Restaurant India News: EBG Group Bets Big on Natuf Café to Disrupt India’s QSR Space

Eco Hotels and Resorts Limited has successfully concluded its rights issue, which was oversubscribed 1.60 times, highlighting strong investor confidence in the company’s long-term strategy to achieve 5,000 hotel keys by FY 2030.

The company received total bids for 2,01,78,312 shares against the issue size of 1,28,76,808 shares, raising Rs 19.57 crore. The rights issue was structured in the ratio of one share for every four shares held at a price of Rs 15.2 per share, with the first call of Rs 3.8 per share, including a premium of Rs 5.2 per share and Rs 1.3 per share on call money.

The offering witnessed strong participation from promoters, senior management, institutional investors, high-net-worth individuals, and retail investors, reflecting the company’s robust fundamentals and its growing footprint in India’s hospitality sector.

Vinod Kumar Tripathi, Executive Chairman, Eco Hotels and Resorts Limited, said, “The overwhelming participation by our shareholders reflects belief in our strategic vision and growth plans. The funds raised will further strengthen our balance sheet and will enable strategic investments in leasing hotel properties across key growth areas in India, as well as selective acquisitions aligned with our long-term vision.”

The proceeds from the rights issue will be directed towards:

• Leasing hotel properties on a long-term basis and making security deposits to property owners

• Providing construction advances to accelerate hotel project completions

• Meeting general corporate expenses

• Strengthening teams across India to support future-focused hospitality initiatives

The successful closure of this rights issue reinforces Eco Hotels and Resorts Limited’s focus on sustainable growth, disciplined financial planning, and strategic expansion within India’s hospitality landscape.

Conrad Pune, Hilton Worldwide’s flagship luxury property, has appointed Shreyash Dwivedi as its new Assistant Director of Food & Beverage. Dwivedi brings extensive experience in luxury hospitality, having worked with leading hotel brands across India.

Most recently, he served as Food & Beverage Manager at The St. Regis Mumbai, contributing to revenue growth and enhancing the guest dining experience. Before that, he was Assistant Food & Beverage Manager at The Leela Palace Chennai, where he supported the success of acclaimed outlets like Spectra and Library Blu.

Dwivedi began his hospitality career through the Taj Management Trainee Program, later holding leadership roles at Taj Krishna Hyderabad, Courtyard & Fairfield by Marriott ORR Bangalore, and Novotel Hotels in Chennai and Kolkata. He has played a key role in establishing several dining outlets as market leaders, earning multiple Times Food & Nightlife Awards along the way.

Shreyash Dwivedi said, "I am truly excited to join Conrad Pune, a hotel that has consistently set benchmarks in luxury hospitality. Food and beverage is all about creating memorable experiences, and I look forward to working with the team to further enhance our dining offerings while bringing in fresh ideas that delight our guests. My focus will be on combining innovation with the warmth of service that Conrad is known for."

A certified trainer and WSET Level 2 Award holder, Dwivedi is recognized for operational excellence and a customer-focused approach. In his new role, he will lead the hotel’s food & beverage division, focusing on delivering distinctive dining experiences and strengthening Conrad Pune’s position as one of the city’s premier luxury destinations.

The Fern Hotels & Resorts has announced the signing of its latest property, Costeira Zinc Journey by The Fern Daman, marking a strategic expansion of its leisure segment along India’s western coastline. This addition strengthens the company’s experiential brand, Zinc Journey by The Fern, and will be the second property in Daman.

The Fern currently has a network of 37 hotels across Gujarat, Daman & Diu, including operational and upcoming properties, reinforcing its growing presence in the western region.

Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “Daman, with its scenic beauty, evolving infrastructure and growing appeal as a short-haul leisure destination, fits perfectly into our strategic growth map. With this property, we aim to offer a rejuvenating and immersive guest experience that reflects the distinct character of the region, inviting guests to explore, discover and create unforgettable moments.”

The upcoming hotel will feature 49 rooms and suites, designed to cater to couples and families. Key highlights include an infinity sea-view pool and a dedicated spa, positioning the property as a destination for both leisure stays and celebrations.

Guests will have access to three distinct dining options: a coffee shop, a 24-hour multi-cuisine restaurant, and a terrace restaurant offering sea views. The property will also cater to corporate and social events through three banquet halls, a boardroom, an open terrace venue, and a modern meeting room.

Strategically located in Village Marwad, Nani Daman, the hotel offers convenient connectivity to beaches, transport hubs, and nearby attractions, making it well-positioned to attract both domestic and short-haul leisure travelers. This signing reflects The Fern’s continued focus on expanding in high-potential coastal markets, combining leisure-centric offerings with experiential hospitality to tap into evolving consumer travel trends.

Paras Desai, Executive Director of Wagh Bakri Tea Group, has been appointed as the new Chairman of the Federation of All India Tea Traders' Association (FAITTA), the national apex organization representing tea traders across the country. FAITTA plays a key role in addressing sectoral issues with government authorities, tea boards, and industry associations to safeguard the interests of tea buyers and traders. Alongside this appointment, Vidisha Desai, Director at Wagh Bakri Tea Group, has joined FAITTA’s Executive Committee.

Desai represents the fourth generation of the Wagh Bakri Tea family and has been part of the company since 1993. Over the years, he has led the group’s expansion into one of India’s largest packaged tea businesses, with operations spanning 24 states and exports to over 60 countries. His leadership has been instrumental in modernizing the company’s operations, enhancing distribution systems, and expanding its retail presence.

Under his guidance, Wagh Bakri established an NABL-accredited in-house testing laboratory and introduced several product innovations, including instant tea premixes, wellness blends, and the Wagh Bakri Tea Lounges. Desai also holds the position of President of the Western India Tea Dealers Association.

Desai said, “It is truly an honour to lead FAITTA and I sincerely thank all members for their trust and cooperation, as well as the past Chairmen and office bearers for their immense contributions. The tea industry today is undergoing significant transformation, shaped by evolving consumer tastes and pressing challenges such as climate change. My focus will be to work closely with industry members, government, and regulators to further strengthen the tea category. I look forward to collaborating with all stakeholders to address both the opportunities and challenges that lie ahead.”

Desai holds a diploma in management studies from Ohio State University, US, and brings more than three decades of expertise as a tea taster. He has also been actively involved in various corporate social responsibility initiatives focused on women’s empowerment, education, and rehabilitation.

Founded in 2014, FAITTA brings together tea traders’ associations from across India to address key industry issues, including auctions, wholesale and retail trade, packaging, warehousing, and exports. The body plays a vital role in ensuring adherence to food safety standards such as FSSAI residue norms, encouraging transparency in auctions, and protecting traders amid changing regulations, rising costs, and a consumer shift from loose to packaged tea.

Desai’s appointment comes at a critical juncture for India’s tea sector, which is navigating evolving consumer preferences, regulatory frameworks, and supply chain dynamics. His leadership at FAITTA is expected to drive collaborative solutions for the industry’s long-term growth.

Beanly Coffee, the convenience coffee brand known for its innovation-first approach, is preparing for a significant retail expansion while continuing to lead product development in India’s evolving coffee segment.

Samayesh Khanna, Co-Founder, Beanly Coffee, explained, “At Beanly we've never been one to follow trends, we've set the trends and we've set the note forward for how coffee is going to grow in, and some of what you see on the menu at Beanly is something which wouldn't have been served regularly at a cafe before this. So find yourselves at a store and be happy to see what we are serving,” he said.

The company is currently operating 11 brand-owned stores and has a presence at over 2,000 touchpoints across India. As part of its retail strategy, Beanly plans to open around 50 stores by December 2026. The initial phase of this expansion will focus on Delhi NCR, the brand’s home market, followed by entry into Bengaluru and Mumbai.

While the company sees strong potential in Tier 2 and Tier 3 markets, Samesh indicated that expansion into these cities may take place only after 2026 due to bandwidth constraints. “I think with what we are serving, tier 2, tier 3 is going to be a great product market fit and it is definitely on the cards but unfortunately due to bandwidth issues before December 2026, there seems to be limited chances for us to be present in tier 2, tier 3 cities,” he explained.

Samesh highlighted, that Beanly relies heavily on customer insights to identify locations. “I think similar to most other brands, we have an in-house retail strategy through which we identify different retail locations. It's generally not the same as every other brand out there. We do try and see where our customers want us and customers direct us where they'd like to find we need,” he said.

Innovation remains at the core of Beanly’s growth. The brand has created over five intellectual properties, not only for its own product line but also as an OEM partner for several coffee operators including Bluedecky, Third Wave, Coffeetza, Slate, and Tim Hortons. “If you had heard the session, you would have known that innovation was a very large part of what we built and it continues to lay the foundation for what we are building at Beanly. Even with the retail first doors,” Samesh added.

Founded with the vision of making premium coffee accessible and convenient, Beanly continues to build its retail presence and product line around innovation-led formats that cater to evolving consumer preferences in urban India. With its upcoming expansion and a differentiated menu, the brand aims to strengthen its position in the premium convenience coffee segment while setting the pace for future trends in the category.

Blue Tokai Coffee Roasters has announced the launch of its third café in Thane, taking its total count to 185 outlets across India. The new café is located at Shop No. 4, Jeevan Tara CHSL, Madanlal Dhingra Road, Panchpakadi, Thane, marking another milestone in the brand’s steady retail expansion across urban India.

The café operates daily from 7 AM to 11 PM, catering to both early morning coffee drinkers and late-night visitors. The opening reflects Blue Tokai’s growing presence in Thane, where the local coffee culture has seen steady growth in recent years.

“It’s been amazing to see Thane’s love for coffee grow, and we are thrilled to be a part of that story,” Rashmi Hiwase, Area Manager, Blue Tokai Coffee Roasters, shared.

With this launch, Blue Tokai continues to build its omnichannel presence, combining café experiences with its strong e-commerce and retail distribution network. The company’s strategy has focused on identifying high-potential urban locations and creating accessible spaces for coffee enthusiasts.

The new Thane café is positioned as a community space where customers can experience freshly brewed specialty coffee while engaging with the brand’s wider offerings. The expansion aligns with Blue Tokai’s broader plan to strengthen its physical footprint in Tier 1 and emerging Tier 2 cities.

Kolkata is set to welcome one of the most recognized names in global mixology, as Goa Nights is bringing its signature bar experience to 2:59 The Bar at JW Marriott Kolkata for a two-night takeover on October 10 and 11, 2025. The event is being organized in collaboration with Dean With Us and will feature Goa Nights’ unique cocktail philosophy that blends Indian influences with modern techniques.

Goa Nights opened in Macau in 2018 with the aim of reshaping the city’s cocktail scene. It quickly gained recognition for its inventive approach, winning Best Bar in Macao (Non-Hotel) at The Bar Awards 2019, being listed in Tatler Dining’s Best Restaurants 2021 (Hong Kong & Macau), and securing a spot on Asia’s 50 Best Bars 2021 (51–100 List). In 2025, it was named among the Tatler Best 20 Bars in Macau. Its Cebu outpost has also been featured in the Tatler Best Philippines 2025 guide.

The concept emerged from the founders’ desire to offer something new to Macau beyond the hotel bar scene. Drawing inspiration from their family-owned Indian restaurant, Indian Spice, founders Gagan Sethi and Gwen Trott developed a space where modern Indian gastronomy meets inventive cocktails. In 2024, Goa Nights expanded to Cebu, adapting its approach to a new market while maintaining its core identity.

With over 25 years of combined experience, Gagan brings deep operational knowledge from India, Macau, and Cebu, while Gwen drives the creative direction. Together, they have built Goa Nights into a brand that highlights craftsmanship and cultural connection through its beverage program.

Wilson Ricablanca, a long-time bartender at Goa Nights Macau since 2019, will lead the bar takeover in Kolkata. Known for his approachable style and technical precision, he has played a key role in translating Goa Nights’ cocktail philosophy across locations. Wilson has also been instrumental in bringing the brand’s award-winning cocktails to Cebu since 2024.

For two evenings, 2:59 The Bar will serve as the stage for Goa Nights’ signature cocktail creations, which are known for blending Indian elements with global trends. Guests can expect a series of cocktails crafted by the visiting team, showcasing both skill and innovation.

2:59 The Bar has established itself as a leading nightlife destination in Kolkata, known for its mixology-driven experiences and collaborations with international bartenders. Positioned within JW Marriott Kolkata, it has become a key venue for introducing global cocktail trends to the city.

“At JW Marriott Kolkata, we are always looking for ways to bring extraordinary experiences to our guests. Goa Nights represents the best of creativity, innovation, and global cocktail culture, and we are thrilled to host them at 2:59 The Bar. This takeover is not just about drinks – it’s about energy, culture, and an experience Kolkata will remember,” said Sunil Kumar, General Manager, JW Marriott Kolkata.

This event underscores how international bar collaborations are increasingly shaping India’s urban hospitality landscape, with Kolkata emerging as a strong player in hosting such experiences.

Globus Spirits Limited, one of India’s leading spirits companies, has introduced TERAI India Craft Vodka, claimed to be the world’s first vodka filtered using amethyst crystals. The launch reinforces the company’s focus on the premium spirits category by combining innovative techniques with high-quality production standards.

The vodka is produced from grain to glass at the TERAI distillery in Behror, Rajasthan, using locally sourced rice. It is crafted through a bespoke process to create a bright, clean distillate, which is then uniquely filtered through amethyst crystals to produce a smooth and refined vodka. This method positions TERAI India Craft Vodka as a differentiated product in India’s premium spirits segment.

“At Globus Spirits, our vision is to create world-class products that blend Indian tradition with global innovation. TERAI India Craft Vodka, with its unique amethyst crystal refinement, is a first for the world and a bold step in our premiumization journey. We are confident it will resonate strongly with discerning urban consumers who seek authenticity, craftsmanship, and distinction in their spirits,” said Shekhar Swarup, Joint Managing Director, Globus Spirits.

The vodka has launched in Jaipur and Udaipur, Rajasthan, with a retail price of Rs 2,245 for a 750 ml bottle. It is scheduled to expand to Delhi, Gurgaon, Goa, and Mumbai, where it will be available in leading retail outlets and select premium channels.

With a distilling heritage dating back to 1958, Globus Spirits has been gradually building its premium spirits portfolio, initially through TERAI craft gin and now with craft vodka. The launch reflects the company’s strategy to introduce differentiated, high-quality products to meet the evolving preferences of India’s premium alco-bev consumers.

Royal Orchid Hotels has entered into a strategic partnership with Paisa4Plates, a social impact initiative led by Aryaveer Baljee, Youth MP for Hampshire, to introduce an innovative voluntary giving model across its hotel network in India. The initiative will debut at ICONIQA Mumbai, the group’s new upscale lifestyle hotel, before being rolled out nationwide.

The program draws inspiration from the Pounds4Plates movement in London, where restaurants added an optional 0.25 percent service charge to support food-related charities. Building on that success, Aryaveer Baljee has adapted the concept for India under the Paisa4Plates banner. The initiative aims to raise awareness about food insecurity and mobilize hotel guests to contribute to causes tackling hunger and homelessness.

Under the scheme, guests at Royal Orchid’s 120+ hotels—covering brands such as Regenta, Regenta Place, Royal Orchid, and ICONIQA—will be given the option to contribute 0.5 percent of their total bill to a cause selected by each participating property. Funds will support local charities engaged in providing meals for the homeless, mid-day meals for children, and food donations. Guests will be informed through table tents and other communication tools, ensuring clarity and voluntary participation.

“We are thrilled to partner with Paisa4Plates to bring this meaningful initiative to our guests in India,” said Shibani Malhotra, General Manager, ICONIQA Mumbai. “This aligns with our core mission to make travel impactful for all. By offering our guests the opportunity to contribute to such a worthy cause, we hope to create a ripple effect of positive change in communities across India.”

“Hospitality is about more than just service—it’s about building bridges and uplifting communities. After the success of Pounds4Plates in the UK, I felt compelled to bring this model to India, where the need is immense. Partnering with ICONIQA and Royal Orchid Hotels, brands with a strong and growing presence in India, allows us to scale this initiative and make a tangible difference in the lives of the hungry and homeless,” Baljee said.

The Paisa4Plates initiative is designed to be low-barrier and sustainable, allowing hotels to participate as facilitators while enhancing their community engagement. The program will officially launch across Royal Orchid’s Indian properties in late 2025, with plans to scale further in partnership with local NGOs and food banks.

This collaboration also aligns with Wyndham Hotels & Resorts’ broader social responsibility goals, which include combating human trafficking and minimizing environmental impact. The introduction of Paisa4Plates strengthens Wyndham’s position on integrating community support within its business operations.

EBG Group, a diversified conglomerate with interests across EVs, wellness, hospitality, and consumer electronics, has announced a strategic partnership with Native Touch, an Indian food brand, to open more than 100 outlets across the country. This collaboration is expected to generate over 5,000 direct and indirect jobs, positioning it as one of the largest expansion stories within India’s wellness-focused food industry this year.

As part of the partnership, EBG Group plans to invest Rs 10–75 lakh per store over the next year to develop new retail formats. This investment will support Native Touch’s entry and scale across major metro and Tier 1 and Tier 2 cities, using a mix of cafés, express counters, cloud kitchens, and delivery-led formats.

Founded by Radesh Boopathy, Native Touch is based on the principle that healthy Indian food can be part of daily life without losing its authentic essence. With EBG’s operational strength, infrastructure, and financial backing, the brand aims to expand rapidly in markets such as Chennai, Bengaluru, and other key urban centers.

The rollout will follow a franchise-led model, enabling local entrepreneurs to participate while ensuring product and service consistency through centralized sourcing, standardized recipes, and structured training programs.

“At EBG, we believe the future of India’s food service market lies in brands that are deeply authentic yet scalable. Native Touch brings exactly that balance, soulful, wellness-driven Indian cuisine rooted in tradition, but ready to grow into a nationwide movement. This partnership is not just about opening 100+ outlets; it’s about creating a credible Indian alternative in a space dominated by global QSR chains, while generating over 5,000 jobs and empowering local entrepreneurs. We see this as the beginning of a new chapter where Indian food brands can stand shoulder-to-shoulder with global giants,” said Hari Kiran, Co-Founder & COO, EBG Group.

The alliance comes at a time when India’s wellness-oriented dining market is witnessing rapid growth, led by urban consumers seeking healthier alternatives to conventional fast food. Native Touch plans to leverage this trend with a menu built around millet-based recipes, plant-based dishes, local seasonal ingredients, and low-oil cooking methods.

Within five years, the company aims to become one of the top three homegrown QSR brands, with ambitions to capture a double-digit market share in the organized dining segment.

“Native Touch was created with a simple vision to make healthy Indian food an everyday choice without losing authenticity. Partnering with EBG gives us the ability to scale this vision while retaining the soul of what we serve. Together, we will bring soulful food experiences to every corner of India, blending tradition with modern formats and growth,” said Radesh Boopathy, Founder, Native Touch.

The first phase of the rollout will focus on Delhi, Mumbai, Bengaluru, and Hyderabad, followed by Tier 1 cities including Pune, Ahmedabad, and Kochi, and Tier 2 markets such as Lucknow, Jaipur, and Coimbatore.

In addition to physical stores, Native Touch is exploring quick commerce and packaged food opportunities. The brand is in discussions with Swiggy, Zomato, and Blinkit for integration and plans to launch ready-to-eat packaged products on Amazon and Instamart.

A significant portion of the supply chain will be locally sourced, supporting farmers and small-scale producers. While the immediate focus remains on building a nationwide presence, the long-term vision includes expanding internationally, particularly in markets with a strong Indian diaspora and rising interest in wellness-driven dining.

The partnership between EBG Group and Native Touch signals a strategic shift in India’s QSR and wellness dining landscape, creating a platform for authentic Indian food brands to scale alongside global players.

Popeyes, the global quick-service restaurant brand known for its signature Louisiana-style fried chicken, has opened its newest outlet at PVR Anupam Saket, Delhi. This development represents a strategic step in the brand’s ongoing expansion across India, reinforcing its commitment to widening its presence in high-footfall urban locations.

The launch day witnessed strong consumer engagement, with visitors arriving early to experience the brand’s distinctive menu offerings. The opening atmosphere was marked by enthusiastic guests and the unmistakable aroma of Popeyes’ fried chicken, which has become a hallmark of the brand globally.

The company described the new restaurant as more than just an additional outlet, calling it a meaningful step toward integrating Popeyes’ bold Louisiana flavors into the local community’s dining landscape. “This milestone is more than just another store; it’s a step forward in bringing the bold, Louisiana flavors of Popeyes closer to our community,” the team shared during the launch.

The management expressed appreciation for the workforce behind the new opening, highlighting their role in operational execution and customer service. “A huge thank you to our amazing team for making this possible through their hard work and dedication,” the statement read.

The brand also acknowledged the support of its growing customer base, noting that their response continues to fuel its expansion ambitions. “And of course, gratitude to our customers — your love and excitement inspire us to keep growing,” the team added.

Located within the popular PVR Anupam Saket complex, the new Popeyes restaurant is expected to attract both movie-goers and local residents, capitalizing on the area’s high footfall and strong F&B ecosystem. With this opening, Popeyes further strengthens its operational presence in the National Capital Region, signaling continued momentum in India’s competitive quick-service restaurant market.

In a move that brings together two well-known global brands, KFC India and Snickers India have collaborated to introduce a limited-edition dessert offering. The partnership has resulted in the launch of the KFC X Snickers Choco Mousse Cake, combining the QSR chain’s three-decade legacy in India with Snickers’ long-standing reputation as a leading chocolate bar brand.

The Choco Mousse Cake features layers of chocolate-soaked sponge topped with chocolate cream cheese mousse and finely chopped Snickers chocolate. This marks the first time KFC India has co-created a dessert with another brand, positioning the product as a crossover between fast food and confectionery to cater to evolving consumer tastes.

Aparna Bhawal, Chief Marketing Officer, KFC India & Partner Countries, said, “Who would’ve imagined KFC & Snickers in the same sentence, let alone the same plate. That’s the fun of this collaboration – two iconic brands coming together to create something unexpected and delicious! At KFC, we are focused on serving up a strong mix of craveable & iconic KFC products as well as a pipeline of innovative, clutter-breaking launches. The KFC X Snickers Choco Mousse Cake is our first co-created dessert and is the ultimate finger lickin’ good finale to a KFC meal. We can’t wait for fans – both KFC & Snickers loyalists – to dig into this sweet surprise.”

Nikhil Rao, Chief Marketing Officer, MW India, added, “We have always stood for delivering hunger satisfaction in ways that truly connect with our consumers evolving tastes. Today’s Gen Z audience seeks not just great taste but also fresh, share-worthy experiences that blend the familiar with the unexpected. Our collaboration with KFC India brings the iconic taste of SNICKERS into a dessert experience that is indulgent, fun, and crafted for a new generation of food explorers. This partnership is more than just a co-creation of a product, it’s a celebration of two beloved brands coming together to offer something bold and exciting that consumers didn’t even know they wanted but will now crave. With the KFC X SNICKERS Choco Mousse Cake, we are raising the bar on innovation while staying true to our promise of turning hunger into satisfaction one unforgettable bite at a time.”

The dessert is priced starting at Rs 129 and is available for a limited period across more than 1,300 KFC outlets in India. Consumers can purchase it for dine-in and takeaway or order through the KFC app, website, and major food delivery platforms. KFC has also introduced a pre-order option through its app for dine-in customers to skip queues and access the product more quickly.

This collaboration reflects a growing trend in the quick service restaurant industry, where brands are joining forces to create limited-edition products that merge distinct brand identities and appeal to younger, experience-seeking consumers. For both KFC and Snickers, the partnership is designed to capture attention through novelty while driving incremental sales through a seasonal, co-branded menu item.

Restaurant point of sale (POS) and management software provider Petpooja has raised Rs 137 crore (USD 15.5 million) in its Series C funding round led by Dharana Capital, with participation from Ashish Gupta, co-founder of Helion Ventures, and Abhiraj Singh Bhal and Varun Khaitan, co-founders of Urban Company. The latest funding round comes after a gap of four years for the Ahmedabad-based company and marks a significant step in its growth trajectory.

The company stated that the funds will be directed towards expanding its product portfolio, accelerating AI-driven automation, and strengthening customer support. According to regulatory filings with the Registrar of Companies, Dharana Capital invested Rs 82 crore, while Ashish Gupta contributed Rs 1 crore. The allotment for the remaining amount is yet to be completed.

The funding values Petpooja at approximately Rs 910 crore (USD 103 million), representing a 3.5 times increase compared to its previous round. The post-money valuation is expected to change once the remaining funds are disbursed.

Founded in 2011 as a B2B food delivery business, Petpooja later pivoted to a SaaS model, offering cloud-based billing and management solutions for small and medium-sized food service businesses. Today, the platform serves more than 1,00,000 clients across India, the UAE, and South Africa. It also manages around 25 percent of online order volumes on Zomato and Swiggy, highlighting its deep integration with the food delivery ecosystem.

The latest round brings the company’s total funding to about Rs 185 crore. This includes a USD 4.5 million Series B round led by Aroa Ventures in 2021. Following the Series C investment, Dharana Capital will hold an 18.62 percent stake in the company on a fully diluted basis.

Petpooja’s FY25 financials are yet to be filed, but the company recorded a 43 percent increase in revenue to Rs 76 crore in FY24. During the same period, its losses narrowed to Rs 13.4 crore, indicating improved financial performance as it scales its SaaS offerings in the hospitality technology space. This funding round positions Petpooja to further deepen its presence in the restaurant technology segment, where automation, integrated billing, and advanced customer management tools are becoming critical for operational efficiency across the industry.

Swiggy, one of India’s leading on-demand convenience platforms, has announced a strategic collaboration with Tourism Western Australia (TWA) to engage Indian consumers and position Western Australia as a preferred holiday destination. The partnership, announced on the sidelines of World Tourism Day, uses Swiggy’s digital ecosystem to integrate travel inspiration into everyday consumer interactions.

The campaign is currently live on Swiggy and Instamart and combines the platform’s focus on speed and convenience with Western Australia’s relaxed and joyful travel experiences. At the center of this initiative is the Quokka, known as “the world’s happiest animal,” who appears as a mascot across Swiggy’s digital touchpoints. The Quokka replaces delivery executives on post-order tracking maps and features on in-app banner ads, prompting users to imagine the possibility of a Western Australian holiday during their routine app usage.

One of Western Australia’s most recognizable experiences, the Quokka Selfie, has become a global social media phenomenon with millions of shares. Through this collaboration, Indian users are introduced to this cultural icon within the Swiggy interface. To further drive interaction, Swiggy has launched a “Find the Quokka” challenge, where users explore a digital travel map of Western Australia to locate five hidden Quokka icons. This gamified activity familiarizes users with key landscapes across the state. One participant, chosen through a lucky draw, will receive return tickets for two to Western Australia, sponsored by Tourism Western Australia.

Tom Upson, Director Markets & Aviation, Tourism Western Australia, said, “India is one of Western Australia’s most important and fastest-growing visitor markets. By joining hands with Swiggy, we aim to inspire more Indian travellers to explore the breathtaking landscapes and welcoming spirit of our state. India’s quick commerce and online food delivery boom, led by Swiggy’s vast reach, offers us a unique platform to connect with today’s connected, convenience-driven consumers and place our destination firmly on their travel radar.” He added, “The Quokka is Western Australia’s charm. By bringing it into the Swiggy experience, we hope to spark curiosity among Indian consumers and inspire them to choose Western Australia as their next holiday destination.”

Sidharth Bhakoo, Chief Business Officer, Swiggy Food Marketplace, said, “Swiggy has always looked at ways to go beyond transactions and spark meaningful engagement with our consumers. Our partnership with Tourism Western Australia reflects this vision. By introducing the Quokka into the Swiggy experience, we are creating a moment of joy that nudges our users to imagine the pleasures of travel, even in the middle of their everyday routines. With our deep reach across millions of households and our unique ability to blend digital and physical touchpoints, this collaboration is a great example of how brands can come together to inspire aspiration while staying rooted in everyday relevance.”

Arjun Mukundd, Country Manager, Tourism Western Australia, said, “Travel is about creating moments of happiness that last a lifetime. With this campaign, we’re inviting Indian travellers to imagine their own joyful moments in Western Australia, whether that’s taking a Quokka Selfie, exploring our natural wonders, or experiencing our unique culture. From food to travel, both Swiggy and Tourism Western Australia celebrate life’s happiest moments. This collaboration brings the Quokka, our most loved local, into everyday India while inspiring travellers to plan their own unforgettable trip to Western Australia.”

The campaign runs from September 28 to October 11, 2025, across Delhi NCR, Mumbai, Bengaluru, Hyderabad, Kochi, Kolkata, Pune, and Chennai. It aligns with India’s festive and holiday planning season and targets key outbound travel markets that overlap with Swiggy’s largest user bases. This initiative gives Tourism Western Australia a direct and engaging route to connect with aspirational Indian consumers through their regular digital touchpoints.

For over three decades, Little Italy has built its reputation as India’s go-to destination for authentic vegetarian Italian cuisine. Now, the brand is entering a transformative phase aimed at appealing to a new generation of consumers. Its latest outlet in Pune’s Baner neighborhood represents a shift in strategy — blending modern design, menu innovation, and curated experiences to strengthen its positioning in India’s evolving casual dining sector.

Located at WeWork Eleven West on PAN Card Club Road, the Baner outlet signals more than just another launch. It introduces a refreshed brand identity through next-generation interiors, featuring contemporary design elements, warm lighting, and social media–friendly spaces. This approach reflects a broader industry trend of legacy dining brands upgrading their ambience to remain relevant in a competitive market dominated by experiential dining.

The Baner location debuts a renewed menu lineup with new pasta varieties, wood-fired Neapolitan pizzas, and updated dessert offerings to cater to changing consumer tastes. Alongside the food, the company has introduced a signature cocktail program focused on mixology-led beverages and mocktails, designed to target after-work and weekend dining occasions — a segment witnessing consistent growth across urban India.

In addition to physical design and culinary changes, Little Italy is adding curated events to its offering. These include chef’s tables, pairing nights, and seasonal pop-ups aimed at enhancing guest engagement and driving repeat footfall. This strategic focus aligns with a broader industry move toward experiential retail formats that encourage deeper customer loyalty.

The Baner launch marks Little Italy’s sixth outlet in Pune. A seventh outlet in Kharadi is scheduled to open this Diwali. Beyond Pune, the company is also entering Bhilwara for the first time and reopening its Nashik outlet at Soma Winery. Additionally, the brand plans to relaunch its iconic Shivajinagar flagship, reimagined for modern diners. Over the next eight months, Little Italy intends to open eight more outlets across India as part of its nationwide growth strategy.

The company attributes its expansion to the efforts of its internal team, franchise partners, and loyal customers. The Baner outlet represents the starting point for this new chapter, setting the tone for how the brand plans to scale while evolving with market trends.

Zomato has launched a new feature called ‘Healthy Mode’ aimed at helping users make more informed and nutritious food choices. Founder Deepinder Goyal announced the development on X, addressing what he described as a long-standing gap in the platform’s approach to healthy eating.

“For years, there's been something about Zomato that made me uneasy. We made eating out and ordering in easier than ever, but we never really helped people truly eat better,” Goyal posted.

He acknowledged that while healthier options like salads or smoothie bowls were available, “Zomato didn't make it easy” to discover genuinely nourishing meals.

With the introduction of Healthy Mode, each dish listed on the platform will receive a ‘Healthy Score’ that categorizes meals from ‘Low’ to ‘Super.’ Unlike calorie-counting, the score focuses on key nutritional factors such as protein, complex carbohydrates, fibre, and micronutrients. The scores are powered by artificial intelligence (AI) and rely on data shared by partner restaurants.

The feature is currently live in Gurgaon and will be expanded to more cities in the coming months. “Try it, tear it apart, tell us where it fails. Because this is just the beginning — and for the first time, I feel we're moving meaningfully closer to truly living up to our mission: better food for more people,” Goyal said.

He also highlighted the personal motivation behind the initiative. “I've carried the guilt that Zomato made it easy to eat whatever you craved, but not easy to eat what your body needed. Healthy Mode is our first real step in putting that right,” he added.

Goyal clarified that this is not a basic healthy option filter but a feature robust enough for professional athletes to find appropriate meals through the platform.

Goyal had addressed the perception that food delivery apps make unhealthy food more accessible. He noted that frequent daily users mostly live in large cities, where healthier options — including homemade-style meals — are widely available. These users generally lean towards healthier restaurants.

In contrast, 70 percent of Zomato’s order volume comes from less-frequent users who place about three to four orders per month. These customers are spread across the country and typically opt for indulgent meals such as butter chicken with butter naan, but only occasionally.

“India hasn't reached the point where people order food every day on average, so we aren't causing health problems nationwide,” he stated.

Goyal reiterated that the platform’s role is to ensure options are available, not to dictate choices. “Ultimately, customers must make their own choices. Our role is to ensure those choices are available when they want them,” he said.

With this move, Zomato is taking a strategic step to align with growing consumer demand for health-conscious options, while leveraging AI to make nutritional information more accessible.

Ahmedabad’s premium catering and hospitality company, Mann & Salwa, has announced the opening of Sora, positioned as the city’s first Asian Peruvian restaurant. Located at The Primo, the brand’s flagship culinary destination, the restaurant spans 11,000 square feet and has been designed as a dining experience that integrates food, interiors, and hospitality into a cohesive format.

Ridhi Choudhary, CEO, Mann & Salwa, said, “Our vision for Sora has always been to create an experience that is both exhilarating and comforting. We set out to reimagine exceptional food, beverages, and hospitality, making them more accessible, memorable, and infused with soul. Ahmedabad, with its deep appreciation for fine food and culture, now welcomes a new dimension to its dining landscape. With Sora, we bring the finest of Asian Peruvian cuisine, thoughtfully designed interiors, and immersive hospitality - enriching the city’s vibrant culinary culture.”

Sora’s interiors reflect the brand’s design philosophy: “refined in form, rooted in soul, crafted with care.” The restaurant draws inspiration from Art Deco, adapted for contemporary dining. Key elements include marble tabletops, tufted leather seating, brass screens, sculptural lighting, and warm wood finishes.

Bold colors such as deep red, green, and blue are balanced with diffused golden light, while spherical pendant lamps add subtle sculptural accents. The intent, according to Design Director Rehan Saiyed, was not spectacle but resonance.“At Sora, the design isn’t about spectacle but resonance. Every curve, texture, and material was chosen to echo the food - disciplined yet quietly expressive. The aim was to create an atmosphere of curiosity and calm, timeless yet deeply personal.”

The menu balances Asian culinary techniques with Peruvian ingredients. Core elements include Peruvian chillies (ají amarillo, ají panca), Japanese yuzu, Sichuan pepper, kimchi, and house-made sauces.

Highlights include:

• Ceviche: Mango (Thai mango, ají panca, leche de tigre), Clasico de la Casa (edamame, avocado, charred corn, cherry tomato), Mushroom (mushrooms, avocado cream, citrus dashi, dill, grana padano).

• Tiradito: Avocado & Corn, Asparagus, Zucchini, Lotus Root, Tofu.

• Anticucho & Robata: Miso Mushroom, Baby Carrot, Mock Meat, Ssamjang Potato, Gochujang Tofu, Eggplant, and Colocasia.

Interactive dishes include Yuzu Panca Siphon Soup assembled tableside, Malanga Root Salad, and a hot-stone Bibimbap prepared in front of guests. Beyond these, the menu extends to sushi, dim sum, curries, noodles, and small and large plates.

Chef Sadik, Culinary Mentor, Sora, explained, “Asian Peruvian cuisine has never been in Ahmedabad before. With Sora, we’re bringing the city a new flavour profile - exciting yet familiar. The menu is a conversation between cultures, where ingredients and techniques meet with curiosity and respect. It’s less about fireworks and more about connection, food that speaks softly but leaves a lasting impression.”

The non-alcoholic beverage program, titled “Flavours of Asia and Peru,” is designed around four distinct sections, each bringing a unique cultural influence to the table. The Signature Drinks feature innovative techniques such as infusion, fermentation, and distillation, with highlights like Ají Eclipse made with ají amarillo, passionfruit, and rosemary smoke; Ume Sora, a plum sour crafted with Peruvian fruits; and Yubari Nectar showcasing Japanese melon. 

Other inventive offerings include Mango Sticky Rice, Sushi Highball, Postcard from Phi Phi, and Shrooms. The Milk-Based Drinks draw inspiration from Asian milk teas and the popular boba culture, while the Flavored Iced Teas combine herbs, fruits, and spices sourced from Asia and Peru to create refreshing infusions. Rounding out the program are Seasonal Mojitos in variations such as Dragonfruit & Lychee, Watermelon & Cranberry, and Muskmelon. Each creation is carefully designed to complement the menu’s cross-cultural approach, encouraging both discovery and interaction for guests..

Adrift Kaya at JW Marriott New Delhi Aerocity launched its new dining initiative, Icons at the Table, on 20 September with Australian cricketer David Warner as the inaugural guest. Designed as an ongoing series, the concept brings together notable personalities from sports, business, art, and culture for curated dining experiences that combine food with conversation.

The opening event featured Warner in an intimate setting where guests engaged in discussions that combined sport, storytelling, and gastronomy. Chef David Myers, the creative force behind Adrift Kaya, presented a six-course Kaiseki-inspired omakase menu, introducing Japanese haute cuisine through a modern lens.

The curated menu featured:

• Hiroshima Oysters with yuzu mango foam
• Japanese Red Sea Bream ceviche with passion fruit
• Tuna Belly “On Toast” with Hokkaido Uni, Okinawa Mozuku, dehydrated egg yolk, and caviar
• Golden Eye Snapper nigiri with yuzu soy and kombu
• Lean Tuna with black truffle
• Hokkaido Scallop nigiri with sudachi zest
• Hokkaido Crab hand roll with truffle aioli and potato crisp
• Shizuoka Eel hand roll with avocado purée and onion crisp
• Miso Black Cod hand roll with garlic chips
• Japanese sponge cake with yuzu citrus crème

Each dish was designed to reflect Warner’s personality while showcasing Japanese seasonality and culinary precision.

Sharad Datta, General Manager, JW Marriott New Delhi Aerocity, said, “Icons at the Table is envisioned as a series where food becomes the setting for rare conversations with extraordinary personalities. Hosting our very first edition with David Warner was truly special — an evening where the spirit of sport, storytelling, and cuisine came together in an intimate sit-down that our guests will long remember. It marks the start of a journey we are proud to share at Adrift Kaya.”

Following the success of the debut edition, the property plans to continue the series by bringing other global icons to the table, reinforcing the trend of dining experiences that merge cuisine with cultural dialogue.

The recent revisions in GST have created a significant shift for the Indian food and hospitality sector, with Anand Sweets & Savouries highlighting the direct benefits for both businesses and consumers.

Under the revised structure, savouries, cookies, bakery items, and dry fruits have moved from the 12–18 percent tax bracket to just 5 percent. Essential items like paneer and bread are now taxed at 0 percent. This change is expected to reduce consumer prices across key product categories and drive higher affordability.

Arvind Dadu, Managing Director, Anand Sweets & Savouries, said, “For us, food is about accessibility and trust. These changes strengthen that belief, making it possible for us to bring the same Anand experience at an even better value.” The impact, however, goes beyond reduced prices. Industry players view this as a step that could expand the food and hospitality ecosystem. “My main takeaway: I see this as a larger opportunity for the industry. Lower taxation doesn’t just make good food more affordable; it fuels innovation, scale, and growth.” 

With the tax burden lowered, brands like Anand Sweets & Savouries are preparing to pass on the benefits to customers while exploring growth opportunities in product development and expansion.

Radisson Hotel Delhi MG Road has officially opened its doors, marking its entry on South Delhi’s MG Road. Strategically located a short drive from Indira Gandhi International Airport, the property is positioned to serve both leisure travelers and business guests with easy access to retail, cultural, and entertainment districts.

The hotel features 100 rooms and suites spread across Standard, Superior, and Suite categories. Amenities include an all-day dining restaurant, fitness center, outdoor pool, spa, salon, premium lounge, and bar. For events, the hotel offers more than 29,000 square feet of indoor and outdoor venues, supported by large pre-function areas and dedicated entrances for lawn access. These facilities are tailored for weddings, corporate gatherings, and social events.

Dining options include Lore, a 120-cover world cuisine restaurant with a live kitchen and integrated bar, and Crème, a patisserie and grab-and-go café. Lounges and bars add further variety to the food and beverage offering.

Ashish Saxena, General Manager, Radisson Hotel Delhi, said, “What sets Radisson Hotel Delhi MG Road apart is its ability to meet both business and social needs in a location that is central yet peaceful. By combining well-designed rooms with flexible event spaces and lifestyle facilities, we aim to add meaningful value to South Delhi’s hospitality offerings and create a destination that feels naturally connected to the city.”

Nimish Mehra, Managing Director, AKM Hotels Private Limited, said, “This opening represents a defining chapter for us - a project designed to complement Delhi’s energy with warmth, comfort, and thoughtful hospitality. We are proud to create an experience that leaves a lasting impression on guests while strengthening the community we serve.”

Vikram Singh Chauhan, Founder and CEO, NILE Hospitality, added, “We are delighted to announce the opening of Radisson Hotel Delhi MG Road, our fifth Radisson-branded property and our first in the capital city. In AKM, we have found a partner who shares our hospitality vision and we are delighted that this partnership allows us to strengthen our portfolio & collaboration with Radisson Hotel Group, bringing a truly one-of-a-kind hotel to Delhi.”

With its combination of location, infrastructure, and dining concepts, the Radisson Hotel Delhi MG Road is expected to become a key player in Delhi’s growing hospitality market.

The Fern Hotels & Resorts has added another property to its Rajasthan portfolio with the launch of The Fern – An Ecotel Hotel, Kota. With 104 rooms and suites, the property reflects the brand’s focus on eco-sensitive hospitality while catering to both business and leisure segments. This opening increases The Fern’s network in Rajasthan to 16 hotels and brings its national presence to 136 properties.

“Kota is fast transforming into a dynamic hub, balancing a rich heritage with modern economic development. With The Fern - An Ecotel Hotel, Kota, we aim to offer a hospitality experience that is equally suited to discerning business travellers, corporate gatherings, leisure guests and destination events. Every detail, ranging from eco-sensitive practices to curated guest experiences, has been designed to provide luxury with responsibility. This hotel marks a significant step forward in our vision of redefining sustainable hospitality across India's tier-II cities,” said Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts.

The property offers a mix of modern amenities and sustainable practices across its accommodations. Guests have access to The Pepper House, a rooftop all-day dining restaurant serving regional and international cuisines in indoor and alfresco settings, and House of Rocks, a rooftop bar and lounge featuring handcrafted cocktails and city views. A 24-hour in-room dining service adds to the convenience.

For large-scale events, the hotel includes 6,000 sq. ft. Sapphire Hall and a 78,000 sq. ft. Imperial Garden, making it suitable for weddings, corporate gatherings, and social functions. Facilities also include a swimming pool, fitness center, and wellness services.

Located 250 km from Jaipur Airport, 11 km from Kota Railway Station, and 7 km from Kota Bus Stand, the hotel is positioned for accessibility to Kota’s educational institutions, corporate centers, and tourist attractions. The opening of The Fern – An Ecotel Hotel, Kota underlines the company’s strategy of expanding into tier-II markets with an emphasis on sustainable luxury and event-focused hospitality.

Marriott International has expanded its long-stay portfolio in India with the opening of Marriott Executive Apartments Bengaluru UB City, marking its entry into the city’s extended-stay hospitality segment. The property is part of Marriott Bonvoy’s global network of over 30 hotel brands and is designed to serve business professionals, expatriates, and long-stay travelers.

Located in the heart of Bengaluru’s Central Business District, the development offers 190 serviced apartments equipped with kitchenettes and tailored services. Its positioning provides seamless access to corporate hubs, shopping districts, and Kempegowda International Airport, catering to both business and leisure requirements.

“India’s corporate landscape is evolving rapidly, especially in innovation-driven cities like Bengaluru. This transformation is creating a clear demand for a new category of accommodations, ones that go beyond traditional hospitality,” said Kiran Andicot, Senior Vice President - South Asia, Marriott International Inc. He emphasized that today’s long-stay guests look for consistency, space, and a sense of community, and the Bengaluru debut reflects Marriott’s commitment to this growing segment.

Irfan Razack, Chairman and Managing Director, Prestige Group, added, “UB City was envisioned as a landmark that contributes to Bengaluru’s skyline and lifestyle. With the opening of Marriott Executive Apartments, we are adding a new residential hospitality option within the development. This collaboration combines Prestige Group’s experience in creating integrated spaces and Marriott’s expertise in long-stay accommodation.”

The property offers six categories of accommodations:

• 59 superior rooms

• 35 studio retreats

• 66 one-bedroom apartments

• 21 two-bedroom residences

• 6 three-bedroom residences

• A presidential suite with terrace

Each apartment includes a separate living and dining area, a dedicated workspace, and a fully equipped kitchen, along with modern amenities such as Bose Bluetooth systems, Wi-Fi, in-room washer/dryer, and secure parking.

Dining options at the property include The Market (all-day dining), Madras Kitchen (regional South Indian cuisine), The Bar, Grab & Go, and The Roof, featuring Asian-style grills. Leisure facilities include a 24/7 fitness center with yoga room, rooftop infinity pool, and a spa with private treatment suites.

Wajeed Bagwan, General Manager, Marriott Executive Apartments Bengaluru UB City, said, “Bengaluru possesses a dual soul - one foot in the circuitry of tomorrow, the other planted firmly in the tranquil soil of its storied past. Here, at Marriott Executive Apartments Bengaluru UB City, we endeavor not merely to host, but to embody the very rhythm of this magnificent metropolis.”

The property is part of the Marriott Bonvoy loyalty program, allowing members to earn and redeem points across Marriott’s portfolio and access app-based services for a more personalized stay.

INJA, the Indian-Japanese concept by Atelier House Hospitality in Delhi, is set to host an exclusive collaboration with renowned chef Gaggan Anand and INJA’s Head Chef Adwait Anantwar on 11 and 12 October 2025.

The idea originated from a discussion between Atelier House Hospitality CEO Panchali Mahendra and Chef Gaggan during the Asia’s 50 Best Restaurants event. What began as an informal conversation has now taken shape as one of the most anticipated dining experiences of the year.

Chef Gaggan Anand is globally recognized for his unconventional approach to cuisine. His Bangkok restaurant has consistently ranked among the top in the world, with menus that emphasize creativity, storytelling, and breaking culinary conventions.

Meanwhile, Chef Adwait Anantwar has been positioning INJA as a space for experimentation, bringing together Indian flavors and Japanese precision. His focus lies in balance, clarity, and texture, creating dishes that blend familiarity with innovation.

Though their individual styles differ—Gaggan known for bold and provocative expression, and Adwait for meticulous craft—both share a common outlook: food as an experience rather than just a meal. The collaboration aims to bring together these contrasting perspectives, resulting in a tasting menu that merges spontaneity with structure.

“Gaggan has always represented fearless originality, while Adwait brings the vision and clarity that makes INJA so unique. This collaboration is about celebrating that spark, bringing two perspectives together in a way that is both unexpected and unforgettable. This will be a great learning experience for Adwait too,” said Panchali Mahendra, CEO, Atelier House Hospitality.

The collaboration will be held at INJA, The Manor, New Delhi, with two exclusive seatings only—7:30 PM dinner on 11 October and 1:00 PM lunch on 12 October 2025. The curated experience is priced at Rs 25,000 plus taxes per guest, with highly limited availability.

P.F. Chang’s has announced the launch of its seventh outlet in India, with the new restaurant opening at Sky City Mall, Borivali. This marks the brand’s fourth location in Western India, reinforcing its strategy to strengthen its presence in high-potential urban centers.

The expansion highlights the consistent demand for the brand’s signature wok-fired offerings and reflects the confidence it has gained from guests, partners, and its teams across operations, design, projects, culinary, and marketing.

With this launch, P.F. Chang’s continues to build on its positioning in the Casual Dining-Restaurant (CDR) segment in India. The company views the segment as a significant growth driver, with evolving consumer preferences and increasing appetite for international dining experiences creating strong potential for scale.

The Borivali outlet will carry forward P.F. Chang’s emphasis on delivering consistent hospitality standards, ensuring that guests experience the same service and quality the brand is recognized for globally. This milestone adds further momentum to the brand’s India journey and reflects its long-term commitment to expanding in the country’s growing premium casual dining space.

Train seat delivery is rapidly emerging as one of the most significant new distribution channels for food brands in India. By Diwali, Zomato in partnership with MakeMyTrip will extend seat delivery services to 130 railway stations across the country. Swiggy is already active at more than 100 stations, underscoring the scale and momentum of this model.

The opportunity is clear. Unlike traditional outlets that rely on footfall, seat delivery eliminates dependency on walk-ins. Orders come directly to the brand from a steady stream of passengers — families, groups, and individuals — translating into predictable volumes every day. For operators, the economics are compelling: there is no rent, yet there is access to thousands of new customers daily.

Food types that travel well are best positioned to benefit. Items such as thalis, biryanis, parathas, and rolls are particularly suited for long-distance journeys and group orders. With families and large groups often booking together, combo meals and shareable dishes have strong potential in this segment.

For food brands, the onboarding process is straightforward. Businesses need only connect with their point of contact and register to become part of the network. From there, they gain access to a high-volume customer base without the fixed costs of setting up traditional outlets.

This is not a short-term marketing experiment. Train seat delivery represents a structural shift in how food can be distributed at scale in India. The combination of zero rental overheads, consistent demand, and nationwide reach makes it a powerful new growth avenue for restaurant brands. As the railway network continues to modernize and food delivery platforms expand their presence, the question for operators is no longer whether this model will succeed, but whether they are ready to participate.

Nom Nom Express, the Pan-Asian QSR chain from Aspect Hospitality, has rolled out a large-scale 360-degree marketing campaign across Mumbai, beginning June 1. The initiative marks a significant step in the brand’s rapid expansion as it pushes toward its target of 51 outlets by October 2025. At present, Nom Nom Express operates 45 outlets across Mumbai, Pune, and Hyderabad.

The campaign has been designed to maximize visibility across multiple high-traffic touchpoints. On the audio front, a branded jingle now plays during morning prime time on Ishq FM, Red FM, and Magic FM, supported by RJ mentions. The campaign has also gained traction on Spotify and JioSaavn, crossing millions of impressions across Mumbai.

Out-of-home visibility is a key focus area. Local trains on the Western, Central, and Harbour lines have been fully wrapped in Nom Nom Express branding, targeting the city’s massive daily commuter base. Branded buses from BEST and Thane are running on routes across South Mumbai, the Western suburbs, Navi Mumbai, and Thane. In addition, close to 1,500 taxis and auto-rickshaws in Bandra, Thane, and Navi Mumbai have been wrapped to boost hyperlocal reach and recall.

The campaign spans the entire Mumbai Metropolitan Region, including South Mumbai, Central suburbs, Navi Mumbai, Thane, and the Harbour Line. This aligns with the brand’s six-month expansion strategy, aimed at strengthening both reach and consumer recall while reinforcing Aspect Hospitality’s footprint in the competitive QSR segment.

The brand also executed a tactical Independence Day initiative titled “This 15th August, Taste the Freedom”. As part of this, Nom Nom Express offered Baos at Rs 15, resulting in the sale of more than 10,000 units in a single day across Mumbai outlets.

Aksha Kamboj, Executive Chairperson, Aspect Global Ventures, commented, “Nom Nom Express reflects how we see the future of food — fast, fresh, flavourful, and deeply local in its relevance. Our goal has always been to build purposeful brands that don’t just exist digitally, but integrate seamlessly into the rhythm of everyday life. This campaign was crafted with that exact intent — to show up where our consumers are, in moments that matter, with a brand that feels familiar, aspirational, and rooted in culture.”

Hitesh Keswani, Managing Director, Aspect Hospitality, added, “Nom Nom Express is more than just a QSR — it’s a movement to bring comforting, high-quality Asian food to people where they actually live their lives: in traffic, on their commute, or at home. We’ve seen incredible momentum already, and this campaign is just the beginning. The early response has validated our thinking. And we’re just getting started.”

Hyatt Ahmedabad has announced the appointment of Gaurav Chandna as its new General Manager, adding over two decades of hospitality experience to the property’s leadership team. A Hotel Management graduate, Gaurav began his career with Hyatt Regency Delhi as a Guest Service Associate, a starting point that shaped his growth into key leadership roles across the brand.

Over the years, he has contributed to operations at Hyatt Regency Delhi and most recently served as Director of Operations at Grand Hyatt Gurgaon. His career highlights include launching award-winning restaurants, redefining service benchmarks, and driving employee engagement strategies that strengthened both guest satisfaction and team performance.

Gaurav added, "I strive to create safe, energizing spaces where people feel valued, heard, and motivated to do their best work. I'm committed to continuous growth for myself and for those I work with and believe in building environments where trust and collaboration come naturally."

Gaurav further emphasizes, “I am truly excited to take on this new role as General Manager. It’s an incredible opportunity to lead a passionate team and continue delivering exceptional experiences to our guests. I look forward to driving innovation, fostering a culture of excellence, and making Hyatt Ahmedabad a preferred destination for travelers and locals alike."

The appointment underscores Hyatt’s commitment to strengthening its leadership talent and enhancing guest experiences in one of Ahmedabad’s key hospitality hubs.

Tea café chain Chaayos has marked the opening of its latest outlet in Noida Electronic City, Sector 63. The launch, timed with the first day of Navratri, reflects the brand’s continued expansion in high-traffic urban centers.

Positioned as a neighborhood space for tea enthusiasts, Chaayos is building on its customer-focused identity of “Meri Wali Chai,” which emphasizes personalization and variety. With this new location, the company is looking to capture demand from the growing workforce and residential population in the area, offering a mix of quick-service efficiency and casual dine-in experiences.

By strengthening its presence in Noida, Chaayos continues to consolidate its position in India’s organized tea café segment, where competition has intensified with the rise of both homegrown and international players. The Electronic City outlet adds to the brand’s fast-growing network and reflects consumer demand for differentiated café formats beyond conventional coffee-led models.

One Floor Down in Bangalore is designed to open a new chapter in Indian nightlife. Concealed beneath Helen’s Place, the venue identifies itself as India’s first Dionysian bar, rooted in Nietzschean philosophy and structured around the embrace of instinct, chaos, and primal energy. Unlike conventional speakeasies that use secrecy as a theme, this concept positions itself as a counterpoint to the order and comfort of the world above, presenting itself as more manifesto than venue.

If Helen’s Place represents familiarity, One Floor Down leans into rebellion. Its mission statement states clearly: “There’s no joy in being ladylike. Here, women don’t follow the rhythm — they are the rhythm.” This positioning highlights its attempt to challenge standard gender expectations while cultivating an environment of freedom. Entry is carefully curated by Pablo, the enigmatic gatekeeper described as someone who “doesn’t just check IDs; he decides if you belong.” The bar has also taken an unusual step by enforcing a strict 27-and-above entry policy, with the founders explaining: “Your brain finishes developing around 27, and wisdom pairs better with wine.”

At the heart of its operations is a cocktail program built on narrative storytelling. Drinks are presented less as recipes and more as experiences with personalities of their own. The Whisper combines rum, banana, and tahini orgeat, while Second Smoke mixes mezcal, tequila, and caramel yoghurt under the promise, “one puff, two bodies, no regrets.” Other offerings include Blindfolded, with its tagline “you taste better in the dark,” That Lusty Night with notes of coffee, smoke, and secrets at 2AM, The Promise which combines vodka, tequila, chamoy, and pickled grapes, and Encounter, which carries the story of someone who “left before the sun knew her name.” A standout in the “Helen by North Stars” series is Luna Moretti, a drink created in tribute to the woman who introduced Helen to bartending, featuring green tomato rum, tequila, jaggery, and citrus. At the luxury end of the menu, Gucci Noir, a Scotch-based cocktail with miso caramel, is also offered as an upgrade with Johnnie Walker Blue Label priced at Rs 10,999. Alongside these signatures, classics like the Old Pal, Paper Plane, and Picante are prepared with precision.

The food program, branded as “Whispers on a Plate,” extends the same philosophy of narrative dining. Dishes such as tuna tartare puchkas with yuzu dill crème fraîche and seared beef fillet nahm tok mix street style with elevated presentation. Other items like scamorza truffle mushroom pops and seared Atlantic scallops with corn and black bean further reinforce the theme of playful rebellion without overshadowing the bar’s core beverage identity.

The space operates under a defined code that maintains its exclusivity. Rules include age restrictions, cameras taped at the door to protect privacy, and a zero-tolerance stance on patriarchy and misogyny. Mischief is encouraged but only when clever, and premium booth seating is reserved for those able to out-drink, out-joke, or out-dance the regulars.

One Floor Down is designed not as a conventional bar but as a lifestyle statement aimed at consumers entering their thirties, a demographic looking beyond mainstream nightlife formats. The founders describe it as “mischief with unlimited funding,” targeted at people “tired of old lies, and ready for a new kind of freedom.” By combining strict access protocols, philosophy-driven storytelling, and a curated food and beverage program, One Floor Down has positioned itself as one of Bangalore’s most ambitious and disruptive hospitality ventures to date.

W Goa has announced two senior leadership appointments, naming Farhan Hamidani as Director of Sales and Marketing and Anuraag Kadam as Director of Human Resources. Both leaders bring significant industry experience and are expected to play an important role in strengthening W Goa’s positioning in the luxury hospitality segment.

Farhan Hamidani joins as Director of Sales and Marketing with more than 17 years of leadership experience across well-known hospitality brands. He has built a reputation for driving growth, strengthening market positioning, and developing guest-focused strategies. His career includes leadership roles at The Westin Goa and Novotel Mumbai Juhu, where he contributed to revenue growth, enhanced brand presence, and delivered measurable results. Recognized for his ability to combine sales performance with storytelling and experience-led engagement, Hamidani’s approach aligns with W Hotels’ brand philosophy of “luxury with a pulse.” His established relationships across travel trade, corporate, and lifestyle segments are expected to support W Goa’s continued growth.

Anuraag Kadam has been appointed as Director of Human Resources, bringing with him over 12 years of experience in people management across leading hospitality companies. He has worked with Hilton Hotels and Resorts, The Leela Palaces Hotels and Resorts, and Taj Hotels Resorts and Palaces, where he developed expertise in building strong organizational cultures and aligning human resources strategies with business objectives. At W Goa, Kadam will be responsible for strengthening workplace culture, promoting inclusivity, and ensuring alignment with the brand’s people-first philosophy. His leadership will also focus on positioning W Goa as an employer of choice within the hospitality sector.

The appointments come as W Goa continues to focus on delivering innovative guest experiences and building a strong internal culture. Both leaders are expected to contribute to operational excellence while supporting the brand’s long-term strategy in the competitive luxury resort market.

Baker's Artisanal Recipes (BAR), one of India’s leading bean-to-bar chocolate makers, has announced a collaboration with Siolim Specialty Coffee Roasters for an event titled “When Chocolate Meets Coffee.” The session is scheduled for September 21, 2025, at Siolim Coffee’s venue in Goa and will be limited to 20 participants, offering a small-format, premium hospitality experience that focuses on the intersection of coffee and chocolate.

The event will present four distinct BAR chocolate variants paired with coffee preparations. The tasting begins with Milk 38 percent chocolate from Mangalore origin, known for its buttery and creamy notes. Participants will then explore Dark 60 percent Idukki chocolate, a variant with tropical undertones of pineapple and black currant. Darker 70 percent chocolate follows, offering a balance of caramel sweetness with woody depth. The journey concludes with Seriously Dark 90 percent chocolate, which highlights nutty intensity and a strong cocoa finish. Each pairing is designed to work alongside classic coffee servings, including cappuccino, cortado, espresso, and Vietnamese-style brews.

The experience is structured as more than a tasting exercise. Guests will be introduced to the International Institute of Chocolate & Cacao Tasting flavor wheel, engage with cocoa and coffee in their raw and roasted forms, and participate in a live activity that allows them to build their own pairings. The approach combines sensory education with guided sampling, making it an immersive program aligned with emerging experiential hospitality formats.

Established in 2021, BAR has developed its reputation by producing couverture chocolate with a focus on single-origin beans sourced from Kerala’s Idukki and Karnataka’s Mangalore regions. Its commitment to bean-to-bar methods, terroir representation, and the use of pure cocoa butter has positioned the company as a specialist in the Indian chocolate sector. Siolim Specialty Coffee Roasters, with its emphasis on roasting precision and origin transparency, reflects a similar philosophy in the coffee industry. Together, the two brands are aligning their values of craftsmanship and storytelling to create a new format of consumer engagement.

Each participant will receive structured educational material, including a certificate of participation, pairing sheets, the IICCT flavor wheel, and access to exclusive retail offerings from both brands. Reservations are being managed through Siolim Coffee’s booking channels, with early registration advised given the 20-seat cap. Both companies expect this collaboration to serve as the first of many such initiatives, building a category of chocolate and coffee pairing experiences that bridges the craft F&B and hospitality segments in India.

WelcomHeritage Cheetahgarh Resort & Spa has appointed Manoj Kumar as its new General Manager. Backed by more than 14 years of leadership experience in India’s hospitality sector, Manoj brings expertise in guest engagement, operational efficiency, and sustainable growth strategies.

His career includes leadership roles at JW Marriott Mumbai Sahar, The Westin Hyderabad, Taj Hotels, Caravela Beach Resort Goa, and Inner Living Hotels & Resorts. In each of these positions, Manoj focused on strengthening F&B offerings, building guest loyalty, and developing high-performing teams. He also founded Ancient Treasure Hospitality, through which he launched boutique stays, villas, and the well-known Thynk Veg Café in Goa — projects noted for innovation and attention to detail.

Beyond operations, Manoj is recognized for mentoring young professionals and fostering teams that align with evolving industry needs. His leadership is anchored in sustainability, heritage-driven hospitality, and people-first management.

Situated in the Aravalli range, WelcomHeritage Cheetahgarh Resort & Spa spans 20 acres and blends Jawai’s wilderness with contemporary luxury. The resort features lake-view rooms and chalets — including some with private temperature-controlled pools — along with curated experiences such as leopard safaris, wellness treatments, Rabari village walks, stargazing, and regionally inspired dining. Located within three hours of Udaipur and Jodhpur, the property caters to travelers seeking both tranquility and immersive cultural experiences.

Manoj Kumar’s appointment is expected to further enhance the resort’s positioning as a distinctive heritage and wildlife destination in Rajasthan’s hospitality landscape.

Sofitel Mumbai BKC has announced the launch of Savour Singapore, a 10-day food festival that highlights the culinary heritage of Singapore. The event is being organised in collaboration with the Singapore Consulate-General in Mumbai and will showcase the diverse food culture of the island nation.

The festival will feature Chef Mohamad Shahril Jamarudin, Sous Chef at Fairmont Singapore, who will be travelling to Mumbai for this initiative. With his experience in traditional Singaporean cuisine and modern cooking techniques, Chef Shahril will design the menu for the festival, offering guests a mix of authentic flavours and contemporary dining.

The line-up of dishes includes Singaporean staples such as Kambing Soup, Soto Ayam, Singapore Chilli Crab, Fish Head Curry, Hainanese Chicken Rice, and Sambal Stingray. Desserts like Bubur ChaCha and Bubur Pulut Hitam will also be served. To complement the food, the event will offer the Singapore Sling, a cocktail widely recognised as part of Singapore’s bar culture.

Cheong Ming Foong, Consul-General of Singapore in Mumbai, said, “The Singapore Consulate-General is delighted to partner with Sofitel Mumbai BKC to bring the Savour Singapore to Mumbai this year. As we celebrate Singapore's 60th anniversary of independence alongside six decades of diplomatic relations between Singapore and India, this Food Festival represents more than just a display of Singapore’s culinary heritage; it embodies the cultural bonds that unite our nations. Food has always been a bridge between cultures, and through this Festival, we invite Mumbai to experience the rich tapestry of Singaporean cuisine whilst celebrating the enduring friendship between our two countries. This milestone year makes the Festival particularly meaningful as we look forward to strengthening our ties for generations to come.”

The event is being positioned as more than just a themed dining experience. For Sofitel Mumbai BKC, it represents a collaboration that ties cultural exchange with the global food and beverage industry. For the Singapore Consulate-General, the initiative is part of its larger efforts to mark Singapore’s 60th year of independence and the 60th anniversary of diplomatic relations with India.

Sterling Holiday Resorts has announced the opening of Sterling Hibis Vellore, a 40-room property set on 5.3 acres off Tiruvannamalai Road. This marks the company’s entry into Vellore and strengthens its presence in Tamil Nadu as part of its expanding network of leisure and business destinations.

Vellore has emerged as a hub that intersects pilgrimage, healthcare, education, and commerce. The new resort has been designed to cater to varied traveller segments including devotees visiting the Golden Temple at Sripuram, families exploring the historic Vellore Fort, medical and academic visitors linked to Christian Medical College and VIT, as well as corporates seeking a retreat-style venue within the city. The resort also connects with nearby Sterling properties in Yelagiri and Tiruvannamalai, allowing travellers to extend their journeys across spiritual, cultural, and leisure experiences.

Sterling Hibis Vellore comprises 36 Classic Rooms and 4 Suites built in a villa-style layout and equipped with modern comforts. Dining is centred around Orchid Restaurant, which highlights Arcot Nawabi heritage dishes alongside global cuisines, while Iris Bar offers cocktails and light snacks in a casual lounge setting. Guests also have access to a full-service spa, a fitness centre, and a 2,500 sq. ft. swimming pool with a dedicated kids’ section.

For events, the resort offers a Grand Banquet Hall with a capacity of 150 guests and a party lawn that can host up to 600, positioning it as a venue for weddings, social celebrations, and corporate gatherings.

“Sterling Hibis Vellore embodies our vision of offering urban travellers the best of both worlds—a tranquil resort setting within city limits, tailored equally for leisure and business. From pilgrims and medical visitors to families and corporates, this property is designed to meet every need with warmth and authenticity,” said Vikram Lalvani, MD & CEO, Sterling Holiday Resorts.

“Partnering with Sterling for Hibis Vellore allows us to bring an international standard of resort hospitality to the city. With its villa-style rooms, expansive lawns, and wellness amenities, this property sets a new benchmark in Vellore, appealing to both local gatherings and visiting travellers,” said Prabu Ramalingam, Managing Director, Dolphin Ecco Resort Hotels.

The resort is located three hours from Chennai Airport, 20 minutes from Vellore Cantt Railway Station, and 30 minutes from Katpadi Junction. With this launch, Sterling strengthens its footprint in Tamil Nadu, adding Vellore to its portfolio of resorts in Ooty, Kodaikanal, Yelagiri, Madurai, Tiruvannamalai, and Yercaud.

Nando’s, the South African brand globally recognized for its flame-grilled PERi-PERi chicken, has entered the Pune market with its first outlet at Phoenix Marketcity Mall in Viman Nagar. The company refers to its restaurants as Casas—meaning “home” in Portuguese—underscoring its brand identity of warmth and community.

The move adds Pune to Nando’s presence in Delhi, Bengaluru, Chennai, Punjab, Hyderabad, and Mumbai, strengthening the brand’s footprint across seven major Indian cities.

“Pune is a city rich in culture, creativity, and a serious love for food,” said Sameer Bhasin, CEO, Nando’s India. “We’ve felt the excitement from Punekars, who have been visiting us in other cities in India and other countries for a long time, and now we’re ready to serve the bold, unforgettable flavours they’ve been waiting for. We’re proud to bring our PERi-PERi experience to Pune, and Phoenix Marketcity is the perfect place to begin.”

Nando’s is known for using fresh, real ingredients in its bastings, marinades, and sauces, with no artificial flavours or colorants. All chicken is flame-grilled, a cooking style the brand highlights for its taste and quality. Customers can select their preferred PERi-PERi heat level, ranging from mild to Extra Hot.

Beyond food, the restaurant design incorporates vibrant colors, handcrafted art, and Afro-Luso music, reflecting modern African culture and offering an immersive dining environment consistent with its global identity.

The Pune launch is part of Nando’s strategy to expand its presence in India’s competitive casual dining sector. With established operations in six cities prior to this launch, the brand continues to focus on tier-1 markets and high-traffic destinations such as malls. By positioning itself around customisable flavours and distinctive restaurant ambience, Nando’s is targeting urban diners who seek both international cuisine and experiential dining.

Reelo has launched Membership by Reelo, a prepaid loyalty platform designed to help restaurants strengthen customer relationships and reduce reliance on third-party delivery channels. The new model aims to give restaurants more predictable revenue streams, direct engagement with diners, and the ability to reward repeat visits through tailored membership plans.

The launch comes at a time when restaurant profitability remains under pressure. As highlighted in Food Delivery Unwrapped, a report by The Mavericks India, restaurants continue to face margin losses due to high commissions and hidden costs on third-party platforms, adding up to thousands of crores annually. Membership by Reelo offers restaurants an alternative by encouraging prepaid loyalty and in-house dining.

“The restaurant industry is at a tipping point. Rising third-party commissions, inconsistent footfalls, and shrinking margins have made it increasingly difficult for restaurants to operate profitably and predictably,” said Parin Sanghvi, CEO and Co-Founder, Reelo. “With Membership, we’re introducing a solution that enables restaurants to generate recurring revenue, build long-term customer loyalty, promote in-house dining, and regain control over their own customer relationships. We believe this model supports a more stable, self-reliant future for restaurants.”

The platform allows restaurants to design customizable prepaid programs, such as coffee subscriptions, dining bundles, festival-specific perks, and prepaid wallets. For example, customers can pay Rs 5,000 and receive Rs 7,500 in spending power.

Membership by Reelo integrates with 35+ POS systems across India, automating transactions, redemptions, reconciliations, and insights to reduce operational complexity. The platform is built to improve visit frequency and strengthen brand loyalty by offering exclusivity, tailored rewards, and value-driven engagement.

Pilot programs in Delhi, Bengaluru, Mumbai, and Ahmedabad have shown positive results:

• NOA by the Nutcracker, Mumbai enrolled 175+ members in its first two months, generating over Rs 3 lakh in extra revenue.

• Niro, Ahmedabad recorded a 92 percent rise in visit frequency with its Niro Coffee Club—customers who visited every 17.5 days now return every 2 days.

• The Beer Café, a national beer chain, launched its BeerOcrat membership and is targeting Rs 50 lakh in revenue within one month.

“With loyalty in place, membership was the natural next step. It helps build deeper customer relationships and brings in steady, repeat business,” said Gordon D’Souza, CEO, NOA by the Nutcracker.

Reelo currently supports 28,000+ restaurants across India, the Middle East, and Africa through loyalty solutions, CRM, and marketing automation. The new membership platform extends these services, making advanced tools available to independent operators and emerging restaurant brands that previously lacked access to such models.

“We're not just providing technology; we're catalysing a movement,” emphasised Sanghvi. “This is the future of F&B in India, and the restaurants starting today will be the architects of tomorrow's hospitality landscape. We're empowering every restaurant to build a legacy of loyalty that will define their success for generations.”

With its nationwide rollout, Membership by Reelo positions itself as a potential game-changer for restaurants navigating tight margins and growing competition in India’s F&B industry.

JW Marriott Mumbai Sahar has announced the appointment of Ruchi Thapa as the hotel’s new Assistant Director of Food & Beverage. The property, positioned as the "Gateway to Mumbai," continues to add experienced professionals to its leadership team to reinforce its food and beverage strategy.

In her new role, Thapa will lead the F&B division at JW Marriott Mumbai Sahar, focusing on operational efficiency while advancing the hotel’s dining programs and guest experiences.

Thapa brings significant experience from leadership roles at The St. Regis Mumbai, The Leela Palaces Hotels and Resorts, Silver Beach Entertainment & Hospitality, and Four Seasons Hotels and Resorts. Most recently, she served as General Manager of Operations, Training & Development at Aspect Hospitality, where she was responsible for service excellence, workforce development, and operational innovation.

With a background that spans restaurant management, training, and guest engagement, Thapa is recognized for her ability to merge strategic oversight with on-ground execution. This combination is expected to help drive the property’s food and beverage offerings forward in a competitive market.

Thapa said, “For me, food and beverage is about creating immersive experiences where every visit feels unique and every detail adds to the joy of dining at JW Marriott Mumbai Sahar.”

Her addition to the team aligns with JW Marriott Mumbai Sahar’s focus on elevating dining experiences and maintaining its reputation as one of the city’s leading hospitality destinations.

Royal Orchid Hotels Ltd, one of India’s established hospitality groups, has launched ICONIQA Hotels & Resorts, its new upscale lifestyle brand. The debut property is located next to Mumbai International Airport’s Terminal 2, marking the company’s formal entry into the premium hospitality category.

ICONIQA has been developed to bridge city hotels and resort destinations, combining bold design, integrated technology, and personalized guest engagement. The first property in Mumbai offers 291 rooms, introducing features such as in-room smart laundry closets, a 24/7 WhatsApp-based concierge service, and Mumbai’s first poolside day club. The hotel also focuses on a strong food and beverage program, positioning itself to attract both business and leisure travelers.

“ICONIQA is a bold vision of what hospitality can be, where every element is designed for the new-generation traveler who craves experiences over conventions. Today’s guests seek vibrant spaces that reflect their lifestyles, spark inspiration, and elevate every moment. With ICONIQA, we’re not just launching a brand; we’re setting a new standard for immersive, intuitive hospitality that delivers extraordinary value at every touchpoint,” said Chander K. Baljee, Chairman & Managing Director, Royal Orchid Hotels Ltd.

The launch comes as Royal Orchid accelerates its expansion strategy, aiming for 345 properties by 2030 across its portfolio. ICONIQA will operate primarily on flexi-lease and ownership models, aligning with the group’s focus on strong returns on capital employed (ROCE). The company expects the brand to scale across key Indian cities and explore select international destinations.

“Mumbai is a city on the move, a nexus for business, culture, and global connectivity. ICONIQA answers its energy and ambition with future-ready design, smart technology, and thoughtful experiences that go beyond traditional hotel stays. We’re proud to unveil a hospitality concept that is as dynamic as the destinations it serves, redefining upscale lifestyle travel for India and beyond,” said Arjun Baljee, Founder of ICONIQA Hotels & Resorts and President, Royal Orchid Hotels Ltd.

ICONIQA properties will also be part of Regenta Rewards, Royal Orchid’s fast-growing loyalty program. The program currently has over 600,000 members and is projected to cross 1 million by March 2026. Data-driven personalization is a key feature of the program, enabling the brand to improve guest engagement and repeat business.

The Mumbai opening is seen as a significant milestone for Royal Orchid Hotels as it positions ICONIQA to capture India’s growing demand for upscale lifestyle hospitality. With technology-driven operations, new-age design, and curated experiences, the brand is expected to play a central role in the company’s long-term growth strategy.

Swiggy has launched a new standalone app, Toing, in Pune as part of its effort to expand into lower-cost segments and attract younger customers. The move comes shortly after competitor Rapido launched its Ownly platform, highlighting increased competition in India’s affordable food delivery space.

Toing is aimed at students, Gen Z users, and young professionals by offering low-priced meals, handpicked restaurant options, and a simplified interface. A key feature is pricing transparency—menu prices match those seen in offline outlets, in contrast to Swiggy’s main app where additional costs such as packaging fees are common.

A source familiar with the launch explained, “Pune was chosen as the launchpad because it’s an educational and IT hub, yet remains underpenetrated in terms of food delivery. Unlike Bangalore, which is a saturated market, Pune offers room for experimentation and user acquisition.”

Toing’s affordability strategy includes meals priced below Rs 99 and delivery within 30 minutes. The menu features popular fast foods like biryani, burgers, noodles, kebabs, ice creams, dosas, and pastries. A price comparison between Toing and Swiggy’s main platform showed notable differences. For instance, a Rs 189 meal on Toing cost Rs 210 with GST and platform fees, while the same order on Swiggy was Rs 238 after packaging charges and higher fees. A sub-Rs 99 order came to Rs 124 on Toing but Rs 193 on Swiggy, where extra charges such as a Rs 25 rain fee added to the cost.

Toing avoids restaurant packaging fees and maintains lower platform fees at Rs 12, compared to Swiggy’s Rs 14.99. Additionally, it generally applies lower GST rates and does not include charges like rain fees on smaller orders. This launch is part of Swiggy’s broader strategy. The company already operates Snacc, a standalone app focusing on private-label micro-kitchen offerings. Toing, however, partners with restaurants and targets meals priced between Rs 99 and Rs 149.

According to Play Store data, Toing has already surpassed 500 downloads and is available on both Android and iOS platforms. While food delivery growth has slowed across the industry, Swiggy reported a positive trend in the first quarter of FY26, with gross order value rising to Rs 8,086 crore from Rs 7,347 crore in Q4FY25.

With Toing, Swiggy aims to further diversify its offerings and capture a growing segment of price-conscious, younger users, particularly in emerging markets like Pune.

Ice Cream Works Gold, a luxury ice cream boutique recognized for its artisanal creations, has opened a new outlet at Gourmet Village in Phoenix Palladium, one of Mumbai’s leading premium food destinations. This expansion builds on the brand’s success at its Juhu location, as it continues to offer rich flavours, high-quality ingredients, and personalized dessert experiences to customers seeking indulgent treats.

Alisha Shah, Founder, Ice Cream Works Gold, said, “With Ice Cream Works Gold, we’ve always aspired to craft not just ice creams but experiences — where every flavour tells a story and every scoop feels like indulgence. With Phoenix Palladium being an epicenter of culinary and luxury experiences, Gourmet Village is the perfect home for our new chapter.”

The new outlet will feature Ice Cream Works Gold’s signature handcrafted ice creams, including classic options with innovative twists and limited-edition offerings. Guests can also expect exclusive items at this location, designed to complement the upscale environment of Gourmet Village.

Through this expansion, Ice Cream Works Gold aims to further position itself as a destination for premium ice cream experiences in Mumbai. The brand’s focus on flavour, quality, and detail reinforces its effort to make ice cream an elevated indulgence, appealing to those who appreciate sophisticated desserts in a luxury setting.