Located along the Morjim backwaters, the property has been developed as a low-density coastal retreat with a focus on open layouts and extended guest…
The campaign positions print as an active consumer touchpoint rather than a passive medium, demonstrating how legacy advertising formats can be…
The relaunch signals TGIF’s intent to re-establish itself as a scalable casual dining chain in India, at a time when the organised restaurant sector…
As Gurgaon continues to attract premium F and B investments, Lair’s entry underscores the market’s readiness for concepts that prioritize experience…
CHA Hong Kong Eating House is positioned as a key addition to Bengaluru’s high-street restaurant landscape, targeting repeat footfall, longer dwell…
At the end of the season, the menu and thematic elements will be replaced in full, as the venue transitions to a new ingredient-led concept.
ORLO operates with a dual model that shifts between lunch and dinner. During the day, the restaurant offers a mess-style service with quick,…
The restaurant has reopened with The Renaissance as its core identity, offering a setting that is familiar but updated, and focused on detailed…
The approach combines traditional ingredients with current bar techniques, using cordials, regional infusions, and in-house bitters. The intent is to…
It cautioned all stakeholders that encroachments and unauthorised activities, especially in public and environmentally sensitive zones, will face…
There was no reference to luxury dining or modern chains. Instead, the story focused on how a modest South Indian restaurant evolved into one of…
The parent company, TSPL Hospitality, also manages brands such as Basque in Dehradun and Embassy Restaurant in Delhi, along with luxury catering…
The event aligns with DEA’s wider interest in sensory-led dining and provides a structured look at how modern culinary formats can be built through…
Its operational model is designed to encourage repeat use throughout the week and during weekend transitions, reflecting a broader shift in…
Founded in 2014 by restaurateurs and childhood friends Chirag Chhajer and Ankit Gupta under Hunger Pangs Pvt. Ltd., the new restaurant is the brand’…
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…
This new menu focuses on delivering a multisensory dining experience that incorporates taste, visuals, aroma, textures, and sound. The dishes combine…
The outlet, designed as a pure vegetarian quick service restaurant, focuses on North Indian cuisine. Spanning 2,000 sq. ft., it combines a live…
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…
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…
Ventive Hospitality Limited, a publicly listed hospitality company supported by Panchshil Realty and Blackstone, has appointed Mayur Tiwari as…
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