Barbeque Nation Brings the Delicacies of Mohammed Ali Road On Its Menu

First Fiddle Restaurants, founded by Priyank Sukhija, is set to delight Delhi NCR food enthusiasts with Diablo's latest venture at Cyber Hub. Offering a fusion of global cuisines with an Indian twist, this new outlet promises a thrilling culinary journey.

While Diablo's other locations specialize in Modern Mediterranean Cuisine, this Cyber Hub branch expands its horizons, incorporating diverse international flavors with a touch of Indianness.

Guided by Chef Sagar Bajaj, Corporate Chef at First Fiddle Restaurants, Diablo Cyber Hub pushes culinary boundaries. Known for his innovative menus, Chef Bajaj skillfully blends traditional Mediterranean fare with contemporary touches, resulting in an explosion of flavors and aesthetics. From aromatic Adana Kebabs to succulent Jujeh Kebabs, guests can savor a symphony of tastes. Indulge in creamy Burrata Pesto, a delightful fusion of burrata cheese and fragrant pesto. The culinary journey extends to the bar, where an array of cocktails awaits, including spicy favorites like Hell Fire and invigorating concoctions like Midnight Elixir.

Diablo Cyber Hub isn’t just about gastronomy—it's an immersive experience from the moment patrons step in. Designed by Bent Chair, the brainchild of Natasha Jain and Neeraj Jain, the restaurant is a visual marvel. Balancing sophistication and comfort, Bent Chair's craftsmanship creates an inviting ambiance, blending sleek furnishings with meticulously curated decor. Every detail bears the signature of Bent Chair, transforming Diablo Cyber Hub into a haven where culinary indulgence meets visual splendor.

Priyank Sukhija said, "As we expand the Diablo brand across new locations, we're thrilled to bring our unique blend of global flavours and culinary innovation. With each new outlet, we're not just opening a restaurant, but creating a destination where food enthusiasts can embark on a journey of taste and discovery. This expansion reflects our commitment to redefining the dining experience, and we're excited to continue this journey with First Fiddle Restaurants leading the way." 

Bollywood star Rakul Preet Singh will debut her inaugural dine-in establishment, "Arambam – Starts with Millet," on April 16th in Madhapur, Hyderabad.

The restaurant marks her collaboration with Curefoods, a prominent F&B and cloud kitchen operator in India.

Arambam – Starts with Millet" introduces an innovative dine-in concept centered around the nutritional benefits of millet, boasting a menu that highlights this grain.

“I’m excited to open my first restaurant in Hyderabad and help unite the goal of delectable, nutritious eating for all. I believe that food not only feeds the body but also the soul and at Arambam, we plan to do this together, one nutritious millet bowl at a time.” said Rakul Preet Singh.

Rakul Preet Singh, known for her dedication to fitness, will serve as the restaurant's brand ambassador, reflecting a mutual commitment to promoting healthy eating habits and holistic wellness.

“Arambam is not just a restaurant; it’s our way of showcasing commitment to a healthy lifestyle and responsible food decisions.  We are thrilled with this collaboration and are looking forward to expanding into other markets soon.” said Ankit Nagori, Founder, Curefoods.

Curefoods established in 2020 by Ankit Nagori, stands as a prominent hub for F&B brands in India. Within its portfolio are renowned names such as EatFit, Cakezone, Nomad Pizza, Sharief Bhai Biryani, and Frozen Bottle, alongside others.

With a network spanning over 300 cloud kitchens and brick-and-mortar outlets, Curefoods serves a diverse array of cuisines, extending its reach to 25 cities across India.

Punjab Grill is the renowned Indian fine dining chain, selects Venus Industries as its sole supplier of premium stainless steel tableware and kitchenware.

Venus' top-notch Pristine Gold Collection will adorn Punjab Grill's tables in their restaurants nationwide through this long-term collaboration.

Punjab Grill has over 30 outlets in India and various international destinations, has opted for Venus as its exclusive tableware provider.

"We are delighted to join hands with a brand like Punjab Grill that epitomizes authentic Indian flavors with global standards of culinary excellence, Our Pristine Gold Collection has been carefully curated to complement the refined sensibilities and discerning tastes of Punjab Grill's elite clientele." said Vicky Khurana, Managing Director of Venus Industries.

This collection's refined and luxurious aesthetic perfectly mirrors the opulent ambiance synonymous with Punjab Grill's fine dining offerings.

Within the Pristine Gold Collection, the cutlery sets feature intricate patterns reminiscent of iconic shapes from Mughal-era monuments and Rajasthani havelis.

Serving dishes such as the Finger Bowl with Underliner and Turkish Pot showcase elegant motifs crafted by skilled artisans using time-honored techniques.

Pieces like the Harpan Ring, Handi pots, and Serving Dish embody the essence of Indian culinary traditions. Completing the collection are the Bahi/Matra Tray and Serving Tray, combining functional sophistication for an enhanced dining experience.

With over 60 years of operation, Venus Industries has become the preferred hospitality collaborator for esteemed hotel chains such as Taj, Oberoi, ITC, Hyatt, and Marriott, both domestically and internationally.

Experts in the field have praised Venus' dedication to eco-friendly manufacturing practices, innovative product designs suited to various culinary traditions and global cultures, and efficient delivery systems made possible by a widespread distribution network across India.

Through this exclusive partnership, Venus Industries seeks to strengthen its position as a market leader while empowering Punjab Grill to provide genuine and engaging fine dining encounters to customers who appreciate the essence of Indian culinary heritage and hospitality.

Chef Rajdeep Rana, the Director of Culinary at The Westin Pune Koregaon Park, introduces a partnership with Chef Ishitiyaque Quereshi, a culinary personality recognized for his contributions to North West frontier cuisine.

Collaborating seamlessly, they will integrate Chef Ishitiyaque's renowned Dum Phukt menu into the Aafreen-Inspired Indian dining experience, enriching the culinary offerings at The Westin Pune Koregaon Park.

This partnership is a milestone in Pune's culinary world as Chef Ishitiyaque's commitment to preserving traditional cooking techniques ensures the introduction of North West flavors to enthusiastic diners.

Collaborating closely with Chef Rajdeep Rana, they will present Awadhi cuisine which is renowned for its rich spices and royal heritage, enriching Pune's culinary landscape with a fresh perspective.

"Our aim extends beyond mere menu expansion. We strive to craft an immersive culinary journey where each dish narrates a tale of tradition, dedication, and culinary excellence. Our chefs have meticulously curated a menu that captures the essence of Awadhi cuisine, offering Puneites an authentic regional culinary experience. Embracing the magic of collaboration in the kitchen to elevate dining experiences and celebrate India's diverse gastronomy, we are thrilled to partner with Chef Ishitiyaque Quereshi at Aafreen." said Chef Rajdeep Rana.

Aafreen encapsulates impactful idea to introduce Pune to the wide array of flavors from across India, one dish at a time. From street eats to biryanis, every detail of Aafreen, from its decor inspired by India's rich cultural legacy to its atmosphere, has been designed to transport diners into a realm of gastronomic pleasures.

Nazaara is the renowned rooftop restaurant at Courtyard by Marriott Bengaluru Hebbal, recognized for its exceptional food festivals, is gearing up to launch a 10-day culinary extravaganza from March 1st to March 10th.

The focal point of the special menu features a wide selection of dishes like Raan-e-Sikandari, Tunday Kebab, Banno Kebab, Murgh Salar Jung, Tabak Maas, Jahangiri Jhinga, Safara Gosht, Mughlai Palak, Dal Nawabi, Degi Biryani, Chukandar Halwa, and many other options.

Guests can indulge in the flavors of Mughlai Darbar cuisine during the Sunday Brunch at The Hebbal Cafe, accompanied by limitless mocktails and soft drinks.

Rooftop lounge and bar, Echo is poised to establish itself in Bengaluru's nightlife scene.

With over 30 different types of gin, Echo aims to be the go to place for gin lovers in Bengaluru.

Echo is poised to establish a captivating ambiance with thoughtfully selected music and the craftsmanship of skilled mixologists.

"We are thrilled to unveil Echo. We have been working tirelessly over the past year to create a space where gastronomy, mixology, and music harmoniously converge, Each dish on the menu has been meticulously selected to pair beautifully with the cocktails available." said Sita Lekshmi, the General Manager of Aloft Bengaluru Outer Ring Road.

Echo distinguishes itself with a specialized gin bar, a selection of global and local culinary delights, live performances by bands, and resident DJs.

Capella, the city's newest lounge and bar, is set to redefine Kolkata's nightlife scene with aunique blend of sophistication, sustainability, and a breathtaking view. Operating from 16:00Hrsto02:00Hrs (SundaytoThursday)andextendingitsmagictill04:00HrsonFridaysandSaturdays, this venue - situated on the 20th floor of Ambuja Neotia EcoCentre, EM-4, StreetNo. 13, EM Block, Sector V, Bidhannagar, Kolkata- 700091, promises an unforgettableexperienceforall.

Explore a diverse range of global cuisines, expertly curated with flavors from progressive Indian, Japanese, Asian, to Robata grills. As a responsible establishment, Capella champions sustainability and aseasonal produce-driven approach,ensuring each dish is a culinary masterpiece. Taking a stand for the environment, Capella commits to sustainable cocktails. Embracing a zero-waste approach, the cocktails align with nature, promoting a sustainable future. Each sip reflects a pledge to protect the elements of Earth, Air, Fire,Water,and Soil.

Step into an indoor realm where sophistication meets a symphony of modern allure. The stone bar,a center piece of allure,sets the stage for an evening of refined indulgence. The kinetic light installation, electric artwork, and contemporary design elements create an atmosphere charged with uplifting vibes, inviting guests to immerse themselves in the electric energy.

Capella's outdoor oasis preserves the old-world charm of the existing building, offering an intimate yet laid-back setting.The deck bar,warm lights,and natural elements seamlessly blend timeless elegance with a relaxed ambiance, providing the perfect backdrop to savor enchanting Kolkata evenings.

Commenting on the grand unveiling, Mr. Nitin Kohli, CEO of AmbujaNeotia Hospitality,expressed excitement, stating, "This is the city’s best skybar featuring our very own microbrewery. It is the most loved open-air lounge situated on the 20th floor,promising an enduring and unforgettable sky bar experience."

Parra, a part of the Khubani family opens in Delhi, bringing the essence of Greece to the city.

Brand is founded by the Madan brothers, Sharad Madan and Naresh Madan, who are well-known in the hospitality sector for their significant contributions through brands like Khubani, Habibi, and Imperfecto.

The menu blends with Mediterranean, Asian, Continental, and Indian cuisines, crafted by Culinary Artisan and Corporate Chef Dipender.

Chef Dipender is also the Corporate Executive Chef at Bel Cibo Hospitality Pvt Ltd, prioritizes fresh ingredients, taste, and wholesome cooking.

Alongside the food, the bar features handcrafted cocktails inspired by the ocean infused with botanical touches by mixologists.

Parra is a family-owned venture without external investors is strongly dedicated to culinary mastery. The Madan brothers plan to expand the venture in 2024, aiming to open ten new locations including boutique resorts and hotels.

ViVi Italian Bar and Kitchen is an Italian restaurant takes its name from the Italian word for "live" or "be alive," reflecting its core philosophy.

Vivi Italian Bar and Kitchen combines the ambiance with the flavours of wood-fired pizzas, handcrafted garlic bread, freshly made pasta, artisanal gelatos, and delightful tiramisu.

Vivi lies an authentic wood-fired oven, meticulously crafted to capture the essence of traditional pizzerias in Naples.

Brand is renowned for its exceptional pizzas, the menu goes with a range of options to suit various tastes and preferences.

Restaurant has pasta varieties like cannelloni and tortellini with flavors of cheesy garlic dough ball and their signature Nutella pizza. It also offers a selection of beers, Italian wines, and cocktails.

Ankita Sharma, the mind behind Vivi's design, sought inspiration from the captivating Amalfi and Sicilian coasts to infuse the interiors with an inviting elegance and cozy warmth.

Ankita expresses, "Working on this project has been an absolute delight. The core concept for the design revolves around blending the rustic elements of Italy with a modern understanding. We strive to create a colorful and vibrant bar and kitchen, providing a fun and casual atmosphere for our valued customers."

Vivi aims to capture the essence of this lively atmosphere by blending the poolside surroundings, a crafted menu, and an immersive ambiance. It strives to be the ultimate choice for Italian food enthusiasts.

Sharabi Kukkad, a popular restaurant known for its unique combination of North Indian and Chinese cuisine, has recently opened its fifth outlet in Connaught Place in Delhi, with a seating capacity of 100 guests.

Chef Deep Chand Dobriyal, the mastermind behind the restaurant, has a culinary career spanning over 25 years and a strong inclination towards blending diverse cultures through food.

His creative menu combines the strong, hearty flavors of North Indian cuisine with the refined spices of Chinese dishes.

Sharabi Kukkad offers a diverse menu that showcases classic North Indian dishes like Butter Chicken and Rara Gosht, as well as popular Chinese fare such as Kung Pao Chicken and Drunken Chicken.

Additionally, the chefs have incorporated an exciting twist to their culinary creations by introducing alcohol-infused dishes like Sharabi Dal and Sharabi Kukkad, which feature a unique blend of dry lentils and tender chicken infused with rum.

The restaurant is suitable for various occasions, whether guests decide to dine-in, order takeout, or delivery.

"We are thrilled to open our fifth outlet in the heart of Delhi's Connaught Place," said. "Our aim has always been to bring good food and a warm dining experience within reach of everyone, and we are excited to introduce our unique culinary offerings to even more people. At Sharabi Kukkad, we put people first, and we look forward to welcoming you to our new location." said Vineet Aggarwal, Co-Founder of Sharabi Kukkad

Sharabi Kukkad's new outlet in Connaught Place is now operational for lunch and dinner, every day of the week.

The restaurant also provides delivery and takeout services for added convenience, as well as catering options for special occasions and private events.

Chai Sutta Bar (CSB) has recently opened an all-women store in Mohali, which is owned by Deepika, a former employee from Chandigarh who was inspired by a CSB outlet near her office and decided to establish her own.

The store, situated in Phase 3B2, S.A.S Nagar, is a testament to CSB's commitment to empowering women and providing them with opportunities for advancement and progress.

Deepika has hired an all-female staff for her CSB store, with the aim of inspiring them to work diligently and progress within the company.

"Opening an all-women outlet of Chai Sutta Bar has been a dream come true. I am proud to empower and inspire women in the tea industry, and I am grateful for the support and guidance from CSB” said Deepika, the franchise owner

Deepika has recently become a part of CSB's Humans of CSB initiative and is excited about advancing her career with the company.

She has also revealed her intention to establish a second Chai Sutta Bar store in Chandigarh.

"Deepika's success with the all-women outlet in Mohali is a testament to the spirit and determination of women entrepreneurs. It makes me so happy to see her thrive and make a positive impact on society. We are proud to have her as a part of the CSB family and look forward to her continued success." said Anubhav Dubey, Co-Founder and CEO of Chai Sutta Bar.

CSB has been dedicated to offering sustainable employment prospects to the neighbouring communities, and the establishment of an all-women outlet is a significant stride towards accomplishing this objective.

BBFT has partnered with Reflections Cafe, a fast-casual American and Continental restaurant.

The new Refections Cafe outlets are situated in the popular markets of Lajpat Nagar and Rajouri Garden in Delhi NCR.

“We are delighted to see that we have opened our new outlets in the two iconic places in Delhi. We are ready to make a positive impact on the hospitality industry and brand standards. We started our journey from our first outlet at Gautam Nagar in 2017 and now in collaboration with BBFT, we have reinforced our portfolio to 6 outlets with the opening of these two outlets and are planning to open in more cities” said Rohit Adlakha, Founder, Refections India

Refections Cafe offers authentic culinary experience, using only the highest quality ingredients in their salads, juices, mocktails, thin-crust pizzas, and rotating Fry roulette.

Restaurant offers a diverse selection of beverages, including hand-crafted mocktails like Cucba, Summer Tonic, and Wonderland mocktails, which are both visually appealing and delicious.

With the brand's remarkable success, BBFT is optimistic about expanding Reflections Cafe nationwide, from Kashmir to Kanyakumari, creating a footprint across India.” said Rohit Singh, the CEO and Founder of Building Brands for Tomorrow (BBFT)

As part of this collaboration, Refections Cafe plans to open new outlets in Amritsar and Delhi next month, in addition to their existing locations in Malviya Nagar, Gautam Nagar (near Green Park), Lajpat Nagar, and Rajouri Garden.

The Delhi High Court Division Bench upheld Capital Foods' claim against Radiant Indus Chem in the "Schezwan Chutney" trademark infringement case.

In its order dated January 25th, the court noted that Radiant Indus Chem had copied Capital Foods' stylization, color combination, appearance, trade dress, and copyrights in its advertising material without proper attribution.

Capital Foods obtained a trademark certificate for "Schezwan Chutney" for their product "Ching's Secret" in 2017. Upon discovering that Radiant Indus Chem's "Mrs. Food Rite" brand was using Capital Foods' trademarked title and design to promote its products, Capital Foods filed a trademark infringement case at the Delhi High Court.

As part of the lawsuit, Capital Foods accused Radiant Indus Chem of not only infringing on its trademark, but also copying its website content and trade dress. Ching's Secret's unique "Desi Chinese" element in its "Schezwan Chutney" name is said to have been developed through years of promoting the product to Indian consumers.

 “Schezwan Chutney is not the category's name. It is our brand name. Schezwan Chutney as a name didn’t exist previously unless Ching’s first introduced it. We were the first to manufacture it commercially and term it 'Schezwan Chutney' in Mid of 2012. We have created a consumer base from nothing. Other rival brands cannot come in, copy us and ride on our success.” said Capital Foods’ spokesperson 

Capital Foods, during its appeal to the Delhi High Court Division Bench, claimed that it invested more than Rs 273 crores between 2012 and 2016 in promoting its "Schezwan Chutney" product and achieved sales worth over Rs 316 crores for that product.

In January 2023, on January 13th, a single judge of the Delhi High Court did not grant an injunction, stating that the trademark was simply a term describing the product.

After the initial ruling, Capital Foods appealed to the Division Bench, arguing that their trademark "Schezwan Chutney" was unique to their company due to its popularity, high sales volume, and the significant advertising and promotion costs incurred by the company for the product.

Indian Snacking Startup, Samosa Singh launches its ‘First Ever’ QSR (Quick Service Restaurant) outlet in Bangalore.

The brand’s USP lies in their unique triangle interlocking structure that prevents oil from seeping within, resulting in a lighter product.

It is the first Indian snacking company with a scientific core team and over 100,000 hours of research behind it.

They serve across cities with an amazing range of Samosas along with other drooling snack options like Kachori, Dahi Bhalla, Samosa Chole Chaat, Aloo Tikki and more.

 “We are finally able to launch our first QSR outlet for our customers, we feel excited and ready to host you all. In the coming time, we are looking forward to expanding with our QSR outlet in other cities as well such as Hyderabad, Chennai and others where we already have an online presence.” said Nidhi Singh, Co Founder Samosa Singh

Along with this QSR, the brand has over 50 cloud kitchens in 8 cities such as Bangalore, Chennai, Mumbai, Pune, and Hyderabad.

Amazonia elevates dining to an art form with a range of delectable global cuisines and refined sensibilities, available all day.

“Inspired by my travels to the Amazon, a magical and mystical vast land full of frondescence, water bodies, and vivid, exotic species, Amazonia brings the spirit of carnival into the world of luxury dining and stimulating entertainment. The focus was on recreating the expanse in design by contrasting it with surprising little exotic elements, open to be found by anyone actually looking for them “, said Prasuk Jain, Owner of Amazonia.

The menu is divided into Japanese, Korean, Thai and Italian including salads, grills, sushi, bites, fish and meat, and encourages experimentation and sharing  satiating the pickiest of appetites.

The culinary highlights include Grilled Polenta & Cottage Cheese, Amazonia Chicken Chili Oil Dumplings, Kimchi Yakisoba, Kyui Wakame No Amazu-Ae, Amazonia Matcha Crème Brulee.

The drinks menu brings unique flavour combinations with focus on cocktails and mocktails with fun fusions like Mexican Little Pamlo, Brazilian Samba, Cuban Pain Curer, Amazonia Siesta and more.

Amazonia has everything from service to setting, menu to entertainment, adds to the exotic contemporary ambiance and enhances the BKC Foodie Scene"

Back by popular demand, McDonald’s “Hi-C Orange” will be available in restaurants across the U.S. by this summer.

Hi-C Orange Lavaburst will begin rolling out in select locations this month and will be in participating restaurants across the country by June.

Also Read: McDonald's to open 700 dine-in restaurants in UK

“Customers can input their zip code into our Hi-C Orange tracker – which will be updated on a weekly basis starting Monday – to find the closest McDonald’s already offering the delicious orange drink,” added the release.

The loyal fandom of this deliciously fun and fruity beverage that teases your taste buds dates back to 1955, when it first debuted on McDonald’s menus.

Also Read: We can't estimate the negative impact of Coronavirus on our business: McDonald's

The non-carbonated Hi-C Orange Lavaburst drink returns to menus alongside the carbonated Fanta® Orange offering, making the legendary orange drink roster once again complete.

Customers can get a Hi-C Orange soon via carry-out, drive thru, the McDonald’s app or McDelivery.

With the number of beer lovers in Pune being constantly on the rise, Mumbai’s popular microbrewery Drifters opens their first Growling station in Pune. 

Located at Koregoan Park, the brand new cosy 250 sq. ft space has both pickup and delivery services for beer enthusiasts to quench their thirst & fill up their growlers routinely.

Also Read: Crafters launches its first beer growler station in Andheri

The Drifters growler station was launched on 1st of Dec, 2020.

Started by Nayan Shah, Drifters Brewing Company was born out of the need for handcrafted beers in the city.

After months of lull across the Global Economy due to the pandemic, India was no exception to witnessing the downfall of multiple industries. Months of lockdown and the masses being confined indoors to avoid health hazards did no good to the brewery sales post-March 2020.

May Interest: Effingut launches India’s first retail craft beer chain - Effingut 2 Go across Maharashtra

But, after the persistent efforts of the Maharashtra Chapter of the Craft Brewers Association of India (CBAI), the Maharashtra state excise department finally amended the state’s growler policy, making it India’s first state ever to allow microbreweries to permanently sell their craft beer via growlers. This was a total game-changing decision in the Indian beer history, making it a monumental one.

Rebel Foods, the cloud kitchen startup, has raised $125 million in the ongoing Series D round from Coatue Management, Goldman Sachs, Indonesia’s Go-Jek, and others. Post this round, the Mumbai-based company’s valuation is said to be $525 million.

Started out as a quick-service restaurant (QSR), the company is now a multi-brand cloud kitchen model. It has established brands such as Faasos, Oven Story, Firangi Bake, Mandarin Oak, Kettle & Eggs, and Behrouz under Rebel Foods.

Rebel Foods is now planning to expand its footprint into Southeast Asia and the Middle East. 

Last month, Go-Jek, Southeast Asia’s leading ride-hailing major, also infused $5 million in Faasos through its venture capital arm Go Ventures. With this agreement, Rebel and Go-Jek is looking to set up 100 Indonesian cloud kitchens that will process biryani, pizza, Chinese food, and locally popular dishes like nasi goreng.

Rebel is further eyeing to launch 20 kitchens in the UAE by year-end.

Currently, the firm is operating a network of 235 cloud kitchens in 20 Indian cities with an order volume of two million per month. Rebel has also introduced 1,600 internet restaurants in India across 11 brands. 

Founded by Jaydeep Barman and Kallol Banerjee in 2010, the company was earlier known as Faasos Food Services Pvt Ltd. It rebranded its parent entity to Rebel Foods Pvt Ltd in 2018.

Zomato, the Gurugram-based food delivery startup, has launched its new customer loyalty programme called ‘Infinity Dining’ for its Gold subscribers. This programme allows the subscribers to have unlimited a la carte at partner restaurants.

Infinity Dining has been started in partnership with 350 restaurants, with at least a 3.5 rating in Delhi, Mumbai and Bengaluru. The programme will be available exclusively to Zomato Gold subscribers, who can book for their friends and family members.

Gaurav Gupta, Chief Operating Officer & Co-Founder, Zomato, said, “The programme gives restaurants the opportunity to introduce diners to the entire menu, and diners the option to explore new dishes and flavours.”

“Dining out constitutes about 70 percent of a restaurant’s total business. While Zomato Gold continues to be instrumental in driving sales for restaurants and adding value to subscribers, we realise that the opportunities in this sphere are endless,” he further added.

The new customer loyalty programme will also offer customers access to the open bar at a fixed price.

Zomato is the first in India to offer unlimited dining options. The foodtech company claims that its existing subscription programme Zomato Gold has grown almost 100% in the last eight months.

There is a saying that the taste of any food cannot match up with home-cooked food. Packaged items which are a convenient option for today’s generation such as frozen pancakes and waffles, instant oatmeal or maggie, sandwiches, etc, contain preservatives and added sugar, fats, additives, which are not at all healthy. Therefore, health-conscious consumers prefer to have homemade food which contains nutritious values.

And with the growing preference for the home-cooked meal, the food delivery platforms are entering into this category. They are bringing that age-old tiffin service which is still popular in several parts of India.

Recently, a homegrown food delivery startup Swiggy has unveiled ‘Swiggy Daily’. This app gives consumers access to a variety of simple homestyle meals prepared by home chefs, tiffin service providers and organised vendors.

The newly launched app permits users to schedule their meals in advance or opt for a daily, weekly or monthly subscription. It will list more than 30 options for every meal.

Sriharsha Majety, CEO, Swiggy, said, “There is a growing demand for quality and affordable everyday meals. With a mix of organised vendors and home chefs, Swiggy Daily will cater to this latent demand for homestyle meals that are an affordable, long-term solution for our daily food needs.”

Alok Jain, Entrepreneur in Residence at Swiggy, stated, “Daily is the first homestyle hyperlocal food subscription service in the country that will offer a world-class platform to these food service providers and help solve the key issues of discovery, flexibility and taste fatigue.”

Similarly, a food delivery platform Zomato is now planning to start a service where people can order home-made food.

Kerrimo, Philippines' most popular takeaway franchise, is planning to expand pan India. The brand is focusing on metro cities including Delhi-NCR, Mumbai and Bengaluru.

Armee M Lanto, International Franchise Marketing Head, Kerrimo, said, “In the next five years, we plan to cover all the metro locations with more than 100 outlets pan India.”

Kerrimo is short for “Carry Mo”. It got its name since it offers an innovative way of enjoying your favorite snacks. Kerrimo allows its customers to eat and drink using a carry-all cup.

“Our concept provides convenience along with flexibility in serving the combos. Right now, we offer french fries, sausages, nuggets but, in India, we will include items that suit the Indian palate like paneer, soya and biryani,” Armee stated.

Kerrimo has partnered with FranGlobal to identify the master franchisee that will open its own outlets as well as appoint unit franchise partners.

She added, “We are looking for individuals who have passion and dedication to develop the brand  and move to a higher level.”

Uber is working on a new dine-in option that will allow users to dine-in at restaurants. The company already permits users to get food delivered to their doorstep, and even pick-up food from restaurants.

This new step is in line with Uber’s plan to expand its offerings. In recent times, the company has been aggressively testing new ways of reaching out to more customers with Uber Eats.

The new dine-in option is being tested in Austin, Dallas, Phoenix, and San Diego in the United States. It will allow users to order food at a restaurant, and then go eat at the restaurant at their preferred time. This feature will be very helpful for the people who are in a rush as it will reduce the amount of time they have to wait for the food to be ready.

An Uber spokesperson said, “We’re always thinking about new ways to enhance the Eats experience.”

Hashtag Foods, Delhi’s favourite chain of fusion cafes for takeaway, wants to expand its operations in several other cities via offering franchisee options. The brand has a remarkable journey since its inception with 3 successfully running company outlets and 4 franchise outlets in different parts of the city.

Hashtag Foods will provide extensive support to the franchisee for mutual growth and profitability. It has a lucrative business model with low investment and high returns.

Established in August 2015, Hashtag Foods is a headed out to become one of the most popular chains of quaint little takeaway cafés serving fusion food in Delhi NCR. It has gained popularity among youngsters who likes to experience with taste and has spread out to seven strategic locations across the city.

This takeaway café boast of being the innovator behind the concept of freaky shakes, Afghani sandwiches and fusion Italian pasta. Being a pocket-friendly place, Hashtag Foods has become one of the most favourite spots to grab a quick bite or a refreshing drink.

Cinste Fresho is looking forward at expanding its presence on PAN India scale with the help of franchising. The company is operating through the FOCO model (Franchise Owned-Company Operated).

Fresho is all about fresh, simple & hygienic food with comforting ambience. The brand was launched with an aim to offer fresh and hygiene food to all without budget constraint.

Amit Nigam, Founder & MD, Cinste Ventures, said, “Our brand Fresho was started with the notion of serving quality and affordable food. We had our office in an industrial area, where there was no proper food joint. Working class people were eating from road-side carts, where the foods were prepared in unhygienic condition and in cheap oil. So, that’s how the Fresho was conceptualized, that can provide good food in a hygienic environment at almost the same price.”

“The products in our menu range around Rs 50-60. So, that’s how we differentiate ourselves from the competition. We provide quality food at the price of food available at road-side carts,” he added.

The brand’s exclusive menu range includes Thali, Chinese, Meal, Combos, Appetizers, Breads, Snacks and Chillers. Experienced Chef, Kitchen staff an excellent vendor helped Fresho achieve the highest quality standards in food and service industry without affecting menu prices.

Asahi Kasei, a global Japanese leader in chemical and materials science products, has announced a partnership with Amrita Raichand, eminent Indian chef and celebrity. Amrita will be the brand ambassador for Asahi Kasei's consumer products in India. The partnership agreement has been facilitated by Heeta Parikh, Founder & CEO, of Silver Spun Brand Solutions, a fully integrated marketing firm.

Talking about the partnership, Chef Amrita Raichand says, "I'm very happy to be the brand ambassador of this renowned Japanese company for premium wrap who have in great detail explained to me about how good and reliable their products are. I feel a 360 degrees approach is always best while promoting a brand you believe in and, hence, I'm glad that through this association I will be able to do justice in bringing forth the advantages of using these products to the end users." 

Asahi Kasei manufactures three main food-related products which are available in the Indian market - Asahi Kasei Premium Wrap which can be used for wrapping food for preservation, and can also be microwaved for heating the food; Asahi Kasei Frying Pan Foil which can be used to cook food without using oil and prevent food from sticking to the pan with silicon coating on one side and Asahi Kasei Cooking Sheet, whose silicon coating prevents food from sticking to the utensil and is heat resistant for its use in baking/cooking in oven and microwave.

Asahi Kasei's Luve Oberoi says, "We are excited to announce Chef Amrita Raichand as a brand ambassador for our products in India. Her focus on promoting a healthy lifestyle complements the values we endorse as a company. The experience and expertise she brings to the table are invaluable and we are glad to have her on board." Heeta Parikh who along with two other agencies paved the way to finalize the deal, says, "Amrita Raichand has won many accolades for her contribution to the food industry. Her award-winning shows and other platforms will help Asahi Kasei in connecting with the Indian consumers."

Coca-Cola, the world’s largest beverage company, has not been able to crack a section of the Indian market even with brands such as Sprite, Maaza and Thums Up.

John Murphy, President of the Asia Pacific Group of Coca-Cola, said “India is “a different story,” referring to a market of almost 300 million people in the bottom half of the pyramid in India that is yet to take to the global soft drink brands. We have tried so many times in my time in the Coca-Cola system to crack the code there and we haven’t done it. We have got a team of pretty smart people who want to have the legacy to be the first to do so. India is the US giant’s sixth largest market and Coca-Cola is the country’s leading beverage maker. In India we have leader brands, but we have an industry that is very underdeveloped. Sprite, Maaza and Thums Up have tremendous equity in India and the company’s job is to leverage those brands to help grow the industry. We’re excited with the work we have under way to do that. In addition, we have a couple of other categories that we believe have tremendous room for growth as we go forward and the good news is there are not too many there yet who have cracked the code on leadership in those categories. Beverage landscape in Asia-Pacific is very different today than you have seen in other parts of the world. Seven out of every 10 beverages consumed in Asia-Pacific are non-commercial.

Sales growth for soft drinks in India has tapered as urban consumers opt for low-sugar beverages and rural buyers cut discretionary spending. Smaller regional brands that are cheaper are getting popular, hurting the prospects of global beverage companies including Coca-Cola and PepsiCo.

While addressing at conference Murphy also said “Home rituals are important, hence the prevalence of self-home beauty, homemade juices. They love a lot of stuff, sweet, unsweet, hot, cold, gooey, un-gooey — you name it. They are very trend conscious increasingly in today’s environment and those trends are influencing the repertoire of beverages that they are trying and they love to try”.

Mentioning the launch of Mosambi juice under its Minute Maid franchise, Murphy said “marrying a local desired fruit to a global brand creates value. The move to localise to the last mile with ethnic flavours and leveraging local fruit-based beverages is aimed at fighting back the onslaught of regional brands”.

Tata Global Beverages posted a 39.1% rise in net profit to Rs 120.25 crore for the June-September quarter in comparison with the same quarter of the previous fiscal, which saw Rs 86.32 crore.

Net revenues stood at Rs 1,692 crore, up by 6% from Rs 1,621 crore in the comparable quarter in 2016. Operating profits were up by 23% to Rs 208 crore compared to the corresponding quarter of the previous year, due to improved operating performance, good cost management and lower finance costs.

Group has completed the restructuring of its Russia operations, resulting in the sale of two of the company's overseas subsidiaries, Sunty LLC and Tea Trade LLC.

L Krishnakumar, Chief financial officer of Tata Global Beverages said “The company witnessed a good performance in its India business. While July was a slow month due to GST, August and September saw double digit growth. The quarter saw a number of new product launches across geographies and continued investment to strengthen our brands. The company will continue to innovate in tea, coffee and water with new blends and beverage experiences”.

Nestle announced its second small coffee acquisition, buying Texas-based Chameleon Cold-Brew as to bolster its world-leading coffee business. Maker of Nescafe and Nespresso said Chameleon is the No.1 organic cold-brew brand in the United States.

Nestle, which took a majority stake in Blue Bottle Coffee in September, is trying to reignite slowing sales by snapping up small independent brands that appeal to younger consumers.

Nestle, also faces a specific threat from JAB Holding, a private investment company that has grown fast through a string of coffee deals in recent years, from mainstream players such as Douwe Egberts and Keurig to higher-end artisanal brands Stumptown and Intelligentsia. Speculation that JAB could acquire Dunkin Brands resurfaced this week, sending shares of that coffee and doughnut chain operator to record highs.

Packaged food rivals across the sector, from Campbell Soup to Unilever, are taking similar steps as health-conscious and brand-savvy shoppers shun traditional big brands while social media helps start-ups to grow faster.

Following criticism for being too slow to react to consumers' changing habits, Nestle is taking steps to improve its performance under new CEO Mark Schneider.

Hershey, US based chocolate confectionary firm investing USD 50 million in India over the next five years to increase its operation in India.

Parveen Jakate, Hershey India Chairman and Managing Director said “We anticipate an investment of about USD 50 million during the next five years as we focus on growing and expanding our presence in India. India is one of our key International focus markets and we are investing to build this important business. We are excited about the future of our great brands and products in India. Our investments over the next several years will help us to further build upon our positive momentum.

Hershey had entered India through a joint venture with Godrej Group in 2008, but dissolved it four years later, buying out the entire stake. India is among the four key markets for the company globally outside North America.

Hershey India's product portfolio includes brands like Hershey's Syrups, Hershey's Milk Booster, Hershey's Spreads, Hershey's Milk Shakes, Sofit, Jolly Rancher, Brookside Chocolates, Jumpin, Nutrine and Smart Cook.

Hershey Company Chief Financial Officer Patricia Little said “Constant currency net sales in India increased 16 per cent and slightly exceeded our plan. Growth in the brands we are investing behind continues to be solid. Our transition of the India portfolio is enabling a higher margin business, and we are on track to expand gross margins here by 1,000 basis points in 2017. This is enabling adjustments in the local marketplace that should result in a sustainable operating model”.

Pennsylvania-headquartered firm, which recently announced its third quarter global earnings, had said that India has emerged as the fastest growing market, clocking a net sales growth of 16 per cent.

Premium cookie maker Unibic eying a market share of over 10% in next 12 to 18 months. Cookie market in India is pegged at Rs 7,500 crore, split equally between the premium and mass segments.

Foods Managing Director Nikhil Sen said "Our ambition is to have more than 10 per cent market share nationally in the total cookie market over the next 12-18 months. In the premium-end, in the four markets of South, we have double digit market share. Our presence in the North, East and West is much smaller. We plan to improve our footprint in these three areas that we are not that well available in. We have 900 distributors and close to 60 per cent of our volume comes from traditional trade. We will expand by putting feet on the street in the areas we are under weighted, in terms of market share and try and garner market share there. Our target would be to reach half a million outlets in couple of years. We just invested a fifth line at an investment of Rs 12 crore which takes our capacity to 100 tonnes a day. We are looking at adding at least one new line every year. We are still looking at whether we should invest ourselves or look at contract packing facilities. If we were to invest in capacity ourselves, we would need an investment of Rs 50-60 crore in next five years.”

Cookies constitute around 30 per cent of the total biscuit market which is estimated to be between Rs 25,000-27,000 crore and is growing at twice the rate of the biscuit industry.

Unibic has a strong presence in South and close to 60 per cent of its sales come from the region.

Company, backed by private equity investor Peepul Capital, has 21 variants of cookies under five categories with presence in 2, 00,000 outlets.

Company, which has been growing at a CAGR of 50 per cent and 4.5-5 times the market rate, recently added a fifth manufacturing line at its facility at an investment of Rs 12 crore.

Nestle spoke person Roger Lowe said “Nestle is leaving the Grocery Manufacturers Association (GMA), a lobby group that represents hundreds of food companies in Washington. It will leave at year-end. The move comes during a tumultuous time for food manufacturers facing new labelling requirements and squeezed margins as consumers shun conventional packaged food. Nestle's participation in GMA will be missed, and we hope there will be a time when they will rejoin us.”

GMA spent more than $6 million lobbying last year on issues including disclosure of genetically engineered (GMO) ingredients and an overhaul of nutrition labelling requirements, according to congressional filings.

Companies including Nestle have taken differing positions from the GMA on some of those issues, wanting to placate consumers who say they want more transparency and information about supply chains. Where GMA lobbied heavily against labelling of GMO, Nestle has publicly supported disclosure of those ingredients.

After parted away with cricketer Virat kohli, PepsiCo senior Vice President said “PepsiCo will increasingly rope in sources of authority for endorsing its brands instead of opting only for celebrities. The cola firm will consider individuals who have established their credentials in specific fields and have direct synergies with brands they endorse. . The beverages and snacks maker has now roped in javelin throw athlete and junior world record holder Neeraj Chopra for its sports drinks Gatorade. Other recent endorsement deals with such sources of authority include badminton player PV Sindhu also for Gatorade and Chef Vikas Khanna for oats brand Quaker. We will continue to consider celebrities, but that will no longer be the only criteria for our endorsement deals. Increasingly, PepsiCo will be less about celebrities and more about sources of authority, across the portfolio.”

Traditionally known to be among the heaviest spenders on celebrity advertising, the company has had some of the biggest names across cricket and films such as cricketers MS Dhoni and Kohli, and actors Ranbir Kapoor, Hrithik Roshan and Anushka Sharma as faces of the brands. While Dhoni and Kohli are no longer associated with Pepsi, Hrithik Roshan endorses Mountain Dew while Anushka Sharma is the face of Nimbooz masala soda.

Talking about Aquafina expansion parkash said “Aquafina premium flavours and offering vitamins and minerals under the brand name Aquafina Vitamin Splash.  The move is in continuation with the US firm’s portfolio transformation exercise, which includes reduction of calories in carbonated drinks".

PepsiCo beverages Senior Vice president Vipul Parkash said “Pepsi cola, Mountain Dew, lime drink and Kurkure snacks, is taking its packaged water brand Aquafina premium in flavours and fortified with nutrients. The move is in continuation of our portfolio transformation exercise, which includes reduction of calories in carbonated drinks and introducing zero or low-sugar beverages across the hydration space.

1,000-crore plus brand, Aquafina competes with Ramesh Chauhan’s Bisleri and Coca-Cola’s Kinley in the crowded and intensely competitive packaged water space.

PepsiCo said that the new product, called Aquafina Vitamin Splash priced at Rs 30 and 50 had the lowest sugar component in its category compared to others in the domestic market.

Vipul Prakash also said “the company is betting big on hydration, and was looking at introducing more drinks with vitamins, flavours, and possibly even in the herbal space with products such as ayurveda water, in response to rapidly evolving consumer preferences for functional beverages. We expect the new product to contribute 10-15% of the packaged water mix over three years. Base water will remain the core product for us.”

Bangalore Rail Metro Corporation are going to take steps toward opening of restaurants and salon.

To make use of the spacious stations and ensure availability of daily essential items for commuters, the Bangalore Metro Rail Corporation (BMRC) has invited bids for retail outlets at 11 Metro stations above the ground on purple and green lines. Some of the categories for which bids have been invited are bakery and snacks, quick-service restaurants, restaurant-cum-party halls, beauty salons, cafes and food courts.

UA Vasanth Rao, BMRC's chief public relations officer and GM (finance) said the aim is to reduce the stress of last-mile connectivity by ensuring commuters get at the stations what they need. We want to ensure stationery and grocery stores, and restaurants, among others, are easily available. We are keen on having 24x7 chemist shops at about 40 stations. The shops will be located outside the stations and won't be affected by Metro timings. They were keen on having a crèche facility for working parents at stations spread over 3,000 to 4,000 sqft, but applicants were not clear about the government norms. The spaces available on offer range from 150 sqft to 4,000 sqft, rents of which are based on market rates. Bids have been invited for more ATMs at Metro stations.  Banks will benefit from entering into an agreement with us. There are several conditions that have to be met for setting up an ATM has to be air-conditioned, at least one security personnel among others but all this is taken care of at stations. People can securely and freely make money transactions at stations. We will partner with banks to ensure services like recharging Metro card at the ATM are made available.

The applications for retail outlets are being evaluated by BMRC for technical considerations, following which the financial bids will be opened.

PepsiCo India chairman D Shivakumar has resigned from his post after four years. He is now set to join Aditya Birla group venture as a group executive president In January. Soon After resigning, PepsiCo India conformed his resignation and announced new PepsiCo India chairman.  PepsiCo named Its Jordan and Egypt VP and general manager Ahmed El Sheikh as its Chief executive officer.  Shivkumara will hold last day as PepsiCo chairman on 31^st December after joining in 2013.  

Ahmed El Sheikh will be the first non Indian CEO at PepsiCo India.

Sanjeev Chadha, chief executive at PepsiCo AMENA (Asia, Middle East and Africa) said “Shivakumar was instrumental in leading the transformation journey for the company, said. He has been a key driver for portfolio transformation, helped develop our nutrition business, launching innovations with our Quaker and Tropicana brands and deepened consumer engagement with our flagship brands. Incoming CEO Ahmed has held leadership roles in both its foods and beverages segments and in his last role, led the Egypt business, among its toughest markets.”

Kellogg Co said on Friday it would buy the owner of RXBAR protein bars for $600 million as the world's largest cereal maker looks to expand its portfolio of healthier foods and tap millennial customers.

Kellogg like other processed food makers, has been battling weak sales amid a growing consumer preference for healthier foods, and has been making changes to its offerings by removing artificial ingredients and introducing healthier foods such as granola.

Kellogg CEO Steve Cahillane said "With its strong millennial consumption and diversified channel presence including e-commerce, RXBAR is perfectly positioned to perform well against future food trends. RXBAR, which is owned by Chicago Bar Co, will continue to operate independently after the deal.

Kellogg said it will pay about $400 million net of tax benefits for the company and RXBAR's net sales are expected to be about $120 million in 2017.