Restaurant India News: Tóa 66 Brings Thai Festival-Inspired Cocktails to Mumbai with Tasting Menu 3.0

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

At the core of the space are multiple touchpoints:

• SOIL Coffee offers everyday-style brews.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

As the hospitality landscape in Goa continues to thrive, Como Agua, located amidst the tropical greenery of Vagator Beach, has undergone a significant transformation. Originally recognized as a pizzeria and Negroni bar, the space has developed into a full-scale restaurant and bar, widening its culinary and beverage program while strengthening its focus on quality and innovation.

The venue is already noted for its distinctive lantana-woven design and views of the Arabian Sea. Now, its expansion includes an updated food menu, a reimagined cocktail list, and the addition of artisanal mozzarella produced in-house.

Chef Amit Kumar is leading the kitchen operations with menu additions that extend beyond the brand’s signature Neapolitan pizzas. The pizzas, made from dough that is fermented for 48 hours and baked to achieve a leopard-spot crust, remain central. New dishes include Hot Honey & Double Pepperoni Pizza topped with in-house mozzarella and spicy honey, Red Snapper in Chili Tomato Broth with Curry Leaf Oil, and a Lobster Roll served in a brioche bun with molten butter and sweet potato chips. For those seeking regional flavors, the Chicken Chettinad with Malabar Parotta Canapé offers a bold Indian touch. Other highlights include the Japanese Soba Noodle Salad with kale and sesame dressing and the Cream Cheese & Mascarpone Ravioli in Beef Ragu. Desserts feature the Como Honey Toast, now a staple on the menu.

On the beverage side, Head Mixologist and Bar Manager Aman Dhiman has curated a new cocktail program that integrates indigenous Indian ingredients with modern mixology techniques. Notable additions include:

• She’s Perfect – a clarified gin cocktail with watermelon
• The Nest – truffle vermouth and a white chocolate egg in vetiver
• Two Honeybees – tequila with smoked honey and raw mango pickle juice
• The 1 AM Friend – vodka with prosecco, vanilla, and rambutan
• Shiso Sexy – tequila, rum, and shiso leaf
• Turn the Page – fruit-forward profile
• Slainte (Shlawn - Che) – whiskey with turmeric notes

• High Tea at Harrods – Tres Leches washed Gin, Kahlua, Campari, black jaggery, and Tres Leches foam

These offerings highlight the use of sea buckthorn sourced from the Himalayas, vanilla from Kerala, and other regional ingredients, reinforcing Como Agua’s commitment to integrating Indian produce into globally inspired creations.

The restaurant has also introduced artisanal mozzarella production in-house, using A2 milk without preservatives or chemicals, ensuring a shelf life of three days. This initiative reflects a broader trend in hospitality toward ingredient control and premium in-house production. Coffee also forms part of the expanded offerings, with specialty beans sourced from Auroville, Pondicherry.

Como Agua was founded in March 2023 by Arjun Jaiswal and Saniya Puniani, who combined their culinary interests with Goa’s coastal setting. The venue has become a lifestyle destination as well, featuring regular Saturday live music sessions with local and international talent. The evolution of Como Agua reflects the growing demand in Goa for restaurants that merge quality sourcing, inventive menus, and experiential dining with a strong sense of place.

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.

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

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

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

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

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

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

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

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

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

Indo-Chinese food has long been a popular choice for Indian diners, from quick street-side snacks to casual restaurant meals. Despite its widespread appeal, the category has often lacked consistency in quality and execution. Chennai-based MAPO aims to change that with a structured, quality-focused business model.

MAPO offers a concise menu featuring popular dishes such as chilli paneer, Manchurian, momos, and noodles. While the food is familiar, the operational approach is process-driven. All sauces are prepared in-house, momos are rolled daily, and every dish is wok-tossed to order.

The brand currently operates three outlets in Chennai, including its flagship on TTK Road, and is planning further expansion. The focus is on a streamlined format that works equally well for dine-in, takeaway, and delivery, ensuring customers receive a consistent experience across channels.

With over three decades of F&B experience, the founding team has kept the model simple: maintain high quality, deliver efficiency, and meet customer demand without overcomplicating the menu.

Industry observers see MAPO as part of a growing wave of organised players in the Indo-Chinese segment, bringing systemisation to a category that has historically been fragmented. With a loyal customer base in Chennai and plans to scale further, MAPO is positioning itself to build a strong presence in the casual dining and quick-service markets.

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.

Nukkad Cafe & Bar has opened its fourth location, this time in South Delhi’s Greater Kailash II (GK II), M Block Market. The new outlet continues the brand’s approach of blending casual dining with nostalgic themes — in this case, retro gaming — while offering familiar food and drink selections that cater to a wide audience. The GK II outlet features interiors inspired by classic video games, complete with murals and a Mario video game installed at the bar. The design aims to create a relaxed, immersive space that connects with customers through shared cultural references from the 90s.

The menu includes signature offerings such as Matka L.I.I.T., Banta cocktails, and locally inspired Tharra. Food options include crowd-pullers like Gunpowder Chicken Tikka, Anda Parantha, and Pao Bhaji Sliders — a combination that reflects both nostalgia and mass appeal.

Live music is part of the daily operations, with performances scheduled 360 days a year. This consistent entertainment format is intended to enhance footfall and extend dwell time during both weekdays and weekends.

“At Nukkad, we’re reviving memories and bringing people together over great food, creative drinks, and the unforgettable vibe of the 90s,” said Kanishk Tuteja, Founder, Nukkad Cafe & Bar.

With outlets currently operating in Delhi and Dehradun, the brand positions itself as a neighbourhood-friendly destination focused on community, casual ambience, and culturally resonant food and beverages.

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.

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.

Hyderabad’s Gunrock neighbourhood has a new entrant in its F&B scene: Ta.Ma.Sha – Asian Veg Café. The newly launched venue offers a vegetarian-only pan-Asian menu and combines that with a retro-themed setting, live music programming, and open-air seating designed to appeal to a broad demographic, including families, Gen Z consumers, and pet owners.

Positioned as an all-vegetarian concept, Ta.Ma.Sha’s menu spans various Asian cuisines including Korean, Thai, Japanese, and fusion-inspired dishes. The café’s founders have curated the menu around food trends gaining popularity on digital platforms, particularly focusing on dishes that align with seasonal preferences and visual presentation.

Dishes include Korean Chilli Tofu, Korean-style Paneer, Thai Green Curry with rice, and Japanese Cottage Cheese Katsu. Western adaptations like the Veggie Thin-Crust Pizza and Kimchi Pizza add global flair. Desserts feature Thai Mango Sticky Rice and an Ice Cream Bun Sandwich topped with chocolate sauce. The beverage program includes mocktails like the Rose Cooler and Cucumber Fizz. A separate Jain-friendly menu also caters to specific dietary requirements, offering curated versions of signature dishes.

“We wanted to create a place that’s more than just a café – something that speaks to the soul,” says AK. Solanky, Co-founder, Ta.Ma.Sha.

“Our vision with Ta.Ma.Sha was to bring together all the things we love — delicious Asian vegetarian food, great music, and a space that sparks creativity and connection,” adds Mahender Vyas, founder, Ta.Ma.Sha.

The interiors combine retro design with curated visual elements — from vintage television sets and retro cameras to bamboo lighting and wall-mounted guitars. The café features both open-air seating and an indoor lounge, supported by regular acoustic performances by local artists. Visuals projected behind the live music stage add to the nostalgic appeal.

The property includes a pickleball court, further positioning the café as a multifunctional hangout destination. In line with growing hospitality trends, the café is also pet-friendly. Ta.Ma.Sha aims to cater to a range of customers — from vegetarians and flexitarians to those seeking new formats in casual dining. Its offering reflects an increasing demand for experiential, visually engaging, and dietary-specific F&B spaces in urban India.

The Piano Man has introduced an Experiential Dining Menu at its Eldeco Center, Malviya Nagar outlet, with plans to extend the offering to its 32nd Avenue, Gurugram and Safdarjung Enclave, New Delhi outlets.

This new menu focuses on delivering a multisensory dining experience that incorporates taste, visuals, aroma, textures, and sound. The dishes combine global influences with reworked versions of classic comfort food.

Key items include Reconstructed Tom Kha, a new version of the Thai soup; Buckwheat and Morel; Sushi Tacos; Edamame and Truffle Dimsum; Heston’s Fish and Chips; Truffle Chicken Kiev Reinterpreted; Ratatouille with Raja Mirchi Cornbread; and Spicy Miso Black Cod. For dessert, the menu features Baklava Cheesecake and Tropical Tres Leches.

The beverage program has also been updated with options designed to complement the menu. Highlights include Pisco Sour, Penicillin, Truffle Negroni, and Fat Wash Cocoa Old Fashioned.

Chef Manoj Kumar Pandey said, “Food at The Piano Man has always been a form of expression. With this menu, we are inviting diners to rediscover comfort and experiential food in unexpected ways through visual storytelling, bold flavour twists and a tactile experience that stays with you long after the last bite. This is not just food, it is a curated moment; a feast literally for the senses. Each drink is designed to pair with the food and The Piano Man is now serving from glass to plate.”

The brand’s focus is on encouraging diners to slow down, explore new formats, and experience the connection between food, drink, and live music.

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.

Conrad Pune has announced the rebranding of its literary initiative under a new name: Chapters by Conrad. Previously known as ConREAD, the refreshed series underscores the hotel’s focus on curating thoughtful events that connect authors and readers through meaningful conversations.

To inaugurate Chapters by Conrad, the hotel will host counselling psychologist and bestselling author Damini Grover, who will launch her latest book, Time to Come Home – Sowing the Seeds of Self-Love for Lasting Happiness, published by Hay House India. Known for her work in mental and emotional wellness, Grover brings clinical experience and narrative depth to her writing, which she will explore in an interactive session at the hotel.

The event will feature an intimate discussion where the author shares insights and personal experiences that shaped her book, followed by a book signing and a Q&A session with attendees.

Abhishek Sahai, General Manager, Conrad Pune, stated, “With Chapters by Conrad, we’re turning the page to a richer, more immersive cultural experience. This new identity is really about deepening what we’ve always believed in—storytelling that moves people and brings them closer.”

“We’re delighted to begin this new chapter with Ms. Damini Grover, whose work embodies the themes of self-reflection, growth, and meaningful human connection, and these are the same values we hold close.” He further added.

Damini Grover shared, “It’s truly a pleasure to be part of this literary journey with Conrad Pune. The ethos behind Chapters by Conrad, to create a soulful space for honest dialogue and discovery, deeply aligns with the spirit of Time to Come Home. I look forward to sharing this evening with readers who are curious, open, and ready to begin or continue their journey within.”

Set in the backdrop of Conrad Pune, Chapters by Conrad will continue as a monthly series, aiming to bring together authors, readers, and thought leaders for conversations that go beyond the written word and focus on stories that resonate.

The Baker’s Dozen (TBD), India’s leading artisanal bakery brand, known for creating authentic and quality baked goods, is making a bold move with the launch of its all-new Zero Maida Donut Cake. Priced at just ₹30/-, this is TBD’s most accessible baked product to date that brings together indulgence, health and affordability without compromising on ingredients or taste. 

The Zero Maida Donut Cake combines the delicious texture of donuts with the fulfilling sensation of biting into a cake by baking it rather than frying it. By removing refined sugar, palm oil, and artificial flavors, the chocolate-filled delight is made into the ideal on-the-go or tiffin snack for health-conscious consumers without sacrificing flavor, taste, or quality. It is the greatest new option for moms looking for a nutritious solution to state their children's sweet tooth.

According to a study by Research and Markets, the Indian bakery market was valued at $12.6 billion in 2023 and is projected to grow at a compound annual growth rate (CAGR) of 9.8% to reach $29.4 billion by 2032. At the same time, Indians living in cities are looking for healthier substitutes for baked foods that are typically processed. In a literal sense, the Baker's Dozen has always been in the "sweet spot." 

With its line of artisanal cookies, sourdough breads, and preservative-free cakes, the company has already made a name for itself in this industry and gained the majority of the market share in the high-end baking sector. By launching the Zero Maida Donut Cake, The Baker's Dozen hopes to further solidify its standing as a company that strives to foster an environment of integrity and quality. 

Sneh Jain, Co-founder and Managing Director, The Baker’s Dozen, said, “With the launch of the Zero Maida Donut Cake, the TBD goodness will be made available to a larger market - because why should they be held back from it? Moreover, consumer preferences are also evolving - mothers are actively seeking healthier snacks for their kids, while adults are gravitating towards on-the-go options that are tasty as well as healthy. We are expecting this product to be a major growth driver aiming for annual revenues of INR 50-100 Cr in the next 2-3 years and are excited for everyone to try it.”

“The Zero Maida Cake is our answer to the growing demand for healthier, convenient snacking options. With summer approaching, we wanted to create something special that parents could feel good about giving to their children as a tasty snack option without compromising on nutrition whatsoever,” explained Aditi Handa, Co-founder & Head Chef at The Baker’s Dozen. “It is packed with rich flavours and the goodness of real ingredients, perfect for a quick snack, tiffin addition once school resumes or even a mid-day treat for working professionals - because why should healthy snacking and satisfying sweet cravings be limited by age?”

TBD has always disrupted the market consistently with its healthy range of baked products, redefining industry standards. Staying true to its ethos, the brand has also taken significant strides towards sustainability by optimising its delivery routes to reduce emissions and minimising carbon footprints, ensuring an eco-friendlier supply chain. By streamlining logistics and partnering with “Climes” to offset carbon emissions, TBD is making every delivery a step towards a greener future.

The Chanakya's MKT presents a new dessert menu, a selection that elevates the last dish of a dinner into a memorable experience. Under Chef Binayak Tamang's direction, every dessert combines beloved traditional methods with intriguing international flavors to provide the best of both worlds. 

The menu expertly strikes a balance between traditional and modern dishes, such as the decadent Loaded Chocolate Treat, the nostalgic Kulfi Bars, and the whimsical assortment of MKT Mochidoki varieties. The Saffron Tres Leches Cake, enhanced with Merlot-poached pear, and the Berry Crumble, which combines steel-cut oats with a bright berry filling, are the showstoppers. New dishes like the New York Cheesecake and Hazelnut Panna Cotta are served with thoughtful selections for every guest, such as vegan delicacies like the Raspberry Coconut Chia Seed Pudding and gluten-free sweets that deliver strong flavors without sacrificing taste.

Leading this exciting addition at MKT is Chef Binayak Tamang, Executive Sous Chef at MKT, adds, “Desserts are the final act of a memorable meal. We strive to make every ending, a sweet and lasting one.” His passion for creating extraordinary final courses shines through in his words and this thoughtfully crafted collection marks a new milestone in MKT's assortment of delicacies, promising to transform the way Delhi savors its desserts. 

Whether it's the classic charm of Tiramisu, the fresh simplicity of Eton Mess, or the decadent allure of the Classic Black Forest, each dessert awaits you at MKT at The Chanakya and Cafe C; create those perfect moments where life tastes a little sweeter.

The famous Bollywood-themed restaurant-bar Hitchki has revamped its menu of cocktails and drinks at all of its locations in Nagpur, Bangalore, and Mumbai. 

Hitchki's skilled bar staff has created a new drinks menu that combines inventive and nostalgic elements, including Bollywood-inspired cocktails and reinterpreted classics.

Signature highlights includes Mexico 2 China – A bold fusion of tequila and Asian-inspired flavors, packing a punch in every sip, Desi Girl – A tropical delight that’s as vibrant as the Bollywood diva in you, Chulbuli Saami – A playful blend of tangy and sweet, capturing Hitchki’s signature quirk, Mood Banaao – An Insta-worthy surprise that lifts your spirits, Rab Ne Bana Di Jodi – A dreamy pairing of two contrasting spirits, proving opposites do attract.
Hitchki is also rolling out a refreshed food menu that pairs beautifully with its drinks. Expect bold flavors, modern presentations, and a fusion of Indian and global influences. Some must-try dishes include BBQ Chicken Bruschetta, Namma Bengaluru and Saras Dabeli Kachori.

Speaking about the launch, Aji Nair, CEO at Mirah Hospitality said, “Hitchki has always been about more than just food and drinks—it’s where nostalgia meets innovation in the most exciting ways. With our revamped menu, we’re offering more than just cocktails and dishes; we’re curating a bold, playful experience that surprises, delights and keeps you coming back for more. From Mumbai to Bangalore to Nagpur, this new menu is an invitation to those who seek inventive flavors with a nostalgic twist, served the Hitchki way.”

With its new menu, Hitchki continues to set the bar (pun intended!) for trendsetting cocktails, delicious food, and high-energy vibes. The new menu is available across all the outlets in India.

Silk Road Coffee Company has launched their all-day breakfast menu, which combines their famous Big Bean Energy with dishes that are meant to be both decadent and nourishing. 

Coffee is the main focus at Silk Road Coffee Company; every cup is expertly made from single-origin beans sourced from small estate producers to precision roasting. At Silk Road Coffee Company, the individuals who share coffee are just as important as the coffee itself. Silk Road Coffee Company has established a community where each visit feels like catching up with an old friend, thanks to its quest for deep connections. With six excellent beans to choose from, coffee aficionados are genuinely inundated with options. Bulletproof coffee with A2 ghee is given a Desi touch by the espresso bar.

Silk Road Coffee Company's menu is a wake-up call worth setting the alarm for, with everything from buttery, golden tartines to wholesome salads and eggs done just right—each dish fresh, flavorful, always comforting, and marinated in good thoughts. Start your day off light and bright with Halloumi Toast, topped with ripe tomatoes, baby spinach, and a swipe of labneh on sourdough, or indulge with the Mushroom & Spinach Toast, layered with bocconcini and lemon aioli. At Silk Road Coffee Company, eggs are served your way, but never the conventional way, with everything from Florentine eggs topped with smoked salmon or Parma ham. Each plate is a playful yet comforting twist on the classic.

Alongside the new menu will be the recently launched MSP Naturals coffee from Shevaroy Hills, which is hand-picked and sun-dried. The coffee is shade-grown on the mountain slopes among exotic fruit and spice trees, giving the beans a unique and distinctive flavor. The estate has won multiple prestigious awards over the years, including the prestigious Best Robusta Coffee in India and Best Arabica coffee in India awards. It is 100% Rainforest Alliance and UTZ certified, guaranteeing fair and sustainable farming practices for all produce.

Mitron Bar & Cafe has introduced their newest menu in all their outlets with this dynamic culinary evolution. It offers a sophisticated gastronomic tour through the most popular places in the globe, all from the center of Mumbai.  

Offering a mouthwatering selection of foods such as Xiao Long Bao–Soup Dumplings, Shogun Lobster & Crabmeat Salad, Kale Quinoa Salad, Tartufo Cappelletti Pasta, and Truffle Lobster with Mozzarella in Japanese Soft Bread, customers can sample the Hibachi Japanese Fried Rice and Spicy Mud Crab Roll for a little Japanese flair. The dining experience is elevated to new heights by offering guests carefully crafted cocktails like Ruby, Shizo Spiritz, and Grape Picante to go with these dishes.

“At Mitron Bar & Cafe, we believe in bringing people together through exceptional culinary experiences. Our new menu is a reflection of Mumbai’s diverse and evolving palate, offering a harmonious blend of global flavours and traditional Indian favourites. It’s designed to cater to every guest—whether you’re here for a quick corporate lunch, a family outing, or a celebration with loved ones. We invite you to explore this gastronomic journey and discover a world of flavours, right here at Mitron,” expresses Gaurav Shetty, the director at Peninsula Hospitality.

With an emphasis on Indian food, this menu deviates from their usual selection. Driven by a dedication to sustainability, they give local and seasonal ingredients top priority to ensure good quality is offered to the customers.

A wider range of vegetarian options, including Jain-friendly meals, have been carefully chosen for the new culinary offerings at Mitron Cafe. In addition to flavorful Indo-Chinese bowl meals with Manchurian, Hakka, Schezwan, and chilli rice or noodles, guests can savor comforting staples like pizza, pasta, and sandwiches. Along with an expanded selection of Asian, Indian, and foreign main courses, the menu also features an improved assortment of appetizers and kebabs. The launch of a unique Japanese sandwich selection, which gives the eating experience a distinctive flair, is a particular highlight of the menu.

Raasta Bombay, the popular multi-level bar and restaurant founded by Joy Singh, has reopened after a complete revamp. Located in the heart of the city, the venue has long been known for its dedication to music legends like Bob Marley, Jimi Hendrix, and Bob Dylan. With a renewed focus on Caribbean-inspired cuisine and a vibrant atmosphere, Raasta Bombay now offers a refreshed dining experience for its patrons.

The newly designed space can now accommodate larger groups, enhancing the overall dining and entertainment experience. The restaurant's décor features raw, earthy tones paired with vibrant accents, creating an inviting and energetic environment. Sculptures and artefacts are strategically placed throughout the space, adding a touch of culture to the dining experience. As the day transitions into night, Raasta Bombay transforms into a lively lounge, where the atmosphere is more relaxed and the energy intensifies.

Since its opening in 2016, Raasta Bombay has become more than just a bar and restaurant; it has established itself as a hub for community and entertainment. "The vision was simple yet ambitious: to offer patrons a fresh perspective, enhanced food and beverage offerings, and a more immersive atmosphere," said Joy Singh, the Founder.

The restaurant’s menu is a blend of Caribbean and Indian influences, offering signature dishes like Fafa, Jambalaya, Cigar Rolls, Caribbean Chicken Strips, Caribbean Chicken Curry, and Goat Stew. Alongside the food, Raasta Bombay's bar is known for its range of cocktails, including the Fog Cutter, Purple Haze, and tropical drinks like Devil’s Bay, Puerto Rico, Bahama, and Barbados. Classic cocktails such as Mojitos, Bloody Marys, and Raasta Rum Punch are also available. For non-alcoholic options, mocktails like Curry Leaf Mojito and Raasta Special provide alternatives, as well as a selection of coffees and soft beverages.

Raasta Bombay continues to be a destination for those looking to enjoy good food, live music, and the vibrant energy of the city.

Zanotta, the renowned Italian restaurant at The Leela Ambience Gurugram Hotel and Residences, has unveiled an all-new menu crafted by Chef Daniele Di Sacco. With extensive experience in Italy, Chef Daniele aims to highlight the best of Italian gastronomy using locally sourced ingredients to recreate the essence of traditional Italian cooking.

Chef Daniele, who has over 30 years of experience, has curated a menu that captures the essence of Italian flavors. His journey includes working in Italy's esteemed establishments, such as Ristorante Mandarino, La Voglia Matta, and Don Quichotte, bringing a wealth of knowledge to Zanotta's kitchen.

The new menu at Zanotta offers a lavish spread of Italian delicacies. It features gluten-free Burrata su carponata di verdure, combining Burrata with a vibrant vegetable medley. Other highlights include the compressed Risotto oro e zafferano and Gnocchi alla crema di tartufo nero e fungi, which blends black truffle and mushrooms. The Polenta al forno con salsa alla puttanesca is baked to perfection and topped with a zesty sauce. The Parmigiana di melanzane presents layers of eggplant, cheese, and tomato sauce, offering a classic Italian favorite.

The Leela Ambience Gurugram Hotel and Residences invites guests to experience Italian cuisine at Zanotta. Chef Daniele Di Sacco’s new menu promises an unforgettable dining experience, bringing a taste of Italy to Gurugram.

Pizza Hut's introduction of its global hit, Melts, signifies the brand's venture into a fresh category within the Indian market.

The freshly introduced Melts has a crispy, cheesy, and filled profile. Melts has been customized to cater to the specific taste preferences of Indian consumers.

It presents six variations: Loaded Veggie BBQ, Loaded Chicken BBQ, Cheesy Cheese, Cheesy Cheese Chicken, Magical Makhni Paneer, and Chicken Tikka and Keema Supreme.

 “Melts is a product unlike any we have ever had in India, and marks our entry into a brand-new category.We are thrilled to launch such a versatile food item that is so convenient to eat, anytime, anywhereensuringno interruption, only satisfaction for our customers who are always on the go. The variety of flavours and a great value price point will surelydelight and surprise all Pizza Hut lovers, and we are eagerly awaiting their response.” said Merrill Pereyra, Managing Director, Pizza Hut Indian Subcontinent.

Melts is offered at an economical starting price of Rs. 169 and can be found at over 850 Pizza Hut outlets throughout India, catering to dine-in, delivery, and takeaway preferences.

Furthermore, Pizza Hut presents various combinations for Melts including options like the Melts Meal for 1 and the 3-course Meal for 2.

Alongside Melts, Pizza Hut has revealed its Thin N' Crispy crust, showcasing a variety of topping combinations, providing customers with an array of choices for their pizza crust preferences.

Greedyman Pizzeria has introduced a selection of new chicken pizzas range for Ramadan.

"With our Ramadan-special chicken pizza selection, we aim to celebrate the spirit of togetherness and indulgence during this auspicious month." said Rushad Wadia, Greedyman Pizzeria.

The menu showcases options like Jerk Chicken Pizza, blending Caribbean spices with tender chicken for fusion. Tex Mex Artisan Chicken Pizza bursts with Tex Mex flavors, combining chicken, fresh veggies, and harmonious spices.

Buffalo Chicken Pizza offers a Greedyman twist on the classic, with Buffalo sauce, tender chicken, and a cheese blend with dressing.

Turtle Mushroom Chicken Pizza features mushrooms, tender chicken, and a rich cheese blend atop the signature crust.

Keventers Karnival is a festive menu featuring an array of Keventers' limited-edition flavors in the form of delicious hot chocolates, milkshakes, and ice cream sundaes.

"With the Keventers Karnival, we've crafted a special festive menu that resonates with the joy and togetherness of the current season, ensuring there's something for every palate. This festive menu is a reflection of our passion for delivering premium and timeless flavors. We’re proud to bring a new layer of enjoyment to your celebrations!” said Agastya Dalmia, Founder & CEO, Keventers.

The milkshake section features the Kesar Elaichi Milkshake, a blend of saffron, cardamom, coconut, cashew nuts, and almonds, a traditional take on Indian sweets. Also, the Salted Caramel Milkshake with a hint of tiramisu, is perfect for the younger crowd.

They also have selection of hot chocolates like Salted Caramel, a cocoa drink with a hint of rich caramel sweetness, and Gingerbread Hot Chocolate infused with the warm spices of gingerbread cookies.  

Furthermore, brand is also introducing a trio of delightful sundaes. The Lotus Biscoff Dream perfectly encapsulates the  crunch of Lotus Biscoff cookies. Nutella Banana Madness offers a blend of creamy Nutella and the essence of bananas, while Nutella Berry Blast combines the taste of Nutella with a lively assortment of berries.

This special menu showcases a combination of unique flavors with the pricing starting from Rs. 149.

Subway Canada has introduced a completely revamped menu that includes fifteen sandwiches created by chefs, ten new ingredients never before offered at Subway, and a new ordering process.

The new menu is called the "Subway Series," and customers can order sandwiches by name or number, making it easier to customize their meals.

Subway Canada have added new ingredients to their revamped menu, including Smoky Beef Brisket, Fresh Mozzarella, Rich Pesto, and Zesty Habanero Jack Cheese.

“The introduction of the Subway Series means guests can leave the decisions to the experts. With a curated balance of flavour profiles, unbeatable taste and expertly-designed ingredient combinations, ordering has never been easier,” says Chef John Botelho, Culinary Manager at Subway Canada.  

The Subway Series includes a variety of options, such as new deli sandwiches like the Canuck Classic, Great Canadian Club, and Turkey Rancher, new chicken options like Kickin' Chicken, Chicken Rancher, Teriyaki Crunch, and Green Goddess Chicken, new steak and veggie sandwiches like Steak'n Bacon, Stampede Brisket, Steak “N” Egg, and Green Goddess, and new Italian options like Mozzarella Bella, Suprimo, Little Italy, and Meatballer. 

Subway is a fast-food chain that prepares sandwiches, wraps, salads, and bowls made to order, catering to millions of customers across nearly 37,000 restaurants in more than 100 countries every day.