Restaurant India News: Brik Oven Adds Whole Wheat Sourdough Option to Its Pizza Lineup Across 10 Bengaluru Locations

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

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

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

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

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

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.

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.

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.

Radico Khaitan Ltd., one of India’s largest homegrown alcoholic beverage companies, has announced the launch of The Spirit of Kashmyr, its new luxury vodka brand. The rollout begins in Uttar Pradesh and will expand to Goa, Maharashtra, and other markets. The introduction of this vodka marks a step forward in the company’s strategy to strengthen its presence in the premium spirits segment.

The brand introduces two variants: Indian Natural Vodka and Indian Saffron Vodka. Both are positioned around ingredients sourced from Kashmir, with saffron from Pampore and Himalayan spring water as the key components.

Abhishek Khaitan, Managing Director, Radico Khaitan Ltd., said, “With the Spirit of Kashmyr, we mark a pivotal milestone in Radico Khaitan’s premiumisation journey. As India’s largest vodka makers, we bring deep category expertise and an unparalleled understanding of the craft. Coupled with our nuanced appreciation of luxury, we are well positioned to build brands that are elevated, authentic, and globally benchmarked. This launch reflects our confidence and commitment to creating world-class brands that celebrate India’s rich heritage while resonating deeply with the evolving tastes of modern consumers. This vodka is created with an aspiration to transform into a leading global brand. It is a step forward that aligns perfectly with our long-term vision to redefine the Indian alcobev landscape through innovation, excellence, and distinction.”

Amar Sinha, Chief Operating Officer, added, “The Spirit of Kashmyr is a proud tribute to the soul of Bharat, a land where civilisation was born, where knowledge and beauty have thrived for over 5,000 years. Crafted from the rare saffron of Pampore and the pristine spring waters of the Himalayas, this vodka carries the essence of Kashmir, our crown, our pride, our heritage. With over 60 percent market share in the vodka segment, we are proud to lead from the front. With this foray into luxury vodka, we are not just expanding our portfolio, we are poised to set new benchmarks in the category. This is our most heartfelt salute to the spirit of a nation that stands tall in its roots and richer in its identity.”

The packaging features design elements inspired by Kashmir’s landscapes, including depictions of snow-capped peaks and saffron flowers.

Pricing:

• Indian Saffron Vodka: Rs 3,000 for 750 ml; Rs 740 for 180 ml

• Indian Natural Vodka: Rs 2,500 for 750 ml; Rs 620 for 180 ml

With this launch, Radico Khaitan becomes the first company to introduce a homegrown luxury vodka brand. The company has also planned a nationwide integrated campaign with digital and on-ground activations to support the rollout.

In a segment packed with bubble tea operators, Easy Boba has chosen to differentiate by focusing on authenticity. With the introduction of ChaTraMue Thai Tea, the brand is positioning itself to deliver a product that mirrors what consumers would find on the streets of Bangkok or in cafés in Taipei.

“People don’t just crave bubble tea; they crave the real thing,” says Adnan Sarkar, Founder, Easy Boba, stressing that sourcing remains central to the company’s positioning and its growing customer base.

Tapioca pearls form the base of the brand’s menu. These are sourced directly from Taiwan and cooked in-store using traditional preparation methods. Each batch is soaked in brown sugar to create a natural sweetness and the chewy texture associated with authentic bubble tea.

The bubbles themselves—often treated as a secondary ingredient by other operators—are also imported from Taiwan. “We use only high-quality original products, offering a wide range of flavours just as you’d find in Taipei,” Sarkar adds. He notes that for the company, it is not just about adding “balls” to tea but ensuring consistency, bounce and taste that align with Taiwanese practices.

Another focus area is the premix used in beverages like the ChaTraMue Thai Tea. These blends are sourced as original products from Taiwan to replicate the rich creaminess and strong tea base that made ChaTraMue popular in Thailand.

For consumers with dietary restrictions, Easy Boba has introduced Vegan Cream. The plant-based formulation is dairy-free and allergen-free while maintaining a creamy texture for drinks like Thai Tea.

“We’re not here to sell a trendy drink; we’re here to bring a piece of East Asia to India,” says Sarkar. “That means using the exact ingredients used internationally and preparing them exactly how they’re supposed to be made.”

As Mumbai’s beverage market grows, Easy Boba’s reliance on sourcing and technique positions it as a brand targeting bubble tea drinkers looking for an international-standard experience. With the rollout of ChaTraMue Thai Tea, the company is extending that approach to a product that already has a global reputation.

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.

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.

Over the past decade, the spiced and flavoured rum segment has seen consistent growth, as consumers increasingly seek varied flavour profiles. Industry projections estimate the market will reach USD 5.8 billion by 2033, growing at a CAGR of 6.5 percent between 2026 and 2033. Aligning with this trend, Ochre Spirits has introduced its latest product, Ochre Mango Citron Rum — a blend combining the tartness of raw mango with citrus notes. This marks the brand’s fourth product overall and second within its rum portfolio.

Ochre Spirits anticipates selling over 30,000 cases of the Mango Citron variant within the next three years, identifying Goa, Maharashtra, and Karnataka as the primary growth markets. Distribution in Maharashtra and Karnataka is scheduled to begin by the end of August, supported by targeted bar partnerships and retail placements.

The new rum is distilled with real fruit extracts and designed to deliver a sharp, zesty start with a clean, rounded finish. According to the company, it is intended to work across use cases — whether consumed neat, mixed with soda, or as part of simple cocktails.

“This one carries a quiet familiarity, the kind that takes a moment to place, but stays with you long after,” said John Royerr, Founder, Ochre Spirits.

He added, “It’s not just a flavour we created, it’s one that was requested, repeatedly, by both our customers and retail partners across markets. We took that insight and reimagined two ingredients that are deeply rooted in our cultural and culinary memory — raw mango and citrus and gave them structure, clarity, and balance. Like everything we do at Ochre, the goal was never just to be different, but to be distinct. The response we’ve had so far only affirms that approach. Ochre Mango Citron Rum is designed to be enjoyed year-round and approachable in any setting, whether shared over long conversations or poured at a buzzing bar.”

This launch follows Ochre’s earlier releases: Nutty Berry Rum, Peach & Cherry Vodka, and Saffron Vodka — as the company continues to build a portfolio of flavour-driven spirits targeting a new generation of drinkers. The brand positions its offerings as crafted with emphasis on flavour integrity and accessibility, as it broadens its footprint in India’s evolving craft spirits category.

A group of creators and longtime friends have entered the specialty coffee market with the launch of Naked, a coffee roastery founded by lifestyle creators Radhika Seth and Meghna Kaur, along with Naheel Koroth and Akash Thakkar. Naked positions itself as a straightforward, quality-focused coffee brand shaped by over a decade of shared experiences and a commitment to premium yet approachable products.

The founders describe Naked as a “Sipcom”—a ”term reflecting how coffee connects people in real and relatable ways. The brand launches with nine distinct coffees, which include rare microlots and nanolots sourced from eight well-known estates in India and beyond. Some of these batches are limited and will not be restocked once sold out.

“At NAKED, we wanted to take everything we love about coffee — the ritual, the richness, the community—and strip away the noise,” said Radhika Seth, Co-Founder, Naked. “This is coffee with personality, not pretense.”

The product line caters to a wide range of customers, offering both whole beans and custom grind sizes to suit different brewing methods. Naked is also introducing a portable pour-over bag format, which the team describes as a first-of-its-kind in the premium segment. This on-the-go solution is designed for consumers seeking convenience without compromising on quality.

The founders built Naked from the ground up, handling all aspects of the business — from setting up their own roastery and sourcing rare beans to designing the brand identity and testing hundreds of blends. “This journey wasn’t just about coffee — it was about getting real,” said Meghna Kaur, Co-Founder, Naked. “After years of friendship, fights, and breakdowns, we decided to bet on ourselves and build something that truly reflects who we are.”

By focusing on authenticity and removing unnecessary complexity from the specialty coffee experience, Naked aims to appeal to both enthusiasts and newcomers looking for premium options that are easy to understand and enjoy.

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.

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.

Smirnoff has launched three new flavours designed specifically for the Indian market—Minty Jamun, Mirchi Mango, and Zesty Lime. The new variants are now available in Haryana, Karnataka, Maharashtra, and Uttar Pradesh, reflecting the brand’s focus on local tastes and evolving consumer preferences.

This expansion comes as social drinking in India shifts from formal settings to more casual environments like house parties, rooftop gatherings, and informal “third spaces.” India’s Gen Z and young millennials are driving this change, blending global trends with distinctly Indian flavour preferences. The rise of cocktail culture at home has further increased demand for spirits that are flavourful, convenient, and visually appealing.

The three flavours have been developed to align with this trend. Minty Jamun offers a nostalgic yet updated profile, Mirchi Mango delivers a sweet-spicy combination inspired by India’s affinity for heat and tropical fruit, and Zesty Lime provides a bright, easy-drinking option ideal for groups and cocktail bases.

“We’re seeing a clear shift in how young Indians approach their favourite spirits — they want global brands to build a stronger local connect that is fresh and premium and yet playful. With Minty Jamun, Mirchi Mango, and Zesty Lime we’re not just offering new flavours, we’re creating moments of discovery that are vibrant, social, and rooted in today’s cultural codes,” said Ruchira Jaitly, CMO, Diageo India (USL).

These flavours can be enjoyed in a variety of ways — from a fiery Mirchi Mango margarita to a Minty Jamun spritz or a simple Zesty Lime soda pitcher — appealing to the growing audience experimenting with mixology at home. The launch is part of Smirnoff’s India-first campaign, “Flavour is a Vibe,” which encourages consumers to engage with taste in a way that emphasizes freedom, social connection, and experimentation.

As Indian consumers continue to embrace bolder choices and at-home cocktails, Smirnoff’s new portfolio aims to cater to this demand while staying true to its global brand identity.

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.

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.

Andrea’s Bar and Brasserie, located in the bustling Khan Market, has undergone a transformation with a stylish new look and a menu inspired by the cosmopolitan dining scenes of New York, Paris, and London. Led by Andrea Aftab Pauro, the revamp focuses on contemporary design and a variety of small plates that bring together global flavors, offering a fresh dining experience in one of Delhi’s most vibrant neighborhoods.

The updated menu at Andrea’s Bar and Brasserie features innovative small plates that take guests on a culinary journey through different cultures. Highlights include Korean Chicken, Tropical Fruit Burrata, Wild Mushroom Fondue, Chicken Karaage, and Persian Lamb Kebabs. Pasta lovers can enjoy dishes like Chicken Fagottini Pasta, while seafood options include Dynamite Prawns, Norwegian Salmon, Kochi Bay Prawns, and Beer Batter Fish with Chips. Desserts such as Fresh Fruit Trifle and Chocolate Mousse provide a sweet conclusion to the meal.

The beverage menu has also been enhanced with a curated selection of global cocktails. Notable drinks include the Ishafan Rose, Jack Sparrow, Sun Downer, Tom Yum Cup, and Ginger Highball. Non-alcoholic options like the Virgin Guava Marry and Siam Watermelon Cooler are also available. Coffee enthusiasts can enjoy new additions like Cold Brew and Sparkling Orange Iced Americano.

Andrea Pauro, Founder of Andrea’s said, "Andrea's Bar and Brasserie is more than just a dining spot; it's a space where people can enjoy great food, feel beautiful, and engage in meaningful conversations. We want our guests to enjoy a journey through global cuisine while immersing themselves in the vibrant atmosphere of Khan Market.”

Born in Padova, Italy, Andrea Pauro comes from a family with deep roots in the hospitality industry. His education in hospitality and hotel management from prestigious institutions in the United States and Switzerland provided the foundation for his entrepreneurial journey. Pauro’s vision for Andrea’s Bar and Brasserie is driven by a passion for food, service, and creating extraordinary dining experiences.

With the revamped Andrea's Bar and Brasserie, Pauro aims to offer a unique culinary destination that combines sophistication with innovation. The focus on small plates and global cuisine is about more than just changing the menu; it’s about creating an ambiance that captivates and delights even the most discerning diners.

Mumbai-based ice cream parlour, Koldplay has launched a range of new ice cream flavours, sundae combos and thick shake combos.

Some of the new flavours introduced at Koldplay include Mandarin Chocolate, Peanut Butter Nutella, Honey Wasabi, Smoked Honey Almonds, Guava Chilli, Raspberry Sorbetto and Kiwi Sorbettoare.

The chain has come up with new sundae that combines Peanut Butter Nutella and Hazelnut Madagascar Brittle. Those who prefer white chocolate can opt for the sundae that is a mixture of a White Choco Brwonie, White Chocolate Chips and home-grown cashews. The Verry Berry Sundae is the best option for those with a fondness for fruit flavours.

Customers can make their own sundaes from a wide range of fruit-flavoured ice creams and sorbettos. The Mellow Yellow Mango is a combination of Mango Sorbetto and White Chocolate, while the Orange County is made with Mandarin Chocolate, and the Paan Shot is a Maghai Meetha Paan concoction.

Koldplay’s signature flavours include the Hazelnut Madagascar Brittle, White Chocolate, Mango Sorbetto which is made from mangoes grown in its orchard in Raigad.

Customers can also make their own Koldmix sundaes and shakes using flavours and toppings of their choice. The outlets are open between noon and midnight, all seven days a week.