Restaurant India News: Bodega 39 Opens in Goregaon as the Neighbourhood’s First Upscale Cocktail Bar
Founded by Divya Kadam, the 2,500 sq. ft. venue has seating for 140 guests and aims to bring a premium cocktail experience closer to Mumbai’s western…
The lounge complements the terminal’s positioning as a destination-led space rather than a purely functional one.
Restaurant India News: Nova House Launches in Mira Road as a New Dining, Stay and Events Destination
Spanning 15,988 sq. ft., the property includes a multi-cuisine restaurant, lounge and bar, comfortable guest rooms, along with banquet and rooftop…
The experience is priced at Rs 10,000 per person and will begin at 7:30 pm onwards. Reservations will be accepted strictly in advance due to limited…
Marking 11 years in the city’s nightlife scene, the brand continues to grow while staying true to its focus on high-energy ambience, signature…
The newly opened property features 38 rooms and is located on a hilltop in Pangthang, offering direct views of the Eastern Himalayas, including Mount…
The addition of Olive Garden reflects growing confidence in India’s organised restaurant sector and sustained demand for globally established dining…
SICILIANA is positioned as a long-format dining experience that prioritises food quality, ambience, and social engagement within Mumbai’s competitive…
Spread across 1,000 sq. ft., the space transitions from a relaxed daytime café to a lively evening destination.
Bhojanam’s opening marks the beginning of the brand’s wider expansion plan, with new formats slated for Delhi and Mumbai in the coming year.
The brand’s growth approach remains focused on asset selection, integrated design and service frameworks, and experience-led hospitality, positioning…
With the Malad launch, Sandwizzaa continues to scale within Mumbai through a neighbourhood-led expansion approach focused on operational…
As consumer expectations around vegetarian dining continue to evolve in India, the brand’s approach indicates a growing market for restaurants that…
Rolling out across Goa, Maharashtra, Daman, and Haryana in 750ml and 180ml formats.
Chaudhury & Company operates on the core principles of pice hotels, including banana leaf service, daily sourcing of seasonal produce, and a…
With its scale, design-led planning, and integrated brewing model, Suka enters the market as a significant hospitality investment, contributing to…
ORLO operates with a dual model that shifts between lunch and dinner. During the day, the restaurant offers a mess-style service with quick,…
Our deep connect with our consumer shows that consumers today value provenance, culinary integrity and a sense of connection to the cultures they…
The approach combines traditional ingredients with current bar techniques, using cordials, regional infusions, and in-house bitters. The intent is to…
Strengthens the brand’s India-wide growth momentum across established and emerging markets
Led by Chefs Dhriti and Sabby, the restaurant focuses on honest cooking, warm hospitality, and dishes inspired by open-fire techniques.
The kitchen is headed by Chef Anthony Burd, whose background spans New Jersey kitchens, Tuscan culinary methods and Michelin-star operations.
The store also introduces an all-new Los Angeles-inspired menu to the city, adding an international menu layer to its offering in Maharashtra
The revamped space continues Dirty Apron’s hallmark blend of European comfort and Asian influences, presented through a menu that reflects the…
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