t covers a range of options across soups, salads, small plates, and mains, drawing from continental, oriental, and Indian culinary traditions.
Whether visiting for morning rituals, business lunches, or an evening of small plates and cocktails, guests are invited to experience a new chapter…
Positioned as Greater Noida’s only dining destination where Chinese and Italian cuisines are paired thoughtfully, Chao Bella continues to attract…
By combining heritage recipes with modern techniques and pairing local flavours with global presentations, Bombay Brasserie’s new location stands as…
The menu features artisanal sourdough pizza bases, freshly prepared pastas, and indulgent desserts that reflect the brand’s commitment to…
With this expansion, Peepal Hospitality is reinforcing its commitment to developing distinctive hospitality destinations and is actively pursuing…
The menus are aimed at offering a convenient and well-rounded dining experience for both working professionals and families seeking a leisurely lunch.
Known for his collaborative approach and focus on building partnerships, Joshi is expected to bring a strong operational and strategic edge to the…
This venture marks Chef Ghai’s long-awaited return to India and his first culinary engagement in the country, bringing international acclaim and…
More than just a sampling event, One Night in Toki-O is positioned as a cultural moment, allowing travellers to engage with craftsmanship, creativity…
With this opening, Elan Epic now offers 19 dining options under one roof, reinforcing its position as a leading F&B destination for Gurgaon’s…
The menu redefines lunch as a mindful, standalone dining experience—distinct in rhythm and intent from its dinner offerings.
For the F&B industry, this shift means essentials such as soaps, toothpaste, and other consumer staples will get cheaper, freeing up household…
Currently operating 18 outlets in Bengaluru and one in Mysore, Nandhini is working toward an expansion plan of 50 outlets across India.
Beginning September 3, the company will roll out the Special Edition Gold Sauce, a limited-time condiment developed as a fusion of North Carolina-style vinegar barbecue, honey, smoke, and mustard.
Kolkata’s dining scene expanded today with the launch of La Vanakam, a vegetarian restaurant founded by Radhika Jalan and Anshika Jalan, positioned at 10, Wood Street (behind Pantaloons).
The restaurant also prepares 25 sauces in-house, from hot sauce and XO to a Thai sweet chilli. These form the foundation of its Lettuce Wraps, designed as a customizable, shared table experience.
By opening at High Street Apollo, a retail and lifestyle destination, PINCODE aims to attract a diverse customer base, ranging from families to young professionals seeking a quality dining experience in a modern setting.
The debut edition, featuring an exclusive menu called 11 Shades of Smoke, will take place on Sunday, 31 August from 12 PM onwards, in collaboration with Chef Karthik Shanker.
Chef Swamy is an alumnus of Le Cordon Bleu, London. His career spans catering for the British and American consulates, collaborating with global brands, and earning prestigious accolades for his contributions to food and art.
The culinary approach at CAHA follows a “less is more” philosophy, with an emphasis on seasonal and fresh ingredients.
The venue is already noted for its distinctive lantana-woven design and views of the Arabian Sea. Now, its expansion includes an updated food menu, a reimagined cocktail list, and the addition of artisanal mozzarella produced in-house.
The central government supported the March order, calling the collection of service charges a “double whammy” for customers, who were also required to pay goods and services tax on the additional charge.
Fromage also emphasizes design and sourcing in its positioning. The interiors combine Italian café-style warmth with modern touches, creating an atmosphere that is casual yet refined.
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