Restaurant India News: Kolkata Uncut Debuts in South Kolkata with Authentic Bengali & Chinese Menus Starting Rs 60

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.

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.

Sula Vineyards has announced the launch of Sula Muscat Blanc, a still Muscat wine that marks a new addition to the company’s portfolio. The product is positioned as India’s first still Muscat and is also the lowest-alcohol wine in Sula’s portfolio, with 7.5 percent ABV. Made entirely from Muscat grapes, the wine is described as light-bodied with citrus, lychee, and rose petal notes.

The new offering aligns with the growing global demand for Muscat, which has been one of the fastest-growing white wine varieties worldwide in the last decade.

Gorakh Gaikwad, COO and Chief Winemaker at Sula Vineyards, said, “Our Sula Muscat Blanc is the epitome of freshness, finesse, and approachability. We set out to craft a low alcohol, gently sweet, and refreshingly light wine that’s not only delightful on the palate but also accessible and affordable. With its vibrant floral and fruity notes and a crisp, clean finish, it’s a joyful expression made for today’s evolving wine lovers.”

Sula Muscat Blanc is priced at Rs 875 for a 750 ml bottle and Rs 490 for a 375 ml bottle. The wine is currently available in Maharashtra and will be launched in Karnataka in the coming months.

The introduction of Sula Muscat Blanc reflects the company’s efforts to diversify its range and address changing consumer preferences, with a focus on lighter, more approachable wine styles.

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

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

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

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

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

Spice Grill Flame (SGF) India, one of India’s fastest-growing vegetarian QSR chains, has opened three new outlets in Greenfield (Faridabad), Bakhtawarpur, and Ramesh Nagar.

Founded in 2012 by Kewal Ahuja with just ₹3 lakhs and a single outlet in Ashok Vihar, Delhi, SGF has since scaled to 75+ outlets across 20+ cities, strategically located on high-street locations to maximize visibility and access.

SGF is charting an ambitious yet sustainable growth path, aiming to double its outlet count within the next year and enter global markets with a new range of packaged vegetarian food products. The brand targets a turnover of ₹23–24 crore in FY25, with a projected 10% growth in the current fiscal.

Known for its wide variety of vegetarian delicacies, consistent taste, fast service, and franchise-friendly model, SGF remains a top choice among modern Indian diners and aspiring food entrepreneurs. With this phase of expansion, the brand is deepening its footprint in the Delhi-NCR region while accelerating growth across India and beyond.

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

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

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

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

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

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

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

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

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

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

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

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

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

Gola Sizzlers, a name long associated with indulgent food and hearty plates, has launched its newest outlet in the heart of Greater Kailash 2, accompanied by a thoughtfully reimagined menu that reflects the brand’s evolution while staying true to its legacy.

Our revamped menu is a flavorful voyage through diverse cuisines, starting with refreshing small bites like the Asian Sesame Salad, Tandoori Avocado, and indulgent Cottage Cheese Croquettes paired with a delicate Coconut Moilee sauce.

Vegetarian highlights continue with vibrant plates such as Black Bean Tofu and Three Pepper Tofu, while bold non-vegetarian favorites like Cracking Spinach Chicken and Oriental Chilli Bean Fish add depth and spice. The pasta selection offers elevated comfort food with global flair—think creamy Vodka Sauce Rigatoni, robust Chicken Espagnole, and rich Seafood Linguine that brings the sea to your plate.

At the heart of Gola’s identity, our signature sizzlers return with exciting new twists. Vegetarian innovations like the Jalapeño Cheese Popper with Spaghetti Sizzler and Cottage Cheese in Miso Coconut Sauce sit alongside satisfying non-veg mains such as Herbed Mutton Patty, Salmon in Caper Sauce, and premium New Zealand Lamb Chops.

“This menu is a celebration of everything our diners love about Gola, but with new global stories on the plate. We’ve taken our signature comfort and given it a fresh, modern expression,” said Manik Kapoor, Director of Gola Sizzlers.

“GK2 is a neighbourhood that appreciates food with personality—and that’s exactly what we’re offering. Every dish has been curated to surprise and satisfy, whether you’re here for a quick bite or a full-fledged sizzler experience,” added Rajat Kapoor, Director of Gola Sizzlers.

With this launch, Gola Sizzlers invites Delhi to experience its next chapter—one that sizzles, surprises, and satisfies.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

McDonald’s is expanding its U.S. beverage testing program as part of its next phase in drink innovation. Drawing on insights from its CosMc’s concept, customer feedback, and beverage trends, the company plans to test a new range of drinks in over 500 restaurants later this summer. The pilot will include select outlets in Wisconsin, Colorado, and surrounding markets.

The test menu will include cold coffees, fruit-based refreshers, flavored sodas, and energy-style drinks aimed at giving customers more options throughout the day. The company says the menu was designed around what customers already enjoy—whether it’s a morning coffee, a mid-day refreshment, or a smaller treat.

Key Highlights of the Test

• Fan-Fueled Flavors: New drinks include Creamy Vanilla Cold Brew and Strawberry Watermelon Refresher, combining flavors associated with CosMc’s with a broader QSR approach.

• Variety of Choices: The lineup features soda-based options and energy-boosting drinks such as Sprite Lunar Splash and Popping Tropic Refresher, developed with current beverage trends in mind.

• Test-and-Learn Approach: This trial will assess operational factors and customer response before considering broader implementation.

• Franchise and Team Involvement: Restaurant teams and owner-operators are part of the process, with their input shaping equipment needs and execution to prepare for a possible larger rollout.

“We’re seeing real momentum in beverages, with more people – especially our Gen Z fans – turning to cold, flavorful drinks as a go-to treat,” said Alyssa Buetikofer, Chief Customer Experience and Marketing Officer, McDonald’s USA. “It’s a great opportunity for us to meet our US customers’ evolving tastes and show up in new moments, like afternoon refreshment or snack breaks.”

“We’re not just adding drinks to the menu – we’re advancing our global beverage platform that fits naturally with how people already enjoy McDonald’s,” said Charlie Newberger, Beverage Category Lead. “We’ve got the structure, the tools, and the team to move fast and scale what works. This first test in the US market is a big step in our global direction.”

This move signals a structured approach by McDonald’s to expand its beverage category, testing formats and flavors that can complement its existing quick-service menu in the U.S. market.

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

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

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

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

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

Pricing:

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

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

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

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

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

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

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

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

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

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

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

Kronenbourg 1664 Blanc, a well-known French beer, has officially entered the Karnataka market, with Bengaluru positioned as its primary focus. Recognised for its blue bottle and light citrus notes, the beer is set to expand the super-premium segment across on-trade and retail channels.

The brand’s profile is defined by a lighter body, with alcohol content below 5 percent. It includes flavours that feature a mix of citrus, exotic fruits, coriander, and white peach, supported by a mild hop character. These attributes make it suitable for both casual and occasion-led consumption.

Partha Sarathi Jha, VP Marketing, Carlsberg India, said, "We are thrilled to bring 1664 Blanc to Karnataka, a region that continues to embrace global lifestyle trends and premium experiences. With its French heritage, iconic blue packaging, and unmistakable flavour, 1664 Blanc stands for Good Taste with a Twist. We are confident it will resonate with consumers seeking sophistication, quality, and a touch of flair."

The beer is already available in Maharashtra, Goa, and Chandigarh and will now be seen in premium bars, restaurants, and select retail outlets across Karnataka. With Indian beer consumers showing an interest in international products that combine taste with experience, 1664 Blanc is expected to attract a younger, globally exposed audience. For the hospitality and retail sectors, this launch signals further diversification in the super-premium beer category.

The Kronenbourg brand dates back to 1664 when Jérôme Hatt brewed his first beer in Strasbourg, France. Today, the company continues to produce 1664 Blanc using quality ingredients including Strisselspalt hops, known in the brewing industry as “caviar of hops.” The brand now has a presence in more than 70 countries.

SOM Group of Companies, among India’s fastest-growing players in the alcoholic beverage sector, has entered the mid-premium whisky segment with its latest product—Mahavat Whisky. Priced between Rs 1000 and Rs 1100, Mahavat aims to compete in the regular whisky market and meet consumer expectations with a distinctive blend profile and brand identity.

Positioned to appeal to consumers who value individuality and bold choices, Mahavat takes inspiration from the term "Mahavat," which traditionally refers to a person of discipline and leadership. According to SOM, the product is designed to resonate with those who lead with confidence and take pride in their choices.

The whisky’s blend features fruit-forward notes such as pear, a hint of smoke, candied sweetness, and finishes with woody undertones and subtle cocoa. Developed through a process of aging and blending using selected grain spirits and matured malts, Mahavat seeks to balance classic whisky traits with a contemporary taste profile.

“Mahavat Whisky is more than just a new product - it’s a disruptive move into India’s most competitive alcobev segment. It embodies courage, royalty, and individuality, and we believe it will strike a strong chord with the modern Indian consumer who values both boldness and authenticity. With Mahavat, we’re setting a new benchmark in this segment & it’s one of the most anticipated product launch from our group of companies, and this launch marks one of the most ambitious rollouts in our portfolio to date,” said J.K. Arora, Chairman & Managing Director, SOM Group of Companies.

Mahavat’s first phase of launch is underway in select retail outlets across Bhopal, with a wider rollout planned across Madhya Pradesh in the coming weeks. Once this phase is complete, SOM Group plans to expand availability to Delhi NCR and other key cities across India.

The move into the Rs 1000–1100 price segment marks a strategic shift for SOM Group, which is primarily known for its success in value and mass-market alcoholic beverages. Mahavat signifies the company’s intention to strengthen its presence in the premium alcobev space and cater to evolving consumer preferences.

“A journey of Craftsmanship and Character — The making of Mahavat Whisky is the result of extensive research and refinement — a journey led by expert blenders, flavour chemists, and sensory specialists who sought to capture not just a taste, but a feeling of royalty in every drop. The process began with deep exploration into consumer palates across India — from seasoned whisky connoisseurs to emerging enthusiasts — uncovering preferences for richness, smoothness, and a signature finish that lingers like legacy itself,” said Deepak Arora, CEO, SOM Group of Companies.

According to the company, Mahavat is the result of precise ingredient selection and careful blending — a process informed by consumer research and executed by blending teams focused on delivering consistency and character. While traditional whisky techniques were used, the brand's positioning and sensory profile are designed to appeal to the preferences of a modern audience. Mahavat is SOM Group’s first major product launch in this segment, and one of the most significant rollouts in its portfolio to date.

Jumboking, India’s largest homegrown burger company focused on serving vegetarian food in the QSR format, has launched a new product — the Momo Burger which will be available in their outlets from 1st August. This creation unites two of India’s favourite street-food cravings: the beloved momo and the ever-popular burger. 

The Momo Burger packs juicy vegetable momos, a punchy schezwan sauce, crisp lettuce, and a soft, specially baked bun — all stacked into one irresistible bite.

“This is a bold product for India’s bold young people! With the Momo Burger, we’re capturing the pulse of what excites today’s youth — global taste, Indian spiciness and experimentation,” said Dheeraj Gupta, Founder & MD of Jumboking Foods Pvt Ltd. “This launch is a natural evolution of our mission to Indianise the burger experience, specific to our customer taste preferences.”

Jumboking’s latest launch rides the wave of India’s growing love for Chinese and Indo-Chinese cuisine — now the second most popular after Indian food and growing at 9% annually. With bold, spicy flavours that appeal especially to Gen Z and millennials, momos have gone from street-side snack to ₹30,000 crore categories, gaining ground across metros and smaller cities alike.

The new Momo Burger brings this street-food staple into the QSR space — combining comfort, consistency, and hygiene with familiar flavours. It will be available across Jumboking outlets in Mumbai, Delhi, Hyderabad, Bengaluru, and Pune, with more cities to follow.

From the visionary minds behind Louis Burger, Nashville Fried Chicken, and Slyce Pizza, Massive Restaurants Pvt. Ltd. launches Salad Life, a bold new brand redefining the salad experience for modern India. 

Salad Life goes beyond just greens — it’s about bold flavours, balanced nutrition, and fresh ingredients crafted into chef-curated bowls for today’s health-conscious, fast-paced lifestyle. 

The diverse menu includes Vegan, Vegetarian, and Non-Vegetarian options, featuring signature salads, rice and quinoa bowls, wraps, soups, sandwiches, smoothies, cold-pressed juices, and guilt-free desserts. Standouts like the Burrito Bowl, Grilled Chicken & Hass Avocado Salad, Falafel Hummus Salad, and Granola Tiramisu Parfait offer the perfect mix of taste and nutrition. Each dish is packed with transparent ingredient details and calorie info, arriving in thoughtfully designed packaging to keep it fresh and intact.

As a vision for his new brand, Zorawar Kalra, Founder & Managing Director, Massive Restaurants Pvt. Ltd. (Salad Life, shared, “With Salad Life, we’re not just launching another food brand, we’re responding to what our audiences are genuinely craving today: food that nourishes the body but doesn’t compromise on taste. People are tired of boring health food. Whether you're looking for a light lunch or a hearty post-workout meal, we want to give you something exciting, flavourful, and actually good for you. This brand is about joy, indulgence, and wellness—all rolled into one.”

Salad Life bridges the gap between taste and health with its modern, ingredient-forward menu, smart packaging, and doorstep convenience. Designed for today’s fast-paced urban lifestyle, it offers nutritious meals without compromising on flavour, variety, or ease. They are delivering across New Delhi in Zomato and Swiggy.

Bira 91, one of India's fastest-growing premium beer brands, has officially re-entered the Bengaluru market following operational upgrades and supply chain enhancements. The relaunch signals a strategic push by the company to strengthen its position in Karnataka, one of its fastest-growing regional markets.

The brand has resumed supply from its Mysuru-based brewery, which will remain a core production facility for the state. This move supports Bira 91’s goal to deliver fresher beer to Bengaluru customers by brewing closer to the point of consumption. Additionally, the company has appointed a new sales and distribution partner to ensure reliable availability of its products across Bengaluru’s restaurants, pubs, and retail channels.

The re-launch brings Bira 91’s flagship beers back to the city, including:

• Bira 91 White: A Belgian-style wheat beer with a citrus profile, aimed at casual, post-work consumption.
• Blonde Summer Lager: A crisp and light lager designed for extended daytime occasions.
• Bira 91 Boom: A Munich Helles-style lager with malty notes, suited for evening social settings.

At the Bira 91 Taprooms in Koramangala and Kempegowda International Airport, the brand is offering limited-release craft brews and a curated food menu. Weekly beer innovations, combined with live music, aim to drive repeat footfall and strengthen brand engagement.

Nayanabhiram Deekonda, SVP, Sales, Bira 91, commented, “There’s no city that understands beer like Bengaluru, and no better place for Bira 91 to double down. This is where we launched our first Taproom, and the love we've received since has been a clear signal: the demand for fresh, flavorful beers is only growing. For us, Bengaluru isn’t just a market, it’s the heartbeat of our beer journey.”

The relaunch is aligned with Bira 91’s hybrid brewing model, which leverages both owned and contract manufacturing to maintain operational flexibility and ensure supply freshness in key markets like Karnataka. At ten years old, Bira 91 has grown at a 65 percent compound annual growth rate (CAGR), positioning itself as a competitive player against global beer brands in India. Bira 91 products are now available throughout Bengaluru in both on-trade and off-trade outlets.

The New Punjab Club opens in Chennai; a refined revival of Punjabi and North Indian Culinary Heritage steeped in royal sophistication. It is a tribute to polished indulgence. Here, the regal opulence of Punjab’s royal kitchens meets English club-style elegance in a space where luxury is not an affectation, but a way of life.

The interiors whisper in deep emeralds and aged golds, softly illuminated by ornate chandeliers glowing in tones of red and amber. Every element—brass detailing, vintage lighting, finely crafted silverware—evokes a timeless grandeur, a setting where refinement once ruled and tradition was served with ceremony.

The menu is steeped in nostalgia and narrative, each dish alive with bold flavors and thoughtful craft. It’s not just food—it’s a journey across Punjab and North India, from the bustling street-side stalls to the richly adorned kitchens of royalty. Crisp Aloo Tokri Chaat nods to the lively lanes of Kanpur, while the luxuriously creamy Daal Makhani brings the slow-cooked warmth of Punjabi hearths to the table.

For those who crave depth and decadence, the Raan-e-Nishat—a lamb leg marinated for 17 hours—and the fragrant, soul-satisfying Mutton Rogan Josh channel the legacy of Lucknowi dastarkhwans and the ceremonial gravitas of a Kashmiri wazwan. This is not a recreation of the past, but a celebration of its spirit—where every detail, every bite, and every moment honor a time when dining was both an art and an affair of pride.

“Of course, all of this magnificence is merely the overture. The real crescendo lies on the plate. The New Punjab Club doesn’t serve food; it curates it. Each dish is a visual spectacle, charred just so, glazed with care, and plated like a secret only you were let in on. The menu is rooted in traditional North West Frontier Cuisine, yet the presentation assumes a modern-maharaja identity. It is a class of cuisine that demands silence, not by force of formality but by sheer awe. The credit, of course, belongs to the true custodians of the experience: the chefs”, said Chef Peter Tseng, Culinary Director, Pricol Gourmet Pvt. Ltd.

Phoenix Palladium, Mumbai’s premier luxury lifestyle destination launches Gourmet Village at its West Zone, an all-new, thoughtfully curated culinary zone that redefines elevated dining in the heart of South Mumbai. Spreading across two expansive levels on the 3rd and 4th floors of the West Zone, Gourmet Village brings together a collection of 20+ distinctive restaurants cuisines & entertainment. 

At its core, Gourmet Village is envisioned as a design-forward dining enclave, a place where food, leisure, and culture blend seamlessly. The space is designed to balance organic charm and refined luxury in a thoughtfully crafted space where natural textures and soothing ambiance come together to give a warm and unique experience.

The exclusive culinary lineup at Gourmet Village features a handpicked selection of renowned eateries - each bringing something distinctive to the table are Burma Burma, Robata Kuuraku, Kitchen Garden by Suzette, Foo, Andrea’s Brasserie, Le Pain Quotidien, Cream Centre, Fountain Sizzlers, The Silver Train, Harley’s Fine Baking, Ice Cream Works Gold, Earth Café and Game Palacio.

Commenting on the launch, Rashmi Sen, CEO – Malls, said, “At Phoenix, we believe that the future of retail lies in creating immersive, high-quality experiences — and food & beverage is central to that vision. With the launch of this dedicated F&B wing at Phoenix Palladium, we’re proud to bring together some of the finest international names and regional culinary gems under one roof. Curated in close partnership with our exceptional F&B partners, this vibrant new destination — ‘Gourmet Village’ — has been thoughtfully planned to offer a balanced and diverse mix of cuisines, ensuring there’s something for every discerning palate. It is our invitation to the city of Mumbai to dine, discover, and celebrate the joy of exceptional food”

Gourmet Village is more than a dining space - it's an elevated lifestyle destination where food, art, and culture come together in perfect harmony. As the new epicenter of community gatherings and personal milestones, and operational till late hours, it offers the perfect setting to host a corporate party, celebrate a birthday in style, or throw a memorable soiree with friends.

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

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

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

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

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

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

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

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

Kalpaney, a vegetarian dining restaurant opens its door in JP Nagar, Bengaluru. Conceptualised by hospitality professional Avinash Kapoli and chef Sombir Chaudary, it’s a restaurant built around a single word, imagination, or kalpana, from which it gets its name.
Kalpaney presents a personal, intuitive expression of global vegetarian cuisine—where nostalgia meets nuance. 

Rooted yet playful, each plate draws from something known: a childhood favorite, a festive spread, a humble roadside snack. Through refined technique and thoughtful balance, these memories are reimagined with fresh clarity. Kalpaney isn’t about reinventing the wheel—it’s about giving memory a new vocabulary.

“There’s a kind of wonder we wanted to bring back to the act of eating,” said Avinash, who previously co-founded Jamming Goat and SOKA. “What if vegetarian food could feel comforting and yet completely new? What if every bite reminded you of something but also made you pause?”

Kalpaney’s non-alcoholic drinks menu carries the same thoughtfulness and originality as its food—eschewing imitations in favor of authenticity. Rather than mimicking spirits, it draws on India’s rich beverage traditions and everyday rituals to create a distinctive language of its own.

Expect summer staples like Shikanji, playful tributes to street-side icons like Mohobbat ka Sharbat, and drinks inspired by indigenous ingredients and practices. Preeti Prema, for instance, is a delicate, floral rendition of Mohobbat ka Sharbat, made with watermelon, rose cordial, saffron threads, and effervescence. Imli ka Khajur takes the comforting tang of Shikanji and layers it with tamarind-ginger extract, date molasses, green chilli, vegan foam, and smoked Himalayan salt.

These are not substitutes for wine or cocktails—they are fully formed experiences, confident in their own identity. Designed to feel like a home that’s evolved gently over time, the 90-cover restaurant is bathed in warm wooden textures and soft light. Kalamkari-inspired tones—deep red, moss green, muted mustard—add depth and familiarity. The art on the walls, with names like Brinjal Baba and The Perpetual Supper, turns humble vegetables into playful cultural allegories, inviting guests to see the everyday through a different lens.

Chef Sombir, who has quietly carved a name for his thoughtful interpretations of regional cuisine, added, “Food for me is memory. It’s birthdays and festivals, train rides and weekday lunches. What we’re doing here is holding onto that but shifting the lens. It’s still rooted, just reimagined.”

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

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

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

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

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

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

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

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

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

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

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

Cloud Shake has introduced a ready-to-drink nutrition beverage designed to meet the demands of consumers balancing health and busy schedules. Each bottle is formulated with 26 grams of complete milk protein to support muscle recovery, a daily greens blend to provide essential micronutrients, prebiotic fiber and omega-3s to aid gut health and help reduce inflammation, and KSM-66 ashwagandha to support stress management and cognitive function. The product is naturally sweetened with monk fruit, avoiding added sugars and potential sugar crashes.

Available in two flavors—Choco-Hazel and Banana-Berry — Cloud Shake is positioned as a versatile option for breakfast, post-workout recovery, or as a midday snack. Each 225-calorie serving contains zero added sugar while aiming to deliver a balanced combination of macronutrients and functional ingredients.

With this launch, Cloud Shake is targeting consumers who are looking for convenient, nutrient-dense products that align with modern wellness trends. The combination of high protein, plant-based micronutrients, gut-friendly fiber, and adaptogens reflects growing demand for functional beverages that go beyond traditional energy or protein drinks.

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

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

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

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

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

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