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.
Over the years, it has scaled to 37 outlets across Kolkata, Bengaluru, Delhi-NCR, Hyderabad, and Mumbai — all completely bootstrapped without external venture capital funding.
The menu is built on the principles of supporting gut health, improving energy metabolism, and strengthening immunity while incorporating Indian ingredients in a modern context.
Dali & Gala’s experimental dining series A Night at the Museum is back, continuing its format of inviting chefs to step out of their kitchens and create freely on a blank culinary canvas.
At Wow! Momo, he will drive technology and product innovation with a focus on creating a multi-tenant, in-house food-tech enterprise platform to support the company’s current operations and future expansions, including international markets.
The event will offer guests a curated menu that reflects influences from Yangon, Bangkok, and London, combining authentic Burmese flavors with a contemporary approach.
EBITDA stood at Rs 41.8 crore, a 24 percent increase from Rs 33.6 crore a year earlier.
The offering is positioned as a curated selection rather than a seasonal rotation, reflecting a focused approach to product development.
Despite its widespread appeal, the category has often lacked consistency in quality and execution. Chennai-based MAPO aims to change that with a structured, quality-focused business model.
In his role, Kunal will oversee the complete business operations of ICB’s flagship 2-acre brewery in Bengaluru, which has a seating capacity of 1,500. He will also lead the brand’s taproom expansion and develop its multi-vertical growth initiatives.
Defined by dine-in seating, table service, and diverse food-and-beverage menus, this segment spans a wide range—from burger and pizza chains to Pan Asian eateries and health-focused cafés.
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