Bon-Cuisine Digitizes Corporate Cafeterias for Leading Organizations

SGF India has opened a new outlet in Bhopal, strengthening its presence in Madhya Pradesh. Located at M. P. Nagar Zone 1, Opposite Multi-Level Parking, the restaurant will offer a variety of vegetarian dishes, including its well-known soy chaaps and North Indian specialties.

The menu features Afghani and Malai Chaap, North Indian gravies, and thalis. To mark the launch, the restaurant is offering a Buy One Get One (BOGO) deal on Chinese dishes and a 20 percent discount on Indian gravies and thalis. Student and corporate discounts will also be available.

Kewal Ahuja, Founder of SGF India said, “Bhopal has a vibrant food culture, and we are thrilled to bring SGF’s signature offerings to the city. Our goal is to provide a flavorful yet nutritious alternative for food lovers, especially with our protein-rich soy chaaps, which have been a favorite among our patrons. Beyond everyday dining, the new outlet is also an ideal venue for birthday celebrations, kitty parties, and get-togethers, with specially curated menus available at a very reasonable price to provide a seamless and delightful experience.”

With over 100 outlets across Uttar Pradesh, Rajasthan, Madhya Pradesh, Punjab, and Delhi-NCR, SGF India continues its expansion, aiming to bring its vegetarian offerings to more cities.

Located along Goa’s coastline, Uma by the Sea offers a dining experience that blends local flavors with global influences. The restaurant focuses on Goan cuisine while incorporating Mediterranean and international elements, creating a menu designed by Chef Aloysious that highlights the region’s culinary traditions.

The menu at Uma by the Sea features dishes that reflect Goan heritage alongside globally inspired options. Signature offerings include Grilled Cafreal Chicken and Aunty Adea’s Prawn Curry Rice, both paying tribute to traditional local recipes. In addition, the restaurant serves Napoli-style pizzas, made with 48-hour fermented dough, fresh seafood, and other coastal-inspired dishes that add an international dimension to the dining experience. All ingredients are locally sourced to highlight the region’s flavors.

Beyond the menu, Uma by the Sea provides a setting designed for a relaxed dining experience. Guests can begin their day with breakfast by the water, enjoy cocktails at sunset, or have a seafood meal under the stars. The atmosphere is designed to reflect Goa’s laid-back lifestyle.

Ranjan Chopra, the founder of Uma by the Sea, describes the restaurant as an extension of Goa’s essence. “We wanted Uma to be a true reflection of Goa—unhurried, full of life, and bursting with incredible flavors. It’s not just about the food; it’s about the feeling. Every bite, every sip, every sunset—it’s all meant to be savored," he said.

Uma by the Sea marks a new chapter for Ranjan Chopra, who has previously launched Qla and Indy in Delhi. Qla is known for its European fine dining, while Indy specializes in modern Indian cuisine. With Uma by the Sea, he brings his culinary expertise to Goa, blending regional flavors with international influences in a setting that reflects the relaxed pace of coastal life.

Positioned along Goa’s shoreline, Uma by the Sea offers a dining experience centered on fresh ingredients, coastal flavors, and a setting that caters to both locals and visitors.

Located within Santha Bagh, 1932 Trevi is a newly launched restaurant that blends Italian and Indian influences in both design and cuisine. Inspired by the Maharaja’s visit to Italy in 1932, the restaurant reflects his vision of bringing Roman artistry and culinary traditions to Jaipur.

Designed by Shantanu Garg, 1932 Trevi integrates Italian aesthetics with Indian craftsmanship. The space features intricate Padma motifs and natural elements, with a central fountain reminiscent of Rome’s Trevi Fountain. The design aims to create an immersive atmosphere where history and storytelling are reflected in every detail. “1932 Trevi isn’t just about aesthetics; it’s about creating an immersive space where design and storytelling coexist,” says Garg.

The restaurant’s menu combines Italian culinary techniques with Indian ingredients. The appetizers emphasize herbaceous flavors, while the main courses balance Indian spices with Italian influences. Desserts feature traditional elements infused with contemporary flavors, and the cocktail menu draws inspiration from gemstones, offering a mix of regional and global influences.

Signature dishes include the Corn Tempura Cake with Gondhoraj Lemon Gel, Trevi Fried Chicken with Gribiche Sauce, and the classic Cacio e Pepe. Desserts such as the Vanilla and Hibiscus Wild Rice Kheer present a modern interpretation of traditional flavors.

The beverage menu at 1932 Trevi incorporates handcrafted cocktails that blend regional ingredients with international techniques. Trevi Paloma, made with Patron Silver and Plum Mathania Cordial, offers a bright and sour profile, while Symphony No. 41 combines Dewar’s 12-year-old whisky with cherry vinegar and mint. The Cat’s Eye, featuring toasted hazelnut aged rum and vegan foam, provides a richer, nutty experience.

Namokar, one of the minds behind 1932 Trevi, describes it as “a dream realized,” emphasizing its role in creating a unique hospitality experience. Jai, who led the project’s execution, adds, “Building 1932 Trevi was about turning an ambitious dream into reality—a space where tradition meets modernity in perfect harmony.”

Since its opening on December 14, 2024, 1932 Trevi has positioned itself as a destination for guests seeking a blend of cultural heritage and fine dining. The setting, enhanced by live music and handcrafted cocktails, offers a hospitality experience that merges history, design, and gastronomy in Jaipur.

Te Amo Bistro And Bar, located in the heart of IFC M3M on Golf Course Extension Road, has become a prominent name in Gurgaon’s culinary landscape. With its tagline ‘Global Indian,’ Te Amo offers a unique dining experience that blends Indian flavors with global influences. This fusion is inspired by Michelin-starred Chef Suvir Saran’s culinary experiences across cities like New York, San Francisco, Berlin, and Mumbai, where food serves as a medium for storytelling.

“Our vision for Te Amo goes beyond serving exceptional food; it’s about building a brand that resonates with a modern, global audience while preserving the essence of Indian hospitality. We aim to position Te Amo as a trailblazer in progressive Indian dining, with plans for nationwide expansion. This journey is not just about growth but about setting new benchmarks in the culinary industry,” said Shelly N. Singh, Founder and Managing Partner.

Chef Suvir Saran, known for his ‘American Masala’ philosophy, combines Indian, American, and other culinary traditions in his dishes. Signature offerings such as Patiala Chicken Cornetto, Ambi Paneer Tikka, Dawat-e-Khichda, and Jamun Kala Khatta Sorbet showcase his innovative approach to reimagining traditional recipes.

“My inspiration for Te Amo comes from the stories food tells and the connections it creates. Each dish is a reflection of my culinary adventures, whether it’s a bustling market in Mumbai or a fine-dining experience in New York. At Te Amo, I strive to merge these global influences with the essence of Indian flavors, crafting plates that evoke emotions and memories for every guest,” said Chef Suvir Saran, Curator.

The restaurant’s interiors draw inspiration from modern New York aesthetics, blending warmth and sophistication. The centerpiece of Te Amo is a stunning island bar, which features a curated selection of 37 cocktails, including nine clarified cocktails—a first in Gurgaon. These drinks are crafted using dehydrated fruits, exotic spices, and artisanal techniques, offering a sensory experience. Te Amo also hosts special events such as elegant sit-down Sunday lunches, soulful Sufi nights, and live music performances on weekends, adding to the vibrant atmosphere.

With a seating capacity of over 110 guests, Te Amo offers a variety of spaces, including an alfresco area, a private dining section, and a lounge. Open daily from 12:00 PM to 1:00 AM, Te Amo caters to intimate gatherings, lively celebrations, and formal dinners.

Bright Hospitality, a prominent name in experiential dining, has launched IKK Panjab at Connaught Place in Delhi. The new outlet, which serves over 2,800 diners daily, represents a key milestone in the company’s expansion strategy, strengthening its presence in major metropolitan markets while continuing its focus on redefining India's culinary scene.

IKK Panjab was founded by Deepika and Rajan Sethi as a tribute to their father's deep connection to Punjab. The new outlet goes beyond being a restaurant; it celebrates the rich cultural heritage of an undivided land. Designed to reflect the warmth of a family home, it is named 'Colonel Sahab ka Ghar,' inspired by the Sethi family’s ancestral roots. The space transforms dining into a journey through Punjab’s cultural legacy, with every detail thoughtfully curated to tell the story of a shared past.

The restaurant’s interior features vintage bookshelves, an elegant mezzanine bar, and heirloom artifacts, all bathed in the soft glow of vintage lamps, creating an atmosphere that invites diners into a personal experience. Located in the heart of Connaught Place, where tradition intersects with modernity, the venue offers an ideal setting for IKK Panjab's evolving narrative.

The menu blends traditional and modern influences, celebrating the diversity of Punjab’s culinary traditions. Signature dishes such as Gosht Beliram, originally from Maharaja Ranjit Singh's court, and Karachi Koyla Kadhai sit alongside traditional favorites like Sarso da Saag and Makki di Roti. Newer creations, like the Butter Chicken Samosa, introduce contemporary elements while maintaining the region's culinary essence.

Rajan Sethi, Managing Director of Bright Hospitality said, “IKK Panjab's journey to Connaught Place is more than just an expansion; it's a testament to our commitment to preserving and presenting the soul of an undivided Panjab through its culinary legacy. This new outlet embodies our philosophy of creating dining spaces that transcend mere gastronomy to become custodians of cultural heritage. As we set new benchmarks in hospitality, each dish and interaction carries forward stories of our shared heritage. Panjabiyat is a story worth telling, and through our dedication to crafting experiences that resonate deeply with our guests, we remind them that great food isn't just about taste; it's about belonging and coming home to traditions that have been cherished across generations.”

With this launch, IKK Panjab evolves from a popular dining destination to an institution of culinary and cultural excellence. As part of Bright Hospitality's expansion plans, the brand aims to launch new outlets monthly starting in 2025, with the goal of bringing Punjab's rich flavors to cities across India and beyond. This expansion is a first step in a broader vision to present Indian regional cuisines as a living legacy to be preserved and celebrated for generations to come.

Nasi and Mee, a brand specializing in Southeast Asian cuisine in India, has opened its largest standalone restaurant on Convent Road, Bangalore. This flagship outlet marks a significant milestone for the brand, which was established in 2015 and has since expanded to five locations in Bangalore and eight across South India.

The new Convent Road restaurant features an underwater-inspired design, drawing inspiration from Southeast Asia’s diving destinations such as Raja Ampat in Indonesia and Sipadan in Malaysia. The space includes marine-themed interiors, bespoke light fixtures shaped like tiger sharks and jellyfish, and lush foliage. The venue also offers an al fresco seating area, creating a distinct dining experience in the city.

To mark the opening of this flagship location, Nasi and Mee has reintroduced its Asian breakfast menu with the Shiok Breakfast Club. This menu highlights Southeast Asian morning traditions, featuring dishes such as N&M Kaya Toast with house-made kaya jam, N&M Fren-Cha Toast with matcha foam, and X.O. Benedict with poached eggs and X.O. Chilli. Additional offerings include dim sum, fresh juices, smoothies, kopi, and teh, bringing back an experience that originally set the brand apart.

Ravi Nahappan, Group CEO and Founder of Nasi and Mee stated, "Nasi and Mee has always been about authenticity and evolution. This new flagship location at Convent Road, Bangalore, not only elevates the dining experience but reflects the next phase of growth for us as a brand. We're excited to be a part of many a dining conversation and to serve a new community in a space that truly reflects our culinary journey."

Dilip Krishnan, Co-Founder and CEO, India added, "Everyone knows Nasi and Mee through our first restaurant in Koramangala, so opening this flagship outlet — and continuing the theme of creating experiential dining, whether through omakase or offering breakfast— is a testament to evolving our brand in keeping with the times and requirements of our customers."

With a 100-seat capacity, the new flagship location is expected to become a notable addition to Bangalore’s hospitality sector, offering diners a mix of authentic Southeast Asian cuisine and an immersive dining experience.

Dana Choga, a well-known name in North Indian cuisine, has introduced a new dining concept, Dana Choga Reserve. This format offers a progressive Indian menu alongside the brand’s classic dishes, complemented by a curated selection of cocktails. The first Reserve outlet recently opened at Ireo City Central, Sector 59, Gurgaon, marking an expansion into premium dining.

Founded three decades ago in Gurgaon by Amita and Deepak Chandhok, Dana Choga has built a reputation for its North Indian cuisine. In 2018, their son, Veer Anukul Chandhok, and his wife, Pritika, joined the business to continue its growth.

During the COVID-19 period, when many hospitality businesses scaled back, the couple saw an opportunity to expand. They launched 10 cloud kitchens across NCR, increasing monthly orders from 10,000 to 50,000. This success laid the foundation for their new dining venture, aimed at attracting customers seeking an enhanced dining experience.

Recognizing a shift in consumer preferences, Anukul and Pritika designed Dana Choga Reserve to cater to younger diners looking for culinary variety, shareable portions, and contemporary takes on traditional dishes. The restaurant’s interiors combine Indian culture with modern design, incorporating terracotta blocks, handcrafted lighting, and sustainable decor. A private dining area is also available for group gatherings.

Pritika and Anukul said, “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 has worked tirelessly to bring this unique blend, and we can’t wait for guests to experience it for themselves.”

With the launch of Dana Choga Reserve, the brand aims to strengthen its presence in India’s hospitality sector, offering a dining experience that blends traditional flavors with modern culinary innovation.

Bird Foods, the culinary division of Bird Group, is set to expand its Quick Service Restaurant (QSR) and Casual Dining footprint across India. Rahul Sehgal, Business Head, Bird Foods, outlined the company’s plans to scale operations, targeting 35 outlets by the end of 2025 and reaching 50 outlets by 2026.

The upcoming outlets will be strategically placed in high-footfall locations, including railway stations, malls, and metro hubs. Beyond its presence in Delhi NCR, Faridabad, Lucknow, Dehradun, and Gurugram, the brand is set to expand into Mumbai, Pune, Bangalore, Bhubaneswar, and other tier ll and tier lll cities.

Bird Foods operates four flagship brands catering to various cuisines:

• The Indian Stories – Focuses on traditional Indian cuisine, offering dishes such as biryanis and kebabs.
• KaChing – An Asian fusion brand featuring dim sum, sizzlers, bento boxes, and live culinary stations.
• Spice Nama – Specializes in Indian vegetarian cuisine, emphasizing authentic spices and local flavors.
• Eat.co – A food court-style concept combining Bird Foods’ offerings with global brands like KFC and Pizza Hut.

Bird Foods is also venturing into cloud kitchens and delivery services to cater to the growing demand for online food orders. The company is adopting a hybrid model, combining physical outlets with digital platforms. Additionally, it is exploring niche catering services for corporate events, private gatherings, and high teas.

The company incorporates sustainability measures, such as eco-friendly packaging and food redistribution through its NGO, The Good Night Project. It also utilizes AI-powered review management systems and real-time technology to enhance customer engagement and operational efficiency.

With a focus on expansion and digital transformation, Bird Foods aims to strengthen its presence in India’s evolving QSR and casual dining market.

IHG Hotels and Resorts has signed a management agreement with Hulkul Hotels LLP to develop Holiday Inn Express Bengaluru Lalbagh Road. Expected to open in the first quarter of 2026, the hotel is part of IHG’s strategy to expand in India’s hospitality sector, targeting business and leisure travelers.  

Holiday Inn Express, IHG’s largest and fastest-growing brand, operates more than 3,200 hotels globally. The brand focuses on offering streamlined service and modern accommodations for travelers seeking convenience and efficiency. The Bengaluru property will feature 100 rooms, an all-day dining venue, a fitness center, a business center, meeting facilities, and parking.  

Bengaluru, recognized as India’s technology hub, is home to Fortune 500 companies, IT firms, aerospace and defense organizations, and leading educational institutions. The hotel’s location in the Central Business District (CBD) places it near corporate hubs, government offices, and public sector undertakings, making it a suitable option for corporate travelers.  

Sudeep Jain, Managing Director, South West Asia, IHG Hotels and Resorts said, "We are honored to partner with Hulkul Hotels LLP to launch Holiday Inn Express Bengaluru Lalbagh Road, further strengthening our presence in one of India’s most dynamic and high-growth cities. Bengaluru continues to be a key market for IHG, given its status as a global technology and business hub and its position as the second fastest-growing major metropolis in India. With this latest signing, the Holiday Inn Express brand portfolio now has five hotels in the city, testament to the brand's strategic growth and responsiveness to the sustained demand for modern accommodation. The hotel’s strategic location in the Central Business District will ensure seamless access for business and leisure travelers alike, offering a smart and comfortable stay.”

Sudeep Sathyanarayana from Hulkul Hotels LLP added, "We are pleased to collaborate with IHG Hotels and Resorts to bring Holiday Inn Express to Lalbagh Road, Bengaluru. With IHG’s global expertise and our local market knowledge, we aim to create a world-class hospitality destination that meets the needs of modern travelers. We are confident that the hotel’s prime location, coupled with IHG’s exceptional brand standards, will set new benchmarks for hospitality in the city."

IHG currently operates 46 hotels in India under six brands: Six Senses, InterContinental Hotels and Resorts, Crowne Plaza, voco Hotels, Holiday Inn Resort, and Holiday Inn Express. The company has a pipeline of 58 additional hotels set to open over the next three to five years as part of its expansion strategy in the Indian market.

Hungry N Thirsty Foods Pvt. Ltd. has launched Lucky Tigerr, a new addition to Kolkata’s hospitality and nightlife scene. Located in Park Mansion on Park Street, the venue blends Cantonese and Sichuan culinary traditions with a contemporary dining and clubbing experience. This marks the company's debut in Kolkata, adding to its portfolio of dining establishments across India, including Red in Vasant Vihar, Miss Pinto, Uncles in Delhi, and Casanoni in Goa.

Spanning 3,000 square feet, Lucky Tigerr features a 200-square-foot cocktail bar inspired by China’s sacred mountains, a flexible dining area that transitions into a dance floor, and a DJ console for late-night entertainment. The venue also includes an open kitchen for live culinary displays, two private dining rooms for exclusive gatherings, and a Shisha Lounge. The design incorporates Chinese artifacts and adaptable lighting to create distinct day-to-night atmospheres.

The menu at Lucky Tigerr focuses on a mix of traditional and modern Chinese dishes. Highlights include Garlic King Prawns with Sichuan chili, Roasted Duck Salad with pomelo and pine nuts, and vegetarian options like Crispy Turnip Cake and Wok-Tossed String Beans. Dimsum selections such as Har Gow, Siu Mai, and Bao are also available, alongside main courses like Beijing Duck and Sizzling Seabass with Sichuan chili sauce. Desserts include Matchamisu, Pistachio Cardamom Cream, and Chocolate Succulent.

Lucky Tigerr’s beverage program is inspired by Chinese culture, offering cocktails like the Silk Route Journey, featuring pomegranate, pomelo, and Chinkiang vinegar, and Jack and Ma, which combines jackfruit and mango with a dalle spice mix. The Call Me Kiwi cocktail blends kiwi liqueur, basil, and saline for a refreshing drink.

Leading the operations is Ershad Mullick, General Manager at Hungry N Thirsty Foods Pvt Ltd while Chef Himanshu Thapa oversees the kitchen, focusing on authentic Chinese cuisine. Mukul Kumar, the head mixologist, directs the beverage program.

Lucky Tigerr aims to attract both young professionals and experienced diners, offering a combination of culinary experiences, contemporary design, and nightlife entertainment. The venue is now open at Park Mansion, Park Street, Kolkata.

ParTTwo, a hospitality venue on Lavelle Road, will host a unique musical evening featuring Voctronica, a vocal ensemble known for blending human vocals with electronic soundscapes. The event is scheduled for February 15, 2025, in ParTTwo's intimate 70-seater space, combining live performance with a curated dining experience.  

Inspired by artists like Kraftwerk and Björk, Voctronica's performance aims to push the boundaries of conventional music by integrating electronic elements with vocal techniques. This approach aligns with ParTTwo's commitment to offering unconventional entertainment experiences in the hospitality sector.

Chef Karan Upmanyu has curated a menu to complement the experimental nature of the performance. The evening will feature Asian-inspired small plates, such as Charred Bro-cauli with peanut-chilli glaze and Street Style Beef with miso-dashi reduction. The culinary offerings are designed to mirror the bold, creative spirit of the musical performance.  

The event will also include a cocktail program inspired by Karnataka’s botanical heritage, adding another layer to the multi-sensory experience. Each cocktail is crafted to complement both the music and cuisine, enhancing the overall atmosphere of the evening.  

ParTTwo’s event with Voctronica represents its continued effort to merge hospitality with innovative entertainment, offering guests a unique combination of music, dining, and creative expression.

Gurgaon’s dining and nightlife scene has expanded with the launch of Porche, a multi-level venue combining dining, German craft beer, mixology, and entertainment. Founded by brothers Sanjay Kumar Singh and Sandu Kumar Singh, Porche features three distinct spaces: a high-energy bar, an upscale dining area, and an open-air rooftop lounge with city views.  

Porche’s design reflects Mediterranean and colonial influences, with hand-painted interiors, custom furnishings, and carefully curated lighting. The venue aims to provide varied experiences across its three floors. The second-floor bar offers craft cocktails and live music in a high-energy setting. The first floor provides a more refined dining environment with a diverse menu and curated drinks. The rooftop lounge serves artisanal pizzas, pastas, sushi, and handcrafted beverages against the backdrop of Gurgaon’s skyline.  

Sanjay Kumar Singh, Founder of Porche said, “Porche isn’t just a restaurant, a bar or a brewery—it’s a complete lifestyle destination. Whether you seek high-energy entertainment, a refined dining affair, or an intimate rooftop escape, Porche offers a curated experience for every moment and mood. With our fully integrated German brewery system, we are setting new standards for craft beer in Gurgaon.”  

The culinary team at Porche brings experience from luxury hospitality brands like Oberoi, Taj, and Leela. The menu includes grilled lobsters, New Zealand lamb chops, Mediterranean dishes, and Pan-Asian options, along with classics like gnocchi and Crêpe Suzette. The venue is positioned as a destination for business lunches and corporate gatherings, offering artisanal sushi, dim sum, and Thai curries.  

Porche’s cocktail offerings are inspired by global landmarks, crafted with botanical ingredients and no synthetic additives. The mixology team, with backgrounds at ITC and The Oberoi Group, focuses on natural flavors to create clean, sophisticated drinks.  

Porche aims to establish itself as a key destination in Gurgaon’s hospitality landscape, offering a combination of food, drinks, and entertainment in a single venue.

OITO, a new restaurant by Chef Viraf Patel and Prakriti Lama Patel, has opened in Panjim’s Caranzalem Circle, offering a contemporary approach to seafood dining. The name, symbolizing the figure eight and infinity, reflects the restaurant’s focus on continuous culinary creativity.  

Designed with double-height ceilings and large French windows, OITO offers a 100-seat dining space that incorporates natural light throughout the day. A 20-seat wrap-around bar, which occasionally serves as a raw bar, adds to the restaurant’s flexible layout. An additional mezzanine level accommodates 40 guests and serves as a space for private events or culinary innovation sessions with guest chefs and mixologists.  

At the center of OITO’s menu is the ‘Irori Hearth,’ where traditional fire and hot sand cooking techniques are used to prepare seafood dishes. Highlights include the Singapore Chili Crab Ravioli, Whole Charcoal Grilled Chonak with oranges and herbs, and the Crab Rockefeller.  

Chef Viraf Patel said, “OITO represents the convergence of sophisticated European culinary techniques with the freshest seafood that Goa has to offer. We've created a menu that honors both the ocean's abundance and the comfort of familiar classics, reimagined through a contemporary lens.”  

OITO also offers vegetarian options inspired by ocean vegetation, including Mushroom Bourguignon and Meatless Wellington, showcasing the versatility of plant-based cuisine in a seafood-focused menu.  

The restaurant’s bar program features both classic and innovative drinks, complementing the evolving atmosphere from day to night. Live performances are occasionally hosted on a stage near the entrance, adding to the overall dining experience without overpowering it. OITO is now open for dinner service, offering a modern take on seafood dining in Panjim.

California Burrito, a prominent name in India’s fast-casual Mexican dining segment, is set to open its 100th store at Miraya Rose, Whitefield, Bengaluru, on February 15, 2025. To mark this milestone and a decade in the Indian market, the brand will offer a special Rs 100 menu for one day across all its locations in India, exclusively for dine-in customers. Alongside this offer, California Burrito will introduce the *Hot Habanero Burrito*, featuring a habanero sauce made from imported chilies, available for a limited time.

Since its inception in Bengaluru in 2012, California Burrito has influenced the quick-service restaurant (QSR) sector in India with its focus on farm-fresh ingredients, customizable options, and bold flavors. Drawing inspiration from San Francisco’s Mission-style burritos, the brand has expanded to multiple cities, including Delhi, Hyderabad, and Chennai.

Bert Mueller, Co-Founder of California Burrito said, "The 100th store opening is a significant milestone, not just for California Burrito but also for the growing acceptance of Mexican food in India. With 100 stores successfully operating across North and South India, the brand has played a key role in establishing Mexican food as a mainstream category. This milestone reflects the love and trust our customers have shown us over the years. We also recognize that this is just the beginning of our journey. India is vast, and there are many more cities to serve. We continue to work on new projects to innovate and improve our food, bringing customers real, authentic Mexican flavors. While some of these projects will take years to achieve, we remain committed to making progress every day."

Looking ahead, California Burrito plans to triple its store count to 300 locations by 2030, with expansions into Mumbai and Pune as part of its strategy. The brand is also reinforcing its commitment to sustainable sourcing, focusing on premium-quality ingredients like Hass avocados and tomatillos to maintain authenticity in its offerings.

With a strong focus on fresh, in-house preparation and sustainability, California Burrito has built a loyal customer base. The opening of its 100th store underlines its position in India’s fast-casual dining sector, as the brand continues to expand its footprint across the country.

Big Bowl, a prominent player in the Indian and Chinese bowl segment, has launched its 200th cloud kitchen at M Cube Mall in Attapur, Hyderabad, further solidifying its position in the market. The milestone highlights Big Bowl’s expansion within the cloud kitchen industry and its leadership in offering convenient, flavorful meal options.

Operating under Lenexis Foodworks, Big Bowl caters to modern consumers by offering a diverse range of customizable bowls. With a presence in 35 cities, the brand plans to accelerate its growth, targeting the opening of 500 kitchens over the next three years, with a strong focus on expanding into Tier ll and Tier lll cities to meet the rising demand for convenient dining options.

In FY25, Big Bowl surpassed the Rs 100 crore ARR mark within just four years of its launch, an impressive feat that underscores its growing influence in the market. The brand is on track to reach Rs 150 crore ARR in the first half of FY26, aligning with Lenexis Foodworks' goal to hit Rs 650 crore in sales by March 2025 and Rs 1000 crore by FY26.

Aayush Madhusudan Agrawal, Founder and Director of Lenexis Foodworks said, “Hitting the 200th cloud kitchen mark is a proud moment for us and a testament to our commitment to making high-quality, flavorful bowls accessible across India. Our journey from a single kitchen to becoming a category leader in bowl-based QSR has been incredible, and this is just the beginning. With an aggressive expansion plan in place, we are determined to bring Big Bowl to even more cities, catering to the growing demand for convenient, flavorful, and customizable meals.”

In 2025, Big Bowl plans to introduce new flavors inspired by regional cuisines across India, continuing to engage customers with promotions, value deals, and influencer partnerships.

Amrut Distilleries, in partnership with Monika Alcobev Limited, has introduced Amrut Kadhambam Whisky at GMR Hyderabad Duty Free. This release strengthens Amrut’s presence in travel retail, offering international travelers access to a premium Indian whisky.  

Amrut Kadhambam is exclusively available at duty-free stores in GMR Hyderabad International Airport. Rakshit N. Jagdale, Managing Director of Amrut Distilleries said, “Amrut Kadhambam’s exclusive launch at GMR Hyderabad Duty Free is a testament to our commitment to delivering unique offerings in the travel retail sector. Kadhambam exemplifies the craft and innovation that define Amrut, and we are thrilled to introduce it as part of a memorable experience for global travellers. The intricate combination of cask influences and traditional techniques demonstrates our dedication to excellence and innovation. This launch reflects our ambition to expand Amrut’s presence in travel retail, bringing a truly distinctive taste of India to whisky enthusiasts worldwide. We sincerely appreciate GMR Hyderabad Duty Free for this wonderful collaboration.”  

Kunal Patel, MD and CEO of Monika Alcobev Limited added, “Being the exclusive distribution partner for the launch of Amrut Kadhambam at GMR Hyderabad Duty Free is an exciting moment for us. The global recognition of Amrut’s whiskies continues to grow, and we are proud to be part of this prestigious event. Amrut Kadhambam’s distinct blend is the perfect addition to GMR Hyderabad Duty Free’s exclusive offerings, and we look forward to sharing it with travellers from around the world.”  

Amrut Kadhambam is the only whisky globally to be matured in four different casks—ex-bourbon, rum, ex-Oloroso sherry, and brandy. Bottled at 50 percent ABV, this expression highlights India's approach to whisky craftsmanship. The name "Kadhambam," meaning "mixture," reflects the blend of influences that shape its flavor profile. This release at Hyderabad Duty Free is part of Amrut’s continued expansion in travel retail, reinforcing its position in the global whisky market.

Farzi Beach, the latest venture from Zorawar Kalra, Founder and Managing Director of Massive Restaurants Pvt. Ltd., has opened in Morjim at Mayfair on the Sea, Goa. Spanning 2,000 sq ft, the restaurant offers views of the beach, a private shoreline, a poolside area, and an expansive deck, adding to Goa’s growing hospitality scene.

Zorawar Kalra, known for his restaurant brands like Masala Library, Pa Pa Ya, Made in Punjab, and Louis Burger, has expanded his portfolio with Farzi Beach, following the success of Farzi Café launched in 2014. The brand focuses on modern interpretations of traditional Indian cuisine, incorporating global culinary influences. The new Goa outlet reflects this approach, blending Indian flavors with Italian and Pan-Asian elements.

To mark its 10-year milestone, Farzi Beach offers an exclusive 8-course tasting menu, "The Farzi Journey," which integrates Modern Indian and Goan flavors. The menu features dishes like Farzified Tempura Prawns, Daal Chawal Arancini, Farzified Vada Pav, Guntur Chilli Chicken, Boti Kebab, and a vegan version of the Lucknowi Kebab. Each dish incorporates the brand’s signature reinterpretation of traditional recipes.

The beverage menu includes signature cocktails such as the Chuski Margarita, Goan Mule, Kokum Collins, and Coffee House, combining local ingredients with global mixology trends. Desserts like Ras Malai Tres Leches and Coconut Malai Sandwich offer a fusion of traditional Indian sweets with contemporary techniques.

The restaurant’s design complements its culinary offerings, with beige and white tones, wooden furnishings, and poolside views contributing to a relaxed dining environment.

Zorawar Kalra said, "At Farzi Beach, we’ve created a unique dining experience that combines Goa’s relaxed vibe with our signature twist on traditional Indian cuisine. It’s about offering something new while staying connected to the roots, all set against the beautiful backdrop of Goa’s beaches."

Farzi Beach aims to appeal to both locals and tourists, adding a contemporary dining option to Goa’s hospitality landscape.

LOTTE has inaugurated one of its largest ice cream manufacturing facilities in Pune, Maharashtra, marking a key step in its global expansion strategy. The facility, covering 60,000 sqm, highlights LOTTE's commitment to the Indian market and its long-term vision for sustainable growth and innovation. The event was attended by Maharashtra's Chief Minister, Shri Devendra Fadnavis, and other key figures, including Dong Bin Shin, Chairman of Lotte Group, and various government and community representatives.

The new plant, with an impressive annual production capacity of 50 million liters, is designed to meet the increasing demand for ice cream in India, particularly during the summer. The facility includes nine production lines, with plans to expand to 16, and features high-speed machines integrated with automated robotic systems for secondary packaging, ensuring both efficiency and product quality. The investment of Rs 500 crore is expected to create over 1,000 jobs over the next two years, contributing significantly to the local economy.

“We are very proud to inaugurate our new state-of-the-art facility, a significant milestone in LOTTE’s journey. India is an important market for us and an integral part of our global operations,” said Dong Bin Shin. He further emphasized that the Pune facility would help in making Havmor the most beloved ice cream brand in India.

Paul Chang Yi, CEO of LOTTE Wellfood Co Ltd added, “This step forward reflects our vision to make Havmor a trusted and most loved name in every corner of India.”

Komal Anand, Managing Director of Havmor Ice Cream, India added, “There is enough headroom to grow consumption, given that per capita consumption of ice creams in India is low compared to other Asian countries. Our aim is to delight consumers with international best-selling products made right here in India.”

Underdoggs, a prominent player in the sports, food, and entertainment sector in India, launched its largest outlet in Indore at Apollo High Street, AB Road. The new 12,000 sq. ft. facility spans two floors and offers a combination of sports, entertainment, and dining experiences. The launch is part of Underdoggs' strategic focus on expanding its presence in tier-ll and tier-lll cities, in line with its growth objectives.

“We are thrilled to open our largest location in Indore and look forward to offering the city experiences that are unmatched and perfectly complement our mission to unite people through entertainment, dining experiences, and sports,” said Sarthak Sidana, Director, Underdoggs.

Samarth Sidana, Director, Underdoggs, also shared, “Underdoggs is dedicated to ensuring that everyone has access to high-quality entertainment. With this launch, we intend to redefine sports bars in India and honour the unique and dynamic cultures of smaller cities.”

The launch of this outlet marks the beginning of Underdoggs’ larger growth plans, which include aiming for a 300 percent growth by 2025, along with international expansion. This move is set to further shape the sports and entertainment landscape in India while contributing to local economies.

India’s filter coffee market is projected to grow at a compound annual growth rate (CAGR) of 9.87 percent from 2024 to 2033, driven by increasing consumer demand and changing preferences. In response to this growth, Adhira and Appa Coffee is expanding its presence with plans to open 400 stores across India, starting with its first outlet in Kochi.  

The brand aims to combine traditional coffee-making methods with modern brewing techniques, offering consumers a blend of heritage and innovation. Filter coffee, ranked second globally for its distinct flavor by TasteAtlas, has remained a popular choice across generations. As urbanization and disposable incomes rise, Adhira and Appa Coffee is positioning itself to serve a wide consumer base, including Gen Z, Millennials, and families.  

“Our goal is to transform the way India experiences filter coffee by offering an environment that respects tradition while embracing contemporary innovation. We are committed to delivering an unparalleled coffee experience that resonates with today’s coffee enthusiasts and introduces new generations to the richness of our heritage,” said Hari Haran, CEO of Adhira and Appa.  

With its planned expansion, Adhira and Appa Coffee is looking to strengthen its presence in India’s evolving coffee retail market, catering to the increasing demand for premium filter coffee experiences.

Ladurée, the world-renowned French patisserie, has launched its newest experience at The Tea Lounge at Taj Palace, New Delhi.

This collaboration between Ladurée and Taj Palace, New Delhi, both icons of luxury and excellence, sets the stage for a one-of-a-kind culinary experience for discerning patrons. 

“Taj Palace, New Delhi and Ladurée share an ethos rooted in timeless elegance, impeccable service and a deep appreciation for life’s finest moments. This partnership brings together two heritages that transcend borders, offering our guests an extraordinary space to experience the best of French sophistication and Indian hospitality,” shared Chandni Nath Israni, Managing Director of Ladurée India.

Since its arrival in India in 2021, Ladurée has been on an inspiring journey of growth and elegance. From its debut in New Delhi’s Khan Market to creating havens of indulgence in Gurgaon, Mumbai, Pune and Kolkata, Ladurée has consistently captured the hearts of connoisseurs across the country. With its latest collaboration with The Tea Lounge at Taj Palace, New Delhi, Ladurée adds yet another milestone to its Indian legacy, bringing the charm of Paris to the capital’s most iconic luxury destination. 

Taj Palace, New Delhi, with its rich legacy of hosting royalty, dignitaries, and global luminaries for over forty years, has long been synonymous with Indian hospitality at its finest. Similarly, Ladurée, established in 1862, epitomizes the French art de vivre, celebrated for its world-famous macarons, elegant tea salons, and artisanal confections. Together, these two storied brands bring their shared commitment to luxury, craftsmanship, and exceptional service to New Delhi’s discerning audience.

Ladurée at the Tea Lounge at Taj Palace, New Delhi seamlessly marries the grandeur of the hotel with the charm of Parisian sophistication. Guests are welcomed into an opulent yet intimate space, where every detail reflects a fusion of French refinement and Indian grace. The ambiance is designed to evoke indulgence and elegance, making it the perfect setting for meaningful moments, whether they involve family, friends, or business associates.

Patrons can look forward to a menu that reflects the best of Ladurée’s celebrated repertoire including a luxurious selection of handcrafted macarons, delicate pastries and gourmet gift options that have made Ladurée a global icon. These sweet treasures are paired with an array of savoury delights, including artisanal sandwiches, and French toasts, all meticulously crafted to delight the palate. Complementing the culinary offerings is a curated selection of signature teas and the iconic Hot Chocolate at The Tea Lounge, ensuring a truly immersive dining experience.

Butterfly Ayurveda, a woman-led brand recognized for its Ayurvedic teas, cookies, and medicines, has recently opened Café Swasthya at Sector 49, Eros City Square, Gurugram, on January 16, 2025. The café combines Ayurveda-inspired menu offerings with a contemporary, cozy atmosphere. Focused on holistic well-being, the café serves herbal teas, unique coffees, fresh juices, herb-infused lattes, and a range of wholesome meals and Ayurvedic-inspired bakery items. Every dish is made with natural ingredients designed to balance the body’s tridosha.

The concept for Café Swasthya was developed to promote healthy eating and living while bridging generational gaps and fostering a deeper understanding of Ayurveda in everyday life. The café’s name is derived from the Ayurvedic term ‘Swasthya,’ which translates to a state of being rooted in oneself.

Akshi Khandelwal, Founder and CEO of Butterfly Ayurveda said, "Metabolic dysfunction, often unnoticed by many, is one of the most prevalent health issues across the world today. It can lead to a variety of serious conditions, such as cardiovascular problems, liver disorders, and general weakness. Our goal is to help individuals become more aware of their unique body-mind constitution and make mindful eating choices to improve their overall well-being. Through this, we aim to bring the ancient wisdom of Ayurveda into daily life."

The design of Café Swasthya reflects Ayurvedic principles in a visually striking manner. Its interiors feature handcrafted bamboo ceilings, Rajasthani upholstery, teak wood furniture, and a classic mud wall display of Butterfly Ayurveda’s products. This sustainable decor promotes a serene atmosphere, complemented by artwork detailing Ayurvedic principles such as Panchamahabhut (five great elements) and tridoshas (Vata, Pitta, Kapha), enriching the visitor experience.

A unique feature at Café Swasthya is the ‘Prakriti Quiz,’ where customers can scan a QR code on the menu to learn about their body-mind constitution. This tool helps patrons make informed menu choices suited to their specific needs.

Khandelwal commented, “Café Swasthya is carving out a niche for itself in Gurugram. We are happy with the positive response to our menu and ambiance, and we look forward to growing this space into a hub of wellness and community.”

Looking ahead, Café Swasthya plans to host workshops and events focused on wellness and holistic living, furthering its commitment to enhancing daily life through Ayurveda.

Tapeo, a global tapas bar and kitchen, has launched in Bangalore at DoubleTree Suites by Hilton on Outer Ring Road. The restaurant introduces a tapas-style dining concept, offering a menu of small plates and signature cocktails designed for shared experiences.  

The menu features a mix of international and locally inspired dishes, including Patatas Bravas, Kurumelagu Mushroom with Beetroot Paniyaram, and Singapore Cereal Prawns. Other offerings such as Active Charcoal Lamb Tacos, Mascarpone and Young Spinach Rotolo, Dukkah-Crusted Grilled Lamb Chop, and the Nandi Hills Sunrise Platter highlight the restaurant’s diverse culinary approach.  

Tapeo’s beverage program includes cocktails like Alphonso, Yuzu Picante, and Shibui, alongside non-alcoholic options such as Coco Melon and Orange and Pome Bramble.  

The restaurant’s interiors incorporate a blend of modern design with natural elements, featuring gold accents, textured wall panels, and sculpted ceiling details. The setting is designed to accommodate both social gatherings and intimate dining.  

“Bangalore thrives on diversity and innovation, making it the perfect home for Tapeo’s global tapas concept. We’re introducing a new way of dining, one that’s interactive, diverse, and full of culinary creativity,” said Shakti Singh, General Manager, DoubleTree Suites by Hilton.  

“Tapeo is more than just a restaurant; it’s an experience. We wanted to create a space where people can connect over vibrant flavors and a shared love for great food,” said Kamakshi Mantri, Chief Strategy Officer - Retail, Commercial and Hospitality, Mantri Developers Pvt Ltd.

Bahće, the popular alfresco dining destination at Worldmark, Gurugram, has introduced an all-new menu designed to elevate the winter dining experience. Known for its lush green ambiance and cozy outdoor seating, Bahće now offers an expanded selection of small plates, indulgent mains, and signature cocktails, catering to a diverse range of palates.

The latest additions to Bahće’s menu highlight a fusion of global flavors, high-quality ingredients, and culinary innovation. Consumers can savor dishes like Loaded Avocado Toast, a refreshing take on the classic, and Harissa Topped Potato, a smoky and spiced delight. For those seeking hearty vegetarian options, the Charred Cauliflower Steak promises bold, charred flavors.

The Oriental Baos selection welcomes the Laksa Chicken Bao, inspired by Southeast Asian flavors, while pasta lovers can indulge in the Spicy Linguine and Burrata, offering a perfect balance of heat and creaminess.

Adding to its signature offerings, Bahće introduces the Lahori Mutton and Kashmiri Naan, a rich and flavorful pairing that celebrates bold Indian flavors. The dessert menu has also been enhanced with the addition of the Classic Tiramisu, promising a luscious blend of coffee and cream.

Complementing the new culinary creations, Bahće’s bar menu features an array of botanical aromatic cocktails that combine fresh herbs, fruits, and spices for a multisensory drinking experience.

With this revamped menu, Bahće continues to provide a refreshing escape for food enthusiasts, making it the perfect destination for a leisurely winter afternoon or an intimate evening under the stars.

Gurugram’s hospitality sector has expanded with the opening of EnCanto on Golf Course Extension Road. Founded by restaurateurs Anant Bali and Tusheeta Khanna, the restaurant and bar integrates Mexican cuisine with a high-energy nightlife experience.

EnCanto’s design takes inspiration from Tulum’s coastal aesthetics, incorporating neutral tones, artisanal details, and ancient Mexican carvings. The venue hosts DJ-led weekend events, live mixology showcases, and relaxed brunches, creating an engaging atmosphere for guests.

The menu features traditional Mexican dishes with a modern approach, including smoky tacos, zesty ceviche, and a variety of signature cocktails. EnCanto also offers vegetarian, vegan, and gluten-free options, emphasizing inclusivity. The restaurant prioritizes sustainability through locally sourced ingredients and eco-conscious practices.

Tusheeta Khanna, Co-founder of EnCanto stated, "At EnCanto, we’ve created a space where the vibrant soul of Mexico meets the contemporary spirit of India. Our goal is to offer guests more than just a dining experience—it’s about creating lasting memories through bold flavors, immersive ambiance, and moments of connection."

Located at Magnum Global Park, EnCanto aims to expand further, with plans to open 10 additional locations in the coming year, contributing to the evolving dining and nightlife landscape in India.

Noida’s hospitality sector has expanded with the opening of CAMO - Modern Cookhouse in Sector 144, a 9,000-square-foot dining space offering a blend of modern Indian and Pan-Asian cuisine.

Located in a prominent food and beverage hub, CAMO introduces a dining concept that balances comfort with sophistication. The restaurant’s design incorporates angular structures and a central courtyard linking indoor and outdoor areas. Natural elements, soft tones, and Turkish-inspired textures define the space, with a dedicated bar area and a skylight enhancing the interiors for both casual and formal gatherings.

The menu features a range of dishes, including Matar Hummus and Lavash Chaat, Parmesan Charred Broccoli, Crispy Salmon Rice, and Mushroom Chai, each crafted with a contemporary approach.

Vikas Khurana, Founder of CAMO - Modern Cookhouse said, “Noida is rapidly evolving into a gastronomic hub, with diners seeking experiences that go beyond the ordinary. At CAMO, we’ve embraced this change, introducing a menu that pays tribute to tradition while pushing creative boundaries. Familiar dishes are reimagined with ingenuity, passion, and love, delivering something truly distinct. Our mission is to create moments that stay with our guests long after their meal. CAMO isn’t here to follow trends; we’re here to reshape how dining is perceived in this dynamic city.”

CAMO plans to expand its offerings through exclusive culinary events, collaborations, and regular menu updates to engage its patrons.

Located on Lavelle Road, ParTTwo is redefining the dining experience by integrating an evolving menu, a curated cocktail program, and a flexible atmosphere. The space is designed to accommodate a variety of preferences, offering an open yet intimate setting for guests seeking diverse flavors and a dynamic environment.

ParTTwo moves away from traditional dining formats by emphasizing seasonal ingredients and innovative preparations. "The food is a dynamic lineup of ‘sessionable’ small plates. Rather than being bound by cuisine and authenticity, they aim to offer fun, thoughtful flavors and formats meant to be savored," said Chef Karan Upmanyu.

The menu features a selection of small plates, including Mee Krob (crispy rice vermicelli bites with kaffir lime and cashews), Potato Laab (crispy smashed potatoes with toasted rice powder and lemongrass), and Charred Bro-cauli (charcoal-grilled broccoli and cauliflower with a peanut-chili glaze). Dishes such as Street Style Beef with Miso-Dashi Reduction and Gai Yang Wings with a raw mango and herb salad highlight bold, umami-rich flavors.

Chef Upmanyu draws inspiration from various culinary influences, incorporating techniques learned from his experience in global kitchens. The menu does not adhere to a specific cuisine but integrates Asian-inspired flavors with diverse preparation methods. Signature offerings include Pork Floss Toast, a fusion of prawn toast and pork floss, and the Pork Belly Plate, which combines Alabama-style white BBQ sauce with miso, Korean hot mustard, and rice wine. The Burrata Plate reinvents a Caprese salad with peanut-tahini dressing, pickled tomatoes, and wonton crisps.

Locally sourced ingredients, including tender coconuts and sweet potatoes from Spudnik Farms, play a significant role in menu development. Fermentation, pickling, and charcoal grilling techniques enhance flavor depth, aligning with the restaurant's commitment to evolving its food program.

ParTTwo's beverage menu is designed to complement its bold flavors, featuring cocktails that highlight Karnataka’s botanical heritage. The drinks incorporate GI-tagged ingredients such as Devanahalli Pomelo, Udupi Jasmine, Coorg Coffee, and Bangalore Rose Onion.

Classic cocktails, including the Picante, Martini, and Highball, are reimagined with local influences, providing a balance between familiarity and new interpretations. The bar program evolves with the seasons while maintaining a foundation in Karnataka’s rich agricultural landscape.

ParTTwo’s 70-seater space is structured to accommodate both social and immersive dining experiences. The interior features warm wood tones, deep green accents, and ambient lighting, creating a setting that adapts to different occasions.

The open kitchen serves as a focal point, where guests can observe the culinary process. The chef’s table provides a direct view of the kitchen's operations, offering insight into the techniques and precision behind each dish. Adjacent to the kitchen, the bar presents a setting for patrons to experience the cocktail-making process firsthand.

Beyond food and drinks, ParTTwo incorporates curated performances, interactive chef showcases, and artistic elements into its programming, creating an evolving dining environment.

"The place had to have an all-embracing look and feel to accommodate a widespread offering of F&B and entertainment. It couldn’t look distinctive. To achieve this, we’ve treated the space in such a way that it lends itself to different identities. We’ve aimed for a design that’s unusual yet timeless. ParTTwo is a small space with a big impact—it’s creating a new culture, a space where people will feel comfortable," said designer Meenakshi Raju.

Chef Karan Upmanyu leads the kitchen with experience spanning renowned global restaurants, including Indian Accent (New Delhi and NYC), Tickets (Barcelona), Restaurant Botic (Girona), and Toast and Tonic (Bangalore). His approach emphasizes ingredient-driven, experience-based dining, shaping ParTTwo as a destination that evolves with its guests' preferences.

The world's largest online restaurant chain, Rebel Foods, has announced the opening of its first EatSure smart foodcourt in Visakhapatnam. EatSure is the company's primary food delivery platform. This is the seventh EatSure physical store in India, and it's located in Madhuwada, Visakhapatnam. Offering a completely digital ordering experience without a line, this 1800 square foot restaurant is poised to revolutionize dining in the city. 

With the EatSure app or self-service kiosks, patrons may place orders at the Vizag EatSure Smart Foodcourt, offering a distinctive dining experience. Once the order is prepared, notifications are transmitted by WhatsApp or digital screens, guaranteeing a simple process free from queue waiting.

Our cutting-edge food court transforms dining convenience by allowing consumers to place digital orders from many highly regarded brands; in fact, over 60% of past orders have included more than two brands. Clients can now easily order anything from pizzas and biryanis to wraps and desserts from Behrouz Biryani, Faasos, Oven Story Pizza, Lunchbox, Sweet Truth, The Good Bowl, Firangi Bake, The Biryani Life, and ES Café in a single order, removing the need for multiple transactions and streamlining the entire dining experience.

Speaking about the launch, Sagar Kochhar, Co-Founder and CEO, EatSure, Rebel Foods, said, “With the opening of EatSure’s first foodcourt in Vizag, we are excited to bring a next-generation dining experience to the city. By integrating multiple brands under one roof and combining it with a digital-first approach, we aim to transform how customers enjoy their meals. By launching in the iconic city of Vizag, we are expanding our offline footprint in Andhra Pradesh, allowing us to cater to the growing demand for tasty and varied cuisines in the city. This launch is a testament to our vision of solving broken food-ordering experiences and offering unparalleled convenience to our customers.”

Vishnu Varma Kalidindi, Franchise Partner, said, "I'm thrilled to bring EatSure's diverse culinary brands to Vizag, offering local food lovers a unique dining experience that celebrates variety and convenience. Our foodcourt provides multiple top-rated brands under one roof, transforming how people enjoy their meals in the city."

EatSure has partnered with the Indian Railways Commission (IRCTC) to revolutionize train travel dining by introducing the 'Order Food on Train' feature on its app, which allows passengers to easily order from a variety of restaurants and have it delivered to their seats as they journey across the Indian Railway Network. With their growing omni-channel presence, the EatSure app has already captivated over 20 million users in 75+ cities across India.

The Golden Circle Brewery (TGC) has opened in Sarjapur, adding to the city’s growing number of breweries. Spanning three floors with a rooftop space, the brewery offers in-house craft beers and a global menu.

TGC is founded by Gautam Reddy, known for Glen's Bakehouse. Discussing the venture, he stated, “With The Golden Circle Brewery, our vision is to create a sanctuary where people come together over expertly brewed beers, flavourful dishes, and shared experiences. We believe every pint poured and every plate served should transform ordinary moments into something truly special. Our space is carefully designed to emulate the feeling of relaxation and to unwind, celebrate, and savour the joy of life, one sip at a time.”

The brewery’s selection includes a variety of craft beers, such as WeizenBock, a German wheat beer with banana and clove notes; Witbier, a Belgian white brewed with orange peels and coriander; and Vanilla Porter, offering flavors of coffee, cocoa, and vanilla. Other options include Poha Pilsner, infused with flattened rice; Cucumber Saison, featuring fresh cucumber flavors; and American West Coast IPA, known for its citrus and piney notes.

Karthik, a self-taught brewer who previously worked at Geist, oversees the brewing process. He commented, “To me, craft brewing has always been about maintaining a balance between traditional beers and innovation. Our focus for the brews is to showcase their quality and provide a novel experience to everyone that walks into TGC. Craft brewing as a whole is to push the limits of what beers can be and what new experiences we can give our customers. Rest assured, there will always be something innovative happening at The Golden Circle!”

The cocktail menu features options such as ASAP, a gin-based drink; Gin Garden; Caribbean Lemonade; Jalapeño Highball; Filter Kapi Martini; IPA Sour; and Popcorn Elegance, which incorporates popcorn and caramel flavors.

The menu includes a mix of global dishes, including roasted corn and two-cheese broth, vegan dumplings, traditional Cantonese dim sums, crispy chicken gyozas, and sushi varieties such as dragon rolls and California rolls. Mains feature pork belly bao, teriyaki-marinated tofu, and Korean dishes prepared with gochujang and sesame oil.

TGC’s design incorporates contemporary aesthetics with warm golden hues and green elements. The space transitions into a nightlife venue in the evening, featuring curated playlists and live performances. With its craft beers, curated menu, and entertainment options, The Golden Circle Brewery aims to be a new destination for social gatherings in Sarjapur.

Byg Ventures has launched its fifth Bob’s Bar, now operational on Wood Street. The 498-seater venue is housed in a 1945-era building, maintaining its signature design with clean interiors, wooden booths, and a seamless indoor-outdoor layout. Nostalgic artwork and surrounding greenery contribute to the relaxed atmosphere.

The bar offers a range of beverages, including signature cocktails such as the South Parade Whisky and Bob’s Iced Coffee, which blends Baileys, Vodka, and Coffee Almond. Other options include Showtime (whisky and popcorn) and Silly Chilli (tequila with chili guava).

The menu features Anglo-Indian and coastal dishes, including Becky’s Fried Chicken, Uncle Pat’s Meatballs, Poi Bread with Pork Chorizo, and Bob’s Chicken Kebab. Classic offerings such as Frazer Town Keema Paratha, Club Mutton Cutlet, Gunpowder Potatoes, and Anna’s Sundal provide a familiar culinary experience.

Bob’s Bar on Wood Street provides a setting for casual gatherings, post-work relaxation, and community meetups, emphasizing its focus on food and beverages in a comfortable environment.

India Sweet House, one of the fastest growing and most popular mithai and snack brands in India has reached yet another milestone with the opening of its 38th location in Vishweshwariah Layout at Bangalore. This latest addition highlights the brand's unwavering commitment to expanding its presence across key neighborhoods, offering customers premium-quality, freshly prepared sweets and snacks. 

The Vishweshwariah Layout outlet offers the perfect blend of tradition and modernity, showcasing India Sweet House's signature mithai, savory treats, and street food-inspired favorites. The store aims to close this gap by providing an unmatched selection of premium-quality products, and its warm and welcoming atmosphere makes it the ideal place for families and foodies.

Commenting on the new launch, Shwetha Rajashekar and Vishwanath Murthy, Co-Founders of India Sweet House, shared, “The opening of our 38th store is a proud moment for us as it symbolizes the trust and love our customers have shown us since we began this journey. Vishweshwariah Layout is a growing hub, and we are excited to bring our carefully crafted sweets and snacks to this vibrant community. With every store we open, our goal remains the same – to deliver freshness, quality, and a memorable experience to our patrons.”

Established in 2020, the business has quickly grown its reach by providing an unrivaled blend of superior products and customer-focused service. India's rich culinary legacy is being celebrated by the company, which has an expanding network of locations in Bangalore and beyond. Going forward, India Sweet House intends to grow its nationwide footprint even more while remaining loyal to its origins and satisfying the ever-changing tastes of its customers.
 

Soyi, a new restaurant helmed by Saksher Thakur, has opened in Sector 49, Noida, aiming to bring a fresh perspective to casual fine dining. Designed to accommodate up to 100 guests, the space blends luxury minimalism with boho-inspired elements, creating a welcoming environment for intimate dinners, friendly gatherings, and celebrations.  

The restaurant’s interiors feature earthy tones, textured finishes, and warm lighting, carefully curated to create a balanced ambiance that is both elegant and approachable. The menu offers a variety of vegetarian and non-vegetarian options, catering to diverse preferences. Signature dishes include smoky and spicy Chicken Tandoori and Paneer Cheesy Kebab, along with soups, salads, and aromatic biryanis. The pricing ranges from Rs 199 to Rs 1295, making the menu accessible to a broad audience.  

Shaksher Pundhir and Yash Pundhir said, “Soyi is more than just a dining space; it’s a celebration of flavors, aesthetics, and heartfelt hospitality. Our aim is to create a space where guests feel welcomed and leave with unforgettable memories.”  

The team behind Soyi has plans to expand with four additional outlets in the next two years. Each location will aim to maintain the brand’s focus on quality, innovation, and creating immersive culinary experiences.  

With its first outlet in Noida, Soyi seeks to establish itself as a preferred dining destination, combining global influences with local flavors in a refined yet relaxed setting.

Lenexis Foodworks has launched the 200th outlet of its flagship brand, Chinese Wok, in Koramangala, Bengaluru. This milestone marks the company’s steady growth in the hospitality and quick-service restaurant (QSR) sector, delivering Desi-Chinese cuisine to customers across India. The new outlet is also the 30th Chinese Wok restaurant in the Bengaluru region, showcasing the brand’s focus on expanding its regional presence.  

Chinese Wok has built a strong customer base with its signature offerings like the Rs 99 Superrr Bowl, Wok Wednesday’s buy-one-get-one-free offer, and the Rs 149 Super Sunday meal deal. The Koramangala outlet features a contemporary ambiance designed to enhance the dine-in experience while maintaining its consistent focus on customer satisfaction.  

Lenexis Foodworks is pursuing an ambitious expansion strategy, aiming to double its Chinese Wok network to 500 outlets by 2027. The brand currently operates in 35 cities and expanded into 15 new cities in FY25. It plans to reach 52 cities by the end of FY26, catering to growing demand for Desi-Chinese cuisine, particularly in Tier ll and Tier lll cities where the brand tailors its offerings to local preferences.  

Aayush Madhusudan Agrawal, Founder and Director of Lenexis Foodworks said, “We are thrilled to celebrate this significant milestone with the launch of our 200th Chinese Wok outlet in Bengaluru. This is our 30th store in the Bengaluru region and reflects our commitment to providing exceptional Desi-Chinese cuisine. This achievement underscores our commitment to quality, innovation, and customer-centricity. As we expand into Tier ll and Tier lll cities, our goal is to make Chinese Wok a household name by delivering flavors that resonate with local tastes while maintaining our hallmark quality. Our vision is to expand to 500 stores by 2027, with an immediate focus on achieving an ARR of Rs 650 crore by March 2025 and surpassing Rs 1,000 crore ARR by FY26.”  

In addition to Chinese Wok, Lenexis Foodworks manages other QSR brands like Big Bowl and The Momo Co., which have contributed to its success in the competitive food service industry. The company continues to set new benchmarks in quality and innovation, strengthening its position in the Indian hospitality market.  

With its latest opening, Chinese Wok reinforces its status as a leading player in India’s hospitality and retail dining space, bringing accessible and locally inspired Desi-Chinese flavors to customers nationwide.  

Nomé, a premium restro-bar and restaurant, has officially opened its doors on Golf Course Road, Gurugram, offering an unparalleled blend of Mediterranean flavors, inventive cocktails, and vibrant live performances. Designed to deliver a multi-sensory experience, Nomé aims to become a standout destination in Gurugram’s competitive hospitality scene.

The restaurant’s menu showcases a fusion of Mediterranean and global cuisines, with signature dishes like Mezze Platters, Wood-Fired Pizzas, Stone Bowls, Grilled Salmon, Kebabs, and Grills. Catering to a variety of preferences, the menu also includes vegan options crafted with creativity and innovation. Complementing the food is a curated cocktail menu featuring signature drinks such as Velvet Reverie, No-Mee, and Picante.

Spanning 14,000 sq. ft., Nomé’s design integrates the elements of Earth, Water, Air, and Fire to create a vibrant and inviting ambiance. The space features both indoor and outdoor seating, double-ceiling architecture, and an elevated bar, along with a private dining area for exclusive gatherings.

“Nomé is crafted to set a new benchmark in hospitality by blending diverse cuisines, innovative cocktails, and live entertainment under one roof. Our goal is to deliver exceptional experiences, create long-term value, and establish Nomé as a top destination in Gurgaon,” said Ashish Kadyan, Founder of Nomé.

With its unique offering, Nomé is set to elevate dining and nightlife in Gurugram, making it a must-visit venue for culinary enthusiasts and entertainment seekers alike.

Latoya, a Latin American restaurant and bar, has opened at the Eldeco Centre in Malviya Nagar, Delhi, offering an authentic culinary experience inspired by the diverse cultures of Latin America. Curated by Manifest Hospitality, the restaurant features a menu that reflects the rich culinary heritage of Mexico, Peru, Argentina, and beyond, while filling a niche in the city’s hospitality and retail dining space.  

Saket Agrawal, Founder of Latoya and Manifest Hospitality said, “Delhi’s energy and love for food make it the perfect place to introduce Latoya, a concept rooted in authenticity and creativity. Latoya is our way of celebrating the rich culinary heritage of Latin America while adding a fresh and vibrant chapter to Delhi’s dining landscape. Here, we want diners to explore the soul of Latin America through every dish and drink, creating unforgettable moments.”  

The menu includes a variety of iconic Latin American dishes, such as Mexican tacos, Peruvian cuisine with a Nikkei twist, and Argentinian specialties. The restaurant balances authenticity with locally sourced ingredients and premium imports. Complementing the food is an extensive cocktail program curated by a leading mixologist, featuring Latin American spirits like rum and agave, combined with tropical fruits and spices.  

Latoya also introduces the concept of "Afterhours Elegance" in Delhi’s dining scene, focusing on intimate late-night dining with small plates and refined cocktails, creating a contrast to the city’s high-energy pubs.  

Designed by Nivedita Agarwal, Latoya’s interiors reflect Latin American culture with luxurious textures, stained glass, and handcrafted murals. “The inspiration for Latoya’s design came from the vibrant cultures of Latin America—the bold colors, intricate patterns, and a deep sense of connection between people and their surroundings. For me, Latoya represents a journey—one that transports guests to a lively and colorful world while offering the comfort of familiarity in its inviting ambiance,” shared Agarwal.  

Latoya’s launch aligns with Manifest Hospitality’s larger vision of expanding its presence in India’s hospitality and retail sectors. The company is also behind other successful global cuisine ventures, including Mehico and Sorano, based in Kolkata, which have been recognized among the top 50 bars and restaurants in India.  

Spearheaded by Saket Agrawal, Manifest Hospitality has been shaping dining experiences in India for over two decades. Agrawal first introduced café culture in India with Aqua Java in 1999 and has since launched multiple ventures celebrating global cuisine, blending authenticity with innovation.  

Latoya’s opening comes at a time when Delhi’s diners are seeking new and experiential options, further enriching the city’s hospitality landscape with its focus on Latin American flavors and culture.

Curefoods has announced a strategic investment in Dras Ice, a company specializing in providing pure, contaminant-free packaged ice solutions. This partnership is set to bolster Curefoods’ distribution capabilities for its cloud kitchens and quick-service restaurants (QSRs) by leveraging Dras Ice’s frozen chain logistics.  

The rise of quick commerce (Q-commerce) has driven demand for high-quality packaged ice, making this collaboration a key step in Curefoods’ efforts to enhance its operational ecosystem and meet the increasing need for safe and reliable ice products nationwide.  

Inspired by India’s coldest inhabited village, Dras Ice caters to industries such as HORECA (Hotels, Restaurants, and Catering), modern trade channels, and Q-commerce platforms. By addressing operational requirements for premium-quality ice, the brand ensures businesses have access to safe and reliable solutions.  

“Our collaboration with Dras Ice strengthens our ability to support the operational needs of cloud kitchens while addressing a clear market gap in the packaged ice segment. Together we are set to revolutionize how India consumes ice by offering superior, certified, and safe packaged ice solutions,” said Gokul Kandhi, Chief Operating Officer of Curefoods.  

This partnership aligns with Curefoods’ vision of supporting innovative solutions that prioritize quality and safety for businesses and consumers alike. 

In addition to this investment, Curefoods recently acquired the South and West India operations of Krispy Kreme from Landmark Group. This move marked a significant step in expanding its portfolio and strengthening its presence in India’s foodservice sector. With these developments, Curefoods is poised for continued growth and aims to solidify its position as a leading F&B operator in the country. 

Uncle Peter’s Pancakes (UPP), India’s largest pancake brand, has expanded rapidly, opening 25 new quick-service restaurant (QSR) outlets in the past three months. With its presence now spanning 30 cities, the brand has established a foothold in key locations including Gurgaon, Bangalore, Kolkata, Mumbai, Chennai, Hyderabad, Noida, Ahmedabad, Indore, Manipal, Vellore, Kochi, Jamshedpur, Durgapur, Zirakpur, Dehradun, Siliguri, and Nagpur.  

Known for its 100 percent eggless pancakes, UPP offers a variety of classic and innovative options, catering to the evolving preferences of Indian consumers. The brand gained national recognition after securing deals with three investors on *Shark Tank India* last year. This exposure significantly boosted its visibility and franchise interest, helping accelerate its growth.  

Sundeep Singh, Founder and CEO of Uncle Peter’s Pancakes said, “We are thrilled by the tremendous response from our customers and franchise partners alike. Opening 25 new outlets in three months is just the beginning. We are on track to reach 100 outlets by March 2025 and plan to continue our expansion across India, ensuring more customers can experience the joy of our delicious pancakes.”  

With its growing presence in tier ll and tier lll cities, UPP is tapping into rising demand for pancakes beyond tier l markets. The brand’s focus on eggless options has enabled it to appeal to a broad consumer base, including health-conscious and traditional customers.  

The company is also enhancing its market share in the competitive QSR sector by offering franchise partners value through tech-enabled onboarding, standardized processes, and extensive support. These measures ensure consistent quality and streamlined operations across all locations.  

Singh said, “We are excited about the future and the opportunities that lie ahead. Our goal is to offer a consistent and delightful pancake experience across the nation, and we are committed to ensuring that our customers enjoy the same great taste and quality, no matter where they are.”  

With a focus on innovation, quality, and customer satisfaction, Uncle Peter’s Pancakes is poised to maintain its position as a leading brand in India’s QSR industry. Its continued expansion reflects the growing popularity of its unique offerings and the brand’s ability to meet the demands of an evolving market.  

The Dharampal Satyapal Group (DS Group), a prominent FMCG conglomerate and the exclusive Indian partner of Swiss luxury chocolatier Läderach, has opened Läderach India’s first café at Jio World Plaza in Mumbai. This marks the debut of a luxury chocolate café by Läderach in the Indian market, featuring handcrafted chocolates and European-inspired offerings.  

The Läderach Café aims to deliver a premium experience, combining sophisticated interiors with European-style outdoor seating. Known globally for its artisanal luxury chocolates, the café presents a curated menu of chocolate-based beverages and desserts crafted with the finest couvertures and influenced by local flavors. Highlights include Coconut Cold Chocolate, Salted Caramel Hot Chocolate, and signature desserts like the Signature Chocolate Trio, Coconut Lime Cheesecake, Mango Dessert, and Berry Choco-Gato.  

Sanskriti Gupta of Läderach India said, “We are delighted to bring Läderach’s first-ever chocolate café to India, and there could be no better place than Mumbai to introduce this unique concept. As a strategic market for Läderach, Mumbai has demonstrated exceptional enthusiasm for our brand, evident in the resounding success. We look forward to bringing the Läderach experience closer to India.”  

In addition to desserts, the café offers savory dishes such as Beetroot and Goat Cheese Salad, Poulet Parm Focaccia, and pesto-infused croissants. Beverage options include Vegan Hot Chocolate, smoothies, and signature pairings like Hot Chocolate with Avocado Toast. Items like the Earth Blenders, a mix of white chocolate, matcha, and blue spirulina, showcase Läderach’s focus on innovation.  

With an average cost of Rs 2,000 for two, the café offers a luxurious dining experience, complemented by takeaway and delivery services. Open daily from 11 AM to 10 PM, it caters to various occasions, from casual brunches to evening gatherings.  

Globally renowned for its FrischSchoggi (fresh chocolate) and commitment to high-quality ingredients, Läderach’s café blends its Swiss heritage with a modern dining experience, further enriching Mumbai’s culinary landscape.

Magnolia Bakery has expanded its footprint in Bengaluru with the launch of its fifth store on St. Marks Road. Covering approximately 1,500 square feet, the new outlet in the city’s central business district officially opened to the public on January 23, 2025. Renowned globally for its American-style desserts, Magnolia Bakery offers its signature Banana Pudding, cupcakes, eggless desserts, cakes, pies, and cookies, among other treats. The brand, which started on Bleecker Street in New York City’s West Village in 1996, has brought a taste of New York to Bengaluru with its handcrafted desserts and signature interiors.  

This marks Magnolia Bakery's ninth outlet in India, which was introduced to the country by Spago Foods in 2019. Internationally, the brand operates corporate stores in New York City, Chicago, and Los Angeles and has franchise locations in cities like Dubai, Abu Dhabi, Riyadh, Amman, Doha, Manila, and Istanbul.  

“We are beyond excited to launch Magnolia Bakery's fifth store in Bengaluru. The incredible response from our customers since our first opening has been truly inspiring, and it drives us to continue expanding and bringing our beloved desserts to more cities across India,” said Zonu Reddy, Partner at Spago Foods and Magnolia Bakery’s India franchisee.  

Kylin, a pioneer in Pan-Asian dining in India, has completed two decades of operations. Starting as a single outlet in Delhi, the brand now operates eight outlets across six cities. Over the years, Kylin has maintained its relevance in the dining industry by blending traditional flavors with modern trends, refreshing its spaces every five years, and introducing new culinary innovations.  

Saurabh Khanijo, Founder of Kylin stated, “Kylin’s 20-year journey has been about creating exceptional dining experiences and being part of countless celebrations. We’ve grown over the years, blending our legacy with new culinary experiences, ambience, and cocktails. As we celebrate this milestone and expand to new locations, I’m deeply grateful for the love and trust of our patrons who have made Kylin part of their cherished memories.”  

Known for its signature offerings such as Chilli Oil Dim Sums and Hot Stone Bowls, alongside contemporary options like Veg Tempura Sushi, Kylin has consistently adapted to the changing preferences of its patrons. The brand was also the first Pan-Asian dining establishment in India to emphasize its bar, earning recognition for its innovative cocktail menu designed to enhance the dining experience.  

Looking ahead, Kylin is set to expand its presence further, with four new outlets planned for 2025 in Noida, Mumbai, Hyderabad, and Gurgaon.  

Kylin’s ability to stay ahead of trends while preserving its core identity has been key to its success. As it celebrates 20 years, the brand continues to focus on offering memorable dining experiences and solidifying its leadership in the Pan-Asian dining segment in India.