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.
The outlet integrates a wine bar and an espresso bar within the same layout, a format that remains relatively limited in the Indian market.
The partnership, led by Singh, Founder and Managing Director of the Olive Group of Restaurants, is aimed at strengthening the positioning of The Flagship Beyond as a lifestyle-led destination.
The new outlet focuses on showcasing India’s diverse culinary traditions through a menu inspired by regional flavours and personal experiences gathered across the country.
The menu includes a mix of existing favourites and new additions. Signature dishes such as Korean Bibimbap, Egg-wrapped Fried Rice, and the Scotch-kissed Mousse continue to be offered.
The brand is known for its wok-based cooking techniques and Asian-inspired menu.
The new restaurant, located at Amanora Mall, began operations on March 27, marking a key step in the brand’s growth strategy within the market.
The range includes products designed for seasonal demand and customisation, aligned with the growing gifting segment in urban markets.
The Express Lunch is designed as a four-course format, combining multiple menu elements into a single offering.
In his new role, Arvind will lead the company’s expansion strategy, focusing on scaling its brands, improving operations, and building a stronger organisational structure.
The concept continues to follow Watson’s established model, centred on music, social interaction, and accessible offerings.
AnnYatra is targeting a niche segment within the organised dining market, where vegetarian offerings are often limited to conventional formats or trend-led menus.
Founded by Chef Jean Michel Jasserand and Chef Goutham, Toscano has built its presence around traditional Italian recipes combined with contemporary formats.
With this expansion, Seoul Dak continues to focus on building a consistent product offering while growing its footprint in India’s quick-service restaurant market.
The move reflects the brand’s effort to evolve beyond a traditional café setup and cater to changing urban consumption patterns.
The restaurant is located at the International Business Park within Oberoi Garden City and marks KOKO’s second location in the city and fourth in India.
The Dunkin’ business contributed a small portion to Jubilant FoodWorks’ overall revenue and reported losses in the last financial year, indicating limited scale in the market.
The outlet is located on Fatehabad Road in Tajganj and marks the brand’s entry into the city.
The outlets are located within a corporate and technology hub and are positioned to serve professionals looking for quick dining options within business districts.
The café also offers signature coffee sauces made using 100 percent organic beans sourced from regions such as Araku Valley and estates in Kerala.
The reopening brings the brand back to the location with an updated menu and a redesigned dining space.
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