Anand Sweets Expands with New Electronic City Outlet

Mumbai-based dessert brand Dessert Therapy has launched its fifth outlet in Ghatkopar, located at R-City Mall, marking its continued expansion across key neighbourhoods in the city. With existing locations in Bandra, Juhu, Fort, and Malad, the brand continues its strategy of scaling through experience-led retail and seasonal product innovations.

Founded in 2016 by brothers Harsh and Nisarg Shah, Dessert Therapy has seen rapid growth since opening its first store during the 2020 lockdown. The brand has since reported revenues of over Rs 10 crore for FY 2024-25. Its concept centers around an all-vegetarian dessert menu, seasonal transformations of store interiors, and a focus on personalised in-store design. Each outlet has its own visual identity, with the Ghatkopar location adopting a minimalist aesthetic featuring earthy black and brown tones.

The new store launch continues the company’s emphasis on experience-driven hospitality. “We’ve always believed that desserts are emotional – they’re about joy, nostalgia, and shared moments. With Ghatkopar, we wanted to bring that emotion to a new neighbourhood and create a space where every bite and every corner feels thoughtfully crafted,” said Co-Founders Harsh and Nisarg Shah. 

Dessert Therapy’s menu includes over 20 varieties of cheesecakes and pancakes, along with popular items such as Tiramisu and Churro Chips. The brand also offers beverages like iced teas and coffees, catering to both dine-in and delivery preferences.

As part of its summer strategy, the company has launched a limited-time Tropical Menu available until mid-June. Seasonal offerings include Mango Cheesecake, Mango Tres Leches, and Mangoes and Cream Pancakes. New items like Coco Man, Mango Matcha Latte, and Pina Colada Cheesecake have also been introduced. The Hazelnut Praline and Mango Dark Chocolate Cake aims to provide a richer alternative for customers seeking bolder flavours.

Dessert Therapy’s expansion into Ghatkopar aligns with its wider plan to grow across Mumbai and eventually other Indian cities. The brand has built a loyal customer base that spans celebrity clientele, food enthusiasts, and younger demographics. Its model combines premium desserts, seasonal experiences, and diverse service formats including takeaway and delivery.

Boston Chicken, a U.S.-based casual dining chain known for its rotisserie chicken, has entered the Indian market with the opening of its first two locations in Connaught Place, New Delhi, and Inorbit Mall, Vadodara. The expansion marks a strategic move for the brand as it aims to blend American-style comfort food with Indian culinary preferences.

Founded in 1985, Boston Chicken has built its identity around marinated, slow-roasted rotisserie chicken. Its Indian menu adapts the original offerings with locally inspired flavors such as Royal Tandoori Chicken and Jamaican Jerk Chicken. The company aims to attract Indian consumers by combining familiar American formats with regional tastes.

Krupa Patel, Director of Boston Chicken India said, “We are thrilled to introduce Boston Chicken’s time-honored recipes and comforting flavors to India. Our mission is to create a dining experience that celebrates the best of American comfort food while embracing the rich culinary heritage of India. We believe our unique fusion will captivate the hearts and palates of Indian consumers.”

The menu includes chicken wings in both American and Indian-inspired sauces, such as Original Wing Sauce, Fiery Garlic, Mango Habanero, and Korean BBQ. Other items include Philly Chicken Cheese Steak, pasta, mac and cheese, and vegetarian options like a spiced potato burger and a wild mushroom and feta sandwich. The dessert and beverage selection features classic items like apple pie, New York cheesecake, fresh lime soda, and spicy guava.

With a focus on digital engagement and brand recognition, Boston Chicken India plans to expand its presence across multiple cities. “Our vision is to establish Boston Chicken as a leading casual dining destination in India,” added Patel. “We are confident that our commitment to quality, flavor, and customer satisfaction will resonate with Indian consumers, and we look forward to expanding our presence throughout the country.”

The company sees India’s evolving casual dining landscape as a key growth opportunity and is positioning its offerings to meet the demand for fusion cuisine and global formats. The two new outlets serve as entry points into a competitive hospitality market, with future expansion likely to target metros and Tier 1 cities.

Chrome Asia Hospitality has announced the opening of Late Checkout, its 10th restaurant and the company’s first fully owned outlet. Founded by Pawan and Nikita Shahri, the move signals a strategic shift in the group's business model, marking a new phase of expansion rooted in ownership and long-term brand control.

The new restaurant positions Chrome Asia Hospitality among the largest players in Mumbai’s food and beverage sector, with a portfolio of nine restaurants spanning approximately 45,000 square feet. With Late Checkout, the company is accelerating its transition from partnership models to self-owned formats, aiming for deeper brand equity and scalability.

“With brands like Gigi, Lyla, and Eve, we have consistently redefined contemporary dining by blending immersive design with high-energy experiences. Late Checkout represents the next step in that evolution—an elevated yet intimate space that brings together a strong narrative, artistic cuisine, and inventive mixology. Hospitality is undergoing a transformation, and as we expand, we remain committed to setting new benchmarks in the industry,” said Pawan Shahri, CEO and Co-Founder, Chrome Asia Hospitality.

The company has outlined a roadmap for aggressive growth, targeting a 30 percent year-on-year expansion rate. Over the next three years, Chrome Asia plans to scale its operations to 35–40 outlets across India, further establishing its presence in the premium hospitality space.

Since its inception in 2019, Chrome Asia Hospitality has built a portfolio that includes well-known names such as Gigi Bombay, Lyla Bombay, Eve, and KAIA in Goa. While Pawan brings operational and scaling expertise from the nightlife and hospitality sector, Nikita leads on brand development and design. Together, they’ve created a set of experience-driven hospitality ventures that have become prominent fixtures in Mumbai’s dining scene.

The launch of Late Checkout also reinforces Chrome Asia’s strategy of investing in scalable formats at high-impact locations. This operational model, the founders say, will enable consistent growth while meeting evolving consumer demand for curated dining experiences.

With ten restaurants now operational and a clear plan for national expansion, Chrome Asia Hospitality is positioning itself as a key player in the next phase of India's premium hospitality evolution.

Restaurateur Suren Joshi has launched the latest outlet of Joshi House in Worli’s Koliwada village, introducing a new identity for the brand that blends nostalgic elements with a contemporary approach. The two-storey restaurant, which includes outdoor ground-floor seating and a waiting patio, marks Joshi’s continued investment in the Indian dining segment within Mumbai’s evolving hospitality landscape.

Joshi said, “We wanted to build a place where the dining experience felt complete from first drink to last bite. The idea was to create a space that’s both vibrant and grounding, where Mumbai’s spirit meets our family’s sense of hospitality.”

The restaurant’s culinary direction centers on hyperlocal Indian cuisine, with a menu designed around Worli’s coastal culture, daily seafood catch, and local produce. Chef Richard D’souza emphasized the brand’s commitment to Indian cuisine, stating, “It’s what the name stands for and we’re embracing it wholeheartedly, without confusion.”

Menu highlights include vegetarian dishes such as Truffle Mushroom Kulcha, Mushroom Ragi Dosa, and Sweet Potato Shammi Chaat featuring yogurt ice cream and guacamole. Coastal options include the Paturi Macchli wrapped in banana leaf, Tellicherry Grilled Pomfret seasoned with habanero and black pepper, and Lobster Ghee Roast served with neer dosas. Other seafood items include Grilled Kokum Prawns, Bombil Fry, and Crab Pepper Fry.

Meat-based offerings range from Kolhapuri Lamb Chop and Mutton Cutlet Pav to Laal Maas and Malai Chicken Sheekh. The Lamb Yakhni Pulav and other rice dishes are also part of the menu, aligning with regional preferences.

The beverage program at Joshi House introduces reimagined cocktails incorporating unconventional ingredients. Signature options include Nutty Nomad (peanut butter, bourbon, Campari, banana), Verdant Vibes (cucumber, coriander, gin, cherry tomato, yuzu), and Sea Spice (prawns-distilled rum, green chilli), contributing to a diverse cocktail menu designed for varied palates.

Design elements at Joshi House draw from the Joshi family’s Rajasthani heritage, adapted for an urban setting. The ground-floor exterior features Jaisalmer stone jali screens, terracotta accents, and hand-painted signage. The interior patio-style reception is surrounded by greenery and styled like a vintage hotel lobby.

Interior designer Lila Sarin noted, “Hand-carved wood and brass details tie the space together in an earthy, textural narrative.” Upstairs, the first floor features a warm yellow cement floor and sculptural wood furniture, while the second-floor bar introduces deeper tones with vaulted ceilings, purple walls, and hand-painted murals. The bar area includes wood elements and seating surrounded by tree views, aiming to create a relaxed, intimate setting.

Joshi House enters the Worli market at a time when contemporary Indian dining options remain limited in the neighborhood. Positioned between tradition and innovation, the restaurant aims to offer a complete hospitality experience centered on food, service, and design.
 

Modern Indian restaurant Veranda has expanded its presence in Mumbai with a new outlet opening in Khar this April. The move follows the brand’s initial success with its flagship location in Bandra, further strengthening its footprint in the city’s upscale dining segment.

The Khar outlet continues Veranda’s concept of merging food and visual art, maintaining an atmosphere where curated artwork forms a central part of the interior design. The restaurant aims to provide a setting suitable for a variety of guests, including families, couples, and groups, emphasizing comfort and design consistency with its original location.

Monish Rohra, Founder of Veranda said, “Veranda has always been close to my heart — it’s where food, art, and emotion come together. Khar felt like the natural next step — a neighborhood full of charm, creativity, and character. Every detail, from the interiors to the menu, has always been about creating an experience that resonates with people on a deeper level. We’re so excited to bring another outlet..”

The Khar menu features a mix of contemporary Indian dishes, including Olive Chicken Tikka infused with herbs, Guacamole Sev Puri, Kerala-style Mushrooms, Butter Chicken Poutine, and Gulab Jamun Cheesecake. The beverage list includes the Desi Picante cocktail, Kalakhatta Margarita, and Tiramisu Martini, reflecting Veranda’s focus on distinctive culinary and mixology offerings.

Live music will remain a key element of the Veranda experience at the new location, with performances scheduled on weekends. The programming will feature acoustic sessions and jazz sets, intended to complement the dining environment and enhance the guest experience.

With the launch of its Khar outlet, Veranda continues to build on its original concept by combining cuisine, visual art, and music in a format that targets Mumbai’s premium hospitality market.

Radisson Blu Plaza, Karjat, has introduced a new dining venue with the launch of Le Bistro, an open-air café located by the resort’s poolside. Spanning 3,000 sq. ft., the newly opened space adds a casual dining option to the property’s F&B portfolio, offering a menu centered around wood-fired pizzas, and a selection of Indian and Turkish kebabs.

Designed entirely in-house, Le Bistro stands out for its sustainable construction. The café has been built using recycled wood sourced from the property’s previous pool deck, contributing to a rustic, wood-themed design that aligns with environmentally conscious hospitality trends. The open-air layout and use of natural materials support a relaxed atmosphere geared towards guests seeking informal dining experiences.

Karjat, The Team at Radisson Blu Plaza said, “Le Bistro brings a refreshing culinary experience to the region. The cafe’s design, use of local ingredients, and relaxed setting aim to provide guests with something distinct yet aligned with our broader hospitality offering.”

In addition to its menu, Le Bistro places emphasis on ingredient sourcing, incorporating organically grown condiments and fresh produce to enhance the quality of its dishes. While reservations are available, the café also allows for walk-in guests, expanding accessibility to both resort visitors and local patrons.

The opening of Le Bistro reinforces the property’s focus on enhancing guest experiences through diversified food and beverage offerings, while also aligning with sustainability and regional sensibilities. With its poolside location, eco-friendly construction, and regionally inspired dishes, the café is positioned to serve both as a casual dining venue for guests and as a potential local draw.

The Isprava Group recently marked the launch of Solene, a private members-only club located in the village of Moira, Goa. The opening event hosted over 350 guests, including entrepreneurs, creatives, and long-time patrons, highlighting the increasing demand for hospitality spaces that blend heritage, community, and modern design.

Solene is housed in a family home that has stood for more than a century and has now been restored to accommodate the club’s hospitality offerings. The venue retains its original architectural details, including high ceilings and Indo-Portuguese elements, while incorporating updated design features.

Designed as a multi-use hospitality space, Solene includes dining, wellness, and event areas aimed at fostering cultural exchanges and community interaction. The venue comprises Bar 507, a curated cocktail and wine bar; The Lounge and The Patio, suitable for informal dining and conversation; and The Orangerie, a formal space intended for dining and private events. Additional amenities include a fitness center, sauna, cold plunge, and a pickleball court. The Julia’s Garden section hosts curated events such as pop-ups and markets.

The launch event featured live music, a dance performance, and a guided experience through the club’s various spaces. Guests were served a menu paired with cocktails and fine wines. The gathering also facilitated conversations among a curated guest list, aligning with the club’s community-centric vision.

Nibhrant Shah, MD and Co-CEO, Isprava Group said, “Solene is more than just a space—it’s an embodiment of the values we hold dear at Isprava: thoughtful design, authentic community, and a lifestyle defined by meaningful experiences. From the moment we envisioned Solene, our goal was to create a sanctuary where people feel an immediate sense of belonging, where connections are nurtured organically, and where every detail—from the heritage-infused architecture to the curated experiences—reflects warmth and intention. Seeing this vision come to life, surrounded by individuals who truly resonate with what we have built, has been nothing short of extraordinary. This is just the beginning of what we hope will become a deeply cherished space for all who walk through its doors.”

Dhimaan Shah, Executive Director and Co-CEO, Isprava Group added, “At Isprava, we have always believed that luxury is not just about aesthetics—it’s about the community, the people, and the moments that make a space feel truly special. Solene represents this ethos in its purest form. It’s a place where past and present seamlessly converge, where conversations flow effortlessly, and where every gathering feels intimate, no matter the scale. As we welcomed friends, collaborators, and future patrons, we saw first-hand how Solene will become a cultural hub in Goa—one that brings together individuals who appreciate the finer things in life, not just in materiality but in experiences, conversations, and community. We are excited for what’s to come, as this is just the beginning of something truly remarkable.”

Solene’s culinary offerings include a menu featuring soups, salads, globally inspired large plates, and comfort-focused dishes like burgers and pizzas. The menu is positioned to complement the overall relaxed yet refined setting of the club.

With a calendar of experiences and member-led events in the pipeline, Solene is expected to become a significant addition to Goa’s hospitality and cultural landscape.

CKE Restaurants Holdings, Inc. has launched its first Carl's Jr. outlet in the United Kingdom, in collaboration with Boparan Restaurant Group (BRG). The restaurant, located at St. David’s Shopping Centre in Cardiff, represents the brand’s initial entry into the UK hospitality and quick-service restaurant (QSR) sector.

This development is part of CKE’s broader international growth strategy, with BRG assuming the role of Master Franchisee for Carl’s Jr. across the UK and Republic of Ireland. As part of this agreement, BRG will both operate and sub-franchise locations across the region.

The opening day on Thursday, April 3, witnessed high footfall, with over 200 transactions in the first hour. According to both companies, the strong customer response signals a promising outlook for further expansion in the hospitality and retail food service sectors.

Rodrigo de la Torre, Interim President of CKE International said, "We're very excited about the expansion of Carl's Jr. into the UK and Republic of Ireland. This was one of our most successful openings in Europe to-date and we look forward to seeing Boparan's continued success."

Satnam Leihal, CEO of BRG added, "We are thrilled to bring Carl's Jr. to Cardiff. The team at BRG has been working hard to bring the Carl's Jr. experience to life. We've seen incredible excitement from fans eager to try our food, and we're confident our range of juicy 100 percent Angus Beef Burgers, Hand-Breaded Chicken Burgers and Tenders, and irresistible Ice Cream Shakes will become customer favorites."

Carl’s Jr., which originated in California and has been in business for over 80 years, now operates more than 1,100 international restaurants in over 35 countries. The UK launch further solidifies its footprint in Europe and adds momentum to its ongoing global expansion plans.

The hospitality sector in the UK continues to attract international QSR brands, with shopping centres and high-footfall areas remaining key locations for brand entry and customer engagement. BRG’s operational scale and experience position it to support Carl’s Jr.’s rollout across the region effectively.

Tepah, Amritsar’s first dual-concept hospitality venue, has launched with a model that shifts from a daytime café to a high-energy cocktail bar by night, named Roots. Founded by sibling entrepreneurs Shreya and Shorya Nayyar, the establishment spans 5,800 square feet and includes 138 seats, featuring a mix of café-style setups, high tables, and a private dining space accommodating up to 30 guests.

The name Tepah refers to the root of a tree, symbolizing the growth of the founders’ hospitality journey which began with their first venture, The Bagh. Designed to transition fluidly between two concepts, the venue adopts natural design elements including curved structures, terrazzo flooring, charred wood, and sculptural stone features, inspired by organic forms rather than symmetry.

The café’s menu, led by Corporate Chef Rajesh Thapliyal, blends globally inspired small plates with classic breakfast offerings. Dishes include croissants, tartines, bagel sandwiches, and waffles, expanding into handmade pastas, burgers, flatbreads, and Indian-influenced plates. Signature items include The Root Salad with local produce and goat cheese mousse, Chorizo Neapolitan Flatbread topped with hot honey and mozzarella, and Black Fettuccine in Lamb Bolognese. The dessert menu, overseen by Chef Anukriti Anand, includes plated desserts and celebration cakes available throughout the day.

In the evening, the space transitions into Roots, offering a tapas-style menu designed to complement the cocktail list. Dishes include Truffle Chicken and Water Chestnut Gyoza, Achari Olive Tacos, and Thai Chicken Skewers.

The bar program is helmed by Anshul Tiwari, the first runner-up of the World Class India Competition 2024. Tepah’s daytime cocktail offerings lean toward approachable, tropical flavors with drinks such as the Lychee and Wasabi Martini and the Gochujang Picante. Roots adopts a more experimental approach, introducing cocktails like Lassi, a reinterpretation of Punjab’s traditional drink using vodka and rosewater, and Truffle Trade, which blends vodka, truffle, cream cheese, and condensed milk.

Additional creations include Mulberry House, combining gin and chardonnay with blackberry cordial, and Ash and Amber, which merges whisky with passionfruit and garden blends. Family Highball reimagines the classic with whisky, kaffir lime, and acai, while Chakraa incorporates wasabi, lychee, and vermouth in a contrast-driven profile.

According to the founders, “We want Tepah to be the place where every celebration begins and ends—with our cakes, desserts, coffees. And with Roots, we’re creating a space where people come for the cocktails, stay for the experience, and hopefully, take that love with them wherever they go.”

Tepah reflects a growing trend in the Indian hospitality sector of dynamic, multi-format venues that align with changing customer preferences across time slots. With this launch, the Nayyars aim to establish a benchmark for integrated dining and bar experiences in tier-ll markets.

Tata Starbucks has opened its 50th store in Bengaluru, marking its first drive-thru outlet in the city. The store launch was attended by Sushant Dash, CEO of Tata Starbucks, and Rohit Kapoor, CEO of Swiggy Food Marketplace. The event also included participation from Swiggy delivery partners, underlining the operational collaboration between the two companies.

Starbucks and Swiggy have maintained a strategic partnership over the last eight years, starting with just six outlets in Mumbai. Since then, the relationship has expanded significantly. Currently, Swiggy delivers from over 350 Starbucks locations across 70 cities in India.

As part of their collaboration, both companies have developed several campaigns tailored to consumer trends and preferences. Initiatives such as ‘Double the Love,’ ‘Friday Frappuccino,’ and ‘Items at 199’ were rolled out to improve customer engagement. They also launched a co-branded ‘Classics’ menu featuring high-value meals and combo offerings designed specifically for the Indian market.

To commemorate the Bengaluru milestone, Swiggy's CEO Rohit Kapoor led a group of 50 Swiggy delivery partners on a ride to the new store, where Tata Starbucks CEO Sushant Dash brewed a signature Americano for him. The symbolic gesture underscored the partnership's evolution and continued alignment on customer experience goals.

Sushant Dash, CEO, Tata Starbucks said, “Our 50th store in Bengaluru and first Drive-Thru in South India marks an exciting new chapter in our growth journey — one rooted in accessibility, innovation, and deep local relevance. At Starbucks, we use the specialty grade Arabica for every cup of coffee, serving the finest quality to every consumer. Swiggy has been a trusted partner in this journey, helping us deliver the Starbucks experience to customers wherever they are. As we expand across India, we remain committed to crafting new moments of connection, whether in-store or delivered to your doorstep.”

Rohit Kapoor, CEO of Swiggy Food Marketplace added, “Starbucks’ 50th store in Bengaluru is not just a milestone for their retail footprint, but also a marker of how far this partnership has come. From just a handful of stores in one city to now serving customers in 70 cities, Swiggy has been proud to partner with Starbucks every step of the way. Together, we’ve worked to make high-quality coffee and food experiences more accessible to millions of consumers across the country. As we scale further, we’re excited to keep pushing boundaries and delivering memorable experiences, one order at a time.”

The store launch further cements Starbucks’ retail expansion strategy in India while highlighting Swiggy’s growing influence in enabling nationwide distribution and last-mile delivery for food and beverage retailers.

Delhi’s restaurant landscape has seen the addition of Hikki, a modern dining and bar concept focused on Nikkei cuisine—a blend of Japanese culinary precision and Peruvian flavors. Launched by Ninecamp Ventures, Hikki operates as a premium hospitality offering targeting fine-dining consumers and cocktail enthusiasts.

Founder and CEO Chaitanya Mathur of Ninecamp Ventures said, “The Indian consumer today is globally aware, well-travelled, and open to experimentation. At Ninecamp, we believe there’s a void in the premium dining space — one that blends focused, high-quality cuisine with an elevated bar experience. That’s how Hikki was born: a modern Japanese-Peruvian restaurant, crafted to bring an international standard of dining and cocktails to India. At Hikki, we’ve built a team that’s passionate, meticulous, and deeply committed to delivering exceptional hospitality.”

Positioned within the upscale segment, Hikki’s core culinary identity is rooted in Nikkei cuisine, a food tradition originating from Japanese immigrant communities in Peru. Chef Vaibhav Bhargava, who leads the culinary direction said, “At Hikki, I’ve aspired to create an oasis where dining transcends the plate and becomes a form of art—where dishes are a dialogue between Japanese precision and Peruvian vibrance. We honor tradition while embracing the unexpected, crafting flavors that feel both familiar and thrillingly new.”

The restaurant’s signature menu items include Black Cod Robata, Pickled Vegetables and Brie Sushi, Pork Belly Donburi, Seafood Ozisushi, and Nikkei Gyozas. The food program is supported by a cocktail-led bar concept that incorporates Japanese mixology standards with influences from Peruvian spirits and techniques. The beverage menu also features an extensive sake selection, offering variations from Junmai to Honjozo.

Designed by Renesa Architects, the interiors integrate elements representing both Japanese and Peruvian cultures. Architect Sanchit Arora noted, “Hikki is an immersive paradox—hidden yet alive, a dialogue between Japan and Peru, told through space, material, and memory.” The space is centered around an olive tree, symbolic of Peruvian heritage, and incorporates red tiles, fluted wood, and mirrored surfaces. The lighting has been tailored to transition from daytime dining to a nighttime bar ambiance, enhancing customer flow and engagement across service hours.

The operating model includes lunch service from 12:00 pm to 4:00 pm and two dinner seatings at 8:00 pm and 10:30 pm, catering to a clientele seeking varied dining experiences across the day. Hikki aims to serve discerning consumers in Delhi seeking a multi-sensory, globally inspired food and beverage offering.

THE Park Navi Mumbai has introduced a refreshed experience at its nightlife venue, Dusk, presenting a redesigned concept aimed at enhancing the guest experience through a blend of design, cuisine, and entertainment. The updated space, positioned as more than just a bar, seeks to offer an immersive environment influenced by tropical elements.

The reimagined venue features a distinctive ceiling installation with flexible strip lights and reflective ripples, designed to replicate the visual rhythm of water. This architectural focal point contributes to the overall atmosphere of the space and supports the brand’s ongoing focus on evolving social experiences within hospitality.

On the menu, Dusk offers a combination of local and international dishes, including the Khao Galli Toastie, Chakundar and Dill Seekh, and Agri Mutton Masala served with Bhakri Pita. These dishes are complemented by a curated cocktail list featuring drinks such as Dusky Treasure Island and Into the Wild.

Dusk is also integrated with Aqua, the property’s poolside venue, allowing the space to host entertainment events such as live bands and karaoke throughout the week. This programming is aimed at building a consistent nightlife offering that appeals to a wide demographic of guests.

Cajetan Dsouza, Food and Beverage Manager at Dusk stated, “Dusk is more than just a bar; it’s an experience where the city’s vibrant energy meets the tranquillity of a tropical escape. We’ve reimagined the space to be immersive, effortlessly luxurious, and full of character—whether you're here for an intimate gathering or a lively celebration. At its heart, Dusk offers a distinctive culinary journey—fusing local Indian and global inspirations—paired with a playful Concoctions menu of signature cocktails crafted to reflect the spirit of the venue.”

By combining architectural design, diverse culinary offerings, and curated entertainment, THE Park Navi Mumbai continues to develop Dusk as a nightlife destination that supports the broader hospitality strategy of delivering differentiated experiences within urban settings.

Cafe Delhi Heights is set to open a new outlet in Rohini in April 2025, marking another step in the brand’s expansion strategy. Known for its multi-cuisine offerings, the brand continues to grow its presence across Delhi NCR, with this new location adding to its retail presence in India.

The upcoming outlet spans 3,500 sq. ft. and includes seating for 128 guests—98 indoors and 30 outdoors. Designed with earthy elements and artistic interiors, the space caters to a wide range of customers, including families, individuals, and groups seeking casual dining or private events.

A key feature of the new cafe is a two-floor Private Dining Room (PDR), aimed at small gatherings and events. The property also includes a full-service bar and offers a menu of cocktails. For evening entertainment, the venue will include live band performances and DJ sets, supported by a dedicated booth to accommodate musical transitions throughout the day.

Vikrant Batra, Founder of Cafe Delhi Heights said, “The brand’s decision to set up in Rohini was a strategic one — this bustling locality is known for its dense population and steady footfall, offering a vibrant community eager to explore new dining experiences.”

The outlet will operate with a day-to-night format—providing a calmer setting during daytime hours with music and natural lighting, followed by high-energy evenings with live music. The venue is also pet-friendly, aligning with current consumer preferences for inclusive dining experiences.

By entering the Rohini market, Cafe Delhi Heights aims to cater to the area’s increasing demand for experiential dining formats, combining food with live entertainment and flexible social settings.

Starbucks India has opened its first Drive-Thru in Electronic City, Bengaluru, marking a significant expansion in one of the country’s fastest-growing residential and technology hubs. This milestone also brings the company’s presence in Bengaluru to 50 stores, reinforcing India’s position as a key market for the brand’s global growth.

The new store is designed to offer both drive-thru convenience and the full Starbucks café experience. It features community-inspired interiors, bilingual signage in English and Kannada, and a design that blends Bengaluru’s technology-driven environment with its coffee culture. The menu includes Starbucks’ Arabica coffee sourced from Indian estates, along with local favorites such as masala chai and filter coffee.

Starbucks first entered Bengaluru in 2013, with its inaugural store in Koramangala. Since then, the brand has expanded across key locations, including Vittal Mallya Road, Prestige Trade Tower, Phoenix Marketcity, and the airport. The company plans to further strengthen its presence in the region by introducing new store formats and locally inspired offerings, with a Reserve store set to open later this year.

The company employs over 600 partners (baristas) in Bengaluru, including teams at three all-women stores and one signing store operated by specially abled partners. The Electronic City Drive-Thru will be staffed by a rotating team of 12 partners, integrating into Starbucks’ broader expansion strategy in the region.

Sushant Dash, CEO, TATA Starbucks said, “Bengaluru has played a pivotal role in our India journey and continues to be a key market as we expand our presence across the country. The opening of our 50th store in the city, and our first drive-thru in the region exemplifies our commitment to enhancing accessibility and convenience for our customers. As we scale, our focus remains on introducing formats and experiences that are locally relevant, while offering a beverage portfolio that reflects the evolving preferences of Indian consumers. We remain deeply committed to this region and to strengthening our presence in a way that is sustainable, locally meaningful, and built for the long term.”

MOAI, a 24,000-square-foot restobar, is set to open in Hyderabad on March 28, 2025. Inspired by the Moai statues of Easter Island, the venue integrates heritage with contemporary dining.

MOAI introduces a menu centered on straightforward flavors, emphasizing ingredient integrity. The bar program aligns with this approach, incorporating ferments, smoke, and local botanicals.

"MOAI is built on the idea that great dining is not just about food and drink—it’s about an experience that stays with you. We wanted to create a space that feels timeless yet fresh, where guests can gather, explore, and immerse themselves in something truly special," said Co-Founders and managing partners Ramaraju Kallepalli, Shashidhar Kasi, and Sai Surepally.

The menu is curated by Michelin-trained Chef Mohib Farooqui, who has worked in Michelin-starred restaurants in Australia and Denmark. His dishes incorporate global techniques with locally inspired flavors. Signature items include Char-grilled Baby Chicken, Dum Ka Kheema 2.0, and Muhamarra and Feta. The dessert menu features Gajar Halwa 2.0, Maamoul Cheesecake, and Deep Scarlet, made with Idukki dark chocolate and beetroot.

"We’ve stripped away the excess to focus on what really matters—flavour, texture, and a deep respect for ingredients. Every dish at MOAI is crafted to evoke familiarity while sparking curiosity, making the experience both personal and unexpected," said Farooqui.

Chef Parampreet Luthra has also contributed to the menu, balancing regional influences with modern interpretations.

MOAI’s cocktail menu, designed by mixologists Claudio Caprio (Barcelona) and Saurav Samanta (India), features locally inspired ingredients combined with global techniques. The offerings include the Moai Old Fashioned, infused with smoked jaggery and barrel-aged bitters, and the Tropical Stone Sour, which incorporates house-fermented pineapple and local spices.

"Forget the ordinary. We take classic cocktails and infuse them with the wild, untamed essence of our home. This menu is a love letter to our region—written in bold flavours, unexpected twists, and a touch of the extraordinary," said Head Mixologist Claudio Caprio.

MOAI is designed as a 400-seater venue that integrates indoor and outdoor spaces. The restobar features quarry-cut stone walls, natural granite flooring, greenery, and water bodies. The space is anchored by 15-foot Moai sculptures and a 360-degree stone bar.

MOAI aims to introduce a new hospitality concept in Hyderabad by blending traditional and contemporary elements in its food, beverage, and design approach.

SAULE Kitchen and Bar has opened in Noida’s Jaypee Wishtown, introducing an all-day dining and nightlife venue. Designed to transition seamlessly from daytime meals to evening cocktails and late-night gatherings, the space follows the theme of "Sun to the Moon."

Spanning 15,000 sq. ft. with a capacity for 240 guests, SAULE features an open rooftop with a view of the golf course and a nearby pond. The venue incorporates interactive projection mapping, sculptural elements, and a custom-built DJ console. With evolving playlists, seasonal menus, and changing visual elements, the space is designed to offer varied experiences throughout the day.

The menu includes dishes such as Edamame Dumplings, Bullet Chilli Chicken, Avocado Sev Puri, and Mushroom Galouti. Desserts like Motichoor Parfait and Baklava with a Twist complement the dining experience. A selection of cocktails has been curated to pair with the menu.

Mehr Anand, Founder of SAULE Kitchen and Bar said, “With SAULE, the idea is to create a place that goes beyond a typical meal; it’s about atmosphere, comfort, and a bit of theatre. Noida is rapidly evolving into a gastronomic hub, I look forward to seeing SAULE become a regular spot for people to relax, celebrate, or simply enjoy good food.”

Recently, SAULE hosted an event attended by media and influencers, where guests experienced its signature dishes, including Avocado Dahi Puri, Pulled Mutton on Melba Toast, Balinese Chicken Satay, and desserts like Gulab Ki Kheer and Gooey Chocolate Brownie with vanilla ice cream. With its focus on both dining and entertainment, SAULE aims to become a key destination in Noida’s growing hospitality scene.

Piccadily Agro Industries Limited has introduced the Indri Experience Centre, a facility designed to offer visitors an in-depth look at the whisky-making process. Located in Indri, Haryana, the centre provides guided distillery tours, exclusive tastings, and insights into the production of Indri single malt whisky.

The facility features an interactive layout that allows visitors to explore whisky-making techniques, from copper pot still distillation to cask selection and maturation. In addition to whisky-focused experiences, the centre includes a Putting and Chipping Golf Greens area, offering a recreational element for guests.

Shalini Sharma, Head of Marketing at Piccadily Agro Industries Limited said, “Our vision for the Indri Experience Centre was to create an experience that is both immersive and enlightening. Every element of this space has been designed to reflect the passion, precision, and heritage that go into crafting each bottle of Indri single malt. This centre is not just about showcasing our single malt whiskies—it’s about inviting consumers to be part of our story.”

The architecture of the centre draws inspiration from Northern India’s havelis, integrating sustainable design elements. “The Indri Experience Centre blends India’s rich cultural heritage with sustainable design, drawing inspiration from the havelis of Northern India. Centered around a grand courtyard, its compact form features a 20-foot-high Porte-cochère leading to a bar, tasting room, merchandise shop, museum room, offices, and a laboratory,” said Anshuman Khanna, Chief Architect. The structure incorporates reclaimed 19th-century Nanakshahi bricks, double-glazed windows, and solar-reflective tiles to enhance energy efficiency.

Priyanka Singh, Founder and Studio Head at Chalk Studio added, “Exposed brick, blackened steel, and raw concrete reflect the artisanal process of whisky-making, while warm wood, leather seating, and brass accents pay homage to its rich heritage. The centrepiece is a moody whisky lounge, accompanied by an interactive exhibit space and a cigar-inspired relaxation area, all designed to provide an immersive and luxurious journey into the world of Indri single malt whiskies.”

Indri emphasizes transparency in its whisky production, ensuring high-quality ingredients and adherence to traditional distillation techniques. Visitors can observe the whisky-making process firsthand, gaining insight into the craftsmanship behind each bottle.

The Indri Experience Centre aligns with Piccadily Agro Industries' efforts to position India’s whisky industry on a global platform. By combining education, interactive experiences, and traditional production methods, the facility aims to engage both whisky enthusiasts and new consumers, reinforcing Indri’s presence in the single malt segment.

Red Rhino, a key player in India's craft beer industry, has launched a new commercial brewery in Malur, expanding its presence in the kegging segment. This move strengthens Red Rhino’s craft beer distribution, making its brews available across Bangalore’s top outlets.

The facility will initially distribute Red Rhino’s Signature Lager and Hefeweizen, along with seasonal varieties. Ashwin Nawani, Head of Business Strategy said, “Our new facility is built to set industry benchmarks. With a cutting-edge cold chain and logistics infrastructure, we’re ensuring that every pint maintains its optimal temperature and quality from brewing to final delivery. This investment is all about precision, efficiency, and elevating the craft beer experience across Bangalore and beyond.”

With this expansion, Red Rhino aims to increase availability beyond its flagship locations, making high-quality craft beer accessible to a wider consumer base. Starting April, its products will be available on tap at multiple venues in Bangalore.

Master Brewer Dan Satterthwaite added, “Our infrastructure rivals international brewing facilities. We’ve integrated advanced fermentation technologies with sophisticated logistics to ensure each beer batch preserves its unique flavor profile and exceptional quality throughout distribution.”

The Malur facility features dedicated kegging lines, larger fermentation tanks, and automated quality control systems, allowing Red Rhino to scale production while maintaining consistency.

India’s craft beer market has been expanding rapidly, with a 22 percent annual growth since 2022. Premium craft beer has experienced an even higher growth rate of 27 percent CAGR, reflecting evolving consumer demand for sophisticated brewing techniques. The craft beer segment in India is projected to maintain this growth rate over the next eight years.

Central to this expansion is BEVERA, Red Rhino’s new enterprise resource planning (ERP) system, which automates the entire brewing process—from order management to final delivery. This technology enhances operational efficiency and optimizes logistics.

Founder Kishore Pallamreddy, a global tech entrepreneur stated, “This facility is more than just business expansion. We’re committed to elevating India’s craft beer culture through innovative technology, consistent quality, and strategic market engagement.”

The new brewery is expected to generate employment in brewing, logistics, and sales. By working with local businesses and restaurants, Red Rhino aims to strengthen the craft beer ecosystem in Bangalore.

Currently serving Bangalore and Hyderabad, Red Rhino is positioned for nationwide expansion, with plans to introduce its craft beer portfolio in key urban markets across India.

Urban Square Mall has launched Spice by Urban Square, a new Restro and Bar covering 3,358.22 sq. ft. The venue has a seating capacity of 70 guests and aims to enhance the dining and social experience in Rajasthan.

The interiors feature dark-toned designs, marble flooring, wooden accents, and geometric wall art. The illuminated bar area and large glass windows contribute to an open and modern ambiance.

Uddhav Poddar, CMD of Bhumika Group stated, “With the launch of our new Restro and Bar at Urban Square Mall, we aim to offer an exceptional culinary experience in an ambiance that blends elegance with comfort. The venue is designed to create the perfect setting for food lovers to indulge in flavors while enjoying a sophisticated yet welcoming atmosphere.”

Siddharth Katyal, CEO of Bhumika Group added, “At Urban Square Mall, we are committed to curating exceptional experiences for our visitors. With the launch of our latest Restro and Bar, we are introducing a destination that blends exquisite flavors with an ambiance designed for indulgence.”

Urban Square Mall continues to expand its dining options, with Spice by Urban Square joining other restaurants such as Manbhavan Thali Restaurant, Moti Mahal Delux, and Kailash Parbat.

UK-based café chain Pret A Manger has introduced its first full-service dine-in outlet at Phoenix Mall of the Millennium in Pune. Spanning 989 sq. ft., this marks a shift in the brand’s approach in India, catering to evolving dining preferences.

“Pune’s vibrant food scene and growing base of young professionals make it an ideal location for Pret’s innovative venture. Given the notable increase in dining out among young consumers, Pret A Manger's commitment to freshly prepared, nutritious meals positions it well to meet the evolving demands of India's young patrons,” the company stated in a release.

The decision to introduce a full-service model in India is influenced by the country’s dining culture. “India has reimagined Pret in a way we’ve never seen before,” said Pano Christou, Chief Executive Officer, Pret A Manger. “The country’s rich tradition of dining together has inspired us to introduce our first-ever full-service concept — one that brings people together over fresh, high-quality food, served at their table. We are committed to bringing our signature Pret experience to more customers, blending global flavours with local tastes in a way that feels both familiar and new.”

With existing stores in Mumbai, Delhi-NCR, and Bengaluru, Pret A Manger’s expansion into Pune reflects its focus on adapting to local dining habits while strengthening its presence in the Indian market.

Raia Ristorante and Bar, founded by Sahana Kumar, has opened in Panjim, offering a dining experience that combines a relaxed setting with a diverse menu. The restaurant’s name, derived from the word symbolizing rays, reflects its design, with large glass walls allowing natural light to fill the space during the day. In the evening, warm lighting, grey sofas, and green chairs create a different atmosphere, complemented by a wooden bar.

The restaurant features an outdoor dining area surrounded by greenery, providing an open-air option for guests. The space is designed for various dining occasions, from casual brunches to evening meals.

The menu offers a range of dishes, including Sikandar Raan, Spinach and Ricotta Ravioli, Beef Steak with Corn Polenta, and Chicken Kepsa. The beverage selection includes cocktails such as Herb and Spirit, Melon Tini, Pineapple Spice, Gin Kyuri, and Rum Gingerly. Desserts include Motichur Tres Leches and Seradura.

Raia also serves Open Live Wood Fire Pizzas, prepared in front of guests. The pizzas feature a crispy crust and a variety of toppings.

"Raia is more than just a restaurant—it’s a space where people can come together, enjoy great food, and feel at home. We wanted to create an experience that blends warmth, flavour, and a welcoming atmosphere, whether you’re here for a casual meal or a special celebration," said Sahana Kumar, Founder of Raia Ristorante and Bar.

With its setting and menu, Raia Ristorante and Bar aims to offer a dining experience that caters to different preferences, whether for a meal, drinks, or gatherings.

Fervor, a 36-seater restaurant in Bangalore, introduces a contemporary take on modern European cuisine with a focus on French techniques and Indian hospitality. Led by Chef Aditya Varma, a Bangalore native with experience in Michelin-recognized restaurants in Toronto, the restaurant offers a chef-driven dining experience that blends technical precision with locally inspired elements.

Chef Varma, who has worked at establishments like Michelin-starred Alobar and Quetzal, aims to create a refined yet approachable dining space. “Fervor is not just a restaurant—it’s an extension of my passion. Every plate tells a story, every detail is intentional, and above all, it’s about creating a dining experience that is warm, exciting, and deeply personal,” he said.

The restaurant features an open kitchen and an interactive bar counter, allowing diners to engage with the culinary process. This setup removes formalities associated with fine dining, providing an immersive experience.

Fervor’s interiors reflect its philosophy of intimacy and precision, drawing inspiration from classic French bistros and Art Nouveau. The design features deep teal-green walls, a blush-pink floor, and warm golden lighting. Guests can choose to dine at classic bentwood bistro chairs or at the open kitchen bar. Wooden-framed windows, draped golden chandeliers, and a vaulted ceiling contribute to the space’s aesthetic, while custom-designed elements add a distinctive character.

The menu at Fervor evolves based on seasonal ingredients and the chef’s inspirations, ensuring that each visit offers something different. With a reservation-only dining model, the restaurant aims to provide an intimate and engaging experience for guests in Bangalore’s Kalyan Nagar.

Fast Coffee, the first sustainable coffee company in India, has opened their new outlet in Bengaluru, located in the bustling Jayanagar district. After the tremendous success of its original location in Koramangala, Fast Coffee is still committed to promoting a genuine relationship between coffee farmers and consumers while increasing access to premium, ethically sourced coffee.

 “Our vision for Fast Coffee has always been clear—to create a seamless bridge between the people who grow coffee and the people who enjoy it. With our second store in Jayanagar, we are furthering that mission while strengthening our commitment to fair trade, sustainability, and great coffee,” said Soomanna, Co-Founder of Fast Coffee. “The response to our first store reaffirmed that consumer’s today care deeply about where their coffee comes from and how it impacts the world. Every cup at Fast Coffee represents a promise—to be Fearless, Authentic, and Sustainable Together.”

The new Jayanagar outlet will feature a meticulously designed cuisine that blends global flavors with local favorites. Along with unique selections like Vietnamese Iced Coffee and Easy Drip pour-over, coffee fans can savor beautifully made drinks like Cappuccino, Mocha, and Cold Brew Float. The menu offers dishes like Kaya Toast, Ham & Cheese Sandwiches, and Potato & Caramelized Onion Danish that are both cozy and elegant. Fast Coffee guarantees that excellent coffee is still affordable without sacrificing ethics or quality, at an average cost of INR 600 for two.

 “At Fast Coffee, every decision we make is rooted in sustainability, from sourcing coffee beans directly from Indian farmers to minimizing our environmental impact. Jayanagar’s strong sense of community makes it the perfect home for our next store. We want this space to be a hub for young professionals, students, creatives, and coffee enthusiasts who appreciate both quality and purpose in their daily brew,” added Puja, Co-Founder of Fast Coffee.

As Pune's hospitality sector continues to embrace pan-Asian cuisine, Fat Choy has opened in Kharadi, offering a menu centered on Chinese flavors and traditional recipes. Designed as a quick-service eatery, Fat Choy caters to diners looking for bold, flavorful meals in a casual setting. The restaurant's name, inspired by the Chinese phrase "Fat Choy," signifies good fortune and reflects its focus on classic Chinese dishes.

Fat Choy is backed by Ali Haji, a real estate developer known for Amado Collective in Goa. His interest in hospitality led to the establishment of this restaurant, alongside his sisters Asiyeh and Amineh. Growing up with a Chinese mother, the family developed a strong connection to authentic Chinese cuisine, shaping their approach to the menu.

The restaurant offers a variety of signature dishes, including Prawn Burnt Garlic with Almond Flakes, Teriyaki Chicken, Ho Fun Noodles, Chicken Shanghai Soup Dumplings, and Veg Burnt Garlic Noodles. Seafood options include Whole Lobster with XO Sauce and Crispy Soft Shell Crab with Thai Sauce. The menu also features handcrafted sushi, dim sum, and stir-fried dishes prepared using traditional techniques.

Fat Choy's interior is designed to reflect an Asian dining experience, incorporating bright artifacts, paintings, and lantern-style lighting. With a seating capacity of over 70, the restaurant aims to provide a convenient option for daily diners seeking freshly prepared Chinese cuisine.

With its focus on traditional flavors and efficient service, Fat Choy brings a family-rooted approach to Pune's expanding Asian dining landscape.

Casa Artesa, a newly opened dining destination in Amritsar, is bringing a blend of regional Indian flavors and European influences to the city’s hospitality sector. Located at Palm Grove on Airport Road, the alfresco restaurant combines food, music, and service in a setting designed to offer a break from the urban environment.

The restaurant’s menu focuses on hyper-local ingredients sourced directly from farms while incorporating global culinary techniques. Led by a Michelin-trained chef, Casa Artesa presents a mix of traditional Indian dishes and European-inspired offerings, maintaining high culinary standards.

The Casa Artesa team said, "Our vision is to create an inviting space for families and friends to come together over fantastic food, music, and warm hospitality in a calm, cozy atmosphere away from the city bustle. We want every guest to feel transported by the flavors, sounds, and beauty of the environment we've created here."

In addition to its food offerings, Casa Artesa features a craft cocktail bar specializing in contemporary Indian-inspired drinks. The space hosts regular events, including regional food pop-ups, bar takeovers, Tacos and Tequila nights, and live Ghazal performances.

Within Casa Artesa, Sage serves as an indoor dining space with a bohemian-inspired setting. Featuring earthy tones, plush textiles, and eclectic décor, the space is designed for small gatherings and intimate dining. The menu at Sage includes exclusive dishes from Casa Artesa alongside artisanal cocktails.

Beyond its culinary focus, Casa Artesa has also integrated a community initiative into its business model. A portion of the restaurant’s proceeds supports the education of differently-abled students, assisting them until they secure employment.

By merging hospitality with social impact, Casa Artesa aims to create a dining experience that extends beyond food and service, making a broader contribution to the local community.

Maverick and Farmer, the artisanal coffee brand known for its experimental brews, has opened its first café in Goa, located in Anjuna. The café introduces a new menu featuring coffee cocktails, an espresso martini selection, and an all-day dining experience.

The brand, which operates a 140-acre coffee estate in Coorg, has built a reputation for pushing the boundaries of coffee production. The Goa outlet extends this approach with a focus on coffee-infused cocktails and innovative brewing techniques.

Ashish D’abreo, Co-Founder of Maverick and Farmer said, “With this new space, we’re excited to bring our love for coffee and cocktails together in a way that’s never been done before. In Goa, cocktails are a natural extension of our menu, allowing us to explore different flavors and ingredients.”

Beyond cocktails, the coffee menu includes offerings such as the Clarified Cappuccino, a nearly colorless cappuccino served on ice, and the ‘Spresso Citron, which blends frozen espresso, orange, and chocolate.

The food menu at the Goa outlet features a mix of plant-based and protein-rich options. Breakfast offerings include the Vegan Chickpea Omelette with hummus and mushrooms, and Sourdough Pancakes made with oat milk. The Square Burger Menu offers plant-based options, such as the U-Mami’s So Vegan lentil and mushroom patty. Meat options include the Pastrami Sandwich, smoked for eight hours.

Spanning 3,000 sq. ft., the café is designed with open, sunlit interiors. It incorporates elements such as upcycled ceramic pour-over makers as light fixtures and a hand-painted coffee wall inspired by Goan Azulejos artwork. The outdoor seating overlooks the sunset, offering a setting for coffee or cocktails.

Sreeram G, Co-Founder of Maverick and Farmer said, “Goa felt like the perfect place for us to take this next step. It has a deep appreciation for craft and community, and we wanted to create a space where people can experiment with new flavors and experience coffee differently.”

With its Goa opening, Maverick and Farmer aims to integrate its coffee expertise with new beverage and dining experiences.

YouMee, known for its Asian cuisine, has entered Chennai with the launch of its 26th outlet at EA Mall. This expansion is part of the brand’s growth strategy, reinforcing its presence in India's hospitality sector. With a turnover of Rs 100 crore, YouMee continues to strengthen its footprint across multiple cities.

The new Chennai outlet features a menu that includes Japanese, Chinese, Thai, and other Asian dishes. Guests can find options such as Truffle Mushroom Sushi, New York Cheese and Chili Oil Dim Sums, and Veggie Delight Ramen, along with dishes like Katsu Chicken Bao, Miso Shiro Soup, and Kung Pao Chicken. The menu balances traditional flavors with modern interpretations.

Designed with a Manga-inspired aesthetic, the interiors incorporate black, white, red, and wood tones, aligning with YouMee’s signature style. The space reflects Japanese cultural influences while maintaining a contemporary and minimalist setting.

Rohit Aggarwal, Co-Founder and MD of Lite Bite Foods said, "Chennai has a deep-rooted love for diverse and authentic flavors, making it the perfect city for our next phase of expansion. We are excited to introduce YouMee’s unique take on Pan-Asian cuisine to this vibrant market. Our goal is to offer not just a meal but an experience—where artistry, flavor, and hospitality come together to create something truly special. EA Mall is an ideal location to bring this vision to life, and we can't wait to welcome Chennai’s food enthusiasts to embark on this flavorful journey with us."

With this opening, YouMee continues its expansion in India, focusing on delivering a consistent dining experience through its culinary offerings and hospitality.

Gonzo is extending its explosive energy to The Boulevard at Magnum Global Park, Gurgaon, after conquering hearts at Priya High Street, Vasant Vihar. This time, the venue is ten times larger, drawing inspiration from the legendary Dr. Gonzo from Fear and Loathing in Las Vegas, this Asian Tapas Bar pays homage to the character's unbridled mayhem. 

Complete with colorful LED signage, a rough industrial look, and an irresistible vintage poster mural, the area exudes the raw, high-energy charm of Thai Walking Street Bars. The area is brought to life after dark by the striking red neons, while the mood is formed by the moody greys.

With a tall warehouse-style painting covered in old Japanese posters, the first zone pays homage to pop culture while reflecting Gonzo Vasant Vihar's gritty, neon-lit spirit. A floating LED strip that lights up the entire area and sparkling red tiles create a subtle, modern glow in the second zone, which is a sleek, elevated sanctuary. Both a live cocktail bar and an Omakese bar are available.

Incorporating an irresistible cocktail culture, Gonzo is serving alcohol for the first time ever. Every bite is a new discovery thanks to Chef Anubhav Nayar's menu, which is inspired by Asian street food and reimagines classics with unexpected components. Hamachi & Grapefruit Ceviche, Moo Ping Pork Skewers, Korean Lamb Chops, Miso Butter Garlic Prawns, Sweet Potato and Cheese Gyoza, and the fieryA floating LED strip that lights up the entire area and sparkling red tiles create a subtle, modern glow in the second zone, which is a sleek, elevated sanctuary. Live cocktail bar and an Omakese bar are available.

Gonzo has partnered with Project Sweet Dish's Chef Devika Kumari to offer mouthwatering gourmet dishes with an Asian flair. For example, try the Shibuya Honey Butter Toast topped with Soju Sakura Ice Cream and Black Sesame Tuile and the Chilli Chocolate Tart with Vanilla Ganache.

The "Liquid Narrative" cocktail menu at Gonzo Gurgaon's recently opened bar, which captures the spirit of Asia's most vibrant cities in a glass, is what really makes the restaurant stand out. Every drink tells a tale, from the fiery Oriental Picante, a tequila cocktail with gochujang, rice vinegar, and soy sauce, to the umami-packed Miso Mushroom, a rum-based blend of mushroom, white miso, and citrus honey.

Speaking on the expansion, Sushobhit Sehgal, Founder of Gonzo, said, “Our aim with Gonzo Gurgaon since the start has been to level up the experience and environment we’ve created at Gonzo Vasant Vihar. We hit the jackpot with our crowd-favourite selections at Gonzo VV; with Gurgaon, we are putting our authentic culinary creativity forward to curate a unique dine-in experience like never before.”

India’s café culture continues to grow, with The Coffee Bean and Tea Leaf® expanding its presence by opening its second location in Greater Kailash 1 (GK1), a well-known shopping hub in South Delhi. The brand, recognized for its coffee and tea offerings, is advancing its expansion in India with support from its master franchisee, Ekaagra Ostalaritza Pvt. Ltd. With plans to open 25 outlets by the end of FY 2025 and 250 by 2029, the new GK1 café is a step toward strengthening its position in the market.

As part of its store launch, The Coffee Bean and Tea Leaf® introduced the "Dude with a Signboard" campaign, featuring humorous messages such as "Caffeine first, shopping later" and "You need coffee more than that extra pair of shoes." The campaign attracted attention from shoppers, leading to social media engagement as customers shared photos and experiences.

According to a Coffee Board of India report, discretionary spending is rising, hybrid and remote work are driving more professionals to cafés, and consumer interest in specialty coffee is increasing. The study also found that nearly 70 percent of non-coffee consumers are open to trying coffee at cafés, highlighting the growing demand in the industry.

Prashant Chauhan, Chief Strategy Officer at Ekaagra Ostalaritza Pvt Ltd said, "The Coffee Bean and Tea Leaf’s commitment to quality sets it apart—it exclusively selects the top 1 percent of Arabica beans and the finest two leaves and a bud for its teas, sourcing directly from private, family-owned tea estates. Our unwavering focus on quality is a key differentiator and a strong USP. Coupled with our offering of hot, freshly prepared food alongside your favorite coffee and tea, we’re set to elevate the café experience."

With two locations now open in Delhi NCR, The Coffee Bean and Tea Leaf® aims to provide a space for customers to work, relax, and connect over its range of coffee and tea offerings.

Chicken Inn, a well-known name in North Indian and Chinese cuisine, has introduced an Organic Cocktail Bar at its Gurgaon outlet as part of its 65-year milestone. The bar features handcrafted cocktails made from organic ingredients, adding a new dimension to the brand’s dining experience.

Chicken Inn, which opened its Gurgaon location earlier this year, has built a strong reputation for dishes like Butter Chicken, Dal Makhani, and Tandoori Platters. The new Organic Cocktail Bar offers drinks such as Aam Panna Picante, Neel Kamal, and Santara Jaljeera Collins, prepared with farm-fresh fruits, herbs, and natural infusions.

"For 65 years, Chicken Inn has been a cherished name in the food industry. With this milestone, we wanted to introduce something exciting for our patrons. The Organic Cocktail Bar reflects our dedication to innovation, sustainability, and offering an elevated experience. Each cocktail is a celebration of fresh, natural ingredients crafted to refresh and inspire," said Aman Arora, Owner of Chicken Inn.

The Gurgaon outlet also includes a private dining space for up to 65 guests, catering to corporate events, birthdays, and gatherings. The space offers a curated party package with North Indian and Chinese dishes, along with a fully stocked bar.

With the introduction of the Organic Cocktail Bar, Chicken Inn continues to expand its offerings while maintaining its focus on traditional flavors.

Mumbai-based café Nostalgia is expanding its presence with a new outlet in Pali Naka, introducing a takeaway format that highlights Mumbai’s hyperlocal food traditions. The new space integrates elements of railway canteen culture while collaborating with local fruit vendors to create a unique offering.

The Pali Naka outlet features a menu centered on fresh beverages, ice creams, and regional snacks from Kerala and Mangalore. The standout items include Iced Filter Coffee and Filter Coffee Affogato, adding a cold variation to the classic South Indian brew. One of its key features is the 'Bring Your Own Fruit' concept, where customers can purchase fresh fruits from vendors outside and have them added to their soft-serve ice cream. This initiative not only offers customization but also supports local fruit sellers.

The expansion also pays tribute to the legacy of Sinan Khader’s grandfather, who started with a tea stall at Dadar Central railway station in the 1950s and later managed multiple railway canteen stalls. Elements from this history are reflected in Nostalgia’s offerings, including Bun Maska and South Indian snacks.

By blending heritage with community-driven initiatives, Nostalgia’s Pali Naka outlet aims to create a space that connects the past with the present while supporting local businesses.

AnTeRa Kitchen and Bar has expanded its presence in India’s hospitality sector with a new outlet in Kompally, bringing a diverse range of Telugu cuisine to the region. The launch event was attended by actor Nikhil Siddhartha, who inaugurated the restaurant as the chief guest.

The opening event featured a red-carpet welcome and an extensive showcase of Telugu culinary traditions. AnTeRa’s partners, Ashish Reddy and Anurag Reddy, highlighted the restaurant’s commitment to representing the cuisines of Andhra, Telangana, and Rayalaseema, which are reflected in its name.

Actor Nikhil Siddhartha said, “I am so happy to be part of the AnTeRa family and to open another branch. I have seen them grow in such a short span, and I wish the entire AnTeRa team all the very best. May they continue to grow and expand even more in the coming years. AnTeRa is definitely a go-to place for food lovers. They offer a wide variety of dishes from each part of the Telugu states.”

Ashish Reddy, Partner at AnTeRa Kitchen and Bar stated, "We are delighted to bring the flavors of Telugu cuisine to Kompally. AnTeRa is not just a restaurant; it's a journey through the rich heritage of three regions. We've curated a menu that encompasses age-old recipes and time-honored delicacies, taking your taste buds on an unforgettable adventure."

Anurag Reddy, Partner at AnTeRa added, "Our aim is to provide an inviting ambiance that showcases the soul of Telugu traditions. With meticulous attention to detail and a deep passion for our culinary roots, we have designed a dining experience that is both modern and authentic."

With its expansion into Kompally, AnTeRa Kitchen and Bar aims to strengthen its position in India’s hospitality industry while continuing to highlight Telugu cuisine.

Rebel Foods, the master franchise holder for Wendy's in India, has opened the brand’s 200th restaurant at Elan Miracle Mall, Sector 82, Gurugram. Covering 1,142 sq. ft. with seating for over 30 customers, the new location expands Wendy’s presence across more than 50 cities in India, including 15 dine-in restaurants. The opening strengthens Wendy’s retail footprint in India, particularly in the Delhi NCR region, and introduces the brand’s Global Next Gen restaurant design.

Ankush Grover, Co-Founder and CEO - India and MENA, Rebel Foods said, "Reaching 200 Wendy’s restaurants in just 40 months, India has emerged as one of the brand’s fastest-growing markets, reflecting the deep consumer love of fans across the country. Our partnership with Wendy's continues to thrive, and with localized innovative new menu additions like the Korean and Chimichurri Ranges, we’re changing the way India enjoys hamburgers.”

Chris Conway, SVP, MD, APMEA for The Wendy’s Company added, "We are building a high-performing, differentiated QSR brand in India. Growing to 200 restaurants demonstrates that Wendy’s is winning in the market by delivering what customers want: Fresh, Famous food and exceptional customer experiences. We deeply appreciate our strong partnership with Rebel Foods, whose growth vision has been key to our rapid expansion. As Wendy’s continues to expand, we look forward to bringing our high-quality food and hospitality to even more communities across India."

To mark the milestone, Rebel Foods is launching a month-long celebration from March 15. The initiative includes a superbike squad dressed as the Wendy’s mascot delivering orders across key cities, themed events at dine-in locations in Delhi, Bangalore, and Hyderabad, and special Rs 200 menu offerings. Limited-time packaging with milestone branding will also be introduced for delivery customers.

Wendy’s has also expanded its menu with the Korean Range, featuring savoury flavors in hamburgers and wraps, and India’s first Chimichurri Range, offering a herb-based twist to the classic hamburger. Since entering the Indian market in 2020, Wendy’s has introduced localized menu items and, with Rebel Foods’ digital-first approach, continues to expand through a combination of cloud kitchens, dine-in restaurants, and delivery services.

Ammy’s Coffee has expanded its presence in New Delhi with the launch of its second outlet in SDA, following the success of its first location in Punjabi Bagh. This new addition strengthens the brand’s reach, bringing its signature coffee experience to a wider customer base.

The SDA outlet offers a selection of brewed coffees along with a menu that includes desserts, croissants, and light meals. The space is designed to provide a comfortable setting for visitors, catering to both coffee enthusiasts and those looking for a relaxed environment.

Amar Preet Singh, Co-founder of Ammy’s Coffee said, “We are excited to bring the Ammy’s Coffee experience to the vibrant community in SDA. This new outlet is designed to provide a comfortable, welcoming space where coffee lovers can come together and indulge in the finest blends. We look forward to serving our customers and building lasting relationships with the local community.”

The menu also features desserts such as churros, waffles, thick shakes, and pancakes, complementing the coffee selection. The new location is designed to accommodate individuals seeking a workspace as well as those looking to unwind.

With daily operations, Ammy’s Coffee’s SDA outlet aims to establish itself as a preferred destination for coffee lovers in the area, reinforcing its focus on quality and community engagement.

Miss Nora has expanded its presence with a new outlet in Noida, located on Level 3 of RCube Monad Mall, Sec-43. The restaurant continues to offer its signature Pan-Asian menu, maintaining the dining experience that has been well received at its other locations.

The restaurant’s interiors take inspiration from the Japanese Hanami tradition, incorporating cherry blossoms, floral accents, and wooden elements to create a setting that blends modern and classic Asian aesthetics. The ambiance is designed to accommodate both intimate meals and group gatherings.

The menu includes a variety of Pan-Asian dishes, such as sushi, dim sums, stone bowls, and baos, all prepared with carefully selected ingredients to maintain authentic flavors.

With this expansion, Miss Nora strengthens its presence in India’s hospitality sector, bringing its curated dining experience to a new customer base in Noida.

MAGNES, a new nightclub in Anjuna, North Goa, has opened its doors, adding to the region’s nightlife offerings. Positioned in Goa’s well-known party district, the venue aims to attract nightlife enthusiasts with its music, ambiance, and hospitality.

Located in Bardez, MAGNES features a sound system designed to enhance the clubbing experience, complemented by a lineup of DJs and exclusive events. The venue also includes a VIP lounge catering to guests seeking a premium experience.

Sparsh Bansal, Director at MAGNES said, “As we launch MAGNES, our goal is to create an immersive and unforgettable experience for every guest who walks through our doors. Goa has always been synonymous with great music and nightlife, and we are excited to bring a fresh, dynamic concept that will resonate with both locals and tourists alike.”

With its setting in Anjuna and a focus on music and entertainment, MAGNES is expected to become a part of Goa’s nightlife landscape.

Adhira and Appa Coffee has opened its flagship store in Kochi, beginning its plan to expand to over 100 stores by the next financial year. The brand aims to promote South Indian filter coffee while incorporating modern brewing techniques.

The inauguration was attended by Shri Hibi Eden, Member of Parliament, Ernakulam, who acknowledged the brand’s efforts in preserving traditional brewing methods while catering to contemporary coffee enthusiasts. He stated, “Adhira and Appa Coffee is not just a café; it is a movement that brings back the soul of authentic South Indian coffee, blending tradition with contemporary indulgence.”

Located in Panampilly Nagar, the flagship store provides an experience centered on South Indian coffee culture. The brand emphasizes high-quality coffee beans sourced to maintain authenticity. The store is situated at 11th Cross Rd, MIG Housing Society, Panampilly Nagar, Kochi, Ernakulam, Kerala - 682036.

Hari Haran, CEO of Adhira and Appa Coffee said, “Our flagship store is more than just a coffee shop; it is a tribute to India’s coffee heritage. We are excited to offer a space where customers can indulge in our meticulously crafted brews, explore our unique range of artisanal snacks, and truly experience the warmth and hospitality that defines South Indian coffee culture.”

Following the launch of its Kochi store, Adhira and Appa Coffee plans to expand across India, targeting the opening of over 100 outlets by the next financial year. The brand aims to bring authentic South Indian coffee to a broader audience while maintaining its focus on traditional brewing techniques.

Blue Tokai Coffee Roasters has opened a new café on the Sonipat Highway as part of its ongoing expansion across India. The outlet is located at Unit No. 5 and 6, Flamingo Complex, 64th Milestone, National Highway 1, Gannaur, Sonipat, Haryana.

The new café is positioned to cater to highway travelers, students, professionals, and local residents, reinforcing Blue Tokai’s presence in high-traffic locations. With this expansion, the specialty coffee chain aims to offer a convenient stop for customers seeking high-quality coffee and fresh baked goods during their journeys.

The menu includes a range of hot and cold coffee options such as Espresso, Pourover, Cappuccino, Flat White, Trioccino, and Vietnamese-style iced coffee. The café also offers artisanal baked goods, sourdough bread, and croissants. Additionally, a retail section is available for customers to purchase roasted coffee beans and brewing accessories.

Blue Tokai sources its coffee from estates across India, ensuring consistent quality and freshness. The expansion aligns with the brand’s strategy to meet the growing demand for specialty coffee while strengthening its footprint in key locations.

Odella, a new fine-dining restaurant, has opened in Green Park, offering a combination of Renaissance-inspired aesthetics and contemporary dining. The restaurant draws influence from the Baroque movement and the philosophy of Giovanni Pico della Mirandola, aiming to blend art, culture, and gastronomy in its dining experience.

The restaurant features a detailed interior design and a globally influenced menu. Odella’s offerings include vegetarian dishes such as Gucchi Galouti, Truffle Parmesan Arancini, and Jackfruit Enchiladas. The non-vegetarian menu includes options like Nakhre Murgh, Mansa Ghee Roast, Truffle Rock Shrimp Tempura, and Sambal Seabass. Main courses range from Seabass and Casarecce Alfredo to Pan-Fried Noodles and Mapo Silken Tofu. Desserts include Biscoff Tres Leches and Burnt Cheesecake.

Nipun Khanna and Sameer Aggarwal, Owners at Odella stated, “Odella is more than just a restaurant—it is a celebration of beauty, creativity, and indulgence. Every element, from the ambiance to the menu, has been carefully crafted to offer an unparalleled dining experience. Our vision is to bring together art, history, and culinary excellence, inviting guests to revel in an atmosphere of grandeur and refinement.”

The bar menu includes a range of cocktails such as The Venice Sunset, featuring jasmine gin, Aperol, mixed berries, pineapple, and citrus. The Cape Route combines tequila with pickled amla brine, Sichuan chili tincture, and kaffir lime. Masterpiece is a mix of white rum and tequila with passionfruit, vetiver, and bitters, while Pandan Parador blends coconut fat-washed bourbon with pandan cordial. Seville Heat Wave includes tequila, bell pepper, jalapeño, mango purée, and tajín spice.

Odella is now open, offering guests a fine-dining experience in Green Park.

South Africa-based quick-service restaurant (QSR) chain Sausage Saloon is set to expand into India with 25 outlets in Delhi NCR. The expansion is part of a deal between FranGlobal, the international business arm of Franchise India, and Sausage Saloon, aligning with the brand’s global growth strategy.

Sausage Saloon currently operates over 120 outlets across South Africa, the UAE, and Mauritius. The 28-year-old brand specializes in gourmet hotdogs with customizable options, adhering to international quality standards.

Steven Strange, Founding Partner and Director of Sausage Saloon said, “India represents a significant opportunity for our brand’s expansion. The demand for high-quality, quick-service food is on the rise, and we believe our unique offerings will resonate well with Indian consumers.”

India’s QSR market is projected to grow at a CAGR of 9 percent over the next decade, driven by urbanization, higher disposable incomes, and a shift toward convenient and affordable dining. Sausage Saloon plans to establish a presence in the market through multiple store formats, including mall kiosks, food trucks, and standalone outlets.

Gaurav Marya, Chairman of Franchise India stated, “Sausage Saloon’s proven success in global markets, combined with its flexible business model, makes it a strong contender in this space. Through this partnership, we aim to establish a robust presence in Delhi NCR and create new opportunities for franchise partners across India.”

The first Sausage Saloon outlets in Delhi NCR are scheduled to open in March 2025, with further expansion plans in progress.