South Bombay Get its Soulful Rooftop Escape with Prraia in Worli

Tucked away in the charming, historic grain houses of The Dhan Mill, Bombay Club has, over the past three years, earned a beloved place in the hearts of Delhi’s diners. With its inviting interiors, evocative nods to old Bombay, and soul-satisfying cuisine, the café has long stood as a tribute to the city — celebrating its layered heritage, vibrant culture, and eclectic food traditions.

Now, after three memorable years at its original location, Bombay Club enters a new chapter — moving into a larger, thoughtfully reimagined space within the same much-loved compound. What began as a cozy 28-seater café has grown into a lively 40-seater restaurant, brimming with warmth and nostalgia.

Guiding the culinary journey is Chef Anahita Dhondhy, whose vision continues to shape the menu. Her passion for Parsi cuisine and Bombay’s diverse foodscape lends Bombay Club its distinct voice — one that artfully blends memory, heritage, and playful reinvention. The Highlights are Reading Pod by Kunzum, live food counter and a retail corner by Bombay Club.

The Signature Favorites are Berry Pulao (Parsi), Salli Boti (Parsi) - Keema Pav (Parsi), Ragda Pattice (Street Style), Bombay Sandwich (Street Style) - Bombay Style Sizzlers (Street Style), Chicken Chettinad (Coastal), Egg Sambol Hopper (Coastal) and  Meen Porrichatu (Coastal)

Along with Araku coffee and beloved Bombay Berry Soda and tangy Kokum Mary- we now also pour a thoughtful selection of our new signature ferments such as; Smoked orange and Cherry Wine Kombucha.

‘The overwhelming love and support from our patrons have been truly humbling. It’s this response that inspired us to expand into a larger space within the compound—so we can welcome more guests and create even more immersive experiences. At the heart of it all is our passion for making Bombay’s local food more approachable—served in a warm, urban café setting that feels both familiar and fresh. This is just the beginning; we’re excited to take this vision to different parts of the city, one café at a time,” said Amanda Bhandari, Founder of Bombay Club.
 

Following the success of its first outlet in Vashi, Taste of Punjab has expanded its footprint to Powai with a vibrant new rooftop location in Mumbai, bringing its beloved blend of Punjabi flavours, heartfelt hospitality, and lively dining experience to a new neighbourhood. With this launch, the brand furthers its mission of delivering an authentic Punjabi culinary experience in a warm, inviting setting.

Founded by Harpreet Singh Ahluwalia, Taste of Punjab draws deeply from tradition and family roots, inspired by his mother Sarjeet Kaur Ahluwalia. Her love for Punjabi cuisine and culture forms the heart and soul of the brand. This new Powai outlet marks a major milestone, bringing residents a menu steeped in heritage and comfort.

The space blends modern nude and gold interiors with vibrant Punjabi accents, creating a lively and welcoming vibe. The mood is amplified by live Punjabi dhol and bhangra performances.

The Powai location serves up all the bold, heartwarming flavours that made the Vashi outlet a favourite, with a few new surprises. Think soul-soothing Mutton Paya da Shorba, smoky Bhatti da Murg, and melt-in-your-mouth Mutton Galouti Kebabs. The Paneer Lababdar won’t disappoint and for a more rustic appetite, Saagwala Murg and the grand Raan-E-Sikandari — perfect for sharing — are showstoppers. One can pair it all with a chilled Masala Chaas, Mango Lassi, or the luxuriously fragrant Kesar Lassi for the full Punjabi experience.

“We’ve poured our heart into creating a space that feels just like home — full of laughter, warmth, and food made with love. This new outlet allows us to bring a slice of Punjab to an even wider community, and we’re excited to welcome guests into the Taste of Punjab family,” said Harpreet Singh Ahluwalia, Founder, Taste of Punjab.

Korean-headquartered global brand GOPIZZA launches its newest venture, Gochujang, an authentic Korean street food restaurant at the Phoenix Mall of Asia, Bengaluru.

With this launch, GOPIZZA formally expands its portfolio to include Dalkomi, a K-dessert cafe, and a third brand.  From Dalkomi's decadent Korean delicacies to Gochujang's real street cuisine and GOPIZZA's inventive Korean pizza, foodies can now enjoy the whole Korean culinary experience in one place for the first time.

In addition to being named after Korea's famous fermented red chilli paste, which is the foundation of Korean street food culture, the "GO" prefix in "Gochujang" also alludes to parent company GOPIZZA's ongoing efforts to bring Korean cuisine to India.

Both brands pilot first in India before going global. “India is a key market in our global growth strategy,” said Jaewon Lim, founder and CEO of Global GOPIZZA. “We’re actively seeking a master franchise partner and aim to launch 100 outlets across GOPIZZA, Gochujang, and Dalkomi by FY 2026. Our focus is to create integrated spaces where customers can enjoy all three brands under one roof — delivering a complete Korean food experience with operational efficiency.”

Gochujang brings to India its first-ever Korean QSR brand specializing in K-street food. From cheesy corn dogs that stretch for days to fiery tteokbokki and soul-warming ramen bowls, Gochujang serves authentic Korean street food classics that would make Seoul Street vendors proud.

“GOPIZZA’s journey in India has shown us how much the Indian palate loves Korean cuisine,” added Mahesh Reddy, CEO, India, GOPIZZA. “With Gochujang, we’re offering a truly authentic Korean street food experience. From a single pizza brand to a multi-brand Korean food powerhouse, GOPIZZA currently operates 60+ outlets across Bengaluru, Hyderabad, and Chennai.”

Dalkomi, GOPIZZA's Korean dessert brand, opens its second store right next door to Gochujang. This comes after a very successful test launch at Kempegowda International Airport. Taking up 650 square feet, the opening of both brands adjacent to one another marks the beginning of the development of a three-brand Korean food hub that offers everything from spicy to soupy too sweet in a single, seamless experience.  All GOPIZZA locations across the country will incorporate Dalkomi and Gochujang for both delivery and dine-in service.

EatSure, the flagship food delivery platform by Rebel Foods, the world’s largest internet restaurant company, has launch of its first EatSure Veg-Only Smart Foodcourt in the city of Rajkot. 

Located at Crystal Mall on Kalawad Road, the new EatSure Smart Foodcourt marks the brand’s 8th physical outlet in India. Spanning 2,200 sq. ft., this Rajkot launch redefines convenience with a fully digital, queue-free dining experience. The space brings together crowd-favourite brands like Behrouz Biryani, Faasos, and Wendy’s less than one roof.

Customers can order via self-service kiosks or the EatSure app, with real-time updates sent through digital screens or WhatsApp—eliminating the hassle of standing in line. The foodcourt also offers access to a wide selection of top-rated brands in a single digital transaction.

From biryanis, pizzas, and burgers to wraps and desserts, EatSure gives Rajkot’s diners an unmatched variety. With brands like Oven Story Pizza, Sweet Truth, The Good Bowl, Firangi Bake, and more, the new foodcourt brings seamless ordering and flavour-packed meals to the heart of the city.

Speaking about the launch, Sagar Kochhar, Co-Founder and CEO, EatSure, Rebel Foods, said, “With the launch of EatSure’s first-ever vegetarian-only smart foodcourt in Rajkot, we’re thrilled to bring a one-of-a-kind, tech-powered dining experience to a city that truly celebrates vegetarian cuisine. This marks a major milestone in our offline growth journey as we merge culinary innovation with a fully digital ecosystem.”

“Category-leading, much-loved brands like Behrouz Biryani, Faasos, Wendy’s, Oven Story, Sweet Truth, and more, are coming to Rajkot — all under one roof. With this launch, we aim to redefine everyday dining by delivering unmatched convenience, variety, and trust through a seamless, smart experience,” added Kochhar.

Rebel Foods, which leads the direct-to-consumer revolution in online dining, is bringing this to life through EatSure's virtual food court model. The Rajkot launch replicates the ease of a physical food court, enabling consumers to order from top brands in a single order. EatSure has also partnered with IRCTC to transform train travel dining. With the 'Order Food on Train' feature on its app, passengers can now easily order from a range of restaurants, and have it delivered right to their seats as they travel across the Indian Railway Network.

With its growing omni-channel presence, the EatSure app has already captivated over 20 million users in 75+ cities across India.

Mumbai’s fine dining scene ascends to new heights with the debut of DEA — a sophisticated culinary destination where fire, flavor, and artistry unite seamlessly. Located in the heart of Prabhadevi, DEA pays homage to elemental cooking by merging time-honored techniques with modern sensibilities.

Conceptualized by designer Khaled Sharan, the space exudes warmth with its earthy palette, deep charred reds, and raw, stone-inspired textures—reminiscent of ancient clay pots and fire-based cookery. At the heart of the restaurant stands the symbolic Wish Tree, a spiritual emblem of grounding, aspiration, and the divine feminine energy embodied by DEA.

Spanning 3,600 sq. ft. with a seating capacity of 72, DEA invites guests into an immersive dining experience. Its open kitchen concept serves as the soul of the space, offering a front-row view of culinary precision and innovation. The live-cooking Robata grill takes center stage, infusing dishes with bold, smoky depth that defines the restaurant’s signature flavor.

Complementing its unique culinary identity, DEA offers two distinct moods through the evening. It begins with a cozy, intimate vibe perfect for relaxed dinners, and gradually shifts into a high-energy space as the night unfolds, music gets louder, the energy picks up, and it becomes the ideal setting for those seeking a vibrant, unforgettable night.

Heading the culinary helm is Jayesh Patnaik, the executive chef, whose unique philosophy champion’s reconstruction over deconstruction, and who believes in the complete utilization of every ingredient to unlock depth and character. Under the visionary leadership of Abhimanyu Jakhar, DEA marks the latest chapter in Jakhar Hospitality’s pursuit of refined culinary experiences. The name and concept draw inspiration from mythology rooted in the tale of DEA, a goddess born from fire and chaos.

“Dea’s essence wasn’t born out of a dream to be in this industry, but from a realization that hospitality, as we know it, is ready for a revolution. I saw an opportunity to redefine it not by chasing trends, but by creating a new category rooted in technique, storytelling, and soulful connection,” said Abhimanyu Jakhar.

He adds, "Dea isn’t just a restaurant; it’s an immersive escape, one that doesn’t need a ticket to Spain or a retreat away from the city. It’s a place where sustainability meets sensory exploration, where even a cocktail served in a cacao pod shell tells a story. Every detail is designed to ground you, inspire you, and remind you that even in chaos, there is always space for calm and hope."

The food menu showcases a lineup of signature dishes. The Stuffed Chicken Wings arrive with a fermented berry hot sauce and crisp slaw, offering a satisfying contrast of heat and crunch. Fire Threshed Baby Chicken is paired with romesco, fingerling potatoes, and a vibrant lacto-berry jus—a celebration of flame and finesse. For a comforting finish, the Dynamite Rice with Moora Uni layers umami richness with delicate precision.

KMC Bar & Bistro, Pirojshanagar marks a bold new chapter for Chef Niyati Rao and the NISA Experience team in Mumbai. Tucked in the heart of Vikhroli, this immersive dining destination rises within a hand-planted forest, weaving nature, design, and storytelling into a powerful narrative. More than just a restaurant, it’s a bold expression of purpose.

Set within The Trees by Godrej — a benchmark in urban regeneration — the concept reflects NISA’s alignment with this visionary ethos. Inspired by the pear tree, one of the first to thrive in the site's Miyawaki forest, the structure is thoughtfully integrated into its surroundings, offering a sanctuary amid the urban sprawl.

Created in collaboration with leading global designers, the architecture doesn’t dominate the landscape — it grows from it. It’s a space that listens: to the forest, to memory, and to the quiet rhythm of intentional dining. The space unfolds through four distinct experiential zones: an open-air Art Terrace, a sunken Amphitheatre, a Live Kitchen for chef residencies, and an immersive Cocktail Bar. Each zone is purposefully designed to offer unique moments of intimacy, interaction, and theatricality.

“This isn’t just a restaurant—it’s a layered narrative.  A place where food meets memory and space becomes emotion. We wanted to give people something to feel, not just something to taste,” commented Chef Niyati Rao.

The culinary program is bold and considered — featuring slow-fermented breads, seasonal ingredients, and the debut of handcrafted sourdough pizzas. Signature dishes are complemented by a cocktail menu that includes truffle negronis, mahua-infused classics, and house-made liqueurs that reflect a deep sense of place and flavour.

Baaroq opens in Mumbai, where fine dining meets theatrical flair—an immersive space where indulgence is elevated through contrast, creativity, and culture. Blending the bold essence of Pan-Asian cuisine with refined European flavours, the experience is inspired by Baroque grandeur, reimagined with a modern Indian lens.

Named as a nod to both the Baroque era and its vibrant bar program, Baaroq is more than a restaurant—it’s an escape. Spread across 3,500 sq. ft. with 120 covers, its design pairs raw, earthen textures with luxe materials like black Italian marble and sculpted light walls, creating a sensorial, emotionally charged space. From a dramatic arched entrance to evolving lights and music, every detail invites guests into a world where storytelling, gastronomy, and artistry seamlessly collide.

Behind this immersive experience stands Rahul Rai, a name already familiar in Mumbai’s hospitality realm. After redefining the bar scene with Drinking Kulture in 2016 and curating unforgettable nights at Hex, Rahul now brings his global influences and passion for detail to Baaroq. With a deep appreciation for both Eastern and Western aesthetics, his vision for Baaroq was clear, to create a destination that delivers not just taste, but transport.

“Baaroq is not just a restaurant, it’s a living, breathing story,” said Rahul. “Every guest becomes part of the narrative through flavours, through feeling, through the emotional memory they carry when they leave. It’s a space built with soul.”

Led by Culinary Director Chef Amit Puri, Baaroq’s menu is a masterful play of contrast and depth—featuring thoughtfully curated small plates that marry the bold vibrance of Pan-Asian flavours with the finesse of European technique. Standout dishes include Mushroom Hummus, Laksa Soup, Asparagus Tempura Sushi, Nori Tostada, and Duck Confit.

The bar, conceptualized by Consultant Siddesh Sawant, mirrors this layered approach with a cocktail menu that evolves with seasons, moods, and musical rhythms. Signature creations like Café Mesho, Baaroq Berries, Snowball, Violet Sour, Penicillin, and Matcha Colada are crafted to complement both the cuisine and the ambiance—delivering a seamless, sensorial experience.

Chennai’s beloved Pan-Asian dining destination, Soy Soi, has re-launched their brand ushering an exciting new chapter in its culinary journey.

Now in its 9th year, Soy Soi redefines its legacy as the city’s favourite destination for Southeast Asian cuisine—returning with a refreshed, elevated dining experience that honors the depth and diversity of Asian gastronomy.

While staying true to its roots of showcasing bold, authentic, and often underexplored dishes from the region, the relaunch signals a refined focus. The new space embraces minimalism, with warm tones, Shoji-style lighting, rattan-metal accents, and a soft, modern aesthetic that places the spotlight squarely on the food and hospitality.

The menu now extends its reach with elegant touches from Japan and Korea, offering standout dishes like Miso Grilled Atlantic Salmon, Dengaku Lamb Chops, Tuna Tataki, Avocado Carpaccio, and an exclusive tableside-finished Korean Bibimbap. Highlights also include Tonkatsu Ramen, and creative desserts such as Vietnamese Coffee Tres Leches and Coconut Jasmine Panna Cotta—all crafted to deliver a sophisticated yet soulful Asian dining journey.

“The new Soy Soi is not just a restaurant — it’s a sensorial journey. We’ve dived deeper into regional nuances of Asian cuisine and brought in refined techniques to present something both exciting and deeply authentic. From flavour to form, every dish is crafted to evoke emotion, spark curiosity, and offer comfort — all on one plate.” said Chef Peter Tseng, Culinary Director, Pricol Gourmet Pvt. Ltd,

Launched in March 2017 in Chennai’s upscale Kotturpuram neighborhood—strategically located between the city center and the growing IT corridors of ECR and OMR—Soy Soi quickly became a go-to destination for authentic Southeast Asian cuisine.
Now in its 9th year, the restaurant remains committed to showcasing both iconic and lesser-known dishes from the region, while embracing a more minimalist approach to design and ambiance. The renewed focus is clear: let the food and service shine, elevating every plate that reaches the table.

Soy Soi is set to expand its culinary repertoire with the addition of Japanese, Korean, and Taiwanese specialties. By combining traditional techniques with locally sourced ingredients, the brand aims to deliver flavors that are true to their roots while continuing to evolve the guest experience.

Street Storyss, Bengaluru's acclaimed vegetarian fine-dining brand, marks a significant milestone with the opening of its third city outlet at Forum Rex Walk, Bengaluru. This expansion marks the brand’s impressive growth journey—from a single outlet to three distinctive dining destinations across Bangalore, each showcasing conscious vegetarian cuisine through thoughtful design and compelling storytelling.

The latest Street Storyss location exemplifies the brand’s design-forward ethos, starting with a striking sculptural entrance, bold architectural signage, and dramatic light installations. Inside, a blend of exposed brick walls, rust-hued flooring, and patterned tiles is accented by brass finishes and reflective ceiling elements, striking a balance between sophistication and warmth. Artisanal touches like booth seating, rattan chairs, and stone-top tables add character, while a mirrored bay ceiling amplifies the sense of space and visual impact.

"Opening our third outlet feels like completing a trilogy," said Founder Akshay Luthria. "Each Street Storyss location tells its own story while staying true to our core philosophy of conscious dining. Rex Walk represents our evolution – we've learned, grown, and refined our approach with each opening. This space is our most ambitious yet, combining everything we've discovered about creating immersive vegetarian dining experiences."

Guided by Chef Tarun Sibal’s culinary vision, the menu artfully blends global inspirations with locally sourced ingredients, showcasing standout creations like the Peanut Butter Crunch Paneer and Malai & Mango Ceviche. The thoughtfully crafted beverage menu features inventive offerings such as the Promogerante Lemongrass and Curry Leaf Mango Mausambi—each designed to elevate and complement the bold, vibrant flavors on the plate.

With this third outlet, Street Storyss cements its reputation as Bangalore’s leading vegetarian craft destination—where soulful cuisine, immersive design, and curated storytelling converge to create a dining experience that encourages guests to slow down, savor, and celebrate food with intention.

Yuki Cocktail Bar & Kitchen, renowned for its innovative Pan-Asian cuisine and artisanal cocktails, proudly announces the opening of its fourth outlet in the vibrant neighborhood of Sarjapur at Bengaluru. This expansion marks another milestone in Yuki's journey to bring diverse Asian flavors to Bangalore's discerning diners.

The Sarjapur outlet reflects Yuki’s design ethos, blending Japanese cherry blossom inspiration with Neo Art Deco flair. Earthy tones, bold black-and-white flooring, and teal-pink accents create a modern, warm space. The Koi fish motif—a symbol of culinary excellence—runs throughout, anchored by the iconic Yuki logo as a mark of identity and continuity.

Building on the success of its earlier locations, Yuki Sarjapur presents a thoughtfully curated menu featuring Japanese, Korean, Malaysian, and Thai cuisines. Guests can enjoy standout dishes like cream cheese dumplings, truffle edamame dumplings, and the much-loved fried sushi (Yasai Futomaki Age). Regional highlights include Larb Gai from Thailand, Burmese chickpea tofu, and Kampung Rice from Malaysia, with ample options for vegetarian and vegan diners.

Yuki’s signature cocktail program enhances the experience with inventive drinks like Geisha’s Garden, Pandan Teq-Tea, and the rich Fig & Cheese Old Fashioned—all crafted to pair seamlessly with the menu.

Sai Shivani & Priyesh Busetty, Co-founders, Yuki said, “Our commitment to providing a memorable dining experience extends beyond the plate. The elegant interiors, influenced by Japanese cherry blossoms and Neo Art Deco design, create an ambiance that complements the exceptional flavors on offer.”

They added, “The Koi fish motif, weaving its way through our outlets, symbolizes the journey of our culinary excellence from one location to another. Yuki is not just a restaurant; it's an invitation to embark on a gastronomic adventure. We invite you to join us and explore the tantalizing world of Pan-Asian cuisine, where tradition meets modernity, and every bite is a celebration of flavor.”

With its bold flavours, inviting hospitality, and immersive design, Yuki Sarjapur is set to become a key player in the neighborhood’s dining scene. Signature dishes like cream cheese dumplings, fried sushi, Larb Gai, Kampung Rice, and Japanese cheesecake offer a vibrant culinary journey through Asia. Thoughtfully designed with cosy, intimate corners, the space invites guests to linger—making it a place for both meaningful connections and memorable meals.

Ta.ma.sha., the city’s beloved first-of-its-kind vegetarian Asian cuisine coffee shop, is ready to elevate the dining experience with the launch of its third branch, bringing with it a brand-new look, an expanded menu, and an even more welcoming vibe.

Founded by Mahender Vyas and promoted by AK Solanky, Ta.ma.sha. has earned a loyal following for its bold flavours, warm ambiance, and innovative take on pure vegetarian dining. As the brand enters its next chapter, the new outlet will feature a refreshed look, a creatively reimagined menu, and a more intimate setting — ideal for casual catchups and food lovers alike.

Signature hits like the Korean Ramen Bowl, authentic Thai Curries, and punchy Indo-Chinese dishes will return, alongside an expanded menu of Continental classics, Italian pizzas, Korean and Thai specialties, and curated Far Eastern delights — all 100% vegetarian.

"We are thrilled to bring Ta.ma.sha.'s unique spirit and flavours to a wider audience. With the support of AK Solanky and our passionate team, the third branch will be a refreshing new space where people can relax, connect, and savour the best vegetarian Asian cuisine the city has to offer," said Founder Mahender Vyas. 

With three branches — Ta.ma.sha. Madhapur, Ta.ma.sha. Abids, and now Ta.ma.sha. Gunrock (which also features an exciting Pickleball court) — Ta.ma.sha. continues to build its flavourful legacy, blending tradition with innovation, one bowl, one brew, and one smile at a time.

The Old House, inspired by Newari life to launch in Kathmandu will be opening doors for public in June. Founded by Minakshi Singh and Yangdup Lama, the award-winning team behind Sidecar one of Delhi NCRs’ original standalone cocktail spots - Cocktails & Dreams Speakeasy, their fourth bar ‘The Old House’ is inspired by the Newari way of life. The concept recreates the old-world Newari charm, under a 100-year-old Banyan tree, in the heart of Kathmandu, Durbar Marg. This is their first international foray.

Commenting on the partnership Desal Lama says “I am so proud and happy to partner with the best in the world, and share that with my home, Kathmandu. Not only are we ready for global culinary experiences that The Park has to offer, we also are excited to share our Newari heritage and storytelling"

“Born and brought up in Darjeeling with roots in Nepal, I have always had a special affinity for the region, its rich heritage and beautiful produce, it almost feels like a homecoming, and I am looking forward to sharing our craft with everyone,” said Co- founder Yangdup Lama.

As the creative force behind the drinks program, Yangdup and Minakshi are bringing the essence of Sidecar, Cocktails & Dreams Speakeasy, and The Brook to life at The Old House. Guests can look forward to signature classics like the Zing Thing, Cilantro, Foghorn, and DukLey—iconic cocktails that have become staples across their award-winning bar programs. If you've frequented any of their venues, you’ll recognize the craftsmanship and flair they’re now pouring into Kathmandu.

On the culinary front, Dhendup Lama leads with a bold vision: “We’re reimagining Newari kitchen staples through a fresh, modern lens while staying true to the heart of Kathmandu’s culinary heritage.” Drawing strong inspiration from the traditional "Sekuwa" culture—a rustic method of grilling marinated meats over open flame—this menu is a celebration of bold flavors, smoky textures, and lively, spirited conversations.

For those who prefer not to imbibe, an impressive selection of teas and freshly roasted coffee from the Nepal Coffee Company offers plenty of satisfying options—alongside thoughtfully crafted zero-proof drinks made with the finest local ingredients.

Commenting on this, Minakshi Singh, Co-Founder added, "A bar that welcomes and envelopes you just as the Kathmandu valley itself, The Old House is set to become a regulars’ joint with great live bands and the same laidback ease that our bars are known for. We are most excited for our first international project, with a dream setting and beautiful interiors, I am sure you will love it as much as we loved creating it."

Chalu Aapna Desi Chinese, the popular Indo-Chinese chain known for blending Indian spices with Chinese flavors, is on a rapid growth path. With over 200 outlets in India and a recent entry into Canada, the brand plans to open 100 more by FY 2025–26—including 25 in Canada and several across Punjab and North India.

To support this expansion, the company is hiring 650 new team members between Feb 2024 and Mar 2026, across hospitality, operations, and marketing roles. With a current workforce of 500+, Chalu Aapna Desi Chinese is building a strong team to fuel its bold growth journey.

Vibhanshu Mishra, Founder of Chalu Aapna Desi Chinese said, "Opening new outlets is the simple part for us. What truly matters is creating teams that get our culture, honor our kitchen, and infuse every plate with real warmth and flavours of Indo-Chinese cuisine. Our aim is just not to recruit individuals, we're investing in personalities who can perform under stress, remain curious, and pay attention to the little things that make a great dining experience. If their efforts and hard work that's what brings guests back, regardless of where we open in the world.”

Chalu Aapna Desi Chinese is deeply committed to maintaining the highest standards of hygiene, cleanliness, and safety. This commitment drives a rigorous onboarding process and continuous upskilling, both central to employee induction. Staff isn’t just trained to serve—they’re empowered to deliver an experience that reflects the heart and hustle of Desi Chinese cuisine. From warm, engaging floor staff to sharp managers and creative marketers, every team member plays a vital role in delivering the signature #Bchalu experience as the brand expands across India and beyond.

After onboarding 150 team members between February and April 2024, the brand is set to hire 500 more by March 2026. But it’s not just about numbers—it’s about passion. Chalu is building a team of food lovers and service pros who bring authentic, memorable experiences from kitchen to table.

With a loyal customer base and an ambitious expansion plan, Chalu is focused on growing thoughtfully. Local hiring, hands-on training, and a people-first culture are at the core of this journey. As we expand globally, the brand is not just offering jobs—the brand is nurturing careers and uniting food enthusiasts into a vibrant, collaborative community.

Osttaad, a refined dining destination where Islamic culinary traditions, cultural memory, and contemporary design come together in quiet harmony has reopened in the heart of Santacruz in Mumbai. 

The warmth, flavor, and spiritual elegance that have come to define Osttaad are extended to its guests. At Osttaad, every element reflects heritage in a new way. The room has a subtle elegance that is reminiscent of classical Islamic architecture. Soft geometric motifs, exquisite jaali work, and intricately carved doorways all naturally fit into a contemporary style. A setting that is both grounded and revitalizing is produced by muted hues, ambient lighting, and tactile surfaces. 

The menu of Osttaad, which was established with a great regard for traditional Islamic-influenced cuisines, combines flavors from North India, the Middle East, and Persia. From fragrant rice preparations, handmade breads, and colorful sides to slow-cooked meats and aromatic gravies, every dish pays homage to classic methods and hearty flavors. 

For those who value nuanced flavors, well-considered décor, and understated luxury, it is more than just a restaurant. With an emphasis on balance, depth, and exquisite presentation, the culinary approach is ingredient-led and never detracts from the dish's essence. From food connoisseurs and design lovers to those simply seeking good food in a beautiful setting, Osttaad appeals to a discerning audience. It’s a space designed for thoughtful dinners, unhurried conversations, and evenings that leave a lasting impression.

“Reopening our doors is more than a return; it’s a celebration of culture, community, and connection. We’re proud to bring back the rich flavors of Central Asia, the joy of live music, and a warm, family-friendly space where everyone feels at home,” said Neeti Goel, Founder, Osttaad.

Kona Kona opens its doors in Mumbai as a cozy neighbourhood bar where every scent, sip, and bite evokes nostalgia—whether it’s memories of school tiffins, the hills of Darjeeling, or roadside snacks. Founded by actress Mona Singh, it’s her heartfelt tribute to travel, memories, and everyday magic.

Kona Kona is all about warmth over wow—an inviting space where you're never rushed, always welcome. Spanning 2000 sq. ft. with seating for 100, including a pet-friendly outdoor area, the space is instinctively designed by the founding team to feel lived-in and real. At its heart is The Duckman, the bar’s quirky mascot—a playful nod to not taking life too seriously.

Chefs Jasleen Marwah and Neetu Solanki bring Mona’s vision to life with a menu shaped by memory and emotion. Each dish reinterprets familiar flavours with heart and honesty, sparking nostalgia and conversation in every bite.

Speaking about the menu, Chef Jasleen Marwah and Chef Neetu Solanki said “Every dish at Kona Kona is built on a feeling — of childhood meals, street-side discoveries, and family kitchens. We didn’t want to reinvent the wheel, just give it a personal touch. Our food is instinctive, nostalgic, and made to spark conversation — the kind that starts with a bite and ends with a story.”  

“Kona Kona isn’t about being fancy—it’s about feeling at home. As a first-time restaurateur, I wanted to create a space where people come for a drink and stay for the stories, laughter, and comfort. It’s a simple, heartfelt place that doesn’t try too hard—just welcomes you as you are,” said Mona Singh. 

Kick things off with TP Nimki, a flaky, crispy tea-time favourite reimagined for the bar, served with bold chutney of garlic, lime, mustard oil, and green chillies. Follow it up with the Darjeeling Jhol Jhal, a flavourful nod to the hills. For mains, try the Butter Chicken—a comforting classic, slow-cooked in a rich tomato and cashew gravy, finished with cream, butter, and a hint of smokiness. Or go for the Alappey Veg Curry, a vibrant coastal-inspired dish with seasonal vegetables like bhindi in a tangy, mango-laced gravy that’s warm, lightly spiced, and soul-satisfying.

At Kona Kona, the cocktails echo the same spirit—flavourful, unfussy, and nostalgic. In a world of overcomplicated mixology, these drinks keep it simple and soulful. No gimmicks—just honest, bright flavours that take you back while keeping you present.
 

Sahara Star, Mumbai’s iconic luxury destination, introduces ‘The Opal Bar’ — a sophisticated new space where timeless elegance meets contemporary indulgence. Overlooking the hotel’s breathtaking tropical lagoon, The Opal Bar is more than just a bar — it’s an all-day sanctuary for those who appreciate bold flavors, inventive cocktails, and a seamless ambiance that shifts effortlessly from day to night.

Encased in sweeping glass walls, the space is bathed in natural daylight and transforms into a warm, ambient retreat by evening — offering a visual and sensory escape unlike any other. Whether you're dropping by for a relaxed afternoon drink, a business meets over light bites, or a leisurely evening wind-down, The Opal Bar is where memorable moments naturally unfold.

The beverage menu is as captivating as the setting — featuring a well-balanced mix of timeless classics, innovative cocktails, refined scotch selections, and bold, spice-forward creations that celebrate Indian ingredients with modern flair. For those who prefer to skip the alcohol, a selection of zero-proof drinks delivers the same creative spirit and attention to detail. Pair your drink with gourmet bar bites — from globally inspired small plates to Indian favorites with a twist — all thoughtfully designed to elevate your experience, whatever your mood.

Speaking about the launch, Salil Fadnis, General Manager, Hotel Sahara Star, shared: “The Opal Bar brings together the best of what today’s guests seek — flavour, creativity, and a space that evolves with their mood. From artisanal cocktails and Indian-inspired signatures to thoughtfully crafted beverages, it’s a celebration of taste and time well spent. We’re proud to introduce a concept that invites both lively conversations and laid-back moments, all with Sahara Star’s signature warmth.”

<p class="text-align-justify">Barnhouse opens in Bengaluru at Essensai067 in Kannamangala. The space offers a serene retreat from the city's fast pace as it provides a vegetarian dining experience inspired by global flavors, with a focus on seasonality, nutrition, and mindful indulgence. Set within a sustainably crafted environment, Barnhouse harmoniously merges rustic charm with contemporary comfort.</p>

<p class="text-align-justify"><strong>Its architecture honors nature through the use of materials like locally sourced stone from Pondicherry, Red Agra sandstone, and hand-carved wood accents, creating a resort-like ambiance that’s entirely free of air-conditioning. Instead, it embraces passive cooling, cross-ventilation, and ample natural light.&nbsp;</strong></p>

<p class="text-align-justify"><strong>Designed to be inclusive and welcoming, Barnhouse invites guests of all ages — including families with children and pets — to enjoy a warm, inviting atmosphere. Thoughtful touches like weekend cooking activities for kids and adaptable dining areas make it perfect for relaxed afternoon meals or intimate evening gatherings.</strong></p>

<p class="text-align-justify">Guests can savour an eclectic selection of dishes — from hand-rolled Spinach and Ricotta Ravioli and Butternut Squash Massaman Bao to Middle Eastern Mezze Platters and pearl barley risottos — each thoughtfully created with fresh, pesticide-free produce from the restaurant’s in-house hydroponics system.</p>

<p class="text-align-justify"><strong>The beverage menu is equally distinctive, featuring a curated list of fine wines from France, Italy, and India, alongside botanical cocktails, immunity-boosting mocktails, and artisanal brews, designed to complement the conscious, indulgent dining experience.</strong></p>

<p class="text-align-justify">“Barnhouse is more than a restaurant — it’s a mindful retreat where every dish, every ingredient, and every detail is designed to nourish, comfort, and reconnect,” said Haresh Mipuri and Ratna Saluja, Founders of Barnhouse.</p>

<p class="text-align-justify">They added, “We wanted to create a space where conscious indulgence meets global culinary craftsmanship, offering our guests not just a meal, but a meaningful, immersive experience.”</p>
 

Union has launched in Ahmedabad. Entrepreneurs Ishit Patel and Harshavardhan Sheth have teamed up with chef and restaurateur Viraf Patel and Prakriti Lama from Bombay to open a new restaurant that would revolutionize international dining in the city. The 100% plant-based, beautifully plated, and robustly flavored dishes will provide enjoyment while promoting healthy, mindful eating.

Chef Viraf Patel hails from Bombay and has extensive knowledge of modern European cooking. His career started in Switzerland, and after returning to India, he opened and developed multiple restaurants. His experience comes before his distinctive menu curation.Their cuisine philosophy is reflected in the interiors, which maintain their naturalness, purity, and subtle elegance. Clean lines and simple aesthetics are hallmarks of the Scandinavian design of the room. 

The idea at Union combines robust and energizing Asian elements with the elegance of European food. In order to create a sensory experience with each bite, each meal is designed to include seasonal, fresh ingredients, highlight their vibrant flavors, and present them beautifully.

You can start the meal with thick soups like Corn and Kaffir Lime; Wild Mushroom or classic Tomato & Fennel topped with parmesan croutons. For small plates, opt for creamy Chickpea Hummus, Oven Roasted Carrots, Greek Tzatziki, Spice Dusted Corn Ribs or tender Jalapeno, Cheddar and Lemongrass Cutlets. For something light yet flavourful, the Burrata & Tomato Tartar, Charred Artichoke & Asparagus, and the peanut dressed Sweet Potato Noodle Salad offer well-balanced bites. Signature Sourdough Flatbreads impress with their super fluffy textures. The toppings include herby Green Goodness, spicy Green Chili Zough & Cheese, or the comforting House Marguerita and many more options. 

For a large plate, you can opt for Vietnamese Aglio E Olio with leeks, green chilli and hints of sesame oil, Potato Gnocchi with flavourful chilli butter sauce, Union Lasagne made with spicy lentil bolognese, Cambodian Curry with peppered rice or Homemade Cottage Cheese Steak. End your meal on a sweet note with the Chocolate Tofu Mousse, delicately set Panna Cotta, or the indulgently spiced Biscoff Cheesecake. The menu also thoughtfully includes options suited for Jain and Swaminarayan dietary preferences.

Congo opens in city’s culinary landscape in Golf course road at Gurgaon. It’s an evocative restaurant and bar that promises to transport guests deep into the heart of the Congo Rainforest through bold flavours, immersive design, and untamed cultural energy. 

Restauranteurs Anurag Dania and Abhishek Mathur founded Congo with the goal of creating a place where the untamed essence of the wild coexists with the sophisticated sensibilities of contemporary hospitality. Backed by Former Cricketer Suresh Raina and a group of wealthy Delhi NCR investors, the brand is set to establish itself as a luxury hospitality landmark. Rich, earthy textures and swaying wooden ceilings allow the room, which was designed by architect Anurag Dania, to reflect the ebb and flow of the Congo River.

“We wanted to offer an immersive world that feels elemental yet sophisticated,” shared Anurag.

As a tribute to coziness and nostalgia, guests can savor meals like the Jhol Curry Malabari Chicken, which consists of succulent chicken stewed in a spicy, fragrant, and fiery coastal broth. Wrapped in pillowy bread, the Wild Mushroom and Truffle Kulcha offers a rich combination of earthy mushrooms and fragrant truffle oil, with a subtle hint of sumac that tantalizes the senses. A revelation, on the other hand, is the Lamb Rara Risotto, which combines the hearty, spiced flavor of lamb rara with the smooth, creamy texture of Italian risotto to produce a dish that is both hearty and reassuring. 

The cocktail program is no less expressive. Tusker’s Tonic cools with cucumber juice, gin, ginger beer, and a dash of black pepper, while the Gauteng Groove combines gin, pineapple juice, and Indian spices for a bright, herbaceous drink. Nairobi Nectar, a tropical concoction of rum, passionfruit, and African honey, offers a bright and flowery finish for those seeking something sweeter.

Congo is more than a restaurant—it’s a space where food, design, and culture intersect. “Congo is an expression of wild elegance and primal energy. We’re here to awaken the senses and change how people connect with food and space,” said Abhishek. “

Beyond the experience, Congo is driven by purpose. Future initiatives include launching a culinary training program for underprivileged youth, deepening its commitment to sustainable sourcing, and building a platform that honours both indigenous wisdom and contemporary creativity.

Adarsh Sweets, a cherished name with a rich legacy spanning over 50 years, proudly announces the grand opening of its newest outlet in Goregaon, Mumbai. 

Known for its genuine, traditional, and inventive Indian snacks and sweets, Adarsh Sweets is now bringing its classic flavor to a bustling new neighborhood.

Adarsh Sweets was founded in the 1970s as a modest dream based on tradition, quality, and family values. What began as a tiny confectionery has grown into a well-known company whose handcrafted treats have impacted generations. Brothers Sumit and Yash Thakur are gladly carrying on that tradition today, dedicated to providing the same love, taste, and quality that patrons have valued for decades.

Whether it’s the creamy richness of a classic Kaju Katli, the indulgent crunch of a hot samosa or the modern charm of fusion desserts, every bite at Adarsh Sweets tells a story. Using only the finest ingredients and time-honored techniques, each creation is crafted with care and passion.

The new Goregaon outlet of Adarsh Sweets marks the brand’s third location, continuing its journey of spreading sweetness and tradition across the city. The vibrant space is designed for both dine-in and takeaway, capturing the warmth and hospitality that Adarsh is known for.

Guests can savour a thoughtfully curated menu celebrating India’s culinary heritage, featuring breakfast favorites like Misal and Poha, classic Kurma Poori, indulgent Parathas such as Paneer Cheese, Jodhpuri Moong (Jain), and Jaipuri Onion, the hearty Pathankot Chole Bhature, convenient Express Meals and a variety of Upvas-friendly options too. 

“This new chapter in Goregaon is a tribute to our roots and a step forward into the future. We’re honoured to bring our legacy of flavour and trust to even more families across the city," said Founders Sumit and Yash Thakur. 

In the shadow of the Qutub Minar, hidden behind the hush of velvet curtains and a no-photos policy, Mamma Killa makes its celestial debut in New Delhi. 

Mamma Killa, the most recent creation of restaurateur, entrepreneur, and legend Zorawar Kalra, pays homage to Delhi, a city known for its secrets, tales, and subliminal allure. Designed for those who move with modern intention, this refuge is both exclusive and welcoming, with roots in ancient energy. Every component in this scene speaks subtly rather than loudly. Mamma Killa, India's first Aztec bar, draws inspiration from the moon goddess it is named for. 

The space occupies a 1300 square foot rooftop in Mehrauli, is a contemporary fort and a sanctuary created with both local love and a global spirit. Imagine terracotta walls that breathe, mosaic murals that communicate stories without using words, cane pendant lights that cast shadows like secrets, and humorous, meaningful, and intimate graffiti that is just out of sight.

Zorawar Kalra, Founder, Mamma Killa said, “Delhi deserves a space that feels both ancient and futuristic, grounded yet elevated. Mamma Killa is a love letter to the city’s cultural richness and cosmopolitan spirit — wrapped in mystery, lit by moonlight, and meant for the unapologetically alive.”

Signature cocktails like the Milky Way (a whiskey-hazelnut-umami mindbender) and the Peruvian Pizza Highball (tequila meets pesto in a glass) aren’t just sipped — they’re experienced. Then there’s the Mango Ceviche, which doesn’t flirt with citrus, it dives headfirst into it. For the fearless, there’s Pachamanca, Nikkei Fizz, and the unforgettable Smoked Pumpkin Salad (yes, that’s a cocktail, not a plate).

The Guéridon Cocktail Trolley, a traveling altar of mixology, is at the center of it all. Your drink is mixed at the table here. The ritual is set by your feeling. The elixirs? Banana-Fig, Lotus Biscoff-Caramel, Orange-Vetiver, and Palo Santo-Bee Pollen. Sustainably rooted, everything from ingredients to décor is sourced locally, celebrating Indian artisanship while channeling global energies. 

Novotel Mumbai Juhu Beach has officially reopened the doors to its iconic restaurant, Sampan, now reborn as Sampan 2.0, a bold new iteration of Pan-Asian excellence that blends legacy with innovation. 

A new and expanded menu, a sophisticated service approach, updated tableware, and new staff uniforms are all part of this daring rethinking. Every component has been carefully chosen to provide visitors with an exciting and engaging voyage through the flavors of China, Japan, Thailand, and Korea.

With its roots in tradition but its focus on innovation, Sampan 2.0 shows a profound awareness of Mumbai diners' changing tastes. The menu is a bold departure from Sampan's previous, mostly Chinese offerings, featuring everything from wok-tossed main courses, sizzling small plates, and Asian-inspired desserts to rich ramen broths and artisanal dim sums. A strategic repositioning in Juhu's competitive dining scene led to the relaunch; Sampan now coexists with upscale eateries while setting itself apart with a decidedly Pan-Asian aesthetic and a carefully chosen guest list. Every component has been carefully chosen to provide visitors with an exciting and engaging voyage through the flavors of China, Japan, Thailand, and Korea.

Kunal Shanker, General Manager at Novotel Mumbai Juhu Beach said, “Sampan has always been a part of Mumbai’s culinary memory, and with Sampan 2.0, we are honoring that legacy while redefining what modern Pan-Asian dining can look and feel like. Our aim was to create something far more than a menu variation. We wanted a change that speaks to the senses, rooted in authenticity and delivered with finesse.”

The menu is a celebration of regional diversity and craftsmanship, offering dishes like Korean Fire Chicken (Bul Dak), Spicy Kimchi Curries, Pork Belly in Yellow Bean Sauce, soft-shell crab with Thai sweet spice, and crowd favorites such as Dragon Rolls, Siu Mai, and Massaman curry. Vegetarian guests can indulge in delights like Furikake Corn Ribs, Crispy Lotus Stem, Mapo Tofu, and the chef’s signature Sampan-style paneer. Complementing these dishes is an elevated beverage offering, featuring Asian beers such as Asahi, Singha, and Tsingtao, alongside Soju, Sake, and a lineup of cocktails infused with regional botanicals.

Chef Avinash Kumar, Director of Culinary said, “This menu is a love letter to Asia. Each dish tells a story, not just of flavour, but of culture and care. We have stayed true to the origins of each cuisine while adding our own creative flair. It’s a kitchen that respects tradition but isn’t afraid to experiment, and I can’t wait for guests to experience the result.”

Elevated above the city chaos, SMAA - a Rooftop Revelry, an open-air dining destination has opened in Andheri at Mumbai location. SMAA, created by Pratap Restaurant Private Limited and the team behind the renowned Pratap Da Dhaba, is the culmination of more than 20 years of hospitality expertise and enthusiasm. The creators recognized a chance to reinvent Andheri's rooftop dining scene by fusing their tried-and-true Indian cuisine with a daring international flair.

The name "Asmaa," which means sky, served as the inspiration for the ambiance design of SMAA, which is centered on connection and openness. The sculptural island bar in the middle, the smooth transition from indoor to outside, and the mood lighting that changes according to the time of day are all designed to put you at ease. SMAA adjusts to your situation, whether you're with your best friends, having a fun night out, or taking the whole family out for a laid-back evening beneath the stars.

The heart of SMAA is its food, bold, flavorful, and full of surprises. The multi-cuisine menu is a curated mix of comfort and creativity, with something for everyone on the table. The signature items include Chicken Sliders and Tandoori Naan Bombs, alongside playful signatures like Philli Chilli Sev Puri, Chilli Thecha Avocado Toast, and Mushroom Bunny Chow. Each dish is a conversation starter, designed to bring people together over shared plates and new discoveries.

The drink menu at SMAA is a stunner. Each composition is as visually stunning as it is delicious, with an emphasis on clear cocktails that highlight the essential ingredients. Every dish and drink enhance the mood, from the earthy charm of Goosebumps, presented with a hint of theatricality, to the dessert-like Celestial Dome, which appears to have fallen from the stars. It's all about letting delicious food and beverages speak for themselves with less hassle and more emotion.
 

Underdoggs Sports Bar & Grill opens its doors in Hyderabad. This vibrant 7,500 sq. ft. venue brings together the best of food, sport, and entertainment under one roof.

The venue which can accommodate more than 300 people, and it has been carefully planned to combine contemporary elegance with a thrilling sports bar ambiance. 

The culinary offerings at Underdoggs Hyderabad celebrate the region’s diverse flavors through a specially curated menu that highlights local favorites. From spicy Andhra Chilli Chicken and rich Telangana Mutton Masala to the bold flavors of Kundhapur Ghee Roast and Rayalaseema Mutton Sukka, every dish is crafted to reflect the vibrant tastes of South India.

These savory delights are paired with a standout beverage program featuring inventive cocktails like the Indian Blitzkrieg—a bold mix of bourbon whiskey, Indian spice blend, and apple juice; Foxes Run—combining roasted rice, Irish whiskey, and orange honey ginger syrup; and Lords of ’83—a spirited fusion of fermented strawberry, passion fruit, tequila, and sparkling wine.

The exclusive launch party featured special guests like Saina Nehwal and Parupalli Kashyap, adding star power to the excitement.

Speaking about the launch, Sarthak Sidana, CEO of Underdoggs, shared, “Hyderabad deserves a space where the love for food, sport, and stories come together—that’s what Underdoggs is all about. It’s not just a place to watch a game; it’s where the city comes alive. We’re here to build a community, one match and one memory at a time.”

With the opening of its Hyderabad location, Underdoggs currently has five locations throughout India and 10 more outlets are planned for this year. 

Andaz Delhi by Hyatt has appointed Hemant Aswal as their new Executive Pastry Chef. 

Chef Aswal, renowned for his sophisticated methods, imaginative flair, and unrelenting dedication to pastry perfection, brings with him a wealth of experience in luxury hospitality from an illustrious career spanning more than 20 years. Executive Chef Aswal is a seasoned culinary expert who started his career with an industrial training stay at Jaypee Palace in Agra. He has a Diploma in Bakery and Confectionery from IHM Faridabad (PUSA).

He has worked for some of India's top hospitality companies over the past 20 years, including Hilton Janakpuri, The Imperial Janpath, The Lalit New Delhi, Crowne Plaza Mayur Vihar, and most recently, the Eros Hotel, Nehru Place, where he was a pastry chef.

Chef Aswal has been recognized for his skill with a number of industry awards, such as the Indian Culinary Forum's Master Chef International Confectionary Award and silver medals from the Culinary Art India (AAHAR) Competitions for Plated Dessert and Artistic Pastry Showpiece. Chef Aswal is skilled in menu planning, event catering, confectionary, and baking. He is well known for his creative inventions, aesthetically pleasing pastry displays, and dedication to providing outstanding quality while maximizing food cost and manufacturing speed. He is passionate about mentoring, team building, and upholding the highest standards of kitchen operations and hygiene, all of which have characterized his leadership style.

“Desserts are the final note of a guest’s dining experience, and with Chef Hemant joining us, that note will be nothing short of memorable. His passion, innovation, and dedication to the craft truly resonate with the spirit of Andaz Delhi.” said Executive Chef Matteo Fracalossi. 

With this appointment, Andaz Delhi is set to enhance its dessert offerings as Chef Hemant Aswal brings his creative flair and craftsmanship. His arrival marks a delicious new chapter in Andaz Delhi’s culinary journey. 

The beloved Turkish dining destination Kebapci makes its grand entry into Telangana with the launch of Kebapci Hills at Banjara Hills, Hyderabad. Kebapci was established in 2018 by brothers Aasim and Adeeb Shah, who are food entrepreneurs, because they both loved Middle Eastern food and Turkish hospitality.

The brand's much awaited debut in Hyderabad's vibrant culinary scene provides a deep, immersive Turkish culinary experience that has been carefully recreated with Nawabi flair. At Kebapci Hills, Turkish authenticity meets Hyderabad’s culinary richness, all guided by the brothers’ core philosophy, “Quality and innovation above all.”

From its modest origins as a four-seater restaurant in Chennai, Kebapci has expanded into a family-run restaurant chain with locations across several cities. Each Kebapci location embodies the brand's core values and is praised for its commitment to genuine Turkish flavors, friendly service, and slow-cooked customs. The restaurant in Hyderabad creates a unique Turkish-Nawabi connection by embracing the city's regal heritage.

In addition to being a reference to its new location, Kebapci Hills is a representation of the brand's expansion and aspirations. The Hyderabad menu offers regionally unique meals developed for the city's discriminating palates, while maintaining the core of its hallmark offerings—charcoal-grilled kebaps, Eastern Türkiye-style mandi, and freshly produced breads. 

One standout dish is the Biber Mandi, a daring new twist on a traditional dish made with spices made from Urfa pepper that are imported straight from Turkey. The restaurant's utilization of a traditional Turkish cooking style, which is uncommon in India, is another noteworthy feature. This unique experience offers unparalleled flavor and is presently only available at the Hyderabad location.

Commenting on the same, Aasim Shah & Adeeb Shah, Co-Founders, Kofteci Group said, “From a four-seater in Chennai to launching Kebapci Hills in Hyderabad, this journey has been nothing short of incredible for us. Each step has been rooted in our passion for authentic flavors, slow-cooked traditions, and heartfelt hospitality. With Kebapci Hills, we’re excited to blend the spirit of Türkiye with Hyderabad’s Nawabi soul, offering an experience that feels both familiar and new. This is not just about food—it’s about sharing stories, heritage, and a piece of our journey with every guest.”

Toscano, a renowned Italian casual dining restaurant in India, has completed major renovations at its Pune location. The renovated area upholds Toscano's dedication to serving real Italian food while including design features that guarantee a unified brand experience throughout all of its sites across the country. 

The renovation which keeps the restaurant's 110-seat capacity, and its famous outdoor eating space shows how the company has adjusted to changing consumer tastes since its first 2019 opening in Pune. Guests can savor Toscano's famous culinary masterpieces in a refined setting in the renovated area.

While improving the dining space, renovation maintains Toscano's reputation for genuine Italian cuisine. They encourage first-time guests to try their signature dishes, which include their Classic Margherita and Pepperoni pizzas, Salmone Grigliato (Grilled Norwegian Salmon), and Chicken di Toscano (Spinach & Ricotta Filled Chicken Breast). The Insalata di Quattro Fagioli Con Cereali features four bean varieties with feta cheese and sweet balsamic dressing. 

Dessert includes famous tiramisu and silky Kahlua mousse offer the ideal way to cap off the meal, while menu staples like Spaghetti Aglio Olio remain popular with patrons. The restaurant's comprehensive bar service includes a wide range of mocktails and cocktails that have been carefully chosen to go well with the food.

"This renovation represents our commitment to providing guests with consistent excellence across all Toscano locations while adapting to the evolving preferences of our customers," said Toscano spokesperson. 

Healthy Mithai Co., the top sugar-free mithai brand in India has announced Mandira Bedi as its official Brand Ambassador. Bedi is an actor, fitness fanatic, and businesswoman. A strategic venture firm based in Singapore that assists early-stage Indian entrepreneurs in scaling from Seed to Series A, BeyondSeed spearheaded this collaboration using its BeyondInfluence platform, a major brand-building project. 

Respected for her dedication to health and living a genuine life, Mandira Bedi joined forces with Healthy Mithai Co. to promote a sincere goal of bringing joy back to indulgence without guilt, sugar, or a loss of connection to the traditional essence of mithai. Food is never just food in India. It's a nice moment spent with loved ones, a celebration, and a memory. However, those lovely moments are more frequently accompanied by hesitancy and fear for the 10 crore Indians who have diabetes and the additional 25 crore who are pre-diabetic.

To change that, Healthy Mithai Co. was established. The company makes mithai that is completely sugar-free, low on the glycemic index, and full of traditional flavor using solely plant-based stevia. Prabhinder Singh and co-founder Deepak Jain, this is more than just a business; it's a personal mission to bring joy back to people who had to give up their favorite sweets for their health.

Mandira Bedi resonated with this cause deeply, "To me, fitness is not merely about the body, it's about balance," she states. "I used to celebrate with laddoos and pedas during childhood, but later on, the time came for tough decisions. Healthy Mithai Co. is filling that emotional void for all of us who wish to celebrate without sacrifice. I'm honored to be a part of something so meaningfully delicious."

In addition, Healthy Mithai Co. has clear goals for the future. With a target revenue of ₹125 crore by the fiscal year 2027–2028, the company hopes to rank among the top three sugar-free alternative brands in India. Its strong omnichannel presence—which includes partnerships with Nature Basket, Kokilaben Hospital, and other Aplus GT stores in Mumbai—is what propels its growth. Its website and popular online marketplaces account for half of its revenue, with the other half coming from offline touchpoints like kiosks. Celebrating health is always accessible because to the brand's 24-hour delivery service in key cities.

This collaboration was made possible through BeyondInfluence, a new platform that enables purpose driven startups to connect with voices that actually believe in their journey.  “We started BeyondInfluence because we believe in creating partnerships that go beyond marketing—they’re built on meaning” states Fiza Malhotra, CMO at BeyondSeed. "Mandira and Healthy Mithai Co. align on values that are deeply centered on wellness, impact, and trust. This partnership exemplifies these aligned values and serves as a catalyst for high-impact growth."

For Healthy Mithai Co., this is not a marketing campaign, it's a movement. "We're not here to sell sweets, explains Prabhinder Singh, Founder, Healthy Mithai Co. "We're here to change daily habits. And habits are not changed by data alone. Habits change when people feel something. With Mandira joining our journey, we are not only adding an ambassador, but we are also adding a partner who resonates with this mission deeply too."
 

Gaijin Opens in Mumbai. The word Gaijin means “outsider” in Japanese, Gaijin embraces its name with pride, reinterpreting Japanese cuisine through the lens of an Indian chef with reverence and rebellion. 

The interiors are stark, evocative, and surprising—a combination of elegance and back alleys in Tokyo. Every evening is transformed into a Tokyo afterparty by a vinyl-led music station that plays carefully chosen sets using bespoke analogue speakers. Upstairs, there's a more intimate, smaller space that can accommodate up to 20 people (seated). It's perfect for entertaining or just keeping close to people you want to impress. Yet the most surprising diversion is found in the alley beyond, which offers a little Tokyo in the center of Mumbai. 

The project is driven by Chef Anand Morwani (The Big Zest, Rocketman Pizza), Rohan Mangalorkar (The Big Zest, Rocketman Pizza, Pack-a-Pav), and Karan Gaba (Bokka Coffee, Farmers Cafe, Bombay Salad Co, Tamari), with a cocktail menu curated by Varun Sudhakar and Nischal Suman. While, the interiors were designed by renowned architect and interior designer Keith Menon of Spiro Spero.

Gaijin's culinary concept, which respects Japanese technique while defying convention, is at its core. Freeform grazing is encouraged by the menu, which includes cold plates, small plates (both vegetarian and non-vegetarian), nigiri, gunkan, maki, main courses, and desserts. Each dish is a unique take on a classic cuisine. Highlights include the perfectly cooked lamb ribs, the Not Buff Carpaccio with tartar and bone marrow, the Crispy Kataifi Scallop, the Cherry Wood Smoked Himalayan Trout, and the Truffle Corn Gunkan, which is a mouthwatering combination of spicy rayu, smoked corn, and miso wrapped in nori and takuan.

The vegetarian option is not a last-minute addition. Consider Shimeji Mushroom Gyoza Tostada with roasted bell pepper goma and chive sesame pesto, Spinach Cream Cheese Gyoza dripping in a kimchi beurre blanc, and the striking White and Green Asparagus with smoked cauliflower purée, silgochu, and Belper Knolle—made even more luscious with freshly shaved truffle. Additionally, the Spicy Tofu and Leek Temaki—a sort of nori taco layered with braised leeks, cucumber, and pickled ginger—is light, punchy, and completely irresistible.

Rohan Mangalorkar, Partner, Gaijin said, "Gaijin — a Japanese word for ‘outsider’ — is our homage to Japanese cuisine seen through our lens. We’re not trying to replicate tradition, but to respectfully reinterpret it — with bold flavours, fresh perspectives, and deep appreciation. Opening our doors in Mumbai, we’ve paired the food with a thoughtful cocktail program and a vinyl station that sets the tone for a dining experience that’s as soulful as it is surprising."

The Biere Club, India's first craft brewery, opened its newest location in Bangalore's bustling and lively HSR Layout neighborhood. Renowned for its inventive craft beers and a food that pairs well with its brews, The Biere Club carries on its tradition of providing Bangalore beer lovers with one-of-a-kind experiences.

The ideal location for The Biere Club's most recent endeavor is HSR Layout, which is home to some of India's leading entrepreneurs. The company is thrilled to provide its always evolving menu of freshly brewed beers and locally inspired foods to a whole new neighborhood, which includes a vibrant clientele that values delicious cuisine and expertly created beer. The expansion is in line with The Biere Club's goal of introducing its classic yet modern beer culture to further Bangalore neighborhoods. 

With a three-story layout, a capacity of 220 seats, open-sided floors for natural light, and a unique art wall, the new location is a reflection of the Lavelle Road location. With two stories of large displays, it's a great place to watch live events and sports. Additionally, live music events with local bands are in the pipeline. With its signature craft beers, well-paired menu, and lively ambiance, The Biere Club’s HSR Layout outlet is set to become a go-to destination for beer lovers. 

During the launch, Meenakshi and Aravind, Co-Founders of The Biere Club said, "The Biere Club has always been about creating a space where people connect over great brews. After 14 wonderful years, our new space in HSR Layout represents an exciting evolution of our vision. We aim to build upon the legacy of The Biere Club by offering an even richer and more engaging experience, all while staying true to our core values of quality and camaraderie. We’re eager to share this next chapter with Bengaluru and continue the journey we started together."
 

Mestizo, a vibrant and audacious representation of Latin America, opens the first contemporary Latin American bar and restaurant in New Delhi. It offers a diverse selection of real flavors, well mixed cocktails, and an engrossing atmosphere in Delhi's Priya Market at Vasant Vihar. Mestizo's menu, which combines traditional and innovative elements, is inspired by the many culinary traditions of Mexico, Peru, Argentina, Brazil, Chile, and Spain. 

With a capacity of 135 people, a private dining area, and adaptable event rooms, Mestizo is designed for any kind of event, be it a private party, a lively night out, or an exclusive meeting.

Mestizo's interiors are a sensory haven, created to showcase the warmth and vibrancy of Latin America. From cozy dinners to exciting festivities, the scene is established by earthy textures, handcrafted details, and a dynamic yet friendly ambiance. 

The menu at Mestizo is the diversity of Latin American cuisine, offering a carefully curated selection of meat-forward dishes, creative vegetarian creations, gluten-free options, and indulgent desserts. Highlights include churrasco-style lamb chops, lamb birria, tableside guacamole with handmade tortillas, and various vegetarian delights such as grilled vegetable empanadas and mushroom tacos. 

Desserts like dulce de leche churros and Tres Leches round out the experience, while the bar program showcases Latin America’s finest spirits - tequila, mezcal, and pisco, recast into expertly crafted cocktails. A full selection of wines, beers, and other premium spirits ensures that there is something for every palate. 

Speaking about the concept, Piya Singh, the founder of Mestizo, shares, “Mestizo is more than just a restaurant – it’s a vibrant celebration of authentic Latin American cuisine and culture. Serving from the heart, every dish here tells a story, and we invite you to savour the essence of our journey with every bite.” 

Paradox has opened its doors in Mumbai which is founded by Aditi and Aditya Dugar, the team behind Masque is India's top restaurant on Asia's 50 Best Restaurants 2025. This new venture is located in an old Mumbai factory at Mahalakshmi.

Ankush Gamre, the Head Mixologist at Masque, is operating behind the bar with a bit less restraint and a little more fire. Masque's head chef, Varun Totlani, maintains the hearth at the center of this kitchen. Each dish features bold mixes and scorched textures, making it cheeky and little defiant. The award-winning architect and artist Ashiesh Shah created Paradox, which is characterized by its modern interpretation of Mumbai's Art Deco past. It has traditional black and white checkered floors, a glass-lined threshold that leads to the hostess's nook and the wine cellar, and a vitrinid corridor. 

The focal point upstairs is the bar, which is cozy, stylish, and dark, with a black-and-white checkered floor serving as the backdrop for the centerpiece burlwood bar counter. The open kitchen is located next to the bar, which is still intact. 

While it does not mimic Mumbai's Art Deco tradition, the area makes references to it. An Indian Forest at nightfall is shown on panels of hand-embroidered silk. Leather walls that are deep green evoke overgrown flower beds. Nestled away, surrounded by layers of Avinash Veeraraghavan beaded, Chamba Rumal embroidery, and Peter D'Ascoli textiles, is a private dining tent that was inspired by a fumoir.

 “I’ve wanted to open a bar since college, so Paradox is a 25-year-old dream finally comes true. There are barely any bars in Mumbai where you can just be they and catch up over great drinks and food, without the loud music. The team, led by Varun (Totlani, head chef) and Ankush (Gamre, Head Mixologist), has created the kind of food and cocktails that will keep people coming back, any day of the week,” said Aditya Dugar, director, UGIPL and Paradox.
 

Hitchki, one of Mumbai’s most iconic/loved Bollywood-themed restobars, has opened the doors to its newest outlet in Goregaon introducing Aasmaan, the brand’s first-ever rooftop concept that blends its trademark quirk with elevated dining and nightlife. This opening represents a major extension of Hitchki's immersive dining and entertainment experience, which is situated in the center of NESCO. 

The new restaurant occupies 3,000 square feet and is divided into two floors: a lively inside area that can accommodate 120 people and an outdoor rooftop that can accommodate 140 people and provides expansive views of the city skyline. As NESCO's first rooftop dining option, Aasmaan by Hitchki is particularly noteworthy. It offers a variety of options, from energetic nighttime events beneath the stars to breezy breakfasts and golden-hour cocktails. 

Staying true to Hitchki’s signature style, the new space effortlessly blends nostalgic elements with modern charm. The interiors showcase a contemporary Indian aesthetic, infused with retro Bollywood touches. From ambient lighting to creatively designed seating, every element has been meticulously curated to offer a setting that’s visually appealing and inviting — perfect for cozy dinners, lively gatherings, and everything in between.

Curated by Sonali Mullick, Hitchki’s Head of Operations and Mixologist, the bar menu is a spirited fusion of innovation and nostalgia, where each cocktail tells a playful and bold story that aligns perfectly with the brand’s vibe. On the culinary front, Corporate Chef Ajay Thakur presents a refreshed take on regional Indian cuisine, serving up dishes that intrigue and delight with every bite. From inventive bar snacks and elevated comfort food to standout mains with a global twist, the menu is a flavorful journey through India, reimagined with a modern touch.

“Hitchki has always been about more than just great food and drinks—it’s a feeling. With every new outlet, we strive to evolve that feeling into something unique, immersive, and memorable. Aasmaan reflects this evolution, combining nostalgia with sophistication in a setting that’s truly one of a kind,” said Aji Nair, CEO of Mirah Hospitality.

BLR Restaurants Pvt Ltd, the powerhouse behind BLR Brewing Co. and Bean Lore, has launched Hamilton. This cocktail bar brings world-class mixology and elevated dining to Hoodi-Whitefield. Inspired by the grandeur of the British colonial era and a cocktail menu that is an ode to different historical eras, Hamilton is set to redefine Bangalore’s cocktail and culinary landscape.

The cocktail experience is being decentralized by BLR Restaurants, guaranteeing that great cocktails and warm service are no longer limited to the city's CBD. Situated in Whitefield, Hamilton is one of Bangalore's biggest and most aesthetically pleasing cocktail bars, with an astonishing 7,500 square feet and space for a maximum of 250 guests.

Hamilton leads onto a stunning triple-height room that is subtly hidden and characterized by a central bar, elaborate metal railings, and balconies with colonial-style details. A smooth transition from elegant meals to live concerts is created by the rich wood paneling and traditional details. A performance stage, which can accommodate anything from jazz bands to energetic DJ sets, has a big LED screen as its backdrop. Booths, lounge areas, and a special cigar room are among the several seating options spread across three levels to accommodate a wide variety of visitors. Hamilton's design is flexible, allowing it to transition between elegance and fun with ease.

The Moving Era cocktail program, created by Countertop India, is the centerpiece of Hamilton; each glass takes guests on a voyage through time. Velvet Cabinet is a dessert brandy cocktail topped with honey and macadamia froth that harkens back to 18th-century French aristocracy, while Smoked Monarchy is a blend of rye, poppy seed syrup, and a funny gummy bear twist that evokes the secret charm of 1920s Prohibition. Nocturnal Affair's smoked plum, port, and dark chocolate blend evokes 19th-century Bohemian Europe, while Golden Rhapsody's creamy peanut butter and banana infusion evokes the Jazz Age. Letters from Lady H injects Victorian romance into a rose and absinthe highball with botanical ice, while The Pea Coat turns British naval heritage into a savory gin cocktail.

Other works—Celestial Caravan, Gilded Reverie, and Velvet Cabinet is a dessert brandy cocktail topped with honey and macadamia froth that harkens back to 18th-century French aristocracy, while Smoked Monarchy is a blend of rye, poppy seed syrup, and a funny gummy bear twist that evokes the secret charm of 1920s Prohibition. Nocturnal Affair's smoked plum, port, and dark chocolate blend evokes 19th-century Bohemian Europe, while Golden Rhapsody's creamy peanut butter and banana infusion evokes the Jazz Age. 

 “Our vision with Hamilton is to make exceptional cocktails and hospitality more accessible. Great bars shouldn’t be limited to MG Road or Indiranagar—Whitefield deserves a destination of its own. Hamilton brings world-class mixology, luxurious interiors, and immersive hospitality, setting a new benchmark for Bangalore’s cocktail culture,” said Prasanna Kumar, Co-founder, BLR Restaurants Pvt Ltd. 

With the opening of its newest location at Seawoods Grand Central Mall, YouMee—the well-liked Pan-Asian dining destination known for its vibrant flavors and artistic storytelling—has expanded to its third location in Mumbai and its 27th location throughout India. This shows the brand's ongoing dedication to growth, innovation, and providing a more engaging culinary experience to a larger audience. 

With its expanding reach throughout India, YouMee has emerged as a popular destination for fans of Chinese, Japanese, Korean, and Thai food. Immersion design, lighthearted manga allusions, and a carefully chosen food that perfectly balances comfort and originality are all features of each location. The Seawoods location proudly continues the YouMee tradition by welcoming visitors into a vibrant, lively area that embodies the brand's eccentric personality, whimsical appeal influenced by manga, and daring gastronomic. 

 Immersion design, lighthearted manga allusions, and a carefully chosen food that perfectly balances comfort and originality are all features of each location. With the opening of its newest location at Seawoods Grand Central Mall, YouMee—the well-liked Pan-Asian dining destination known for its vibrant flavors and artistic storytelling—has expanded to its third location in Mumbai and its 27th location throughout India. This shows the brand's ongoing dedication to growth, innovation, and providing a more engaging culinary experience to a larger audience. 

Commenting on the launch, Rohit Aggarwal, Co-founder and Managing Director, Lite Bite Foods, said, "Mumbai continues to be an exciting market for us, and the response we’ve received so far has been phenomenal. With the launch of our Seawoods outlet, we are bringing the YouMee experience closer to our growing community in Navi Mumbai. Our aim is to serve not just great food but a unique, immersive atmosphere that transports guests into the heart of Asian culture with a twist of manga-inspired fun.”

As YouMee continues to expand its footprint, the brand remains rooted in its promise of delivering inventive Pan-Asian cuisine in a setting that’s equal parts art and appetite. With each new outlet, YouMee aims to bring people together through the shared joy of food, flavour, and culture.

Ila, a vibrant new dine-in destination opens in Bengaluru, offering a unique blend of evergreen Indian cuisine and modern flair. Rooted in the Sanskrit word for "earth," Ila embodies freshness, comfort, and youthfulness, creating a space where tradition meets contemporary style.

Located in the center of Bengaluru in Kamanahalli, offers a warm environment that invites visitors to stop, bond, and enjoy life's small joys. The apostrophe that is emblematic of the brand is a gentle reminder to slow down and enjoy the present. 

With earthy hues like mustard yellow, off-white, and terracotta accented by a main green, the restaurant's décor reflects the coziness of Indian cooking customs. The setting is calm and welcoming, ideal for both informal meals and exciting evenings, thanks to tasteful arches, an abundance of greenery, and exquisitely designed areas.

The menu at Ila Bengaluru is inspired by rich culinary traditions and features expertly crafted cocktails and dishes that celebrate the diverse flavors of India. The restaurant stays true to its roots while offering a modern twist on classic recipes, catering to a youthful and discerning palate. In addition to innovative fusion cocktails like Bee's Knees, Dark Elixir, Reflection, and others that feature local botanicals, guests can enjoy reimagined classics like Bun Nipattu Congress Sliders, Chitti Royyala Vepudu, and Amma's Chicken Thokku, among others, with a contemporary twist.

"We wanted to create a space that feels both familiar and exciting," says Teja Velagapudi, Founder of Ila. "Ila Bengaluru is more than just a restaurant; it’s a place where you can gather with your 'local tribe', enjoy comforting food, and celebrate life's moments. We believe in the power of pausing, and we hope our guests will find that here."
 

Chalu Apna Desi Chinese, the beloved Indian Chinese restaurant chain known for its unique fusion of Indian spices with traditional Chinese flavors has opened their newest outlet in Agra. 

With more than 200 locations, Chalu Apna Desi Chinese has quickly spread throughout India, serving the costumers in more than 33 cities. With dishes like aromatic Manchurian curries and Hakka noodles with a Desi twist, it has become a household name by fusing the umami flavors of Chinese cuisine with the rich spices of Indian cooking. Each dish is designed to provide a burst of flavors that appeal to both Indian and international palates.

Talking about the new launch, the Founder of Chalu Apna Desi Chinese, Vibhanshu Mishra said, “We are excited to introduce new outlet of Chalu Apna Desi Chinese in the historical city of Agra, which is famous for its rich culture and heritage. The new restaurant is another milestone in our journey to spread our distinctive fusion of Desi Chinese food to foodies all over the nation. Our goal has always been to serve a dining experience where traditions and innovation are brought together, and we look forward to offering our delectable creations to the people of Agra."

With more than 500 square feet, the new restaurant in Agra will provide dine-in, takeout, home delivery, and speedy service. In keeping with its dedication to excellence, Chalu Apna Desi Chinese will make sure that all of its dishes are made with natural ingredients and steer clear of artificial enhancers like Ajinomoto, NO MSG, and NO palm oil. This will guarantee that the customers receive nutritious and delicious meals.

 “At our newly established outlets, customers can enjoy a varied culinary experience with the unique flavors of both Chalu Apna Desi Chinese and Wheat Burger at one place. This unique combination will allow customers to enjoy a wide range of Indo-Chinese fusion dishes alongside innovation wheat-based burgers,” further added Mishra.

The latest outlet in Agra is part of Chalu Apna Desi Chinese’s broader expansion strategy, which includes both national and international ventures, as they gear up for their new venture in Ontario, Canada.

Big Bull, a 30,000 sq. ft. entertainment colossus takes nightlife to its most immersive form yet in Hyderabad.  Modern technology, throbbing music, and dynamic images stretch the limits of partying as we know it in this thrilling 360-degree experience; Big Bull raises the bar for exhilarating entertainment. The multi-sensory movement combines cutting-edge technology with top-notch sound and vibrant images.

India's first Funktion-One Vero Series sound system, a 360° immersive audio behemoth that immerses you in music rather than merely playing it, is at its heart. Big Bull is a fully technologically advanced show with an automated LED mesh ceiling operated by 80 hydraulic motors that changes and moves in time with the music to produce a constantly changing audiovisual extravaganza. The double-height dance floor makes sure that every moment of the evening is completely immersive, with over 250 lighting fixtures and panoramic LED screens framing it.

The Funktion-One Vero Series sound system, which is at the center of Big Bull's tech-driven experience, is designed to provide crystal-clear, powerful audio across the venue, making it perfect for live performances, international DJs, and high-energy sets. With its 12 enormous LED panels (7 meters by 1 meter each) and LED trusses suspended on 40 hydraulic motors, the kinetic ceiling—the first of its kind in India—shifts dynamically to change the volume and shape of the room, guaranteeing that no two evenings are ever the same. The club's hydraulic, lighting, and sound systems are all imported and specially designed to create a fully immersive experience.

Ramaraju Kallepalli, Shashidhar Kasi, and Sai Surepally, Co-founders and Managing Partners, Big Bull said, “Big Bull is not just a nightclub—it’s an experience designed for those who seek more. We wanted to create a space where music, technology, and culture come together in a way India has never seen before. From the state-of-the-art kinetic ceiling to high-fidelity sound and world-class artist programming, every element is crafted to push the boundaries of nightlife.” 

Big Bull isn’t just about music—it’s about curated, world-class experiences. The club follows an IP-driven approach, bringing in exclusive pop-ups from global nightlife brands, artist residencies, and multi-genre music events. From electronic beats to Bollywood and underground sounds, the venue is a platform for international and homegrown talent, ensuring that every night delivers something fresh and exhilarating. 

The design of Big Bull is an extension of its high-energy ethos—a space built on reflection, movement, and immersive lighting. A grayscale material palette of hammered stainless steel, black lacquered mirrors, and volcanic stone panels enhances the play of light and shadow, amplifying the club’s dynamic energy. The double-height dance floor, multiple bars, and intimate seating pods are designed to shift with the night, creating a space that continuously reinvents itself. 

To complement the high-octane experience, Big Bull also features a carefully crafted food and cocktail program, offering premium spirits, handcrafted drinks, and elevated bar bites, ensuring that every aspect of the night, from the music to the drinks, is designed to impress. With its cutting-edge sound, boundary-pushing technology, and world-class programming, Big Bull is set to be a game-changer in India’s nightlife landscape. 

Nest by 1Oak has opened in New Delhi, redefining the café experience with a focus on exquisite food, refreshing drinks, and premium coffee. 

Every element of the café has been designed to create a cozy and unforgettable experience, drawing inspiration from the symbolism of nests as places of warmth and connection.

Nest by 1Oak is revolutionizing casual dining with its inventive drinks, skillfully crafted coffees, and globally inspired menu.

The menu features a variety of dishes, ranging from colorful salads like the Grilled Chicken Fattoush and Crunchy Quinoa Salad to decadent all-day breakfasts like Paneer Bhurji and Avocado Toast. Hand-tossed pizzas and homemade pastas offer substantial and filling alternatives, while Korean cauliflower and chicken offer bright, exotic flavors for lighter bits. Indulgent desserts like the Belgian Chocolate Rocheror Strawberry Tres Leches are served to guests after their dinners.

With perfectly made coffees, energizing mocktails like the Raspberry Rose Bellini and Berry Spritzer, refreshing detox juices, and decadent milkshakes, the beverage selection is equally excellent. The culinary selections and each drink are expertly paired to provide a genuinely pleasant dining experience.

Speaking about the launch, Kanishk Tuteja, Founder of Nest by 1Oak, said, "Nest is more than just a café; it’s a sanctuary for people to unwind, enjoy delicious food, and spend meaningful time together. We have poured our passion into every aspect of the café, from the menu to the design, to create a space that feels like home—a place of comfort and connection."

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

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

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

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