Restaurant India News: Baskin Robbins Continues Its 31 Percent Off Tradition Across 1,000 Outlets in India

Spice Grill Flame (SGF) India, a vegetarian quick service restaurant (QSR) chain, has expanded its footprint with the opening of three new outlets in Greenfield (Faridabad), Bakhtawarpur, and Ramesh Nagar. This move strengthens the company’s presence in the Delhi-NCR region as part of its larger growth strategy in India and in international markets.

Founded in 2012 by Kewal Ahuja with an initial investment of Rs 3 lakh, SGF began with a single outlet in Ashok Vihar, Delhi. Over the last decade, the brand has grown to over 75 outlets in more than 20 cities. SGF has adopted a strategy of placing outlets in high-street locations to maximize visibility and accessibility.

“From a single outlet in Ashok Vihar to now serving across 20 cities, SGF has always believed in scaling with purpose,” said Kewal Ahuja, Founder, SGF India. “Our business model is built on three core principles: quality, customer service, and brand consistency, which continue to guide every expansion and innovation.”

The brand plans to double its outlet count in the next year while also exploring global markets with a line of packaged food products. For FY25, SGF is aiming for a turnover of Rs 23–24 crore, with a target of 10 percent growth in the current fiscal.

By focusing on vegetarian menu offerings, consistent taste, and franchise-driven expansion, SGF continues to position itself as a preferred choice for urban consumers and food entrepreneurs in the QSR segment.

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

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

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

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

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

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

Highlights from the new menu include:

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

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

Ishaara, a modern Indian restaurant, has introduced a new menu called The Gourmet Begum as part of its ‘swaad’ initiative. The concept focuses on bringing back dishes and cooking methods from the traditional kitchens of Awadh, presenting them in a contemporary format for Mumbai diners.

The menu has been curated by Sunnaeya Kapur, a member of a royal family from Lucknow. It focuses on ingredients and recipes that are no longer commonly used. Each dish has been reinterpreted with modern techniques while maintaining the original flavors. The menu features dishes such as Arbi ke Shaami, Galawat Kebab, Kofta-e-Gulnar, and Lassun ki Kheer.

Ishaara has also worked on the interiors and presentation to complement the menu. The dining experience has been designed with minimal yet regal elements, keeping a focus on visual and cultural references. The lighting, decor, and table presentation have been planned to create an atmosphere connected with Awadh’s royal heritage.

“The Gourmet Begum deeply aligns with the core philosophy of Ishaara of reviving the long-lost cuisine of India,” says Prashant Issar, Managing Director, Bellona Hospitality. “Through this special experience, we are presenting a royal cuisine that once graced the royal kitchens of Awadh directly to our customers. It’s about bringing the traditional food back into the memories that are meant to be experienced and celebrated.”

This initiative marks another step in Ishaara’s broader approach of reviving less familiar regional cuisines. The new menu offers an opportunity for guests to experience recipes that have rarely been brought into modern restaurant dining.

On the outer edge of Amanora, The Lakehouse by Amanora brings a distinct dining concept built on the edge of a private lake. Spread across 10,000 sq. ft., the venue is surrounded entirely by water, giving it a rare level of quiet in an urban setting. The design by architect Faizan Khatri of FKD Studios focuses on simplicity, using natural materials that change with time.

Materials include lime-washed walls that naturally age, reclaimed teak wood with visible grains and marks, and native brass accents that develop a softer look with handling. Textures are deliberately natural, with cane, raw wood, and linens forming much of the interior feel.

Lighting plays a key role. Large wooden-framed windows bring daylight across the interior. After sunset, soft and even lighting takes over without any single bright source. The result is a space where shadows and light create balance.

The layout is open, designed to move easily from indoor seating to an outdoor deck. The deck projects over the lake and works as a spot for coffee, mid-day meals, or evening drinks. Inside, the lounge uses muted earthy colors with greenery placed throughout the space. Seating is arranged in small groups to accommodate both individuals and small gatherings.

The bar area is positioned facing the lake. The counter is stocked with backlit bottles and bar stools that allow an unobstructed view of the water. Smaller sections of the restaurant are planned for privacy, with some seating areas built into alcoves with greenery, and others next to large windows. Background music is kept low to maintain a quiet setting.

“The architecture doesn’t shout for attention. It waits for you to settle. Then, slowly, it begins to speak,” says Faizan Khatri, Architect, FKD Studios, describing the intent behind the space.

The overall approach at The Lakehouse is to create a slower-paced dining experience. The space is designed to reflect its natural surroundings rather than dominate them. Herbs from the kitchen garden are used in dishes, with their scent contributing to the environment. The restaurant positions itself as a place to spend time rather than a quick dining stop, with the setting allowing guests to move away from urban distractions for a few hours.

Ventive Hospitality Limited, a publicly listed hospitality company supported by Panchshil Realty and Blackstone, has appointed Mayur Tiwari as Associate Vice President – Food & Beverage & Culinary.

In this leadership role, Tiwari will be responsible for developing the company’s culinary vision, setting strategy for food and beverage operations, and implementing innovative dining concepts across its portfolio. He will also work on mentoring teams to maintain high standards and consistency across all properties.

Tiwari has more than 18 years of global experience in hospitality and has held senior roles at several international hotels including The Ritz-Carlton Pune, JW Marriott Singapore, JW Marriott Hanoi, Weligama Bay Marriott Resort & Spa, Grand Hyatt Seoul, and Hyatt Regency Mumbai. His background includes work in markets such as Korea, Dubai, Singapore, and Vietnam, which has built his expertise in regional flavours, operational management, and sustainable practices.

Ranjit Batra, CEO, Ventive Hospitality Limited, said, “We are delighted to welcome Mayur to Ventive Hospitality. His global perspective, leadership acumen, and strong track record of culinary innovation will play a vital role in shaping our next chapter. With Mayur at the helm of our F&B strategy, we are poised of setting new benchmarks in guest engagement and experiential dining across our properties.”

This appointment supports Ventive Hospitality’s focus on strengthening its leadership as the company grows in the premium hospitality segment.

Otoki, the Japanese dining restaurant in Colaba, Mumbai, has announced the launch of a lunch-focused menu called “The Art of Lunch.” The new service introduces a distinct approach to midday dining, positioned as a lighter and more structured alternative to its dinner offerings.

The lunch menu is shaped by the Japanese concept of washoku, which emphasizes balance, seasonality, and harmony in food. Each dish is planned to highlight freshness, measured flavours, and precise plating techniques.

Chef Mohit Singh, who has worked at Kikunoi Honten in Kyoto, Indee in Bangkok, and Boury in Belgium, has designed the menu. It includes Wan Mono (soups), Kozara (small plates) such as Agedashi Tofu and Katsu Fish Sando, nigiri and maki rolls, ramen, bento boxes, and donburi bowls with both vegetarian and non-vegetarian options. Plating follows the moritsuke style, where colour, texture, and arrangement are given equal weight to flavour.

“The lunch menu at Otoki is an experience completely distinct from dinner,” says Chef Mohit Singh. “Japanese lunch has its own rhythm - gentler, more composed, and focused on clarity of flavour. It’s an invitation to pause, savour, and experience the everyday soul of Japanese cuisine.”

Anurag Katriar, Co-Founder, Otoki, explains, “Lunching at Otoki is about creating a pause in the middle of a busy day. We wanted to bring a sense of calm, beauty, and intention to the afternoon, where every plate reflects quiet craftsmanship, and the space invites you to slow down and truly enjoy your meal as you educate yourself about a different culture.”

Pranav M. Rungta, Co-Founder, Otoki, adds, “The Art of Lunch reflects our vision of elevating the everyday. We wanted to offer Mumbai something that blends timeless Japanese principles with artistry and innovation. Otoki isn’t just about eating - it’s about experiencing.”

The restaurant’s interior design aligns with its lunch concept, using natural wood, soft lighting, and ceramic tableware to create a minimalist and calm atmosphere suitable for solo diners, business meetings, or informal gatherings.

Merwans, the Mumbai-based bakery chain with a history spanning over nine decades, has announced the appointment of Deepak Tandon as Head of Operations for South India. This appointment is part of the company’s strategy to build its presence in the southern markets.

The brand, established in 1930, has expanded from a single bakery in Mumbai to more than 40 franchise outlets across Mumbai Metropolitan Region, Pune, and Bengaluru. Its portfolio includes over 150 bakery products such as cakes, pastries, cookies, breads, khari, savoury snacks, and other items. In 2023, Merwans set up a modern production facility in Hoskote and opened its first southern flagship store in Jayanagar, Bengaluru. Additional outlets and expansion into other cities are planned.

Deepak Tandon is an alumnus of IHM Dadar, graduating in 1984. His career began at the Taj Intercontinental, Mumbai, in the bakery and confectionery division. He is recognised in the industry for his technical knowledge and focus on product quality. During his earlier association with Merwans, he was instrumental in developing products such as Closed Pizza, Butter Surti, and Chicken Garlic Pattice, which remain part of the menu.

In his new position, Tandon will be responsible for overseeing production, quality control, retail operations, and identifying growth opportunities for Merwans in South India. His work will focus on maintaining product consistency, building scalable processes, and creating innovations aligned with regional preferences.

Tandon said, “It is a privilege to be part of Merwans’ growth journey in South India. Few brands command the kind of love, trust and loyalty that Merwans does. I am excited to contribute to its next chapter and help bring the same warmth and taste to new markets, while also introducing a new range of products suited to the local palate. At its heart, Merwans carries a legacy of feeding every stomach, guided by the belief that no one should go to sleep hungry. It has always been about making good food accessible to all, without compromising on taste or quality.”

JOSHH, a new Indian quick service restaurant brand, is entering Mumbai’s Bandra market on Friday, 25 July. The opening weekend includes an offer where the first 100 guests will receive free street food for a year.

The brand has been developed over the past three years with a focus on modernising popular Indian street food. The Bandra outlet is positioned as a space for quick dining throughout the day, offering breakfast, lunch, snacks, dinner and late-night options.

The menu features dishes such as chole with bhatura variations, shake-shake bhel served in bags, spiced idli pops, chilli cheese and thecha cheese benne dosas, dahi papdi chaat in a glass, slushies, iced filter coffee, star kulfis, bantai sodas and iced bournvita. All preparations are made with the company’s proprietary spice blends and presented in non-traditional serving formats.

The brand operates with a kitchen model that emphasises transparency. Guests can see food preparation through an open kitchen. JOSHH states that it uses no palm oil, 100 percent pure cow ghee and sources quality ingredients.

Rupesh Kumar Modi, Business Head, JOSHH says, “Bandra is just the start. We believe India deserves a homegrown QSR that can stand shoulder-to-shoulder with any global brand - without losing the taste, warmth and energy that make our street food iconic. That’s the JOSHH we’re here to build and scale across every neighbourhood in India. Proudly serving India’s boldest street flavours for today’s India.”

The design of the Bandra outlet includes graffiti-style walls and an open street-style layout.

EDO Restaurant & Bar at ITC Gardenia, Bengaluru, has reopened with a revamped concept and redesigned interiors. Known for its focus on authentic Japanese cuisine and consistent service standards, EDO now integrates elements of Japan’s izakaya-style dining into its updated model. The format features small plates and casual seating, aimed at reflecting after-work Japanese dining culture in an urban Indian context.

The new interiors are structured to evoke Tokyo’s vibrant street scenes, integrating food, art, and sound in a unified spatial experience. The refreshed menu retains its traditional Japanese roots while introducing less familiar dishes that showcase varied textures and preparation styles. Items such as yaki nasu (charred eggplant with miso), tsukemono (seasonal pickles), kinoko miso soup, sweet potato tempura, and Japanese curry form the core of the offering.

Live counters now include sushi, robatayaki, teppanyaki, and a bar designed to mimic the culinary flow of Tokyo’s casual dining spots. Grilled skewers, layered ramen, and curated set meals aim to cater to a range of dining preferences while maintaining culinary consistency.

EDO’s new beverage list introduces drinks inspired by popular Japanese anime characters such as Giyo Tomioka and Naruto. The goal is to create a beverage experience that is aligned with Japanese pop culture while also offering premium Japanese spirits and drinks for a more immersive offering.

The redesigned interiors are shaped by Japanese pop art, with bright wall graphics and colorful décor contributing to a contemporary yet upscale atmosphere. Seating arrangements include four private dining rooms intended for small group experiences and corporate events. An outdoor extension offers guests the option to dine in Bengaluru’s open-air environment.

“Since its opening in 2010, EDO has earned many awards and accolades as a speciality restaurant in the culinary repertoire of ITC Hotels. With EDO’s established legacy of great Japanese food, its new avatar in striking colours adorns a new design and is the perfect addition to Bengaluru’s dynamic culinary landscape. Our commitment to bring the finest dining experiences reflects in the ‘EDO Restaurant & Bar’—from the meticulously crafted menu to stunning interiors. It combines the essence of Japanese gastronomy with the bold new spirit of Tokyo. From music and design to art on the walls and art on the plate, from the signature sushi and robatayaki dishes to our specially curated beverage menu, every aspect has been designed to make guests partake of the popular ‘izakaya’ dining culture of Tokyo,” said Zubin Songadwala, VP-Operations, ITC Hotels Limited (South & East).

Amandeep Kaur, General Manager, ITC Gardenia, added, “The new avatar of EDO is a testament to our dedication to provide memorable dining experiences to our guests. Excellence shines through in every detail of this restaurant. EDO has always been loved by guests for its delicious food and great service and we are confident it will again become the go-to destination for Japanese cuisine in Bengaluru. What sets EDO apart is its unique blend of traditional Japanese flavours and modern twists, carefully crafted to delight the senses. The restaurant seeks to present an innovative sensory experience that is fast-paced, flavour-forward, and on the move.”

EDO’s relaunch marks a strategic refresh of ITC Gardenia’s fine dining portfolio, positioning it as a modern Japanese dining venue that balances tradition with evolving consumer expectations.

The Burger Company has announced crossing the 150-outlet mark across India. Starting with its first outlet in Gurugram in 2018, the chain has expanded its reach from metro cities to smaller tier 4 towns such as Kolar, Guwahati, Jaunpur, and Jagdalpur. The company states that this milestone highlights its focus on serving “Desi Burgers for Desi Souls,” blending Indian flavors with international quick-service restaurant standards.

“We are thrilled to celebrate 150 outlets, a testament to our vision of redefining the Indian QSR experience with locally inspired flavours. This milestone reflects the trust of our customers and the dedication of our franchise partners. We aim to reach 250 outlets by 2027, bringing innovative, value-driven dining to more Tier 3 and 4 markets, while continuing to delight our community with bold new offerings,” said Neelam Singh, Founder and CEO, The Burger Company.

The company’s growth strategy has been based on a localized menu, a franchise-heavy model with 95 percent of outlets run by franchise partners, and a focus on operational consistency. The brand reports 35 percent year-on-year sales growth, with an average daily footfall of 80 to 100 customers per outlet, and a repeat customer rate of 44 percent.

Currently, the company operates more than 80 outlets in North India, over 30 in the West, 25 in the South, and 15 in the East. New locations in Guwahati and Jagdalpur have reportedly achieved profitability in under 60 days.

The Burger Company attributes its traction to youth-focused branding, an omnichannel presence, partnerships with food aggregators, and consistent ratings above 4.1 on platforms such as Zomato and Swiggy. The brand plans to launch new product categories and strengthen its presence in more regions across India, as per the company release.

Khan Market has a new entrant with the opening of Organic Bistro, a 40-cover all-day dining concept built around clean, natural meals without compromising taste. The space features pastel interiors, natural light, and a menu driven by seasonal ingredients and regional influences.

Co-owned by Saru Khemka and Arjun Gupta, Organic Bistro’s format is aimed at creating a dining option that sits between indulgent eating and overly restrictive, health-focused offerings.

The kitchen is led by Chef Nishant Choubey and in-house Chef Gourav Singh Mahori. Signature dishes on the opening menu include Natural Pigmented Purple Potato Dahi Vada, Peri Peri Chickpea Hummus with Tzatziki, Truffle Beetroot and Ricotta Shami, Chicken Urfa Kebab, Jackfruit Haleem, Torched Portobello with Achari Rajma Khichri, and Jackfruit Biryani. Beverages range from smoothies and cold-pressed juices to organic teas and coffees, all prepared without preservatives or additives.

“We wanted to break the binary that often defines restaurants in this space; either you’re indulgent or you’re clinical. Our menu is designed for people who want flavour without compromise and clarity without complexity. We’re building something that people can return to, again and again. You could walk in for a solo meal or come with friends; the experience remains honest, inclusive, and unfussy. What sets us apart is our commitment to clean comfort food served all day; supported by chef-driven specials and a rotating selection of seasonal dishes. That’s the philosophy we’ll carry forward as we expand,” said Saru Khemka, Co-Founder and Director, Organic Bistro.

The approach avoids strict dietary labels and focuses instead on dishes built from simple combinations and seasonal sourcing.

Chef Nishant Choubey notes, “There’s been a visible shift in the way diners approach food. They’re open to new ideas but cautious, informed but not always drawn to gimmicks. At Organic Bistro, we’ve responded to this shift with intention. The goal was to create a menu that welcomes rather than excludes. Diners want a salad to feel thoughtful, not sparse. A drink should refresh, not resemble a medicine. We’ve blended traditional cues with small, considered twists to keep the experience intuitive. Whether it’s comfort or curiosity guiding your choice, the plate should always feel relevant.”

The Khan Market outlet will add 25 more seats on an upper level in the coming months. A Chandigarh flagship location is also part of the company’s next growth phase.

DoubleTree by Hilton Goa, Panaji has announced the appointment of Madhusudan Kumar as the hotel’s new Food & Beverage Manager. With more than 13 years of experience in the hospitality sector, Kumar brings operational expertise and a results-focused approach to the role.

Kumar has previously held management positions at brands such as Grand Mercure Mysore, Novotel & Ibis Bengaluru, and Hyatt Regency Mumbai. His professional background includes strengths in revenue optimization, service innovation, and quality assurance. He has been instrumental in developing high-performing teams and launching differentiated dining concepts that align with brand and business goals.

At DoubleTree by Hilton Goa – Panaji, Kumar will oversee all food and beverage operations. His focus areas include improving service standards, increasing guest satisfaction, and implementing marketing initiatives aligned with current consumer trends.

Madhusudan Kumar said, “I’m thrilled to join DoubleTree by Hilton Goa, Panaji at a time when the food and beverage landscape is ripe with opportunity. I look forward to creating dining experiences that reflect both global quality and local flavor, while driving innovation and operational excellence across all touchpoints.”

Harshad Nalawade, General Manager, DoubleTree by Hilton Goa–Panaji, stated, “We are excited to welcome Madhusudan to our leadership team. With a proven ability to align food and beverage strategy with business goals, he brings the expertise and energy needed to take our culinary offerings to the next level. We look forward to the fresh ideas and guest-centric focus he will bring to the table.”

Kumar’s appointment comes at a time when the food and beverage segment is undergoing rapid shifts in guest expectations, particularly in leisure destinations like Goa. His strategic direction will play a key role in strengthening the hotel’s positioning in both local and tourist-driven markets.

ITC Windsor’s restaurant, Dakshin, recently completed 25 years in Bengaluru, reinforcing its position as a long-standing player in India’s regional cuisine space. Originally launched in 1989 at ITC’s Chennai property, the Dakshin brand is now 36 years old and widely recognised for its consistent delivery of South Indian cuisine representing Tamil Nadu, Kerala, Andhra Pradesh, Telangana, and Karnataka.

Over the decades, the Dakshin concept has expanded to other key ITC Hotels in cities such as Mumbai, Hyderabad, New Delhi, and Visakhapatnam. Each location follows a uniform culinary template designed to maintain regional authenticity while aligning with ITC Hotels' broader food and beverage strategy.

At ITC Windsor, the restaurant has served as a heritage-driven dining destination for a quarter of a century. The recent event to commemorate this milestone brought together loyal customers, hospitality industry stakeholders, and cultural figures. The gathering began with a traditional lamp-lighting ceremony, followed by a Yakshagana performance — spotlighting Karnataka's cultural heritage.

Attendees were served a specially curated lunch menu aligned with Dakshin's long-standing culinary practices. Live Carnatic music complemented the meal, while the décor took cues from traditional South Indian weddings, featuring elements such as brass lamps, banana leaves, jasmine flowers, and kolam artwork.

Sabrina Dey, General Manager, ITC Windsor, addressed,  “Dakshin is not just a restaurant – it’s a celebration of Southern India’s culinary soul. As we commemorate 25 glorious years at ITC Windsor, we are deeply grateful for the love and loyalty of our guests.”

She further added, “We’re excited to take Dakshin beyond our walls, allowing guests to make it a part of their weddings, festivals, and intimate gatherings.” 

The announcement signals a strategic expansion for the brand into event-based food services, tapping into the rising demand for premium regional catering experiences.

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.

Medhavi Skills University (MSU), through its industry outreach arm Medhavi Aspire Pvt. Ltd. (MAPL), has partnered with Barbeque Nation to roll out a first-of-its-kind, industry-integrated hospitality education program in India. This collaboration aims to bridge the gap between academic learning and workplace skills by offering students the chance to “earn while they learn” in a live industry environment.

The partnership introduces two UGC-recognized, work-integrated courses: a three-year Bachelor of Vocation (B.Voc) in Hospitality & Restaurant Operations for students who have completed Class 12 or equivalent, and a two-year Diploma of Vocation (D.Voc) in Hospitality Operations for those who have completed Class 10. Both programs align with the National Education Policy (NEP) 2020, the National Credit Framework (NCrF), and the Academic Bank of Credits (ABC) framework, ensuring the credentials are portable and future-proof.

Set to begin in July 2025, the initiative will initially enroll 200 students, who will train at Barbeque Nation outlets across Bengaluru, Chennai, and Hyderabad, with plans to expand into additional cities. The programs are delivered in an apprenticeship-embedded format, with 60 percent of learning happening on the job and 40 percent through structured academic instruction provided by MSU.

The programs are also open to existing Barbeque Nation employees, enabling them to formalize their skills with recognized qualifications while continuing to work.

Pravesh Dudani, Founder & Chancellor, Medhavi Skills University, said, “We are delighted to partner with Barbeque Nation, a brand renowned for its people-centric culture and operational excellence. This collaboration brings skill-based education directly into the workplace, reinforcing our mission to build flexible, employment-linked learning pathways. It empowers individuals to earn academic qualifications while developing real-world capabilities that align with industry needs.”

Rahul Agrawal, Chief Executive Officer, Barbeque Nation, added, “At Barbeque Nation, we believe in nurturing talent and creating meaningful growth opportunities within the hospitality industry. Partnering with Medhavi Skills University allows us to contribute to workforce development by integrating structured learning into the workplace. This initiative not only builds a pipeline of skilled professionals but also enables our team members to improve and earn recognized qualifications while continuing to work.”

Students in the program will acquire practical experience in areas such as food and beverage service, kitchen operations, front office management, communication, and professional behavior. Upon graduation, they will receive a diploma or degree from MSU, with credits documented in the ABC system for future educational opportunities. Additionally, the partnership includes a first-right-of-hire clause, enhancing employment prospects for participants and reinforcing career continuity within the Barbeque Nation ecosystem.

This model of embedding structured education into real workplace tasks is designed to create a steady stream of job-ready hospitality professionals, addressing the industry’s demand for skilled talent while providing learners with meaningful career pathways.

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.