‘Anar’ - A taste of the Middle East Opens in Goa

Pasta Street, Bengaluru’s renowned premier Italian dining chain, expands its footprint in the National Capital with the opening of its first-ever outlet in Delhi. Known for serving authentic Italian flavors, Pasta Street is all set to elevate the Italian cuisine experience in Delhi.

Pasta Street was established in 2011 by Italian businessman Massimiliano Gini out of a strong desire to introduce real Italian food to India. With eight locations in Bengaluru and the most recent addition in Delhi, Pasta Street started its adventure in Bengaluru and has since swiftly spread throughout the city.

With plans to open more locations in Hyderabad, Pune, Noida, and Gurugram, the brand's growth narrative is still ongoing. They have an open-kitchen concept where people can watch the food being prepared by the chef.

Talking about the expansion to Delhi, Manish Kumar, Executive Director, Pasta Street said, "Having achieved remarkable success in Bengaluru with 8 outlets, we are excited to delight Delhi Guests with our signature Italian flavors. Just as we did in Bengaluru, we aim to expand further in Delhi-NCR by adding 5 new outlets, with additional plans to establish our presence in Gurugram and Noida by the end of 2025, bringing a true slice of Italy to the region. Delhi is an excellent market for the Hospitality sector, and we want to capture a good size of this pie. Led by our top management and Head Chef GianlucaZorco, our mission is to bring an authentic Italian experience to every table in Delhi—where every meal and every bite will take Delhiites on a journey to Italy.”

Curefoods, India’s leading F&B house of brands has promoted Gokul Kandhi as Chief Operating Officer (COO). Gokul will be instrumental in growing the company's varied portfolio of brands throughout India, advancing operational excellence, and guiding the strategic vision of the organization with this appointment.
 
 From the beginning of Curefoods' development, Gokul has been a crucial component. In his capacity as Business Head, he has played a key role in transforming Curefoods into a dominant force in the F&B industry, encompassing EatFit, CakeZone, Nomad Pizza, Sharief Bhai Biryani, and Frozen Bottle. With more than 500 cloud kitchens and physical locations, Curefoods currently serves over ten different cuisines in 40 cities nationwide.

Gokul, an alumnus of IIM Indore, has over 18 years of experience in retail, FMCG, and startups, and he brings a wealth of knowledge in product marketing, go-to-market strategies, market development, media planning, and business management. He developed strong leadership skills at Apple India and PepsiCo, where he learned how to succeed in competitive markets and focus on customer needs.
 
Speaking on his new role, Gokul said, “It’s an honor to take on the role of COO at Curefoods and lead the next phase of growth for a company that has been a pioneer in India’s F&B landscape. I look forward to working with our incredible team to expand our reach, strengthen our brands, and deliver exceptional experiences to our customers.”
 
Ankit Nagori, Founder, Curefoods, added, “Gokul has been a cornerstone of Curefoods’ success. His strategic vision and leadership have been instrumental in shaping our journey so far. As COO, I am confident that Gokul will continue to drive operational excellence and propel Curefoods to even greater heights.”
 
The famous international doughnut and coffee brand Krispy Kreme's South and West India operations were recently purchased by Curefoods from Landmark Group. Curefoods made a calculated strategic move with the acquisition to broaden its product line and strengthen its position in the booming food service industry in India. As it expands its operations and solidifies its position as India's top F&B operator, Curefoods is well-positioned for future growth and innovation following this leadership change. 
 

The well-known Pan-Asian beach club, Yazu has reopened their restaurant in Goa. The colorful yet tranquil atmosphere of Yazu Goa, which is tucked away along Goa's immaculate coastline, is nestled in the Candolim Beach within the picturesque of Marquis Beach Resort. The venue offers a unique combination of opulent dining, breathtaking views, and a vibrant beachside ambiance.

The Yazu Goa has been remodelled that perfectly embodies Goa's laid-back atmosphere and the spirit of Asia. In addition to paying respect to Goa's history, these components add rustic textures that exude coziness and refinement. Calm, earthy browns and ocean blues fill the room with soft, flowing feature lights that are modeled after the ocean's waves.
 
Yazu’s Brand Chef Vadim Shin has curated the menu. It offers an exquisite selection of dishes such as Spiced Sushi Rolls and Korean BBQ Prawns, showcasing a perfect balance of traditional Asian flavors and modern culinary techniques. 

Commenting on the relaunch, Ranbir Nagpal, Co-Founder, Yazu said, “The reimagined Yazu Goa is a tribute to the union of two worlds that is Asian sophistication and Goa's tropical charm. Our vision was to create a space that resonates with tranquility and vibrancy, inspired by the serene waves of the ocean and the timeless beauty of minimalism. Every element, from the hand-painted walls to the curated cocktails, tells a story of cultural harmony and immersive escape, inviting our guests to experience the magic of Yazu in a whole new way."
 

Dana Choga, the popular North Indian restaurant chain launches their new restaurant, 'Dana Choga Reserve.' A sophisticated dining experience, the Reserve format offers a mix of the brand's classic dishes and modern Indian cuisine, with a well-chosen cocktail menu. The Gurgaon location became the first reserve outlet. Three decades ago, Amita and Deepak established the first Dana Choga in Gurgaon. Their son Veer Anukul Chandhok and his wife Pritika joined the company in 2018 in order to carry on the family tradition.

As many businesses were cutting back during the difficult COVID-19 pandemic, Pritika and Anukul saw a chance to expand because they believed that there will always be a market for high-quality food. They moved from delivering 10,000 to 50,000 orders a month and opened 10 cloud kitchens throughout the NCR. Being foodies themselves, Pritika and Anukul wanted to improve Dana Choga's eating experience so that customers would choose the brand for both dining and delivery. This insight gave rise to Dana Choga Reserve, a high-end dining establishment that serves a modern Indian meal in an urban Indian setting.

With its terracotta blocks, handcrafted lighting, and ecological décor, the room's design combines modern elements with Indian culture to create a calming atmosphere. 

“We are thrilled to introduce a forward looking format of  Dana Choga. Our goal is to carry forward the legacy of Indian cuisine and wish for it to be celebrated across the globe. With the changing times it meant broadening our offerings to make it more Pan-Indian by taking inspiration from the culinary diversity of Indian food. Our team was worked tirelessly to bring this unique blend and we can’t wait for guests to experience it for themselves” said Pritika and Anukul.

Pune gets its new Italian restaurant with Donna Cucina. Located in Kalyani Nagar, this cosy space will remind of Italian grandmother’s kitchen with nostalgic taste in each bite.

From a little home kitchen to a full-service restaurant that honors the essence of Italian cuisine, Donna Cucina's tale is one of passion, determination, and a dream. Arshita Singhvi, a chartered accountant by profession but a passionate cook at heart who took comfort in Italian cooking with her first pasta maker and continuing through the cloud kitchen days, the tiny open area in Koregaon Park, and finally, the quaint restaurant tucked away in an old villa. These classic accents convey the allure of an old-world home, mixing in perfectly with the cozy glow of antique lamps that provide a cozy aesthetic space.

The restaurant embraces the Italian philosophy of “la dolce vita”—the sweet life—with a curated menu of fine wines and a rotating monthly selection that introduces diners to seasonal, regional Italian recipes, always infused with Arshita’s personal touch and creativity. A standout feature is the open kitchen, where diners can watch the magic of the cuisine unfold before their eyes, as chefs handcraft fresh pasta. 

Arshita Singhvi, Founder, Donna Cucina shares, “Donna Cucina has received immense love, and we wanted to expand it into a place where we can share the love of 'la dolce vita' with you. When we found this space, it felt like it was meant to be—it had the soul of an Italian home. The arched doorways, the warm light, and the timeless charm made it the perfect setting to bring Donna Cucina’s vision to life. We are thrilled to share this little slice of Italy with you, where you can watch your pasta being hand-rolled and crafted in our see-through kitchen while savouring plates of fresh handmade pasta and other delicious Italian dishes.”

Mad Doh Sourdough Pizzeria serves traditional Italian food, hand-rolled pastas, baked goods, pastries, and a great selection of light and airy woodfired Napoli pizzas with a sourdough power punch. 

Located in Mulund, Mad Doh’s signature sourdough pizzas are made with zero yeast, 70% hydration, and cold fermentation over 36 hours. 

Talking about what makes Mad Doh special, founder Bobby Patel said, “Mad Doh was built on the belief that food should not only taste incredible but also spark joy and bring people together. This past year has been a remarkable journey of sharing our passion with the community, and we are deeply grateful for the love and support we've received. We’re excited to keep pushing boundaries and creating memorable dining experiences for everyone who walks through our doors.”

The menu is full of Italian treats, including the Cheese Board, Garlic Butter Mushroom with Truffle Parmesan Dust, and Sourdough Sandwich. The vivid flavors of Italy are emphasized with wood-fired pizzas like Quottro Formaggi, which boasts a wonderful blend of Pomodoro, Mozzarella, Pecorino, Yellow Cheddar, Ricotta, and Parmesan, and small dishes like Arancini Log. While bruschetta alternatives like Roasted Tomato & Burrata offer the ideal fusion of textures and flavors, pasta aficionados can savor the Pumpkin Gnocchi in Sage Butter Sauce or the Lemon Ricotta Ravioli in Smoked Bell Pepper Sauce. 

Mad Doh serves only vegetarian food and has a large menu specifically designed for Jain. After their successful launch in Mumbai, the brand is preparing to open in three locations in Bengaluru by February 2025, with plans to open more in Delhi, Hyderabad, Pune and other cities.

Shaista's Multi-Brand Kitchen will be implementing a significant change in its cooking methods from this year. All of its brands will stop using refined oils in their recipes by 2025 and switch to using only mustard oil. It is commonly known that mustard oil has nutritional benefits.

 It has essential fatty acids that support heart health and lower cholesterol. Since its high smoke point ensures that nutrients are maintained even at high temperatures, it is ideal for a range of cooking methods, including grilling, sautéing, and frying. While maintaining the flavors and authenticity that characterize its dishes, this change demonstrates Shaista's commitment to prioritizing the health of its patrons.

"Our culinary philosophy has always been to provide nutritious, home-style meals cooked with care. By switching to mustard oil, we are reinforcing our ongoing dedication to providing food that is both nutritional and delicious," said Shaista, the brand's founder and visionary.

This action will enhance the products offered by Shaista's various businesses. The flagship brand, which is well-known for its North Indian cuisine, will keep providing a customized dining experience with a focus on health. Mommylicious Meal Box provides families and busy individuals with personalized meal alternatives, including nutritious recipes like Mutton Korma and Paneer Butter Masala. The richness and authenticity that mustard oil adds to biryanis, kebabs, and other traditional treats will be advantageous to Zaika-e-Khas, a well-liked option for Mughlai cuisine.

In addition to raising the standard for health-conscious dining, Shaista's decision to use mustard oil preserves customer satisfaction and trust. 

Loulou Cocktail Bar has opened its doors, located inside The ASSA House in Goa. Loulou is Goa's latest 18-seater, founded by Co-founders Nitin Wagh and Shubham Setia. Loulou, which is housed inside ‘The ASSA’ within the vintage-inspired speakeasy bar, global skills are combined with Goan harvests, hyperlocal foods are trimmed with a worldly viewpoint, and two worlds on opposite sides of the planet are brought into harmony. 

Time-worn collectibles and an impressive 110-year-old John Broadwood piano—Loulou's pièce de resistance—also contribute to the setting's allure.

Setting the tone for the space, co-founders Nitin Wagh and Shubham Setia comment, “Loulou isn’t just another cocktail bar on the map—she’s a captivating experience with a story that resonates deeply with her patrons. Imagine a space that embodies a perfect blend of mystery, sophistication, and approachable luxury.”

They adds, “Our aim is to immerse our patrons into an enthralling escape into the world of Loulou, through the carefully curated dishes of our curated menu and cocktail experience to accompany the minimalistic yet vintage aesthetics. Overall, Loulou is a space that speaks to those who appreciate the nuances of design, craft, and culinary innovation.”

An exploratory cocktail experience was curated by Tuleeho and Vikram Achanta. The tipples draw from craft practices of European apothecaries, swiftly fusing hyperlocal ingredients with global techniques and Goan spirits with European notes, such as with the Bimbli Spritz, which features pickled bimbli, gin, and ginger ale.

The restaurant business contributes significantly to the country's economy in a number of ways, including creating jobs, generating tax income; increasing consumption, boosting tourism, and purchasing goods and services from a number of other sectors and industries that rely on and benefit from it. 

 With nearly 8.50 million Indians directly employed in the sector, the restaurant business not only makes a substantial contribution to direct and indirect tax income but also ranks among India's top employers. In terms of services, the restaurant industry is the third largest after retail and insurance, with annual revenue of over INR 5.69 lakh crores.

The sector is anticipated to reach ₹7,76,511 crore and increase at an 8.1% CAGR by 2028, making it the third-largest food services market globally, according to the NRAI India Food Services Report 2024. By 2028, the industry, which currently employs 8.5 million people and contributes 1.9% of India's GDP, is expected to create over 10.3 million jobs. The industry has a number of obstacles despite its dynamic growth trajectory, such as rising input costs, denied input tax credits, complicated regulatory compliances, delivery dynamics, and limited operating hours.

In addition to expanding the sector's overall size, NRAI, the Voice of the Restaurant Industry, is convinced that this will create a large number of job opportunities in India and is adamant that the government provide prompt support and stimulus to unlock the industry's full growth potential.

In light of the above, the NRAI humbly seeks the attention of the Hon’ble Finance Minister on the following key recommendations, which will be a tremendous help towards the development of the sector:

1.    GST Input Tax Credit Restoration: For restaurants that are not housed in hotels with room rates exceeding Rs 7,500, a new slab of between 12% and 18% GST with ITC, as determined by the government, may be implemented in addition to the current 5% slab without ITC.

2.    Review of Notification for GST on Commercial Leases through RCM: The notification has caused inflationary pressure on most of the smaller restaurants and MSME business owners who were generally renting from unregistered dealers and cannot be in composition due to section 9(5) requirement of being registered. Since the restaurant sector does not get Input Tax Credit, it is requested to either exclude the entire restaurant industry from the applicability of Notification No 09/2024 dated 08th October 2024, or for a roll back of the notification.

3.    Restoring the Service Export from India Scheme (SEIS): It is suggested that the SEIS scheme, which was suspended, be brought back with a duty credit equal to 5% of the foreign exchange profits made by restaurant businesses. 

4.    Reduction of GST on Bagasse and Other Eco-Friendly Materials: The adoption of eco-friendly packaging options would be significantly accelerated by the reduction of the present 12% GST on bagasse (compared to 5% for plastic).

5. Reduction of GST on Revenue Share Commercial Rentals: It is suggested that the present revenue share commercials, which are subject to 18% GST, be reduced to 5% GST. 

6.    SME Access to Debt Financing & Targeted Subsidy Plans: Take into account subsidies for utilities, trash management, and necessary components to lower operating costs for struggling eateries, especially in smaller cities and villages.

7.    Grant of Industry Status: The food services sector needs to be given industry status due to its size and significant economic benefit to the nation.

8.     Separate Ministry/Department for Food Services:  It is proposed that a ministry or department be established specifically to lobby for policies that will accelerate the industry's growth and benefit all parties involved. 

9.     Employee Welfare Plan: To assist the workers in this sector both during and after employment, the federal and state governments are asked to sponsor various creative welfare programs.

10.    Fair & Equitable E-Commerce Policy:  To create a fair playing field where platforms may keep innovating while safeguarding eateries, delivery partners, and customers from potentially exploitative activities, balanced laws and regulations are needed.

11.    Justification of Licenses and NOCs: Issues pertaining to food safety and cleanliness, the environment, human safety, labor, and taxes should all be covered under a streamlined and uniform license policy that is applicable nationwide.

12.    Extended Operating Hours: The industry should be allowed to operate longer, round-the-clock hours nationwide in light of the contemporary lifestyle trends and needs of the general public.    

Sagar Daryani, NRAI President stated, “The food services industry is critical to India's economy, providing significant revenue to the government, employment, and consumption. Despite its potential, the sector faces challenges which restrict its growth and expansion. To address these challenges, timely support and reforms are required. Balanced and fair policies will not only unlock the industry's maximum potential but will also ensure long-term growth, benefiting millions of employees, consumers, and businesses while reinforcing its position as a key economic driver.”

He added, “I hope that the Hon’ble Finance Minister will consider our requests favourably for boosting growth of the industry. I believe that our suggestions for a dedicated Ministry/Department for the Restaurant Industry could be a game-changer and will lead to an exponential growth of the sector.
 

Barn has opened its doors in the bustling Bandra district at Food Square India at Mumbai. Barn is poised to revolutionize Mumbai's food scene with its distinctive combination of flavors and freshness. With a focus on just the freshest ingredients obtained from around the world each month, this new multi-cuisine café promises a voyage through different flavors in addition to a comprehensive menu. 

The significance of soil, source, and season is central to the Barn concept. The brand go one step further by emphasizing the origins of our ingredients—the area, the time of year, and the soil that cultivated them—while many restaurants only highlight the importance of ingredients.

With a wide range of options, Barn's menu is made to please everyone. There is something for every craving and occasion, including hand-tossed pizzas, burgers, Asian bowls, sushi cakes, all-day breakfasts, overnight bowls, and even cozy "Ghar ka khanna" (home-style meals). Fans of avocados in particular can savor a full area devoted to "all things avo," where they can discover innovative variations of this popular fruit.

“Most places focus on either seasonal specialties or local sourcing. Here at Barn, we do both — and add another layer by focusing on the soil. Our ingredients are sourced globally, but freshness is our top priority. For instance, avocados are available year-round, but to keep them at their peak, we bring them in from different regions each month. This careful sourcing not only ensures flavor but also celebrates the earth from which these ingredients are grown, connecting patrons to the origins of their meals,” says Mayank Gupta, founder of Food Square and Barn. 

Lalit Jhawar, founder of FoodSquare and Barn shares, “Food is an experience that goes beyond taste — it’s about connecting with cultures and stories. With our concept, we’re creating more than just a meal; we’re creating an experience that reflects the journey of each ingredient, from the soil to the plate. Our goal is to offer our patrons a fresh, flavourful connection to the world around us, one dish at a time.”

Nandhini Deluxe, the popular Andhra restaurant chain has announced that the brand will celebrate Sankranti with a lavish traditional feast on January 14 and 15, 2025, The harvest festival is honored while showcasing Andhra Pradesh's rich culinary tradition.

Nandhini Deluxe was established by N. Anand in 1989. With 15 cutting-edge locations throughout Bangalore, the brand has been providing authentic Andhra food for more than thirty years. 

"Our Sankranti special menu is a tribute to the agricultural abundance and cultural richness of South India. Each dish in our feast has been carefully selected to represent the traditional harvest celebrations," commented Dhanush, Director at Nandhini Deluxe. 

Festival favorites like Sweet and Kara Pongal are served at the unique Sankranti feast, along with traditional fare like Dal Holige, Akura Pappu, and Munakayi Dosakai Sambar. Traditional dishes like Yellu Belam, home-style chutneys like Gongura and Mamidikyi, and genuine Guntur specialties are all served in the traditional manner during the full feast. Following Andhra traditions, the dinner ends with a banana and traditional paan (beeda).

On January 14th and 15th, 2025, the festival special meals will only be served during lunchtime (10:30 AM to 3:30 PM). While takeout alternatives are available for INR 799, guests can enjoy the full meal experience for INR 359 per person. Customers can also place orders via well-known food delivery services for convenience. All 15 outlets of Bangalore's Nandhini Deluxe restaurants will serve the special menu.

Bastian Hospitality has opened 'Bastian Chinois', its first progressive Szechuan restaurant, helmed by legendary Chef Hemant Oberoi in Mumbai.
 
Bastian Chinois, a 6000-square-foot restaurant with 200 seats and an outdoor mezzanine level perfect for pre- or post-dinner beverages, is located in Peninsula Corporate Park in Parel. The décor of Bastian Chinois, like those of all Bastian brand restaurants, are eye-catching as soon as patrons enter. 

The restaurant is designed by Ranjit Bindra, the CEO of Bastian Hospitality Private Limited, and Minal Chopra of ineedspace, who has long been the group's restaurant designer. The space is dominated by a black and white theme, which is consistent with the theme, from the striped ceiling to the mosaic flooring that features Chinese dragons.
 
The kitchen is led by renowned chef Hemant Oberoi, who brings with him years of unmatched experience. His menu highlights the distinctive and highly flavorful Szechuan cuisine while also showcasing chef-driven twists on traditional Chinese dishes.

“I always envisioned the Bastian Hospitality brand being at the forefront of bringing the most unique, and always the most exciting dining and nightlife experiences to patrons across the country and soon, internationally. The launch of Bastian Chinois heralds a new wave of us introducing different culinary concepts that don’t waver from what we consider the most important when building our brands – top quality, international-level programming, constant innovation, and a commitment to always offering the best," says Ranjeet Bindra, CEO of Bastian Hospitality Private Limited.

The Chicken Tien Chilli Bowl is available to diners, who are urged to use their chopsticks to pluck delicious pieces of chicken from beneath a heaping portion of real Tian chilli, which gives the dish an amazing flavor boost. For the Hoisin sauce, the Beijing Duck Artisanal Plate dish will be presented on a painter's palette with a paintbrush; the Chef's Crispy Flying Noodles dish, which is served with chopsticks that appear to be floating in midair, is guaranteed to become an Instagram sensation.

In addition, the menu has some of Bastian's best-known dishes, such as Teriyaki Broccoli and BBQ Prawn Robata, along with cold dishes like Salmon Jalapeño and Tuna Crispy Rice. The dessert menu creates decadent yet elegant offerings by combining the skills of Chef Oberoi and Pastry Chef Dhiraj Jankar. Bastian Chinois has a high-end cocktail bar that focuses on contemporary mixology and drinks made with flair and drama.

Lumara, a thrilling new all-day eating restaurant and bar, has formally debuted this winter on MG Road, Bangalore. This innovative restaurant, located in Bangalore's green center, serves a carefully chosen fusion of international food. Established by Arjun Hegde and Akshay Patil, and run by Vivek Gunjikar, this cutting-edge restaurant reinvents the idea of upscale dining comfort without sacrificing design or ambience. 

Local and international cuisines are celebrated in Lumara's unique dining experience, which is inspired by lively culinary traditions from around the globe. With its open-air seating that enables guests to take in the warm sunshine and mild wind, the ambience has been carefully crafted to compliment Bangalore's exceptional weather. 

Spread across 9,000 square feet, Lumara can accomodate 265 guests, they use parametric architecture and Mediterranean design features to take advantage of Bangalore's mild climate and natural ventilation. The interior of Lumara is a creative masterwork of design that blends the vibrancy of contemporary Bangalore with the charm of historic Bangalore.

"We are thrilled to introduce Lumara to the vibrant city of Bangalore. This stunning venue is a love letter to exceptional design and culinary artistry, inviting patrons to experience the very essence of Bangalore in all its glory. We’ve carefully curated the food, including Asian staples, Indian classics and a handpicked selection of classic cocktails that we have put our unique spin on," commented Arjun Hegde, Co-Founder and Co-Owner of Lumara.

Akshay Patil, Co-Founder and Co-Owner of Lumara also highlighted the space, saying “Lumara was conceived with a strong emphasis on design, making attention to detail a top priority. Bespoke lighting and furniture, paired with flowing curves, greenery and water bodies drove this home, and the highlight for us was the large, spherical windows which invite in the excellent Bangalore weather. We truly believe that an outdoor experience like ours has come at exactly the right time for the people of Bangalore, and we look forward to seeing what 2025 holds for Lumara.” 

The iconic Quattro Ristorante, renowned for its masterful fusion of Italian and Mexican cuisines, opened Quattro Bistro in Churchgate, Mumbai. This brand-new restaurant is expected to enchant SoBo guests with its distinctive menu and welcoming atmosphere. It is tucked away on Jamshedji Tata Road, across from Satyam Collection and behind Eros Cinema.

Since their start in 2011, Quattro Ristorante has gained a fantastic reputation for its inventive vegetarian cuisine, fine dining, and outstanding service. Quattro delivers a dining experience unlike any other by fusing the robust zest of Mexican flavors with traditional Italian techniques. This tradition is continued at the new Churchgate location, which serves well-loved classics along with creative desserts and a selection of excellent coffees and drinks.

The menu features a wide range of meals that appeal to different palates, all of which are made with the best ingredients and tailored to Jain preferences. Every dish is a work of culinary art, whether you're enjoying the fiery, rustic flavors of Mexico or the subtle richness of Italian dishes. 

In addition to its well-known Italian Mexican cuisine, the brand-new Quattro Bistro offers a wide variety of coffees and non-alcoholic drinks, making it the ideal place for a leisurely coffee break or a decadent lunch.

Suresh Jogani, the franchise owner of Quattro Bistro, shares, “It’s an honour to bring Quattro Bistro to the heart of South Bombay. Quattro has always been synonymous with innovation and excellence in vegetarian dining, and this outlet is no different. We are excited to offer our unique Italian Mexican fusion dishes and the warm, vibrant Quattro experience to the SoBo community. Our aim is to create a space where guests can indulge in exceptional food, connect with loved ones, and make memories that last a lifetime."

The NMACC Arts Cafe, a new vibrant dining spot where beloved classics collide with creativity and culture, is proudly presented by the Nita Mukesh Ambani Cultural Center at BKC, Mumbai. 

Nestled next to the Art House on Level 3, NMACC Arts Cafe is a reflection of Isha Ambani’s deep love for art, and her fond memories of food being a connecting thread between loved ones.

Designed by renowned interior designer Gauri Khan, the cafe seamlessly combines elements of the natural world with subtle beauty. It’s warm, welcoming ambiance is enhanced by opulent light fixtures and elaborate brass-and-gold patterns. A magnificent 16-foot bar with a flowing, wave-like design and a remarkable skylight the café with sunlight serves as the focal point of the room, conveying a sense of both style and tranquility.

Inspired by Asian, European, and Indian culinary traditions, the NMACC Arts Cafe offers a fine selection of international cuisines in addition to reinterpreted classics. Chef Tarang Joshi, who oversees the culinary staff of NMACC Arts Cafe, and Chef Joy Bhattacharya, Head of Culinary Services at Jio World Centre, are at the forefront of the cafe's culinary concept. 

In addition to its exceptional aesthetic, NMACC Arts Cafe features stunning works by celebrated artists like Damien Hirst, Dia Mehhta Bhupal, Sameer Kulavoor, Jennifer Guidi, Takashi Murakami, Rana Begum and Nor Black Nor White, offering guests a visual feast alongside a culinary one. The café’s expansive al fresco terrace provides panoramic views of the ‘Fountain of Joy’, making it one of BKC’s most exclusive rooftop destinations. For those seeking a more exclusive experience, it also includes a luxe 12-seater private dining room with a live kitchen, ideal for intimate gatherings and personalised offerings. 

The menu also includes a Little Gourmet with a mix of kid-friendly comfort foods, including a light penne pomodoro, crispy fried fish, and a hearty chicken schnitzel. Chocolate lovers will like the chocolate and kahlua crémeux, a Jain-friendly, sugar-free option that manages to be rich and velvety, with just the right hint of coffee liqueur to elevate its sophistication. 
 

Cajsa, the newest addition to ITC Hotels' inventive culinary excellence and diversity has opened their doors at the ITC Gardenia, Bengaluru. ITC Hotels is known for being at the forefront of distinctive & thoughtful dining experiences. 

Cajsa offers international cuisine in modernist interpretations, debuts in Bengaluru as a venue where traditional dining and culinary innovation collide. Originating from a Greek term that means "Pure," CAJSA symbolizes the value of simplicity. ITC Hotels showcase their international cuisine with Cajsa, which features flavors from around the globe that have been reinterpreted and reinvented to provide authentic, varied, and mouthwatering flavors for foodies.

Anil Chadha, Chief Executive, ITC Hotels stated, “Food innovations are transforming dining into an immersive experience, where flavors, presentation and technology intertwine to create memorable moments that engage all senses. ITC Hotels are world-renowned for their culinary prowess and have created signature dining concepts, be it in traditional cuisine or modern.  Through, Cajsa we endeavor to delight diners with yet another unique experience that celebrates diverse global flavors united by taste.”

Thoughtfully crafted set menus, with 7, 9 and 11 courses, cater to vegetarian and non-vegetarian preferences, each offering has a symphony of tastes and textures, all within a single, expertly curated dining experience. The authentic of flavours, ingredients and cooking techniques from diverse cultures creates culinary experiences for discerning palates. Cajsa’s philosophy centers on global flavors comprising vegetarian and non-vegetarian fare with each dish unveiling a different story.

Cajsa also offers a private dining room, where they can accommodate 12 guests, and they can opt for personalized meals which can elevate the experience of exclusivity and sophistication.

With the opening of Bon Mama, a fine eating establishment on the second floor of the complex, Reach 3Roads, one of Gurugram's most popular shopping and entertainment destinations, has added another feather to its cap. With a blend of Indian and European flavors, a welcoming atmosphere, and excellent service, this exciting addition enhances the local culinary scene.

The addition of Bon Mama strengthens Reach 3Roads' standing as a top culinary destination by broadening its selection of varied eating options and attracting both foodies and families searching for special occasions.

Nandini Taneja, Regional Director - Leasing, Reach Group, shared her thoughts, "We're delighted to welcome Bon Mama to Reach 3Roads. Our goal is to consistently offer visitors a diverse and memorable experience, and Bon Mama perfectly embodies this vision. Its unique menu and inviting atmosphere will undoubtedly resonate with food lovers and families looking for something special."

Harneek Singh, Director, Bon Mama, added, "The launch of Bon Mama at Reach 3Roads is an exciting chapter for us. Our philosophy has always been about crafting dining experiences where exceptional cuisine meets heartfelt hospitality. We're excited to bring this vision to life here, offering a space where casual meals and cherished moments blend seamlessly."

With a variety of choices catered to different palates, Bon Mama's menu promises to be a culinary joy. In addition to enjoying trademark sizzlers like Roast Leg of Chicken and Stuffed Cottage Cheese Steak, guests can also have soups, salads, chaats, and kebabs. In addition to classic North Indian dishes, there is a wide variety of pizzas, pastas, and burgers for those who enjoy comfort cuisine. Dessert aficionados can end the meal with creamy mousse, brownies with ice cream, or Nutmeggy Pancakes.

The Fuchsia Loft is a celebration of womanhood rather than merely a bar, with its emphasis on innovation, community, and connection, this dynamic new venue in Juhu at Mumbai location redefines nightlife. It was created by innovative restaurateur Kishore DF, who also created the well-known restaurant Tanjore Tiffin Room. 

The Fuchsia Loft, a real representation of the modern woman, exudes strength, elegance, and vitality and was created as a haven for women and their tales.

Kishore DF brings his trademark enthusiasm for fusing tradition and innovation to The Fuchsia Loft, where he has a wealth of expertise creating distinctive culinary experiences. This restaurant draws inspiration from the striking beauty of the fuchsia flower and its namesake hue.

 “The Fuchsia Loft is our ode to the multifaceted spirit of women. We wanted to create a place that’s not just about great cocktails and food but also about celebrating the connections and stories that bring people together. It’s a space that embodies vitality, elegance, and the power of togetherness,” commented Kishore DF, Founder, The Fuchsia Loft.

 Yamini Narayanan is in charge of the bar and makes sure every visitor has a pleasant and inventive experience with her knowledge and love of hospitality. Cocktails such as the Tricky Pick, a tequila-mezcal blend with an herbaceous touch, and the Feisty Fuchsia, a blend of rum, apple, mint, lime, and vegan foam, set the tone for creative drinking. The Chef Business Head, Krish Shah, is in charge of the kitchen at The Fuchsia Loft.

With its growing brand portfolio, Shaista's, a well-known name in Noida's food delivery market, has strengthened its reputation as a culinary powerhouse by providing a variety of genuine dining experiences. Every project under Shaista's purview aims to provide the coziness and depth of home-cooked meals that are adapted to the various preferences and requirements of contemporary consumers.

The flagship brand, Shaista's, is well-known for its adaptable North Indian cuisine. Shaista's has a comprehensive menu so patrons may customize their eating experience by choosing from premium oils and ghee, regardless of their preference for light, tasty entrees or thick curries. Every meal is guaranteed to represent the individual taste and dietary requirements of the customer thanks to this commitment to quality and personalization.

Shaista's offers Mommylicious Meal kits, which are healthy, well-balanced meal kits that make cooking at home, seem cozy. The menu features both vegetarian and non-vegetarian dishes, like Mutton Korma, Paneer Butter Masala, and Curd Rice with Masala Aloo. Since each box is carefully prepared, a healthy and filling lunch is guaranteed. In addition, Zaika-e-khas offers a broad selection of North Indian specialties, home-style biryanis, and curries for those who enjoy Mughlai food. 

Sharing her vision, Shaista's Founder said, "Our goal is to offer more than just meals; we want to create experiences that bring comfort, joy, and a sense of belonging. Whether it’s through a traditional Mughlai dish or a healthy meal box, every offering from our kitchen is crafted with care and love."

Moving further, Shaista's plans to introduce a new brand that focuses on wholesome, well-balanced meals for fitness lovers and health-conscious customers in response to the increased demand for health-conscious dining. To satisfy customers, looking for both taste and health, this new business will provide high-protein selections like avocado salads, and other nutrient-dense foods.

The Babai Hotel, a famous brand that is associated with real Andhra food, has formally debuted in Bengaluru. With Telugu actress Sreeleela as the honored guest, the gala launch was a huge success. 

Known for its specialty delicacies, like as pesarattu with upma and pure ghee idlis, the Babi Hotel has been a beloved institution for more than 80 years. The Bengaluru location, which is situated on ITPL Main Road, offers foodies an unmatched gastronomic experience by bringing these classic dishes to the city.

The inauguration event combined the Babai Hotel's superb cuisine with Andhra Pradesh's rich cultural legacy.

Speaking at the event, Sudheer Gundu, CEO of Babai Hotel said, “We are proud to bring Babai Hotel’s legacy of authentic Andhra cuisine to Bengaluru. This city has always been a melting pot of cultures, and we are excited to add our rich heritage and flavors to its vibrant food scene. The response so far has been truly heartwarming, and we look forward to serving Bengaluru with the same passion and quality that has defined us for decades.”

Pass Code Hospitality, a leading boutique firm in India’s F&B industry has launched ATM Members Bar in Kolkata. This is an exclusive private members club located in the luxurious heritage building.

Pass Code Hospitality is known for its acclaimed brands like PCO, Ping’s, SAZ, Mister Merchant’s and Jamun. This is the second outlet of ATM Members Bar after the success of their flagship outlet in Delhi.

ATM, an acronym for "À Ta Maison," which translates to "At your own home" in French, is a private club exclusively for members that aims to offer an unmatched haven of elegance, seclusion, and individualized attention.

ATM Kolkata's interior design embraces contemporary design principles while exquisitely capturing the city's Victorian past. The 1,700 square foot, two-story venue can accommodate up to 60 people in a cozy yet welcoming setting.  

ATM Kolkata is the brainchild of Rakshay Dhariwal, the Founder and Managing Director of Passcode Hospitality, and his sister, Radhika Dhariwal. The meticulously chosen meals were crafted by Chef Rahul Gomes Pereira which is European-inspired menu which strike a balance between tradition and creativity.

 “This is an incredibly exciting venture for us. ATM is one of Pass Code Hospitality’s most special and exclusive brands and we are very excited to open our doors in Calcutta. We think this city will really appreciate what we are trying to bring—elevated experiences in an intimate and refined supper club. We look forward to hosting our members and catering to their needs," commented Rakshay Dhariwal, Founder and Managing Director of Pass Code Hospitality.

The all-day culinary bar destination, ‘Basko’ has opened its door in Noida. Basko rinvents dining and socializing by combining luxury and sophistication, providing a high-end yet laid-back setting where visitors can unwind, mingle, and enjoy the moment.

The menu is a gastronomic journey across the globe, featuring a harmonious blend of modern Indian, Turkish, Pan-Asian, and European cuisines. 

“Basko reimagines the all-day culinary bar, offering thoughtfully curated menus, dynamic events, and an ambiance that evolves seamlessly from day to night. Every visit to Basko is designed to be a memorable experience,” said Harman Singh Chhabra & Archit Bhandula, Co-Founders, Basko.  

    
Basko's talented mixologists have created a stunning menu of specialty cocktails to go with the food. Highlights include the Picante Twist, a fiery blend of bold and tangy notes that is ideal for spice lovers; the Basko Ball, a classic movie where the comforting taste of buttered popcorn meets a refreshing cool twist; and the Clarified, a smooth, tropical cocktail that offers crystal-clear elegance with vibrant flavors.

Some of the signature dishes includes: The Lebanese Breaking Balloon, a colorful and flavorful treat; the Basko Surf & Turf Wings, a delicious combination of Chicken wings and prawns; the Sesame Crusted Tofu with Teriyaki Glaze, a delightful combination of rich Teriyaki and Crispy Tofu; and the robust, Fragrant Balochistan Raan, a slow-cooked lamb dish full of robust flavors.

From the founders of Shiv Sagar, Butterfly High & Kyma, here comes the announcement of the expansion of their second outlet of The Bigg Small Cafe + bar, an all-day modern neighbourhood cafe and bar is all set to open on 12th December at Lower Parel, Mumbai.

With a cozy 3000 square feet, the team is introducing their distinctive concept to a new audience after the success of their original location in Saki Naka. Nishant and Umesh Desai, Founders of UDA India, designed the whimsical interiors of Bigg Small Cafe + Bar, which will enhance its charm with rustic stone walls and communal tables.

Shared his vision for Bigg Small Cafe + Bar as an evolution of the brand’s legacy, Narayan Poojari, Founder of Shiv Sagar Foods & Resorts Pvt. Ltd, said, “Bigg Small Cafe + Bar is a place where generations can come together, where the young and the old can feel at home while discovering something fresh.” 

"We’ve created Bigg Small Cafe + Bar as a place where people can gather to enjoy not just great food, but an experience. We’re proud of the menu, which offers a fusion of global and local flavours, making sure every palate is satisfied,” explained Ankita Poojari, Director of Shiv Sagar Foods & Resorts Pvt Ltd.

Highlighting about the balance between tradition and innovation, Nikita Poojari, Director of Shiv Sagar Foods & Resorts Pvt Ltd said, "At Bigg Small Cafe + Bar, we wanted to give people a space that feels like home but with a lively twist. Our menu is a reflection of that—combining comforting flavours with new, exciting dishes that we can’t wait to share with our community."

The menu will also include best-selling dishes from Mahesh Lunch Home, which is run by the same founding team in three locations and combines tradition and contemporary as an homage to its origins.

Marking her debut in the hospitality industry, Arpita Khan Sharma proudly presents 'Mercii' a refined European dining destination in partnership with Ketul & Gaurav Parikh, and Anuj & Vicky Chugh. 

With this new endeavor, Arpita infuses Mercii's well considered food and immersive atmosphere with her refined taste and love for perfection. Mercii, which is situated at 81 Crest in Khar, is a celebration of life's best experiences.

The founder of Richboyz Entertainment and Richboyz hotel, Anuj Chugh, has over 18 years of expertise in the hotel sector and is renowned for his exceptional design sense. Gaurav Parikh is a well-known for his skill in brand development and marketing, while Ketul has a decade of experience in operations and Vicky is also experienced, which makes the strong partnership with Arpita.

Sharing about her new venture, Arpita Khan Sharma said, “In today’s world, where empathy and basic courtesy often seem to be fading, expressing gratitude feels more important than ever. The first step in starting any venture should be gratitude: gratitude for the journey, for the people who join us along the way, and for the society we serve. With Mercii, we offer a sincere gesture of gratitude to the universe and to every individual who becomes part of our journey. We wanted to create a place where luxury feels warm and inviting, not just extravagant. Every detail, from the elegant interiors to the carefully crafted dishes, reflects our love for good food and genuine hospitality. At its heart, Mercii is about celebrating life and making our guests feel appreciated, creating memories they’ll cherish long after their visit.’’

She added, “Along with my family’s passion for food, my travels across Europe have shaped the spirit of Mercii. I’ve had the opportunity to explore different cultures, culinary traditions, and diverse palates, and I’ve brought the best of those experiences to the Mercii table. Each dish tells a story, offering guests a luxurious and heartfelt journey through the flavors of Europe.”

Meanwhile, Mercii means "thank you" in French, which is why Arpita picked that name. Additionally, the restaurant has a private room that can hold up to 30 people for small gatherings.

With the opening of its brand-new location in Bangalore, Street Storyss, the legendary destination for gourmet vegetarian street cuisine, is celebrating five years of culinary innovation and success.

Street Storyss, which was founded by Chef Tarun Sibal and Food Entrepreneur Akshay Luthria, has transformed the vegetarian dining in Bangalore with its inventive take on traditional street food from around the world.

The new location perfectly captures the essence of Street Storyss, which is a celebration of street food from all around the world. The bistro-inspired design skillfully combines gorgeous lighting, artistic décor, and a warm atmosphere to provide the ideal atmosphere to be associated with the Street Storyss brand.

Chef Tarun Sibal has created the new menu. The cuisine is seasonal and features meals that showcase the best of local ingredients while delivering creative international flavors.

Reflecting on the journey of Street Storyss, Chef Tarun Sibal stated, “This menu is a tribute to our origins and the immense love we’ve received from our guests over the past five years. As we scale up, we’ve taken bold steps to refine what Street Storyss stands for—every dish is uniquely crafted to showcase our creative take on global vegetarian street food.”

Signature dishes like the Jammu Rajma Poke Bowl, which expertly combines the soothing flavors of North Indian Rajma Chawal with Asian flair, and the Ghee Bhaji Sando, a redesigned Pav Bhaji served with an elegant touch, are sure to delight guests. The dessert menu features equally inventive dishes, such as the Salted Pistachio Caramel and much more.

The House of Fio presents ‘The Fio Table’ a premium dining concept in Gurgaon. From the sunny beaches of Spain and Italy to the lively, colorful customs of Greece and Turkey, the Fio Table honors Europe throughout the Mediterranean space.

The inside room, which was designed to suggest the warmth of a living room, combines natural textures, luxuriant flora, and soft, warm earthy tones to create a calm and sophisticated setting. The restaurant has a seating capacity of 65 guests, including an outdoor area and large community table.

Speaking about the new launch, Vineet Wadhwa, Founder & Managing Director & Vanshika Wadhwa, Creative Director, House of Fio, said, “Fifteen years ago, we opened our first flagship in Delhi with a vision to celebrate life through food. Today, we’re excited to bring The Fio Table to Gurgaon, marking a new chapter in our journey. This time we knew Delhi is ready for the next level of culinary & beverage programmes. With The Fio Table, we've crafted a menu that captures the vibrant essence of Europe across the Mediterranean coastline — offering fresh, thoughtful dishes rooted in authenticity & hospitality that has always defined us.”

The upcoming cocktail program, which will begin on 15th December, offers an enticing assortment of beverages made with regional Mediterranean ingredients like rose, fig, pistachio, and basil. Signature mocktails like Sweet Pea and Basil, among others are included in the menu.

Bastian Hospitality Private Limited opened its first restaurant, Bastian Empire, in Pune city which was once the center of the Maratha Empire. The restaurant honors the nation's royal past as well as Pune's important function as a major Indian political and cultural hub.

This is the brand's third outlet after the successful 2023 debut of Bastian Garden City in Bengaluru and Mumbai. Bastian Empire promises to provide Poonaites with the unique fusion of all that the brand is known for: spectacular F&B options; vibrant, eye-catching decor; and the unique Bastian feeling that is both thrilling and cozy.

Commenting on the launch, Ranjit Bindra, CEO of Bastian Hospitality Private Limited, “The success of the Bastian brand in Mumbai gave us the confidence to open doors in Bengaluru, a market which has welcomed us with open arms. We are therefore delighted to be foraying into our third city in India, with the launch of Bastian Empire in Pune. Pan-India and international expansion has always been part of our plan, and we are excited to be steadily growing our footprint in key markets across the country.”

Bastian Empire was designed to resemble a cave on top of a high-rise by Ranjit Bindra, CEO of Bastian Hospitality Private Limited. While Minal Chopra of ineedspace, has designed the Bastian Empire. The 220-seat venue is informally separated into sections; visitors will enter a Cappadocia-style foyer with lofty ceilings that are simultaneously smooth and craggy. 

Bastian Empire is the first of the Bastian Hospitality properties to have an official 3 am closing license, which will be able to fill a void in Pune's nightlife sector by bringing excellent late-night vitality.

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.

Prraia is a unique take on the rooftop bar experience, in the Worli neighborhood of South Bombay. It has a spacious 15,000-square-foot rooftop which serves the comfort food and drinks in a casual atmosphere.

In order to restore the dining experience's heart and spirit, founders Kabir Luthria and Gaurav Dabrai envisioned a space that embodies their enduring passion of hospitality. Kabir aimed to recreate the carefree warmth and charm of a night out in Mykonos here in Mumbai.

The famous Sea Rock Hotel was once owned by Kabir’s family and Kabir is a second-generation hospitality entrepreneur.

"Prraia is our take on the neighborhood bar reimagined for SoBo—a place where you can kick back, share a laugh, and enjoy great food and cocktails without the frills. It’s not about dressing up or fitting in; it’s about feeling at home, whether you’re here for a casual drink or a long, laid-back evening with friends." says Gaurav Dabrai, Co-Founder, Prraia. 

The area offers cabanas for private dining, couch seating for relaxing, open-air dining under large sail canopies with a view of the developing skyline, and an experimental part that will open the following year. While, the designer, Aarshie Singh, transformed Kabir's Greek idea into a multipurpose, daily rooftop experience.

By focusing on heart-driven hospitality, creative cuisine, and a soulful vibe, it offers an experience that breaks away from the stereotypes of SoBo rooftop bars.

Hitchens — Cocktails and Ideas, a chic yet approachable cocktail-forward resto-bar in Khar, is a welcome addition to Mumbai's thriving hospitality sector. This two-story venue combines artisan drinks and to the electrifying energy of thought-provoking conversations; all inspired by the humor and intellectual spirit of renowned author Christopher Hitchens.

Hitchens is the creation of renowned production designer Aparna Sud and film producer Rakesh Singh. Award-winning creative entrepreneurs with an expertise in theater, cinema, literature, and the arts; make up the brand's larger team.

From spoken word sessions and Urdu blues to book launches and dark comedy evenings, the first floor is devoted to live entertainment. Under the direction of Chef Gracian de Souza and assisted by Chef Harsh Parikh, the kitchen promises a contemporary European food with whimsical Asian accents. The uniform for the staff is created by Bollywood Costume Designer ‘Priyanjali Lahiri.’

Regarding the cocktail menu, Pawan Singh Rawat, Mixologist, Hitchens, said, “The bar menu at Hitchens is a blend of powerful flavour combinations and unexpected ingredients such as fine-grained Japanese sugar. It is designed to surprise and challenge the palate. Our drinks incorporate modern bar techniques with vintage glassware, premium spirits with exotic elements, with a focus on potent and intense flavours to challenge conventional tastes."

Muro Cafè makes its debut with a tantalizing selection of Asian breakfast staples, including Thai and Cantonese cuisine at Museum Road, Bangalore.

With the creative breakfast menu developed by the chefs at Muro Cafè, which offers regional takes on Western breakfast classics.

“Our vision with Muro Cafè was to create a breakfast experience that introduces guests to authentic Asian flavors in a warm, inviting setting. We wanted to bring the richness of Asian breakfasts to life, making each dish feel like a journey through different culinary traditions. The combination of flavors and ingredients offers something truly unique for Bangalore," adds Niharika Raval, Co-Founder, Muro Cafe.

Muro Cafe serves the classic comfort food like Khao Man Gai is cooked in 3 different ways to a twist on Gai yang - grilled chicken used as a filling for sandwiches. Rich & creamy crab omelets, French Toast with Pandan Custard & Danish filled with Kara Pao, Chicken Satay & Pork Neck, also make an appearance with many other items in the menu.

Era, located at Andheri is a vibrant hub of culinary delights and nightlife is poised to redefine the city’s social scene, offering a captivating blend of vintage aesthetics, delectable cuisine, and unforgettable experiences.

Inspired by the enchanting art decor and mid-century design, Era evokes the nostalgic allure of old Asian cities- a unique blend of vintage charm and modern comforts with plush velvet seating, and dim lighting that creates an intimate, luxurious atmosphere.

“We’ve poured our hearts and souls into creating a space that evokes the glamour and sophistication of a bygone era. Era is more than just a restaurant; it’s a dream come to life,” shared Shawmit Choudhary, Founder, Era.

From the vibrant spices of Bangkok to the refined tastes of Singapore, but not without a touch of the beloved Indian cuisine, every dish is a masterpiece. Era also offers a selection of classic cocktails, including the Mojito, Sangria, Old Fashioned, Whiskey Sour, Margarita and much more.

Era serves Spicy Crab Meat Soup, Tokatsu Crab Salad, Korean Chilli Potatoes, Black Pepper Cottage Cheese, Stir Fry Shitake Mushroom & Asparagus or Tofu in Sichuan Peppercorn, Crispy Calamari or Seabass Chilli Basil and much more.

Spice Grill Flame (SGF), India's leading 100% vegetarian dining brand, proudly celebrates a significant turning point in its nationwide expansion with the grand opening of its first site in Jaipur.

Since its founding in 2012 by visionary entrepreneur Kewal Ahuja, SGF has grown from a modest two-restaurant operation to over 100 locations around India, winning over patrons with its innovative soy-based chaaps, tandoori appetizers and North Indian flavors.

“We are thrilled to bring SGF to Jaipur, a city known for its rich culinary heritage. This is a proud step in our journey to make vegetarian dining exciting and accessible to more communities across India. Jaipur's vibrant food culture aligns perfectly with SGF’s mission to deliver quality, flavor, and nutrition in every bite,” commented Kewal Ashwani Ahuja, Founder & CEO of SGF India.

With the launch of its Jaipur outlet, SGF continues its ambitious expansion plan, aiming to reach 200 locations by 2025. The brand has consistently set a high benchmark in vegetarian dining, serving over 1 lakh meals monthly across its outlets.

Mirai, a high-end new restaurant which offers the flavors of Korean and Japanese cuisines by fusing century-old flavors with contemporary food in Bandra, Mumbai.

The Yin and Yang affair, as its founders Saamir Chandnani and Rinchen Angchuk refer to it, is the delicate and straightforward Japanese cooking style that balances the strong and fiery Korean food.

The 1700-square-meter area was created at the subtle venue that will teleport the guests from Mumbai's backstreets to a Japanese prefecture or a Korean dong.

The menu features traditional cuisines from Japanese and Korean both. A live Korean BBQ hot pot experience is another option available to the visitors. Guests can prepare and personalize their meals using traditional tabletop grilling setups for premium meats and banchan (side dishes).

Mirai Masterchefs take charge at the stone and wood Omakase Counter and craft a personalized multi-course journey. “Japanese and Korean cuisines are the perfect companions to offer in a meal. Both rely on fermentation techniques, attention to seafood, seaweed, seasonal and fresh produce to kindle an umami of flavours, thanks to its close geographical proximity,” said Rinchen Angchuk, Founder, Mirai.

Toast & Tonic is cranking up the taste dial, with a completely new menu that is as bold as its cocktails and as lively as its customers. A gourmet symphony that is funky, fresh, and full of unexpected twists, this is not your typical menu update.

The new menu was launched on 19 November. Those who want innovation in their plates and glasses have long turned to Toast & Tonic, which is tucked away in the center of BKC, Mumbai. Now that their new redesigned menu has been unveiled, they aim to demonstrate the eating experience.

In the menu, bold flavours meet global inspirations with their Tangy twist to Caremalised Apple and Beetroot salad, for the sweet touch they have unique range of gelatos. In Beverages segment, the major highlight is Caramel Popcorn with gin and much more.

“Our vision with this new menu was to surprise our guests and give them a reason to fall in love with dining out all over again. We’ve mixed comfort with a little chaos, and the result is a menu that’s fun, delicious, and unapologetically original, said Chirag Makwana, Head Chef, Olive Bar & Kitchen Bandra, Toast and Tonic. “

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.