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.
A culinary return to memory, material, and matriarchy — Punjabi food as it was meant to be remembered
Founded in 2014 by restaurateurs and childhood friends Chirag Chhajer and Ankit Gupta under Hunger Pangs Pvt. Ltd., the new restaurant is the brand’s 15th location across the country.
The menu includes signature offerings such as Matka L.I.I.T., Banta cocktails, and locally inspired Tharra.
The new crust is fermented over a 72-hour period and cooked at high temperatures using Brik Oven’s standard method: wood-fired ovens delivering blistered and crisp results.
This new menu focuses on delivering a multisensory dining experience that incorporates taste, visuals, aroma, textures, and sound. The dishes combine global influences with reworked versions of classic comfort food.
The outlet, designed as a pure vegetarian quick service restaurant, focuses on North Indian cuisine. Spanning 2,000 sq. ft., it combines a live tandoor counter with a compact service format.
The offer is available across parlours nationwide and has become a regular calendar event for the brand in India.
Known for its focus on Southeast Asian flavours, the restaurant has built a reputation for drawing inspiration from Malaysia, Indonesia, and other parts of the region.
The dining experience has been designed with minimal yet regal elements, keeping a focus on visual and cultural references.
The Lakehouse by Amanora brings a distinct dining concept built on the edge of a private lake. Spread across 10,000 sq. ft., the venue is surrounded entirely by water, giving it a rare level of quiet in an urban setting.
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