Restaurant India News: Mumbai Gets Its First Taste of La Chérie’s “Dancing Cloud” Cheesecake

Brix & Barrells Craft Brewery opens its doors in Whitefield, Bengaluru. Spread across 30,000 sq. ft. with 500 seats, Brix & Barrells brings together craft beer, global cuisine, and live music under one roof, redefining the city’s beer culture. Its 3,500 sq. ft. microbrewery serves six signature brews — from Hefeweizen and Stout to IPA, Wheat, Lager, and Pilsner.

Inspired by nature and world cultures, the two-story space features water walls, lush greenery, and a striking central bar that anchors its vibrant, social vibe. The brand also offers pet-friendly menus. Founded by Arvind Murthy, Daksh Vedanth Gowda, Renuka Limbavali, and partners Beena Arvind & Pragna Saahithya, the venture reflects their leap from corporate careers to a shared passion for brewing and hospitality.

Commenting on the launch, Arvind Murthy, the Managing Director, shares, “Brix & Barrells is our vision of a space where people come together to share conversations, good food, and great beer. Whitefield has such a dynamic beer culture.”

Talking further about the launch, Daksh Vedanth Gowda, the Managing Director, says, “We’re excited to add our own signature brews to it, each crafted with passion and detail. At the same time, we wanted to go beyond the pint, offering a global culinary experience and a welcoming atmosphere that makes Brix & Barrells a true destination for the community.”

The menu spans 200+ global dishes — from Asian and South Indian specialties to Italian and continental classics. Standouts include Achari Mushroom Tikka, Malai Broccoli, Naga Ghost Seekh, and the Chicken Smash Burger. The bar balances food with craft beers and inventive cocktails. Highlights range from the smooth Heavenly Suspension (Hefeweizen) and crisp Punch Line (Pilsner) to cocktails like Mango Madness and Tonic Twist.

Ironhill Brewery, recognized as India’s largest microbrewery chain, has entered the non-alcoholic beer segment with the launch of its first wheat beer, Zero Gravity AF. The move aligns with the brand’s focus on expanding its portfolio through inclusive brewing while catering to evolving consumer preferences.

Zero Gravity AF is brewed to deliver the characteristics of a traditional wheat beer without the alcohol content. The beer carries a smooth body with bready notes, complemented by citrus and tropical flavors from Citra hops and balanced bitterness from Magnum hops. The product has been developed to maintain the sensory appeal of regular beer, designed for consumers who want the experience of beer without the alcohol.

“Innovation at Ironhill has always been about listening to our community, experimenting with flavors, and creating brews that suit every mood and moment,” said Ironhill’s Head Brewer. “Zero Gravity AF is crafted for those who love the beer experience but prefer to go alcohol-free — without compromising on taste.”

The name Zero Gravity AF was selected through an Instagram poll, allowing the brand’s community to play a direct role in shaping the launch. This engagement-driven approach positions the product not only as a result of brewing innovation but also as one connected closely to Ironhill’s consumer base.

In contrast to many commercial brewers who typically produce beer up to five percent alcohol and then dilute it with water to bring levels down to 0.5 percent, Ironhill has adopted a different approach. The company uses a specialized yeast strain and halts fermentation naturally at 0.5 percent. This method retains body, texture, aroma, and flavor more effectively, setting the product apart from diluted alternatives in the category.

The launch of Zero Gravity AF further reinforces Ironhill’s positioning as an innovator in India’s craft brewing sector, adding a non-alcoholic option to its portfolio while maintaining focus on quality and consumer engagement.

Black Shepherd, an intimate 26-cover restaurant opens in Bandra, Mumbai. They bring authentic British cuisine to Mumbai along with soulful, refined, and un-indianised. Chef-founder Rahul Kotak reimagines Britain’s timeless pub culture with warm storytelling, honest ingredients, and a touch of nostalgia.

The name draws from two inspirations: Saya, Rahul’s loyal black German Shepherd, and the whimsical traditions of British pubs. This blend of personal story and cultural authenticity defines the restaurant’s character.

Guided by Rahul’s years in the UK and his philosophy of letting ingredients shine, the menu balances comfort and craft. Think freshly baked breads with butter, signature Fish & Chips made with Asian seabass, hearty Shepherd’s Pie, golden Jacket Potatoes, and the indulgent Buttermilk Fried Chicken Burger. Desserts are equally thoughtful—from delicate madeleines to brownies perfected over four years.

“For me, British cuisine isn’t just food—it’s a memory of warmth, of walking into a pub where everyone feels at home. It’s about dishes that are hearty but never heavy, honest but never plain. At The Black Shepherd, I wanted to recreate that feeling for Mumbai, where every plate tells a story, every ingredient has integrity, and every meal feels like a moment of connection,” says Chef Rahul Kotak, Founder & Head Chef, Black Shepherd.

The beverage programme echoes this spirit of balance and nostalgia, with teas, iced teas, and refreshing coolers. At its heart is a beloved ritual: a steaming, bottomless hot chocolate—rich, velvety, and unforgettable.

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.

Mumbai’s dining scene has a new addition with World of Palates, a vegetarian restaurant located at CR2 Mall, Nariman Point. Positioned as a space that merges international culinary influences with Indian vegetarian preferences, it introduces a wide-ranging menu that reflects evolving consumer demand for diverse yet accessible dining options.

The concept has been shaped under the leadership of Chef Akshay Suresh Chikhalkar, who has curated a menu influenced by cuisines from across the globe while maintaining a vegetarian focus. The offering is designed to appeal to diners seeking both familiar comfort and new experiences.

The menu is structured to cover multiple dining occasions. Breakfast service ranges from traditional Indian items like Moong Dal Chilla and Misal Pav to global staples such as Avocado Toast and Peanut Butter Banana Toast, paired with smoothies and detox juices. Bread-based options include Lasooni Saag with Burrata, Pesto Grilled Veggie Sandwich, and the Classic Mumbai Masala Sandwich. For soups, choices extend from the Vin Blanc Tomato Coriander Broth to Forest Essence Mushroom Velouté and the nutrient-rich Verdant Garden Elixir.

Salads are designed to serve health-conscious diners, with choices such as Caesar, Cranberry Poached Pear, and Kale and Quinoa. Small plates expand the variety further with Veg Baklava, Paneer Thecha, Mushroom Galawat Phyllo, and Tacos.

For mains, the restaurant incorporates Middle Eastern, European, and Asian influences. Highlights include Zatar-spiced Seekh, Patatas Bravas, Pesto Paneer Tikka, hand-crafted pastas such as Lasagna, Potato Gnocchi, and Ravioli, alongside Asian options like Thai curries, Chow Mein, and Chermoula-charred Broccoli.

The dessert menu reinterprets familiar favourites with Middle Eastern and European twists. Selections feature Pistachio Kunafa Cheesecake, Walnut Halwa, Apple Strudel Pastry, and Opera Chocolate Cake.

By focusing on vegetarian dining with a global perspective, World of Palates is positioning itself as a destination restaurant for families, professionals, and younger diners seeking variety under one roof. With its broad appeal and menu diversity, the restaurant reflects a growing industry trend where Indian vegetarian dining is being reshaped through international flavours.

Ironhill India, the world’s largest microbrewery chain, has introduced a new dining format called The Alchemy Table. The first edition was held earlier this week at Ironhill Marathahalli, bringing together a small group of food enthusiasts, influencers, and beer lovers for an evening of chef-curated pairings, interactive storytelling, and a closer look at the brewing process.

The event was led by Chef Syamal Raju Annamneedi, Corporate Chef at Ironhill India, and Soundera Rajan, Corporate Brewmaster. The duo walked guests through a structured tasting session, combining signature and upcoming craft brews with a specially designed multi-course menu. Each dish was presented in small, focused portions, with the intent of highlighting flavors that complemented the beer selections while showcasing the role of umami in enhancing the overall experience.

In addition to the curated menu, guests participated in an interactive session with the chef and brewmaster, touring the brewery and learning about brewing techniques, ingredient sourcing, and pairing strategies. The session positioned The Alchemy Table as more than a meal, framing it as an immersive platform where brewing and gastronomy intersect.

The evening's design reinforced this positioning. Table settings incorporated gold accents, wood, candles, and celestial-inspired motifs, while hops used in the beers were displayed with detailed placards. Service was structured to ensure smooth transitions between courses and pairings, creating a guided dining format centered on knowledge-sharing as much as consumption.

Teja Chekuri, Managing Partner, Ironhill India, explained, “With The Alchemy Table, our vision is to go beyond dining and create an immersive experience where every dish is thoughtfully paired, every pint reflects our spirit of innovation, and every interaction deepens appreciation for the craft. Having built the world’s largest brewery, we’ve seen firsthand how food and beer can spark connection and conversation. The response has been incredible, and we look forward to curating this experience month after month.”

The second edition of The Alchemy Table will be held on September 20 and 21, 2025, at Ironhill Marathahalli and Ironhill Kanakapura. It will feature new brews, fresh pairings, and updated menus, reinforcing Ironhill India’s positioning as a brand focused on experiential dining and innovative hospitality formats.

Tóa 66, the 26-seater restaurant in Churchgate, has entered a new chapter with the launch of its Tasting Menu 3.0 and the introduction of a cocktail program. Founded by Ishaa Jogani Shah and Deval Shah, the restaurant has built its reputation as Mumbai’s only vegetarian Thai tasting concept, rooted in the Thai philosophy of Kin dī xyū̀ dī (eat well, live well). With this expansion, it continues to build on its focus of precision, balance, and cultural authenticity while adding a beverage offering that aligns with its culinary approach.

The new tasting menu has been developed with the guidance of Thai chefs Kanchit and Natanong Vongvichai. It stays consistent with the restaurant’s emphasis on seasonality and restraint but also introduces bolder flavors and modern reinterpretations. The menu begins with Thua Phlu, a salad of wing beans with herbs, lime, and chilli, served in lettuce cups. This is followed by Thod Man Khao Pod, fritters of sweet corn, basil, and chilli with a sweet and sour peanut-topped sauce. Tom Yam Wonton then offers dumplings in a hot and sour broth of lemongrass and galangal, while Phak Boon Fai Daeng highlights morning glory served in two contrasting forms, one wok-tossed with garlic and chilli and the other crisp-fried, balanced with silken tofu. The main course, Kaeng Daeng, is a red curry with bamboo shoots, paired with riceberry rice to create a dish that is both fiery and grounded in Thai home cooking. For dessert, Khanom Krok brings coconut puddings with crisp edges and molten centers, accented with corn and scallion, while the menu closes with Curry & Cacao, pairing dark chocolate ganache with green curry caramel, peanuts, and grapes for an unexpected finish.

For the first time, Tóa 66 has also introduced a cocktail program that reflects Thai festivals through the lens of mixology. Created by Lead Bartender Neil Pinto and Associate Bartender Jonathan Periera, the cocktails are designed with the same philosophy as the food, where balance and precision are central. Plum & Port infuses port wine with plum and rose ice, linked to the Ghost Festival, Phi Ta Khon. Not a Picante draws inspiration from the vegetarian Je Festival, combining white wine, clarified mango juice, and somtam foam. Berry Rosé blends sala syrup, mulberries, and rosé to capture the spirit of the Monkey Festival, while Lumphini Spritz, with white wine, cucumber, basil, and lemongrass soda, references the Rocket Festival.

The restaurant continues to give equal importance to non-alcoholic options with signatures such as Bad Thai, a Pad Thai-inspired creation with non-alcoholic vanilla spiced rum, Krabi Toddy with basil, cinnamon, and galangal, Cloud 66 with coconut water, lemon, and pandan foam, and Stuck in Bangkok, a dessert-inspired drink with mango, rice, and kathi. Beers and wines have also been included with Thailand’s Singha lager on the list, Indian craft brews such as People’s Beer from Mumbai, Manipur, and Goa, and international labels including Corona. The wine selection has been curated to echo the restaurant’s philosophy of balance and restraint, ensuring pairings complement rather than overpower the food.

With Tasting Menu 3.0 and its new cocktail program, Tóa 66 consolidates its position as a distinctive player in Mumbai’s hospitality market. As the city’s only dedicated vegetarian Thai tasting restaurant, it now expands its appeal with a beverage program that mirrors its culinary precision and detail.

McDonald’s is closing out summer with the launch of a new menu innovation that highlights regional barbecue influences. Beginning September 3, the company will roll out the Special Edition Gold Sauce, a limited-time condiment developed as a fusion of North Carolina-style vinegar barbecue, honey, smoke, and mustard.

The sauce has been designed to pair with McDonald’s chicken portfolio and will be available both as a dipping option and as part of select menu items. Customers can try it across four products:

• Special Edition Gold Snack Wrap – Reintroduced with a new variation, this wrap features Gold Sauce layered over McCrispy Strips, shredded cheese, and shredded lettuce. Priced at $2.99, it is positioned as a value item.

• Bacon Special Edition Gold McCrispy Sandwich – This version includes Gold Sauce, thick-cut applewood smoked bacon, and crinkle-cut pickles, served on a toasted potato roll.

• Bacon Special Edition Gold Deluxe McCrispy Sandwich – Building on the classic sandwich, the deluxe option adds Gold Sauce, bacon, shredded lettuce, and roma tomatoes, also served on a toasted potato roll.

• McCrispy Strips – Customers can opt to pair the Gold Sauce as a side with the chicken strips, which feature a golden-brown breading with black pepper seasoning.

The new addition reflects McDonald’s ongoing strategy to refresh its chicken lineup with regional and limited-time flavors. The Special Edition Gold Sauce will be available nationwide from September 3 at participating restaurants, while supplies last.

Bengaluru’s new restaurant Circa 11, which opened at the end of July, is already gaining attention for its locally inspired menu and bar program. Among its highlights is Bellandur Foam, a cocktail referencing the city’s infamous foaming lake, made with mezcal, mango, and jalapeno. Co-founder Sudhiksha Kaushik Anantharamu says the drink reflects her memories of the city she grew up in. She runs the space alongside her husband, chef Pradyumna Harithsa, and Ankit Agarwal.

The restaurant is designed with minimal monochrome interiors and a centrally placed bar that drives much of the activity. Drinks include Ctrl Alt Drunk (nori-infused gin with ginger) and Last Night on 12th Main (bourbon with sesame tincture and toasted rice).

In the kitchen, chefs Pradyumna Harithsa and Shubham Kulkarni lead the culinary program. Harithsa trained and worked in Michelin-starred restaurants in Chicago, while Kulkarni built his experience at Relais & Chateaux’s Clayoquot Wilderness Lodge in British Columbia and Treadwell in Canada. Rather than anchoring itself to one cuisine, the menu focuses on seasonal ingredients and technique.

Dishes include Stuffed Blossoms, featuring locally grown zucchini flowers with herbed ricotta, and chicken wings reimagined as a refined small plate with deboned meat and a rich jus. Seafood offerings stand out, including grilled tiger prawns served in-shell and a citrus-forward ceviche with ponzu.

The restaurant also prepares 25 sauces in-house, from hot sauce and XO to a Thai sweet chilli. These form the foundation of its Lettuce Wraps, designed as a customizable, shared table experience. Another signature is Claypot Rice, made with Assamese black rice, mushrooms, and a deep umami profile.

Desserts include a sweet lime panna cotta with black salt. Circa 11 also operates as a café during the day, offering coffee at a small front section, with matcha among the options. With its dual identity as both a coffee shop and restaurant, and a concept that ties Bengaluru’s culture to global techniques, Circa 11 positions itself as a new entrant to watch in the city’s competitive dining landscape.

Bacardi’s premium Indian whisky brand Legacy has rolled out The Buddy Pack, a new 180ml single-serve format designed for portability and convenience. The pack is aimed at consumers who prefer smaller formats for casual occasions such as after-work meetups, weekend travel, or small gatherings.

The whisky is blended with Scottish and matured Indian malts along with select Indian grains, retaining Legacy’s signature smooth and balanced character in a compact format.

Sreekanta Dash, Senior Brand Lead – Domestic Dark Spirits, Bacardi India, said, “With The Buddy Pack, we’re bringing LEGACY closer to our consumers’ everyday moments in a way that’s convenient, stylish, and true to the brand’s premium ethos. It’s compact in size but big on character, just like the friendships and memories it’s meant to be part of.”

The new format has been introduced in select markets including Uttar Pradesh, Rajasthan, Madhya Pradesh, and parts of Maharashtra. This launch reflects a broader retail trend in India’s alcoholic beverage industry, where smaller pack sizes are gaining traction due to their affordability and ease of purchase, particularly in Tier 2 and Tier 3 cities.

By entering the single-serve space, Legacy aligns itself with shifting consumer preferences, making premium whisky accessible in a more versatile format for today’s fast-moving lifestyles.

Melt House has opened its doors in M3M IFC on Golf Course Extension Road, Gurgaon. Known for turning familiar flavours into indulgent experiences, the brand has already earned a devoted community at its 32nd Avenue, Gurgaon and M Block, GK II outlets—where cheese pulls, warm chocolate, and hearty conversations take center stage.

The new outlet is a natural extension of Melt House’s eclectic personality—warm, chic, and effortlessly welcoming. Spread across two thoughtfully designed levels, it offers moods for every kind of diner. 

Their signature “upscale comfort cuisine” continues to reinvent classics with playful global twists and a distinctly Indian soul. The iconic grilled cheese sandwiches—crafted with sourdough and 120 grams of artisanal Indian cheeses—are still the stars, alongside cult favourites like the Piri Piri Chicken Cheesesteak and the Classic Four Cheese Melt with its signature dipping soup. 

The new menu goes further, stretching from New Haven–style thin-crust pizzas and a hearty breakfast spread (don’t miss the Chicken Chettinad Eggs Benedict) to indulgent lavender ricotta–stuffed Conchiglione pasta and truffle cheese–smothered chicken wings that blend American exuberance with Italian finesse.

Desserts and comfort indulgences carry the same flair for drama and delight. Think toffee walnut pancake stacks finished with a live sauce cascade, French onion soup crowned with Himalayan Gruyère, fries loaded with molten Mexican queso, and sweets that make endings as memorable as beginnings. The OG skillet cookie layered with Nutella and ice cream is a crowd-puller, while the NYC-style chocochip walnut cookie with its molten heart has already earned cult status.

Speaking about the launch, Rohit Beniwal, Founder, Melt House shares, “Melt House as a brand and a concept is very close to my heart and over the last five years, we have managed to build a very loving and supportive community in both Delhi and Gurgaon. With the new outlet at M3M IFC, we are excited to bring the same warmth and Melt House experience to a new neighbourhood. This larger space gives us the chance to curate a more immersive dining and entertainment experience, and we hope our guests continue to make it their own just as they have with our other two outlets."

Call Me Chunky is the newest ice cream brand launches in Mumbai, Pune & Bengaluru. It redefines indulgence with bold, playful flavours. Blending creamy premium bases with chunky swirls and textures, it transforms every scoop into an unforgettable adventure delivering joy and comfort in every bite.

With playful phrases like “Chunk Up the Classics” and “If Dreams Had a Shape, They’d Be Chunky,” Call Me Chunky is making a name for itself in the premium ice cream category. Its bold packaging and fun tone of voice make it instantly recognisable to consumers looking for both high-quality indulgence and quirky fun.

"At Call Me Chunky, we believe that ice cream should do more than just melt; it should crackle, crunch, and charm. With every scoop, we’re inviting our customers to dive into a flavour-filled journey that’s as cheeky, surprising, and fun as our mascot, the Chunky rabbit. Whether it's for a casual movie night, a celebration with friends, or a little self-care after a tough day, we’re here to add a burst of flavour to life’s moments," says Ashish Tendulkar, Chief Operating Officer at Call Me Chunky.

Call Me Chunky has a quirky rabbit mascot—a playful magician that embodies the brand’s spirit of indulgent mischief. Just like the mascot, every scoop is crafted to surprise, with bold flavours, rich textures, and a leap into the unexpected.

The brand makes its debut with six indulgent flavours: Berry Cheesy Dream – a creamy cheesecake-strawberry blend, Cookie Caramel Charms – a sweet-salty cookie crunch with caramel, Pop-Pop Caramel – chocolate-coated almonds, caramel, and popcorn for a cinematic treat, Raspy Choco White – tart raspberries swirled with sweet white chocolate, Fudgy Rocky Road – chocolate loaded with marshmallows and nuts, Choco Brownie Spells – decadent brownie chunks in rich chocolate.

Available in three sizes—110 ml cups (₹150), 330 ml pints (₹400), and 660 ml tubs (₹660)—Call Me Chunky is now in Mumbai, Pune, and Bengaluru via Swiggy, Zomato, Zepto, Instamart, and Blinkit, as well as premium outlets like Nature’s Basket, Foodsquare, Freshpick, Star Bazaar, and Spar.

Elior India, part of France-based Elior Group, has announced a majority acquisition of Platos, a cafeteria management company founded in 2019 by Arjun Subramanian and Raj Jain. The move strengthens Elior’s position in the Indian institutional dining market by integrating its food service expertise with Platos’ technology-driven cafeteria solutions.

Platos, originally launched as a cafeteria-tech platform, has since evolved into a digital and aggregation model, working with food brands and institutional caterers to provide corporates with more choice and flexibility. Currently operational across seven cities, its technology platform already has a presence PAN India.

The integration is expected to transform workplace dining by combining Elior’s scale and culinary standards with Platos’ digital innovation. The result is a unified platform that manages food preparation, vendor compliance, digital operations, and employee engagement for corporates, while providing employees with a streamlined app-based dining experience.

Rohit Sawhney, CEO, Elior India, said, “Institutional dining in India is at a turning point. Clients no longer evaluate partners on food alone; they want transparency, accountability, and technology that makes workplace dining seamless. With Platos joining the Elior family, we are shaping more transparent, trusted, and engaging dining ecosystems for workforces across the country. And with Elior’s global expertise and scale, we are uniquely placed to deliver these outcomes with consistency and trust.”

Raj Jain, Co-founder, Platos, added, “We started Platos to simplify workplace dining, from meal ordering to subsidy management. Over time, we’ve grown into a digital and aggregation platform trusted by leading corporates, bringing greater flexibility and choice. Partnering with Elior is an exciting step; it gives us the scale to grow faster and the opportunity to reimagine workplace dining. With Elior’s culinary strength and our technology, we can redefine cafeteria experiences for the future of work.”

Elior and Platos project to serve over 1,50,000 meals daily across 150-plus establishments by 2026, a significant leap for the digital-first dining model in India. The roadmap includes advancements in pre-ordering systems, cafeteria analytics, and sustainability-focused initiatives aimed at reducing food waste and increasing operational efficiency.

For corporates, the alliance signals greater reliability and efficiency in managing workplace dining. For employees, it ensures better choice, quality, and consistency. For the industry, it highlights a clear shift toward integrated, scalable, and technology-led dining solutions. Elior brings global standards and operational depth, while Platos contributes proven digital innovation. Together, they aim to set new benchmarks in institutional dining, blending taste, technology, and trust for the evolving workplace.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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