Street Storyss Launches a New Outlet in Bangalore with a New Gourmet Street Food Experience

Raiya, a cosmopolitan restaurant concept blending global flavors with modern Indian artistry, officially opened its doors in South Delhi.  Rooted in the Sanskrit word for treasure, Raiya reimagines modern casual dining through a bold multi-cuisine lens, with a refined focus on Indian fusion.

The menu offers a sophisticated reinterpretation of cosmopolitan cuisine infused with Indian elegance. Highlights include Mooradabadi with Thinly Sliced Sourdough, a heritage recipe reinvented with contemporary flair, and Pinwheel Ravioli, an Indo-Italian creation marrying ghee-roasted mushrooms with artisanal pasta. Signature mains like Maharaja Cauli and Royal Spring Chicken pay homage to Indian culinary roots, while desserts such as Timeless Tiramisu and Lotus Biscoff Royale Cheesecake balance tradition and modern indulgence.

At the bar, cocktails transform into experiences—Mystic Gold, a sparkling elderflower creation; The Hidden Gem, served smoky in a treasure box; and Elixir of Gold, Raiya’s showstopper infused with edible gold glitter. Raiya thrives on duality, reflected in both its cuisine and design. Guests are immersed in a space where Indian antiquity meets Victorian elegance. One side celebrates the grandeur of temples and palaces with intricate textures and cultural warmth, while the other embraces European refinement with arches, soft lighting, and vintage charm.

This interplay of East and West, heritage and modernity, transforms Raiya into more than just a restaurant—it is an experiential journey where every detail, from the interiors to the menu, tells a story of timeless fusion.

Commenting on the launch, Priyam Chauhan, Founder, Raiya said, “For me, it is a dream turned into a treasure, built from passion and a deep love for storytelling through food and design. One half of Raiya celebrates the warmth of India, while the other embodies contemporary global elegance. Together, they tell the story of a new India: rooted in heritage, yet confident in its global expression.”

House of Paloma, a new cocktail-forward bar, has opened its doors in Mumbai, offering guests an immersive experience. Their philosophy extends across the food, interiors, and design details woven into every corner of the space.

This venture is led by friends and Co-founders Prathik Shetty, Chethan Hegde, and Samarth Shetty, who brings over a decade of collaboration and trust to the project. With nearly 15 years in hospitality, Chethan carries the legacy of founding Bangalore’s iconic 1522, while Prathik and Samarth co-founded ‘The Reservoire’ — India’s largest cocktail bar and one of the first of its kind in the country. Their work has earned international recognition, including a coveted spot in Tales of the Cocktail’s Top 10 Best Bars Asia-Pacific (2019).

At House of Paloma, the founders channel their global travels, passion for contemporary art, and deep-rooted love for cocktail culture into a shared vision. “We wanted House of Paloma to feel like a mini museum, a bar that comes alive with art and cocktails in equal measure. idea was to take inspiration from Spain and Mexico, where Paloma is more than a drink, it is a cultural ritual, and reimagined it in a playful, approachable way,” says Prathik.

Designed in collaboration with architect Sumessh Menon, the 2,900 sq. ft. space blends bold design with intimacy. The outdoors has 42 seats channel a breezy Latin energy, while inside, deep teals and fiery crimsons frame 33 covers and a private 15-seat dining room. 

The bar is led by Head Mixologist M. Sunil Prathab with consultants Rahul Raghav and Karl Fernandes, who bring Latin inspirations into a menu that feels both inventive and rooted. Highlights include Paloma 1950 — the house’s reimagined ode to its namesake; Caliente, a chili-spiced, herbaceous pour; and Don Pablo, smoky and introspective with Patron Reposado and Palo Santo. Playful rituals like the communal Arriba, Abajo, Al Centro, Pa Dentro shot capture the spirit of togetherness. 

The kitchen is helmed by Chef Pranay Shinde with Consultant Chef Sombir Chaudary, mirrors the bar’s adventurous spirit. Familiar forms hide unexpected twists from Amber Sweet Crunch with truffle cream to Crispy Eggplant Tacos with smoked pineapple salsa. Larger plates push boundaries: Tan Lobster Risotto marries tandoori smokiness with European finesse, while Grilled Chilean Seabass stays indulgent yet restrained. Desserts end bold, with Cheesecake Swirl in technicolor and Dark Bloom, a decadent interplay of chocolate, citrus, and caramel. House of Palomas is constantly evolving through seasonal installations, limited-edition menus, and inventive pairings, it promises discovery with every visit.

Mount Everest Breweries Ltd. (MEBL), one of India’s fastest-growing breweries and an entity of the esteemed Associated Kedia Group, announced its expansion into Karnataka as its 12th state of operations.

MEBL has taken a major step toward its goal of expanding to 20 states by FY26 and securing an 8% national market share by 2030 with the acquisition of Cheers Breweries Ltd. in Mysuru. The facility, with an annual capacity of 1.5 million hectolitres, boosts MEBL’s total production from 2.0 to 3.5 million hectolitres—an increase of nearly 75%.

The ₹300 crore investments funded through internal accruals and structured debt covers acquisition, capex, and working capital. Production begins in early September, positioning the Mysuru brewery as a critical hub in MEBL’s strategy to build four key production centers across India. This move is expected to generate ₹350–400 crore in incremental revenue by FY28, driving 15–18% topline growth over the next 3–4 years, while reducing logistics reliance on northern and central plants to accelerate distribution across Karnataka, Pondicherry, Goa, Andhra Pradesh, and Kerala by Q3.

Commenting on this milestone, Vedant Kedia, Whole Time Director at MEBL, said, “Karnataka represents the future of India’s beer culture, and our entry into the state marks both a strategic and symbolic milestone. With the Mysuru acquisition, we are scaling up production and cementing our presence in South India. Bengaluru, with its young and experimental consumer base, makes Karnataka a promising hub for us, and retailers have already shown strong interest in partnering with MEBL. Having shaped beer culture in Central India for over two decades, we are now excited to bring that legacy and innovation to Karnataka’s evolving landscape.”

The expansion and distribution strategy will be executed in two phases, aiming to cover all 71 depots in Karnataka by the end of November. Phase 1 will cover 45 depots, followed by 26 more in Phase 2.  MEBL’s portfolio in Karnataka will include Mount’s 6000, Lemount, and STOK (available across 330 ml, 500 ml, and 650 ml bottles), along with draft beer offerings in 20L Kegs for select on-trade outlets. Since Bengaluru’s HoReCa sector accounts for nearly 45% of premium beer sales, building partnerships with pubs and bars will be a key part of MEBL’s market entry strategy.

Mumbai’s Late Checkout, one of India’s most talked-about new cocktail bars, will debut internationally this September with two high-profile guest shifts in New York City. On September 11, the team will be behind the bar at Dear Irving on Hudson, currently ranked No. 26 on North America’s 50 Best Bars. While on September 13, Late Checkout will take over Little Ned at The Ned Hotel, Manhattan’s celebrated members’ club renowned for its elevated cocktail program.

While India has hosted international bar collaborations in recent years, it’s still rare for an Indian bar to headline guest shifts in New York — widely seen as the world’s most competitive cocktail stage.

“New York is the ultimate proving ground for any bar program,” says Pawan Shahri, Co-founder of Chrome Hospitality and Late Checkout. “For us, this is about more than just showcasing our cocktails — it’s about representing India’s growing voice in global mixology.” 

Co-founder Nikita Shahri adds: “Late Checkout was created to be more than just a bar. From the design of the space to the way we tell stories through cocktails, it’s always been about crafting experiences that feel memorable and personal. Bringing that ethos to New York is incredibly exciting, and I hope it gives guests a glimpse of the creativity and energy coming out of India today.”

Since its opening in February 2025 inside a restored textile mill in Lower Parel, Late Checkout has quickly become a frontrunner in Mumbai’s cocktail scene. Known for its ambitious drinks program, partnerships with acclaimed bars like Paradiso (Barcelona) and Origin (Singapore), and its ability to draw both local and global audiences, the bar has cemented itself as one to watch.

For the New York takeovers, co-founders Pawan and Nikita Shahri will be joined by Jonathan Pogash (The Cocktail Guru), blending Indian creativity with international expertise. Together, they aim to showcase Late Checkout’s signature approach: craft cocktails with storytelling rooted in India’s hospitality culture. The Manhattan debut comes after a year of rapid growth and global collaborations, setting the stage for Late Checkout to represent India on the world cocktail map.

HyLo and Igloo Craft Beers opens HyLo Taproom by Igloo in BKC, Mumbai. The partnership with Igloo Craft Beers is more than just about the pours as it’s all about shared philosophy of craft, honesty, and balance. 

Behind this launch is a team bound not just by experience but by intent - Mayank Bhatt, with two decades in hospitality; Chaitanya Khanapure, a pioneer in India’s craft beer scene; and Chef Mrigank, whose food speaks with quiet conviction. 

Led by Chef Mrigank Singh and Chef Swati Harsha, the menu is rooted in respect for Indian food, not reinvention. Expect soulful, regionally inspired plates like Aam aur Mircha Wings with Nagaland’s GI-tagged King Chilli, Goan Chorizo Chilli Fry Curry Dogs, Karampodi Chilli Paneer, and Chef Swati’s family recipe, Kaaley Chane ke Shaami. Even the Desi Smash Burger, available in Paneer, Mutton, or Tenderloin, gets HyLo’s flavour-first touch.

Chaitanya Khanapure, Founder & Brewmaster at Igloo, echoes this synergy: “We brew the way HyLo cooks—with curiosity, restraint, and respect. The beer complements the food, never competes with it. Together, we’re creating a space that’s accessible, elevated, and joyfully Indian.”

On tap, Igloo’s award-winning brews shine from the exclusive Brewer’s Blonde Ale to the Konkan Rice Lager made with local rice. Rotating specials, small-batch experiments, and refreshing Radlers like Citrus and Paloma Rice Radler keep things fresh.

The cocktail program reflects the same ethos, with Indian-first signatures like Bombay 51 (Ketel One & Aam Panna), The Tribal Story (Mahua, Ghondoraj & Naga chilli), and Kala Nagar (Jameson Stout & charcoal). 

“At its heart, HyLo is unapologetically Indian,” says Mayank Bhatt, Founder of All In Hospitality. “We’re not chasing trends or plating foams. This is food that’s proud of where it comes from, thoughtful, rooted, and served with the kind of simplicity that feels both familiar and exciting. It tastes like home but looks like your next favourite night out. And while the food stays close to its roots, the bar program is where we let our global side show. It's bold, contemporary, and crafted for an audience that’s as curious as it is well-travelled.”

Black Shepherd, an intimate 26-cover restaurant opens in Bandra, Mumbai. They bring authentic British cuisine to Mumbai along with soulful, refined, and un-indianised. Chef-founder Rahul Kotak reimagines Britain’s timeless pub culture with warm storytelling, honest ingredients, and a touch of nostalgia.

The name draws from two inspirations: Saya, Rahul’s loyal black German Shepherd, and the whimsical traditions of British pubs. This blend of personal story and cultural authenticity defines the restaurant’s character.

Guided by Rahul’s years in the UK and his philosophy of letting ingredients shine, the menu balances comfort and craft. Think freshly baked breads with butter, signature Fish & Chips made with Asian seabass, hearty Shepherd’s Pie, golden Jacket Potatoes, and the indulgent Buttermilk Fried Chicken Burger. Desserts are equally thoughtful—from delicate madeleines to brownies perfected over four years.

“For me, British cuisine isn’t just food—it’s a memory of warmth, of walking into a pub where everyone feels at home. It’s about dishes that are hearty but never heavy, honest but never plain. At The Black Shepherd, I wanted to recreate that feeling for Mumbai, where every plate tells a story, every ingredient has integrity, and every meal feels like a moment of connection,” says Chef Rahul Kotak, Founder & Head Chef, Black Shepherd.

The beverage programme echoes this spirit of balance and nostalgia, with teas, iced teas, and refreshing coolers. At its heart is a beloved ritual: a steaming, bottomless hot chocolate—rich, velvety, and unforgettable.

Poetry by Love & Cheesecake opens their new outlet in the Eros Theatre Building at Nariman Point, Mumbai. The brand’s unprecedented dessert revolution: Scoops, the world’s first scoopable cheesecake will be available in this new outlet.

From a modest 200 sq. ft. kitchen in 2012 to 21 thriving outlets, Poetry by Love & Cheesecake—the brainchild of Ruchyeta Bhatia and Chef Amit Sharma has become a name synonymous with indulgence and innovation.

“The Eros Building is one of Mumbai’s most iconic cultural landmarks, and we could not have imagined a better place to launch Poetry’s next chapter. With ‘Scoops,’ we’re bringing innovation to tradition by giving our customers a brand-new way to enjoy cheesecakes while staying true to our promise of quality, craft, and obsession with detail,” said Ruchyeta Bhatia, Co-founder of Poetry by Love & Cheesecake.

Chef Amit Sharma, Head Chef and Co-founder of Poetry by Love & Cheesecake, added, “Creating a cheesecake that can be scooped while retaining our signature texture and richness was a technical and creative challenge. After months of R&D, we’ve perfected a format that is creamy, stable, and indulgent, while giving customers the joy of customization. ‘Scoops’ is not just a dessert; it’s an experience."

What sets this new chapter apart is “Scoops”—a playful reinvention of cheesecake. Guests can choose from eight flavors, including Avocado, Matcha, Lotus Biscoff, New York Classic, and Chocolate Brownie, and then build their own combinations with one, two, or three scoops. Up to three toppings come standard, with extras available for those who love indulgence. Over the next few months, Scoops will appear at Poetry Powai, followed by a wider rollout across outlets through September and October.

After winning hearts in Bandra, Zaatar W Zeit is doubling down on Mumbai with a brand-new outpost in Andheri. The globally loved Lebanese eatery brings its bold, fresh flavours to one of the city’s buzziest dining hubs — and for the first time ever, to your doorstep, with citywide delivery via Swiggy and Zomato.

For its Mumbai expansion, Zaatar W Zeit has gone a step further with India-exclusive creations that fuse Lebanese soul with familiar local flavours. On the menu: Butter Chicken, Shish Tikka, and Shish Kabab wraps, plus vegetarian delights like Paneer Tikka and the decadent Zaatar Malai Paneer Skillet. For those craving comfort with a twist, the Malai Chicken Skillet layers smoky tikka with garlic paste, pickled onions, golden fries, and pillowy pita.

Brought to India by Passion Cuisine, the F&B powerhouse behind acclaimed restaurants like Avatara, Trèsind, Carnival by Trèsind, and Maison De Curry, Zaatar W Zeit showcases a new standard in fast-casual Lebanese dining.

“Our goal was to bring the heart of Lebanese street food culture to India—not as a trend, but as a long-term experience that resonates with today's food-savvy urban consumer”, said Sushaan Nath, CEO, Passion Cuisine. 

Nath added, "The Andheri outlet launch represents our commitment to deepening roots in Mumbai's culinary landscape, bringing that warm dining experience to one of Mumbai's busiest neighborhoods, while our delivery model ensures authentic flavors reach every corner of the city & delivered straight to your doorstep with the same care and passion that defines every Zaatar W Zeit experience”.

With Zaatar W Zeit now serving in Andheri and delivery now available across Mumbai via Swiggy, Zomato, and the authentic taste of Lebanon is just a click away.

LOQA makes a striking debut in Hyderabad’s food and beverage scene as a trailblazing experiential cocktail room—one that redefines the idea of what a bar or restaurant can be. Launched by TSK Food Works in partnership with Cocktail Kompany, LOQA is an immersive world where flavour, design, and storytelling seamlessly intertwine.

The name is inspired by the Sanskrit word Loka meaning “world” or “realm,” reflects its purpose: to transport guests into an extraordinary space where narratives unfold through each cocktail, moments feel suspended in time, and every element—from the décor to the drink garnishes—invites exploration and awe.

Founders Rohit Kasuganti and Anisha Deevakonda, whose shared vision and innovative spirit have introduced Hyderabad to a one-of-a-kind sensory escape.

“LOQA is a rebellion wrapped in refinement,” said Rohit Kasuganti, Founder & CEO of TSK Food Works, and the mind behind beloved ventures like Telangana Spice Kitchen and Terrāi. “It’s a space where irreverent cocktails meet soulful food, where heritage gets reinterpreted through satire, and where every drink tells a story that’s as layered as the land we come from.”

Helmed by beverage maverick Avinash Kapoli of Cocktail Kompany and Head Mixologist Krishna Kumar, LOQA’s drinks program is a bold fusion of art and flavour—each cocktail a chapter inspired by pop culture, Indian mythology, local slang, and culinary lore.

“We’ve created cocktails that play with memory, mock convention, and provoke thought,” added Avinash Kapoli. “At LOQA, drinks aren’t just about balance, they’re about boldness, satire, and storytelling. Think curry leaf distillations, clarified tomato, smoked tea, fermented pineapple, served with a wink, not a flourish.”

Chef Sombir Chaudhry (Phurr, Maize n Malt, Jamming Goat) crafts a menu that’s hyper-local yet globally inspired—where nostalgia meets innovation in every bite. Designed by Sona Reddy Studio, LOQA’s interiors are an immersive dreamscape of bamboo labyrinths, mossy greens, floating cubes, and looping vintage TVs, turning dining into pure feeling.

“We didn’t want to design a bar. We wanted to design a world. Everything here is deliberate: the textures, the lighting, the surrealism. LOQA isn’t a place you visit. It’s a place you enter, experience, and carry with you," shared Anisha Deevakonda, Partner and Creative Director of LOQA. 

With just 45 covers, LOQA keeps it intimate, almost conspiratorial. It invites the curious, the quiet rebels, and the culture-seekers to slow down, lean in, and lose themselves in the magic of the moment.

Ghoomar Village has opened its doors in Gurugram, one that captures the vibrant flavours of India and the festive spirit of Rajasthan under one roof. 

Located on the third floor of M3M Urbana in Sector 67, Ghoomar Village spans 25,000 sq. ft. of immersive design, blending traditional charm with modern entertainment to create a living celebration of Indian culture, cuisine, and craft.

Envisioned as India’s most vibrant vegetarian family entertainment destination, it captures the joy of an Indian shaadi—minus the chaos. Guests are greeted with folk dancers, puppet shows, live mehendi counters, a village-style well serving welcome drinks, and lively street-food stalls bursting with colour, aromas, and nostalgia. Every corner is designed to evoke the ambience of a Rajasthani village, with rustic textures, playful installations, and the warmth of true Indian hospitality.

The unlimited pure vegetarian spread offered in two styles: a self-service gully with 20+ rotating stalls, and a curated dine-in thali featuring 21+ dishes inspired by royal kitchens, regional classics, and street favourites such as Paneer Tikka, Golgappe, Dal Bati Churma, Jalebi-Rabdi, and Barf Ka Gola—all cooked in desi ghee for authentic flavour.

Completing the experience, Craftage India showcases a curated collection of handicrafts, textiles, and décor sourced directly from artisans, allowing guests to carry home a piece of India’s craft heritage.

“We didn’t build Ghoomar Village to be a restaurant. We built it to feel like a celebration the kind your nani would host, but with folk singers, performers, and a kitchen that never stops serving,” said Santosh Tyagi, the visionary behind the concept. Along with co-founders Nihaar and Nirakh Tyagi, the family brings together a shared passion for hospitality, retail, and storytelling. Together, they envisioned Ghoomar as more than a dining destination, a vibrant, sensory-rich space that preserves India’s cultural memory and invites families to explore it with joy and wonder.

With its seamless blend of culture, cuisine, and craft, Ghoomar Village offers guests more than just a dining experience; it delivers a heartfelt celebration of Indian heritage. Designed as a destination where nostalgia meets novelty, Ghoomar invites families, food lovers, and culture seekers to step into a world of colour, flavour, and festivity. As Gurugram’s newest cultural landmark, Ghoomar Village sets the stage for everyday celebrations rooted in tradition and served with warmth.

McDonald’s India (North & East) has opened two new restaurants in Ranchi—at Mall of Ranchi and Panache 99, Circular Road—bringing its iconic global menu closer to city residents.

Following earlier openings in Jamshedpur and Dhanbad, this marks a deeper expansion in Jharkhand. The new outlets, designed with contemporary interiors and a welcoming ambience, together offer 197 seats across 3,034 sq. ft., with both dine-in and takeaway options.

Announcing the restaurant launch, Rajeev Ranjan, Managing Director, McDonald’s India – North and East, said, “It fills us with immense joy to open our doors in Ranchi, a city that beautifully blends rich Jharkhand traditions, youthful energy, and the warmth of 'sab saathmein' spirit. We look forward to becoming a part of Ranchi's everyday moments - whether its students catching up after college, families celebrating festivals and milestones, or friends unwinding after exploring Tagore Hill or Rock Garden. We are committed to offering a global menu with great-tasting food that's quick, convenient, and budget-friendly, making us the perfect adda for every proud Ranchiite.”

The new McDonald’s restaurants in Ranchi offer an international dining experience with high-quality food and services at affordable prices. Guests can enjoy modern conveniences like self-ordering digital kiosks, table service, and dedicated guest experience leaders.

The menu features favourites such as the Maharaja Mac, McVeggie, McChicken, McAloo Tikki, Chicken McGrill, McCrispy Chicken, McSpicy Burgers, Special Wraps, world-famous French fries, refreshing beverages, and indulgent desserts. Both dine-in and takeaway options ensure customers can enjoy their McDonald’s favourites anywhere—from relaxed outings to busy workdays.

With nearly 245 restaurants and 6,000+ employees across North and East India, McDonald’s India (North & East) remains committed to community impact. Through its McDonald’s for Youth program, the new Ranchi outlets will create local job opportunities, with a focus on supporting underprivileged youth and contributing to the city’s economic growth.

Kikli by Chef Amninder Sandhu opens in Connaught Palace in New Delhi. Set in a restored heritage site in Connaught Place, Kikli is a heartfelt tribute to the fading traditions of Punjabi kitchens—where food was ritual, resilience, and gift. It celebrates simpler times: eating and making bread together, a culture that’s warm, inclusive, and full of life.

Inside, bold colours, Phulkari motifs, North-Western emblems, and vibrant art create an unpretentious yet striking ode to Punjab. From the kitschy charm of roadside dhabas to the swagger of bhangra, Kikli captures Punjab’s spirit for a new generation.

Designed by Ariane Ginwala, the space draws on subtle cultural codes—chowk-poorana mudwork on walls, phulkari-inspired textiles, and mixed-material flooring reminiscent of old verandahs. The restaurant flows through three zones: a leafy courtyard with open kitchen, a cosy indoor hall, and an intimate bar. Every corner borrows from Punjab’s grand havelis, serene gurdwaras, and traditional homes—blending nostalgia with fresh, modern energy.

“There are so many Punjabi restaurants, but it’s all so disconnected from how Punjabis eat at home. Kikli is a celebration of the lesser-known food of Punjab. It is a celebration of the love with which Punjabis cooked and fed such vibrant, heirloom recipes the rest of the country hadn't even heard of. It is a celebration of recipes that go beyond the usual suspects. It is a celebration of a region where food brought families and communities together,” said Chef Amninder Sandhu

For Kikli, she’s travelled across the state to source not only recipes but tools, vessels, and techniques — including handmade sarbloh iron bartans for slow cooking langar-style daals, kunda clay pots for grinding chutneys, and vintage tools from Amritsar’s pittal market. Many of these items are now integrated into Kikli’s kitchen and design — others will be part of its upcoming merchandise line.

“At some point, I realised I wasn’t just gathering recipes. I was witnessing a culture that feeds not to impress, but to honour. And I felt a responsibility to carry it forward. I want Kikli to become a reference point for future chefs. A living record,” added Chef Sandhu.

Refreshing bases like Aam panna, ganne ka ras, lassi, and thandai are transformed into delicious foundations for hand-crafted beverages. Salts born from authentic Punjabi masala mixes delicately rim revitalised picantes. While small plates and all-day items offer perfect snacking companions to the alcoholic offerings, Kilki’s larger spaces readily welcome hearty family dining.

Kersi Marker joined Monarch Liberty Hospitality as its Chief Operating Officer. A respected leader in India’s hospitality and F&B industry, Kersi brings over 30 years of experience to the role. 

With over three decades of experience, Kersi Marker brings a proven track record in building profitable, scalable brands. His leadership across Bastian Hospitality, EHV International, and Massive Restaurants has spanned operations, marketing, CRM, and team development—driving growth at every level. He’s also played a key role in bringing global names like Hard Rock Café, Pizza Hut, and Ping Pong to India.

Now joining MLH, Marker adds strategic depth and momentum to the group’s next phase of growth. Under the leadership of Founder & Director Sumit Govind Sharma, MLH has carved a strong identity in Mumbai with standout concepts like:
•    EVE – a refined all-day space with locations in Powai, Worli, and Santacruz, blending global cuisine with laid-back elegance.
•    Que Sera Sera – known for warm, European comfort dining.
•    TAT – spotlighting bold, regional Indian flavors.

MLH stands out for its sharp brand vision, strong business fundamentals, and an unwavering focus on exceptional guest experiences.

“We’re at a pivotal point as a group, with plans to scale and sharpen our brand story,” said Sharma, Founder and Director, MLH. “MLH has built something honest and distinct. I'm here to take that forward with focus, structure, and consistency.” said Kersi His role marks a new chapter in Monarch Liberty Hospitality’s vision to build standout brands rooted in clarity, culture, and consistency.

Apero by Malvika launches its first-ever cloud kitchen in Mumbai, opening the doors to handcrafted indulgences that you can enjoy any day of the week.

Founder Malvika, celebrated for her meticulous approach to flavour and design, introduces two brand-new desserts to Mumbai: the Crackling Cheesecake and Dream Cake—thoughtfully layered, emotionally resonant, and unlike anything the city has seen. From buttery tarts and savoury bakes to cookies and cakes, Apero is now more personal and accessible than ever. Rooted in nostalgia and crafted with finesse, every dish feels like a memory served fresh.

The menu blends comfort with craft: jalapeño focaccia, Korean cream cheese buns, triple chocolate cookies, seasonal tres leches, and slow-baked tarts filled with mushrooms, pulled lamb, or caramelised onions and Brie. All made-to-order in small batches with a focus on quality and flavour.

The kitchen operates daily from 10 AM to 7 PM on a 24-hour pre-order basis, with pickups preferred to maintain freshness. Limited deliveries are available on request.

“These are ideas that have lived in my head for years. The Crackling Cheesecake is our version of a comfort classic — with a silken filling, unexpected textures, and a signature house-made crumble that crackles as you cut in.  Soft sponge, nostalgic fillings, whimsical frosting — it’s a hug, disguised as cake,” says Malvika, Chef and Founder of Apero. 

“It’s Apero — in a box. Still warm, still personal, still full of story. Just easier to bring home.”

Burma Burma (part of Hunger Pangs Pvt Ltd.) opens three new outlets in New Delhi. Burma Burma is India’s only pan-India Burmese restaurant and tearoom.

The three outlets were launched in DLF Promenade in Vasant Kunj, Worldmark 3 in Aerocity, and Worldmark 65 in Gurugram—bringing its award-winning Burmese cuisine to six locations across Delhi-NCR. Aerocity’s two-storeyed, 110-seater features a dramatic atrium, a hanging pagoda installation, and a hand-painted mural. DLF Promenade offers a 96-seater inspired by Yangon’s iconic Strand Hotel, with vintage accents and colonial charm. Worldmark 65, Gurugram houses a 94-seater channeling Mandalay, with sculpted walls, faux jade, and pagoda-style lighting.

The menu continues to spotlight authentic Burmese fare—from street food and tribal dishes to heirloom recipes—shaped by the team’s extensive research across Myanmar.

To celebrate, Burma Burma is launching a limited-edition tea menu, From Burma With Tea, available August 1–September 30, 2025 exclusively at the new locations. Featuring traditional pulled teas, crunchy snacks, and soulful sharing bowls, the menu will roll out across all 18 restaurants in seven cities from September 1–30. With each opening, Burma Burma reinforces its commitment to flavour, culture, and design—offering not just a meal, but a transportive experience.

“Over the years, diners in Delhi have embraced Burma Burma with warmth and enthusiasm, and that continued support inspires us to grow with the city. With three new locations now open across vibrant neighbourhoods in Delhi-NCR, we’re deepening our presence in the region,” added Ankit Gupta, Co-Founder Burma Burma.

"Each of our spaces reflects our commitment to offering not just a meal, but a meaningful experience-one that resonates with the city’s dynamic spirit and ever-curious palate,” said Gupta.

The dessert session is curated by Burma Burma’s in-house pastry team in collaboration with award-winning patisserie expert Chef Vinesh Johny, this new menu is a decadent finale to your dining experience.

Burma Burma’s dessert menu is a celebration of flavour and artistry:

•    The Celebration Cake: A decadent seven-layer chocolate sponge with tart cherries, finished with molten chocolate poured tableside.

•    Milk Tea Cheesecake: A Basque-style treat infused with Burmese laphet ye (milk tea), paired with cinnamon-spiced apple compote.

•    Silkroute Sundae: Saffron gelato layered with pistachios and apricot for a cold, creamy indulgence.

•    The Flower Bouquet: Inspired by Burmese orchards, this dessert bursts with fruit-forward flavours.

•    Berry Burst: A rich yet refreshing mix of jaggery custard, creamy coconut, and mango-berry caviar.

In the Private Dining Room, 3D models of Burmese pagodas anchor the space—merging modern design with cultural storytelling, true to Burma Burma’s ethos.

From the visionary behind the much-loved Roots Café, Meenakshi Kumar, opens Galli Gully Cafe in New Delhi. It’s a bold and spirited street food eatery that reimagines India’s chaotic gallis as vibrant, inclusive spaces of flavour, nostalgia, and homely vibes.

While Roots stays grounded in its earthy, farm-to-table philosophy, Galli Gully takes a more playful detour. The menu is all about flavour and fun—thinks Bun Maska Chutney Bhujia, Keema Maggi, Aloo Tikki with Green Apple Chutney, and the already-iconic Gully Chicken Roll with Gunpowder Mayo. The Sambal Chilli Fries are quickly becoming a cult favorite, while drinks like Iced Orange Filter Coffee and Chatori Cold Brew bring bold, unexpected twists to the café scene.

But Galli Gully isn’t just about the food—it’s a whole vibe. With neon signs, witty wall quotes, retro posters, funky tiles, and bright stools, the space is a Tapri-meets-TikTok mashup that invites chill hangs and expressive moments. Rooted in sustainability, the café uses organic eggs, seasonal produce, house-made chutneys, and serves everything in plastic-free packaging.

Meenakshi Kumar, Founder, Chef & Dreamer-in-Chief shares, “After creating Roots Cafe — a space rooted in calm, women-powered energy, I felt a pull towards something more unapologetically for the street, but still soulful.”

“Galli Gully Cafe is our love letter to Indian street food, and our attempt to reclaim food spaces for women, queer, and trans folks while keeping every plate high on vibe and packed with spice and joy. We believe even chaat can be clean and conscious. Galli Gully Cafe is not just about food; it’s about reclaiming space. It’s about every person who’s ever felt too loud, too bold, too queer, and too ‘different’ for a dinner table. Here, you’re celebrated. You’re fed. You belong,” adds Meenakshi.

To kick things off, Galli Gully is offering a Galli Welcome Combo—any roll, fries, and a drink at a special price for the first two weeks. With plans for queer artist nights, slam poetry sessions, and pop-ups with home chefs, this café is more than just a pitstop—it’s a growing culture in itself.

Mi Piaci is an Italian ode brought to life in the Heart of Delhi. Mi Piaci has landed in one of the most iconic locations in the city: Ambawatta One in Mehrauli, with a view of the Qutub Minar.

Born in Italy and now thriving in Delhi, Mi Piaci is the result of passion, serendipity, and cross-cultural friendship. The restaurant is helmed by Priyank Sukhija and Lorenzo Lanzoni, with strong support from Nitin Shekhawat and Harsh Rathore.

The culinary team is entirely Italian, led by Chef Mattia, who brings Michelin-starred experience from across Italy and Europe. A graduate of ALMA, where he trained under the legendary Gualtiero Marchesi, Chef Mattia is joined by Silvia, a seasoned manager from some of Milan’s top restaurants.

The journey began in Bologna, where Lorenzo met Harsh—an Indian raised in Italy. A trip to India to visit Harsh’s family sparked something unexpected. As Lorenzo recalls, “There was something about the energy, the culture, the people—it just felt right.”

Already running three successful restaurants in Italy, Lorenzo saw potential in India. Together with Harsh’s brother Nitin, they opened a modest pizzeria between Gurugram and Faridabad, aiming to bring authentic Italian flavours to Indian diners.

It wasn’t long before they caught the attention of Priyank Sukhija, a hospitality visionary and passionate foodie. The chemistry clicked, and the team found the perfect home for Mi Piaci in Ambawatta One, Mehrauli, facing the iconic Qutub Minar.

Priyank shares, “Italian cuisine is something you can enjoy any time of day—it’s comforting, elegant, and timeless.” With Mi Piaci, the team brings a slice of Italy to Delhi—crafted with heart, heritage, and a whole lot of flavour.

Mi piaci menu takes you through the full Italian journey—from appetizers to pasta, main courses, and desserts. But it’s the experience that really sets Mi piaci apart. When you enter Mi Piaci, the first thing you see is the pasta being made in front of you, then the pizza area.

Like signature tagliatelle tossed inside a wheel of Parmigiano or Tiramisù Mi Piaci, prepared live from scratch with handmade ladyfingers are the first time live experiences on table at Mi piaci.

“The culinary experts make Handmade tagliatelle, ravioli, and spaghetti alla chitarra. It’s a ritual that speaks of tradition and home. At Mi piaci, the ingredients are sourced directly from Italy. From cheeses and pizza flours to peeled tomatoes and artisanal cured meats—everything is chosen to guarantee absolute authenticity and quality,” adds Lorenzo.

Mi piaci rooftop area brings atmosphere with Italian and European music and a list of signature cocktails inspired by iconic Italian ingredients—like our Basil Spritz or the Tirami, a cocktail version of our famous dessert.

The 14th edition of the Indian Restaurant Congress & Awards (IRC), India’s premier platform for food entrepreneurship and innovation, starts on August 5–6, 2025, at Bharat Mandapam, New Delhi.

The two-day event is organised by Franchise India and Restaurant India. IRC 2025 brings together over 1,000 industry leaders—from restaurateurs and chefs to investors and foodpreneurs—driving the evolution of India’s F&B sector. It is co-located with Coffee & Tea Asia Summit 2025.

Since 2011, IRC has grown into the country’s most influential restaurant conclave. This year’s event, chaired by Anil Chadha, MD of ITC Hotels, promises bold conversations, cutting-edge ideas, and game-changing partnerships.

Whether it’s Michelin-star insights, AI-powered kitchens, or the next plant-based breakthrough, IRC 2025 is where culinary innovation meets business impact—defining what’s next for India’s vibrant food landscape.

Launch of Entrepreneur Restaurateur
IRC 2025 also debuts Entrepreneur Restaurateur—a print publication spotlighting the founders and creators reshaping India’s culinary landscape.

On the cover of the inaugural issue, there will be Anjan Chatterjee, the creative force behind Mainland China, Oh! Calcutta, and Riyasat, Kallol Banerjee, Co-Founder of Rebel Foods, pioneering the global cloud kitchen movement along with Chef Vicky Ratnani, the charismatic culinary storyteller bringing soul and sustainability to the modern Indian plate. Together they embody the modern restaurateur's ethos traditional at heart, revolutionary in approach, and primed for growth.

Voices That Shape the Industry
IRC 2025 welcomes 150+ speakers from across the culinary and entrepreneurial spectrum:
•    Atul Kochhar – Two-time Michelin-starred chef blending global precision with Indian soul
•    M. Mahadevan – QSR pioneer and CMD of Hot Breads & Advantage Foods
•    Kunal Kapur – Celebrity chef and TV host who makes innovation accessible
•    Dr. Chef Parvinder Singh Bali – Mentor and hospitality educator training India’s next culinary leaders
•    Keith Menon – Sustainability-forward designer and restaurateur
•    Chef Saby (Sabyasachi Gorai) – President, Young Chefs Association of India
•    Rakesh Sethi – National award-winning chef and TV personality

They are joined by decision-makers and other visionaries like Akshay Bector (Cremica), Ajay Singhal (Gourmet Investments), Tapan Vaidya (PJP Investments), Avantika Sinha Bahl (Kikass Hospitality), Sukul Kundan (PF Chang’s), Suvir Saran, Chef Dhruv Oberoi, Chef Dheeraj Mathur, Mayank Tiwari (PVR), and Kavita Devgan, among many others.

Introducing: Coffee & Tea Asia Summit 2025

Running alongside IRC is the debut of the Coffee & Tea Asia Summit 2025—a fresh platform spotlighting India’s fast-growing beverage culture. From tea estates and roasters to café chains, startups, and equipment innovators, the summit brings together the full beverage ecosystem. Expect live tastings, product launches, and thought-provoking sessions that prove India is emerging as a global hub for coffee and tea innovation. 

The CTA session has visionary speakers like Rajat Agarwal, CEO, Barista, Sana Bector Parwanda, Co-Founder & Director, Zoet, Shivam Shahi, Co-Founder & COO, Blue Tokai Coffee Roasters, Kazem Samandari, Founding Chairman, L'Opera, Gaurav Kanwar, Founder, Harjuku Tokyo Cafe, Gaurav Wadhwa, Founder & Director, Theos Foods, Mohit Malik, CTO, Chaayos and many more.

Celebrating the Bold & Brilliant
Two marquee award ceremonies will headline this year’s conclave.

Culinary Innovation Awards 2025
Judged by legends like Atul Kochhar, Manisha Bhasin, and Raghav Joshi, the awards will honour breakthroughs in Plant-based cuisine, Kitchen automation, Beverage innovation, culinary mentorship, Supply chain tech. Categories include Best Chef, Pastry Chef, Young Chef, F&B Innovator, and more. 

Indian Restaurant Awards 2025
India’s most coveted foodservice recognitions will spotlight: Restaurant of the Year, Best QSR / Café / Nightlife Concept, Marketing Leader, Digital Influencer of the Year, Woman Chef of the Year and other formats that showcase operational and creative excellence.

“With IRC’s 14th edition and the launch of Coffee & Tea Asia Summit 2025, we’re not just creating events—we’re creating platforms for transformation. This conclave is where ideas become partnerships, founders become leaders, and India's food and hospitality sector prepares for the next leap,” said Sachin Marya, Managing Director, Franchise India Dotcom Ltd.

Gola Sizzlers, a name long associated with indulgent food and hearty plates, has launched its newest outlet in the heart of Greater Kailash 2, accompanied by a thoughtfully reimagined menu that reflects the brand’s evolution while staying true to its legacy.

Our revamped menu is a flavorful voyage through diverse cuisines, starting with refreshing small bites like the Asian Sesame Salad, Tandoori Avocado, and indulgent Cottage Cheese Croquettes paired with a delicate Coconut Moilee sauce.

Vegetarian highlights continue with vibrant plates such as Black Bean Tofu and Three Pepper Tofu, while bold non-vegetarian favorites like Cracking Spinach Chicken and Oriental Chilli Bean Fish add depth and spice. The pasta selection offers elevated comfort food with global flair—think creamy Vodka Sauce Rigatoni, robust Chicken Espagnole, and rich Seafood Linguine that brings the sea to your plate.

At the heart of Gola’s identity, our signature sizzlers return with exciting new twists. Vegetarian innovations like the Jalapeño Cheese Popper with Spaghetti Sizzler and Cottage Cheese in Miso Coconut Sauce sit alongside satisfying non-veg mains such as Herbed Mutton Patty, Salmon in Caper Sauce, and premium New Zealand Lamb Chops.

“This menu is a celebration of everything our diners love about Gola, but with new global stories on the plate. We’ve taken our signature comfort and given it a fresh, modern expression,” said Manik Kapoor, Director of Gola Sizzlers.

“GK2 is a neighbourhood that appreciates food with personality—and that’s exactly what we’re offering. Every dish has been curated to surprise and satisfy, whether you’re here for a quick bite or a full-fledged sizzler experience,” added Rajat Kapoor, Director of Gola Sizzlers.

With this launch, Gola Sizzlers invites Delhi to experience its next chapter—one that sizzles, surprises, and satisfies.

From the visionary minds behind Louis Burger, Nashville Fried Chicken, and Slyce Pizza, Massive Restaurants Pvt. Ltd. launches Salad Life, a bold new brand redefining the salad experience for modern India. 

Salad Life goes beyond just greens — it’s about bold flavours, balanced nutrition, and fresh ingredients crafted into chef-curated bowls for today’s health-conscious, fast-paced lifestyle. 

The diverse menu includes Vegan, Vegetarian, and Non-Vegetarian options, featuring signature salads, rice and quinoa bowls, wraps, soups, sandwiches, smoothies, cold-pressed juices, and guilt-free desserts. Standouts like the Burrito Bowl, Grilled Chicken & Hass Avocado Salad, Falafel Hummus Salad, and Granola Tiramisu Parfait offer the perfect mix of taste and nutrition. Each dish is packed with transparent ingredient details and calorie info, arriving in thoughtfully designed packaging to keep it fresh and intact.

As a vision for his new brand, Zorawar Kalra, Founder & Managing Director, Massive Restaurants Pvt. Ltd. (Salad Life, shared, “With Salad Life, we’re not just launching another food brand, we’re responding to what our audiences are genuinely craving today: food that nourishes the body but doesn’t compromise on taste. People are tired of boring health food. Whether you're looking for a light lunch or a hearty post-workout meal, we want to give you something exciting, flavourful, and actually good for you. This brand is about joy, indulgence, and wellness—all rolled into one.”

Salad Life bridges the gap between taste and health with its modern, ingredient-forward menu, smart packaging, and doorstep convenience. Designed for today’s fast-paced urban lifestyle, it offers nutritious meals without compromising on flavour, variety, or ease. They are delivering across New Delhi in Zomato and Swiggy.

PCO, Mumbai’s pioneering speakeasy cocktail bar, has set the gold standard for cocktail culture since its inception.

Ranked among India’s top bars and a regular on the prestigious 30 Best Bars list, PCO—founded by hospitality visionaries Rakshay and Radhika Dhariwal of Pass Code Hospitality—has long set the benchmark for innovation in Indian mixology.

Now, the celebrated bar is preparing to close a meaningful chapter in its creative journey. After the widespread acclaim of An Ode to Textiles, a cocktail menu inspired by India’s rich textile heritage, PCO announces the End of the Road to Textiles Tour—a four-city bar takeover that blends craft, culture, and nostalgia, one cocktail at a time. The event will end on July 27 at Shillong.

This final tour is not a farewell, but a celebration—a tribute to a journey that’s traversed cities, stirred emotions, and woven together the threads of storytelling and bartending artistry. Taking place across Goa, Jaipur, Delhi, and Shillong, the tour marks the last leg of a menu that began as a poetic nod to PCO Mumbai’s home in the iconic NRK Mill compound.

Beloved cocktails like Pashmina, Banarasi, Raw Silk, and Kalamkari will return—each one a vessel of memory, infused with ingredients, inspirations, and craftsmanship that pay homage to India’s textile legacy.

Helmed by PCO’s Head of Mixology Shelton Fernandes and Bar Supervisor Prashant Patil, the tour promises immersive takeovers in every city. With bespoke drinks and rich storytelling, guests can expect a sensory finale to one of the most imaginative cocktail menus India has seen in recent years.

Shelton Fernandes, Beverage head, PCO said, “This menu has grown into something more than just a list of cocktails, and it’s more than just a list of cocktails, it’s a part of PCO’s story. Every drink was created with care, inspired by textures, fabrics, and feelings that meant something to us. Taking this on its final tour is our way of giving it the send-off it deserves. It’s also a chance to say thank you to the people, the bars, and the guests who’ve been a part of this journey. The team and I are excited to be behind the bar in each city, sharing the drinks one last time. It’s the final round for this menu, but I hope it leaves behind memories that stick."

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

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

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

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

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

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

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

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

K Hospitality Corp, one of India’s leading diversified food service companies, proudly marks a major milestone as its joint venture with SSP Group plc, Travel Food Services (TFS), officially listed on the BSE and NSE today.

TFS shares were priced at the upper end of the band at ₹1,100, valuing the company at ₹14,485 crore. The IPO was entirely an Offer for Sale (OFS) worth ₹2,000 crore by the Kapur Family Trust (K Hospitality) and attracted strong interest from prominent global and Indian investors including ICICI Prudential, Abu Dhabi Investment Authority (ADIA), Axis AMC, Fidelity, Norges (Government Pension Fund Global), and Kotak Mahindra AMC, among others.

Since launching its first restaurant, Copper Chimney, in 1972, K Hospitality Corp has grown into one of India’s leading diversified hospitality groups with a presence in 8 countries. Its portfolio includes well-known brands such as Copper Chimney, Bombay Brasserie, JOSHH, Blue Sea Banquets & Catering, The Irish House, Nando’s, and Wagamama—serving millions of guests annually across high streets, malls, airports, offices, and event venues.

TFS, the group’s travel food services arm operating in joint venture with SSP Group, is India’s leading player in the fast-growing airport Travel QSR and Lounge segments by revenue in FY25. Its successful listing marks a new chapter in growth, reinforcing K Hospitality’s focus on building scalable, future-ready businesses that shape India’s evolving food and hospitality landscape.

Varun Kapur, Managing Director and CEO of TFS said, "TFS’s listing is a testament to the dedication of our teams and the collaborative success of the K Hospitality and SSP Group plc joint venture. This milestone reflects our vision of transforming travel through creating world-class food and travel experiences while driving sustainable profitable growth for the business."

"As our TFS joint venture enters this new chapter, we remain focused on our vision of creating memories and inspiring happiness through food. We will continue to invest in building strong homegrown brands, while scaling more world-class international concepts in India – such as our recent joint venture with the global market leader Nando’s. This milestone of listing the TFS business energizes us to keep growing, innovating, and touching lives of more and more guests in the nascent and fast-growing food sector,” commented Karan Kapur, Executive Director, K Hospitality.

Brookfield Properties announces Burma Burma Restaurant & Tea Room to The Bay, the experiential F&B district at Ecoworld, Bengaluru.

With this opening, The Bay adds yet another standout name to its vibrant culinary lineup, reinforcing its place as one of the city’s most exciting food and leisure destinations. With every new addition, The Bay continues to evolve as a dynamic hub for curated retail, placemaking, and community-first experiences.

Strategically located within Ecoworld, one of Brookfield Properties’ flagship campuses in India and Asia’s first net-zerowaste campus, Burma Burma brings a rich tapestry of culture, flavour, and craftsmanship to The Bay — marking a distinctive milestone in the destination’s placemaking journey.  

As the country’s only Burmese specialty restaurant and tearoom, guests can explore a menu inspired by heirloom recipes, street food staples, and tribal delicacies — all recreated in a modern, vegetarian format. Signature dishes include Tea Leaf Salad, Samosa Soup, Mekong Curry, and Palata with Tohu Mash, alongside artisanal desserts and a standout beverage program of kombuchas, bubble teas, and live-brewed teas.

Designed by Minnie Bhatt Design, the 90-seater restaurant draws inspiration from iconic Burmese festivals such as the Kyaukse Elephant Dance and Taunggyi Hot Air Balloon Festival.

The interiors reflect a thoughtful blend of traditional motifs, vibrant hues, and hand-crafted elements, brought to life across three distinct dining zones — an alfresco area, indoor seating with a tea bar, and a private dining room. The design narrative of Burma Burma resonates with Brookfield Properties’ philosophy of curating immersive spaces that foster a sense of community and connection.

With the addition of Burma Burma, The Bay strengthens its position as one of Bengaluru’s leading culinary and lifestyle destinations, where global flavours, immersive design, and community-first experiences come together.

In a city of fleeting trends and endless noise, Baroke opens in Grant Road, offering something deeper, more deliberate, a space where analogue sound, immersive interiors, and sensorial cocktails come together to create a new kind of cultural ritual. 

Tucked into the heart of South Mumbai, Baroke is the city’s first vinyl-only listening bar—an 84-cover destination where music isn't just background noise, but a soulful centerpiece. Home to over 220 carefully curated records, spanning legends like Jimi Hendrix, Stan Getz, The Doors, George Benson, Bryan Adams, and Dave Brubeck, Baroke is a tribute to the golden eras of music—from the ‘60s through the ‘90s. It’s a space designed for those who truly listen.

Each evening, an in-house Vinyl Specialist curates an all-vinyl set—no streaming, no skipping, no interruptions. The sound is brought to life through Klipsch La Scala II speakers, revered by audiophiles for their impeccable clarity and warmth, delivering an enveloping, analog-rich soundscape.

Designed by acclaimed interior designer Rohit Bohite (of La Pantera fame), Baroke’s interiors reflect a quiet sophistication: earthy tones, sculpted concrete, rich walnut wood, and ambient lighting create a cocoon-like atmosphere perfect for relaxed indulgence. A thoughtful mix of plush seating and acoustically designed communal tables accommodate up to 60 guests. For those craving solitude in sound, a dedicated headphone zone—inspired by Japanese listening rooms—offers an intimate space to slip into a private sonic journey, one track at a time.

The vision behind Baroke comes from Saurabh Krishna Shetty, a seasoned hospitality professional and alumnus of IHM Goa and S.P. Jain. His passion for analog audio and soulful spaces has culminated in this unique blend of nostalgia, design, and deep musical connection.

After a solo road trip across the US, punctuated by dive bars, record stores, and sonic spaces, Shetty returned with a vision: to bring music back to the centre of social life. “We didn’t just want to play music; we wanted people to really listen. A true listening bar isn’t about how loud the music is, it’s about how present you are with it. Every track, every vinyl crackle, every quiet moment is part of the experience. It’s about creating a space where music isn’t in the background, it’s the reason you’re there,” said Shetty.

To complement the music, Baroke features a signature cocktail program by Jishnu Some, an award-winning mixologist who previously led bar programs at Ekka and Bombay Daak.

Jishnu has crafted nine exclusive cocktails for Baroke, each bringing its own flavour profile and nuance to the experience. Highlights include the Mango Chilli, with tequila, clarified mango, roasted chilli tincture, and a mango sphere that bursts on the palate, and the Vetiver Gimlet, made with khus-infused gin and flavour pods that evolve with every sip.

The Ritz-Carlton, Bengaluru opens Yàn Yǎn, a modern Chinese restaurant and dim sum house that invites guests on an immersive journey into one of the world’s oldest and most revered culinary traditions.  Yàn Yǎn is a contemporary expression of time-honored Chinese culinary traditions, artfully blending the bold, nuanced flavours of the Canton, Hakka, Sichuan, and Hunan regions. Each dish pays homage to the rich cultural heritage and culinary depth these regions are known for, while catering to the modern palate.

Inspired by the Chinese phrase meaning “a feast for the eyes,” the name Yàn Yǎn was born out of thoughtful research and cultural discovery. It reflects the restaurant’s ethos—celebrating abundance, togetherness, and the enduring joy of sharing exceptional food.

The menu is built around premium, thoughtfully sourced ingredients, from free-range Cantonese duck and house-made bean curd to artisanal sesame mochi. Signature dishes include elegant cold appetizers like Petit Greens & Colossal Crab and Cantonese Yensang with Yellowtail and Ossetra Caviar. The hot selection features highlight such as grass-fed sliced lamb, Canton scallops, the signature Shakoa Black Cod, and a delicately spiced five-spiced tenderloin.

A carefully curated selection of plant-based dishes, including the NG Choy Forest Mushroom Dim Sum, Bird’s Nest, Kāi Bo Mock Meat, and the renowned 12 Miles Farmed Mushrooms, showcasing five seasonal varieties. To conclude the meal on a sweet note, guests can savour delicacies like the Molten Custard Bun, Black Bean Tian-Dian, and handcrafted Sesame Mochi—each designed to offer a refined and memorable finish.

“Yàn Yǎn is a celebration of modern Chinese cuisine, where tradition is reinterpreted through a contemporary lens,” said Reuben Kataria, General Manager, The Ritz-Carlton, Bengaluru. “True to its name, Yàn Yǎn is a feast for the eyes, an experience where visual artistry meets culinary finesse. It is our passion to craft immersive dining moments that blend authenticity with innovation, inviting guests to explore the depth, elegance and evolving spirit of Chinese flavors, right here in Bengaluru.”

With the launch of Yàn Yǎn, The Ritz-Carlton, Bengaluru strengthens its standing as the city’s leading destination for elevated global cuisine. This new restaurant marks a noteworthy addition to Bengaluru’s dynamic dining scene, where authentic regional Chinese flavours are presented with the finesse and elegance of modern luxury.

Gola Sizzlers, the iconic Delhi-based culinary legacy known for pioneering the sizzler experience in India, has officially made its Mumbai debut with the launch of its newest outlet at Time Square, Andheri East. 

Tailored for the fast-paced, flavor-seeking Mumbaikar, Gola Sizzlers' newest outlet is its most energetic and versatile space yet—perfect for everything from power-packed corporate lunches to lively evening meetups. With this launch, the brand makes a bold entry into Mumbai’s competitive culinary landscape, blending its rich legacy with a refreshed, evolved personality.

Spearheading the Mumbai debut is the third generation of the Kapoor family—Shaurya Veer Kapoor, Aaryan Veer Kapoor, and Ananya Kapoor—who infuse the brand with youthful vision, global perspectives, and a deep understanding of modern hospitality. 

While the soul of Gola Sizzlers remains rooted in tradition, the trio has reimagined the experience for today’s cosmopolitan diner, creating a venue that’s elevated yet energetic, familiar yet forward-thinking. The Mumbai-exclusive menu goes beyond classic sizzlers, introducing an expanded repertoire across Indian, Asian, and Continental cuisines. Diners can expect an array of gourmet small plates, indulgent mains, signature sauces made in-house, and a thoughtfully curated cocktail program—all designed to deliver a dynamic balance between quick indulgence and refined flavor.

The ambiance reflects a chic European coastal vibe, with checkered flooring, plush velvet accents, botanical details, and a soothing palette of creams and soft blues. It’s a space designed for long conversations, stylish breaks, and celebratory dinners, offering a laid-back yet luxurious experience in the heart of Andheri East’s thriving dining scene.

“We’ve always wanted to bring Gola Sizzlers to Mumbai, but it had to feel right. This outlet reflects everything the brand has evolved into—fresh, modern, and deeply rooted in flavour,” shared Manik Kapoor, Director of Gola Sizzlers. 

Rajat Kapoor, Director of Gola Sizzlers, adds, “Watching Aaryan, Shaurya, and Ananya take charge of this new chapter has been incredibly fulfilling. They’re not just continuing the legacy—they’re reshaping it for a new generation.”

With Andheri now live, Gola Sizzlers is already gearing up to launch its next Mumbai location in Bandra, promising another unique destination where comfort food meets contemporary style.

The Competition Commission of India has approved US private equity firm Alpha Wave Global and the UAE-based International Holding Co.'s proposed acquisition of a minority stake in Haldiram's Snacks Food Pvt Ltd. The transaction, carried out through Alpha Wave Ventures II LP and Alpha Wave IHC CI, LP, involves acquiring less than 10% of the issued and paid-up equity share capital of Haldiram's Snacks Food.

"The exact delineation of the relevant market may be left open as the Proposed Transaction does not give rise to any competition law concerns, irrespective of the manner in which the markets are defined," CCI said in its order.

In March, Haldiram's Snacks Food, one of India’s most iconic snack and packaged food brands, announced that it would be on boarding two new investors, including Alpha Wave Global. While the investment firm did not disclose the deal size, market estimates suggest the transaction could be worth around ₹5,100 crore, valuing Haldiram’s at approximately $10 billion (₹86,000 crore).

Just a day later, Haldiram's confirmed that Temasek Holdings, the Singapore-based global investment company, had acquired a minority stake in the business. The deal received clearance from India’s antitrust regulator in May. Haldiram's Snacks Food represents the unified operations of the Delhi and Nagpur branches of the Haldiram family. Founded in 1937 in Bikaner, Rajasthan, Haldiram's began as a humble sweet and namkeen shop and has grown into a global powerhouse, with its products now available in over 80 countries.

The company’s diverse portfolio includes packaged snacks, sweets, ready-to-eat meals, dairy products, and more—solidifying its position as a household name across Indian and international markets.

In 2022, it was announced that the packaged snacks businesses of Delhi-based Haldiram's Snacks and Nagpur-based Haldiram's Foods International would first undergo a demerger, followed by a merger into a single entity under the name Haldiram's Snacks Food, setting the stage for this latest round of investment and growth.

Carnival by Trèsind raises the bar once again as they launch its groundbreaking Carnival Experience Menu – a revolutionary approach to Modern Indian concept that transforms every meal into an immersive theatrical performance where food, culture, and creativity intersect.

Located in the heart of Juhu, Mumbai, Carnival by Trésind is a progressive Indian restaurant that brings whimsy, creativity, and bold innovation to the dining table. Known for its avant-garde reinterpretation of Indian cuisine, Carnival offers an experience that is as visually striking as it is flavor-forward. 

Conceptualized by acclaimed Chef Sarfaraz Ahmed, the Carnival Experience Menu isn't merely a menu refresh; it's a complete reimagining of how Indian cuisine can tell stories, evoke emotions, and create lasting memories through the art of culinary theatre. 

“I don’t just want to serve food. I want to tell a story with every plate — one that connects cultures, surprises the senses, and encourages our guests to play with their food again. A memory in the making — one where every dish is designed to provoke conversation, interaction, and delight, its Indian food as you’ve never experienced it before,” said Sarfaraz Ahmed, Corporate Chef, Passion F&B, as he describes the new experience menu.  

The menu is built around the concept of “Edible Storytelling”—where each course unfolds like a theatrical performance, featuring tableside presentations, interactive elements, and visually striking moments that blur the line between kitchen and stage.

Highlights from the new menu include the Indo-Thai Water Chestnut & King Oyster Mushroom Krapow, and its seafood counterpart, the Kanyakumari Crab Krapow, both served with delicate Vatayappam. Another standout is the Parmesan & Saffron Khichdi, topped with 24-carat gold leaf and paired with olive pickle—a dish that perfectly captures the restaurant’s philosophy: nostalgic yet boldly inventive.

For non-vegetarian diners, dishes like Recado Negro—a rich Maharashtrian-style kaala mutton paired with koshimbir salad and sourdough pao—deliver bold, comforting flavors, while Kombdi Rassa with chicken dumplings offers a refined take on regional classics.

The experience concludes with the Carnival Celebration—the restaurant’s signature dessert and a theatrical finale presented tableside. Designed as a multi-sensory spectacle, it’s a memorable end to an extraordinary dining journey. The set menu features eight thoughtfully curated courses, available in both vegetarian and non-vegetarian options, and is crafted to surprise, engage, and delight at every turn.

The iconic Moets Group, known for its legacy in culinary excellence launched its newest venture – Bomb Burgers by Moets in Delhi NCR. A bold and flavor-packed ode to indulgence, Bomb Burgers reinvents the classic burger with a playful, modern edge.

Backed by Moets’ renowned culinary legacy, Bomb Burgers delivers gourmet creations crafted for today’s adventurous palate. From the spicy kick of the Nashville Fried Chicken Burger to the richness of the 3-Cheese Bomb Burger, each bite is a fusion of comfort, creativity, and bold flavor.

The menu goes beyond burgers, featuring loaded fries, stuffed buns, indulgent shakes, and punchy signature sauces — all designed to bring everyday indulgence straight to your doorstep.

 “With Bomb Burgers, I wanted to create something unapologetically bold - where every burger is bursting with personality, packed with flavour, and made to stand out. It’s not just about the food, but the experience - playful, powerful, and full of surprises. Our goal is to serve a culinary blast every single time,” said Mehreen Mehra, Founder of Bomb Burgers by Moets. 

A third-generation restaurateur and dynamic entrepreneur, Mehreen has played a key role in redefining Delhi’s culinary scene. Following the success of her venture Dirty Dough Pizza by Moets, she set her sights on Bomb Burgers—a bold, flavor-driven concept designed for a younger, more adventurous India.

Now serving across Civil Lines, Defence Colony, and Gurgaon, Bomb Burgers by Moets is built for a delivery-first world. It speaks to a new generation of food enthusiasts with high-quality ingredients, eye-catching branding, and indulgent, crave-worthy recipes that make every day dining feel like a treat.

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

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

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

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

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

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.