Wyndham looking for partners to launch 'Wyndham garden' hotels in India

Tucked away in the charming, historic grain houses of The Dhan Mill, Bombay Club has, over the past three years, earned a beloved place in the hearts of Delhi’s diners. With its inviting interiors, evocative nods to old Bombay, and soul-satisfying cuisine, the café has long stood as a tribute to the city — celebrating its layered heritage, vibrant culture, and eclectic food traditions.

Now, after three memorable years at its original location, Bombay Club enters a new chapter — moving into a larger, thoughtfully reimagined space within the same much-loved compound. What began as a cozy 28-seater café has grown into a lively 40-seater restaurant, brimming with warmth and nostalgia.

Guiding the culinary journey is Chef Anahita Dhondhy, whose vision continues to shape the menu. Her passion for Parsi cuisine and Bombay’s diverse foodscape lends Bombay Club its distinct voice — one that artfully blends memory, heritage, and playful reinvention. The Highlights are Reading Pod by Kunzum, live food counter and a retail corner by Bombay Club.

The Signature Favorites are Berry Pulao (Parsi), Salli Boti (Parsi) - Keema Pav (Parsi), Ragda Pattice (Street Style), Bombay Sandwich (Street Style) - Bombay Style Sizzlers (Street Style), Chicken Chettinad (Coastal), Egg Sambol Hopper (Coastal) and  Meen Porrichatu (Coastal)

Along with Araku coffee and beloved Bombay Berry Soda and tangy Kokum Mary- we now also pour a thoughtful selection of our new signature ferments such as; Smoked orange and Cherry Wine Kombucha.

‘The overwhelming love and support from our patrons have been truly humbling. It’s this response that inspired us to expand into a larger space within the compound—so we can welcome more guests and create even more immersive experiences. At the heart of it all is our passion for making Bombay’s local food more approachable—served in a warm, urban café setting that feels both familiar and fresh. This is just the beginning; we’re excited to take this vision to different parts of the city, one café at a time,” said Amanda Bhandari, Founder of Bombay Club.
 

Novotel Ahmedabad has launched Infine, a modern European restaurant offering a calm and elegant dining experience in the heart of the city. 

Encased in glass and surrounded by lush greenery, gentle lighting, and calming water features, Infine offers a serene retreat from the city’s fast pace — a harmonious blend of nature and contemporary design.

Open daily from 7:00 PM to 2:00 AM, Infine presents a thoughtfully curated menu of European-inspired vegetarian and non-vegetarian dishes, each prepared with finesse and plated to perfection — appealing to both the eye and the palate. Complementing the cuisine is a creative lineup of mocktails that elevate the overall experience.

What truly sets Infine apart is its all-women team, whose grace, attention to detail, and warm hospitality shine through every element of the space — from service to ambience. More than just a dining venue, Infine is a refined late-evening escape — perfect for intimate conversations and fresh explorations of European flavours. It brings a new layer of elegance and vibrancy to Ahmedabad’s dining landscape, promising a soothing yet unforgettable experience.

“At Novotel Ahmedabad, our vision has always been to lead with purpose — creating spaces that inspire, include, and elevate. With Infine, we’re not just launching a restaurant; we’re introducing a new way, we’re introducing a new way of experiencing fine dining in the city. From its sustainable design to its elegant European menu and a passionate team led entirely by women, Infine reflects our commitment to innovation and empowerment in hospitality,” said Amit Sangwan, General Manager, Novotel Ahmedabad.

Following the success of its first outlet in Vashi, Taste of Punjab has expanded its footprint to Powai with a vibrant new rooftop location in Mumbai, bringing its beloved blend of Punjabi flavours, heartfelt hospitality, and lively dining experience to a new neighbourhood. With this launch, the brand furthers its mission of delivering an authentic Punjabi culinary experience in a warm, inviting setting.

Founded by Harpreet Singh Ahluwalia, Taste of Punjab draws deeply from tradition and family roots, inspired by his mother Sarjeet Kaur Ahluwalia. Her love for Punjabi cuisine and culture forms the heart and soul of the brand. This new Powai outlet marks a major milestone, bringing residents a menu steeped in heritage and comfort.

The space blends modern nude and gold interiors with vibrant Punjabi accents, creating a lively and welcoming vibe. The mood is amplified by live Punjabi dhol and bhangra performances.

The Powai location serves up all the bold, heartwarming flavours that made the Vashi outlet a favourite, with a few new surprises. Think soul-soothing Mutton Paya da Shorba, smoky Bhatti da Murg, and melt-in-your-mouth Mutton Galouti Kebabs. The Paneer Lababdar won’t disappoint and for a more rustic appetite, Saagwala Murg and the grand Raan-E-Sikandari — perfect for sharing — are showstoppers. One can pair it all with a chilled Masala Chaas, Mango Lassi, or the luxuriously fragrant Kesar Lassi for the full Punjabi experience.

“We’ve poured our heart into creating a space that feels just like home — full of laughter, warmth, and food made with love. This new outlet allows us to bring a slice of Punjab to an even wider community, and we’re excited to welcome guests into the Taste of Punjab family,” said Harpreet Singh Ahluwalia, Founder, Taste of Punjab.

Korean-headquartered global brand GOPIZZA launches its newest venture, Gochujang, an authentic Korean street food restaurant at the Phoenix Mall of Asia, Bengaluru.

With this launch, GOPIZZA formally expands its portfolio to include Dalkomi, a K-dessert cafe, and a third brand.  From Dalkomi's decadent Korean delicacies to Gochujang's real street cuisine and GOPIZZA's inventive Korean pizza, foodies can now enjoy the whole Korean culinary experience in one place for the first time.

In addition to being named after Korea's famous fermented red chilli paste, which is the foundation of Korean street food culture, the "GO" prefix in "Gochujang" also alludes to parent company GOPIZZA's ongoing efforts to bring Korean cuisine to India.

Both brands pilot first in India before going global. “India is a key market in our global growth strategy,” said Jaewon Lim, founder and CEO of Global GOPIZZA. “We’re actively seeking a master franchise partner and aim to launch 100 outlets across GOPIZZA, Gochujang, and Dalkomi by FY 2026. Our focus is to create integrated spaces where customers can enjoy all three brands under one roof — delivering a complete Korean food experience with operational efficiency.”

Gochujang brings to India its first-ever Korean QSR brand specializing in K-street food. From cheesy corn dogs that stretch for days to fiery tteokbokki and soul-warming ramen bowls, Gochujang serves authentic Korean street food classics that would make Seoul Street vendors proud.

“GOPIZZA’s journey in India has shown us how much the Indian palate loves Korean cuisine,” added Mahesh Reddy, CEO, India, GOPIZZA. “With Gochujang, we’re offering a truly authentic Korean street food experience. From a single pizza brand to a multi-brand Korean food powerhouse, GOPIZZA currently operates 60+ outlets across Bengaluru, Hyderabad, and Chennai.”

Dalkomi, GOPIZZA's Korean dessert brand, opens its second store right next door to Gochujang. This comes after a very successful test launch at Kempegowda International Airport. Taking up 650 square feet, the opening of both brands adjacent to one another marks the beginning of the development of a three-brand Korean food hub that offers everything from spicy to soupy too sweet in a single, seamless experience.  All GOPIZZA locations across the country will incorporate Dalkomi and Gochujang for both delivery and dine-in service.

Underdoggs Sports Bar & Grill opens its doors at Sector 62 in Noida.  Set in the heart of Noida’s bustling business hub, Underdoggs Noida spans 2,400 sq. ft. and brings together live sports, bold global cuisine, and a vibrant, community-driven vibe.

With space for 110 guests, the venue offers a high-energy sports bar experience—featuring 10+ HD screens and projectors, interactive sports zones, and plenty of game-time spirit. It’s where global sports culture meets neighbourhood warmth.

Designed by That Design Studio, New Delhi, the interiors channel a “stadium meets speakeasy” aesthetic. Think graffiti murals, a massive wall of memorabilia, booth seating inspired by locker rooms, and an LED scoreboard—all celebrating the drama and camaraderie of sport.

Executive Chef Nikhil Chopra curates a global menu with comforting favourites like Nasi Goreng and wings tossed in a range of eight house sauces. At the bar, Head Mixologist Banshi Singh delivers narrative-driven cocktails—like the floral Flying Fairy (PT Usha), the spiced Indian Blitzkrieg (Dhyan Chand), and the smoky Foxes Run (Leicester City’s iconic season).

More than just food and drinks, Underdoggs offers a full lifestyle experience—complete with locker room-style lounges, co-working pods, interactive prediction walls, and tailored loyalty programs for Candour Techspace patrons. Its dual indoor-outdoor setup is perfect for everything from casual evenings to weekend revelry.

Speaking about the launch, Sarthak Sidana, CEO of Underdoggs shared, “Noida has long needed a space that captures both its vibrant spirit and deep love for sport. With Underdoggs, we’re not just opening another bar—we’re creating a high-energy, fan-first destination designed for the city’s young professionals, thinkers, and dreamers to come together, celebrate, and connect."

Following 3.5 celebrated years in Mumbai and a successful expansion to Pune, Kyma now makes its much-anticipated debut in Hyderabad — marking a new chapter for the brand that seamlessly blends Mediterranean soul with Asian finesse.

The third outpost continues Kyma’s evolution from restaurant to immersive experience. Set in a space defined by clay-toned walls, textured stone, tribal-inspired floors, and warm wooden ceilings, the design evokes a serene yet refined aesthetic that mirrors the menu’s intention.

Kyma’s culinary philosophy shines through a curated menu that merges comforting Mediterranean classics with bold Asian innovation. Returning favourites like Prawns Rubiyan, Chicken Shish Tawook, Egyptian Koshari, and the Classic Lebneh Shug Pockets are joined by new stars such as Kimchi-Jjigae Soup, Truffle Spinach Asparagus Salad, and Salmon Tiradito. 

Dumplings take centre stage with inventive takes like Truffle Edamame Money Bags and Rendang Gyoza, while sushi selections like the Italiano Salmon Roll and Quinoa Avocado Roll highlight Kyma’s creative spirit. From Salmon Tom Yum with wasabi mash to Lamb Chop Bulgogi and the shareable Samgyeopsal Platter, every dish invites guests to savour bold flavours, artistry, and a sense of togetherness.

Signature sips like the Za’atar Collins, Whispers in Casablanca, and Aegean Spritz evoke the Mediterranean’s coastal charm, while the Kyoto Garden, Bangkok Breeze, and Taipei Swirl explore Asia’s delicate balance of earth and umami. As Narayan Poojari, Founder, shared, “Inspired by where we’ve been, crafted for where we’re going — this is Kyma’s spirit, in every pour, straight for your soul.”

"Hyderabad is a city of depth — in culture, in taste, in story. Opening Kyma here isn’t just an expansion; it’s a tribute to what soulful dining can be when it finds the right home,” said Narayan Poojari, Founder and Owner of Kyma and Shiv Sagar Foods & Resorts Pvt. Ltd.

Nikita Poojari, Director, Shiv Sagar Foods & Resorts Pvt. Ltd added, “From Mumbai to Pune and now Hyderabad, Kyma’s journey has always been about creating experiences that resonate. This city offers a beautiful confluence of tradition and progress — and we are excited to contribute to its evolving dining narrative.”

The dessert selection offers a grand finale: from the delicate Baklava Cheesecake to the aromatic Saffron Milk Cake, and the show-stopping Kunafa — each bite is designed to linger on the palate and in memory.

Kyma’s acclaimed cocktail program, Liquid Atlas, crafted for Hyderabad, invites guests on a spirited journey through regions and rituals — from the spice-laced souks of Arabia to the serene gardens of Kyoto. Each cocktail is a crafted memory, inspired by Kyma’s Asian-Mediterranean soul. Using rare infusions, regional botanicals, and modern techniques, every drink is layered with emotion and elegance.

“Designing Kyma in Hyderabad has been more than just a creative process — it’s been a journey of emotion and intention. In a city so full of energy, we wanted to carve out a space that feels calm, soulful, and deeply sensory. With Kyma, we haven’t just built a restaurant — we’ve tried to capture a feeling,” highlighted Ankita Poojari, Director, Shiv Sagar Foods & Resorts Pvt. Ltd.

Nikhil Rochlani, Managing Partner, Director, Shiv Sagar Foods & Resorts Pvt. Ltd. reflects, “The launch of Kyma Hyderabad is a landmark moment. It reflects both our growth and the deepening connection we share with our guests. Hyderabad is the perfect setting for our next chapter.”
 

Chennai’s beloved Pan-Asian dining destination, Soy Soi, has re-launched their brand ushering an exciting new chapter in its culinary journey.

Now in its 9th year, Soy Soi redefines its legacy as the city’s favourite destination for Southeast Asian cuisine—returning with a refreshed, elevated dining experience that honors the depth and diversity of Asian gastronomy.

While staying true to its roots of showcasing bold, authentic, and often underexplored dishes from the region, the relaunch signals a refined focus. The new space embraces minimalism, with warm tones, Shoji-style lighting, rattan-metal accents, and a soft, modern aesthetic that places the spotlight squarely on the food and hospitality.

The menu now extends its reach with elegant touches from Japan and Korea, offering standout dishes like Miso Grilled Atlantic Salmon, Dengaku Lamb Chops, Tuna Tataki, Avocado Carpaccio, and an exclusive tableside-finished Korean Bibimbap. Highlights also include Tonkatsu Ramen, and creative desserts such as Vietnamese Coffee Tres Leches and Coconut Jasmine Panna Cotta—all crafted to deliver a sophisticated yet soulful Asian dining journey.

“The new Soy Soi is not just a restaurant — it’s a sensorial journey. We’ve dived deeper into regional nuances of Asian cuisine and brought in refined techniques to present something both exciting and deeply authentic. From flavour to form, every dish is crafted to evoke emotion, spark curiosity, and offer comfort — all on one plate.” said Chef Peter Tseng, Culinary Director, Pricol Gourmet Pvt. Ltd,

Launched in March 2017 in Chennai’s upscale Kotturpuram neighborhood—strategically located between the city center and the growing IT corridors of ECR and OMR—Soy Soi quickly became a go-to destination for authentic Southeast Asian cuisine.
Now in its 9th year, the restaurant remains committed to showcasing both iconic and lesser-known dishes from the region, while embracing a more minimalist approach to design and ambiance. The renewed focus is clear: let the food and service shine, elevating every plate that reaches the table.

Soy Soi is set to expand its culinary repertoire with the addition of Japanese, Korean, and Taiwanese specialties. By combining traditional techniques with locally sourced ingredients, the brand aims to deliver flavors that are true to their roots while continuing to evolve the guest experience.

NOTO Ice Creams & Desserts is turning up the indulgence dial with the launch of its first-ever scoop shop in Bandra ‘Meltshop by NOTO’, a whimsical dessert destination built to serve big scoop energy.

Renowned for redefining healthy indulgence on q-commerce and food delivery platforms, NOTO now steps into the offline world with Meltshop—a bold new chapter in the brand’s journey. 

The store is a visual and sensory delight, bright, bold, and bursting with personality. From vibrant hues to playful touches, the store is a living expression of the NOTO brand—immersive, fun, and full of flavour. Guests can explore six imaginative single-serve sundaes, 15 artisanal scoop flavors with inventive toppings, and one iconic softy—all crafted to push the boundaries of what dessert can be.

Don’t miss signature creations like Trip to Thailand, a tropical treat of mango swirl ice cream, sticky rice, and popping boba pearls, or the Coffee Biscoff, with a hidden layer of cocoa that adds a delightful surprise. Each one promises flavour and fun in every bite. Also on offer are trending favourites like Matcha Raspberry, Pistachio, and a selection of fruit-forward options. Alongside these fresh scoops, customers can shop from NOTO’s popular packaged ice cream range, offering a healthier indulgence they already know and love.

Speaking of the new launch, Varun Sheth, Co-founder, NOTO Ice Creams & Desserts, says, “With Meltshop by NOTO, we didn’t just want to create a place to eat ice cream, but we wanted to build a joyful escape. A space where our community can enjoy both the healthy and indulgent sides of NOTO in their most fun and feel-good form. We see you—bad day, good day, or just a boring old Monday, we’re here with the scoop. It’s a joy to see the NOTOverse grow to make every kind of dessert-er happy!”
 

Shilton Hospitality, a leading player in the hospitality industry has announced its latest innovation – The Heineken Bar, a pioneering collaboration with Heineken. Located in the heart of Indiranagar, this innovative venue is set to transform Bangalore’s bar scene with its pioneering ‘Bar in a Bar’ concept—a first-of-its-kind in India.

The Heineken Bar blends a dynamic sports-inspired design with a curated menu of exclusive Heineken brews, signature cocktails, and gourmet small plates, promising a truly distinctive experience. The space will also host a vibrant calendar of live music, interactive events, and immersive brand showcases—reflecting Shilton Hospitality’s flair for crafting standout social destinations.

From live sports screenings to engaging games and activities, The Heineken Bar is tailor-made for sports fans and beer lovers. With its prime Indiranagar location, it’s set to become Bangalore’s ultimate hangout for both socialites and brew enthusiasts.

"We are thrilled to introduce The Heineken Bar, which embodies our commitment to delivering exceptional experiences for beer enthusiasts and socialites alike. Our 'Bar in a Bar' concept is an innovative twist on the traditional bar experience, offering an immersive and engaging atmosphere that will set a new benchmark in Bangalore's nightlife," said Amit Roy, Director, Shilton Hospitality.

Sahara Star, Mumbai’s iconic luxury destination, introduces ‘The Opal Bar’ — a sophisticated new space where timeless elegance meets contemporary indulgence. Overlooking the hotel’s breathtaking tropical lagoon, The Opal Bar is more than just a bar — it’s an all-day sanctuary for those who appreciate bold flavors, inventive cocktails, and a seamless ambiance that shifts effortlessly from day to night.

Encased in sweeping glass walls, the space is bathed in natural daylight and transforms into a warm, ambient retreat by evening — offering a visual and sensory escape unlike any other. Whether you're dropping by for a relaxed afternoon drink, a business meets over light bites, or a leisurely evening wind-down, The Opal Bar is where memorable moments naturally unfold.

The beverage menu is as captivating as the setting — featuring a well-balanced mix of timeless classics, innovative cocktails, refined scotch selections, and bold, spice-forward creations that celebrate Indian ingredients with modern flair. For those who prefer to skip the alcohol, a selection of zero-proof drinks delivers the same creative spirit and attention to detail. Pair your drink with gourmet bar bites — from globally inspired small plates to Indian favorites with a twist — all thoughtfully designed to elevate your experience, whatever your mood.

Speaking about the launch, Salil Fadnis, General Manager, Hotel Sahara Star, shared: “The Opal Bar brings together the best of what today’s guests seek — flavour, creativity, and a space that evolves with their mood. From artisanal cocktails and Indian-inspired signatures to thoughtfully crafted beverages, it’s a celebration of taste and time well spent. We’re proud to introduce a concept that invites both lively conversations and laid-back moments, all with Sahara Star’s signature warmth.”

Gaijin Opens in Mumbai. The word Gaijin means “outsider” in Japanese, Gaijin embraces its name with pride, reinterpreting Japanese cuisine through the lens of an Indian chef with reverence and rebellion. 

The interiors are stark, evocative, and surprising—a combination of elegance and back alleys in Tokyo. Every evening is transformed into a Tokyo afterparty by a vinyl-led music station that plays carefully chosen sets using bespoke analogue speakers. Upstairs, there's a more intimate, smaller space that can accommodate up to 20 people (seated). It's perfect for entertaining or just keeping close to people you want to impress. Yet the most surprising diversion is found in the alley beyond, which offers a little Tokyo in the center of Mumbai. 

The project is driven by Chef Anand Morwani (The Big Zest, Rocketman Pizza), Rohan Mangalorkar (The Big Zest, Rocketman Pizza, Pack-a-Pav), and Karan Gaba (Bokka Coffee, Farmers Cafe, Bombay Salad Co, Tamari), with a cocktail menu curated by Varun Sudhakar and Nischal Suman. While, the interiors were designed by renowned architect and interior designer Keith Menon of Spiro Spero.

Gaijin's culinary concept, which respects Japanese technique while defying convention, is at its core. Freeform grazing is encouraged by the menu, which includes cold plates, small plates (both vegetarian and non-vegetarian), nigiri, gunkan, maki, main courses, and desserts. Each dish is a unique take on a classic cuisine. Highlights include the perfectly cooked lamb ribs, the Not Buff Carpaccio with tartar and bone marrow, the Crispy Kataifi Scallop, the Cherry Wood Smoked Himalayan Trout, and the Truffle Corn Gunkan, which is a mouthwatering combination of spicy rayu, smoked corn, and miso wrapped in nori and takuan.

The vegetarian option is not a last-minute addition. Consider Shimeji Mushroom Gyoza Tostada with roasted bell pepper goma and chive sesame pesto, Spinach Cream Cheese Gyoza dripping in a kimchi beurre blanc, and the striking White and Green Asparagus with smoked cauliflower purée, silgochu, and Belper Knolle—made even more luscious with freshly shaved truffle. Additionally, the Spicy Tofu and Leek Temaki—a sort of nori taco layered with braised leeks, cucumber, and pickled ginger—is light, punchy, and completely irresistible.

Rohan Mangalorkar, Partner, Gaijin said, "Gaijin — a Japanese word for ‘outsider’ — is our homage to Japanese cuisine seen through our lens. We’re not trying to replicate tradition, but to respectfully reinterpret it — with bold flavours, fresh perspectives, and deep appreciation. Opening our doors in Mumbai, we’ve paired the food with a thoughtful cocktail program and a vinyl station that sets the tone for a dining experience that’s as soulful as it is surprising."

In a strategic yet bold move, Aspect Hospitality unveils 25 new outlets of its Pan-Asian QSR brand, Nom Nom Express across Mumbai and Pune. 

Aksha Kamboj, Executive Chairperson of Aspect Global Ventures, Hitesh Keswani, Managing Director of Aspect Hospitality, Sandeep Singh, CEO of Aspect Hospitality and Executive Corporate Chef Rahul were present marking this innovative and high-impact milestone. During the launch, guests could scan an Augmented Reality (AR) booth to reveal a virtual city with pop-up Nom Nom stores. 

With 25 QSR kitchens, Nom Nom Express is prepared to surprise a new generation of foodies—one bite at a time—by delivering vibrant, flavorful Pan-Asian dishes throughout the cityscape. The Nom Nom Central Kitchen, which powers consistent and seamless supply across all sites, is the foundation of it all.

Commenting on the launch, Aksha Kamboj, Executive Chairperson, Aspect Global Ventures said, “We have always believed that great food brings people together, and we stand firm on this. Nom Nom Express isn’t just expanding; it’s becoming part of the everyday lives of people across Mumbai and Pune. Watching the brand grow from an idea to 25 outlets has been incredible, but the real excitement lies in how many more homes we’ll be reaching next.”

 “Nom Nom Express was founded with a clear vision: to offer bold, authentic Asian flavours delivered quickly, fresh, and at highly affordable prices. With our first 25 outlets, we are only just beginning. Our goal is to expand nationwide, ensuring that every person across the country can experience the high-quality taste of Asian cuisine at pocket-friendly prices. Whether in the comfort of their home or at one of our convenient takeaway locations, our customers can enjoy a delicious, fast meal in minutes. The overwhelming energy and support from our community have been truly inspiring, and this launch marks a significant milestone in our journey. But make no mistake—we are just getting started, and the best is yet to come,” said Hitesh Keswani, Managing Director, Aspect Hospitality.
 

Saffron & Mishri, a premium artisanal mithai brand, makes its grand debut in Mumbai with the launch of two stores and cafes in Mahalakshmi and Powai. 

The brand aims to create real mithais using the best ingredients and time-honored artisanal recipes in an effort to restore pride in Indian mithais and make them a popular dessert choice. Saffron & Mishri, a passion project of founder and artist Gunjan Shrivastava, was started with the straightforward goal of assisting people in rediscovering their souls via the tastes, textures, and tales of Indian mithais. You are now invited to rediscover the essence of mithai, where tradition and soul meet in every meal, at the recently opened Saffron & Mishri.  

The founder's profound admiration for India's rich and varied Mithai tradition marked the beginning of Saffron & Mishri. With an unquenchable passion and respect for tradition, Gunjan traveled throughout India's many regions to discover traditional recipes and honed the craft of mithai-making to provide a historically and gastronomically rich experience. Crafted with love and respect for the genuine art of mithai-making, Saffron & Mishri's magic is a flawless fusion of tradition and innovation. 

Each cafe is designed with a warm, inviting ambience and art-inspired interiors which is an ode to traditional Indian crafts such as Banarasi and Kantha. Consumers can dine in at the aesthetic Powai outlet’s cafe, with warm Instagram-worthy interiors featuring elegant shylights, perfect for enjoying both mithai and flavorful chaat. Meanwhile, the Mahalakshmi Experience Center features an interactive ‘Make Your Own Memories ’ (MYOM) counter, where people can indulge in interactive workshops, making for an immersive experience. Also a unique feature of this outlet is an open walk-in kitchen concept, where customers can actually see the entire process of mithai-making behind close transparent doors, reflecting the brand’s commitment to authenticity, quality and transparency. 

Gunjan Shrivastava, Founder of Saffron & Mishri, said, “During my travels across India, I discovered a treasure trove of mithai that carried the unique stories of our culture.  I have rediscovered recipes and perfected techniques behind each mithai, for our customers to indulge in its real flavors. Furthermore, we also observed that there is a significant void in today’s mithai industry—authenticity, hygiene, and transparency in sourcing are often overlooked. We therefore source the finest ingredients from different parts of the country and crafted mithais at our state of the art kitchen. At Saffron & Mishri, our aim is to help people rediscover their soul with Indian Mithais”

Saffron & Mishri’s products are available from their stores in Mahalakshmi and Powai and  pan-India delivery through its website, local delivery on Zomato, and Swiggy.

INKA, Bastian Hospitality's first Peruvian Asian restaurant, has opened in Mumbai. INKA is a 6000-square-foot restaurant with 200 seats in Mumbai's Lower Parel location. It has an outside mezzanine level that's perfect for beverages before or after dinner. 

Peruvian-born Chef Kinyo Rodas Tristan, who has demonstrated his culinary skills in kitchens all over the world, is in charge of INKA's kitchen. Peruvian Asian meals prepared with real, high-quality ingredients from Peru and around the world are on the menu at INKA. 

Several dishes that experiment with molecular gastronomy—using ingredients like fire, dry ice, and nitrogen to create distinctive table-side experiences—are the product of an adventurous spirit and a focus on immersive dining. 

Like all restaurants under the Bastian brand, INKA's interiors are eye-catching as soon as guests enter. An emphasis on a variety of patterns throughout the venue creates layered depth, and unusual visual elements like the backlit bar, enormous floor lamps that nearly reach the ceiling, purposefully mismatched chairs at each dining table, and the liberal use of sculptures all combine to create a gloriously maximalist vibe. The space was designed by Minal Chopra of ineedspace, the group's longtime restaurant designer.

INKA has a high-end cocktail bar that focuses on contemporary mixology and drinks made with flair and drama. Under the direction of Argentine mixologist Dario Araujo, the bar serves a variety of Latin traditional drinks with an Asian twist. Cocktails are made with ingredients like Szechuan pepper, coconut, cardamom, and black pepper. The main options are daiquiris, margaritas, martinis, and pisco sours, each of which is made with a carefully considered mixology.

Three categories make up the menu: Bosque (forest), Montana (mountains), and Mar (ocean). Starters from the Mar section, such as Inti Smoked Tiradito, Hamachi, red chilli oil, chalaquita, chulpe, coriander, and tiger milk; Montana offerings, such as Mushroom Salvaje, which includes fresh shiitake, king oyster, anticuchera, huancafna, and tomato chimichurri; and Buta Kushi, which consists of 48-hour pork belly, miso, white sesame, spring onion, and yamasa sauce, comprise a wide and genuinely distinctive selection of dishes. Palta Guacamole, avocado, tomato, white onion, coriander, green lime, tiger milk, habanero chile, and quinoa crackers are examples of appetizers with a bosque flavor. Ceviches such eggplant and Alphonso variants are also available.

Commenting on the launch, Ranjit Bindra, Founder & CEO, Bastian Hospitality said, “Inka is what we hope will be another in a series of Bastian Hospitality fine dining offerings, providing high octane glamour and excellent food & beverage to our discerning diners. We are offering Peruvian Asian food for the first time and are excited to gauge the response of our guests. Our Peruvian chef brings with him years of authentic experience, having lived and worked in Peru and other parts of the globe. Combined with our mixologist from Argentina, they’ve created an F&B program that is truly world class. Get set for energetic, experiential dining at its best, in truly stunning interiors”
 

The Brasserie has been relaunched in Hilton Mumbai International Airport after the long wait of 24 years in Mumbai.  The relaunch was well-awaited with the new design and the food and beverages have been curated meticulously by the team. 

A Victorian staircase overlooking the poolside pays homage to the royal Victorian British era, seamlessly connecting the grand lobby to the restaurant. The Brasserie at Hilton Mumbai International Airport is a distinguished restaurant where global flavors and a sophisticated ambiance effortlessly blend. 

Renowned for its Indian and international cuisine, the restaurant offers a carefully crafted menu featuring locally sourced, high-quality ingredients cooked to perfection, ensuring authentic flavors and a dining experience that is as diverse as it is exquisite. The Brasserie's design draws inspiration from the grandeur of a palatial retreat, evoking the allure of old Mumbai with its exquisite brass detailing, warm tones, and carefully curated music.

The Brasserie is a fine dining retreat to India, offering a broad selection of à la carte dishes and a lavish buffet with a variety of culinary delicacies. It combines modern, cutting-edge presentation with a nod to history, with each plate showcasing inventiveness and culinary expertise. The weekly brunches with a theme and live entertainment enhance the dining experience even further and give weekends a joyful feel.

The Brasserie is committed to sustainability, focusing on using eco-friendly cooking techniques that enhance flavors while being kind to the earth and utilizing local goods. Additionally, there are vegan alternatives on the menu, providing the ideal fusion of flavor and environmental awareness.

Deepak Kumar, General Manager, Hilton Mumbai International Hotel said, "The transformation of The Brasserie reflects our ongoing commitment to enhancing the guest experience. Our goal was to create a space that seamlessly blends heritage with contemporary elegance, offering a refined yet inviting atmosphere. With a meticulously curated menu by Chef Altamsh and his team, we have crafted a culinary journey that embraces global inspirations while staying true to our rich traditions. We look forward to welcoming guests to experience this reimagined dining destination."

O by Tamara opens High Dive, a chic and welcoming bar with a sophisticated yet vibrant ambiance in Coimbatore.

With its carefully chosen menu of small meals, perfectly made cocktails, and quality spirits, High Dive is the perfect place for weekend get-togethers, after-work drinks, and laid-back evenings. It offers a chic environment for guests to relax and indulge, complete with cozy couches and soothing lighting. 

High Dive provides a peaceful and cozy setting that is ideal for relaxing and having quiet chats. It becomes an energetic hotspot with bustling crowds and a dynamic vibe as the weekend draws near.

Speaking at the launch, Umapathy Amirtham, General Manager of O by Tamara Coimbatore, shared, “High Dive is designed to adapt to its guests—offering a cozy retreat on weekdays and a spirited social hub on weekends. Whether you're looking for a relaxed evening with a finely crafted cocktail or a lively night out, High Dive sets the perfect mood for every occasion.”

Bushmills Irish Whiskey GTR Exclusive Range, introduced by Proximo Spirits and Monika Alcobev Limited, made its official debut at GMR Hyderabad Duty Free. Both Delhi and Mumbai will have the Bushmills Irish Whiskey GTR Exclusive Range. Irish single malts aged 10, 12, 15, and 21 years are among the exclusive selection offered by Bushmills Global Travel Retail. These malts are from the well-known Bushmills "World Wood Series."

Crafted in carefully chosen barrels from throughout the globe and painstakingly matured at the Old Bushmills Distillery, the World Wood Series is a selection of unique, small-batch Irish single malt whiskeys. They all provide a fantastic tasting experience and are bottled at 46% alcohol by volume. Bushmills that are 10 years old, 12 years old, 15 years old, 21 years old, and the Black variety.

Soon, the renowned Bushmills Black Bush 80/20 GTR Exclusive blended Irish whiskey will be offered alongside the World Wood Series single malt whiskeys. Monika Alcobev Limited, Proximo Spirits, and GTR (Head - Hyderabad) have partnered to create this exciting introduction of the Bushmills GTR special whiskey range. The introduction marks a critical turning point in the business's ongoing expansion and dedication to providing upscale, premium spirits to discriminating consumers.

Roy Summers, Head of Global Travel Retail at Proximo Spirits, expressed his enthusiasm about the launch, stating, “We are delighted to be launching Bushmills across GTR in India, working closely with our colleagues in Monika and GMR Hyderabad Airport Duty Free in Hyderabad, Delhi and Mumbai. Our travel retail exclusive range of Bushmills single malt Irish whiskeys from the oldest licensed working distillery in the world, has been specially designed with the travel retail shopper in mind. We are now offering a range that has something for both whiskey explorers and enthusiasts, and for gifting. We’re excited to bring the Bushmills brand to life in these airport locations from February 14th."
 
Kunal Patel, Managing Director & CEO, Monika Alcobev Limited expressed his pride in the launch, stating, “We are proud to bring the exceptional and exclusive travel retail Bushmills Irish Whiskies range to our customers. This launch is an extension of our commitment to delivering #onlyTheBest and premium experiences for our customers. The GTR Exclusive range underscores our vision of introducing the finest international brands to the Indian market.”

Following Hyderabad, the second launch will take place in Delhi Duty-Free, and later the GTR Exclusive range will be introduced in Mumbai Duty-Free. 

Koteshwaram, a new vegetarian restaurant has opened its doors in Bengaluru. Situated in Devanahalli, directly on the highway connecting Hyderabad and Bengaluru, Koteshwaram provides a varied selection of mouthwatering vegetarian cuisine made with culinary skill and locally sourced, fresh ingredients.

With an artistic setting and genuine vegetarian food that appeals to all palates, Koteshwaram seeks to reinvent the vegetarian dining experience. There are a variety of tasty selections on the menu, such as pizzas, pastas, and chaats, ranging from classic Indian dishes to popular vegetarian dishes from around the world.

For anyone who enjoys taking a long drive to Nandi Hills or traveling to Hyderabad and back with friends and family, the restaurant's cozy and welcoming ambiance makes it ideal for all gatherings. Koteshwaram is dedicated to giving each and every customer outstanding service and a great dining experience. The restaurant is open till midnight 1 am.

"We are passionate about creating a culinary experience that celebrates the richness and diversity of vegetarian cuisine. Our menu is designed to showcase the versatility of Pure vegetarian food, offering dishes that are both nutritious and satisfying." says Udaya Mogaveera, Founder, Koteshwaram.

Celini, a restaurant that honors traditional Italian cuisine, is reopening at the Grand Hyatt Mumbai. The Grand Hyatt Mumbai has been a symbol of innovation and quality for the past 20 years, and with the reopening of Celini, the hotel will elevate the standard in the upscale dining industry. 

Italian culinary maestro Chef Alessio Banchero has unveiled a fresh idea as part of the relaunch. Meglio in compangnia, or "Better shared in company," is a unique dining experience in which the chef prepares some of the dishes on the table, creating an engaging demonstration of culinary mastery for the diners.

Along with other signature Celini dishes like Taglierini all' Aragosta, Ravioli di ricotta e spinaci, Insalata di Burrata, Tartare di tonno, Agnello Tonnato, Branzino all Acqua Pazza, and more, the all-new menu includes the following: Carre di Agnello alle Erbe, which is carved live on a trolley in front of guests; Pollo Arrosto in tegame di Argilla that is presented and served in a Clay Pot; Polpette di Pollo della Nonna; Risotto alla Pescatora; Tortellini in Brodo; Gnocchi alla Sorrentina; Trofie Salsiccia Funghi; finocchietto e crema alla Zucca; and Stinco di Agnello alla Milanese.

Robert Dallimore, General Manager, Grand Hyatt Mumbai Hotel & Residences and Area Vice President, West India, said, “The relaunch of Celini is not only an exciting introduction of a new dining experience, but also a nod to the simple wholesomeness of Italian cuisine, which shines through the new space as well as the menu. Guests get to immerse themselves in the true essence of Italian hospitality, where every meal is a celebration of togetherness and the art of living well. Whether it's an intimate dinner, a gathering of friends, or a milestone celebration, Celini promises an unforgettable culinary escapade that transcends the ordinary and leaves a lasting impression.”

Mitele Sbardellini, Executive Assistant Manager, Grand Hyatt Mumbai Hotel & Residences, said, Embodying the Italian concept of ‘La Dolce Vita,’ Celini is a restaurant steeped in tradition and is #HomeToItaly. The restaurant's ambiance exudes Celestial Italian charm, creating a vibrant atmosphere filled with energy and warmth. Each dish reflects Italy's culinary heritage, meticulously crafted with fresh, vibrant flavors.”
 

Uppal Brewers & Distillers (UBD) has announced that they will be launching their first product, SOORAHI Finest Blended Indian Whisky, is scheduled to go on sale in January 2025.

The brand was founded by Ankur Sachdeva, a veteran of the Alco beverage industry, Kanhav Uppal, the Uppal Group, and Manish Uppal, the Chairman and Managing Director of the Uppal Group, with the goal of revolutionizing the premium spirits market.

The business, which is currently only available in Delhi, has ambitious aspirations to expand throughout India and into other markets in the upcoming years. SOORAHI, which costs INR 1700 in Delhi, provides an alluring blend of high quality and affordability.

SOORAHI is the epitome of adventure, expertly fusing the knowledge of an experienced blender with carefully chosen ingredients. SOORAHI, which takes its name from the Hindi terms "soo," which means good, and "rahi," which means traveler, is notable for its ability to blend modern appeal with reverence for history. The name represents the period of exploration and exploration that the Indian alcoholic beverage industry has gone through in recent years. Symbols of direction and aspiration, like a compass and North Star, are also included in the package.

 “This entrepreneurial leap is an exciting challenge. Our focus is on creating brands that resonate with discerning consumers and SOORAHI is our first step. Our vision with SOORAHI is to introduce an Indian whisky that goes beyond expectations while celebrating our cultural roots. This venture denotes a commitment to excellence at every level; be it blending, packaging, or the overall experience. We aim to create a product that resonates with consumers who value quality, elegance, and a sense of pride. SOORAHIis a representation of evolution, discovery, and aspiration for modern India,” said Ankur Sachdeva, CEO and Co-Founder of Uppal Brewers & Distillers (UBD).

The debut of Uppal Brewers & Distillers into the high-end whisky industry comes as Indian customers' need for product that balance authenticity with international standards of quality is increasing. With a whisky that honors sophistication and Indian craftmanship, SOORAHI promises to start a new era for the industry.

The Babai Hotel, a famous brand that is associated with real Andhra food, has formally debuted in Bengaluru. With Telugu actress Sreeleela as the honored guest, the gala launch was a huge success. 

Known for its specialty delicacies, like as pesarattu with upma and pure ghee idlis, the Babi Hotel has been a beloved institution for more than 80 years. The Bengaluru location, which is situated on ITPL Main Road, offers foodies an unmatched gastronomic experience by bringing these classic dishes to the city.

The inauguration event combined the Babai Hotel's superb cuisine with Andhra Pradesh's rich cultural legacy.

Speaking at the event, Sudheer Gundu, CEO of Babai Hotel said, “We are proud to bring Babai Hotel’s legacy of authentic Andhra cuisine to Bengaluru. This city has always been a melting pot of cultures, and we are excited to add our rich heritage and flavors to its vibrant food scene. The response so far has been truly heartwarming, and we look forward to serving Bengaluru with the same passion and quality that has defined us for decades.”

'Dalkomi' is the first authentic Korean dessert brand, which has been introduced by the quickly growing Korean pizza brand ‘GOPIZZA' in India. This brand has made its grand debut at Bengaluru's T1 Kempegowda International Airport. Dalkomi, which refers to "sweet" in Korean, is a sister brand of GOPIZZA that is making its way to foreign corners to introduce people to both traditional and well-liked Korean desserts.

Korean food is already famous in India, due to its ramen and barbecue. But there hasn't been much research done on Korean desserts. By introducing Indians to the first-ever authentic Korean dessert corner, Dalkomi hopes to satisfy the country's burgeoning love of K-culture and its collective sweet taste. This new business offers the Korean experience and traditional foods that many people have only seen on their screens while watching K-movies, K-videos, and K-shows.

Dalkomi will offer an array of signature treats like the Bungeo-ppang (fish-shaped pastries), Kkwabaegi (twisted donuts), and Tanghulu (fruit candy), as well as modern creations like Punyangi (Korean dancing pudding) and Dosirak Cake (bento cakes) Bubble Tea, Milkshakes, Coffee, Gelato - all those that are currently trending in Korea. 

With a total area of more than 150 square feet, Dalkomi is well situated at the airport to draw in both domestic and international tourists. In addition to the freshly made desserts, the store has a special Hanbok Photo Zone at the entryway where patrons may dress in traditional Korean garb and take in the culture while savoring their delectable treats.

 “We are excited to bring Dalkomi to India and offer travelers a taste of authentic Korean desserts like never before. Dalkomi celebrates the growing global interest in Korean culture and caters to India’s love for indulgent, innovative sweets. With its visually stunning and traditional flavors straight from the streets of Korea, Dalkomi is set to capture the hearts and palates of the residents," said Mahesh Reddy, CEO of GOPIZZA India.

The brand's goal is to have 50 locations by the end of FY 2025 in major cities, airports, and GOPIZZA belts. By emphasizing superior ingredients, creativity, and aesthetic appeal, Dalkomi hopes to reinvent luxury sweets and establish a new standard for the sector.

Prraia is a unique take on the rooftop bar experience, in the Worli neighborhood of South Bombay. It has a spacious 15,000-square-foot rooftop which serves the comfort food and drinks in a casual atmosphere.

In order to restore the dining experience's heart and spirit, founders Kabir Luthria and Gaurav Dabrai envisioned a space that embodies their enduring passion of hospitality. Kabir aimed to recreate the carefree warmth and charm of a night out in Mykonos here in Mumbai.

The famous Sea Rock Hotel was once owned by Kabir’s family and Kabir is a second-generation hospitality entrepreneur.

"Prraia is our take on the neighborhood bar reimagined for SoBo—a place where you can kick back, share a laugh, and enjoy great food and cocktails without the frills. It’s not about dressing up or fitting in; it’s about feeling at home, whether you’re here for a casual drink or a long, laid-back evening with friends." says Gaurav Dabrai, Co-Founder, Prraia. 

The area offers cabanas for private dining, couch seating for relaxing, open-air dining under large sail canopies with a view of the developing skyline, and an experimental part that will open the following year. While, the designer, Aarshie Singh, transformed Kabir's Greek idea into a multipurpose, daily rooftop experience.

By focusing on heart-driven hospitality, creative cuisine, and a soulful vibe, it offers an experience that breaks away from the stereotypes of SoBo rooftop bars.

Globus Spirits Limited presents TERAI India Craft Gin - Litchi & Mulberries, a widely recognized and critically renowned TERAI India Dry Gin. With this most recent addition, The Bagh Explorations has a wonderful line of gins influenced by the fruits cultivated at the Swarup Family farmlands in Jarauda, Uttar Pradesh.

 TERAI's distinctive Grain-to-Glass philosophy, which skillfully combines tradition, craftsmanship, and innovation, is exemplified by this excellent gin, which was made from scratch at The India Craft Spirits Co. distillery in Behror, Rajasthan.

 Commenting on the launch, Shekhar Swarup, Joint Managing Director, Globus Spirits Limited, said, “TERAI India Craft Gin celebrates the rich cultural and natural heritage of India through a modern lens. With TERAI Litchi & Mulberries, we aim to take our journey of exploration and craftsmanship to new heights. This gin not only pays homage to our family’s distilling and agricultural roots but also embraces the vibrant diversity of India’s landscapes and flavours. It’s a perfect harmony of tradition and innovation that speaks to the spirit of modern India.”

 The 750 ml bottle of TERAI India Craft Gin-Litchi & Mulberries has been introduced in the major cities of Uttar Pradesh, Rajasthan, and Goa. The brand will launch in other major cities, with prices varied by state in compliance with the local regulations.

Following the tremendous success of Blah BKC, Niketa P. Sharma, Dilip Rawat, Anikta P. Sharma, and Yogesh Rawat co-founded Blah, Brunch Cafe & Bar in Santacruz, Mumbai marking the second phase of Keish Hospitality's culinary adventure. This 4,400-square-foot place is more than simply a restaurant; it's a vibrant, opulent home for parties and get-togethers.

The menu was created by Chef Rahul Desai, Culinary Director of Keish Hospitality, which offers a diverse selection of delicacies. The unique 12-seater private dining room (PDR) at Blah Santacruz serves the food with upbeat background music.

Keith Menon, Co-founder of Spiro Spero designed the two-story Blah, Santacruz which leads to a lively bar that is glistening the mosaic flooring with glass chandeliers.

“Blah is about celebrating and connecting in a bold, beautiful, and playful space. With this new location, we’ve elevated ourselves—be it through the cocktail program, creative plating, or Instagrammable interiors. We’re here to bring a fresh, sassy, and exciting vibe to Santacruz, offering an experience that’s truly unforgettable," commented Niketa P Sharma, Co-Founder, Blah.

Restaurateur Riyaaz Amlani, known for his magical culinary adventures like Social Offline, Smoke House Deli, Slink & Bardot amongst others has partnered with Michelin-Starred Chef Garima Arora to launch ‘BANNG’, a brand-new culinary endeavor in Gurgaon.

The restaurant will be located at Two Horizon Centre in Gurgaon and is slated to open this December.

Known for her culinary artistry, Garima has made a mark in Bangkok’s culinary scenario with her restaurant GAA. Similarly, Amlani is known for infusing fun, adventure and creating cutting-edge dining and nightlife experiences when designing and opening a restaurant.

This would be the first time that Garima Arora, the first Indian woman chef to receive a Michelin star for her work is collaborating for a project in India with renowned restaurateur Riyaaz Amlani.

In an announcement post, they shared a hint of bringing a touch of ‘Gaa’ magic to Gurgaon. “Bangkok's best-kept secret will be spilling soon.”

So, wait for the big launch and follow us for more exciting updates on culinary scenes.

Courtyard by Marriott Goa, Colva opens O'Centro, a grab-and-go deli located right in the middle of the property for the customers. O'Centro is poised to revolutionize informal eating for both locals and tourists by fusing the rich flavors of Goan cuisine with the ease of quick eats. A range of freshly brewed drinks, nibbles, and sweet treats are promised by this exciting new addition, making it ideal for people who are always on the go or who need a relaxing respite.

O'Centro's lively menu, which reflects the laid-back atmosphere of the locals, captures the easygoing, carefree essence of Goa. This deli is your go-to place for a taste of real Goan cuisine, whether you're craving a savory prawn rissois for lunch or a morning coffee and croissant.

Additionally, there is a peaceful outdoor dining area with views of the fields and sunset, providing visitors with a place to relax. For a distinctive, regional twist, we now have popcorn-flavored coffee and feni coffee blends in addition to the classic favorites.

Plantaway, a leader in the plant-based food industry, has launched India's first 100 percent Plant Protein Chick'n Fillet. This innovative product, made entirely from pea protein, contains 19g per pack and is designed to cater to the growing demand for high-quality vegetarian protein options.

Identifying a gap in the market for nutritious plant-based protein alternatives, Plantaway created the Chick'n Fillet to meet this need without compromising on taste, texture, or nutrition. "At Plantaway, our mission has always been to provide top-notch plant-based alternatives that don't sacrifice flavour or satiety. Our new Chick'n Fillet, made entirely from pea protein, offers an unbeatable combination of taste, texture, and nutrition," said Romil Ratra, CEO of Plantaway. He added that the product is expected to appeal to health-conscious consumers and chefs due to its versatility in various recipes and cuisines.

The Chick'n Fillet is suitable for grilling, baking, or sautéing, and each pack contains 19g of protein. This makes it an excellent choice for those looking to increase their protein intake while following a vegetarian diet. With its realistic taste and texture, the Chick'n Fillet aims to satisfy even the most discerning palates.

Since its inception, Plantaway has focused on creating plant-based foods that cater to diverse dietary preferences and health goals. The company's product range includes dairy-free mylks, meat alternatives, mayos, dressings, and now the Chick'n Fillet. Plantaway’s commitment to quality ingredients and delicious recipes has garnered a loyal following among plant-based food enthusiasts.

Starting June 21st, the Chick'n Fillet will be available for purchase on Plantaway's website, as well as on Swiggy and Zomato in Mumbai, Delhi NCR, Bangalore, Chennai, Pune, and Hyderabad. Priced at Rs 399 for a pack of two fillets, the product is packaged in Plantaway's eco-friendly materials, reflecting the company's commitment to sustainability.

Whizdom Club, an inspiration hub by MQDC India, launched its first food venture, Whiz Café, at the heart of GK-2. The café is a part of the Whizdom Club co-working space and offers an exciting gourmet menu, curated by internationally renowned Culinary Chef Ashay Dhopatkar and acclaimed Pastry Chef Neha Lakhani.

Strategically located within Whizdom Club’s campus, Whiz Café is a unique place where members of the co-working community and the café guests can interact and share ideas. The café will form a melting pot for a diverse community, co-working members, young professionals, students, freelancers, startupreneurs, and local residents.

In line with parent company MQDC’s core philosophy of “For All Well-Being”, Whiz Café by Whizdom Club aspires to create a stimulating and cohesive environment for its patrons. The café, by way of its food and ambience, aims to encourage a community culture through its delectable cuisine and inspiring design.

Chulamas Jitpatima (Amy), Director, MQDC India, said, “As an ‘Inspiration Hub’, we strive to provide an ecosystem complete with mentorship, community access, and ideation. Adding to the vibe of Whizdom Club, Whiz Café offers a welcoming and vibrant environment and an eclectic range of dishes, for those who like to savour and toil with the same fervour.”

Offering a platform to connect & collaborate

Whiz Café caters to the multi-faceted lifestyles of urbanites, a perfect place for work meetings as well as casual brunches. The café aims to be a space that inspires and offers a platform to connect and collaborate. The vibrant design lets in abundant sunlight through floor-to-ceiling windows while especially installed air-filters protect patrons from the city’s rising pollution.

The menu, along with the design of the café, has been planned to resonate with the youth. The café’s extensive menu includes both comfort food and wholesome options like salads, mains, delicious desserts, fresh pastries, and a variety of refreshing beverages.

“The especially ‘curated’ gourmet menu is designed and served with perfection, making it a mark of exclusivity and craftsmanship by our popular and internationally renowned Culinary Chef Ashay Dhopatkar and acclaimed Pastry Chef Neha Lakhani,” Jitpatima added.

Especially curated gourmet menu

The café is spearheaded by the ‘Troublesome Duo’, famous Culinary Chef Ashay Dhopatkar and Pastry Chef Neha Lakhani.

The especially curated menu includes signature dishes by both the chefs. Chef Ashay is showcasing his famous confit chicken leg served with creamy corn chowder and winter vegetables like kale, turnips, and baby carrots, making it a mouth-watering main course. While Pastry Chef Neha presents her all-time comfort dessert, which is a melt-in-the-mouth chocolate chip cookie, with a soft filled centre, served right out of the oven.

Chef Ashay said, “It gives us immense pleasure to be a part of MQDC’s India journey. For Whiz Café, the menu is designed for urbanites who love to embrace new experiences and culinary trends.”

“With the inclusion of healthy comfort food in the menu, we aim to target health-conscious young professionals and millennials, offering inspiring meals to match the buzz of the city’s new inspiration hub,” he further stated.

Adding to the true Gujarati grandeur, Garvi Gujarat brings forth its modern dining hall in house called Ba Ni Rasoi, a canteen-style restaurant. Ba Ni Rasoi is a name inspired by our legendary Kasturba Gandhi, who was the woman with strong beliefs, values, traditions and culture in her own right.

Ba Ni Rasoi serves as that refreshing thought of home away from home which brings in a promise of traditional Gujarati food with an authentic savoury taste and the love for pure home-cooked food. It is served by very experienced chefs from Gujarat, bringing the taste and flavour of Gujarat right in the heart of Delhi.

Ba Ni Rasoi is launched with a mission to bring to fore the authentic taste, flavours and dishes of Gujarat. It is an experience in the heart of the capital. Ranging from a wide variety of aromatic flavours to mouth-watering Farsan, Ba Ni Rasoi promises a wholesome meal comprised of pure ingredients and traditional flavours together on a plate.

Ba Ni Rasoi Spokesperson said, “Our honourable Prime Minister Sh. Narendra Modi has already been talking about rich Gujarati culture and cuisine on many occasions. This is the spirit of Gujarati culture which is establishing its name globally for its diversity yet simplicity. It gives us immense pleasure to see this concept taking place in the national capital.”

Serves homemade food in a canteen-style dining

Nestled in the architectural delight of Garvi Gujarat Bhavan, Ba Ni Rasoi follows the concept of serving homemade food in canteen-style dining. Adding to its traditional beliefs, Ba Ni Rasoi supports minimum use of cutlery and serves food in authentic terracotta crockery and thalis.

The restaurant offers Nāstō, meaning breakfast, Farsan, meaning teatime snacks and set Thalis for lunch and dinner. Thalis represent the taste of Gujarat offering 16-18 items, carrying the very essence of Gujarati cuisine.

“What makes this Bhawan altogether unique is a representation of Gujarati culture with its eco-friendly approach. Today when pollution and deprivation of cultural values are the major concerns of the country, this Bhavan is one of the leading examples which will surely inspire especially our youth. Now taking the legacy forward of the vibrant culture of Gujarat, we are ready to serve it with Gujarati tastes as well,” the Spokesperson added.

Garvi Gujarat Bhavan

Garvi Gujarat Bhavan is located in the heart of Delhi at Akbar Road near India Gate. It is a fine establishment offering an experience rich in heritage and culture of Gujarat, showcased in modern sittings. Our Honourable Shri Prime Minister had inaugurated The Bhavan in September 2019.

The Bhavan has a conference room for 200 people, a board room for 60 to 80 people, a smaller conference room for miscellaneous use, and 60 rooms and suites for use by public sector units, state public sector units and corporate and private sector units available at the best rates in the heart of the Delhi in the best location. The Garvi Gujarat Bhavan brings to fore the modern Gujarati grandeur.

During the opening of the Garvi Gujarat, the Honourable Prime Minister Narendra Modi had remarked, “Here in Delhi Khaman is also called Dhokla. Handvo is also called Dhokla. Although it the same family but the Gujarati cuisine should be so well known that a common person in Delhi should know the difference between Khaman and Handvo and Dhokla.”

Swiggy has launched a new initiative 'BrandWorks' to co-create delivery brands with its restaurant partners. BrandWorks provides a different menu, images, packaging and pricing from the restaurant's usual menu.

The food ordering and delivery aggregator has collaborated with some restaurants on its platform for creating delivery-only brands, with a separate identity from the parent eatery. The company’s move is aimed towards catering a gap in the food delivery requirement of particular areas.

Currently, the Bengaluru-headquartered firm has 100 BrandWorks brands across 13 cities. Swiggy is planning to triple the number by the end of the year.

Vishal Bhatia, Chief Executive of New Supply Business at Swiggy, said, “We approached these restaurants with consumer need gaps, knowing their (restaurants’) culinary capabilities. We said that let us co-create a brand in terms of menu, images, pricing, packaging. The brands are operated out of the partner's existing kitchens, so it’s an asset-light, minimalistic, incremental expenditure for the partner to do more out of their existing kitchens, while consumer needs are getting met.”

Swiggy’s partnership with restaurants

Swiggy says that delivery-friendly Chinese food continues to be a gap in Delhi. Therefore, the food delivery platform has tied up with Delhi-based Chinese and Thai food chain Bercos to develop a delivery-only brand, called ‘House of Chow’.

Kabir Advani, Managing Partner of Bercos Restaurant, stated, “It will be the same team and the existing kitchen (of Bercos). The packaging and some different products are the only extra cost for this brand. The portion sizes are also different; we have meals for one, individual meals and so on. We’ve also kept this as an independent brand, as we don’t want to cannibalise the Bercos brand.”

Presently, the House of Chow is available at six Bercos outlets. The restaurant looks to expand it to 15.

Swiggy Access initiative

Swiggy Access was started three years earlier. It involved taking on lease on a property, refurbishing into small, shared, kitchens and sub-letting to restaurant chains.

There are some restaurant owners who are considering extending the brands into dine-in formats as well. Brands like ‘Kitchens of Punjab’ and ‘Kitchens of China’, co-created with Bengaluru-based Gilly’s Restobar, will likely introduce a physical dine-in location soon, while expanding through Swiggy Access kitchens.

Gurupreet Singh Bali, Managing Partner at Gilly’s Restobar, added, “An incredibly innovative and effective idea. Our kitchens at the dine-in restaurants are fully equipped and run by experienced chefs, trained in multiple cuisines. We realised growth could come out of the negligible additional investment, leading to better utilisation of our existing resources through delivery. It is not just about the idea; Swiggy’s insights on consumer needs in the locality and expertise in brand creation have been crucial.”

Food delivery startup Swiggy has forayed into the online payments space by introducing its own wallet, Swiggy Money. With this launch, the Bengaluru-headquartered company follows the footsteps of several consumer internet companies.

As of now, this new wallet will only be used to credit amounts for the canceled orders at the moment. Swiggy Money has been unveiled in partnership with ICICI bank. In addition to this, the firm claims that the wallet service is compliant with the norms laid down by the Reserve Bank of India for prepaid payment instruments.

What is Swiggy Money?

It is a wallet service where users can store money and pay for transactions on Swiggy. However, the wallet can only be used to credit amounts for the canceled orders at the moment. The company will be adding add other payments option like UPI, credit and debit cards, net banking, and even cash.

In addition to this, Swiggy said that the credits for late deliveries in case of a failed on-time delivery order will also be deposited in Swiggy Money.

Presently, the wallet can only be used for paying for food orders. Going forward, the food delivery platform said that orders through Swiggy Pop, Swiggy Stores, and Swiggy Go will also accept payments from the wallet.

Swiggy has further offered its users the facility to transfer their money from the wallet to their bank accounts.

Apart from the wallet, the company also expects to enter into the UPI-based payments business that may include peer-to-peer fund transfer. Swiggy believes that starting Swiggy Money only to credit cash for canceled or disputed orders is a smart move.

Doing about 50 million orders a month, Swiggy’s move to have an in-house wallet will certainly help it in driving scale and engagement. The company also felt the urge to have an in-house payment product, especially after bringing four different products, including Supr, Swiggy Stores, Swiggy Daily, and Swiggy Go this year.

Complying with KYC norms

In order to use Swiggy Money, a user has to comply with know-your-customer (KYC) norms, however, for ICICI bank users, the KYC is not required for the usage of wallet on the platform.

A Swiggy Money user can transact up to Rs 10,000 with minimum KYC, while a full KYC allows the user to load up to Rs 1,00,000 at any given time. At present, the wallet is available on food orders but will soon be opened up for Swiggy Pop, Swiggy Stores, and Swiggy Go.

Beam Suntory, an international premium spirits company, has introduced a range of four premium spirits in India. This move signals its commitment and strategy to grow in India, in line with its ambition to reach $1 billion in revenue by 2030.

Beam Suntory has introduced an India specific whisky, Oaksmith, created by world-renowned blender Shinji Fukuyo, Chief Blender, Suntory, using traditional Japanese craftsmanship. Oaksmith is blended with the finest Scotch Malt whiskies and American Bourbons to make a whisky unique and authentic to Indian taste.

Shinji Fukuyo, Chief Blender at Suntory, stated, “While making this blend, I wanted to ensure that it resonates specifically well with the Indian audience while being truly international in its spirit. I travelled across the country to understand the different food cultures and flavours. Eventually what I saw, heard and tasted, helped me explore a variety of flavour profiles and finalize this harmonious blend which has the best of America, Scotland and Japanese craftsmanship. I am extremely proud as the final product completely reimagines what the future of Indian whisky can be.” 

Additionally, the iconic Japanese whiskies Yamazaki Distiller’s Reserve and Hibiki Japanese Harmony, along with Roku Japanese Craft gin have also been introduced from The House of Suntory portfolio. 

Neeraj Kumar, Managing Director of Beam Suntory India, said, “We are thrilled by the appreciation that Hibiki and Yamazaki have received from consumers worldwide, and their popularity among spirits aficionados in India. The growing premiumisation of the Indian market and the appreciation for finely crafted spirits made this the right time to launch these brands, along with Roku gin.”

Availability of The House of Suntory brands

The House of Suntory brands have been launched across all major cities like Delhi, Mumbai, Pune, Hyderabad and Bangalore.

While Yamazaki Distiller’s Reserve will be available in the range of Rs 10,900 to Rs 20,000 across different states, Hibiki Japanese Harmony for Rs 10,900 to Rs 20,000 and Roku gin for Rs 5,500 to Rs 7,100.

“Indians today are well-travelled and exposed to global trends, which inspired the creation of Oaksmith for whisky lovers in India. The beautiful blend incorporates years of tradition that the Beam Suntory family upholds while showcasing Shinji-san’s award-winning blending capabilities making it a whisky that, quite simply, no one else could possibly create,” Kumar added.

Indian spirits market

As per data from consumer research firm GlobalData, the Indian spirits market was valued at Rs 1.84 trillion in 2016, with Whisky accounting for over 60% of this figure and single malts make up a small part of the same.

According to another report, the 'India Whisky Market Outlook 2023', the Indian whisky market has witnessed growth with CAGR of more than 7% from FY 2010-11 to FY 2016-17.

George Kumekawa, Representative, The House of Suntory, said, “In recent years, we have noticed a strong trend among Indians to opt for premium and craft gin as their spirit of choice as it has a softer flavour profile which is easier on the throat and refreshing in its appeal - perfect for brunches and refreshment occasions. With the introduction of Roku gin in India, we are looking to further build the market for both gin as well as craft spirits to help enthusiasts discover new tastes and experiences.”

Breakfast is regarded to be a significant meal because it breaks the period of overnight fasting, replenishes your glucose supply and offers other essential nutrients to maintain your energy levels up all day long. Keeping in mind the significance of breakfast, Mother’s Recipe, India’s leading household name in the ethnic food division, has expanded their instant mix category with the launch of traditional Indian breakfast Upma.

The South Indian specialty prepared using the freshest and authentic ingredients like semolina (suji), Black gram dal (Urad dal) Onion, green chilli, cumin, curry leaf, lemon powder and asafetida seasoned for your convenience with mother’s magical touch. Consumers just need to add hot water and it is ready to eat in five minutes.

Sanjana Desai, Chief Strategy Officer, Mother’s Recipe, said, “The instant food is gaining popularity in India because of the comfort and accessibility of products that provide the genuine flavour of Indian food across retail channels. According to a report by Future Market Insights, India’s instant food market is anticipated to grow at a CAGR of 15.7% and reach a valuation of US$ 284.4 Mn by 2020.”

“The key factors driving instant food are employee affluence and growing millennial customers along with a rise in working women's population which has resulted in altering lifestyles and less time for home cooking. As a result, we continuously innovate in line with the growing consumer expectations while providing our customers with the finest quality & tastier products,” Desai further added.

Mother’s Recipe’s Upma pack is available in 73gm Cup Upma and 170 gm pillow pouch across all hypermarkets, local stores, exclusive brand outlets and Mother’s Recipe e-store in major & mini metro cities. Cup Upma is competitively priced at Rs 50 and pillow pouch at Rs 35, the instant mix Upma has a shelf life of nine months.

The Current Scenario of Mother’s Recipe

Mother’s Recipe was founded in 2001 by Desai Brother’s Ltd and has successfully expanded to all regions across India as well as 42 countries around the world.

What started as a pickle brand has today grown exponentially, consisting of a diverse product range including, Condiments, Pastes, Spices, Papads, Appalams, Cooking Pastes, Curry Powders, Ready to Cook Spice Mixes, Ready to Eat meals (Canned and Retort Packing), Mango Chutneys, Ethnic Chutneys, Chaat-Chutneys, Canned Vegetables, & Mango Pulp.

Desai said, “The FMCG market is ever-evolving, and consumers are always looking for something new and exciting. The Indian FMCG market has been growing steadily at 25% per annum. Even the pickles, where Mother’s Recipe are market leaders have been growing at 10.7% CAGR and RTE/RTC categories at 17% CAGR. With a market that is cluttered with multiple players, Mother’s Recipe as a brand has continued to stand out due to its diverse range of products, and constant focus on reinvention, to meet consumer demands.”

Future plans

With the renewed focus on growing categories like Condiment Pastes, Ready to Cook, instant mixes and other verticals the company predicts an impressive growth of 22% year on year.

On the exports front, the company plans to expand its current global footprint to newer markets like Europe & Africa.

Currently, Mother’s Recipe exports to 42 countries with exports contributing to 40% overall revenue. Apart from this, the company is aggressive looking at expanding its HORECA and food services solution business verticals.

McDonald’s has launched its popular breakfast across restaurants in North and East of India. The menu offers a choice of breakfast options such as Veg McMuffin, Egg & Cheese McMuffin, Sausage McMuffin, Egg & Sausage McMuffin, Hotcakes, Hash brown along with coffee and available beverages.

Currently, select restaurants across North and East of India will serve breakfast between 8 am to 11 am with extended timings in highway Drive-thru restaurants. McDonald’s breakfast will also be available through McDelivery.

Adding delight to the mornings, McDonald’s is offering the choice of a complimentary beverage with Veg McMuffin or Egg & Cheese McMuffin. Additionally, dine-in customers can enjoy unlimited coffee refills during breakfast hours.

Ajita Saxena, Director, Marketing, McDonald’s, North and East India, said, “Our customers are at the core of everything that we do at McDonald’s. We have been receiving continuous customer feedback to bring the breakfast menu back in North and East of India. We are excited to launch breakfast with a variety of menu items. We look forward to their continuous patronage.”

McDonald’s top priority is to deliver overall value with the highest quality restaurant experience to the customers by offering hot, fresh, great-tasting food with fast, friendly service, in a welcoming, comfortable environment. Consumer’s willingness to explore different options makes McDonald’s breakfast a great choice.

“Our breakfast menu items are very popular across the globe and we are sure that our customers here will love it too,” Ajita added.

Among the must-try items in the McDonald’s breakfast menu are the fluffy steamed Hotcakes that are served with butter and maple flavoured syrup. McDonald’s coffee is made with 100% Arabica beans. 

McDonald’s to soon bring its first-ever fully vegan meal in the UK

McDonald's will soon launch its first-ever fully vegan meal, joining a growing list of fast food restaurants selling fully vegan meals in the UK. The move follows the likes of KFC and Greggs in introducing vegan options.

The brand will launch its Veggie Dippers meal, including vegan nuggets, served with chips and a soft drink, in the UK on 2 January.

The new dippers of McDonald's are made of rice, red peppers, tomato pesto and split peas, fried in breadcrumbs. This product will be fried separately from products containing meat and will be served with McDonald's UK chips, which are vegan-friendly.

The recent development by McDonald's comes as restaurants are capitalising on increasing demand from UK customers for vegetarian and vegan food options.

The fast food chain announced that in the last 12 months it had seen an 80% uplift in customers ordering vegetarian options.

UberEats, one of the world’s largest food delivery networks, has launched operations in Cuttack, its second city in Orissa and 45th in India. UberEats will offer Cuttack consumers a variety of cuisines based on partnerships with a number of popular local restaurants such as Mirchi, Biryani Box, DFC Dada's Biryani, Burger Adda Factory, and many more.

Bansi Kotecha, Head of Operations, India and SA, UberEats, said, “It gives me immense pleasure to announce our launch in Cuttack, our second city in Orissa after Bhubaneswar. Over the last few years, the city has grown rapidly providing an impetus to the food service industry. Backed by best in class technology and a robust delivery network, we believe we will positively contribute to the growth of local food businesses in the city as well as give Cuttack foodies easy access to their favourite cuisines and restaurants at the tap of a button.”

UberEats has its own network of delivery partners which helps local restaurants reach new consumers and deliver their food quickly, efficiently and reliably. UberEats offers its delivery partners a flexible and reliable income opportunity on a schedule that works for them, with the freedom to choose the hours they want to work.

Offering a reliable delivery option, UberEats helps restaurants to expand their capacity and reach, to be able to service their existing and new customers more effectively. 

Imtiyaz, Owner of Mirchi Family Restaurant, stated, “We are delighted to partner with one of the leading food delivery platforms like UberEats. We are looking forward to better serving our customers with seamless delivery experience in the comfort of their homes.”

Why is food delivery trending?

In India, food trends are continuously changing with the change in eating habits of the ever-demanding consumers and the new concepts heating up the million-dollar food service industry.

From going to a restaurant over dinner or lunch, people today look out for delivery and getting their favourite food delivered to their doorstep. Similarly, rather than going to the grocery store to buy raw materials first and then cook them, customers can push a button and have their meal delivered in around 30 minutes from some of their favourite restaurants.

Seeking this opportunity not only the aggregators or delivery players who started this trend is betting big on this model but restaurants and food players are also eyeing this as the next ground to invest in.

Pros of food delivery

Placing orders online or on such apps proved beneficial for everyone. There are special discounts for new customers or discounts at various restaurants, always going on. A restaurant finder app can easily help you avail such discounts.

Brands and outlets have also started tying up with food delivery and hyperlocal mobile as getting listed on third-party Aggregators has proven very fruitful for them.

McDonald's will soon launch its first-ever fully vegan meal, joining a growing list of fast food restaurants selling fully vegan meals in the UK. The move follows the likes of KFC and Greggs in introducing vegan options.

The brand will launch its Veggie Dippers meal, including vegan nuggets served with chips and a soft drink, in the UK on 2 January.

Animal rights activists Peta said, “A vegan meal was the very definition of a happy meal.”

The new dippers of McDonald's are made of rice, red peppers, tomato pesto and split peas, fried in breadcrumbs. This product will be fried separately from products containing meat and will be served with McDonald's UK chips, which are vegan-friendly.

The recent development by McDonald's comes as restaurants are capitalising on increasing demand from UK customers for vegetarian and vegan food options.

The fast food chain announced that in the last 12 months it had seen an 80% uplift in customers ordering vegetarian options.

McDonald's is the latest fast food chain to serve vegan products. Greggs unveiled a vegan sausage roll at the beginning of the year, which it credited with boosting sales. Other chains with vegan options are Frankie & Benny's, Gourmet Burger Kitchen, Nando's, Papa John's and Pizza Hut.

McDonald's Announces Ian Borden as President, International

Recently, McDonald's has also announced Ian Borden as President, International, effective immediately. He was most recently the President, International Developmental Licensed (IDL) Markets.

Ian Borden will be continuing his reporting to Chris Kempczinski, President and Chief Executive Officer of McDonald's. This development follows the appointment of Joe Erlinger to President of McDonald's USA.

Chris Kempczinski, President and Chief Executive Officer, McDonald's, said, “Ian has a proven record of focusing on the customer to deliver profitable business growth while strengthening collaboration with our global franchise community.”

“His deep experiences leading McDonald's in markets across the world uniquely position him to connect the dots to drive strong results. I'm delighted to announce his expanded role for McDonald's and am confident he and the talented leaders in our wholly-owned and developmentally licensed markets will make McDonald's even better throughout the communities in which we operate,” Kempczinski added.

Borden will be assuming oversight for all international markets in his new role. These markets include International Operated Markets (IOM) that comprises all wholly-owned markets outside of the US, in addition to over 80 markets in the IDL segment that he oversees in his current role.

Borden stated, “Our international markets have strong momentum and incredible growth opportunities. I look forward to working closely with franchisees, suppliers and company teams across all of our international markets to strengthen the ties between McDonald's and our customers.”

McThai Co, who is operating McDonald's restaurants in Thailand, has unveiled a mobile app. This app will be collecting more data on customers amid increasing competition in fast food and online delivery.

Thunyachate Ekvetchavit, Managing Director of McThai, said, “As the leading QSR (quick service restaurant), McDonald's continues to lift up our customer experience by bringing new technology, including big data and algorithms, to deliver the best product and service that meet the individual customer's needs.”

The app is designed with a personalisation tool as part of a new marketing strategy. It is different from earlier ones that focused on mass marketing.

“This will differentiate us from others in the competitive QSR landscape with the bolder and better customer experience and ensure that they enjoy our new application,” Thunyachate stated.

The app will be providing deals on menu items depending on personal preferences and offering access to the existing McDelivery service.

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America’s first cannabis restaurant has been launched in West Hollywood. Called Lowell Farms: A Cannabis Café, the restaurant offers diners an array of weed products and hopes to rival Amsterdam’s famed coffee shops.

The 240-seat establishment is a hybrid weed lounge and restaurant where you can order up some pot along with your meal. It is open to people 21 and over, who can order from a cannabis menu just like they would a wine bottle. 

“Flower Hosts” or “budtenders” help patrons navigate the menu. They give advice to connoisseurs on what strain of cannabis to order with their meal and the potency and flavour of each product.

Andrea Drummer, the Executive Chef at Lowell Farms, said, “It’s amazing to be a part of making history, I never thought I would have been. It’s important to have a safe space to consume in a very communal setting.”

Entertainment is incomplete without a great array of food. To give the customers the best of both worlds SMAAASH has launched the SMAAASH Sports BAR at its R-City center.

SMAAASH Sports Bar is one of its kind restaurant with a widespread food variety and multiple choices on drinks. This menu is specially curated to give you experience with games and unlimited access to great food.

The chef-curated menu includes dishes like Reddy 65, a chicken starter with a twist, wings with unique dips like Butter Makhani and Chettinad. Delve into a range of amazing sizzlers at the Sports BAR, a few fiery sizzlers include special ones like Aachari Paneer Shashlik Sizzler, Chicken Banjara Kabab Sizzler and Grilled Fish with spicy coconut gravy.

If you are a connoisseur of drinks, the SMAAASH Botanical Mixology is the place for you. Try some magical drinks like Winter Botanical, Vesper GTT, Smaaash O Tini, Picket Fence and Woodchip Smoked Hibiscus. A specially mixed concoction of shots made with names that will get you and your gang geared up, Silver Bullet, BMW, Freak, Listerine, Oil Spill Irish Flag and Pineapple Upsidedown.
 

In this newly opened Sports Bar, you can enjoy the screening of all your favorite matches; with a range of SMAAASH favorite LIIT flavors like All Spice Extract, Saffron Ginger Extract, Orange and Clove Extract and Peppermint extract.

Want to invest in a restaurant franchise? Visit Franchise India 2019, Asia’s Biggest Franchise & Retail Show, and give wings to your entrepreneurial dreams.