Restaurant India News: Late Checkout to Showcase Indian Cocktail Culture in New York

From stage to kitchen, singer-composer Shankar Mahadevan is striking a fresh chord with the launch of his new South Indian restaurant, Malgudi in Mumbai. Inspired by R. K. Narayan’s iconic fictional town, Malgudi aims to bring nostalgia, authenticity, and warmth to the dining table.

The first outlet has opened in Borivali West, with branches in Chembur and Lower Parel set to follow. Curated personally by Mahadevan, the menu celebrates both classics and hidden gems of South India—from Mulbagal Dosa, a 100-year-old recipe, to benne dosas, thatte idlis, and even a quirky twist on filter coffee called Kappiccino.

Known for his love of food, Mahadevan recently revealed his culinary skills on Farah Khan’s YouTube channel, where he cooked potli prawns and thecha. Now, through Malgudi, he hopes to share the flavours and traditions of South India with Mumbai’s food lovers.

Talking about this new venture, Shankar Mahadevan posted on Instagram and said, “Food has always been close to my heart. I’ve loved cooking and sharing meals with loved ones just as much as I’ve loved music. After years of nurturing this passion, it gives me immense joy to finally bring @malgudi.ind to life.”

“We will be offering Mulbagal Dosa, which has a 100-year-old recipe. I bet you will taste it for the first time,” Mahadevan said.

On the first day, Shankar Mahadevan invited kids from Child Rights and You (@cry_india) to relish the South Indian flavours at Malgudi. He shared a fun reel with the kids and added in the caption, “Before our first outlet opens, I spent a wonderful day with the children of @cry_india singing, sharing food, and celebrating together. It felt like the perfect blessing as we began this journey.”

House of Telugu opens in Vagator, Goa. It’s a cultural journey into the flavours, stories, and spirit of Andhra Pradesh and Telangana. Founded by the creative minds behind Sanctuary Bar & Kitchen (Hyderabad & Goa), the space stands as a heartfelt tribute to Telugu culture, cuisine, and hospitality.

The ambience mirrors the rustic charm of Telugu villages. Earthy textures, hand-painted murals, and traditional artifacts infuse the space with warmth, while storytelling through design bridges nostalgia and authenticity. More than a dining destination, House of Telugu recreates the feeling of home—where food, culture, and hospitality meet in harmony.

The menu traces a path through cherished home-style dishes, royal delicacies, and street-side favourites. Think Golkonda Kodi, a fiery fried chicken inspired by regal kitchens; the crisp, tangy indulgence of Stuffed Mirchi Bajji; or the coastal punch of Andhra Tawa Fish, pan-seared with red masala. Hearty mains follow suit with dishes like Cooker Kodi Pulao—slow-cooked in a pressure cooker for tenderness and depth—and Bheemavaram Royyala Pulao, a prawn rice dish from spice-rich Konaseema. Vegetarians will find comfort in soulful staples like Avakaya Mudda Pappu Annam—lentils and mango pickle folded into ghee-laced rice.

Speaking about the launch, Rohan Kishore Gutta, Co-Founder & Executive director at House of Telugu said, “With House of Telugu, we wanted to bring the emotional richness of our food and culture to a new setting, one that embraces tradition but also sparks conversation. This is more than a restaurant; it’s a bridge between nostalgia and new memories. Every dish we serve carries a story, a sentiment, and a sense of belonging.”

One of the highlights of the House of Telugu experience is its signature thali offering. The Pelli Bhojanam, a grand vegetarian thali, draws inspiration from festive Telugu wedding feasts and features over fifteen traditional dishes including tempered dals, flavoured rice, seasonal curries, chutneys, sun-dried fritters (vadiyalu), podis, and regional desserts. The Maharaja Bhojanam thali, on the other hand, is a non-vegetarian spread fit for royalty, showcasing a generous array of chicken, mutton, and seafood preparations served with classic accompaniments. 

The restaurant has introduced a thoughtfully crafted cocktail menu infused with ingredients and inspiration from Andhra and Telangana. Signature drinks like the Mayabazar - a bold mix of roasted apricot and Goan feni draw from the mythical and magical elements of Telugu folklore, while the Konaseema Kiss, blending gin with kokum, evokes the flavours of lush coastal Andhra.

What truly sets House of Telugu apart is its approach to storytelling. Each dish comes with context and cultural insight, shared by a team of servers who take pride in narrating the origins, significance, and ideal pairings of every item. This emphasis on cultural immersion allows guests to not only enjoy the food but also connect with the traditions and sentiments behind it.

After debuting as Karjat’s first microbrewery and expanding into Mumbai’s T2 International and Domestic Airport, Common House has opened in Bandra—serving farm-fresh brews, craft cocktails, and hearty comfort food in one of the city’s most vibrant neighborhoods.

The brand was born out of the Ahuja family’s vision to create warm, welcoming spaces where good food meets great drinks. What began as a weekend restaurant alongside Saltt at Oleander Farms quickly evolved into a fine dining and hospitality destination. Within that ecosystem, Common House carved its identity as the all-day hangout—a laid-back brewery where laughter, music, and freshly poured pints flowed in equal measure.

The beer is still brewed in Karjat in six 500-litre tanks, perfected over a 15-day cycle, and transported fresh to the city. On tap: crisp lagers, Belgian wits, German styles, ales, and robust stouts. The food menu is equally expressive—rooted in the family’s culinary memories yet adventurous in flavor. Expect mutton adana kebabs folded into zaatar pitas, wood-fired thin-crust pizzas with a perfect char, peri-peri sweet potato fries, and even a playful spin on cheese chili bread. From European and Italian to Lebanese and Indian influences, every dish is crafted to pair seamlessly with a pint.

While the location may have shifted, the essence is unchanged. Bandra’s new outpost captures what Common House does best: blending craft, comfort, and community. It’s more than just food and drink—it’s a feeling, now pouring in the heart of the city.

Tsas by Dolkhar has collaborated with The Brook to create a unique cocktail menu. The partnership merges The Brook’s Himalayan-inspired mixology with Dolkhar’s ingredient-driven storytelling, celebrating Ladakh’s culture, produce, and traditions. The collaborative menu, designed as a tribute to the land and communities that nurture it, will be featured throughout September at Tsas by Dolkhar, The Brook, Sidecar, and Cocktails & Dreams Speakeasy.

Tsas translates to a kitchen garden’ in the Ladakhi language, is a hyper-local, avant-garde vegetarian restaurant set in an apple and apricot orchard within Dolkhar, a luxury boutique stays in Leh, Ladakh. Its menu highlights produce from Dolkhar’s kitchen garden along with local, ethical, and sustainable sources, presenting modern Ladakhi cuisine rooted in seasonality and deep respect for nature.

Drawing inspiration from Ladakh’s mountains, people, and traditions, the ever-evolving menu strikes a balance between European haute cuisine and traditional Ladakhi flavors, with influences from Spanish, Japanese, and French kitchens.

Overlooking the property and surrounded by sweeping mountain views, the terrace bar offers an exclusive retreat for in-house guests. Here, inventive signature cocktails crafted from locally sourced ingredients sit alongside classics and house-made liqueurs.

Blue Tokai, India’s leading homegrown coffee brand, has raised $25 million in bridge funding to fuel its next phase of growth. The capital will drive retail expansion with new stores across India, upgrade infrastructure with advanced roasteries and bakeries in Bangalore and Gurgaon, and support international forays into markets like Japan and Dubai—bringing premium Indian coffee to a global stage.

Backed by existing investors including A91 Partners, Anicut, Verlinvest, and 12 Flags, this reaffirms their confidence in Blue Tokai’s growth trajectory and long-term vision. With a rapidly expanding retail presence and global ambitions, Blue Tokai continues to elevate India’s coffee reputation worldwide.

Matt, Co-founder & CEO, stated, “We believe in not just building a brand but creating a legacy that elevates India’s coffee culture on the world stage. This new round of funding is a testament to our vision of making India a true coffee destination worldwide. Our journey forward is about inspiring a cultural shift, fostering sustainability, and creating opportunities for millions of coffee lovers and entrepreneurs.”

“This strategic investment will enable us to expand rapidly across India and internationally. We are committed to quality, innovation, and sustainability as we build a truly global coffee brand that celebrates Indian excellence. We are on track for our initial plan of ₹1000 crore in revenue and ₹100 crore EBITDA by 2027, but with recent market response, we have revised our plans to accelerate growth and have started thinking about 800 + stores and 2000 cr revenue in next four years. In addition to this we are also putting effort to grow our business in UAE and Japan,” added Shivam, Co-Founder & COO.

After charming Bangalore with its Pan-Asian plates and inventive cocktails, Yuki Cocktail Bar & Kitchen has opened doors to a sprawling new 4,000 sq. ft. outpost in Whitefield, Bengaluru. With seating for 130, the space is designed for everything from cozy dinners to spirited celebrations.

Staying true to Yuki’s flair for immersive design, the new Whitefield outpost embraces a Japanese-inspired aesthetic. Guests step into a tranquil courtyard anchored by a striking bonsai tree, while soft cherry blossom hues lend an air of calm. Inside, modern touches shine through — from a sculptural fabric-and-brass chandelier to a natural stone bar — creating a space that’s as artful as the food and cocktails it serves.

On the menu, expect Yuki’s signatures — cream cheese dumplings, truffle edamame dumplings, and fried sushi (Yasai Futomaki Age) — alongside regional standouts like Larb Gai from Thailand, Burmese Chickpea Tofu, and Kampung Rice from Malaysia. Vegetarians and vegans aren’t left behind, with plenty of thoughtful options. Highlights include the refreshing Geisha’s Garden, the playful Pandan Teq-Tea, and the indulgent Fig & Cheese Old Fashioned — each drink designed to pair beautifully with the food.

"We are excited to bring Yuki's unique dining experience to Whitefield," said Sai Shivani, Co-founder of Yuki. "This expansion allows us to reach more food enthusiasts who appreciate authentic Pan-Asian flavors. Yuki is not just a restaurant; it's an invitation to embark on a gastronomic adventure where tradition meets modernity, and every bite is a celebration of flavor."

"The Whitefield outlet represents our continued commitment to creating memorable spaces," explained Priyesh Busetty, Co-founder of Yuki. "We've designed an environment where guests can enjoy exceptional food in a setting that celebrates both Japanese aesthetics and modern sophistication."

The Whitefield opening reinforces Yuki's position as Bengaluru’s premier destination for authentic Pan-Asian dining. From its origins to now multiple locations across the city, Yuki has consistently delivered exceptional experiences that transport guests across Asia's diverse culinary landscape.

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.

On 23 August, Fiori partners with Yūzen Matcha to unveil its first-ever Matcha Omakase Tasting Menu—a three-course morning ritual where matcha is whisked fresh at your table and paired with Mediterranean–European inspired plates.

Conceived as an intimate, slow ritual, each seating offers a serene and personal journey into the world of matcha. Add to that the setting—lush green hills, drifting clouds, and the crisp monsoon air of Lonavala, all framed by Fiori’s glasshouse restaurant—and you have an escape designed to be unforgettable. At Fiori’s glasshouse, discover a morning of matcha, food, and rain-soaked beauty—a ritual that promises to stay with you long after.

Speaking about the collaboration Suraj Gupta, Founder of Fiori, shares, “ Every cup of matcha at Fiori comes from Yūzen Matcha, so this collaboration felt like a natural way to take that partnership further. With the omakase, we wanted to move beyond the cup and create an experience where guests can interpret the tea in a whole new light, with various preparation methods and flavor pairings. The monsoon mornings in Lonavala felt like the ideal backdrop - slow, calming, and perfectly in tune with nature."

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.”

Bayroute launches its newest outlet at R City Mall, Ghatkopar, bringing its signature blend of authenticity, luxury, and bold Middle Eastern flavors to the heart of Central Mumbai. 

With its immersive ambience, intricate interiors, and steadfast commitment to excellence, Bayroute delivers a standout fine-dining experience in Mumbai.

Driven by a vision to bring authentic Middle Eastern flavours to prime city locations, Bayroute ensures a consistent yet uniquely engaging experience at every outlet. The new R City, Ghatkopar location extends this charm to a vibrant, central hub—welcoming both loyal guests and first-time diners.

While preserving its signature cuisine, atmosphere, and elevated service, the outlet’s open, interactive design caters to modern diners looking for comfort, culture, and discovery.

"With the launch of Bayroute R City, we are thrilled to bring the Bayroute experience to a new audience in Central Mumbai. This outlet carries its unique charm, seamlessly blending elegant interiors with a curated ambiance that elevates the dining experience with a tranquil and sophisticated touch," said Aji Nair, CEO, Mirah Hospitality & Gourmet Solutions Pvt Ltd.

With its legacy of redefining Middle Eastern cuisine in India, Bayroute’s R City outlet promises an exquisite experience, one that blends tradition, innovation, and unmatched hospitality. From its lavish interiors and immersive ambiance to a curated selection of gourmet delights, Bayroute at R City is set to become the go-to destination for connoisseurs of a premium dining experience

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.

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.

PCO, Mumbai’s pioneering speakeasy cocktail bar, has set the gold standard for cocktail culture since its inception.

Ranked among India’s top bars and a regular on the prestigious 30 Best Bars list, PCO—founded by hospitality visionaries Rakshay and Radhika Dhariwal of Pass Code Hospitality—has long set the benchmark for innovation in Indian mixology.

Now, the celebrated bar is preparing to close a meaningful chapter in its creative journey. After the widespread acclaim of An Ode to Textiles, a cocktail menu inspired by India’s rich textile heritage, PCO announces the End of the Road to Textiles Tour—a four-city bar takeover that blends craft, culture, and nostalgia, one cocktail at a time. The event will end on July 27 at Shillong.

This final tour is not a farewell, but a celebration—a tribute to a journey that’s traversed cities, stirred emotions, and woven together the threads of storytelling and bartending artistry. Taking place across Goa, Jaipur, Delhi, and Shillong, the tour marks the last leg of a menu that began as a poetic nod to PCO Mumbai’s home in the iconic NRK Mill compound.

Beloved cocktails like Pashmina, Banarasi, Raw Silk, and Kalamkari will return—each one a vessel of memory, infused with ingredients, inspirations, and craftsmanship that pay homage to India’s textile legacy.

Helmed by PCO’s Head of Mixology Shelton Fernandes and Bar Supervisor Prashant Patil, the tour promises immersive takeovers in every city. With bespoke drinks and rich storytelling, guests can expect a sensory finale to one of the most imaginative cocktail menus India has seen in recent years.

Shelton Fernandes, Beverage head, PCO said, “This menu has grown into something more than just a list of cocktails, and it’s more than just a list of cocktails, it’s a part of PCO’s story. Every drink was created with care, inspired by textures, fabrics, and feelings that meant something to us. Taking this on its final tour is our way of giving it the send-off it deserves. It’s also a chance to say thank you to the people, the bars, and the guests who’ve been a part of this journey. The team and I are excited to be behind the bar in each city, sharing the drinks one last time. It’s the final round for this menu, but I hope it leaves behind memories that stick."

Carnival by Trèsind raises the bar once again as they launch its groundbreaking Carnival Experience Menu – a revolutionary approach to Modern Indian concept that transforms every meal into an immersive theatrical performance where food, culture, and creativity intersect.

Located in the heart of Juhu, Mumbai, Carnival by Trésind is a progressive Indian restaurant that brings whimsy, creativity, and bold innovation to the dining table. Known for its avant-garde reinterpretation of Indian cuisine, Carnival offers an experience that is as visually striking as it is flavor-forward. 

Conceptualized by acclaimed Chef Sarfaraz Ahmed, the Carnival Experience Menu isn't merely a menu refresh; it's a complete reimagining of how Indian cuisine can tell stories, evoke emotions, and create lasting memories through the art of culinary theatre. 

“I don’t just want to serve food. I want to tell a story with every plate — one that connects cultures, surprises the senses, and encourages our guests to play with their food again. A memory in the making — one where every dish is designed to provoke conversation, interaction, and delight, its Indian food as you’ve never experienced it before,” said Sarfaraz Ahmed, Corporate Chef, Passion F&B, as he describes the new experience menu.  

The menu is built around the concept of “Edible Storytelling”—where each course unfolds like a theatrical performance, featuring tableside presentations, interactive elements, and visually striking moments that blur the line between kitchen and stage.

Highlights from the new menu include the Indo-Thai Water Chestnut & King Oyster Mushroom Krapow, and its seafood counterpart, the Kanyakumari Crab Krapow, both served with delicate Vatayappam. Another standout is the Parmesan & Saffron Khichdi, topped with 24-carat gold leaf and paired with olive pickle—a dish that perfectly captures the restaurant’s philosophy: nostalgic yet boldly inventive.

For non-vegetarian diners, dishes like Recado Negro—a rich Maharashtrian-style kaala mutton paired with koshimbir salad and sourdough pao—deliver bold, comforting flavors, while Kombdi Rassa with chicken dumplings offers a refined take on regional classics.

The experience concludes with the Carnival Celebration—the restaurant’s signature dessert and a theatrical finale presented tableside. Designed as a multi-sensory spectacle, it’s a memorable end to an extraordinary dining journey. The set menu features eight thoughtfully curated courses, available in both vegetarian and non-vegetarian options, and is crafted to surprise, engage, and delight at every turn.

India’s most dynamic culinary force, Zorawar Kalra, is making waves across the Atlantic with the highly anticipated opening of Farzi Tribeca, a bold and immersive modern Indian bistro located at 78 Leonard Street in the heart of Manhattan’s most iconic neighbourhood. 

Set to debut in mid-June, this will be the first New York City location for Zorawar Kalra’s renowned Massive Restaurants group — a significant milestone for Indian cuisine on the global stage. Farzi, which translates to “illusion” in Hindi, offers more than just a meal — it’s a multisensory experience. Celebrating worldwide for its avant-garde take on Indian food, Farzi Café transforms traditional flavors with modern techniques, blending regional authenticity with contemporary plating, global ingredients, and a touch of culinary theatre.

Founded by Zorawar Kalra — widely known as “The Prince of Indian Cuisine” and son of legendary chef Jiggs Kalra — Farzi is part of a trailblazing portfolio that includes acclaimed concepts like Masala Library, Pa Pa Ya, and Made in Punjab. With the opening in NYC, Kalra takes his boldest step yet in bringing Indian gastronomy to a worldwide audience.

“New York is the ultimate culinary proving ground. Farzi’s arrival here isn’t just about opening another restaurant — it’s about showcasing India’s new culinary language to the world’s most discerning diners,” said Kalra.

Chef Gaurav Chawla, one of the key creative forces behind the Farzi brand in India, will lead the kitchen. His menu at Farzi Tribeca will celebrate India’s diversity while drawing inspiration from New York’s seasonal bounty. Guests can expect signature creations like Dal Chawal Arancini, Avocado & Raw Mango Chaat, and an exclusive slate of new dishes developed just for NYC. 

Farzi Tribeca, now located in the former Goa space, has been entirely reimagined. Its interiors are bold and immersive, echoing the brand’s signature flair with a buzzing bar and striking design accents that set the stage for a dynamic, multi-sensory dining experience.

With existing locations in London, Toronto, and Seattle, Farzi’s entry into New York marks a significant milestone — not just for the brand, but for the global rise of contemporary Indian cuisine.

Korean-headquartered global brand GOPIZZA launches its newest venture, Gochujang, an authentic Korean street food restaurant at the Phoenix Mall of Asia, Bengaluru.

With this launch, GOPIZZA formally expands its portfolio to include Dalkomi, a K-dessert cafe, and a third brand.  From Dalkomi's decadent Korean delicacies to Gochujang's real street cuisine and GOPIZZA's inventive Korean pizza, foodies can now enjoy the whole Korean culinary experience in one place for the first time.

In addition to being named after Korea's famous fermented red chilli paste, which is the foundation of Korean street food culture, the "GO" prefix in "Gochujang" also alludes to parent company GOPIZZA's ongoing efforts to bring Korean cuisine to India.

Both brands pilot first in India before going global. “India is a key market in our global growth strategy,” said Jaewon Lim, founder and CEO of Global GOPIZZA. “We’re actively seeking a master franchise partner and aim to launch 100 outlets across GOPIZZA, Gochujang, and Dalkomi by FY 2026. Our focus is to create integrated spaces where customers can enjoy all three brands under one roof — delivering a complete Korean food experience with operational efficiency.”

Gochujang brings to India its first-ever Korean QSR brand specializing in K-street food. From cheesy corn dogs that stretch for days to fiery tteokbokki and soul-warming ramen bowls, Gochujang serves authentic Korean street food classics that would make Seoul Street vendors proud.

“GOPIZZA’s journey in India has shown us how much the Indian palate loves Korean cuisine,” added Mahesh Reddy, CEO, India, GOPIZZA. “With Gochujang, we’re offering a truly authentic Korean street food experience. From a single pizza brand to a multi-brand Korean food powerhouse, GOPIZZA currently operates 60+ outlets across Bengaluru, Hyderabad, and Chennai.”

Dalkomi, GOPIZZA's Korean dessert brand, opens its second store right next door to Gochujang. This comes after a very successful test launch at Kempegowda International Airport. Taking up 650 square feet, the opening of both brands adjacent to one another marks the beginning of the development of a three-brand Korean food hub that offers everything from spicy to soupy too sweet in a single, seamless experience.  All GOPIZZA locations across the country will incorporate Dalkomi and Gochujang for both delivery and dine-in service.

EatSure, the flagship food delivery platform by Rebel Foods, the world’s largest internet restaurant company, has launch of its first EatSure Veg-Only Smart Foodcourt in the city of Rajkot. 

Located at Crystal Mall on Kalawad Road, the new EatSure Smart Foodcourt marks the brand’s 8th physical outlet in India. Spanning 2,200 sq. ft., this Rajkot launch redefines convenience with a fully digital, queue-free dining experience. The space brings together crowd-favourite brands like Behrouz Biryani, Faasos, and Wendy’s less than one roof.

Customers can order via self-service kiosks or the EatSure app, with real-time updates sent through digital screens or WhatsApp—eliminating the hassle of standing in line. The foodcourt also offers access to a wide selection of top-rated brands in a single digital transaction.

From biryanis, pizzas, and burgers to wraps and desserts, EatSure gives Rajkot’s diners an unmatched variety. With brands like Oven Story Pizza, Sweet Truth, The Good Bowl, Firangi Bake, and more, the new foodcourt brings seamless ordering and flavour-packed meals to the heart of the city.

Speaking about the launch, Sagar Kochhar, Co-Founder and CEO, EatSure, Rebel Foods, said, “With the launch of EatSure’s first-ever vegetarian-only smart foodcourt in Rajkot, we’re thrilled to bring a one-of-a-kind, tech-powered dining experience to a city that truly celebrates vegetarian cuisine. This marks a major milestone in our offline growth journey as we merge culinary innovation with a fully digital ecosystem.”

“Category-leading, much-loved brands like Behrouz Biryani, Faasos, Wendy’s, Oven Story, Sweet Truth, and more, are coming to Rajkot — all under one roof. With this launch, we aim to redefine everyday dining by delivering unmatched convenience, variety, and trust through a seamless, smart experience,” added Kochhar.

Rebel Foods, which leads the direct-to-consumer revolution in online dining, is bringing this to life through EatSure's virtual food court model. The Rajkot launch replicates the ease of a physical food court, enabling consumers to order from top brands in a single order. EatSure has also partnered with IRCTC to transform train travel dining. With the 'Order Food on Train' feature on its app, passengers can now easily order from a range of restaurants, and have it delivered right to their seats as they travel across the Indian Railway Network.

With its growing omni-channel presence, the EatSure app has already captivated over 20 million users in 75+ cities across India.

Underdoggs Sports Bar & Grill opens its doors at Sector 62 in Noida.  Set in the heart of Noida’s bustling business hub, Underdoggs Noida spans 2,400 sq. ft. and brings together live sports, bold global cuisine, and a vibrant, community-driven vibe.

With space for 110 guests, the venue offers a high-energy sports bar experience—featuring 10+ HD screens and projectors, interactive sports zones, and plenty of game-time spirit. It’s where global sports culture meets neighbourhood warmth.

Designed by That Design Studio, New Delhi, the interiors channel a “stadium meets speakeasy” aesthetic. Think graffiti murals, a massive wall of memorabilia, booth seating inspired by locker rooms, and an LED scoreboard—all celebrating the drama and camaraderie of sport.

Executive Chef Nikhil Chopra curates a global menu with comforting favourites like Nasi Goreng and wings tossed in a range of eight house sauces. At the bar, Head Mixologist Banshi Singh delivers narrative-driven cocktails—like the floral Flying Fairy (PT Usha), the spiced Indian Blitzkrieg (Dhyan Chand), and the smoky Foxes Run (Leicester City’s iconic season).

More than just food and drinks, Underdoggs offers a full lifestyle experience—complete with locker room-style lounges, co-working pods, interactive prediction walls, and tailored loyalty programs for Candour Techspace patrons. Its dual indoor-outdoor setup is perfect for everything from casual evenings to weekend revelry.

Speaking about the launch, Sarthak Sidana, CEO of Underdoggs shared, “Noida has long needed a space that captures both its vibrant spirit and deep love for sport. With Underdoggs, we’re not just opening another bar—we’re creating a high-energy, fan-first destination designed for the city’s young professionals, thinkers, and dreamers to come together, celebrate, and connect."

KMC Bar & Bistro, Pirojshanagar marks a bold new chapter for Chef Niyati Rao and the NISA Experience team in Mumbai. Tucked in the heart of Vikhroli, this immersive dining destination rises within a hand-planted forest, weaving nature, design, and storytelling into a powerful narrative. More than just a restaurant, it’s a bold expression of purpose.

Set within The Trees by Godrej — a benchmark in urban regeneration — the concept reflects NISA’s alignment with this visionary ethos. Inspired by the pear tree, one of the first to thrive in the site's Miyawaki forest, the structure is thoughtfully integrated into its surroundings, offering a sanctuary amid the urban sprawl.

Created in collaboration with leading global designers, the architecture doesn’t dominate the landscape — it grows from it. It’s a space that listens: to the forest, to memory, and to the quiet rhythm of intentional dining. The space unfolds through four distinct experiential zones: an open-air Art Terrace, a sunken Amphitheatre, a Live Kitchen for chef residencies, and an immersive Cocktail Bar. Each zone is purposefully designed to offer unique moments of intimacy, interaction, and theatricality.

“This isn’t just a restaurant—it’s a layered narrative.  A place where food meets memory and space becomes emotion. We wanted to give people something to feel, not just something to taste,” commented Chef Niyati Rao.

The culinary program is bold and considered — featuring slow-fermented breads, seasonal ingredients, and the debut of handcrafted sourdough pizzas. Signature dishes are complemented by a cocktail menu that includes truffle negronis, mahua-infused classics, and house-made liqueurs that reflect a deep sense of place and flavour.

Chennai’s beloved Pan-Asian dining destination, Soy Soi, has re-launched their brand ushering an exciting new chapter in its culinary journey.

Now in its 9th year, Soy Soi redefines its legacy as the city’s favourite destination for Southeast Asian cuisine—returning with a refreshed, elevated dining experience that honors the depth and diversity of Asian gastronomy.

While staying true to its roots of showcasing bold, authentic, and often underexplored dishes from the region, the relaunch signals a refined focus. The new space embraces minimalism, with warm tones, Shoji-style lighting, rattan-metal accents, and a soft, modern aesthetic that places the spotlight squarely on the food and hospitality.

The menu now extends its reach with elegant touches from Japan and Korea, offering standout dishes like Miso Grilled Atlantic Salmon, Dengaku Lamb Chops, Tuna Tataki, Avocado Carpaccio, and an exclusive tableside-finished Korean Bibimbap. Highlights also include Tonkatsu Ramen, and creative desserts such as Vietnamese Coffee Tres Leches and Coconut Jasmine Panna Cotta—all crafted to deliver a sophisticated yet soulful Asian dining journey.

“The new Soy Soi is not just a restaurant — it’s a sensorial journey. We’ve dived deeper into regional nuances of Asian cuisine and brought in refined techniques to present something both exciting and deeply authentic. From flavour to form, every dish is crafted to evoke emotion, spark curiosity, and offer comfort — all on one plate.” said Chef Peter Tseng, Culinary Director, Pricol Gourmet Pvt. Ltd,

Launched in March 2017 in Chennai’s upscale Kotturpuram neighborhood—strategically located between the city center and the growing IT corridors of ECR and OMR—Soy Soi quickly became a go-to destination for authentic Southeast Asian cuisine.
Now in its 9th year, the restaurant remains committed to showcasing both iconic and lesser-known dishes from the region, while embracing a more minimalist approach to design and ambiance. The renewed focus is clear: let the food and service shine, elevating every plate that reaches the table.

Soy Soi is set to expand its culinary repertoire with the addition of Japanese, Korean, and Taiwanese specialties. By combining traditional techniques with locally sourced ingredients, the brand aims to deliver flavors that are true to their roots while continuing to evolve the guest experience.

Celebrity chef Ajay Chopra has reopened Plaka 2.0, a fresh and fearless new dining experience at Phoenix Mall of Asia in Bengaluru.

Plaka 2.0 marks a bold new chapter in modern dining—ditching formality for flavour, fun, and freedom. With an all-new menu curated by Chef Ajay Chopra, the restaurant challenges traditional fine dining, inviting guests to eat loudly, messily, and joyfully. Inspired by Mediterranean beach bars, its sunlit interiors, lush greenery, and live kitchen brings relaxed energy to the experience.

The menu is divided into six personality-packed sections, offering bold twists on global and Indian comfort food. Vegetarian highlights include Truffle Parmesan Churros, Aloo Shah Verma, and Delhi Wali Aloo Tikki, while meat lovers can savour Champaran Ahuna Mutton, Delhi Fried Chicken, and the playful Tacobab. The ‘Stack Life’ section serves juicy, double-patty burgers designed to be devoured hands-on.

Indian soul food shines in the ‘Very Vernacular!’ section with dishes like Kameena Kulcha and Potlam Biryani, made with native Seeraga Samba rice and wrapped in banana leaf. The fun continues with ‘The After Party’ desserts like a dreamy Tres Leches, alongside fusion delights such as Thecha Noodles and Korean Gochujang Prawn Bowl. To top it off, Plaka 2.0 features a zero-proof cocktail bar, offering vibrant, alcohol-free drinks that pair perfectly with the bold menu—making every visit both memorable and mindful.

“This isn’t fine dining. It's fun dining. I’ve created a menu that reflects who I am—full of flavour, full of stories, and built for people who want to enjoy food without rules. Plaka 2.0 is about being real, being loud, and eating with your heart,” said Chef Ajay Chopra.
 

Smoke House Deli has introduced Delizza in Delhi, a new delivery-exclusive concept featuring handcrafted, single-serve pizzas created for indulgence on the go. 

Crafted for those who crave gourmet flavors in a compact, convenient format, Delizza offers a modern twist on artisanal pizzas. This innovative new range is now available for delivery across Delhi NCR, bringing Smoke House Deli’s signature culinary expertise straight to your doorstep.

Staying true to the brand’s commitment to elevated comfort food, Delizza reimagines classic pizza with bold flavors and thoughtful ingredients. The Delhi menu features six unique, single-serve pocket pizzas, with options for both vegetarians and non-vegetarians.

The highlight in vegetarian selections includes Margherita Pocket Pizza, Spicy Cottage Cheese & Roasted Peppers and Creamy Corn & Spinach with Ricotta, while the non-vegetarian options include Pulled Roast Chicken & Pesto, Reuben with Buff Pastrami & Sauerkraut and Spicy Chicken, Spinach & Ricotta.

Chef Shamsul Wahid, Group Executive Chef, Impresario Entertainment & Hospitality Pvt. Ltd., shares, “Delizza is about taking something everyone loves -pizzaand giving it a fresh perspective. It’s made with great ingredients, real care, and the kind of flavours people expect from Smoke House Deli. Each one is crafted to be satisfying, comforting, and just a little bit special. We’ve reimagined pizza in a way that feels familiar but still brings something new to the table at home.”

To mark its debut in the capital, Delizza is being served at half its price up until June 15th, 2025.

Street Storyss, Bengaluru's acclaimed vegetarian fine-dining brand, marks a significant milestone with the opening of its third city outlet at Forum Rex Walk, Bengaluru. This expansion marks the brand’s impressive growth journey—from a single outlet to three distinctive dining destinations across Bangalore, each showcasing conscious vegetarian cuisine through thoughtful design and compelling storytelling.

The latest Street Storyss location exemplifies the brand’s design-forward ethos, starting with a striking sculptural entrance, bold architectural signage, and dramatic light installations. Inside, a blend of exposed brick walls, rust-hued flooring, and patterned tiles is accented by brass finishes and reflective ceiling elements, striking a balance between sophistication and warmth. Artisanal touches like booth seating, rattan chairs, and stone-top tables add character, while a mirrored bay ceiling amplifies the sense of space and visual impact.

"Opening our third outlet feels like completing a trilogy," said Founder Akshay Luthria. "Each Street Storyss location tells its own story while staying true to our core philosophy of conscious dining. Rex Walk represents our evolution – we've learned, grown, and refined our approach with each opening. This space is our most ambitious yet, combining everything we've discovered about creating immersive vegetarian dining experiences."

Guided by Chef Tarun Sibal’s culinary vision, the menu artfully blends global inspirations with locally sourced ingredients, showcasing standout creations like the Peanut Butter Crunch Paneer and Malai & Mango Ceviche. The thoughtfully crafted beverage menu features inventive offerings such as the Promogerante Lemongrass and Curry Leaf Mango Mausambi—each designed to elevate and complement the bold, vibrant flavors on the plate.

With this third outlet, Street Storyss cements its reputation as Bangalore’s leading vegetarian craft destination—where soulful cuisine, immersive design, and curated storytelling converge to create a dining experience that encourages guests to slow down, savor, and celebrate food with intention.

Yuki Cocktail Bar & Kitchen, renowned for its innovative Pan-Asian cuisine and artisanal cocktails, proudly announces the opening of its fourth outlet in the vibrant neighborhood of Sarjapur at Bengaluru. This expansion marks another milestone in Yuki's journey to bring diverse Asian flavors to Bangalore's discerning diners.

The Sarjapur outlet reflects Yuki’s design ethos, blending Japanese cherry blossom inspiration with Neo Art Deco flair. Earthy tones, bold black-and-white flooring, and teal-pink accents create a modern, warm space. The Koi fish motif—a symbol of culinary excellence—runs throughout, anchored by the iconic Yuki logo as a mark of identity and continuity.

Building on the success of its earlier locations, Yuki Sarjapur presents a thoughtfully curated menu featuring Japanese, Korean, Malaysian, and Thai cuisines. Guests can enjoy standout dishes like cream cheese dumplings, truffle edamame dumplings, and the much-loved fried sushi (Yasai Futomaki Age). Regional highlights include Larb Gai from Thailand, Burmese chickpea tofu, and Kampung Rice from Malaysia, with ample options for vegetarian and vegan diners.

Yuki’s signature cocktail program enhances the experience with inventive drinks like Geisha’s Garden, Pandan Teq-Tea, and the rich Fig & Cheese Old Fashioned—all crafted to pair seamlessly with the menu.

Sai Shivani & Priyesh Busetty, Co-founders, Yuki said, “Our commitment to providing a memorable dining experience extends beyond the plate. The elegant interiors, influenced by Japanese cherry blossoms and Neo Art Deco design, create an ambiance that complements the exceptional flavors on offer.”

They added, “The Koi fish motif, weaving its way through our outlets, symbolizes the journey of our culinary excellence from one location to another. Yuki is not just a restaurant; it's an invitation to embark on a gastronomic adventure. We invite you to join us and explore the tantalizing world of Pan-Asian cuisine, where tradition meets modernity, and every bite is a celebration of flavor.”

With its bold flavours, inviting hospitality, and immersive design, Yuki Sarjapur is set to become a key player in the neighborhood’s dining scene. Signature dishes like cream cheese dumplings, fried sushi, Larb Gai, Kampung Rice, and Japanese cheesecake offer a vibrant culinary journey through Asia. Thoughtfully designed with cosy, intimate corners, the space invites guests to linger—making it a place for both meaningful connections and memorable meals.

Ta.ma.sha., the city’s beloved first-of-its-kind vegetarian Asian cuisine coffee shop, is ready to elevate the dining experience with the launch of its third branch, bringing with it a brand-new look, an expanded menu, and an even more welcoming vibe.

Founded by Mahender Vyas and promoted by AK Solanky, Ta.ma.sha. has earned a loyal following for its bold flavours, warm ambiance, and innovative take on pure vegetarian dining. As the brand enters its next chapter, the new outlet will feature a refreshed look, a creatively reimagined menu, and a more intimate setting — ideal for casual catchups and food lovers alike.

Signature hits like the Korean Ramen Bowl, authentic Thai Curries, and punchy Indo-Chinese dishes will return, alongside an expanded menu of Continental classics, Italian pizzas, Korean and Thai specialties, and curated Far Eastern delights — all 100% vegetarian.

"We are thrilled to bring Ta.ma.sha.'s unique spirit and flavours to a wider audience. With the support of AK Solanky and our passionate team, the third branch will be a refreshing new space where people can relax, connect, and savour the best vegetarian Asian cuisine the city has to offer," said Founder Mahender Vyas. 

With three branches — Ta.ma.sha. Madhapur, Ta.ma.sha. Abids, and now Ta.ma.sha. Gunrock (which also features an exciting Pickleball court) — Ta.ma.sha. continues to build its flavourful legacy, blending tradition with innovation, one bowl, one brew, and one smile at a time.

Maverick & Farmer, India’s pioneering artisanal coffee brand, has arrived at Anjuna, bringing its signature blend of innovation and bold flavours to their first outlet in Goa. 

Maverick & Farmer brings a bold new take on coffee culture with its all-new café in Anjuna; Goa with its 3000 sq. ft. space that blends laid-back charm with innovative flavour. Known for pushing boundaries, the brand introduces an Espresso Martini menu, alongside an all-day dining and coffee offering that celebrates craft, creativity, and its signature farm-to-cup ethos.

From upcycled interiors and hand-painted coffee art to breezy boho vibes, the café captures Goa’s spirit while serving standout coffee cocktails. Each drink tells a personal story—from Let’s Go to the Movies, with notes of popcorn and nostalgia, to Carmona Zalor, a tropical blend of coffee cherry, pineapple, and Feni.

Ashish D'abreo, Q grader, Coffee Roaster and Co-Founder of Maverick & Farmer said, “With this new space, we’re excited to bring our love for coffee and cocktails together in a way that’s never been done before. In Goa, cocktails are a natural extension of our menu. It also allowed us to play with a multitude of flavours and ingredients, each exploring the depth and versatility of coffee. With this as the starting point, we aim to bring more of our maverick creations to Goa.”

Beyond cocktails, Maverick & Farmer’s coffee menu features fan favorites with a twist. The Maverick Mazagran surprises with coffee, lemonade, and bold flavours. For breakfast, the Vegan Chickpea Omelette and Oat Milk & Sourdough Pancakes offer wholesome, plant-based starts, while the Peanut Butter, Cocoa Nibs & Banana Smoothie Bowl adds a nourishing, customizable touch. The Square Burger Menu delivers bold bites like the U-Mami’s So Vegan, a flavour-packed lentil-mushroom patty, and the Pestonji Tempehwallah, loaded with protein-rich tempeh and pesto. Meat lovers can savour the Pastrami Sandwich, smoked for eight hours and unforgettable in every bite.

Speaking about the newest location, Sreeram G, Co-Founder and Partner at Maverick & Farmer added, “Goa felt like the perfect place for us to take this next step. It has a deep appreciation for craft and community, and we wanted to create a space where people can slow down, experiment with new flavours, and experience coffee in a completely different way.”

Kona Kona opens its doors in Mumbai as a cozy neighbourhood bar where every scent, sip, and bite evokes nostalgia—whether it’s memories of school tiffins, the hills of Darjeeling, or roadside snacks. Founded by actress Mona Singh, it’s her heartfelt tribute to travel, memories, and everyday magic.

Kona Kona is all about warmth over wow—an inviting space where you're never rushed, always welcome. Spanning 2000 sq. ft. with seating for 100, including a pet-friendly outdoor area, the space is instinctively designed by the founding team to feel lived-in and real. At its heart is The Duckman, the bar’s quirky mascot—a playful nod to not taking life too seriously.

Chefs Jasleen Marwah and Neetu Solanki bring Mona’s vision to life with a menu shaped by memory and emotion. Each dish reinterprets familiar flavours with heart and honesty, sparking nostalgia and conversation in every bite.

Speaking about the menu, Chef Jasleen Marwah and Chef Neetu Solanki said “Every dish at Kona Kona is built on a feeling — of childhood meals, street-side discoveries, and family kitchens. We didn’t want to reinvent the wheel, just give it a personal touch. Our food is instinctive, nostalgic, and made to spark conversation — the kind that starts with a bite and ends with a story.”  

“Kona Kona isn’t about being fancy—it’s about feeling at home. As a first-time restaurateur, I wanted to create a space where people come for a drink and stay for the stories, laughter, and comfort. It’s a simple, heartfelt place that doesn’t try too hard—just welcomes you as you are,” said Mona Singh. 

Kick things off with TP Nimki, a flaky, crispy tea-time favourite reimagined for the bar, served with bold chutney of garlic, lime, mustard oil, and green chillies. Follow it up with the Darjeeling Jhol Jhal, a flavourful nod to the hills. For mains, try the Butter Chicken—a comforting classic, slow-cooked in a rich tomato and cashew gravy, finished with cream, butter, and a hint of smokiness. Or go for the Alappey Veg Curry, a vibrant coastal-inspired dish with seasonal vegetables like bhindi in a tangy, mango-laced gravy that’s warm, lightly spiced, and soul-satisfying.

At Kona Kona, the cocktails echo the same spirit—flavourful, unfussy, and nostalgic. In a world of overcomplicated mixology, these drinks keep it simple and soulful. No gimmicks—just honest, bright flavours that take you back while keeping you present.
 

Sahara Star, Mumbai’s iconic luxury destination, introduces ‘The Opal Bar’ — a sophisticated new space where timeless elegance meets contemporary indulgence. Overlooking the hotel’s breathtaking tropical lagoon, The Opal Bar is more than just a bar — it’s an all-day sanctuary for those who appreciate bold flavors, inventive cocktails, and a seamless ambiance that shifts effortlessly from day to night.

Encased in sweeping glass walls, the space is bathed in natural daylight and transforms into a warm, ambient retreat by evening — offering a visual and sensory escape unlike any other. Whether you're dropping by for a relaxed afternoon drink, a business meets over light bites, or a leisurely evening wind-down, The Opal Bar is where memorable moments naturally unfold.

The beverage menu is as captivating as the setting — featuring a well-balanced mix of timeless classics, innovative cocktails, refined scotch selections, and bold, spice-forward creations that celebrate Indian ingredients with modern flair. For those who prefer to skip the alcohol, a selection of zero-proof drinks delivers the same creative spirit and attention to detail. Pair your drink with gourmet bar bites — from globally inspired small plates to Indian favorites with a twist — all thoughtfully designed to elevate your experience, whatever your mood.

Speaking about the launch, Salil Fadnis, General Manager, Hotel Sahara Star, shared: “The Opal Bar brings together the best of what today’s guests seek — flavour, creativity, and a space that evolves with their mood. From artisanal cocktails and Indian-inspired signatures to thoughtfully crafted beverages, it’s a celebration of taste and time well spent. We’re proud to introduce a concept that invites both lively conversations and laid-back moments, all with Sahara Star’s signature warmth.”

Congo opens in city’s culinary landscape in Golf course road at Gurgaon. It’s an evocative restaurant and bar that promises to transport guests deep into the heart of the Congo Rainforest through bold flavours, immersive design, and untamed cultural energy. 

Restauranteurs Anurag Dania and Abhishek Mathur founded Congo with the goal of creating a place where the untamed essence of the wild coexists with the sophisticated sensibilities of contemporary hospitality. Backed by Former Cricketer Suresh Raina and a group of wealthy Delhi NCR investors, the brand is set to establish itself as a luxury hospitality landmark. Rich, earthy textures and swaying wooden ceilings allow the room, which was designed by architect Anurag Dania, to reflect the ebb and flow of the Congo River.

“We wanted to offer an immersive world that feels elemental yet sophisticated,” shared Anurag.

As a tribute to coziness and nostalgia, guests can savor meals like the Jhol Curry Malabari Chicken, which consists of succulent chicken stewed in a spicy, fragrant, and fiery coastal broth. Wrapped in pillowy bread, the Wild Mushroom and Truffle Kulcha offers a rich combination of earthy mushrooms and fragrant truffle oil, with a subtle hint of sumac that tantalizes the senses. A revelation, on the other hand, is the Lamb Rara Risotto, which combines the hearty, spiced flavor of lamb rara with the smooth, creamy texture of Italian risotto to produce a dish that is both hearty and reassuring. 

The cocktail program is no less expressive. Tusker’s Tonic cools with cucumber juice, gin, ginger beer, and a dash of black pepper, while the Gauteng Groove combines gin, pineapple juice, and Indian spices for a bright, herbaceous drink. Nairobi Nectar, a tropical concoction of rum, passionfruit, and African honey, offers a bright and flowery finish for those seeking something sweeter.

Congo is more than a restaurant—it’s a space where food, design, and culture intersect. “Congo is an expression of wild elegance and primal energy. We’re here to awaken the senses and change how people connect with food and space,” said Abhishek. “

Beyond the experience, Congo is driven by purpose. Future initiatives include launching a culinary training program for underprivileged youth, deepening its commitment to sustainable sourcing, and building a platform that honours both indigenous wisdom and contemporary creativity.

With an emphasis on Townhouse by OYO-branded hotels, travel tech startup OYO is venturing into the food and beverage (F&B) industry by establishing in-house kitchens and Quick Service Restaurant (QSR) carts/lobby stores at its company-serviced hotels. OYO anticipates that, in a stable state, F&B will increase hotel income by 5% to 10%.

According to OYO, this program will provide in-house cooking services to guests at 1500 of their company-serviced hotels in FY26. Guests will be able to easily order meals from these kitchens by choosing the "Kitchen Services" option on online platforms such as OTAs and the OYO app.

OYO announced that in addition to in-house kitchens, it is also opening lobby stores and QSR carts under the "Townhouse Cafe" brand, which will serve ready-to-eat food options. According to Oyo, the menu will emphasize reasonably priced dishes that include both continental and regional cuisine. OYO started a trial program in January of this year to test the idea at 100 company-serviced hotels in a few cities, including Delhi, Gurgaon, Hyderabad, and Bangalore.

 “The successful implementation of this pilot has paved the way for the nationwide rollout in the upcoming fiscal year,” it said in the announcement. 
The company is expected to earn a profit after tax of approximately Rs 1,100 crore in FY26, according to an internal email sent earlier this year by Oyo Rooms' founder and group CEO, Ritesh Agarwal. EBITDA is probably going to be close to Rs 2,000 crore.

Varun Jain, Chief Operating Officer, OYO said "The initiative aims to enhance the in-hotel dining experience for guests by offering fresh, convenient, and quality meal options across its network. To support this, OYO is developing a network of trusted F&B experts in key cities such as Delhi, Mumbai, Bangalore, Hyderabad, Pune, Indore, Kolkata, Jaipur, and Lucknow".
 

The beloved Turkish dining destination Kebapci makes its grand entry into Telangana with the launch of Kebapci Hills at Banjara Hills, Hyderabad. Kebapci was established in 2018 by brothers Aasim and Adeeb Shah, who are food entrepreneurs, because they both loved Middle Eastern food and Turkish hospitality.

The brand's much awaited debut in Hyderabad's vibrant culinary scene provides a deep, immersive Turkish culinary experience that has been carefully recreated with Nawabi flair. At Kebapci Hills, Turkish authenticity meets Hyderabad’s culinary richness, all guided by the brothers’ core philosophy, “Quality and innovation above all.”

From its modest origins as a four-seater restaurant in Chennai, Kebapci has expanded into a family-run restaurant chain with locations across several cities. Each Kebapci location embodies the brand's core values and is praised for its commitment to genuine Turkish flavors, friendly service, and slow-cooked customs. The restaurant in Hyderabad creates a unique Turkish-Nawabi connection by embracing the city's regal heritage.

In addition to being a reference to its new location, Kebapci Hills is a representation of the brand's expansion and aspirations. The Hyderabad menu offers regionally unique meals developed for the city's discriminating palates, while maintaining the core of its hallmark offerings—charcoal-grilled kebaps, Eastern Türkiye-style mandi, and freshly produced breads. 

One standout dish is the Biber Mandi, a daring new twist on a traditional dish made with spices made from Urfa pepper that are imported straight from Turkey. The restaurant's utilization of a traditional Turkish cooking style, which is uncommon in India, is another noteworthy feature. This unique experience offers unparalleled flavor and is presently only available at the Hyderabad location.

Commenting on the same, Aasim Shah & Adeeb Shah, Co-Founders, Kofteci Group said, “From a four-seater in Chennai to launching Kebapci Hills in Hyderabad, this journey has been nothing short of incredible for us. Each step has been rooted in our passion for authentic flavors, slow-cooked traditions, and heartfelt hospitality. With Kebapci Hills, we’re excited to blend the spirit of Türkiye with Hyderabad’s Nawabi soul, offering an experience that feels both familiar and new. This is not just about food—it’s about sharing stories, heritage, and a piece of our journey with every guest.”

Toscano, a renowned Italian casual dining restaurant in India, has completed major renovations at its Pune location. The renovated area upholds Toscano's dedication to serving real Italian food while including design features that guarantee a unified brand experience throughout all of its sites across the country. 

The renovation which keeps the restaurant's 110-seat capacity, and its famous outdoor eating space shows how the company has adjusted to changing consumer tastes since its first 2019 opening in Pune. Guests can savor Toscano's famous culinary masterpieces in a refined setting in the renovated area.

While improving the dining space, renovation maintains Toscano's reputation for genuine Italian cuisine. They encourage first-time guests to try their signature dishes, which include their Classic Margherita and Pepperoni pizzas, Salmone Grigliato (Grilled Norwegian Salmon), and Chicken di Toscano (Spinach & Ricotta Filled Chicken Breast). The Insalata di Quattro Fagioli Con Cereali features four bean varieties with feta cheese and sweet balsamic dressing. 

Dessert includes famous tiramisu and silky Kahlua mousse offer the ideal way to cap off the meal, while menu staples like Spaghetti Aglio Olio remain popular with patrons. The restaurant's comprehensive bar service includes a wide range of mocktails and cocktails that have been carefully chosen to go well with the food.

"This renovation represents our commitment to providing guests with consistent excellence across all Toscano locations while adapting to the evolving preferences of our customers," said Toscano spokesperson. 

The city’s social scene has a fresh new address with the launch of Fifty50, a vibrant neighbourhood bar now opens at The Bay, Ecoworld at Bellandur, Bangalore. Rooted in the Indian tradition of “aadha tera, aadha mera”, Fifty50 is a playful ode to sharing — whether it’s a cocktail, a conversation, or a plate of your favourite food.

Fifty50 is the type of pub that everyone can call their own, combining a setting that is both familiar and pleasantly novel. The furnishings, which include neon signs spelling out sarcastic one-liners, striped archways, and umbrella chandeliers, create a strong, cheeky balance between modern sass and nostalgic nostalgia. A whimsical photobooth area that allows guests to shoot picture strips with their group and take home a real memento in less than 60 seconds adds to the atmosphere. It's an old-school treat with a contemporary Bangalore twist.

Creating an environment that is both familiar and novel, Fifty50 is the type of bar that everyone can call their own. From neon signs spelling out sarcastic one-liners to umbrella chandeliers and striped archways, the interiors achieve a bold, cheeky balance between modern sass and nostalgic nostalgia. An eccentric photobooth area with a contemporary Bangalore twist enhances the atmosphere by allowing visitors to take picture strips with their group and bring home a tangible memento in less than 60 seconds.

Amit Ahuja, Managing Director of AA Hospitality which also runs prominent brands such as Misu and Lucky Chan, shared, "Fifty50 is about capturing the spirit of gatherings — messy, lively, full of heart, and always better when shared. The food and drink menus reflect that. It’s familiar, but with enough unexpected touches to keep you guessing, and the dessert counter was something we were passionate about because no great evening is complete without a little indulgence."

Healthy Mithai Co., the top sugar-free mithai brand in India has announced Mandira Bedi as its official Brand Ambassador. Bedi is an actor, fitness fanatic, and businesswoman. A strategic venture firm based in Singapore that assists early-stage Indian entrepreneurs in scaling from Seed to Series A, BeyondSeed spearheaded this collaboration using its BeyondInfluence platform, a major brand-building project. 

Respected for her dedication to health and living a genuine life, Mandira Bedi joined forces with Healthy Mithai Co. to promote a sincere goal of bringing joy back to indulgence without guilt, sugar, or a loss of connection to the traditional essence of mithai. Food is never just food in India. It's a nice moment spent with loved ones, a celebration, and a memory. However, those lovely moments are more frequently accompanied by hesitancy and fear for the 10 crore Indians who have diabetes and the additional 25 crore who are pre-diabetic.

To change that, Healthy Mithai Co. was established. The company makes mithai that is completely sugar-free, low on the glycemic index, and full of traditional flavor using solely plant-based stevia. Prabhinder Singh and co-founder Deepak Jain, this is more than just a business; it's a personal mission to bring joy back to people who had to give up their favorite sweets for their health.

Mandira Bedi resonated with this cause deeply, "To me, fitness is not merely about the body, it's about balance," she states. "I used to celebrate with laddoos and pedas during childhood, but later on, the time came for tough decisions. Healthy Mithai Co. is filling that emotional void for all of us who wish to celebrate without sacrifice. I'm honored to be a part of something so meaningfully delicious."

In addition, Healthy Mithai Co. has clear goals for the future. With a target revenue of ₹125 crore by the fiscal year 2027–2028, the company hopes to rank among the top three sugar-free alternative brands in India. Its strong omnichannel presence—which includes partnerships with Nature Basket, Kokilaben Hospital, and other Aplus GT stores in Mumbai—is what propels its growth. Its website and popular online marketplaces account for half of its revenue, with the other half coming from offline touchpoints like kiosks. Celebrating health is always accessible because to the brand's 24-hour delivery service in key cities.

This collaboration was made possible through BeyondInfluence, a new platform that enables purpose driven startups to connect with voices that actually believe in their journey.  “We started BeyondInfluence because we believe in creating partnerships that go beyond marketing—they’re built on meaning” states Fiza Malhotra, CMO at BeyondSeed. "Mandira and Healthy Mithai Co. align on values that are deeply centered on wellness, impact, and trust. This partnership exemplifies these aligned values and serves as a catalyst for high-impact growth."

For Healthy Mithai Co., this is not a marketing campaign, it's a movement. "We're not here to sell sweets, explains Prabhinder Singh, Founder, Healthy Mithai Co. "We're here to change daily habits. And habits are not changed by data alone. Habits change when people feel something. With Mandira joining our journey, we are not only adding an ambassador, but we are also adding a partner who resonates with this mission deeply too."
 

The Biere Club, India's first craft brewery, opened its newest location in Bangalore's bustling and lively HSR Layout neighborhood. Renowned for its inventive craft beers and a food that pairs well with its brews, The Biere Club carries on its tradition of providing Bangalore beer lovers with one-of-a-kind experiences.

The ideal location for The Biere Club's most recent endeavor is HSR Layout, which is home to some of India's leading entrepreneurs. The company is thrilled to provide its always evolving menu of freshly brewed beers and locally inspired foods to a whole new neighborhood, which includes a vibrant clientele that values delicious cuisine and expertly created beer. The expansion is in line with The Biere Club's goal of introducing its classic yet modern beer culture to further Bangalore neighborhoods. 

With a three-story layout, a capacity of 220 seats, open-sided floors for natural light, and a unique art wall, the new location is a reflection of the Lavelle Road location. With two stories of large displays, it's a great place to watch live events and sports. Additionally, live music events with local bands are in the pipeline. With its signature craft beers, well-paired menu, and lively ambiance, The Biere Club’s HSR Layout outlet is set to become a go-to destination for beer lovers. 

During the launch, Meenakshi and Aravind, Co-Founders of The Biere Club said, "The Biere Club has always been about creating a space where people connect over great brews. After 14 wonderful years, our new space in HSR Layout represents an exciting evolution of our vision. We aim to build upon the legacy of The Biere Club by offering an even richer and more engaging experience, all while staying true to our core values of quality and camaraderie. We’re eager to share this next chapter with Bengaluru and continue the journey we started together."
 

In an effort to revolutionize India's dining and entertainment industry, Akshat Rathee, Managing Director and Co-Founder of Nodwin Gaming, has partnered strategically with Abhishek Mathur, CEO of Good Game Investment, to further diversify his investment portfolio. A significant step in Rathee's diversification into this rapidly expanding industry has been reached with the partnership, which has raised $3 million in initial finance to advance Good Game Investment's hospitality activities. Rathee's conviction in Abhishek Mathur's vision and leadership is the foundation of his decision to support him. 

"Abhishek’s ability to build and scale successful businesses, particularly in hospitality, speaks volumes. Seeing his performance in leading Good Game Investment gave me the assurance I needed. His deep industry knowledge, combined with my experience in scaling entertainment ventures, will allow us to create something truly unique in the Indian market," said Akshat Rathee.

"I’m excited to partner with Akshat in this new venture to bring fresh, innovative dining experiences to India’s growing food and beverage market. With Akshat’s strategic backing and our shared vision, we aim to redefine dining and entertainment in India with a focus on quality, innovation, and unforgettable experiences," said Abhishek Mathur.

With more than 15 years of expertise in legal, finance, hospitality, and high-growth ventures, Abhishek Mathur is an accomplished entrepreneur who has successfully guided Good Game Investment to an astounding 400% growth in the last three years, bringing its assets to over ₹500 crore. He is regarded as one of the most creative executives in the hospitality industry due to his proficiency in creating and growing companies both domestically and abroad. By mid-2025, three new establishments in the National Capital Region (NCR) will open as part of the initial phase of this hospitality boom, with additional growth anticipated in India's main cities. 

The objective is to provide a unique offering that meets the growing demand for experiences of international caliber in the Indian market by fusing upscale dining with entertainment-driven hospitality. He is regarded as one of the most creative executives in the hospitality industry due to his proficiency in creating and growing companies both domestically and abroad. By mid-2025, three new establishments in the National Capital Region (NCR) will open as part of the initial phase of this hospitality boom, with additional growth anticipated in India's main cities.

The funding round for this project also attracted prominent investors, including cricketer Suresh Raina and other high-net-worth individuals (HNIs), further strengthening the foundation for the venture’s success.

Ila, a vibrant new dine-in destination opens in Bengaluru, offering a unique blend of evergreen Indian cuisine and modern flair. Rooted in the Sanskrit word for "earth," Ila embodies freshness, comfort, and youthfulness, creating a space where tradition meets contemporary style.

Located in the center of Bengaluru in Kamanahalli, offers a warm environment that invites visitors to stop, bond, and enjoy life's small joys. The apostrophe that is emblematic of the brand is a gentle reminder to slow down and enjoy the present. 

With earthy hues like mustard yellow, off-white, and terracotta accented by a main green, the restaurant's décor reflects the coziness of Indian cooking customs. The setting is calm and welcoming, ideal for both informal meals and exciting evenings, thanks to tasteful arches, an abundance of greenery, and exquisitely designed areas.

The menu at Ila Bengaluru is inspired by rich culinary traditions and features expertly crafted cocktails and dishes that celebrate the diverse flavors of India. The restaurant stays true to its roots while offering a modern twist on classic recipes, catering to a youthful and discerning palate. In addition to innovative fusion cocktails like Bee's Knees, Dark Elixir, Reflection, and others that feature local botanicals, guests can enjoy reimagined classics like Bun Nipattu Congress Sliders, Chitti Royyala Vepudu, and Amma's Chicken Thokku, among others, with a contemporary twist.

"We wanted to create a space that feels both familiar and exciting," says Teja Velagapudi, Founder of Ila. "Ila Bengaluru is more than just a restaurant; it’s a place where you can gather with your 'local tribe', enjoy comforting food, and celebrate life's moments. We believe in the power of pausing, and we hope our guests will find that here."
 

Nest by 1Oak has opened in New Delhi, redefining the café experience with a focus on exquisite food, refreshing drinks, and premium coffee. 

Every element of the café has been designed to create a cozy and unforgettable experience, drawing inspiration from the symbolism of nests as places of warmth and connection.

Nest by 1Oak is revolutionizing casual dining with its inventive drinks, skillfully crafted coffees, and globally inspired menu.

The menu features a variety of dishes, ranging from colorful salads like the Grilled Chicken Fattoush and Crunchy Quinoa Salad to decadent all-day breakfasts like Paneer Bhurji and Avocado Toast. Hand-tossed pizzas and homemade pastas offer substantial and filling alternatives, while Korean cauliflower and chicken offer bright, exotic flavors for lighter bits. Indulgent desserts like the Belgian Chocolate Rocheror Strawberry Tres Leches are served to guests after their dinners.

With perfectly made coffees, energizing mocktails like the Raspberry Rose Bellini and Berry Spritzer, refreshing detox juices, and decadent milkshakes, the beverage selection is equally excellent. The culinary selections and each drink are expertly paired to provide a genuinely pleasant dining experience.

Speaking about the launch, Kanishk Tuteja, Founder of Nest by 1Oak, said, "Nest is more than just a café; it’s a sanctuary for people to unwind, enjoy delicious food, and spend meaningful time together. We have poured our passion into every aspect of the café, from the menu to the design, to create a space that feels like home—a place of comfort and connection."

Si Nonna's, India's most popular destination to get real sourdough Neapolitan pizzas, has inaugurated its 23rd location, its first in Thane at Mumbai location after successfully winning over customers in seven cities. The rich aromas of Naples are brought to one of India's most vibrant and inventive culinary scenes by Si Nonna's, which is well-known for creating artisanal pizzas with a 48-hour fermented sourdough crust.

Why Thane? A Place That Craves Innovation
Thane is the ideal setting for Si Nonna's next chapter because of its longstanding reputation for valuing innovation and creativity.  With a dedication to authenticity, the well-liked pizzeria has introduced its superb dining experience to The Walk in Hiranandani, Thane. The city offers an ideal setting for gastronomic exploration because its foodies are always looking for new eating experiences.

 “We are excited to bring our signature offerings to Thane,” shared Ayush Jatia, the visionary behind Si Nonna’s. “Thane’s vibrant food culture thrives on innovation and authenticity. We believe our handcrafted sourdough Neapolitan pizzas, combined with immersive dining experiences, will strike a chord with the city’s food lovers.”

Beyond a Meal: An Engaging Dining Experience with Pizza Making 
Si Nonna's Thane is unique because of its live open kitchen, an enthralling culinary stage where patrons can observe the skill that goes into each pizza. This sensory encounter is given a distinctive twist by the establishment's entertaining "Make-Your-Own-Pizza" activity. Foodies can take on the role of a pizzaiolo, create their own customized pizzas, and select from a range of premium ingredients.

Innovative Offerings Tailored for Thane
Every palate will be delighted by Si Nonna's Thane menu, which expertly combines classic dishes with modern ingredients. The famous Pizza No. 3, an experimental dish including tomato sauce, Fior di Latte mozzarella, thinly sliced garlic, pitted Greek Kalamata olives, capers, oregano, fresh basil, and EVOO, is one of the most popular dishes. These freshly made Neapolitan pizzas are a celebration of taste and authenticity. Si Nonna's promotes the idea that pizza can be a component of healthy food for people looking for wholesome options. 

Options for Every Dietary Preference
Understanding the diverse preferences of Thane’s diners, Si Nonna’s offers Jain-friendly pizzas, with several options available on request. Vegan diners can also indulge in plant-based offerings crafted without compromising on taste or quality.

With this launch, Si Nonna’s now operates 23 outlets across 8 cities, including Mumbai, Pune, Delhi, Indore, Ahmedabad, Surat, and Bangalore. The brand continues its mission to bring the authentic taste of Naples to food lovers across India.
 

Zeki, a first-of-its-kind community bistro & bar serving modern European and Mediterranean cuisine launches in Andheri West, transports visitors into a culinary sanctuary, nestled in a modern-day mud house. 

Zeki, which takes its name from a Turkish word that means "intelligent," "wise," and "clever," is purposefully designed to be a community bistro and bar where people can come together, enjoy, and feel like they belong. It is an invitation to retreat from the concrete jungle into a tranquil haven where community gatherings, well-prepared meals and beverages, and deep conversations take place. 

The 60-seater indoor and outdoor area is the result of Actor-Turned-Businessman Khushank Arora's concept for a sophisticated, functional dining establishment. In Zeki, pottery will be available as part of a bi-monthly calendar of interactive events under Zeki Gatherings; the schedule will also include art and craft classes, mental wellness initiatives, exhibitions, and pop-up businesses.

Mud house for the modern-day 
Inside, a magnificent painting of a mushroom lady—a Goddess of the planet Earth—emerges from the center wall. The display is emphasized by the bar, which is carved out of a monolith rock. Terra cotta's generally calming colors create the perfect atmosphere for a memorable excursion. Eco-friendly materials including terracotta clay, rice husk, dry grass, banana membranes and fiber, and even Bali cane are used to build the cob structure and furniture.

An unhurried food language 

With a focus on European and Mediterranean cuisines, the culinary menu, which was created by Chef Consultant Vidit Aren and prepared by Brand Chef Debanshu Mondal, adheres to the "less is more" philosophy. Flavorful dishes made with locally grown, in-season produce that has been rustically roasted and grilled are a hallmark of communal dining concepts and shared cultural experiences. 

The Ancient Grain salad, which consists of ragi, khapli wheat, barley feta, and arugula in a honey vinaigrette, is nutrient-dense, and the Beiruti Hummus is served with a 24-hour fermented pita and a choice of za'atar grilled chicken.

Spanish offerings comprise of Calamari a la plancha, caramelized squid rings with pepper and harissa coulis, as well as Gambas al Ajillo topped with confit garlic. Zeki sources its high protein, roller-milled flour for flatbreads and pizzas from Abohar, Punjab. The dough is fermented for over 24 hours to lend it an airy and crispy texture. The Zeki experience will leave patrons on a sweet note with dessert choices of Burnt Basque Cheesecake poured with Salted Caramel Melt, Caramelised Dark Chocolate Mousse with Raspberry Coulis, Nonna’s Tiramisu, and a Truly Classic Crème brûlée. 

Gather for cocktails 
The bar program at Zeki unfolds 10 potent cocktails, crafted with the nuances of modern mixology such as homemade infusions, and clarified and fat-washed derivations. Baklava takes inspiration from the Middle Eastern pastry with clarified pistachio milk, pouring history and tradition into a glass. Lilac Breeze balances cold and warm layers with lavender-pineapple-infused tequila and topped with white chocolate foam and toasted desiccated coconut and much more.

“Zeki’s core belief lies in the natural instinct of bees – which is to gather around flowers, savour nectar, and belong to their community. For me, it's very important to give people a purpose: A purpose to sip, savour, and make Zeki part of their social life. As an artist, I am drawn to depicting meaningful stories with a creative flair. At Zeki, the approach is the same. We invite patrons to disconnect from the hustle and bustle of their mundane life and reconnect yet rejuvenate with themselves,” says Khushank Arora.