Barbeque Nation Opens 8th Punjab Restaurant, 4th in Chandigarh Tri-City

Common Time has expanded its footprint in the capital with the launch of its second café in Delhi at Basant Lok Market, Vasant Vihar. The opening strengthens the brand’s presence in the city’s neighbourhood café segment.

Founded by Jaivardhan Bhatia and Sagar Bhatia of the Bhatia Hospitality Group, the new outlet follows the brand’s Lodhi Colony location. The Basant Lok café is positioned as a community-focused space catering to local residents, working professionals, and the embassy community in Vasant Vihar.

The café has been designed in collaboration with Sanchit Arora of RENESA Architecture Studio. The layout follows a minimal design approach, with the espresso bar placed at the centre of the space.

The beverage menu focuses on everyday coffee formats along with select signature offerings such as iced brown butter latte, Earl Grey flat white, and Competition Latte. The café also serves Indian and international single-origin pour-overs. The food selection includes sandwiches such as pesto caprese focaccia and smoked chicken chipotle ciabatta, along with baked items including croissants and carrot cake.

In addition to food and beverages, the outlet features a small retail section offering merchandise, fragrances, and coffee-related products.

Commenting on the launch, Jaivardhan Bhatia, Co-Founder said the Basant Lok location aligns with the brand’s approach of building neighbourhood cafés focused on consistency and repeat visits.

Common Time plans to expand into other Indian cities, including Mumbai and Bengaluru. The brand is also evaluating international markets such as Sri Lanka and Nepal as part of its growth roadmap. The Basant Lok café commenced operations on 20 February 2026.

Café Amudham has expanded its footprint in the capital with the launch of its third Delhi outlet in Punjabi Bagh, West Delhi. The opening marks a further step in the brand’s growth strategy as it strengthens its presence in established urban markets.

Known for presenting South Indian cuisine in a contemporary format, Café Amudham operates on the philosophy of “Good Food Happiness.” The brand combines traditional recipes with a modern dining format through a curated menu designed for urban consumers.

The Punjabi Bagh outlet continues the brand’s established design language, featuring Mediterranean-inspired detailing and a casual dining layout. The format is positioned as a premium yet accessible quick service restaurant experience, with a focus on quality ingredients, consistency, and authentic flavours.

With this addition, Café Amudham aims to tap into West Delhi’s established food market while maintaining its South Indian culinary identity.

Priyanka Rudrappa, CEO of Café Amudham said, “Our Punjabi Bagh outlet reflects Café Amudham’s continued growth in Delhi. West Delhi has a strong appreciation for food prepared with integrity and authentic flavour. We remain committed to staying true to our South Indian roots while creating warm, contemporary spaces where guests can experience comfort, sustainability, and the joy of good food.”

Ankur Shukla, Director – Operations, Strategy and Growth, Café Amudham said, “Our new store at Punjabi Bagh is a big step toward bringing the richness of South Indian culinary heritage to West Delhi. We aim to create a warm, modern environment where guests can enjoy both traditional and regional dishes while having a significant impact on the Punjabi Bagh.”

The Punjabi Bagh outlet joins Café Amudham’s existing locations in Delhi and Bengaluru. The expansion reflects the brand’s ongoing focus on measured growth while remaining aligned with its South Indian culinary roots.

Delhi’s hospitality landscape has a new addition with the launch of Louve on Humayun Road in Lutyens’ Delhi. Located in one of the capital’s most established neighbourhoods, the European restaurant positions itself away from the city’s conventional dining hubs and aims to offer a slower, more composed dining experience.

Set amid diplomatic residences and tree-lined avenues, Louve’s location plays a key role in its identity. The restaurant occupies a space that reflects the architectural character of the area, creating a setting that aligns with its European culinary focus.

The interiors feature double-height ceilings, a central island crowned by a large chandelier, and black and white marble flooring. Arched windows and muted wall tones reinforce the European aesthetic. Artwork inspired by old European settings complements the design theme. The bar area, highlighted by a glass-bowl fountain framed with greenery, adds energy to the space while maintaining a cohesive look.

Outdoor seating is available through garden-facing gazebos, offering an alternative to the indoor dining area. The layout encourages extended meals rather than quick service dining, aligning with the restaurant’s overall concept.

Louve is founded by Shikha Begwani, known for Ophelia and Cosy Box. The restaurant reflects her approach that luxury is defined by detail and intention rather than scale. The menu is led by Chef Selim and focuses on French and Italian techniques. The culinary direction avoids reinterpretation for novelty and instead centres on balanced flavours and precise execution.

The cocktail programme, titled "Cocktails from Memory," has been curated by UAE-based mixologist Vasile Dorofeev. The drinks are designed around mood and familiarity rather than visual theatrics. The presentation remains minimal, with attention directed towards flavour composition.

The meal began with the Burrata and Grapes salad. The dish combined creamy textures with fresh, balanced flavours. It was paired with Atara, a tequila-based cocktail that appeared clear in presentation but delivered layered citrus and mild spice notes.

The Beetroot and Asparagus salad with citrus vinaigrette offered a lighter, clean profile. Another cocktail, Metis, also tequila-based, featured subtle grapefruit notes and a smooth finish. The cocktail programme stands out for its measured approach and consistent execution.

Among the seafood dishes, the John Dory Fillet emerged as a highlight. The fish was served with well-prepared potatoes and an edible fish-shaped garnish that added a distinctive visual detail. The Gamberetti alla Griglia, featuring grilled oysters served in lobster bisque, delivered a richer flavour profile.

The Citron Baby Chicken was cooked well but comparatively mild in seasoning. In contrast, the Pappardelle Duck Ragu offered depth through a red wine reduction, delivering a balanced and cohesive plate without heaviness.

From the main course selection, the Sous vide Lamb Loin stood out. The slow-cooked lamb was paired with black garlic cauliflower mash, creating a combination that was structured and refined in flavour. Dessert featured Belgian Ruby Chocolate served with macadamia nuts and vanilla gelato. The dish concluded the meal on a composed note, maintaining the restaurant’s focus on balanced flavours.

Louve positions itself as a restaurant built around time and attention rather than spectacle. With its location in Lutyens’ Delhi, European menu direction, and curated beverage programme, it adds a distinct option to the capital’s premium dining segment.

Honey & Dough has expanded its presence in the Delhi National Capital Region with the launch of its 14th café in Rajouri. The new outlet marks another milestone for the homegrown café chain as it continues to widen its footprint across key neighbourhoods in the region.

Founded by Aavika Chhawchharia, Honey & Dough began as a neighbourhood bakery and has steadily evolved into one of Delhi NCR’s well-recognised café brands. The company has built its identity around freshly brewed coffee, curated bakery selections, wholesome meal options, indulgent desserts, and a relaxed dining format that caters to a diverse customer base spanning different age groups and preferences.

The Rajouri café has been designed to embody the brand’s signature warm and inviting aesthetic. With a strong emphasis on quality, comfort, and consistency, the new outlet aims to serve both residents and visitors in the area. The expanded menu features a range of beverages and food offerings, positioning the café as a go-to destination for coffee breaks, brunch outings, casual lunches, and informal social meet-ups.

Earlier in 2026, Honey & Dough had opened its 13th outlet in Faridabad, marking another important step in its regional growth roadmap. The addition of the Rajouri location further reinforces the brand’s steady and strategic expansion within Delhi NCR.

Aavika Chhawchharia said that the Rajouri launch underscores the brand’s commitment to sustainable growth and audience-first expansion. She noted that each new outlet represents not just a business milestone but also an opportunity to build stronger community connections and deliver the unique Honey & Dough experience to new patrons.

The new launch aligns with Honey & Dough’s broader strategy of deepening its regional presence while preserving the quality standards and hospitality-driven approach that have defined its journey so far. Customers can now visit the Rajouri café to experience freshly prepared café favourites along with the brand’s signature bakery offerings.

Madam Chocolate has expanded its footprint in Bengaluru to 13 outlets as it looks to capture growing demand for premium chocolate-based desserts in India. The brand positions itself as a chocolate-focused dessert company and operates a combination of dine-in stores and cloud kitchens across the city. With more than 40 percent of dessert consumption in India being chocolate-based, the company is building a specialised chocolate portfolio designed for scale.

Founded by sisters Sushma Reddy and Shravya Reddy, Madam Chocolate offers a range of products, including Choco Melt Cake, Teddy Bear Chocolate Mousse, Panda Blackforest, Chocolate Tres Leches, Brownie Bites, Baby Croissants, and Kunafa Chocolate Bars. Product prices range between Rs 199 and Rs 1,299. The company also launches limited-edition collections inspired by global chocolate trends.

Before launching Madam Chocolate, the founders established hospitality ventures such as Mantra – The Luxury Wedding Destination and Nusa Tropical Brewvilla in Bengaluru. Their prior experience in hospitality operations and customer engagement has shaped the brand’s expansion approach.

Madam Chocolate follows an omni-channel model, with a substantial portion of its revenue generated through delivery platforms including Swiggy, Zomato, Instamart, and Blinkit. The company also serves customers across India through its direct-to-consumer website.

Over the next six months, Madam Chocolate plans to add five outlets in malls and two standalone stores within Bengaluru. It is also preparing for a phased expansion into other metro cities. In the long term, the company aims to build a national chocolate-focused dessert and gifting brand across categories such as desserts, chocolate bars, ice creams, and celebration cakes.

Sterling Holiday Resorts has opened Sterling Avante Mohali, marking an expansion of its footprint in North India with a hotel positioned for corporate travel, conferences, and social events.

Located in TDI City, Sector 117, the property is designed to cater to both business and celebration-led stays. Mohali’s growth as part of the Chandigarh Tricity region, supported by enterprise activity and strong road and air connectivity, has increased demand for business travel and event venues.

Sterling Avante Mohali offers contemporary rooms and suites along with facilities suited for meetings, conferences, and family gatherings. The hotel aims to serve weekday corporate demand as well as weekend social functions. The property features an all-day dining restaurant, Essence, which caters to business lunches, hosted dinners, and group gatherings. The menu includes Indian dishes along with regional and global options.

For large events, the hotel includes the Crystal Banquet Hall, designed to host corporate conferences, product launches, weddings, and other social functions. The events infrastructure is supported by Sterling’s operational and culinary teams.

Vikram Lalvani, Managing Director and CEO, Sterling Holiday Resorts said, “Mohali is one of India’s most exciting new-age cities, commercially vibrant, well connected, and increasingly important for business travel and large celebrations. Sterling Avante Mohali is built for this rhythm: efficient stays, high-quality meeting spaces, and event delivery you can count on. As we grow, we are sharpening our presence in destinations that combine strong travel demand with year-round relevance, and Mohali fits that perfectly.”

Maninder Singh Marwah, Director, Shining Star Hospitality said, “Mohali is emerging as a natural extension of the Chandigarh Tricity’s business and events ecosystem, and we were clear that this opportunity required a partner with strong operating depth and a proven understanding of both business and leisure destinations. Sterling’s nationwide network and ability to seamlessly connect corporate travel with leisure circuits made them the right choice for us. With Sterling Avante Mohali, we are confident of delivering a hotel that meets the evolving needs of business travellers, event organisers and families, while benefiting from the strength and reliability of a trusted hospitality brand.”

The hotel provides access to Chandigarh International Airport and Chandigarh Railway Station. It also serves as a base for travellers extending their trips to nearby leisure destinations. With the launch of Sterling Avante Mohali, the company continues to expand its portfolio across business hotels, resorts, and leisure destinations, focusing on locations with steady travel demand and event potential.

Bharti Real Estate, the real estate arm of Bharti Enterprises and owner of the Worldmark brand, has announced that India’s first Time Out Market will open at 5 Worldmark in Aerocity, New Delhi. The launch is planned for the second half of 2026.

Time Out Market currently operates in cities such as Lisbon, New York, Boston, Chicago, Montreal, Dubai, Cape Town, Porto, Barcelona, Bahrain, and Osaka. The Delhi location will bring the brand’s food and culture-led format to India, bringing together chefs, restaurants, bars, and cultural programming under one roof.

Time Out Market Delhi will span around 24,500 square feet and include 11 kitchens, two full-service bars, a private events room, a performance stage, and seating for about 500 people. The curation will focus on chefs and concepts that represent the city’s food culture, ranging from established names to emerging local players.

The project will be part of a new phase of the Worldmark development, which covers around 17 million square feet. The district includes destination retail, hotels, offices, and hospitality-led developments. Located next to Indira Gandhi International Airport, Worldmark is positioned to attract international travellers, business visitors, and local professionals. India Sotheby’s International Realty advised on the lease transaction.

S K Sayal, Managing Director and CEO of Bharti Real Estate said, “Time Out Market's opening in India at 5 Worldmark in Aerocity, New Delhi, adds to Worldmark's reputation as the country's most comprehensive business and lifestyle destination. Time Out Market's internationally known concept would be beneficial for the city's international visitors, business people, and urban community. This association shows that we are committed to our long-term aim of making Worldmark as India's best business district to work, meet, eat, and do business.”

Chris Ohlund, CEO of Time Out Group plc said, “We expanded our growing Time Out Market portfolio by opening three new sites each in 2024 and 2025, with an additional five currently under development. Since the first Time Out Market launched in 2014, we have created rooted in our iconic Time Out brand a leading global food and cultural market.”

Sterling Holiday Resorts Ltd reported its strongest-ever quarterly performance in Q3 FY26, recording the highest revenue, EBITDA, and profit before tax in the company’s history. The quarter also marked the 24th consecutive profitable quarter for the company.

For the quarter, Sterling reported total revenue of Rs 1,582 million, reflecting a 10 percent year-on-year increase. EBITDA margin stood at 36 percent, remaining above the industry average. The company continued to maintain a debt-free balance sheet, while its cash reserves rose 54 percent year-over-year.

The company said performance during the quarter was supported by seasonal demand and inventory additions, along with structural strengths in its operating model. Over the past three years, Sterling has doubled its resort count, adding more than one resort per month. The company said this expansion has been supported by cost discipline across both owned and managed properties.

Sterling also highlighted its ability to scale new resorts quickly, with recently launched properties reaching operational stability within one to two quarters. Its digital platform, Sterling ONE, continues to support distribution and direct bookings, particularly in Tier ll and Tier lll markets.

With a strong cash position and no debt, the company has continued to invest in property upgrades. Recent additions include themed suites, food and beverage offerings, wellness facilities, and curated experiences across resorts. Sterling said these initiatives have supported improvements in guest satisfaction, with its TripAdvisor rating increasing from 4.55 to 4.61.

Vikram Lalvani, Managing Director and CEO said, “Q3 FY26 has been a landmark quarter for Sterling, delivering record financial performance and significant operational gains. Our ability to grow inventory, enhance yield and strengthen our balance sheet while remaining debt-free demonstrates the robustness of our performance.”

He added that domestic travel demand in India remains strong and that Sterling is well placed to sustain momentum through the second half of FY26 and beyond.

Barbeque Nation has appointed Amit Wadhera as its Chief Culinary Officer, strengthening the leadership team as the brand continues to focus on menu development and dining experience across its restaurants.

Wadhera brings more than two decades of experience in the hospitality industry, having worked with leading hotel and dining brands including The Leela, Marriott, and Kempinski. His background includes overseeing culinary operations, menu planning, and brand-led dining concepts across diverse formats.

In his new role, Wadhera will be responsible for shaping Barbeque Nation’s culinary strategy, with a focus on consistency, innovation, and execution across locations. He will work closely with operations and leadership teams to guide menu evolution while maintaining the brand’s established food offerings that customers associate with the chain.

The appointment comes at a time when restaurant brands are placing increased emphasis on structured culinary leadership to support scale, standardisation, and changing consumer preferences. With Wadhera’s experience across premium hospitality and large-format dining, Barbeque Nation aims to strengthen its food-led positioning across markets.

Barbeque Nation continues to focus on enhancing its dining formats and menu portfolio while maintaining operational consistency across its network. The leadership addition reflects the company’s intent to align culinary direction with long-term growth plans.

33&BREW, positioned as India’s first vinyl-themed microbrewery, has officially opened its doors at Prestige Techno Star in Brookfield, Bengaluru. Conceptualised by the founders of Record Room and now operating under Optimistic Capital, the new venue represents an expanded evolution of the brand’s vision—bringing together immersive analogue sound experiences with an elevated craft beer and food offering.

The name 33&BREW draws inspiration from 33 RPM, the iconic speed at which classic vinyl records play. Reflecting this identity, the space houses a curated archive of more than 200 vinyl records spanning genres such as rock, soul, and beyond, creating a music-led atmosphere for guests.

Heading the craft beer program is Stephen Nelsen, a third-generation master brewer with over three decades of expertise. The brewery features a rotating tap lineup of small-batch creations, including IPAs, session ales, and seasonal brews.

The beverage experience is complemented by a globally inspired menu crafted by renowned Chef Sabyasachi Gorai. The offerings include wood-fired flatbreads, handmade pastas, and a selection of grills, designed to pair seamlessly with the brews.

Interiors by Studio Taan combine industrial textures with retro warmth, incorporating exposed brickwork, brass detailing, and prominently displayed brewing tanks to create a distinctive and inviting setting.

A representative from Optimistic Capital stated, “33&Brew isn’t just a microbrewery—it’s a celebration of craft, culture, and connection. We’ve blended our love for vinyl and small-batch brewing to create a space where every pint tells a story and every track sets the mood. We’re proud to bring India its first vinyl microbrewery.”

Rebel Foods has teamed up with fast-growing food brand Easybites to speed up its expansion across India through Rebel Launcher, the company’s dedicated brand growth platform. The partnership underscores Rebel Foods’ ongoing strategy to help both emerging and established restaurant brands scale quickly by leveraging its cloud kitchen network, technology stack and operational capabilities.

Easybites currently operates out of 10 Rebel Foods cloud kitchens across Bengaluru and Hyderabad. After witnessing strong initial traction, the brand is now preparing to enter new markets, starting with Chennai, with plans to roll out additional cities and locations in the coming months.

Recognised for its focused menu of fried chicken, burgers and wraps, Easybites has built a loyal following with its flavour-forward comfort food tailored for delivery. By partnering with Rebel Launcher, the brand can launch in new cities faster, serve multiple neighbourhoods from day one and enhance performance through data-driven insights, all while maintaining consistency and quality at scale.

Ankur Sharma, Co-founder of Rebel Foods, said the partnership reflects Rebel Launcher’s vision of creating a collaborative growth ecosystem for food brands. He noted that the platform enables partners like Easybites to expand efficiently across geographies by tapping into Rebel Foods’ infrastructure, proprietary technology and deep operational capabilities.

Masoud Mohamed, CEO of Easybites, described Rebel Launcher as a key growth enabler for the brand’s southern India expansion. He said that the platform allows Easybites to understand new markets more deeply, serve multiple locations per city from launch, and bring its offerings to a wider audience. Mohamed added that the partnership is seen as a long-term strategic alliance, with plans to open more locations nationwide alongside Rebel Foods.

Rebel Launcher is structured to help partner brands grow with lower capital investment and shorter go-to-market timelines. By handling infrastructure, operations, supply chain management and tech-enabled systems, Rebel Foods enables brands to concentrate on food innovation and brand-building while benefiting from shared efficiencies and actionable consumer insights.

The collaboration with Easybites further expands Rebel Launcher’s portfolio and strengthens its position as a preferred growth partner within India’s rapidly evolving food delivery landscape. Beyond Easybites, the platform works with several well-known and high-potential brands, including Natural’s Ice Cream, ITC, Taco Bell, WOW! Momo, Biryani Blues, SMOOR, Parsi Dairy Farms, Daryaganj, Harley’s Fine Baking, The Gourmet Baklava, Chaipoint, Anand Sweets & Savouries and Go Zero, among others.

Through these partnerships, Rebel Launcher continues to drive rapid, multi-city expansion for restaurant brands, unlocking the advantages of scale, speed and operational efficiency.

McDonald’s India (W&S), operated by Westlife Foodworld, has introduced the Tote-ally Yours Meal, a limited-period offering available from February 6 to February 15. The initiative is aimed at encouraging shared dining occasions during Valentine’s Week.

The Tote-ally Yours Meal includes select McDonald’s favourites along with a complimentary limited-edition tote bag. The tote, available in two designs, is positioned as a functional everyday accessory and forms part of the brand’s ongoing collectible-led promotions, following earlier offerings such as sippers and themed merchandise.

Priced from Rs 299, the Meal for Two includes burgers, fries, and beverages, along with the free tote bag. Customers dining alone can opt for the Tote-ally You Combo, which also comes with the complimentary tote. Both options are available for a limited time and while stocks last.

The offering is supported by a campaign that highlights everyday connections and shared moments over food. The communication positions Valentine’s Week as an occasion that goes beyond couples, focusing on friendships and routine social interactions, with the tote featured as a practical takeaway from the meal.

McDonald’s India (W&S) said the limited-period meal is part of its effort to drive engagement during key calendar moments while continuing to offer familiar menu combinations alongside collectible additions.

MakeMyTrip has announced a strategic partnership with global hospitality group Minor Hotels, marking a key step in strengthening its direct international hotel inventory. The collaboration aligns with MakeMyTrip’s growing position as a preferred platform for Indian travellers booking overseas stays.

Over the past year, MakeMyTrip recorded bookings for more than 77,900 unique hotels across 4,350+ cities in 192 countries. The number of unique international hotels sold in 2025 rose by 17 percent compared to 2024, with nearly one-third of bookings coming from the premium hotel segment, where the average room-night fare exceeded Rs 15,000.

Through this partnership, Indian travellers will gain access to premium and luxury accommodations across Minor Hotels’ extensive global portfolio of over 560 properties. This includes well-known brands such as Anantara Hotels & Resorts, Elewana Collection, The Wolseley Hotels, Tivoli Hotels & Resorts, Minor Reserve Collection, NH Collection Hotels & Resorts, nhow Hotels & Resorts, Avani Hotels & Resorts, Colbert Collection, NH Hotels & Resorts, Oaks Hotels, Resorts & Suites, and iStay Hotels.

Rajesh Magow, Co-Founder & Group CEO, MakeMyTrip, said, “Our partnership with Minor Hotels is part of our broader strategy to deepen engagement with leading global hospitality groups and strengthen the quality and breadth of international stays on our platform. Beyond expanding access, this collaboration reflects Minor Hotels’ commitment to working closely with us to better serve the needs of Indian travellers across international destinations.”

Ian Di Tullio, Chief Commercial Officer for Minor Hotels added, “Our global portfolio, strong presence across key travel destinations, and commitment to exceeding guest expectations position us well to serve the evolving needs of Indian travellers. As demand and share from India continue to grow, we are absolutely focused on strengthening our offering across properties, with added features and experiences that resonate more closely with Indian guests.”

At present, 60 Minor Hotels properties are live on the MakeMyTrip platform, with plans to rapidly onboard more hotels from the group’s global portfolio. Of these, 12 properties currently feature the ‘Loved by Indians’ tag, a marker designed to help Indian travellers identify international stays that offer greater comfort and familiarity, including Indian-friendly dining options, convenient locations, and ease of access.

Sterling Holiday Resorts has announced the launch of Sterling Valley of Pine, Lansdowne, a boutique mountain retreat located near Gumkhal. With this opening, Sterling expands its presence in Uttarakhand to nine resorts.

Sterling Valley of Pine, Lansdowne, has been developed as a smaller format property within the company’s hill portfolio. The retreat is positioned for leisure stays, small group gatherings and leadership off-sites, and is aimed at travellers seeking quieter, nature-led getaways within driving distance of Delhi NCR and western Uttar Pradesh.

The property offers rooms with private balconies overlooking pine-covered valleys, while select units include access to open terraces facing the pool and surrounding landscape. Guest facilities are organised around three venues. Lans Café serves all-day dining, Sky Social is an open terrace designed for evening gatherings, and Sky Vista is a glass-enclosed meeting space intended for offsites and workshops.

Vikram Lalvani, Managing Director and CEO, Sterling Holiday Resorts said, “Uttarakhand continues to be one of India’s most enduring year-round holiday regions, and Sterling has built deep familiarity with how travellers engage with the state across seasons. Valley of Pine, Lansdowne adds a calmer, more design-forward chapter to our mountain portfolio, created for guests who want meaningful time outdoors and destinations that feel restorative yet accessible. It also strengthens our presence across Mussoorie, Nainital, Dehradun, Rishikesh and Jim Corbett National Park, helping us curate connected, experience-led journeys across the region.”

Meghna Bhatnagar from Dev Bhoomi, which has partnered with Sterling on the project said, “We are thrilled to partner with Sterling for our flagship retreat in Lansdowne. Our vision was to create a retreat that brings different guests from across India, while we offer them refined hospitality. Sterling is natural choice to bring this vision to life, their deep understanding of India’s leisure segment, regional presence, and ability to blend local character with national scale make them an ideal collaborator."

Additional amenities at the resort include a swimming pool, steam and sauna facilities, guided nature walks, bonfire evenings and pet friendly accommodation options.

Located near Gumkhal, the retreat is around 136 km from Rishikesh, 175 km from Dehradun, 200 km from Mussoorie, 219 to 252 km from Nainital and 118 km from Jim Corbett National Park. The location allows travellers to combine hill, spiritual and wildlife destinations within a single itinerary.

Olive by Embassy, the tech-led hospitality brand of Embassy Group, has officially announced its entry into Pune with the opening of two properties - Olive Hotel Baner (48 keys) and Olive Hotel Wakad (30 keys).

Both hotels are strategically placed in Pune's prime business-lifestyle micro-markets. Due to their location, both properties can target the bustling IT corridors, corporate hubs, and growing residential hubs. 

The dual debut marks Olive’s rigorous expansion in India’s Tier I city. Pune, led by Hinjewadi—India’s largest IT hub—along with rapid infrastructure development and rising business travel, presents a high-potential market for efficient, tech-driven hospitality.

Kahraman Yigit, CEO & co-founder, Olive by Embassy, said, “Pune is a powerhouse of innovation and enterprise, driving demand for smart accommodation that matches the pace of its professionals. Olive Hotel Baner and Wakad deliver seamless access to IT parks, corporate offices, and lifestyle destinations, powered by our signature AI-driven model. This launch strengthens our metro footprint while scaling for Pune's next growth phases.” 

Olive Hotel Baner, located in the well-established Baner area, blends corporate accessibility with a vibrant social ecosystem. Olive Hotel Wakad, strategically situated in the high-demand Wakad corridor, caters to Hinjewadi commuters and long-stay guests, offering quick access to Westgate Business Park and the Mumbai–Pune Expressway—ideal for IT consultants, project teams, and extended business stays.

Pune is central to Olive’s West India expansion strategy, with plans to develop 40+ hotels and over 1,200 keys by 2030 across high-growth corridors such as Hinjewadi, Pimpri Chinchwad, Hadapsar, Kalyani Nagar, MG Road, Viman Nagar, and Koregaon Park.

At a national level, Olive aims to add 100-plus new locations in 2026, building on its presence in Bengaluru, Mysore, Chikmagalur, Vijayawada, and Pune. Recent milestones include the launch of Open Hotels, the world’s first remotely operated AI-led hotel brand, and a strategic partnership with Hilton to introduce 150 Spark hotels.

Chalet Hotels Limited (CHL), a company part of K Raheja Corp, operates 11 hotels with 3,389 keys, reported a 27 percent increase in total income for the quarter ending December 31, 2025.

The key highlights for Chalel Hotels, developer and asset manager of high-end hotels and luxury resorts, included RevPAR up 12 percent YoY (year on year); ADR up 16 percent YoY. The company reported its total income for the period to be Rs 589.2 crores, up 27 percent YoY and EBITDA at Rs 272.6 crore up 29 percent YoY. Profit after Tax stood at Rs 124.1 crores, up 29 percent.

During this period, occupancy remained strong across key micro-markets, supported by new inventory additions of 129 keys in Bengaluru during H1 FY26 and 147 keys in Khandala, which became fully operational from mid-November 2025. The company also rebranded the Courtyard by Marriott Aravali Resort as Aravali Marriott Resort & Spa, Delhi-NCR.

Their branded property, Athiva Resort & Spa in Khandala, completed its first full quarter since launch and received highly positive guest feedback. Construction of The Taj at Delhi Airport, owned by the company, is progressing steadily, with completion anticipated by Q4 FY27.

Shwetank Singh, MD & CEO, Chalet Hotels Limited, said, “Q3 saw strong traction across key operating metrics, with healthy growth in revenue and EBITDA, supported by double-digit RevPAR expansion. Athiva has shown early momentum and has started contributing to our portfolio performance. The onset of the festive and wedding season saw sustained demand from MICE and leisure trave,l which effectively translates to revenue growth. We remain confident of maintaining operating momentum in the coming quarters.”

Read More - Arvind Fashions Reports 14.5 Pc Q3 Revenue Growth

Avās Wellness, the luxury wellness lifestyle destination located in Alibaug, has announced the appointment of internationally acclaimed chef Suvir Saran as its Culinary Director. The move marks a significant evolution in the brand’s approach to holistic wellbeing, placing food at the heart of wellness—not as discipline or deprivation, but as nourishment, joy, and emotional care.

Widely recognised for redefining global perspectives on Indian cuisine, Chef Suvir Saran brings a multidisciplinary sensibility shaped by his engagement with food, culture, music, fashion, farming, and writing. His appointment underscores Avās Wellness’ vision of creating an integrated ecosystem where mind, body, and soul are nurtured together, and where indulgence is viewed as restorative rather than excessive.

Aditya Kilachand, Founder, Avās Wellness stated, "At Avās, we have always believed that wellness cannot be fragmented. It must be lived across everyday rituals such as how we move, how we rest, how we gather, and how we eat. Suvir’s relationship with food is deeply human and profoundly intuitive. He doesn’t just cook meals; he creates moments of connection and care. That philosophy aligns seamlessly with what Avās is building.”

In his role as Culinary Director, Chef Suvir Saran will lead all food and beverage experiences across Avās Wellness. His remit includes the brand’s farm-to-table restaurant, wellness café, juice and elixir programmes, and bespoke nourishment offerings designed to support vitality, longevity, and emotional wellbeing. 

"Avās is rare in that it does not treat wellness as performance or prescription. It recognises that beauty, pleasure, and care are essential to healing. Food, when prepared and shared with intention, has the power to steady us, soften us, and bring us back to ourselves. To be part of a space where food is honoured as a relationship and ritual feels like a natural continuation of my life’s journey," shared Chef Suvir Saran.

Scheduled to open in 2026, the Avās Wellness Centre is envisioned as a sanctuary where architecture, movement, recovery, nourishment, and community come together. With Chef Suvir Saran joining its leadership team, Avās Wellness reinforces its belief in wellness as a lived, everyday practice—one rooted in wholeness, connection, and long-term wellbeing. 

SoupX has opened its first outlet, SoupX – Sip of Health, at Aarvy Healthcare Hospital in Gurugram, marking the rollout of a hospital-linked food services format aimed at patients, caregivers, medical professionals, and visitors. The launch signals the brand’s plans to scale a model designed specifically for healthcare environments, where access to simple, hygienic, and nutritionally balanced food is increasingly essential.

Shri Surinder Arora, Chairman, Jasper Group shared, "When people are in a hospital, they are often there for extended hours patients, family members and medical teams alike.“In such environments, access to food that is clean, balanced and easy to consume becomes important to the overall experience. SoupX – Sip of Health has been created to work alongside existing hospital facilities by offering a reliable option for simple, nutritious meals within the premises, through a format that can be maintained with consistency as it expands to more locations.”

The opening ceremony was attended by Shri Radha Mohan Singh, Honourable Member of Parliament (BJP), Chairperson of the Parliamentary Committee on Defence and former Union Cabinet Minister, who served as the Chief Guest. Policymakers, industry representatives, Mahender Singh Prajapati, Naresh Kumar Kumawat, and senior officials from government-linked banking institutions were also present at the event.

The SoupX outlets operate on standardised preparation methods, defined hygiene protocols, and portion-controlled menus tailored for high-footfall healthcare settings. The brand plans to open 12–15 additional outlets across the Delhi-NCR region over the next three months, with a longer-term goal of scaling to approximately 1,000 outlets across India over the next five years.

Uttam Kumar, Founder & CEO, SoupX said, "the outlet format has been built around operational consistency, from sourcing and preparation to hygiene and portion control, to ensure the same experience is delivered every day within hospital settings. “Our immediate focus is on getting the execution right across healthcare locations, understanding footfall patterns and usage behaviour, and only then taking the model to other suitable environments,” Uttam Kumar added."

India’s institutional food services segment has seen steady growth alongside the expansion of private healthcare infrastructure, with hospitals increasingly partnering with organised food service providers that meet stringent hygiene and nutritional requirements. SoupX’s hospital-first approach aligns with this evolving demand for structured, health-focused food solutions within medical facilities.

At the ongoing Tamil Nadu Global Tourism Summit 2026, Brigade Hotel Ventures Limited (BHVL) has entered into a Memorandum of Understanding (MoU) with the Government of Tamil Nadu. 

The MoU was signed in the presence of Tamil Nadu Chief Minister MK Stalin. The commitment is of an investment of Rs 1100 crore by BHVL, which will target bolstering Tamil Nadu’s s tourism infrastructure while simultaneously creating employment opportunities for over 1000 people. 

The MoU initiative aligns with the Tamil Nadu Global Tourism Summit’s main objective of convening senior policymakers, global investors, and industry leaders to identify, explore, and advance new opportunities across the hospitality and leisure sectors. 

Vineet Verma, director of BHVL, said, “This MoU is part of our commitment to bring the best of hospitality to Chennai and reflects our shared vision with the Government of Tamil Nadu to transform Chennai into a premium destination for global business and leisure travellers. By adding over 500 keys across three world-class brands, we are not only expanding our portfolio but also contributing to the state's economic growth through the creation of substantial employment. Our goal is to set new benchmarks in hospitality while supporting the government’s mission to enhance tourism infrastructure and destination development across this vibrant state.”

BHVL’s first hotel, the Holiday Inn Chennai OMR IT Expressway, through its subsidiary SRP Hotel Ventures Limited, began its operations in Chennai with 202 keys in April 2017. It plans to add over 500 keys across three properties in Chennai. 

Courtyard by Marriott at Chennai World Trade Center will feature 45 guestrooms, just 13 km from Chennai International Airport. Grand Hyatt Chennai ECR is expected to have 211 guest rooms. JW Marriott Chennai OMR will comprise around 250 guest rooms and suites. 

Kona Kona, founded by actor Mona Singh, deepened its footprint in Mumbai with the launch of its second outlet in Marol, Andheri East. The brand-new launch marks the first step in its expansion journey beyond its original location in Andheri West. 

The 2,000-square-foot bar can accommodate around 100 guests. It continues to offer warm, relaxed, and intentionally unpolished, with a layout that encourages staying longer rather than hurrying.

The food ensures familiarity, comfort and satisfaction, with a couple of new additions at weekday launches. The menu’s highlight features Lasooni Palak Khichdi, Makhani Paneer, Lasooni Palak Paneer and several more. The bar menu remains the same, focusing on flavor-driven cocktails.

Actor Mona Singh said, "When we opened Kona Kona, the idea was never to build a ‘destination’ bar, it was to create a place people could return to without thinking twice. Andheri East felt like the perfect neighbourhood for that next chapter. The intention hasn’t changed at all. We’ve found our Kona here, it’s the same food, the same drinks, the same feeling, just living in a different everyday. And even the Duck Man has come along. It’s just living in a different everyday."

With the opening of the second outlet, Kona Kona brings its trusted food, drinks, and easygoing atmosphere to the city’s new part.

Read More - Coffee Island Unveils House Fresh Menu in Delhi NCR

Courtyard by Marriott Hyderabad announced the launch of Business Deluxe Rooms, bolstering the hotel’s commitment to enhancing guest expectations and meeting the needs of business and leisure travelers. 

The Business Deluxe Rooms feature wooden flooring with a renewed design and are located on higher floors of the hotel. The rooms have enhanced in-room amenities, smart technology, and a spacious layout. Business Deluxe Rooms are designed with a focus on practicality, convenience, and comfort. Sofa-cum-bed, an espresso machine, and a walk-in rain shower are some additional in-room features. 

Commenting on the newly introduced Business Deluxe Rooms, Amardeep Singh, general manager, Courtyard by Marriott Hyderabad, said, “With the introduction of our Business Deluxe Rooms, we wanted to thoughtfully enhance the way our guests experience their stay. Today’s travellers value spaces that feel effortless yet refined, supporting both work and relaxation. These rooms have been carefully designed to offer comfort, functionality, and a sense of ease that guests truly appreciate.”

In addition to the upgraded accommodations, including the Courtyard Premium Studio, the hotel has also renovated its meeting rooms, further strengthening its offerings for corporate meetings and business events.

Read More - Marriott Partners with The Fern Hotels for 26-Hotel India Rollout 

Coffee Island has introduced its House Fresh Menu across select cafés in Delhi NCR, with the rollout beginning on January 30. The new menu is available at the brand’s outlets in Delhi’s Netaji Subhash Place and Gurugram locations at HQ27 and AIPL Joy Central in Sector 65.

The House Fresh Menu is designed as an all-day offering, covering breakfast, lunch, and dinner. It includes a range of freshly prepared dishes aimed at expanding food choices for customers visiting the cafés at different times of the day.

Coffee Island, which originated in Greece, said the refreshed menu reflects its continued focus on strengthening the food component of its café format. The menu has been developed to cater to varied dining occasions, including morning meals, working lunches, and evening visits.

The House Fresh Menu features a selection of café-style dishes across multiple categories. The pasta range includes options such as Spaghetti Aglio Olio, Italian Arrabbiata Penne, and Three-Cheese Mac. Flatbreads include Basil Pesto Veggie, Italian Margherita, and Chicken Jalapeño Melt Flatbread. The menu also offers melts and sandwiches served in brioche or flatbreads, including Chilli Cheese Mushroom, Ham and Cheese Brioche, and Chilli Cheese Brioche.

Dessert options include Basque-style cheesecake, Biscoff cream cheese jars, chocolate mousse jars, and tea cakes in almond, choco-banana, and cinnamon pistachio variants.

At its Gurugram outlets in HQ27 and AIPL Joy Central, Coffee Island has also introduced an all-day breakfast menu. This selection includes eggs prepared in multiple styles, Akuri toast, and French toast served with Nutella, berries, or maple syrup. The breakfast offering is exclusive to these two locations.

Alongside the updated food menu, Coffee Island continues to serve its existing range of coffee beverages, including hot and cold options, specialty blends, and non-coffee drinks such as boba teas and milkshakes.

With the launch of the House Fresh Menu, Coffee Island is expanding its food offerings at its Delhi NCR cafés, positioning its outlets in Netaji Subhash Place, HQ27, and AIPL Joy Central as all-day dining destinations.

Paradise Food Court has opened a new outlet at Phoenix Mall of Asia in Bengaluru, expanding its presence in the city. The outlet was launched on January 27 and marks the brand’s 57th location across India and its second outlet in Bengaluru since entering the market last year.

The new outlet is located within Phoenix Mall of Asia, one of the city’s large retail destinations with high daily footfall. With this opening, Paradise Food Court aims to strengthen its reach among customers in Bengaluru by offering its established range of Hyderabadi cuisine.

Paradise Food Court said it continues to follow standard quality control and hygiene protocols across its outlets. The company stated that food preparation processes remain aligned with its established operational standards while maintaining consistency across locations.

Abhik Mitra, Managing Director and CEO of Paradise Food Court Pvt Ltd said, “Our purpose is to enhance the customer experience while keeping our legacy intact,” Mitra said. He added that the location was selected to improve accessibility for customers and acknowledged the contribution of the company’s staff to its expansion efforts.

Robinder Singh, Chief Operating Officer of Paradise Food Court Pvt Ltd said, “We have ensured that our menu brings innovation in addition to the legendary foods we have been serving for decades with each passing season,” Singh said. He added that the company continues to follow consistent cooking and quality standards across outlets.

Paradise Food Court is known for its Hyderabadi cuisine and has built a national presence over several decades. The brand has previously received recognition for high-volume food service, including an entry in the Limca Book of Records for serving over 90 lakh plates of biryani in 2018.

Over the years, the company has also received industry awards and recognitions from organisations such as the Asia Food Congress, Times Food Awards, GHMC, and the Pride of Telangana. With the new Bengaluru outlet, Paradise Food Court continues to expand its footprint in key urban retail locations across India.

In New York, a city known for fast-moving dining trends and constant reinvention, Bungalow has established itself through consistency and discipline. At the centre of this approach is Executive Chef Naushad, whose leadership has shaped the restaurant’s kitchen and culinary identity with a clear focus on structure, balance, and long-term intent.

Chef Naushad’s work at Bungalow is grounded in India’s regional culinary traditions. His approach prioritises technique, restraint, and clarity over spectacle. Spices are used with precision and purpose, forming the foundation of each dish rather than serving as surface detail. This method has helped create a menu that remains steady and reliable, even as the restaurant continues to draw attention within New York’s competitive dining landscape.

The philosophy extends beyond the plate and into the kitchen culture at Bungalow. Under Chef Naushad’s direction, the kitchen operates with calm efficiency and consistency. Processes are clearly defined, and execution is closely monitored to ensure standards are maintained across services. The emphasis is on repetition, discipline, and respect for craft rather than constant reinvention.

Chef Vikas Khanna, founder of Bungalow and recently shortlisted for the James Beard Award 2026, has highlighted Chef Naushad’s contribution as central to the restaurant’s success. Khanna has pointed to the daily leadership and clarity that Naushad brings to the kitchen as a key factor behind the recognition. Speaking about his colleague, Khanna said, “There is no one like him on the New York dining landscape. He doesn’t chase trends, he builds legacy.”

While Bungalow continues to attract packed dining rooms and industry attention, Chef Naushad remains focused on the fundamentals. A significant part of his role involves mentoring young chefs, guiding them through technique, discipline, and flavour development. He works closely with the team to refine dishes, improve consistency, and maintain a shared understanding of the restaurant’s culinary direction.

Chef Naushad is also closely involved in day-to-day operations, from overseeing preparation to reviewing final execution. Every dish is expected to meet the same standards, regardless of service volume or external attention. This hands-on approach has helped reinforce accountability across the kitchen while supporting steady performance.

At Bungalow, Chef Naushad’s role goes beyond managing a kitchen. He provides continuity and direction as the restaurant grows its profile in New York’s dining scene. By staying committed to craft, tradition, and discipline, he has helped position Bungalow as a restaurant defined by reliability and depth rather than short-term trends.

Sterling Holiday Resorts has announced the launch of Sterling Amargarh Jodhpur, strengthening its presence in Rajasthan and expanding its portfolio of large-format destination resorts. The new property adds to Sterling’s focus on experience-led stays that cater to leisure travellers, destination weddings, and corporate events.

Located on Pal Road within the city, Sterling Amargarh Jodhpur offers convenient access to key cultural and heritage landmarks while providing the scale and infrastructure required for extended stays and large gatherings. The resort is positioned to serve family holidays, wedding groups, and corporate offsites seeking a combination of heritage settings and contemporary amenities.

Vikram Lalvani, Managing Director and CEO of Sterling Holiday Resorts said, “Rajasthan remains a cornerstone of Sterling’s destination strategy, and Jodhpur is one of its most compelling cultural anchors. With Sterling Amargarh Jodhpur, we are introducing a resort that brings scale and versatility into a heritage setting, making it equally relevant for leisure travellers, large celebrations and corporate events. This launch reflects our focus on building destination-led resorts that combine local character with the reliability of a national hospitality network.”

Sterling Amargarh Jodhpur offers rooms and suites across Classic, Premier, and Suite categories. The accommodation design draws from regional architectural influences while incorporating modern comforts suited for longer stays. The property has been developed to support large-scale events, with two indoor banquet halls, Kesari and Marwar, complemented by Rajwada – The Lawns, a spacious outdoor venue designed for weddings, social functions, and corporate gatherings.

Food and beverage form a key part of the resort offering. Sangri – The Flavours of Rajasthan, the all-day dining restaurant, serves regional dishes alongside global options. An outdoor courtyard dining area provides an additional setting for smaller gatherings and evening meals. Leisure facilities at the resort include an outdoor swimming pool, activity zones for families, and cultural programming, supporting multi-generational travel.

The resort’s central location allows guests to explore Jodhpur’s major attractions, including Mehrangarh Fort, Jaswant Thada, Umaid Bhawan Palace, Mandore Gardens, Kailana Lake, and the Clock Tower markets. The property offers a quieter resort environment while remaining well connected to the city’s heritage and commercial areas.

Anil Garg, Managing Director, Neha Enterprise said, “Amargarh has long been a part of Jodhpur’s hospitality landscape, and this association marks an important new chapter for the resort. Partnering with Sterling allows us to strengthen the property with wider national distribution, consistent service standards and deeper experience in destination-led stays and celebrations, while preserving the authentic Rajasthani character that defines Amargarh. We see this as a meaningful step in positioning the resort for the next phase of growth.”

Sterling Amargarh Jodhpur is integrated into Sterling’s wider Rajasthan network, enabling multi-city itineraries for guests. The resort is approximately 250 to 280 km from Sterling Udaipur, around 190 km from Sterling Pushkar, and about 285 km from Sterling Rudraksh Jaisalmer. This connectivity supports extended wedding schedules and leisure travel across multiple destinations within the state.

With its event infrastructure, resort-style accommodation, and access to major guest catchments, Sterling Amargarh Jodhpur strengthens Sterling Holiday Resorts’ focus on destination-led travel and large-format celebrations across Rajasthan.
 

Sterling Holiday Resorts has expanded its presence in North India with the opening of Sterling Nirmaya Dharamshala, marking the company’s sixth property in Himachal Pradesh. The new resort strengthens Sterling’s growing leisure portfolio in the region and adds Dharamshala as a key destination within its multi-location strategy across the state.

Located above the Kangra Valley with views of the Dhauladhar mountain range, Sterling Nirmaya Dharamshala is positioned as a contemporary mountain retreat. The property focuses on combining leisure stays with food and beverage-driven social spaces, catering to families, small groups, and gatherings seeking relaxed yet structured travel experiences.

The resort offers a range of rooms and suites, each featuring a private sit-out that opens to valley and mountain views. Common areas are designed to encourage shared experiences, while amenities such as a rooftop infinity swimming pool add to the overall guest offering. The layout prioritises open spaces and accessibility, aligning with evolving preferences for longer and more immersive leisure stays.

Food and beverage form a central part of the resort’s positioning. Mezban, the all-day dining restaurant, offers a menu that includes Indian staples, Himachali-influenced dishes, and international options. Ignis, the rooftop bar, is designed as an evening social space with views of the surrounding Himalayan landscape. The property also includes Summit, a flexible indoor venue suited for meetings, workshops, and smaller private events.

Vikram Lalvani, Managing Director and CEO of Sterling Holiday Resorts said, “Sterling Nirmaya Dharamshala is a strategic addition to our Himachal Pradesh portfolio, strengthening our ability to offer immersive, multi-destination journeys across the state. Dharamshala plays a pivotal role in connecting our presence across Himachal, enabling curated circuits that combine culture, spirituality, leisure and the outdoors, delivered with the consistency of the Sterling experience.”

The resort is located a short drive from McLeod Ganj, providing guests access to key local attractions, including monasteries, markets, and cultural centres. Outdoor activities such as the Triund trek and visits to Bhagsu Waterfall are easily accessible, while Bir–Billing, known globally for paragliding, can be explored through day-long excursions.

Nitasha Jamwal, Managing Director of Nirmaya said, “Our vision for Dharamshala was to create a retreat that brings a spectrum of guests from across India, while we offer them refined hospitality in the lap of Himalayas. Partnering with Sterling is natural choice — their deep understanding of India’s leisure segment, regional presence, and ability to blend local character with national scale make them an ideal collaborator. Together, we hope to present Dharamshala not just as a destination, but as a feeling of content and renewal.”

With the launch of Sterling Nirmaya Dharamshala, the company continues to build a network of leisure destinations across India. The expansion aligns with Sterling’s focus on offering connected travel experiences across regions while maintaining consistent service standards and operational scale.

Barista Coffee has crossed a major milestone with the launch of its 500th café at Shaguna More, Patna. The landmark opening also coincides with the brand completing 26 years of operations in India, marking a significant chapter in Barista’s long-standing journey of building and shaping café culture across the country.

The decision to open the milestone outlet in Patna highlights Barista’s strategic focus on emerging cities, where rapid urban development, increasing disposable incomes, and a growing appetite for premium café experiences are creating new growth opportunities. The move reflects the brand’s intent to deepen its presence beyond major metros and strengthen engagement with a wider community of coffee consumers.

Founded in 2000, Barista has evolved from a pioneering coffee concept into one of India’s most recognised café brands. Today, it operates 500 cafés across more than 165 cities, underlining its steady expansion across Tier II and Tier III markets, alongside a strong metro footprint. The growth reflects Barista’s ability to balance its legacy with changing consumer preferences, while staying focused on quality, innovation, and accessibility.

Rajat Agrawal, CEO, Barista Coffee said, “We are delighted to achieve another significant milestone in our growth journey with the launch of our 500th café in Patna. The launch signifies Barista’s commitment to the Indian market in the coffee industry and reflects steady growth across the region. We take great pride in our 26 years of continued service to customers, during which maintaining quality and consistency has always remained at the core of our brand. This journey has been shaped by customer trust and the dedication of our partners and teams nationwide."

The milestone reinforces Barista’s position as a key player in India’s café and beverage segment, as the brand continues to expand its national footprint while preparing for its next phase of growth in the Indian market.

Shangri-La Bengaluru has announced the appointment of Chef Jaysheel Ramdayal Rawat as its new Executive Sous Chef, strengthening its culinary leadership team as the hotel continues to focus on consistency, operational discipline, and guest-led dining experiences. The appointment comes as the luxury hotel looks to further enhance standards across its food and beverage operations.

Chef Jaysheel brings more than a decade of experience in the hospitality industry, having worked across several domestic and international luxury hotel brands. His professional background includes menu planning, kitchen operations, team management, and overseeing large-format culinary setups in high-volume environments.

He began his career in 2014 with Hyatt Regency Mumbai as a Corporate Leadership Trainee. Following the completion of the programme, he was promoted to the role of Chef de Partie in 2017. This marked the start of his progression through core operational kitchen roles, where he gained hands-on experience in managing teams, maintaining quality benchmarks, and delivering consistent service in premium dining settings.

Over the years, Chef Jaysheel has worked with multiple established hospitality brands, including Renaissance Mumbai, Radisson Mumbai, and Hyatt Regency Jaipur. During these stints, he was involved in luxury dining operations and gained exposure to both a la carte and banquet formats, contributing to his understanding of varied guest expectations and operational requirements.

In 2023, he took on an international leadership role as Chef de Cuisine at a Luxury Collection property in Phuket, Thailand. In this position, he was responsible for leading culinary operations and supporting the overall food and beverage direction of the hotel. The role further expanded his experience in managing multicultural teams and adapting menus and operations to international guest profiles.

Prior to joining Shangri-La Bengaluru, Chef Jaysheel served as Executive Sous Chef at Taj Exotica Resort and Spa in the Maldives. His role there involved overseeing day-to-day kitchen operations in a destination-led luxury resort environment, with a strong emphasis on quality control, consistency, and guest satisfaction. The experience added to his exposure to high-end hospitality operations where dining plays a central role in the overall guest experience.

Chef Jaysheel is recognised for his structured approach to kitchen management and his focus on building efficient teams. His experience in balancing operational discipline with quality delivery aligns with the requirements of large luxury hotels that cater to both resident guests and external diners. His emphasis on training and team development is expected to support continuity and performance across Shangri-La Bengaluru’s culinary operations.

With this appointment, Shangri-La Bengaluru continues to invest in experienced culinary leadership to strengthen its food and beverage offering. The hotel said the addition of Chef Jaysheel reflects its ongoing commitment to maintaining consistent dining standards while supporting long-term operational growth within the premium hospitality segment.

Brookfield Properties, a leading global developerand operator of high-quality real estate assets, announced the launch of The Nutcracker’s newest and largest outlet at Downtown Powai, further reinforcing its vision of curating high-quality, experience-led food and beverage destinations in Mumbai.

The launch marks a significant addition to Downtown Powai’s growing portfolio of marquee dining brands, positioning development as a vibrant social and lifestyle hub for the community. 

Spanning over 100 seats, this is the brand’s largest outlet in the city, offering an expansive and immersive all-day dining experience. Designed to seamlessly transition from breakfast and brunch to evening cocktails and dinners, the restaurant introduces an exclusive cocktail menu, a chic bar setting and a refreshed interpretation of the brand’s much-loved comfort food philosophy.

Staying true to this all-day approach, the menu brings Downtown Powai all its classics that range from bagels, pancakes and waffles to salads, handmade pastas, rice bowls, sandwiches and desserts alongside an exclusive range of cocktails such as TipsyKernel, Short Stack and Afterparty Gola, crafted especially for the Downtown Powai community. 

Complementing the menu is a line-up of comforting bar bites – from Hibachi Grill and Kaffir Chilli nuts to Pulled Jackfruit Tacos, BBQ Cauliflower, Mezze Plates and Indulgent Cheeseboards, perfect for laid-back wine evenings.

Reflecting The Nutcracker’s signature design language, the Downtown Powai outlet blends earthy, natural textures with bold statement features, such as oversized lamps, rope-suspended swings, and a central metal light installation. The open-air, pet-friendly section, filled with greenery and natural light, lends itself to sunny breakfasts and relaxed moments, complemented by playful elements like comic booksand a foosball table.

With the addition of The Nutcracker, Brookfield Properties – Downtown Powai continues to strengthen its positioning as a premium lifestyle destination, bringing together thoughtfully curated dining, social and community experiences under one roof.

Gurugram has emerged as the financial and technological heart of the National Capital Region (NCR). Considering Gurugram’s demographics, the city has a significant demand for corporate accommodation.

Through this alliance, ALIVAA can capture this demand more effectively, benefitting from its commercial expertise to boost occupancy and revenue across its Gurugram portfolio by introducing FLXHO CYBER One’s 68-room inventory at DLF Phase 3. 

AdvtVikramjit Singh, founder of ALIVAA Hotels & Resorts, said, "Securing leadership in high-yield urban centers like Gurugram is central to our vision. This alliance marks the beginning of a long-term relationship with FLXHO, with plans to co-develop multiple future assets. This move reinforces ALIVAA’s standing as the preferred partner for owners who prioritize high-performance sales outcomes and professional management."

Akash Bhatia, CEO of ALIVAA Hotels & Resorts (Managed & Franchise Business), said, "The FLXHO alliance is a calculated move to scale our sales capabilities in the mid-market segment. This is our fifth Hoften property in Gurgaon, which will help us we offer our corporate clients a reliable, high-volume network. This scale allows us to drive stronger conversion and deliver consistent value to our guests and stakeholders alike."

FLXHO is a leading extended-stay and flexible living brand designed for today’s mobile professionals. Offering premium serviced residences, FLXHO combines the comforts of home with the convenience of hospitality. Its ‘plug-and-play’ spaces are fully equipped to serve digital nomads, relocating executives, and corporate teams seeking stays from a few weeks to several months.

The Postcard Hotel has continued its legacy of creating new standards in transformative experiential luxury, with the opening of its latest property, The Postcard on the Mandovi River, North Goa.

The new retreat offers guests a new experience, where they can slow down and immerse themselves in a vibrant setting along the tranquil banks of Goa’s Mandovi River. The serene views of the river and thoughtful design offer a quiet escape in the heart of North Goa.

Kapil Chopra, founder and chief executive officer, The Postcard Hotel, said, “We invite guests to rediscover the destination like never before at The Postcard on the Mandovi River. Set in an iconic location in the heart of north Goa, the hotel encourages a genuine connection to nature while remaining immersed in the region’s history, culture, and unmistakable Goan energy. From uninterrupted views of the majestic Mandovi River and the hotel’s understated design, to the freshest local flavours and thoughtfully curated experiences by our team, every detail is rooted in place.”

He added, “Enhancing the sense of exclusivity, a private jetty offers all guests seamless access to the river. At this brand-new retreat, every element reflects The Postcard Hotel’s exacting standards, offering space to disconnect and settle into a stay defined by privacy, calm, and unhurried time.”

Perched along the serene banks of the Mandovi River and framed by nature and open skies, the hotel offers an unparalleled slow holiday experience with the timeless beauty of its surroundings. With 18 thoughtfully designed rooms featuring expansive windows and open private balconies, guests are treated to uninterrupted views of the river. 

From the soft glow of sunrise to the golden hues of dusk, the Mandovi’s soothing presence lets guests pause, reflect, and immerse themselves in the gentle rhythm of riverside living. The understated elegance in design, intuitive service, and a deep connection to the place come together to showcase The Postcard Hotel’s signature approach to experiential luxury at the hotel. 

At The Postcard on the Mandovi River, dining is a celebration of the region’s freshest flavours and local ingredients. Here, thoughtfully prepared dishes highlight the richness of Goan cuisine and more, and can be enjoyed with garden views from the restaurant. The stunning rooftop bar elevates the experience a level further. 

It is an ideal setting for guests to unwind with handcrafted cocktails with breathtaking views of the Mandovi and the soft breeze that drifts from the river.

Mocha Cafe & Bar has opened its doors to its guests in Connaught Place, officially marking the brand’s return to the Delhi NCR region, adding a new chapter in its two-decade-long legacy. 

The revived restaurant in Delhi’s most vibrant hub brings the brand’s ethos back in an evolved café and bar format. Mocha has played a key role in redefining India’s café culture since beginning its journey in Mumbai’s Churchgate in 2001. 

Mocha arrived in Dehi in 2004 by unveiling its outlet in the bustling GK-1. With its warm and inviting spaces, it shaped the café culture of Delhi. 

Riyaaz Amlani, MD of Impresario Entertainment & Hospitality Pvt. Ltd, said, “Mocha is a state of mind. At its core, we embrace the spirit of letting you be. Each Mocha is designed as a unique retreat, offering a distinct experience every time you walk in. We waited for the right location to bring Mocha back to Delhi, and once we found it, we set out to create a true escape in the heart of urban life. The result is a space designed to awaken your senses, redefine Delhi’s food and nightlife culture, and receive a warm, heartfelt response from the city’s food lovers.”

Rishub Malhotra, franchisee partner, Mocha Café & Bar, added, “Connaught Place has the vibrancy and cultural energy that perfectly match Mocha’s spirit. With Mocha Café & Bar, we wanted to create a warm, everyday space where great food, great cocktails, and great conversations come together. Mocha CP feels familiar yet fresh, the kind of place that quickly becomes ‘your spot’ in the heart of the city.”

Pradeep Pathak, AVP Operations India, shared, “At Mocha, we study food culture rather than trends. This guides what we add to the menu, helping us enhance and complement our culinary offering. We are excited for Mocha’s next voyage and can’t wait for guests to share their experiences. Our guests have always been our driving force, and they’re the reason we are still here after twenty-four years.”

The CP outlet has been reimagined with refined bohemian warmth. The space features an earthy, neutral palette with terrazzo flooring, textured walls, natural stone, wood, terracotta accents, and soft greenery.

Sandwizza, a Mumbai-based QSR (Quick Service Restaurant) brand, has expanded its footprint in Mumbai with the opening of a new outlet in Malad. 

The latest launch aligns with the brand’s blueprint of strengthening its focus in the region that supports a consistent high footfall and repeat customers. The Malad store has been designed in a walk-in format, which complements quick transactions and frequent repeat visits.

Sandwizzaa has forged a consumer base by offering meals centred on familiar flavours and consistent quality. Strategically located in Malad, the brand targets a mix of residential areas, offices and educational institutions. 

Pankaj Sharma, Director, Sandwizzaa, said, “Mumbai has always been central to Sandwizzaa’s story. Every outlet we open here feels personal because it comes from listening to our customers and understanding how they eat every day. Malad stood out as a neighborhood that values convenience, familiarity, and value, which aligns perfectly with what Sandwizzaa represents.”

The menu features vegetarian sandwiches, sides, and beverages, maintaining Sandwizzaa’s idea around affordability and consistency. Apart from its primary food offerings, the outlet also serves beverages, including milkshakes, frappes, and tea and coffee. 

With the latest launch, the brand has scaled to over 19 outlets in Mumbai. The brand was also the recipient of Zomato’s Best Fast Food Award, reflecting its dominance within the city’s QSR market.

Nothing Before Coffee (NBC) has relaunched its flagship store in Jaipur with a revised brand identity aimed at strengthening its connection with younger consumers. The flagship location was the company’s first outlet and played a key role in shaping its early community engagement.

The relaunch introduces a refreshed visual identity featuring updated colours, themes, logos and in-store design elements. The new format is targeted toward Gen Z audiences and reflects insights drawn from research into evolving youth behaviour and lifestyle preferences. NBC stated that the revised identity focuses on exploration, experimentation and individual expression.

As part of the redesign, café spaces have been positioned as flexible environments that support social interaction and self-expression beyond their role as coffee outlets. The company said that the new design incorporates elements of Indian identity through details such as star-shaped door handles, cultural frames and tiles. NBC noted that the refreshed format maintains the brand’s emphasis on coffee quality and accessible café experiences.

The updated brand system features a new colour palette that includes Nothing Before Blue, Powered by Pink and Curious Case of Coral, supported by gradients and modular design components. Typography such as the phrase “Stay Unfiltered” has been integrated across visual materials and in-store assets including facades, counters, brand walls and signage.

Akshay Kedia, Co-Founder of Nothing Before Coffee said, “This store is where our journey started in 2017. As our community has grown and evolved, so have we, our refreshed brand theme is rooted in research and reflects the mindset of today's generation – those who are still figuring things out, embracing change, and becoming their own version of themselves. While the expression has evolved, our focus on quality coffee and inclusive experiences remains unchanged. This relaunch celebrates our origins while propelling us forward in cities like Surat and beyond.”

The relaunched outlet also features updated in-store messaging such as “Always Ask What’s Brewing?” on facades, “Bring on the Buzz” on counters and “The Curious Cluster” on brand walls. NBC has linked the brand refresh with its ongoing expansion strategy and plans to position the revised identity consistently across new locations.

Founded in 2017 by Ankesh Jain, Anand Jain, Akshay Kedia and Shubham Bhandari, NBC has expanded into more than 100 outlets across 39 cities in 11 states. The company’s differentiation strategy has included a youth-focused model, accessible pricing and menu innovations such as its signature “Shrappe,” a variation of a frappe adapted to local taste preferences. NBC has grown primarily in Tier II and Tier III markets, where coffee chains have historically had lower penetration.

The company stated that it aims to build a nationwide café network that offers affordable coffee formats and encourages repeat visits. NBC plans to expand beyond 150 outlets by FY2026 as part of its next growth phase.

The relaunch of the Jaipur flagship marks a milestone in NBC’s brand transition as the company seeks to align product, design and communication for its target audience while continuing to scale its footprint in India’s café segment.

Radisson MG Road, Delhi has introduced a new world cuisine restaurant named Lore – Recipes Retold for Today. The restaurant will operate as an all-day dining venue and marks the newest addition to the hotel’s food and beverage portfolio.

According to the property, Lore has been positioned as a concept-driven restaurant that highlights global culinary influences. The brand’s approach draws from traditional recipes, regional techniques and food cultures that have evolved. The restaurant’s menu framework has been designed around thematic chapters that include categories such as Indian Short Stories, Scrolls from the Silk Road and The Final Chapter. Each section features dishes from India, Asia, Europe and other regions.

The menu has been curated by Executive Chef Kush Koli, who has incorporated elements drawn from various culinary traditions. The company stated that the menu development process included research into historical and regional cooking methods. Dishes featured at Lore include Lamb Chole Bhature, Pondu Crab, The Dory Roast, Butter Chicken Balls and Beurre Blanc Salmon.

Lore’s beverage programme includes a selection of cocktails and non-alcoholic drinks. Signature cocktails include Living Heat, Myco Milano and Mercado Sunrise Paloma, while mocktail offerings include Caffy Things, Red Wall and Kin Hya A Fresh and Spicy Delight. The restaurant also serves coffee under the PRONTO and GRAVITY labels, made using single-estate Arabica beans sourced from Coorg.

Ashish Saxena, General Manager, Radisson MG Road, Delhi said, “With LORE, we wanted to create more than just a dining venue—we envisioned a space where food becomes a storyteller and every guest feels emotionally connected to what’s on the plate. LORE reflects our commitment to offering meaningful, experiential dining that celebrates global cultures while staying rooted in authenticity. It’s a destination designed for today’s discerning diners who seek depth, discovery, and a sense of belonging through cuisine.”

The new restaurant opening adds to the growing number of hotels expanding their dining portfolios with concept-led experiences designed to attract both in-house guests and local consumers. India’s hospitality market has seen increased activity from hotels introducing culinary formats that reflect international cuisines and global dining trends, driven by higher consumer interest in eating outside the home.

Radisson MG Road’s focus with Lore is to broaden its food and beverage offerings by tapping into diners who are exploring diverse culinary options. Hotel operators in major cities have noted that food and beverage revenues continue to play a meaningful role in business performance, with restaurants serving as both guest amenities and standalone destinations.

The management expects Lore to appeal to diners interested in international menus and contemporary dining formats. The restaurant launch contributes to the hotel’s strategy of attracting a mix of business travelers, tourists and local residents seeking new food experiences within Delhi-NCR.

Gourmet Investments Pvt Ltd will introduce the US-based American Italian restaurant chain Olive Garden to India, marking the brand’s entry into the country. The company confirmed that the first Olive Garden restaurant will open at 4 Worldmark in Aerocity, New Delhi.

Following the initial opening, Gourmet Investments plans to expand Olive Garden across the Delhi NCR region in phases. The company said the launch will make the globally recognised dining brand accessible to Indian customers who may have experienced it in international markets.

Ramit Bharti Mittal, Executive Chairman and Director at Gourmet Investments Pvt Ltd said, “Olive Garden is more than a restaurant it’s a feeling. It’s the comfort of familiar flavors, the joy of gathering around the table, and the kind of generous hospitality that makes you feel like family. This launch marks a proud milestone in our continued commitment in making world-class flavors and hospitality accessible right here at home. With Olive Garden, we are not just launching a restaurant, but we are humbly contributing to the rich tapestry of this already wonderful hospitality industry. Our hope is simple: to make iconic names like P.F. Chang’s, PizzaExpress, and Olive Garden more accessible to Indian diners, while quietly playing our part in shaping the culinary landscape in India.”

Brad Smith, President of Darden International and Franchising added, “We are very excited to continue expanding Olive Garden globally and, together with our franchisee Gourmet Investments, open our first Olive Garden in India. We know Gourmet Investments’ deep restaurant experience will help us deliver Olive Garden’s signature never-ending American Italian generosity to our Indian guests.”

The New Delhi restaurant will feature indoor and outdoor seating. Gourmet Investments noted that the design incorporates Italian-inspired décor elements. The company said the restaurant will cater to a range of dining occasions, including regular meals and celebrations.

The India menu will retain Olive Garden’s American Italian positioning while adapting to local food preferences. The company confirmed that both vegetarian and non-vegetarian options will be available. Olive Garden’s signature offering of never-ending soup or salad and breadsticks will accompany entrées in India, consistent with the global format.

Olive Garden is among the most recognisable American Italian dining brands in the world and has operated for more than four decades. The chain is known for its family-oriented dining and classic dishes including Fettuccine Alfredo, pastas, Parmesan-based toppings and its soup, salad and breadstick combinations.

Gourmet Investments currently manages other international restaurant brands in India. The introduction of Olive Garden marks an expansion of its portfolio and reflects continued demand among Indian consumers for international dining formats.

The launch also comes at a time when national and international restaurant chains are expanding their presence in India, particularly in major urban centres. The country has seen steady growth in organised dining segments driven by rising consumption, mall development and premium food service brands entering the market.

Grand Hyatt Gurgaon announced the elevation of Chef Vikramjit Roy as the Executive Chef of the hotel. This milestone marks a natural progression in Chef Vikramjit’s journey with the brand and reinforces the hotel’s commitment to culinary excellence.

With a career spanning over two decades across India and international markets, Chef Vikramjit Roy brings with him a wealth of global exposure, having honed his craft across luxury hospitality brands that celebrate diverse culinary traditions, precision-led operations, and guest-centric innovation. His professional journey includes associations with marquee brands such as Taj Palace Hotels, Resorts, Safaris, Oberoi, and ITC Hotels, and many more. 

His expertise and love for oriental and pan- asian cuisine have led him to launch and lead various acclaimed dining concepts across India. His entrepreneurial spirit also led him to establish his own venture in Singapore, Eight One Nine One Pte. Ltd., further expanding his global culinary footprint. These international assignments and cross-cultural collaborations have shaped a nuanced culinary perspective, one that seamlessly blends global techniques with regional sensibilities, while remaining deeply respectful of ingredients and traditions.

Over the years, Chef Vikramjit has been an integral force behind the hotel’s evolving gastronomic narrative, playing a pivotal role in elevating its signature restaurants, banqueting excellence, and bespoke dining experiences. Known for his calm yet assured leadership style, deep respect for ingredients, and ability to strike a fine balance between creativity and precision, he has consistently set benchmarks for quality and guest satisfaction.

In his new role as Executive Chef, he will lead all culinary operations at the hotel, steering menu innovation, experiential dining concepts, and strategic culinary growth. His vision centers on creating immersive dining journeys where flavour, presentation, and storytelling come together, while continuing to mentor emerging talent and build a future-ready culinary team.

Speaking on the elevation, Tarun Seth, General Manager, Grand Hyatt Gurgaon, said, “Chef Vikramjit Roy embodies the spirit of Grand Hyatt Gurgaon- refined, forward-thinking, and deeply committed to excellence. His elevation to Executive Chef is recognition of his leadership, consistency, and the trust he has earned from both guests and colleagues. We are confident that under his stewardship, our culinary narrative will continue to evolve and inspire.”

Chef Roy’s culinary philosophy is anchored in respecting local produce, celebrating diverse global influences, and delivering experiences that resonate with today’s discerning traveller. Whether it is curating elegant fine-dining menus, large-scale celebrations, or intimate private experiences, his approach remains personal, thoughtful, and uncompromising on quality.

Commenting on his promotion, Chef Vikramjit Roy said, “It is an honour to take on this role at Grand Hyatt Gurgaon, a hotel that truly values creativity, collaboration, and guest experience. I look forward to working closely with my team to further strengthen our culinary offerings and create memorable moments for every guest who dines with us.”

As Grand Hyatt Gurgaon continues to expand its footprint as a preferred destination for luxury stays, celebrations, and corporate engagements, Chef Vikramjit’s elevation signals a renewed focus on culinary leadership as a cornerstone of the hotel’s overall guest experience.

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French bagel brand Bagelstein has expanded its India footprint with the opening of its third store at the Pyramid Food Court in EGL Business Park, Bengaluru. The brand said the new outlet will serve its core menu of bagels, spreads, sandwiches, desserts and specialty coffees, reflecting its European format and design approach.

The Bengaluru store features Bagelstein’s signature aesthetic, combining contemporary European elements with the brand’s irreverent visual language. The store launch was attended by Bengaluru-based mind reader Abhishek Majitya along with company representatives.

The company’s entry into Bengaluru comes as the city continues to grow as one of India’s largest organised food service markets. Bengaluru has seen rising demand for café-led dining concepts, supported by a young consumer demographic, expanding office corridor and increasing exposure to international food formats. Bagelstein aims to position itself within India’s expanding café and quick service restaurant (QSR) ecosystem, targeting urban consumers who are becoming more receptive to global dining formats.

Gaurav Marya, Founder and Chairman of Franchise India said, "Bagelstein's cheeky bagels and bold vibe perfectly match India's emerging youth craving gourmet café indulgences, one naughty bite at a time."

Ravish Malhotra, Area Developer for Bagelstein Bengaluru said, "Bengaluru's vibrant food scene is perfect for our bagels, an emerging disruptive snack category. From Hyderabad to Delhi and now Bengaluru, we're toasting bold flavours and building a cult following."

Bagelstein has outlined plans to scale further in India. The company is targeting 100 stores by 2029 across major metropolitan cities including Delhi, Mumbai, Bengaluru, Chennai and Hyderabad. The strategy signals an intent to build geographic depth in India alongside consumer familiarity for the category.

Founded in Strasbourg, France, Bagelstein operates more than 100 outlets across Europe. The company said bagels represent the majority of its sales, followed by desserts and beverages. Its Indian expansion forms part of a broader plan to enter global markets where café consumption and QSR formats have been gaining momentum.

India’s organised café market has grown over the past decade as international coffee chains, bakery cafés and lifestyle-led foodservice formats expand to meet demand from young professionals and students. Food courts and business parks have become preferred sites for international concepts due to consistent footfall and familiarity with global menu formats.

With three stores already operational across Hyderabad, Delhi and Bengaluru, Bagelstein plans to build its brand identity and repeat consumption in India through store expansion, format localisation and category awareness. The company views bagels as an emerging product category with potential to sit between bakery, café and QSR offerings in terms of price positioning and consumption occasion.

The Bengaluru opening marks the latest step in Bagelstein’s international scaling strategy and reflects continued interest among global foodservice brands in India’s urban consumer market.

Circle of Crust has opened a new outlet in Uttam Nagar, New Delhi, marking the latest addition to its growing network in India and overseas. The launch took place on January 15, 2026 and forms part of the brand’s broader push into the Delhi market as it continues its rollout across India and Dubai.

The opening drew local residents, students and families who explored the brand’s menu of pizzas and complementary offerings. The company has positioned its brand around a pizza format tailored to Indian taste preferences along with options designed to appeal to varied dietary choices.

“We are thrilled to have become a part of Uttam Nagar’s vibrant food culture. The response from our guests has been amazing, and we look forward to creating many memorable moments with the local community over the flavours we love,” said Neha Anand, Founder, Circle of Crust.

“Our grand opening was a wonderful moment for us and for the community. Seeing people enjoy our pizzas and the atmosphere we’ve created reaffirmed our belief that great pizza comes from care, craftsmanship, and consistency,” added Kartik Anand, Founder & Chairman, King Global.

To drive engagement during launch week, the company is offering free pizzas from its Super Singles category for the first three days of operations. The company stated that such initiatives help introduce the menu to new neighbourhoods as it scales its footprint.

Circle of Crust has developed a menu featuring vegetarian and non-vegetarian pizzas, sides, desserts and beverages. Beyond product diversification, the brand has introduced crust formats made with whole wheat, beetroot and spinach along with topping selections inspired by popular regional flavours such as Paneer Makhani, Chicken Tikka, Butter Chicken and Pijja Chatkare.

The brand currently operates outlets across Punjab, Chandigarh and Haryana, along with an international presence in Dubai. The new Uttam Nagar opening supports its expansion into Delhi after establishing initial presence in the city. Circle of Crust plans to continue targeting neighbourhoods that have large young consumer clusters and active food consumption demand.

The company aims to build locations that are suited for casual dining occasions including student gatherings, family visits and group outings. Its approach focuses on maintaining consistency in quality and operational standards as it expands across markets.

India’s quick-service and fast-casual dining segment has seen increased participation from pizza brands in recent years as consumption shifts toward affordable dining formats and delivery-led occasions. The category has also seen a rise in regionally adapted pizza menus as brands localise flavour profiles and ingredient combinations.

Circle of Crust’s latest opening in Uttam Nagar reflects both the company’s focus on expanding within Delhi and the broader market activity taking place within India’s pizza category. The brand plans to continue scaling through new neighbourhood launches as it builds its presence across cities.

TGIF has expanded its presence in India with the launch of a new outlet in Lucknow at Phoenix Palassio Mall on Amar Shaheed Path. The opening adds to the brand’s growing network in India as it targets wider regional coverage through metro and Tier ll markets.

The North India expansion is being driven by Feastary Hospitality LLP, led by Suraj Mahant and Lakshay Lohia, in partnership with Taste and Toast headed by Meetu Ghai. The partnership holds development rights across nine northern states and is focused on positioning TGIF as a contemporary dining and social destination. The new Lucknow outlet follows earlier launches in Delhi NCR, with additional openings set for Ludhiana and other cities over the next cycle.

“Lucknow has a strong dining culture that values both indulgence and experience. TGIF fits naturally into this landscape with its celebratory spirit, bold flavours, and welcoming atmosphere. Our vision is to create spaces where people don’t just dine, but truly unwind and celebrate,” said Suraj Mahant, Co-Founder, Feastary Hospitality LLP.

“Each TGIF outlet is built to deliver consistency while embracing the personality of the city it’s in. With Lucknow, we’re excited to introduce a globally loved brand in a format that feels energetic, social, and perfectly suited to the city’s evolving lifestyle,” added Lakshay Lohia, Co-Founder, Feastary Hospitality LLP.

The Lucknow outlet features TGIF’s core menu of American comfort dishes including flame-grilled burgers, signature chicken wings, potato skins, Tex-Mex offerings, whiskey-glazed ribs, and desserts such as the Brownie Obsession. The bar programme remains a central part of the brand experience, offering Long Island Iced Teas, margaritas, frozen cocktails, and group-format drinks that are popular in TGIF locations worldwide.

The restaurant design incorporates a social seating layout, warm lighting, curated music, and bar-forward spaces intended for gatherings. The format is built around after-work socialising, weekend dining, and family occasions. TGIF continues to follow its global kitchen operations and service protocols under the motto “Every Guest Leaves Happy.”

The company has outlined an expansion plan that targets 8 outlets by 2026 and 20 by 2027, with a projected long-term goal of 50 locations across India. The approach reflects confidence in the growth of organised casual dining, particularly in high-traffic retail hubs and emerging consumption corridors.

TGIF has been part of the global casual dining landscape for decades and remains one of the most recognised American restaurant brands. India growth strategy aligns with increasing consumer interest in international dining formats, experiential hospitality, cocktail-led occasions, and mall-driven food and beverage consumption.

The Lucknow launch indicates continued activity within India’s organised dining market as brands expand beyond traditional metros into cities with rising disposable incomes and diversified dining demand.

TWH Hospitality has announced a partnership with Nazeer Foods to operate two new food and beverage outlets under its portfolio. The move strengthens the company’s F&B division with planned launches in Goa and the Chandigarh-Tricity region.

One of the outlets will operate within TWH Hospitality’s Boho Beach Resort in Morjim, Goa. The second will be part of a new project in Zirakpur, a growing hospitality and residential hub within the Chandigarh-Tricity cluster. Both outlets will be managed by Nazeer Foods under the Franchise Owned Company Operated (FOCO) model.

The collaboration allows Nazeer Foods to expand its presence into two active hospitality markets. TWH Hospitality aims to expand its F&B footprint by aligning with established culinary brands rather than building standalone food concepts for each property. The company stated that pairing hospitality spaces with specialist F&B operators enables guest demand to be met more efficiently.

Ambika Saxena, CEO, TWH Hospitality said, "We are thrilled to collaborate with Nazeer Foods, a team known for their passion and innovation in the F&B sector. This partnership aligns with our strategy to expand our F&B footprint in key markets and offer our guests unique dining experiences."

Nazeer Foods will oversee menu development and operational execution across both outlets. The company plans to serve Mughlai cuisine and regional flavours, which have been core to its brand identity. The partnership gives Nazeer Foods access to a hospitality-driven customer base, including tourists in Goa and a growing mix of business travellers and residents in Zirakpur.

For TWH Hospitality, the partnership supports a wider expansion strategy involving multi-brand F&B integration within hotel and resort assets. By adding an external operator instead of building an internal brand, the company expects lower operational complexity and faster deployment in new markets.

The two outlets are expected to generate new employment opportunities locally once operational. Hospitality projects have been a source of regional job creation in service roles, culinary roles, supply chain, and support functions. The Zirakpur outlet is anticipated to support the surrounding commercial cluster, while the Goa outlet is expected to benefit from Morjim’s tourist traffic during peak seasons.

The agreement also highlights a broader trend of hospitality operators partnering with third-party F&B brands to improve unit economics and extend customer reach. For Nazeer Foods, this partnership marks another step in its strategy to increase visibility through diversified formats beyond standalone restaurants.

Apeejay Surrendra Park Hotels Limited confirmed the launch of its debut in Bihar with Zone Connect by The Park Patna. The city resort is a blend of comfort and style, offering convenient access to all key destinations in Patna.

The property is approximately 17 kms away from Jay Prakash International Airport and the upcoming Bihta airport, 9 km from Danapur Railway Station, 19 kms from Patna Secretariat and 7.7 km from AIIMS Patna.

The location of Zone Connect by The Park Patna allows easy access to popular city attractions, including Golghar, Patna Museum, and Gandhi Maidan. The property features well-appointed rooms and cottages, designed to cater to business and leisure travelers. 

Café C, an all-day dining restaurant, offers regional and global delicacies. The Bakery invites guests for hot and cold beverages, decaffeinated teas, and oven-fresh delights.

Guests can enjoy Vitalia Spa and gym, or take a refreshing swim at Plunge, the hotel’s signature pool. Families can use the kids’ play area, ensuring a fun and memorable stay for all. For special occasions, the hotel features indoor and outdoor event spaces that can accommodate up to 1,000 guests.

Pramod Kumar, Director, Ramanujam Resorts Pvt Ltd, said, “We are pleased to have built a strong partnership with Apeejay Surrendra Park Hotels Limited for the development and operations of this hotel. We look forward to deepening this association and exploring opportunities to expand together across other cities in the region as well.”

Speaking on the launch, Vikas Ahluwalia, general manager and National Head of Zone by The Park Hotels, stated, “We are thrilled to mark our first foray in Bihar with Zone Connect by The Park. Bihar is an important addition to our portfolio as we expand into high-potential markets beyond India’s metros. The state’s rapid economic growth, improving infrastructure, and growing base of business and leisure travelers make it an ideal destination for our brand. We see immense potential for growth of Zone hotels – as we tap into a promising territory while catering to price-conscious, design-conscious travellers in Tier II & Tier III cities. Zone Connect by The Park is a quintessential metropolitan hotel brand that’s modern and easy on the wallet.”

Uncle Peter’s Pancakes has crossed the 100-outlet milestone in India, signalling continued growth in the country’s organised quick-service restaurant segment. The pancake-led brand now operates 110 outlets and has another 40 locations in the final stages of setup.

Founded in December 2019 in Bengaluru, the company has expanded from a single store to a nationwide presence in just over five years. Today, Uncle Peter’s Pancakes is present in more than 40 cities across metros and emerging urban clusters, positioning itself within the casual dining and QSR category. Its concept draws on international pancake formats that have been adapted for Indian consumers.

Pancakes remain the company’s primary product category, but the menu has broadened over time to include waffles, shakes, coffee beverages and select savoury items. The outlets are designed to support all-day dining occasions, targeting students, working professionals and families. The company said the category mix helps optimise utilisation throughout the day, a key factor for unit-level economics in the QSR and café space.

The brand’s expansion has been driven predominantly through a franchise-led model. According to the company, plug-and-play fitouts and structured partner support have helped it scale without compromising menu consistency, service standards or store design. The company also pointed to standardised training processes and recipe development that blends global influences with local flavour preferences as core to sustaining uniformity across locations.

The Indian QSR market has grown as consumers seek convenient and affordable food formats through dine-in, takeaway and delivery channels. Café-style brands have seen additional traction due to higher repeat visits and broader consumption occasions. Industry analysts expect the segment to expand further as organised players penetrate Tier ll and Tier lll cities, supported by franchising, delivery infrastructure and rising disposable incomes.

Uncle Peter’s Pancakes plans to add around 50 new outlets in the coming phase as it enters new cities and deepens presence in existing markets. The company is also exploring technology-led initiatives that support ordering, operations and customer engagement. Menu expansion is expected to continue as the company evaluates additional all-day and beverage categories that align with its current format.

With ongoing expansion across multiple regions, the company aims to strengthen its competitive position within India’s growing QSR and café sector. The milestone comes as consumer interest in globally inspired breakfast and dessert formats expands, creating space for specialised brands alongside broader fast-food chains.

La Soirée has brought an immersive dining and lounge concept to Kolkata, celebrating global flavours through ultra-modern mixology complemented by refined culinary craftsmanship.

The restaurant is designed to blend luxury and warmth, offering world-inspired cocktails, international lounge cuisine, and a striking French-influenced interior. La Soirée introduces Kolkata to Asian, Western, and global fusion dishes, made with locally sourced ingredients, alongside the city’s only standalone Teppanyaki station. 

The space can accommodate approximately 100 guests, including three Private Dining Room (PDR) sections. La Soirée has been crafted as a refined sanctuary where modern sophistication meets understated grandeur. The space is enveloped in a rich palette of maroon and layered browns, creating an intimate yet inviting mood. 

A central filigree-inspired feature, French wallpaper, chandeliers, photo frames and period-style lamps pay homage to the name La Soirée, infusing the restaurant with an artistic, almost gallery-like charm. Clean detailing, textural warmth, and a cohesive material language elevate the visual narrative, while plush lounge seating encourages both high-energy evenings and quiet, conversational dining. 

“The curated Global menu is based on strict supervision right from sourcing local ingredients using fresh, pesticide-free, local and artisanal ingredients. Versatile Global selection in adherence to the local palate is the main aim for crafting the menu. Ethnic ingredients becoming mainstream: Spices, herbs, and other ingredients that were once considered exotic are now readily available in supermarkets,” Chakraborty said.

With a design philosophy that refuses to compromise on aesthetics or comfort, La Soirée offers Kolkata a taste of global luxury with an unmistakable sense of place. 

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Harajuku Tokyo Cafe is set to expand its physical presence in January by launching two new outlets at Ambience Mall and M3M IFC shortly after. Each cafe exhibits the evolution of the brand’s immersive dining concept. 

Rooted in Japan’s lively food culture, the outlets are designed to offer its guests a playful, flavour-forward experience. Harajuku Tokyo Cafe came into existence due to founder Gaurav Kanwar’s early love for Japanese dining. The brand has slowly carved a niche for itself in the Indian dining scene. 

Gaurav Kanwar said, “I wanted to create a place that captures the joy and energy of Harajuku while keeping the food approachable, fun, and something you’d want to enjoy every day.” 

The Ambience Mall outlet is a 50-seater space inspired by Tokyo’s Ueno district. It introduces a calmer and cozier interpretation of the Harajuku experience. Designed as an easygoing Tokyo nook, the outlet focuses on the harmony of a relaxed atmosphere with bursts of vibrancy. 

A key highlight is its dedicated beer, sake & wine bar, complemented by a signature conveyor belt running through the floor, bringing a sense of theatre to the dining experience. Guests can also enjoy a live sushi and dumpling counter, making the space ideal for laid-back hangs and flavour-packed moments.

Both outlets stay true to Harajuku Tokyo Café’s “Fun Dine” philosophy. Neon accents, street-inspired details, and thoughtfully designed corners ensure that both places feel energetic yet welcoming.

Each outlet highlights a different mood of Japan. Ambience Mall channels the charm of Ueno, and the M3M IFC outlet showcases the electric nightlife of Kabukichō.

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Carlsberg India has inaugurated a new can line at its Mysuru brewery, strengthening the company’s long-term presence in Karnataka. The development follows the brewer’s commitment at Invest Karnataka 2025, where it pledged to invest Rs 350 crore to expand the Mysuru facility.

The new line has been set up with an investment of Rs 100 crore and offers a production capacity of 22,000 cans per hour. The company said the addition enables it to meet growing consumer demand for beer packaged in cans and forms a key component of its wider expansion strategy in India.

Karnataka Legislative Council Member Shri Yathindra Siddaramaiah said the state welcomes continued industrial investment from companies operating in key sectors. “We appreciate Carlsberg India’s continued investments of Rs 350 crore in Karnataka, particularly in Mysuru, and their impactful work that contributes positively to society. These efforts reflect the company’s strong confidence in the state’s industrial ecosystem. We encourage more companies to step forward with increased local investments and job creation, especially in Mysuru, to support inclusive and sustainable regional development,” he said.

Carlsberg India Managing Director Nilesh Patel said the expansion reflects the company’s longer-term view of the Indian market and its operational priorities in Karnataka. “Our continued investment in Karnataka underscores our long-term commitment to the state. Through this expansion, we aim to sustainably produce international-quality beers for consumers, contribute to state excise revenues, and generate additional direct and indirect employment opportunities for the local community,” Patel said.

The Mysuru brewery is located in Nanjangud taluk on a 28-acre site and currently manufactures the company’s Carlsberg and Tuborg brands. The facility incorporates sustainability-led brewing infrastructure, including biomass boilers that use husk and biogas as fuel. According to the company, around 85 percent of the plant’s power requirements are met through solar energy sourced on-site and via external supply.

Beyond operational expansion, Carlsberg India said it continues to work on community initiatives linked to water management. The company has partnered with WaterAid and local stakeholders in Karnataka to support projects aimed at responsible water stewardship.

The beer category in India has experienced growth as packaged consumption rises and cities upgrade retail access to alcoholic beverages through government-led reforms. Canned formats have gained adoption due to convenience, pack hygiene and transport suitability. Industry participants expect investments in brewing capacity and packaging lines to continue as manufacturers prepare for demand across both metro and non-metro markets.

Carlsberg India’s ongoing capital deployment in Karnataka aligns with wider corporate strategies focused on scale, sustainability and supply-chain readiness. The company said the newly commissioned line will support future capacity requirements and contribute to the state’s manufacturing ecosystem.

Gordon Ramsay Street Pizza has made its India debut at Chhatrapati Shivaji Maharaj International Airport (CSMIA) in the Terminal 2 international departure zone. The launch marks the entry of a chef-led pizza format into one of the country’s busiest international travel hubs as airport dining continues to diversify.

The opening follows the launch of Gordon Ramsay Street Burger at Delhi’s Indira Gandhi International Airport, Terminal 1. Both brands are part of the partnership between Gordon Ramsay Restaurants Global, master franchisee Travel Food Services Limited (TFS), and Semolina Kitchens Private Limited (SKPL). The companies intend to scale premium dining formats across major travel gateways as demand for varied food options rises among passengers.

Varun Kapur, Managing Director and CEO of Travel Food Services Limited said, “For TFS, which operates food courts, quick-service restaurants and lounges across India’s leading airports, the launch of Street Pizza is a milestone. Indian travellers today expect global-quality dining that is fast, expressive and elevated. Bringing Gordon Ramsay Street Pizza to India, and into the airport space for the first time, reflects the shift in what airport dining experiences can and should be.” 

The brand’s launch supports TFS’s strategy of developing a stronger portfolio of international concepts in partnership with airport operators. The company said the opening aligns with Adani Airports’ broader focus on positioning airports as lifestyle destinations with commercial offerings beyond conventional transit facilities.

Gordon Ramsay Street Pizza’s India menu features internationally familiar combinations as well as options tailored to local preferences. Items include Tandoori Paneer and Chicken Tikka Masala pizzas, the latter prepared with a tikka masala curry base, tandoori chicken and buttermilk dressing. International options include the Classic Margherita, the Next Level featuring Tuscan kale, oyster mushroom and chicken bacon, and The Londoner served with fresh burrata and veg nduja. The menu also includes sides such as Street Spicy Wings, Corn Balls with lime jalapeno aioli and G.F.C. Dirty Fries. Desserts include Sticky Toffee Pudding and a Strawberry Marshmallow Sundae.

The launch takes place at a time when international airport infrastructure in India is undergoing expansion, and foodservice operators are investing in offerings that cater to travellers with diverse consumption habits. CSMIA handles more than 55 million passengers annually and has one of the highest densities of international travellers in the country, making it a strategic location for global brands entering the Indian market.

Gaurav Dewan, Chief Operating Officer of Travel Food Services Limited said, “Street Pizza is all about flavour, fun, and a great guest experience, and that is exactly what we aim to deliver in India. Working closely with Gordon Ramsay Restaurants Global and our partners at Semolina Kitchens Private Limited, we have ensured that every slice, every cocktail, and every moment reflects the brand’s global standards while feeling naturally at home for Indian travellers.” 

Gordon Ramsay Restaurants Global already has a presence in major international airports such as Heathrow, Doha Hamad International Airport and Hong Kong International Airport. With the opening at CSMIA, the group has added India to its network of airport locations.

Bharat Hospitality has opened Albert Pinto at Ithum Galleria Mall in Greater Noida, introducing what the company describes as the city’s first Goan-Portuguese cinematic dining concept. The launch is the newest addition to the group’s growing portfolio and aligns with its strategy to build experience-led restaurant formats in key Indian markets.

The newly opened restaurant covers 3,300 sq ft and has been developed as a narrative-led dining experience rather than a conventional outlet. The brand has focused on storytelling, layered interiors, heritage-driven menu development and service design to differentiate the format. The location at Ithum Galleria places Albert Pinto in one of Greater Noida’s emerging commercial districts, which has seen new retail and office-led footfall over the past few years.

Bharat Hospitality was founded in 2023 by entrepreneur Manish Khattar with an aim to preserve and reintroduce Indian regional culinary traditions. The company sees traditional recipes and cultural food knowledge at risk of fading as consumer preferences change and supply chains modernise. Through concepts like Albert Pinto, it intends to present regional cuisines in contemporary formats while retaining culinary authenticity.

Albert Pinto reimagines Goan and Goan-Portuguese food traditions through a modern lens, drawing from cultural narratives, historical influences and coastal ingredients. The group positions the format as part of a broader effort to build hospitality brands that connect with younger consumers while keeping regional flavours relevant. This strategic direction is central to Bharat Hospitality’s multi-city expansion roadmap.

Manish Khattar, Founder, Bharat Hospitality said, “Albert Pinto reflects our larger purpose, protecting India’s culinary heritage while presenting it in a way that resonates with today’s audiences. Bringing the first Goan-Portuguese dining experience to Greater Noida is about more than expansion; it’s about storytelling, craftsmanship, and keeping regional flavours relevant for the next generation. As we expand across India and overseas, our focus remains on building brands that are emotionally rooted, culturally honest, and globally competitive.”

Bharat Hospitality’s portfolio includes four concepts: Baraamda, Shuddham, Albert Pinto and Social Cues. The company is currently executing an expansion plan valued at more than Rs 50 crore as it looks to scale to more than 50 outlets across Delhi-NCR, Goa, Hyderabad and Bengaluru. International expansion is also in focus, with the company evaluating Dubai and Thailand as entry markets over the next three years.

Albert Pinto is expected to expand through a mix of FOCO and COCO models, with 10 outlets planned as part of the next growth phase. Bharat Hospitality sees this operational structure as suitable for scaling experiential formats while maintaining product and service standards across markets.

Sterling Holiday Resorts has introduced Udaipur Katha, a rooftop dining concept at Sterling Jaisinghgarh in Udaipur, as demand for experience-led dining continues to increase in India. The format brings regional culinary elements together with live-fire cooking and open-sky seating, positioning evening dining as a slower, more immersive activity rather than a transactional meal.

Situated across two elevated terraces overlooking the Aravalli ranges, Udaipur Katha offers an outdoor dining layout designed for extended evening service. The venue features cabana-style seating influenced by traditional jharokha architecture, live barbecue counters, and curated music. The company said the restaurant focuses on allowing guests to spend time at the table, engage with the cooking process, and explore dishes rooted in local heritage.

Dileep Nair, Senior Vice President, Customer Experience, Sterling Holiday Resorts said, “Today’s diner is seeking depth, an experience that connects them to place, people, and culture. Udaipur Katha was conceived as a space where guests can unwind at sunset, savour fire-led cooking inspired by Mewar, and let the evening linger. It is designed to be experienced, not rushed.”

Udaipur Katha is Sterling’s seventh destination-led restaurant concept. The company has been expanding its F&B portfolio through regional and hyperlocal formats across its properties. Previous concepts include The Malabar at Sterling Wayanad, Pahaare at Sterling Darjeeling, Airavat at Sterling Aravalli Udaipur, and restaurants such as Amo Odisha at Sterling Puri and Slate and Pearl at Sterling Kodai Lake. Sterling said these formats have been shaped by long-stay guest behaviour and rising consumer interest in regional cuisine.

The menu at Udaipur Katha highlights live-fire cooking methods through both meat and vegetarian preparations. Dishes include slow-grilled Laal Maas, saffron kebabs, and charcoal-fired game meats alongside vegetarian plates such as Jackfruit Shashlik, Smoked Kaddu Steaks, and Churma-Stuffed Sweet Potatoes. The dishes draw from Rajasthani culinary traditions and desert agriculture, incorporating native spices and long-established techniques. Courses are accompanied by condiments and beverage recommendations that include spirits and non-alcoholic options inspired by local ingredients.

Desserts extend the same approach by reworking familiar Rajasthani sweets into plated restaurant formats. Items such as Ghewar Cheesecake and Baked Churma Tart introduce contemporary bakery techniques to heritage flavors.

The opening of Udaipur Katha aligns with broader shifts in dining demand in tourist-led and heritage markets, where rooftop and open-sky formats have become prominent. Consumers have shown greater inclination toward slower dining occasions, curated menus, and settings that integrate cultural or geographic identity. Operators across leisure and hospitality have responded by developing dining concepts that differentiate properties through food-led experiences in addition to accommodation.

For Sterling, the introduction of Udaipur Katha supports its strategy to build destination dining as part of its wider resort portfolio. The company said these formats provide additional revenue opportunities while also improving guest engagement and length of stay.

Udaipur Katha is located at Sterling Jaisinghgarh in Udaipur and is currently open for dinner service. The company recommends advance reservations due to limited seating capacity.

Indian Hotels Company (IHCL), India’s largest hospitality company, has secured trademark registration for the Taj sonic sound, a sound mark associated with the iconic brand Taj. 

The move marks a significant milestone in the evolution of brand protection in the Indian hospitality sector. The registration legally protects the brand’s distinctive sonic identity as a trademark, recognizing sound as a core brand asset.

Rajendra Misra, Executive Vice President and General Counsel, IHCL, said, “Being recognized as the world’s strongest hotel brand carries with it the responsibility to lead all facets, including how brand equity is protected. This sound mark registration reinforces our position as a pioneer in brand protection, reflecting a forward-looking approach to intellectual property that aligns with the evolving ways in which guests engage with and connect with our brands.”

In an increasingly experience-driven marketplace, sonic branding plays a prominent role in shaping emotional memory and deepening consumer recall beyond visual cues. As hospitality brands expand into immersive, multi-sensory experiences, sound has emerged as a critical touchpoint for building trust, familiarity, and emotional resonance.

Previously, Taj had successfully secured trademark protection for the three-dimensional shape of the Taj Mahal Hotel, Bombay, underscoring a long-standing commitment to protecting distinctive elements of its heritage through progressive intellectual property strategies.

IHCL was represented in this matter by Fidus Law Chambers, led by Managing Partner Shwetasree Majumder, assisted by Partner Astha Negi and Senior Associate Umang Gola.

Read More - IHCL Expands With Second Property in Bhutan, Launches Taj Paro Resort and Spa

Barista Coffee Company has introduced a new beverage lineup called “Dhoom Matcha De” as it looks to bring matcha-based drinks into the mainstream café market in India. The range features four matcha beverages made with ceremonial-grade matcha and aims to make the category more accessible to Indian consumers.

Matcha has gained global attention for its antioxidant content, mild caffeine profile, and use in wellness-focused diets. However, matcha has largely remained positioned at a premium price point and is often limited to specialty cafés. With its latest launch, Barista aims to broaden access by offering ceremonial grade matcha at a more competitive price in the organized café segment.

The new lineup includes Matcha Latte, Matcha Iced Latte, Matcha Frappe, and Matcha Strawberry. Each drink features ceremonial grade matcha, which is known for its fine texture, brighter color, and smoother taste profile. According to the company, the focus is on offering a distinct taste experience across formats that include both hot and cold beverages.

Rajat Agrawal, CEO of Barista Coffee Company said, “With ‘Dhoom Matcha De’, our intent is to make global beverage trends accessible to Indian consumers. By offering ceremonial grade Matcha across four exciting flavours starting at just Rs 170, we are ensuring our guests never have to choose between quality, innovation, and affordability.”

The company said it developed the range in response to rising interest in matcha, particularly among younger consumers who are exploring café beverages beyond coffee-based choices. Barista stated that the category has strong potential for growth in India as awareness around matcha increases and pricing barriers reduce.

The product name “Dhoom Matcha De” reflects a more playful and informal identity for the range, aimed at younger café-goers while still aligning with Barista’s customer base across age groups. The company has referred to this launch as an effort to align with global café menu trends while adapting them to local consumption patterns and pricing expectations.

The new beverages are available at select Barista locations and will be rolled out to additional outlets based on demand. Barista did not disclose specific locations or the timeline for wider availability but indicated that early consumer response will guide expansion.

Founded in 2000, Barista operates a network of cafés across India and has positioned itself as an accessible coffee chain in the country’s growing café landscape. The introduction of matcha adds to its beverage portfolio as organised cafés compete to retain footfall and align with evolving preferences in the premium and specialty beverage category.

Chinese Wok, one of India’s leading Desi Chinese QSR brands from Lenexis Foodworks, has announced the opening of its first outlet in Hubli at Inorbit Mall. The launch marks the brand’s entry into one of North Karnataka’s key commercial and education hubs, known for its growing young population, rising mall culture, and increasing preference for organized dining formats.

With this new store, Chinese Wok now operates 36 outlets across Karnataka, including 31 in Bengaluru, and a total of 87 outlets in South India. The brand aims to make its popular Desi Chinese cuisine more accessible to consumers in emerging cities such as Hubli. 

Chinese Wok has been swiftly expanding its offline physical store presence across India. During the 2024-25 period, the brand unveiled over 60 new outlets and boasts a growing chain of more than 240 stores. 

South India continues to be a key growth engine for the brand, driven by increasing acceptance of organized QSR dining, strong adoption of food delivery, and high repeat consumption across both metro and Tier II markets. Karnataka, in particular, has emerged as a key scale-up state beyond metros.

The Hubli launch is part of Chinese Wok’s broader strategy to build strong regional clusters across South India by expanding beyond metros into high-potential Tier-II cities.

Inorbit Mall, the largest shopping mall in Hubli, records an average footfall of nearly 5,000 visitors on weekdays and around 10,000 visitors on weekends. From this new location, the kitchen will serve multiple brands under LenexisFoodworks, including Chinese Wok, Big Bowl, and The Momo Co.

Speaking about the launch, Aayush Madhusudan Agrawal, Founder and Director, Lenexis Foodworks, said, “Hubli is an important market for us, and we are delighted to open our first store here. Cities like Hubli are seeing rapid growth in organized dining and modern QSR formats. Our expansion into such markets is a key part of our strategy. With the new outlet at Inorbit Mall, we look forward to offering residents of Hubli our signature Desi Chinese flavours along with value, convenience, and a high-quality dining experience.”

The new outlet will offer a wide range of popular favourites such as burnt garlic fried rice, hakka noodles, chowmein, kurkure momos, six varieties of sauces, and 12 saver combos. 

The outlet will be open for dine-in, takeaway, and delivery, serving families, students, office-goers, and shoppers in and around the Inorbit Mall area. 

Bastian Hospitality Group announced its most expansive chapter yet with the launch of Bastian Riviera, a 1.5-acre destination set along the Morjim backwaters in Goa. 

Marking a decisive shift from a restaurant brand to a complete lifestyle and hospitality ecosystem, the launch was accompanied by a new brand film titled “À Beira da Riviera,” Portuguese for “by the river,” which sets the creative tone for the property’s identity and its visual expression.

Bastian Riviera has been imagined as a space that redefines what Goa can feel like for the modern traveller. Instead of recreating familiar coastal tropes, the property introduces a distinct international sensibility, offering moments of escape and indulgence that unfold through design, food, and culture. 

At its centre stands a pyramid-inspired structure that anchors the architectural narrative, supported by cabanas on private decks, water-led courtyards, circular sunbeds, and an outdoor bar that opens into the backwaters. Subtle references drawn from Egypt, Mykonos, Dubai, and other global influences shape the environment, allowing the space to reveal itself gradually over the course of a guest’s evening. 

The culinary approach mirrors Bastian’s established strengths while deepening its focus on premium seafood and Goa-centric flavours. The experience extends into culture, with international artists including Jimmy Jules and Bedouin slated to perform through December, underscoring the brand’s intention to build a stronger nightlife and programming identity in the state.

Ranjit Brinda, founder and CEO of Bastian Hospitality, said, “Goa has long been close to my heart, with many of my childhood memories and holidays rooted here. I haven’t spent more time anywhere else in India, which is why it felt natural to bring my best work to this coastline, shaped by everything I’ve learnt through my travels. With Riviera, we wanted to honour the spirit of Goa while introducing a bold new design identity for Bastian. It is a meaningful milestone as it marks our first hotel, crafted with the care and intention that define all our spaces." 

"My aim is to contribute to India’s tourism landscape while creating a destination that reflects both my personal connection to Goa and our broader vision for the future. As we move into our second phase with a dedicated wellness offering and full spa experience, Riviera becomes the starting point of a larger vision for leisure-led destinations under Bastian Hospitality Group,” he concluded. 

The brand film “À Beira da Riviera” offers the first look into this world - a visual introduction designed to capture the texture, light, and atmosphere of the property before its doors open. Created to convey Bastian Riviera’s point of view rather than merely showcase its spaces, the film positions the destination for those who don’t just visit places, but live them.

Read More - Bastian Hospitality Opens Riviera as its First Hotel in Goa

Myfroyoland has opened a new outlet at Amanora Mall in Pune, adding its self-serve frozen yogurt format to the mall’s growing food and beverage offerings. The store is located on the first floor of the East Block and brings the brand’s customization-driven format to mall visitors.

The new location enables shoppers to create their own frozen yogurt desserts by selecting flavors and portion sizes before adding toppings. The menu includes staple flavors, rotating seasonal options and a toppings bar offering fruits, confectionery items and other add-ons that allow visitors to personalize their dessert.

Surjit Singh Rajpurohit, CEO of Amanora Mall said, “With the opening of Myfroyoland, we are delighted to introduce a distinctive and premium self-serve dessert experience at Amanora Mall. Our focus has always been on curating brands that enhance the overall customer journey, and Myfroyoland aligns perfectly with our vision of offering fresh, engaging, and contemporary dining experiences for our shoppers.” 

The expansion comes at a time when dessert brands are broadening formats within shopping centers to capture higher footfall and longer dwell times. Self-serve concepts have grown in popularity as consumers show interest in customization and variety, particularly among younger shoppers and families.

Myfroyoland positions its frozen yogurt as a lighter dessert alternative. The product is low-fat, probiotic-rich and fortified with calcium, catering to consumers seeking substitutes for traditional desserts. Frozen yogurt brands have seen traction in urban centers as eating-out occasions expand and consumers increasingly look for products that blend indulgence with perceived functional benefits.

The new outlet strengthens the food and beverage mix at Amanora Mall, which continues to add brands that cater to different price points and visitor segments. Shopping centers across major Indian cities have been expanding their dining portfolios as food and beverage tenants contribute to repeat visits and help drive weekend traffic. Dessert brands, in particular, have leveraged kiosk models, experience formats and standalone outlets to secure space within high-footfall retail environments.

Myfroyoland’s latest opening also contributes to the growth of self-serve food formats in India’s modern retail ecosystem. Concepts that offer customization and control over portioning tend to appeal strongly to customers willing to experiment across categories ranging from beverages to desserts.

The Amanora Mall outlet is now open to visitors and adds another touchpoint for the brand’s expansion within metro markets. Frozen yogurt continues to hold space within food courts, high-street locations and malls as dessert consumption trends diversify beyond traditional offerings.

Javaphile Café, one of  Mumbai’s adored neighbourhood cafés, has strengthened its presence in the region with the opening of its latest flagship outlet in Worli. 

Javaphile’s Worli outlet is designed for an audience that seeks quiet luxury, consistency and moments of pause in the fast-moving city. The brand is widely known in the region for its coffee culture and relaxed ambience. 

Suren Joshi, Founder of Javaphile Café, said, “Javaphile has always been about creating spaces where people feel comfortable enough to slow down, even if it’s just for a cup of coffee. Worli felt like a natural progression for us—a neighbourhood that values quality, routine and good food. This café is designed to be familiar, dependable and welcoming, whether you’re stepping in for five minutes or staying for hours.”

The Worli outlet represents Javaphile’s expansion plans in Mumbai, a city that never sleeps. The new café radiates the brand’s trademark warm and welcoming environment, suited for informal meetings and extended work sessions. 

From classic espressos and cappuccinos to signature favorites including Sea Salt Mocha, Spiced Latte and Java Chip Frappe, feature on the outlet’s Worli menu. 

Javaphile has also expanded its concept by introducing Shelter. Located in Versova, Andheri West, the outlet is a multi‑story venue with all‑day breakfast, pizzas, salads, a dessert bar and even a hub for cultural events.

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

Nature Trails, the experiential hospitality brand owned by Thomas Cook India Limited, has expanded its portfolio with the launch of Nature Trails Rock Valley in Goa. The resort marks the brand’s entry into the state and adds to its existing properties in Durshet, Sajan, and Kundalika in Maharashtra. The development comes at a time when younger Indian travellers are choosing holidays that blend outdoor settings, adventure, and nature-led activities instead of traditional sightseeing.

Located in Ponda at the foothills of the Western Ghats, the new resort covers 15 acres across a valley and offers accommodation designed to keep guests connected to the natural surroundings. Rooms measure more than 250 sq ft and include private outdoor seating areas overlooking forests, a river, and farmland. The resort also features two infinity pools, one overlooking a valley and the other facing a river, along with an integrated adventure zone.

The resort offers a range of activities such as zip lining, rope courses, archery, target shooting, ATV rides, rappelling and kayaking. Activities are facilitated by trained professionals to ensure safety for families, larger groups, and corporate guests. Water experiences, including boating and kayaking on the Khandepar backwater,s allow visitors to explore Goa’s inland landscape at a slower pace. The property also includes a spice farm where guided walks highlight local biodiversity and the region’s spice cultivation.

Nature Trails Rock Valley will also cater to educational groups through experiential programs focused on learning outdoors. These modules combine environmental awareness, physical activity, and hands-on engagement tailored for schools and colleges.

Guests have access to inclusive dining featuring Goan dishes alongside Indian and international options, as well as walking trails, recreational areas, and dedicated spaces for children. The property is pet-friendly and includes multiple restaurants and a conference facility with capacity for 120 people, making it suitable for corporate outings and team-building sessions.

The resort is roughly an hour from Dabolim Airport and 40 to 45 minutes from Madgaon Station and Colva Beach. Its location is intended to support family holidays, group travel, corporate off-sites, day retreats and student excursions without requiring long transit times.

Mahesh Iyer, Managing Director and Chief Executive Officer, Thomas Cook India Limited said, “Nature Trails is Thomas Cook’s strategic investment to tap into India’s booming domestic opportunity by offering novel, experience-led travel offerings blending nature, activity and adventure rooted in authentic, local hospitality and flavor,” he said. Iyer added that Goa was a natural next step due to its year-round tourism, accessibility and appeal to a wide range of travellers. “We plan to open more Nature Trails resorts at other exciting destinations soon, so watch this space for more,” he said.

The launch reflects the increasing demand for holidays that combine outdoor activities with low-impact travel and nature-focused accommodation options. As experience-driven tourism continues to grow, Nature Trails is positioning its brand to attract young domestic travellers, corporate groups and educational institutions.

Riches, a new restaurant by entrepreneur-chef duo Mayur and Sheena Rathore, has opened with an emphasis on considered hospitality and modern European cuisine. The founders describe the project as an attempt to build a dining space that feels intentional and enduring. “We wanted a space that feels timeless,” said Sheena. “A place where genuine hospitality meets contemporary design, and every detail is considered but never forced.”

Both founders bring extensive experience to the venture. Mayur has previously launched multiple hospitality projects, including Dear Donna, Bohca, and Dirty Good. Sheena, a Culinary Institute of America-trained chef, worked in New York before returning to Delhi to launch Pearl Boutique Bakery. The duo refer to Riches as their most personal project to date, shaped by what they have learned about food, service, and the dining environment over the past decade.

The kitchen is led by Chef Sadeev Pascricha and Chef Dhruv Nijhawan, who have designed a menu rooted in modern European cooking. The approach balances refinement with comfort, avoiding complexity for its own sake. Signature items include Tomato and Truffle Tartare, Brie Pie with Hot Honey, Chive Butter Lobster Roll, Cracked Tellicherry Pepper Prawns, and Slow-Cooked Chicken Pot Pie, alongside a selection of wood-fired pizzas. The use of a Josper coal grill introduces light smokiness while maintaining texture and structure. “The idea was to bring comfort through refinement,” the chefs explained. “To create food that lingers, soulful, balanced, and full of integrity.”

The beverage program has been developed in collaboration with mixologist Prithvi Nagpal, with contributions from Achintya Pravin and Varun Surendra. Rather than functioning as an add-on, the bar has been structured to extend the dining experience. The program spans three formats: Neo-Classics with Local Twist, reworking familiar cocktails with local ingredients; Ingredient Studio, which highlights experimental preparations; and Aperitif Bar, offering lighter serves aimed at preparing the palate for a meal. Notable cocktails include Bounced Cheque (tequila, hazelnut, olive brine), Trust Fund Baby (limoncello, Lillet, prosecco, elderflower), and Leverage (maple-washed rum, banana water, vermouth).

The founders also designed the interiors themselves, opting for an open layout with high ceilings and muted natural tones. The space is intended to be suitable for both daytime and evening dining, with the environment shifting subtly across service periods. The aim, according to the founders, is to encourage diners to stay without rush and to experience service without distraction. “Luxury is about emotion,” said Mayur. “It’s about how a place makes you feel.”

Riches positions itself around the idea of attentive hospitality and quiet detail rather than spectacle. With an experienced culinary team, a structured beverage program, and a dining room shaped around ease of service, the founders are focused on consistency and guest comfort as they introduce the new venue into the city’s dining landscape.

Brij Hotels confirmed the signing of a distinctive new coastal destination in Sindhudurg, Goa, marking the brand’s strategic expansion into one of India’s most untouched shorelines.

The upcoming resort is located just north of Goa, a short drive from MOPA International Airport and only 15 minutes from Sindhudurg Airport. Brij Sindhudurg will offer private beachfront villas. Guests can step onto the sand from their villas and revel in experiences provided by the coast. 

From early mornings, guests can engage in dolphin sightings and guided snorkelling in clear coastal waters. In the evening, intimate beachside dining will enchant the guests with locally inspired delicacies.

Udit Kumar, co-founder of Brij Hotels, said, “Sindhudurg represents everything Brij stands for today- quiet luxury, privacy, and a sense of discovery. This is a coastline that has remained beautifully untouched, and our intent is to preserve that essence while creating a deeply romantic and immersive retreat. With Brij Sindhudurg, we’re not just adding a destination, but opening a new chapter in how luxury coastal travel is experienced in India.”

The upcoming Brij Sindhudurg will feature 37 private beachfront villas, designed for complete seclusion and privacy. Sindhudurg’s soul comes to life through cultural encounters, interactions with local communities, regional storytelling, and traditions rooted in the Konkan way of life.

The latest signing reflects Brij Hotels' focus on offering its target audience a destination that is still untouched by mass tourism, while delivering luxury and meaningful experiences. 

Alongside Sindhudurg, Brij Hotels has signed and is developing multiple distinctive destinations across India, including 27 luxury villas in Ranthambore, deep within the wilderness, a second Brij in Dharamshala, with 21 keys set amidst the quiet of the Himalayas, and a 12-key hotel in Dalhousie, surrounded by snow-capped landscapes.

Read More - Brij Hotels Bags 4 mn Series A Funding for Strategic Expansion

Italian restaurant chain Toscano has continued its quest for expansion in Mumbai with the unveiling of its third outlet at Nariman Point. After enchanting the audience with its Tuscan-inspired flavours in Andheri and Navi Mumbai, Toscano has tapped into south Mumbai’s most prominent location. 

In its latest addition, Toscano has brought creamy pastas, crisp salads, classic grills, fresh sourdough pizzas and more. The interiors feature earthy tones, warm lighting and deep green and maroon accents. 

Jean Michel Jasserand and Goutham Balasubramanian’s shared vision led to the birth of Toscano and the rich Italian taste across India. Over the years, the brand has established its presence in Bengaluru, Chennai, Pune, Delhi, Mumbai and Hyderabad. 

Rohit Tokhi, COO, Toscano, in light of the launch of Toscano’s newest outlet at Nariman Point, Mumbai, said, “Our arrival at Nariman Point is a proud moment for the entire team at Toscano, as it reinforces our ambition to set the gold standard for Italian hospitality in Mumbai. We believe that true growth stems from an uncompromising dedication to the craft, ensuring that every plate reflects our deep-rooted passion for gastronomy, complemented by a world-class selection of fine wines and artisanal cocktails.” 

“This vision thrives through our unique IPs: Chef’s College, where guests master authentic Italian recipes under our chefs’ guidance, and Wine Connection, featuring curated pairings and wine education. These initiatives allow us to foster deep engagement through immersive storytelling that extends far beyond the plate,” Rohit concluded. 

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The Fern Hotels & Resorts has expanded its footprint in North India by confirming the signing of Crescent The Fern Budhni, Series by Marriott, located in Budhni, Madhya Pradesh. 

With this strategic addition, the group has bolstered its presence, with the total number of operational and upcoming properties growing to 21 in North India. The forthcoming property will comprise 82 well-designed rooms and suites. The hotel will cater to business and leisure travelers.   

Suhail Kannampilly, managing director of The Fern Hotels & Resorts, said, “India’s hospitality growth story is increasingly being shaped by emerging destinations that are benefiting from infrastructure development, improved connectivity and evolving travel demand.” 

“This signing reinforces our commitment to disciplined growth while continuing to elevate guest expectations through sustainable and contemporary hospitality offerings. Our expansion under The Fern, Series by Marriott reflects a focused approach to building a balanced portfolio that combines location relevance, brand strength and long-term value creation,” Suhail added. 

The accommodation will feature an all-day dining restaurant, a vibrant bar and a lounge café, providing guests with diverse culinary choices. For events and meetings, the hotel will feature one conference room and two banquet halls, an ideal venue for corporate meetings and social celebrations.  

Budhni has been thoughtfully chosen as the location to serve travellers seeking quality hospitality in a growing regional market. Crescent The Fern Budhni is slated to open in the first half of 2026. 

Read More - Marriott Partners with The Fern Hotels for 26-Hotel India Rollout

KFC, a global fast-food giant and famous for its signature fried chicken, has continued its quest to expand its physical presence in India and capture new markets. 

The brand added another feather to its cap by launching a new store in Panipat. The latest opening aligns with the brand’s broader strategy of deepening its presence beyond major metros into Tier II or Tier III cities.

Panipat comfortably sits on NH‑44 and key transit routes, a high‑visibility and high‑traffic location. The region makes it ideal for KFC to attract regional and travelers, boosting its market reach and sales. 

As part of its plan to rapidly increase its offline presence, KFC recently unveiled a new outlet in VTP Altitude, Kalewadi, Pune and Barabanki, Uttar Pradesh. 

KFC operates over 25,000 stores globally across 145 countries and has more than 1,200 restaurants in India. The brand comes under Sapphire Foods, which operates major QSR brands for Yum! Brands in India, Sri Lanka, and the Maldives.KFC began its journey with Colonel Harland Sanders, who created the finger-lickin’ good recipe more than 75 years ago. 

The very first KFC restaurant in India opened in Bengaluru in 1995. The first Special KFC was unveiled in 2008, employing speech- and hearing-impaired team members. 

Recently, Sapphire Foods India Ltd., India’s KFC operator, confirmed its merger with Devyani International Ltd. in a $934-million merger deal, forming a fast food giant in the world's most populous country.

The full integration of the two entities, along with the realization of the identified synergy benefits, is expected to be completed within 15 to 18 months. The deal is expected to bolster KFC’s position in the country.

Read More - KFC Continues Expansion Journey in North India, Opens New Outlet in UP's Barabanki

Yoichi by Shiro, the latest concept from JSM Corporation Pvt. Ltd., the creators of Shiro, Asilo, and Hard Rock Cafe, is set to enchant the Bengaluru audience with Southeast Asia’s culinary street culture delicacies. 

The street-style cuisine offers comforting tastes and a relaxed atmosphere for its guests. The restaurant feels like a live marketplace with stalls and carts re-interpreted into a distinct culinary stop.

In Japanese, Yoichi means ‘street market’. The restaurant evokes the feeling of a night market under one roof. To the right, there is an Izakaya live section, which oozes Japanese energy. The wall is tiled with timeworn mahjong pieces and lined with bottles of sake. Tuk Tuk Bar, the restaurant’s main bar, occupies the centre space. 

Priyank Singh Chouhan, director – culinary & operations, JSM Corporation, said, “Yoichi is our tribute to the streets of Southeast Asia, places where food is honest, energetic, and deeply rooted in culture. Every stall and every dish is inspired by flavours I’ve experienced firsthand, from bustling night markets to humble street stalls. We wanted the food to feel bold yet comforting, and the space to feel alive, a place where guests don’t just eat, but explore, connect, and slow down. Yoichi celebrates diversity on a plate and the joy of sharing it in a vibrant, market-style setting.”

The decor brings nostalgia and craftsmanship in unexpected ways. Each section has a distinct characteristic that evokes history and subtly narrates stories from the far east. 

Sanjay Mahtani, executive director at JSM Corporation Pvt. Ltd. said, "We created Yoichi – the South East Asian Food Market – as a personal homage to the electric energy and vibrant, organized chaos of the region's iconic night markets. We wanted to build a place that truly feels authentic, a lively nexus where both global visitors and our cherished local community can connect over incredible food.” 

“Every single detail at Yoichi has been a labor of love for us - from the unique curios we sourced to the custom-designed food counters. We didn't just want a food hall; we wanted to recreate the sights, sounds, and atmosphere that everyone loves when they travel to the region,” Sanjay added. 

Read More - Zamana Opens Second Outlet in Salt Lake Kolkata

Royal Orchid & Regenta Hotels Ltd. (ROHL) confirmed the signing of Regenta Suites & Residences Jaipur, a 60-key property situated in the heart of Jaipur City Center.

The property will be managed under a hotel management agreement, strengthening ROHL’s asset-light expansion strategy and its footprint expansion in key urban and leisure-driven destinations. 

The hotel will be designed as suites and residences format, accommodating long-stay guests, business travellers, and families. SSBC Group, owned by Madan Lal Yadav, is developing Regenta Suites & Residences Jaipur. The property is expected to open its doors to guests in April this year. 

Commenting on the signing, Chander K. Baljee, chairman & managing director, Royal Orchid & Regenta Hotels Ltd., said, “Jaipur continues to be a strong market for us, driven by consistent demand across business, leisure, and extended-stay segments. The signing of Regenta Suites & Residences Jaipur aligns perfectly with our growth strategy and brand promise of delivering comfort-led hospitality in prime city locations.”

Speaking on the association, Madan Lal Yadav, owner of SSBC Group, said, “We are pleased to partner with Royal Orchid & Regenta Hotels for this project. Their operational expertise and strong brand equity make them the right partner to bring a modern suites and residences hotel to Jaipur. We look forward to creating a preferred address for discerning travellers in the city.”

Read More - Royal Orchid Expands Footprint in North India, Signs 43-Key Property in Himachal Pradesh

Zamana has opened its second outlet in Salt Lake, Kolkata, marking a steady expansion of the brand’s physical presence in the city. The new opening builds on the restaurant’s existing concept, which focuses on Indian street food and casual dining formats rooted in familiarity and shared eating habits.

The Salt Lake outlet comes at a time when organised foodservice brands are increasingly turning to neighbourhood-led locations to deepen engagement with local consumers. For Zamana, the expansion reflects a measured approach to growth, adding outlets selectively while retaining a clear identity centred on everyday Indian food experiences.

According to the brand, the idea behind Zamana was never limited to menu offerings alone. The restaurant positions itself around the emotional connection many consumers associate with street food, particularly its role in daily routines, social gatherings, and informal meals. Rather than attempting to recreate the past in a literal sense, the Salt Lake outlet has been developed to reflect how those food memories continue to resonate today.

The menu at Zamana Salt Lake draws from chaat and street food traditions found across different parts of India. These dishes are presented in a structured restaurant setting while keeping preparation styles and flavours close to their original formats. The focus remains on familiar recipes that are widely recognised by consumers, making the offering accessible to a broad audience that includes office-goers, families, and younger diners.

Design and layout choices at the new outlet have been planned to support varied dining occasions. The space accommodates short visits such as quick lunches as well as longer sittings meant for relaxed conversations. Visual elements reference popular culture from earlier decades, with cues inspired by old Bollywood aesthetics, though the overall layout remains functional and contemporary.

Zamana’s management has stated that food, in its view, acts as a common connector across age groups and backgrounds. This principle has influenced how the Salt Lake outlet has been planned, with an emphasis on creating a welcoming environment rather than a high-concept dining destination. The intent is to keep the space approachable and suitable for repeat visits.

From a business standpoint, the Salt Lake opening strengthens Zamana’s presence in an established residential and commercial zone of Kolkata. The area has seen consistent demand for casual dining options that balance affordability with consistency, making it a strategic choice for the brand’s second location.

The expansion also aligns with broader trends in India’s organised foodservice sector, where brands are increasingly focusing on regional growth instead of rapid multi-city rollouts. By adding outlets within the same city, restaurants can streamline supply chains, maintain quality control, and build stronger brand recall among local consumers.

With the launch of its second outlet, Zamana signals its intention to grow gradually while staying aligned with its core positioning. The brand has not announced timelines for further expansion but has indicated that future decisions will continue to be guided by consumer response and location relevance rather than aggressive scaling.

For Kolkata’s dining market, the addition of Zamana in Salt Lake adds another option in the casual street food category, reinforcing the ongoing demand for formats that blend familiar food with organised retail settings.

Swiggy Ltd has announced the launch of EatRight, a new umbrella category on its platform aimed at making healthier and more mindful food choices easier for consumers. The category brings together Swiggy’s existing health-focused offerings—High Protein, Low Cal, and No Added Sugar—into a single, easy-to-discover destination on the app and is now live across more than 50 cities in India.

With the launch of EatRight, Swiggy is offering over 1.8 million EatRight-enabled dishes from 200,000+ partner restaurants. Users can access the category by simply searching for “EatRight” on the Swiggy app, which directs them to a dedicated category page showcasing healthier food options.

The company said EatRight is built on the insight that healthier eating does not have to involve rigid diets or sacrificing familiar foods. Instead of positioning itself as a fitness- or diet-led initiative, EatRight focuses on being a food-first, everyday solution that fits seamlessly into regular ordering habits. The category includes high-protein versions of popular items such as biryanis, tikkas, rolls, and bowls; low-calorie alternatives of everyday favourites like soups, salads, sandwiches, and khichdi; as well as no-added-sugar treats such as ice creams and beverages for guilt-free indulgence.

Deepak Maloo, Vice President – Food Strategy, Customer Experience & New Initiatives, Swiggy, said, “EatRight marks an important step in how we’re reimagining discovery of a better-for-you selection on Swiggy. As consumer expectations evolve, the opportunity not only lies in offering a wider assortment to choose from, but also in ensuring a seamless experience, at scale. With EatRight, we are offering food options that blend seamlessly into a user’s regular ordering habits, removes decision fatigue through clear categorisation and integrates healthier choices naturally into everyday food ordering. By combining choice, convenience, and consistency, Swiggy aims to make mindful eating less of a one-time resolution and more of a sustainable, everyday habit for millions of users across the country.”

Alongside the launch, Swiggy also shared insights into emerging trends in healthy food ordering on its platform. Fridays have emerged as the most popular day for healthy orders, with users preferring to consume protein-rich meals ahead of the weekend. Health-focused eating is also gaining traction beyond metros, with Tier II cities recording 2X year-on-year growth compared to metro markets. Cities such as Chandigarh, Guwahati, Ludhiana, and Bhubaneshwar are leading this surge.

Ordering patterns show that users prefer lighter meals at the start and end of the day, with No Added Sugar options being most popular during breakfast and late-night hours. Ingredients like tofu and soya are seeing increased adoption, with growth of 5X and 2X, respectively, while healthy smoothies have grown by 60 percent in 2025 compared to 2024. During breakfast, sandwiches and parathas are the most ordered EatRight dishes, while salads and kebabs dominate snack-time orders. Tikkas and kebabs continue to be among the most popular high-protein items, recording over 25 percent growth year-on-year.

Rama Group announced the launch of Rama Greens Prime, a 48-acre premium plotted residential development located at Atal Expressway, Funder Chowk, Raipur. Designed as an elevated and well-connected residential sanctuary, the project integrates modern infrastructure with nature-centric planning, offering a refined lifestyle anchored in comfort, wellness, and accessibility. 

Strategically situated on the Atal Expressway, Rama Greens Prime enjoys direct connectivity to Raipur’s key destinations, including VIP Road, Telibhanda, Dumartarai Road, Railway Station, the airport, major malls, hotels, and leading educational institutions, making it a highly desirable address for contemporary urban living. 

The development comprises 147 premium residential plots, spread across more than 10 lakh sq. ft. of plotted area. Envisioned as a tranquil, nature-aligned community, Rama Greens Prime introduces expansive landscaped zones, thoughtfully planned amenities and excellent connectivity along one of the city’s fastest-growing residential corridors. 

Rama Greens Prime reflects a seamless blend of modern planning and natural harmony. Conceived as a peaceful retreat from the city’s bustle, the community allows residents to enjoy wide-open spaces, greenery and water features, while remaining closely connected to Raipur’s urban ecosystem. 

Commenting on the launch, Prakhar Agrawal, Director, Rama Group, said, “Rama Greens Prime reflects our vision of creating thoughtfully planned residential communities that balance natural serenity with strong urban connectivity. Our focus has been on delivering spacious living, robust infrastructure, and modern amenities, while ensuring long-term livability and sustainability. Every aspect of this development has been carefully planned to enhance everyday living and deliver enduring value to our customers.” 

The infrastructure at Rama Greens Prime has been designed with a strong emphasis on smooth mobility, sustainability and convenience. Entry is facilitated through 18 and 24-metre-wide approach roads, supported by 11 to 12-metre-wide internal roads for seamless circulation. The project incorporates key sustainability initiatives such as rainwater harvesting, water recycling systems, a sewage treatment plant (STP) and organized waste management, with eco-conscious planning integrated across the layout. 

At the heart of the community lies an extensive suite of premium lifestyle and wellness amenities. These include a modern clubhouse with gym, yoga and Zumba zones, a swimming pool, children’s activity areas, jogging tracks, an outdoor gym and dedicated sports facilities including a tennis court and two badminton courts. A temple, expansive green landscapes, mushroom-column features and multiple waterfalls further elevate the ambience, creating a holistic and refreshing living environment for families. 

With its focus on premium planning, wellness-driven amenities, sustainability and strategic connectivity, Rama Greens Prime is positioned to emerge as a landmark residential destination, contributing meaningfully to Raipur’s evolving real estate landscape and offering homebuyers a future-ready address that combines quality, comfort and long-term value. 

Read More - Rama Group Unveils Rama World in Raipur, a 100-Acre Retail and Lifestyle Hub

Melt House restaurant’s newest venture, ButterHands, has made its debut in Delhi NCR, with the official launch at Saket’s Select Citywalk. The brand has announced its arrival with a determined promise: Serve what they believe are ‘the greatest cookies in the world.’

ButterHands offers hand-shaped New York–style cookies. The idea behind ButterHands started as an experiment and became a favourite among consumers at 32nd Avenue, Gurugram. The promising response led to the birth of ButterHands’ flagship debut at one of the prominent retail locations in the national capital. 

Founder Rohit Beniwal said, “ButterHands is our love letter to indulgence. The whole concept is built around one simple and focused idea: make really good cookies and bake them fresh, every single day. Our recipes and processes are continuously rigorously tested to create extraordinary flavour profiles. These cookies reflect the pedigree around our products we built at Melt House, but they have their own attitude: bold, expressive, unapologetically Gen- Z and very now.”

Head chef Manushka Kapoor, who leads the kitchen at ButterHands, added, “We spent months perfecting the dough and the fillings. Every cookie goes through multiple tests before it makes it to the menu. Our goal was simple: to create a cookie that feels familiar yet thrilling in every bite.”

Built as a digital-first venture, ButterHands leverages AI-enabled CRM tools to understand the consumers’ preferences. The core audience of ButterHands is 18 to 35. The launch menu features Salty Nutella Drip ft. Walnutz, Dark Choco PB Smash, Caramelized White Choc & Berries Riot, Oreo Velvet Drip Cookie, Hot Choc Marsh Melt Cookie and others.

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Migsun Group, a retail company, has signed a hospitality brand, Clubhouse, to develop and operate a 200-key hotel at its mixed-use project Migsun Janpath in Lucknow. The agreement is designed as a long-term, 28-year revenue-sharing lease.

The addition in Lucknow is a part of Migsun Janpath’s planned development mix, which combines retail, commercial, and lifestyle components. The forthcoming property is expected to meet the needs of business travellers, social events, and leisure demand. 

Lucknow is an ideal location for such a target audience, considering the city continues to witness steady growth in organized hospitality and mixed-use developments.

Yash Miglani, managing director, Migsun Group, said, “The signing of Clubhouse is aligned with our strategy of adding stabilized, income-generating assets to our mixed-use developments. Lucknow has been witnessing consistent demand across business, social, and leisure travel, which creates a strong quality case for well-located hotels.” 

“The 28-year revenue share structure ensures long-term alignment between developer and operator while allowing the asset to respond to market changes over time. We believe this addition will strengthen the overall project ecosystem and contribute meaningfully to the city’s evolving hospitality landscape,” Miglani added. 

Clubhouse’s inclusion will bring a robust hospitality dimension to Migsun Janpath. The addition will enhance its appeal as a destination that integrates retail, leisure, and stay experiences.

Across the NCR region, Migsun Group has delivered 40 projects. With a pipeline of upcoming assignments, the company is targeting to solidify its leadership in the real estate sector.

Read More - Dmart Acquires Prime Retail Space in Migsun Group's Delhi Project for Rs 108 cr

Burma Burma, the popular vegetarian restaurant specializing in Burmese (Myanmar) cuisine, bolstered its physical presence in India with the launch of a new outlet at Sky City Mall, Borivali, Mumbai.

The latest opening marks the 6th Burma Burma restaurant in Mumbai, and overall 21st across India. The footprint expansion highlights the brand's growth strategy in major cities.

The Sky City Mall offers high footfall and allows the brand to attract residential clusters and frequent shoppers while increasing its visibility. The outlet makes it accessible for diners in the Western suburbs to locate nourishing Burmese food.

The brand has been solidifying its presence in the western suburbs to capitalize on the rising dining demand in the region. Rather than targeting different cities on a swift note, Burma Burma is focused on establishing itself in Mumbai’s core market.

Mumbai comprises an audience that embraces curated dining experiences. With its vegetarian Burmese cuisine and tea‑room concept, the brand has built a repeat consumer base. Apart from Mumbai, Burma Burma also operates in Delhi, Gurugram, Noida, Kolkata, Ahmedabad, Bengaluru and Hyderabad.

The brand has been scaling at a brisk rate by raising funds to capitalize on different regions across the country. Founded in 2014, the brand is aiming to increase its portfolio to 24 stores by FY26.

Read More - Raffles Jaipur Expands Dining with Sunday Brunch Launch

US-based pizza chain Papa Johns has expanded its presence in India with the launch of its fifth outlet in Bengaluru. The new store is located in Koramangala, a prominent dining and delivery-focused area in the city, according to media reports. Bengaluru remains a key market for the brand as it builds scale in India’s competitive quick-service restaurant segment.

Master franchisee PJP Foods India, a joint venture between PJP Investments Group and Ambrosia QSR, operates Papa Johns’ India business. The franchisee manages store operations, supply chain, and expansion planning. Supporting this growth is a centralized Quality Control Centre in Hennur, Bengaluru, which oversees product standards and food safety across outlets.

The company has outlined clear expansion plans for the Indian market. Papa Johns aims to operate 30 stores in India by the end of 2026. Over the longer term, it plans to scale up to around 650 outlets by 2035 under the master franchisee model. This phased approach reflects a focus on building operational consistency before accelerating store additions across more cities.

Founded in 1984 by John Schnatter, Papa Johns has grown into a global pizza chain with more than 5,000 locations across 45 countries and territories. While India remains a relatively small part of its global footprint, the steady rollout in Bengaluru signals the brand’s intent to establish a sustainable and long-term presence in the market.

KFC, globally renowned for its signature fried chicken and fast-food favorites, is aggressively expanding its footprint in North India with the launch of a new outlet in Barabanki, Uttar Pradesh.

After savoring success in top-tier cities, KFC has set its sights on Tier II and III locations. As a prominent player in Quick Service Restaurants (QSR), KFC aims to reach new customer segments in both established and emerging urban areas. The opening of a store in Barabanki aligns with this strategy.

Strategically located on Lucknow–Ayodhya Road, the Barabanki outlet benefits from high footfall due to its position on a busy highway corridor. The new store will help the brand engage a new segment of customers.

As part of its plan to rapidly increase its offline presence, KFC recently unveiled a new outlet in VTP Altitude, Kalewadi, Pune. Kalewadi and the surrounding suburbs are residential areas with growing demand for quick and convenient dining options. With this latest announcement, KFC has expanded its footprint in Pune by adding another store to its 20-plus network in the city.

KFC operates over 25,000 stores globally across 145 countries and has more than 1,200 restaurants in India. The brand comes under Sapphire Foods, which operates major QSR brands for Yum! Brands in India, Sri Lanka, and the Maldives.

KFC began its journey with Colonel Harland Sanders, who created the finger-lickin’ good recipe more than 75 years ago. The very first KFC restaurant in India opened in Bengaluru in 1995. The first Special KFC was unveiled in 2008, employing speech- and hearing-impaired team members.

KFC launched its record 25,000th outlet in Hyderabad in 2021, making it even more special by having an all-women crew manage the restaurant.

Read More - KFC Boosts Presence in Pune, Adds Another Store to Growing 20-Plus Outlets in City

Burger King, a colossal fast-food giant, has continued its robust growth trajectory with the launch of a brand-new outlet at Gami Trixie Ulwe Sector 20, Navi Mumbai. 

The latest unveiling marks the 62nd store of the brand in the West, and overall, more than 550 across the country. Located strategically in Ulwe Sector 20, Burger King is aiming to capitalize on Navi Mumbai’s growing population and high consumer demand for quick-service dining options. 

The manner in which Burger King is expanding reflects a cluster-based approach. The brand is opening multiple stores in a single city or region to help optimize supply chains, marketing, and operational efficiencies.

By creating a robust physical restaurant network, Burger King is strengthening its omnichannel capabilities, complementing dine-in, takeaway and delivery through its app and third-party platforms. 

Burger King is focusing on Tier II and Tier III cities where demand for quick-service restaurants (QSR) is gaining momentum. Burger King has set an ambitious plan to reach around 800 by FY29. 

Along with India, Burger King has set its sights on deepening its international presence. In November, Restaurant Brands International Inc. announced a joint venture with Chinese investor CPE to unlock the next phase of growth for Burger King in China.

With the new venture, Burger King will be able to expand from roughly 1,250 restaurants to over 4,000 by 2035 in the country. Overall, Burger King runs over 19,000 restaurants in more than 100 countries and territories worldwide. 

Read More - Burger King India Expands to 513 Stores, Sets FY29 Target at 800 Locations

Raffles Jaipur has introduced a new weekend dining offering with the launch of The Palace Sunday Brunch at its signature restaurant, Safir. The brunch debuted on Sunday, 28 December, and will be hosted every Sunday from 12:30 PM to 3:30 PM.

Set against the Aravalli hills, the brunch has been designed as a relaxed, table-served experience that aligns with the property’s focus on understated hospitality and structured dining. According to the hotel, the concept aims to encourage guests to spend time over a long lunch rather than follow a buffet-style format.

The experience is supported by the Raffles Butler Service, which offers personalised attention throughout the meal. Service is designed to be paced and consistent, allowing guests to engage with the menu without interruption. The format reflects a shift towards curated dining experiences that prioritise comfort, service continuity, and quality.

The Palace Sunday Brunch menu focuses on seasonal produce and carefully sourced ingredients. Dishes are prepared to highlight natural flavours and are presented tableside as part of the overall experience. The menu also includes pairings with Veuve Clicquot Champagne, selected to complement the food offering.

Drawing inspiration from nature, the menu features a range of ingredients including Indian Ocean seafood, fresh greens, and fruit-based produce aligned with seasonal availability. The selection is intended to balance variety with restraint, keeping the focus on ingredient quality and execution rather than volume.

Desserts form a concluding element of the brunch and are presented with a degree of theatricality while staying aligned with the hotel’s approach to mindful dining. The emphasis remains on portion control and presentation, offering a structured end to the meal without excess. The Palace Sunday Brunch is priced at Rs 11,000 plus taxes. The pricing reflects the table-served format, curated menu, Champagne pairing, and service model offered as part of the experience.

With this launch, Raffles Jaipur is adding a regular weekend dining format to its food and beverage portfolio. The brunch is positioned as a consistent Sunday offering rather than a limited-time promotion, indicating the hotel’s focus on building repeat dining occasions for resident guests and destination diners.

As luxury hotels continue to refine their dining strategies, structured brunch concepts such as this are increasingly being used to drive weekend footfall while maintaining operational control. The Palace Sunday Brunch marks Raffles Jaipur’s entry into this space, combining formal service, seasonal menus, and a fixed-format experience within a palace setting.

Indulge Creamery Café is bringing a new era of indulgence in the heart of Mumbai’s Bandra West. Designed for Mumbai’s most vibrant and trendsetting neighbourhood, Indulge elevates everyday cravings into extraordinary moments.

The destination offers world-class ice creams, milkshakes, artisanal coffees, premium burgers, and freshly baked delights. Every item on the menu reflects a singular idea: a focused selection executed with mastery, guided by a commitment to exceptional quality, uncompromised flavour, and pure enjoyment.

Envisioned by Natasha and Parzan of Studio 6158, the interiors are premium and playful. Soft pink walls blend with a green tiled backdrop. Pawan Saluja’s travels and his passion for exploring exceptional food serve as the inspiration behind the 500 square feet café. 

Expressing his excitement, Saluja said, “Indulge Creamery Café was shaped by a simple thought: why should indulgence stop at just one thing? I wanted to curate a space in Bandra where an exceptional scoop of ice cream, a delicious burger, an indulgent shake, or a handcrafted coffee all feel equally special. Seeing guests connect with Indulge not just for the food, but for the energy, nostalgia, and emotion behind it, is what truly fuels us. The goal is to always keep the experience fresh, exciting, and unforgettable.”

The café evokes two strong emotions. The creamery side brings nostalgia, while the cafe side extends pleasure with comfort. The dual experience transforms the place into a vibrant social destination. 

Read More - Mumbai Japanese Restaurant Kofuku Rebrands as Tokki Tora

Fairmont Mumbai has launched Samaa, a poolside, open-sky destination, a location inspired by the elegance of St. Tropez and the serene charm of the Amalfi Coast. 

Samaa invites guests to experience a venue where guests can feel the city go quiet. With the charm of European coastal evenings, Samaa offers lantern-lit pathways and a space that feels intimate and unhurried. 

The destination offers an experience that transcends ordinary dining. Samaa also provides a refined setting to host intimate gatherings that stay in memory. Samaa enchants its audience with a blend of refined ambiance, breathtaking views, and thoughtfully crafted Mediterranean cuisine.

Prasad Metrani, executive assistant manager F&B, said, “Samaa is our ode to the Mediterranean, its generosity, its simplicity, and its deep connection to nature. Every dish evokes a sense of place, from the brightness of fresh coastal produce to the warmth of traditional Middle Eastern grills. Paired with our one-of-a-kind rooftop, al fresco setting under the open sky, the experience becomes truly transportive. 

“We wanted to create a space where guests can slow down, breathe, and enjoy flavours that are both comforting and elevated. Samaa isn’t just a menu; it’s a state of mind,” Prasand concluded.

Samaa is built on a promise of a serene waterside world where culinary craftsmanship meets effortless tranquillity. Each dish is curated to honor Mediterranean heritage while embracing coastal dining. 

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Yummy Bee has entered Bengaluru’s competitive outdoor dining market with the launch of three new cafés, marking its first expansion into the city. The outlets are located in Hosur Sarjapur Road (HSR), J P Nagar, and Koramangala, areas known for high footfall from young professionals and residents seeking dining options beyond traditional formats.

The Bengaluru launch signals a strategic step in Yummy Bee’s growth journey as it looks to scale its presence outside Hyderabad. Each of the three cafés spans 1,800 sq ft and offers both dine-in and takeaway services, allowing the brand to cater to consumers looking for quick meals as well as longer sit-down experiences.

Sandeep Jangala, Founder of Yummy Bee said, “The young urban professionals in Bengaluru and those looking for healthy dining out options, now have a place to call their own. These three Yummy Bee cafes are just the beginning and we will be adding another five over the next three months. We remain committed to offering sugar-free, maida/gluten-free and preservative-free healthier snacks and desserts, which have been a huge hit in Hyderabad.”

The cafés will feature Yummy Bee’s core dessert range, including sugar-free Double Chocolate Brownies, San Sebastian Cheesecake, Blueberry Cheesecake, and Chocolate Truffle Pastry. The beverage menu includes milkshakes, Bobba teas, coffee, and mocktails, catering to consumers seeking variety alongside healthier formulations.

In addition to desserts, the brand has expanded its food offerings with a menu designed around familiar formats adapted using alternative ingredients. Items such as millet-crust pizzas, pastas, and sourdough bread form part of the selection, prepared with ingredients like millets and oats flour to align with changing dietary preferences.

Jangala said, “There is a growing shift the world over towards healthy eating, especially in a post-pandemic world. The Indian consumer too wants to enjoy eating out but without the guilt or remorse of indulging in unhealthy food. We at Yummy Bee believe that Bengaluru has always been a trendsetter when it comes to dining out, largely due to its cosmopolitan outlook where most of the working population has travelled at least once overseas and as such, are aware that healthy eating out options exist.”

To support its Bengaluru expansion, the company has secured funding of Rs 18 crore. Of this, Rs 4 crore has already been invested in setting up the three cafés along with a production facility. The centralised facility is expected to support consistency in preparation and supply as the brand adds more locations in the city.

Yummy Bee expects its Bengaluru operations to scale rapidly. By the end of the current fiscal year, the company anticipates revenues from Bengaluru to be on par with those generated by its cafés in Hyderabad, reflecting confidence in demand for health-focused dining formats in the city.

With plans to add five more outlets in Bengaluru over the next three months, Yummy Bee is positioning itself to build a strong local network while testing the scalability of its model in one of India’s most dynamic foodservice markets.

Thank God It’s Friday has officially relaunched in India with a revised market strategy centred on food, beverage-led social dining, and phased expansion. The American casual dining brand is positioning itself to cater to young, urban, and occasion-driven consumers, as it looks to rebuild scale in a competitive restaurant market.

The relaunch in North India is being led by Feastary Hospitality, founded by Suraj Mahant and Lakshay Lohia, in partnership with USR Hospitality. Under the agreement, the group has secured exclusive development rights for TGIF across nine states in North India. The strategy covers both metro markets and select tier-two cities, reflecting a wider industry trend of expanding beyond the largest urban centres.

The rollout has begun with four flagship outlets across Delhi NCR and Lucknow. The next opening is planned in Ludhiana, followed by additional locations over the coming year. According to the operators, the phased approach is intended to build brand visibility and ensure operational stability before accelerating growth.

Suraj Mahant, Co-Founder of Feastary Hospitality LLP said, “India is ready for a dining culture that blends international flavor with genuine energy. TGIF has a legacy built on celebration, warmth, and connection, and our goal is to translate that into a contemporary Indian context. We want people to walk in and instantly feel like the day just got better.”

Lakshay Lohia, Co-Founder of Feastary Hospitality added, “This launch is about more than opening restaurants; it’s about shaping an experience. TGIF’s global strength lies in big flavours, iconic cocktails, and an atmosphere that feels effortlessly joyful. With our operational backbone and USR Hospitality’s leadership, we are committed to delivering that consistency across every outlet.” 

TGIF’s India menu remains aligned with its global positioning. Offerings include American comfort food such as flame-grilled burgers, whiskey-glazed ribs, chicken wings, potato skins, Tex-Mex dishes, and desserts, including the Brownie Obsession. Beverages continue to be a central part of the business model, with the bar programme built around Long Island Iced Teas, margaritas, frozen cocktails, and shared-format drinks designed for group dining.

Indian outlets are being developed around a standardised design and operating format. Layouts prioritise visible bar counters, social seating arrangements, and music-led environments that support longer dwell times. The service model follows global kitchen and operational protocols, supported by centralised systems to maintain consistency across locations.

TGIF’s long-term growth plan outlines the opening of eight outlets by 2026, expanding to 20 outlets by 2027, and scaling to around 50 locations nationwide in subsequent years. The brand’s return comes at a time when India’s organised restaurant sector is increasingly shaped by experience-led formats, beverage-driven revenues, and regional growth strategies.

With its renewed focus on scalable formats and social dining, TGIF aims to re-establish itself as a consistent casual dining chain in India, targeting both established metros and emerging city markets.

Mumbai’s long-running Japanese dining destination Kofuku has entered a new phase after more than a decade in the city, rebranding itself as Tokki Tora. The change marks a refreshed identity for the restaurant while retaining its core offering of Japanese and Korean cuisine, hospitality standards, and overall dining experience.

The restaurant, which has built a loyal following over the years, said that while the name, visual identity, and brand narrative have evolved, the essence of what diners associate with Kofuku remains unchanged. Tokki Tora continues to focus on familiar flavours, consistent service, and a welcoming atmosphere that regular guests have come to expect.

Kofuku was known for introducing many Mumbai diners to authentic Japanese dishes in a relaxed, tatami-style setting. Over the years, it became a popular choice for casual dining as well as celebratory meals, particularly among patrons seeking Asian comfort food. The rebrand to Tokki Tora reflects an effort to modernise the brand’s identity while staying rooted in the culinary foundation that shaped its reputation.

A central element of the rebranding exercise is the introduction of a rabbit mascot. The character has been designed to symbolise warmth, friendliness, and approachability, values that the restaurant says have always guided its service philosophy. As part of the launch, Tokki Tora plans to engage customers through a series of in-store and digital initiatives, including surprise giveaways, interactive dining experiences, collaborations, pop-ups, and social media-led activities aimed at strengthening customer engagement.

The menu remains largely consistent with what regular diners associate with the brand. Japanese staples such as sushi and ramen continue to be key offerings, alongside dim sums and a selection of Korean dishes. These include items such as Shin Noodle Soup, Vegetable Kimbap, and Fried Korean Chicken, which have been among the more popular choices with guests. The restaurant said the focus remains on maintaining taste consistency rather than overhauling the menu as part of the rebrand.

Amit Goel, Stakeholder said, “Kofuku has been a beautiful journey, one that I’ve cherished deeply for the memories, the people, and the joy it brought to so many. As we turn the page, I’m excited to introduce Tokki Tora, carrying forward that spirit in a new light. Our little rabbit mascot brings playfulness, warmth, and a story that connects with every guest who walks in. For me, this isn’t just a new name, it's an evolution of the love we’ve built together, now with even more character and energy.”

Tokki Tora currently operates across multiple locations in Mumbai, including Andheri, Lower Parel, and Powai. These outlets continue to serve as neighbourhood dining spots catering to a mix of office-goers, families, and younger consumers who are increasingly open to Japanese and Korean flavours.

The rebranding comes at a time when Mumbai’s casual dining market is seeing renewed interest in Asian cuisines, driven by changing food habits, higher exposure to global flavours, and social media influence. Restaurants are increasingly looking at brand refreshes as a way to stay relevant without disrupting their core customer base.

With Tokki Tora, the team aims to strike a balance between familiarity and novelty. By retaining its established menu while introducing a new visual and brand language, the restaurant is positioning itself for continued relevance in a competitive dining landscape. For existing patrons, the promise is continuity, while for new diners, Tokki Tora offers an entry point into a well-established culinary legacy with a renewed identity.
 

VITS Hotels and Resorts Group unveiled VITS Select Nashik Hotels and Resorts, expanding its footprint across prominent business and pilgrimage destinations in India. 

With a strong portfolio, the brand promises an experience where guests feel more comfortable in the hotel space, designed for their convenience and peace while traveling. 

Strategically situated 16 km from HAL Airport Ozar and 10 km from Nashik Road Railway Station, the property offers excellent connectivity to city landmarks. Famous attractions such as Panchavati Ghat (5.9 km) and Trimbakeshwar (36 km) further enhance the property as a suitable choice for pilgrims and leisure guests. 

The launch marks a notable achievement for the company’s expansion plans, which concentrate on Tier I and Tier II cities. With several openings in the pipeline, VITS is redefining mid-market hospitality. 

The hotel features 24 designed rooms, including deluxe, executive, and deluxe triple rooms, tailored with modern amenities. The property also offers two banquets, which can host around 250 people. 

VITS Select Nashik also has its signature ELITE Restaurant, a venue serving Indian, South Indian, Italian, Continental, and Chinese cuisines with Jain options as well. 

Speaking about the launch, Vikram Kamat, Chairman and Managing Director of VITS Hotels and Resorts, said, “Nashik is one of Maharashtra’s most dynamic destinations, attracting pilgrims, corporate travellers, and leisure tourists alike. With VITS Select Nashik, we aim to offer a smart, value-driven stay experience that reflects our commitment to comfort, efficiency, and reliable service. Our focus has always been to create accessible premium hospitality, and this expansion reinforces our dedication to serving travellers across emerging and high-growth cities.”

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