Restaurant India News: Sofitel Mumbai BKC Expands Culinary Programming with Singapore-Themed Dining Event

Luuma House has announced the launch of its new menu, offering diners a curated selection of global and local flavours. The menu, which will be previewed for the media on September 16th, aims to provide a refreshed dining experience through a combination of classic comfort foods and contemporary interpretations. It covers a range of options across soups, salads, small plates, and mains, drawing from continental, oriental, and Indian culinary traditions.

Highlights include the Avocado Citrus Crunch salad, featuring avocado, kale, and red quinoa with a lemon-mint dressing, and the Burmese Khow Suey, a coconut cream curry over glass noodles. The Savory Crescents stuffed with corn and cheese are designed for sharing. The Spiced Ember Cottage Cheese, a tangy tandoori dish with jalapeños and melted cheese, offers bold flavours, while non-vegetarian small plates such as Inferno Tikka and Kozhikode Style Prawns bring smoky and spicy notes to the table.

The mains further reflect global influences. The Forager’s Camembert Pizza combines mushrooms and creamy camembert with truffle oil, while the Mewari Laal Maas pairs slow-cooked lamb curry with malabari paratha. The continental selection includes Risotto Cremoso Alfa Barbabietola, a creamy beetroot risotto, and the Spicy Korean Grilled Chicken served with basil rice and fermented kimchi.

Desserts round off the experience with choices like Lemon Curd Delight and the Mosaic—a dark chocolate shell filled with matcha, berry, and lemon mousse. Luuma House is located at Plot No. 47, Gulmohar Road, JVPD Scheme, Vile Parle West, Mumbai. The new menu reflects the restaurant’s focus on offering a diverse culinary experience that balances innovation and tradition.

Circa 11, located on 12th Main in Indiranagar, Bengaluru, has introduced a new dining format that evolves with the time of day. Designed by Chef Pradyumna Harithsa, this shapeshifting dining room offers a seamless experience from morning coffee to late-night cocktails, making it Bengaluru’s—and possibly India’s—first restaurant to change its offerings and atmosphere across different hours.

The space is crafted to adapt to guest needs throughout the day. Mornings begin with craft coffee served in handmade ceramics or kraft cups, paired with light plates and a relaxed, conversational environment. Lunch transitions into a selection of heartier dishes such as crisp salads and umami-driven claypot rice, designed to fuel both appetite and discussion. Evenings bring a more refined experience with ingredient-focused dishes and carefully layered cocktails, while service shifts to a quieter, theatrical style.

Chef Pradyumna Harithsa, a Michelin-trained chef from Bengaluru with experience in Chicago’s fine dining scene and India’s boutique kitchens, leads the concept. “Circa 11 is about bringing three worlds together – food, cocktails, and coffee – not as separate silos but as one offering. We wanted to create a space where you can start with a cup, stay for a plate, end with a cocktail, and feel equally at home at every turn. Cuisine agnostic, technique forward, never intimidating – it’s about intention, not rules,” he explains.

The menu reflects a commitment to technique and authenticity. Dishes such as Stuffed Zucchini Blossoms are crafted to stay crisp and delicate, while Truffle Bhel reimagines street food with fresh ingredients like cherry tomatoes and peanut custard. The Chicken Thigh Terrine, slow-pressed for hours, showcases balance and precision, and the Char-Grilled Tiger Prawns focus on flavour enhancement through paprika oil and smoke rather than freshness claims.

Other offerings include the Circa Claypot Rice, which combines umami-rich bases with charred mushrooms, and small plates like boneless stuffed chicken wings that prioritize texture and flavour. Desserts such as Chocolate Pavé and Tiramisu maintain restraint, focusing on subtlety rather than extravagance.

The bar menu mirrors the shapeshifting concept with cocktails that are equally technical and playful. “Last Night on 12th Main” mixes toasted rice-infused bourbon with sesame tincture and pear shrub, while “Bellandur Foam” transforms a local reference into a creative mix of limoncello, amaretto, mezcal, and jalapeño brine. Non-alcoholic options like “Neon Mirage” and “Ginger Bloom” use complex ingredients like dragon fruit shrub, pickled ginger, and jasmine to deliver depth without spirits.

Architect Lakshmi Kaushik’s design supports the concept with gallery-inspired minimalism, flexible layouts, and muted tones. A bright coffee nook, rosewood-toned foyer, and central bar create varied experiences throughout the day, with few visible branding elements to offer guests a break from overstimulation.

Circa 11’s approach focuses on change without losing its identity. Whether visiting for morning rituals, business lunches, or an evening of small plates and cocktails, guests are invited to experience a new chapter each time—grounded in authenticity, warmth, and thoughtful creativity. The space reflects a modern dining philosophy where food, drink, and environment are interconnected and ever-evolving.

Chao Bella, the signature Chinese and Italian specialty restaurant at Crowne Plaza Greater Noida, has introduced a new menu that integrates innovative dishes with authentic flavours. Positioned as Greater Noida’s only dining destination where Chinese and Italian cuisines are paired thoughtfully, Chao Bella continues to attract guests seeking diverse culinary experiences.

Located on the Lobby Floor of Crowne Plaza Greater Noida, the restaurant’s latest menu builds on its reputation for offering refined flavours, a welcoming environment, and carefully sourced ingredients. The updated offerings bring together textures and tastes from different culinary traditions, with exclusive dishes not available elsewhere in the region.

The Chinese section features modern interpretations of classic recipes, such as Orange Soy Glazed Scallops, Prawns Har Gao topped with salmon eggs, and Gochujang Tofu Donburi. A highlight is the Cantonese Steamed Sea Bass, prepared with ginger, soy, and scallion to deliver delicate, authentic flavours.

The Italian menu offers hearty and comforting choices like Lamb Pappardelle with porcini mushroom sauce, Duck Leg Confit with parmesan mash, and Risotto di Butternut Squash with smoked chicken. The menu concludes with Torta Caprese, a flourless chocolate and almond cake that provides a rich dessert option.

Executive Chef Rajiv Vatsyayan commented, “We wanted to create a menu that reflects the dynamic blend of cultures that Chao Bella stands for. Each dish has been crafted with technique, tradition, and a touch of innovation—so whether you're craving a crispy prawn dim sum or a rustic Italian pasta, you’ll find something to surprise and delight.”

Sharad K Upadhyay, General Manager, Chao Bella, added, “Chao Bella has always been a favourite for guests seeking authentic Chinese and Italian cuisine. With this new menu, we are pushing culinary boundaries while staying true to our roots—offering an experience that’s truly unique in Greater Noida.”

With this new menu rollout, Chao Bella aims to strengthen its position in Greater Noida’s dining scene by delivering a fusion of heritage and creativity. The restaurant’s focus remains on combining cultural influences with quality ingredients, ensuring a dining experience that appeals to both traditional and adventurous palates.

KOKO, a leading name in luxury Asian dining in Bengaluru, has unveiled its new Signature Set Lunch menus, available from Monday to Friday between 12 PM and 4 PM starting 15th September 2025. The menus are aimed at offering a convenient and well-rounded dining experience for both working professionals and families seeking a leisurely lunch.

The new offering includes two menu options: the 5-course Classic Menu priced at Rs 950 plus taxes and the 7-course Imperial Menu priced at Rs 1450 plus taxes. Both menus feature a wide selection that caters to diverse dietary preferences, including vegetarian, non-vegetarian, and Jain-friendly options.

Keenan Tham, Founder, KOKO, stated, “We are very excited to introduce our Signature Set Lunch menus in Bengaluru. Whether it’s hosting a corporate lunch, catching up with friends, or simply enjoying a midday break, our Classic and Imperial menus offer the perfect mix of flavour and value. With KOKO’s proximity to major business hubs, we are creating a lunch experience that is both convenient and indulgent for the city’s professionals as well as those looking to spend quality time with loved ones.”

The Classic Menu offers a selection of comforting soups, salads, sushi, dim sum, main plates, and desserts. Highlights include Miso Soup, KOKO Hot & Sour Soup, KOKO-San Salad, KOKO Signature Roll, Tuna Truffle Maki, Chicken Longhai Dumpling, Prawn & Lemongrass Dumpling, Silken Tofu with Chilli Black Bean, and desserts like Hazelnut Crunch Fingers and Homemade Ice Cream in sesame, matcha, or strawberry flavours.

The Imperial Menu extends the dining experience with premium ingredients and expanded choices. Star items include Edamame Nutty Soup, Nikkei Salad, Hamachi Maki, Spicy Tofu Maki, Salmon Nigiri, Signature Tender Coconut Carpaccio, Chilean Sea Bass Dumpling, Steamed John Dory, Malaysian Red Chicken Curry, Salted Caramel Crème Brûlée, and more. The experience is rounded off with complimentary Sencha Green Tea or Japanese Matcha Tea.

Both menus are paired with refreshing non-alcoholic beverages such as Thai Lemonade, Shibuya Iced Tea, and Moshi Moshi Virgin G&T available at Rs 290 plus taxes.

Located at Prestige Icon on Old Airport Road, KOKO Bengaluru combines a thoughtfully crafted menu, attentive service, and a refined ambiance to redefine the lunch experience in the city. The new Signature Set Lunch menus align with the evolving dining preferences of urban diners, providing a balance of quality, variety, and value.

Subway has reintroduced its Fresh Fit menu, offering a lineup of protein-focused sandwiches designed to meet the needs of health-conscious and time-strapped consumers. Available nationwide starting September 17, 2025, the updated menu features four new sandwiches, each made with quality ingredients, fresh vegetables, and protein levels of 20 grams or more—all while staying under 500 calories per six-inch serving.

The sandwiches are prepared on multigrain bread and designed to support active lifestyles with balanced nutrition and convenient options. The new offerings include:

• Grilled Chicken & Avocado (35g protein): Grilled chicken, smashed avocado, lettuce, spinach, tomatoes, cucumbers, red onions, and smoky Baja Chipotle sauce.

• Ham & Turkey Stacker (20g protein): Oven-roasted turkey, Black Forest ham, lettuce, spinach, tomatoes, cucumbers, red onions, and yellow mustard.

• Seasoned Steak & Avocado (35g protein): Juicy steak, smashed avocado, lettuce, spinach, tomatoes, and red onions.

• Turkey & Ranch Delite (26g protein): Oven-roasted turkey, lettuce, spinach, tomatoes, red onions, and drizzled with peppercorn ranch.

Paul Fabre, Senior Vice President of Global Culinary and Innovation, Subway, highlighted, “Eating healthy often means paying a premium, planning ahead or sacrificing flavor and taste,” he said. “With the return of Fresh Fit to Subway's menu, our guests can feel confident that there is a convenient, delicious option crafted for them at a great price – and one their macros will love even more.”

The relaunch builds on Subway’s reputation for better-for-you choices and addresses a growing trend. A recent survey found that more than two-thirds of Americans prioritize convenience over nutrition during busy periods. Fresh Fit sandwiches aim to provide consumers with both without compromising on flavor or affordability.

In addition to the Fresh Fit menu, Subway continues to offer a variety of meal choices that are convenient and budget-friendly. The brand’s loyalty program, Subway MVP Rewards, also offers exclusive deals and incentives, providing further value to its customers.

With this menu relaunch, Subway is reinforcing its position in the quick-service restaurant sector by offering nutritious, affordable, and accessible meals that align with modern consumer expectations. The move reflects a broader shift toward health-driven dining solutions that do not require extra effort or expense, helping brands stay relevant in today’s fast-paced market.

Candice’s Gourmet Sandwiches, a brand built on global inspiration by Chef Candice Lock, has introduced a gourmet version of the iconic Vietnamese Banh Mi sandwich. Known for offering globally curated flavours, the brand’s approach brings a fresh, flavour-forward take to this popular street food staple.

The new Banh Mi features a crusty baguette filled with grilled lemongrass-marinated ingredients complemented by house-pickled radish and carrot, cucumber, jalapeños, fresh cilantro, ginger scallion oil, sriracha, and Candice’s signature house mayo. These elements work together to create a layered experience with texture and bold flavours.

Customers can choose from a variety of fillings including grilled chicken, pulled pork, marinated tofu, or roasted cauliflower. Each option delivers a balance of crisp textures and the characteristic Vietnamese interplay of sweet, sour, spicy, and umami notes.

This reinvented Banh Mi is crafted with attention to detail and flavour, making it a noteworthy addition for sandwich enthusiasts in the city. It aligns with broader trends in hospitality where street food classics are being reinterpreted for more refined palates without compromising authenticity. Candice’s version offers both familiarity and innovation, making it a must-try for those seeking new culinary experiences.

Gold by ICW, known for its innovative approach to luxury desserts, has added a new offering to its menu with the launch of the Dubai Pistachio Chocolate Kunafa. The dessert combines the brand’s signature Vanilla For Kings and Chewy Gooey Chocolate I ice creams with the texture of pistachio-infused kunafa, finished with Belgian chocolate sauce.

The result is a multi-textured dessert experience that blends creamy, crunchy, and nutty elements. It reflects both Middle Eastern flavours and Gold’s distinctive approach to dessert design.

Gold by ICW commented, “At Gold, we design desserts to be experiences, not just treats. With the Dubai Pistachio Chocolate Kunafa, we’re celebrating Middle Eastern flair with our signature Gold touch – a creation that’s luxurious, comforting, and unforgettable.”

The Dubai Pistachio Chocolate Kunafa is now available exclusively across all Gold by ICW boutiques. This launch aligns with the brand’s strategy to offer unique, flavour-driven desserts that appeal to consumers seeking premium, experiential dining options. The dessert also highlights growing interest in regional ingredients and fusion concepts within the luxury hospitality and retail food sector.

Spicy Duck, the signature Chinese restaurant at Taj Palace, New Delhi, is set to unveil a revamped menu starting 5th September 2025. Developed by Master Chef Thanglawm Valte in partnership with Executive Chef Nitin Mathur, the menu blends Cantonese refinement with the robust flavours of Sichuan cuisine, offering a contemporary interpretation of traditional Chinese gastronomy.

The new menu aims to deliver a balanced dining experience that caters to changing consumer preferences—those who appreciate familiar flavours but are also open to exploring new taste profiles. It reflects an effort to combine culinary craftsmanship, heritage techniques, and seasonal ingredients, enabling diners to engage with both classic and innovative offerings.

The selection features a wide range of dishes, including delicate dim sum, nourishing broths, signature duck roasts, wok-tossed favourites, and clay-pot preparations. Additionally, the menu incorporates fresh seafood dishes and indulgent desserts, ensuring a comprehensive dining experience that caters to varied tastes.

Designed with oriental influences and modern elements, the restaurant’s ambiance complements the dining experience, making it suitable for intimate meals, festive celebrations, or a premium culinary outing in the capital.

This menu revamp underlines the growing trend in the hospitality industry toward reinventing traditional cuisines while addressing evolving consumer demands for authenticity paired with innovation. Taj Palace’s approach positions Spicy Duck as a destination for refined yet approachable Chinese dining.

QLA introduces a seasonal Pizza & Wine Pairing menu designed to offer guests a curated dining experience that balances artisanal pizza with complementary wines. The menu is the result of a collaborative effort between Chef Dipender Tiwari and QLA’s sommeliers, who have crafted pairings aimed at highlighting the interplay of flavour, texture, and aroma.

Situated with a view of the Qutub Minar, QLA is recognized as one of Delhi’s distinctive venues for contemporary European cuisine. The restaurant combines French, Italian, and Spanish culinary influences in an environment that is both modern and welcoming. The new menu aligns with QLA’s approach of blending tradition with creativity to deliver thoughtfully crafted experiences.

Among the pairings, the parma ham and burrata pizza is matched with Piccini Merlot to counterbalance its richness, while the wild garden and truffle pizza is paired with Gatao Rosé wine for subtle harmony. For guests seeking lighter options, the zucchini and ricotta pizza is paired with Gatao white wine, creating a refined taste profile. The menu also includes vegetarian, gluten-free, and vegan-friendly options, ensuring accessibility without sacrificing quality.

The dining experience at QLA extends beyond the menu. The space features candlelit interiors, wood accents, ambient music, and live performances on weekends, reinforcing its focus on offering more than just food. The Pizza & Wine Pairing is positioned as an experience that encourages guests to slow down and appreciate the combination of flavours.

Dipender Tiwari, Director Culinary & Dining, QLA, said, “At QLA, we see dining as an art form. With the Pizza & Wine Festival, we’ve transformed a classic pairing into a refined experience — where every flavour finds its perfect harmony in the glass.”

The Pizza & Wine Pairing menu will be available from 10th September to 20th September, with an average spend of Rs 1800 on one pairing.

This initiative reflects an increasing trend in the hospitality industry where restaurants are moving beyond standard offerings and focusing on immersive dining experiences that combine food, beverages, and ambiance in innovative ways. QLA’s approach signals a shift toward more thoughtful and inclusive culinary programming aimed at modern diners.

Otoki, Colaba’s newest Japanese restaurant, has introduced a curated lunch menu titled “The Art of Lunch”, designed to highlight the cultural essence of Japanese daytime dining. The menu redefines lunch as a mindful, standalone dining experience—distinct in rhythm and intent from its dinner offerings.

At Otoki, lunch emphasizes balance, precision, and lightness, following the Japanese culinary philosophy of washoku—the harmony of food. Each dish is guided by seasonality, freshness, and thoughtful presentation, creating meals that are as visually intentional as they are flavorful.

The menu has been curated by Chef Mohit Singh, who has previously worked at Kikunoi Honten in Kyoto, Indee in Bangkok, and Boury in Belgium. It features traditional and modern Japanese preparations, including Wan Mono (soups), Kozara (small plates) such as Agedashi Tofu and Katsu Fish Sando, Nigiri and Maki rolls, Ramen, as well as Bento Boxes and Donburi bowls in both vegetarian and non-vegetarian options.

Plating at Otoki draws from moritsuke, the Japanese art of arranging food where color, texture, and structure complement each other. The approach reinforces the Japanese belief that dining is as much about visual composition as taste. Otoki is the brainchild of hospitality professionals Anurag Katriar and Pranav M. Rungta, who aim to deepen Mumbai’s engagement with Japanese cuisine by extending it to the lunch hour.

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

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

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

The interiors reflect the same philosophy—minimalist and functional, with natural wood, handmade ceramics, and soft lighting that make the space suitable for solo dining, business meetings, or intimate gatherings. With its launch, Otoki positions itself as a differentiated player in Mumbai’s fine dining landscape, offering a lunch menu that balances traditional Japanese philosophy with contemporary expectations.

Bengaluru-based vegetarian restaurant Street Storyss has launched a refreshed menu designed by Chef-Partner Tarun Sibal, structured around the idea of “memory dining.” The approach emphasizes familiar flavours and street-inspired experiences reinterpreted for contemporary dining.

Sibal, who has over two decades of experience in progressive Indian kitchens and international culinary spaces, explained that the menu is less about reinvention and more about reframing the familiar. 

“Each dish on this menu begins with a memory — the tang of a street-side chutney, the quiet comfort of rajma chawal, the crisp bite of okra on a summer afternoon. Rather than chasing novelty, we’ve chosen to look again at the familiar, layering it with new textures, global influences, and a sense of play,” he said.

The new offerings are designed as a structured journey. Chaats open the experience, with items such as Fruit & Nut Granola Bhel, which combines cranberries, candied nuts, and granola clusters in a reimagined bhel, and Kurkure Okra Chaat, spiced okra paired with chutneys and yoghurt.

Small plates extend the theme, with items including Potato Pavé with Delhi House Rub, Chilli Jam Mushrooms with Green Apple Dressing, and Paneer Cheese Ghotala on English Muffin with Veg Hollandaise, which merges Mumbai street food with brunch-style presentation. Hearty plates emphasize comfort, such as Rajma Risotto Khichdi, blending rajma chawal with risotto technique; Maa Chane ki Dal with Namak Mirch ki Pronthi & Achar, and K-Pop Fried Rice with Crisp Garlic and Instant Kimchi, which introduces Korean influences.

Desserts balance indulgence and restraint, including Chocolate Mousse with Salted Butterscotch Cream and Matcha Vanilla Baked Yoghurt with Strawberries. The menu also prioritizes inclusivity, offering Jain and vegan options, in line with the brand’s philosophy of ensuring accessibility for a diverse guest base. With this update, Street Storyss continues to position itself as a vegetarian dining concept that aligns nostalgia with innovation, appealing to urban diners seeking food rooted in memory but served with contemporary sensibilities.

In India’s dessert market, dominated by mass-produced ice cream brands that prioritize scale and volume, Indulge Creamery is carving out a niche with a slower, ingredient-led approach. Founded by hospitality professional Pawan Saluja, the brand emphasizes ice cream as a crafted experience rather than just a quick treat.

Saluja comes from a family with deep roots in hospitality and combines this background with formal training at the Emirates Academy of Hospitality Management and the International Centre for Culinary Arts, Dubai. His vision for Indulge is clear. “Starting Indulge was about more than dessert,” he explains. “It was about creating something thoughtfully made, ice cream that’s luxurious, balanced, and genuinely satisfying.”

The brand’s operational focus is built around what it calls “intentional indulgence.” Each batch is slow-churned with 16 percent butterfat, producing a denser texture, controlled melt, and balanced flavor. Ingredient sourcing plays a central role, with Belgian couverture chocolate, Sicilian pistachios, and Madagascar vanilla forming the backbone of its recipes.

Indulge is not competing on speed or mass appeal. Instead, it targets consumers who seek quality over quantity and prefer mindful consumption over over-sweetened or air-pumped ice cream. Its menu reflects this positioning, offering indulgent flavors like Classic Belgian Chocolate, Cookies Cheesecake, and Cream Biscotti, alongside health-conscious variants such as Vegan Dark Chocolate (sugar-free) and Vegan Mango Sorbet (sugar-free).

Expansion into new formats is also underway. On August 1, Indulge will launch ice cream sticks in Espresso, Vanilla, and Dark Chocolate, offering convenience without diluting its premium ethos. Saluja notes that innovation at Indulge is not seasonal or trend-driven but rooted in creating sensorial experiences, with techniques like low-air churning and precise temperature control forming part of its product design.

Looking ahead, the ambition is to establish Indulge Creamery as a legacy brand from India with global appeal. Saluja further explained, “We’re not here to mass-produce. We’re here to elevate. Ice cream is just the medium. Our real goal is to craft moments that matter.”

By focusing on flavor integrity, consumer experience, and health-conscious alternatives, Indulge Creamery is positioning itself as more than a dessert brand. It reflects a deliberate business strategy to redefine ice cream consumption in India’s evolving premium hospitality and retail landscape.

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.

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.”

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

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

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

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

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

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

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

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.

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

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

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

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

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

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.

Starbucks is launching its fall menu tomorrow, led by the debut of the Pecan Oatmilk Cortado, alongside a curated list of seasonal food and beverage offerings.

The lineup marks the start of the brand’s annual fall season, which continues to feature the Pumpkin Spice Latte, a long-standing customer favorite. While this year’s menu is more streamlined compared to previous fall launches, Starbucks is focusing on a mix of new introductions and popular returning items.

Among the beverages making a return are the Pumpkin Cream Cold Brew, Iced Pumpkin Cream Chai, and the Pecan Crunch Oatmilk Latte. Seasonal bakery items, including the Pumpkin Cream Cheese Muffin and Racoon Cake Pop, will also be available. However, pie-inspired options such as the Apple Crisp Macchiato have been removed this year, making way for new experiments in flavor.

The Pecan Oatmilk Cortado is positioned as this season’s signature item. Starbucks’ beverage team notes that it blends the Cortado’s strong coffee base with browned-butter notes and toasted pecans for a nutty variation on the classic drink. For customers preferring iced beverages, the Pecan Cold Foam can be paired with cold-brew coffee.

On the food side, the company is adding Italian Sausage Egg Bites to its menu, prepared with sausage, sun-dried tomato pesto, basil, eggs, and Monterey Jack cheese.

At Starbucks Reserve locations, two exclusive beverages will also be introduced: the Tiramisu Latte and the Pumpkin Spice Whiskey Barrel-Aged Manhattan. Returning Reserve exclusives include the Pumpkin Spice Whiskey Barrel-Aged Cold Brew and the Starbucks Reserve Pumpkin Spice Latte.

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Frozen Fun, the gelateria and café brand inspired by Italian traditions, has introduced a new Sundae Menu aimed at expanding its dessert portfolio and enhancing the café experience. Known for its artisanal gelato made with natural ingredients and traditional techniques, Frozen Fun has built a strong following among urban dessert consumers, and the new menu seeks to strengthen customer engagement through indulgent, layered creations.

The lineup features seven sundaes built around varied taste preferences, combining fruit-based, chocolate-heavy, coffee-inspired, and crunchy formats. Options include Strawbaby Stack, made with strawberries and cream gelato over banana-walnut bread, finished with toffee sauce, sugar-free chocolate, mango popping boba, and waffle chips. Midnight Popcorn brings together vanilla gelato, chocolate cake, sticky toffee, and caramel popcorn for a sweet-and-salty profile. For chocolate-focused consumers, Fudge It offers Belgian chocolate gelato with sponge layers, Nutella, and cookie dough bites.

Coffee-based indulgence comes through Espresso Yourself, combining tiramisu gelato, espresso-soaked sponge, Nutella, chocolate crumble, whipped cream, and cocoa dust. Honey, I Crunched It pairs salted caramel gelato with Nutella, Oreo chunks, honeycomb, and a brownie bite topper, while The Sticky Situation layers Madagascar vanilla and Belgian chocolate gelato with marshmallow, praline almonds, toffee sauce, Nutella, and a lollipop garnish. Rounding off the selection, Cookie Chaos blends salted caramel and cookie crunch gelato with cookie dough bites, Nutella, hazelnuts, and dark chocolate sauce.

Each sundae has been designed to balance creamy, crunchy, and gooey textures within a single serving, reflecting the brand’s approach to experiential dessert formats.

The new Sundae Menu is currently available at Frozen Fun’s Khan Market and One Horizon outlets. Rollout to additional locations, including Bandra and Palladium, is planned in the coming months, positioning the brand to capture wider footfall in premium retail and dining markets.

The Leela Palaces, Hotels and Resorts has announced the launch of the Aujasya by The Leela Vitality Breakfast Menu, a new culinary programme designed to integrate wellness into the first meal of the day. Available across all The Leela properties from 10 August 2025, the offering has been curated by wellness expert Dr. Ankita Jalori and executed by The Leela’s chefs.

The menu is built on the principles of supporting gut health, improving energy metabolism, and strengthening immunity while incorporating Indian ingredients in a modern context. As part of Aujasya by The Leela, the brand’s signature wellness initiative, the breakfast menu is positioned as an extension of the company’s larger focus on vitality-driven experiences, spanning retreats, spa rituals, and cultural programmes.

Key inclusions in the menu reflect a mix of contemporary nutritional science and India’s food traditions. Items such as vegan ragi idli with coconut chutney, millet dosai with moringa-infused sambhar, and baked egg with spinach and tomato combine native grains, natural probiotics, and seasonal produce. Balanced macro- and micronutrient compositions have been emphasised, with specific pairings designed to optimise nutrient absorption.

Anupam Dasgupta, Senior Vice President Operations (North India), Head – Wellness, said, “At The Leela, we believe that true wellness lies in the thoughtful integration of nourishment, pleasure, and balance. The Vitality Breakfast Menu is our way of transforming a simple morning meal into an intentional, restorative ritual – one that honours India’s culinary heritage while embracing the rigour of modern nutritional science.”

Dr. Ankita Jalori added, “The Aujasya Breakfast is thoughtfully curated to nurture digestive health, which we believe is the cornerstone of overall wellness. Every dish is intentional—designed to deliver functional benefits while engaging the senses—because genuine nourishment should always be as joyful as it is healthful.”

The launch of the Vitality Breakfast Menu reflects The Leela’s broader strategy of linking luxury hospitality with wellness-led dining experiences. By positioning food as both functional and indulgent, the company aims to align with consumer demand for healthier, more conscious dining options within the premium travel and hospitality sector.

Quick-service burger chain Burgrill has introduced its most recognisable in-house creation, the OG Sauce, as a bottled retail product. The move marks the brand’s entry into the packaged food segment, making its signature flavour available for at-home consumption through both online platforms and select retail outlets.

The OG Sauce has been a core component of Burgrill’s menu, known for its creamy texture, balanced spice, and tangy flavour influenced by North Indian culinary elements. It has developed a strong customer following, with repeated demand for availability outside restaurant offerings.

The product is being positioned as a versatile kitchen item, suited for use as a dip for fries, a spread for sandwiches and wraps, a marinade for grilled meats, or an addition to fusion recipes.

Burgrill’s decision to bottle its sauce aligns with a wider trend in the quick-service restaurant industry—leveraging popular in-house products to strengthen brand presence beyond physical outlets. This strategy allows QSR brands to extend their reach into the growing retail and at-home dining market, while building loyalty through everyday product use.

By launching the OG Sauce for direct purchase, Burgrill is aiming to create a revenue stream outside its core restaurant operations, diversify its product portfolio, and establish a foothold in the condiments category.

Hyderabad’s newest bar concept, Oxymorons, is positioning itself as more than a traditional nightlife venue. Framed as a “cocktail lab,” it aims to merge experimental mixology with an immersive guest experience, making each visit unique.

“Oxymorons is a study in meaningful dissonance, familiar yet new, polished yet raw, precise yet free-spirited. It’s Hyderabad’s answer to the global cocktail renaissance, blending hometown warmth with a world-class approach,” says Rehan Guha, Founder, Oxymorons.

The bar focuses on crafting cocktails using advanced techniques such as clarification, fermentation, and fat washing, producing crystal-clear drinks with layered and unexpected flavour profiles. Each recipe is designed to function as a sensory experience, integrating Indian spices, Japanese precision, and global influences.

Bartenders at Oxymorons are positioned as storytellers, presenting each drink as part of a broader narrative. The space itself, housed in a historic building, combines preserved architectural details with modern elements such as red-toned lighting, curved ceilings, and a layout inspired by both science labs and cinematic set design.

The launch signals a deliberate shift in Hyderabad’s cocktail market toward innovation and narrative-driven service. Positioned within the global trend of experiential mixology, Oxymorons offers a model that merges technique, storytelling, and operational precision to differentiate itself from conventional bar formats.

Kolkata Uncut, a new entrant in the Bengali fine dining segment, has opened in South Kolkata. The restaurant’s launch event saw the presence of actor Biswanath Basu and Varsha Chakraborty, owner of Kolkata Uncut.

Spread across 1,000 sq ft with a seating capacity of 60, the restaurant aims to recreate the nostalgia and culinary traditions of Kolkata. Designed as a tribute to the city’s cultural and gastronomic heritage, it serves a range of Bengali dishes alongside select Chinese offerings.

Kolkata Uncut’s menu features both buffet and à la carte options, with prices starting at Rs 60. Signature Bengali dishes include Basanti Pulao, Chingrir Pulao, Kosha Mangsho, Mutton Dakbanglow, Bhetki Bhapa, Ilish Bhaja, Coconut Prawns, Lotte Fry, Jhinge Aloo Posto, Potol Er Dorma, Daab Murgi, Lebu Lanka Murgi, Gondhoraj Chicken, Chef’s Special Kaju Chicken, Golden Fried Prawns, Doi Ilish, Shorshe Ilish, Doi Katla, and Phulkopir Roast. Beverage options include Aam Pora Shorbot, Gondhoraj Ghol, Blue Lagoon, and Pina Colada. Desserts range from Baked Rosogolla to Khejur Aam Shoktor Chutney and Baked Mihi Dana.

For Chinese cuisine enthusiasts, the menu starts from Rs 130 and covers a variety of dishes catering to local tastes.

Varsha Chakraborty, Owner, Kolkata Uncut, said: “At Kolkata Uncut, we intend to bring alive Kolkata in the most genuine and unfiltered form, transporting us to the most loved corners of the city – from Hooghly Bridge to Victoria Memorial! It’s a way of celebrating Kolkata, Bengal’s rich culinary heritage, Bengalis and is an affordable and soulful tribute to the unfiltered charm of our city!”

The opening coincides with the run-up to Durga Puja, one of the most significant festive periods in West Bengal. Positioned as an accessible fine dining option, Kolkata Uncut aims to attract both weekday diners and festive season visitors, offering a mix of traditional Bengali recipes and Chinese specialties in a compact, themed space.

Arabian Delites, a long-standing player in India’s Middle Eastern cuisine segment, has announced the addition of two new cloud kitchens in Noida and Vasant Kunj. This move is part of the brand’s broader strategy to scale its delivery capabilities across Delhi-NCR while maintaining quality and consistency.

Founded in 1994 by Mr. K.D. Singh, the brand has built a legacy of over three decades by offering a modern take on traditional Arabian recipes. As part of its current business model, Arabian Delites operates one flagship dine-in restaurant in central Delhi, supported by a network of cloud kitchens to address growing demand through delivery.

The brand continues its operational collaboration with Rebel Foods, leveraging its technology-driven cloud kitchen infrastructure. This partnership enables Arabian Delites to expand efficiently without compromising food quality or service standards.

The latest expansion brings the brand’s offerings — including doners, shawarmas, hummus bowls, and falafels — to new high-demand areas in Noida and Vasant Kunj. The menu remains consistent across locations and is accessible via leading food delivery platforms.

“Our mission has always been to make authentic Arabian flavours accessible to more people, first across Delhi-NCR, and now across Tier 1 and Tier 2 cities throughout India,” said Mandeep Singh, Managing Director,  Arabian Delites. “These new culinary spaces will allow us to reach customers faster while maintaining the quality and care our food is known for. We’re excited to bring our comforting Middle Eastern favourites to Noida and Vasant Kunj, and are targeting Rs 100 crore in revenue and 100 outlets nationwide within the next three years.”

The company is now focused on scaling operations across both metro and non-metro markets, targeting a pan-India presence. The roadmap includes opening 100 outlets nationwide by 2028, driven by a hybrid model that integrates physical restaurants with a growing network of cloud kitchens.

Teraso – The Indian Social Bar – has officially reopened in Hyderabad’s Jubilee Hills following a significant revamp. Part of Pacific Hospitality, the outlet is repositioning itself as a contemporary, all-day dining and social space, catering to a more diverse and experience-driven urban audience.

Previously operating under the identity of Indian Culinary Lounge, the venue has now undergone a comprehensive brand overhaul in both design and menu. Located on Road No. 45, Teraso is aiming to serve multiple customer occasions — from business lunches to evening cocktails — in a single destination format.

According to the brand, the updated food menu is split into two key categories. One highlights traditional Indian comfort dishes such as Yam Galauti, Jama Masjid Chicken Tikka, Rajori Chole Bhature, Dilli Nalli Nihari, and Kulfi Popsicle. The other section, titled “Future Plates,” introduces modern reinterpretations of Indian cuisine. Examples include Quinoa Avocado Puri Chaat, Pinwheel Paneer Tikka, ANDA Shami Kebab, Dal Palak Risotto, and a dessert offering called Textures of Carrot Halwa.

Teraso’s cocktail menu aligns with its new experiential positioning. Each drink draws inspiration from celestial elements, featuring names such as Milkyway Picante, Ash in the Wind, First Light, and Golden Hour. These cocktails are positioned as sensory experiences rather than traditional bar offerings.

Design-wise, the new interiors have shifted toward earthy tones and minimalism with a space that transitions between relaxed daytime lounging and energetic nighttime socializing. The updated brand identity reflects a combination of local sensibilities and modern aesthetics, aiming to create a space that feels familiar yet elevated.

“We didn’t just revamp Teraso — we reimagined how an elevated lounging space can feel. We want people to come here to reconnect, to celebrate, and to feel at home in a space that’s stylish yet soulful. The place is an ideal location for business lunches, date nights, and friends' nights out, offering versatility in each conversation and discussion. We promise the best hospitality and service and an ambience to remember,” said Aman Chainani, Managing Director, Teraso, Pacific Hospitality.

As part of its day-to-night service model, Teraso will continue to operate across lunch and dinner, offering guests a seamless transition from daytime meals to evening entertainment. The space intends to serve as a hub for dining, drinks, and social gatherings as it expands its presence in the hospitality circuit of Hyderabad.

GOONDA, a new lifestyle-focused consumer brand, has officially launched with a two-product portfolio: El Goonda, a 100 percent Indian agave-based spirit, and Goonda Energy, a flavored energy drink line. The brand is co-founded by a team of experienced professionals across beverage, finance, branding, and distribution, along with actor-entrepreneur Karan Tacker.

After pilot runs in Goa and Maharashtra, GOONDA is now planning a pan-India rollout. The company aims to establish a strong presence across both the alcoholic beverages and functional drinks categories, with product design, packaging, and pricing tailored to younger, urban consumers.

El Goonda introduces two core expressions — Silver and Reposado — made entirely from Indian-grown agave. These are complemented by flavored variants such as Café (coffee-infused), Picante (spicy), and Strawberry. The brand is opting for a 180ml flask format to allow convenience, affordability, and portability — an approach targeted at festivals, nightlife, and casual consumption occasions. Goonda Energy will initially offer three variants — Original, Sugar-Free Bubblegum, and Cola. The beverages are positioned for urban, nightlife, and hustle culture consumers, combining familiar taste profiles with distinctive branding.

Karan Tacker, Co-Founder and Marketing & PR Director, Goonda, said, “We didn’t just want to launch a brand. We wanted to build a lifestyle brand that channels rebellion, freedom and the new Indian voice.” He added that the team specifically chose to produce agave spirits locally, bypassing imports from Mexico. “We even cheekily prefixed El to the word Goonda for our agave spirit offerings,” he said, highlighting the India-first manufacturing approach.

Tacker, who leads the tasting panel, also emphasized the brand’s focus on accessibility and differentiation through its compact 180ml “hipster” bottle format. “Cute 180ml hipster bottles that snug fit into your pocket and that too at pocket friendly price points,” he noted.

Amol Sethi, Founder & Head of Sales, Goonda, added, “Goonda arrived earlier this year in Goa and as we speak we are aggressively distributing in Mumbai and Pune. Later this financial year we intend to be in 4 more states and in 2026 we will also expand to serve the Indian diaspora in major markets abroad.”

With a cross-functional founding team that includes Ashish Jasuja (beverage production), Prasad Iyer (branding), Bhushan Khandelwal (finance), and Harshil Vithlani (international trade), GOONDA’s roadmap includes domestic scale-up and overseas expansion.

The brand is entering two competitive but growing markets in India: premium agave-based spirits and functional energy drinks. With urban consumers seeking unique experiences and bold flavors, GOONDA is positioning itself as a youth-centric disruptor.

Foodsta Kitchens, the parent company behind Nasi and Mee, has launched its latest dining venture — Kokoro — a contemporary Japanese restaurant concept that focuses on comfort food traditions from Japan. The launch signals the company’s intent to diversify its portfolio with globally inspired yet locally approachable dining formats.

Positioned as a modern Japanese restaurant, Kokoro aims to deliver familiar Japanese comfort dishes using traditional methods adapted to current dining preferences. The concept blends authenticity with accessibility, catering to diners looking for flavorful, high-quality meals at competitive price points.

The name “Kokoro,” meaning “heart” in Japanese, reflects the brand’s core philosophy of creating food with emotion and intention. “Kokoro represents our commitment to making Japanese comfort food part of everyone's everyday story,” said Dilip Krishnan, Co-founder and CEO, India of Foodsta Kitchens. “It is where authentic techniques meet modern accessibility, allowing our guests to experience bold Japanese flavors with genuine heart, at prices that make great food available to all.”

The menu at Kokoro includes a mix of ramen, don bowls, sushi, and other comfort-oriented Japanese offerings. Key dishes include Tonkotsu-style Ramen, Spicy Miso Ramen, Korean-style Ramen, Chicken Katsu Don Bowl, Tempura Veg Don Bowl, and Salmon Rainbow Don Bowl. The restaurant also serves Japanese fried chicken (Chicken Karaage) and sushi items like Kani Kuri Maki and Spicy Salmon Maki.

With a focus on broths made in-house, traditional toppings, and premium proteins, Kokoro aims to balance authentic preparation with the convenience of modern service standards. The concept caters to a growing segment of urban Indian diners interested in Japanese flavors beyond the typical sushi experience.

With Kokoro now operational, Foodsta Kitchens expands its presence in the Asian dining category and enters the competitive Japanese QSR and casual dining segment — a category seeing increasing traction in metro markets.

Bengaluru-based pizzeria Brik Oven has introduced a new menu innovation—a 100 percent whole wheat sourdough pizza crust—available at no additional cost for dine-in customers across all 10 of its outlets in the city. The new offering aligns with growing consumer interest in alternative bases that maintain both taste and nutritional appeal.

The new crust is fermented over a 72-hour period and cooked at high temperatures using Brik Oven’s standard method: wood-fired ovens delivering blistered and crisp results. The product development process reportedly took several months of testing to ensure the base retained Brik Oven’s signature light texture while offering a denser, more robust flavor profile.

“The whole wheat crust gives our guests another way to enjoy the pizzas they already love—just with a slightly different flavour and feel,” said Anirudh Nopany, Co-founder,  Brik Oven.

The updated menu now features the new crust option across a range of existing popular pizzas. This includes the Pepperoni pizza with mozzarella and tomato sauce, and Bird in Hand—a roast chicken and blue cheese combination with red chilli. Vegetarian options include the Massive Vibe with spinach, sun-dried tomatoes and mushrooms, and the Stracciatello featuring confit cherry tomatoes, basil pesto, and fresh stracciatella cheese.

The crust expansion is in line with Brik Oven’s brand ethos of using high-quality, minimally processed ingredients such as handmade mozzarella and San Marzano tomatoes, while also responding to customer demand for fuller, more balanced options.

“We know a lot of our guests are looking for options that feel a little more balanced, without giving up on taste. This whole wheat crust is our way of offering that,” added Sreeram Anvesh, Co-founder, Brik Oven.

The new crust is available for both dine-in and delivery from all Brik Oven locations in Bengaluru: Indiranagar (HAL 2nd Stage), HSR Layout, Bellandur, Palace Road, Church Street, Sarjapur, Manyata Tech Park, Whitefield, Kanakapura Road, and Koramangala.

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

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

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

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

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

Malaka Spice, a well-established Pune-based restaurant brand with outlets in Koregaon Park and Kharadi, has introduced a new Malaysian menu to mark its 28th year. Known for its focus on Southeast Asian flavours, the restaurant has built a reputation for drawing inspiration from Malaysia, Indonesia, and other parts of the region.

The new menu focuses on Malaysia’s multicultural food traditions, particularly those of Chinese Malay and Indian Malay influences, commonly referred to as Peranakan or Nyonya cuisine. The menu was developed in collaboration with Chef Gayatri Desai of Ground Up, alongside Malaka Spice chefs Shailendra and Madhu.

According to the team, the inspiration for this menu comes from Penang’s local street markets and Kopitiams, reflecting recipes that have been passed down through generations. The approach includes the use of traditional recipes combined with fermentation, pickling, and layered spice blends to create dishes with depth.

“As we mark 28 years, we wanted to offer something that’s both nostalgic and fresh. Collaborating with Gayatri was a natural choice — her mastery of fermentation and pickling brings a technique-forward approach that perfectly complements Malaka’s warm, comfort-driven identity,” said Ilvika Chandawarkar, Research and Business Development, Malaka Spice.

Chef Gayatri added, “This collaboration is an exploration of cultures that feel both distant and deeply familiar. We’ve created a menu that honours heritage while inviting curiosity—each plate is a nod to tradition with a Ground-Up twist.”

The restaurant continues its farm-to-table sourcing strategy, using produce from its own Cherish Farms and working with local suppliers. “For us, farm-to-table isn’t just a trend—it’s a commitment to quality, sustainability, and community. We like to know exactly where our ingredients come from and how they’re grown. It allows us to serve food that’s fresher, more flavourful, and made with integrity, while also supporting the people and practices that preserve our land and food systems,” said Praful Chandawarkar, Owner, Malaka Spice.

Highlights from the new menu include:

• Rojak Salad: Street-style fruit salad with toasted coconut and spicy tamarind dressing
• Asam Laksa: Vegetarian interpretation of seafood laksa with tomato, galangal, turmeric broth, pineapple, charred tomato, Vietnamese coriander, and lemon basil
• White Laksa: Crab and shrimp-based laksa
• Ayam Bakar: Grilled chicken with beansprouts, lettuce, and tamarind dipping sauce
• Malaysian Fried Chicken: Belachan-inspired chicken marinated in shrimp butter sambal and raw mango, finished with a toasted rice and kaffir lime seasoning
• Egg Custard: Steamed egg tofu with kaffir lime, ginger, and soy; served with crispy poha
• Jackfruit Rendang: Rendang with raw jackfruit
• Kaya French Toast: Kaya jam-stuffed shokupan made into French toast
• Tapioca and Dark Jaggery: Tapioca with kaffir lime-infused coconut milk and dark jaggery caramel

The menu is available at both Malaka Spice locations in Koregaon Park and Kharadi. Tasting menus, pairing suggestions, and curated experiences are part of the offering during the anniversary period.

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

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

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

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

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