82 Years of Culinary Legacy: Babai Hotel Opens Its First Outlet in Bengaluru

Chalet Hotels Limited, a premier hospitality company renowned for its high-end hotel portfolio and commercial real estate, has appointed Gaurav Singh as its Chief Operating Officer (COO), effective from January 2025. 
 
Gaurav will be concentrating on asset management, promoting operational excellence, guaranteeing efficiency to fortify the company, and creating scalable procedures for Chalet Hotels in his new position. Chalet is positioned for substantial expansion with a strong portfolio and an ambitious pipeline of new rooms, and Gaurav's leadership, supported by his 26 years of hospitality expertise, will be essential in guiding this fascinating journey.

Commenting on his appointment, Gaurav Singh said, “I am excited to join Chalet Hotels at such a transformative phase in its journey. With a strong foundation already in place, I look forward to working with the talented team at Chalet to build an exceptional hotel company that resonates with both our guests and stakeholders.” 

 Dr. Sanjay Sethi, Managing Director and CEO of Chalet Hotels Ltd., said, "Gaurav brings with him a deep understanding of the hospitality industry, coupled with a proven track record in driving operational excellence and innovation. His strategic vision and leadership will undoubtedly strengthen Chalet’s position as a leader in the Indian hospitality landscape. With Gaurav at the helm of operations, I am confident that the company is well-positioned to achieve its ambitious growth objectives and deliver exceptional experiences to our guests.”  

Donmai has opened its door in Worli at Mumbai. It is a classy restaurant that invite guests to relax and rejuvenate at its contemporary izakaya.

The peaceful eating retreat, which is created with the artistry and precision of Japanese sensibilities in the kitchen, bar, carefully chosen artwork, and décor, transports its patrons from the bustling heart of Mumbai to a Japanese culinary paradise.

Started by Sameer Uttamsingh, Co-Founder and Ish Patil, Founder, Donmai speaks to the thoughtful desires of Indian diners and lasts for a long time after the investigation.

“Donmai is a sensory experience that invites guests to immerse in the depth of Japanese cuisine and savour the harmony of tradition and innovation. Every detail—from the handcrafted interiors to our thoughtfully curated menu—is designed to evoke a tranquil, vibrant energy, encouraging diners to appreciate each dish mindfully. Donmai offers an exceptional meal that inspires a deeper appreciation for Japanese culinary artistry,” shared Ish Patil, Founder, Donmai.

The menus were created by Oishik Neogy, Executive Head Chef, Donmai. The menu highlights include Crispy Nori Chips, Miso Soup, Tuna Tartare, Bonito Tataki, Shiitake Gyoza with Chilli ponzu, Smoked avocado with kimchi, Jumbo Asparagus soaked in Kombu dashi espuma, Tenkasu Tampura, Tonkotsu Ramen and much more. The bar programme dedicates equal attention to zero-proof cocktails - from a not-so-spicy Wasabi Blossom, peppery Sansho fizz and citrusy Yuzu lemonade.

“At Donmai, we honour age-old Japanese techniques while introducing innovative interpretations and clean flavours for the modern audience. Donmai’s promise to offer Japanese cuisine at its best is served by bridging tradition and modernity. Legumes and seaweed serve as creamy components instead of heavy cream and butter. Elevated dishes showcase artistry on the plate. Tataki Shrooms reimagines the ocean seabed with mushrooms, pumpkin milk foam to evoke a sense of the seashore,” added Oishik, Executive Head Chef, Donmai.

Located in the bustling Andheri neighborhood at Mumbai, Bekal House welcomes seafood enthusiasts from Mumbai to experience a gastronomic adventure that goes beyond simple dining. The architectural charm of ancient coastal dwellings blends with real Mangalorean and Goan flavors here, immersing visitors in a rich natural beauty and cultural significance.

Bekal House was founded by Kedarnath Shetty, a visionary in the hospitality industry who previously founded Baliboo and Blabber All Day. The goal was to introduce Mumbai to the rich culinary heritage of his Mangalorean heritage. With polished hardwood tables and braided cane chairs that entice guests to stay, the design, which spans 2000 square feet and 75 covers, is dominated by natural materials. Umesh Desai designed Bekal House.

Each dish, prepared under the guidance of Chef Lalit Chunara, who is an expert in using coastal products and traditional cooking methods, captures the spirit of Mangalore's culinary legacy.

Regarding the new launch, Kedarnath Shetty, Founder, Bekal House said, “At Bekal House, we aim to create more than just a dining experience and I am thrilled to introduce the rich and diverse flavours of Mangalorean cuisine. Our goal is to celebrate the vibrant culinary heritage of Mangalore, using authentic ingredients and time-honoured recipes making our heritage truly special”.

Following the tremendous success of Blah BKC, Niketa P. Sharma, Dilip Rawat, Anikta P. Sharma, and Yogesh Rawat co-founded Blah, Brunch Cafe & Bar in Santacruz, Mumbai marking the second phase of Keish Hospitality's culinary adventure. This 4,400-square-foot place is more than simply a restaurant; it's a vibrant, opulent home for parties and get-togethers.

The menu was created by Chef Rahul Desai, Culinary Director of Keish Hospitality, which offers a diverse selection of delicacies. The unique 12-seater private dining room (PDR) at Blah Santacruz serves the food with upbeat background music.

Keith Menon, Co-founder of Spiro Spero designed the two-story Blah, Santacruz which leads to a lively bar that is glistening the mosaic flooring with glass chandeliers.

“Blah is about celebrating and connecting in a bold, beautiful, and playful space. With this new location, we’ve elevated ourselves—be it through the cocktail program, creative plating, or Instagrammable interiors. We’re here to bring a fresh, sassy, and exciting vibe to Santacruz, offering an experience that’s truly unforgettable," commented Niketa P Sharma, Co-Founder, Blah.

Uncle's was opened to public who were longing for a home away from home—that is, their uncle's house—in the busy Vasant Vihar neighborhood of Delhi, where cultures meet, and tales converge. Uncle's falls under the broad umbrella of Hungry & Thirsty Hospitality.

This hospitality brand celebrates the essence of Indian warmth and tradition through their beloved brands—Miss Pinto, Red, Casanoni, Uncle's, and QSR brands such as Sassy Begum, The Biryani Story and The Delhi Story.

Uncle's was designed by ‘The Brewhouse & Décor India’ and can accommodate about 52 people in the space. Uncle's is the ideal place for relaxing, remembering, and exchanging memories because of its homey decor, which includes quirky photographs, timeless music, and a laid-back atmosphere.

Speaking about the launch, Anupam Dutta, Founder, Hungry & Thirsty Hospitality commented, “Uncle's is more than just a restaurant; it's a space that thrives on connection and nostalgia. While Red is all about bold flavors and unapologetic energy, and Miss Pinto celebrates global recipes with a chic flair, Uncle’s is rooted in warmth, storytelling, and the kind of comfort you find in your Uncle's home or an old friend’s home. It’s where the bar feels like a conversation and the food like a memory. It’s a place for everyone, but every experience here feels personal.”
 

Restaurateur Riyaaz Amlani, known for his magical culinary adventures like Social Offline, Smoke House Deli, Slink & Bardot amongst others has partnered with Michelin-Starred Chef Garima Arora to launch ‘BANNG’, a brand-new culinary endeavor in Gurgaon.

The restaurant will be located at Two Horizon Centre in Gurgaon and is slated to open this December.

Known for her culinary artistry, Garima has made a mark in Bangkok’s culinary scenario with her restaurant GAA. Similarly, Amlani is known for infusing fun, adventure and creating cutting-edge dining and nightlife experiences when designing and opening a restaurant.

This would be the first time that Garima Arora, the first Indian woman chef to receive a Michelin star for her work is collaborating for a project in India with renowned restaurateur Riyaaz Amlani.

In an announcement post, they shared a hint of bringing a touch of ‘Gaa’ magic to Gurgaon. “Bangkok's best-kept secret will be spilling soon.”

So, wait for the big launch and follow us for more exciting updates on culinary scenes.

The Malabar Coast by The Appumm House, a well-known brand in South Indian coastal cuisine, is excited to announce their expansion plans; to open in five more locations, including important cities like Delhi NCR and Kolkata by the end of 2025. Since its founding in 2020 by Satish Bhatia and Priyanka Tiwari, the business has acquired a loyal audience owing to its genuine flavors and effective quick-service dining concept.

The Malabar Coast is well known for providing an immersive culinary experience via the coastal regions of Kerala, Andhra Pradesh, Chettinad, Mangalore, Goa, and certain Sri Lankan specialties. It currently has three lively locations in Gurgaon, Noida, and Indore.

"Our mission has always been to bring the rich and diverse flavours of coastal India closer to our patrons. With this expansion, we aim to introduce even more communities to our authentic offerings while continuing to uphold the quality and tradition that define our brand,” said Mr. Satish Bhatia, Co-Founder of The Malabar Coast.

Since its establishment, The Malabar Coast has established a reputation for providing outstanding dining experiences by fusing lively interior design with effective service. The brand's dedication to conserve India's coastal culinary legacy while adjusting the changing demands of contemporary customers is demonstrated by this next stage of growth.

Cibbo, an all-day coffee shop and bar, offers a charming European getaway within the bustling bustle of Fergusson College Road, Pune. Located in a bungalow with a traditional Italian flair and a menu influenced by European flavors, Cibbo provides a calm hideaway during the day and a vibrant social hub at night. Cibbo is derived from the Italian word for "food," symbolizing the restaurant's commitment to showcasing a variety of flavors with a dash of European flair.

The aesthetic of Cibbo evokes a classic Italian bungalow, giving guests an authentic European vibe from the moment they enter. Designed by Hrishikesh and his father, the interiors are a tribute to natural materials with rich textures. Key elements include warm veneer wood, durable Morano stone, and lush greenery, echoing European architectural traditions suited to colder climates.

"With Cibbo, I wanted to create a place that feels like a genuine European escape in the heart of Pune. Every detail, from the food to the ambiance, is crafted to transport our guests to a new experience that’s both comforting and invigorating," shared Hrishikesh Baravkar, Founder, Cibbo.

The latest chapter in Chef Kunal Kapur's Pincode epic saga, which has taken place in the cosmopolitan city of Dubai, the busy streets of Delhi, and now the breathtaking skylines of Abu Dhabi, will take place at The Galleria Mall on Al Maryah Island. Kapur will serve his passionate interpretation of India's undiscovered flavors, created for the city's cosmopolitan pulse.

A gorgeous veil installation greets you as soon as you enter Pincode. The design, a masterwork by IDAG's Chetana Vij and Vikram Sharma, skillfully combines modern international inspirations with traditional Indian craftsmanship. India's rich legacy is reflected in the vivid color scheme of saffron, indigo, ruby, and emerald, while muted hues foster a chic yet inviting ambiance.  

By reworking traditional recipes, emphasizing ingredient-forward dishes, and reconstructing classic fare in new, inventive avatars that appeal to all senses, Chef Kunal is pushing the boundaries with this most recent endeavor. 

Chef Kunal Kapur, a global Culinary icon and the founder of Pincode, excitedly stated, "I’m absolutely thrilled to be expanding the Pincode family to the stunning city of Abu Dhabi. The energy and diversity of this city are infectious, and I can’t wait to share our passion for Indian cuisine with the people here."

Located in the center of Bengaluru, Crackle is the first freestanding Omakase-style kitchen and bar in the city. It is a little 22-seat restaurant that focuses on using fresh foods. Combining sophisticated flavors with a relaxed, approachable atmosphere, this chef-led restaurant offers an intimate and thrilling experience with its innovative cuisine. With a constantly changing menu influenced by the freshest ingredients, Crackle creates a gastronomic adventure that is inspired by creativity and rooted in the natural world.

Crackle's guiding concept is on the seasons and the tales they evoke. Under the direction of Chef Vivek Salunkhe, the menu showcases a profound appreciation for food, with each dish referencing his life experiences, personal recollections, and international trips. In reference to the welcoming ambiance of the open kitchen and the wood-fired cooking that characterizes the restaurant's philosophy, the word "Crackle" itself embodies the element of fire.

“The essence of Crackle is to create dishes that tell a story. We work with the best seasonal produce, transforming it into something playful and unexpected. Each dish is meant to evoke a sense of curiosity while remaining grounded in comfort and familiarity,” shared Vivek Salunkhe, Chef and Partner, Crackle Kitchen.

The introduction of Braille menus in all of the Taj Mahal's renowned and beloved restaurants in New Delhi represents a significant milestone in accessible eating at the Capital's iconic attraction. This expansion is a deliberate move toward establishing a space where accessibility and elegance co-exist, enabling visitors to savor their freedom of choice and joy of taste.

Varq, the award-winning modern Indian gourmet restaurant inside the Taj Mahal, held a stunning opening event that showcased the combination of art and accessibility. As the honored guest, renowned artist and Padma Shri recipient Anjolie Ela Menon exemplified the special fusion of creativity and significant innovation that characterizes Taj Mahal, New Delhi's hospitality.

Shalini Khanna Sodhi, the Founding Director and Secretary of the Centre for Blind Women and Disability Studies of the National Association for the Blind India, as well as other association members who are visually impaired, joined her. They took a heartfelt step toward inclusive eating by sharing creative moments together, painting on canvas with Mrs. Menon, and enjoying the simplicity and delight of placing an order from Varq's Braille menu.

Emphasizing Taj Mahal’s commitment, Dr. Anmol Ahluwalia, Area Director Operations and General Manager at Taj Mahal, New Delhi stated, "At Taj, we believe that hospitality should be an enriching experience for everyone. Our commitment to diversity, equity, and inclusion is reflected in various aspects of our hospitality, ensuring personalized and thoughtful service for guests from all walks of life. The introduction of Braille menus at our much-loved restaurants further strengthens our dedication to providing a dignified and empowering dining experience for all patrons. We hope to create memorable dining moments that resonate with our values of warmth and respect for each guest's unique needs."

Chef Upender Gupta has been promoted as Executive Sous Chef at The Orchid Hotel, Shimla by Kamat Hotels India Ltd, the country's top hospitality brand. Upender has 20 years of culinary experience, and his path is a tale of growth, passion, and dedication to quality.

He started out in the Baikunth Resort in Kasauli, where he became an expert in the tastes of Indian grills and curries. Here, he developed his passion for outdoor cooking, which he further developed when working at Club Mahindra Resorts, where he revolutionized dining experiences at multiple locations.

Upender has distinguished himself with his inventiveness and leadership since joining The Orchid Hotel Shimla in 2022. His effectiveness as the HoD has earned him this promotion.

 “I’m excited to lead our talented kitchen team and create memorable dining experiences for our esteemed guests. I look forward to exploring new culinary ideas and continuing to deliver sustainable and top-quality cuisine,” shared Upender.

Mumbai hosts the opening of the newest Taproom for BIRA 91, the top craft beer brand in India. This is the eighth Taproom for the brand and the first in Mumbai, making it the sixth city to join BIRA 91's expanding network of craft beer experiences across the country.

 The new Taproom, situated in Santa Cruz in the energetic center of Mumbai, will serve a wide variety of BIRA 91's craft beers, which are made with the best ingredients and represent a robust, flavorful approach to the beer industry.

Speaking on the launch, Ankur Jain, Founder and CEO of BIRA 91, said, “We are thrilled to bring the BIRA 91 Taproom experience to Mumbai, a city known for its energy, diversity, and love for innovation. Our Taprooms are designed to not only showcase our unique brews but also create a space where people can connect over their shared love for craft beer. Mumbai is the perfect location for our continued expansion, and we’re excited to introduce our 8th outpost to this amazing city.”

"At our Taprooms, we believe that exceptional beer deserves exceptional food. Our new Taproom in Mumbai will not only feature the widest range of beers on tap, but also a thoughtfully curated menu by Celebrity Chef Vicky Ratnani, a proud Mumbaiker, designed to perfectly complement each brew. By blending bold flavors with local culinary influences, we aim to create a dining and drinking experience that truly resonates with the diverse tastes of “The City of Dreams,” commented Rahul Singh, Senior Vice President, Pubs Vertical, BIRA 91.

The launch of the Mumbai Taproom is part of BIRA 91’s broader strategy to expand its craft beer culture across India, with Taprooms now open in 6 cities – Ludhiana, Mohali, Delhi, Gurgaon, Bengaluru and Mumbai.

Mauji Time Café, the biggest time café in India and the first in Pune, is thrilled to announce the opening of its second location in Nagpur in October. Mauji is prepared to bring its distinctive community-driven idea to Maharashtra's third-largest city after the Pune location's tremendous success and enthusiastic reception.

 A refined version of the Russian time café concept, Mauji charges patrons for the time they spend there while providing complimentary drinks. This expansion is a major step in that direction.

It is anticipated that it will be open during hours comparable to those in Pune, enabling customers to enjoy the area all day long. A range of distinctive services, such as partnerships with regional artists, workshops, pop-up markets, and exhibitions highlighting local talent, are anticipated by visitors.

Talking about this expansion, Vandita Purohit, Founder of Mauji Time Café, said, “Mauji is all about creating spaces that inspire creativity and foster a sense of community. Expanding to Nagpur is a deeply personal and exciting step in our journey, as it also happens to be my hometown. We look forward to bringing the Mauji experience to this vibrant city and creating a space where the Nagpur community can come together, connect, and thrive.”

 

Allamanda Terrace restaurant at Hotel Marine Plaza has reopened for its renowned customers at Marine Drive, Mumbai. With its stunning elevated views of the sea and Marine Drive, this rooftop jewel is perched high above the famous hotel and is a must-visit for foodies.

A remarkable dining experience is provided by Allamanda Terrace, which blends mouthwatering Indian cuisine, excellent service, and breathtaking views.

“We’re thrilled to reopen Allamanda Terrace and invite everyone to enjoy the amazing flavors of our Modern Indian menu, all while soaking in the stunning sea views. We can't wait for you to experience the magic and warmth of our restaurant. Your culinary experience here will be unforgettable,” shares Sanjeev Shekhar, General Manager of Hotel Marine Plaza.

Kamat Hotels India Ltd (KHIL) announces the appointment of Chef Jnana Ranjan Panda as the new Corporate Chef for the group. He has over 20 years of extensive culinary experience working for luxury hotels and cruise lines.

Chef Panda started his distinguished career at the ITC Fortune Hotel as a Commis Chef after being born and reared in Cuttack, Odisha, and earning a diploma in hotel administration. He has held prominent positions in well-known hospitality organizations over the years, such as the Radisson Group, Carnival Cruise Lines, Taj Group of Hotels, and others. In the past, he served as the group's regional executive chef and was a vital member. His exceptional contributions to the F&B operations are acknowledged with his appointment as Corporate Chef.

 “I am honored to step into the role of Corporate Chef at KHIL,” said Chef Panda. He added, “My journey from humble beginnings has taught me the importance of patience, passion, and continuous learning. I look forward to bringing new culinary experiences to our guests while upholding the core values of sustainability and excellence.”
 

Novotel Mumbai Juhu Beach Strengthens Culinary by hiring Chef Avinash Kumar as Director of Culinary fortifies its leadership in culinary arts. With over 18 years of renowned experience in the culinary and hospitality business, Avinash offers a depth of knowledge, innovation, and leadership to this key post.

He has held prominent positions at well-known establishments including the Holiday Inn Mumbai International Airport, Novotel Imagicaa, The Lalit New Delhi, Taj Holiday Village Goa, and Taj Exotica Goa. These hotels have recognized him for his extraordinary culinary abilities and strategic thinking.

Speaking of his appointment, Chef Avinash Kumar said, "I am excited to join Novotel Mumbai Juhu Beach and look forward to bringing my passion for culinary innovation to this esteemed establishment. My goal is to create unforgettable dining experiences that satisfy and exceed our guests' expectations. I'm eager to work with the talented team here to elevate our culinary offerings and further establish Novotel Mumbai Juhu Beach as a premier dining destination."

Neelabh Sahay, Director of Operations, Novotel Mumbai Juhu Beach, said, “We are thrilled to welcome Chef Avinash Kumar to our team. His extensive experience and innovative approach to culinary arts align perfectly with our vision to offer unparalleled dining experiences to our guests. We are confident that under Avinash's leadership, our culinary offerings will reach new heights of excellence."

The most recent openings of three unique locations by Secret Ingredient, India's top food consulting company for the restaurant and hospitality industries, includes Niko, a modern Asian restaurant located in the center of Gurgaon, Haryana; La Croute, an artisanal pie shop & café in Sunder Nagar, Delhi; and Bonita, a European bistro with a global influence located in Arossim, South Goa.

Kula Naidu, Director of Secret Ingredient, shared, “At Secret Ingredient, we go beyond just food—we create a complete experience. Niko offers an upbeat yet calming atmosphere; La Croute provides a warm and welcoming vibe, while Bonita is all about relaxation and indulgence. Each venue has a distinct character, from the ambience to the décor, music, and overall f&b offering. We meticulously ensure that every aspect, from the kitchen’s efficiency to staff training, operates seamlessly.”

“Our team conducts thorough research to ensure dining experiences that are unique, inventive and feasible. We oversee every aspect from the outset, focusing on guest experience to culinary offerings. Our goal with these projects was to create a menu that celebrates rich flavours and resonates with today’s diners, who seek new and exciting experiences. The feedback we’ve received is a testament to the hard work and creativity that went into these projects,” commented Sid Mathur, Director, Secret Ingredient.

In addition to collaborations with a few of India's most recognizable companies in 28 different Indian locations, Secret Ingredient's stories also feature collaborations with Niko, Bonita, and La Croute.

Impresario Entertainment and Hospitality Pvt. Ltd. (Impresario), a player in India's food services industry known for popular brands such as SOCIAL, Smoke House Deli, BOSS Burger, and more, has appointed Ranveer Sabhani as its newly appointed Chief Business Officer.

In his role as CBO, Ranveer will oversee the expansion and growth of Impresario's businesses, collaborating closely with the company's leadership team including Managing Director Riyaaz Amlani, Chief Executive Officer Mayank Bhatt, and Executive Director Arshad Syed.

“I am truly honored and excited to take on the role of Chief Business Officer at Impresario Entertainment and Hospitality Pvt. Ltd. My journey as Business Head for South India has been incredibly rewarding, and I'm eager to apply the knowledge and experience gained in this new, expanded capacity. Impresario is known for its commitment to consumer-first brand excellence and memorable experiences. I'm eager to lead the charge in furthering our growth and innovation on a broader scale.” said, Ranveer Sabhani, Chief Business Officer, Impresario Entertainment and Hospitality Pvt. Ltd.

Bringing more than 16 years of hospitality industry expertise, Ranveer Sabhani joined Impresario in 2016 and has been spearheading the company's South India operations for the past six years.

During this time, he has successfully managed a portfolio of over 10 outlets, overseeing a diverse team of over 500 skilled professionals.

“Ranveer has been a devoted hotelier and a key asset to the team, sharing immense passion for the growth of Impresario’s brands. We believe in his vision to scale our flagship brands like SOCIAL, Smoke House Deli, and BOSS Burger across newer regions in India, tapping newer audiences and inspiring the people-first culture across our organization. We wish him the very best in this new role, and we are excited to uncover new successes as a team.” said, Mayank Bhatt, Chief Executive Officer, Impresario Entertainment and Hospitality Pvt. Ltd.

Prior to his role at Impresario, Ranveer gained valuable experience in the restaurant industry by working with renowned establishments like The Oberoi Group and the Taj Group, among others.

GRT Hotels & Resorts, a Chennai based hospitality chain with 16 hotels for business and leisure travellers in South India, has planned to invest RS 900 crore to open nine new hotels in the South by 2025.

The company opened its 16th hotel, the Radisson Bengaluru City Center, a boutique lifestyle hotel offering 90 rooms, with an investment of Rs 80 crore.

GRT Hotels & Resorts is promoted by GR Thanga Maligai, popularly known as GRT, one of South India’s leading jewellers. Its hotel and resort brands include Grand (upscale business hotel) Radisson Blu (5-star boutique hotel and resort), Great Trails (nature resorts), Regency (mid-segment business hotel) and Zibe (select service hotel), that are located in 14 cities in the South.

“We want to grow our footprint in Karnataka, Andhra Pradesh and Kerala, as most of our hotels are in Tamil Nadu. We plan to invest ₹900 crore to take our hotel count to 25 by 2025. Most of the ₹900 crore will come from internal accruals and 25 per cent from debt. Ours is an asset-heavy business because our board has mandated us to buy land and build our own hotels,” Vikram Cotah, Chief Operating Officer, GRT Hotels & Resorts said.

A Great Trails nature resort in Wayanad, Kerala, is scheduled to be ready in the third quarter of 2019 and a large convention hotel in Hyderabad is due to open in 2020. Radisson Bengaluru City Center is the company’s first hotel in Bengaluru and its third Radisson hotel. The other two are Radisson Blu in Chennai and a Radisson Blue Temple Bay resort in Mamallapuram. “We are the second oldest franchise for Radisson in India,” Cotah said. In Karnataka, the company is looking to open leisure resorts in Kabini and Coorg. In Kerala, plans are afoot for hotels in Thiruvananthapuram and Kochi.

Our future focus will be on leisure hotels, because their yields are much better. For instance, our average room rate in Yercaud is ₹7,000, and is ₹10,000 at Radisson Blue Temple Bay Resort at Mamallapuram, while it hovers between ₹5,000–₹5,500 in a Grand. Earlier, the leisure travel business was seasonal. However, the trend has changed to a number of short vacations throughout the year,” Cotah said. The company’s 16 hotels with 1,072 rooms registers a 65 per cent occupancy rate. Its business hotels garner over 85 percent occupancy while it is 60 per cent in leisure hotels.

Starting today, Impossible Foods’ flagship product will be available at three popular restaurants at Galaxy Macau, Asia’s premier integrated resort and entertainment hub. Galaxy Macau has some of Asia’s top-ranked restaurants and entertainment venues, as well as more than 3,000 hotel rooms on the glamorous Cotai Strip.

Macau is one of the world’s leading resort destinations. A former colony of Portugal and a historic trading post for Asia, Macau is now a Chinese Special Administrative Region. Macau’s international food scene and unique cuisine draws influences from Southern China, Southeast Asia and Europe.

“We’re humbled to launch in Asia’s premier tourist destination at one of the world’s most spectacular resorts,” said Nick Halla, Senior Vice President for International at Impossible Foods. “Macau is a global crossroads of ideas and influences, and we are confident that chefs and consumers in Macau’s dynamic restaurant scene will fully embrace plant-based meat.”

Impossible Foods’ plant-based meat is also served in nearly 3,000 restaurants across the United States -- from award-winning restaurants to mom-and-pop diners to America’s original fast-food chain, White Castle. Most restaurants serve the Impossible Burger with traditional condiments and sides, but the versatile product can also be used in any ground-meat dish, including dumplings, noodle bowls, tacos, meatballs, breakfast sandwiches and more.

Impossible Foods is rapidly expanding in Asia. In April, the California-based food startup made its international debut in Hong Kong with some of the world’s leading chefs, including May Chow (Little Bao, Happy Paradise) and Uwe Opocensky (Beef & Liberty). Impossible meat is now available in over 30 restaurants in Hong Kong, including Jinjuu, Urban Bakery, Plat Du Jour, Alto, and five-star hotels Hotel ICON and Grand Hyatt Hong Kong.

At Galaxy Macau, Impossible meat will be served eight different ways at three of the property’s acclaimed restaurants: CHA BEI, The Apron Oyster Bar & Grill and The Noodle Kitchen.

CHA BEI, a homegrown multifaceted lifestyle concept focused on wellness and conscious living, is adding three delicious dishes with impossible meat – including Tex-Mex Tacos (MOP108), 853 Burger (MOP158), and Thai Lettuce Wraps (MOP98) – to its all-day dining menu.

The Apron Oyster Bar & Grill – known for high-quality, sustainable ingredients – will showcase two creative preparations of the plant-based meat: Chipotle Croquettes (MOP98) and Vegetable Millefeuille (MOP128).

The Noodle Kitchen, which features handmade noodles using fresh flour from Inner Mongolia, will innovatively incorporate impossible meat into three traditional Chinese dishes: Seared Buns (MOP98), Chive Dumplings (MOP98), and Tossed Noodles with Spiced Eggplants (MOP128).

In development since 2011, the Impossible Burger debuted in July 2016 at Chef David Chang’s Momofuku Nishi in New York City. The Impossible Burger is the only plant-based burger to win a 2017 Tasty Award and a 2018 Fabi Award from the National Restaurant Association.

Impossible’s flagship product is made from simple ingredients, including water, wheat protein, potato protein and coconut oil. One special ingredient — heme — contributes to the characteristic taste of meat and is the essential catalyst for all the other flavors when meat is cooked. Heme is an essential molecular building block of life, one of nature’s most ubiquitous molecules. Although it’s found in all living things and in virtually all the food we eat, it’s especially abundant in animal tissues. Impossible scientists discovered that it’s the abundance of heme in animal tissues that makes meat taste like meat.

To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make heme and therefore meat, without the catastrophic environmental impact of livestock. The company genetically engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in impossible products is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources.

Impossible Foods makes delicious, wholesome food without slaughterhouses, hormones, antibiotics, cholesterol or artificial flavors. The Impossible Burger uses about 75% less water, generates about 87% fewer greenhouse gases, and requires around 95% less land than conventional ground beef burgers from cows.

Indian Railways old coaches are set for a makeover that will keep them static, but useful. The Railway Board has instructed its zones to convert overaged coaches into rail-themed restaurants to generate revenue and provide employment. The board in its letter has said rail museums and heritage parks that witness substantial footfall, has the potential to increase its revenue and generate additional employment by opening rail coach restaurants.

"Railways might convert and refurbish its overage coaches into rail theme-based restaurants to cater to the general public," a senior official said.

Citing the example of the Shan-e-Bhopal -- India's first multi-cuisine rail-coach restaurant located in Bhopal -- the board said such eateries were popular among tourists and the general public.

The design and layout may be decided by engaging agencies in the field of architecture and hospitality sector, the letter said. The zones should formulate proposals and sanction appropriate works for rejuvenation and strengthening railway museums, heritage parks, galleries, providing facilities for differently-abled visitors and installation of CCTV cameras, it added.

The letter has also listed a protocol to be followed in restoring vintage saloons and coaches in museums, which require regular up-keep and periodic refurbishing. It has instructed assessment of such coaches by professional agencies to formulate a detailed report of their current status of preservation and work needed for restoration.

Earlier, the Indian Railways had floated a plan to lease out eight royal saloons to private hotel chains or tour operators. Last December, it had floated an expression of interest (EoI), seeking proposals from private firms to refurbish the bogeys and operate them as restaurants on a revenue-sharing model on a 25-year lease. On January 9, representatives of five of the country's top catering chains, besides an internationally-known travel firm, had showed interest.

Alchemy Capital, an investment fund co-founded by Rakesh Jhunjhunwala, has bought about 3.5 per cent stake in restaurant chain Barbeque-Nation Hospitality for Rs 90 crore. The fund acquired the stake as part of a pre-initial public offering deal, valuing the company, promoted by Sayaji Hotels, at around Rs 2,300-2,400 crore, said investment bankers.

The Bengaluru-headquartered Barbeque-Nation, which pioneered ‘over the table barbeque’ concept in Indian restaurants, filed its Draft Red Herring Prospectus (DRHP) for its maiden IPO in August 2017. The IPO is estimated to raise over Rs 700 crore, according to merchant banking sources. As per the DRHP, the issue comprises a fresh issue of shares of Rs 200 crore and an offer for sale of up to 61,79,000 equity shares from certain selling shareholders.

In 2013, Ajay Relan-founded CX Partners invested close to Rs 110 crore, followed by an additional investment of Rs 103 Crore in 2015.

According to Technopak, the chain Casual Dining Restaurant (CDR) segment is one of the fastest growing segments in the Indian restaurant industry and is projected to grow at a Compounded Annual Growth Rate (CAGR) of approximately 21 per cent from Fiscal 2017 to Fiscal 2022.

According to its DRHP filed in August 2017, Barbeque-Nation had 81 restaurants in India as on June 30, 2017. The public offer will result in around 30per cent stake dilution on a postoffer basis, said another person familiar with the development. According to the company’s DRHP, the company trebled its revenue from Rs 184 crore to Rs 503 crore during the fiscal 2013 to 2017.

Swedish furniture major IKEA, which has recently opened its 400,000 sq. ft debut outlet in India, features 7,500 furniture and home furnishing products and a 1,000-seater restaurant – which is IKEA’s largest in over 400 stores it has globally.

Henrik Österström, Country Food Head, IKEA India says, “IKEA aims to create a better everyday life for the people. It is with this vision that we created our home furnishing business idea, which is to offer a wide range of well-designed, functional home furnishing products at prices so low that as many people as possible will be able to afford them. But then, you may ask why do we also serve food? The reason for our association with food goes back quite some time. As far back as in 1959, when we opened the first store in a small village in south Sweden, our founder Ingvar Kamprad had said that it is difficult to do business with hungry customers. His observation is valid even today when we have huge showrooms in various markets across the world.”

He further added, “Back at that time, our founder realized that people used to leave the store after shopping for some time. They did not come back because they went out to eat something. So, the idea was born that we need to have our own restaurant to keep the people in the store and to give them something nice to eat.

IKEA Food represents 5-6 percent of IKEA business totally. The brand has 390 restaurants all over the world and sell food to approximately 650 million customers every year.

“Another reason for having a restaurant in IKEA is that a part of our range is to strengthen the Swedish-ness of IKEA and we do it with our food. This also helps us to be part of a family and divide the profit evenly. Then of course, we ought to have something for our visitors who come to our store. Many of us love to have local food, so in every store we serve both local and global cuisines. We also aim to support low prices of food, selling at the lowest price possible,” asserted Österström.

“Then there are other reasons like building trust for the brand among customers, co-workers and suppliers. A great food experience helps build trust in the brand, overall. Our plan for India is similar to what we have all over the world, and that is we have two different kinds of places for experiencing our food. The format that we stick to is to have a big restaurant and a café as well. Having this kind of a format fulfills two purposes – you can go for a quick bite at the café when you are leaving the store and also sample some local food and Swedish specialties at the restaurant. All of the products at our restaurants are organic and certified too.”

Food Range

The Swedish brand’s restaurants, which are an integral part of the store, are known for their meatballs. The meatball meal comprises of 20-25 percent of the total IKEA restaurant business.

However, in India, the furniture giant has replaced their traditional Swedish Meatballs with Chicken and Vegetable Balls.

Österström said, “We are not serving traditional meatballs like we do in the rest of the world. We are only serving Chicken and Vegetable Balls in a traditional way with mashed potatoes, cream sauce and lingonberries.”

Other highlights of the menu from their Swedish cuisine include salmon, cinnamon buns, croissant, blueberry jam and cloudberry. Apart from Swedish delights, the menu has been localised for their Indian audience. IKEA will serve various local dishes like Hyderabadi Biryani, Dal Makhani and Indian breads to name a few.

“We will never force anyone to eat Swedish food, there will always be an option of either eating global or local food,” said Österström.

IKEA has also reduced sugar content in the drinks deliberately.

“We do this like a challenge – serve healthier and more sustainable food for all our range. One example is that instead of the ice-cream that we serve in many countries, we are serving frozen yogurt with a lower sugar content,” he stated.

“As far as our food suppliers are concerned, IKEA is not only looking for the quality and organic food, but also keeping environment and social responsibilities in mind. Animal welfare, carbon footprint and the labeling of packaged food are important concerns that we are looking at,” he added.

Pricing Strategy

IKEA plans to keep the price of dishes at these restaurants low.

“The prices of the dishes available at the restaurant will be affordable. We plan to have the lowest prices of comparable products. Our local range will be open to price comparison whereas the global range is an exclusive range which the consumer won’t be able to find anywhere else,” said Österström.

Globally, the restaurant business accounts for 5.4 per cent of the total revenue of IKEA whereas in India, the furniture giant is expecting the restaurant to contribute 10 per cent of the total revenue. According to Österström, the cost of food for two at the IKEA restaurant is somewhere around Rs 250.

A majority of products will be sourced from India, which means some dishes may even be priced below Rs 100.

The Future

After the Hyderabad store, IKEA will open its second store in Mumbai in 2019, followed by stores in Bengaluru and Delhi-NCR.

“After opening the restaurant in Hyderabad, we are planning to more or less copy paste the same concept with a few differences in other cities. We will have approximately 1000-seater restaurants in all our stores in India over the coming few years,” he said.

“We have the opportunity now to test and learn well from Hyderabad, including from the total food concept in the store and then of course we will adapt to local preferences wherever it is possible. At present, IKEA has no plans to introduce cafés in the rest of India,” he concluded.

After its success in Chennai, a restaurant making use of robots as waiters has made its foray into this textile city.

The trend of robot restaurants has become usual in Japan, China, Bangladesh and some western countries and that prompted a group of youngsters to start this venture, claimed to be the first such in the country, some eight months ago in Chennai, a partner of the 'robot theme restuarant' said.

"There are a few robot waiters to bring food to the customers' tables," Jagadeesh said.

The robots are imported and in different colours and the restuarant has some manpower to programme the machines, he said.

"Each table has a tablet and the customer just have to enter the dishes they need on it and press send and the order will reach the cooks and once it's done, the cooks will send out the robots to serve to the respective tables," he said.

The robots understand English and Tamil, Jagadeesh said.

Gauri Khan, celebrity interior designer and wife of Bollywood actor Shah Rukh Khan, who got a good response for her work on Mumbai-based Arth restaurant, has designed its new outlet in Pune.

Gauri on Thursday took to her Twitter account and shared a few pictures of the newly designed restaurant.

Along with the photos, she wrote: "Upholstery, art, wall paper, chandeliers, drapes cushions and accessories, they all add a new dimension to any space. Arth. Come experience the dining and lounge at Pune."

From Karan Johar to Ranbir Kapoor and Varun Dhawan, Gauri has designed the interiors of many Bollywood celebrities' houses. She has recently designed Jacqueline Fernandez's house.

Chef Massimo Bottura’s modern Italian restaurant in the back streets of Modena was the World’s No. 1 Restaurant in 2016; last year it was No. 2. The biggest movement in the Top 10 was a drop by last year’s No. 1 winner, Eleven Madison Park. They fell to No. 4, after a year that saw a major renovation and a much-buzzed-about pop-up in East Hampton.

The flamboyant Bottura is known for his playful approach to classic dishes. His creations include a lasagna with only the crispy bits and a deconstructed dessert called “Oops I Dropped the Lemon Tart.” Bottura is an art lover and his food is visually exciting as well as delicious. More recently, he has become known for Feed the Soul, an international non-profit organization to feed the homeless and hungry that grew out of a community kitchen in Milan.

Bottura accepted the award on stage with his American-born wife Lara Gilmore. He said that chefs and everyone in the restaurant business must realize that they have the power to change the world.

“I am going to use this spotlight to make even stronger the changes there are going to be,” said Bottura at a press conference following his win. “Feed the planet. Fight waste. Last week Henry Kissinger asked me for a selfie. It is unbelievable. We have to involve all the community of chefs … pushing the spotlight you have to make the invisible visible is extremely important.”

The results of the annual World’s 50 Best Restaurants awards were announced before an invited audience in Bilbao, Spain. Although much was made about diversity in advance of the ceremony, there was little change in the Top 10 beyond a minor reshuffling of places. Apart from Eleven Madison Park’s drop, it was a good year for North America. The United States had four more restaurants in the Top 100, up from nine last year. Mexico had two restaurants in the top 15; in 2017 the country’s highest entry was 20.

The World’s 50 Best Restaurants list is organized and compiled by William Reed Business Media. It is created from the votes of more than 1,000 restaurateurs, chefs, food writers, and gastronomes. The voters are split into 26 separate regions around the world. Each region has its own panel of 40 members. (I formerly chaired the U.K. and Ireland panel but am no longer involved.)

Winning the 50 Best is great for business. The day after El Celler de Can Roca first topped the list, in 2013, its website got 12 million visitors and the restaurant hired three extra staff just to turn down requests for tables. Noma’s Rene Redzepi said he could have filled his restaurant for almost 15 years with the booking requests the day after he first won, in 2010.

The awards started in 2002 as a feature in Restaurant, a U.K. publication founded the previous year. It grew out of a brainstorming session in a pub to promote the magazine. The editors sent emails to journalists and chefs to pick their favorite places, like a music magazine compiling a best-albums list. The response was overwhelming and the annual awards were born.

Ahead of Tuesday evening’s ceremony, three awards were announced: Clare Smyth, of Core by Clare Smyth in London, won Elit Vodka Best Female Chef; Gaston Acurio of Astrid & Gaston in Lima won Diners Club Lifetime Achievement; and SingleThread, a farm restaurant in Northern California won the Miele One to Watch. The second part of the list, 51-100, was also previously announced; the winners follow.

Coimbatore-based vegetarian restaurant Annavilas is gearing to celebrate its second anniversary.

P Venugopal, Managing Partner, Annavilas Hotels, said the restaurant would offer ‘Thalaivazha Illai Virundhu’ to any customer walking in on July 3, from 8 am to 9 pm. “We will serve breakfast, lunch and dinner and treat every customer as our family guest. It is our way of expressing our gratitude to the people who supported us through this journey,” he said.

The hotel will open all its floors to guests on this special day to accommodate and serve 600 guests at a time. “We are looking to serve 6,000 guests,” he added.

The group is now contemplating to spread its wings. An outlet at Phoenix mall in Chennai will be opened on July 14, followed by an outlet in Mumbai a month later on August 15.

“We have signed up a property in Mumbai,” he said, without indicating the location.

Besides these two places, Annavilas is also planning to enter the national capital and to strengthen its presence in Tamil Nadu. “The second outlet in Coimbatore is scheduled before the close of this calendar year. We will have half-a-dozen outlets in the city before the end 2019. Our presence outside Coimbatore will not happen in quick succession as space is proving to be very costly. We will take measured steps,” he said.

The group’s international foray is also on the cards. “It will be in Germany,” Venugopal said.

Hotel and Restaurant Association of Western India (HRAWI) has welcomed the Government’s proposal to reduce the GST rate from 18 per cent to 12 per cent, making it uniform for both the air-conditioned (AC) and non AC restaurants. The Association has also appealed to the Govt. to continue providing the Input Tax Credit (ITC) to hotels and restaurants which will help them maintain the prices for the food and beverages on the menu. HRAWI has stated that despite the cost of operations having actually gone up, hotels and restaurants are maintaining old prices on the menu in fear of losing customers.

Dilip Datwani, President, HRAWI said “The move to bring down the GST rate for AC restaurants will definitely encourage the customer to eat out again. We welcome the proposal and thank the Government for considering our appeal. Presently all industries, and not just hotels and restaurants are trying to grapple with GST and the transitionary phase has been a very difficult phase for us. Continuing to provide ITC will help businesses to counter the rising prices on raw material and other utility costs. As of now, none of our vendors have reduced prices or passed on benefits of ITC to us. Additionally, post introduction of GST the costs of operations and raw materials have actually gone up. However many hotels and restaurants have continued offering F&B at the old prices but with the reduction in the GST rate, we will now be able to remain competitive”.

Dilip Datwani also said “As major expenses like electricity, rent, salaries, vegetables, poultry, seafood are exempt from GST, the input credit advantage for restaurants is negligible. So, it is our humble request to the Government that they consider revising the GST rate for restaurants that are part of hotels to 12 per cent in line with other stand-alone restaurants”.

Hotel industry has also appealed that the GST rate on in-house restaurant bills be levied at 12 per cent like it would be for all other stand-alone restaurants.

Digital ordering lets companies better track customer's spending habits, and may lead to increasingly personalized offers that are more likely to catch our attention.

About 60 percent of Domino's orders now come through the chain's website, app and other digital channels. 

And people tend to order more online than over the phone, says Domino's spokesman Tim McIntyre _ likely because they can browse the menu and take their time deciding. That can result in people getting another pizza topping, or adding sides.

"They tend to upsell themselves,'' McIntyre said of online customers.

Domino's also has prompts during the ordering process. Once a pizza is ordered, for instance, people might be asked if they want to "cheese it up,'' or add drinks near checkout. Employees taking orders by phone are also encouraged to suggest extras _ a tactic known as "upselling'' or "suggestive selling.'' But McIntyre says the human attempts aren't as consistent.

"The computer never feels rushed, the computer never feels rejection personally,'' he said, noting that some employees might be shyer than others.

Tabletop tablets being used at some sit-down restaurants, which let people order food and pay for their meals, can have a similar effect. Ziosk, the company that makes the devices available at chains including Chili's and Olive Garden, said restaurants see more orders of dessert and appetizers with Ziosk devices. Dessert orders also tend to have more coffees attached to them, said Ziosk CEO Austen Mulinder.

"The Ziosk will always remember to ask, "Do you want to add coffee to that?''' he said.

Most restaurants that use Ziosk devices use them to let people order appetizers, desserts and drinks. With entrees, Mulinder said it makes more sense for a server to take the order, rather than having people passing around a device.

Chili's has cited other benefits of Ziosk, including the collection of customer spending data. The devices also generate money from games that people can play while waiting. That revenue more than offsets the cost of the devices in most cases, Mulinder says.

Starbucks is pushing into more personalized offers for loyalty members and mobile app users, which include the recent rollout of "real-time'' suggestive selling based on past purchases for people ordering ahead on their smartphones. The company says the efforts are yielding positive results, with spending by loyalty members up by 8 percent in the latest quarter.

"We think that the steps we've taken regarding personalization are a driver of that,'' spokeswoman Maggie Jantzen said.

The company has also been turning the acquisition of reward points into games. That includes ones like "Starbucks Bingo'' that reward members for making particular purchases.

Panera's loyalty program also incorporates members' past purchases. Unlike in most programs, Panera loyalty members do not know when they'll get their next reward, or what it will be. Blaine Hurst, Panera's president, says customers can be placed into one of "thousands'' of rewards tracks based on their spending habits. If their spending habits change, they can shift into different tracks.

Karnataka government has directed the hotel and restaurant sector to display boards reading: 'No service charge will be collected here'.

U T Khader, Food and Civil Supplies Minister, said, "We will shortly convene a meeting of hotel industry representatives and apprise them about the Centre’s guidelines. The state government will come out with an order prohibiting hotels and restaurants from collecting service charge from customers."

The minister added that payment of service charge is left to the discretion of the customer.

Union consumer affairs minister Ram Vilas Paswan had said, "Our department’s view is that imposing service charge is an unfair trade practice and consumers need not pay. There is no definition of service charge in the law."

Endorsing Khader’s view, food and civil supplies secretary Harsh Gupta said, "Many hotels in Bengaluru and other cities have been taking customers for a ride by including service charge in the bill. Since there is no mention of service charge in the menu card and it is only mentioned in the final bill payable by the customer, it amounts to violation of fair trade practices."

However, Gupta said the state government does not have the power to take action against hotels and restaurants that continue to collect service charge.

He added, "Customers can approach consumer courts and get their grievances redressed."

Service charge on hotel and restaurant bills is "totally voluntary" and not mandatory, Food and Consumer Affairs Minister Ram Vilas Paswan said after the government approved guidelines on service charge.

Hotels and restaurants will not decide on service charge to be levied but it will be at a customer's discretion, the minister said, adding that these guidelines will be sent to states for necessary action.

Paswan tweeted, "The government has approved guidelines on service charge. As per the guidelines, service charge is totally voluntary and not mandatory now."

He added, "Hotels/restaurants should not decide how much service charge is to be paid by the customer and it should be left to the discretion of customer."

"Guidelines are being sent to states for necessary action at their ends," the minister tweeted.

As per the guidelines, the column of service charge in a bill will be left blank to customers to fill up before making the final payment.

A senior Consumer Affairs Ministry Official said, "If there is mandatory levy of service charge, customers can file a complaint in the Consumer Court."

Hefty fines and stringent action against violation cannot be taken at present as the current Consumer Protection Law does not empower the minister to do so, the official said.

However, the new Consumer Protection Bill under which an authority will be set up will have powers to take action, the official added.

The Supreme Court has said that the hotels and restaurants within 500 metres of national and state highways cannot serve liquor.

The top court had on December 15, 2016, asked all liquor vends alongside highways to relocate so that they are not visible to the highway.

However, Attorney general Mukul Rohatgi had opined that the order would not apply to hotels and restaurants. But the court has rejected this view. They will now have to relocate or stop liquor.

The court had ordered all liquor vendors, whose hotels or restaurants are within 500 metres range of the national and state highway, to relocate from their respective places in order to bring down alcohol induced accident deaths.