Franchise News: Farzi Café Reopens at CyberHub, Adds New Chapter to Expansion Journey

Titlie Goa, the popular cliffside restaurant overlooking Vagator, has reopened its doors with a refreshed concept that combines a redesigned venue, an upgraded food menu, and a reimagined cocktail program. Known for blending dining, drinks, music, and nightlife into a single destination experience, the Goa-based hospitality brand is now entering a new phase of growth while also preparing for its upcoming expansion into Mumbai. The relaunch reflects the evolving preferences of consumers who increasingly seek immersive hospitality experiences that seamlessly transition from daytime relaxation to late-night entertainment.

Situated in one of Goa’s most sought-after coastal locations, Titlie has built its identity around the concept of transformation. Inspired by the Hindi word for butterfly, the brand embraces the idea of constant evolution, with the atmosphere changing throughout the day to create distinct guest experiences. The venue begins operations in the afternoon, offering a laid-back environment for leisurely dining and scenic views. As sunset approaches, the space transforms into a vibrant sundowner destination, eventually evolving into a high-energy nightlife venue featuring music programming and a full-capacity dance floor that keeps guests engaged well into the night.

The latest reopening introduces significant design enhancements aimed at strengthening the guest experience while making the most of the property’s stunning location. Designed by Studiio Dangg, the renovated space has been carefully planned to highlight panoramic views of the Arabian Sea and the surrounding Vagator landscape. Expansive terraces, open-air seating arrangements, and large-format windows allow guests to remain connected to the natural setting throughout their visit. Inside, the use of wood finishes, textured surfaces, and lush indoor greenery creates a warm and contemporary atmosphere while maintaining a cohesive visual identity. At the center of the venue stands a strategically positioned bar that serves as both an operational hub and a focal point of the overall experience, connecting the restaurant’s food, beverage, and nightlife offerings.

Speaking about the relaunch, the team behind Titlie highlighted the brand’s vision of creating a seamless day-to-night journey for guests. “Titlie has always been about great food, sunset drinks and the energy that builds through the night. With this new chapter, we wanted to strengthen that experience. Guests can start the afternoon with sea views and relaxed bites, stay on for sundowners and music, and carry the evening forward as the energy builds into the night. At the heart of it is what we call collaborative cuisine, where ingredients, techniques and influences from across India and international kitchens come together naturally on the plate. It’s reflected in dishes like our Titlie Hummus with an Indian tadka, alongside ceviches, dumplings and grills designed for sharing. The cocktail program follows the same spirit, reinterpreting classics with tropical flavours and seasonal ingredients, from the Aamras Picante and Titlie Paloma to the Arabica, our take on the espresso martini.” — The Team at Titlie Goa

The renewed menu has been carefully curated to encourage sharing and exploration, bringing together flavors and techniques from multiple culinary traditions. The offering is divided across cold plates, dumplings, rolls, Indian-inspired small plates, and grilled specialties. Signature dishes include Fenny Cured Salmon and White Fish Chilli Mango & Passionfruit Ceviche, which showcase fresh ingredients paired with bold flavors. Guests can also enjoy smaller-format dishes such as Raspberry Dahi Puri and Prawn Shu Mai, reflecting the restaurant’s approach to blending local influences with global culinary trends.

The grill section introduces dishes designed for communal dining, including Thai Style Thigh Chicken and Rawa Snapper. Larger-format mains such as Goat Meat Khichdi and Seared Chicken Green Curry further demonstrate the restaurant’s commitment to combining regional Indian flavors with international inspirations. This approach aligns with the growing demand for experiential dining concepts that prioritize creativity, storytelling, and social engagement through food.

Complementing the culinary offerings is a newly developed beverage program that focuses on reinventing familiar cocktail formats through tropical ingredients and seasonal flavors. Signature cocktails such as Aamras Picante, Titlie Paloma, and Arabica bring fresh interpretations to classic recipes while maintaining broad consumer appeal. The bar has also introduced large-format beverage options, including a Margarita Pitcher crafted around a full bottle of tequila, catering to groups and encouraging shared drinking experiences.

Operationally, Titlie’s business model has been designed to maximize guest engagement across different times of the day. Afternoon hours cater to relaxed dining and extended stays, while sunset periods drive beverage-focused experiences supported by curated music programming. As the evening progresses, the venue shifts into a nightlife destination powered by DJ performances, energetic entertainment, and a vibrant social atmosphere. This flexible format allows the brand to generate revenue across multiple dayparts while delivering a diverse range of experiences to visitors.

The reopening comes at a time when experiential hospitality concepts continue to gain momentum across India’s food and beverage sector. By integrating food, cocktails, music, and nightlife into a single destination, Titlie has positioned itself at the forefront of this trend. As the brand prepares to expand beyond Goa and enter the Mumbai market, it aims to replicate its successful multi-experience format in one of India’s most competitive hospitality landscapes, marking an important milestone in its long-term growth strategy.

Without any formal background in hospitality, entrepreneur Chirag Pattni entered the restaurant business driven entirely by passion, instinct, and curiosity about consumer experiences. What began as a personal interest gradually evolved into a serious entrepreneurial venture, shaped through hands-on learning, market observation, and constant engagement with diners and hospitality spaces across Mumbai.

After launching the first Downtown29 outlet in Borivali, Pattni expanded the brand within a year by opening a second location in Mumbai’s Bandra Kurla Complex (BKC). The move represented a significant evolution for the brand, positioning it within one of the city’s most dynamic lifestyle and business districts. Before launching in BKC, Pattni spent considerable time studying the market, visiting restaurants, and understanding the expectations of the area’s diverse and globally exposed audience.

Explaining the choice of BKC, Pattni said the location perfectly aligns with the changing lifestyle culture of Mumbai. According to him, the district attracts customers who appreciate dining as a complete experience rather than just a meal. He noted that the audience values details, atmosphere, and service standards, all of which closely reflect Downtown29’s philosophy. He also viewed BKC as an emerging dining destination that still offers room for brands to establish themselves before the market becomes overcrowded.

Rather than creating another conventional restaurant, Pattni wanted Downtown29 to offer a space centered around mood, energy, and emotional connection. The restaurant has been designed with careful attention to every aspect of the guest journey, from menu curation and ambiance to staff interaction and service flow.

While both Downtown29 outlets share the same brand philosophy, Pattni explained that Borivali and BKC cater to different audiences and experiences. Borivali, the brand’s first outlet, has a more community-oriented and vibrant environment that appeals to repeat local customers seeking comfort and familiarity. BKC, in contrast, represents a more refined and elevated version of the brand, tailored to a sophisticated audience that expects a sharper and more detail-driven dining experience.

The BKC outlet also functions differently throughout the day, transitioning from a business lunch destination during working hours into a more energetic and experience-focused venue by evening. Pattni believes this flexibility allows Downtown29 to adapt to different customer needs while retaining its core identity.

Discussing restaurant formats, Pattni acknowledged the growing popularity of smaller, intimate dining spaces with limited seating. However, Downtown29 deliberately chose a larger 120-cover format to create scale without sacrificing personalization. The restaurant has been divided into multiple sections and moods to maintain a curated feel despite its larger size. He believes the success of a restaurant depends less on size and more on how effectively the experience is executed.

Reflecting on lessons from his first venture, Pattni emphasized the importance of consistency in hospitality. He explained that delivering the same quality, energy, and guest experience every day is what ultimately builds trust and brand loyalty. Another major learning was understanding the critical role of people in the hospitality business. According to him, even the best concepts fail without a team that understands and delivers the brand vision effectively.

As someone new to the industry, Pattni admitted that one of the biggest challenges was realizing the gap between the glamorous perception of hospitality and the operational realities behind it. From kitchen management and inventory control to guest handling and staffing, every aspect required deep involvement and continuous learning. He added that staying hands-on and adaptable helped him gradually understand the business from the ground up.

The bar program has emerged as a defining element of Downtown29’s identity. Pattni shared that the cocktail menu has been developed with a strong focus on innovation, presentation, and premium ingredients. Many of the drinks are crafted to deliver not only unique flavors but also visually engaging experiences. At the same time, the menu remains approachable for casual diners as well as guests seeking experimental options.

Rather than positioning Downtown29 strictly as a bar or restaurant, Pattni describes it as an experience-led dining destination where the kitchen and bar complement each other equally. The concept is designed to accommodate different kinds of guests, whether they are visiting for a meal, drinks, or simply to unwind.

Looking ahead, Pattni plans to expand Downtown29 thoughtfully and sustainably. Instead of aggressive scaling, his strategy focuses on identifying locations that align with the brand’s positioning while maintaining consistency, quality, and identity across every outlet.

Pune’s premium hospitality and nightlife sector is witnessing continued growth with the launch of the second outlet of Atmosphere 6 in Kalyani Nagar. Spread across 7,000 sq. ft. and accommodating nearly 200 guests, the new venue highlights the increasing popularity of experience-driven hospitality concepts that blend dining, lounges, and nightlife experiences within a single destination.

Founded by Rajveer Arora and Daman Arora, Atmosphere 6 has been designed as a hybrid hospitality format aimed at urban consumers seeking upscale social experiences. The venue features both indoor and outdoor seating areas along with a dedicated DJ console, reflecting the growing demand for music-focused and multi-format nightlife spaces.

The interiors incorporate ambient lighting, metallic accents, plush seating, and LED design elements, aligning with contemporary trends in premium lounge and dining environments across major Indian cities. According to the founders, the concept was created to merge luxury hospitality with energetic nightlife experiences.

“With Atmosphere 6, our vision was to create a destination that seamlessly brings together luxury, energy, and unforgettable experiences under one roof,” says Rajveer. “We wanted guests to feel immersed in an atmosphere that is vibrant, sophisticated, and truly distinctive.”

The culinary programme is curated by Chef Tilak and features a multi-cuisine menu designed for social dining. Signature dishes include Mutton Seekh Malai Jhol, Crispy Tofu in Vietnamese Chilli Sauce, Truffle Dal Makhani, Butter Chicken Roulade, Neapolitan Pizza, and Lamb Ragu Pappardelle. The menu reflects a broader hospitality trend of combining Indian, Asian, and European flavours to appeal to diverse customer preferences.

“Our menu reflects creativity, bold flavours, and contemporary presentation,” said Chef Tilak. “Every dish has been thoughtfully crafted to complement the overall experience at Atmosphere 6 while maintaining authenticity, quality, and innovation.”

The beverage menu includes signature cocktails such as Basil Kiss of Siam, Monk Whisper, Golden Root of Ritual, Island Whisper, Sun Serpent, and Midnight Pandan, underlining the growing importance of curated cocktail programmes in premium lounge concepts. Industry experts note that such offerings are increasingly being used to enhance customer engagement and boost spending in competitive urban nightlife markets.

The launch also reflects rising investments in premium dining and nightlife destinations across Pune’s high-footfall locations including Kalyani Nagar, Koregaon Park, and Baner, where demand for upscale hospitality experiences continues to grow.

India’s quick-service restaurant industry is witnessing another significant consolidation move as the Competition Commission of India (CCI) has approved a consortium led by Lenexis Foodworks and its affiliated entities to acquire a stake in the master franchisee operator of Burger King in India.

The approved transaction includes Lenexis Foodworks, Aayush Agrawal Trust (AAT), Inspira Foodworks Private Limited (IFPL), Aayush Madhusudan Agrawal, Founder and Managing Director of Inspira Global, and Inspira Agro Trading LLC (IATL). The acquisition will be carried out through a combination of equity subscriptions, warrant subscriptions, share purchases, and an open offer.

Restaurant Brands Asia currently holds the exclusive rights to develop, operate, and franchise Burger King outlets across India. The CCI’s approval comes at a time when India’s QSR sector is seeing increased strategic investments and consolidation, as restaurant operators focus on expanding scale, improving operational efficiencies, and strengthening their market footprint.

Lenexis Foodworks, best known as the parent company of Chinese Wok, has rapidly grown its presence in the Indian food service market and currently operates more than 250 outlets spread across over 45 cities nationwide. Industry observers view the investment as a move that could further accelerate the company’s ambitions in the organised QSR segment.

As part of the transaction, Inspira Foodworks is expected to function as a strategic investment and operational platform supporting the future expansion of Lenexis’ restaurant business. The latest development follows another major consolidation trend in the sector earlier this month, when Devyani International and Sapphire Foods received approval for a merger that would create a combined Yum! Brands franchisee platform for KFC and Pizza Hut operations in India.

The approval also comes alongside strong financial momentum for Restaurant Brands Asia. The company recently reported a robust performance for the fourth quarter of FY26, recording same-store sales growth of 6.3 percent, its strongest growth rate in the last three years. Revenue from operations increased 17.1 percent year-on-year to Rs 573.5 crore, while EBITDA rose 27.6 percent to Rs 99.2 crore, reflecting improving consumer demand and operational performance in the QSR space.

Lite Bite Foods Group has expanded the footprint of Street Foods by Punjab Grill with the opening of its first standalone high-street dine-in outlet in Malviya Nagar, New Delhi. The launch marks a significant milestone for the brand, which has so far built a strong presence through malls, food courts, and commercial hubs across the country. With this move, the company is now entering the neighbourhood dining segment with a dedicated full-service restaurant format.

Over the years, Street Foods by Punjab Grill has established itself as a popular destination for authentic Punjabi street cuisine, offering traditional flavours backed by the trusted legacy of Punjab Grill. The brand has steadily grown across multiple cities, gaining a loyal customer base for its signature offerings, consistent quality, and rich North Indian flavours.

The newly launched Malviya Nagar outlet introduces a fresh dining experience designed specifically for customers seeking a more relaxed and immersive environment. Unlike the brand’s earlier quick-service and food court formats, the standalone restaurant offers comfortable sit-down dining, table service, and a warm neighbourhood ambience aimed at casual meals and social gatherings.

Speaking about the expansion, Rohit Aggarwal, Founder and Managing Director, Lite Bite Foods Group, said, “Street Foods by Punjab Grill has resonated strongly with guests wherever we’ve operated from malls to standalone outlets across the country. Malviya Nagar is the most exciting evolution: our first high-street home, where guests can come in, sit down, and truly experience the brand. This dine-in format has been something our guests have long asked for, and we’re thrilled to finally deliver it.”

The menu at the new outlet continues to celebrate the flavours that define Street Foods by Punjab Grill, featuring a selection of kebabs, tandoori delicacies, hearty curries, and freshly prepared Indian breads. Staying rooted in the rustic charm of Punjabi street food culture, the brand aims to combine authentic taste with the premium quality and consistency associated with the Punjab Grill name.

With the launch of its first standalone dine-in restaurant, Street Foods by Punjab Grill is strengthening its presence in the organised casual dining space while catering to the growing demand for experience-driven neighbourhood food destinations in urban India.

Palladium SOCIAL has unveiled its newly redesigned outlet at Gourmet Village in Phoenix Palladium, Mumbai, introducing an immersive café-bar concept inspired by IKEA-style living spaces. The refreshed destination has been curated to resemble interconnected home environments, bringing together comfort, community, and functional design in a way that reflects the evolving lifestyle preferences of urban consumers. The reimagined Palladium SOCIAL features thoughtfully designed sections that mirror different corners of a modern home, including living room-inspired lounges, kitchen-style spaces, dining nooks, and bunk-bed seating areas. 

By blending familiar residential aesthetics with SOCIAL’s signature café-bar culture, the outlet aims to create a more engaging and interactive experience for guests seeking spaces that go beyond traditional dining. The concept has been developed around the growing popularity of cafés as “third spaces” for Millennials and Gen Z audiences, where work, socialising, relaxation, and dining increasingly coexist under one roof. With its move to Gourmet Village, the design-centric dining hub inside Phoenix Palladium, SOCIAL is positioning the outlet as a flexible and community-focused destination catering to shoppers, professionals, families, and younger consumers looking for experiential social spaces. 

Commenting on the launch, Riyaaz Amlani, Founder and Managing Director, Impresario Entertainment & Hospitality Pvt. Ltd., said, “At SOCIAL, we have always believed that the best spaces are the ones people can make their own. IKEA has changed how people imagine everyday living by making design feel accessible, functional, and full of possibility. With Palladium SOCIAL, we were inspired by that familiar world of rooms, catalogues, and lived-in settings, and reinterpreted it through the SOCIAL lens. 

The idea was not to create a formal dining environment, but a place that feels intuitive, democratic, and alive.” Patrik Antoni, CEO, IKEA India, further shares, “At IKEA, we have always believed that good design should be experienced, not just seen. Palladium SOCIAL is a playful expression of that idea- a space that feels open, relaxed, social, and full of personality. It reflects how younger urban India is increasingly blending home, work, leisure, and community into one fluid way of living. For us, this is an exciting example of how IKEA solutions can help brands create immersive, culture-led experiences that go far beyond traditional spaces.”

 Highlighting the significance of the brand’s transition into Gourmet Village, Varun Chhibber, CEO: Hotels & President: Malls, The Phoenix Mills Ltd., said, “We are delighted to welcome SOCIAL to Gourmet Village at Phoenix Palladium, a move that further strengthens our vision of building one of Mumbai’s most progressive and culturally relevant dining destinations. SOCIAL has been an intrinsic part of the Palladium experience over the years, consistently resonating with the city’s evolving social and dining culture. Its transition into Gourmet Village represents a natural next chapter in that journey, bringing together a brand with strong cultural recall and a destination designed to champion next-generation food and lifestyle experiences.” 

With this redesigned outlet, SOCIAL continues to strengthen its identity as a design-forward, community-driven café-bar brand focused on creating accessible and experience-led social spaces for urban India.

Gourmet Investments Hospitality Group is preparing for a major expansion in India’s food and beverage sector, with plans to nearly double its restaurant network over the next three years. The company currently operates 55 outlets across the country and aims to grow its portfolio to between 100 and 125 restaurants, according to CEO Rohan Pewekar.

The announcement comes alongside the official launch of Olive Garden in India, marking the entry of the globally recognized casual dining brand into the country’s evolving restaurant market. During the initial phase of growth, Olive Garden is expected to open more than 10 outlets within the next three years, followed by a faster pace of expansion in subsequent years.

Speaking about the company’s vision for the brand, Pewekar said, "The brand's expansion will span leading metropolitan markets and high-growth urban centres, as it builds a strong and differentiated presence within India's evolving consumer landscape."

Gourmet Investments’ broader strategy is centered on building a large-scale multi-brand hospitality platform with a stronger footprint across India’s key consumer-driven markets. The company has been steadily expanding its presence in premium and casual dining segments as urban consumption and dining-out culture continue to grow across major cities and emerging urban centres.

Olive Garden is owned by Darden Restaurants, Inc., the world’s largest full-service restaurant company headquartered in Orlando, Florida. The international restaurant chain currently operates more than 980 outlets across 12 countries, including the United States, Canada, Brazil, Mexico, Ecuador, Costa Rica, Panama, El Salvador, Aruba, the Philippines, Saudi Arabia, and Spain.

Premium coffee brand Nespresso has strengthened its presence in India with the opening of its first retail outlet in Mumbai, located at Jio World Drive in Bandra Kurla Complex. The launch represents the company’s official entry into Mumbai’s retail market and reflects its broader growth strategy aimed at tapping into India’s rising demand for premium coffee experiences at home.

Designed in a pavilion-style format, the newly launched store offers customers access to Nespresso’s extensive portfolio of coffees, coffee machines, and accessories. The company stated that the retail space has been created as an immersive destination where consumers can explore coffee varieties, receive personalised guidance, and engage more deeply with the brand’s premium coffee culture.

In India, Nespresso products are distributed by Thakral Innovations Pvt. Ltd., which also plays a key role in supporting the brand’s retail operations and expansion plans within the country.

Speaking about the Mumbai launch, 

Manish Tiwary, Chairman and Managing Director of Nestlé India, said: "Mumbai has always been a city that embraces excellence, and we are proud to bring the world of Nespresso to its discerning coffee lovers. This pavilion is more than a retail space. It is an invitation to discover, taste, and connect with exceptional coffee in an entirely new way. As we continue to expand Nespresso's footprint across India, Mumbai represents a natural and exciting next step in that journey."

Renaud Tinel, Head of Zone Asia Pacific at Nespresso, added: " India is not just a growth market for Nespresso, it is a strategic priority. The appreciation and love Indian consumers have shown for the brand has been truly humbling, and it strengthens our resolve to keep raising the bar. With every new touchpoint we build, we are deepening our presence and making the world of Nespresso more accessible. We are committed to meeting the ambitions of this extraordinary market with the excellence Nespresso stands for, and Mumbai is a proud milestone in that journey one that signals much more to come"

The Mumbai outlet follows Nespresso’s recent expansion in Gurugram and increases the company’s total number of stores in India to three. The move highlights the brand’s growing confidence in the Indian premium coffee segment, particularly among urban consumers seeking elevated and personalised beverage experiences.

Globally, Nespresso operates in 93 international markets and has built a strong reputation for its premium portioned coffee products and sustainability-driven sourcing practices, positioning itself as a leading player in the global coffee industry.

CocoCart has officially introduced renowned Italian chocolate and gelato brand Venchi to the Indian market, marking a significant milestone in the company’s plans to strengthen its premium food and beverage presence across the country. The launch signals CocoCart’s continued focus on building a high-end gourmet retail and franchise ecosystem tailored to India’s growing appetite for luxury culinary experiences.

Established in Turin in 1878, Venchi has built a global reputation for its rich chocolate craftsmanship, artisanal gelato offerings, and upscale boutique-style retail experience. The brand was originally founded by Silviano Venchi, who began his journey as a chocolatier in Italy before transforming the business into an internationally recognised name in premium confectionery and desserts.

Through this partnership, CocoCart aims to tap into India’s rapidly expanding market for premium chocolates, luxury gifting, and experiential gourmet retail. The company believes the collaboration aligns closely with its larger strategy of bringing internationally acclaimed gourmet brands to Indian consumers through a franchise-driven business model.

With the addition of Venchi, CocoCart further strengthens its growing portfolio of premium boutique brands, which already includes Neuhaus, Café Bateel, and Le Pain Quotidien. As part of its long-term growth plans, the company has earmarked a capital investment of Rs 56.8 crore for its boutiques division. CocoCart is targeting the launch of 32 stores across four Indian cities within the next three years, while aiming to achieve revenue of Rs 143.1 crore by FY30.

Speaking about the launch, 

Karan Ahuja, Co-Founder of CocoCart, said, “Bringing Venchi to India is a moment we have been building towards for a long time. For nearly 150 years, Venchi has stood for the kind of craftsmanship and quiet luxury the new Indian consumer instinctively gravitates towards. We are choosing to open first within the Mumbai airport ecosystem because today's premium Indian traveller is global, discerning, and our most natural first audience. From there, we will move into downtown Mumbai, and in time, build a meaningful national footprint. This is the beginning of CocoCart's larger vision for premium gourmet in India."

The launch comes at a time when urban Indian consumers are increasingly embracing premium chocolates, handcrafted desserts, and immersive gourmet retail experiences. CocoCart is positioning Venchi as a key player in the evolving destination-led retail and luxury gifting space, where consumers are seeking both quality and exclusivity.

Globally, Venchi is recognised for offering more than 60 varieties of chocolates along with a range of artisanal gelato products. The company is also known for its clean-label philosophy, with products made without gluten, palm oil, artificial flavours, artificial colours, or preservatives.

Highlighting CocoCart’s broader ambitions in the premium F&B space, 

Karan Ahuja further stated, “For CocoCart, this is not just about launching another international brand. It is about creating a long-term platform for premium F&B brands in India. We believe India is at an inflection point where consumers are ready for global gourmet experiences that are accessible, aspirational and rooted in quality.”

CocoCart’s future expansion strategy will initially focus on key metropolitan markets such as Mumbai and Delhi, before extending operations into Ahmedabad and Bengaluru. The company also expects its boutiques business division to create approximately 575 employment opportunities by FY28, reinforcing its long-term commitment to India’s premium retail and hospitality sector.

Burger Singh has expanded its presence in West Bengal with the launch of a new outlet in Howrah, strengthening its footprint in eastern India. The company said the expansion is aimed at tapping demand from students, families, and working professionals in one of the state’s densely populated urban markets.

With the latest opening, Burger Singh now operates six outlets across West Bengal, including three in Kolkata. The brand considers the state a key market in its long-term growth strategy and is targeting significant expansion in the region over the coming years.

The Howrah outlet will offer Burger Singh’s India-focused menu, including products such as Nikku Singh, Churmur Pandey, Chunky Paneer Pandey, and Amritsari Murgh Makhani.

PV Bhargav, Chief of Staff at Burger Singh said, “We’re seeing strong momentum for our brand across Eastern India, and Howrah is a natural extension of that growth. As a dense and evolving market, it offers the right mix of demand and scalability. Our focus remains on expanding in cities where we can build both strong consumer connect and sustainable unit economics.”

Founded in 2014, Burger Singh has built its business around India-centric burger offerings and currently operates more than 200 outlets across over 100 cities. The company follows a franchise-led expansion model and is continuing to invest in its franchise network following its recent Series B funding round.

The brand said its focus remains on offering affordable, localised menu options while strengthening its presence in high-growth urban markets across India.

The ongoing LPG crisis has led to turmoil in the hospitality sector - for restaurants, hotels and cafes. The government, however, has stated that there is no nationwide LPG shortage and has directed refineries to ramp up production. Output has reportedly been increased by around 10 percent to stabilise supply. These concerns arise amid disruptions in global energy markets, largely driven by tensions in West Asia that have impacted fuel supply chains.

Affecting various regions

Eateries in cities such as Mumbai, Bengaluru, and Kolkata are grappling with commercial LPG shortages, hospitality associations say, with some operators compelled to scale down operations, shut temporarily or restrict menu offerings.

The LPG shortage across Punjab and Chandigarh has begun to impact even large-scale Punjabi weddings. Caterers say the most noticeable change is in the menu, with elaborate food spreads being scaled back and fewer live counters, tandoor dishes, and deep-fried items that require large amounts of gas.

In several parts of Delhi-NCR, the LPG supply crunch is beginning to hit small food businesses and households, with cylinders reportedly being sold at sharply higher prices in the black market.

The supply crunch has hit Chennai particularly hard. As per reports, gas distribution company sources say the situation became critical following the suspension of nearly five lakh commercial LPG cylinder supplies. Hotels and industries have been urged to look for alternative fuels, with the next delivery expected around 28 March.

Some states have started preparing contingency measures in case the LPG shortage intensifies.In Uttarakhand, Forest Minister Subodh Uniyal stated that the government is considering supplying firewood for commercial use to ensure businesses can operate if LPG supplies remain affected.

Alternate options

Many restaurants are turning to alternatives, including electric appliances such as induction cooktops, hot plates, rice cookers and other cooking arrangements such as wood-fired stoves, coal-cooking etc, though these cannot fully substitute commercial LPG cylinders.

The Affected

Restaurants in Mumbai are reducing menu items that consume large amounts of gas. As per reports, at the popular Vasant Bhuvan outlet, live dosa and pav bhaji counters have been temporarily closed as kitchens turn to induction and coal-based cooking methods. Owners say the situation could eventually force them to shut operations if supplies remain tight.

The shortage has already resulted in closures in parts of Tamil Nadu. Reports reveal that in Chennai, a hotel put up a notice outside its premises announcing a holiday on 11 March due to the lack of LPG supply, leaving early morning customers who had arrived for tea and breakfast disappointed.

As per reports, amid a shortage of commercial LPG cylinders during the Ramzan season, Hyderabad’s popular Shah Ghouse Caf has turned to traditional firewood stoves to cook its signature biryani. Restaurant owners across the city say many eateries have been forced to reduce menu options or limit operations as supplies continue to decline.

Industry bodies

As concerns grow over prolonged supply disruptions, industry bodies are advising businesses to take precautionary steps. 

The Chhattisgarh Hotel and Restaurant Association has urged hotels, restaurants, and caterers to refrain from panic buying and shift to electric cooking equipment like induction cooktops, hot plates, and rice cookers where possible, warning that hoarding cylinders could worsen the situation, reports mention.

Seeking relief for the hospitality sector, the Retailers Association of India (RAI) has requested the Ministry of Petroleum and Natural Gas and key oil marketing companies to ensure consistent supply of commercial LPG cylinders to restaurants and food service establishments nationwide.

“A prolonged disruption in LPG supply to restaurants and commercial kitchens could lead to the non-availability of food for millions of citizens who rely on these establishments for their daily meals, including students in hostels, individuals without adequate housing, and busy working professionals. Restaurants and food service businesses are integral to India’s daily food supply chain. Ensuring continuity of LPG supply will help maintain food availability while safeguarding livelihoods across the sector. At the same time, policy support such as GST exemptions and incentives on electric commercial cooking equipment, along with the promotion of bio-LPG and other alternative fuels, can help the sector transition toward more resilient and sustainable energy sources,” said Kumar Rajagopalan, CEO of the Retailers Association of India, in a press release.

Though currently the situation seems difficult to stride through for eateries, most are hopeful that the situation would improve in times to come. But without taking a risk, they are beefing up their back up plans.

MISU has opened a new outlet on St Marks Road in Bengaluru’s central business district. Located at the Halcyon Complex, the launch marks the brand’s next phase as it expands its footprint in one of the city’s key dining corridors.

Founded in 2017 by hospitality entrepreneur Amit Ahuja, MISU has built its identity around approachable pan-Asian cuisine with a focus on comfort and familiarity. The St. Marks Road location reflects the brand’s evolution, with a stronger emphasis on spatial design, menu presentation, and an evening-led dining format.

Ahuja said, “This outlet represents how MISU has evolved over the years. The space is intentionally design-forward, where evenings stretch longer and the ambience sets the pace. Alongside this, our food presentation and recipes have been thoughtfully elevated, more refined, more intentional to complement the overall experience.”

The new restaurant is organised around a central bar, with interiors designed to support extended dining and late-evening service. The layout includes a linear seating plan, a dedicated bar area, and visual elements such as stone flooring, mirrored surfaces, and a large mural-inspired façade influenced by Asian street culture.

MISU’s beverage menu continues to focus on Asian-inspired profiles, with soju-based cocktails forming a key part of the offering. The bar menu also includes sake, wine, and non-alcoholic beverages alongside house-made blends. The drinks programme is positioned to support both casual and longer dining occasions.

The food menu remains rooted in pan-Asian cuisine, combining established dishes with updated formats. Offerings include dumplings, ramen, curries, rice and noodle dishes, along with desserts inspired by regional Asian flavours.

With this opening, MISU strengthens its presence in Bengaluru’s core dining market as it continues to build a portfolio focused on food, design, and evening-led dining experiences.

Cavore has launched on Residency Road in Bengaluru, introducing a concept that seamlessly blends dining and nightlife within a single, evolving space. Designed to transform with the rhythm of the evening, the venue begins as a laid-back restaurant and gradually shifts into a vibrant, music-driven destination as the night unfolds.

The menu leans into shareable plates and inventive flavours, starting with dishes like the Cavore Summer Crush — a refreshing mix of grains, greens and citrus — alongside contemporary interpretations of street food such as Avo Bhel Tartare and Truffle Tomato Sev Puri. Heartier mains spotlight both regional Indian and global influences, including Moilee Butter Sauce Prawns, Tambda Rassa Ramen, Kashmiri Veg Bowl, Spicy Guntur Chili Chicken, Yakhni Dum Pulao and Bihari Lamb Curry. Desserts offer playful reinventions of classics, from Not a Mysore Pak to Thandai Milk Cake.

The culinary direction is helmed by Chef Shivraj, whose experiences growing up as an army brat travelling across the country inform the menu’s diverse flavour palette. “Food has always been a form of storytelling for us,” shares the team. “Chef Shivraj’s journey across regional kitchens shows up in the menu, through flavours, spices, and techniques that feel rooted yet contemporary.”

At the bar, cocktails draw inspiration from Indian ingredients, with options like Himalayan Frost, influenced by masala tea, and Caperoni, a savoury, food-friendly creation.

“Cavore was born from the desire to create a place where food, music, and visuals don’t exist independently, but come together as one immersive experience,” says Naveen Prem, Founder, Cavore. “Bengaluru has incredible restaurants and great nightlife, but very few spaces where both worlds blend without feeling forced. We wanted to change that.”

Operating in an all-evening format, the venue encourages guests to transition effortlessly from dinner into a night out. Music plays a central role, with curated DJ nights and live performances shaping the space’s identity. Embracing an emerging 'clubsert' culture, Cavore hosts everything from dinner shows and house sets to techno, jazz, retro and Bollywood, ensuring every night feels distinct. “We want Cavore to be known as the place where you discover great artists, not just a loud night out,” they add.

For both seasoned nightlife enthusiasts and curious newcomers, Cavore promises an experience that starts casually and often stretches longer than expected. As Prem puts it simply, “It’s not just a high-energy club. It’s an experience where food, music, and ambience shape how the night turns.”

Barcelos, South Africa’s iconic Portuguese flame-grilled chicken brand, founded in 1993 and present across 17 countries with over 138 outlets globally, has officially entered the Indian market along with Franchise India, marking Nagpur as one of its first two destinations in the country.

The brand has recently opened its debut outlets in Bengaluru and Nagpur, bringing its globally loved, flame-grilled peri-peri chicken and bold Portuguese-inspired flavours to Indian consumers. The Nagpur opening signals the city’s growing importance as a key destination for international food and lifestyle brands.

As part of its long-term India strategy, Barcelos has announced a prospective investment of ₹100 crore over the next five years, aimed at expanding its footprint across major metro and emerging cities, strengthening supply chains, creating local employment opportunities, and contributing to the growth of India’s organized food service sector.

Currently in India, Jared Mazzis, Director, Barcelos, is leading the brand’s India foray and engaging with key stakeholders and media. His visit underlines Barcelos’ commitment to building a strong, localized presence while maintaining the authenticity and quality standards that have defined the brand globally for over three decades.

Jared Mazzis said, “India represents one of the most exciting growth markets for Barcelos. With our stores opening in Bengaluru and Nagpur, we are laying the foundation for a long-term journey in the country. Our planned investment reflects our confidence in the Indian market and our commitment to creating a world-class dining experience that blends global flavours with local preferences.”

Siddharth Kohli, Area Developer- Barcelos, Nagpur, added, “It's fantastic to see the iconic Barcelos brand coming to India, bringing its bold Peri-Peri experience right here to Nagpur. We're eager to introduce their premium sauces and flavours and contribute to the city's vibrant F&B scene.” 

Barcelos is known worldwide for its unique flame-grilling process, signature sauces, and a menu that celebrates freshness, flavour, and culinary craftsmanship. The brand’s Nagpur outlet is designed to offer customers a vibrant, contemporary dining experience while staying true to its Portuguese heritage.

Barcelos is known for its authentic flame-grilling over frying, using premium poultry marinated in proprietary peri-peri spices for juicy, low-fat flavour—ideal for health-focused urbanites craving protein-packed meals. The menu centres on flame-grilled chicken portions with chicken platters.

With this launch, Barcelos aims to position itself as a premium yet accessible global QSR and casual dining brand in India, targeting food lovers who seek authentic international flavours and high-quality dining experiences.

Read More - Barcelos Enters Indian Market with First Outlet Launch in Bengaluru

MISU, the much-loved pan-Asian dining destination known for marrying comfort with refinement, announces the opening of its newest and most design-forward outlet on St. Mark's Road, right in the heart of Bengaluru’s Central Business District. Located at the Halcyon Complex, this new chapter marks a confident evolution of the brand, where elevated flavours, immersive design, and an unhurried supper-club energy come together.

Founded by hospitality entrepreneur Amit Ahuja, MISU’s journey began in 2017 with a simple but enduring belief: Asian flavours could feel familiar yet refined, indulgent yet welcoming. Over the years, MISU built a loyal following for its warmth and approachability. The St. Marks Road outlet represents the brand’s most intentional expression yet, one that reflects how MISU has grown, matured, and redefined its own identity.

 Amit Ahuja, Founder, MISU, said, “This outlet represents how MISU has evolved over the years. The space is intentionally design-forward, where evenings stretch longer, and the ambience sets the pace. Alongside this, our food presentation and recipes have been thoughtfully elevated, more refined, more intentional to complement the overall experience.” 

A Space Designed to Command Attention

Bold, immersive, and unapologetically dramatic, the interiors make an immediate statement. A custom-designed wall panel anchors the space with warmth and texture, while a striking black-and-grey natural stone herringbone floor creates visual rhythm and energy. Suspended overhead is the show-stopping linear origami light installation, its moving illumination forming the illusion of a floating dragon, adding theatre and intrigue to the dining experience.

The layout unfolds linearly around a central bar that forms the heart of the restaurant, setting the tone for long lunches that melt into late evenings. Traditional soju takes centre stage here, alongside thoughtfully crafted cocktails, making the bar as much a destination as the dining room itself. Strategic use of mirrors amplifies scale and depth, allowing the restaurant to feel both intimate and expansive. The facade seals the narrative, a towering 20-foot mural crafted from wooden menu tiles inspired by Chinese street culture, forming a larger-than-life Asian portrait that acts as a bold brand signature.

A Beverage Programme That Extends the Evening

The beverage menu at MISU has been curated to mirror its food philosophy, layered, expressive, and deeply rooted in Asian flavour profiles. Soju forms the backbone of the cocktail programme, reimagined through playful yet refined signatures such as the Yuzu Ginger Soju, blended with citrus and ginger kombucha; the Peach Lemongrass Soju, bright with kaffir lime; and the bold Soju Picante, infused with passionfruit, herbs, and jalapeños.

More experimental offerings like the Matcha Honey Sour bring together earthy matcha, honey, and lime, while the Smoked Caramel Wine, featuring late harvest wine smoked with pinewood tea and salted caramel, adds depth and drama. Classic refreshers like the Grapefruit Soju Paloma and a fruit-forward Citrus & Berry Sangria make MISU as much about easy sipping as it is about exploration.

For purists, the menu also features a curated selection of Japanese sake, flavoured soju, sparkling wines, and international whites and reds, along with elegant alcohol-free options such as Thai Tea Ginger Ale, Iced Jasmine Peach Tea, and kombucha, ensuring every guest finds their rhythm at the table.

A Menu That Balances Comfort and Craft

Staying true to its pan-Asian roots, MISU’s menu brings together favourites alongside carefully refined additions. Signature dishes include the Cream Cheese Dumpling with Chilli Oil, Dynamite Shrimp, Spicy Tofu & Avocado Maki Roll, and the deeply comforting Spicy Korean Ramen. Curries like the Thai Green Curry sit alongside indulgent plates such as Signature Edamame Fried Rice and Straw Mushroom Udon Noodles finished with truffle oil.

Desserts continue the narrative of familiarity with finesse, standouts include ice creams inspired by Mango Sticky Rice, coconut jaggery, and textural contrasts that linger long after the meal.

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Atmanam, famous for its South Indian vegetarian cuisines, has deepened its footprint with the launch of its second outlet in Gurugram at Elan Miracle, Sector 84. 

Spanning approximately 2,100 square feet and seating 76 guests, the new space reflects Atmanam’s understated design language. Warm, restrained interiors ensure the food remains the focal point, creating an atmosphere that feels serene and refined.

Atmanam is derived from the Sanskrit word for “the self” or “the soul”. The restaurant offers South Indian cuisine in a way that feels personal. Shantanu Yadav and Rahul Yadav co-founded Atmanam. It is the result of their years of travel and immersion across South India.

Shantanu Yadav said, “Atmanam was built from the heart. We wanted to create a space where South Indian food feels comforting yet elevated, rooted in tradition but shaped for the present. The Elan Miracle restaurant allows us to bring this philosophy to a new part of Gurgaon while staying true to the soul of the brand.” 

Atmanam’s culinary team has defined the restaurant’s menu. Some of the highlights of the menu include Benne Dosa, Mini Podi Idli, Masala Vadai, Vegetable Biryani, and Paneer Chettinad with Malabar Parotta. 

At its heart, Atmanam is about care in preparation, service, and storytelling. Every meal is treated as an offering rather than a transaction, inviting guests to slow down, savour, and reconnect with food that feels nourishing and soulful. Welcoming families, professionals, and everyday food lovers alike, the brand stands apart through its refined simplicity, quality-driven approach, and immersive experience.

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Barcelos, a famous global QSR (quick-service restaurant) flame-grilled chicken brand, has officially announced its entry into the Indian market, with the launch of its first outlet at Embassy Tech Village, Bengaluru.

Known for its Afro-Portuguese flame-grilled chicken, its arrival in the Indian market comes at a time when the country’s QSR and CDR (Casual Dining Restaurants) segments are expanding. 

Barcelos has partnered with Franchise India to increase its brick-and-mortar presence across the country. It receives assistance across every stage, from site selection and store design to kitchen setup, recruitment, staff training, launch marketing, and ongoing operations. 

The menu includes grilled chicken, burgers, wraps, salads, appetizers, beverages, and a strong range of vegetarian options. All food is freshly prepared at the outlet. Barcelos also offers eight signature peri-peri sauce flavors, allowing customers to customize their meals while maintaining a consistent global taste.

The brand was founded in South Africa in 1992 and brings over three decades of experience in the restaurant business. Currently, it operates more than 180 outlets across Africa, the Middle East, Europe, Canada, the UK, and India.

While a few stores are company-owned in select markets, most Barcelos outlets globally follow a FOFO (franchise-owned and franchise-operated) model. The same approach is being followed in India to enable faster expansion while maintaining consistent brand standards.

Read More - Barcelos Ignites India’s QSR Space with Its Global Franchise Model

Bhojanam, a unique dining concept that showcases the rich culinary heritage of Telugu-speaking regions, has launched its flagship outlet in the heart of Hyderabad’s Jubilee Hills. 

Operating under Fullstack Ventures, the 8,000-square-foot space highlights an immersive culinary trail across Andhra Pradesh and Telangana. Home kitchens and regional traditions of Andhra Pradesh are the inspiration behind the dishes. 

What truly sets Bhojanam apart, however, is its steadfast commitment to real comfort food with dishes families return to after sampling the world, the flavours that anchor identity, nostalgia, and everyday joy. Because at the end of every culinary journey, happiness isn’t found in complexity, it’s found in comfort. 

Bhojanam introduces a region-first thali experience, highlighting the flavour, spice, and culture of its region. The latest launch marks the beginning of the brand’s expansion strategy, with new formats set to be unveiled in Delhi and Mumbai later this year. 

Pranavi Chekuri, Fullstack Ventures, said, “Bhojanam is built on a very personal mission to preserve, celebrate, and mainstream the recipes that have lived in our Telugu families across generational kitchens. Through our earlier ventures, we’ve worked extensively on bringing regional flavours into contemporary dining spaces. With Bhojanam, we go a step deeper.” 

Chekuri added, “This is not fusion, not reinvention, but pure Telugu culinary heritage showcasing the most beloved comfort dishes from each region, presented with respect and served with pride. This is where Telugu food feels easy, familiar, and comforting, not heavy, not formal, not “cultural” but simply home-like. Our goal is to ensure that the next generation grows up recognizing the simplicity and diversity of their own cuisine and sees it represented on the national stage.”

The new outlet is located at one of Hyderabad’s most high-footfall destinations, offering strong visibility, easy accessibility, and proximity to residential and corporate clusters. 

Teja Chekuri, Full Stack Ventures, added, “This is a format built for scale. Telugu cuisine is vast, diverse, and loved across India. Our thali-first approach gives us the ability to expand into multiple cities and formats without compromising on authenticity or experience.”

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Toscano, India’s fastest-growing authentic Italian brand, has unveiled its newest restaurant in Balewadi, Pune’s most dynamic neighborhood. Born from the visionary collaboration of Chef Jean Michel and Chef Goutham Balasubramanian, Toscano’s fourth Pune chapter continues a legacy of authenticity. 

The Balewadi space is a dialogue between rustic Italian charm and contemporary elegance, featuring the brand's signature burgundy tones, lush ambient greenery, and a vibe that transitions seamlessly from sun-drenched lunches to intimate, starlit dinners.

At Toscano, the menu is less a list of dishes and more a curated reflection of the Italian way of life. The Balewadi kitchen continues the brand's commitment to authenticity, featuring traditional hand-rolled pastas and sourdough pizzas crafted with time-honored fermentation techniques.

Chef Rohit Tokhi, COO of Toscano, said, "Expansion for us isn't just about geography; it's about bringing Italy's soul to India's most dynamic food destinations. In Balewadi, we’ve found a community that mirrors our own passion for authentic, experiential dining."

The menu highlights established favorites, including the Insalata di formaggio di capra e pere (goat cheese and roasted pears), Pizza Toscano, Salmone Grigliato made with Norwegian salmon and the Chicken di Toscano—a spinach and ricotta-filled signature dish that has become a staple across the brand’s national locations. To conclude the meal, the kitchen serves its renowned house-special Tiramisu, Crème Brule and Kahlua Mousse, desserts that have earned a loyal following across six major Indian cities.

Complementing the culinary fare is a sophisticated beverage program designed for the modern connoisseur. The Alchemy of the Bar at Balewadi outpost will house an extensive collection of over 160 premium labels from Italy, France, and beyond, with 36 wines available by the glass.

For those seeking spirits and refreshing blends, the bar features a curated selection of artisanal cocktails and mocktails. These offerings mirror the kitchen’s philosophy, using fresh botanicals and premium spirits to reinvent classic Italian aperitivos and contemporary favorites. 

Whether it is a perfectly balanced Negroni or a refreshing fruit-forward mocktail, the beverage menu is crafted to transition seamlessly from a business lunch to a celebratory evening. 

Read More - Italian Restaurant Chain Toscano Expands in Mumbai with Third Outlet at Nariman Point

Punjab Grill, renowned for offering Punjab’s rich heritage, has brought its vibrant flavours to Lakeshore, Viviana Mall, Thane. The new opening marks a significant milestone, considering it is Punjab Grill’s 57th outlet across India. 

The latest outlet at the heart of Thane reflects Punjab Grill’s hallmark aesthetic and modern sophistication. The interiors have been thoughtfully designed to craft the ideal setting for indulgent dining. 

The menu showcases Punjab Grill’s trademark repertoire, inspired by age-old recipes and the exuberant food culture. The brand is owned and operated by Lite Bite Foods Pvt. Ltd, one of India’s largest food and beverage retail companies.

Speaking on the launch, Rohit Aggarwal, founder and managing director, Lite Bite Foods, said, “Thane has emerged as a dynamic dining destination with an audience that truly values quality, legacy and innovation. With our 57th outlet at Lakeshore, Viviana Mall, we aim to cater to this growing demand by offering diners an immersive experience that celebrates the rich and diverse culinary traditions of North India.”

With the new launch, Punjab Grill has deepened its footprint in India. The brand also has an established international presence in cities such as Abu Dhabi, Dubai, Bangkok, Singapore, and Washington DC.

The company has mapped an ambitious strategy to reach around 100 outlets nationwide, aiming for ₹500 crore topline growth in revenue.

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