looking for community-driven environments.

FES has reported strong early performance metrics:

• 3X revenue growth in the first three months
• 29.8 percent EBITDA at the store level by month four
• 347 percent increase in delivery revenue within 90 days
• Over 10,000 monthly orders as of June 2025
• EBITDA-positive at the company level in just four months
• Higher-than-average revenue per square foot, supported by repeat business and operational efficiency

Vidur Mayor, Founder and CEO of FES Cafe said, “FES was born out of one belief: desserts deserve better. For decades, desserts have been an afterthought in India’s Cafes. We wanted to flip the script, to put gooey cookies, innovative sweets, and indulgence right at the center of culture. With Wolfpack’s backing, we’re building not just a Cafe chain, but a national network of dessert-first third spaces, powered by community, creativity, and a whole lot of freshly baked joy.”

In addition to capital, Wolfpack Labs brings expertise in product innovation, operations, franchising, and brand development. Aakash Anand, lead investor, stated, “FES is building what India’s been waiting for: a true community Cafe brand with the buzz of a Central Perk and the business rigor to back it up.”

Upcoming Expansion Plans:

• Delhi entry in July 2025
• Second outlet in Gurgaon to open in a corporate park by September 2025
• Jaipur outlet scheduled for December 2025
• Aiming for 100+ stores by FY 2027 across Tier l and Tier ll markets
• Adopting a hybrid COCO (Company-Owned Company-Operated) and FICO (Franchise-Invested Company-Operated) model
• Developing delivery-first hubs and packaged dessert formats for increased market reach

As the brand scales, it plans to balance speed of growth with localized experience and brand identity, positioning itself within India’s evolving hospitality and quick-service cafe segment.

Yum! Brands is reportedly exploring the possibility of merging its two key franchise partners in India, Devyani International and Sapphire Foods India, according to The Economic Times. Both companies are listed and operate within the quick service restaurant (QSR) segment, managing popular chains such as KFC, Pizza Hut, and Taco Bell in India and select international markets.

Sapphire Foods currently operates KFC, Pizza Hut, and Taco Bell outlets, while Devyani International also runs KFC and Pizza Hut restaurants and is considered the largest Yum! Brands franchisee in India.

Sources cited in the ET report suggest that Yum! Brands is facilitating discussions that may lead to Sapphire Foods merging into Devyani International. One potential scenario under review includes Devyani International acquiring Sapphire’s franchise rights for KFC and Pizza Hut or consolidating all of KFC’s Indian outlets under its brand umbrella.

A person familiar with the matter indicated that a potential share swap ratio of 1:3 is being considered, meaning Sapphire shareholders would receive one Devyani International share for every three they hold. This detail, however, has not been independently confirmed by ET.

Devyani International, part of Ravi Jaipuria’s RJ Corp, saw its shares rise by 2.50 percent on Friday morning, trading at Rs 171.15. The company, a constituent of the BSE 500 index, holds a market capitalization of Rs 20,678 crore. RJ Corp also controls Varun Beverages.

Meanwhile, Sapphire Foods, which also features on the BSE 500 index, recorded a 9.50 percent surge in its stock price, reaching Rs 351. The company has a market valuation of Rs 11,274 crore.

As of March 31, 2025, Devyani International operated more than 2,030 outlets across India, Thailand, Nigeria, and Nepal. Sapphire Foods managed 963 restaurants across India and Sri Lanka under the KFC, Pizza Hut, and Taco Bell brands.

A possible merger could significantly alter the competitive landscape of India’s QSR industry, creating a single entity under Yum! Brands' franchise network with a broader geographic and operational footprint.

Hilton Garden Inn Mumbai International Airport has introduced a new weekly food and beverage experience, The Great Together Brunch. Hosted every Sunday from 12:30 PM to 4:00 PM at the hotel’s all-day dining venue, Together and Co, this offering aims to capture weekend dining traffic by providing a diverse menu curated for a broad demographic.

Designed as a multi-generational dining format, the brunch includes interactive food stations, live cooking counters, and a kids’ zone. Highlights of the culinary spread include a pizza station, DIY taco bar, chaat corner, stir-fry and pasta stations, along with a globally inspired main course.

The dessert section features international pastries alongside Indian sweets. Complementing the meal are mocktails and coolers, designed to enhance the non-alcoholic beverage experience and appeal to a family-oriented audience.

The property is targeting both families and individuals with this offering, aiming to convert Sunday brunch into a routine occasion. Through this weekly format, Hilton Garden Inn Mumbai positions itself within the growing hospitality trend of experiential dining that blends food, entertainment, and social atmosphere.

Quick-service restaurant chain Samosa Singh has announced a complete brand refresh, including a new logo, redesigned menu, and updated packaging aimed at aligning with current consumer preferences. The rebranding is part of the company’s strategic push to appeal to a broader and younger audience while maintaining its core focus on quality and innovation in Indian street food.

The revised menu features a mix of traditional offerings with new additions tailored to Gen Z tastes, integrating healthier ingredients and mindful cooking techniques. According to the company, this update is aimed at balancing modern consumer expectations with the nostalgic appeal of classic Indian snacks.

The updated visual identity includes a cleaner, globally oriented logo with a bolder moustache element, a design choice that nods to the brand’s cultural roots while adopting modern, streamlined typography. This rebranding extends across all customer touchpoints including packaging, digital platforms, and merchandise.

The company has also introduced a new packaging design that emphasizes sustainability and visual appeal. The updated look is intended to attract Gen Z customers who value aesthetic, eco-friendly packaging and shareable, social-media-friendly experiences.

Nidhi Singh, Co-Founder of Samosa Singh stated, “We are excited to unveil not just a new look and menu, but a renewed commitment to what Samosa Singh truly stands for, food that is healthier, tastier, and crispier, without losing its soul. Samosa Singh’s refreshed look is a reflection of our journey, our learnings, and our promise to keep evolving with our customers.”

Shikhar Veer Singh, Co-Founder added, “This change isn’t just cosmetic, it is a bold step towards building a brand that is more thoughtful, relatable, and future-ready. With a strong focus on sustainability, aesthetics, and storytelling, we are confident that our refreshed identity will strike a chord with both loyal fans and a new generation of snack lovers.”

The brand refresh comes as Samosa Singh aims to strengthen its position in the QSR market by staying relevant amid shifting consumer expectations and increased competition in the Indian food and beverage sector.

Sorbo, a restaurant in Gurgaon, has launched a seasonal offering titled the Golden Hours Summer Menu, designed to highlight Mediterranean-inspired dishes and locally sourced Indian ingredients. This limited-edition menu will be available daily during the restaurant’s “golden hours.”

The new menu emphasizes light dishes suited for summer dining, featuring items such as Watermelon and Truffle Salad prepared with 12-hour compressed watermelon, feta, rocket, sesame, and truffle dressing; Smashed Burrata with Grilled Peach paired with candied hazelnuts and cherry tomatoes; and Spicy Ricotta and Crispy Focaccia layered with pesto, extra virgin olive oil, and pine nuts. The Mango Chicken Karaage served with king chilli dip and Pommery mayo adds a spicier option to the offering.

The beverage list includes seasonal cocktails with bold profiles. Notable options include the Mango Picante, made with Don Julio Blanco, jalapeños, and mango puree; Tropical Sunset with Ketel One and basil cordial; and the Masala Jamun Noir, a mix featuring jamun and cumin. Another featured cocktail, the Golden Brew, blends JW Blonde, coffee, maple, and tonic.

Utkarsh Khandelia, Co-Founder of Sorbo stated, “The idea behind our Golden Hours Summer Menu was to create an experience that feels as refreshing as a breeze on a warm day.” Co-Founder Bhagyesh Tekriwal added, “Every ingredient, every pairing from the watermelon and truffle to our jamun cocktails has been chosen to celebrate seasonality, lightness, and those unhurried moments that make summer so special.”

With this summer menu, Sorbo is targeting diners looking for seasonal options and a relaxed dining atmosphere during early evening hours. The offering reflects a broader trend among hospitality venues to introduce time-limited menus that align with seasonal ingredients and dining preferences.

Rapido, the bike-taxi and ride-hailing platform, is preparing to launch a pilot of its food delivery service, Ownly, in Bengaluru over the next 8 to 10 days. The pilot will begin in the city’s Koramangala, HSR Layout, and Sarjapur areas, according to people familiar with the matter. The company plans to expand the service to ten cities by July 2025.

“The goal is not to rush the expansion… the initial plan was to do a larger launch in August but now a smaller pilot will be rolled out in July, which will give a lot of learnings,” said one of the sources. The initial focus will be on Bengaluru for two to three months, followed by a rollout in two to three additional cities in September or October.

The company is positioning itself to compete with incumbents Swiggy and Zomato by leveraging its ride-hailing network. Rapido plans to offer a lower commission range of 8 to 15 percent to restaurants, compared to the 16 to 30 percent currently charged by the existing market leaders.

As part of the rollout, Rapido is formalising a memorandum of understanding (MoU) with restaurant associations to establish clear expectations. A key point of discussion has been data sharing. Restaurant partners are pushing for access to customer data—an industry demand that Zomato and Swiggy have so far resisted. In exchange, Rapido is asking restaurants to maintain the lowest pricing for their offerings on Ownly and to avoid excessive packaging fees.

Rapido has also asked restaurants to ensure that four to five items on their menu are priced below Rs 150. This aligns with a new sub-Rs 150 category planned on the app. Swiggy, which is also an investor in Rapido, recently launched a Rs 99 store on its platform, highlighting a growing focus on affordability in the segment.

According to a June 19 research note by BNP Paribas, Rapido’s proposed commission rates may not be sustainable. “Rapido’s planned charges on restaurants are below the variable cost per delivery, and we believe this could be unsustainable in the medium term,” the report stated.

The launch comes as growth in the food delivery sector slows. Analysts have raised concerns about Rapido’s ability to maintain cost advantages over established players. “It seems unlikely that a new entrant can have any cost advantage versus Swiggy or (Zomato parent) Eternal. Also, we see issues on whether the existing riders of Rapido can serve a dual purpose of delivering food and driving taxis,” BNP Paribas noted.

At a recent investor meeting in London, Swiggy Group CEO Sriharsha Majety commented on the competitive landscape. “There were a dozen players in food delivery in 2015. In 2017, Uber and Ola threw their hat into the ring. Then, in 2019, Amazon threw its hat into the ring. In 2021, there was the entry of ONDC,” he said. “Credit to us and Zomato for having seen these and I think we do a pretty good job of serving the consumer. It is not easy to get an opening that you can take a home run with.”

He added, “It will be interesting to see if there is an alternate take to food delivery that can grow the category… We are definitely super agile and paranoid. If we see a new opening, we are going to be all over it.”

Quick service restaurant chain Burger Singh has introduced a new Owner-Partner Franchise Model, aimed at expanding its dine-in network by leveraging local operator involvement. Under this initiative, aspiring entrepreneurs can open a dine-in outlet with a capital investment of Rs 24 lakh, while the brand will contribute an additional Rs 20 lakh per store.

The company plans to roll out 50 new outlets within the next three months, focusing on metros, mid-tier towns, and developing cities. The model targets active business owners rather than passive investors and is designed to foster deeper engagement between franchisees and their communities.

With over 180 outlets across 80 cities, Burger Singh’s expansion strategy is based on data indicating that the most successful stores are operated by hands-on franchisees. The new model aligns with this finding by offering both operational support and financial partnership.

Kabir Jeet Singh, Founder and CEO, Burger Singh said, “Our focus is on empowering committed local operators. For those dedicated to excellent customer service and willing to collaborate closely, we offer partnership, investment, and growth opportunities.”

Key Details of the Franchise Model:

• Franchisee investment: Rs 24 lakh
• Brand co-investment: Rs 20 lakh
• Franchise fee: Included
• Store size: 250–350 sq. ft. (16–20 seats)
• Expected payback period: 20 to 24 months
• Support offered: Site selection, kitchen setup, training, staffing, backend operations, and local marketing

In a previous cost-reduction effort, the brand witnessed 25 franchise sign-ups in 35 days, with 76 percent coming from emerging cities. This underscored the market readiness and ambition among regional entrepreneurs.

Beyond physical expansion, the company is positioning the model as a business education tool. Operator-partners receive structured guidance in outlet management, supported by experienced mentors rather than traditional managers. The company estimates partners can run outlets with a monthly commitment of 90 hours.

The initiative is aligned with Burger Singh’s goal to establish a presence in every Indian city, maintaining affordability and quality while fostering local ownership and accountability.

Curefoods India Pvt Ltd, a cloud kitchen operator based in Bengaluru, has filed its Draft Red Herring Prospectus (DRHP) with the Securities and Exchange Board of India (SEBI) for a proposed Initial Public Offering (IPO). The move marks a significant development in the company's efforts to scale its presence in India’s foodtech and hospitality space.

The public issue includes a fresh issue of equity shares worth up to Rs 800 crore, and an Offer For Sale (OFS) of 4.85 crore equity shares by existing shareholders.

The OFS will see partial exits by several early and institutional investors, including Iron Pillar PCC, Crimson Winter, Accel India V (Mauritius), Chiratae Ventures India Fund IV, and the Global E-commerce Consolidation Fund. Other stakeholders such as Alteria Capital Fund and Curefit Healthcare are also among the selling shareholders.

As mentioned in the draft, Curefoods may consider raising an additional Rs 160 crore through a pre-IPO placement. If executed, the fresh issue size would be adjusted accordingly.

Founded by Ankit Nagori, a former Flipkart executive, Curefoods has built a portfolio of digital-first food brands that operate through the cloud kitchen model, catering to growing consumer demand for delivery-first dining experiences across urban markets.

On a fully diluted basis post-issue, Ankit Nagori is expected to retain a 27.80 percent stake, making him the largest shareholder. 3State Ventures Pte, the investment firm owned by Flipkart co-founder Binny Bansal, will hold 17.32 percent, followed by Iron Pillar (13.53 percent), Chiratae Ventures (8.23 percent), and Accel India V (7.17 percent).

The net proceeds from the fresh issue are planned to be deployed toward operational expansion, strengthening the cloud kitchen network, and supporting strategic growth initiatives.

This proposed IPO underlines growing investor interest in India’s consumer internet and foodtech sectors, as the country’s digital food delivery market continues to expand in scale and competition through 2025.

Foodlink F&B Holdings (India) Limited, a premium hospitality player, has filed its Draft Red Herring Prospectus (DRHP) with the Securities and Exchange Board of India (SEBI) to raise capital through an Initial Public Offering (IPO).

The public issue includes a fresh issue of equity shares worth up to Rs 160 crore, alongside an Offer For Sale (OFS) of up to 11,953,535 equity shares by existing stakeholders, including both promoters and investors.

Founded by Sanjay Manohar Vazirani, Foodlink operates across India, the UAE, and Saudi Arabia, offering services in luxury catering, fine-dining restaurants, and international foodservice operations. Over the years, the company has established itself as a significant name in the high-end food and hospitality space.

According to the DRHP, the net proceeds from the fresh issue will be used for multiple purposes:

• Repayment or prepayment of existing borrowings
• Capital expenditure to support the expansion of restaurant and catering operations
• General corporate purposes

Sanjay Manohar Vazirani, who serves as Chairman and Managing Director, brings over 20 years of experience in the food and hospitality industry. His leadership has shaped Foodlink’s growth trajectory and positioned it as a reputed brand in the premium dining and catering sector.

JM Financial Limited and Equirus Capital Private Limited have been appointed as the Book Running Lead Managers for the IPO. The company’s equity shares are proposed to be listed on both the BSE Limited and the National Stock Exchange of India Limited (NSE).

This IPO marks a strategic move to strengthen Foodlink’s presence in domestic and international markets, as demand for upscale foodservice and experiential dining continues to grow.

Yum China Holdings, Inc. has launched the pilot phase of its new hands-free, AI-enabled assistant called Q-Smart to assist restaurant managers with daily operational tasks. The tool, developed to support frontline managers, integrates with wearable devices such as wireless earphones and smartwatches, enabling voice-interactive functionality for labor scheduling, inventory monitoring, food safety checks, and equipment inspections.

Unlike traditional systems reliant on touchscreens or PCs, Q-Smart operates through natural language interaction, allowing managers to remain hands-free while accessing real-time operational insights. The assistant compares current inventory with projected sales forecasts and sends timely alerts to optimize stock levels. It also supports on-the-spot decision-making by providing immediate responses to voice commands, drawing on Yum China’s internal knowledge base.

The pilot is currently being implemented at select KFC outlets. Yum China plans to incorporate user feedback from the initial phase before expanding the tool across its broader restaurant network.

Leila Zhang, Chief Technology Officer, Yum China said, “Q-Smart is not just an AI tool, it is a potential game-changer for how restaurants can be managed. We believe that Q-Smart will not only help Yum China improve its operational efficiency, but can also serve as an example for the digital transformation and smart development of the catering industry.”

The introduction of Q-Smart marks a continuation of Yum China’s broader digital transformation strategy. Since introducing digital payments in KFC stores in 2015 and launching the KFC Super App in 2016, the company has consistently expanded its technology offerings. As of March 2025, its digital loyalty programs for KFC and Pizza Hut have surpassed 540 million members.

Over the past several years, Yum China has progressively integrated artificial intelligence into its operations. This includes the 2019 introduction of AI-powered scheduling and management tools, the launch of its comprehensive Super Brain decision support system in 2021, and the rollout of handheld Pocket Managers in 2022. In 2023, the company began applying generative AI (AIGC) in logistics, customer service, and other backend processes. By 2024, AIGC became integrated across key business functions.

The Q-Smart platform was introduced at Yum China’s first AI Day event held on June 20, 2025, in Shanghai. The event also included the conclusion of the company’s first All-Staff Hackathon, which began in March 2025 and saw participation from around 200 teams across 30 markets. The initiative encouraged employees to develop tech-driven solutions to operational challenges.

At the event, Yum China CEO Joey Wat announced a 100 million yuan (approximately $13.9 million) Frontline Innovation Fund to enhance technology adoption and support frontline restaurant teams. The fund will also make the Hackathon an annual event going forward.

Wat stated, “Yum China has always believed that true innovation must originate from frontline needs and serve frontline scenarios. AI is not only a technical tool to improve efficiency, but also a core partner to stimulate employee creativity.”

With the introduction of Q-Smart and the continued investment in restaurant-focused AI solutions, Yum China aims to further modernize store-level operations, improve productivity, and enhance the customer experience. The company’s approach places technology at the core of its retail operations, emphasizing not just efficiency, but usability and relevance for frontline staff.

Domino’s, one of India’s most prominent quick-service restaurant brands in the pizza segment, has introduced a new menu item aimed at strengthening its presence in the non-vegetarian category. The company has launched Chicken Burst, a new offering designed specifically for chicken consumers in India. This move aligns with Domino’s ongoing strategy to cater to evolving consumption trends and increase relevance among meat-eating consumers in the country.

The Chicken Burst Pizza features a dual-layer chicken format with minced chicken keema embedded in the crust and an assortment of chicken toppings on the surface. The brand positions this new product as a category-first innovation for the Indian pizza market.

The new pizza range includes five varieties such as Shawarma, Korean, Tandoori, Southern Spice, and Garlic — each designed to offer a different flavor profile. The crust is filled with chicken keema and shawarma sauce, while the base is layered with mozzarella, tortilla, and tomato sauce. Topping choices include three chicken options: Peri Peri, BBQ, and Chicken Rashers, as well as two vegetarian toppings. Customers can also choose a finishing sauce for added flavor.

This launch is part of Domino’s broader effort to diversify its product offerings and enhance its competitiveness in India’s non-vegetarian fast food segment. The focus on layered textures and custom flavors is intended to appeal to consumers who prioritize protein-rich and flavor-forward meals.

Chella Pandyan, Executive Vice President and Chief Marketing Officer of Domino’s India said, "With Chicken Burst, we wanted to give our non-veg consumers exactly what they’ve been asking for more chicken, more flavour, and more satisfaction in every slice. This innovation is part of our long-term strategy to serve India’s evolving chicken cravings with differentiated formats that truly deliver."

The Chicken Burst Pizza is priced at Rs 349 for the Regular size and Rs 649 for the Medium size. It is available across Domino’s dine-in outlets in India and can also be ordered through the Domino’s app.

This addition comes as Domino’s continues to explore new ways to retain customer interest and meet diverse consumer demands in India’s rapidly growing foodservice market.

As India’s hospitality industry adapts to changing consumer dining habits, SAWARI India—operated by Grameendine Hospitality—has entered the food delivery segment with curated offerings tailored for the modern, convenience-driven diner. The Bengaluru-based restaurant has introduced its Signature Thali Meals and a new line of Special Bento Box Meals, now available for delivery through Zomato and Swiggy.

SAWARI India, which has quickly established itself as a noteworthy dining destination in Bengaluru, aims to deliver restaurant-quality meals to homes and offices. These new offerings mark a strategic move to tap into the increasing demand for premium, multi-course meals that cater to both taste and convenience.

The Bento Box range is a key component of SAWARI’s delivery portfolio. Each box is designed to mirror a gourmet, multi-course meal with a blend of flavors and balanced portions. The Indian Vegetarian Bento Box includes Paneer Makhani, Dal Makhani, Kadai Subz, and Punjabi Paneer Tikka, served with Jeera Rice, Butter Roti or Naan, Raita, Salad, and Gulab Jamun. The Indian Non-Vegetarian Bento Box features Butter Chicken, Kadai Chicken, Dal Makhani, and Amritsari Chicken Tikka, alongside the same accompaniments. Additionally, SAWARI offers Chinese-inspired variants. The vegetarian option includes Chilli Paneer Gravy, Spring Rolls, Fried Rice, Hakka Noodles, Kimchi Salad, and Gulab Jamun. The non-vegetarian version swaps the paneer for Chilli Chicken and includes Egg Fried Rice and Chicken Hakka Noodles.

Complementing the bento boxes is the Signature Thali Meal collection, aimed at customers seeking complete, traditional meals. The Non-Vegetarian Thali, priced at Rs 445, features Butter Chicken, Kadai Chicken, and Dal Makhani, paired with Jeera Rice, Butter Roti or Naan, Raita, Salad, and Gulab Jamun. The Vegetarian Thali, priced at Rs 395, consists of Paneer Makhani, Dal Makhani, and Kadai Subz with the same sides. These offerings are available only via food delivery platforms, positioning SAWARI India to cater to rising demand for restaurant-quality food without the dine-in experience.

SAWARI’s current strategy builds on its 80:20 culinary concept, which blends North Indian staples with desi-Chinese dishes. This approach has proven effective at its flagship location, where traditional meals are served alongside handcrafted cocktails and live music. The delivery range reflects the same culinary philosophy, extending the brand’s experience beyond the restaurant. “Each Thali is a complete, balanced meal that transforms everyday dining into a memorable experience,” said a representative from SAWARI India. The restaurant is also targeting the corporate catering and group dining segments with options for custom bulk orders, which can be placed directly via phone.

Bengaluru continues to grow as a major food and beverage hub in India, and SAWARI India’s entry into delivery services aligns with broader market trends. The move positions the brand to meet the evolving needs of urban consumers—balancing tradition with convenience, and scale with culinary consistency. SAWARI India is accepting bulk and corporate delivery orders via +91 70573 35152, while individual orders can be placed through Zomato and Swiggy.

Yummy Bee, a café chain focused on health-driven eating, has launched its latest menu addition in India—Dubai Viral Mini Burgers, a new item aligned with its VLOGS (Vegan, Low-calorie, Organic, Gluten-free, Sugar-free) philosophy.

This new offering is designed for consumers seeking snacks that align with health-conscious preferences. The mini burgers are made without maida, preservatives, or gluten, and are positioned as a response to growing demand for indulgent yet clean-label food options in India’s hospitality and café segment.

The mini burger trend, which gained popularity in the Middle East—particularly Dubai—has been reinterpreted by Yummy Bee to fit the Indian market. The product emphasizes ingredient transparency while maintaining the recognizable compact format and bold flavor profile that made the dish popular across social media.

Sandeep Jangala, CEO and Founder of Yummy Bee stated, “When something goes viral, it usually comes with a side of guilt. We wanted to change that. These burgers are proof that you don’t need maida, preservatives, or shortcuts to make food people crave. We’ve taken a trend and made it something our community can enjoy every day, without compromising on what they care about.”

The Dubai Viral Mini Burgers are now available at Yummy Bee outlets in Jubilee Hills, Kukatpally, Kondapur, and Kokapet, and are also listed on Swiggy and Zomato for delivery. Priced for accessibility, the item targets a wide customer base—from solo snackers to groups looking for shareable menu options.

Each mini burger is prepared with a sesame-topped bun, clean-label patty, crisp vegetables, and a dipping sauce. The item’s format and portioning are designed to serve as a quick meal option for café-goers, particularly in urban areas where Yummy Bee is expanding.

This product launch aligns with Yummy Bee’s broader strategy to offer food aligned with wellness expectations while continuing to introduce viral and globally-inspired items that appeal to younger, health-aware demographics.

The company has also been expanding its presence through café outlets and packaged product lines, maintaining a focus on formulations free from artificial ingredients, sugar, and additives. With wellness trends increasingly shaping consumption in India's food and beverage sector, Yummy Bee’s latest menu addition reflects the merging of viral appeal with functional eating habits.