With its initial rollout across Delhi, Punjab and Chandigarh, Kingpin marks the Adie Broswon Group’s latest move to build its presence in the spirits…
Since its launch in March 2026, the property has been recognised by Condé Nast Traveller India as the new avatar of Kaziranga’s oldest tourist lodge.
With Hyderabad as its second market, Ownly is now focused on expanding its restaurant network and customer base while building food delivery volumes…
The company sees scope to expand the concept beyond the first outlet as it establishes its operating model and customer proposition.
The offering remains focused on multiple meal occasions, with salads and soups positioned as lighter options, Poke bowls as more substantial meals,…
The interiors combine Japanese hospitality influences with Scandinavian design, using concrete, wood, marble, handmade ceramics, natural materials…
The refreshed product is currently available in Assam in three formats: 750ml glass bottle with mono carton, 375ml glass bottle and 180ml glass…
The restaurant occupies Amarchand Mansion, with interiors designed by Shruti Jalan and Neesha Alwani of ns*a Architecture & Interiors.
The launch adds an Indian-focused social dining concept to the hotel’s existing food and beverage portfolio, which includes Merigo, its all-day…
The launch adds a rooftop F&B format to Hyatt Centric Hebbal Bengaluru, combining Pan-Asian food, cocktails and entertainment-led programming…
The launch comes as the upper-upscale and lifestyle hotel segments see increasing demand for locally connected, wellness-oriented and experience-led…
The Ube Latte for Focus was launched on September 18, 2026, and is available exclusively through Impulse Coffees. The launch campaign features…
The resort expands the group’s presence in the coastal hospitality segment, with its offering centred on accommodation, dining, celebrations,…
The property’s wellness facilities include Neer, with an indoor heated pool, jacuzzi, ice bath, separate steam and sauna facilities and skylit…
The restaurant also incorporates service elements linked to Indian dining, including a welcome, amuse-bouche and mukhwas served at the end of the…
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