Curefoods Brings Krispy Kreme to Rajasthan With First Jaipur Outlet

Pune-based restaurant brand Malaka Spice has strengthened its presence in the city with the opening of a new outlet at Baner Hills, marking another chapter in its nearly 29-year journey in the hospitality industry. The launch underscores the brand's continued commitment to delivering authentic Southeast Asian dining experiences while evolving to meet changing consumer preferences.

Founded in 1997 by Cheeru and Praful Chandawarkar, Malaka Spice was created with the vision of introducing the diverse flavors of Southeast Asia to Indian diners. Over the years, the restaurant has become one of Pune's most recognized hospitality brands, earning a loyal customer base through its distinctive menu and focus on regional cuisines from across Southeast Asia.

The newly opened Baner outlet combines the restaurant's signature culinary offerings with a refreshed design concept inspired by countries such as Malaysia, Indonesia, and Vietnam. The space has been thoughtfully designed to create an immersive dining environment that reflects the cultural influences behind the cuisine while offering guests a contemporary and engaging experience.

Despite the refreshed setting, the restaurant continues to stay true to its long-standing philosophy of "Inspired Not Imitated," a principle that has shaped its approach to food and hospitality since its inception. By balancing authenticity with accessibility, the brand has successfully introduced generations of diners to Southeast Asian flavors while maintaining relevance in an increasingly competitive dining landscape.

Speaking about the reopening, Ilvika Chandawarkar, Head of Research and Business Development, said, "Our return to Baner feels incredibly special. For us, Malaka Spice has always been about storytelling. Every dish, every detail you see and experience comes from journeys we've made across South east Asia. We bring those travels back to the table, translating them into flavours and textures that our guests can connect with. From the ingredients we source to the way the space is designed, there is a story behind everything. Coming back to Baner feels like completing a circle."

The reopening also reflects a broader trend within the restaurant industry, where established brands are investing in updated formats and enhanced customer experiences while preserving the identity that made them successful. For Malaka Spice, the Baner launch represents both a return to a familiar neighborhood and a renewed focus on delivering meaningful hospitality experiences.

As it approaches three decades in business, the brand remains focused on sustainability, community engagement, and culinary innovation. With the new Baner outlet, Malaka Spice is looking to build on its legacy while continuing to serve diners seeking authentic Southeast Asian cuisine in a welcoming and thoughtfully curated environment.

Gourmet retail startup Foodstories has secured Rs 50 crore in a funding round led by Zerodha cofounder Nikhil Kamath, with participation from existing investor Narotam Sekhsaria Family Office. The fresh capital will support the company's plans to strengthen its digital presence, expand its delivery capabilities, and accelerate the growth of its retail network across India.

Founded by Ashni and Avni Biyani, daughters of Future Group founder Kishore Biyani, Foodstories has carved a niche in the premium food retail segment by offering carefully curated products sourced directly from farmers, producers, bakers, and chefs. The company combines physical retail with digital commerce to provide consumers access to high-quality food products and unique culinary experiences.

The Mumbai-based startup operates on a business model that blends gourmet retail, hospitality, and technology under one platform. Unlike traditional supermarkets, Foodstories focuses on creating an immersive shopping environment where customers can discover artisanal products while engaging directly with the stories and origins behind them.

The newly raised funds will be deployed to scale the company's digital business, strengthen its delivery infrastructure, and expand its retail footprint in key urban markets. The investment comes at a time when demand for premium and specialty food products continues to rise among Indian consumers seeking quality, authenticity, and convenience.

Speaking about the company's ambitions, Ashni Biyani said, “We are building a Rs 1,000 crore business. Curation, experiential retail, and a strong digital layer that combination is what gives us conviction in the scale of what’s possible here.”

Foodstories currently operates stores in Delhi, Bengaluru, and Hyderabad and recently strengthened its presence in Mumbai with the launch of a flagship outlet in Bandra. The company is also preparing to open another location in Lokhandwala as part of its ongoing expansion strategy.

Beyond Foodstories, Ashni and Avni Biyani are also the founders of Think9, a brand co-creation platform that has helped build several direct-to-consumer brands across categories such as nutrition, gut health, footwear, accessories, and beauty.

Commenting on the investment, Nikhil Kamath said, “Better food is one of the highest-leverage changes a person can make to how they live. Foodstories is one of the few platforms building the real infrastructure for that.”

The funding highlights growing investor confidence in India's premium food retail segment, where consumers are increasingly gravitating toward curated shopping experiences and high-quality food offerings. With fresh capital in hand and an expanding retail presence, Foodstories is positioning itself to capitalize on the growing demand for experiential food retail across the country.

Hospitality entrepreneur Tanveer Kwatra is gearing up for the next phase of growth for GRAMMIE, his Wafu cuisine restaurant in Delhi, with plans to expand into multiple cities and launch two new food brands. The move comes just months after the restaurant's debut at Sangam Courtyard in RK Puram, where it has carved a niche by blending European, Mediterranean, and Japanese influences into a unique dining experience.

As part of its expansion strategy, GRAMMIE is set to introduce two new concepts this year. The first, Double Crunch by GRAMMIE, will operate as a delivery-focused pizza and pasta brand. The concept is expected to launch in South Delhi before gradually expanding across the National Capital Region. The second venture will be an in-house bakery and patisserie brand inspired by Italian baking traditions, adding a new dimension to the group's growing food portfolio.

Speaking about the company's growth plans, Tanveer Kwatra said, "We have got GRAMMIE's positioning right as a premium dining and bar destination. The idea is to make sure each outlet is getting the right momentum before you go on to the next one."

Beyond launching new brands, GRAMMIE is also looking to strengthen its presence across India through a series of food and bar collaborations. The restaurant plans to take its culinary offerings to cities such as Mumbai and Chennai through curated pop-ups, helping the brand build visibility outside Delhi. Since opening, GRAMMIE has already hosted several collaborative events featuring well-known bars and restaurant concepts from Bengaluru, Goa, Kolkata, and Mumbai.

Kwatra's hospitality portfolio extends beyond Delhi. He is also the force behind Goa-based ventures including Tataki, Shoyu, and Neighbors. The latter, a café and bar located in Assagao and co-founded with his wife Ginny Kohli, is now preparing for expansion into Gurugram as the group explores new opportunities across key urban markets.

Commenting on the role of collaborations in the brand's growth journey, Kwatra said, "The takeovers are a part of our larger vision to champion India's evolving food and cocktail culture by spotlighting some of the country's most exciting bars, bartenders and food experiences. We will continue to collaborate."

With multiple brands in the pipeline, planned city expansions, and a growing focus on experiential dining, GRAMMIE is positioning itself for broader national recognition. The strategy reflects a wider trend in India's hospitality sector, where entrepreneurs are increasingly building diversified food and beverage portfolios that combine dine-in experiences, delivery formats, and collaborative events to reach a larger consumer base.

Mumbai's culinary landscape has welcomed a new entrant with the opening of Ministry of Naan in Bandra. The restaurant, located near Pali Hill, aims to offer a fresh perspective on North Indian comfort food by combining traditional cooking techniques with a modern and convenient dining experience.

Founded by hospitality entrepreneur Ayush Sahani, Ministry of Naan focuses on delivering authentic flavors through carefully crafted recipes and high-quality ingredients. The concept revolves around celebrating North Indian cuisine while maintaining consistency, freshness, and attention to detail across every dish served.

The newly launched outlet features an intimate setup with limited seating, catering to both dine-in and takeaway customers. To enhance convenience, the restaurant also offers car-side service, allowing guests to enjoy their meals without leaving their vehicles. Adding a personalized touch, visitors can access a specially curated music playlist through QR codes available at the restaurant.

A key highlight of the brand is its commitment to traditional preparation methods. Spices are sourced from local markets and ground in-house to create signature blends that form the base of many menu offerings. The kitchen team brings together experienced culinary professionals skilled in North Indian cooking, ensuring that every dish stays true to its roots while appealing to contemporary tastes.

Speaking about the vision behind the venture, Ayush Sahani, Founder, Ministry of Naan, said, "Ministry of Naan was created from a simple belief that North Indian food deserves the same care and attention that diners increasingly seek today. With our Bandra outlet, we wanted to build a space that feels approachable and familiar, while staying deeply committed to flavour, freshness and consistency. From freshly ground spices to breads made to order, every element reflects the kind of food we enjoy and wanted to share with the neighbourhood."

The launch marks an important milestone for the brand as it looks to expand beyond Bandra. Building on its initial presence in Mumbai, Ministry of Naan has outlined plans to enter additional markets including Andheri West, South Mumbai, Pune, Bengaluru, and Delhi. The expansion strategy reflects growing consumer demand for focused restaurant concepts that offer authentic regional cuisine alongside memorable dining experiences.

As India's food service industry continues to evolve, brands that emphasize quality, craftsmanship, and customer engagement are increasingly finding favor among urban consumers. With its emphasis on traditional flavors, freshly prepared dishes, and neighborhood accessibility, Ministry of Naan is positioning itself to carve a niche in the competitive North Indian dining segment.

Southern Railway has taken a significant step toward enhancing passenger amenities with the launch of its first premium branded catering outlet at Thrissur railway station. The new facility, operated by Nescafé, is part of the railway zone’s broader initiative to improve food and beverage services at stations while offering travelers access to trusted brands and quality products during their journeys.

The premium outlet was inaugurated under the Thiruvananthapuram Division and marks the beginning of a larger plan to introduce similar branded food and beverage facilities across major railway stations in Kerala. The move is aimed at providing passengers with a better dining experience while ensuring high standards of hygiene, service, and product quality.

Railway officials believe that the introduction of branded catering outlets will help meet the evolving expectations of modern travelers, who increasingly seek reliable and convenient food options while on the move. With millions of passengers passing through railway stations every year, branded outlets are expected to play an important role in improving customer satisfaction and enhancing the overall travel experience.

The initiative comes as Indian Railways continues to modernize station infrastructure and expand commercial opportunities within railway premises. By allowing reputed food and beverage brands to establish outlets at stations, the railways aim to create a more organized retail environment while also generating additional revenue streams.

Following the launch at Thrissur, Southern Railway is expected to roll out similar premium catering outlets at other stations across Kerala, including Aluva, Kottayam, Chengannur, and Kollam. The expansion is part of a wider effort to transform railway stations into modern transit hubs equipped with improved passenger facilities and contemporary retail offerings.

As railway stations evolve beyond their traditional role as transit points, the introduction of premium catering brands reflects the growing focus on passenger comfort and convenience. The new outlet at Thrissur represents an important milestone in that journey, bringing a more modern and customer-centric food service experience to railway travelers. 

Indonesian tea and ice cream brand Ai-CHA has expanded its footprint in India with the opening of a new outlet in MVP Colony, Visakhapatnam, on June 14. The launch marks another step in the brand’s India growth strategy following its recent entry into the market. Ai-CHA operates in more than 40 countries and has a network of over 2,500 stores globally. The Visakhapatnam outlet brings the brand’s range of fruit teas, milk teas, boba beverages, premium ice creams, desserts, coffees, and hot drinks to consumers in the city.

The menu includes products such as Vanilla Ai-Scream, Ai-Squash Lemonade, Ai-Milk Tea Brown Sugar Pearl, and Sund-Ai Boba, alongside a wider selection of beverages and desserts catering to different consumer groups. The company said it plans to accelerate its India expansion through its royalty-free FOFO (Franchise Owned Franchise Operated) model and is targeting the opening of more than 500 stores across the country over the next three years.

Lee, Founder of Ai-CHA said, "The response we have received since launching in India has been incredibly encouraging. It has reaffirmed our belief that Indian consumers are increasingly looking for new experiences while continuing to value quality and affordability. Visakhapatnam is an exciting next step for us, and we are delighted to bring Ai-CHA to the city. Our goal has always been simple: to create products that people can enjoy every day, whether it's students catching up with friends, families spending time together or professionals looking for a refreshing break. We look forward to becoming a part of those everyday moments."

Sarthak Mohindra, Country Head – India, Ai-CHA added, "From the very beginning, we wanted Ai-CHA to grow beyond the metros and connect with consumers across India. Visakhapatnam stood out because of its young, vibrant consumer base and evolving food and beverage culture. The enthusiasm we have seen from customers gives us confidence that there is a strong appetite for what Ai-CHA offers. We are excited to introduce our globally loved beverages and desserts to the city and are committed to building a brand that consumers return to not just for the products, but for the overall experience."

The new outlet has been designed to offer customers access to the brand’s complete product portfolio. Visitors will also be introduced to CACHA, the brand’s mascot, which is featured across Ai-CHA’s international markets. The Visakhapatnam opening follows the company’s recent store launch in Amar Colony, New Delhi. Ai-CHA plans to continue expanding its presence across India as part of its long-term growth strategy.

Inspired by Bengaluru’s beloved darshini-style eateries, Namah has made its Mumbai debut with the launch of its first outlet in Four Bungalows, Andheri West. The South Indian quick-service restaurant brand aims to introduce the city’s diners to the authentic flavours, warmth, and hospitality that have long defined Karnataka’s popular neighbourhood dining culture.

Built around the philosophy of “Namma Mane, Nimma Mane” (My Home is Your Home), the restaurant blends traditional South Indian culinary heritage with thoughtfully designed interiors inspired by regional homes. Guests enter through a Padipura-style gateway, setting the tone for an immersive experience that reflects the architecture and cultural aesthetics of South India. The space features courtyard-inspired layouts, landscaped seating areas, a Ganesh idol, and artwork that pays tribute to the region’s rich traditions.

The restaurant’s design further enhances its authenticity through the use of materials such as Kota stone, marble, terracotta tiles, terrazzo, and Sadarahalli stone. Many of the architectural and decorative elements have been sourced directly from Karnataka and other parts of South India, creating an environment that evokes the charm and familiarity of traditional southern homes.

At the heart of the offering is a menu that celebrates classic South Indian dishes from various regions. Diners can enjoy favourites such as Mallige Idli, Thatte Idli, Ghee Podi Mini Idli, Mangaluru Buns, Goli Baje, Khara Pongal, Paniyaram, Shavige Bhaat, and Khara Bhaat. These are complemented by an array of traditional accompaniments, including coconut chutney, tomato chutney, sambar, and neer chutney, delivering an authentic regional dining experience.

The dessert selection showcases some of South India’s most cherished sweet treats, including Obbattu served with badam milk, Ada Pradhaman, Pineapple Bhaat, Mysore Pak, and Wheat Halwa prepared with palm jaggery. These offerings add a distinctive regional touch and round off the meal with traditional flavours.

Filter Kaapi serves as the highlight of the beverage menu and is available in several formats, ranging from the classic hot version to iced variations, milkshakes, and softy-inspired creations. Guests can also choose from beverages such as Tender Coconut Juice, Masala Majjige, fresh juices, and unique softy flavours including Salted Caramel, Tender Coconut, and Guava Chilly.

As consumer interest in authentic regional cuisines continues to grow in Mumbai, Namah is positioning itself as a destination for diners seeking a genuine South Indian experience. By combining traditional recipes, culturally inspired design, and hospitality-driven service, the brand aims to bring the essence of Bengaluru’s iconic darshini culture to one of India’s most dynamic food markets.

Pour Over Coffee Roasters has expanded its footprint beyond Delhi NCR with the launch of its first café in McLeodganj, Himachal Pradesh. The new outlet marks a significant milestone for the brand as it enters the Himalayan region, positioning itself in one of India’s most popular travel and cultural destinations. Situated near the Dharamshala–McLeodganj Skyway and the Dalai Lama Temple, the café aims to serve as a community-oriented space that brings together travellers, locals, artists, and remote workers through specialty coffee and curated experiences.

Founded by Ritika Sharma and Aditya Sharma, Pour Over Coffee Roasters has already established its presence across three locations in Delhi NCR. Its expansion into McLeodganj reflects a deliberate shift towards destination-led hospitality, focusing on meaningful engagement, cultural connection, and immersive experiences rather than conventional high-street retail growth.

Located at an altitude of 2,082 metres, the new café has been thoughtfully designed to blend with its Himalayan surroundings. The space features a large community table alongside the coffee bar to encourage interaction and shared experiences. A 15-foot seating ledge overlooking Temple Road further enhances the ambience, offering guests a scenic environment to relax and connect with the rhythm of the hill town.

The menu showcases the brand’s specialty coffee philosophy, featuring consciously sourced and in-house roasted beans. Guests can choose from a variety of offerings including espresso-based beverages, manual brews, cold brews, matcha drinks, and signature creations such as the Orange Americano and Cran-Brew. The café also expands its beverage portfolio with beers, wines, and wine-based cocktails. Complementing the drinks is an all-day food menu featuring breakfast options, salads, sandwiches, burgers, pizzas, pastas, and desserts, with highlights such as Lamb Meatballs, Fish & Chips, cheesecakes, tiramisu, and chocolate mousse.

Speaking about the expansion, founder Ritika Sharma shared, "After opening three locations in Delhi NCR, we found ourselves asking a simple question: where next? The answer wasn't another high street. It was a place that felt emotionally aligned with what Pour Over is becoming as a brand. McLeodganj felt like a natural next step. Delhi taught us speed and scale; McLeodganj teaches us intention "

Co-founder Aditya Sharma added, "There's something incredibly unique about McLeodganj," adds Aditya Sharma. "People arrive here from all walks of life, often searching for something, whether it's adventure, inspiration, connection, or simply a pause. We wanted to create a space that becomes part of that journey.”

With its entry into McLeodganj, Pour Over Coffee Roasters reinforces its vision of building destination-led cafés where coffee, culture, food, and community converge, strengthening its position within India’s evolving specialty coffee and experiential hospitality landscape.

Bombae Apartment has opened its doors in Andheri, introducing a new all-day bar concept that draws inspiration from the charm and comfort of old Bombay homes. Designed as a welcoming space where guests can relax, socialise, and spend quality time, the venue brings together food, cocktails, music, and community under one roof.

Built around the idea of making people feel at home, the bar recreates the atmosphere of a modern apartment through thoughtfully designed spaces. The venue features separate zones resembling a living room, dining area, kitchen-inspired service counter, and cosy lounge corners. Earthy colour palettes, mustard-toned accents, warm lighting, and vintage-inspired details further enhance the nostalgic appeal, evoking memories of a classic Bombay residence.

The culinary offering showcases a blend of international flavours with dishes such as Plantain Tempura, Rock Salt-Crusted Steamed Edamame, and a Deconstructed Caesar Salad. Complementing the menu is a curated cocktail programme featuring signature creations like The Golden Hour, Smoke & Mirrors, Flora & Fauna, The Last Chapter, and The Secret Apartment. Guests can round off their meal with desserts including Caramel French Toast and Baileys Gulab Jamun.

The interiors have been conceptualised by Nishant Desai of UDA India, with a focus on combining residential warmth with contemporary hospitality design. Through carefully selected décor elements and functional layouts, the space seeks to capture the familiar comfort of spending an evening in a friend's home rather than a conventional bar setting.

Speaking about the vision behind the concept, Founder Aniket said, “We didn’t want to create just another bar, but a place where people emotionally connect and plan to stay longer. From the first cocktail at 3:30 PM to the final pour at 1:30 AM, Bombae Apartment is less about rushing through the night and more about settling into it.”

With its home-inspired ambience, distinctive cocktail programme, and community-focused approach, Bombae Apartment aims to offer a refreshing addition to Mumbai's evolving dining and nightlife scene.

Third Wave Coffee has entered the Kolkata market with the launch of three new cafés, marking its first expansion into East India. The specialty coffee chain has opened two outlets in Ballygunge and one in Salt Lake, making Kolkata one of its largest city-entry launches to date. The company said it plans to open another five to six cafés in Kolkata during the current financial year as it strengthens its footprint across the city.

With more than 220 cafés nationwide, the brand's arrival in Kolkata reflects the growing demand for specialty coffee and premium café experiences in East India. The company views Kolkata as a key market due to its established café culture and position as one of the region's major metropolitan centres. The newly launched cafés have been designed to serve as community spaces where customers can enjoy coffee, food, and social interactions. The menu includes the brand's signature beverages, specialty single-origin coffees, baked products, quick meals, and other food offerings.

For the Kolkata market, Third Wave Coffee has also introduced menu items such as Turkish Eggs, Shakshuka, sourdough-based dishes, and lasagnas. Customers can access services through the company's mobile app, which offers a technology-enabled ordering and engagement experience. The cafés will also feature the company's dessert-focused concept, Third Rush. The range includes Jim Jam Tres Leches, layered cakes, tarts, pies, mousses, cheesecakes, and other dessert options aimed at evening consumers.

Rajat Luthra, CEO, Third Wave Coffee said, "Kolkata is one of the most important markets in East India, and we are excited to begin our journey in the region with a city that has such a strong affinity for culture, community, and café experiences. Our East India expansion is pivotal to building our national footprint, and we see Kolkata evolving into one of our key markets over the coming years. We are committed to investing in the region, and alongside deepening our presence in Kolkata, we are also evaluating opportunities in other cities such as Guwahati, Ranchi, Patna, and Bhubaneswar as we deepen our market presence in the region."

The Kolkata launch is part of the company's wider growth strategy. During FY26, Third Wave Coffee expanded into Ahmedabad and Agra and entered transit locations including the Delhi-Mumbai Expressway. The brand also strengthened its presence across Delhi NCR, Hyderabad, Chennai, Mumbai, and Mysuru.

Looking ahead, the company plans to add 100 more cafés by FY27, taking its total store count to 320 locations across India. Third Wave Coffee said it will continue to focus on product development, operational efficiency, and expanding its café network as it scales its presence in the country's specialty coffee segment.

Premium coffee brand Nespresso has further expanded its presence in India with the opening of its first Pavilion in Bengaluru, marking another important milestone in the company's growth strategy for the country. Located at Orion Mall, the new retail destination reflects Nespresso's continued focus on deepening its footprint in major urban centres and connecting with India's rapidly growing community of coffee enthusiasts.

The Bengaluru Pavilion has been developed in partnership with Thakral Innovations Pvt. Ltd. and introduces an open atrium-style retail concept designed to create a more immersive and engaging consumer experience. Unlike traditional retail stores, the Pavilion format allows visitors to explore Nespresso's coffee offerings in an interactive environment that emphasizes discovery, education, and premium coffee culture.

The launch comes as Nespresso continues to broaden its presence across India through multiple retail formats. Over the past year, the company has established a network of boutiques, kiosks, and pavilions across key markets including Delhi NCR, Gurugram, and Mumbai. The addition of Bengaluru further strengthens the brand's presence in metropolitan cities where demand for premium coffee experiences continues to rise.

Bengaluru has long been regarded as one of India's most influential coffee markets. Known for its vibrant café culture and deep-rooted connection with coffee consumption, the city has become a hub for specialty coffee, artisanal brewing methods, and premium coffee experiences. Consumers in Bengaluru are increasingly exploring single-origin coffees, innovative brewing techniques, and curated coffee offerings, making the city a strategic market for global coffee brands.

Commenting on the launch, Manish Tiwary, Chairman and Managing Director, Nestlé India, said, "Bengaluru has always shared a special relationship with coffee. Bringing Nespresso to this city, feels like a natural milestone. Over the past year, Nespresso has expanded its presence across Delhi NCR, Mumbai and now Bengaluru, through multiple retail formats, such as pavilions, stores and kiosks. All with the single objective of going where the discerning consumer is and meeting them in their spaces and their moments."

Highlighting the significance of the Indian market, Renaud Tinel, Head of Zone Asia Pacific, Nespresso, added, "India is one of fastest growing coffee markets in the world, signifying long-term potential. Bengaluru represents an exciting opportunity for us to bring Nespresso to a community that has long pioneered conversations around coffee in India. With every new touchpoint, we aim to make the Nespresso experience more accessible while continuing to uphold the excellence and innovation the brand is known for globally."

The opening of the Bengaluru Pavilion underscores growing confidence in India's premium coffee segment. Rising disposable incomes, increasing exposure to global food and beverage trends, and greater appreciation for coffee craftsmanship have transformed consumer preferences in recent years. Urban consumers are becoming more willing to experiment with premium blends, specialty brews, and high-quality coffee experiences, creating significant opportunities for international brands.

Industry observers note that India's coffee market is evolving beyond conventional consumption patterns. Consumers are increasingly seeking personalized and elevated experiences, whether through specialty cafés, premium retail formats, or home-brewing solutions. This shift has encouraged coffee brands to invest in experiential retail environments that foster deeper engagement with customers.

With the launch of its first Pavilion in Bengaluru, Nespresso is continuing to build a stronger retail network across India's major cities. The company remains focused on bringing its global coffee expertise closer to consumers through strategically located touchpoints while capitalizing on the growing demand for premium coffee experiences in one of the world's fastest-growing coffee markets.

South Indian café chain Adhira & Appa has marked its entry into Uttar Pradesh with the launch of its first outlet in Prayagraj. Located at 70B/58, Lal Bahadur Shastri Marg, the new café represents the brand’s 16th location across India and signals its growing presence in North India as part of an ambitious expansion strategy.

Known for celebrating the rich traditions of South Indian coffee culture, Adhira & Appa brings its signature filter coffee experience to Prayagraj. Prepared using a slow-brewed decoction and traditionally served in a steel davara and tumbler, the coffee remains at the heart of the brand’s offering. Complementing the beverage menu is a range of South Indian favorites reimagined with contemporary twists, including innovative creations such as taco-style dosas and medu vadas prepared using waffle irons.

The newly opened café has been designed as a welcoming space that encourages customers to relax, connect, and spend time over good food and coffee. Featuring warm lighting, comfortable seating, and a laid-back atmosphere, the outlet reflects the brand’s philosophy of creating destinations where conversations flow naturally and guests feel at home. Rather than focusing on quick visits, the space is intended to foster longer interactions, informal gatherings, and memorable everyday experiences.

Speaking on the launch, Karan Mendon, COO of Adhira & Appa Café, said, “We wanted to create a place that feels like it has always belonged here. Prayagraj is a city that understands the value of slowing down over a cup, over a conversation, over the river. Our filter coffee asks for exactly that kind of patience, and gives it right back. More than anything, we hope people walk in as guests and leave feeling like regulars.”

For the company, the Prayagraj opening is about more than geographical expansion. It reflects the brand’s belief that authentic hospitality, thoughtful experiences, and community-driven spaces can resonate with consumers across diverse markets. Adhira & Appa, which originated in Kochi, has steadily expanded its footprint to cities including Chandigarh, Nashik, Hyderabad, and Nagpur.

Commenting on the brand’s growth journey, Dr Irfan Khan, Chairman & Founder, EBG Group, said, “This brand was built on care. Care in how we source our beans, care in keeping our coffee gentle on the planet, and care in the kind of spaces we create. Adhira & Appa began in Kochi and has since found homes in Chandigarh, Nashik, Hyderabad and Nagpur. Prayagraj felt like a natural next chapter, a city with a deep sense of community, exactly the kind of place this café was made for.”

The Prayagraj outlet is part of a broader expansion plan that will see the company further strengthen its presence in Uttar Pradesh and the National Capital Region. The brand is set to launch new cafés in Lucknow and Noida within the coming month, continuing its rapid growth trajectory across key regional markets.

As the flagship food and beverage venture of EBG Group, Adhira & Appa has set an ambitious target of reaching 100 cafés across India by the end of 2026. A significant part of this strategy involves expanding into Tier-II cities, where demand for premium café experiences continues to grow.

To support its next phase of growth, the company has also introduced franchise and Master Franchise opportunities. Through these partnerships, Adhira & Appa aims to collaborate with entrepreneurs and investors who share its commitment to hospitality, authenticity, and community-building, while extending the brand’s unique South Indian café experience to emerging markets across the country.

Krispy Kreme has marked its entry into Chandigarh with the launch of a new outlet at CP67 Mall, further strengthening the doughnut brand’s growing presence in India. Operated by Curefoods, the latest store represents a significant step in the company’s North India expansion strategy and introduces Chandigarh consumers to the globally recognized doughnut chain.

The opening adds another milestone to Krispy Kreme’s expansion journey in the country. With the Chandigarh debut, the brand’s retail network has grown to 84 stores nationwide, supported by more than 160 customer touchpoints that include both physical outlets and cloud kitchens. The company currently serves customers across key markets such as Bengaluru, Hyderabad, Chennai, Delhi NCR, Jaipur, and now Chandigarh, making it the brand’s first major move into North India beyond the Delhi NCR region.

The newly opened outlet offers Krispy Kreme’s popular range of freshly made doughnuts, beverages, and chocolate-inspired treats. Designed to appeal to modern consumers, particularly Gen Z customers, the store combines an engaging retail environment with a menu focused on indulgence and variety. The brand aims to create a memorable experience that extends beyond traditional quick-service dining.

Commenting on the launch, Gokul Kandhi, Chief Business Officer, Curefoods, said, “Launching in Chandigarh on World Doughnut Day makes this opening particularly special for us. This launch represents the next chapter of Krispy Kreme's growth in India. As we expand our footprint, we're focused on building a brand that feels relevant to Indian consumers, especially Gen Z, who are shaping food culture today. India has a deep love for chocolate and we're leaning into that insight by creating indulgent doughnut experiences that are fun, expressive and made for sharing. We're excited to bring that experience to Chandigarh.”

As part of its growth strategy, Krispy Kreme is increasingly focusing on its chocolate-centric product portfolio to capitalize on the rising popularity of chocolate-based desserts among Indian consumers. Alongside introducing innovative products, the company continues to expand through a combination of flagship stores, diverse retail formats, and cloud kitchen operations to enhance accessibility and market reach.

The Chandigarh expansion extends beyond the newly launched CP67 Mall outlet. The brand has already established a presence in the region through locations at Dhillon Plaza and Karnal Haveli, allowing it to serve a wider consumer base across the area.

Founded by Ankit Nagori in 2020, Curefoods has emerged as one of India’s prominent food and beverage platforms, managing a portfolio of brands that includes Krispy Kreme India, EatFit, CakeZone, Nomad Pizza, Sharief Bhai Biryani, and Frozen Bottle. Today, the company operates more than 450 cloud kitchens and retail outlets across over 40 cities, reflecting its aggressive growth ambitions in the Indian food service industry.

With rising demand for premium dessert experiences and increasing consumer interest in global food brands, Krispy Kreme’s entry into Chandigarh highlights the growing importance of regional markets in shaping the next phase of India’s organized food retail landscape.

ABD Maestro Pvt. Ltd., the luxury and super-premium spirits venture of Allied Blenders & Distillers (ABD), has expanded its footprint in eastern India with the launch of four premium spirits brands in Odisha. The move marks a significant step in the company’s growth strategy as it seeks to strengthen its presence in emerging markets and capitalize on the growing demand for premium alcoholic beverages across the country.

The company, which counts Bollywood actor and entrepreneur Ranveer Singh among its co-founders and creative partners, has introduced AODH Irish Whiskey, WOODBURNS Contemporary Indian Malt Whisky, YELLO Designer Whisky, and RANGEELA Contemporary Indian Vodka in Bhubaneswar. The launch reflects ABD Maestro’s vision of building a modern portfolio of luxury and super-premium brands designed to cater to evolving consumer tastes and lifestyle aspirations.

Odisha has emerged as an attractive market for premium spirits brands due to rising disposable incomes, increasing urbanization, and a growing preference for quality-driven consumption. Consumers are increasingly shifting away from traditional drinking habits and exploring premium products that offer unique experiences, craftsmanship, and distinctive brand identities. Recognizing this trend, ABD Maestro sees significant potential for growth in the state and aims to establish a strong presence through its carefully curated portfolio.

The four brands introduced in Odisha cater to different segments of the premium spirits market. AODH Irish Whiskey is positioned as a super-premium offering crafted using traditional Irish distillation methods and designed to appeal to consumers seeking authentic international whisky experiences. WOODBURNS Contemporary Indian Malt Whisky, one of the company’s flagship brands, combines Indian craftsmanship with global whisky-making influences and has received recognition in various international spirits competitions.

YELLO Designer Whisky has been developed as a contemporary whisky brand that blends Scotch and Indian malts to create a distinctive flavor profile suited to modern consumers. RANGEELA Contemporary Indian Vodka, meanwhile, draws inspiration from India’s vibrant culture and creative spirit, offering a fresh and youthful identity within the premium vodka category. Together, these brands represent ABD Maestro’s strategy of combining quality, innovation, and storytelling to create products that resonate with aspirational consumers.

The company believes Odisha’s rich cultural heritage and growing appetite for premium experiences make it an ideal market for expansion. Speaking during the launch, Bikram Basu, Managing Director of ABD Maestro, highlighted the importance of the state within the company’s broader growth plans. He noted that Odisha’s consumers are increasingly embracing premium lifestyle choices and are seeking products that reflect quality, authenticity, and craftsmanship.

Ranveer Singh’s involvement in the venture has also played an important role in shaping the company’s positioning. As Co-Founder and Creative Partner, he contributes to brand development and creative direction, helping ABD Maestro connect with younger audiences and modern consumers. His association reflects the company’s ambition to create contemporary premium brands that stand apart in a competitive market while maintaining a strong focus on quality and innovation.

The launch comes at a time when India’s alcoholic beverage industry is witnessing a significant premiumization trend. Consumers are increasingly willing to spend more on high-quality products, driving growth in the premium and luxury spirits segments. Industry observers believe this shift is creating new opportunities for companies that can offer differentiated products, compelling brand stories, and elevated consumer experiences.

For ABD Maestro, the Odisha expansion is part of a larger strategy to build a nationwide presence in the premium spirits category. The company continues to invest in developing and scaling brands across whisky, vodka, gin, and other high-growth segments. By entering new markets and expanding distribution, it aims to strengthen its position as a leading player in India’s luxury spirits industry.

With the introduction of AODH, WOODBURNS, YELLO, and RANGEELA in Odisha, ABD Maestro has taken another important step in its expansion journey. The launch not only broadens the company’s geographical reach but also reinforces its commitment to meeting the evolving preferences of India’s premium spirits consumers. As demand for luxury and super-premium beverages continues to rise, the company is well-positioned to benefit from changing consumer trends and growing interest in premium lifestyle experiences.

Ai-CHA, the Indonesia-based tea and premium ice cream brand, has entered the Indian market with the opening of its first store in Amar Colony, New Delhi. The launch, held on June 6, marks the brand's debut in South Asia. The company currently operates more than 2,500 stores across 40 countries and is bringing its range of fruit teas, milk teas, boba beverages, ice creams and desserts to India as part of its international expansion strategy.

The Delhi outlet will offer several of Ai-CHA's popular products, including Vanilla Ai-Scream, Ai-Squash Lemonade, Ai-Milk Tea Brown Sugar Pearl, and Sund-Ai Boba. The menu also includes fruit teas, milk teas, coffees, hot beverages, sundaes, and dessert offerings. As part of its growth plans in India, the company intends to expand through a royalty-free FOFO (Franchise Owned Franchise Operated) model. The strategy is aimed at partnering with entrepreneurs while scaling its presence across key markets.

Lee, Founder of Ai-CHA said, "India represents an exciting new chapter in Ai-CHA's global growth journey. Over the years, we have seen consumers across Southeast Asia embrace our products because they combine affordability, quality, and unique flavours. We believe Indian consumers are ready for a fresh beverage and dessert experience that can be enjoyed by everyone, from young adults and students to families and working professionals. We are delighted to bring Ai-CHA to India and look forward to becoming a part of consumers' everyday moments."

Sarthak Mohindra, Country Head – India, Ai-CHA said, "India’s vibrant food culture and growing appetite for innovative beverage concepts make it a natural fit for Ai-CHA. Our focus is on delivering exceptional taste, high-quality ingredients, and value-driven pricing that makes every visit enjoyable. Whether it’s a refreshing fruit tea during the summer, a comforting hot beverage during the winter, or a fun boba experience with friends, Ai-CHA has something for everyone. We are excited to begin our journey in Delhi and introduce Indian consumers to flavours they may not have experienced before. As we expand, our goal is to make Ai-CHA one of India’s most loved tea and ice cream brands while creating meaningful opportunities for franchise partners across the country."

The Amar Colony outlet has been designed to showcase the brand's full menu and customer experience. Visitors will also encounter CACHA, the brand's mascot, which is featured across its international markets. Following its Delhi debut, Ai-CHA plans to expand into other metropolitan cities across India as it looks to build its presence in the country's food and beverage sector. The launch marks the beginning of Ai-CHA's India operations as the company seeks to tap into growing consumer demand for tea-based beverages, desserts, and quick-service food concepts.

Olivia Creamery, the Kolkata-based artisanal ice cream brand founded by Chef Malika Chawla Batra and Srishti Chawla, has entered the Delhi NCR market, marking its first expansion outside its home city. The move represents an important milestone for the young brand as it seeks to introduce its small-batch, handcrafted ice cream offerings to a wider audience.

Established in 2021, Olivia Creamery has built its reputation around limited-batch production, carefully sourced ingredients, and flavour innovation. The brand’s portfolio features a diverse selection of artisanal ice creams crafted using seasonal fruits, premium cocoa, chocolate, dairy, and other natural ingredients. Alongside classic favourites, the range includes experimental creations, sugar-free alternatives, vegan options, and curated gifting hampers designed for special occasions.

Commenting on the brand’s growth journey, Co-Founder and Head Chef Malika Chawla Batra emphasized that Olivia Creamery’s focus has always been on building a lasting connection with consumers rather than pursuing rapid expansion. “Olivia Creamery started with a simple intent: to create ice creams that people remember not just for taste, but for feeling. Many of our flavours come from lived experiences, whether something we tasted while travelling, a childhood favourite, or a moment tied to a place or memory. Kolkata gave us the space to build that language slowly and honestly,” she said.

Co-Founder Srishti Chawla described the Delhi NCR entry as a natural progression for the brand rather than a deliberate growth strategy. According to her, the region’s consumers increasingly value authenticity, craftsmanship, and brands that offer a distinctive identity. “We’ve always believed that ice cream is not just a product, it’s an emotion-led category. Delhi NCR has a mature and evolving sweet treats culture, where consumers are actively seeking authenticity, craftsmanship, and brands with a point of view. We see strong alignment with that mindset,” she said.

With its expansion into Delhi NCR, Olivia Creamery aims to bring its artisanal approach and story-driven flavour creations to a market known for its diverse and evolving food culture. The move positions the brand to tap into rising consumer demand for premium desserts while continuing to stay true to its philosophy of quality, craftsmanship, and meaningful culinary experiences.

INKA by Bastian has expanded its culinary portfolio with the launch of a new luxury lunch experience at its Lower Parel outlet in Mumbai. Situated in one of the city’s prominent commercial hubs, the restaurant is positioning the offering to appeal to professionals, corporate groups, and social diners seeking elevated daytime dining experiences.

The newly introduced lunch concept blends INKA’s signature Peruvian-Asian culinary identity with a selection of guest-favourite dishes from the wider Bastian portfolio. The move reflects the growing popularity of premium lunch outings and business dining occasions in Mumbai, where consumers are increasingly looking for sophisticated food and beverage experiences beyond traditional dinner service.

The curated menu features a range of signature dishes, including Hamachi Ceviche, Lobster Thermidor, Salmon Jalapeño, and Tiger Maki. Guests can also choose from hearty main course offerings such as Peruvian Seabass, Lamb Adobo, and Udon Saltado, showcasing the restaurant’s distinctive fusion of Peruvian and Asian flavours.

Complementing the food selection is a specially designed cocktail programme inspired by Peruvian-Asian influences. The beverage menu includes creations such as Nikkei Umami, Cantarito, Chala Fresca, and Andesspresso, alongside refreshing daytime options like Suika Punch, Peruvian Picante, and Berry Delight. The drinks programme has been crafted to enhance the lunch experience while catering to a variety of dining preferences.

To further enrich the offering, INKA by Bastian has incorporated desserts and selected specialties from Bastian Bakery into the menu. The addition supports the restaurant’s broader strategy of creating a comprehensive daytime dining destination that combines curated cuisine, premium beverages, and hospitality-focused service.

With its strategic location in Lower Parel and a menu designed for both business engagements and leisurely social gatherings, INKA by Bastian is strengthening its presence in Mumbai’s premium dining segment. The new lunch experience reflects the restaurant’s commitment to meeting evolving consumer preferences while capitalising on the growing demand for upscale daytime hospitality experiences in the city.

Pune’s culinary scene has welcomed a distinctive new entrant with the opening of NUÈE, a fine-dining restaurant in Kalyani Nagar established by Chef Pranav Vijay Sawant in partnership with Thousand Pines Hospitality. The restaurant introduces a farm-led, seasonal dining philosophy that places fresh, locally sourced ingredients at the heart of every meal.

Designed around an ingredient-first approach, NUÈE moves away from the traditional fixed-menu format commonly associated with fine dining. Instead, its offerings evolve weekly, reflecting the availability of produce sourced directly from organic farms in Uruli Kanchan. The restaurant’s name, inspired by the French words meaning “new” and “bare,” reflects its commitment to simplicity, freshness, and authenticity, allowing seasonal ingredients to dictate the dining experience throughout the year.

At the helm of the venture is Chef Pranav Vijay Sawant, an alumnus of Switzerland’s École Hôtelière de Lausanne (EHL). His professional journey spans luxury hospitality, Southeast Asian culinary traditions, and extensive exploration of regional Maharashtrian cuisine. Before launching NUÈE, Sawant managed multiple restaurants and luxury resorts while also serving as an advisor on hospitality operations to policymakers.

Speaking about the vision behind the restaurant, Sawant said, "NUÈE was created from a belief that food should remain connected to its source. Every ingredient has a story; every season has something unique to offer, and every dining experience should feel personal and authentic."

The menu is thoughtfully divided into four culinary sections Pan-Asian, Continental, Indian, and Earthen & Tandoor offering guests a diverse yet seasonally driven selection. Signature highlights include freshly handcrafted pasta made daily, wood-fired pizzas, seasonal seafood procured through trusted coastal supplier networks, and modern interpretations of traditional Maharashtrian recipes tailored for a contemporary fine-dining audience.

A defining feature of NUÈE is its emphasis on preparing key ingredients in-house. Fresh paneer is produced daily using A2 milk sourced from indigenous cattle breeds, while organic tofu is crafted each day from certified organic soybeans. According to the restaurant, these practices help maintain quality standards while ensuring greater transparency and traceability across the supply chain.

The beverage programme follows the same philosophy, showcasing cocktails and mocktails made with fresh seasonal fruits, herbs, and botanicals. Many of the drinks are assembled tableside, creating an interactive experience while highlighting ingredient provenance and craftsmanship.

As India’s premium dining sector increasingly shifts towards sustainability, local sourcing, and culinary storytelling, NUÈE positions itself among a new generation of restaurants redefining luxury dining. By focusing on seasonality, transparent sourcing, and authentic regional influences, the restaurant aims to offer guests a more meaningful and ingredient-driven gastronomic experience.

Punjab Grill, one of India’s most celebrated fine-dining restaurant chains, has achieved a major growth milestone with the opening of its 60th outlet at Bagmane Solarium City in Bengaluru. The latest launch highlights the brand’s steady expansion strategy and reinforces its commitment to offering premium North Indian dining experiences to customers across the country.

Located within Bagmane Solarium City, a prominent business and technology destination in Bengaluru, the new restaurant is strategically positioned to cater to a diverse audience that includes corporate professionals, business travellers, and food enthusiasts. The outlet brings Punjab Grill’s signature culinary philosophy to the city, combining authentic Punjabi flavours with modern cooking techniques and sophisticated presentation.

Known for elevating traditional North Indian cuisine, Punjab Grill has built its reputation by reimagining classic recipes while preserving their authenticity. Guests visiting the new Bengaluru outlet can expect a menu that showcases the richness of Punjabi culinary traditions, served in an elegant setting that draws inspiration from the grandeur and heritage of North India’s royal culture.

Over the years, the brand has expanded its presence across key metropolitan and tier-1 cities, establishing itself as a prominent name in India’s fine-dining segment. The launch of the 60th restaurant marks an important achievement in Punjab Grill’s growth journey and reflects its continued focus on maintaining high standards of quality, consistency, and guest satisfaction.

Commenting on the milestone, Ranjit Paliath, CEO at Lite Bite Foods, said, “Reaching the 60-outlet milestone is a proud moment for everyone at Punjab Grill. Bangalore has always been a city that appreciates great food, and Bagmane Solarium City gives us access to a dynamic, diverse community. We look forward to serving our guests with the same warmth and culinary excellence that has defined Punjab Grill over the years.”

The new outlet further strengthens Punjab Grill’s presence in southern India while expanding its reach among Bengaluru’s growing community of discerning diners. As the brand continues to scale its operations nationwide, the Bagmane Solarium City restaurant represents another significant step in its mission to make premium North Indian cuisine accessible to a wider audience while delivering memorable dining experiences rooted in tradition and innovation.

SALT, the popular restaurant brand known for reinventing Indian cuisine, has entered the Mumbai market with the launch of its newest outlet in Malad. Having already built a strong presence in cities such as Bangalore, Chennai, Hyderabad, and Pune, the brand is now bringing its signature culinary style to one of India’s most vibrant food capitals.

Over the years, SALT has earned recognition for celebrating the richness of India’s culinary traditions while presenting them through a contemporary lens. The restaurant has become known for combining authentic regional flavours with modern cooking techniques, creating dishes that resonate with both traditionalists and adventurous diners. Its visually appealing presentations, lively atmosphere, and food-driven storytelling have helped establish SALT as more than just a dining destination, offering guests a memorable and immersive experience.

The opening of the Malad outlet represents a significant step in the brand’s growth strategy. Through this expansion, SALT aims to introduce Mumbai diners to its unique blend of nostalgia and innovation, where familiar Indian flavours are transformed into creative culinary experiences without losing their cultural roots.

The menu continues to reflect the brand’s commitment to making Indian cuisine engaging and approachable. Vegetarian offerings include dishes such as Avocado Tokri Chaat, Paneer Bhurji Maska Pav, Subz Quinoa Tikki, and Thecha Broccoli, each designed to combine traditional tastes with modern presentation. For non-vegetarian guests, the menu features favourites like Parda Prawns, Galouti Kebab, Charcoal Chicken Tikka, and Kolhapuri Mutton Cookerwala, highlighting diverse regional influences from across the country.

Desserts at SALT also embrace innovation while drawing inspiration from beloved Indian classics. Guests can enjoy traditional treats such as Saffroni Kulfi and Rasmalai, alongside contemporary creations including Gulab Jamun Brûlée and Filter Coffee Brûlée. These offerings showcase the brand’s ability to reinterpret familiar flavours in exciting new formats while retaining their nostalgic appeal.

Speaking about the launch, Chef Balaji Balachander, Partner, said, “Bringing SALT Restaurants in Mumbai marks an exciting chapter as we introduce our bold Indian flavours and signature dining for the very first time. We look excited to create a space that becomes a neighbourhood destination where great food, culture, music, and community come together.”

With its expansion into Mumbai, SALT continues its mission of highlighting the diversity and depth of Indian cuisine for a wider audience. Through carefully crafted menus, inventive culinary techniques, and a strong focus on hospitality, the brand seeks to redefine contemporary Indian dining while remaining rooted in the flavours and traditions that inspire its creations. The Malad outlet is expected to become a gathering place for food lovers looking to experience a fresh perspective on India’s rich gastronomic heritage.