With this addition, Starbucks continues to expand its premium coffee range in India, offering new origin experiences to coffee drinkers in the country.
This open-flame cooking method now appears across locations, offering dishes such as yakitori skewers, miso-glazed lamb chops, charred aubergine, and corn with spiced butter.
This beverage initiative marks a strategic extension of the brand’s culinary approach into the bar space, integrating traditional Japanese spirits with contemporary mixology.
This move reflects Yummy Bee’s focus on catering to changing consumer preferences in the beverage category, especially those prioritizing lower-sugar options.
The casual fine-dining restaurant blends global cooking techniques with regional Indian flavours, marking a new chapter in Chef Vicky's hospitality career after extensive international exposure.
The company’s standalone revenue from operations reached Rs 4,898 million, reflecting an increase of 11.5 percent compared to the same period last year.
The updated offerings are designed to appeal to evolving consumer palates while reinforcing the venue’s identity through culinary storytelling and beverage innovation.