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

Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park have announced the appointment of Sanjay Pandita as their new Hotel Manager. With over 20 years of experience in hospitality, Sanjay brings extensive knowledge in hotel operations, guest services, and revenue optimization to the property.

Prior to this role, Sanjay served as the Director of Operations at Aurika Mumbai International Airport, India’s largest hotel by room inventory with 669 rooms. In that role, he oversaw restaurant operations, event management, and guest services while also leading the successful launch of Aurika, Coorg as General Manager.

Sanjay’s career began in Food & Beverage operations at prestigious hotels such as The Oberoi Amarvilas in Agra, Al Murooj Rotana in Dubai, and Westin Sohna Gurgaon Resort & Spa. He later contributed as Banquet Manager during the pre-opening of The Leela Palace Kempinski in New Delhi, Chanakyapuri, and progressed to senior management positions at Crowne Plaza New Delhi Rohini.

In his new role at Hilton Bengaluru, Sanjay will be responsible for ensuring operational efficiency, profitability, and high-quality guest experiences. Known for building strong relationships with both guests and employees, he aims to foster a culture of personalized service and professional excellence.

“I am thrilled to join the team at Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park. My vision centers on elevating guest experiences through innovative approaches, ensuring seamless operational efficiency, and fostering a culture of excellence. I look forward to building on the hotel’s success and strengthening its position as a leading hospitality destination in Bengaluru,” said Sanjay.

Manish Garg, General Manager at Hilton Bengaluru, stated, “We are delighted to welcome Sanjay Pandita as the new Hotel Manager. With his extensive experience and proven leadership, he is a fantastic addition to our team. We believe his vision and expertise will be instrumental in not only enhancing our guest experience but also in nurturing a culture of excellence and innovation.”

Sanjay’s appointment signals Hilton Bengaluru’s continued focus on strengthening its leadership and delivering guest-first services while driving operational growth and market presence in Bengaluru’s competitive hospitality sector.

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

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

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

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

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

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

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

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

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

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

Yum! Brands, Inc. has announced a series of leadership appointments aimed at strengthening its global operations and accelerating long-term growth. These changes come as Chris Turner prepares to step into the role of Chief Executive Officer on October 1. Turner currently serves as the Chief Financial & Franchise Officer and CEO-Designate and will now take over the top role, steering Yum!’s enterprise-wide strategy.

In a significant move to enhance its consumer-driven approach, Sean Tresvant’s responsibilities are being expanded. He will now serve as both the Chief Executive Officer of Taco Bell and the Chief Consumer Officer of Yum! Brands. His role will focus on keeping the customer at the center of Yum!’s business. Collider, the company’s in-house consumer insights agency, will now report to him. This restructuring aims to align marketing efforts across brands and unlock new growth opportunities.

Tresvant’s leadership at Taco Bell since 2024 has been marked by consistent same-store sales growth and consumer engagement initiatives, such as the return of the Mexican Pizza and live consumer events. Prior to Yum!, he held the position of Chief Marketing Officer at the Jordan Brand at Nike.

“Sean is a talented and visionary business leader, and Taco Bell’s consumer-centric growth is undeniable,” Turner said. “His ability to create cultural relevance, fuel growth and connect with consumers in meaningful ways makes him the perfect leader to ensure our iconic brands win the hearts of the future consumer.”

In another key appointment, Jim Dausch has been promoted to Chief Digital & Technology Officer and President of Byte by Yum!, succeeding Joe Park. Dausch’s leadership experience includes overseeing Pizza Hut’s technology strategy and strengthening franchise relations. He has previously held senior roles at Under Armour and Marriott, focusing on digital transformation and consumer engagement.

“Jim is a seasoned and highly capable business leader with extensive experience in a complex, global, multi-brand franchised organization,” Turner commented. “As we continue to scale Byte by Yum! and harness the power of AI, his leadership will be instrumental in elevating our digital capabilities, enabling franchisee success and creating even more connected and personalized experiences for our consumers.”

Ranjith Roy has been appointed as Yum! Brands’ new Chief Financial Officer. He will take over from Turner and is expected to lead financial planning and performance management across the company. Roy joined Yum! in 2024 and has been responsible for strategy, mergers, acquisitions, and treasury operations. His experience includes serving as CFO of Goldbelly and a long tenure at Goldman Sachs.

“Roy brings a blend of commercial acumen as well as strategic insight on Yum! and the restaurant industry to the CFO role,” Turner said. “He has a proven ability to navigate fast-paced and complex environments with a sharp focus on long-term value creation.”

Additionally, Turner announced the creation of a new Chief Scale Officer role. This position will focus on maximizing unit economics, driving restaurant profitability, and scaling franchisee returns. The search for this role is underway, and the appointee will oversee supply chain operations, franchise management, and food safety functions.

“This new structure and industry-leading talent strengthens our ability to deliver for our stakeholders and positions Yum! to grow in ways that only we can,” Turner concluded. “With their deep expertise and innovative thinking, alongside our already strong leadership team, I am confident we will continue to build on our momentum and shape the future of Yum! together.”

This leadership reshuffle reflects Yum!’s commitment to staying agile in a rapidly evolving hospitality landscape while enhancing its consumer experience, technological capabilities, and operational efficiency. It signals a clear focus on long-term growth and profitability for the global quick-service restaurant sector.

Adhira & Appa Coffee (A&A), a homegrown brand redefining India’s filter coffee culture, has announced its next phase of expansion with new outlets coming to Hyderabad and Nashik. This move follows the brand’s successful debut in Kochi, where its first store has already earned a 4.5-star rating on Google and become a local favourite.

With a target to open over 50 outlets across India by the end of the financial year, A&A Coffee is positioning itself as a café brand that combines tradition with contemporary lifestyles. To support its growth, the brand is inviting investors and franchise partners to participate in scaling the business aggressively. The expansion will roll out across various formats including Mini Kiosks (investment of Rs 15 lakh), Express Kiosks (Rs 30 lakh), Flagship Stores (Rs 60 lakh), Signature Stores (Rs 90 lakh), and Master Franchise models (Rs 1–3 crore), offering flexibility based on investment capacity and market demand.

A&A Coffee aims to offer more than just coffee. Each outlet will focus on providing a culturally rooted experience with menus that reflect regional preferences while staying true to the brand’s creative approach. The menu will feature innovative fusion dishes like Podi Fries with South Indian spice blends, Medu Vada Waffle served with chutneys, and Bombay Masala Croissant with spiced potato filling. Other signature items include the Tandoori Cubano Sandwich and Filter Coffee Tiramisu. Alongside these offerings, the café will serve authentic filter coffee sourced from premium estates in India and offer a retail section showcasing locally crafted products that highlight the skills of India’s farmers and artisans.

Karan Mendon, Co-founder and COO, Adhira & Appa Coffee, said, “Our mission is to celebrate India’s coffee traditions while creating modern spaces where people can come together over authentic food, locally sourced coffee, and meaningful conversations. The enthusiastic response to our Kochi outlet has reinforced our belief that A&A’s unique mix of heritage, innovation, and local artistry has the power to connect with communities across India.”

Hari Kiran, Co-founder and COO, EBG Group, added, “Adhira & Appa Coffee reflects our commitment to building businesses that combine cultural heritage with modern consumer needs. As part of the EBG Group, A&A is more than just a café chain; it is a platform for sustainable growth, an experience with community connection, and a vision to expand nationwide. We are confident that A&A’s unique blend of authentic coffee, fusion food, and local artistry will allow us to scale to 50+ outlets this year and strengthen our position as a group that champions India’s entrepreneurial spirit.”

A&A Coffee’s expansion strategy reflects its ambition to create a nationwide movement where every outlet promotes not just food and beverages but also mental wellbeing, togetherness, and authentic experiences rooted in local culture. Through its growth plan, the brand seeks to establish itself as a leader in combining tradition and innovation in India’s evolving café space.

Twisted Tails is entering India’s beverage market with a new approach—offering a line of concept-driven mixers and ready-to-drink (RTD) beverages crafted from real fruit juices and spices, without any artificial flavouring. The brand aims to deliver versatility and creativity for today’s consumers, encouraging experimentation and personalization while catering to diverse drinking occasions.

At its core, Twisted Tails embraces the philosophy of “One for Every Tale,” recognizing that every moment comes with a different mood or story. Whether sweet or bitter, spontaneous or contemplative, the brand’s flavours are crafted to complement various experiences. Each variant is designed to reflect a unique personality and introduce a twist, making the product suitable for sipping straight, mixing into cocktails, or enjoying over ice.

The brand is the brainchild of founders Radhika Sharda, Raghav Sharda, and Atin Khanna. They identified a gap in the market for premium mixers that combine real ingredients with convenience and bold flavour profiles.

Radhika Sharda, Co-Founder, Rad Beverages, stated: “The new Indian consumer doesn’t just want a drink they want an experience. We saw a clear gap in the Indian market for mixers that were versatile, flavour-forward, made with real juices & spices while being convenient without compromising on quality. With Twisted Tails, our vision was to create something that aims to fill this gap and doesn’t just sit on a shelf but sparks stories. Drinks are always at the center of conversations, memories, and connections, and we wanted to make those moments more playful, more real, and always a little twisted.”

Twisted Tails currently offers four distinct flavour variants, each priced at Rs 200 per bottle:

• Bizarre – Orange & Coffee: A daring combination for trendsetters who enjoy challenging traditional pairings.
• Mystical – Vanilla & Caramel: A rich, indulgent flavour perfect for those who prefer smooth, classic tastes with a hint of surprise.
• Uncanny – Cinnamon Clove Apricot & Peach: A comforting yet complex profile that evokes nostalgia with a contemporary edge.
• Enigmatic – Tea & Jasmine: A subtle and refined blend ideal for adventurous palates that appreciate floral notes and fresh tea undertones.

Raghav Sharda, Co-Founder, Rad Beverages added: “For us, Twisted Tails was never just about launching another beverage. It was about changing how people think about mixers in India. We’ve taken familiar fruits and spices and given them a bold new expression, one that invites creativity, experimentation, and fun. Whether you’re mixing it up or sipping it straight, Twisted Tails is about celebrating flavour in a way that feels modern, memorable, and unmistakably original.”

The brand’s approach aligns with the preferences of Gen Z and millennials, who are increasingly drawn to authentic, flavour-rich, and convenient drink options. Twisted Tails is positioned as a solution for those seeking quality mixers that encourage customization, while also offering ready-to-drink options for on-the-go consumption.

Atin Khanna, Co-Founder, Rad Beverages, noted: “We’ve poured our passion into creating a brand that celebrates quality, innovation, and fun. At Twisted Tails, we believe every bottle should surprise you just like a good story. Each flavour has its own unique character and flavour profile, bringing a distinct twist to every drink. Unlike typical one-dimensional mixers, Twisted Tails is multi-layered and versatile bursting with unexpected twists for you to experience; create whether you sip it straight or mix it up. There’s one for every tale.”

Twisted Tails is available Amazon India and their official website. It is also stocked in 10 Nature’s Basket stores across major cities such as Gurgaon, Mumbai, Bangalore, Pune, and Kolkata, and on Blinkit in Punjab covering Ludhiana, Jalandhar, Amritsar, Mohali, and Patiala, with Delhi NCR expected to follow soon.

With Twisted Tails, India’s mixer and ready-to-drink segment gains a brand that emphasizes real ingredients, bold flavours, and playful storytelling—offering consumers a refreshing alternative that meets their desire for authenticity, convenience, and creativity in beverage choices. Every bottle is crafted not just as a drink, but as a catalyst for connection and shared experiences.

Ironhill India, a key player in the country’s craft brewing scene known for creating immersive beer experiences, has introduced Project Valkyrie, a new collaboration with the all-female biker collective She for Society. The initiative brings together the world of craft brewing and high-performance biking to launch a limited-edition beer.

The project draws its name from Norse mythology, where Valkyrie represents warrior women who chose the brave and led them to victory. The symbolism of independence, resilience, and camaraderie aligns with She for Society’s mission of promoting social causes. The collaboration is both a cultural statement and a brewing innovation.

The launch event saw 35 riders complete a 2 km circuit before arriving at Ironhill Bengaluru, where their arrival was marked by roaring engines and attention-grabbing presence. Guests were then given a tour of the brewhouse, including fermenters, mash tuns, and copper kettles, followed by an interactive “grain-to-glass” brewing session. The riders actively participated in crafting the first batch of Valkyrie Brew.

“At Ironhill, we’ve always believed beer is more than a drink…it’s an experience,” said Teja Chekuri, Managing Partner, Ironhill India. “Project Valkyrie is about rewriting the script. This isn’t just a beer launch; it’s a story of collaboration and courage. Brewed by women, for everyone, Valkyrie is a testament to innovation and inclusivity in the brewing industry. The strength and individuality of these riders remind us to keep pushing boundaries, both in craft and culture.”

Harshini Devatha, founder and lead rider, She for Society, added, “Every ride we take has a purpose beyond the road. With Project Valkyrie, we’re not only celebrating the freedom of riding and the craft of brewing but also driving awareness for our mission, which focuses on raising funds to support education in rural communities. Partnering with Ironhill allows us to amplify that cause while showing that women riders are a force of resilience, courage, and change.”

The event concluded with a specially curated lunch where each dish was paired with Ironhill’s signature ales, reinforcing the brand’s approach to designing flavor experiences rather than simply serving beer.

The official “untap” of Valkyrie Brew, involving Ironhill brewers and the biker collective, is scheduled for later this month, aiming to position the beer as a standout offering in Ironhill’s craft beer lineup. Valkyrie Brew will be available at Ironhill Bengaluru, located at Sy no 90, 7 & 90/8, Outer Ring Rd, beside Radisson Blu 8, Marathahalli Village, Marathahalli, Bengaluru, Karnataka 560037.

With Project Valkyrie, Ironhill India is blending craft brewing with purposeful storytelling, reflecting a growing trend in hospitality where experiences, inclusivity, and community engagement play as important a role as the product itself.

GH Earth’s Saha collection of carefully selected escapes has expanded with the launch of Marli Hill Bungalow in Ooty. Set amidst the misty Nilgiri hills, the six-room property combines colonial architecture with modern comforts, offering guests a secluded and serene retreat.

Located on a quiet hilltop, Marli Hill Bungalow provides a private getaway while remaining close to Ooty’s key attractions. The property reflects a blend of history, art, and nature, in line with CGH Earth’s focus on authentic and meaningful experiences for travellers.

Each of the six rooms features antique furniture, local-inspired artworks, wooden flooring, and textiles that pay tribute to the culture of the Nilgiris. The interiors are designed to balance colonial and contemporary elements, creating an atmosphere that is both elegant and homely.

The dining area at Marli Hill is a central feature of the stay, offering meals that celebrate the region’s culinary diversity. The in-house chefs craft menus that integrate traditional Tamil dishes with British-Raj influences, using fresh, locally sourced ingredients. Guests can also enjoy afternoon high tea in the garden, surrounded by sculptures and flowering plants, as well as alfresco barbecues under the open sky in the evening.

“What truly sets a stay at Marli Hill apart are the people who bring it to life—warm, welcoming, and always ready with a smile or a story. Their heartfelt hospitality transforms the experience into something deeply personal,” the property team notes.

George Joseph, Vice President – Operations, CGH Earth, remarked, “As part of our Saha collection, an ensemble of handpicked villas and bungalows, Marli Hill represents everything we stand for: authenticity, sensitivity to place, and meaningful experiences. Saha properties are designed for multi-generational family holidays, friends travelling with families, couples, and even solo travellers looking for something more personal and non-hotel-like. They offer a homely, intimate setting where a small team takes care of your holiday with warmth and personal attention.”

He added, “Every holiday with CGH Earth Saha brings together unique experiences from the destination itself. At Marli Hill, our intent was to bring forth the soul of place and give guests one of the quaintest yet enriching portals to explore Ooty. Though set in the very heart of the town, it feels wonderfully removed—offering quiet luxury and a deep sense of connection. It’s a rare kind of getaway, ideal for families, couples, or solo travellers seeking reflection and an experience beyond the conventional.”

Guests at Marli Hill can relax in cozy spots like the fireplace area, lounge, or garden gazebo, or participate in curated local experiences. The property is conveniently located near attractions such as Doddabetta Peak (9 km away), the Botanical Garden, Rose Garden, and Ooty Lake. Other nearby sites include the Thread Garden, Wax Museum, Pykara Waterfalls, and Wenlock Downs. A ride on the UNESCO-listed Nilgiri Mountain Railway adds a nostalgic element, with stops at Dolphin’s Nose and Droog Fort.

For those interested in heritage and culture, guests can take guided walks to St. Stephen’s Church or visit Toda tribal villages to learn about indigenous traditions. Evenings can be spent around a barbecue or by a fire, surrounded by the crisp mountain air and quiet of the hills. With its understated elegance and thoughtful design, Marli Hill Bungalow offers travellers a luxury experience that feels personal, rooted in local culture, and reflective of CGH Earth’s approach to experiential hospitality. The property aims to provide guests with a deeper connection to Ooty’s landscape and traditions, while offering the comfort and service expected from a premium retreat.

Zepto, India’s fastest-growing quick commerce platform, recently conducted a large-scale food safety training session for its food handlers, including last mile delivery partners and pickers, as part of the Zepto Sankalp Programme – a food safety initiative by Zepto Private Limited.

The event took place at The Rangaswar Hall, Yashwantrao Chavan Center, Nariman Point, and brought together hundreds of food handlers from Zepto’s operations in Mumbai. The training was facilitated by Chinmayee Deulgaonkar, Managing Director of Food Chain ID India, and Sumedha Jalgaonkar, Consultant, Auditor, and Trainer in food safety systems. During the session, participants were educated on key food safety practices, such as hygiene protocols, appropriate food storage temperatures, and compliance guidelines necessary to ensure the safe delivery of products to customers.

Vikas Sharma, Chief Operating Officer, Zepto, stated, “At Zepto, trust is built on the assurance of quality and safety in every order we deliver. We are deeply grateful to FSSAI for supporting this initiative and empowering our food handlers with the right knowledge and practices. This training is a vital step towards strengthening our safety commitments and ensuring that every Zepto user receives their order in the safest possible manner.”

Pritee Chaudhary, IRS, Regional Director, FSSAI, Western Region, said, “Ensuring food safety is a shared responsibility, and initiatives like Zepto Sankalp Programme play a vital role in bridging the gap between regulation and execution. By equipping food handlers with the right knowledge and practices, we are collectively strengthening the food ecosystem and safeguarding consumer health.”

Representatives present at the event included Rachit Ranjan, Chief Public Policy Officer at Zepto, Vikas Sharma, Pritee Chaudhary, and Chinmayee Deulgaonkar.

This training is part of Zepto’s ongoing efforts to embed a culture of compliance and responsibility across its operations. The company’s food safety strategy is supported by regular internal audits, inspections, and collaboration with regulatory bodies. Zepto has already trained over 10,000 food handlers nationwide, with more than 2500 individuals FOSTAC certified, reflecting its commitment to building robust food safety standards in the quick commerce sector.

Through programmes like the Zepto Sankalp Programme, the company continues to integrate food safety into its operational processes, aiming to set industry benchmarks and enhance customer trust across its delivery network.

The Ritz-Carlton, Bangalore is preparing to introduce a revamped culinary experience, led by Michelin-starred Chef Rohit Ghai. This venture marks Chef Ghai’s long-awaited return to India and his first culinary engagement in the country, bringing international acclaim and expertise to the Bangalore hospitality scene.

Chef Ghai is widely recognized for his ability to reinterpret traditional Indian dishes with contemporary flair. His upcoming restaurant aims to offer a sophisticated dining experience that balances nostalgic flavours with innovative presentations.

Reuben Kataria, General Manager, The Ritz-Carlton, Bangalore, commented, “It’s a true pleasure to welcome Chef Rohit Ghai to The Ritz-Carlton, Bangalore. Chef Rohit brings with him not just culinary expertise, but the warmth and generosity of a Punjabi soul; qualities that come alive in every plate he serves. His food is heartfelt and rooted in tradition, yet presented with a modern touch that feels both comforting and refined. This collaboration is more than a partnership; it’s a celebration of Indian flavours, reimagined with grace, depth, and a sense of home.”

Central to Chef Ghai’s culinary philosophy is the use of local, seasonal ingredients, which he combines with slow cooking methods and precise techniques to create visually appealing dishes. His approach ensures that the flavours are thoughtfully crafted, balancing heritage and modernity.

Chef Ghai said, “The Ritz-Carlton was always the place I envisioned for my debut in India. Choosing the right partner was essential, as alignment on quality, style, and luxury is paramount—and The Ritz-Carlton, Bangalore embodies these values in abundance. Our shared vision and long-term goals make this collaboration truly special. We are delighted to present a modern, elevated interpretation of Indian cuisine. I look forward to welcoming guests and curating a culinary experience that is both refined and memorable.”

With this partnership, The Ritz-Carlton, Bangalore reinforces its commitment to delivering world-class hospitality. The restaurant’s design, ambience, and culinary offerings are crafted to offer guests an experience defined by warmth, elegance, and culinary excellence, making it a standout destination for premium dining in the city.

The House of Suntory has introduced its immersive experience, One Night in Toki-O, at Mumbai’s Chhatrapati Shivaji Maharaj International Airport. Running from 2 September to 30 September 2025, this activation marks its debut in global travel retail. The initiative offers travellers passing through the airport’s departure zone a chance to explore the blend of traditional Japanese culture and modern urban life.

The experience is designed to transport visitors into the vibrant streets of Tokyo, where heritage and innovation coexist. One Night in Toki-O offers travellers interactive activities such as Hanko stamping, where guests can try the traditional art of Japanese seal engraving, and custom screen-printed tote bags as personalised keepsakes. A vinyl listening bar adds to the atmosphere, providing a soundtrack that complements the cultural journey.

More than just a sampling event, One Night in Toki-O is positioned as a cultural moment, allowing travellers to engage with craftsmanship, creativity, and Japan’s spirit of reinvention. It offers a curated opportunity to experience the duality of Japan — the harmonious balance of its historic traditions and contemporary lifestyle.

The experience centres around Toki, Suntory’s signature Japanese spirit. Toki is a blend of Yamazaki and Hakushu Single Malts with Chita Single Grain whisky, known for its smooth texture and vibrant flavours. The spirit’s aroma features basil, green apple, and honey, while the palate highlights grapefruit, green grapes, and peppermint. Alongside Toki, travellers can explore other Suntory products like Roku and Haku, each showcasing Japanese precision and artisanal quality.

Ashish Gandham, Managing Director of Global Travel Retail, Suntory Global Spirits, shared, “With One Night in Toki-O, we’re creating a cultural pause point at Mumbai Airport, a space where travelers and spirit lovers can momentarily step into the spirit of contemporary Japan. Having seen the incredible enthusiasm for this immersive experience in our showcases across select cities in India, we are now thrilled to bring it to global travel retail and reach a diverse audience. From design and music to craftsmanship and flavour, every element is meant to spark curiosity and offer a memorable encounter with the world of Toki – our most vibrant and contemporary Japanese spirit. This is about turning transit into a moment of quiet discovery and connection for spirits lovers and curious travelers alike.”

An Ospree Duty Free spokesperson added, “At Ospree, we focus on curating thoughtful, value-led experiences that elevate every stage of the journey. The departures store offers more than shopping, it’s a space where travellers can immerse themselves in culture and creativity. One Night in Toki-O is a perfect example of how we bring global innovation to Indian travellers, turning transit into a moment of discovery.”

This activation reflects a growing trend in the hospitality and travel retail sector, where brands are seeking to transform routine experiences into meaningful cultural engagements. By blending tradition with modernity, One Night in Toki-O not only enhances brand connection but also redefines how travellers interact with global cultures during their journeys.

Jetwing Hotels has expanded its collection of properties with the inclusion of Villa 700, located in the coastal village of Induruwa in Bentota. This beachfront villa, now operating as Jetwing Villa 700, offers guests a quiet and elegant retreat where comfort, nature, and traditional Sri Lankan hospitality intersect.

The property features five rooms, including a suite that offers uninterrupted views of the Indian Ocean. Designed with a minimalist yet sophisticated aesthetic, the villa incorporates elements of the surrounding tropical landscape. Rooms are equipped with air conditioning, flat-screen televisions, and private bathrooms, while balconies and terraces in select rooms provide spaces to relax while listening to the sound of the waves.

Amenities at the villa include an outdoor swimming pool, complimentary Wi-Fi, and private parking. The dining experience offers a mix of local and international cuisine, with both à la carte options and curated set menus available to suit different preferences.

Jetwing Hotels, established by the late Herbert Cooray, is known for its focus on quality, integrity, and sustainability in Sri Lanka’s tourism sector. The addition of Villa 700 reflects the brand’s ongoing effort to offer curated experiences that highlight local culture and the country’s natural beauty.

Guests staying at Jetwing Villa 700 can easily explore nearby attractions such as the Lunuganga Estate, the former home of architect Geoffrey Bawa, now a landscaped garden. The Kosgoda Turtle Hatchery offers insights into conservation work, while the Brief Garden by Bevis Bawa showcases another unique landscape design. For beach lovers, the villa’s location provides direct access to Induruwa’s shoreline and is a short drive from Bentota Beach.

With Jetwing Hotels now managing the property, Villa 700 is positioned as an appealing destination for travellers seeking coastal comfort, cultural immersion, and privacy. Whether for couples, families, or solo travellers, Jetwing Villa 700 offers a distinctive seaside experience along Sri Lanka’s southern coast.

Trufrost & Butler, a rapidly expanding provider of commercial refrigeration and foodservice equipment, has raised $7 million in growth funding from Carpediem Capital, a private equity fund focused on consumer and services sectors.

The investment will support Trufrost & Butler’s expansion by improving order fulfilment, strengthening service infrastructure, enhancing domestic manufacturing, and exploring opportunities in select global markets.

Founded in 2018 by industry veterans Neeraj Seth and Satish Dudeja, the company has become a trusted supplier within the HoReCa (Hotels, Restaurants, and Cafés) ecosystem. As quick-service restaurants (QSRs) and foodservice operators expand beyond metropolitan areas into Tier 2 and Tier 3 cities, Trufrost & Butler is addressing the demand for reliable, cost-effective, and innovation-driven solutions tailored to India’s changing consumption patterns.

Neeraj Seth, Co-Founder and Managing Director, Trufrost & Butler, said, “In recent years, Trufrost & Butler has gained rapid traction with its brands by staying focused on delivering superior customer experiences. This capital infusion is a strong endorsement of our ability to create value and reflects our pivotal role in driving innovation within the foodservice sector. It enables us to deepen our commitment to the Indian market, while preparing to extend our expertise globally. We look forward to leveraging these funds to strengthen our service backbone, fast-track manufacturing, and further enhance our beverage and culinary support initiatives.”

Hithendra Ramachandran, Managing Director, Carpediem Capital, added, “Trufrost & Butler has built a strong reputation for reliability and innovation in an otherwise fragmented sector. With its strong brand portfolio and sharp execution, we believe the company is well on its way to becoming a category leader in the foodservice equipment industry. Our investment reflects Carpediem’s philosophy of backing entrepreneurs who bring structure and scalability to unorganised markets.”

The funding round reflects increasing investor confidence in the growing foodservice segment, especially as operators move into new markets requiring scalable, efficient infrastructure. Trufrost & Butler’s solutions are set to support this transition, reinforcing its role as a key enabler for the hospitality and foodservice industry’s next phase of growth.

Elan Epic in Gurgaon has added a new name to its growing food and beverage mix with the arrival of Imperial Spice, a multi-cuisine restaurant originally established in Connaught Place, New Delhi.

With this opening, Elan Epic now offers 19 dining options under one roof, reinforcing its position as a leading F&B destination for Gurgaon’s expanding consumer base. The addition of Imperial Spice marks a significant development, as the restaurant is known for its curated cuisines and signature flavors that have long attracted a loyal customer base in Delhi.

By expanding to Gurgaon, Imperial Spice aims to tap into a market that is increasingly seeking premium yet diverse dining experiences in mixed-use retail destinations. For Elan Epic, the move strengthens its portfolio of restaurants catering to varied consumer preferences, from casual dining to fine dining formats.

The opening highlights the continuing trend of established Delhi restaurants expanding to emerging hubs like Gurgaon, where consumer spending on dining out remains strong across both weekday and weekend traffic.

abcoffee, one of India’s fastest-growing Grab & Go coffee chains, has expanded its footprint with the opening of a new kiosk at One World Center, Lower Parel. The launch reflects the brand’s strategy of bringing specialty coffee to high-footfall corporate and business hubs.

On its opening day, the kiosk served more than 450 cups, signaling strong demand for quick-service coffee among Mumbai professionals. The menu features abcoffee’s signature offerings such as Cappuccino, Americano, and Latte, along with popular extensions like Matcha and Boba beverages, catering to both coffee enthusiasts and those seeking alternatives.

“Our mission has always been simple: to make great coffee a part of people’s daily ritual,” said Abhijeet Anand, Founder & CEO, abcoffee.

The kiosk setup aligns with abcoffee’s functional design ethos — fast, efficient, and flavor-driven — making it convenient for commuters and office-goers. The brand’s mobile app supports pre-orders and provides daily exclusive offers, adding a digital edge to its retail presence.

Located at Kiosk D, Lobby Level, Tower 2B, One World Center, the outlet reinforces abcoffee’s vision to position itself as a go-to coffee destination for urban professionals.

The Orchid Hotel, Pune has announced the promotion of Shawn Subramanian to the position of General Manager – Sales, recognizing his track record of consistent performance and strategic leadership.

Previously serving as Head of Sales and Marketing, Subramanian played a key role in driving business growth, strengthening client relationships, and positioning the property as a leading eco-conscious luxury hotel in Pune. His leadership has been integral to achieving revenue stability and expanding the hotel’s customer base across priority markets.

In his new role, Subramanian will oversee the sales function with a focus on expanding business opportunities, building stronger partnerships, and driving sustainable growth in alignment with The Orchid Hotel’s philosophy of “Delighting Guests, Naturally.” His appointment is expected to further reinforce the property’s appeal to both business and leisure travelers.

Subramanian said, "It is an honor to take on this new role at The Orchid Hotel, Pune. I look forward to continuing our growth journey, strengthening our brand presence, and creating meaningful experiences for our guests and partners."

The leadership team at The Orchid Hotel, Pune has expressed confidence that Subramanian’s expertise in hospitality sales will support the hotel’s long-term growth trajectory.

Accor has announced the appointment of Kinshuk Shrivastava as Cluster Director of Revenue, responsible for overseeing Novotel Pune Nagar Road and Novotel Imagica Khopoli.

With more than a decade of experience in revenue strategy and hotel operations, Shrivastava brings expertise in forecasting, competitive benchmarking, data analytics, and yield management. In this role, he will lead strategic initiatives to strengthen revenue performance and business outcomes across both properties.

Before this appointment, he was Cluster Revenue Manager at Hyatt Pune and Hyatt Place Pune. His career includes leadership roles at Novotel Ahmedabad, Hyatt Place Hyderabad, Hyatt Regency Dubai Creek Heights, The Leela Ambience Gurugram, Le Meridien Jaipur, and Vivanta by Taj – Surajkund.

Shrivastava holds a degree in Hotel Management from IHM Meerut and is Tableau Desktop Qualified, with certifications in data science foundations. His background reflects a strong focus on analytics and collaborative leadership—skills that will be central to his mandate at Accor.

Anant Leekha, General Manager, Novotel Pune Nagar Road, said, "We are delighted to welcome Kinshuk to our leadership team. His proven track record in revenue management and strong analytical capabilities will be instrumental in driving strategic growth and business optimization for both properties. We look forward to his contributions as we continue to deliver exceptional value and guest experiences."

Outside of work, Shrivastava is passionate about reading and enjoys exploring a wide range of literary genres.

Bengaluru-based restaurant chain Nandhini, known for its Andhra cuisine, is set to open one of its largest outlets yet on 10 September at St. Marks Road. Spread across 6,000 sq. ft. with a 250-seat capacity (200 indoors and 50 outdoors), the new outlet represents the brand’s most ambitious expansion in recent years.

The interiors, developed by Reshma Raju and Nishant Raju of Abstract Design Studio, combine contemporary elements with traditional influences. Drawing inspiration from Bengaluru’s T2 Airport and the city’s “Garden City” identity, the design emphasizes sustainability and fine-dining aesthetics. St. Marks Road is the second outlet to adopt this new design approach, which the brand plans to implement across future locations.

Operational highlights include two private dining spaces — Sambhavam with seating for 40–50 guests, and Sannidhi with 15 seats — to cater to private gatherings. Other customer-focused initiatives include a “biryani bell ritual,” where a bell signals the arrival of a fresh dum biryani batch, and Polaroid giveaways to capture dining memories.

The food menu continues to feature Nandhini’s signature dishes such as Andhra Meals, Chilli Chicken, and Nellore Biryanis. For this outlet, exclusive additions include Gunpowder Popcorn, Mudda Pappu Avvakaya Annam, Paneer Ghee Roast Biryani, Appam with Mutton Chops, Mutton Shorba, Coriander Chicken, Nalagonda Mutton Roast Biryani, Bheemavaram Leg Roast Biryani, and Godavari Prawns Biryani.

The St. Marks Road outlet also introduces an updated beverage program. Guests will have access to beer on tap, featuring Kingfisher Premium, Heineken Silver, Toit Tin-Tin Wit, and Toit Basmati Blonde. Alongside, a new cocktail menu with seven Nandhini-special creations has been designed to complement the Andhra flavors.

“Our vision is to redefine the fine-dine Andhra experience,” the Nandhini team stated. “With St. Marks Road, we’re bringing together everything our loyal guests love — authentic Andhra flavors, warm hospitality, and a legacy they trust — while giving it a modern, premium setting. This outlet is a key step in our larger journey of expanding across India and the world.”

Currently operating 18 outlets in Bengaluru and one in Mysore, Nandhini is working toward an expansion plan of 50 outlets across India. Target markets include Chennai, Pune, Mumbai, and Delhi, with international expansion planned for Dubai, Sydney, Singapore, Malaysia, and London.

The new St. Marks Road opening signals the brand’s shift toward larger-format outlets, updated design language, and beverage innovation — all part of its strategy to strengthen market leadership in Andhra dining while preparing for national and global growth.

Hyderabad’s dining market, traditionally known for its biryanis, is broadening with new entrants that highlight the depth of Indian cuisine. Among them, SALT, a restaurant group with established outlets in Chennai, Bengaluru, and Pune, has now launched its second Hyderabad outlet. Positioned as a fine dining destination, SALT is building a reputation for presenting Indian culinary heritage through a modern lens.

“Indian Food Made Interesting,” the brand’s approach combines traditional recipes with updated cooking methods. Chef Balachander, who leads the kitchen, emphasizes regional authenticity while applying creative techniques. “This marks a significant step in our journey to retain the love for Indian dining by fusing our traditional recipes with innovation. We have made another warm space where every plate becomes a storyteller,” he says.

The restaurant’s menu has been designed to span regional cuisines across India, covering categories such as chaats, soups, grilled items, small plates, curries, and biryanis. Items include Millet and Nacho Salad, Tak-A-Tak Chilli Paneer, Butter Chicken Lollipops, Alleppey Fish Curry, Galouti Kebab, and Masaledar Prawn Biryani. A complementary mocktail selection incorporates local and global influences, with options like Kala Khatta, Mighty Mai Tai, Turmeric Maple Hot Toddy, and Berry Shower.

SALT differentiates itself by revisiting familiar Indian dishes and presenting them with updated preparation styles and contemporary plating. The result is a mix of recognizable regional flavors presented in a format designed to appeal to today’s diners.

The Hyderabad outlet reflects the same attention to design seen in other SALT locations, offering an environment with muted colors, natural finishes, and understated lighting. The intent is to create a neutral, warm backdrop where food and service remain the focal point.

By entering Hyderabad, SALT continues to grow its network in metro markets, aiming to balance brand consistency with local appeal. With its new outlet, the restaurant is adding to the city’s evolving dining landscape while reinforcing its positioning as a modern Indian dining brand rooted in regional heritage.

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

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

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

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

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

Botanix Resorts Pvt Ltd has announced the opening of its latest property, Shivalaya Resort by Botanix, located in Ghorakhal, Bhowali, Nainital. The boutique resort spans 1.2 acres in the Kumaon hills and is positioned as a retreat for leisure travellers, wellness seekers, and corporate groups.

The resort offers 25 rooms across categories including Deluxe, Executive, Premium, Luxury Suites, Deodar Suites, and Deodar Family Suites. Dining facilities include Panache, a multi-cuisine restaurant with indoor seating for 50 guests, along with 8 Alfresco, which serves a blend of local Kumaoni dishes and international cuisines.

Atul Vashisth, Managing Director, Botanix Resorts Pvt Ltd, said, “At Botanix, our vision is to create soulful sanctuaries that celebrate local landscapes and traditions. Shivalaya Resort by Botanix brings together Kumaon’s spiritual heritage, natural splendour, and authentic flavours, while staying true to Botanix’s ethos of warmth and sustainability amidst lush greenery.”

Shivalaya Resort is located against a Himalayan backdrop and combines contemporary amenities with experiences inspired by the Kumaon region. The property features an aviary with exotic birds, an observation deck with panoramic valley views, indoor games, sit-out spaces, and cultural programs such as Kumaoni folk dance and village experiences.

Facilities at the resort include a landscaped lawn, a mini banquet-cum-conference hall, a fully equipped gym, a heated indoor swimming pool, and a badminton court that doubles as a multi-sport facility.

Its location makes it convenient for guests to access several cultural and spiritual landmarks, including the Ghorakhal Golu Devta Temple, Neem Karoli Baba’s Kainchi Dham, and Kasar Devi Temple. Popular natural attractions such as Gagar Snow Viewpoint, Shyamkhet Tea Gardens, and lakes including Nainital, Bhimtal, Saat Tal, and Naukuchiatal are also within reach. Heritage trails in Mukteshwar and Jageshwar Dham, along with local Kumaoni cuisine such as Aloo ke Gutke and Bal Mithai, further add to the guest experience.

As part of its growth plans, Botanix Resorts will expand Shivalaya Resort by 2026 with 20 additional rooms, a modern banquet hall, and a party lawn, positioning it as a venue for weddings, retreats, and social gatherings. This launch supports Botanix Resorts’ long-term goal of opening 11 botanical-themed properties across North India, building on its existing portfolio and focusing on sustainable, wellness-driven hospitality.

My Menu, a global restaurant technology company serving over 4,500 restaurants and 600 hotels across 70 countries, has announced the launch of a commission-free reservations and table management system. The service will be provided at no cost to 5,000 restaurants worldwide, positioning the platform as a disruptor in a market long dominated by high-fee reservation providers.

For many independent and mid-sized restaurants, commission charges and subscription models have become a significant operating expense. My Menu’s new system enables restaurants to manage bookings, improve table turnover, cut down on no-shows, and build customer loyalty—all without fees.

"During the COVID-19 pandemic, we offered free contactless menus to keep restaurants and their staff safe,” said Abhishek Bose, CEO & Founder, My Menu. “That goodwill took us from 300 to more than 4,500 restaurant clients worldwide. Today, as restaurants face rising costs, labor shortages, and the pressure to bring in more guests, we’re stepping in again to help, this time with reservations.”

Partner restaurants will gain access to:

• Commission-Free Reservations integrated with Google, Swiggy, and EazyDiner.

• Advanced Table Management Tools to optimize seating and potentially double covers per meal period.

• Guest CRM and Marketing Features to drive repeat visits through personalized experiences and insights.

• Full Support with setup, installation, and remote training included.

• Sustainability Commitment, with My Menu planting one tree for each restaurant that joins, contributing to the My Menu Forest.

The system is available to casual dining and full-service restaurants operating multiple meal periods, such as lunch and dinner. Quick-service restaurants typically do not qualify since they rely less on reservations.

According to Bose, this launch is as much about supporting the restaurant ecosystem as it is about technology. "This is about more than technology,” he added. “We owe our success to the restaurant community, and it’s only fitting that we help them thrive in return. The more restaurants succeed, the more the entire dining ecosystem wins.”

Industry analysts suggest that this move could create pressure on established reservation platforms that rely on commission-based revenue models. By offering a free alternative, My Menu may shift competitive dynamics and give restaurants greater control over their guest management and profitability.

Mezzo Mambo, a new Mediterranean mezze-focused restaurant, has opened in the M Block Market, GK 2. Founded by Joydeep Singh, the restaurant takes inspiration from the Silk Route, a historic passage that shaped food traditions and cooking techniques across cultures.

The concept pays homage to this heritage through a menu built around mezze dining, where each dish reflects influences from frontier cooking to Middle Eastern ingredients. The kitchen is led by Chef Megha Kohli, who draws on traditional methods and personal culinary experiences to create dishes that highlight familiar yet globally inspired flavors.

“I’ve been in the business of creating restaurants for 25 years now, and after co-founding restaurant connections such as The Wine Company, Yo China, Whisky Samba & Antares, I have now founded a new company called New Gen Power Hospitality, which owns Mezze Mambo. This company is spearheaded by the young, dynamic team of Megha Kohli, Jaiman Singh and Shivangi Seth, who have brought in their fresh ideas and energy and I look forward to guiding them and creating new restaurants both within India and internationally,” said Singh.

He added, “With Mezze Mambo, we wanted to open a niche, intimate restaurant with Mediterranean cuisine paired with great cocktails & music. I felt that there was a gap in the market for such a space and that there is an audience who would appreciate and enjoy what we have built.”

The design, conceptualized by Freddy Birdy, aims to distinguish the restaurant across its two levels. The ground floor features ceilings in pink and gold tones, creating a lively aesthetic, while the upper level uses red ceilings to build a stronger club atmosphere. Elements such as smoky mirrors, tea lights, stained antique frames, and a mural on the balcony further shape the restaurant’s identity as a space for dining paired with music and nightlife.

With Mezzo Mambo, Singh and his team are positioning the restaurant as both a neighborhood dining destination and a niche entry in Delhi’s Mediterranean food space.

The 25th edition of the National Stree Shakti Award Ceremony was recently held at the Constitution Club of India in New Delhi, bringing together leaders, policymakers, and social influencers for a milestone moment. Organized in association with Gantavya Sansthan, led by Dr. Arvind Kumar Tyagi, the event recognized 75 women who have made significant contributions across sectors such as entrepreneurship, leadership, arts, education, and social development.

More than 150 guests attended the ceremony, which was graced by key dignitaries including Shri Sunil Shastri (Former MP & Minister), Shri Vijendra Gupta (Speaker, Delhi Vidhan Sabha), Shri Arjendra Singh Lodhi (MP, Lok Sabha), Smt. Mamta Mahanta (MP, Rajya Sabha), Shri Mangatram Singhal (Former MLA & Minister), Shri Rajkumar Bhatia (MLA, Adarsh Nagar), Shri Durgesh Pathak (Former MLA), and Shri Sanjeev Patjoshi (IPS).

Alongside the awards, the evening featured cultural performances that reflected India’s diverse heritage and provided an engaging setting for the recognition of women changemakers. A distinctive element of the event was the curation of bespoke gift boxes by The Hazelnut Factory, created exclusively for attending guests.

“At The Hazelnut Factory, we believe gifting is more than an exchange; it’s a way of sharing stories and values. Partnering with Gantavya Sansthan to celebrate these extraordinary women is our tribute to their courage, creativity, and spirit of empowerment,” said Ankit Sahni, Founder, The Hazelnut Factory.

The ceremony closed with a networking session, giving attendees an opportunity to build connections while reinforcing the broader theme of women’s empowerment and collaborative growth. For the hospitality and retail sectors, the event was an example of how thoughtful curation and partnership can enhance formal gatherings by creating memorable touchpoints for participants.

Ironhill India, the world’s largest microbrewery chain, has introduced a new dining format called The Alchemy Table. The first edition was held earlier this week at Ironhill Marathahalli, bringing together a small group of food enthusiasts, influencers, and beer lovers for an evening of chef-curated pairings, interactive storytelling, and a closer look at the brewing process.

The event was led by Chef Syamal Raju Annamneedi, Corporate Chef at Ironhill India, and Soundera Rajan, Corporate Brewmaster. The duo walked guests through a structured tasting session, combining signature and upcoming craft brews with a specially designed multi-course menu. Each dish was presented in small, focused portions, with the intent of highlighting flavors that complemented the beer selections while showcasing the role of umami in enhancing the overall experience.

In addition to the curated menu, guests participated in an interactive session with the chef and brewmaster, touring the brewery and learning about brewing techniques, ingredient sourcing, and pairing strategies. The session positioned The Alchemy Table as more than a meal, framing it as an immersive platform where brewing and gastronomy intersect.

The evening's design reinforced this positioning. Table settings incorporated gold accents, wood, candles, and celestial-inspired motifs, while hops used in the beers were displayed with detailed placards. Service was structured to ensure smooth transitions between courses and pairings, creating a guided dining format centered on knowledge-sharing as much as consumption.

Teja Chekuri, Managing Partner, Ironhill India, explained, “With The Alchemy Table, our vision is to go beyond dining and create an immersive experience where every dish is thoughtfully paired, every pint reflects our spirit of innovation, and every interaction deepens appreciation for the craft. Having built the world’s largest brewery, we’ve seen firsthand how food and beer can spark connection and conversation. The response has been incredible, and we look forward to curating this experience month after month.”

The second edition of The Alchemy Table will be held on September 20 and 21, 2025, at Ironhill Marathahalli and Ironhill Kanakapura. It will feature new brews, fresh pairings, and updated menus, reinforcing Ironhill India’s positioning as a brand focused on experiential dining and innovative hospitality formats.

Kolkata’s dining scene expanded today with the launch of La Vanakam, a vegetarian restaurant founded by Radhika Jalan and Anshika Jalan, positioned at 10, Wood Street (behind Pantaloons). The outlet, spread across 1,000 sq. ft. with a seating capacity of 40, has been designed to balance nostalgia and modern comfort. The interiors feature traditional wall art, hand-painted murals, terracotta-inspired lighting, and patterned tiles, aimed at creating a familiar yet contemporary dining atmosphere suitable for varied occasions.

La Vanakam’s menu integrates South Indian staples with North Indian favourites and popular street foods. Offerings range from Podi Tatte Idli, Chilli Oil Cheese Dosa, and Malabar Paratha with Chettinad Curry to North Indian dishes such as Shyam Savera Kofta and Dal Makhani. Its street food lineup includes chaat, kachori sabzi, puchkas, and vada pav.

A distinguishing factor is the restaurant’s 100 percent vegetarian model, with an extensive no onion–no garlic menu to serve Jain consumers and diners with dietary preferences, without limiting variety.

“We wanted to create more than just a restaurant—we envisioned a place where food memories are made and families can dine together comfortably and affordably,” said Radhika Jalan, Co-Founder.

The founders emphasize consistency and authenticity in their approach. Most produce is procured locally, while essential ingredients are sourced directly from South India to maintain traditional flavours. “Consistency and quality are cornerstones of the La Vanakam promise. We want every visit to feel as comforting as the last,” added Anshika Jalan.

Designed to cater to different dining needs, from breakfast to corporate lunches and family dinners, La Vanakam positions itself as a versatile vegetarian dining destination in Kolkata.

Swiggy Limited, India’s leading on-demand convenience platform, has expanded its Food on Train service to more than 115 stations across 28 states and union territories. The move strengthens rail dining options for passengers, who traditionally rely on pantry cars or local stalls.

Deepak Maloo, VP – Food Strategy, Customer Experience & New Initiatives at Swiggy, said, “Food has been an important part of the overall train travel experience and Swiggy is committed to make this a memorable one. Passengers no longer have to rely only on pantry cars or hurried snack runs at stations for their meals on trains. With Food on Train, Swiggy brings fresh, quality meals right to their seats, whether it’s a scenic halt in Madgaon or a quick stop in Jodhpur. And with our ‘Order for Others’ trend, we are seeing how food is becoming a way for families and friends to share love during journeys, especially as the festive season sets in.”

The service is designed for PNR-based seat delivery, running daily from 6:00 am to 11:00 pm, covering major college towns, temple cities, and tourist destinations.

As part of its latest rollout, Swiggy added 15 new stations, including Madgaon, Mangalore Junction, Ernakulam Junction, Tirupati, Kurnool, Rajahmundry, Ahmednagar Junction, Rani Kamalapati Railway Station, Nagda Junction, Palanpur Junction, Chhapra Junction, Gonda Junction, Sawai Madhopur Junction, Jodhpur Junction, and Jalandhar.

A significant trend has emerged in which families and friends use Swiggy’s “Order for Others” feature to send meals to travelers. This currently makes up 14 percent of Food on Train orders, with lunch being the most preferred slot. Dishes such as vegetarian thalis, rice bowls, fruit plates, and sandwiches dominate these orders, highlighting a preference for comfort food. Cities including Vijayawada, Salem, Warangal, Nagpur, Thrissur, and Nellore contribute almost one-fifth of such requests.

To align with regional demand, Swiggy is also offering local festive favorites. Passengers can order meals like Malvani fish curry along the Konkan route, Kerala Sadya in Kochi, Mangalorean gravies, Goan rice plates, Gujarati thalis, and Rajasthani specialties.

To place an order, passengers can open the Swiggy app, search for “Train,” enter their PNR, and choose from restaurant menus available along the route. Meals are delivered directly to their seat, even during short station halts. With this expansion, Swiggy is positioning itself as a major service provider in the hospitality and travel retail segment, bridging the gap between restaurant-quality dining and long-distance rail journeys.

TreeHouse Hotels has announced the signing of its newest property — TreeHouse Exotic Ekaant Forest Resort, Corbett — scheduled to open in Q4 2026. Spread across five acres near Jim Corbett National Park, the upcoming destination is designed as an experiential retreat built around wellness, nature-led activities, and curated dining.

The name Ekaant, meaning solitude, underscores the concept of the resort. Surrounded by dense forests close to the Jim Corbett Tiger Reserve, the property has been envisioned as a place for travelers to step away from city life and reconnect with natural surroundings.

Planned offerings include nature-inspired accommodation with rustic design elements, wellness programs rooted in traditional practices, curated dining spaces, banquet facilities, and outdoor experiences such as guided trails with naturalists, yoga sessions under forest canopies, and stargazing. Corbett, India’s first national park, provides the setting. Spread across 520 square kilometers, it is home to tigers, elephants, leopards, and more than 600 bird species, continuing to attract wildlife enthusiasts, photographers, and leisure travelers.

Karan Tiwari, Owner, TreeHouse Exotic Ekaant Forest Resort, said, “With Ekaant, we wanted to create more than just a resort — we wanted to create an extraordinary experience in the wilderness. Ekaant allows you a reset from the usual, an escape from the bustle of the city with unspoilt access to nature complemented with comfort and luxury. Guests can expect immersive, peaceful and a one of a kind getaway here.”

Jayant Singh, Founder, TreeHouse Hotels & Resorts, added, “It is a pleasure to partner with someone who understands nature and has been part of the eco-systems from birth and understands the importance of curating experiences which are one with nature. Exotic is our premium brand with it we plan to provide luxury experiences.”

Once operational in late 2026, TreeHouse Exotic Ekaant Forest Resort is expected to strengthen the group’s premium portfolio and position itself as a landmark destination for nature-integrated luxury travel within drivable distance of the NCR region.

The Burger Company, one of India’s fastest-growing burger brands, has rolled out TBC PICO, a micro-QSR franchise format aimed at making food entrepreneurship more accessible. With an all-inclusive investment of Rs 7.89 lakhs plus taxes and a footprint of just 80-100 sq ft, the model is positioned as one of the lowest-cost entry points into India’s quick-service restaurant (QSR) sector.

Unlike traditional formats, PICO requires 60 to 80 percent lower investment. The package covers franchise fees, kitchen machinery, billing systems, branding, fit-outs, launch marketing, training, and opening-day stock, enabling franchisees to start operations immediately without hidden costs.

Neelam Singh, Founder and CEO, The Burger Company, said, “We recognized the immense potential of the PICO format and how it addresses what’s been holding back food entrepreneurship in India, namely the massive capital barrier. By adopting this innovative micro-QSR model, we’re able to put the power of our established, profitable burger business into the hands of every ambitious Indian.”

The menu has been optimized using historical POS data to focus on high-performing items, including popular veg and chicken burgers, signature fries, sandwiches, momos, and beverages. With an average fulfilment time of 4-5 minutes, the model reduces ingredient inventory by nearly 40 percent, while improving cross-utilisation and maximising revenue per square foot.

The company projects monthly revenues of Rs 3-4 lakhs with returns in 8-12 months. PICO targets diverse segments—first-time entrepreneurs, working professionals seeking side income, small-space owners in high-footfall areas, and kiosk operators looking for brand strength.

India’s QSR industry is growing at nearly 20 percent CAGR, with micro-QSR formats expected to contribute 25-30 percent of new openings by 2030. Rising real estate costs and consumer demand for fast, efficient formats are driving this shift. The Burger Company plans to open 500 PICO outlets across India in the next three years, focusing on malls, food courts, transit hubs, corporate parks, and street-side locations.

Elior India, part of France-based Elior Group, has announced a majority acquisition of Platos, a cafeteria management company founded in 2019 by Arjun Subramanian and Raj Jain. The move strengthens Elior’s position in the Indian institutional dining market by integrating its food service expertise with Platos’ technology-driven cafeteria solutions.

Platos, originally launched as a cafeteria-tech platform, has since evolved into a digital and aggregation model, working with food brands and institutional caterers to provide corporates with more choice and flexibility. Currently operational across seven cities, its technology platform already has a presence PAN India.

The integration is expected to transform workplace dining by combining Elior’s scale and culinary standards with Platos’ digital innovation. The result is a unified platform that manages food preparation, vendor compliance, digital operations, and employee engagement for corporates, while providing employees with a streamlined app-based dining experience.

Rohit Sawhney, CEO, Elior India, said, “Institutional dining in India is at a turning point. Clients no longer evaluate partners on food alone; they want transparency, accountability, and technology that makes workplace dining seamless. With Platos joining the Elior family, we are shaping more transparent, trusted, and engaging dining ecosystems for workforces across the country. And with Elior’s global expertise and scale, we are uniquely placed to deliver these outcomes with consistency and trust.”

Raj Jain, Co-founder, Platos, added, “We started Platos to simplify workplace dining, from meal ordering to subsidy management. Over time, we’ve grown into a digital and aggregation platform trusted by leading corporates, bringing greater flexibility and choice. Partnering with Elior is an exciting step; it gives us the scale to grow faster and the opportunity to reimagine workplace dining. With Elior’s culinary strength and our technology, we can redefine cafeteria experiences for the future of work.”

Elior and Platos project to serve over 1,50,000 meals daily across 150-plus establishments by 2026, a significant leap for the digital-first dining model in India. The roadmap includes advancements in pre-ordering systems, cafeteria analytics, and sustainability-focused initiatives aimed at reducing food waste and increasing operational efficiency.

For corporates, the alliance signals greater reliability and efficiency in managing workplace dining. For employees, it ensures better choice, quality, and consistency. For the industry, it highlights a clear shift toward integrated, scalable, and technology-led dining solutions. Elior brings global standards and operational depth, while Platos contributes proven digital innovation. Together, they aim to set new benchmarks in institutional dining, blending taste, technology, and trust for the evolving workplace.

Indore’s dining scene has gained a new addition with the opening of PINCODE by Kunal Kapur at High Street Apollo. The concept, backed by Apollo Creations Pvt. Ltd. and led by Kushagra Agrawal, Nirmal Agrawal, Arnav Agrawal, and Anil Agrawal, marks another step in positioning the city as a hub for modern food experiences.

PINCODE is designed to present Indian cuisine with a balance of authenticity and contemporary style. The menu reflects Chef Kunal Kapur’s approach to showcasing regional dishes in a refined manner, combining traditional flavors with modern presentation.

The restaurant, already established in the UAE, enters the Indian market with Indore as its latest location. By opening at High Street Apollo, a retail and lifestyle destination, PINCODE aims to attract a diverse customer base, ranging from families to young professionals seeking a quality dining experience in a modern setting.

The entry of celebrity chef-led brands into tier-2 cities like Indore signals the growing demand for curated dining concepts outside of metro hubs. With strong backing from Apollo Creations and the culinary vision of Chef Kapur, PINCODE positions itself as both a lifestyle dining space and a brand that bridges tradition with modernity.

Radisson Blu Pune Kharadi has unveiled Highdive – Rooftop Bar and Social Terrace, a new dining and social destination designed to offer panoramic views of the city alongside curated food and beverage experiences. Positioned as a premium evening venue, Highdive combines rooftop architecture, global cuisine, and a contemporary bar program.

The rooftop space is divided into three zones: the Upper Deck, offering city-wide skyline views; the Lower Deck, with alcove-style seating and copper-lit details; and the Jewel Box, which serves as the focal point, featuring a modern chandelier installation, an open kitchen, and a full-service bar.

The food program is designed around global influences presented with an Indian connection. Signature offerings include Mozzarella Chaat, Porcini Mushroom Arancini, Clover Smoked Bhuna Ghost, and wood-fired sourdough pizzas. Desserts include dishes such as Rabri Gajar Halwa Roulade. The menu is paired with premium craft beers, tap beers, and a specialized cocktail list.

The bar menu focuses on experiential cocktails with signature serves such as Smoke Therapy, Aroma Therapy, and Curry Leaf Martini. Each is presented with emphasis on sensory engagement through smoke, aroma, and garnish.

Pankaj Saxena, Area General Manager – West India, Radisson Hotel Group, South Asia and General Manager – Radisson Blu Pune Kharadi, said, “Highdive – Rooftop Bar & Social Terrace is more than a rooftop. It is a vantage point where global flavours, golden lights, and heartfelt hospitality rise together above Pune’s skyline. It is our newest altitude — a space where the city itself seems to ascend.”

Highdive is positioned as a venue for high-frequency dining and social occasions, with design and menu curation tailored to suit both residents and visitors in Pune. The addition reflects Radisson Blu Pune Kharadi’s continued investment in diversified F&B offerings, aligning with consumer demand for premium casual and experiential dining destinations in urban markets.

Waayu, India’s only zero-commission food delivery platform built on ONDC, has launched a set of breakthrough technology milestones designed to redefine restaurant growth and customer experience. 

Waayu is redefining restaurant technology with a suite of innovations. Its QR-based contactless ordering system streamlines dine-in, while an AI-powered onboarding tool enables restaurants to launch on the platform in just 10 minutes—far quicker than the industry standard of 24 hours. 

At the core lies a next-generation POS system that unifies marketing, procurement, delivery, loyalty, and inventory into one ROI-driven ecosystem. Equipped with built-in analytics and campaign tools, it helps boost profitability while adapting seamlessly to QSRs, fine dining, cloud kitchens, and multi-outlet chains.

Beyond tech, Waayu has rapidly expanded to 13+ cities, onboarded 6,000+ restaurants, attracted over 1 million users, and now powers 2,000+ daily orders. Its ONDC Buyer App—offering access to more than one lakh restaurants and brands—remains the only zero-commission platform in the network, ensuring partners retain their margins. With swift rollouts in cities like Kolkata, Chennai, Mysuru, Visakhapatnam, Jaipur, Navi Mumbai, Thane, Kalyan, and Dombivli, Waayu is not only helping restaurants thrive but also making food delivery more accessible for customers nationwide.

Mandar Lande, CEO and Co-Founder of Waayu, said, “Waayu is built on the belief that restaurants should retain their revenues and their customers. With zero-commission delivery and innovations like AI-driven onboarding and an integrated POS, we are making growth faster, simpler and more profitable.”

Anirudha Kotgire, Managing Director and Co-Founder of Waayu further added, “Technology has always been our differentiator. And we remain focused to support the restaurants with our platform to enable them with the tools designed to grow their business.”

Waayu is strengthening its goal of establishing a sustainable and inclusive food-tech ecosystem by utilizing ONDC to develop future-ready solutions for restaurants and customers with these introductions and growths.

India remains the world’s largest producer of milk and spices and is among the top global producers of fruits, vegetables, poultry, and meat. The country’s agro-climatic diversity supports a vast raw material base, creating strong potential for food processing industries. With urbanization and shifting consumption habits, India’s food consumption is projected to reach USD 1.2 trillion by 2025–26, underscoring its position as one of the fastest-growing markets globally.

The food ingredients sector is expanding in line with changing consumer behavior. Rising disposable incomes and health-focused choices are driving a compound annual growth rate (CAGR) of 6.7 percent. Within this, the specialty ingredients market is forecast to reach USD 8.3 billion by 2033. Clean-label, plant-based, and functional ingredients are becoming central to new product development strategies.

India’s packaging sector is also evolving, moving beyond cost efficiency to value-driven innovation. Sustainability, automation, and compliance are emerging as priorities. With 75 percent of global buyers ready to pay more for sustainable packaging and 68 percent concerned about plastic waste, traceable and eco-friendly packaging is gaining traction. The Indian packaging market is projected to expand at nearly 11 percent CAGR, crossing USD 140 billion by 2029.

Against this backdrop, Informa Markets in India will host the 19th edition of Fi India, the country’s most comprehensive B2B platform for food and beverage professionals, alongside the 7th edition of ProPak India from 3rd to 5th September 2025 at India Expo Mart, Greater Noida. Together, the shows will bring over 15,000 professionals, 1,200 brands, and attendees from more than 50 countries, covering the full spectrum of food ingredients, processing, and packaging solutions.

Yogesh Mudras, Managing Director, Informa Markets in India, said, “As India’s food and beverage landscape undergoes a remarkable transformation, driven by a growing focus on health, wellness and functionality, platforms like Fi India and ProPak India 2025 are playing a significant role in accelerating this evolution. With consumers increasingly prioritizing nutritional benefits over conventional preferences, the functional food and beverage market in India is expected to rise from USD 6.20 billion in 2024 to USD 16.25 billion by 2033, at a CAGR of 11.30 percent. Fi India and ProPak India bring together leading innovators, solution providers, and thought leaders under one roof, enabling collaboration, knowledge-sharing, and business opportunities that align with the future of food. These co-located events are not just exhibitions; they are enablers of sustainable growth, technological advancement, and consumer-centric innovation.”

Fi India 2025 will showcase categories such as specialty and functional ingredients, stabilizers, texturizers, plant-based proteins, nutraceuticals, and natural extracts. Leading participants include Brenntag Ingredients India, IMCD, Synthite Industries, Azelis India, Symega Food Ingredients, Kerry Ingredients, Novozymes South Asia, Plant Lipids, Nexira, and Palsgaard A/S.

ProPak India 2025 will feature innovations in processing and packaging solutions, with participation from Goma Engineering, Harikrushna Machines, Wraptech Machines, Clearpack Automation, Sacmi, Serac Packaging Solutions, and others. Visitors are expected from leading companies such as Nestlé India, HUL, Dabur, Amul, PepsiCo, ITC Foods, Britannia, Tata Consumer Products, and Mother Dairy.

Highlights at Fi India 2025 include the Innovative Product Showcase, Fund Quest for start-up–investor networking, a Global Trend Zone curated with Mintel, live culinary demonstrations, and a 10-session conference programme featuring 25+ speakers. The event is supported by AFSTI Delhi, CASMB, AIFPA, HADSA, IBA, and SIB.

At ProPak India, attendees can explore the MSME Pavilion, participate in matchmaking initiatives, and attend live product demonstrations, with a focus on sustainable sourcing, clean-label adoption, and food security. The Fi India Awards will also return to recognize achievements in innovation, sustainability, and leadership across the food and beverage ingredients sector.

PizzaExpress has announced the opening of a new outlet at Oberoi Sky City Mall, Mumbai, strengthening its presence in one of the city’s key retail and lifestyle hubs. The launch is part of PizzaExpress’ broader expansion strategy in India, which emphasizes business development backed by capital investment, catchment analysis, and insights into the food and beverage market. With this opening, the brand’s visibility and market equity in Mumbai and other metro cities are expected to grow further.

The collaboration behind the project, the company stated its appreciation for the Oberoi Mall team — Sameep Pathak, Priyanka Parkar, and their colleagues — for their role in facilitating the launch.

In India, PizzaExpress restaurants are positioned as premium casual dining destinations. Each outlet features a consistent design language that incorporates contemporary layouts, comfort-focused seating, and warm lighting to create a welcoming atmosphere. Alongside its design approach, the chain focuses on offering Italian cuisine with a modern interpretation. The new Oberoi Sky City Mall outlet has been developed as a high-frequency dining venue catering to families, groups of friends, and social gatherings.

Commenting on the brand’s direction, Gourmet Investments (Bharti Group), which operates PizzaExpress in India, said, “At Gourmet Investments (Bharti Group), we are deeply committed to bring world-class international cuisine to Indian audiences, blending global standards with local cultural resonance to create experiences for our guests that go beyond the plate and stay memorable.”

This expansion underscores Gourmet Investments’ approach to scaling global dining brands in the Indian market while aligning them with local consumer preferences and evolving dining trends.

ITC Hotels Limited has entered into definitive agreements with Silvercastle Holidays and Resorts (India) Private Limited for a 62-room property – Storii by ITC Hotels Wayanad Silverwoods. The resort is located alongside the Banasura Sagar Dam, a key tourist attraction in Wayanad, Kerala.

The existing hotel, which will operate as a conversion project, is set to undergo significant renovation before rebranding under the Storii by ITC Hotels portfolio. This development marks the debut of the Storii brand in Kerala and strengthens ITC Hotels’ footprint in the state, which now includes three properties in the pipeline.

Anil Chadha, Managing Director, ITC Hotels Limited, stated, “Kerala’s diverse landscapes and rich cultural heritage makes it a compelling destination for our loyalists. We are thrilled about our partnership with Silvercastle Holidays and Resorts and look forward to adding this experience to our Brand Storii’s portfolio.”

Benny John Kuppail, Managing Director, Silvercastle Holidays and Resorts (India) Private Limited, said, “We are delighted to be the first hotel of the Storii by ITC Hotels brand in Kerala and believe this new identity will give us the opportunity to showcase our rich and diverse history and simultaneously set a new benchmark for a sustainable and eco-friendly hospitality footprint in the state.’’

The Storii brand comprises a curated collection of boutique properties, focused on premium, intimate stays that cater to the evolving preferences of modern travelers. With this addition, ITC Hotels continues to expand its branded offerings across leisure and cultural destinations in India.

Currently, ITC Hotels operates more than 140 properties with over 13,000 keys across 90 destinations in India under six distinct brands: ITC Hotel and Mementos in luxury, Welcomhotel in upper upscale, Storii in premium boutique, Fortune in mid-market to upscale, and WelcomHeritage in heritage leisure.

The group has also set sustainability benchmarks, with 23 hotels certified LEED Platinum, the first 12 globally to receive LEED Zero Carbon Certification, and the first 9 to achieve LEED Zero Water Certification. In 2024, ITC Hotels became the first Indian hospitality group to be awarded the Leadership Award for Organizational Excellence by the US Green Building Council.

Harajuku Tokyo Café, one of India’s fastest-growing Japanese casual dining and QSR chains, has completed its first institutional funding round, raising Rs 19 crores through a structured investment. The round was led by Indian Angel Network (IAN) with participation from Samved VC, LetsVenture, and venture debt fund Capitar Ventures, aimed at supporting the brand’s aggressive growth plans. Additional capital is expected to be raised as part of the ongoing round.

The announcement follows Harajuku’s Mumbai debut at Jio World Drive, BKC, where Harajuku Tokyo Café and Harajuku Bakehouse opened in July 2025 to strong consumer response. The launch represents a key step in the company’s strategy to mainstream Japanese cuisine within India’s dining sector.

Founded in 2021 by Gaurav Kanwar, the brand has expanded quickly, reaching over Rs 30 crores in annual recurring revenue (ARR) with seven outlets across Delhi NCR and Mumbai. With expansion at the core of its strategy, Harajuku is targeting 90 outlets across 20 cities and Rs 200 crores-plus in revenue by 2027. The company has already signed Letters of Intent for 15 new locations in Delhi NCR, Mumbai, Ludhiana, and Chandigarh.

“This funding milestone strengthens our vision of democratizing Japanese cuisine in India,” said Gaurav Kanwar, Founder and CEO, Harajuku Tokyo Café. “What began as a passion project to make Japanese food accessible has evolved into a scalable business model that resonates with India’s evolving palate. With our Mumbai launch exceeding all expectations and this funding secured, we're positioned to become India's leading Japanese dining destination.”

Harajuku’s positioning combines authentic Japanese cuisine with immersive dining spaces. Its menu features jiggly pancakes, conveyor belt sushi, Naruto ramen, and Japanese cotton cheesecakes, while outlets are designed with Tokyo-inspired décor, manga libraries, and even robot DJs to create a differentiated customer experience.

The funding round was co-led by IAN investors including Hari Balasubramanian—an early investor in Wow Momos and Samosa Party—along with Uday Chatterjee, Pradeep Jai Singh, and Sri Prakash, who bring industry expertise and strategic networks. “Gaurav and his team have masterfully executed a complex concept – bringing authentic Japanese cuisine to the mass market while maintaining quality and creating genuine brand affinity,” said Balasubramanian. “Their attention to operational detail, from the central kitchen operations to the customer experience design, demonstrates the scalability we need to see in today’s competitive F&B landscape.”

Chatterjee added, “Having visited their outlets multiple times with family, I can attest to both the food quality and the unique dining experience they've created. Harajuku is a cultural bridge that makes Japanese cuisine approachable for Indian families while maintaining authenticity.”

Samved VC also co-led the round. Vivek Khare, Partner at Samved VC, explained, “I’ve always believed that the best investments come from the heart—and my heart has long been with this brand. I’m a regular customer, drawn back again and again by the flavors I love. But what truly sealed my decision was the founder’s infectious passion—for the food, the menu, the processes, the hygiene, the branding, and the vision for scaling. He lives and breathes every aspect of the business, and that energy is as irresistible as the cuisine itself.”

Early-stage platform LetsVenture, led by Shanti Mohan, also participated.

India’s food service industry is currently valued at about USD 51 billion and is projected to grow to USD 123 billion by 2033. Japanese cuisine is one of the fastest-growing categories within the international dining segment, driven by rising anime culture, increasing travel to Japan, and evolving consumer tastes. Harajuku is well-positioned to capitalize on this trend.

The company operates through two formats—full-service Harajuku Tokyo Café and quick-service Harajuku Bakehouse. A central kitchen in Delhi NCR handles 85 percent of food preparation, enabling consistency and quick service across outlets. The business already delivers strong unit-level margins, giving it a sustainable platform for expansion.

Harajuku also collaborates with Japanese chefs Asami Indo and Nariaki Higuchi to ensure culinary authenticity. Technology is integrated across operations, from AI-driven inventory management and loyalty programs to digital ordering and customer experience tools. The company is also extending its brand into packaged foods through its D2C vertical, KoiKoi Essentials, offering ramen kits, sauces, and frozen meals.

Marketing efforts have been boosted by organic social media traction, with its conveyor belt sushi and jiggly pancakes generating more than 3 million views. The brand has also been recognized with awards including Restaurateur of the Year (Restaurant India), Best Asian Specialty Casual Dining (NDTV Food Awards), Best Japanese Casual Dining (Times Food Awards), and Foreign Cuisine Restaurant of the Year (Indian Restaurant Awards).

Looking ahead, Harajuku plans international expansion, with franchise discussions already underway in the UAE and other markets with strong Indian diaspora demand. “Our vision extends beyond just restaurants,” said Kanwar. “We're building a Japanese lifestyle brand that encompasses dining, retail, and experiences. By 2030, when someone thinks of Japanese cuisine in India, we want Harajuku to be the first name that comes to mind.”

Asian Story by The Mayflower has entered India’s dining landscape with a new concept that combines Asia’s culinary heritage with contemporary flavors and experiential dining. The brand officially launched its flagship outlet in Pondicherry this August, located in the heart of White Town. The 2,000 sq. ft. rooftop restaurant, which seats 50 guests, offers views of the city alongside a signature cocktail bar focused on Asian-inspired mixology.

The brand’s philosophy is rooted in authenticity and creativity, sourcing premium ingredients such as herbs and spices that define each regional cuisine. The bar program complements the menu with cocktails infused with lemongrass, kaffir lime, yuzu, and pandan. Every element, from food plating to cocktail presentation, is designed to give diners a sense of exploration and discovery.

The menu spans the breadth of Asia, offering dishes inspired by Thailand, Japan, Indonesia, China, and beyond. Guests can choose from Thai-style curries, wok-tossed noodles, sushi rolls, summer rolls, and dim sums, as well as lesser-known regional recipes. Highlights include soups such as Tom Zap and Laksa, salads like Som Tom and Larb Gai, dim sum varieties including Purple Chicken Dumpling and Katsu Chicken Bao, sushi rolls such as Prawns Tempura Maki, appetizers like Orange Chicken and Java Style Chicken Lollipop, and main courses ranging from Mapo Tofu to XO Prawns. Comfort staples such as Pad Thai and Khao Suey also feature, along with desserts like Bingsu and Mango Sticky Rice.

“Our love for Asian cuisine runs deep — it’s wholesome, vibrant, and endlessly diverse. Every dish tells a story of tradition, history, and culture. For us, exploring Asia through its food is the most authentic way to understand its spirit. Pondicherry, with its open-minded, well-travelled community and influx of curious visitors, felt like the perfect place to bring this passion to life,” said Tejasvi Suresh Bala, CEO and Co-Founder, Asian Story.

“Pondicherry has always embraced food that tells a story. With Asian Story, we’re not just serving dishes — we’re creating an experience that connects people to the cultures they come from or dream of visiting. We see the brand becoming a go-to spot for locals and travellers alike, evolving with the seasons, introducing new regional specialties, and hosting cultural events that celebrate the diversity of Asia. In a city that thrives on creativity and charm, Asian Story has the perfect stage to grow into something truly iconic,” added Siressha Madhavi, Co-Founder, Asian Story.

Following its Pondicherry launch, the brand has confirmed plans to expand into Chennai with two new outlets catering to both dine-in and delivery formats, marking the start of a wider regional growth strategy.

Chowman, India’s leading homegrown Chinese dining brand, is celebrating its 15th anniversary this month with an ambitious expansion roadmap under Mission 2030, aiming to reach 100 outlets nationwide by the end of the decade. Founded in 2010 by musician-turned-entrepreneur Debaditya Chaudhury, the brand began as a modest 365 sq.ft. restaurant in Kolkata. Over the years, it has scaled to 37 outlets across Kolkata, Bengaluru, Delhi-NCR, Hyderabad, and Mumbai — all completely bootstrapped without external venture capital funding.

The brand’s growth has been shaped by a strong focus on consistency, technology, and consumer engagement. A centralized kitchen and structured chef training systems ensure that taste and quality remain identical across geographies. Its proprietary Chowman App has become a major driver of revenue, contributing more than 55 percent of overall sales and reducing reliance on aggregator platforms. The company has adopted a hybrid expansion strategy that balances dine-in outlets with cloud kitchens, enabling it to grow across both metros and Tier-2 cities. At the same time, Chowman has leveraged seasonal innovation with events like the Duck Festival and Oriental Seafood Festival, which have helped drive recurring demand.

Today, Chowman operates more than 37 outlets across five major Indian cities and employs over 2,000 people across operations, kitchens, and corporate teams. For FY 2025-26, the brand projects a turnover exceeding Rs 220 crore, further cementing its position as one of the most successful bootstrapped restaurant chains in the country. It also consistently ranks among the highest-selling brands in its category on leading food aggregator platforms.

Looking ahead, the next 18 months will see Chowman expand into new cities including Pune, Ahmedabad, Chennai, Chandigarh, Nagpur, Lucknow, and Bhubaneswar, while also deepening its presence in existing metro markets. 

“Fifteen years is not just a milestone — it’s proof that a homegrown brand can scale nationally without losing its authenticity,” said Debaditya Chaudhury, Founder, Chowman. “We’ve built this brand to blend fine-dining quality with affordability, and that remains our compass for the next decade.”

As Chowman marks this milestone, its journey reflects how a bootstrapped brand can build national scale in India’s competitive casual dining sector by combining centralized operations, a tech-first delivery approach, and innovation designed to meet evolving consumer tastes.

Nuvola Spirits Pvt. Ltd., the company behind Mikiamo Limoncello — India’s first homegrown Limoncello, has raised Rs 1.57 crore in a Pre-Series A funding round from established names in the alco-bev sector. The round included investments from Mr. Ishwaraj Singh Bhatia, Co-Founder and COO of Simba Beer & ZigZag Vodka, who acquired a 5.75 percent stake, and Mr. Suraj Awatramani, a leading alcohol distributor in Maharashtra and Goa, who secured a 5 percent stake.

The funding marks a strategic step in strengthening Mikiamo’s presence within India’s premium liqueur market. Since its debut in Goa in May 2024, the brand has entered Delhi, Haryana, and Karnataka, with more state launches in the pipeline. The fresh capital will help expand distribution and introduce additional premium liqueurs to the company’s portfolio.

Founded in 2023 by husband-and-wife duo Aakriti Kochhar Sachdeva and Raghav Sachdeva, Nuvola Spirits was established with the goal of introducing international liqueurs tailored for Indian consumers. Mikiamo Limoncello draws on Italy’s iconic recipe while catering to evolving preferences in India.

“From the very beginning, we set out to create products that marry global craftsmanship with an understanding of the Indian consumer and Limoncello is just the start. We see immense potential to introduce more premium, world-inspired liqueurs that fit seamlessly into how India drinks today. We are not just introducing a product but an entire culture of refined taste and tradition,” said Aakriti Kochhar Sachdeva, Co-founder, Nuvola Spirits.

“The premium liqueur category in India is still nascent but poised for exponential growth as consumers become more experimental and discerning in their choices,” said Ishwaraj Singh Bhatia, Co-Founder and COO, Simba Beer & ZigZag Vodka. 

He added, “Mikiamo is well-positioned to lead this wave — it is authentic, high-quality, and culturally relevant to India’s evolving drinking culture.”

With momentum in key markets and increasing consumer interest in global flavors, Nuvola Spirits aims to scale Mikiamo nationwide while building long-term awareness for Limoncello in India’s growing cocktail and premium beverage culture.

After redefining Delhi’s culinary landscape for over a decade with Lotus Leaf, restaurateur and creative entrepreneur Neeraj Aggarwal has unveiled his most ambitious project yet with the launch of Tubata in Pitampura. Designed as more than a restaurant, Tubata is conceptualized as a sensorial space shaped by the forces of air, land, and ocean, where flavours, design, and atmosphere come together as a unified experience.

“Tubata is not just a restaurant, it’s a feeling. It’s a space to indulge, to celebrate, to disconnect from the noise and reconnect with something primal, something beautiful. It’s refined, imaginative, and unapologetically distinctive,” says Aggarwal.

The restaurant has been envisioned as a living presence that draws from nature’s balance, represented by the leopard as its emblem, a symbol of grace and mastery. This philosophy is translated into the interiors, where design elements such as foliage-inspired forms, marine textures, and fluid patterns highlight indulgence as harmony with nature. Guests step into rose-lined arches that open into a space marked by marble flooring, crystal chandeliers, leopard-patterned walls, and Victorian ceilings. The atmosphere bridges old-world charm with modern details, with every corner designed to be visually engaging.

On the culinary side, Tubata presents a global multicuisine menu developed by a team focused on reinterpreting familiar flavours. Dishes like Avocado Puchka, Thecha Chicken Tikka, Tubata Herbivores Forest, and Truffle Tuna bring together traditional influences with modern culinary techniques, offering both innovation and comfort.

Tubata is designed to evolve throughout the day. During the afternoons, it functions as a relaxed venue for lunches, conversations, and quiet dining. As evening sets in, the atmosphere transitions into a more energetic and celebratory mood. The restaurant also positions itself as a cultural platform, hosting thematic nights that range from Indian classical and Indo-Western to pop, techno, Afro, Sufi, and qawwali, creating space for performances and live music.

The property includes diverse spaces that extend the experience beyond food, such as a cocktail and gin terrace garden under twinkling lights and private cabanas on wooden decks. The aim is to encourage visitors to linger, socialize, and immerse themselves in the setting.

Aggarwal concludes by positioning Tubata not as a conventional restaurant but as a multidimensional concept that combines food, design, and cultural programming. “With all ingredients amalgamated together, Tubata will surely give you reason to visit again and again.”