Restaurant India News: Ritesh Raje Takes Over as Executive Chef at DoubleTree by Hilton Goa

Ode — the dining concept by Aditya Birla New Age Hospitality (ABNAH), part of the Aditya Birla Group — has introduced a refreshed menu, adding depth to its position in Mumbai’s fine-dining space. Open since December 2023 and led by Chef Rahul Akerkar, Ode has steadily established itself as a thoughtful culinary destination, balancing creativity with familiarity.

Located in Worli, Ode is designed as a space where food and environment complement one another. While the interiors feature warm textures, cloud-inspired lighting, and an open kitchen, the core of the restaurant continues to be its menu — food rooted in memory and crafted with intention.

With the launch of its new menu, Ode emphasizes continuity rather than change. “This menu isn’t a pivot — it’s a continuation,” says Chef Akerkar. “It’s about listening — to our guests, to those small, quiet moments that tell you when something just works. The belief here is that care isn’t just what’s plated — it’s how we serve, how we evolve.”

The new offerings include approximately 22 dishes, with a notable increase in vegetarian options. Chef Akerkar points to the duck salad and truffle crème brûlée as personal preferences, balancing freshness and indulgence. Not every dish is created with elaborate narratives. Some — like the Bhavnagri Chili Tempura stuffed with sweet potato and paired with romesco — deliver simple comfort, while others hold personal significance. The Bucatini Peperone "Carbonara", for instance, reflects a family story. “My wife’s vegetarian. So when we travelled through Italy, carbonara was never on the table. This one’s for her,” explains Akerkar. Using roasted yellow peppers and ricotta, the dish stands independently rather than as a replacement.

Other highlights include the Grilled Miso Napa Cabbage Caesar, accompanied by croutons made from dhondas, a Maharashtrian cucumber cake inspired by a recipe from Akerkar’s grandmother. Dishes are also paired with cocktails designed to complement them, such as the Newtonian (J&B Rare, apple shrub, rooibos, hazelnut, lime) or the Beet Around the Bush (Ketel One, beetroot shrub, balsamic, kahwa tea).

The Ode to Prawn Cocktail reimagines a classic shrimp cocktail memory from New York with additions like devilled egg, tobiko, brioche, and shoestring fries, paired with the Bleating Russki — a cocktail blending Ketel One, goat cheese, cockscomb, and strawberry. The wider menu draws from multiple inspirations, including Kerala’s Ulli Theeyal, which informs the seasoning of a Spiced Buff Tenderloin, and a fig mostarda that elevates Pulled Duck and Arugula. A lobster risotto is balanced with the Djinn Gin, a floral and citrus-based drink featuring Gordon’s gin, kumquat, kaffir lime, and jasmine.

Desserts follow the same understated approach, offering options like Dark Chocolate Basque Cheesecake, Vegan Chocolate Fudge Cake, and Truffle Crème Brûlée. The goal, Akerkar notes, is not to overwhelm but to close the meal with comfort.

While the new menu adds breadth, Ode has retained its signature favourites such as the BBQ Black Sesame Chicken Wings, Charred Prawns, Apricot Rum Glazed Ribs, and Peruvian Spiced Chicken, which continue to be central to its appeal.

Through this refresh, Ode reinforces its positioning as a dining space where food reflects connection and memory rather than spectacle. For ABNAH, the initiative marks an evolution in its premium dining portfolio under the Aditya Birla Group umbrella. As Akerkar sums it up, the journey is ongoing: each new dish creates an opportunity to build fresh experiences while staying aligned with Ode’s original vision.

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.

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.

Crimson Hotels has appointed Nitin Kanchan as the Executive Assistant Manager – Food & Beverage for its newly launched luxury convention centre and hotel, The Aaureum. With nearly 19 years of professional experience, Kanchan brings strong operational expertise and a background in managing pre-opening hospitality projects and large-scale F&B operations.

Throughout his career, Kanchan has worked with leading hospitality names such as The Oberoi Udaivilas, The Leela Palace Udaipur, Neemrana Hotels, lebua Resorts Jaipur, and Sterling Elk Hill in Ooty. Starting his journey in the industry as an F&B supervisor, he has steadily moved up the ranks to senior leadership roles. His approach has been rooted in operational hands-on work and driving guest satisfaction through structured service delivery.

In his new role at The Aaureum, Kanchan will oversee food and beverage strategy across all verticals—restaurants, events, and banqueting services. He will also be responsible for shaping dining concepts, training service teams, and ensuring a consistent standard of service across the board.

"We are delighted to welcome Nitin Kanchan to The Aaureum’s leadership team. His experience, professionalism and eye for quality will be instrumental in defining our F&B identity during this pivotal pre-opening phase," said Sandeep Maitraya, Director & Founder, Crimson Hotels. "His understanding of luxury hospitality and people-first leadership is exactly what we were looking for."

Kanchan has led multiple pre-opening assignments and managed resort-scale F&B teams across India, which aligns with The Aaureum’s objective of becoming a benchmark in modern Indian hospitality.

This strategic hire is part of Crimson Hotels’ broader move to build a leadership team that combines experience with a results-driven approach to service and operations.

ITC Windsor’s restaurant, Dakshin, recently completed 25 years in Bengaluru, reinforcing its position as a long-standing player in India’s regional cuisine space. Originally launched in 1989 at ITC’s Chennai property, the Dakshin brand is now 36 years old and widely recognised for its consistent delivery of South Indian cuisine representing Tamil Nadu, Kerala, Andhra Pradesh, Telangana, and Karnataka.

Over the decades, the Dakshin concept has expanded to other key ITC Hotels in cities such as Mumbai, Hyderabad, New Delhi, and Visakhapatnam. Each location follows a uniform culinary template designed to maintain regional authenticity while aligning with ITC Hotels' broader food and beverage strategy.

At ITC Windsor, the restaurant has served as a heritage-driven dining destination for a quarter of a century. The recent event to commemorate this milestone brought together loyal customers, hospitality industry stakeholders, and cultural figures. The gathering began with a traditional lamp-lighting ceremony, followed by a Yakshagana performance — spotlighting Karnataka's cultural heritage.

Attendees were served a specially curated lunch menu aligned with Dakshin's long-standing culinary practices. Live Carnatic music complemented the meal, while the décor took cues from traditional South Indian weddings, featuring elements such as brass lamps, banana leaves, jasmine flowers, and kolam artwork.

Sabrina Dey, General Manager, ITC Windsor, addressed,  “Dakshin is not just a restaurant – it’s a celebration of Southern India’s culinary soul. As we commemorate 25 glorious years at ITC Windsor, we are deeply grateful for the love and loyalty of our guests.”

She further added, “We’re excited to take Dakshin beyond our walls, allowing guests to make it a part of their weddings, festivals, and intimate gatherings.” 

The announcement signals a strategic expansion for the brand into event-based food services, tapping into the rising demand for premium regional catering experiences.

Bangalore-based Chinese restaurant Hunaaan has opened its second outlet in the city, located in Indiranagar, marking its next phase of growth after nearly 18 years of operations. Known for its pan-Asian cuisine, Hunaaan has updated both its interiors and menu at the new location while maintaining its original flavors and culinary authenticity.

Established in 2008, Hunaaan gained citywide popularity when its second outlet on BEL Road became the flagship store. Despite challenges during the pandemic, the brand has returned with a new, more contemporary outlet in Indiranagar.

The menu has been expanded to reflect current dining trends and customer preferences, adding more variety and healthier options. New offerings include salads such as the Signature Hunan Salad with creamy miso dressing and the Asian Cold Silken Tofu Salad, along with soups like Miso Soup and Crabmeat Soup. Diners can order vegetarian and non-vegetarian dim sum platters, as well as sushi options including sashimi and uramaki rolls.

Korean dishes such as kimbap are also featured, with options in vegetable, cheese, tuna, chicken, and pork. A range of small plates includes Hunaaan Baby Potato, Thai Lemon Basil Tofu, Chilli Pepper Mushrooms, Kung Pao Chicken, Hunaaan Chicken Lettuce Wraps, Prawn Tempura, and Singapore Soft Shell Chilli Crab. Main course options feature big plates like Vegetable in Chilli Basil or Sichuan Sauce, Vegetable Dumplings in Hot Garlic, Guangdong Chicken, Tianjin Lamb, and General Tao’s Chicken. Non-alcoholic beverages are also available to accompany the food.

The restaurant continues to adapt its menu, incorporating additional Asian flavors while maintaining consistency in food quality, sourcing, and recipe standards.

The new Indiranagar outlet also introduces a design concept distinct from traditional Chinese restaurant decor. Moving away from the usual red lanterns, dim lights, and flags, the space features an upmarket, chic look. The 40-seater dining area combines fine dining and casual comfort with interiors inspired by Asian sensibilities without being overly thematic.

Customers enter through a foyer into a space filled with aromas and sounds from a live cooking bar. The dining section is divided with pinewood and poplin fabric screens inspired by rice paper, complemented by sheer blinds and narrow beam lighting that emphasizes the food presentation. Natural materials such as grey limestone, dark wood, and pinewood rafters add a rustic element to the modern design.

With the new Indiranagar outlet, Hunaaan aims to serve its loyal customer base and attract new diners, continuing its presence as a long-standing player in Bangalore’s dining scene.

Katana, a 45-seater sake and shochu cocktail bar, opens in Indiranagar on Monday, July 28. Positioned as a bridge between Japanese culinary tradition and Bangalore’s evolving dining preferences, the concept is modeled on traditional izakayas with a modern, approachable design.

The space is co-founded by Sandesh Reddy — known for brands such as Sandy’s, OG Ramen, and Tokyo Diner — and Prasanna Pandarinathan, a photographer, cookbook author, and long-time admirer of Japanese cuisine. After living in New York for nearly 20 years, Prasanna sought to replicate the kind of grounded yet accessible Japanese dining experience she felt was missing in India.

“Katana is inspired by Japanese izakaya culture,” said Sandesh. “We wanted to create a space that showcases Japanese ingredients in a fun, approachable style — one where the quality is serious, but the vibe is not.”

The menu emphasizes Japanese-influenced small plates — carefully executed dishes that invite leisurely dining. The kitchen is led by Chef Sanjit Biswakarma, with culinary direction from Sandesh Reddy. Dishes highlight traditional flavors with subtle modern touches and a focus on ingredient freshness. Signature items include corn custard on shokupan toast with chilli oil, pickled watermelon with tiger’s milk emulsion, and a spicy salmon rice bowl with ikura and bonito flakes.

The bar program, led by Pritish Shetty, formerly of JW Marriott Mumbai and Goa’s cocktail scene, is built around sake and shochu — reimagined into modern classics and original creations. The cocktail menu is concise, seasonal, and designed to complement the food without overshadowing it, incorporating regional produce and occasional nostalgic elements.

Katana’s 1,400-square-foot space, designed by George Seemon of Stapati, uses contrasting materials such as raw stone and warm wood to create a moody yet understated environment. The setting is intended to be minimal, comfortable, and authentic, catering to both Japanese cuisine enthusiasts and newcomers. Katana plans to evolve its menu and ambiance over time while maintaining its core philosophy: a low-key, high-quality dining experience rooted in thoughtful execution.

India’s largest taproom chain, Bira 91 Taproom, has introduced a new food and cocktail menu aimed at contemporary Indian diners. The update brings a diverse mix of international cuisines, seasonal ingredients, and inventive cocktails, aligned with the brand’s focus on evolving guest experiences.

The updated food offerings span multiple global influences. Guests can now order dishes inspired by Jakarta’s street food, Spanish tapas bars, and Turkish grills, alongside Himalayan flavours and plant-based options. Menu highlights include Mie Goreng, Indonesian Fried Rice, Grilled Fish Romesco, Prawn a la Plancha, Turkish Shish Taouk, Chicken Sandheko, Pulled Jackfruit Quesadilla, Jackfruit Curry, and classic Chicken Piccata.

On the beverage side, the cocktail menu introduces new signature drinks including the Palomagram, Mango Tai, Botanical Mist, and Taproom Picante — each designed with distinctive citrus, tropical, herbal, or spicy profiles.

Bira 91 Taproom’s ongoing LIIT Fest continues to attract attention, featuring five versions of the Long Island Iced Tea. Variants include the Classic LIIT, Botanical Buzz LIIT, and Electric Brew LIIT, which incorporates an in-house lager beer reduction syrup.

“At Bira 91 Taproom, we’re always pushing boundaries to elevate the guest experience,” said Rahul Singh, SVP, Pubs Vertical, Bira 91. “This menu is a celebration of global flavours and playful creativity — from Turkish kebabs to signature cocktails and the high-energy LIIT Fest. It’s not just a refresh; it’s a whole new vibe.”

With this menu overhaul and ongoing themed events like the LIIT Fest, the chain reinforces its positioning as a destination for craft beer culture and culinary exploration in India’s growing taproom segment.

The stage is set for India’s most anticipated F&B industry gathering as the 14th Indian Restaurant Congress (IRC) and the inaugural Coffee & Tea Asia (CTA) 2025 prepare to open their doors at the iconic Bharat Mandapam, New Delhi, from August 5–7, 2025.

Curated by Franchise India and RestaurantIndia.in, these back-to-back business platforms are poised to bring together over 2,000+ stakeholders, including restaurant owners, chefs, café operators, F&B innovators, investors, and international suppliers under one roof for three days of insights, innovation, and influence.

A Legacy of Thought Leadership Meets a Fresh Brew of Innovation

The Indian Restaurant Congress, now in its 14th year, has become synonymous with excellence and forward-thinking in India’s foodservice sector. This year’s theme, “A Global Outlook,” reflects India’s expanding role in the international culinary scene. From global QSR chains scaling their India operations to homegrown concepts making their way overseas, IRC 2025 will be a hub of dialogue and direction for the future of restaurants, cloud kitchens, and hospitality ventures.

Adding a new dimension to the show floor is Coffee & Tea Asia 2025 — Asia’s only dedicated B2B trade and leadership show for the coffee and tea industry. Making its debut in India, CTA will bring together roasters, blenders, café owners, tea estates, equipment innovators, and packaging leaders from across the continent.

What to Expect

• 200+ Expert Speakers across keynote sessions, panels, and masterclasses
• 2000+ Qualified Attendees including decision-makers from India, Southeast Asia, and the Middle East
• Premium Trade Exhibitions featuring brands from food, beverage, packaging, supply chain, and sustainability
• Curated Pavilions:  ReSupply (supplier zone), ReSoft (restaurant tech) and ReSpaces (restaurant design & real estate), ReStart ( restaurant startups)
• Live Tastings, Demos & Buyer Meets offering real-time product engagement and business matchmaking
• Culinary Innovation Awards & Indian Restaurant Awards, honouring excellence and innovation in the F&B space

Why This Matters

India’s F&B market is projected to grow 10%+ annually, reaching new consumption highs driven by rising disposable incomes, urban café culture, and tech-driven dining formats. IRC & CTA 2025 offer a strategic platform to capitalize on this growth, build powerful collaborations, and shape the next era of food and beverage experiences.

Be a Part of the Action

Whether you're a restaurateur, café chain, beverage brand, tech enabler, or investor, IRC & CTA 2025 are your gateways to India’s booming hospitality economy.

Block Your Dates:
5–7 August 2025
Bharat Mandapam, Pragati Maidan, New Delhi

Register or Exhibit at:
www.restaurantindia.in/congress
www.coffeeandtea.asia

Follow #IRC2025 and #CTA2025 for live updates.

In response to recent media reports suggesting a possible disengagement between the National Restaurant Association of India (NRAI) and the Open Network for Digital Commerce (ONDC), both organisations have issued a joint clarification refuting the claims. They confirmed that their collaboration is ongoing and strategic, aimed at creating a sustainable digital ecosystem for food businesses in India.

The clarification follows speculation that NRAI may have withdrawn from its engagement with ONDC. Both parties, however, stated that these reports are inaccurate.

Sagar Daryani, President of NRAI said, “We have not paused anything. Our engagement with ONDC is ongoing and purposeful. We are currently in the process of building a viable and scalable model and engaging in discussions through ONDC's Food Council which includes participation of all stakeholders, like restaurateurs and Network Participants and NRAI.”

He added that the association's current focus is on developing a model that works effectively for all stakeholders, and described the initiative as a forward-moving effort. “This is not a step back — it's a step forward, focused on doing this right. We continue to believe in the transformative power of ONDC’s open, interoperable network for our members and the broader food service ecosystem. Hoping to make this viable and work together,” Daryani said.

NRAI has reiterated its long-term objective of ensuring that restaurants can engage in digital commerce on fair and transparent terms. The organisation maintains that its participation in ONDC is aligned with this vision and continues to evolve as the network expands.

Marichi Mathur, Senior Vice President at ONDC said, “We have an ongoing engagement with the National Restaurant Association of India (NRAI) and together, we are working to build an inclusive, transparent, and interoperable network that empowers lakhs of restaurants and food brands to participate in digital commerce on their own terms. This partnership is crucial to driving access, visibility, and equitable growth for food businesses of all sizes — from neighbourhood outlets to national brands. We are exploring innovative pathways that benefit both industry stakeholders and consumers.”

Both ONDC and NRAI urged stakeholders to rely on verified sources for updates regarding their collaboration and to avoid drawing conclusions from unconfirmed media reports. The partnership, they said, is focused on building a long-term solution that empowers food service businesses in the digital age.

Mid-market private equity firm Gaja Capital has invested Rs 160 crore in premium dining platform Massive Restaurants owned by celebrity food chef Jiggs Kalra and his son Zorawar Kalra. This is the seventh investment for the Mumbai-based investor through its third fund of $240 million.

The round will see Gaja Capital pick a significant minority stake in the company with the promoters retaining their majority stake, according to people aware of the development.

Gaja Capital Managing Partner gopal Jain said “We have picked the premium dining route as our bet in the F&B space. We see premium dining as an opportunity of scale and we have chosen to be on the front end with Massive Restaurants. On the other hand in the QSR (Quick Service Restaurant) space we have chosen the supply chain B2B route with Baker’s Circle. We have been able to demonstrate that not only has Gaja Capital managed exits but also delivered handsome returns on its investments. The venture capital ecosystem where thousands of ventures have been created and funded has created a strong pipeline for us. We are keen to carry forward our 2017 pace of investments into the next year”.

Massive Restaurants will use a majority of the capital to fuel its international expansion and is already on track to launch eight restaurants across 14 countries in the next couple of quarters.

Zorawar Kalra, MD of Massive Restaurants said “We have tasted great success in the Indian market and hence our investments are now geared towards building our international portfolio in Middle East, London and the US. Our growth strategy for restaurant expansion will be in the 2:1 ratio in favour of India, in the long term.”

The investment in Massive Restaurants is Gaja Capital’s fifth bet in 2017, a landmark year for the private equity firm which has scored 3 exits through stake sales in TeamLease, CL Educate and John Distilleries.

Gaja Capital originally invested Rs 75 crore for a 25% stake in TeamLease through 2010 and 2011 and Rs 78 crore in CL Educate first in 2007. The PE firm is reported to have raked in returns worth 10 times and 2-3 times respectively on those investments, with an additional 4x return on its investment in John Distilleries through a partial stake sale to Sazerac in October this year.