foodservice

The new outlet has been introduced as an Old Delhi-themed Mughlai fine-dining restaurant catering to the Chandigarh-Tricity market.

Founded in 2010 by Debaditya Chaudhury, the brand started with a focus on Indo-Chinese cuisine inspired by Kolkata’s food culture and has gradually expanded into multiple urban markets across India.

The restaurant also features a cocktail and non-alcoholic beverage programme inspired by Asian ingredients and flavours.

Located in Aerocity’s hospitality and dining district, the restaurant introduces Olive Garden’s family-style American-Italian dining format to Indian consumers.

Founded in 2007 by Harmohan Singh, the company started as a dine-in and takeaway restaurant in Punjabi Bagh before gradually expanding its operations across the city.

Conçu began as a made-to-order cake boutique in Hyderabad and has since expanded into a multi-city café business.

The locations have been selected to improve access across major residential and commercial areas in Pune.

The company has also introduced its wider food and beverage programme in Navi Mumbai through the new outlet.

Customers can choose from fillings such as Crispy Mushroom, Chipotle Paneer, Chipotle Chicken, and Birria across different menu categories.

The new outlet focuses on the regional cuisines of Andhra Pradesh and Telangana, with an emphasis on local recipes and traditional cooking methods.

The company said the Aerocity location aligns with its expansion strategy focused on high-footfall urban destinations with a mix of corporate professionals, travellers, and local consumers.

The concept is inspired by Mumbai’s “cutting chai” culture, where smaller servings are commonly associated with affordability and convenience.

The store offers multiple kitchen layouts, materials, and configurations catering to different customer requirements and budgets.

The restaurant has been positioned as an all-day dining space catering to consumers looking for premium vegetarian food experiences in Mumbai’s western suburbs.

Located within the resort property, the cafe and bar offers cocktails, mocktails, and a menu of contemporary dishes in a poolside setting designed for evening dining and social gatherings.

Located at the Marina Building, the launch takes the brand’s total outlet count in the region to six, including its recently opened Dwarka restaurant.

The format draws inspiration from the Japanese omakase dining style, where the experience is shaped by the chef or host.

The launch follows the performance of its first outlet in Gachibowli and takes the brand’s total store count to 26 across India.

The development spans around half a kilometre across Worldmark 4, 5, and 6, covering approximately 2,60,000 sq ft of gross leasable area.

Gola Privé has been introduced as an extension of the brand, offering a more controlled and intimate setting compared to its existing outlets.

The café was founded by Ayushi Sharma and Amogh Sharma, with an emphasis on consistent quality through controlled sourcing and preparation.

The brand is positioning itself as a grab-and-go Pan Asian kitchen, focusing on speed, portability, and consistency.

Trimex is the exclusive franchise partner in the country for brands such as Chili's Grill and Bar, PAUL, and Cinnabon.

The brand is currently operational across multiple locations in Bengaluru, marking a step forward in the company’s B2C strategy alongside its B2B kitchen infrastructure business.

CinCin was first introduced in Mumbai and has been part of the company’s hospitality portfolio.

The new space has been designed as an indoor dining destination with a simplified layout focused on comfort and functionality.

The launch strengthens Downtown Powai’s position as a mixed-use destination that combines office spaces, retail, dining, and community-led experiences.

The format is positioned as a craft beer focused taproom targeting both office goers and leisure diners.

The restaurant features a layout with a central bar, communal tables, lounge seating, and private sections.

The menu continues to feature North Indian dishes such as chole bhature, dal makhani, Amritsari kulchas, tikkas, and chaap, reflecting influences from Delhi and Amritsar.