Restaurant India News: Tilaknagar to Acquire Pernod Ricard’s Imperial Blue Business in Rs 4,150 Crore Deal

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.

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.

DoubleTree by Hilton Goa, Panaji has announced the promotion of Ritesh Raje to Executive Chef, highlighting its focus on internal talent development and operational excellence in food and beverage services.

With over 20 years of experience in the hospitality industry, Chef Raje’s elevation reflects his proven expertise in kitchen leadership, strategic menu development, and team management. A graduate of IHM Mumbai and PIC-3 certified by Dubai Municipality, he has worked at prestigious properties such as Taj Mahal Palace Hotel and Towers Mumbai, Shangri-La Hotels and Resorts, Chelsea Plaza Hotel, Hyatt Pune, and Sheraton Grand Pune.

His background includes leading large-scale banquet operations, overseeing restaurant functions, crafting diverse menus, and building skilled culinary teams. Notably, during his time at Shangri-La, he contributed significantly to the hotel’s pre-opening phase by defining the menu strategy and assembling the kitchen team.

In earlier roles, Chef Raje managed food production, designed menus to meet operational needs, and maintained consistent quality and service delivery across multiple outlets. Known for his collaborative approach and attention to detail, he has balanced innovation with operational consistency throughout his career.

“This elevation is both an honour and a responsibility,” said Chef Ritesh Raje. “My focus will be on deepening our culinary identity, infusing local flavours with global techniques while nurturing a kitchen culture that values skill, respect, and innovation. Goa’s bounty is inspiring, and I’m excited to reimagine how we serve it to our guests.”

Harshad Nalawade, General Manager, DoubleTree by Hilton Goa, Panaji, said, “Chef Ritesh has consistently displayed a deep understanding of not just culinary execution, but also the emotional intelligence required to lead a diverse team in a high-performance environment. He brings a rare combination of operational excellence, strategic thinking, and hands-on passion for the art of cooking. His elevation reflects our belief in homegrown leadership and our commitment to delivering thoughtful, innovative, and unforgettable culinary experiences to every guest who dines with us.”

This move underlines the hotel’s commitment to fostering internal talent while focusing on delivering quality-driven culinary experiences rooted in consistency and creativity.

After establishing a strong presence at The Manor and Khan Market, entrepreneur Shivan Gupta and Chef Maxime Montay have opened the third outlet of Cafe Monique in Gurugram. Positioned as a spacious French-style bistro inside a corporate tower, the new location aims to tap into the city’s young, dynamic, and experimental customer base.

Shivan Gupta, entrepreneur, said, "We've always had a strong clientele in Gurugram who've appreciated what we've brought to the table. Gurugram is an interesting market as people here are young, dynamic and experimental, besides being open to trying out new things and experiences. This location nestled within a corporate tower pulls an incredible mix of crowds itching to explore new experiences."

Cafe Monique in Gurugram maintains the design and brand ethos seen in the earlier locations—blue hues inspired by Côte d'Azur, Parisian-style chairs, lavender on tables, and family recipes handed down from Chef Maxime’s grandmother, Monique. However, the new outlet also introduces a wider breakfast and brunch offering, catering to longer, more informal meals typical of French dining culture.

Chef Maxime noted, "Having already proved our mettle with authentic and signature South of France desserts and delicacies served in our first two cafes, we always wanted to diversify into a wholesome brunch menu. From Berry Parfait bowls to homemade granola to savouries with a twist, it's a completely brand new menu where the soul of the food remains the same but we've added many healthy options with ingredients like matcha."

The interiors of the Gurugram outlet feature double-height ceilings, French-themed wall art, and new branded merchandise including handcrafted Monique totes. 

Menu Highlights

The expanded menu focuses on breakfast, brunch, and pre-dinner options with an emphasis on both traditional French fare and healthier alternatives.

• Breakfast & Brunch: Customers can choose from egg-based and eggless dishes, including quiches, savoury cakes, sandwiches, croissants, crepes, and tartines. Standout items include Monique’s baked eggs, poached eggs with aioli yogurt, Benedict eggs served on brioche, and a variety of omelettes and scrambled eggs prepared with French techniques.
• Eggless options include La Quiche Francaise, La Quiche Espagnole, and savoury cakes like Le Cake Mediterranean and Le Cake Anglaise. Sandwich offerings range from vegetarian Provencal with tapenade and feta to Belge with chicken ham and Gouda.
• Salads & Sides: Salads feature ingredients like mango, avocado, melon, bocconcini, chickpeas, and classic Nicoise elements. A wide array of vegetarian, egg-based, and meat add-ons (including smoked salmon, chorizo, and Parma ham) are available.
• Desserts: French pastries, eclairs, macarons, profiteroles, crepes, and tea cakes are offered daily, including seasonal creations like a mango-pistachio dessert. 

Chef Maxime said, "Since mango is the fruit of the season, our newest dessert alchemises fresh mangoes with a rich pistachio paste. Our Iced Mango Matcha Latte has become quite popular as it's quite an interesting and unexpected combination."

• Beverages: The cafe continues to serve Chef Maxime’s signature French hot chocolate and an extensive coffee menu including Espresso, cortado, macchiato, and specialty lattes. Matcha-based drinks, kombucha, mocktails, and smoothies round out the beverage offerings.

By opening in a corporate tower in Gurugram, Cafe Monique aims to reach a professional audience that values both quality and experience. The operating hours from 8 am to 11 pm support its all-day dining concept, designed to flow seamlessly from breakfast through late evening.

The kitchen continues to focus on seasonality, traditional recipes, and adding creative modern twists, aligning with current consumer preferences for authenticity combined with innovation. Shivan Gupta and Chef Maxime’s decision to diversify the menu while preserving the brand’s core identity reflects a clear strategy to grow their niche in India’s premium casual dining segment — offering both familiarity and novelty to their clientele.

What started as a single rooftop restaurant on IIM Road in 2018 has grown into one of Gujarat’s most promising startup success stories in the F&B space.

The House of Makeba, a bootstrapped vegetarian restaurant chain known for its North Indian and global cuisine, has crossed ₹125 crore in cumulative revenue and is now eyeing expansion beyond state lines. At a time when consumers are embracing modern dining concepts, Makeba is on a mission to bring the rich flavours and culture of North India to every corner of the country.

Growing from ₹1.2 crore in FY 2018-19 to a projected ₹24 crore in FY 2024-25, the brand has achieved over 20x growth in just six years—entirely without external funding.

“Every outlet, every customer, every milestone has been organic built through belief, discipline, and reinvestment. Our objective is to build quality alternative to legacy giants in the country. Keeping profitability in mind before every investment step,” said Ram Singhal, Co-Founder, The House of Makeba. “We’re proud to be a startup that’s scaled sustainably in a fiercely competitive market, without chasing valuations.”

With seven successful outlets across Gujarat, The House of Makeba has built a loyal customer base of over 12 lakh diners—nearly one in three of whom are repeat visitors. Its unique rooftop dining concept and regional-first approach have set it apart in the competitive vegetarian F&B space.

Operating through a hybrid model of company-owned outlets in high-traffic locations and strategically placed franchises in cities like Gandhinagar, Vadodara, and Anand, the brand has created a lean, scalable structure. This model is now being replicated as Makeba gears up to expand into five new states by 2026, targeting key markets such as Indore, Jaipur, Udaipur, Mumbai, and Pune.

To power this national expansion, the company plans to invest ₹45 crore by 2028, with potential to scale up to ₹60 crore by 2030. With a projected footprint of 20 outlets by 2028 and 25 by 2030, The House of Makeba is positioning itself as a leading player in India’s premium vegetarian dining space—offering a homegrown alternative to established legacy brands.

SGF (Spice Grill Flame), one of India’s fastest-growing quick service and casual dining restaurant chains, has launched their newest outlet in Gurugram.  This marks its third outlet in Gurugram, reinforcing the brand’s growing presence across Delhi–NCR and its commitment to serving high-quality vegetarian street-style cuisine to food lovers across the country.

Strategically located in Sapphire 83 Mall, Sector 83, Gurugram, the new outlet is designed to cater to the vibrant local community with a refreshed menu that includes SGF’s signature offerings like Afghani, Achari, and Tandoori Soya Chaap, along with a range of North Indian favorites and creative fusion snacks.

Known for its hygienic preparation, bold flavors, and affordable pricing, SGF continues to be a go-to destination for vegetarians and street food enthusiasts alike.

Speaking on the launch, Kewal Ahuja, Founder and Director, SGF India, said, “We are really excited to launch our third outlet in Gurugram at Sapphire 83 Mall. This marks a significant milestone in our ongoing expansion journey. Our aim has always been to offer tasty, hygienic, and budget-friendly vegetarian meals that blend traditional recipes with modern convenience. Sector 83 is a vibrant and rapidly growing area, and we’re eager to serve the community with our delicious, soul-satisfying menu.”

The outlet is now open for dine-in and takeaway, with food delivery services to be launched shortly through leading platforms. SGF India invites Gurugram’s food lovers to visit the new outlet and experience the flavours that have made it one of the country’s most loved vegetarian brands.
 

The Pantry - Guilt free goodness delivered, a trailblazer in Mumbai’s healthy food delivery market, has opened its newest cloud kitchen in Andheri, tapping into the city’s booming demand for nutritious dining among Lokhandwala, DN Nagar, Versova, Oshiwara, Juhu, and Amboli foodies.

Established in 2012 by Pankil Shah and Sumit Gambhir, the minds behind Woodside Inn, The Pantry has set a new standard for clean eating with its lively menu featuring vegan, keto-friendly, and gluten-free options. The newly launched Andheri kitchen mirrors the popular Worli menu while introducing fresh salads made with organic, seasonal produce sourced from partners such as Red Woods Organic Farms and Taru Naturals. Catering to Mumbai’s health-conscious diners, The Pantry’s nourishing meals will now be easily accessible via Swiggy and Zomato.

“Andheri was a natural choice for our next step,” said Sumit Gambhir, Director of Neighbourhood Hospitality Pvt Ltd, the group behind Woodside Inn, Woodside Burger Shop, and The Pantry. “It’s a high-volume delivery hub, and our experience with Woodside Inn Andheri has given us the confidence to bring The Pantry’s wholesome goodness to this dynamic neighbourhood. We’re excited to serve a community that values both health and flavour, just as we do.”

The Pantry’s expansion doesn’t stop here. Buoyed by the warm reception at its Worli and Andheri locations, the brand has its sights set on further growth, strengthening its footprint in Mumbai’s competitive landscape. “The response to The Pantry in Worli has been incredibly encouraging,” Gambhir added. “We’re already looking ahead to bringing our offerings to BKC-Bandra and Powai, ensuring more Mumbaikars can enjoy our vision of healthy dining delivered to their doorstep.”

The Pantry - Guilt free Goodness Delivered continues to lead Mumbai’s healthy dining revolution, combining culinary innovation with a commitment to sustainability. With the Andheri launch, the brand is poised to redefine how Mumbai’s food lovers enjoy nutritious meals, one delicious delivery at a time.

Burger King®, one of the world’s most iconic fast-food brands, has opened its first restaurant in the spiritual city of Tirupati, marking a key milestone in its South India expansion journey. 

Strategically located on Air Bypass Road, the newest Burger King® outlet marks the brand’s 113th store in the region—ready to serve its flame-grilled Whopper® and bold flavours to both locals and pilgrims.

Burger King®’s menu showcases its global legacy of bold and satisfying flavours. From the legendary Whopper®—available in Veg, Chicken, and Mutton—to regional favourites like Chicken Tandoori and Makhani Burst, the offerings are tailored to suit a wide range of tastes. For vegetarian guests, popular options such as the Crispy Veg, BK Veggie, and Hot ’n’ Saucy provide plenty of variety. Guests can round out their meals with classic sides, indulgent desserts like Choco Lava Cake and Sundaes, and Thick Shakes. The Burger King Café further elevates the experience, offering barista-style coffee, Hot Chocolate, and Masala Chai for those looking to relax and unwind.

Burger King® continues to innovate and surprise its guests with new flavours. A recent example is the Korean Range—featuring the Korean Spicy Chicken & Paneer Burgers, Korean Fries, and Spicy Korean Wings—designed to bring a fiery, global twist to the menu. It’s all part of BK’s mission to keep the excitement alive with every visit.

True to its digital-first approach, Burger King® Tirupati offers a seamless ordering experience through Self-Ordering Kiosks, QR Code-based Table Ordering, and direct Table Service—minimizing wait times and maximizing convenience. To top it off, guests can enjoy unbeatable value with flagship deals like 2 Veg Burgers for ₹79 and 2 Chicken Burgers for ₹99, along with exclusive offers available through the BK App for dine-in and beyond.

Commenting on the launch, Kapil Grover, CMO, BURGER KING® India, shared, “Tirupati is a significant location for us—not just for its cultural importance, but also for the vibrant community we’re excited to serve. With this launch, we bring Burger King’s signature taste and digital convenience to Tirupati, while staying true to our promise of quality, taste, and value.” 

He added, “Every new restaurant we open brings us closer to diverse communities across India. Our focus is to deliver a memorable guest experience through taste innovation, digital-first ordering, and exceptional value.”

With a remarkable 128% year-over-year increase, Chalu Aapna Desi Chinese ended the fiscal year at ₹121crore. Its goal is to become a household name in Indian cities. With almost 80 new locations built last year and 150 more planned this year, Chalu Aapna Desi Chinese is not only expanding but also spearheading a gastronomic revolution. 

This quarter, the well-known Indian Chinese restaurant chain Chalu Aapna Desi Chinese, which is renowned for its distinctive blend of Indian spices and traditional Chinese flavors, is proactively growing its presence throughout India by opening ten new locations in Agra, Patiala, Bhiwadi, Ludhiana, DLF Motinagar (Delhi), Pune TH, and numerous other cities.

On opening of new outlets in India in this quarter, the Founder of Chalu Aapna Desi Chinese Vibhanshu Mishra said, “We are not just opening restaurants; we are trying to build a culture, as for us Chalu Aapna Desi Chinese has always been more than just food. It is the experience we want to give and create for our customers. We want you have the loud laugh with friend over our hot and spicy chilly chicken, or if you’re craving for a post-work noodle that just hit the right spot, we are there for you. With this expansion, we’re bringing our flavors to more cities that live and breathe food just like we do.”

What began as a bold attempt to give Chinese cuisine a true Desi flavor in 2020 has now spread across the country. With more than 200 locations in 33 cities, your favorite Indo-Chinese dishes—including Hakka noodles, Manchurian curries, chilli chicken, and many more—are now more accessible than ever. Additionally, the opening of these additional locations in various Indian cities would provide the umami tastes of Chinese cuisine with a dash of Desi flair.

The increased demand from customers and a mutual appreciation of food culture led to the selection of these new venues. Every city has a unique character, whether it's the busy marketplaces of Agra, the business-like atmosphere of Pune, or the relaxed settings of Patiala. Chalu is prepared to blend them all together. The opening in these cities is a component of Chalu Aapna Desi Chinese's larger expansion strategy, which also includes the introduction of an international business in Ontario, Canada, as well as openings in other countries.

In a strategic yet bold move, Aspect Hospitality unveils 25 new outlets of its Pan-Asian QSR brand, Nom Nom Express across Mumbai and Pune. 

Aksha Kamboj, Executive Chairperson of Aspect Global Ventures, Hitesh Keswani, Managing Director of Aspect Hospitality, Sandeep Singh, CEO of Aspect Hospitality and Executive Corporate Chef Rahul were present marking this innovative and high-impact milestone. During the launch, guests could scan an Augmented Reality (AR) booth to reveal a virtual city with pop-up Nom Nom stores. 

With 25 QSR kitchens, Nom Nom Express is prepared to surprise a new generation of foodies—one bite at a time—by delivering vibrant, flavorful Pan-Asian dishes throughout the cityscape. The Nom Nom Central Kitchen, which powers consistent and seamless supply across all sites, is the foundation of it all.

Commenting on the launch, Aksha Kamboj, Executive Chairperson, Aspect Global Ventures said, “We have always believed that great food brings people together, and we stand firm on this. Nom Nom Express isn’t just expanding; it’s becoming part of the everyday lives of people across Mumbai and Pune. Watching the brand grow from an idea to 25 outlets has been incredible, but the real excitement lies in how many more homes we’ll be reaching next.”

 “Nom Nom Express was founded with a clear vision: to offer bold, authentic Asian flavours delivered quickly, fresh, and at highly affordable prices. With our first 25 outlets, we are only just beginning. Our goal is to expand nationwide, ensuring that every person across the country can experience the high-quality taste of Asian cuisine at pocket-friendly prices. Whether in the comfort of their home or at one of our convenient takeaway locations, our customers can enjoy a delicious, fast meal in minutes. The overwhelming energy and support from our community have been truly inspiring, and this launch marks a significant milestone in our journey. But make no mistake—we are just getting started, and the best is yet to come,” said Hitesh Keswani, Managing Director, Aspect Hospitality.
 

Prince Chaat, synonymous with authentic flavors, innovation, and unmatched hygiene in Indian street food, has expanded to two new locations. The company is extending its tradition of excellence to new locations—Galleria Gurgaon, Rajouri Garden, and Satya Niketan—with a growing following of devoted customers and an unrelenting dedication to quality, providing its distinctive chaat experience to even more food enthusiasts.

Prince Chaat, an extension of Prince Paan, a reputable brand since 1965, has revolutionized Indian street food through innovation, quality, and cleanliness. Since its modest origins in Greater Kailash, when the family opened its first store after the Partition, the brand has developed into a name synonymous with innovation and genuineness. The use of mineral water for golgappas was pioneered by Prince Chaat, who was leaders in hygienic street food, guaranteeing safety without sacrificing flavor. The company is also proud to have created the national favorite Palak Patta Chaat, which started at the GK1 flagship store.

"Prince Chaat has always been about more than just food; it is about preserving a legacy while continuously innovating to meet the evolving tastes of our customers. With these new locations, the brand is excited to bring its beloved flavors to even more communities while maintaining the quality and authenticity that define it.” adds Yash Tekwani, Founder at Prince Chaat.

With a presence across Greater Kailash, Saket, New Friends Colony, Rajouri Garden, Surajmal Vihar, and internationally in Bangkok, Thailand, Prince Chaat continues to set benchmarks in quality and trust. The commitment to culinary excellence, hygiene, and customer satisfaction remains at the core of its journey. As the brand expands, it looks forward to welcoming more food lovers into the Prince Chaat family and sharing its rich legacy of flavors.

Burger King India has introduced its Korean Spicy Fest, a limited-time menu that aims to entice palates with the ideal balance of heat and genuine flavors, to its customers. Gen Z, millennials, and spice enthusiasts will all be thrilled by this hot new line, which was introduced nationwide on 2 April. Motivated by current trends and the growing popularity of Korean food, Burger King has created a menu that offers more than simply spice; it's a true flavor of Korea. Red chillies, ginger, garlic, and sesame seeds add depth to the multifaceted flavor profile.

 “Guests today are looking for new, exciting flavours that push the boundaries of taste. We have seen Korean flavour frenzy across categories and in our internal research too Korean came up as a top consumer flavour preference. Our product development team went to the fundamentals of Korean taste and built our recipes to deliver this authentic Korean flavours with the unique dunking process. With the Korean Spicy Fest, Burger King is delivering an authentic, crave-worthy experience that brings the global Korean flavour trend right to our guests. We’re confident that the combination of premium ingredients like the Brioche bun, bold Korean flavours, and a variety of burgers and snacks will make this an instant favourite of our guests,” said Kapil Grover, Chief Marketing & Digital Officer, Burger King India.

The Korean Spicy Fest brings together a diverse range of formats to satisfy every craving Korean Spicy Chicken Burger, Korean Spicy Paneer Burger, Korean Spicy Chicken Wings, Korean Spicy Chicken and Korean Spicy Fries. 

With prices starting at just ₹149, Burger King ensures that these premium Korean flavours are accessible to all. The range is available nationwide across all Burger King restaurants for dine-in, takeaway, and delivery. Guests can also enjoy Korean Meal Deals and upgrade combos at attractive pricing to get a complete flavour-packed experience. Additionally, multiple user-generated content contests, are planned on their social media handles, to add an interactive and engaging twist for Burger King’s fans across social media.

Reflecting on the creative vision for #BKKoreanSpicyFest Anupama Ramaswamy, Joint MD and Chief Creative Officer, Havas Worldwide India said, “The buzz around K-culture is undeniable, but what caught our attention was the hunger for authenticity. People aren’t just looking for what’s popular; they want what’s real. Keeping this insight as our guiding tenet, we launched our Korean Spicy Fest campaign with a DVC that paid homage to all the K-fans in India and built a tribe through digital activations. This campaign isn’t just about introducing new menu items—it’s about honouring the culture and giving K-fans an experience that feels authentic, immersive, and made just for them.”

On March 31, 2025, Coffee Day Enterprises Ltd. reported a total of Rs 425.38 crore in interest and principal repayment defaults on loans from banks, financial institutions, and unlisted debt securities like NCDs and NCRPS.

"The liquidity crisis is the reason for the delay in debt servicing," stated Coffee Day Enterprises Ltd. (CDEL), which is reducing its obligations through asset resolution, in a regulatory report.

“Due to default in repayment of interest and principal to the lenders, the lenders have sent ‘loan recall’ notices to the Company as well as initiated legal disputes. In view of the loan recall notices, legal disputes and pending one-time settlement with the lenders, the company has not recognized interest from April 2021,” it said.

As of March 31, 2025, CDEL has recorded a Rs 174.83 crore failure on principle payments for loans or revolving facilities such as cash credit from banks or financial institutions.  According to CDEL, it has also failed to pay interest of Rs 5.78 crore on the above. The outstanding amount of default for unlisted debt securities, such as non-convertible debentures (NCDs) and nonconvertible redeemable preference shares (NCRPS), is Rs 200 crore, and there is also a default in interest payments of Rs 44.77 crore on the same.  

In July 2019, CDEL reduced debts by resolving assets following the passing of founder and then-chairman V G Siddhartha. In February this year, the National Company Law Appellate Tribunal (NCLAT) had set aside insolvency proceedings against Coffee Day Enterprises. An interim resolution specialist was appointed to oversee the operations of the indebted company after the Bengaluru bench of the NCLT (National Company Law Tribunal) accepted the appeal submitted by IDBI Trusteeship Services Ltd (IDBITSL) alleging a default of Rs 228.45 crore on August 8, 2024. This was promptly contested before the NCLAT, the appellate body, which on August 14, 2024, halted the insolvency procedures against CDEL that NCLT had started due to IDBITSL's request.

After reaching an agreement with Blackstone Group to sell its technology business park, CDEL stated in March 2020 that it will return Rs 1,644 crore to 13 lenders. The company is also pursuing a legal course to recover over Rs 3,535 crore allegedly siphoned out of the company into Mysore Amalgamated Coffee Estates Ltd (MACEL), a personal firm promoted by its late founder V G Siddhartha.

Tucked away on the third floor above Coffee Culture and McDonald's on Hill Road, Seefah is a hidden gem for Asian food lovers in Mumbai. Established in 2018 by Chef Karan and Chef Seefah Ketchaiyo, this charming eatery has quickly gained a loyal following for its Japanese and Thai specialties. With over 15 years of experience, Chef Karan and Chef Seefah bring their culinary expertise to the table, crafting dishes that are as innovative as they are delicious. 

"To cook and feed with love is the foundation of Seefah," they say. From the tangy Som Tam salad to the rich, comforting ramen, and the perfectly balanced sushi, every bite is a tribute to the vibrant street eats of Bangkok and Tokyo. 

While Seefah doesn’t serve alcoholic beverages, the colorful butterfly pea flower juice and creamy Thai cold coffee are refreshing alternatives.

Seefah isn’t just a restaurant—it’s a culinary experience. Whether you’re drawn by the delectable flavors, the relaxed Bandra vibe, or the warm service, this spot guarantees a dining experience you’ll want to revisit. For those seeking authentic Asian cuisine, Seefah is a must-visit.

With the launch of its first store in Mumbai, Passion Cuisine, a top F&B business, proudly presents Zaatar W Zeit, a worldwide famous Lebanese urban casual restaurant, to the Indian market. This launch promises to bring authentic and delicious Lebanese flavors to the city. Zaatar W Zeit, founded in Lebanon in 1999, has established itself as a global favorite, renowned for its fresh, flavorful, and accessible Lebanese offerings. 

The brand, whose name translates to "Za'atar and Olive Oil" in Arabic, is celebrated for its iconic za'atar manakeesh, a flatbread topped with a fragrant spice blend, and a diverse menu featuring fresh salads, wraps, and beverages, including vegetarian and vegan options.

Sharing their vision about the brand, Bhupender Nath, Director, Passion Cuisine and Mr. Sushaan Nath, CEO, Passion Cuisine said, "Our search for wholesome, healthy alternatives led us to Zaatar W Zeit in Dubai, where the authenticity and vibrant flavors instantly won us over. For us, it was more than just great food—it was an experience worth sharing. With Zaatar W Zeit, we’re introducing Mumbai to the true taste of Lebanon, showcasing its rich and diverse offerings that go beyond the familiar & it is our way of bringing the flavors we love to this city." The Mumbai outlet will offer diners a taste of Zaatar W Zeit's authentic Lebanese preparations, showcasing the variety of Lebanese cuisine beyond the familiar hummus and falafel. 

Chef Sarfaraz Ahmed, Corporate Chef, Passion F&B India, adds, “In India, Lebanese cuisine is often limited to familiar dishes like shawarma, pita, and hummus. However, Zaatar W Zeit aims to showcase the true depth of authentic Lebanese flavors. To achieve this, spices are sourced directly from Lebanon, and while often perceived as mild compared to Indian cuisine, Lebanese food is rich in fresh vegetables, handmade bread, and wholesome ingredients."

One can expect to enjoy traditional manakeesh varieties like Zaatar, Jebneh, and Lahmeh bi Ajjine, global favorites like Famous Chicken, Spizy Chicken, and Classic Chicken Shawarma, and vegetarian options like Brown Baked Falafel and Light Halloumi wraps. The menu also features hearty skillets, fresh salads, and indulgent desserts including Z Knefeh, Chocolate Lava cake, Nutella & Banana manakeesh and more.   

“Shawarma may be everywhere, but Lebanese cuisine is more than that & Zaatar W Zeit is here to offer an experience that redefines how Mumbai enjoys Lebanese food,” added Chef Sarfaraz Ahmed.

Passion Cuisine has helped Zaatar W Zeit into the Indian market given its vast experience and thorough knowledge of the Indian culinary landscape. The group owns several successful restaurants in the UAE and India, including Avatara, Trèsind, Carnival by Trèsind, Tresind Studio, and Maison De Curry. This expansion into India is part of Zaatar W Zeit's broader global growth strategy, which has seen the brand establish a strong presence in locations as far as Vancouver, Canada. Currently, Zaatar W Zeit operates 26 branches in Lebanon and approximately 70 across the rest of the region, solidifying its position as a leading international food chain.

 Indian multinational snacks and sweets company Haldiram Snacks Food (Haldirams) has reached a deal with Singapore-based worldwide investment firm Temasek to sell an equity position owned by current shareholders, as reported by PWC. While the release did not state the exact stake sold, that Haldirams has signed an agreement to sell a little fewer than 10 per cent valuing the company at $10 billion.

“This transaction Haldirams to continue its ambitious expansion plans both in India and internationally, solidifying its presence in an increasingly competitive market,” the release stated. Sources say the business will spend the money on growth; the promoters might not keep any of the profits. Haldirams is also in advanced-stage talks to sell another 5–6 per cent stake for around $500 million.

PwC’s investment banking team acted as the exclusive financial advisor to the transaction, while Khaitan & Co served as the legal advisor. The deal is expected to close shortly after receiving the required regulatory approvals.

On behalf of the Haldirams group, a spokesperson said in the release: “We are thrilled to welcome Temasek as an investor and partner in Haldirams. We look forward to working with them to harness the value they bring from their experience in the consumer space to accelerate our growth and strengthen our ability to meet evolving consumer demands. We also extend our gratitude to PwC and Khaitan & Co for their dedicated support during this transaction.”

Sanjeev Krishan, chairperson, PwC in India, said, “At PwC, we take pride in being catalysts of entrepreneurial success—helping businesses transform into global giants. Our decade-long collaboration with Haldirams exemplifies this commitment.”

Krishan added, “Over the years, we have advised them on various aspects of strategic planning and decision making. This transaction is not only the largest private equity consumer deal in India, but also a reflection of domestic businesses that continue to elevate India’s positioning on the global stage. We thank the Haldirams family for trusting us and giving us this opportunity.”

Gonzo is extending its explosive energy to The Boulevard at Magnum Global Park, Gurgaon, after conquering hearts at Priya High Street, Vasant Vihar. This time, the venue is ten times larger, drawing inspiration from the legendary Dr. Gonzo from Fear and Loathing in Las Vegas, this Asian Tapas Bar pays homage to the character's unbridled mayhem. 

Complete with colorful LED signage, a rough industrial look, and an irresistible vintage poster mural, the area exudes the raw, high-energy charm of Thai Walking Street Bars. The area is brought to life after dark by the striking red neons, while the mood is formed by the moody greys.

With a tall warehouse-style painting covered in old Japanese posters, the first zone pays homage to pop culture while reflecting Gonzo Vasant Vihar's gritty, neon-lit spirit. A floating LED strip that lights up the entire area and sparkling red tiles create a subtle, modern glow in the second zone, which is a sleek, elevated sanctuary. Both a live cocktail bar and an Omakese bar are available.

Incorporating an irresistible cocktail culture, Gonzo is serving alcohol for the first time ever. Every bite is a new discovery thanks to Chef Anubhav Nayar's menu, which is inspired by Asian street food and reimagines classics with unexpected components. Hamachi & Grapefruit Ceviche, Moo Ping Pork Skewers, Korean Lamb Chops, Miso Butter Garlic Prawns, Sweet Potato and Cheese Gyoza, and the fieryA floating LED strip that lights up the entire area and sparkling red tiles create a subtle, modern glow in the second zone, which is a sleek, elevated sanctuary. Live cocktail bar and an Omakese bar are available.

Gonzo has partnered with Project Sweet Dish's Chef Devika Kumari to offer mouthwatering gourmet dishes with an Asian flair. For example, try the Shibuya Honey Butter Toast topped with Soju Sakura Ice Cream and Black Sesame Tuile and the Chilli Chocolate Tart with Vanilla Ganache.

The "Liquid Narrative" cocktail menu at Gonzo Gurgaon's recently opened bar, which captures the spirit of Asia's most vibrant cities in a glass, is what really makes the restaurant stand out. Every drink tells a tale, from the fiery Oriental Picante, a tequila cocktail with gochujang, rice vinegar, and soy sauce, to the umami-packed Miso Mushroom, a rum-based blend of mushroom, white miso, and citrus honey.

Speaking on the expansion, Sushobhit Sehgal, Founder of Gonzo, said, “Our aim with Gonzo Gurgaon since the start has been to level up the experience and environment we’ve created at Gonzo Vasant Vihar. We hit the jackpot with our crowd-favourite selections at Gonzo VV; with Gurgaon, we are putting our authentic culinary creativity forward to curate a unique dine-in experience like never before.”

Burger King India, one of the fastest-growing Quick Service Restaurant (QSR) chains in the nation, has reached 500+ locations nationwide. This accomplishment highlights the brand's quick growth, dedication to innovation, and unwavering focus on customer happiness. With big ambitions for the future, Burger King India is poised to grow and reach millions more people nationwide with its distinctive flavors, reasonable prices, and technologically advanced dining experiences.

Since its November 2014 launch, Burger King India has expanded to 119 cities, redefining the QSR scene by skillfully fusing local flavors with international standards. Modern technology innovations are used in the restaurants, where table ordering and self-ordering kiosks (SOK) help cut down on ordering times. 

By launching regionally inspired flavors like the Chicken Tandoori, Chicken Makhani, and Paneer Royale Burgers, Burger King India has continuously catered to Indian palates. Burger King has long espoused Value Leadership and a commitment to providing Indians with a delicious menu that suits their palates and budgets. The company has introduced some of the most affordable menu items in the market, with special offers on its app that further solidify its dedication to providing high-quality food at outstanding value. Deals start at ₹79 for two Crispy Veg Burgers and ₹99 for a 3-in-1 Crispy Veg meal that includes Burger, Fries, and Coke.

Burger King is dedicated to providing exceptional coffee experiences, as seen by the launch of BK Café in November 2021 and the company's present 450+ outlets nationwide. With its special in-house mix of 100% Arabica beans, which adds notes of citrus, caramel, and peanuts, the coffee has a well-balanced flavor that customers adore. Every cup of coffee at BK Café is a "Sip To Remember" thanks to the food pairings that go with it.

Rajeev Varman, Group CEO and Whole Time Director - Restaurant Brands Asia Limited, shared his thoughts on the milestone, "Crossing 500 restaurants are a defining moment in Burger King India’s journey. This achievement is a reflection of our commitment to accessibility, innovation, and guest satisfaction. As we continue our expansion, especially in Tier-II and Tier-III cities, our focus remains on delivering great value, India relevant innovations and tastes, and an elevated guest dining experience in our restaurants. Our growth is driven by deep consumer insights, cutting-edge technology, and an unwavering passion for quality service."

Burger King India continues to lead the way in tech-enabled dining, ensuring a seamless and engaging guest experience:
•    450+ restaurants now feature digital kiosks, reducing wait times by 50%.

•    Creative marketing initiatives, such as documenting live IPL events. Campaigns powered by AI, such as the Dhamakedaar Diwali campaign "BurgerKingSwaadKaPatakha," which produced highly customized interactions, and Ringing in the New Year's "Coffee Fortunes" campaign, which uses AI to let guests discover their fortune for 2025 through coffee foam patterns, combine traditional customs with contemporary technology to create an entertaining and captivating experience.

•    The Burger King app, with 1 million+ active users, offers exclusive offers and seamless ordering.

Burger King India’s strong franchise network and a guest-first approach have powered its rapid expansion, adding 60+ new restaurants in the past year alone. With recent openings in Raipur, Thrissur, and other emerging cities, the brand is accelerating its footprint beyond metropolitan areas, making world-class burgers more accessible than ever.

IndoBevs, India’s emerging powerhouse in the beverage industry has announced Wingman Blended Malt whisky, a bold, smooth, and dependable whisky crafted from finest Scottish malts and featuring a‘Pop & Pour’ closure. 

Customers can easily pour from Wingman's bottle by twisting it open, pouring, and then twisting it back to close it—no caps, no bother. Party spills and misplaced caps are history thanks to this ground-breaking invention, which is priced at ₹1000.

Wingman Whisky has a smooth yet robust taste and is made from a blend of quality grain spirits and a few Speyside Scottish single malts. Wingman is the perfect companion—strong, dependable, and always prepared—whether they are shared over in-depth discussions or relaxed get-togethers.
Following its March 2025 premiere in Uttar Pradesh, Wingman will soon expand throughout Goa, Maharashtra, Meghalaya, Madhya Pradesh, and Tripura before becoming available nationwide.

Geetika Mahandru, President, IndoBevs, said, “Wingman Whisky redefines what a homegrown whisky can achieve. It is for young whisky drinkers who are curious to explore. If you are looking for a whisky that doesn’t feel intimidating — something that’s bold yet easy-going, perfect for casual get-togethers or meaningful conversations, then you’ve found your perfect companion. With our innovative ‘Pop & Pour’ closure, we’re making whisky more convenient than ever—no need to fumble with caps.”

Anupam Gurani, Chief Marketing Officer, IndoBevs added, “Embodying the tagline, “When the going gets tough, Wingman gets you going,” this whisky is designed to be your steadfast companion in any situation. With every pour, it lifts you up – like a true wingman. We are truly excited to introduce this whisky to our consumers as it will definitely become their go-to drink.”

With Wingman, IndoBevs continues to pioneer innovations that elevate drinking experiences, setting new benchmarks in the whisky segment.

In a world where history influences experience and flavors tell tales, Silk & Spice is a celebration of the daring spirit of travel and learning. This remarkable wine, which was inspired by the fabled Silk & Spice Route, which was established by Portuguese explorers such as Vasco Da Gama in 1498, represents the bravery, curiosity, and aspiration that United Nations and cultures. A voyage through time, it is more than just a wine; it offers a sensory experience that embodies the depth of Portuguese native grapes, where warm, spicy scents blend with silky textures. 

Silk & Spice Red Blend 2022 and Silk & Spice Spice Road Red 2021, two outstanding new additions inspired by the storied Silk & Spice Route have been unveiled. Each of them is designed to embody the rich legacy, robust flavors, and spirit of adventure.

Silk & Spice – Red Blend 
With its silky-smooth, well-balanced, and hospitable profile, the Silk & Spice Red Blend is a superbly made wine that perfectly captures Portugal's rich terroir. Soft, round, and full-bodied, this collection's first wine captures the coziness of Portuguese winemaking.

Silk & Spice – Spice Road 
With its silky-smooth, well-balanced, and hospitable profile, the Silk & Spice Red Blend is a superbly made wine that perfectly captures Portugal's rich terroir. Soft, round, and full-bodied, this collection's first wine captures the coziness of Portuguese winemaking.

 “At Aspri Spirits, we have always believed in curating exceptional experiences for the Indian consumer by introducing world-class beverages with rich heritage and craftsmanship. Silk & Spice wines beautifully showcase Portugal’s remarkable winemaking tradition, inviting consumers to embark on a sensory adventure inspired by the legendary Silk & Spice Route. Sogrape’s approach to crafting consumer-friendly wines has already seen great success with Indian palates, and we hope Silk & Spice, with its unique profiles of the Red Blend and Spice Road, will win Indian hearts in the same way, offering a perfect balance of tradition, flavor, and discovery,” shares João Gomes da Silva – Chief Commercial Officer at Sogrape Group.

Silk & Spice was first introduced in 2016 and rapidly became a tremendous success and #1 Portuguese Red Blend in the US market. Over the past decade, Silk & Spice has gained a cult following, consistently growing ahead of category trends. With a global presence in key markets like the USA, Canada, Africa, Benelux, and Brazil, the brand recently secured a listing at Waitrose in the UK, marking a significant milestone in its expansion. Now, with its highly anticipated launch in India, Aspri Spirits is set to introduce this richly historic and flavorful wine to the country’s discerning consumers. 

With a strategic focus on distribution expansion, brand awareness, and consumer engagement, Aspri Spirits aims to position Silk & Spice as a household name in India. The wines will be available at premium wine retailers, fine-dining establishments, and luxury hotels across major cities, offering consumers a taste of history, craftsmanship, and adventure in every sip. 

As a milestone for the company's growth story, Scuzo Ice 'O' Magic, India's rapidly growing gelato and live-popsicle business has opened its three new outlets in Lucknow. The opening in these new locations allows Scuzo to further share its vision of the ideal fusion of enjoyment and wellness, revolutionizing the frozen dessert industry with its ground-breaking live popsicles and hand-scooped delicacies.

These outlets are positioned at Ashiyana (Sector K), Gol Market in Mahanagar and Lulu Mall Food Court, making the brand accessible to dessert enthusiasts all over the city. My Scuzo International Pvt. Ltd. opened these outlets in partnership with Mohsin Raza Khan, Franchise Unit Partner.

With the ability to create their own popsicle in only a few minutes using fresh fruits of their choosing, guests at Scuzo Ice 'O' Magic have a unique experience. The menu offers a variety of delicious delicacies in addition to popsicles, including homemade gelatos, light and crisp waffles, fluffy pancakes, rich dessert cakes, creamy milkshakes, and delicious sundaes. Its promise of healthy enjoyment is upheld by the fact that all of its products are created entirely of real fruits and premium ingredients devoid of preservatives and chemicals.

"Lucknow has given us a warm welcome, and we are looking forward to introducing our signature products to these three new outlets. Our commitment to quality and innovation continues unabated as we continue to serve the city's dessert enthusiasts," said Gagan Anand, Founder, Scuzo Ice 'O' Magic.

Scuzo Ice 'O' Magic maintains its commitment to the environment by including eco-friendly elements into its product line, which includes inventive rice straw candies with flavors. Scuzo is committed to creating goods that are both aesthetically pleasing and contribute to a better world.

"We look forward to opening new stores in Lucknow and eagerly await bringing a unique dessert experience to more people. Our endeavor is to bring innovative flavors, creativity, and happiness to all our customers walking into our stores," said Mohsin Raza Khan, Franchise Unit Partner, Scuzo Ice 'O' Magic. 

Despite the weakening local equities market, shares of Coffee Day Enterprises Ltd. (CDEL), the parent company of Coffee Day restaurants, rose 20% on the BSE and NSE on Tuesday for the second consecutive day.  On the BSE and NSE, its prices have gone up to Rs 30.78 and Rs 30.63 each, which is also its upper circuit limit.  The price increase follows the National Company Law Appellate Tribunal's decision to revoke the company's insolvency procedures.

The NCLAT had halted CDEL's insolvency proceedings on February 27.  An earlier ruling of the National Company Law Tribunal's (NCLT) Bengaluru bench was overturned by the Chennai NCLAT bench.  Since the appeal body NCLAT was unable to provide the order by the February 21 date set by the Supreme Court, insolvency proceedings against CDEL were reopened in February. 

IDBI Trusteeship Services Ltd. (IDBITSL) filed a plea alleging a default of Rs 228.45 crore, which the NCLT accepted earlier in August of last year. An interim resolution expert was then appointed to oversee the operations of the indebted business. The suspended board quickly appealed the decision to the NCLAT, an appellate panel that halted CDEL's insolvency procedures on August 14, 2024.

 The Supreme Court heard an appeal of this NCLAT ruling from IDBITSL, and on January 31, 2025, ordered the NCLAT Chennai court to decide the case by February 21, 2025.  Additionally, the supreme court ordered that the appellate tribunal's judgment stay the corporate insolvency if the appeal filed by CDEL is not resolved by NCLAT.

Though, NCLAT completed the hearing and reserved its order over the appeal filed by the director of its suspended board, it could not pass the order within the specified time fixed by the Supreme Court.

Mad Over Donuts has launched 'The Dubai Viral Chocolate Donut', a rich and luscious confection prepared only in-store and upon request. A delicious pistachio kunafa paste inside, a smooth chocolate glaze, and pistachio flakes on top give this delicious donut an addictive crunch with each bite.

Mad Over Donuts was established in 2008 and has since expanded from a single location in New Delhi to more than 150 locations around India. The brand has established a space for itself in the cutthroat donut market by emphasizing premium ingredients and creative flavors. It now serves over 10 million customers and is well-known for its high-quality, vegetarian donuts. The Dubai Viral Chocolate Donut is available for a limited time only. 

Tarak Bhattacharya, Executive Director & CEO of Mad Over Donuts, shares his enthusiasm: “At Mad Over Donuts, we’re all about exploring new flavors and creating experiences that bring people together. We wanted to bring the excitement of Dubai’s viral chocolate experience to our customers in a way only MOD can. This donut is a celebration of rich flavors and textures—crafted fresh, made to order, and available exclusively in our stores.”

With the opening of its first international restaurant in Dubai, Haldiram's, the leading snacking brand in India, is all set to satisfy the cravings in United Arab Emirates. As demand for the brand grows internationally, it is extending its reach and bringing its rich Indian heritage to the global arena. The contemporary dine-in and quick-service restaurant (QSR) experience, which launched for Dubai customers on February 24, 2025, at Manazil Al Raffa, Bur Dubai, is renowned for its genuine Indian flavors and unmatched quality.

Haldirams is dedicated to providing the best culinary experiences and is aware of its consumers' needs. A specially curated menu with hand-picked Indian recipes, the new restaurant can accommodate 110 people. Its menu includes North and South Indian cuisine, chaat favorites like Raj Kachori, Indian snacks like Choley Bhature, and a variety of sweets like Motichoor Ladoo, Kesar Rasmalai, and Kaju Katli. For a more comfortable dining experience, the shop now offers Table Service to improve customer convenience.

Speaking on the launch of the all-new restaurant, Pankaj Agarwal, Director and Owner of Haldiram’s, said, “Dubai is a booming hub of culinary diversity, and we are elated to launch our first international outlet in this iconic destination. With a rich legacy of bringing authentic Indian flavours to people, we aim to be in a space where customers can expect Indian cuisine just the way they like it with unmatched hospitality. This is just the beginning of our expansion journey, and we look forward to bringing Haldiram’s to more international locations shortly.”

Kailash Agarwal, President - Retail & QSR, Haldiram’s, added, “We are excited to enter the Dubai market with our unique Restaurant that has a strategic blend of dine-in and quick-service restaurant formats to reach our audience in Dubai. Dubai is a melting pot of global cultures which is deeply seen through the diversity in food and is the perfect stage for us to showcase the richness of Indian cuisine to the global audience.”

Haldiram's status as a global ambassador of Indian cuisine has been cemented with the opening of this flagship overseas location, marking an important milestone. The brand is staying true to its core—FOOD—and delivering the flavors that customers love on a global scale with its UAE expansion, further redefining how Indian food is enjoyed around the world.