Restaurant India News: Tilaknagar Industries Doubles Down on Craft Spirits with Rs 10.66 Cr Bet on Spaceman

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.

Subway has announced the opening of 33 new outlets across 17 cities in India during the first quarter of FY26, bringing its total store count in the country to over 900. This update follows the addition of 15 stores in the previous quarter, reflecting the brand’s ongoing expansion strategy in one of its highest-growth global markets.

The growth includes expansion into new Tier 2 and Tier 3 cities, a move aligned with Subway’s broader plan to strengthen its footprint beyond metro regions. The company has indicated its intent to cross the 100-store mark by the end of the current fiscal year.

India continues to be a priority market for Subway, driven by long-term investment potential and opportunities for regional partnerships. The brand’s current strategy involves not just geographical growth but also continuous product development tailored to shifting consumer tastes.

India’s rapid urbanisation, growing demand for international quick-service restaurant formats, and increasing preference for customisable food options have made the market critical to Subway’s global playbook.

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.

Popeyes, the global fried chicken brand, has opened four new outlets across key retail hubs in Mumbai. This marks the brand’s formal entry into the city, bringing its Louisiana-style fried chicken to one of India’s most competitive foodservice markets.

The India operations of Popeyes are managed by Jubilant FoodWorks Ltd., which has been steadily expanding the brand’s footprint since its debut in the country. Known for its signature preparation of marinating chicken for 12 hours with Cajun spices followed by hand-battering, the brand aims to set itself apart with consistent taste and quality. The new restaurants are located at high-footfall destinations including Phoenix Marketcity Kurla, Inorbit Mall Vashi, and Viviana Mall Thane, with another outlet expected to open soon at Terminal 2 of Mumbai Airport.

The current Mumbai menu includes core offerings such as the Chicken Sandwich, original Fried Chicken, and the Hot & Messy Chicken range. Earlier this year, Popeyes introduced a selection of flavored wings in six international variants, which have become popular with customers and are now among the brand’s top-selling items. The menu also features vegetarian burger options, catering to the city's diverse dietary preferences.

Sameer Khetarpal, CEO and MD, Jubilant FoodWorks Ltd., commented on the development, saying, “We are thrilled to bring Popeyes® to Mumbai, a city renowned for its love for vibrant and diverse flavors. The brand has received an incredible response across India, and we are confident that Mumbaikars will embrace our signature offerings with the same enthusiasm. With a strong emphasis on quality, bold flavors, and exceptional service, we aim to deliver an unforgettable dining experience that celebrates Popeyes' global legacy.”

Gaurav Pande, Executive Vice President & Business Head, Popeyes India, stated, “Mumbai is a key market for us, and we are delighted to make a grand entry in the city with four stores at prime locations including Inorbit Mall Vashi, Phoenix Marketcity Kurla, and Viviana Mall Thane. We’re excited for our Gen Z and millennial audiences to experience everything from the Chicken Sandwich ‘that broke the internet’ to exciting new flavors in our wings range.”

With this launch, Popeyes is not just expanding its physical presence but is also positioning itself to tap into Mumbai’s digitally engaged and flavor-forward customer base.

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.

CYK Hospitalities has announced the launch of its latest project — the new My Bar Headquarters outlet in Meerut. The project marks a significant step in the regional growth strategy of the Delhi-based bar chain. CYK managed the full scope of the outlet’s transition, from initial concept development to final execution.

The assignment required CYK to redesign the existing brand for a new geography while preserving its core identity. This included architectural layout, kitchen planning, standard operating procedures (SOPs), staff training, and operational planning. The goal was to develop a scalable and context-specific format suited to the fast-changing food and beverage scene in Meerut.

Originally launched in 2009 in Paharganj, Delhi, My Bar Headquarters started as a small café-bar targeting backpackers. Over the years, it has built a loyal following in the Delhi-NCR market by offering competitive pricing, a broad menu, and a strong recall value in terms of ambiance and customer experience. The Meerut outlet signals the next stage in the brand's evolution — moving from a local bar to a more structured and replicable business format.

“Being a brand that has always connected with the masses, it was important to evolve without losing our essence. The other half of this chapter rests upon CYK Hospitalities; they understood where we come from and designed where we could go,” said Bharat Agarwal, Co-Founder, My Bar Headquarters.

“It was never about copying an old format. It was about creating something contextual — something that belongs to Meerut, while still carrying the soul of our brand. CYK gave us that bridge,” added Pranjal Bansal.

Pulkit Arora, Director, CYK Hospitalities, explained, “Legacy brands require a different kind of thinking. You’re not just building from scratch; you’re reinterpreting trust, memory, and expectations. We aimed to build a future-proof brand while preserving its relatability. This space mirrors that balance, rooted, yet refreshed.”

The new outlet spans three vertical floors, each designed to serve different segments. The second floor takes cues from Mediterranean interiors and is tailored for family dining, Sufi music nights, and formal gatherings. The third floor features a large central bar with DJ nights and a nightlife-oriented atmosphere catering to younger urban consumers. The rooftop floor offers private cabanas designed for a more relaxed, open-air experience.

This Meerut expansion demonstrates how legacy brands can be adapted and scaled through thoughtful collaboration and market-sensitive design, laying the groundwork for further growth outside the metro hubs.

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.

Sula Vineyards has announced the launch of Sula Muscat Blanc, a still Muscat wine that marks a new addition to the company’s portfolio. The product is positioned as India’s first still Muscat and is also the lowest-alcohol wine in Sula’s portfolio, with 7.5 percent ABV. Made entirely from Muscat grapes, the wine is described as light-bodied with citrus, lychee, and rose petal notes.

The new offering aligns with the growing global demand for Muscat, which has been one of the fastest-growing white wine varieties worldwide in the last decade.

Gorakh Gaikwad, COO and Chief Winemaker at Sula Vineyards, said, “Our Sula Muscat Blanc is the epitome of freshness, finesse, and approachability. We set out to craft a low alcohol, gently sweet, and refreshingly light wine that’s not only delightful on the palate but also accessible and affordable. With its vibrant floral and fruity notes and a crisp, clean finish, it’s a joyful expression made for today’s evolving wine lovers.”

Sula Muscat Blanc is priced at Rs 875 for a 750 ml bottle and Rs 490 for a 375 ml bottle. The wine is currently available in Maharashtra and will be launched in Karnataka in the coming months.

The introduction of Sula Muscat Blanc reflects the company’s efforts to diversify its range and address changing consumer preferences, with a focus on lighter, more approachable wine styles.

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.

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.

After establishing a presence in Delhi, 55°NORTH Whisky, the flagship brand of Three Brothers Distillery, is now launching in Uttarakhand. The rollout is part of the brand’s North India expansion strategy and focuses on tapping into a market shaped by rising tourism, evolving consumer preferences, and a growing hospitality sector.

The launch will cover Dehradun, Haridwar, Rishikesh, Haldwani, and Nainital, starting with retail and trade activations in the first week of August 2025.

“We saw Uttarakhand as more than a potential sales destination,” said Varun Gupta, Founder, Three Brothers Distillery (55North Whisky). “It’s a market with cultural momentum; people here are increasingly intentional about how and what they consume. The bars are sharper, the hotels are investing more, and retail is catching up with the national curve. We felt this was the right time to enter, with the right product and the right teams already in place. We’ve built this brand to reflect personality and confidence. The idea was always to deliver a whisky that’s full-bodied, layered, and memorable.”

“Backed by a fully operational bonded warehouse and state-of-the-art bottling unit in Uttarakhand, 55°NORTH is poised to deliver a seamless experience for our partners and consumers. With robust backend support and a skilled local distribution network, we are committed to ensuring swift, responsive deliveries across retail and HoReCa channels,” said Paritosh Bandhari, Advisor, Three Brothers Distillery (55North Whisky).

The whisky continues to be made from a combination of three aged Scotch malts, matured Indian malt, and fine grain spirit. For Uttarakhand, the brand has localized its rollout with state-specific marketing material and on-ground activations suited to a mix of local urban and tourist markets. Following Uttarakhand, 55°NORTH plans to enter Rajasthan later in 2025, with further expansion into southern and western states in 2026.

55°NORTH has positioned itself for whisky drinkers looking for a premium alternative to standard blends. Its flavour profile includes smoky peat, sweet malt, citrus zest, dark chocolate, and toasted oak. Starting August, the whisky will be available in premium liquor outlets, modern retail formats, bars, and high-end hotels across Uttarakhand.

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.

On the outer edge of Amanora, The Lakehouse by Amanora brings a distinct dining concept built on the edge of a private lake. Spread across 10,000 sq. ft., the venue is surrounded entirely by water, giving it a rare level of quiet in an urban setting. The design by architect Faizan Khatri of FKD Studios focuses on simplicity, using natural materials that change with time.

Materials include lime-washed walls that naturally age, reclaimed teak wood with visible grains and marks, and native brass accents that develop a softer look with handling. Textures are deliberately natural, with cane, raw wood, and linens forming much of the interior feel.

Lighting plays a key role. Large wooden-framed windows bring daylight across the interior. After sunset, soft and even lighting takes over without any single bright source. The result is a space where shadows and light create balance.

The layout is open, designed to move easily from indoor seating to an outdoor deck. The deck projects over the lake and works as a spot for coffee, mid-day meals, or evening drinks. Inside, the lounge uses muted earthy colors with greenery placed throughout the space. Seating is arranged in small groups to accommodate both individuals and small gatherings.

The bar area is positioned facing the lake. The counter is stocked with backlit bottles and bar stools that allow an unobstructed view of the water. Smaller sections of the restaurant are planned for privacy, with some seating areas built into alcoves with greenery, and others next to large windows. Background music is kept low to maintain a quiet setting.

“The architecture doesn’t shout for attention. It waits for you to settle. Then, slowly, it begins to speak,” says Faizan Khatri, Architect, FKD Studios, describing the intent behind the space.

The overall approach at The Lakehouse is to create a slower-paced dining experience. The space is designed to reflect its natural surroundings rather than dominate them. Herbs from the kitchen garden are used in dishes, with their scent contributing to the environment. The restaurant positions itself as a place to spend time rather than a quick dining stop, with the setting allowing guests to move away from urban distractions for a few hours.

Ventive Hospitality Limited, a publicly listed hospitality company supported by Panchshil Realty and Blackstone, has appointed Mayur Tiwari as Associate Vice President – Food & Beverage & Culinary.

In this leadership role, Tiwari will be responsible for developing the company’s culinary vision, setting strategy for food and beverage operations, and implementing innovative dining concepts across its portfolio. He will also work on mentoring teams to maintain high standards and consistency across all properties.

Tiwari has more than 18 years of global experience in hospitality and has held senior roles at several international hotels including The Ritz-Carlton Pune, JW Marriott Singapore, JW Marriott Hanoi, Weligama Bay Marriott Resort & Spa, Grand Hyatt Seoul, and Hyatt Regency Mumbai. His background includes work in markets such as Korea, Dubai, Singapore, and Vietnam, which has built his expertise in regional flavours, operational management, and sustainable practices.

Ranjit Batra, CEO, Ventive Hospitality Limited, said, “We are delighted to welcome Mayur to Ventive Hospitality. His global perspective, leadership acumen, and strong track record of culinary innovation will play a vital role in shaping our next chapter. With Mayur at the helm of our F&B strategy, we are poised of setting new benchmarks in guest engagement and experiential dining across our properties.”

This appointment supports Ventive Hospitality’s focus on strengthening its leadership as the company grows in the premium hospitality segment.

Otoki, the Japanese dining restaurant in Colaba, Mumbai, has announced the launch of a lunch-focused menu called “The Art of Lunch.” The new service introduces a distinct approach to midday dining, positioned as a lighter and more structured alternative to its dinner offerings.

The lunch menu is shaped by the Japanese concept of washoku, which emphasizes balance, seasonality, and harmony in food. Each dish is planned to highlight freshness, measured flavours, and precise plating techniques.

Chef Mohit Singh, who has worked at Kikunoi Honten in Kyoto, Indee in Bangkok, and Boury in Belgium, has designed the menu. It includes Wan Mono (soups), Kozara (small plates) such as Agedashi Tofu and Katsu Fish Sando, nigiri and maki rolls, ramen, bento boxes, and donburi bowls with both vegetarian and non-vegetarian options. Plating follows the moritsuke style, where colour, texture, and arrangement are given equal weight to flavour.

“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.”

Anurag Katriar, Co-Founder, Otoki, explains, “Lunching at Otoki is about creating a pause in the middle of a busy day. 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.”

Pranav M. Rungta, Co-Founder, Otoki, adds, “The Art of Lunch reflects our vision of elevating the everyday. 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 restaurant’s interior design aligns with its lunch concept, using natural wood, soft lighting, and ceramic tableware to create a minimalist and calm atmosphere suitable for solo diners, business meetings, or informal gatherings.

Merwans, the Mumbai-based bakery chain with a history spanning over nine decades, has announced the appointment of Deepak Tandon as Head of Operations for South India. This appointment is part of the company’s strategy to build its presence in the southern markets.

The brand, established in 1930, has expanded from a single bakery in Mumbai to more than 40 franchise outlets across Mumbai Metropolitan Region, Pune, and Bengaluru. Its portfolio includes over 150 bakery products such as cakes, pastries, cookies, breads, khari, savoury snacks, and other items. In 2023, Merwans set up a modern production facility in Hoskote and opened its first southern flagship store in Jayanagar, Bengaluru. Additional outlets and expansion into other cities are planned.

Deepak Tandon is an alumnus of IHM Dadar, graduating in 1984. His career began at the Taj Intercontinental, Mumbai, in the bakery and confectionery division. He is recognised in the industry for his technical knowledge and focus on product quality. During his earlier association with Merwans, he was instrumental in developing products such as Closed Pizza, Butter Surti, and Chicken Garlic Pattice, which remain part of the menu.

In his new position, Tandon will be responsible for overseeing production, quality control, retail operations, and identifying growth opportunities for Merwans in South India. His work will focus on maintaining product consistency, building scalable processes, and creating innovations aligned with regional preferences.

Tandon said, “It is a privilege to be part of Merwans’ growth journey in South India. Few brands command the kind of love, trust and loyalty that Merwans does. I am excited to contribute to its next chapter and help bring the same warmth and taste to new markets, while also introducing a new range of products suited to the local palate. At its heart, Merwans carries a legacy of feeding every stomach, guided by the belief that no one should go to sleep hungry. It has always been about making good food accessible to all, without compromising on taste or quality.”

JOSHH, a new Indian quick service restaurant brand, is entering Mumbai’s Bandra market on Friday, 25 July. The opening weekend includes an offer where the first 100 guests will receive free street food for a year.

The brand has been developed over the past three years with a focus on modernising popular Indian street food. The Bandra outlet is positioned as a space for quick dining throughout the day, offering breakfast, lunch, snacks, dinner and late-night options.

The menu features dishes such as chole with bhatura variations, shake-shake bhel served in bags, spiced idli pops, chilli cheese and thecha cheese benne dosas, dahi papdi chaat in a glass, slushies, iced filter coffee, star kulfis, bantai sodas and iced bournvita. All preparations are made with the company’s proprietary spice blends and presented in non-traditional serving formats.

The brand operates with a kitchen model that emphasises transparency. Guests can see food preparation through an open kitchen. JOSHH states that it uses no palm oil, 100 percent pure cow ghee and sources quality ingredients.

Rupesh Kumar Modi, Business Head, JOSHH says, “Bandra is just the start. We believe India deserves a homegrown QSR that can stand shoulder-to-shoulder with any global brand - without losing the taste, warmth and energy that make our street food iconic. That’s the JOSHH we’re here to build and scale across every neighbourhood in India. Proudly serving India’s boldest street flavours for today’s India.”

The design of the Bandra outlet includes graffiti-style walls and an open street-style layout.

Tilaknagar Industries Limited (TI), listed on BSE (507205) and NSE (TI), has announced that its Board of Directors has cleared a preferential issue of securities—both equity shares and warrants—worth around Rs 2,296 crore. The securities will be issued at a price of Rs 382 per unit, calculated as per Regulation 164 of the SEBI ICDR Regulations.

The company has stated that the funds raised from this issue will primarily be directed toward acquiring the Imperial Blue brand and for general corporate purposes.

This issue will involve a total of 44 investors, a mix of promoters and existing investors. Of these, nine investors will invest through equity shares, bringing in about Rs 549 crore, while the other 35 investors will opt for warrants, contributing roughly Rs 1,747 crore. Based on the terms, Rs 437 crore—25 percent of the warrants’ value—will be paid during allotment, with the remaining Rs 1,310 crore due upon conversion of the warrants into equity shares.

The promoter group will also participate in this fundraising. Amit Dahanukar, Chairman and Managing Director of TI, is subscribing to warrants valued at nearly Rs 306 crore. Other key investors include Axana Estates LLP, SMALLCAP World Fund Inc, TIMF Holdings, funds managed by Abakkus Asset Manager Private Limited, Bandhan Mutual Fund, Arpit Khandelwal, along with several institutional investors and high-net-worth individuals.

This capital raise marks a major financial decision for TI at a time when competition in the Indian-Made Foreign Liquor (IMFL) segment continues to grow. For the hospitality and liquor retail sectors, the proposed acquisition of Imperial Blue could reshape brand positioning and market strategies in the premium segment.

EDO Restaurant & Bar at ITC Gardenia, Bengaluru, has reopened with a revamped concept and redesigned interiors. Known for its focus on authentic Japanese cuisine and consistent service standards, EDO now integrates elements of Japan’s izakaya-style dining into its updated model. The format features small plates and casual seating, aimed at reflecting after-work Japanese dining culture in an urban Indian context.

The new interiors are structured to evoke Tokyo’s vibrant street scenes, integrating food, art, and sound in a unified spatial experience. The refreshed menu retains its traditional Japanese roots while introducing less familiar dishes that showcase varied textures and preparation styles. Items such as yaki nasu (charred eggplant with miso), tsukemono (seasonal pickles), kinoko miso soup, sweet potato tempura, and Japanese curry form the core of the offering.

Live counters now include sushi, robatayaki, teppanyaki, and a bar designed to mimic the culinary flow of Tokyo’s casual dining spots. Grilled skewers, layered ramen, and curated set meals aim to cater to a range of dining preferences while maintaining culinary consistency.

EDO’s new beverage list introduces drinks inspired by popular Japanese anime characters such as Giyo Tomioka and Naruto. The goal is to create a beverage experience that is aligned with Japanese pop culture while also offering premium Japanese spirits and drinks for a more immersive offering.

The redesigned interiors are shaped by Japanese pop art, with bright wall graphics and colorful décor contributing to a contemporary yet upscale atmosphere. Seating arrangements include four private dining rooms intended for small group experiences and corporate events. An outdoor extension offers guests the option to dine in Bengaluru’s open-air environment.

“Since its opening in 2010, EDO has earned many awards and accolades as a speciality restaurant in the culinary repertoire of ITC Hotels. With EDO’s established legacy of great Japanese food, its new avatar in striking colours adorns a new design and is the perfect addition to Bengaluru’s dynamic culinary landscape. Our commitment to bring the finest dining experiences reflects in the ‘EDO Restaurant & Bar’—from the meticulously crafted menu to stunning interiors. It combines the essence of Japanese gastronomy with the bold new spirit of Tokyo. From music and design to art on the walls and art on the plate, from the signature sushi and robatayaki dishes to our specially curated beverage menu, every aspect has been designed to make guests partake of the popular ‘izakaya’ dining culture of Tokyo,” said Zubin Songadwala, VP-Operations, ITC Hotels Limited (South & East).

Amandeep Kaur, General Manager, ITC Gardenia, added, “The new avatar of EDO is a testament to our dedication to provide memorable dining experiences to our guests. Excellence shines through in every detail of this restaurant. EDO has always been loved by guests for its delicious food and great service and we are confident it will again become the go-to destination for Japanese cuisine in Bengaluru. What sets EDO apart is its unique blend of traditional Japanese flavours and modern twists, carefully crafted to delight the senses. The restaurant seeks to present an innovative sensory experience that is fast-paced, flavour-forward, and on the move.”

EDO’s relaunch marks a strategic refresh of ITC Gardenia’s fine dining portfolio, positioning it as a modern Japanese dining venue that balances tradition with evolving consumer expectations.

McDonald’s is expanding its U.S. beverage testing program as part of its next phase in drink innovation. Drawing on insights from its CosMc’s concept, customer feedback, and beverage trends, the company plans to test a new range of drinks in over 500 restaurants later this summer. The pilot will include select outlets in Wisconsin, Colorado, and surrounding markets.

The test menu will include cold coffees, fruit-based refreshers, flavored sodas, and energy-style drinks aimed at giving customers more options throughout the day. The company says the menu was designed around what customers already enjoy—whether it’s a morning coffee, a mid-day refreshment, or a smaller treat.

Key Highlights of the Test

• Fan-Fueled Flavors: New drinks include Creamy Vanilla Cold Brew and Strawberry Watermelon Refresher, combining flavors associated with CosMc’s with a broader QSR approach.

• Variety of Choices: The lineup features soda-based options and energy-boosting drinks such as Sprite Lunar Splash and Popping Tropic Refresher, developed with current beverage trends in mind.

• Test-and-Learn Approach: This trial will assess operational factors and customer response before considering broader implementation.

• Franchise and Team Involvement: Restaurant teams and owner-operators are part of the process, with their input shaping equipment needs and execution to prepare for a possible larger rollout.

“We’re seeing real momentum in beverages, with more people – especially our Gen Z fans – turning to cold, flavorful drinks as a go-to treat,” said Alyssa Buetikofer, Chief Customer Experience and Marketing Officer, McDonald’s USA. “It’s a great opportunity for us to meet our US customers’ evolving tastes and show up in new moments, like afternoon refreshment or snack breaks.”

“We’re not just adding drinks to the menu – we’re advancing our global beverage platform that fits naturally with how people already enjoy McDonald’s,” said Charlie Newberger, Beverage Category Lead. “We’ve got the structure, the tools, and the team to move fast and scale what works. This first test in the US market is a big step in our global direction.”

This move signals a structured approach by McDonald’s to expand its beverage category, testing formats and flavors that can complement its existing quick-service menu in the U.S. market.

The Burger Company has announced crossing the 150-outlet mark across India. Starting with its first outlet in Gurugram in 2018, the chain has expanded its reach from metro cities to smaller tier 4 towns such as Kolar, Guwahati, Jaunpur, and Jagdalpur. The company states that this milestone highlights its focus on serving “Desi Burgers for Desi Souls,” blending Indian flavors with international quick-service restaurant standards.

“We are thrilled to celebrate 150 outlets, a testament to our vision of redefining the Indian QSR experience with locally inspired flavours. This milestone reflects the trust of our customers and the dedication of our franchise partners. We aim to reach 250 outlets by 2027, bringing innovative, value-driven dining to more Tier 3 and 4 markets, while continuing to delight our community with bold new offerings,” said Neelam Singh, Founder and CEO, The Burger Company.

The company’s growth strategy has been based on a localized menu, a franchise-heavy model with 95 percent of outlets run by franchise partners, and a focus on operational consistency. The brand reports 35 percent year-on-year sales growth, with an average daily footfall of 80 to 100 customers per outlet, and a repeat customer rate of 44 percent.

Currently, the company operates more than 80 outlets in North India, over 30 in the West, 25 in the South, and 15 in the East. New locations in Guwahati and Jagdalpur have reportedly achieved profitability in under 60 days.

The Burger Company attributes its traction to youth-focused branding, an omnichannel presence, partnerships with food aggregators, and consistent ratings above 4.1 on platforms such as Zomato and Swiggy. The brand plans to launch new product categories and strengthen its presence in more regions across India, as per the company release.

Khan Market has a new entrant with the opening of Organic Bistro, a 40-cover all-day dining concept built around clean, natural meals without compromising taste. The space features pastel interiors, natural light, and a menu driven by seasonal ingredients and regional influences.

Co-owned by Saru Khemka and Arjun Gupta, Organic Bistro’s format is aimed at creating a dining option that sits between indulgent eating and overly restrictive, health-focused offerings.

The kitchen is led by Chef Nishant Choubey and in-house Chef Gourav Singh Mahori. Signature dishes on the opening menu include Natural Pigmented Purple Potato Dahi Vada, Peri Peri Chickpea Hummus with Tzatziki, Truffle Beetroot and Ricotta Shami, Chicken Urfa Kebab, Jackfruit Haleem, Torched Portobello with Achari Rajma Khichri, and Jackfruit Biryani. Beverages range from smoothies and cold-pressed juices to organic teas and coffees, all prepared without preservatives or additives.

“We wanted to break the binary that often defines restaurants in this space; either you’re indulgent or you’re clinical. Our menu is designed for people who want flavour without compromise and clarity without complexity. We’re building something that people can return to, again and again. You could walk in for a solo meal or come with friends; the experience remains honest, inclusive, and unfussy. What sets us apart is our commitment to clean comfort food served all day; supported by chef-driven specials and a rotating selection of seasonal dishes. That’s the philosophy we’ll carry forward as we expand,” said Saru Khemka, Co-Founder and Director, Organic Bistro.

The approach avoids strict dietary labels and focuses instead on dishes built from simple combinations and seasonal sourcing.

Chef Nishant Choubey notes, “There’s been a visible shift in the way diners approach food. They’re open to new ideas but cautious, informed but not always drawn to gimmicks. At Organic Bistro, we’ve responded to this shift with intention. The goal was to create a menu that welcomes rather than excludes. Diners want a salad to feel thoughtful, not sparse. A drink should refresh, not resemble a medicine. We’ve blended traditional cues with small, considered twists to keep the experience intuitive. Whether it’s comfort or curiosity guiding your choice, the plate should always feel relevant.”

The Khan Market outlet will add 25 more seats on an upper level in the coming months. A Chandigarh flagship location is also part of the company’s next growth phase.

Radico Khaitan Ltd., one of India’s largest homegrown alcoholic beverage companies, has announced the launch of The Spirit of Kashmyr, its new luxury vodka brand. The rollout begins in Uttar Pradesh and will expand to Goa, Maharashtra, and other markets. The introduction of this vodka marks a step forward in the company’s strategy to strengthen its presence in the premium spirits segment.

The brand introduces two variants: Indian Natural Vodka and Indian Saffron Vodka. Both are positioned around ingredients sourced from Kashmir, with saffron from Pampore and Himalayan spring water as the key components.

Abhishek Khaitan, Managing Director, Radico Khaitan Ltd., said, “With the Spirit of Kashmyr, we mark a pivotal milestone in Radico Khaitan’s premiumisation journey. As India’s largest vodka makers, we bring deep category expertise and an unparalleled understanding of the craft. Coupled with our nuanced appreciation of luxury, we are well positioned to build brands that are elevated, authentic, and globally benchmarked. This launch reflects our confidence and commitment to creating world-class brands that celebrate India’s rich heritage while resonating deeply with the evolving tastes of modern consumers. This vodka is created with an aspiration to transform into a leading global brand. It is a step forward that aligns perfectly with our long-term vision to redefine the Indian alcobev landscape through innovation, excellence, and distinction.”

Amar Sinha, Chief Operating Officer, added, “The Spirit of Kashmyr is a proud tribute to the soul of Bharat, a land where civilisation was born, where knowledge and beauty have thrived for over 5,000 years. Crafted from the rare saffron of Pampore and the pristine spring waters of the Himalayas, this vodka carries the essence of Kashmir, our crown, our pride, our heritage. With over 60 percent market share in the vodka segment, we are proud to lead from the front. With this foray into luxury vodka, we are not just expanding our portfolio, we are poised to set new benchmarks in the category. This is our most heartfelt salute to the spirit of a nation that stands tall in its roots and richer in its identity.”

The packaging features design elements inspired by Kashmir’s landscapes, including depictions of snow-capped peaks and saffron flowers.

Pricing:

• Indian Saffron Vodka: Rs 3,000 for 750 ml; Rs 740 for 180 ml

• Indian Natural Vodka: Rs 2,500 for 750 ml; Rs 620 for 180 ml

With this launch, Radico Khaitan becomes the first company to introduce a homegrown luxury vodka brand. The company has also planned a nationwide integrated campaign with digital and on-ground activations to support the rollout.

Swiggy has appointed Faraz Khalid, CEO of Middle East e-commerce platform Noon, as an independent director on its board. The change marks a shift in governance structure following the company’s 2024 IPO, with early investor representatives stepping down from their positions.

With this appointment, Accel partner Anand Daniel and SoftBank Investment Advisers managing partner and head of EMEA & India, Sumer Juneja, have resigned as non-executive, non-independent directors. Both cited professional obligations as the reason for their resignations and confirmed there were no other factors behind the decision. Daniel and Juneja were involved with Swiggy since the early stages and contributed significantly to its growth over the last decade.

Khalid brings global experience in e-commerce and quick commerce to Swiggy as the company expands its convenience services in India. Under his leadership, Noon entered food delivery, fintech and quick commerce in the Gulf region. Before joining Noon, he co-founded Namshi, a fashion platform that was acquired in 2023 for $335 million by Dubai investor Mohamed Alabbar and the Public Investment Fund-backed Noon.

Swiggy chairperson Anand Kripalu stated that the new board structure, which now includes four independent directors, reflects the company’s long-term governance priorities.

Founder and group CEO Sriharsha Majety described Khalid as a “visionary leader in e-commerce,” noting that his strategic and operational experience would be critical as the company enters its next phase of growth.

Swiggy has reappointed Shailesh Haribhakti, a chartered accountant, for a second term as an independent director starting January 2026. It has also named Cauveri Sriram, previously with the Tata group, as company secretary and compliance officer.

These governance changes come ahead of the company’s financial results for the June quarter, due to be released in six days. Swiggy currently operates food delivery and quick commerce across over 700 cities and has recently introduced services including Snacc, Pyng and Scenes.

In a segment packed with bubble tea operators, Easy Boba has chosen to differentiate by focusing on authenticity. With the introduction of ChaTraMue Thai Tea, the brand is positioning itself to deliver a product that mirrors what consumers would find on the streets of Bangkok or in cafés in Taipei.

“People don’t just crave bubble tea; they crave the real thing,” says Adnan Sarkar, Founder, Easy Boba, stressing that sourcing remains central to the company’s positioning and its growing customer base.

Tapioca pearls form the base of the brand’s menu. These are sourced directly from Taiwan and cooked in-store using traditional preparation methods. Each batch is soaked in brown sugar to create a natural sweetness and the chewy texture associated with authentic bubble tea.

The bubbles themselves—often treated as a secondary ingredient by other operators—are also imported from Taiwan. “We use only high-quality original products, offering a wide range of flavours just as you’d find in Taipei,” Sarkar adds. He notes that for the company, it is not just about adding “balls” to tea but ensuring consistency, bounce and taste that align with Taiwanese practices.

Another focus area is the premix used in beverages like the ChaTraMue Thai Tea. These blends are sourced as original products from Taiwan to replicate the rich creaminess and strong tea base that made ChaTraMue popular in Thailand.

For consumers with dietary restrictions, Easy Boba has introduced Vegan Cream. The plant-based formulation is dairy-free and allergen-free while maintaining a creamy texture for drinks like Thai Tea.

“We’re not here to sell a trendy drink; we’re here to bring a piece of East Asia to India,” says Sarkar. “That means using the exact ingredients used internationally and preparing them exactly how they’re supposed to be made.”

As Mumbai’s beverage market grows, Easy Boba’s reliance on sourcing and technique positions it as a brand targeting bubble tea drinkers looking for an international-standard experience. With the rollout of ChaTraMue Thai Tea, the company is extending that approach to a product that already has a global reputation.

Kronenbourg 1664 Blanc, a well-known French beer, has officially entered the Karnataka market, with Bengaluru positioned as its primary focus. Recognised for its blue bottle and light citrus notes, the beer is set to expand the super-premium segment across on-trade and retail channels.

The brand’s profile is defined by a lighter body, with alcohol content below 5 percent. It includes flavours that feature a mix of citrus, exotic fruits, coriander, and white peach, supported by a mild hop character. These attributes make it suitable for both casual and occasion-led consumption.

Partha Sarathi Jha, VP Marketing, Carlsberg India, said, "We are thrilled to bring 1664 Blanc to Karnataka, a region that continues to embrace global lifestyle trends and premium experiences. With its French heritage, iconic blue packaging, and unmistakable flavour, 1664 Blanc stands for Good Taste with a Twist. We are confident it will resonate with consumers seeking sophistication, quality, and a touch of flair."

The beer is already available in Maharashtra, Goa, and Chandigarh and will now be seen in premium bars, restaurants, and select retail outlets across Karnataka. With Indian beer consumers showing an interest in international products that combine taste with experience, 1664 Blanc is expected to attract a younger, globally exposed audience. For the hospitality and retail sectors, this launch signals further diversification in the super-premium beer category.

The Kronenbourg brand dates back to 1664 when Jérôme Hatt brewed his first beer in Strasbourg, France. Today, the company continues to produce 1664 Blanc using quality ingredients including Strisselspalt hops, known in the brewing industry as “caviar of hops.” The brand now has a presence in more than 70 countries.

Swiggy Limited, India’s major convenience platform, has partnered with McDonald’s India (West and South) to roll out its new Protein Plus Range of burgers. The line will be exclusively available on Swiggy between July 24 and August 11, 2025.

The new burger range can be accessed through the 'High Protein' section on the Swiggy app. This launch spans 58 cities across Western and Southern India, including major hubs like Mumbai, Bangalore, Pune, Hyderabad, Chennai, Ahmedabad, Kochi, Vizag, Surat, and Mysore.

Part of McDonald’s “Real Food Real Good” initiative, the Protein Plus series is designed in collaboration with the Central Food Technological Research Institute (CFTRI). The range introduces a nutritional modification to several vegetarian and non-vegetarian bestsellers such as McSpicy Premium Veg, McVeggie, McSpicy Paneer, McSpicy Premium Chicken, McChicken, Masala McEgg, and others. Each Protein Plus slice—made from vegetarian soya and pea protein—adds 5 grams of protein per serving, with no artificial flavors or colors. The nutritional boost comes at a modest caloric addition of 34 kcal per slice.

The company has also launched Multi-Millet Buns as part of the offering. Also developed with CFTRI, the buns are made using five types of nutrient-rich millets, bringing added fiber, vitamins, and minerals to standard burger formats. Consumers can choose this millet bun option with items such as McAloo Tikki Burger, McVeggie, McChicken, and McSpicy Chicken.

Sidharth Bhakoo, Chief Business Officer, Swiggy Food Marketplace, noted, “We are proud to be the exclusive platform for the launch of McDonald’s Protein Plus and Burgers with Millet Bun range online. As consumers become aware of the importance of protein in their diets, we know that they would not immediately shift away from their favorite items. The launch of this new range is a step forward in upping the protein consumption of consumers, while also enabling them to enjoy their favorite burger. This is just the start, and I am sure we will partner with McDonald's in the coming months to launch more high protein products for the Indian consumer.”

Swiggy’s broader push for nutrition-focused offerings includes the recent launch of a dedicated ‘High Protein’ category within its app. The section features over five lakh dishes across 34,000 restaurant partners and is designed to guide users toward more balanced and protein-rich meals with set nutritional markers.

This latest partnership aligns with Swiggy’s long-term goal of not only offering food at scale but doing so with a growing focus on dietary needs and consumer well-being.

Bira 91, one of India's fastest-growing premium beer brands, has officially re-entered the Bengaluru market following operational upgrades and supply chain enhancements. The relaunch signals a strategic push by the company to strengthen its position in Karnataka, one of its fastest-growing regional markets.

The brand has resumed supply from its Mysuru-based brewery, which will remain a core production facility for the state. This move supports Bira 91’s goal to deliver fresher beer to Bengaluru customers by brewing closer to the point of consumption. Additionally, the company has appointed a new sales and distribution partner to ensure reliable availability of its products across Bengaluru’s restaurants, pubs, and retail channels.

The re-launch brings Bira 91’s flagship beers back to the city, including:

• Bira 91 White: A Belgian-style wheat beer with a citrus profile, aimed at casual, post-work consumption.
• Blonde Summer Lager: A crisp and light lager designed for extended daytime occasions.
• Bira 91 Boom: A Munich Helles-style lager with malty notes, suited for evening social settings.

At the Bira 91 Taprooms in Koramangala and Kempegowda International Airport, the brand is offering limited-release craft brews and a curated food menu. Weekly beer innovations, combined with live music, aim to drive repeat footfall and strengthen brand engagement.

Nayanabhiram Deekonda, SVP, Sales, Bira 91, commented, “There’s no city that understands beer like Bengaluru, and no better place for Bira 91 to double down. This is where we launched our first Taproom, and the love we've received since has been a clear signal: the demand for fresh, flavorful beers is only growing. For us, Bengaluru isn’t just a market, it’s the heartbeat of our beer journey.”

The relaunch is aligned with Bira 91’s hybrid brewing model, which leverages both owned and contract manufacturing to maintain operational flexibility and ensure supply freshness in key markets like Karnataka. At ten years old, Bira 91 has grown at a 65 percent compound annual growth rate (CAGR), positioning itself as a competitive player against global beer brands in India. Bira 91 products are now available throughout Bengaluru in both on-trade and off-trade outlets.

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

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

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

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

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

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

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

Harajuku Tokyo Café & Bakehouse, known in Delhi for its Japanese-inspired street food and playful café atmosphere, has opened its first Mumbai location at Jio World Drive. The brand, which started in 2021, has evolved from a quick-service café into a full-service restaurant and bar with an expanded menu developed by chefs Asami Indo and Higuchi Nariaki.

Founded by Gaurav Kanwar, Harajuku was inspired by Japan’s Harajuku district, combining street-side energy with curated culinary experiences. “Opening in Mumbai has always been part of the dream,” Kanwar said. “It’s a city that thrives on culture, energy, and design — everything Harajuku stands for. With this new restaurant, we’ve taken everything we’ve learned so far and turned it into something bigger, bolder, and more immersive.”

The Mumbai location is divided into two connected spaces: a 72-seat Harajuku Tokyo Café & Bar and a 12-seat Harajuku Bakehouse. During the day, the main restaurant offers a Kaiten Zushi (conveyor belt sushi) experience with an open sushi bar. At night, it transforms into an izakaya-style setting with sake bombs, interactive bar service, and high-energy dining. The Bakehouse features a pastel-toned space with live baking, Japanese cheesecakes, soufflé pancakes, breads, and a pet-friendly menu.

The design reflects Tokyo’s visual energy with manga murals, neon signage, layered textures, and holographic elements. The Bakehouse contrasts with a softer, pastel palette, creating a distinct identity.

Chef Raaghav Jandroia leads the kitchen with a focus on balanced flavors, integrating traditional techniques with innovation. “Japanese food should be approachable, fun, and deeply satisfying,” he said. The menu includes cold plates like Salmon Carpaccio with serrano citrus and Hamachi with truffled ponzu; sushi rolls such as the Rainbow Roll and Spicy Avocado Cream Cheese roll; and street-style dishes like shrimp dynamite, Korean corn dogs, and the UFO Chicken Platter. Robata-grilled items like Coal-Fired Miso Salmon and King Oyster Mushrooms add smoky depth, while ramen, bento bowls, and sandos round out the offerings.

The bar program, created by consultant Fay Antoine Barretto, draws from Japanese pop culture, nightlife, and anime. Drinks include Tokio Drift (Tequila Silver, Hibiscus, Sichuan pepper, Grapefruit), Call Me Kimchi (Tequila Reposado, chili, coriander, house-made kimchi), Nori Fire (Mezcal, Sake, Miso), and Naruto’s Rush (Vodka, Gochujang, Ramen broth). Other highlights include Hanami Highball (White Rum, Cherry Blossom, Sencha) and Totoro’s Garden (Gold Rum, Shiso, Gingerale). The bar transitions from daytime highballs to evening karaoke and sake bombs.

The Bakehouse continues the brand’s bakery focus with its signature jiggly pancakes, cheesecakes, and boba teas, adding a live baking counter and playful interiors.

With this opening, Harajuku Tokyo Café aims to create a multi-sensory dining and bar experience that combines food, design, and culture, differentiating itself from conventional hospitality formats.

Matram, positioned as Dwarka’s first chef-driven fine dining restaurant, has opened its doors, offering a menu that combines India’s culinary heritage with contemporary presentation and techniques. The concept is spearheaded by Shubh Sharma, an entrepreneur known for developing several hospitality ventures in the region, including Mayfair, Cafe Di Milano, Barcode, and Pokerface.

At Matram, the focus is on reviving forgotten recipes and heirloom ingredients from across India, presented with modern techniques. The restaurant’s culinary program draws inspiration from regions as diverse as Kashmir, Kerala, Gujarat, and Assam, with each dish crafted to reflect regional traditions through a refined lens.

Chef Suresh Fartyal, with 24 years of experience, serves as the curator of Matram’s culinary direction. Rooted in the traditions of Uttarakhand, his approach integrates India’s regional flavors with global techniques. Every dish at Matram is designed as an “immersive expression” where taste, texture, and storytelling converge.

The menu features a variety of regional and innovative dishes, including Tender Coconut Chilly Fry, Gunpowder Podi Idli with Coconut Espuma, Kashmiri Nadru Fritters, Kundapur Chicken Ghee Roast, Rum-Spiced Tiger Prawn Tandoori, Kerala Mutton Pepper Fry, Watermelon Panchporan, and Kashmiri Gucchi Morel Pulao.

Set against a design that incorporates elements of India’s cultural heritage, Matram is positioned as a destination for food enthusiasts seeking an elevated dining experience. The restaurant aims to deliver high standards of service, consistent quality, and what it describes as “warm hospitality.”

Speaking about the concept, Shubh Sharma noted that Matram represents a new chapter in his hospitality ventures, blending authenticity, elegance, and cultural depth to create a dining space that honors India’s culinary legacy.

Chef Suresh Fartyal added that the menu at Matram pays homage to India’s kitchens by reviving native flavors and presenting them with a contemporary edge, aiming to create a memorable and meaningful experience for each guest. As it debuts in Dwarka, Matram seeks to establish itself as a benchmark for chef-led, heritage-driven dining in the region.

Medhavi Skills University (MSU), through its industry outreach arm Medhavi Aspire Pvt. Ltd. (MAPL), has partnered with Barbeque Nation to roll out a first-of-its-kind, industry-integrated hospitality education program in India. This collaboration aims to bridge the gap between academic learning and workplace skills by offering students the chance to “earn while they learn” in a live industry environment.

The partnership introduces two UGC-recognized, work-integrated courses: a three-year Bachelor of Vocation (B.Voc) in Hospitality & Restaurant Operations for students who have completed Class 12 or equivalent, and a two-year Diploma of Vocation (D.Voc) in Hospitality Operations for those who have completed Class 10. Both programs align with the National Education Policy (NEP) 2020, the National Credit Framework (NCrF), and the Academic Bank of Credits (ABC) framework, ensuring the credentials are portable and future-proof.

Set to begin in July 2025, the initiative will initially enroll 200 students, who will train at Barbeque Nation outlets across Bengaluru, Chennai, and Hyderabad, with plans to expand into additional cities. The programs are delivered in an apprenticeship-embedded format, with 60 percent of learning happening on the job and 40 percent through structured academic instruction provided by MSU.

The programs are also open to existing Barbeque Nation employees, enabling them to formalize their skills with recognized qualifications while continuing to work.

Pravesh Dudani, Founder & Chancellor, Medhavi Skills University, said, “We are delighted to partner with Barbeque Nation, a brand renowned for its people-centric culture and operational excellence. This collaboration brings skill-based education directly into the workplace, reinforcing our mission to build flexible, employment-linked learning pathways. It empowers individuals to earn academic qualifications while developing real-world capabilities that align with industry needs.”

Rahul Agrawal, Chief Executive Officer, Barbeque Nation, added, “At Barbeque Nation, we believe in nurturing talent and creating meaningful growth opportunities within the hospitality industry. Partnering with Medhavi Skills University allows us to contribute to workforce development by integrating structured learning into the workplace. This initiative not only builds a pipeline of skilled professionals but also enables our team members to improve and earn recognized qualifications while continuing to work.”

Students in the program will acquire practical experience in areas such as food and beverage service, kitchen operations, front office management, communication, and professional behavior. Upon graduation, they will receive a diploma or degree from MSU, with credits documented in the ABC system for future educational opportunities. Additionally, the partnership includes a first-right-of-hire clause, enhancing employment prospects for participants and reinforcing career continuity within the Barbeque Nation ecosystem.

This model of embedding structured education into real workplace tasks is designed to create a steady stream of job-ready hospitality professionals, addressing the industry’s demand for skilled talent while providing learners with meaningful career pathways.

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.

Boba Bhai has announced the opening of its 67th outlet in India, marking its entry into Pune with a new store at Elpro Mall, Pimpri. This launch adds to the brand’s growing national footprint and introduces its signature bubble teas and Korean-inspired food menu to the Queen of Deccan.

The brand began its journey with a focus on bubble tea and has since evolved into a fast-growing chain blending beverages with Asian-influenced food offerings. The Pune outlet continues this strategy by offering a range of bubble teas alongside a Korean-inspired menu that includes K-style burgers, cheesy fries, spicy wings, and more.

“From our very first cup to this exciting milestone, the journey has been nothing short of incredible, driven by passion, flavor, and most importantly, YOU—our amazing Boba fam!”  the company stated.

The launch reinforces Boba Bhai’s expansion plan, which has seen rapid growth across multiple cities. The brand invited Pune customers to experience its offering, adding, “Ek cup gheun bagha, Boba Bhai cha magic tumhala pan kharach bhavnar!” (Translation: Take one sip and feel the magic of Boba Bhai – you’ll totally love it.)

The store also encourages customers to engage on social media by sharing selfies and tagging the brand. With the opening of its 67th outlet, Boba Bhai reiterated its commitment to scaling into more cities, introducing more flavors, and delivering consistent dining and beverage experiences.

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

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

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

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

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

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

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

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

Cloud Shake has introduced a ready-to-drink nutrition beverage designed to meet the demands of consumers balancing health and busy schedules. Each bottle is formulated with 26 grams of complete milk protein to support muscle recovery, a daily greens blend to provide essential micronutrients, prebiotic fiber and omega-3s to aid gut health and help reduce inflammation, and KSM-66 ashwagandha to support stress management and cognitive function. The product is naturally sweetened with monk fruit, avoiding added sugars and potential sugar crashes.

Available in two flavors—Choco-Hazel and Banana-Berry — Cloud Shake is positioned as a versatile option for breakfast, post-workout recovery, or as a midday snack. Each 225-calorie serving contains zero added sugar while aiming to deliver a balanced combination of macronutrients and functional ingredients.

With this launch, Cloud Shake is targeting consumers who are looking for convenient, nutrient-dense products that align with modern wellness trends. The combination of high protein, plant-based micronutrients, gut-friendly fiber, and adaptogens reflects growing demand for functional beverages that go beyond traditional energy or protein drinks.

After establishing a strong presence in Anna Nagar with its contemporary approach to vegetarian cuisine, VB World has opened its largest and most ambitious outlet in Velachery. The new flagship, which launched on June 14, spans 24,000 square feet and builds on the brand’s existing strengths, offering more space, broader design features, and an expanded global menu.

VB World is the latest chapter in a legacy that began with Vasanta Bhavan in 1974, evolved into Namma Veedu Vasanta Bhavan, and has now moved into its next phase. Conceptualised by the third generation of the founding family, VB World combines decades of trust with a modern outlook to create a dining space that merges tradition and contemporary hospitality.

With over five decades of experience, VB World extends the Vasanta Bhavan legacy to cater to today’s diners with global vegetarian flavors and premium service. The Velachery outlet includes a 220-seat restaurant, a banquet hall that accommodates up to 1,000 guests, and an in-house café called Cones & Brew, which adds another 100 seats, bringing the total seating capacity to over 320. The facility includes dedicated parking for 60 cars and has been designed for comfort, accessibility, and functionality.

At the core of VB World Velachery is its menu, offering vegetarian dishes influenced by cuisines from Korea, Japan, Burma, Thailand, Italy, and Mexico. Guests can choose from street-style plates, wood-fired pizzas, wellness bowls, and desserts, all prepared with premium ingredients and served in a setting that balances modernity with the brand’s roots.

The interiors feature varied seating options, including plush pods, raised dining areas, live counters, and café-style zones, aiming to suit family meals, casual coffee breaks, or large celebrations.

The in-house café, Cones & Brew, offers a globally-inspired menu including smoothie bowls, loaded fries, spring rolls with hot honey, mocktails, and more. It also introduces what it claims to be Chennai’s first DIY ice cream popsicle bar, where guests can customise their frozen treat by selecting a base, dip, and toppings. The café also has a dedicated coffee bar serving single-origin beans from a Chikmagalur estate, brewed in six international styles—Vietnamese Phin, siphon, AeroPress, French press, pour over, and cold brew—alongside an extensive espresso menu with flavoured options and alternative milks.

What distinguishes VB World from conventional vegetarian restaurants is its scale and ambition. Instead of sticking to familiar menus and layouts, it integrates global influences, diverse dining formats, and a café concept into one venue. Every aspect — from the interiors to the menu — has been designed deliberately to meet evolving consumer preferences.

“With VB World Velachery, we wanted to create something that Chennai has never seen before. It’s not just about food, it’s about building a space that reflects how people want to eat, meet and celebrate today. We’ve taken everything we’ve learned over the years and brought it together under one roof,” said Anand Krishnan, Director, VB World.

Following its Anna Nagar success, VB World is expanding its footprint thoughtfully — growing not only in size but also in its vision of redefining vegetarian dining in India.

RIKO — the city’s first true Peruvian Latin restaurant opens in Bengaluru. A focused, elemental, and uncompromising, RIKO brings the bold spirit of Peruvian cuisine into an Indian context—led by fire, flavour, and cultural memory. The à la carte menu unfolds across seven distinct sections, moving from punchy ceviches to soulful open-fire grills and inventive regional reimaginings. 

Named after the Spanish word for delicious or exquisite, RIKO is a celebration of heritage, flavour, and fire. The kitchen draws deeply from Peru’s diverse geography—from the heights of the Andes to the depths of the Pacific—rooted in a culinary identity shaped by Indigenous, Spanish, African, and Asian influences. Ingredients like ají amarillo, choclo, and lucuma aren’t accents—they are the essence of each dish.

RIKO is the latest concept from The Kofteci Group, the creative minds behind Oz by Kebapci, Kebapci, and Klava. Founded by Aasim and Adeeb Shah, the group continues its mission to redefine global dining in India—fusing authenticity with design, and storytelling with soul.

“RIKO is not about mimicry — it’s about memory,” said Aasim and Adeeb Shah, Co-Founders, The Kofteci Group. “We wanted to honour the heritage of Peruvian and Latin food without dilution, and to reinterpret it with integrity for this context. There’s fire, soul, and story in every element of what we’ve created — from what’s on the plate to the textures around it.”

RIKO’s à la carte menu is thoughtfully structured across seven curated categories—each designed to guide diners through a layered journey of texture, bold flavour, and inventive storytelling. It begins with the Bomba de Choclo—delicate corn custard encased in a crisp shell, filled with aged cheese that brings richness and subtle depth. 

From the open-fire grill, the Pollo a la Brasa—Peru’s iconic rotisserie chicken—is marinated in traditional spices and slow-roasted to smoky perfection. The Tamal de Cordero—a soft corn dough parcel filled with spiced lamb—is both rooted and soulful, an homage to regional comfort food. For a heartier course, the Arroz Bomba Del Mar combines saffron-infused bomba rice and seared seabass, balancing richness with restraint. To close, the Cachapa con Miel, a sweet corn pancake drizzled with honey, lands the meal on a note of warmth and nostalgia.

The beverage programme reflects the same clarity and intent as the menu—refined, non-alcoholic pairings designed to complement, not compete. The Brazilian Lemonade is a creamy blend of lime and condensed milk—at once tart, lush, and comforting. The Granada y Kion layers sparkling pomegranate soda with a whisper of ginger for a hit of brightness and gentle heat. And the Agua du Fresco—a cucumber and coconut cooler with lemon—offers a clean, cooling contrast to the menu’s boldness.

The interiors at RIKO draw inspiration from Peru’s raw landscapes—from highland stone to forest earth. Materials like hand-laid stone, terracotta, and microcement create a tactile, grounded atmosphere. A sculptural clay installation spans one wall, echoing the ridges of Andean terrain. Nearby, a red-hued booth sits beneath a mirrored ceiling, creating dimension and visual contrast.
Every design detail—material, colour, placement—is chosen with intention, forming an immersive backdrop that supports the food’s story without ever overshadowing it.

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

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

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

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

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

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

William Grant & Sons (WG&S) has announced the appointment of Kartik Mohindra as Managing Director of India, effective 30 September 2025. He succeeds Sachin Mehta, who will transition to an international role as Managing Director of Canada.

Kartik Mohindra brings over 26 years of experience in marketing and sales, having previously served as Chief Marketing Officer and Head of Global Business Development at Pernod Ricard India. He has been instrumental in building the market presence of leading brands such as Chivas Regal, The Glenlivet, Absolut, and Jameson, recognized for driving brand growth and innovation.

Sachin Mehta, who led WG&S India for nine years, will take on his new responsibilities in Canada. During his tenure in India, Mehta drove business growth, strengthened WG&S’s market position, and established leadership for its premium spirits portfolio in the region.

“These appointments reflect WG&S’ continued investment in key growth markets. We are excited to welcome Kartik to our India team and confident he will build on the strong foundation established by Sachin,” said Doug Bagley, Chief Commercial Officer, WG&S.

WG&S’s leadership changes underline the company’s focus on developing talent and reinforcing its presence in strategic markets such as India and Canada.