Restaurant India News: My Menu Offers Commission-Free Reservations to Restaurants Worldwide

New-Delhi based venture capital firm Hunch Ventures has acquired casual and fine-dine chain Jamie Oliver Restaurants in India from London-based consumer investor platform International Market Management (IMM) which held 51% stake in the business.

In Sept 2018, Hunch Ventures invested Rs 100 crore in US-based burger chain Wendy's and fine dining chain Jamie's Italian in India. The firm picked up 50% stake in Sierra Nevada Restaurants and Dolomite Restaurants, jointly owned by International Market Management (IMM), that operated Jamie's Pizzeria, Italian and Kitchen chains in India.

Confirming the news to Restaurant India, Jasper Reid shared, “Hunch, the joint venture partner of IMM, will now become the sole owner of Jamie Oliver Restaurants in India.”

He also mentioned that the UK shareholders were looking for an exit in the brand.

Hunch also owns and operate, Member’s only club The Quorum in Mumbai, Gurgaon, café chain Tea Monk in the F&B sector.

Jamie’s entered India in 2015 by opening first outlet at Ambience Mall, Vasant Kunj, New Delhi. And, today it operates, over 15 outlets in Delhi, Mumbai, Pune, Bengaluru, Hyderabad, Ahmedabad and Lucknow.

Bengaluru-based restaurant chain Nandhini, known for its Andhra cuisine, is set to open one of its largest outlets yet on 10 September at St. Marks Road. Spread across 6,000 sq. ft. with a 250-seat capacity (200 indoors and 50 outdoors), the new outlet represents the brand’s most ambitious expansion in recent years.

The interiors, developed by Reshma Raju and Nishant Raju of Abstract Design Studio, combine contemporary elements with traditional influences. Drawing inspiration from Bengaluru’s T2 Airport and the city’s “Garden City” identity, the design emphasizes sustainability and fine-dining aesthetics. St. Marks Road is the second outlet to adopt this new design approach, which the brand plans to implement across future locations.

Operational highlights include two private dining spaces — Sambhavam with seating for 40–50 guests, and Sannidhi with 15 seats — to cater to private gatherings. Other customer-focused initiatives include a “biryani bell ritual,” where a bell signals the arrival of a fresh dum biryani batch, and Polaroid giveaways to capture dining memories.

The food menu continues to feature Nandhini’s signature dishes such as Andhra Meals, Chilli Chicken, and Nellore Biryanis. For this outlet, exclusive additions include Gunpowder Popcorn, Mudda Pappu Avvakaya Annam, Paneer Ghee Roast Biryani, Appam with Mutton Chops, Mutton Shorba, Coriander Chicken, Nalagonda Mutton Roast Biryani, Bheemavaram Leg Roast Biryani, and Godavari Prawns Biryani.

The St. Marks Road outlet also introduces an updated beverage program. Guests will have access to beer on tap, featuring Kingfisher Premium, Heineken Silver, Toit Tin-Tin Wit, and Toit Basmati Blonde. Alongside, a new cocktail menu with seven Nandhini-special creations has been designed to complement the Andhra flavors.

“Our vision is to redefine the fine-dine Andhra experience,” the Nandhini team stated. “With St. Marks Road, we’re bringing together everything our loyal guests love — authentic Andhra flavors, warm hospitality, and a legacy they trust — while giving it a modern, premium setting. This outlet is a key step in our larger journey of expanding across India and the world.”

Currently operating 18 outlets in Bengaluru and one in Mysore, Nandhini is working toward an expansion plan of 50 outlets across India. Target markets include Chennai, Pune, Mumbai, and Delhi, with international expansion planned for Dubai, Sydney, Singapore, Malaysia, and London.

The new St. Marks Road opening signals the brand’s shift toward larger-format outlets, updated design language, and beverage innovation — all part of its strategy to strengthen market leadership in Andhra dining while preparing for national and global growth.

Swiggy Ltd, India’s on-demand convenience platform, has expanded its portfolio with the launch of Giftables, a new category aimed at simplifying the gifting experience for customers.

The service is designed to cater to both last-minute and planned occasions, offering curated selections across categories such as chocolates, cakes, flowers, jewellery, toys, electronics, and more. Giftables is currently live in Bangalore and will be rolled out to Mumbai, Delhi, and other metros in the coming weeks.

For many consumers, gifting remains a fragmented and time-consuming process, often involving multiple platforms to create a complete experience. Giftables brings these elements under one platform, enabling users to browse by occasion, recipient, or product category. In the coming weeks, the service will also introduce an AI-powered gifting chatbot, which will recommend curated options based on recipient profiles—whether health-conscious, outgoing, fashion-forward, or traditional.

A key feature of the platform is its ability to personalize combinations. Customers can pair items such as cakes with flowers, sweets with perfume, or cupcakes with toys, eliminating the need to place separate orders across food delivery and Instamart. Deliveries can be made to either the sender or directly to the recipient within 10 to 60 minutes, positioning Giftables as a convenient solution for spontaneous or urgent occasions.

Phani Kishan, Co-Founder and Chief Growth Officer, Swiggy, said, “At Swiggy, our vision is to offer unparalleled convenience to our customers. With Giftables, we’re solving a real consumer pain point. Gifting is often last-minute and full of uncertainty. With Giftables on Swiggy, users get curated, high-quality options delivered in under an hour. No more juggling platforms or settling for uninspired gifts.”

The launch comes ahead of the year-end festive season, a period when gifting demand spikes across metros. By consolidating product categories and leveraging its delivery infrastructure, Swiggy is positioning Giftables as both a consumer convenience tool and a potential new revenue driver.

With gifting in India increasingly moving toward on-demand and personalized experiences, Swiggy’s entry into the segment reflects how food delivery platforms are evolving into broader lifestyle service providers.

Hyderabad’s dining market, traditionally known for its biryanis, is broadening with new entrants that highlight the depth of Indian cuisine. Among them, SALT, a restaurant group with established outlets in Chennai, Bengaluru, and Pune, has now launched its second Hyderabad outlet. Positioned as a fine dining destination, SALT is building a reputation for presenting Indian culinary heritage through a modern lens.

“Indian Food Made Interesting,” the brand’s approach combines traditional recipes with updated cooking methods. Chef Balachander, who leads the kitchen, emphasizes regional authenticity while applying creative techniques. “This marks a significant step in our journey to retain the love for Indian dining by fusing our traditional recipes with innovation. We have made another warm space where every plate becomes a storyteller,” he says.

The restaurant’s menu has been designed to span regional cuisines across India, covering categories such as chaats, soups, grilled items, small plates, curries, and biryanis. Items include Millet and Nacho Salad, Tak-A-Tak Chilli Paneer, Butter Chicken Lollipops, Alleppey Fish Curry, Galouti Kebab, and Masaledar Prawn Biryani. A complementary mocktail selection incorporates local and global influences, with options like Kala Khatta, Mighty Mai Tai, Turmeric Maple Hot Toddy, and Berry Shower.

SALT differentiates itself by revisiting familiar Indian dishes and presenting them with updated preparation styles and contemporary plating. The result is a mix of recognizable regional flavors presented in a format designed to appeal to today’s diners.

The Hyderabad outlet reflects the same attention to design seen in other SALT locations, offering an environment with muted colors, natural finishes, and understated lighting. The intent is to create a neutral, warm backdrop where food and service remain the focal point.

By entering Hyderabad, SALT continues to grow its network in metro markets, aiming to balance brand consistency with local appeal. With its new outlet, the restaurant is adding to the city’s evolving dining landscape while reinforcing its positioning as a modern Indian dining brand rooted in regional heritage.

“No, I am not shutting down Bastian,” says actor Shilpa Shetty as she answers 4450 calls in a day in an Instagram post, clearing all rumors of Bastian shutting down in Bandra. 

“We always introduced new food love and concepts like; Inka and Blondie. And, once again going back to my roots, we are opening a place called, Ammakai, a Mangalorean Cuisine restaurant in Bandra,” she added.

Bastian will get a new location at Juhu and will be called, Bastian Beach Club, beginning mid-October.

“You will see new flavours of Bastian Hospitality. With heavy heart we have closed one chapter but two new stories are waiting to be written,” she added.

The social media page of Bastian Mumbai, also made an official announcement, sharing that Bastian will undergo a transformation into Ammakai, a South Indian restaurant in Bandra, and it will also expand in Juhu with Bastian Beach Club, beginning from mid-October.

“From mid-October, the iconic Bandra space will transform into Ammakai, a specialty South Indian restaurant. Meaning ‘the mother’s hand’, Ammakai embodies comfort, warmth, and authenticity. Ammakai pays homage to the depth of South Indian culinary traditions, recipes seeped in heritage, enriched with regional flavours, and brought to life with the impeccable service and quality synonymous with the Bastian name," shared the statement.

At the same time, Bastian is expanding its vibrant spirit to the shores of Juhu with the Bastian Beach Club. This new coastal destination will capture the brand’s signature energy of indulgence and celebration. Bandra was where Bastian’s journey began, and it will always remain close to us. 

“As we evolve, it feels right to honur the depth of South Indian cuisine through Ammakai while also bringing the energy and indulgence of Bastian to Juhu in a fresh new way. We’re closing one chapter, but two new stories are waiting to be written, and we can’t wait to welcome you into them," added the statement.

Sterling Holiday Resorts has introduced a new destination dining format at its Wayanad property with the launch of The Malabar. The concept focuses on Kerala’s culinary heritage by highlighting heirloom recipes, contextual storytelling, and service rituals designed to drive premium recall and higher on-property spending. Unlike traditional buffet-led models, the restaurant is structured as a fine-dining space with a compact, curated menu that emphasizes authenticity and aims to convert resort footfall into reservation-led demand across multiple dining occasions.

The launch was staged as an immersive cultural experience, beginning with floral décor and rangoli at the entry, followed by a puja and ribbon-cutting ceremony. Guests were also offered a terrace Theyyam performance from northern Kerala, a guided spice garden tour, and an evening dining service accompanied by live music and Sufi influences. This format highlights Sterling’s culture-forward operating approach, combining experiential elements with dining to justify premium pricing, create upsell potential, and build stronger guest loyalty through word-of-mouth. The objective is to position The Malabar as a signature dining address in Wayanad while reinforcing Sterling’s F&B strategy.

The menu balances operational efficiency with depth in regional flavors. Signature dishes include Chemeen Biryani, Erachi Puttu, Malabar Mango Cloud Fish, and Koonthal Nirachathu, along with less commonly available recipes such as Chakka Pathiri Nirachathu. Vegetarian offerings such as Koon Curry, Raw Jackfruit Cutlets, Mathanga Erissery, and Cheera Parippu Curry have been given equal attention to ensure broader dietary inclusivity without diluting the regional focus. Dish presentation is integrated with origin-based storytelling at the table to enhance guest engagement and strengthen premium positioning.

“The Malabar was built on the voice of our guests. Insights from 4,200 reviews and reorder patterns showed us that 45 percent were actively searching for heirloom Kerala dishes but couldn’t find them, and many remembered the view of Wayanad but not the meal. That disconnect, in a Rs 700+ crore fine-dining market with no regional leader, became our opportunity. The Malabar answers with authentic recipes, theatrical service, and a fine-dining format that creates recall and loyalty. For Sterling, this is not just about food, it’s about transforming dining into a strategic asset that elevates every destination we serve. To dine here is to step into theatre of sea, spice and story,” said Dileep Nair, Head of Operations, Sterling.

This launch builds on Sterling’s broader strategy of developing regional dining formats, following the introduction of Amo Odisha at Sterling Puri. Both concepts indicate a shift from generic buffets to specialized dining experiences that leverage local sourcing, heirloom recipes, and cultural storytelling. With The Malabar, Sterling is positioning itself to strengthen its F&B revenue mix, enhance guest satisfaction, and establish a fine-dining benchmark for Kerala’s regional cuisine.

Botanix Resorts Pvt Ltd has announced the opening of its latest property, Shivalaya Resort by Botanix, located in Ghorakhal, Bhowali, Nainital. The boutique resort spans 1.2 acres in the Kumaon hills and is positioned as a retreat for leisure travellers, wellness seekers, and corporate groups.

The resort offers 25 rooms across categories including Deluxe, Executive, Premium, Luxury Suites, Deodar Suites, and Deodar Family Suites. Dining facilities include Panache, a multi-cuisine restaurant with indoor seating for 50 guests, along with 8 Alfresco, which serves a blend of local Kumaoni dishes and international cuisines.

Atul Vashisth, Managing Director, Botanix Resorts Pvt Ltd, said, “At Botanix, our vision is to create soulful sanctuaries that celebrate local landscapes and traditions. Shivalaya Resort by Botanix brings together Kumaon’s spiritual heritage, natural splendour, and authentic flavours, while staying true to Botanix’s ethos of warmth and sustainability amidst lush greenery.”

Shivalaya Resort is located against a Himalayan backdrop and combines contemporary amenities with experiences inspired by the Kumaon region. The property features an aviary with exotic birds, an observation deck with panoramic valley views, indoor games, sit-out spaces, and cultural programs such as Kumaoni folk dance and village experiences.

Facilities at the resort include a landscaped lawn, a mini banquet-cum-conference hall, a fully equipped gym, a heated indoor swimming pool, and a badminton court that doubles as a multi-sport facility.

Its location makes it convenient for guests to access several cultural and spiritual landmarks, including the Ghorakhal Golu Devta Temple, Neem Karoli Baba’s Kainchi Dham, and Kasar Devi Temple. Popular natural attractions such as Gagar Snow Viewpoint, Shyamkhet Tea Gardens, and lakes including Nainital, Bhimtal, Saat Tal, and Naukuchiatal are also within reach. Heritage trails in Mukteshwar and Jageshwar Dham, along with local Kumaoni cuisine such as Aloo ke Gutke and Bal Mithai, further add to the guest experience.

As part of its growth plans, Botanix Resorts will expand Shivalaya Resort by 2026 with 20 additional rooms, a modern banquet hall, and a party lawn, positioning it as a venue for weddings, retreats, and social gatherings. This launch supports Botanix Resorts’ long-term goal of opening 11 botanical-themed properties across North India, building on its existing portfolio and focusing on sustainable, wellness-driven hospitality.

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.

This September, Burma Burma is rolling out a new limited-edition menu across its restaurants in India. Titled “From Burma, With Tea,” the offering recreates the Burmese Tea Shop experience from September 1 to 30, 2025.

The initiative focuses on one of Burma’s most ingrained cultural traditions—tea shops, where conversations, community, and meals unfold throughout the day. The menu highlights Burmese Pulled Teas, both hot and iced, paired with snack plates and hearty bowls designed for sharing.

At the center of the menu is the traditional Burmese Milk Tea, a blend of black tea, condensed milk, and evaporated milk. Other hot options include the Yangon Royal Tea, layered with cream, and the Creamy Bagan Tea, influenced by the markets of Bagan. Cold beverages feature the Iced Milk Tea with milk foam and the Coconut Iced Tea blended with coconut milk and custard.

Ankit Gupta, Founder, Burma Burma, said, “Burmese Tea Shops are living, breathing spaces of culture, community, and culinary richness, where friendships brew and stories simmer over endless cups of steaming Burmese Milk Tea or Laphet Yay. This menu is particularly close to my heart. After years of travelling through Burma, sipping tea in roadside stalls and bustling tea houses, we knew we had to bring that experience to our diners — but in our own Burma Burma way.”

The teas are paired with a variety of savory and sweet dishes that reflect Burmese tea shop traditions. Key highlights include:

• Chin State Potato Croquettes – crisp bites filled with five-spice mock meat, served with spring salad and preserved black bean dip.
• Corner Cart Skewers – pan-seared mock meatballs with a sticky chili glaze.
• Cracklin’ Burmese Dumplings – edamame and shiitake filling, seasoned with curry powder and served with mustard-chili dip.
• Seared Tofu and Avocado Salad – tofu, avocado, tomatoes, and scallions tossed in chili-garlic oil and lime.
• Tea Shop Noodle Bowl – udon noodles in a slow-cooked onion-chili curry, topped with roasted chili and crispy wheat flakes.
• Tea Shop Toast – honey-glazed toast soaked in custard apple milk and finished with clotted cream.

The menu has been designed by Chef Ansab Khan, Head Chef at Burma Burma, after detailed research and collaboration with tea masters in Burma. The aim is to adapt the Burmese Tea Shop model to an Indian dining context while retaining authenticity in both flavors and presentation.

Burma Burma has built its reputation in India as a vegetarian, non-alcoholic dining brand inspired by Burmese cuisine and culture. Its menus often draw on traditional ingredients like laphet (fermented tea leaves), kaffir lime, balachaung peppers, and sunflower seeds. The brand is known for introducing Indian diners to dishes like Oh No Khowsuey, which remains a bestseller across outlets.

With the “From Burma, With Tea” menu, the brand is extending its culinary narrative to highlight tea as both a beverage and cultural anchor, presenting it alongside street-style snacks, salads, and desserts. The promotion is available across all Burma Burma outlets in Mumbai, Delhi-NCR, Bengaluru, Hyderabad, Kolkata, and Ahmedabad for the month of September.

Koregaon Park has long been known for its cafés, fine-dining restaurants, and bars. Adding to this mix is The Third Place, a newly opened concept that introduces Pune’s first dedicated wine bar. Unlike traditional hospitality formats, the venue is designed as a multi-sensory space combining food, beverages, fashion, art, and décor under one roof.

The concept, brought to life by Kunal Mhaske, Managing Director of Grandeur Hotels Pvt. Ltd. and Founder of The Third Place, reflects his vision to create more than a standard café or bar. With over 14 years of industry experience, Mhaske’s approach emphasizes community building, shared experiences, and simplicity in design and offerings.

At the core of the space are multiple touchpoints:

• SOIL Coffee offers everyday-style brews.

• A Sommelier-led Wine Bar showcases wines in their natural form.

• A Pizza Station serves wood-fired pizzas prepared with farm-fresh produce and 72-hour fermented Neapolitan dough.

• Décor and interiors are built with recycled and refurbished materials, reinforcing sustainability.

Supporting the lifestyle element, the venue features retail corners such as Altrove by Shreya Mantri and Style Mati by Fatima, where slow-shopping is encouraged. Mati, the label by Fatima K. Punjabi, reflects muted tones and free-flowing silhouettes that prioritize inclusivity and gender neutrality—complementing the earthy aesthetic of the space.

Mhaske explains, "Your first place is your home, second place is your work and what we have here is your third place. We wish to develop a feeling that you feel like returning to. The menu is curated; the coffees are meant for slow-sipping experiences and stores are intentionally rooted in craft. I have tried to form a space that mixes community with comfort food and drinks."

The all-day menu, curated by Chef Toshan Salgaonkar, highlights soulful European cuisine with a focus on craftsmanship and authentic flavors. Options include Fresh Pear Salad, Chorizo (Chilly Fried Pork), Roasted Root Vegetables, Grilled Mushrooms, Beets and Burrata, Oven Roasted Chicken, and Lamb Meatballs. The pizza selection features classics like Farmacy, Quattro Formaggi, Caprese, Classic Pepperoni, and Meat Overload, as well as Panuozzo (pizza sandwiches) such as Pesto Chicken, Tomato Bocconcini, and BLT/HLT.

Designed in collaboration with interior stylist Kajal Patel, the layout prioritizes natural light, greenery, and versatile spaces ranging from private corners to countertop seating. The integration of retail elements such as papier-mâché décor and handcrafted fashion reinforces the hybrid positioning of the venue.

For Pune’s hospitality market, The Third Place reflects a shift toward community-centric experiences, where dining, retail, and cultural interaction merge seamlessly. Positioned as a space that encourages lingering, it may well set a precedent for integrated hospitality concepts in India.

Grand Mercure Bangalore has relaunched By the Blue, its signature poolside restaurant, with a redefined culinary direction that blends traditional Indian recipes with modern dining sensibilities. The restaurant now offers a refreshed menu that emphasizes classic cooking methods such as clay pot roasting and dum slow-cooking, while presenting them in a contemporary format.

The new menu has been structured to create a progressive dining experience. It begins with Shuruaat, which includes vegetarian options like Moong Dal aur Nariyal Shorba and non-vegetarian selections such as Dum Adraki Nalli Shorba. Moving to Pehele Kadam, guests are introduced to small plates that showcase regional influences, including Anjeer Kebab with Spiced Yogurt and Curry Leaf Dust, Delhi Style Aloo Tikki Chaat prepared tableside, Gandhraj Chilli Mahi Tikka, and Mutton Gilafi Seekh Kebab.

The main course, presented under Khaane Khaas, highlights dishes from across India. Offerings include Bagh-e-Sabz, Aloo Dum Kashmiri, Murgh Tikka Makhani, and Mangalorean Pomfret Curry. These are paired with Chawal ki Peshkash, a selection of rice-based preparations such as Subz Pulao and Paradha Nashin Biryani.

To complement the food, the restaurant features a beverage menu with signature cocktails including The Front Fire and Saffron Saddle, along with non-alcoholic options like Pink Himalayan and Thandai Bloom. The drinks list also includes curated wines, fresh juices, and traditional Indian brews.

The dessert section offers dishes such as Jhangora Kheer and Shahi Tukda, both rooted in heritage recipes. Guests can also conclude their evening with after-dinner cocktails like the Elaichi Espresso Martini and Kesar Kasturi Old Fashioned.

Parag Shah, General Manager, Grand Mercure Bangalore, said, “By the Blue is envisioned as a space where timeless Indian culinary traditions are celebrated with modern creativity. From our carefully curated menu to the ambience by the poolside, every detail is designed to offer guests a soulful and elevated dining experience. We are delighted to welcome our patrons to this exciting new chapter at Grand Mercure Bangalore.”

As tequila cements its position as the fastest-growing segment in the global spirits industry, India-based alcobev company Loca Loka has expanded its leadership team with three key appointments. Rohit Srinivasan has been named Head of Marketing, Rajesh Israni takes over as Head of Sales, and Ritesh Singh joins as Supply Chain & Logistics Manager.

The leadership expansion comes at a strategic moment for the brand as global tequila consumption continues to grow at double-digit rates. Each new leader brings significant expertise:

• Rohit Srinivasan, with over a decade of experience in consumer-first marketing strategies, will define the brand’s marketing roadmap, refine identity, and execute campaigns designed to connect with global audiences.

• Rajesh Israni, who has more than 30 years in marketing and sales across leading alcobev brands, will focus on building distribution, strengthening trade relationships, and supporting Loca Loka’s India entry.

• Ritesh Singh, a logistics professional with over 15 years in supply chain operations and compliance, will oversee efficiencies in scaling the brand’s international presence.

Rajiv Ghumman, Global Business Head, Loca Loka, said, “At Loca Loka, we believe in blending cultures, ideas and expertise to create something extraordinary. Bringing Rohit, Rajesh and Ritesh into the fold, we are merging deep-rooted expertise with bold, fresh perspectives to supercharge our global expansion. Together, we’re not just building a brand but telling a cross-cultural story that resonates with today’s globally curious consumer.”

The appointments come as Loca Loka accelerates its global rollout. In the past six months, the company expanded its U.S. distribution beyond its 2024 launch cities to Nevada, Washington DC, Maryland, and Massachusetts, alongside multi-city Cinco de Mayo activations. An India launch is slated for Q4 2025 through select urban markets and duty-free outlets, with the company targeting one million bottles over the next three years. Southeast Asia has also been identified as a priority market.

Loca Loka’s products have already made an impression on the global stage. At the 2025 San Francisco World Spirits Competition, its Blanco earned a Gold medal while the Reposado secured Silver. Additional awards followed at the New York International Spirits Competition and the WSWA Wine & Spirits Tasting Competition in Denver.

The company also closed a $12.5 million funding round with a Singapore-based family office to support research, portfolio innovation, and expansion into new markets. Industry data underscores the timing of Loca Loka’s strategy. The tequila market, valued at $13.5 billion in 2024, is expected to reach $24.2 billion by 2029 at a CAGR of 11.2 percent. Premium tequila alone is forecast to triple to $12.4 billion by 2033, driven by growing demand for artisanal and additive-free expressions, cocktail culture innovation, and rising appeal among millennials and Gen Z.

Loca Loka’s portfolio is led by its award-winning Tequila Blanco, priced at $40, which highlights the fruity profile of cooked agave with floral Highland notes, and its Reposado, retailing at $49, aged in French and American oak for depth. Together, these products position the brand at the premium end of the tequila segment, balancing quality and global storytelling with a clear growth strategy.

Grand Mercure Bangalore has appointed Nilesh Kumar as its new Food & Beverage Manager, bringing more than a decade of hospitality experience across India’s leading hotels. His expertise spans operational management, guest service enhancement, and team leadership.

Nilesh transitions to the role from Renaissance Bengaluru Racecourse Hotel, where he worked as Assistant Food & Beverage Manager. At Renaissance, he was responsible for overseeing daily operations across multiple outlets, improving profitability, and ensuring service standards.

His career includes roles at Taj West End, Sheraton Grand Whitefield, and The Oberoi, Bengaluru. Over the years, he has contributed to pre-openings, service innovation, and operational improvements that consistently elevated guest satisfaction. Known for combining structured processes with a passion for hospitality, Nilesh has built a reputation for driving efficiency and team performance.

Parag Shah, General Manager at Grand Mercure Bangalore, commented, “We are delighted to welcome Nilesh to the Grand Mercure Bangalore family. His wealth of experience across iconic hospitality brands, coupled with his commitment to service excellence, will further enrich our food and beverage offerings. We are confident that his vision and passion will bring fresh perspectives and set new benchmarks in creating exceptional experiences for our guests.”

Nilesh Kumar holds a Bachelor’s degree in Hospitality Management from Punjab Technical University. He has also been recognized for building strong staff training systems, driving guest engagement, and improving profitability in F&B operations.

This appointment signals Grand Mercure Bangalore’s focus on strengthening its leadership team to deliver structured dining experiences that balance operational consistency with evolving guest expectations.

IHG Hotels & Resorts has signed a management agreement with Hotel Chetan International to develop two hotels in Bengaluru — Crowne Plaza Bengaluru KIADB Aerospace Park and Holiday Inn Express Bengaluru KIADB Aerospace Park. Scheduled to open in the first quarter of 2028, the dual project will bring over 420 keys to IHG’s portfolio in India.

The properties will be located inside KIADB Aerospace Park, one of Bengaluru’s largest industrial and aerospace hubs, and in close proximity to Kempegowda International Airport. The location positions the hotels to attract demand from aerospace and technology firms, Global Capability Centres (GCCs), and corporates in the area. In addition, the upcoming BCCI Centre of Excellence and National Cricket Academy, along with surrounding residential and commercial developments, are expected to generate strong demand from leisure, social, and MICE segments.

Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts, said, “We are delighted to strengthen our presence in Bengaluru with the addition of two strategically located hotels in the thriving KIADB Aerospace Park. The presence of leading aerospace and technology companies, coupled with the upcoming BCCI Centre of Excellence, makes this location a key demand generator across business, leisure, and social segments. With the introduction of Crowne Plaza and Holiday Inn Express in this hub, we are confident of catering to a wide spectrum of travellers seeking both premium experiences and smart, convenient stays.”

He added, “Bengaluru continues to be one of India’s most dynamic markets, not only as the country’s technology capital but also as a hub for aerospace, research, education, and start-ups. This dual signing reinforces our commitment to expanding in high-potential destinations and providing diverse hospitality offerings across segments.”

HC Byregowda, Managing Partner, Hotel Chetan International, stated: “We are pleased to partner with IHG Hotels & Resorts to bring Crowne Plaza and Holiday Inn Express to KIADB Aerospace Park. The strategic location, coupled with IHG’s strong global systems and the IHG One Rewards loyalty programme, gives us great confidence in the success of these hotels. Together, we aim to deliver high-quality hospitality experiences that will cater to both domestic and international travellers.”

The 210-key Crowne Plaza will feature four dining outlets, including an all-day dining restaurant, a specialty restaurant, a lobby lounge, and a pool bar. For the MICE segment, the hotel will provide four meeting spaces, including a ballroom, as well as additional retail areas and ample parking.

The 210-key Holiday Inn Express will offer a fitness centre and convenient parking. Consistent with the brand’s focus, the property will target time-conscious travellers seeking straightforward and comfortable stays with essential amenities. Both hotels will integrate with the IHG One Rewards loyalty programme, offering benefits such as suite upgrades, lounge memberships, and extended check-outs depending on tier.

Currently, IHG operates 51 hotels across six brands in India, including Six Senses, InterContinental Hotels and Resorts, Crowne Plaza, voco Hotels, Holiday Inn Resort, and Holiday Inn Express. The company has a pipeline of 72 hotels scheduled to open in the next three to five years.

Mezzo Mambo, a new Mediterranean mezze-focused restaurant, has opened in the M Block Market, GK 2. Founded by Joydeep Singh, the restaurant takes inspiration from the Silk Route, a historic passage that shaped food traditions and cooking techniques across cultures.

The concept pays homage to this heritage through a menu built around mezze dining, where each dish reflects influences from frontier cooking to Middle Eastern ingredients. The kitchen is led by Chef Megha Kohli, who draws on traditional methods and personal culinary experiences to create dishes that highlight familiar yet globally inspired flavors.

“I’ve been in the business of creating restaurants for 25 years now, and after co-founding restaurant connections such as The Wine Company, Yo China, Whisky Samba & Antares, I have now founded a new company called New Gen Power Hospitality, which owns Mezze Mambo. This company is spearheaded by the young, dynamic team of Megha Kohli, Jaiman Singh and Shivangi Seth, who have brought in their fresh ideas and energy and I look forward to guiding them and creating new restaurants both within India and internationally,” said Singh.

He added, “With Mezze Mambo, we wanted to open a niche, intimate restaurant with Mediterranean cuisine paired with great cocktails & music. I felt that there was a gap in the market for such a space and that there is an audience who would appreciate and enjoy what we have built.”

The design, conceptualized by Freddy Birdy, aims to distinguish the restaurant across its two levels. The ground floor features ceilings in pink and gold tones, creating a lively aesthetic, while the upper level uses red ceilings to build a stronger club atmosphere. Elements such as smoky mirrors, tea lights, stained antique frames, and a mural on the balcony further shape the restaurant’s identity as a space for dining paired with music and nightlife.

With Mezzo Mambo, Singh and his team are positioning the restaurant as both a neighborhood dining destination and a niche entry in Delhi’s Mediterranean food space.

Pune-based dessert brand La Chérie has entered the Mumbai market, introducing its popular “Dancing Cloud” Japanese Cheesecake to the city’s premium bakery and confectionery space.

La Chérie, already well established in Pune, has built a following for its souffle-style cheesecake, noted for its light texture, subtle flavor, and distinctive jiggle. Unlike traditional dense or overly sweet cheesecakes, this version is baked in small daily batches without preservatives or artificial stabilizers, aligning with consumer demand for cleaner-label desserts.

“We wanted to offer something that feels familiar but unexpected — comforting yet refined,” says the team behind La Chérie. “The ‘Dancing Cloud’ is our take on understated indulgence — a cheesecake that doesn’t shout, but stays with you.”

The timing of La Chérie’s Mumbai expansion coincides with a growing interest in Japanese culinary formats, ranging from matcha-focused menus to omakase dining. The brand’s cloud kitchens in the city are producing its full cheesecake portfolio, though the Japanese variant is driving the most demand. Products are also available via online delivery platforms such as Swiggy and Zomato.

The brand’s pricing includes the Mini Dancing Cloud at Rs 299, a Chocolate variant at Rs 359, and the Big Dancing Cloud Whole Cheesecake at Rs 899 for group celebrations. The recipes avoid gelatin, compound chocolate, agar, or bulking agents, instead emphasizing technique, freshness, and ingredient transparency. Made with eggs, the Japanese cheesecake can be consumed either warm or chilled.

For the hospitality and retail industry, La Chérie’s entry represents a broader trend of premium, ingredient-focused desserts finding traction in India’s metro cities. With growing consumer awareness around processing methods and clean-label positioning, its Japanese-style cheesecake is positioned to become a recurring offering in Mumbai’s evolving dessert segment.

Indian cuisine has taken center stage at MKT at The Chanakya as the restaurant rolled out its updated menu on August 1. The refreshed collection places a sharper spotlight on regional classics, balancing authenticity with refined execution. Designed under the leadership of Executive Chef Gunjit Chawla, the offering acknowledges India’s long-standing culinary traditions while presenting them in a way that resonates with today’s urban diners.

The menu has been built to highlight the depth of India’s regional kitchens, covering both vegetarian and non-vegetarian choices with equal focus. While vegetarian selections lean on comfort-driven flavors, the non-vegetarian options bring in robust cooking techniques and elevated presentations. Together, the dishes frame Indian food heritage as a complete dining experience rather than individual standalone items.

Signature introductions include the Kerala Style Mango Curry, available in vegetarian, chicken, fish, or prawn variants. Each is paired with coconut kairi rice, emphasizing the layered and tangy profile of coastal cuisine. Bihar’s rustic traditions are represented through Champaran Gosht, which uses slow-cooking to transform lamb into a contemporary plate, served with masala aloo mash and artisanal sattu paratha.

The menu also explores creative crossovers. Mutton Uttapacos merge southern-style uttapam with taco-inspired plating, complemented by moilee reduction and coconut chips. Gucchi Galouti positions vegetarian dining at a premium level, pairing rare morels with zaffrani mascarpone and a crisp savory biscuit. For groups, the Raan Platter is designed to serve two, reflecting the menu’s blend of scale and sophistication. Wine and beverage pairings are positioned as integral to the experience, with bold reds suggested for slow-cooked meats and crisp whites or tropical cocktails aligned with coastal preparations.

“At its core, this menu is a celebration of India’s culinary geography. Each dish draws from regional comfort food traditions and is elevated through contemporary technique. We wanted guests to find nostalgia and surprise on the same plate,” says Chef Chawla.

The menu is available for à la carte ordering, allowing diners to curate their own journey through regional Indian flavors. For MKT at The Chanakya, this update strengthens its positioning as a premium dining space that adapts traditional Indian foodways for modern hospitality standards.

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.

Merwans, the Mumbai-based bakery brand with a legacy of more than 90 years, has opened its second franchise outlet in Bengaluru. The new store is located in Brookefield, AECS Layout, and brings the brand’s Irani bakery model to East Bengaluru. Customers will have access to the brand’s range of breads, cakes, savouries, and confectionery products.

The Brookefield launch follows the opening of Merwans’ flagship company-owned store in Jayanagar and its first franchise outlet in Koramangala. The new location has been identified as a high-potential market due to its mix of residential communities and tech parks, making it a strategic fit for the brand’s South India expansion.

The outlet offers more than 150 products, combining Merwans’ long-standing favourites such as Chicken and Veg Pattice, Lemon Crackle Cake, Khari, Surti Biscuits, and Mawa Cake with items designed for Bengaluru’s local preferences. The store has been positioned as both an everyday bakery and a destination for celebrations, offering customers an experience that blends traditional products with seasonal innovations.

Deepak Tandon, Head of Operations for South India, said, “Our vision for Bengaluru is simple. To serve every Bengalurean the most delectable bakery and confectionery products, with a variety and freshness they can look forward to without compromise. Merwans plans to introduce new products to the menu keeping in mind the local taste buds. We are truly excited about our journey here and can already feel the warmth and enthusiasm from the community. With a mission to reach across socio economic segments and deliver high quality treats at accessible prices, we are confident that Merwans will soon become a household name in Bengaluru, just as it has been in Mumbai for generations.”

Established in 1930 as a small Irani bakery in Mumbai, Merwans has since scaled to over 40 outlets across Mumbai, Pune, and Bengaluru. Its reputation for affordability and consistency has allowed it to attract a broad base of loyal customers across generations.

The new Brookefield store is now operational and offers dine-in, takeaway, and delivery through food ordering platforms. The expansion marks another step in Merwans’ strategy to grow its presence in South India by introducing its Irani bakery concept to a wider audience.

Pullman and Novotel New Delhi Aerocity have appointed Saurabh Taneja as their new Executive Chef. With more than 23 years of experience in leading hotel kitchens across India, Taneja brings with him expertise in managing diverse culinary operations and creating menus that balance precision with bold flavors.

Taneja’s professional journey has included leadership roles at properties such as Hyatt Regency New Delhi, The Oberoi New Delhi, The Taj Mahal Palace Mumbai, The Oberoi Cecil Shimla, and most recently, Trident Gurgaon. His career also includes experience working in Michelin-starred restaurants overseas. Among his notable achievements is hosting dignitaries such as the President of India, Ram Nath Kovind, during his tenure at The Oberoi Cecil, Shimla. He has also designed menus for diplomats and high-level decision makers, combining culinary detail with cultural context.

In addition to his operational background, Taneja has contributed to the setup of kitchens and restaurant concepts, building systems that ensure consistency and efficiency. His approach focuses on discipline, clean flavors, and a strong respect for seasonality.

At Pullman and Novotel New Delhi Aerocity, Taneja will be responsible for the hotel’s extensive food and beverage portfolio. This includes its restaurants, banquets, wellness-driven offerings, and in-room dining. He aims to integrate his philosophy of simplicity and detail into the hotel’s culinary program, tailoring it to the expectations of today’s business and leisure travelers.

With this appointment, the dual-branded Aerocity property strengthens its leadership team, adding depth to its food and beverage operations at one of the capital’s most competitive hospitality hubs.

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.

Kolkata’s dining scene expanded today with the launch of La Vanakam, a vegetarian restaurant founded by Radhika Jalan and Anshika Jalan, positioned at 10, Wood Street (behind Pantaloons). The outlet, spread across 1,000 sq. ft. with a seating capacity of 40, has been designed to balance nostalgia and modern comfort. The interiors feature traditional wall art, hand-painted murals, terracotta-inspired lighting, and patterned tiles, aimed at creating a familiar yet contemporary dining atmosphere suitable for varied occasions.

La Vanakam’s menu integrates South Indian staples with North Indian favourites and popular street foods. Offerings range from Podi Tatte Idli, Chilli Oil Cheese Dosa, and Malabar Paratha with Chettinad Curry to North Indian dishes such as Shyam Savera Kofta and Dal Makhani. Its street food lineup includes chaat, kachori sabzi, puchkas, and vada pav.

A distinguishing factor is the restaurant’s 100 percent vegetarian model, with an extensive no onion–no garlic menu to serve Jain consumers and diners with dietary preferences, without limiting variety.

“We wanted to create more than just a restaurant—we envisioned a place where food memories are made and families can dine together comfortably and affordably,” said Radhika Jalan, Co-Founder.

The founders emphasize consistency and authenticity in their approach. Most produce is procured locally, while essential ingredients are sourced directly from South India to maintain traditional flavours. “Consistency and quality are cornerstones of the La Vanakam promise. We want every visit to feel as comforting as the last,” added Anshika Jalan.

Designed to cater to different dining needs, from breakfast to corporate lunches and family dinners, La Vanakam positions itself as a versatile vegetarian dining destination in Kolkata.

Yum! Brands, Inc. (NYSE: YUM) has confirmed a significant leadership change, effective October 1, 2025. Chris Turner, who was announced as the incoming Chief Executive Officer earlier this year, will also join the company’s Board of Directors on the same date.

Brian Cornell, Non-Executive Chair of the Yum! Brands Board, said, “We look forward to welcoming Chris to the Board as he takes on the Chief Executive role and leads Yum! into its next stage of growth. His appointment will further deepen collaboration between leadership and the Board, ensuring Yum!’s continued success.”

Turner was named CEO-designate on June 13, 2025, and will succeed David Gibbs, who announced in March his decision to retire after a 36-year tenure with the company, including a successful period as CEO.

Since 2019, Turner has held the position of Chief Financial Officer and, in 2024, took on expanded responsibilities as Chief Franchise Officer. His role has included overseeing finance, corporate strategy, supply chain, franchise standards, and franchise support. As part of the leadership transition, Gibbs will also step down from the Board on October 1, 2025. However, he will remain connected to the company as an executive advisor through 2026, ensuring continuity during the change.

This leadership shift marks an important moment for Yum! Brands as it prepares for its next phase of growth in the global hospitality and restaurant industry.

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.

Monika Alcobev Limited, India’s only listed premium wine and spirits importer, has announced the launch of Licor 43, the flagship liqueur from Spain’s Zamora Company, in the Indian market. Recognized as Spain’s highest-selling liqueur and a staple in over 80 countries, this marks the brand’s first entry into India’s expanding premium alcohol segment.

Kunal Patel, Managing Director, Monika Alcobev, said, “Bringing Licor 43 to India is a significant milestone, not just for us, but for the evolving palate of Indian consumers. The brand is iconic, versatile, and crafted for modern mixology and we're excited to lead its debut in the Indian market.”

Licor 43 is produced from a recipe of 43 natural ingredients, combining botanicals, spices, and citrus fruits. It has been part of Spain’s beverage culture for more than 70 years. With its launch in India, consumers will be introduced to global serves such as the Mini Beer and Carajillo 43.

The rollout includes multiple variants: Licor 43 Original (700ml and 1000ml), Licor 43 Chocolate (700ml), and Licor 43 Crème Brûlée (700ml). Alongside the liqueur, Monika Alcobev is also bringing Martin Miller’s Original Gin (700ml and 1000ml), Villa Massa Limoncello (700ml), and Villa Massa Amaretto (700ml) from the Zamora portfolio.

Ankit Shah, Area Director, AMEA, Zamora Company, commented, “We, at Zamora Company, are excited to announce our partnership with Monika Alcobev, marking a significant milestone in our global expansion, led by our flagship brand, Licor 43. The imported spirits market in India is steadily growing driven by rise in disposable incomes and a strong consumer trend of premiumization, and we are confident that this partnership, backed by Monika’s robust portfolio, will allow us to connect with discerning consumers seeking unique and high quality products.”

Monika Alcobev’s distribution reach across North, West, and South India—including Karnataka, Telangana, and Tamil Nadu—will drive the brand’s availability in premium retail stores and cocktail-focused outlets. Expansion into key East India cities is also part of the plan. The brand is currently available in Goa and Mumbai, with more markets set to follow. Positioned under the tagline “Mix Something New”, the launch underscores Monika Alcobev’s strategy to expand its premium spirits portfolio and introduce Indian consumers to globally recognized brands.

Curefoods, the Bangalore-based multi-brand food services company, has announced an exclusive partnership with Ksheer Sagar, the 50-year-old heritage sweets brand from Varanasi. Through this collaboration, Ksheer Sagar’s traditional mithais, namkeens, and festive snacks are being made available for delivery for the first time in Delhi NCR and Lucknow.

Founded in the heart of Banaras, Ksheer Sagar has built its reputation on age-old recipes, natural ingredients, and artisanal preparation methods that have been preserved through generations. The first phase of the rollout is already live, covering 12 locations across Delhi NCR and Lucknow.

Ankit Nagori, Chief Executive Officer of Curefoods, said, “Ksheer Sagar is more than just a sweets brand—it’s a slice of Banaras’ rich culinary legacy. Through this partnership, we’re taking that legacy beyond the ghats and into homes across India, starting with NCR and Lucknow. With our robust cloud kitchens and distribution network, we can make premium, authentic mithais accessible to a wider audience while preserving the brand’s artisanal quality.”

The offering includes a wide variety of signature sweets such as Rasmalai, Kheer Kadam, Malpua, Gulab Jamun, Kheer Cham Cham, and Chenna Toast, along with khoya-based items like Kesar Peda, Chocolate Kalakand, and Milk Cake. Desi ghee-based sweets including Besan Laddu and Kaju Mugdal, premium dry fruit mithais, as well as namkeens and flavoured makhanas round out the menu.

Packaging has been designed to cater to both individual indulgence and group occasions, making it suitable for family consumption, festive gifting, and corporate orders. For Curefoods, the collaboration strengthens its premium and heritage food portfolio, while for Ksheer Sagar, it provides a modern distribution channel and access to a new customer base outside Varanasi. This partnership reflects a broader industry trend where traditional brands are finding scale and relevance through digital-first food service platforms.

Swiggy Limited, India’s leading on-demand convenience platform, has expanded its Food on Train service to more than 115 stations across 28 states and union territories. The move strengthens rail dining options for passengers, who traditionally rely on pantry cars or local stalls.

Deepak Maloo, VP – Food Strategy, Customer Experience & New Initiatives at Swiggy, said, “Food has been an important part of the overall train travel experience and Swiggy is committed to make this a memorable one. Passengers no longer have to rely only on pantry cars or hurried snack runs at stations for their meals on trains. With Food on Train, Swiggy brings fresh, quality meals right to their seats, whether it’s a scenic halt in Madgaon or a quick stop in Jodhpur. And with our ‘Order for Others’ trend, we are seeing how food is becoming a way for families and friends to share love during journeys, especially as the festive season sets in.”

The service is designed for PNR-based seat delivery, running daily from 6:00 am to 11:00 pm, covering major college towns, temple cities, and tourist destinations.

As part of its latest rollout, Swiggy added 15 new stations, including Madgaon, Mangalore Junction, Ernakulam Junction, Tirupati, Kurnool, Rajahmundry, Ahmednagar Junction, Rani Kamalapati Railway Station, Nagda Junction, Palanpur Junction, Chhapra Junction, Gonda Junction, Sawai Madhopur Junction, Jodhpur Junction, and Jalandhar.

A significant trend has emerged in which families and friends use Swiggy’s “Order for Others” feature to send meals to travelers. This currently makes up 14 percent of Food on Train orders, with lunch being the most preferred slot. Dishes such as vegetarian thalis, rice bowls, fruit plates, and sandwiches dominate these orders, highlighting a preference for comfort food. Cities including Vijayawada, Salem, Warangal, Nagpur, Thrissur, and Nellore contribute almost one-fifth of such requests.

To align with regional demand, Swiggy is also offering local festive favorites. Passengers can order meals like Malvani fish curry along the Konkan route, Kerala Sadya in Kochi, Mangalorean gravies, Goan rice plates, Gujarati thalis, and Rajasthani specialties.

To place an order, passengers can open the Swiggy app, search for “Train,” enter their PNR, and choose from restaurant menus available along the route. Meals are delivered directly to their seat, even during short station halts. With this expansion, Swiggy is positioning itself as a major service provider in the hospitality and travel retail segment, bridging the gap between restaurant-quality dining and long-distance rail journeys.

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."

TreeHouse Hotels has announced the signing of its newest property — TreeHouse Exotic Ekaant Forest Resort, Corbett — scheduled to open in Q4 2026. Spread across five acres near Jim Corbett National Park, the upcoming destination is designed as an experiential retreat built around wellness, nature-led activities, and curated dining.

The name Ekaant, meaning solitude, underscores the concept of the resort. Surrounded by dense forests close to the Jim Corbett Tiger Reserve, the property has been envisioned as a place for travelers to step away from city life and reconnect with natural surroundings.

Planned offerings include nature-inspired accommodation with rustic design elements, wellness programs rooted in traditional practices, curated dining spaces, banquet facilities, and outdoor experiences such as guided trails with naturalists, yoga sessions under forest canopies, and stargazing. Corbett, India’s first national park, provides the setting. Spread across 520 square kilometers, it is home to tigers, elephants, leopards, and more than 600 bird species, continuing to attract wildlife enthusiasts, photographers, and leisure travelers.

Karan Tiwari, Owner, TreeHouse Exotic Ekaant Forest Resort, said, “With Ekaant, we wanted to create more than just a resort — we wanted to create an extraordinary experience in the wilderness. Ekaant allows you a reset from the usual, an escape from the bustle of the city with unspoilt access to nature complemented with comfort and luxury. Guests can expect immersive, peaceful and a one of a kind getaway here.”

Jayant Singh, Founder, TreeHouse Hotels & Resorts, added, “It is a pleasure to partner with someone who understands nature and has been part of the eco-systems from birth and understands the importance of curating experiences which are one with nature. Exotic is our premium brand with it we plan to provide luxury experiences.”

Once operational in late 2026, TreeHouse Exotic Ekaant Forest Resort is expected to strengthen the group’s premium portfolio and position itself as a landmark destination for nature-integrated luxury travel within drivable distance of the NCR region.

Rassense Private Limited has announced the appointment of Swarna as its Chief Business Officer. She will continue to serve as a board member, making her one of the youngest and first female board members in a professionally managed contract food services company in India. Swarna played a key role in the reconstitution of CRCL LLP into Rassense Private Limited through a fundraise with Spark Capital AIF. She was instrumental in facilitating the first-ever AIF investment in India’s contract food services sector.

Before entering the food services industry, Swarna worked with Shell for more than eight years. Earlier in her career, she held leadership roles across multinational companies such as Lornamead, Foster Wheeler, and RR Donnelley.

Sanjay Kumar, MD & CEO, Rassense Pvt. Ltd., said, “Swarna has been through variety of roles across CRCL and Rassense handling Supply Chain, QHSE, HR, M&A and Strategy, which now equips her to play a pivotal role in driving the growth and strategy of Rassense as its Chief Business Officer.”

He further added, “We will continue to invest in developing and growing people to build a future for them which not only delivers on their career aspirations but also creates value for the enterprise.”

Swarna said, “It has been a pleasure to be associated with the organisation for over 7 years. I am delighted to take on the new role and look forward to contributing to the company's growth journey. I see this as an exciting time for the contract food service industry as we observe significant growth in all our client segments across manufacturing, education and healthcare.”

The appointment reflects the company’s intent to strengthen its leadership structure and align its growth strategy with rising demand across key client industries.

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.

Indore’s dining scene has gained a new addition with the opening of PINCODE by Kunal Kapur at High Street Apollo. The concept, backed by Apollo Creations Pvt. Ltd. and led by Kushagra Agrawal, Nirmal Agrawal, Arnav Agrawal, and Anil Agrawal, marks another step in positioning the city as a hub for modern food experiences.

PINCODE is designed to present Indian cuisine with a balance of authenticity and contemporary style. The menu reflects Chef Kunal Kapur’s approach to showcasing regional dishes in a refined manner, combining traditional flavors with modern presentation.

The restaurant, already established in the UAE, enters the Indian market with Indore as its latest location. By opening at High Street Apollo, a retail and lifestyle destination, PINCODE aims to attract a diverse customer base, ranging from families to young professionals seeking a quality dining experience in a modern setting.

The entry of celebrity chef-led brands into tier-2 cities like Indore signals the growing demand for curated dining concepts outside of metro hubs. With strong backing from Apollo Creations and the culinary vision of Chef Kapur, PINCODE positions itself as both a lifestyle dining space and a brand that bridges tradition with modernity.

Crackle Kitchen, Bengaluru’s hub for experimental dining, is introducing a new culinary property titled The Sunday Pitmaster — a fire-focused dining series celebrating the traditional art of slow roasting. The debut edition, featuring an exclusive menu called 11 Shades of Smoke, will take place on Sunday, 31 August from 12 PM onwards, in collaboration with Chef Karthik Shanker.

Chef Karthik, known for his produce-driven philosophy and expertise in butchery, grilling, fermentation, and sauces, brings a unique approach to the concept. With a background in microbiology and chemistry, and classical training at Le Cordon Bleu, Sydney, he combines science and culinary craft to highlight ingredients at their best. His philosophy aligns with Crackle’s produce-first ethos.

Chef Vivek Salunkhe, Founder and Chef, Crackle Kitchen, said, “The Sunday Pitmaster is me at my happiest, surrounded by meat, smoke and just enough danger to keep it fun. Food for me is all about memory and emotion, but nothing bonds people faster than fire and a slab of perfectly cooked meat. Karthik and I are turning Sundays into a smoky, juicy, slightly unhinged food party, and everyone is invited.”

The menu for this edition, 11 Shades of Smoke, is an eleven-course tasting designed to showcase the versatility of fire in cooking. Dishes range from charred vegetables with natural sweetness to smoked cuts layered with depth and complexity. With both vegetarian and non-vegetarian options, the menu is built to be inclusive while maintaining a strong focus on flavour and craft.

Chef Karthik Shanker added, “Working with Crackle on The Sunday Pitmaster has been an incredibly exciting process. It’s allowed us to explore how science, fire, and flavour can come together in unexpected ways. Our vision was to create a feast where curiosity meets craft — a dining experience that feels primal yet refined, familiar yet daring. I cannot wait to see our ideas come alive at the table.”

The event will be limited to only 16 seats per sitting, making it one of the city’s most exclusive dining experiences. Four sittings are scheduled for the day: 12 PM to 2 PM, 2.30 PM to 4.30 PM, 7 PM to 9 PM, and 9.15 PM to 11.30 PM. If well received, The Sunday Pitmaster could evolve into a regular weekly feature at Crackle.

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.

Waayu, India’s only zero-commission food delivery platform built on ONDC, has launched a set of breakthrough technology milestones designed to redefine restaurant growth and customer experience. 

Waayu is redefining restaurant technology with a suite of innovations. Its QR-based contactless ordering system streamlines dine-in, while an AI-powered onboarding tool enables restaurants to launch on the platform in just 10 minutes—far quicker than the industry standard of 24 hours. 

At the core lies a next-generation POS system that unifies marketing, procurement, delivery, loyalty, and inventory into one ROI-driven ecosystem. Equipped with built-in analytics and campaign tools, it helps boost profitability while adapting seamlessly to QSRs, fine dining, cloud kitchens, and multi-outlet chains.

Beyond tech, Waayu has rapidly expanded to 13+ cities, onboarded 6,000+ restaurants, attracted over 1 million users, and now powers 2,000+ daily orders. Its ONDC Buyer App—offering access to more than one lakh restaurants and brands—remains the only zero-commission platform in the network, ensuring partners retain their margins. With swift rollouts in cities like Kolkata, Chennai, Mysuru, Visakhapatnam, Jaipur, Navi Mumbai, Thane, Kalyan, and Dombivli, Waayu is not only helping restaurants thrive but also making food delivery more accessible for customers nationwide.

Mandar Lande, CEO and Co-Founder of Waayu, said, “Waayu is built on the belief that restaurants should retain their revenues and their customers. With zero-commission delivery and innovations like AI-driven onboarding and an integrated POS, we are making growth faster, simpler and more profitable.”

Anirudha Kotgire, Managing Director and Co-Founder of Waayu further added, “Technology has always been our differentiator. And we remain focused to support the restaurants with our platform to enable them with the tools designed to grow their business.”

Waayu is strengthening its goal of establishing a sustainable and inclusive food-tech ecosystem by utilizing ONDC to develop future-ready solutions for restaurants and customers with these introductions and growths.

India remains the world’s largest producer of milk and spices and is among the top global producers of fruits, vegetables, poultry, and meat. The country’s agro-climatic diversity supports a vast raw material base, creating strong potential for food processing industries. With urbanization and shifting consumption habits, India’s food consumption is projected to reach USD 1.2 trillion by 2025–26, underscoring its position as one of the fastest-growing markets globally.

The food ingredients sector is expanding in line with changing consumer behavior. Rising disposable incomes and health-focused choices are driving a compound annual growth rate (CAGR) of 6.7 percent. Within this, the specialty ingredients market is forecast to reach USD 8.3 billion by 2033. Clean-label, plant-based, and functional ingredients are becoming central to new product development strategies.

India’s packaging sector is also evolving, moving beyond cost efficiency to value-driven innovation. Sustainability, automation, and compliance are emerging as priorities. With 75 percent of global buyers ready to pay more for sustainable packaging and 68 percent concerned about plastic waste, traceable and eco-friendly packaging is gaining traction. The Indian packaging market is projected to expand at nearly 11 percent CAGR, crossing USD 140 billion by 2029.

Against this backdrop, Informa Markets in India will host the 19th edition of Fi India, the country’s most comprehensive B2B platform for food and beverage professionals, alongside the 7th edition of ProPak India from 3rd to 5th September 2025 at India Expo Mart, Greater Noida. Together, the shows will bring over 15,000 professionals, 1,200 brands, and attendees from more than 50 countries, covering the full spectrum of food ingredients, processing, and packaging solutions.

Yogesh Mudras, Managing Director, Informa Markets in India, said, “As India’s food and beverage landscape undergoes a remarkable transformation, driven by a growing focus on health, wellness and functionality, platforms like Fi India and ProPak India 2025 are playing a significant role in accelerating this evolution. With consumers increasingly prioritizing nutritional benefits over conventional preferences, the functional food and beverage market in India is expected to rise from USD 6.20 billion in 2024 to USD 16.25 billion by 2033, at a CAGR of 11.30 percent. Fi India and ProPak India bring together leading innovators, solution providers, and thought leaders under one roof, enabling collaboration, knowledge-sharing, and business opportunities that align with the future of food. These co-located events are not just exhibitions; they are enablers of sustainable growth, technological advancement, and consumer-centric innovation.”

Fi India 2025 will showcase categories such as specialty and functional ingredients, stabilizers, texturizers, plant-based proteins, nutraceuticals, and natural extracts. Leading participants include Brenntag Ingredients India, IMCD, Synthite Industries, Azelis India, Symega Food Ingredients, Kerry Ingredients, Novozymes South Asia, Plant Lipids, Nexira, and Palsgaard A/S.

ProPak India 2025 will feature innovations in processing and packaging solutions, with participation from Goma Engineering, Harikrushna Machines, Wraptech Machines, Clearpack Automation, Sacmi, Serac Packaging Solutions, and others. Visitors are expected from leading companies such as Nestlé India, HUL, Dabur, Amul, PepsiCo, ITC Foods, Britannia, Tata Consumer Products, and Mother Dairy.

Highlights at Fi India 2025 include the Innovative Product Showcase, Fund Quest for start-up–investor networking, a Global Trend Zone curated with Mintel, live culinary demonstrations, and a 10-session conference programme featuring 25+ speakers. The event is supported by AFSTI Delhi, CASMB, AIFPA, HADSA, IBA, and SIB.

At ProPak India, attendees can explore the MSME Pavilion, participate in matchmaking initiatives, and attend live product demonstrations, with a focus on sustainable sourcing, clean-label adoption, and food security. The Fi India Awards will also return to recognize achievements in innovation, sustainability, and leadership across the food and beverage ingredients sector.

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.

ITC Hotels Limited has entered into definitive agreements with Silvercastle Holidays and Resorts (India) Private Limited for a 62-room property – Storii by ITC Hotels Wayanad Silverwoods. The resort is located alongside the Banasura Sagar Dam, a key tourist attraction in Wayanad, Kerala.

The existing hotel, which will operate as a conversion project, is set to undergo significant renovation before rebranding under the Storii by ITC Hotels portfolio. This development marks the debut of the Storii brand in Kerala and strengthens ITC Hotels’ footprint in the state, which now includes three properties in the pipeline.

Anil Chadha, Managing Director, ITC Hotels Limited, stated, “Kerala’s diverse landscapes and rich cultural heritage makes it a compelling destination for our loyalists. We are thrilled about our partnership with Silvercastle Holidays and Resorts and look forward to adding this experience to our Brand Storii’s portfolio.”

Benny John Kuppail, Managing Director, Silvercastle Holidays and Resorts (India) Private Limited, said, “We are delighted to be the first hotel of the Storii by ITC Hotels brand in Kerala and believe this new identity will give us the opportunity to showcase our rich and diverse history and simultaneously set a new benchmark for a sustainable and eco-friendly hospitality footprint in the state.’’

The Storii brand comprises a curated collection of boutique properties, focused on premium, intimate stays that cater to the evolving preferences of modern travelers. With this addition, ITC Hotels continues to expand its branded offerings across leisure and cultural destinations in India.

Currently, ITC Hotels operates more than 140 properties with over 13,000 keys across 90 destinations in India under six distinct brands: ITC Hotel and Mementos in luxury, Welcomhotel in upper upscale, Storii in premium boutique, Fortune in mid-market to upscale, and WelcomHeritage in heritage leisure.

The group has also set sustainability benchmarks, with 23 hotels certified LEED Platinum, the first 12 globally to receive LEED Zero Carbon Certification, and the first 9 to achieve LEED Zero Water Certification. In 2024, ITC Hotels became the first Indian hospitality group to be awarded the Leadership Award for Organizational Excellence by the US Green Building Council.