Chef Vikas Khanna Redefines Lay’s at WaysToLays Food Truck in Gurugram

Mumbai has got its newest destination for discerning palates, where every corner spills stories of laughter, flavour, and unforgettable moments. 

Nestled in Khar West, The Corrner Room is an establishment that promises to redefine “fine dining” with a blend of exquisite flavors, impeccable service, and an elegant ambience. 

The USP of the restaurant is its distinctive blend of high-quality, locally sourced ingredients with an innovative culinary approach in a cozy and welcoming atmosphere, offering a creative and diverse menu that blends traditional and contemporary culinary techniques, designed to adapt to the changing moods of the day.
 
“We wanted our guests to feel like they’ve stumbled upon a hidden gem, a place that offers a welcoming retreat from the bustle of everyday life. With clear vision, dedication and a desire to make customers feel at home, It is undoubtedly the kind of place where you could just drop in, exhale, and think, ‘Yeah, this is where I want to be,” they shared.
 
Spanning a total of 2000 square feet, The Corrner Room offers a spacious yet intimate setting for diners. The interior design is a harmonious blend of modern elegance and cozy comfort, the color scheme features warm, earthy tones such as rich browns, soft beiges, and muted greens, accented with touches of white and deep blue. These colors create a relaxing and inviting ambience. The thoughtful combination promotes modern aesthetics adding personality and charm to the space thereby making it an ideal destination for fine dining, nightlife, and parties. 
 
Chef Dipak Samanta is the culinary mastermind behind this outstanding restaurant, he brings a wealth of knowledge, creativity, and passion to his role. 

“At The Corrner Room, we strive to create an unforgettable dining experience that goes beyond just a meal, where every dish has a story to tell and is crafted with passion and precision along with an aim to make people connect and live up to every moment,” he added.
 

Yazu, the well-regarded pan-Asian restaurant, has expanded to Indore, adding to its existing locations in Mumbai and Goa. This move brings Yazu’s diverse and vibrant flavours to a city known for its dynamic food scene and adventurous diners.

Ranbir Nagpal, Co-Founder at Yazu said, "Indore's burgeoning culinary landscape makes it the ideal launchpad for our expansion. We're confident Indore's residents will embrace our unique take on pan-Asian cuisine, offering them a chance to explore the rich tapestry of flavours from across the continent." 

Located in the heart of Indore, Yazu aims to offer more than just a meal. The restaurant provides a complete dining experience with a welcoming and stylish ambience, making it an inviting space for the city's food enthusiasts. The combination of warm hospitality and a commitment to quality ensures a memorable culinary adventure for diners.

The menu at Yazu Indore is designed to captivate and delight. It features signature dishes like The Mexican Roll, Turnip Cake, Crispy Cheung Fung (Prawn or Mushroom), Sichuan Butter Garlic Prawn, Signature Spicy Lotus Root, and Donburi. Traditional favorites like Pad Thai noodles, Tom Yum Soup, and Sushi Rolls are also available. Additionally, Yazu has crafted dishes specifically to suit the local palate, adding a unique twist to traditional Asian Flavours .

Atul Chopra, Co-Founder at Yazu added, "We are committed to offering exceptional pan-Asian cuisine while adapting our menus to cater to local preferences. We believe our expansion will not only introduce unique Flavours but also contribute to the overall culinary diversity of tier II cities in India." 

Yazu's expansion plans do not stop at Indore. The restaurant is eyeing other major cities like Chandigarh and Bangalore for future locations. Gurmeet Arora, Co-Founder at Yazu, explained their strategy, "We are actively scouting other promising tier II cities with similar demographics and growth potential, ensuring a data-driven approach to market penetration. This strategic move aligns perfectly with the increasing disposable income and evolving palates in these cities, where residents are eager to discover new and exciting culinary experiences."

With a carefully curated menu, warm hospitality, and a dedication to excellence, Yazu is set to become a popular dining destination in Indore. The restaurant aims to bring people together to celebrate the rich diversity of Asian flavours in a vibrant and inviting setting.

Namaskara, a fresh contender in India's bustling street food scene, has launched six outlets in Gurgaon, aiming to transform the daily dining experience for office workers. Operating via food trucks and containers, Namaskara plans to expand its footprint to 20 locations by the fiscal year 2024-2025, offering a range of affordable, wholesome meals from breakfast to dinner.

"Operating through a food truck and food container model, Namaskara has rolled out its services across six different locations in Gurgaon. With aspirations to expand its reach and organize the roadside eatery business in India, Namaskara aims to establish 20 locations in FY 24-25. It’s a concept we have been working on for years now, and we’re happy to announce our arrival," said Riya Satti, COO of Namaskara. 

“In a market estimated at a staggering $41 billion, Namaskara's arrival heralds a welcome. What’s cheap is not hygienic in nature, what’s expensive is not affordable, what’s qualitative is really not accessible. When I worked upon Namaskara, we really felt that this market, though extensive, has long grappled with issues of unhygienic practices, inefficiency, and disorganization, creating a significant void that Namaskara is poised to fill” said Rohit Singh, Founder and CEO of Building Brands for Tomorrow (BBFT) who has been an incredible part in shaping Namaskara’s vision and mission. 

Spice Grill Flame (SGF), a key player in India's vegetarian food sector, continues its growth trajectory with the recent launch of two franchise outlets in Subhash Nagar and Uttam Nagar. Established by entrepreneur Kewal Ahuja in 2012, SGF has gained prominence for its focus on quality, variety, and exceptional dining experiences.

The new takeaway outlet in Subhash Nagar, inaugurated on April 18th, 2024, caters to the rising demand for vegetarian options suitable for on-the-go consumption. Similarly, Uttam Nagar witnessed the grand opening of a vibrant dining establishment on April 26th, 2024, offering a welcoming ambiance for patrons to enjoy SGF's renowned cuisine.

"This acquisition underscores our commitment to delivering exceptional dining experiences to new communities while staying true to our values of quality and customer satisfaction. As we continue to expand, we remain focused on providing innovative vegetarian offerings that delight our guests and uphold SGF's reputation for excellence," said Kewal Ahuja, Founder of SGF India (Spice Grill Flame). 

Since its inception, SGF has become known for its soy-based delicacies and authentic North Indian cuisine. Under Mr. Ahuja's leadership, SGF has experienced significant growth, with over 100 strategically located franchises nationwide. Looking ahead to 2024-25, SGF aims to solidify its position as India's premier vegetarian brand by expanding its presence to 200 kitchens across the country.

SGF's success is attributed to its culinary excellence, particularly its soy chaaps and diverse menu offerings. Each SGF outlet offers a unique dining experience, blending contemporary design with a welcoming atmosphere.

With a network of over 100 kitchens across India, SGF has emerged as the country's fastest-growing pure vegetarian brand, serving more than 1 lakh meals monthly. The company's success story is built on its commitment to quality, innovation, and customer satisfaction.

Additionally, the recently opened outlet accommodates private events, offering personalized menus and interactive dining experiences for special gatherings.

After serving for three and a half years, Karan Arora, Vice President and Head of Supply Chain Management (SCM) at Swiggy Instamart, has announced his resignation from the company.

Arora's departure adds to the increasing number of Vice Presidents (VPs) and Senior Vice Presidents (SVPs) who have exited Swiggy in the past year.

In a LinkedIn post, Arora expressed the conclusion of his exhilarating journey with Swiggy Instamart after dedicating 3.5 years to its development.

Arora remarked that while e-commerce offers a platform for exponential growth, he also recognizes the rapid pace of disruptions in this sector. He expressed excitement about teaming up with Karthik Gurumurthy to co-found something innovative.

In April 2023, Dale Vaz, the former Chief Technology Officer (CTO) of Instamart, resigned to embark on his own entrepreneurial journey.

Following Vaz's departure, Ashish Lingamneni, who served as the Vice President and Head of Brand and Product Marketing, left the company in May.

Lingamneni's exit came shortly after Nishad Kenkre, the Vice President and Head of Revenue and Growth, had already departed from Instamart a few weeks prior.

Regarding Arora's departure, a spokesperson from Swiggy informed IANS, "During his tenure spanning over 3.5 years, Karan has played a significant role in establishing Swiggy Instamart. As he ventures into entrepreneurship, we offer our best wishes and complete support from the Swiggy team."

Additionally, other notable executives who have exited Swiggy include Anuj Rathi, Sidharth Satpathy, and Karthik Gurumurthy.

MOGLU is known as "The Edgy Veggie Restaurant," recently inaugurated its outlet in Bengaluru.

MOGLU is founded by Ankita Shree, a former IRS officer turned entrepreneur, and Dr. Kiran Narayanan, a computational physicist who transitioned to culinary arts at the age of 40 after training at the Institute of Culinary Education in New York, offers a cuisine that blends diverse cultural influences onto a single plate.

Operating under the umbrella of Mamacoco, a vegetarian-focused food and beverage group, MOGLU introduces all-day vegetarian dining options to the city, including breakfast, lunch, dinner, cafe selections, and alcohol-free beverages.

"Three things - more choice, better quality, and innovation, in our experience, are currently missing from the vegetarian dine-in segment. MOGLU is bringing to the city food that is inspired, creative, ingredient-driven, and generous. We serve sophisticated vegetarian food that can easily be a choice for a celebratory dinner for a vegetarian, meat-eater or a flexitarian” said Ankita Shree, positioned as Managing Director at MOGLU. 

The brand offers distinctive dishes such as the Buratta with Green Beans & Toasted Lentils, a fusion of traditional South Indian parippu usli and vethakozhumbu transformed into a warm salad featuring lentil usli and ginger-tamarind sauce.

Another standout is the Barbecue Mushroom Burger, featuring lion’s mane mushroomglazed with house hickory-smoked barbecue sauce, and served in double-raised potato burger buns made at the in-house bakery, accompanied by triple-cooked fries.

The menu also includes options like Spinach Coconut Lentil Soup, Massaged Kale, Beets and Paneer Salad, Crispy Okra and Tamarind, and Spaghetti Tempeh Bolognaise, showcasing a diverse range of flavors and textures.

MOGLU leads the way in the emerging trend of non-alcoholic beverages, blending techniques with locally sourced flavors such as kokum, jackfruit, and cardamom to craft a diverse selection of in-house base liqueurs reminiscent of Campari and Jamaican Rum.

These base liqueurs form the foundation of delightful zero-proof drinks, collectively known as "Zero" on the menu.

Among MOGLU's notable creations are the Limoncello, Venetian Campari Spritzer, Lychee Champagne, Amaro & Coke, and more.

Melt House has expanded its culinary excellence to New Delhi, inaugurating its new outlet in GK-2 M Block market.

Melt House's menu highlights include the signature Piri Piri Chicken Cheesesteak grilled cheese, handmade stuffed pastas, French Onion soup, Hot Flaming Cheetos Quattro Formaggio Pizza.

Their dessert menu has options like the Toffee Walnut pudding Pancake, the Skillet Cookie and the NYC Cookie and many more.

“We hope that with the new outlet launch at GK II M block, they will be able to experience the same warmth and the same Melt House experience much closer to home. With a larger scale and larger area comes an opportunity to experiment and curate a far more engaging experience. We hope that our audiences can find a connection with the new space and make it their own like they did with Melt House Gurgaon as they are as much a part of our journey as any of us.” said Rohit Beniwal, Founder. 

Melt House is driven by its visionary founder and culinary team whose skill and passion have turned it into a culinary destination.

JW Marriott Jaipur Resort & Spa has appointed Amit Bhatia as the Director of Food & Beverage. He will be responsible for managing the overall operations of the food and beverage department and delivering excellent guest experiences. He will spearhead the property’s culinary team and systematically review and introduce new menu options, uphold menu standards, ensure high-quality service, increase food & beverage profitability, whilst keeping an eye on labor and food costs.

With over 11 years of experience across a spectrum of luxury, convention & resort portfolios, Amit has demonstrated several skills including the creation & execution of Food and Beverage strategies, deployment of profitable business and troubleshooting operations. He is in charge of setting up the beverage portfolio of the hotel as well as training the bartenders.

Amit is a highly result-oriented, adaptable hospitality professional. He is a dynamic manager with decisive leadership, management and guidance skills and additionally is bestowed with a proven ability to effectively manage operations in intensely competitive environments. He believes in the synergy of operations to enhance employee performance for peak organizational effectiveness.

Amit’s career began as a Food and Beverage Associate at Trident Hotel Gurgaon. His stint with Marriott International began when he joined the JW Marriott Bangalore as the pre-opening Room service Manager in 2013. He has several feathers in his cap including, Winner of “Marriott South Asia Beverage Professional” 2016 and Manager of the Year, JW Marriott Mussoorie –2015 & 2017.

Fairmont Jaipur has hired Amit Sangwan as its new Director, Food and Beverage.

With this appointment, Amit will be spearheading the operations of all the culinary operations at the hotel. In order to ensure the best hospitality experience for the guests, he will be responsible for overseeing the food quality and costs in achieving customer satisfaction, menu planning, outlets profitability, menu planning, and business development.

Amit is a national award winner, coming with more than 16 years of experience and understanding of the luxury market nationally and globally. Earlier, he was associated with renowned hotels such as Pullman, Novotel and Leela, to name a few.

Rajiv Kapoor, General Manager, Fairmont Jaipur, said, “We are delighted to have Sangwan as the new director, F&B, at Fairmont Jaipur, and look forward for him to lead our culinary team.”

“His detailed understanding of the flavours and fresh approach towards food trends will further enhance the creation of innovative and exquisite food experiences for our esteemed guests,” he further stated.

फूड और बेवरेज कंपनी कैवेंटर्स असम में अपने प्रोडक्ट्स को मैनुफैक्चर करने के लिए यूनिट बनाने के बारे में सोच रहा है।

कैवेंटर्स के चेयरमैन और मैनेजिंग डायरेक्टर मयंक जलन ने कहा, 'हम असम में मैनुफैक्चरिंग यूनिट खोलने के अवसर खोज रहे हैं। 2019 तक हम अपनी योजनाओं को बता पाएंगे। हम फिलहाल राज्य सरकार से इस बारे में बात कर रहे हैं। हमारी टीम प्रोजेक्ट पर काम कर रही है।'

वर्तमान में पूरे भारत में कैवेंटर्स की 12 यूनिट हैं। कंपनी की सूची में आइसक्रीम, UHT (अल्ट्रा हाई टेम्परेचर) दूध और फ्रोजन प्रोडक्ट्स शामिल हैं। इसने UHT दूध को नॉर्थईस्ट क्षेत्र में लॉन्च किया है जिसके 2020 तक 25 प्रतिशत तक मार्केट शेयर बढ़ने की संभावना है।

मयंक जलन ने बताया, 'UHT दूध भारत के संगठित क्षेत्र के सिर्फ 2.3 प्रतिशत के लिए जिम्मेदार है इसलिए इसके बाजार में बढ़ने के ज्यादा आसार हैं। जबकि चाइना जैसे देशों में ये कुल दूध खर्च का 60 प्रतिशत से ज्यादा का योगदान देता है। इसी कारण, UHT दूध बिजनेस में पाउच दूध और आइस-क्रीम कैवेंटर्स में हमारे लिए प्राकृतिक वृद्धि थी।'

UHT दूध, कैवेंटर्स एग्रो के सीईओ सौरभ जजोदिया ने बताया कि भारतीय UHT दूध मार्केट 2023 में 10,000 करोड़ को पार कर जाएगा। मात्रा के मामले में भारत में UHT दूध मार्केट वर्तमान में 15,00,000 लीटर प्रतिदिन का है जिसमें 30 प्रतिशत भारत के पूर्वी इलाकों में प्रयुक्त होता है।

Keventer, Food & Beverage Company, is looking at the possibility to set up a unit in Assam for manufacturing some of its products.

Mayank Jalan, Chairman & Managing Director, Keventer, said, "We are exploring the possibility of setting up a manufacturing unit in Assam. By 2019 we will be able to spell out our plans. We are in talks with state government. Our team is working on the project."

At present, Keventer has 12 units spread across India. The company's portfolio includes ice cream, UHT (Ultra High Temperature) milk and frozen products. It has introduced UHT milk in Northeast India from which it eyes 25% market share by 2020. 

"The market has a huge potential to grow as UHT Milk only accounts for 2.3 percent of India’s organized sector whereas, in countries like China, it contributes more than 60 percent of the total milk consumption. Hence, after pouch milk and ice-cream, venturing into UHT Milk business was a natural progression for us at Keventer," Jalan further stated.

Saurabh Jajodia, CEO, UHT Milk, Keventer Agro, said, "The Indian UHT Milk Market is expected to surpass Rs.10,000 crores by 2023. In terms of volume, UHT Milk market in India is currently at 15,00,000 LPD (Litres per Day); with 30 percent being consumed in East India. In East alone, the UHT Milk market has grown by over 20 percent y-o-y over the last 5 years."

Anmol Industries, a branded packaged food company focused on biscuits and cakes, has received approval from markets regulator SEBI for its initial public offering (IPO). The Kolkata-based company filed the DRHP (draft red herring prospectus) for the IPO in June.
Since 1994, Anmol Industries Limited has come a long way to become one of the fastest growing FMCG brands of India.

The IPO would aggregate up to Rs 750 crore through an offer for sale. 

The offer for sale would be by Baijnath Choudhary & Family Trust, represented through its trustees aggregating up to Rs 720.4 crore, by SKG Land Developers LLP aggregating up to Rs 22.5 crore, by Delta Nirman LLP aggregating up to Rs 4 crore, by Anmol Hi-Cool LLP aggregating up to Rs 2.5 crore and by Puneet Mercantiles LLP aggregating up to Rs 60 lakh.

Edelweiss Financial Services Limited, ICICI Securities Limited and Motilal Oswal Investment Advisors Limited are the BRLMs (Book Running Lead Managers) to the issue.

India’s food regulator has asked restaurants to voluntarily print calorie counts on their menus to promote healthy eating habits, as is done in the west, but they say it will be a challenge as recipes are not standardized and ingredient quantities keep changing.

The authority has also asked e-commerce and retail companies to promote healthy options such as fortified foods on their landing pages and checkout counters.

“This is a way to nudge food companies to do something which is in the interest of the health of the nation,” said Pawan Agarwal, chief executive of the Food Safety and Standard Authority of India (FSSAI), adding that it was a part of its Eat Right Movement. This will include commitments from food companies on reformulation of their products with less salt and sugar besides elimination of trans fats in a phased manner.

Restaurants will be required to promote safe and healthy eating practices and help consumers in making informed choices through calorie information labelling.

They will also be required to voluntarily include low fat, salt and sugar variants on the menu. It will be a stiff challenge to assign calories to dishes, said representatives of restaurants and food chains across the country.

“The recipes of dishes on the menu in a restaurant are not standardised, so it will be a huge challenge to mention calorie count of dishes on the menu,” said National Restaurant Association of India (NRAI) secretary general Prakul Kumar, adding that the quantity of ingredients in the same dish may vary from day to day.

The authority has also asked packaged food companies to commit to reducing sugar, unhealthy fats and salt in a phased manner.

“Big food companies including Nestle, ITC, Patanjali, big quick service restaurant (QSR) chains (including halwai associations), major organised retailers and ecommerce players including Big-Basket, Amazon Grofers will make a simple commitment and sign a pledge to promote healthy eating,” Agarwal said.

Albinder Dhindsa, co-founder Grofers, said the company will promote FSSAI's eating right initiative through a dedicated collection and store. “we are committed to promoting healthy food on our platforms. We will welcome and support every step taken towards raising public awareness on issues at the grass root level,” he added.

The food regulator has also proposed to limit the maximum trans-fat content in vegetable oils, vegetable fat and hydrogenated vegetable oil to 2% by weight as part of its goal to make India trans-fat-free by 2022.

The regulator has invited the top food companies, QSR chains, oil companies and organised retailers to join the self-regulation exercise.

In a boomerang shift, Indian Railways has gone back to Indian Railway Catering and Tourism Corporation (IRCTC) to handle the catering business in trains. In the recent development, IRCTC will empanel firms which will supply ‘Ready To Eat’ (RTE) meals to the commuters at reasonable rates. On July 6, Railway Board asked IRCTC to shortlist firms to supply RTE products to provide variety, quality and hygienic meals at affordable rates to the passengers.

The firm once empaneled, will have a validity of five years. In order to bring in more transparency, IRCTC will regularly update the information about these firms on its website. The decision seems to be as per the rail budget (2016-17) announcement stating IRCTC would begin to manage catering service in a phased manner.

Speaking about the move, Girish Pillai, Additional Member (tourism and catering) Railway Board, said that Railways is looking into totality of the issue and IRCTC will take over catering services in phases. However, a policy decision will be taken soon. The railways had taken over catering services from IRCTC as per the provisions of Catering Policy, 2010, as the corporation could not professionalize catering services and did not perform well.

IRCTC still doesn't have enough staff to efficiently manage a huge catering business. Thus, after taking over the base kitchens, it plans to rope in food majors in the city who will supply RTE food based on e-orders, revealed officials.

Elaborating further on the subject, a source informed that soon IRCTC will be taking over two kitchens of Nagpur Division of Central Railways located at Nagpur and Ballarshah. With the help of these two kitchens, IRCTC will be catering food to the railway commuters with the help of private parties.