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.
Ventive Hospitality Limited, a publicly listed hospitality company supported by Panchshil Realty and Blackstone, has appointed Mayur Tiwari as Associate Vice President – Food & Beverage & Culinary.
The new service introduces a distinct approach to midday dining, positioned as a lighter and more structured alternative to its dinner offerings.
This appointment is part of the company’s strategy to build its presence in the southern markets.
The brand has been developed over the past three years with a focus on modernising popular Indian street food. The Bandra outlet is positioned as a space for quick dining throughout the day, offering breakfast, lunch, snacks, dinner and late-night options.
Known for its focus on authentic Japanese cuisine and consistent service standards, EDO now integrates elements of Japan’s izakaya-style dining into its updated model.
The company states that this milestone highlights its focus on serving “Desi Burgers for Desi Souls,” blending Indian flavors with international quick-service restaurant standards.
Khan Market has a new entrant with the opening of Organic Bistro, a 40-cover all-day dining concept built around clean, natural meals without compromising taste.
With more than 13 years of experience in the hospitality sector, Kumar brings operational expertise and a results-focused approach to the role.
The recent event to commemorate this milestone brought together loyal customers, hospitality industry stakeholders, and cultural figures.
The brand, which started in 2021, has evolved from a quick-service café into a full-service restaurant and bar with an expanded menu developed by chefs Asami Indo and Higuchi Nariaki.
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