Restaurant India News: Tilaknagar Industries Posts Record Q1, Plans Six-Fold Distillery Expansion

Ventive Hospitality Ltd reported consolidated revenue of Rs 520 crore for Q1 FY26, ending June 30, 2025, marking an 18 percent year-on-year increase. Consolidated EBITDA stood at Rs 220 crore, up 13 percent year-on-year, with an EBITDA margin of 42 percent. Profit after tax was Rs 38 crore.

The hospitality segment generated Rs 387 crore in revenue, up 23 percent year-on-year, with EBITDA at Rs 111 crore, a 35 percent increase. The segment’s EBITDA margin rose to 29 percent, an expansion of three percentage points. Within this, the India hospitality business saw revenue growth of 13 percent and EBITDA growth of 28 percent, while the international hospitality business posted revenue growth of 33 percent and EBITDA growth of 47 percent.

The annuity business, comprising commercial real estate and retail properties in Pune, recorded revenue of Rs 124 crore and EBITDA of Rs 111 crore.

Operationally, India’s Average Daily Rate rose by 10 percent year-on-year, but occupancy was impacted in May by geopolitical disruptions, resulting in a 7 percent rise in RevPAR. Food and beverage, along with other service revenues, grew 20 percent year-on-year. This pushed Total Revenue per Available Room (TRevPAR) up 13 percent to Rs 20,864. In India, TRevPAR was Rs 12,946, while Maldives resorts reported Rs 54,354 (excluding Raaya), up 11 percent year-on-year.

Ranjit Batra, Chief Executive Officer, said, “We are starting off the year on a solid note, with our hospitality business clocking strong revenue growth and even stronger EBITDA growth. Our Indian business delivered double-digit revenue growth in Q1 despite global travel advisories and domestic airport closures in May, demonstrating the resilience of our luxury-focused portfolio. Amidst continuing global macroeconomic uncertainties, we see demand momentum sustained for the high-end, differentiated guest experiences that our hotels offer, positioning us well as we approach the seasonally strong second half of the year.”

The company also announced signing management contracts with Marriott International for seven new hotels, adding 1,548 keys over the next five years to expand its geographic footprint and target new market segments.

Brigade Hotel Ventures Limited (BHVL), the second-largest owner of chain-affiliated hotels and rooms in South India among major private hotel asset owners as of March 31, 2025, has reported strong year-on-year growth for the quarter ended June 30, 2025.

For Q1 FY26, portfolio revenue reached Rs 125 crore, up 22 percent from Rs 102.2 crore in Q1 FY25. EBITDA stood at Rs 41.8 crore, a 24 percent increase from Rs 33.6 crore a year earlier. Food and beverage revenue grew 32 percent year-on-year to Rs 43.9 crore from Rs 33.4 crore.

Bangalore and Chennai recorded RevPAR growth of around 12 percent and 13 percent year-on-year respectively, while GIFT City in Gujarat delivered approximately 44 percent growth, supported by demand from the IT and financial sectors. The company attributed performance resilience to disciplined rate management and event-driven demand capture despite seasonal and geopolitical challenges.

Nirupa Shankar, Managing Director, Brigade Hotel Ventures Limited, said: “Our Q1 performance reflects the strength of our diversified portfolio and our ability to navigate market challenges while capturing new opportunities. With disciplined pricing, strategic market positioning, continued focus on optimising operating costs and a sharp focus on guest experience, we have sustained growth momentum across key markets. The improved performance in GIFT City and the rapid ramp-up of ibis Styles Mysuru demonstrate our agility in tapping high-growth segments.”

The company’s F&B revenue growth underscores its continued investment in enhancing dining experiences across its portfolio. BHVL’s portfolio is now fully EDGE-certified (Excellence in Design for Greater Efficiencies), a green building standard by the International Finance Corporation (IFC). This certification reflects over 20 percent reduction in energy and water usage, along with lower embodied carbon in materials.

Following its IPO, BHVL plans to add nine new hotels and double its key count over the next four to five years, funded through IPO proceeds and operating cash flows. Growth is expected to be driven by sustained corporate travel, MICE events, festive season demand, and the growing “bleisure” travel segment. Domestic travel remains the primary focus, with inbound tourism showing steady recovery.

Novotel Pune has announced the opening of Soak, a poolside bar and dining venue aimed at enhancing the hotel’s food and beverage portfolio. Located beside the property’s swimming pool, Soak is positioned as a leisure and social space catering to both in-house guests and local patrons.

The venue operates through the day as a poolside dining option and transitions in the evening into an open-air lounge setting with curated playlists and ambient lighting. Its menu focuses on grilled dishes, including kebabs, chops, tandoori items, and coastal grills, prepared at live counters.

The bar features a range of “soaked” cocktails, a concept built around house-infused spirits and botanical blends, designed to offer slow-developed flavours. According to the hotel, these infusions are prepared over time to create depth and complexity in the drinks.

“Soak is more than just a bar — it’s a celebration of global flavours, fresh air and spirited experiences,” said Anant Leekha, General Manager, Novotel Pune. “Whether you’re here for a relaxing sundowner, a lively evening with friends, or a unique culinary journey, Soak delivers a vibe that’s both energetic and effortlessly chic. Our cocktails and curated grills menu offer a fresh take on classic favourites. At Soak, food is not just cooked; it’s crafted with time, care and fire.”

Key features of Soak include:

• Global Grills Menu: A selection of kebabs, satays, seafood, and vegetarian grills, with both tandoor and open grill preparation.
• Soaked Cocktails: Infused spirits with fruit-forward, botanical, and spice-led profiles.
• Poolside Seating: Open-air dining with views of the pool, designed to create a resort-style experience within the city.

The opening of Soak adds to Novotel Pune’s positioning as a multi-outlet hospitality property in the Viman Nagar area, aiming to attract both corporate and leisure segments seeking premium dining and social experiences.

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.

Carib Premium Strong Beer has reported strong early sales in India’s largest beer market, selling over 47,000 cases within 2.5 months of its launch in Uttar Pradesh. Introduced under the Globus ANSA portfolio, the brand combines Caribbean heritage with a bold market positioning aimed at the premium strong beer segment.

The initial success has been attributed to targeted market execution, strong distributor relationships, and effective retail activation by the Globus ANSA sales team. A rapid rollout and wide retail presence have improved accessibility and visibility.  The brand’s marketing approach has been digital-first, backed by influencer collaborations to strengthen its connection with younger audiences. This strategy, combined with its island-inspired branding, is positioning Carib as a fresh and aspirational choice in the strong beer category.

P. S. Gill, CEO, Consumer Division at Globus Spirits Ltd., said, “Carib’s performance in UP is a reflection of the evolving consumer palate. Today’s drinker is looking for something new, bold & vibrant — and Carib delivers on all three. We’re proud to see it setting a new benchmark in the premium strong beer category.”

With a strong start in Uttar Pradesh, industry watchers will be looking to see how Carib leverages its early momentum for expansion in other key beer markets in India.

Travel Food Services Limited (TFS) reported strong financial and operational growth for the quarter ended June 30, 2025. System-wide sales grew 26.7 percent year-on-year to Rs 715.1 crore in Q1FY26, supported by 12.5 percent like-for-like (LFL) growth and a 10.1 percent net contract gain, according to the company’s earnings release.

Consolidated profit after tax (PAT) rose 59.5 percent year-on-year, with adjusted PAT increasing 19.3 percent during the quarter. As of June 30, 2025, the system-wide network included 454 travel quick service restaurant (QSR) outlets and 37 lounges, offering a portfolio of 130 in-house and partner brands.

Consolidated sales stood at Rs 375.1 crore, a 6.3 percent year-on-year growth on an adjusted basis. LFL sales were up 5.5 percent year-on-year, despite some slowdown in passenger traffic growth. Net contract gains declined by 2.7 percent year-on-year due to the expiry of certain contracts, partially offset by new contracts secured by a joint venture.

The adjusted consolidated PAT increased to Rs 95 crore, up 19.3 percent year-on-year, driven by sales growth and cost efficiency measures. Gross margin improved to 83 percent due to procurement strategies and supply chain efficiencies that reduced the cost of goods sold. Process optimisation, occupancy cost management, and operational discipline lowered other expenses as a percentage of sales by nearly 180 basis points, further supporting operating margins.

Varun Kapur, Managing Director and CEO, TFS, said, “I am pleased to share that in our first quarter as a public company, TFS delivered a healthy performance, with system-wide sales rising by 26.7% and adjusted consolidated PAT increasing by 19.3%, despite temporary sector headwinds. This was driven by disciplined execution, strategic expansion, and a strong focus on cost optimisation.”

Kapur further added, “Our brand partnerships continue to be a key strength - we have opened Nando's at Delhi Terminal 3 and will soon launch Gordon Ramsay concepts at Delhi Terminal 1 and Mumbai Terminal 2. By June-end, our system-wide network reached 491 outlets across Travel QSRs and Lounges, with additionally over 70 more outlets currently under design & construction, including at Navi Mumbai and Noida airports. We are committed to strengthening our portfolio and driving strategic initiatives that will enable us to capture emerging opportunities and create lasting value for our stakeholders.”

Operationally, TFS partnered with and launched 13 more brands in the last 12 months, expanding the system-wide portfolio to 130 brands. The company added 57 new travel QSR outlets during the year, taking the total to 454 outlets as of June 30, 2025.

Notable brand launches included India’s first Nando’s outlet at an airport, located at Delhi Terminal 3, and the country’s first two Gordon Ramsay F&B concept outlets at Delhi Terminal 1 and Mumbai Terminal 2. The lounge network expanded from 31 to 37 lounges in the past year, including four new domestic lounges and two international lounges in Hong Kong and Malaysia.

Instamart is seeing an early surge in festive demand ahead of Raksha Bandhan, reflecting a shift in consumer buying behavior toward advance planning rather than last-minute purchases.

Manender Kaushik, AVP and Category Head, Instamart, said, “The consumer demand for Rakhi and gifting started showing up days before the festival this year, proving consumers aren't just turning to Instamart for their last-minute needs but also planning their festive purchases in advance.”

The platform crossed its total Rakhi sales from last year earlier in the week and has reported a 3.5x increase in Rakhi orders compared to the same period in 2024. “Having surpassed last year’s Rakhi sales earlier this week, we have now achieved a 3.5x surge in orders for Rakhi compared to the same period last year,” Kaushik added.

Instamart has expanded its assortment for the occasion, including a partnership with Kalyan Jewellers to offer Silver rakhis for the first time on quick commerce. “This year, we have increased the selection of Rakhis on the platform, partnering with Kalyan Jewellers to offer Silver rakhis for the first time on quick commerce,” Kaushik said. As part of the collaboration, users also received vouchers worth Rs 2,100 from Kalyan Jewellers.

Gifting categories have also shown significant growth. “Talking about gifting, Rakhi hampers are up 8x year-on-year, sweets and chocolates have surged 8x and 4x compared to regular days—signs that people are choosing to go bigger, more thoughtful, and more indulgent with their gifting,” Kaushik noted.

For the retail and quick commerce sector, these figures indicate front-loaded festive demand, the role of category expansion in driving growth, and rising ticket sizes in seasonal gifting. Instamart’s assortment strategy now includes premium and festival-led products such as jewelry-linked offerings, supported by value-based incentives like partner vouchers.

McDonald’s Corporation reported a 3.8 percent increase in global same-store sales for the second quarter, marking a significant turnaround after four consecutive quarters of slow or declining growth. The uptick, disclosed by the company on Wednesday, indicates that a combination of affordability-focused promotions and strategic collaborations tied to pop culture has begun to yield results amid continued economic uncertainty.

Analysts polled by Bloomberg had expected weaker performance, but McDonald’s outpaced those estimates, particularly in international markets, which led the overall growth. In the US, the company recorded a 2.5 percent rise in same-store sales for the quarter, reversing the downward trend seen in the previous three-month period ending in March. Notably, the growth in the domestic market was largely driven by increased spending per visit rather than higher footfall.

The second-quarter strategy in the US was built around value-focused offerings and brand engagement initiatives. McDonald’s introduced a limited-time meal linked to the Minecraft movie release and launched a Squishmallows-themed promotional offer. These efforts aimed to capture consumer attention and drive engagement across younger demographics. Additionally, the introduction of chicken strips and a meal bundle priced from Rs 415 (approximately $5) targeted budget-conscious customers, aligning with broader consumer spending trends in a tightening economic climate.

International markets continued to outperform, suggesting McDonald’s ability to adapt to regional preferences and navigate headwinds in key global territories. This comes despite lingering challenges, including backlash against American brands in the Middle East, fallout from a previous E. coli outbreak, and ongoing concerns related to trade policy under former President Donald Trump’s administration.

Industry analysts view McDonald’s latest results as a positive indicator of the chain’s ability to sustain performance in a mixed global restaurant environment. According to Citi analyst Jon Tower, the outcome may support “sustained” same-store sales outperformance in comparison to competitors.

Meanwhile, other restaurant chains such as Chipotle Mexican Grill and Pizza Hut are facing setbacks as they struggle to convince customers of the value of their offerings. The broader sector continues to face challenges around pricing sensitivity and customer retention, reinforcing the importance of tailored promotions and value-driven strategies.

Burma Burma, India’s only speciality Burmese cuisine restaurant and tea-room, has opened its third Mumbai outlet at Gourmet Village in Palladium Mall, Lower Parel. Founded in 2014 by restaurateurs and childhood friends Chirag Chhajer and Ankit Gupta under Hunger Pangs Pvt. Ltd., the new restaurant is the brand’s 15th location across the country.

Spread across 2,888 square feet with a seating capacity of 106, the new outlet draws design inspiration from ancient Burmese caves. The interiors aim to reflect the depth and texture of Burma’s cultural landscape while maintaining a balance between heritage and contemporary elements.

The new location introduces a small plates menu featuring bold flavours in a more compact and exploratory format. This marks a shift toward a more experimental offering, aimed at giving customers a wider variety of tastes in one sitting. Complementing the food is a Zero-Proof Cocktail menu, a non-alcoholic beverage list curated to pair well with the strong umami profiles typical of Burmese cuisine. This beverage direction reflects growing consumer interest in alcohol-free dining experiences while maintaining a premium feel.

Additionally, the outlet features a kombucha and bubble tea bar, catering to evolving beverage trends among urban diners. These additions reflect the brand’s effort to diversify its offerings and appeal to a younger, health-conscious audience without compromising on authenticity.

Desserts have also received a reimagining under the new section titled ‘The Sweet Life’, where traditional Burmese dessert inspirations are integrated with global techniques. These new dishes are designed to extend the dining experience beyond the main course, offering a refined end to the meal.

Burma Burma’s expansion into Palladium Mall is seen as a strategic move to strengthen its presence in a high-footfall, premium retail environment. The restaurant’s entry into the Gourmet Village aligns with a broader trend of F&B brands targeting luxury retail spaces to access a more affluent and experience-driven customer base.

With its newest location, Burma Burma continues to position itself as a key player in the niche ethnic cuisine segment, offering a non-alcoholic, vegetarian dining experience rooted in traditional Burmese culinary practices while adapting to modern preferences.

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

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

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

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

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

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

Tilaknagar Industries Limited (TI), one of India’s leading IMFL (Indian-Made Foreign Liquor) manufacturers, has made an additional investment of Rs 10.66 crore in Spaceman Spirits Lab Private Limited (SSL), a company known for its premium craft alcohol offerings.

This latest capital infusion includes Rs 9.15 crore as part of an earlier Rs 13.15 crore agreement inked in September 2024, while the remaining Rs 1.51 crore has been allocated to purchase shares from SSL’s early investors.

Following this investment, TI’s ownership in SSL will grow from 12.98 percent to 21.36 percent on a fully diluted basis. As per the signed agreements, TI also holds the option to increase its stake further or inject more capital, depending on SSL meeting specific performance benchmarks.

“Our continued investment in Spaceman Spirits Lab reflects our conviction in the enduring appeal of premium craft spirits in a rapidly evolving market. Their thoughtfully curated portfolio featuring Samsara Gin, Sitara Rum and Amara Vodka demonstrates innovation, quality and craftsmanship. We are excited to deepen our partnership as Spaceman enters a new phase of growth,” said Ameya Deshpande, President - Strategy and Corporate Development, Tilaknagar Industries.

As part of this deal, TI is subscribing to 1,772 equity shares and 11,752 Compulsorily Convertible Preference Shares for Rs 9.15 crore. Additionally, the company is acquiring 2,236 equity shares from existing SSL shareholders for Rs 1.51 crore.

Aditya Aggarwal, Founder and Managing Director, Spaceman Spirits Lab, commented, “We are thrilled to deepen our partnership with Tilaknagar Industries as we embark on a bold new chapter. With Tilaknagar’s extensive distribution network and industry leadership, we are excited to take our iconic brands to every corner of India.”

SSL is also planning to diversify its offerings with upcoming products in whisky, heritage liqueurs, and tequila. The company has projected a nearly 70 percent rise in revenue and approximately 60 percent growth in volume for FY26. A key operational development between both companies is the Usership Agreement, through which Tilaknagar Industries will distribute SSL’s Samsara Gin, Sitara Rum, and Amara Vodka across specific domestic and international markets. This distribution arrangement officially commenced in May 2025.

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.

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.

Monika Alcobev Limited, a prominent player in India’s wine and spirits distribution space, has officially entered the Bombay Stock Exchange (BSE), becoming the first company in its segment to go public under a full-service, import-to-distribution business model.

Its initial public offering (IPO) saw an oversubscription of 4.1 times, raising Rs 165.63 crore. The strong investor response, especially from institutional backers, indicates a growing interest in India’s evolving premium alcohol sector.

“This milestone is more than just capital raised — it’s a vote of confidence in our governance, our national presence, and our long-term vision,” said Kunal Patel, Managing Director, Monika Alcobev.

The company currently operates across 24 states and is present in over 170 cities. While Monika Alcobev has established a solid base in major metro areas, it is now reporting rapid growth in North India — a region that’s becoming one of its most active and promising markets.

“North India has always played a strategic role in our expansion. Today, it stands out as one of our most exciting frontiers,” added Patel.

Monika Alcobev’s business model includes the import, regulatory handling, distribution, logistics, and brand support for more than 100 international brands. Its portfolio includes over 200 SKUs covering wines, spirits, and liqueurs. This end-to-end structure allows global alcohol brands to scale quickly in India through a single partner.

The company supplies to a wide network of modern retail outlets, hotels, bars, and restaurant chains—serving cities from Mumbai and Delhi to Bangalore and Guwahati.

“We’ve always approached the market with a national mindset,” said Hemang Chandat, Chief Commercial Officer. “Our growing presence across geographies is a reflection of that strategy — and the scale we’ve built is now speaking for itself.”

Monika Alcobev’s public debut positions it to explore stronger partnerships with global brands and expand its operational footprint in India’s rapidly evolving alcohol retail market.

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.

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.

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.

Westlife Foodworld, which operates McDonald’s restaurants in South and West India, reported a 62.5 percent decline in consolidated net profit for the quarter ending June 30, 2025. The company posted a profit of Rs 1.22 crore, down from Rs 3.25 crore in the same period last year, according to its regulatory filing.

Despite the fall in profit, revenue from operations grew 6.45 percent year-on-year to Rs 653.25 crore, compared to Rs 613.64 crore in Q1 FY25. The company also noted a Same-Store Sales Growth (SSSG) of 0.5 percent, marking the third consecutive quarter of positive performance, driven by steady guest traffic and average transaction value.

Total expenses for the quarter rose 7.43 percent to Rs 662.78 crore, contributing to the dip in profitability. On-premise sales for the quarter saw an 8 percent year-on-year growth, contributing 59 percent to total sales, while off-premise sales grew by 4 percent. The off-premise business, which includes delivery and takeaway, maintained its 41 percent share, consistent with its three-year average.

Digital sales saw continued momentum, reaching a 75 percent contribution, which is over 500 basis points higher year-on-year, primarily driven by mobile app usage and self-order kiosks.

The company’s total income, including other income, stood at Rs 664.44 crore, up 7 percent from the year-ago quarter.

During the June quarter, Westlife Foodworld opened nine new restaurants, increasing its presence to 444 locations across 71 cities. It also crossed the 100 Drive-Thru milestone, now operating 106 Drive-Thru restaurants, which make up approximately 24 percent of its total outlets.

In a separate disclosure, the board approved an interim dividend of Rs 0.75 per equity share of face value Rs 2 each for FY26, based on the financial performance for the quarter.

Amit Jatia, Chairperson, Westlife Foodworld,  commented, “As India’s consumption story continues to evolve, we see significant opportunity in both existing and emerging markets. Our Vision 2027 framework is designed to capitalise on these structural growth drivers. We believe that our three key strategic priorities of daypart leadership, omnichannel integration and network expansion will not only enhance shareholder value but also redefine the QSR experience for consumers.”

On Wednesday, shares of Westlife Foodworld Ltd closed at Rs 776.50 on the BSE, registering a 2.11 percent increase from the previous close.

DoubleTree by Hilton Goa, Panaji has announced the appointment of Madhusudan Kumar as the hotel’s new Food & Beverage Manager. With more than 13 years of experience in the hospitality sector, Kumar brings operational expertise and a results-focused approach to the role.

Kumar has previously held management positions at brands such as Grand Mercure Mysore, Novotel & Ibis Bengaluru, and Hyatt Regency Mumbai. His professional background includes strengths in revenue optimization, service innovation, and quality assurance. He has been instrumental in developing high-performing teams and launching differentiated dining concepts that align with brand and business goals.

At DoubleTree by Hilton Goa – Panaji, Kumar will oversee all food and beverage operations. His focus areas include improving service standards, increasing guest satisfaction, and implementing marketing initiatives aligned with current consumer trends.

Madhusudan Kumar said, “I’m thrilled to join DoubleTree by Hilton Goa, Panaji at a time when the food and beverage landscape is ripe with opportunity. I look forward to creating dining experiences that reflect both global quality and local flavor, while driving innovation and operational excellence across all touchpoints.”

Harshad Nalawade, General Manager, DoubleTree by Hilton Goa–Panaji, stated, “We are excited to welcome Madhusudan to our leadership team. With a proven ability to align food and beverage strategy with business goals, he brings the expertise and energy needed to take our culinary offerings to the next level. We look forward to the fresh ideas and guest-centric focus he will bring to the table.”

Kumar’s appointment comes at a time when the food and beverage segment is undergoing rapid shifts in guest expectations, particularly in leisure destinations like Goa. His strategic direction will play a key role in strengthening the hotel’s positioning in both local and tourist-driven markets.

Leading Indian-Made Foreign Liquor (IMFL) manufacturer Tilaknagar Industries Limited (TI) has signed a definitive agreement to acquire the Imperial Blue (IB) business division from Pernod Ricard India Private Limited. The deal is being executed as a slump sale for a lump sum consideration based on an enterprise value of €412.6 million, equivalent to approximately Rs 4,150 crore at current exchange rates.

The transaction includes a deferred payment of €28 million (around Rs 282 crore), which will be paid four years post-closure, as per the terms outlined in the Business Transfer Agreement.

As part of the deal, TI will take over Imperial Blue’s operations, which reported 22.4 million 9-litre cases sold in the financial year ending March 2025. The brand’s operations span across India and other markets and include two company-owned units and services from several co-manufacturing bottlers across the country.

Imperial Blue is currently the third-largest whisky brand in India by volume, with a brand history exceeding 25 years. For FY25, the business reported revenue of Rs 3,067 crore.

Tilaknagar Industries is already a major player in India’s IMFL market, especially in the brandy segment, the second-largest IMFL category. The company’s flagship product, Mansion House Brandy, ranks among the highest-selling in India and globally.

This deal marks the largest acquisition in the Indian alcoholic beverages sector by an Indian company and accelerates TI’s entry into the whisky category, which remains the largest IMFL segment in the country. Post-acquisition, TI will have a combined volume of 34 million 9-litre cases as of March 2025, expanding its national footprint across both brandy and whisky.

Amit Dahanukar, Chairman and Managing Director, TI, stated, “Having achieved leadership in the brandy segment, it is now time for us to broaden our portfolio and cater to India’s diverse and evolving consumer base. While we continue to grow our business organically, this strategic acquisition allows us to enter the whisky category with one of the country’s most trusted and admired brands.”

Dahanukar also noted that the acquisition will support TI’s plans for premiumisation in the whisky category, with Imperial Blue serving as the cornerstone. “We’re excited to build on Imperial Blue’s strong foundation and take it to new heights,” he added.

The transaction is subject to regulatory clearance from the Competition Commission of India, with completion expected within six months from the signing date. TI plans to fund the deal through a mix of debt and equity. Deutsche Bank and Avendus Capital advised on the financial aspects of the deal, with Avendus Capital also acting as the exclusive financing arranger. Crawford Bayley & Co. and W.S. Kane & Co. provided legal counsel, and Deloitte served as the diligence advisor.

For the year ending March 2025, Tilaknagar Industries reported revenue of Rs 1,405 crore and EBITDA of Rs 226 crore. The acquisition reflects TI’s ongoing strategy to identify and execute growth opportunities that align with its long-term value creation goals for shareholders and stakeholders.

Packaged food manufacturer Bikaji Foods International Ltd reported a marginal increase in net profit for the first quarter of FY26. The company recorded a 1.3 percent year-on-year rise in consolidated net profit, reaching Rs 58.52 crore for the quarter ended June 30, 2025, compared to Rs 57.77 crore in the same period last year.

Despite subdued profit growth, the company’s revenue from operations rose by 14.2 percent year-on-year, coming in at Rs 652.66 crore, up from Rs 571.63 crore in the corresponding quarter of FY25, as per its regulatory filing.

However, the rise in revenue was met with a sharp increase in costs. Total expenses climbed to Rs 584.09 crore, significantly higher than the Rs 500.55 crore recorded during the same quarter last year, as disclosed in the company’s filing with the Bombay Stock Exchange (BSE).

The data suggests that while Bikaji Foods continues to scale its top line, rising input and operational costs are compressing its margins. For the hospitality and food retail sectors, this reflects ongoing challenges in maintaining profitability amid inflationary pressure on raw materials and supply chain operations.

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

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

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

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

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

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

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

United Breweries Ltd., the maker of Kingfisher beer, reported a 6 percent year-on-year increase in profit after tax (PAT) at Rs 184 crore for the first quarter of FY26, compared to Rs 173.80 crore in the same quarter of the previous fiscal year.

The company attributed the growth to strong overall volumes, higher sales in the premium segment, and double-digit revenue expansion. For the June quarter, total volumes rose 11 percent, while premium volumes jumped 46 percent, reflecting a growing consumer shift toward higher-priced offerings.

Net sales for the quarter climbed 16 percent year-on-year, and earnings before interest and tax (EBIT) rose 10 percent over the same period. However, gross margins came in at 42.5 percent, down 50 basis points from the previous year, indicating some pressure on input costs.

United Breweries stated, “rising disposable income, favourable demographics, and increasing consumer preference for premium offerings” continue to support its long-term outlook. The company reiterated its focus on revenue management and cost initiatives to help improve margins, while investing in brand-building and capacity expansion.

Looking ahead, the company aims to maintain its growth momentum in the beer category and further increase the share of premium products in its portfolio, even as it navigates short-term margin challenges.

On the stock market, United Breweries shares have shown mixed performance. Over the past year, the stock gained 1.10 percent. Year-to-date, it is down 2.60 percent. In the last six months, the stock declined 1.27 percent and fell significantly by 8.73 percent over three months. However, it gained 4.83 percent in the past month.

On Tuesday, shares closed 0.74 percent higher at Rs 2,036.90 on the BSE, ahead of the earnings release.

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.

Eternal, the parent company of Zomato and Blinkit, reported a marginal rise in its cash balance during the first quarter of FY26, despite significant capital expenditure on expanding its quick commerce business.

As per regulatory filings dated July 21, Eternal’s cash reserves stood at Rs 18,857 crore in Q1FY26, up by Rs 33 crore from Rs 18,825 crore in Q4FY25. This increase comes even as the company spent heavily on setting up dark stores for Blinkit and other expansion initiatives during the quarter.

Compared to the same quarter last year, when the cash balance was Rs 12,539 crore, Eternal’s reserves have grown significantly — aided in part by the Rs 8,446 crore raised through a qualified institutional placement (QIP) in Q3FY25. The additional funds enabled the company to accelerate its growth strategy and strengthen its competitive position in the market.

Eternal noted that its profitable food delivery business, Zomato, has contributed steadily to cash generation. The company stated, “The increase would have been much higher if not for part recovery of the ticketing advances given in Q4FY25 in the Going-out business.”

Eternal’s current cash position is nearly three times that of its closest competitor, Swiggy. As of Q4FY25, Bengaluru-based Swiggy reported cash reserves of Rs 6,695 crore, compared to Eternal’s Rs 18,857 crore in Q1FY26. While Swiggy’s Q1FY26 results are yet to be disclosed, it is expected that its cash balance may decline further as it continues to invest in its quick commerce arm, Instamart.

Swiggy, which went public in November 2024 and raised over Rs 8,500 crore through its IPO, remains a key rival to Eternal in both food delivery and quick commerce. The quick commerce segment — featuring players like Blinkit, Swiggy’s Instamart, Zepto, Tata’s BigBasket, and Flipkart Minutes — continues to see intense competition, requiring significant funding for rapid expansion.

Moneycontrol earlier reported that Zepto is currently in discussions to raise up to $500 million (Rs 4,250 crore) to strengthen its position in the market and compete more aggressively with Blinkit and other rivals.

With its strong cash reserves and ongoing investments, Eternal appears well-positioned to defend and grow its leadership in India’s competitive quick commerce and food delivery sectors.

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.

Radisson Blu Greater Noida has announced the appointment of Tapajit Bhattacharjee as its new Director of Food & Beverage. With close to 18 years of experience in hospitality, Bhattacharjee brings leadership expertise in managing F&B operations across prominent hotels in India and the Middle East.

Throughout his career, Bhattacharjee has held senior roles at several high-profile properties, including Taj Tirupati, DoubleTree by Hilton Panaji, Kenilworth Resort & Spa Goa, Emirates Palace Abu Dhabi, Burj Al Arab Dubai, and Park Hyatt Goa. His experience includes designing culinary concepts, developing F&B strategies, driving revenue, and maintaining operational standards for service and hygiene.

In his role at Radisson Blu Greater Noida, Bhattacharjee will oversee the hotel’s F&B division. His mandate includes improving guest satisfaction, introducing new experiential dining options, and strengthening the property’s positioning as a key venue for events, weddings, and culinary experiences in the National Capital Region.

“We are thrilled to welcome Tapajit to the Radisson Blu Greater Noida family,” said Anirban Sarkar, General Manager, Radisson Blu Greater Noida. “His wealth of experience and forward-thinking approach will be instrumental in redefining our F&B offerings and elevating the guest experience.”

The appointment aligns with Radisson Blu’s ongoing efforts to enhance its F&B portfolio and attract a wider audience through differentiated dining and event offerings.

Naturals Ice Cream has inaugurated its largest store to date in Mangalore, Karnataka — the hometown of its founder, Raghunandan Srinivas Kamath. Located on Kadri Road, the outlet opened on 11 June and marks a significant milestone for the brand, which has grown into a Rs 300 crore business over four decades.

The opening in Mangalore holds special significance as it is where Mr. Kamath began his journey before establishing Naturals as a nationally recognized ice cream brand known for its fruit-based offerings.

“Opening our largest store in Mangalore, my father’s cherished hometown, feels like a truly beautiful and significant homecoming for us all. It’s a sweet tribute to our deep roots, and we’re thrilled to be back where it all began,” said Siddhant Kamath, Director, Naturals Ice Cream.

The new outlet is designed to reflect the brand’s history and identity. The structure is shaped like an ice cream tub — a nod to the scoops that made the company a household name. It is also one of the first retail spaces in Mangalore to feature signage in Tulu, acknowledging the local language and culture.

Since its launch, the outlet has received a positive response from customers, who have supported Naturals across generations and cities. The Mangalore store offers customers the chance to experience the iconic mango ice cream—the flavor that started the business—along with other popular choices like tender coconut, roasted almond, and lychee.

Naturals noted that the Mangalore location represents the birthplace of its recipes, which continue to be made with real fruits and just three ingredients.

Hilton Bangalore Embassy GolfLinks has unveiled DYN, its new all-day dining venue that combines regional Indian dishes with global influences. Situated in Bengaluru’s tech and lifestyle hub, the restaurant emphasizes technique, ingredients, and modern presentation.

Developed in partnership with Studio Gourmet, F&B Advisory & Consultancy Services, DYN organizes its culinary stations around cooking techniques instead of specific regions. The restaurant offers a wide range of dishes—from steamed breakfast idlis to grilled Middle Eastern vegetables and Kerala fish curry—with a focus on preserving the integrity of ingredients and craftsmanship.

“DYN is our tribute to craftsmanship — culinary, spatial, and sensory,” said Abhiram Menon, General Manager, Hilton Bangalore Embassy GolfLinks. “It’s rooted in tradition, but designed for today’s diner: curious, discerning, and eager to explore beyond the familiar.”

The beverage program complements the menu with an India-forward focus, showcasing craft beers, Indian spirits, and cocktails infused with local botanicals. A curated tap bar enhances the experience. DYN also features a thoughtfully designed space with open kitchens, interactive counters, and flexible seating arrangements suitable for working lunches, dinner dates, and weekend brunches. Two private dining rooms are available for intimate events and business meetings.

Located within the Hilton Bangalore Embassy GolfLinks, DYN adds to the property’s dining portfolio, targeting both hotel guests and residents from Indiranagar, Koramangala, and nearby business districts. The venue is now open for service.

Chinese Wok, India’s largest homegrown Desi Chinese quick-service restaurant (QSR) chain, has completed a decade in business, growing from a single outlet in 2015 to over 240 stores across 35 cities. This milestone highlights the brand’s role in shaping the Desi Chinese category and its rise as a significant player in India’s competitive QSR market.

At a time when international QSR chains dominated, Chinese Wok positioned itself as a culturally resonant, locally built alternative. Over the years, the brand has leveraged its understanding of Indian consumers to innovate across menus, store formats, and regional expansion strategies.

In the past year alone (2024–25), Chinese Wok opened over 60 stores, including a strong entry into East India with multiple outlets in Kolkata. The company is now expanding aggressively into Tier 2 and Tier 3 cities while consolidating its presence in metros. The brand has set a target of reaching 500 outlets by FY27.

"This milestone isn’t just about numbers, it’s about proving that a home-grown brand, built on cultural insight and quality obsession, can lead the way in India’s competitive QSR landscape and set benchmarks for Indian QSR brands globally. The next decade will be about redefining Desi Chinese for every corner of India and beyond," said Aayush Madhusudan Agrawal, Founder and Director, Lenexis Foodworks.

To commemorate its 10-year anniversary, Chinese Wok has introduced a special emblem representing its growth and vision. This updated visual identity will appear across its stores, packaging, and digital platforms throughout the campaign period.

The brand has also rolled out 10 consumer-driven initiatives, including limited-edition menu offers, exclusive food films, social media contests, and in-store celebrations. All these activities align with its theme: “Celebrating 10 Woktastic Years.”

Chinese Wok operates on a COCO-led model, which ensures operational consistency at scale. With a loyal customer base and strong expansion plans, the brand is entering its second decade with a focus on format innovation, category leadership, and deeper consumer engagement, both in India and potentially overseas. 

The initial public offering (IPO) of Travel Food Services Ltd, a leading operator of travel-focused quick-service restaurants (QSRs) and lounges, closed with a subscription of 2.88 times on the final day of bidding, Wednesday.

According to data from the National Stock Exchange (NSE), the IPO attracted bids for 3,86,35,064 shares against the 1,34,12,842 shares available for sale.

The breakdown of subscriptions shows a clear tilt toward institutional interest. The Qualified Institutional Buyers (QIBs) portion was subscribed 7.70 times, reflecting strong demand from large investors. The non-institutional investors category saw 1.58 times subscription, while the quota reserved for Retail Individual Investors (RIIs) was subscribed 69 percent.

Ahead of the IPO, Travel Food Services raised approximately Rs 600 crore from anchor investors on Friday.

The IPO was priced in the range of Rs 1,045–1,100 per share. The offering, entirely an offer for sale (OFS), aims to raise Rs 2,000 crore. Since it is fully an OFS by the promoter Kapur Family Trust, the company itself will not receive any proceeds from the IPO. The funds will go directly to the selling shareholder.

Founded in 2009, Travel Food Services operates QSR outlets, cafes, bakeries, bars, food courts, and lounges—primarily in airports across India and Malaysia, with some presence at highway locations. The business is backed by SSP Group plc and its affiliates—SSP Group Holdings Ltd, SSP Financing Ltd, SSP Asia Pacific Holdings Ltd — along with the Kapur Family Trust, Varun Kapur, and Karan Kapur.

The Mumbai-based company has established itself as a significant player in India’s travel hospitality sector, catering to transit passengers through a mix of branded and bespoke food and beverage offerings.

The IPO was managed by Kotak Mahindra Capital Company, HSBC Securities and Capital Markets (India) Pvt Ltd, ICICI Securities, and Batlivala & Karani Securities India, serving as the book-running lead managers. The equity shares are proposed to be listed on both the NSE and BSE.

Taj West End, Bengaluru, has named Chef Deepak Chhimwal as its new Executive Chef. With over 20 years of experience in some of India’s leading kitchens, Chef Chhimwal will oversee the culinary operations and strategy at one of Bengaluru’s most established hospitality landmarks. Chef Chhimwal is recognized for his expertise in seasonal Indian produce, hyperlocal sourcing, and sustainable kitchen practices. His culinary approach combines regional authenticity with global techniques, crafting menus that highlight tradition while offering contemporary appeal.

Before this appointment, Chef Chhimwal served as executive chef at Taj City Centre, Gurugram, where he developed award-winning food and beverage concepts that redefined the property’s dining experience.

He is a recipient of the Best Chef of the Year award by the Asia Food Congress, a certified Taj departmental trainer, and an ISO 22000 internal auditor. Known for mentoring emerging culinary talent, he also promotes wellness-focused dining influenced by Ayurvedic principles and plant-based innovation.

“At the heart of every dish is a story,” said Chef Deepak Chhimwal. “Taj West End is a place where legacy meets innovation. I look forward to curating experiences that honour Karnataka’s culinary heritage while embracing mindful, modern approaches to food. LOYA at Taj West End, Bengaluru is close to my heart as it brings the authentic flavours of North for our guests.”

In his role, Chef Chhimwal will focus on reimagining the hotel’s signature restaurants, leading exclusive Chef’s Tables, and advancing farm-to-fork initiatives and zero-waste practices—aligning with the hotel’s commitment to sustainable luxury in the Bengaluru market.

Swiggy’s quick delivery service, Bolt, has joined hands with quick-service restaurant (QSR) chain Subway to enable 10-minute delivery of Subway’s full menu in 125 cities across India. The announcement was made by Swiggy through a media release on Thursday. This partnership brings the majority of Subway outlets in the country onto the Bolt platform, expanding Subway’s reach and aligning with Bolt’s strategy to cater to high-frequency food categories.

“This collaboration underscores our ongoing efforts to partner with iconic brands and enhance customer experience through innovation and operational excellence,” said Sidharth Bhakoo, chief business officer, Swiggy Food Marketplace.

Bolt currently offers a variety of high-demand food categories, including snacks, bakery products, breakfast staples, sweets, ice creams, burgers, and biryani, and now adds Subway’s sandwiches and other menu items to its portfolio.

Tarun Bhasin, CEO, Culinary Brands, added, “This partnership with Swiggy has helped us not only improve delivery timelines but also helped in raising the bar on freshness and customer satisfaction.”

The move reflects the growing competition in India’s quick commerce and QSR space, where speed, freshness, and convenience are becoming key differentiators.