Restaurant India News: Elior India Acquires Majority Stake in Platos to Redefine Workplace Dining

Magnolia Bakery has announced the launch of a limited-time collection dedicated to the popular cookies and cream flavor. The menu will be available across all outlets in India from 1st September to 5th October, offering a range of desserts and beverages featuring the combination of chocolate, cream, and Oreo biscuits.

The collection highlights five new products. The Cookies and Cream Cupcake is a chocolate cupcake filled with white chocolate ganache, topped with buttercream and a mini Oreo. The Cookies and Cream Cake features layers of chocolate sponge with white chocolate ganache, finished with cookies and cream buttercream, mini Oreos, and a ganache drizzle.

Adding a twist to an existing favorite, the Cookies and Cream Banana Pudding incorporates Oreo cookies into Magnolia’s signature vanilla pudding with bananas. The Cookies and Cream Icebox Bar combines a chocolate wafer crust and fudge icing with a cream cheese filling, Oreo pieces, whipped cream, and chocolate chips. For beverages, the Cookies and Cream Latte blends cookie butter, espresso, and milk, topped with whipped cream and cookie crumbs.

All products in this collection, like the brand’s regular menu, are hand-made and prepared fresh daily. The launch underscores Magnolia Bakery’s approach to seasonal innovation, offering consumers new variations while maintaining its recognizable brand identity.

Radisson Blu Pune Kharadi has unveiled Highdive – Rooftop Bar and Social Terrace, a new dining and social destination designed to offer panoramic views of the city alongside curated food and beverage experiences. Positioned as a premium evening venue, Highdive combines rooftop architecture, global cuisine, and a contemporary bar program.

The rooftop space is divided into three zones: the Upper Deck, offering city-wide skyline views; the Lower Deck, with alcove-style seating and copper-lit details; and the Jewel Box, which serves as the focal point, featuring a modern chandelier installation, an open kitchen, and a full-service bar.

The food program is designed around global influences presented with an Indian connection. Signature offerings include Mozzarella Chaat, Porcini Mushroom Arancini, Clover Smoked Bhuna Ghost, and wood-fired sourdough pizzas. Desserts include dishes such as Rabri Gajar Halwa Roulade. The menu is paired with premium craft beers, tap beers, and a specialized cocktail list.

The bar menu focuses on experiential cocktails with signature serves such as Smoke Therapy, Aroma Therapy, and Curry Leaf Martini. Each is presented with emphasis on sensory engagement through smoke, aroma, and garnish.

Pankaj Saxena, Area General Manager – West India, Radisson Hotel Group, South Asia and General Manager – Radisson Blu Pune Kharadi, said, “Highdive – Rooftop Bar & Social Terrace is more than a rooftop. It is a vantage point where global flavours, golden lights, and heartfelt hospitality rise together above Pune’s skyline. It is our newest altitude — a space where the city itself seems to ascend.”

Highdive is positioned as a venue for high-frequency dining and social occasions, with design and menu curation tailored to suit both residents and visitors in Pune. The addition reflects Radisson Blu Pune Kharadi’s continued investment in diversified F&B offerings, aligning with consumer demand for premium casual and experiential dining destinations in urban markets.

Juliana’s Bistro, a warm and thoughtfully designed all-day dining bistro that blends the cosmopolitan spirit of New York with the old-world charm of Bengaluru, opens its doors on 1st of September at the iconic Safina Plaza, a landmark woven into the fabric of the city.

Juliana’s marks the debut hospitality venture from the team behind Safina Plaza, founded by Sabrina Sait. A bistro built on community, comfort, and connection; it brings together Continental and Asian flavours, a zero-proof cocktail menu, artisanal coffee, and an in-house bakery turning out fresh loaves and desserts daily—just steps from Commercial Street.

Designed by Principal Architect R.P. Gunaranjan with I Factori, the space blends heritage with modern charm. Set where Mac’s Fast Food once stood, Juliana’s carries forward a legacy of neighborhood dining. Its cobblestone courtyard and lush greenery echo the streets of New York, inviting guests to linger over conversations and everyday indulgences.

Talking about the concept behind Juliana’s, Founder Sabrina says “I grew up in an old Bengaluru that was idyllic, progressive, and full of character. Food flowed constantly between friends and family in the neighbourhood. That spirit of connection is at the heart of Juliana’s.”

She adds, “From the hole-in-the-wall joints of Queens to the culinary icons of Manhattan shaped the menu’s global perspective. New York became my gastronomic classroom. At Juliana’s, we’re focusing on the magic of in-person dining.”

The menu celebrates comfort with finesse—Asparagus & Burrata, a Classic Prawn Cocktail, and Roasted Tomato & Pepper Soup to start. Mains span from fiery Singapore Chilli Prawns to Chicken à la Kiev with garlic-herb butter and velvety mash. The bakery completes the experience with Paris Brest, Almond Crème Brûlée, and the drama of a tableside caramel crack.

“After decades in the kitchen, I’ve learned the most memorable dishes are often the simplest – when done with care, restraint, and purpose,” shares Vikram Malhotra, Culinary Director. 

Juliana’s has collaborated with Fast Coffee that whip up brews with small-batch beans, the coffees are prepared with precision and purpose – from New York-style iced lattes to Japanese matcha, and cinnamon-spiced oat milk lattes. Every cup is manually brewed to preserve its natural flavour profile.

The zero-proof cocktail list is equally considered – the savoury Island Mary, a fruit-forward Frozen Margarita, and the tropical Pineapple & Coconut Cream offer sophisticated sipping without the spirits.

PizzaExpress has announced the opening of a new outlet at Oberoi Sky City Mall, Mumbai, strengthening its presence in one of the city’s key retail and lifestyle hubs. The launch is part of PizzaExpress’ broader expansion strategy in India, which emphasizes business development backed by capital investment, catchment analysis, and insights into the food and beverage market. With this opening, the brand’s visibility and market equity in Mumbai and other metro cities are expected to grow further.

The collaboration behind the project, the company stated its appreciation for the Oberoi Mall team — Sameep Pathak, Priyanka Parkar, and their colleagues — for their role in facilitating the launch.

In India, PizzaExpress restaurants are positioned as premium casual dining destinations. Each outlet features a consistent design language that incorporates contemporary layouts, comfort-focused seating, and warm lighting to create a welcoming atmosphere. Alongside its design approach, the chain focuses on offering Italian cuisine with a modern interpretation. The new Oberoi Sky City Mall outlet has been developed as a high-frequency dining venue catering to families, groups of friends, and social gatherings.

Commenting on the brand’s direction, Gourmet Investments (Bharti Group), which operates PizzaExpress in India, said, “At Gourmet Investments (Bharti Group), we are deeply committed to bring world-class international cuisine to Indian audiences, blending global standards with local cultural resonance to create experiences for our guests that go beyond the plate and stay memorable.”

This expansion underscores Gourmet Investments’ approach to scaling global dining brands in the Indian market while aligning them with local consumer preferences and evolving dining trends.

Bangalore-based BRICKS Bar & Kitchen, which operates popular outlets in Indiranagar and JP Nagar, is introducing new menu items beginning 29th August 2025. The brand, known for its casual dining environment and live music offerings, is broadening its culinary portfolio to appeal to a wider set of customer preferences.

The new menu incorporates multiple cuisines, covering Indian grills, Asian-inspired small plates, and Continental options. Among the vegetarian dishes, Peri Peri Paneer Popcorn, Mozzarella Sticks, and Caesar Salad are being introduced as snackable choices. Asian additions include Lotus Root Honey Chilli, Thai Chilli Lime Chicken Salad, and Crispy Lamb with Chilli Oyster Sauce. Continental dishes such as Peri Peri Chicken Wings, Togarashi Fish Fingers, and Pepperoni Pizza complete the extended list.

In the dessert category, the brand is adding Coconut & Kaffir Lime Pudding, Chocolate & Walnut Brownie with Ice Cream, and its in-house specialty, Brick by Brick. To complement the food offerings, BRICKS has also added new cocktails. Coffee Salted Seduction features espresso, vodka, and hazelnut with a hint of salt; Coconut Basil Cooler brings a blend of tropical flavors; and Mint Condition introduces jamun as a key ingredient for a fruit-based cooler.

With these developments, BRICKS Bar & Kitchen continues to refine its position in the city’s F&B landscape by diversifying offerings while retaining its established casual dining and nightlife appeal.

Seven Fries, Oman’s popular fresh fries brand, has opened its first Indian outlet at Pacific Mall, Pitampura, New Delhi, in partnership with FranGlobal, an international business arm of Franchise India Group.  Founded in Oman, the brand is loved for its fresh fried potato creations, loaded with chicken, shrimp, vegetables, and sauces—customizable to every taste.

Speaking on the launch, Issa bin Saleh Al Aghbari, Founder of Seven Fries, said: “We are delighted to open our first outlet in India with Franchise India as our partner. India is an exciting market full of food lovers, and we look forward to bringing our signature loaded fries and refreshing beverages to New Delhi. Over the next 10 years, we aim to reach 300 outlets across India, with our immediate focus on metro cities like Mumbai, Kerala, and Gujarat.”

Adding to this, Gaurav Marya, Chairman of Franchise India, said: “Seven Fries is a young, vibrant brand that perfectly matches the evolving tastes of Indian consumers. With this launch, we are confident of creating a new category of indulgence in the QSR space. Delhi is just the beginning – the brand has tremendous potential to scale across the country.”

Representing the Seven Fries, Mohammed Sharrooq &   Mohammed Farrooq , regional area developer shared: “The launch in India is a proud moment for us. Seven Fries has grown to become one of Oman’s most loved food brands, and this step marks a stronger business and cultural bond between Oman and India.”

The brand aims to open 10 outlets across India by the end of 2025, with a focus on high-traffic destinations such as airports, malls, and metro stations. Along with its signature loaded fries, Seven Fries will offer a selection of mocktails, mojitos, and refreshing beverages. To suit Indian tastes, 20% of the menu will be locally adapted striking the right balance between global flavors and regional favorites.

Romeo Lane has launched CAHA, a boutique café concept at Monteiro Waddo, Anjuna. Conceived as a retreat from the fast pace of everyday life, CAHA is designed to emphasize mindful dining, community, and meaningful experiences over hurried routines.

Saurabh Luthra, Chairman, CAHA by Romeo Lane, said, “The idea of CAHA was born during my travels, when I found myself craving a space that blended the comfort of coffee and the charm of cocktails. I envisioned a place where the aroma, the design, and the vibe offer instant warmth. CAHA Goa is that emotional space—a café-bar where we hope to build a community of coffee and cocktail lovers who appreciate freshly baked goodness and genuine connection.”

The culinary approach at CAHA follows a “less is more” philosophy, with an emphasis on seasonal and fresh ingredients. Signature dishes include Drunken Thecha Prawns flambéed with vodka, Akoori with Pao reinterpreted as a hearty breakfast favorite, the Funky Focaccia which draws inspiration from pizza, Mac and Cheese Arancini offering a crispy comfort twist, and the Hokkaido Cheesecake layered with citrus and berry flavors. Each dish is designed with a focus on freshness, balance, and straightforward presentation.

Coffee is central to the concept, treated as a ritual-driven experience rather than routine consumption. The beverage menu is supported by an in-house bakery and patisserie producing viennoiseries, cakes, and modern baked goods. The Coffee X Liquor section further expands the offering, presenting coffee in inventive cocktail formats ranging from spiced lattes to dessert-inspired drinks.

The café’s design incorporates a minimalist aesthetic with earthy tones, natural textures, and handcrafted elements. Spaces are arranged to encourage both individual reflection and social interaction, with quiet corners, communal seating, and open patios.

CAHA intends to evolve with seasonal menu updates, curated events, and the possibility of expansion into new locations. The model positions itself within the growing café-bar hybrid trend, aiming to appeal to both locals and visitors seeking a combination of quality dining, crafted beverages, and a calm environment.

Nilaya Anthology, India’s first international design destination by Asian Paints, is further strengthening its hospitality portfolio with the launch of Drift, an all-day café and bar. Located above The Orangery, Drift is designed as a versatile space that transitions from brunch and afternoon coffee service to cocktails and dinner, bringing European café sensibilities to Mumbai with an ingredient-driven menu and a design-led environment.

Earlier this year, Nilaya Anthology unveiled Comorin and Fireback, two restaurants that have been recognized for reshaping Mumbai’s dining culture with a blend of culinary innovation and design-led storytelling. With Drift, the brand continues to reinforce its positioning as a hub where design, culture, and hospitality intersect.

Drift functions as a flexible social space that shifts its mood through the day. Guests can start with coffee at the all-day bar, dine on Chef Sumit Sawardekar’s menu in the evening, and stay on as the venue transforms into a bar with a DJ on select nights. The beverage program adopts a crossover approach, reimagining classic cocktails with a contemporary edge by integrating techniques and ingredients usually seen in the kitchen.

The design has been developed by London-based Russell Sage Studio under the direction of EHV’s Director Design, Rashmi Khattar, with architectural support from Incubis Consultants (India). A wave-like ceiling structure defines the space, casting a warm glow across the room, while a movable back bar adds both visual depth and functionality. A reimagined column has been turned into a sculptural focal point. The interiors are anchored by clean forms, warm wood finishes, and cane detailing, creating a balance between refinement and ease.

On the same floor as Fireback and Drift, Nilaya Anthology has also introduced Lynx, a private meeting and dining space that caters to both corporate and social gatherings. Lynx can host boardroom-style meetings for up to 20 or intimate gatherings of 10–30 guests. The venue includes a built-in projector with a drop-down screen, a partition option to create two rooms, an attached terrace, and a private bar. Menus can be curated from Drift, Fireback, and Comorin, while Indian Accent chefs from EHV’s flagship restaurant at NMACC Mumbai can also provide bespoke catering when their private dining rooms are occupied. Additionally, all four of EHV’s Mumbai restaurants are available for catering at home events and larger venues across the city.

With Drift and Lynx, Nilaya Anthology is building on its identity as a destination that integrates collectible design and cultural experiences with elevated hospitality, reflecting the changing expectations of Mumbai’s dining audience.

Fromage, Delhi’s newest Italian restaurant, has officially opened its doors, adding another dimension to the city’s growing global dining landscape. The restaurant is founded by chef Gopika Agarwal, whose culinary journey began at a young age and later took her to the United Kingdom before she gained hands-on experience in Italy’s kitchens. Years of practice, experimentation, and training led her to refine what she describes as the “perfect pizza dough,” shaping the foundation of the Fromage concept.

Gopika Agarwal, Chef and Founder, Fromage, said, “At Fromage, we wanted to craft an experience that goes beyond pizzas: a place where you can slow down, savor authentic flavours, and feel connected to the art of good food. It’s a celebration of Naples and New York on a plate.”

The menu reflects this philosophy with a focus on Italian classics presented with contemporary sensibilities. Guests can expect hand-stretched Neapolitan pizzas designed for balance in texture, alongside New York-style pizzas that highlight crisp crusts and generous toppings. Other offerings include fresh focaccia, house-made gnocchi, and a vegan marinara pizza crafted without cheese. The dessert menu features an Amalfi lemon tart, designed to capture the flavors of southern Italy.

Fromage also emphasizes design and sourcing in its positioning. The interiors combine Italian café-style warmth with modern touches, creating an atmosphere that is casual yet refined. While flour is imported directly from Italy to preserve authenticity, the restaurant is equally committed to sourcing ingredients locally to align with sustainability goals and appeal to the Indian palate.

For Delhi’s hospitality industry, Fromage represents the continuing demand for specialized, chef-driven concepts that focus on authenticity while adapting to local consumer expectations. Its dual homage to Naples and New York reflects a wider industry trend of combining global dining formats within a single experience.

Café Calma reopens with a renewed identity inside Shalimar Hotel in Mumbai. Since 2022, Café Calma has always been more than a rooftop restaurant—it’s a feeling. Founded by Yash Advani, it began as a vision to transform the city’s relationship with food through conscious eating, soulful meals, and community.

At Calma, the philosophy is simple: food should nourish both body and spirit. From day one, the focus has been on ingredient-driven plates that are as fulfilling as they are beautiful. The new menu stays true to Calma’s breezy al-fresco spirit, now infused with playful twists—familiar comforts elevated with nuance. The interiors feel warmer, more fluid, and expressive, designed to let food, ambience, and community exist in seamless harmony.

The refreshed menu leans into the familiar, reimagined with signature flair. From umami-packed Miso-Glazed Mushrooms to the indulgent Smashed Bacon Burger layered with molten cheddar, crispy bacon, and sharp pickles, or the briny kick of the Mediterranean Olive Dip with toasted baguette—each dish balances nostalgia with subtle surprise.

Completing the experience is Calma’s new cocktail programme, “Sip the Suites”—a global tasting journey where every drink nods to world flavours while staying grounded in premium ingredients and local stories.

“Calma has always been my love letter to food. We’ve grown, our guests have grown, and Calma continues to grow with them. This new chapter isn’t about changing who we are, it’s about becoming more of who we’ve always wanted to be,” said Yash Advani, Founder, Café Calma.

The beloved classics stay—like Calma’s cult-favourite flatbreads, now refreshed with thoughtful pairings. Signature staples such as the Whipped Feta and house-favourite Tacos return too, familiar yet elevated with new layers of flavour and finesse. This season, the menu leans into what Calma does best: seasonal, shareable food that always tells a story.

Chefs Nitin & Anand introduce a European-forward palate—a refreshing shift in a market often dominated by Asian flavours. Their cooking strikes a balance between comfort and craft, where each dish feels rooted yet playfully imaginative. The reset is about more than food. It’s about making Calma more accessible, usable, and community driven. Thoughtful design, smoother operations, and food that are elevated but never out of reach ensure that Calma remains a space built for people first.

SkyrrUp launches Icelandic Skyr gelatos in India. Born from a family trip to Iceland, where S.N. Dwivedi, Founder of Elcomponics Group, discovered Skyr—a creamy, protein-rich, fat-free dairy superfood. Partnering with Icelandic dairy entrepreneur Jon Tryggvason, he set out to bring this powerhouse of clean nutrition to India.

Crafted with premium A2 cow’s milk sourced locally, SkyrrUp introduces authentic Icelandic Skyr and gelato—blending Nordic tradition with Indian taste. With India facing rising protein deficiency, SkyrrUp offers a natural solution: thick, creamy, low-fat, low-sugar, and packed with protein, calcium, and minerals. Perfect for fitness enthusiasts, professionals, and families alike, it redefines how India consumes dairy—nutritious, wholesome, and indulgent.

“At SkyrrUp, our goal is to make healthy eating both delicious and convenient,” says Co-Founder S.N. Dwivedi, Chairman & MD of Elcomponics Group. “With Skyr’s rich Icelandic heritage, we’re offering a product that’s high in protein, low in fat, and incredibly adaptable. We wanted to bring this nutritional powerhouse to India in a way that excites the taste buds and supports well-being. Our Skyr is proof that smart choices don’t have to feel like sacrifices—they should be something to look forward to.”

Made from certified A2 milk of native Gir and Kankrej cows, SkyrrUp Skyr is easy to digest, nutrient-rich, and packs twice the protein of regular yogurt—without added sugar or preservatives. The range also includes India’s first lactose-free, probiotic-rich gelato and organic A2 cow ghee, crafted for superior taste and nutrition.

On a mission to bridge India’s protein gap deliciously, SkyrrUp is expanding with high-protein shots and freeze-dried Skyr premixes—portable, refrigeration-free, and made for modern lifestyles.

Every product is organic, free from additives, and produced in small batches with strict cold-chain integrity. By sourcing milk from indigenous cows, SkyrrUp supports biodiversity, regenerative farming, fair farmer pay, and animal welfare. Since 2022, SkyrrUp has built a loyal urban following, becoming a staple in smoothies, breakfast bowls, and post-workout snacks. More than a dairy brand, it’s inspiring a movement toward healthier, tastier living.

99 Pancakes, one of India’s leading quick-service restaurant (QSR) chains, has introduced two new items to its menu — Kunafa Pancakes and Kunafa Waffles. Both products draw inspiration from Middle Eastern desserts, adding a global touch to the brand’s portfolio.

The Kunafa Pancakes feature mini pancakes topped with milk chocolate, pistachio spread, and golden kunafa flakes for a layered texture and flavour. The Kunafa Waffle uses a classic crisp waffle base finished with milk chocolate, pistachio spread, and kunafa strands for a contrasting bite.

Vikesh Shah, Founder, 99 Pancakes, said: “We are committed to pushing the boundaries of desserts - merging taste, textures, and cultures. Kunafa is a Middle Eastern dessert, and by blending kunafa into our pancakes and waffles, we are offering our guests a sweet surprise that will satisfy their taste buds and is set to become a new favorite.”

The Kunafa range has been developed to combine the familiarity of 99 Pancakes’ offerings with the traditional appeal of kunafa, positioned as a shareable and convenient dessert option for dine-in, takeaway, and delivery.

Currently operating over 80 outlets across 17 cities, 99 Pancakes continues to expand within India’s QSR and dessert category. The new items are available nationwide across all outlets and can also be ordered through Zomato, Swiggy, and the brand’s official website (99pancakes.in).

The move reflects the wider industry trend of QSR brands adopting global flavours to diversify menus and attract a broader consumer base while catering to India’s growing appetite for fusion desserts.

Miyuki, the Japanese Teppanyaki restaurant at DoubleTree by Hilton Pune-Chinchwad, has rolled out a refreshed menu that highlights a mix of classic and contemporary Japanese cuisine. Known for its focus on authenticity and attention to detail, the restaurant now aims to offer an enhanced dining experience with new dishes that combine seasonal ingredients and traditional cooking techniques.

The menu introduces a variety of options ranging from sushi rolls and ramen bowls to donburi and teppanyaki grills. New inclusions feature dishes such as the Atlantic Roll, Gohan Rice, Chifu Donburi, Spice Crusted Tofu with Kumquat, along with desserts like Matcha Cheesecake. Both vegetarian and non-vegetarian diners will find expanded choices designed to cater to evolving customer preferences.

The dining space retains its zen-inspired design with an open kitchen, allowing guests to view the cooking process. According to the hotel, the menu is structured to appeal to regular Japanese cuisine enthusiasts as well as first-time diners exploring this segment.

Khizer Khan, Hotel Manager, DoubleTree by Hilton Pune-Chinchwad, said, “We didn’t just update the menu at Miyuki — we elevated the entire experience. We’ve redefined what Japanese dining looks like in this city. Every plate reflects precision, passion, and purpose. It’s crafted for those who recognise excellence and expect nothing less. Pune’s ready for a culinary experience that matches global standards and we’re leading that shift.”

The updated menu is positioned for both casual and formal dining occasions, from business meetings to private celebrations. With the expansion, Miyuki aims to strengthen its appeal in Pune’s growing premium dining landscape, where demand for authentic global cuisines continues to rise.

Pacsun has announced a collaboration with McDonald’s to mark the return of McDonaldland, a campaign that draws on nostalgia while presenting it through a modern retail lens. Launching August 12, the Pacsun x McDonaldland Collection will include apparel, accessories, and immersive in-store and digital activations. The project was facilitated by McDonald’s licensing partner, IMG Licensing.

The partnership also aligns with the release of the limited-edition McDonaldland Meal, with Pacsun extending the brand storytelling into fashion and lifestyle.

The collection features men’s and women’s lines. For women, the range includes coordinated sweat sets, hoodies, pants, mini shorts, baby tees, and accessories such as claw clips, barrettes, scrunchies, and tote bags. Designs highlight McDonaldland’s original characters like Grimace and Hamburglar, along with graphic elements inspired by the brand’s 1970s campaigns.

The men’s assortment includes oversized graphic tees, heavyweight hoodies, denim jackets, shorts, and corduroy hats. Styles are modeled after retro travel merchandise and souvenir-inspired graphics, featuring fictional McDonaldland landmarks such as Fry Friends Field and Apple Pie Orchards.

The drop also includes a line of cross-gender accessories such as snapback and bucket hats, socks, floor rugs, blankets, and doormats. Items in the women’s line are priced between $10 and $80, offered in sizes ranging from XXS to XXL.

“As the go-to destination for on-trend fashion and collaborations, Pacsun is always looking for ways to bring culture and creativity to our community with unique brand partners. This collaboration with McDonald's allowed us to tap into a shared history of nostalgia and joy, reimagined through a fashion lens. It's a celebration of core memories, self-expression, and our continued mission to meet people where they are, with collectible designs and cultural storytelling they can wear,” said Richard Cox, Chief Merchandising Officer, Pacsun. 

The campaign will roll out across multiple touchpoints. Pacsun will showcase the collection at ThriftCon in Denver (August 9–10), feature it in McDonald’s loyalty app (August 12), and host a flagship launch event at Pacsun Soho on August 14. McDonald’s loyalty members will also be able to redeem points for Pacsun discounts, further integrating the collaboration into both brands’ digital ecosystems. The Pacsun x McDonaldland Collection will be available from August 12, both online and in Pacsun stores nationwide.

House of Ming, one of India’s most established names in Chinese fine dining, has opened a new outlet at the Taj Fateh Prakash Palace, Udaipur. Situated on the eastern banks of Lake Pichola, this marks the restaurant’s first presence in Rajasthan and adds a premium oriental dining option to the city’s hospitality landscape.

The Udaipur location brings House of Ming’s established culinary repertoire to a new market, offering dishes from Sichuan, Cantonese, and Hunan traditions. The menu features the restaurant’s well-known classics such as Peking Duck and dim sums, alongside dishes including Mapo Tofu, Kung Pao Chicken, and Stir-Fried Lobster. The focus remains on combining traditional recipes with modern execution.

The restaurant’s interiors take cues from the elegance of the Ming dynasty while blending into the architectural character of the Taj Fateh Prakash Palace. Guests have views of Lake Pichola and the Taj Lake Palace, reinforcing the positioning of the venue as a high-end dining destination.

Devvrath Singh, Hotel Manager, Taj Fateh Prakash Palace, said: “House of Ming has long been a benchmark of refined oriental dining in India. Its arrival at Taj Fateh Prakash Palace marks not only the introduction of this iconic culinary legacy to Udaipur but also an evocative meeting of two heritages – the regality of Mewar and the grace of Ming.”

For Indian Hotels Company Limited (IHCL), which operates the Taj brand, this opening strengthens its strategy of expanding destination dining experiences across heritage properties. Udaipur, with its blend of leisure tourism and premium travel demand, is viewed as a strategic location for launching the restaurant. The move highlights how branded food and beverage concepts continue to play a central role in luxury hospitality, where curated dining has become a key differentiator in guest experience.

Frozen Fun Gelato, a growing player in India’s artisanal dessert segment, has launched its newest outlet in Jaipur, marking the brand’s first entry into Rajasthan. The café, which opened on 12th August, is also the brand’s first Gelato & Dessert Café, introducing a new retail format beyond its traditional gelato counters.

Spanning 750 sq. ft., the Jaipur café combines 24 handcrafted gelato flavours with an expanded patisserie and beverage line. The menu includes sundaes, shakes, frappes, affogatos, tea cakes, cheesecakes, muffins, brownies, pancakes, gelato burgers, freshly ground coffees, and premium teas. Vegan, sugar-free, and gluten-free options are available to cater to varied consumer preferences.

Vasuki Punj, Founder, Frozen Fun Gelato, said, “Jaipur has always been on our wishlist. We’re inspired by the city’s culture, colours, and culinary heritage, and we wanted to craft flavours that connect with the people here. This new outlet is not just about serving gelato — it’s about bringing joy, one scoop and bite at a time. Jaipur is just the start, and we can’t wait to share the Frozen Fun experience with dessert lovers across India.”

The opening event hosted over 100 invited guests, including Jaipur’s social community, influencers, and media. A live DJ added to the atmosphere, while founder Vasuki Punj engaged directly with guests, explaining flavour stories and even serving gelato herself — highlighting the hands-on brand approach.

The Jaipur outlet features bold, colourful interiors aligned with Frozen Fun’s brand identity. At the core of its operations is a quality-driven production process: all gelato bases are made in-house using an artisanal slow-churn method. Around 90 percent of ingredients are imported, and the brand avoids palm and canola oil to maintain flavour integrity and texture.

With its strategic location in C-Scheme, Jaipur, the café is positioned as a casual dessert destination that extends the brand’s reach beyond frozen offerings. By integrating patisserie and beverages into the menu, Frozen Fun is testing a format with higher per-customer transaction potential and wider daypart relevance, from coffee breaks to late-night desserts.

The Jaipur launch represents Frozen Fun’s intent to diversify its retail experience while responding to changing consumer demand for premium, health-conscious, and experiential dessert formats.

Gordon Ramsay Restaurants Global, in partnership with Travel Food Services Limited (TFS), has introduced Gordon Ramsay Street Burger at Terminal 1 of Delhi’s Indira Gandhi International Airport (IGIA). This launch marks the first presence of Gordon Ramsay Restaurants in India and signals the start of a wider expansion strategy across key domestic travel hubs.

Known worldwide for his distinct flavours and restaurant concepts, Gordon Ramsay now brings his airport dining model to India. Delhi T1 was chosen as the launchpad owing to its transformation into a large-capacity domestic terminal, handling up to 40 million passengers annually.

The Street Burger menu has been customised for the pace and convenience of air travel while retaining signature items. Alongside international favourites such as Gordon’s Fried Chicken (GFC) Burger, the menu features India-inspired dishes like Tandoori Paneer and The Butternut Bhaji Burger.

The offering also includes sides such as Hotter than Hell Fries, vegan snacks, salads, and desserts like Sticky Toffee Pudding. Beverages range from milkshakes to cocktails, catering to diverse traveller preferences.

Delhi IGIA is the only Indian airport in the 100-million-passenger capacity club. In 2024, it handled over 77.8 million passengers, ranking as the 9th busiest airport worldwide. With connectivity to 150 destinations and its recent T1 upgrade, the airport is positioned as a high-value location for global dining brands looking to tap into India’s growing aviation market.

The launch in Delhi will be followed by an outlet in Mumbai, highlighting Gordon Ramsay Restaurants Global’s plan to build a footprint in India’s airport dining segment. The group already operates successfully in airports such as London Heathrow, Hong Kong International, and Doha Hamad International.

Andy Wenlock, CEO, Gordon Ramsay Restaurants Global, said, “India’s passion for its rich culinary heritage makes it a natural home for Street Burger. We are pleased to be partnering with TFS to bring the Gordon Ramsay Restaurants Global experience to Indian airports, serving our signature flavours and inspired new dishes at the very gateway to the nation. With a reputation for warm hospitality and a love for vibrant, flavour-intense food, we’re excited to see how travellers embrace this dynamic new chapter in our business. International travel hubs are an important growth strategy for us, with restaurants already thriving in London, Hong Kong, and Doha airports, expanding into Delhi - and soon Mumbai - is an exciting next step in our journey.”

Varun Kapur, Managing Director & CEO, Travel Food Services Limited, added, “Bringing Gordon Ramsay to India, and into the airport space for the first time, is a defining milestone for us at Travel Food Services Limited. Indian travellers today expect global-quality dining that’s fast, relevant, and elevated. This partnership combines our operational expertise with the Gordon Ramsay team’s culinary excellence to meet that demand. As India’s aviation sector rapidly evolves, this launch reflects the shift in what airport experiences can and should be, and we’re committed to driving that evolution forward.”

The collaboration represents a shift in India’s airport dining segment, moving beyond convenience-driven formats to high-quality, chef-led culinary experiences. As airport traffic grows and consumer expectations rise, international hospitality players are increasingly viewing Indian airports as entry points into the broader domestic market.

Dali & Gala’s experimental dining series A Night at the Museum is back, continuing its format of inviting chefs to step out of their kitchens and create freely on a blank culinary canvas. The next edition, scheduled for August 20, will feature Dina Weber of SAPA Bakery, known for her artisanal bakes, seasonal focus, and respect for culinary craft.

This collaboration shifts SAPA’s daytime identity into Dali & Gala’s after-dark setting, a surrealist cocktail bar that draws inspiration from Salvador Dalí and Catalonia, his birthplace. The evening’s menu references Les Dîners de Gala, Dalí’s cookbook that emphasizes indulgence over restraint. As Dalí famously wrote: “If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”

The multi-course menu will bring together classic Catalan flavors with theatrical presentation. Highlights include Spanish bread served with dill butter, Salade du Dumas with beetroot, celery, and potato in anchovy aioli, Pollo a la Catalan chicken leg slow-cooked with prunes and raisins, and Calcots—roasted leeks with romesco sauce and molten Camembert. Diners can also expect Mandonguilles (meatballs braised with squid in saffron almond tomato wine sauce), chicken liver paté with cognac cranberry jelly and hogaza toast, Mel I Mato with goat cheese, honey, walnuts, and toasted bread, and a finale of cherry panna cotta layered with cherry jelly.

A Night at the Museum positions itself at the intersection of food, art, and performance. With SAPA Goes Dark, the experience transforms into a sensory event that reimagines traditional dishes through a surrealist lens, blending storytelling, atmosphere, and culinary expression.

Bengaluru’s restaurant landscape has a new addition with the opening of Mai Mai, a 30-seater East Asian kitchen located on Indiranagar’s 12th Main Street. Designed as an intimate dining space, Mai Mai focuses on a carefully curated menu, small-format seating, and a guest experience built on precision and consistency.

The menu at Mai Mai brings together influences from across East Asia, reimagined with a personal approach. Small plates include dishes such as Sweet Potato Pepper Dumplings, Spinach & Cream Cheese Gyoza, Aburi Salmon Roll, and Crunch Lotus Roll. Larger plates feature options like Sizzling Oyako Donburi with chicken, egg, and jasmine rice; Tan Tanmen Ramen served in a sesame broth; and Korean Bibimbap with house-made kimchi, mushrooms, and gochujang chicken. Beverages include Craft Kombucha and a Bourbon Tea Julep, while desserts range from lighter options to richer indulgences, such as the Dark Chocolate & Mandarin Cake with orange-infused ganache.

The kitchen is led by Chef Shivam Bose, who brings over a decade of culinary experience from restaurants across India, including PF Chang’s. “We’re not chasing trends,” said Chef Shivam. “At Mai Mai, we’re telling stories through texture, surprise, and quiet innovation. Food here is instinctive, personal, and alive.”

Mai Mai is the first venture from husband-wife duo Yash and Megha Bhatia. Yash contributes his expertise in growth and brand strategy, while Megha brings her background in design and visual storytelling. “Mai Mai has been a labour of love, shaped with care over many months,” said Yash Bhatia. “It’s not a project with an end — it’s a living, breathing space that we’ll continue to grow, evolve, and nurture together.”

The name Mai Mai reflects a blend of meanings across cultures. In Mandarin, repetition of a word conveys familiarity and warmth. In Cantonese, mai refers to grain, symbolizing nourishment. In Japanese, it is associated with dance or sweetness. In India, Mai translates to mother, a representation of care and comfort.

With its small-format design, curated menu, and founder-led vision, Mai Mai enters Bengaluru’s competitive dining market as a focused, niche concept. Positioned at the intersection of tradition and modern dining culture, it aims to create a consistent and memorable experience for guests.

HOCCO Ice Cream has announced a festive innovation with the launch of a Modak-shaped ice cream created exclusively for Ganesh Chaturthi 2025. The product reinterprets the traditional modak in a contemporary format, offering consumers a festive sweet with a modern twist.

The HOCCO Modak Ice Cream is designed as a bite-sized treat suitable for gifting, snacking, or distribution as prasad. It is available in two variants:

• White Chocolate Modak: Coconut ice cream coated in white chocolate

• Milk Chocolate Modak: Coconut cream ice cream covered in milk chocolate

The limited-edition offering will be available only during the festive season. HOCCO expects the product to appeal to consumers seeking both indulgence and cultural relevance during Ganesh Chaturthi celebrations.

Distribution for the Modak Ice Cream covers Maharashtra through quick commerce platforms such as Blinkit, Instamart, and Zepto (in Mumbai and Pune), as well as general trade outlets. Each box contains four pieces and is priced at Rs 150.

With this launch, HOCCO combines traditional festive symbolism with premium ice cream craftsmanship, positioning the Modak Ice Cream as a seasonal highlight for celebrations across Maharashtra.

Daryaganj has opened a new outlet at the Regal Building in Connaught Place, one of Delhi’s most prominent heritage sites. The brand, known for its North Indian cuisine, brings its iconic dishes to a location that has been central to Delhi’s cultural and architectural narrative since 1932.

“Opening in Connaught Place is a proud moment for us. As one of Delhi’s most iconic and historic locations and an architectural marvel, CP represents the soul of the city: timeless, vibrant, and ever-evolving, just like our brand!” said Amit Bagga, Co-founder and CEO, Daryaganj.

The menu reflects traditional North Indian recipes that have been passed down over generations. Among the highlights are The Original 1947 Butter Chicken and The Original 1947 Dal Makhani, prepared using recipes first introduced by Kundan Lal Jaggi. Alongside these classics, the menu features tandoor-grilled meats, seafood, slow-cooked curries, and kulfi served from a live counter.

The restaurant’s design takes cues from Indian Art Deco with modern detailing, complemented by brass, wood, patterned tiles, and marble flooring. The layout is intended to create a welcoming space that balances old-world charm with contemporary functionality. Unplugged versions of Indian melodies contribute to an atmosphere that is calm yet engaging.

The experience is structured around multi-sensory engagement. From the fragrance of Indian Nargis flowers to the tactile elements of handcrafted interiors, the space is designed to leave a lasting impression without excessive ornamentation.

With the opening at Connaught Place, Daryaganj strengthens its association with Delhi, aligning its culinary legacy with a landmark that has witnessed the city’s evolution across pre- and post-independence eras.

BANG BANG! Noodle is Mumbai’s newest artisan noodle destination, and its bringing serious heat, swagger, and soul to the city’s dining scene. 

Rooted in the bold traditions of Sichuan cuisine, the restaurant celebrates the cuisine’s signature heat, punchy aromatics, and glistening chilli oil. At its heart lies the art of hand-pulled noodles—stretched, slapped, and spun fresh to order—a rare craft that blends texture, theatre, and the perfect bite.

The brainchild of Chef Rahul Punjabi, the concept draws from his own culinary explorations, brought to life with a quirky, semi-mythical mascot—Pai Mei—a kung fu devotee who finds purpose in a Mala noodle shop. His story reflects the brand’s own character: daring yet grounded, playful yet precise.

The menu is fiery, creative, and unapologetic. The showstopper is the Ma La Dry Noodles, a street staple from Chengdu, Chongqing, and Leshan—freshly pulled, then drenched in chilli oils, sesame paste, and numbing Sichuan peppercorns. Fresh wontons arrive with flavour-packed soups, sauces, or curries, while stir-fries and snacks add depth to the line-up. For a finale that’s as daring as the mains, the numbing-and-spicy chilli oil soft serve turns dessert into a talking point.

“BANG BANG! Noodle is my personal love letter to the fire and flair of Sichuan street food. We’re not here to play it safe, we’re here to bring MaLa to Mumbai in its boldest, most authentic form. Every bowl of noodles is hand-pulled to order, every sauce built from scratch. It’s intense, unapologetic, and packed with flavour and texture,” said Chef Rahul Punjabi, Founder, Bang Bang!

He added, “I wanted to build a space that’s high on soul, grit, and craft, the kind of place where every slurp tells a story. It’s a bold step into Mumbai’s dining landscape, driven by memory, technique, and an obsession with getting every detail just right.”

The Hazelnut Factory (THF), a growing specialty coffee, artisanal sweets, and café chain based in Lucknow, has opened its 15th outlet in Agra. The store was inaugurated on August 12, 2025, by Smt. Hemlata Diwakar, Hon’ble Mayor of Agra Municipal Corporation, in the presence of THF Founder & CEO, Mr. Ankit Sahni, and Co-founder & COO, Mr. Badal Sahni.

The brand’s outlet design draws from European café aesthetics blended with Indian influences. Its blue interiors align with the company’s philosophy of “The Joy of Crafting the Best,” reflected in offerings such as single-estate coffee from Chikmagalur, the trademarked artisanal mithai Labon, and pastries that combine global techniques with local flavours.

This store launch also introduces a new menu highlight—Baklava with regional flavours—designed to pair with THF’s coffee blends. The launch ties into a cultural campaign that reimagines Emperor Shahjahan visiting the café, positioning THF as a contemporary space that connects with Agra’s heritage.

“With every new outlet, we aim to deepen our connection with the city’s soul. Agra’s legacy deserves more than admiration—it deserves participation. Through contemporary interiors and our cultural campaign, we’re inviting people to not just drink coffee, but to experience heritage,” said Ankit Sahni, Founder & CEO of The Hazelnut Factory.

THF currently serves more than 150,000 customers monthly across 12-plus locations in Delhi NCR and Uttar Pradesh. Its product mix includes coffee, mithai, and patisserie items, catering to both daily consumption and gifting occasions.

SGF (Spice Grill Flame) India, one of the country’s fastest-growing quick service and casual dining restaurant chains, has opened a new outlet at Assotech Business Cresterra in Sector 135, Noida. The launch marks another step in the company’s ongoing expansion strategy.

To mark the opening, the brand is offering a 20 percent discount on all orders on the launch day. The new location will serve SGF’s North Indian vegetarian menu to corporate employees, nearby residents, and regular visitors in the busy Sector 135 area.

The company has set a target to reach more than 200 outlets across India by 2026, supported by a franchise-driven model and the rising demand for vegetarian dining options in the fast-food segment.

“Noida has always been a key market for us, and opening at Assotech Business Cresterra allows us to cater to a vibrant mix of working professionals and the local residents. We are excited to welcome guests with our signature taste, quality, and service,” said Kewal Ahuja, Founder & CEO, SGF India.

The expansion underlines SGF India’s aim to make vegetarian dining widely available and cost-effective, while maintaining quality standards across locations.

Under Azure Hospitality opens its 27th DhabaEstd. 1986 outlet in Civil Lines at New Delhi. With the leadership of Co-Founders Rahul Khanna and Kabir Suri, the launch reinforces the group’s vision of growing its portfolio of culturally rooted, experience-driven dining destinations.

Since its inception, Dhaba Estd. 1986 has become a celebrated name in Indian dining, famed for delivering immersive Punjabi culinary journeys. Opening in Civil Lines marks a significant milestone in the brand’s fourth decade, bringing its signature charm to one of Delhi’s most heritage-rich locales.

The new outlet blends tradition with modernity—classic Indian motifs meet eclectic, contemporary interiors, creating a bold visual story that complements its regional menu. Designed for 54 guests, the space draws inspiration from timeless cinema and North Indian aesthetics, layered with playful modern touches. Every detail, from curated décor to storytelling elements, strengthens Dhaba’s distinctive identity while offering a vibrant, multisensory dining experience.

Commenting on the launch, Rahul Khanna, Director, Azure Hospitality Pvt. Ltd.said, “Civil Lines is an ideal location to anchor our growth as it is symbolic of cultural richness and urban sophistication. This new outlet embodies not just our expansion plan but also our commitment to preserving a 40-year culinary tradition, which remains relevant in the current hospitality sector.”

Kabir Suri added, “With every new outlet, we aim to bring a piece of our story to life, all over again. One that is rooted in nostalgia, flavour, and the vibrant spirit of Punjabi Food. Launching our outlet in the heart of Civil Lines felt like a perfect place to take this story forward. This launch not only signifies milestone in our expansion but adds to our vision of making regional Indian cuisine more accessible, relevant, and engaging for today’s diners.”

The outlet is led by franchise partners Bhawna and Saurabh Dua, a mother-son duo who are set to infuse their passion for food, community, and Punjabi culture into the new space. They further added “DhabaEstd. 1986 is renowned for warmth, flavour, and nostalgia – the core values we grew up with. Bringing the brand to Civil Lines as franchise partners is both an honour and a homecoming for us, as we look forward to creating a space where families and friends can savour authentic Punjabi food.”

Indy, a Delhi-based bar, has rolled out a new five-cocktail menu from August 6, 2025, combining Italian mixology traditions with Indian flavour profiles. The offering is positioned as a curated selection rather than a seasonal rotation, reflecting a focused approach to product development.

The menu opens with Kaapi Boulevard, which pairs coffee whisky with Aperol and vermouth rosso for a bittersweet, layered profile. Martini Indyana reinterprets the martini by adding Aperol, orange bitters, olive brine, and smoked spices to gin, creating a complex balance of citrus, brine, and aromatics.

Patan Green offers a variation on the Negroni, incorporating pandan leaf into the standard gin, sweet vermouth, and Campari combination. The pandan introduces an earthy note without moving away from the drink’s recognisable bitter base.

Two spritz options round out the list. Amber Spritz combines Aperol, mandarin, prosecco, and berries, while Gondhoraj Limoncello Spritz highlights the aromatic Bengali lemon with limoncello and prosecco. Both are designed with added depth compared to standard spritz serves.

This menu marks a deliberate move by Indy to explore cross-cultural flavour integration, targeting consumers interested in premium, concept-driven cocktails. The selection remains available for a limited period, offering a snapshot of how Italian and Indian influences can be combined in contemporary bar programs.

Sri Lanka’s largest homegrown tea café brand, Tea Avenue, is set to enter the Indian market through a strategic collaboration with FranGlobal, the international business arm of Franchise India Group. The move aims to cater to the rising demand for premium tea formats and artisanal beverages in the country.

Founded and operated by the De Silva family, who have been in the tea trade since 1936, Tea Avenue integrates four generations of tea expertise into a contemporary café model. Known for serving both traditional and modern tea offerings, the brand positions itself as a dedicated tea destination.

Gaurav Marya, Chairman, Franchise India Group, said, “India has a deep, cultural love affair with tea, and Tea Avenue is more than just a café – it’s a sensorial journey steeped in heritage. This partnership is about delivering authenticity, innovation, and creating modern tea experiences that feel personal and premium. We are excited to bring this globally admired brand to the Indian market at a time when consumer demand for artisanal and high-quality F&B formats is at an all-time high.”

Tea Avenue plans to establish multiple locations in major Indian cities over the next 12 to 18 months, starting with Delhi, Mumbai, and Bangalore. The rollout will follow a Franchise-Owned, Franchise-Operated (FOFO) model, with various formats such as full cafés, mini cafés, kiosks, and hotel tea corners to meet diverse retail space and investment requirements.

Sajeev De Silva, Founder, Tea Avenue, said, “India has always been a dream destination for us. There’s a unique emotional and cultural alignment between Sri Lanka and India when it comes to tea. With FranGlobal’s expertise and reach, we are confident that our brand will find a second home here and build lasting connections with Indian tea lovers.”

In addition to operating cafés, the brand will also launch a retail merchandise line in India, including tea tins, assortment boxes, and gift sets, to extend its product reach beyond physical outlets.

Industry experts note that this Indo-Lankan partnership comes at a time when global café formats are shifting towards quality-focused, experience-led concepts. Tea Avenue’s expansion is expected to add momentum to India’s growing premium tea café segment, appealing to both dine-in customers and on-the-go consumers.

The brand has set long-term goals to grow its global footprint to over 200 outlets by 2035, with the Indian market forming a key part of its expansion strategy.

LOQA makes a striking debut in Hyderabad’s food and beverage scene as a trailblazing experiential cocktail room—one that redefines the idea of what a bar or restaurant can be. Launched by TSK Food Works in partnership with Cocktail Kompany, LOQA is an immersive world where flavour, design, and storytelling seamlessly intertwine.

The name is inspired by the Sanskrit word Loka meaning “world” or “realm,” reflects its purpose: to transport guests into an extraordinary space where narratives unfold through each cocktail, moments feel suspended in time, and every element—from the décor to the drink garnishes—invites exploration and awe.

Founders Rohit Kasuganti and Anisha Deevakonda, whose shared vision and innovative spirit have introduced Hyderabad to a one-of-a-kind sensory escape.

“LOQA is a rebellion wrapped in refinement,” said Rohit Kasuganti, Founder & CEO of TSK Food Works, and the mind behind beloved ventures like Telangana Spice Kitchen and Terrāi. “It’s a space where irreverent cocktails meet soulful food, where heritage gets reinterpreted through satire, and where every drink tells a story that’s as layered as the land we come from.”

Helmed by beverage maverick Avinash Kapoli of Cocktail Kompany and Head Mixologist Krishna Kumar, LOQA’s drinks program is a bold fusion of art and flavour—each cocktail a chapter inspired by pop culture, Indian mythology, local slang, and culinary lore.

“We’ve created cocktails that play with memory, mock convention, and provoke thought,” added Avinash Kapoli. “At LOQA, drinks aren’t just about balance, they’re about boldness, satire, and storytelling. Think curry leaf distillations, clarified tomato, smoked tea, fermented pineapple, served with a wink, not a flourish.”

Chef Sombir Chaudhry (Phurr, Maize n Malt, Jamming Goat) crafts a menu that’s hyper-local yet globally inspired—where nostalgia meets innovation in every bite. Designed by Sona Reddy Studio, LOQA’s interiors are an immersive dreamscape of bamboo labyrinths, mossy greens, floating cubes, and looping vintage TVs, turning dining into pure feeling.

“We didn’t want to design a bar. We wanted to design a world. Everything here is deliberate: the textures, the lighting, the surrealism. LOQA isn’t a place you visit. It’s a place you enter, experience, and carry with you," shared Anisha Deevakonda, Partner and Creative Director of LOQA. 

With just 45 covers, LOQA keeps it intimate, almost conspiratorial. It invites the curious, the quiet rebels, and the culture-seekers to slow down, lean in, and lose themselves in the magic of the moment.

Ghoomar Village has opened its doors in Gurugram, one that captures the vibrant flavours of India and the festive spirit of Rajasthan under one roof. 

Located on the third floor of M3M Urbana in Sector 67, Ghoomar Village spans 25,000 sq. ft. of immersive design, blending traditional charm with modern entertainment to create a living celebration of Indian culture, cuisine, and craft.

Envisioned as India’s most vibrant vegetarian family entertainment destination, it captures the joy of an Indian shaadi—minus the chaos. Guests are greeted with folk dancers, puppet shows, live mehendi counters, a village-style well serving welcome drinks, and lively street-food stalls bursting with colour, aromas, and nostalgia. Every corner is designed to evoke the ambience of a Rajasthani village, with rustic textures, playful installations, and the warmth of true Indian hospitality.

The unlimited pure vegetarian spread offered in two styles: a self-service gully with 20+ rotating stalls, and a curated dine-in thali featuring 21+ dishes inspired by royal kitchens, regional classics, and street favourites such as Paneer Tikka, Golgappe, Dal Bati Churma, Jalebi-Rabdi, and Barf Ka Gola—all cooked in desi ghee for authentic flavour.

Completing the experience, Craftage India showcases a curated collection of handicrafts, textiles, and décor sourced directly from artisans, allowing guests to carry home a piece of India’s craft heritage.

“We didn’t build Ghoomar Village to be a restaurant. We built it to feel like a celebration the kind your nani would host, but with folk singers, performers, and a kitchen that never stops serving,” said Santosh Tyagi, the visionary behind the concept. Along with co-founders Nihaar and Nirakh Tyagi, the family brings together a shared passion for hospitality, retail, and storytelling. Together, they envisioned Ghoomar as more than a dining destination, a vibrant, sensory-rich space that preserves India’s cultural memory and invites families to explore it with joy and wonder.

With its seamless blend of culture, cuisine, and craft, Ghoomar Village offers guests more than just a dining experience; it delivers a heartfelt celebration of Indian heritage. Designed as a destination where nostalgia meets novelty, Ghoomar invites families, food lovers, and culture seekers to step into a world of colour, flavour, and festivity. As Gurugram’s newest cultural landmark, Ghoomar Village sets the stage for everyday celebrations rooted in tradition and served with warmth.

Bao To Me, a new Pan-Asian restaurant nestled in Koramangala 1st Block, Bengaluru, officially opens its doors with a flavour packed menu that blends childhood nostalgia, fearless Asian street fare, and the comfort of home style cooking. 

Founded by childhood friends Chef Wan Ming Li, Foo Ming Li, and Vishwa Teja in Bengaluru, Bao To Me blends personal heritage with modern Asian flavors in a warm, minimalist 26-seater. What began in 2021 as a cloud kitchen serving handmade baozi from family recipes soon grew into a full-service restaurant celebrating Chinese, Japanese, and Southeast Asian cuisines with Chef Wan’s inventive touch.

The menu stars Char Siu Bao with caramelised pork belly in Cantonese BBQ glaze, Tori Katsu Curry Rice with panko chicken and rich Japanese curry, and Truffle Cream Cheese Dimsum with mushrooms, cheese, and truffle oil, paired with house sauces. Desserts like MizuShingen Mochi and Custard or Black Sesame Bao add a nostalgic yet playful finish. At its heart, Bao To Me is a tribute to roots, stories, and the joy of good food.

“Bao To Me is not just a restaurant. It’s a return to the food we grew up loving, and a tribute to the kitchens that raised us. I left my tech job because I felt more alive in the kitchen. This is where I belong,” said Wan Ming Li, Head Chef and Co-founder, Bao To Me.

Foo Ming Li, Co-founder, Bao To Me added, “Bringing this to life meant thinking through the entire experience from the kind of energy we wanted in the space to how the food would be remembered,” said “We didn’t want just good food. We wanted a brand that felt warm, familiar, and genuine like something Bengaluru could claim as its own.”

With its flagship now open, Bao To Me adds a soulful and bold new voice to Bengaluru’s thriving food scene, one that’s equal parts comfort, culture, and creativity.

Kikli by Chef Amninder Sandhu opens in Connaught Palace in New Delhi. Set in a restored heritage site in Connaught Place, Kikli is a heartfelt tribute to the fading traditions of Punjabi kitchens—where food was ritual, resilience, and gift. It celebrates simpler times: eating and making bread together, a culture that’s warm, inclusive, and full of life.

Inside, bold colours, Phulkari motifs, North-Western emblems, and vibrant art create an unpretentious yet striking ode to Punjab. From the kitschy charm of roadside dhabas to the swagger of bhangra, Kikli captures Punjab’s spirit for a new generation.

Designed by Ariane Ginwala, the space draws on subtle cultural codes—chowk-poorana mudwork on walls, phulkari-inspired textiles, and mixed-material flooring reminiscent of old verandahs. The restaurant flows through three zones: a leafy courtyard with open kitchen, a cosy indoor hall, and an intimate bar. Every corner borrows from Punjab’s grand havelis, serene gurdwaras, and traditional homes—blending nostalgia with fresh, modern energy.

“There are so many Punjabi restaurants, but it’s all so disconnected from how Punjabis eat at home. Kikli is a celebration of the lesser-known food of Punjab. It is a celebration of the love with which Punjabis cooked and fed such vibrant, heirloom recipes the rest of the country hadn't even heard of. It is a celebration of recipes that go beyond the usual suspects. It is a celebration of a region where food brought families and communities together,” said Chef Amninder Sandhu

For Kikli, she’s travelled across the state to source not only recipes but tools, vessels, and techniques — including handmade sarbloh iron bartans for slow cooking langar-style daals, kunda clay pots for grinding chutneys, and vintage tools from Amritsar’s pittal market. Many of these items are now integrated into Kikli’s kitchen and design — others will be part of its upcoming merchandise line.

“At some point, I realised I wasn’t just gathering recipes. I was witnessing a culture that feeds not to impress, but to honour. And I felt a responsibility to carry it forward. I want Kikli to become a reference point for future chefs. A living record,” added Chef Sandhu.

Refreshing bases like Aam panna, ganne ka ras, lassi, and thandai are transformed into delicious foundations for hand-crafted beverages. Salts born from authentic Punjabi masala mixes delicately rim revitalised picantes. While small plates and all-day items offer perfect snacking companions to the alcoholic offerings, Kilki’s larger spaces readily welcome hearty family dining.

Kolkata Uncut, a new entrant in the Bengali fine dining segment, has opened in South Kolkata. The restaurant’s launch event saw the presence of actor Biswanath Basu and Varsha Chakraborty, owner of Kolkata Uncut.

Spread across 1,000 sq ft with a seating capacity of 60, the restaurant aims to recreate the nostalgia and culinary traditions of Kolkata. Designed as a tribute to the city’s cultural and gastronomic heritage, it serves a range of Bengali dishes alongside select Chinese offerings.

Kolkata Uncut’s menu features both buffet and à la carte options, with prices starting at Rs 60. Signature Bengali dishes include Basanti Pulao, Chingrir Pulao, Kosha Mangsho, Mutton Dakbanglow, Bhetki Bhapa, Ilish Bhaja, Coconut Prawns, Lotte Fry, Jhinge Aloo Posto, Potol Er Dorma, Daab Murgi, Lebu Lanka Murgi, Gondhoraj Chicken, Chef’s Special Kaju Chicken, Golden Fried Prawns, Doi Ilish, Shorshe Ilish, Doi Katla, and Phulkopir Roast. Beverage options include Aam Pora Shorbot, Gondhoraj Ghol, Blue Lagoon, and Pina Colada. Desserts range from Baked Rosogolla to Khejur Aam Shoktor Chutney and Baked Mihi Dana.

For Chinese cuisine enthusiasts, the menu starts from Rs 130 and covers a variety of dishes catering to local tastes.

Varsha Chakraborty, Owner, Kolkata Uncut, said: “At Kolkata Uncut, we intend to bring alive Kolkata in the most genuine and unfiltered form, transporting us to the most loved corners of the city – from Hooghly Bridge to Victoria Memorial! It’s a way of celebrating Kolkata, Bengal’s rich culinary heritage, Bengalis and is an affordable and soulful tribute to the unfiltered charm of our city!”

The opening coincides with the run-up to Durga Puja, one of the most significant festive periods in West Bengal. Positioned as an accessible fine dining option, Kolkata Uncut aims to attract both weekday diners and festive season visitors, offering a mix of traditional Bengali recipes and Chinese specialties in a compact, themed space.

Teraso – The Indian Social Bar – has officially reopened in Hyderabad’s Jubilee Hills following a significant revamp. Part of Pacific Hospitality, the outlet is repositioning itself as a contemporary, all-day dining and social space, catering to a more diverse and experience-driven urban audience.

Previously operating under the identity of Indian Culinary Lounge, the venue has now undergone a comprehensive brand overhaul in both design and menu. Located on Road No. 45, Teraso is aiming to serve multiple customer occasions — from business lunches to evening cocktails — in a single destination format.

According to the brand, the updated food menu is split into two key categories. One highlights traditional Indian comfort dishes such as Yam Galauti, Jama Masjid Chicken Tikka, Rajori Chole Bhature, Dilli Nalli Nihari, and Kulfi Popsicle. The other section, titled “Future Plates,” introduces modern reinterpretations of Indian cuisine. Examples include Quinoa Avocado Puri Chaat, Pinwheel Paneer Tikka, ANDA Shami Kebab, Dal Palak Risotto, and a dessert offering called Textures of Carrot Halwa.

Teraso’s cocktail menu aligns with its new experiential positioning. Each drink draws inspiration from celestial elements, featuring names such as Milkyway Picante, Ash in the Wind, First Light, and Golden Hour. These cocktails are positioned as sensory experiences rather than traditional bar offerings.

Design-wise, the new interiors have shifted toward earthy tones and minimalism with a space that transitions between relaxed daytime lounging and energetic nighttime socializing. The updated brand identity reflects a combination of local sensibilities and modern aesthetics, aiming to create a space that feels familiar yet elevated.

“We didn’t just revamp Teraso — we reimagined how an elevated lounging space can feel. We want people to come here to reconnect, to celebrate, and to feel at home in a space that’s stylish yet soulful. The place is an ideal location for business lunches, date nights, and friends' nights out, offering versatility in each conversation and discussion. We promise the best hospitality and service and an ambience to remember,” said Aman Chainani, Managing Director, Teraso, Pacific Hospitality.

As part of its day-to-night service model, Teraso will continue to operate across lunch and dinner, offering guests a seamless transition from daytime meals to evening entertainment. The space intends to serve as a hub for dining, drinks, and social gatherings as it expands its presence in the hospitality circuit of Hyderabad.

GOONDA, a new lifestyle-focused consumer brand, has officially launched with a two-product portfolio: El Goonda, a 100 percent Indian agave-based spirit, and Goonda Energy, a flavored energy drink line. The brand is co-founded by a team of experienced professionals across beverage, finance, branding, and distribution, along with actor-entrepreneur Karan Tacker.

After pilot runs in Goa and Maharashtra, GOONDA is now planning a pan-India rollout. The company aims to establish a strong presence across both the alcoholic beverages and functional drinks categories, with product design, packaging, and pricing tailored to younger, urban consumers.

El Goonda introduces two core expressions — Silver and Reposado — made entirely from Indian-grown agave. These are complemented by flavored variants such as Café (coffee-infused), Picante (spicy), and Strawberry. The brand is opting for a 180ml flask format to allow convenience, affordability, and portability — an approach targeted at festivals, nightlife, and casual consumption occasions. Goonda Energy will initially offer three variants — Original, Sugar-Free Bubblegum, and Cola. The beverages are positioned for urban, nightlife, and hustle culture consumers, combining familiar taste profiles with distinctive branding.

Karan Tacker, Co-Founder and Marketing & PR Director, Goonda, said, “We didn’t just want to launch a brand. We wanted to build a lifestyle brand that channels rebellion, freedom and the new Indian voice.” He added that the team specifically chose to produce agave spirits locally, bypassing imports from Mexico. “We even cheekily prefixed El to the word Goonda for our agave spirit offerings,” he said, highlighting the India-first manufacturing approach.

Tacker, who leads the tasting panel, also emphasized the brand’s focus on accessibility and differentiation through its compact 180ml “hipster” bottle format. “Cute 180ml hipster bottles that snug fit into your pocket and that too at pocket friendly price points,” he noted.

Amol Sethi, Founder & Head of Sales, Goonda, added, “Goonda arrived earlier this year in Goa and as we speak we are aggressively distributing in Mumbai and Pune. Later this financial year we intend to be in 4 more states and in 2026 we will also expand to serve the Indian diaspora in major markets abroad.”

With a cross-functional founding team that includes Ashish Jasuja (beverage production), Prasad Iyer (branding), Bhushan Khandelwal (finance), and Harshil Vithlani (international trade), GOONDA’s roadmap includes domestic scale-up and overseas expansion.

The brand is entering two competitive but growing markets in India: premium agave-based spirits and functional energy drinks. With urban consumers seeking unique experiences and bold flavors, GOONDA is positioning itself as a youth-centric disruptor.

Foodsta Kitchens, the parent company behind Nasi and Mee, has launched its latest dining venture — Kokoro — a contemporary Japanese restaurant concept that focuses on comfort food traditions from Japan. The launch signals the company’s intent to diversify its portfolio with globally inspired yet locally approachable dining formats.

Positioned as a modern Japanese restaurant, Kokoro aims to deliver familiar Japanese comfort dishes using traditional methods adapted to current dining preferences. The concept blends authenticity with accessibility, catering to diners looking for flavorful, high-quality meals at competitive price points.

The name “Kokoro,” meaning “heart” in Japanese, reflects the brand’s core philosophy of creating food with emotion and intention. “Kokoro represents our commitment to making Japanese comfort food part of everyone's everyday story,” said Dilip Krishnan, Co-founder and CEO, India of Foodsta Kitchens. “It is where authentic techniques meet modern accessibility, allowing our guests to experience bold Japanese flavors with genuine heart, at prices that make great food available to all.”

The menu at Kokoro includes a mix of ramen, don bowls, sushi, and other comfort-oriented Japanese offerings. Key dishes include Tonkotsu-style Ramen, Spicy Miso Ramen, Korean-style Ramen, Chicken Katsu Don Bowl, Tempura Veg Don Bowl, and Salmon Rainbow Don Bowl. The restaurant also serves Japanese fried chicken (Chicken Karaage) and sushi items like Kani Kuri Maki and Spicy Salmon Maki.

With a focus on broths made in-house, traditional toppings, and premium proteins, Kokoro aims to balance authentic preparation with the convenience of modern service standards. The concept caters to a growing segment of urban Indian diners interested in Japanese flavors beyond the typical sushi experience.

With Kokoro now operational, Foodsta Kitchens expands its presence in the Asian dining category and enters the competitive Japanese QSR and casual dining segment — a category seeing increasing traction in metro markets.

Hyderabad’s Gunrock neighbourhood has a new entrant in its F&B scene: Ta.Ma.Sha – Asian Veg Café. The newly launched venue offers a vegetarian-only pan-Asian menu and combines that with a retro-themed setting, live music programming, and open-air seating designed to appeal to a broad demographic, including families, Gen Z consumers, and pet owners.

Positioned as an all-vegetarian concept, Ta.Ma.Sha’s menu spans various Asian cuisines including Korean, Thai, Japanese, and fusion-inspired dishes. The café’s founders have curated the menu around food trends gaining popularity on digital platforms, particularly focusing on dishes that align with seasonal preferences and visual presentation.

Dishes include Korean Chilli Tofu, Korean-style Paneer, Thai Green Curry with rice, and Japanese Cottage Cheese Katsu. Western adaptations like the Veggie Thin-Crust Pizza and Kimchi Pizza add global flair. Desserts feature Thai Mango Sticky Rice and an Ice Cream Bun Sandwich topped with chocolate sauce. The beverage program includes mocktails like the Rose Cooler and Cucumber Fizz. A separate Jain-friendly menu also caters to specific dietary requirements, offering curated versions of signature dishes.

“We wanted to create a place that’s more than just a café – something that speaks to the soul,” says AK. Solanky, Co-founder, Ta.Ma.Sha.

“Our vision with Ta.Ma.Sha was to bring together all the things we love — delicious Asian vegetarian food, great music, and a space that sparks creativity and connection,” adds Mahender Vyas, founder, Ta.Ma.Sha.

The interiors combine retro design with curated visual elements — from vintage television sets and retro cameras to bamboo lighting and wall-mounted guitars. The café features both open-air seating and an indoor lounge, supported by regular acoustic performances by local artists. Visuals projected behind the live music stage add to the nostalgic appeal.

The property includes a pickleball court, further positioning the café as a multifunctional hangout destination. In line with growing hospitality trends, the café is also pet-friendly. Ta.Ma.Sha aims to cater to a range of customers — from vegetarians and flexitarians to those seeking new formats in casual dining. Its offering reflects an increasing demand for experiential, visually engaging, and dietary-specific F&B spaces in urban India.

Bengaluru-based pizzeria Brik Oven has introduced a new menu innovation—a 100 percent whole wheat sourdough pizza crust—available at no additional cost for dine-in customers across all 10 of its outlets in the city. The new offering aligns with growing consumer interest in alternative bases that maintain both taste and nutritional appeal.

The new crust is fermented over a 72-hour period and cooked at high temperatures using Brik Oven’s standard method: wood-fired ovens delivering blistered and crisp results. The product development process reportedly took several months of testing to ensure the base retained Brik Oven’s signature light texture while offering a denser, more robust flavor profile.

“The whole wheat crust gives our guests another way to enjoy the pizzas they already love—just with a slightly different flavour and feel,” said Anirudh Nopany, Co-founder,  Brik Oven.

The updated menu now features the new crust option across a range of existing popular pizzas. This includes the Pepperoni pizza with mozzarella and tomato sauce, and Bird in Hand—a roast chicken and blue cheese combination with red chilli. Vegetarian options include the Massive Vibe with spinach, sun-dried tomatoes and mushrooms, and the Stracciatello featuring confit cherry tomatoes, basil pesto, and fresh stracciatella cheese.

The crust expansion is in line with Brik Oven’s brand ethos of using high-quality, minimally processed ingredients such as handmade mozzarella and San Marzano tomatoes, while also responding to customer demand for fuller, more balanced options.

“We know a lot of our guests are looking for options that feel a little more balanced, without giving up on taste. This whole wheat crust is our way of offering that,” added Sreeram Anvesh, Co-founder, Brik Oven.

The new crust is available for both dine-in and delivery from all Brik Oven locations in Bengaluru: Indiranagar (HAL 2nd Stage), HSR Layout, Bellandur, Palace Road, Church Street, Sarjapur, Manyata Tech Park, Whitefield, Kanakapura Road, and Koramangala.

Apero by Malvika launches its first-ever cloud kitchen in Mumbai, opening the doors to handcrafted indulgences that you can enjoy any day of the week.

Founder Malvika, celebrated for her meticulous approach to flavour and design, introduces two brand-new desserts to Mumbai: the Crackling Cheesecake and Dream Cake—thoughtfully layered, emotionally resonant, and unlike anything the city has seen. From buttery tarts and savoury bakes to cookies and cakes, Apero is now more personal and accessible than ever. Rooted in nostalgia and crafted with finesse, every dish feels like a memory served fresh.

The menu blends comfort with craft: jalapeño focaccia, Korean cream cheese buns, triple chocolate cookies, seasonal tres leches, and slow-baked tarts filled with mushrooms, pulled lamb, or caramelised onions and Brie. All made-to-order in small batches with a focus on quality and flavour.

The kitchen operates daily from 10 AM to 7 PM on a 24-hour pre-order basis, with pickups preferred to maintain freshness. Limited deliveries are available on request.

“These are ideas that have lived in my head for years. The Crackling Cheesecake is our version of a comfort classic — with a silken filling, unexpected textures, and a signature house-made crumble that crackles as you cut in.  Soft sponge, nostalgic fillings, whimsical frosting — it’s a hug, disguised as cake,” says Malvika, Chef and Founder of Apero. 

“It’s Apero — in a box. Still warm, still personal, still full of story. Just easier to bring home.”

From the visionary behind the much-loved Roots Café, Meenakshi Kumar, opens Galli Gully Cafe in New Delhi. It’s a bold and spirited street food eatery that reimagines India’s chaotic gallis as vibrant, inclusive spaces of flavour, nostalgia, and homely vibes.

While Roots stays grounded in its earthy, farm-to-table philosophy, Galli Gully takes a more playful detour. The menu is all about flavour and fun—thinks Bun Maska Chutney Bhujia, Keema Maggi, Aloo Tikki with Green Apple Chutney, and the already-iconic Gully Chicken Roll with Gunpowder Mayo. The Sambal Chilli Fries are quickly becoming a cult favorite, while drinks like Iced Orange Filter Coffee and Chatori Cold Brew bring bold, unexpected twists to the café scene.

But Galli Gully isn’t just about the food—it’s a whole vibe. With neon signs, witty wall quotes, retro posters, funky tiles, and bright stools, the space is a Tapri-meets-TikTok mashup that invites chill hangs and expressive moments. Rooted in sustainability, the café uses organic eggs, seasonal produce, house-made chutneys, and serves everything in plastic-free packaging.

Meenakshi Kumar, Founder, Chef & Dreamer-in-Chief shares, “After creating Roots Cafe — a space rooted in calm, women-powered energy, I felt a pull towards something more unapologetically for the street, but still soulful.”

“Galli Gully Cafe is our love letter to Indian street food, and our attempt to reclaim food spaces for women, queer, and trans folks while keeping every plate high on vibe and packed with spice and joy. We believe even chaat can be clean and conscious. Galli Gully Cafe is not just about food; it’s about reclaiming space. It’s about every person who’s ever felt too loud, too bold, too queer, and too ‘different’ for a dinner table. Here, you’re celebrated. You’re fed. You belong,” adds Meenakshi.

To kick things off, Galli Gully is offering a Galli Welcome Combo—any roll, fries, and a drink at a special price for the first two weeks. With plans for queer artist nights, slam poetry sessions, and pop-ups with home chefs, this café is more than just a pitstop—it’s a growing culture in itself.

Mi Piaci is an Italian ode brought to life in the Heart of Delhi. Mi Piaci has landed in one of the most iconic locations in the city: Ambawatta One in Mehrauli, with a view of the Qutub Minar.

Born in Italy and now thriving in Delhi, Mi Piaci is the result of passion, serendipity, and cross-cultural friendship. The restaurant is helmed by Priyank Sukhija and Lorenzo Lanzoni, with strong support from Nitin Shekhawat and Harsh Rathore.

The culinary team is entirely Italian, led by Chef Mattia, who brings Michelin-starred experience from across Italy and Europe. A graduate of ALMA, where he trained under the legendary Gualtiero Marchesi, Chef Mattia is joined by Silvia, a seasoned manager from some of Milan’s top restaurants.

The journey began in Bologna, where Lorenzo met Harsh—an Indian raised in Italy. A trip to India to visit Harsh’s family sparked something unexpected. As Lorenzo recalls, “There was something about the energy, the culture, the people—it just felt right.”

Already running three successful restaurants in Italy, Lorenzo saw potential in India. Together with Harsh’s brother Nitin, they opened a modest pizzeria between Gurugram and Faridabad, aiming to bring authentic Italian flavours to Indian diners.

It wasn’t long before they caught the attention of Priyank Sukhija, a hospitality visionary and passionate foodie. The chemistry clicked, and the team found the perfect home for Mi Piaci in Ambawatta One, Mehrauli, facing the iconic Qutub Minar.

Priyank shares, “Italian cuisine is something you can enjoy any time of day—it’s comforting, elegant, and timeless.” With Mi Piaci, the team brings a slice of Italy to Delhi—crafted with heart, heritage, and a whole lot of flavour.

Mi piaci menu takes you through the full Italian journey—from appetizers to pasta, main courses, and desserts. But it’s the experience that really sets Mi piaci apart. When you enter Mi Piaci, the first thing you see is the pasta being made in front of you, then the pizza area.

Like signature tagliatelle tossed inside a wheel of Parmigiano or Tiramisù Mi Piaci, prepared live from scratch with handmade ladyfingers are the first time live experiences on table at Mi piaci.

“The culinary experts make Handmade tagliatelle, ravioli, and spaghetti alla chitarra. It’s a ritual that speaks of tradition and home. At Mi piaci, the ingredients are sourced directly from Italy. From cheeses and pizza flours to peeled tomatoes and artisanal cured meats—everything is chosen to guarantee absolute authenticity and quality,” adds Lorenzo.

Mi piaci rooftop area brings atmosphere with Italian and European music and a list of signature cocktails inspired by iconic Italian ingredients—like our Basil Spritz or the Tirami, a cocktail version of our famous dessert.