Franchise News: Yummy Bee Enters Bengaluru With 3 Healthy Cafes, Plans 5 More Stores in the City

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.

Together Hospitality has expanded Pune’s culinary landscape with the launch of Izipizi Street in Kalyani Nagar, a new dining destination inspired by the lively street food cultures of Thailand, Vietnam, Singapore, Korea, and Japan. Drawing inspiration from the founders’ extensive travels across Southeast Asia, the concept seeks to recreate the energy, flavors, and atmosphere of the region’s bustling streets through an immersive combination of food, design, and experience.

The opening arrives at a time when increasing numbers of Indian travellers are exploring Southeast Asia and returning with an appreciation for its vibrant, flavour-packed street food traditions. While Pune already offers a range of Asian fine-dining establishments, Together Hospitality identified an opportunity to introduce a more casual yet high-quality dining format that captures the authenticity of street-side eating without the formality often associated with premium restaurants. The brand’s concept, identity, strategy, and experiential design were developed by Pune-based design studio Rare Ideas, which envisioned Izipizi Street as a larger parent brand housing a collection of distinct hawker-style food concepts under one roof.

Created by Karan Khilnani, Vijeta Singh, Hanoze Shroff, and their team, Izipizi Street has been designed to feel like a dynamic urban street rather than a conventional restaurant. The venue brings together several independent food concepts, including Moto Moto Sushi, The Serious Robata Guy, Izi Dimsum Station, Pizi Noodle Bar, Kuri Kaw Kaw, Black Bear Boba, and Tama Goro Café. In addition to its food offerings, the destination also features retail spaces such as Everyday Mart and Same Same Shop, where visitors can explore and purchase ingredients, products, and merchandise inspired by Southeast Asian culture.

Every zone within the venue reflects influences from different countries across the region, creating a collective celebration of Southeast Asian street culture rather than focusing on a single destination. The beverage program has also been carefully curated to reflect evolving consumer preferences, offering options that appeal to both daytime and evening crowds, including guests seeking alternatives to alcohol.

“Izipizi is about the energy of a real street,” says Vijeta Singh, Partner at Together Hospitality. “The steam from the grills, the music, the noise, the spontaneity of walking in without a plan, that’s what we wanted to build. A place where you can stay for hours and feel the shift from day to night.”

Highlighting the inspiration behind the concept, Karan Khilnani, Founding Partner at Together Hospitality, says, “We travel frequently to different Asian countries, not just for the food, but for the overall street vibe. While fine dining has its place, what was missing in the city was a good quality, street-style Asian experience that didn’t require an occasion. We wanted to create a space where you can walk in for deeply flavourful food and good drinks at any time, without it feeling formal.”

Adding another unique attraction to the venue is Song Room, described as Pune’s first dedicated karaoke bar inspired by Korean karaoke culture. Designed as a glass-walled entertainment space that can host up to 20 guests, it offers an intimate yet energetic environment within the larger street-inspired setting.

The project’s architect, Keith Menon, Co-Founder of Spiro Spero, explains the design philosophy behind the space, saying, “The space is imagined as a collection of lanes inspired by Korea, Vietnam and Japan - worlds that overlap visually, so you’re always looking through one into another. That layering creates the sense of endless discovery you experience on an actual street.”

At the heart of Izipizi Street lies its diverse food program, which aims to celebrate the depth, complexity, and authenticity of Southeast Asian street cuisine. The menu balances familiar favorites with more refined regional influences, ensuring a broad appeal for diners seeking both comfort and culinary exploration.

“Street food across Southeast Asia is built on depth of flavour and precision in simplicity. We honour traditional sauces and techniques, cooking over high heat and letting quality ingredients speak. The menu moves between the comfort of Chinese and Thai street plates and the more premium, nuanced influences of Japan and Korea”, says Chef Hanoze Shroff, Chef Partner, Together Hospitality.

With its blend of authentic street-style cuisine, immersive design, retail experiences, and entertainment offerings, Izipizi Street aims to introduce Pune diners to the vibrant spirit of Southeast Asia while creating a social destination that seamlessly transitions from day to night.

The vibrant café culture of Bengaluru welcomes a brand-new destination as Paper & Pie officially opens the doors to its fifth outlet, located at the Godrej Centre in Hebbal, Sahakar Nagar. This significant expansion marks the prominent neighborhood café brand’s inaugural entry into North Bengaluru, successfully bringing its trademark community-centric dining experience directly to the residents of the city’s rapidly growing northern corridor.

Since making its successful debut in Indiranagar in 2022, Paper & Pie has consistently expanded its presence across the city, transforming into a beloved neighborhood anchor and gathering spot. Over the years, the brand has cultivated a deeply loyal community of patrons who have integrated the café experience into their daily routines. The unveiling of the Hebbal establishment stands as a pivotal milestone in the company’s growth trajectory, extending its signature warm hospitality to an entirely new demographic.

Conceived as a highly adaptable environment, the new café seamlessly caters to remote working, casual relaxation, and vibrant social interactions. The space remains fiercely dedicated to the core philosophy of Paper & Pie—crafting welcoming environments where individuals can effortlessly network, create, and unwind. Visitors can explore a thoughtfully curated menu that harmoniously fuses traditional Indian comforting flavors with diverse international influences spanning Europe, Southeast Asia, and the Middle East. Additionally, the culinary lineup boasts an array of artisanal, freshly baked goods including flaky croissants, signature pies, and rich brownies, all designed to complement the brand's celebrated, award-winning coffee selection sourced straight from the pristine estates of Chikmagalur.

Reflecting on the milestone, Sandeep Nagaiah, Co-Founder of Paper & Pie, shares his thoughts on the opening, "When we started in 2022, the idea was to create a wholesome cafe experience built around great brews, freshly prepared food, and spaces people genuinely enjoy spending time in. Watching coffee become an everyday ritual for so many people and seeing how deeply they connect with a space that feels familiar, has been the most rewarding part of this journey. Our fifth outlet is a reflection of that love, and we are so glad to finally bring it to North Bangalore."

Echoing this sentiment of purposeful expansion, Vamsi Reddy, Co-Founder of Paper & Pie, adds, "Every outlet we open carries the same intention as our very first: to bring Paper & Pie closer to people, wherever they are. We have always believed that people connect deeply with familiar spaces, and Hebbal feels like a natural next step in that story. This phase also marks the beginning of something new for us. Every outlet has taught us how to grow better, and we come into this one with all of that behind us. Here is to many more cups of coffee, good conversations, and memories still to come."

As the domestic café landscape shifts toward more experiential and premium consumer offerings, Paper & Pie continues to solidify its market position. The brand remains steadfastly committed to pairing top-tier culinary offerings and exceptional specialty coffee with immersive, community-driven retail environments that align perfectly with the lifestyle preferences of contemporary urban consumers.

The historic legacy of Delhi’s iconic restaurant brand, Kwality, has entered a vibrant new chapter with the grand opening of its latest destination at DLF CyberHub in Gurugram. This strategic expansion marks a momentous step forward for the culinary institution, which has been an integral part of the region's dining fabric since its inception in 1940. Designed to accommodate 120 guests, the sophisticated new venue offers a versatile dining experience featuring 80 elegant indoor seats alongside a breezy 40-seater outdoor section, making it an ideal spot for everything from intimate family gatherings to lively corporate luncheons.

For over eighty years, Kwality has remained a cornerstone of the capital's gastronomic identity, celebrated nationwide for its mastery of classic North Indian flavours, timeless colonial-era charm, and impeccable service. Throughout its illustrious history, the legendary establishment has served as a preferred meeting ground for some of the world's most influential figures. Its guest list boasts an array of prominent personalities, including former Indian Prime Ministers Jawaharlal Nehru, Indira Gandhi, and Atal Bihari Vajpayee, alongside members of the Gandhi family. The brand’s enduring appeal has also attracted globally renowned dignitaries and cultural icons, ranging from German Chancellor Olaf Scholz to the legendary sitar maestro Pandit Ravi Shankar.

The transition of this rich heritage into Gurugram's most bustling modern hub bridges the gap between old-world traditions and contemporary urban lifestyles. Speaking on the launch, Divij Lamba and Dhruv Lamba said, “With our new home at CyberHub, we wanted to bring the same spirit of Kwality into a contemporary setting while staying deeply rooted in the legacy, flavours, and hospitality that have defined the brand since 1940.”

True to its roots, the Gurugram outpost continues to serve Kwality’s legendary, crowd-favourite chole bhature, which remains a benchmark for the dish. Accompanying this flagship offering is an array of the brand's renowned tandoori specialties, succulent kebabs, and rich, slow-simmered curries. However, to cater to the evolving tastes of CyberHub's diverse crowd, the menu has been thoughtfully expanded. Diners can now explore a sophisticated selection of street-style chaats, elevated bar bites, premium seekh kebabs, and classic continental dishes. Furthermore, the restaurant has introduced a refined high tea experience alongside a meticulously curated cocktail and beverage program designed to enhance the overall dining experience.

The interior design of the new space serves as a visual love letter to the brand's storied past, striking a perfect balance between nostalgia and modern luxury. Adorning the walls are more than 100 archival photographs and historic artworks that capture the essence of yesteryear Delhi, including rare and evocative frames captured by the acclaimed photographer Madan Mahatta. Adding to this evocative atmosphere is the inclusion of Kwality's trademark piano, which will serve as the anchor for live musical performances, seamlessly blending the restaurant's signature old-world sophistication with sleek, modern design elements.

By establishing its presence in Gurugram, Kwality is actively introducing its monumental culinary heritage to a younger, fast-paced generation of epicureans while remaining a nostalgic sanctuary for generations of loyal patrons who have cherished the brand for decades. This successful expansion highlights a forward-thinking business strategy that embraces modern dining trends without ever compromising the authentic flavors, cultural traditions, and core identity that have made Kwality a household name for over eighty years.

Delhi’s culinary landscape has welcomed a distinctive new addition with the launch of Zetu, a 175-seater restaurant located at 1AQ in Mehrauli. Founded by Sarah Nikahetiya, Anurag Dania, Abhishek Mathur, and hospitality entrepreneur Sagar Garg, the restaurant aims to introduce diners in the capital to a contemporary interpretation of Sri Lankan cuisine while celebrating the island nation’s rich culinary traditions and cultural heritage.

The idea behind Zetu emerged from the founders’ deep connection with Sri Lanka’s food culture, shaped through years of exploring local markets, traditional home kitchens, and agricultural communities across the country. For Sarah Nikahetiya, whose family roots are in Sri Lanka, the project is especially personal. Her experiences growing up around family recipes, particularly those originating from Kandyan households, along with produce cultivated on her family’s farm near Colombo, played a significant role in shaping the restaurant’s culinary identity.

At the heart of Zetu’s offering is a menu that highlights the bold and vibrant flavors associated with Sri Lankan cuisine. Ingredients such as coconut, curry leaves, spices, smoke, and citrus-forward acidity feature prominently throughout the dishes, while recipes have been thoughtfully adapted to suit the preferences of Indian diners. The culinary team is led by renowned Sri Lankan chef Dush Ratnayake in collaboration with Indian chefs Mohit Kumar and Romil Malhotra. Guests can explore a variety of signature dishes, including the iconic Lamprais, a Dutch Burgher-inspired preparation featuring rice, meat, sambols, and aromatic spices wrapped and baked together. Other notable menu offerings include Kiribath, hoppers, kottu roti, guava pie, and a brûlée-style wattalapam inspired by the beloved Sri Lankan dessert.

Adding authenticity to the menu, Zetu has collaborated with Colombo-based GINI Outdoor Kitchen, a popular culinary venture run by the Dayawansa brothers. Through this partnership, the restaurant has introduced GINI’s signature House Flatbread to Delhi. Prepared in a wood-fired oven and topped with chilli butter and a traditional fish floss recipe, the dish reflects a shared commitment to preserving Sri Lankan culinary traditions. 

Speaking about the collaboration, Shanil Dayawansa, co-founder of GINI Outdoor Kitchen, said, “Sharing that recipe with Zetu felt natural because Sarah and the team approached Sri Lankan food with genuine care and understanding. What they’ve created in Delhi carries that spirit forward in a beautiful way.”

Beverages play an equally important role in the dining experience. The cocktail menu takes inspiration from ingredients commonly found across Sri Lanka, including pandan, coconut, curry leaves, tropical fruits, cinnamon, spices, and premium Ceylon tea. Signature creations such as Frangipani Martini, The Achcharu, The Zetu, Ananasi Clarified, and Easterly Wind offer guests a unique taste of the island through innovative mixology. For those seeking non-alcoholic options, the restaurant has curated a dedicated zero-proof menu alongside a specialized tea program developed in partnership with Sri Lankan tea brands Evergreen & Ceyland.

Beyond its food and drinks, Zetu seeks to transport guests into a thoughtfully designed environment inspired by Sri Lanka’s architectural and artistic legacy. Conceived by co-founder Anurag Dania, the restaurant draws influence from celebrated Sri Lankan visionaries Geoffrey Bawa, Minnette de Silva, and Bevis Bawa. Spread across three distinct dining zones, the space incorporates more than 500 plants, creating a lush and immersive atmosphere. A majestic banyan tree serves as the centerpiece of the design, while selected furniture and décor pieces have been sourced from Bengaluru-based design studio Phantom Hands. 

Reflecting on the collaboration, Deepak Srinath, founder of Phantom Hands, stated, "There's something very heartwarming about seeing pieces from our Geoffrey Bawa collection find their way into a space devoted to Sri Lankan hospitality. It feels like something of a full-circle moment to know that they will be part of recreating a sense of Bawa's spaces."

To further elevate the guest experience, Zetu has introduced a range of interactive and storytelling-driven elements. Diners can engage with a tableside trolley showcasing ingredients and narratives behind various menu items, enjoy an audio component linked to the kottu roti dish, and participate in a special guest ritual inspired by the creative philosophy of Bevis Bawa. These features are designed to deepen the connection between food, culture, and storytelling.

Looking beyond its role as a restaurant, the founders envision Zetu as a broader hospitality and cultural platform. In addition to its culinary offerings, the venue plans to host collaborations involving artists, designers, cultural practitioners, and industry professionals. The concept reflects the growing popularity of experiential dining in Delhi, where consumers increasingly seek immersive experiences that combine food, design, culture, and community engagement under one roof.

India’s fast-growing bubble tea and Korean street food chain Boba Bhai has achieved a major milestone in its expansion journey with the launch of its 100th store in Gurugram. The new outlet, opened at Whiteland Urban Cubes 71 in Sector 71 on June 1, 2026, marks a significant achievement for the omnichannel quick-service restaurant (QSR) brand and highlights its rapid growth since its inception in 2023. The launch further strengthens Boba Bhai’s presence in North India while reinforcing its position as one of the country’s leading players in the bubble tea and Korean-inspired food segment.

The opening of the 100th store comes as consumer demand for international flavors, Asian-inspired beverages, and innovative QSR concepts continues to grow across India. Over the last few years, bubble tea has evolved from a niche category into a mainstream beverage trend, particularly among younger consumers seeking unique taste experiences. Boba Bhai has capitalized on this shift by combining Korean, Taiwanese, and Japanese beverage influences with food offerings tailored to Indian preferences, creating a distinctive proposition in the country’s competitive food service market.

The newly launched outlet also marks Boba Bhai’s 28th store in the Delhi-NCR region and its eighth location in Gurugram, underscoring the strategic importance of the market in the company’s growth plans. Delhi-NCR remains one of the brand’s strongest performing regions, supported by a large urban consumer base, increasing demand for experiential dining, and a growing appetite for global cuisine. The latest launch is part of the company’s broader expansion strategy aimed at strengthening its presence in established metropolitan markets while simultaneously accelerating growth across emerging Tier-2 cities.

To commemorate the 100-store milestone, Boba Bhai introduced a special launch-day offer featuring select menu items priced at ₹100. The initiative was designed to celebrate the achievement with customers while providing an opportunity for first-time visitors to experience some of the brand’s most popular products. Customers visiting the outlet on the opening day were able to explore a diverse menu that includes signature bubble teas, Korean-inspired burgers, fried chicken, ramen bowls, loaded fries, momos, and a variety of fusion street-food offerings.

Speaking about the milestone, Dhruv Kohli, Founder, Boba Bhai, emphasized the brand’s strong consumer connect and future growth ambitions. “Reaching 100 stores is a defining moment for Boba Bhai and a reflection of how strongly consumers across India have connected with our brand. Gurugram has been an important market for us, and this launch represents not just another store opening but the next phase of our expansion journey. While we continue strengthening our presence in metro cities, we are equally focused on taking Boba Bhai to newer Tier-2 markets where demand for global flavours and accessible QSR experiences is growing rapidly,” said Dhruv Kohli, Founder, Boba Bhai.

The new Gurugram outlet features an expanded menu that reflects the brand’s focus on innovation and evolving consumer preferences. Beverage offerings include popular choices such as Taro Lava Bubble Tea, Tender Coconut Bubble Tea, Japanese Matcha Bubble Tea, and Mango Matcha Bubble Tea. The store also introduces a new range of Cheese Foam Cloudy Drinks, further expanding the company’s beverage portfolio and catering to customers looking for premium and experimental flavor combinations.

Alongside its beverage range, the outlet offers an extensive food menu inspired by Korean street food culture. Customers can choose from Korean Corndogs, Korean Fried Chicken, Honey Sriracha Burgers, Loaded Fries, Ramen Bowls, and a variety of all-day snacking options. By combining international food trends with localized flavors and accessible pricing, Boba Bhai has successfully positioned itself as a youth-focused QSR brand that appeals to a broad consumer demographic.

Founded in 2023, Boba Bhai has witnessed rapid expansion in a relatively short period, emerging as India’s first Korean-Indian fusion QSR brand. The company’s concept blends Asian beverage culture with Korean street food and fusion burgers adapted to Indian tastes, creating a unique dining experience that resonates with modern consumers. The achievement of 100 outlets nationwide within three years reflects both the scalability of its business model and the growing popularity of Asian-inspired food and beverage categories in India.

The launch of the Gurugram outlet also signals the next phase of growth for the company as it continues to explore opportunities beyond major metropolitan centers. With rising disposable incomes, increasing exposure to international food trends, and a growing preference for quick-service dining experiences, Tier-2 cities are emerging as important growth markets for restaurant brands. By balancing expansion across metros and emerging urban centers, Boba Bhai aims to strengthen its nationwide footprint while maintaining its focus on delivering bold flavors, innovative menu offerings, and engaging customer experiences.

The Embassy Restaurant, one of Delhi’s most iconic dining institutions, has expanded its presence in the National Capital Region with the launch of a new outlet at Elan Epic Mall in Sector 70, Gurgaon. The expansion marks a significant milestone for the heritage restaurant brand as it enters a new micro-market while continuing to build on a legacy that spans nearly eight decades. Established in 1948 in New Delhi, The Embassy Restaurant has remained a recognizable name in North India’s dining landscape, known for its timeless recipes, consistent food quality, and community-oriented dining experience. The new Gurgaon outlet reflects the brand’s commitment to reaching a wider audience while staying true to the traditions and culinary values that have defined it for generations.

Founded in the years following India’s Partition by G. K. Ghai and P. N. Malhotra, The Embassy Restaurant emerged during a period of social and economic rebuilding, creating a space where people could gather over comforting food and shared experiences. Over the decades, its flagship outlet in Connaught Place became much more than a restaurant, evolving into a cultural and social landmark frequented by political leaders, artists, professionals, families, and visitors from across the country. The restaurant’s reputation was built on authenticity, consistency, and a menu that has remained remarkably unchanged despite shifting consumer trends and evolving dining preferences.

Unlike many restaurant brands that continuously reinvent their offerings, The Embassy Restaurant has chosen to preserve its original menu philosophy. The brand continues to serve recipes rooted in the mid-20th century, maintaining the flavors and preparation methods that have become synonymous with its identity. This dedication to preserving culinary heritage has enabled the restaurant to cultivate a loyal customer base that spans multiple generations. The Gurgaon opening has therefore been positioned not as a reinvention of the brand, but as an extension of its enduring legacy into one of NCR’s fastest-growing urban centers.

Speaking about the expansion, Pranay Bahl highlighted the deep historical significance of the brand and its continued relevance in modern times. “My great grandfather built Embassy in 1948 with the belief that food could bring people together in uncertain times. Decades later, Avantika and I are proud to carry that legacy forward in Gurgaon, honouring the originals while welcoming a new generation to the table.”

Echoing this sentiment, Avantika Sinha Bahl emphasized the brand’s ability to balance tradition with contemporary appeal. “Embassy has history, but it also has energy. We wanted Gurgaon to experience the warmth, theatre and timeless charm of the brand in a space designed for today’s diners.”

At the newly opened Gurgaon outlet, guests can enjoy many of the dishes that have helped establish The Embassy Restaurant’s reputation over the years. Signature menu highlights include The Embassy Giant Samosa, Imperial Chicken Chaat, Chana Bhatura, Dal Meat, Tomato Fish, and The Embassy Pudding. Alongside these iconic offerings, diners will also find a wider selection of North Indian and continental dishes that reflect the restaurant’s long-standing culinary expertise. By retaining its most beloved recipes while serving them in a contemporary setting, the brand aims to introduce its heritage-rich dining experience to a new generation of customers.

The restaurant has been thoughtfully designed to accommodate approximately 80 guests and includes a private dining room with seating for up to 10 people, catering to intimate gatherings, family celebrations, and business meetings. The interiors blend traditional design influences with modern layouts to create a space that feels both nostalgic and contemporary. Heritage-inspired elements have been incorporated throughout the venue, while features such as comfortable indoor seating arrangements and a live performance stage enhance the overall guest experience. This combination of old-world charm and modern functionality aligns with the expectations of today’s diners without compromising the essence of the brand.

The launch of the Gurgaon outlet reflects a broader trend within India’s hospitality sector, where legacy restaurant brands are expanding into emerging urban markets while carefully preserving the qualities that made them successful. As cities like Gurgaon continue to witness rapid residential, commercial, and retail development, they offer attractive opportunities for established dining brands seeking sustainable growth. The Embassy Restaurant’s entry into this market enables it to engage with a diverse customer base that includes corporate professionals, families, and food enthusiasts looking for authentic dining experiences rooted in tradition.

Located within Elan Epic Mall, the new restaurant represents a strategic step in the brand’s long-term growth plan. Rather than pursuing aggressive expansion, The Embassy Restaurant has adopted a measured approach focused on maintaining operational consistency, menu authenticity, and customer trust. With more than seven decades of culinary heritage behind it, the Gurgaon outlet reinforces the brand’s commitment to preserving its legacy while continuing to evolve in response to changing consumer lifestyles and dining habits. As it expands its footprint beyond its historic roots in Delhi, The Embassy Restaurant remains dedicated to delivering the same flavors, hospitality, and sense of community that have defined its identity since 1948.

Mumbai-based vegetarian restaurant chain Cream Centre has expanded its footprint in Bengaluru with the opening of its second outlet in the city at Forum Mall, marking another significant milestone in the brand’s growth journey across South India. The new restaurant, launched on 13th May 2026, reflects the overwhelming response the company received from customers at its first Bengaluru location and reinforces its commitment to serving a wider audience in one of India’s most vibrant food and dining markets. With a legacy spanning more than six decades, Cream Centre continues to strengthen its position as one of India’s most recognized vegetarian dining brands while bringing its signature flavors and family-oriented dining experience to new consumers.

Founded in Mumbai in 1958, Cream Centre has built a strong reputation over the past 65 years through its focus on quality vegetarian cuisine, innovation, and memorable dining experiences. Over the decades, the brand has become synonymous with several iconic dishes that have earned a loyal following across generations. From introducing Mumbai to its first plate of Nachos to creating legendary offerings such as Chhana Bhature and the popular Sizzling Brownie, Cream Centre has successfully established itself as a household name in India’s casual dining segment. The opening of the Forum Mall outlet further extends this legacy, bringing the brand’s celebrated menu and hospitality to one of Bengaluru’s most prominent shopping and lifestyle destinations.

The latest expansion comes at a time when Bengaluru continues to emerge as a key market for premium casual dining brands. Known for its cosmopolitan consumer base, strong dining culture, and growing demand for diverse culinary experiences, the city has become an attractive destination for restaurant operators seeking long-term growth. Encouraged by the strong customer response received at its first outlet, Cream Centre has chosen Forum Mall as the location for its second Bengaluru restaurant, allowing the brand to connect with an even larger audience while strengthening its presence in the region.

The company’s growth has been guided by the leadership of Mr. Sanjiv Chona, Chairman of Cream Centre, who has played a pivotal role in transforming the restaurant into a nationally recognized brand over the past six decades. Under his stewardship, Cream Centre has successfully evolved with changing consumer preferences while preserving the core values that have defined the brand since its inception. Continuing this legacy, Mr. Rishi Chona, CEO of Cream Centre, has focused on introducing modern innovations and expanding the brand’s reach while ensuring that the flavors, traditions, and customer-centric approach remain intact.

Sharing his excitement about the new launch, Mr. Rishi Chona, CEO, Cream Centre, said, “Bengaluru welcomed us with so much love at our first outlet, that coming back felt like a natural next step. Forum Mall is home to so many memories for this city, and we are truly delighted to now be a part of that story. This second outlet is a reflection of the warmth Bengaluru has shown us, and our commitment to bring the very best of Cream Centre to every corner of this wonderful city.”

The new Forum Mall restaurant has been designed in line with Cream Centre’s signature design philosophy, blending contemporary aesthetics with nostalgic elements to create a welcoming and comfortable dining environment. The interiors aim to provide guests with a space that feels both modern and familiar, making it suitable for families, friends, and diners seeking a relaxed yet memorable restaurant experience. This balance between tradition and innovation has been a key factor behind the brand’s enduring popularity and continued relevance in India’s competitive food service industry.

Guests visiting the new outlet will have access to the complete Cream Centre menu, featuring many of the dishes that have become synonymous with the brand over the years. Signature offerings such as Chole Bhature, the famous World’s Best Nachos, and the indulgent Sizzling Brownie Fundae remain central to the menu, providing customers with the flavors that have made Cream Centre a beloved dining destination for generations. The brand’s commitment to delivering high-quality vegetarian cuisine continues to be a defining element of its identity and growth strategy.

Adding further excitement to the launch, the opening of the Forum Mall outlet coincides with Cream Centre’s popular Aamras Festival. Celebrated as a seasonal tribute to one of India’s most loved summer flavors, the festival features a curated selection of Aamras-inspired specialties available for a limited period. The initiative not only enhances the customer experience but also highlights the brand’s ability to create seasonal offerings that resonate with consumers while driving engagement and repeat visits.

The launch of the second Bengaluru outlet underscores Cream Centre’s broader expansion strategy as it seeks to deepen its presence in key urban markets across India. By combining a rich heritage, iconic menu offerings, modern dining environments, and customer-focused innovation, the brand continues to strengthen its position within the country’s growing vegetarian restaurant segment while building on its long-standing legacy of bringing people together through food.

Izumi has strengthened its presence in the Indian food and beverage market with the opening of its third restaurant in the country and its first outlet in Hyderabad, marking a significant milestone in the brand’s growth journey. Following the successful establishment of its restaurants in Mumbai and Goa, the Japanese dining brand has now entered one of India’s most dynamic and rapidly growing culinary destinations. The Hyderabad outlet is also the largest Izumi restaurant to date, reflecting the company’s confidence in the city’s evolving premium dining landscape and rising demand for international culinary experiences. Located in a picturesque lakeside setting, the new restaurant has been designed to offer guests an elevated dining experience while staying true to the brand’s core philosophy of authentic Japanese cuisine, exceptional hospitality, and immersive food experiences.

The Hyderabad launch carries special importance for Chef Nooresha, co-founder of Izumi, who has a personal connection with the city. Having spent part of her student years in Hyderabad, the opening represents a meaningful full-circle moment in her professional journey, transitioning from a hospitality student to the co-founder of one of India’s leading Japanese restaurant brands. The expansion not only signifies business growth but also reflects the brand’s long-term commitment to bringing authentic Japanese flavors and experiences to new audiences across the country.

Continuing its distinctive design identity, the Hyderabad restaurant has been developed in collaboration with designer Minnie Bhatt, who was also responsible for creating the interiors of the Mumbai outlet. The design seamlessly blends contemporary sophistication with traditional Japanese influences, creating an inviting atmosphere that enhances the overall dining experience. The space features carefully curated Japanese-inspired elements, including lantern-style décor, subtle lighting, elegant seating arrangements, and a dedicated sushi counter that allows guests to witness culinary craftsmanship firsthand. To further reinforce authenticity, a substantial portion of the crockery and serving ware has been sourced directly from Japan as well as specialty Japanese stores in Singapore, ensuring that every aspect of the dining experience reflects Japanese culture and aesthetics.

A major highlight of the Hyderabad outlet is Izumi’s signature live sushi bar, which remains a defining feature of the brand’s dining concept. Guests can enjoy an extensive selection of premium sushi offerings, including Bluefin Chutoro, Hamachi, and Scorched Scallop Nigiri, all prepared with meticulous attention to detail. The menu also includes several of Izumi’s popular signature rolls such as the Crispy Edamame Avocado Roll, Tempura Prawn with Spicy Mayo, and the Chutoro & Pickled Daikon Roll, showcasing a balance of traditional Japanese techniques and contemporary flavor combinations.

The culinary offerings at the Hyderabad restaurant go beyond sushi, with the brand significantly expanding its robata grill section. Vegetarian diners can choose from dishes such as Fresh Shiitake Mushrooms served with umami beurre blanc and Charred Napa Cabbage accompanied by mustard miso mayo. Non-vegetarian selections include Lamb Chops paired with red bell sauce and Yaki Madai Skewers served with spicy miso butter. In a notable first for the brand, Hyderabad is the only market where Izumi has introduced mutton-based dishes, adding an entirely new category to its menu portfolio and demonstrating its willingness to adapt to regional preferences while preserving its Japanese culinary identity.

The restaurant also brings Izumi’s popular ramen offerings from Mumbai and Goa to Hyderabad. The menu caters to a wide range of preferences with vegetarian options such as Spicy Miso Ramen and Curry Ramen, alongside hearty non-vegetarian selections including Chicken Paitan and Seafood Ramen prepared using slow-cooked fish bone broth. The Hyderabad menu has also been thoughtfully tailored with selected ingredients and flavor profiles that resonate with local tastes, creating a balance between authenticity and regional appeal.

Enhancing the overall dining experience is an extensive beverage program curated by Maia Laifungbam. The cocktail menu combines established brand favorites with innovative creations developed specifically for Hyderabad. Signature drinks include the Kyoto Martini, Yuzu Kazi, and Yuzu Penicillin, while highball enthusiasts can enjoy options such as Ginza Nights. The beverage menu also caters to guests seeking non-alcoholic alternatives, featuring offerings such as Chilli No Hana and Musky Dusky, ensuring a comprehensive selection for all diners.

The opening of Izumi’s Hyderabad restaurant reflects a broader trend within India’s hospitality industry, where premium dining brands are increasingly expanding into high-growth urban centers beyond traditional metropolitan hubs. As cities like Hyderabad continue to attract affluent consumers, global cuisines, and experiential dining concepts, restaurant operators are recognizing the opportunities these markets present. For Izumi, the new outlet serves not only as an expansion of its physical footprint but also as a platform to experiment with larger-format operations, menu innovation, and market-specific offerings. By combining authentic Japanese culinary traditions with localized elements and a carefully crafted dining environment, Izumi aims to strengthen its position within India’s premium Japanese restaurant segment while catering to the evolving preferences of modern diners.

AAMI Café and Bistro has opened in Candolim, Goa, introducing a hospitality concept that combines an all-day café and bistro with Airbnb accommodations and a restored Portuguese villa. Located beside a heritage Portuguese residence restored by the Lobo family, the property brings together dining and stay experiences within a heritage setting. The space retains several traditional architectural features, including laterite stone walls, terracotta-tiled roofs, skylights, high ceilings, and a balcao-style veranda.

Named after the Konkani word for “we,” AAMI has been designed around community and shared experiences. Landscaping for the property has been developed by Vintage Gardens, while interiors include furnishings sourced from Pink Elephant.

The food menu blends continental and Asian influences, including Thai-inspired dishes alongside flavours familiar to Goa’s food culture. Breakfast offerings include Turkish Eggs, Eggs Benedict, Avocado Toast, and Cinnamon Coffee French Toast.

The all-day menu includes dishes such as Podi Calamari Rings, Chilli Lime Prawns, Chicken Satay, Thai Curry Bowls, Chilli Garlic Noodles, Wild Mushroom Risotto, Sriracha Chicken Pizza, and the AAMI Croissanwich. The beverage programme includes drinks such as Guava Chilli Martini, Espresso Spritz, Virgin Cosmopolitan, Apple Ginger Spritz, and AAMI Cold Coffee.

AAMI has partnered with Mumbai-based TOISE Coffee for its coffee programme and also offers Italian gelato from Cream Choc, with dessert options including Chocolate Hazelnut Tarts, Forest Berry Cheesecake Gelato and Passionfruit Sorbet. Beyond the café and bistro, the property also includes Airbnb accommodations and a restored villa equipped with amenities such as an indoor pool and media centre, catering to short stays and group retreats.

Rohit Lobo, Co-Founder, AAMI Café and Bistro said, “There is a lot of value today placed on experiences that are louder, faster, or more visually driven. We wanted to create something that felt quieter and more lasting. This perspective also shapes AAMI’s relationship with Goa itself. Rather than drawing from a stylised interpretation of the city, we take inspiration from Goa’s natural pace of living, long mornings, slower afternoons, and spaces that allow people to connect without feeling rushed."

Sudhir Lobo, Co-Founder, AAMI Café and Bistro added, “Goa already has an incredible café culture, but we felt there was room for a space that felt a little softer and more grounded. AAMI isn’t built around occasion dining or spectacle. It’s built around everyday comfort and the idea of belonging. The café positions itself not as a themed destination, but as an extension of the everyday rituals that already define life in Goa.”

The Magnum Ice Cream Company is expanding its India operations with plans to establish a Rs 900 crore Global Capability Centre (GCC) in Pune and a regional headquarters in Mumbai, despite reporting losses in its India business following its separation from Hindustan Unilever. Kwality Wall’s (India) Limited, the company’s India entity, reported a net loss of Rs 368.8 crore for the 14-and-a-half-month period ended March 31, 2026, according to audited financial statements filed with stock exchanges.

Despite the losses, the company is moving ahead with its India expansion strategy as part of its wider global operations plan. Maharashtra Chief Minister Devendra Fadnavis recently met Magnum Chief Executive Officer Peter ter Kulve in Mumbai to review commitments made under a Memorandum of Understanding signed during the India Global Forum NXT25 Summit in April 2025.

Under the agreement, Mumbai will serve as the regional headquarters for Magnum’s Middle East, Turkey and South Asia operations. The Pune-based GCC is expected to create more than 500 direct jobs by 2029.

The Pune centre will support the company’s global functions, including information technology, supply chain management, finance, human resources and data analytics. Abhishek Mendiratta, appointed Director and GCC Centre Head in December 2025, will lead enterprise delivery and operational transformation initiatives.

The expansion follows the restructuring of Unilever’s global ice cream business into a standalone company. On March 31, 2026, The Magnum Ice Cream Company completed the acquisition of a 61.9 percent stake in Kwality Wall’s (India) Limited from Unilever after signing a share purchase agreement in June 2025. The company has also launched a mandatory open offer to acquire an additional 26 percent stake from public shareholders at Rs 21.33 per share.

Kwality Wall’s reported revenue from operations of Rs 2,200 crore during the reporting period. The losses were attributed to transition-related costs, exceptional items including asset impairments, and higher commodity prices, particularly cocoa costs. The company added that sales through quick-commerce platforms registered strong double-digit growth, supporting premium product sales and widening consumption opportunities in urban markets.