Curefoods launches Season 2 of Curefoods Accelerator Programme

Taj City Centre Gurugram introduces Baristaire, a sophisticated lounge that elevates the experience by pairing artisanal brews with an exquisite array of gourmet delights. 

A fusion of ‘Barista’ and ‘Extraordinaire,’ Baristaire is not just a destination for coffee enthusiasts but a sanctuary where indulgence, creativity, and connection effortlessly converge.

Designed with an ambiance that blends classic sophistication with modern charm, this urban retreat features intricate architectural details, gold accents, and a chic yet inviting atmosphere that beckons guests to pause, reflect, and savour life’s finer moments.

“Baristaire is an expression of our commitment to redefining the experience through artistry, precision, and innovation. Every element, from the thoughtfully curated menu to the immersive ambiance, has been designed to offer an extraordinary sensory journey. We are excited to introduce this refined yet welcoming space where guests can relish expertly curated offerings and embrace moments of tranquillity,” shared Surinder Singh, Area Director - Operations and General Manager - Taj City Centre Gurugram.

At Baristaire, the menu features an exquisite selection of specialty coffees and teas alongside an indulgent selection of comfort bakes, handcrafted chocolates, cookies, freshly baked breads, and wholesome salads. Signature offerings include the opulent Gold Tea, adorned with delicate golden vark, and the luxurious Gold Coffee, a shimmering infusion of rich gourmet coffee.

Complementing the beverage selection are delectable gourmet bites such as Sourdough Bruschetta, Focaccia Sandwiches, Wild Mushroom Quiche and desserts like Belgian Chocolate Crémeux, Burnt Basque Cheesecake, and the exquisite Single-Origin Bitter Chocolate Cake with Cherry Compote. Additionally, handcrafted bonbons, including Peanut Butter Bonbon and Salted Caramel Bonbon, add a touch of decadence.

Nestled within Taj City Centre Gurugram, a modern sanctuary celebrated for its striking architecture and world-class hospitality, Baristaire joins an illustrious portfolio of dining destinations, including Thai Pavilion, Culina 44, and Tease. This latest addition redefines the experience—blending sophistication with warmth, tradition with contemporary flair, and precision with passion. 

Rapido, a ride-hailing platform, is considering expanding into food delivery, positioning itself as a competitor to Zomato and Swiggy. According to a report, the company is in talks with restaurant owners to introduce food delivery services, aiming to offer a different commission structure compared to the existing market leaders.

Senior executives at Rapido have been engaging with restaurateurs to develop a competitive business model. However, these discussions are still in the early stages, and no final decisions have been made.

Rapido already facilitates deliveries for individual restaurants using its two-wheeler fleet and also provides delivery services for Swiggy, which is an investor in the company. However, Swiggy’s investment does not include an exclusivity clause, allowing Rapido the flexibility to expand its offerings.

Since launching as a bike-taxi platform in 2015, Rapido has grown into India’s second-largest ride-hailing service. The company has surpassed $1 billion in annualized gross merchandise value (GMV) from ride-hailing operations and currently operates in over 100 cities. It aims to expand to 500 cities across India this year. In February, Rapido secured $30 million from Dutch investor Prosus as an extension of a $200 million funding round led by WestBridge Capital last year.

Rapido’s potential move into food delivery comes as the sector faces challenges, including slowing growth and ongoing disputes over commission rates between restaurants and aggregators. Zomato’s CEO, Deepinder Goyal, has acknowledged structural issues within the industry that have contributed to this slowdown. Despite these challenges, Zomato holds a 57.1 percent market share, according to brokerage firm Bernstein, while Swiggy remains a key competitor.

The food delivery sector has also seen an influx of new players, particularly in the rapid delivery space. Platforms like Zepto, Zomato-owned Blinkit, and Accel-backed Swish have entered the market, focusing on 10-minute food delivery. However, this model has faced resistance from restaurant associations such as the National Restaurants Association of India (NRAI), which has been advocating for an alternative to the Zomato-Swiggy duopoly.

Rapido’s entry into the food delivery segment aligns with its broader strategy to diversify its services and increase revenue. By leveraging its existing two-wheeler fleet, the company aims to expand into hyperlocal deliveries and capitalize on the growing demand for quick commerce solutions.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Wow! Momo, a quick-service restaurant (QSR) brand in India, has expanded its footprint in the fast-moving consumer goods (FMCG) sector with the introduction of Wow! Noodles. This new range of cup noodles features Indian and Asian flavors, catering to the demand for convenient and quick meal options.

The product lineup includes Thukpa, Khao Suey, Manchurian, Korean, and Chinese Bhel flavors, aiming to offer an instant meal solution in five minutes. Wow! Noodles is now available through multiple retail channels, including quick commerce platforms such as Instamart, Zepto, Blinkit, BigBasket, Flipkart Minutes, and D Mart Ready. It is also present in modern trade outlets like Reliance, More Retail, Spencer’s, Spar, and Ratnadeep. Additionally, the brand has expanded its distribution network to over 10,000 general trade stores across more than 200 towns and cities.

In addition to its retail presence, Wow! Noodles has been introduced in inflight menus on Akasa Air, Air India Express, and SpiceJet. The response from travelers has been positive, reinforcing its market reach beyond traditional retail spaces. To strengthen its market presence, Wow! Noodles has invested in in-store activations, product sampling, and strategic placements in modern trade outlets. 

Sagar Daryani, Group CEO and Founder, Wow! Momo stated, “At Wow! Momo Foods, innovation is in our DNA. With Wow! Noodles, we are disrupting the cup noodles category by bringing the perfect blend of desi and Asian flavors in a format that is both convenient and exciting. As we continue to expand our FMCG footprint, this launch marks a significant step towards making Wow! Momo a household name beyond QSR.”

Mithun Appaiah, CEO, Wow! FMCG added, “We are leveraging the strong brand equity of Wow! Momo to make Wow! Noodles a household favourite. With our focus on product innovation and strategic channel expansion, we are confident about an exciting year ahead—bringing new flavors, scaling our distribution reach, and disrupting the FMCG space.”

Wow! FMCG, which launched packaged momos 24 months ago, has grown its portfolio to 16 SKUs in the momo segment and now offers nine SKUs of cup noodles. The division has expanded to over 200 towns and cities, with a presence in more than 10,000 stores. The company has achieved an annual recurring revenue (ARR) of Rs 60 crore in a short period. Recently, Wow! Momo FMCG expanded internationally by launching its product range in the Middle East through a partnership with Lulu Group.

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

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

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

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

Nespresso, one of the pioneer in premium portioned coffee, is thrilled to announce the grand opening of its first boutique at Select Citywalk Mall, Ground Floor, Saket, New Delhi. 

This launch marks a significant milestone in Nespresso's global expansion following its initial entry into India in late 2024.

“The launch of the Nespresso boutique in Delhi is a testament to our commitment to the growing coffee culture in India. I’m very proud of this important milestone, which will help us bring Nespresso’s unforgettable taste to Indian coffee lovers.  We believe that every cup of Nespresso coffee tells a story of quality, craftsmanship, and sustainability,” shared Philipp Navratil, CEO of Nespresso.

The new boutique offers coffee enthusiasts an immersive experience, showcasing Nespresso's iconic range of high-quality coffees and state-of-the-art machines. Consumers can explore and savor a variety of coffee blends, receive personalized recommendations from trained coffee specialists, and learn about Nespresso's commitment to sustainability.

“Coffee culture in India is evolving rapidly, and we are delighted to bring our globally renowned expertise and the premium and unique experience of Nespresso. Launching Nespresso in India reflects our quest for excellence and commitment to deliver world-class coffee experiences to Indian consumers. As India’s coffee culture continues to develop, we are excited to introduce an aesthetically befitting space where coffee connoisseurs can savor the brand and discover the extraordinary,” added Suresh Narayanan, Chairman and Managing Director of Nestlé.

Yummy Bee, India’s pioneering guilt-free café chain, has announced the grand opening of its ninth store in Kondapur, Hyderabad. 

This milestone marks a significant step in the brand’s expansion strategy, with plans to scale up to 12 outlets in Hyderabad, 4 in Bangalore, and 4 in Mumbai by the end of the year.

Founded in 2022 under VLOGS Food Private Limited, Yummy Bee has quickly carved a niche in the food and beverage industry by offering sugar-free, maida/gluten-free, and preservative-free delicacies. With an emphasis on health-conscious dining, the brand has garnered a loyal customer base across its existing outlets in Jubilee hills, Manikonda, Kokapet, Kukatpally.

“The launch of our ninth store in Hyderabad is a reflection of the surging demand for mindful and nutritious dining options,” said Sandeep Jangala, Founder of Yummy Bee by adding that this expansion is a pivotal moment in their journey, reinforcing their commitment to making health-conscious indulgence a norm rather than a niche. 

Yummy Bee’s expansion is fueled by the overwhelming success of its millet-crust pizzas, maida / gluten free pastas, and signature sugar-free desserts like Double Chocolate Brownies and Blueberry Cheesecake. The brand’s innovative approach has attracted strategic investors, securing $3 million in funding to support its growth.

The upcoming outlets in Mumbai and Bangalore will feature kiosk and mid-format café models, ensuring a seamless experience for customers seeking healthier dining options. Additionally, Yummy Bee is also foraying into Consumer Packed Goods (CPG) for the sector, including almond rocks and millet puffs.

With a strong foundation and ambitious growth plans, Yummy Bee is on track to achieve an annualized recurring revenue of ₹16 crore by March 2025. The brand’s expansion not only aligns with evolving consumer preferences but also sets new benchmarks in the healthy café culture in India.

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

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

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

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

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

India’s homegrown boba tea brand continues its growth journey from Chennai to Bangalore, bringing its vibrant and customisable bubble tea experience to the city’s thriving café culture on 7th March 2025.

Bubble tea brand CHA Republic is all set to make waves in Bangalore with the launch of its first store in the city at 1 Sobha. 

Born in Chennai as a passion project to introduce India to the global bubble tea phenomenon, CHA Republic has quickly grown into a household name, redefining the way Indians experience tea. 

"Started from a single store in Chennai to expanding across cities, CHA Republic has always been about bringing people together over great flavours and fun experiences," said Vanitha Ramasamy, Founder of CHA Republic. "Bangalore is a city that thrives on innovation and global trends, and we’re excited to introduce our handcrafted bubble teas to a whole new audience who appreciate variety, customisation, and sustainability."

Bangalore’s evolving café culture, urban population, and strong social media influence make it an ideal destination for CHA Republic’s next phase of growth. With an increasing demand for customisable, Instagrammable, and premium beverages, the brand is poised to captivate the city’s boba-loving audience.

Operating throughout the day as per the mall’s hours, the new outlet will offer CHA Republic’s signature handcrafted bubble teas—from classic milk teas and refreshing fruit-infused blends to trendy sugar-free and non-dairy alternatives. Staying true to its eco-conscious ethos, the brand will continue using recyclable PET cans and paper straws, making sustainability a part of every sip.

With this expansion, CHA Republic continues its journey of bringing handcrafted, high-quality bubble tea to tea lovers across India—one city at a time.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Burger Singh, India's largest homegrown burger chain, has entered Bangalore with its first outlet in HSR Layout. Expanding its retail presence across India, the brand plans to open a second outlet in BTM Layout as part of its broader growth strategy for the city.

The launch in Bangalore is a step forward in Burger Singh’s nationwide expansion, adding to its network of over 175 outlets across metro cities, Tier ll, and Tier lll markets. The company aims to cater to the increasing demand for affordable burgers tailored to Indian tastes. Given Bangalore’s strong food culture and young consumer base, the city was a key market for expansion.

Burger Singh has differentiated itself from global chains by offering Indian-inspired flavors, handcrafted sauces, and regionally tailored ingredients. Its menu includes popular items such as Amritsari Murgh Makhani, Bunty Pappeh da Aloo, and Bihari Gosht Mutton, which have gained popularity across multiple locations.

Kabir Jeet Singh, Founder and CEO of Burger Singh said, "We’ve built a brand that doesn’t just sell burgers but delivers an experience rooted in Indian flavors. Our products are designed to appeal to both loyal burger lovers and those who seek something new and exciting. Bringing this to Bangalore is a key step in our journey to becoming India’s most loved QSR brand."

The company’s expansion follows a franchise-driven model, allowing first-time entrepreneurs to enter the quick-service restaurant (QSR) sector with low investment and high return potential.

Rahul Seth, Co-Founder of Burger Singh said, "Bangalore’s fast-growing F&B sector, young demographic, and love for innovative food make it a high-potential market for us. We’re not just opening outlets, we’re creating franchise opportunities for aspiring entrepreneurs and generating employment for local talent."

Burger Singh has expanded into markets where QSR brands had limited presence. The HSR Layout outlet is the first of several planned for Karnataka, with BTM Layout set to follow. The company aims to open 100 outlets across the region in the coming years, strengthening its retail presence in metro cities and emerging markets across India.

UNICO has introduced a dining concept that combines a see-through live kitchen, an in-house eggless bakery and pastry section, and a full-service bar under one roof. With a focus on sustainability, the restaurant integrates zero-waste practices, hydroponic produce, and traditional cooking techniques supported by modern equipment, catering to the evolving retail and hospitality landscape in India.

The menu features dishes such as Roasted Leek and Garlic Broth, Smoked Beet and Citrus Salad, and Pickled Mushrooms on Courgette Blini, emphasizing fresh ingredients and handcrafted flavors. An in-house oil press and wood-fired pizza oven further enhance the dining experience.

Blending traditional and contemporary flavors, UNICO offers dishes like Textures of Cauliflower, Conchiglioni con Zucchini, and Mushroom Ravioli. The bar follows a sustainability-driven approach, serving sugar-free, ingredient-focused cocktails, including the White Basil, made with fresh herbs and premium spirits. The menu also includes desserts like the UNICO Cheesecake.

With a seating capacity of 120, UNICO aims to establish itself as a key player in the vegetarian fine dining segment in Gurugram.

Easy Boba, a bubble tea brand in India, has opened two new outlets, strengthening its presence in key cities. The latest store in Juhu, Mumbai, was inaugurated on February 26, while the third outlet in Rajkot, Gujarat, opened earlier this month on February 10.

The Juhu outlet is located at Shop 1, AB Nair Road, Jankidas Chowk, near Prithvi Theatre, opposite St. Joseph Church, Mumbai - 400049. The Rajkot outlet is at Shop No. 5, GF, The Spire 2, 150 Feet Ring Road, near Sheetal Park, Rajkot, Gujarat - 360006. To mark the opening, both stores will offer an inaugural deal on March 1 and 2, with all small water-based drinks and select milk-based boba teas priced at Rs. 99.

Adnan Sarkar, Founder of Easy Boba said, “The launch of our new outlets is a reflection of the growing demand for authentic bubble tea in India. We are committed to bringing a global café culture experience to Indian consumers, and our expansion is a step toward making bubble tea more accessible across cities.”

Easy Boba now operates multiple outlets across Mumbai, Pune, and Gujarat, focusing on a diverse menu that includes dairy-free, low-calorie, and plant-based options.

Founded by Adnan Sarkar, the brand has played a key role in introducing bubble tea to the Indian market. With a focus on quality and customer experience, Easy Boba continues to expand to meet the growing demand for innovative beverage choices.

Oven Story, a brand under Rebel Foods, has launched its flagship store in Pili Kothi, Moradabad, Uttar Pradesh. This marks the third such outlet, following openings in Patna and Anand last year.

The 1,600-square-foot Moradabad outlet offers dine-in, takeaway, and delivery services, catering to the city’s increasing demand for pizza. The expansion aligns with Oven Story’s strategy to strengthen its presence in India’s growing foodservice market.

Raghav Joshi, Co-Founder, Rebel Foods said, "We are delighted to open our third flagship store in Moradabad after Patna and Anand. Our vision is to create spaces where Indians come together to enjoy our unique topping pizzas and make Oven Story the go-to place for gatherings. This store marks further growth of our expansion plan, and we look forward to bringing Oven Story to over 200 stores across India soon."

The store is offering free garlic bread and a free cheese burst upgrade for dine-in customers. Oven Story continues its focus on Tier I and Tier II cities, with plans to open over 200 stores within the next two years. The expansion includes an enhanced menu with topping options such as Dragonfire, Feta, Pesto, Veggie Fantasy, and extra cheese.

With this launch, Rebel Foods aims to strengthen Oven Story’s footprint in India’s quick-service restaurant segment, catering to a broader consumer base.

Max Estates Limited has expanded its hospitality footprint with the launch of EatWell by Diva in Delhi. The new dining space, led by Chef Ritu Dalmia, integrates India’s diverse culinary traditions with the evolving dining preferences of urban consumers. This initiative aligns with Max Estates’ commitment to designing spaces that foster community engagement and well-being.

Chef Ritu Dalmia, known for her expertise in creating unique food experiences, emphasized the restaurant’s purpose. “Our vision with EatWell is simple: to create a space where food brings people together, evoking the stories, nostalgia, and emotions that come with sharing a meal. Whether you're grabbing a quick bite or sitting down for a leisurely experience, EatWell offers something for everyone, crafted with care and authenticity.”

EatWell by Diva offers a diverse menu featuring regional Indian dishes, including lighter and well-balanced meals. Signature dishes include Quinoa Bhel, Govindbhog Khichdi, and a seasonal Tiffin of the Day. The menu is crafted using traditional cooking methods and pure ingredients like ghee and unadulterated spices. Beverages include freshly prepared cold-pressed juices, smoothies with no added sugar, and Indian staples like chai and filter coffee.

The restaurant's ambiance reflects Max Estates' focus on sustainability, incorporating modern yet rustic design elements. The use of biodegradable packaging and responsibly sourced ingredients reinforces the brand’s commitment to eco-conscious operations.

Sahil Vachani, Vice Chairman and MD of Max Estates said, “With EatWell by Diva, we wanted to create an experience that aligns with our broader philosophy of living and working well. By partnering with Chef Ritu Dalmia, we’re bringing the joy of food to the forefront, offering a space that invites people to slow down, enjoy good food, and connect with others.”

Max Estates plans to expand EatWell across its developments, aiming to establish dining spaces that promote quality food and social engagement. The Delhi outlet is open for dine-in and online orders from 11:30 AM to 8:30 PM.
 

BANG, the rooftop lounge at The Ritz-Carlton, Bangalore, has introduced a refreshed ambiance, an updated cocktail menu, and weekend events, marking a new phase for the venue. Known for its city views and social atmosphere, BANG has been a key part of Bangalore’s nightlife. The latest changes aim to balance heritage with contemporary experiences while maintaining its role as a popular rooftop destination.

The lounge has updated its cocktail program with a mix of classic and modern influences. Nitin Goyal, Bar Manager at The Ritz-Carlton, Bangalore, highlighted the approach: “Our latest menu is a bold reimagination of timeless classics—familiar yet intriguing, refined yet daring. Every cocktail is an homage to both BANG and Bangalore’s shared journey—a city and a bar steeped in heritage, now embracing a spirited new chapter brimming with innovation, energy, and exquisite craftsmanship.”

The menu includes The Revolver, a bourbon-based cocktail with coffee and orange bitters, The Jasmine, a variation of the Negroni with citrus notes, and The Breakfast Martini, which combines orange marmalade and lemon juice. The bar also features a selection of premium spirits, Indian and international wines, and non-alcoholic beverages.

The revamped venue also introduces three weekend events, designed to appeal to different audiences. Retro Rendezvous Fridays focus on classic hits, while Commercial Saturdays bring a mix of global chart-toppers with performances by DJs. The Sunset Sha-BANG, a Sunday Sundowner, offers a relaxed setting with music and views of the city skyline.

Reuben Kataria, General Manager of The Ritz-Carlton, Bangalore said, “From the very moment BANG opened its doors, it resonated deeply with the people of Bangalore. It became more than just a venue; it became a destination for celebration, a place where stories were written in the language of music, laughter, and unforgettable nights. Named in honor of our beloved city, BANG has always been a reflection of Bangalore’s ever-evolving rhythm. With this reinvention, we fortify its legacy—introducing a curated cocktail experience, immersive weekend engagements, and an air of refined indulgence. We eagerly anticipate welcoming both familiar faces and new guests to rekindle old traditions and craft new memories.”

The changes at BANG focus on maintaining its connection with Bangalore’s hospitality scene while offering new experiences for guests.

Mumbai’s hospitality landscape sees a new addition as Nostalgia, a well-known café in Bandra, opens its new takeaway outlet at Pali Naka. Unlike its existing location, which is known for its homely atmosphere in a heritage bungalow, the new space emphasizes Mumbai’s hyperlocal food culture, integrating railway canteen traditions and community collaborations with local fruit vendors.

The new outlet will serve fresh beverages, ice creams, and savory snacks from Kerala and Mangalore. A key highlight is the Iced Filter Coffee and Filter Coffee Affogato, offering a chilled take on the classic South Indian beverage. The outlet introduces a ‘Bring Your Own Fruit’ concept, where customers can purchase fresh fruits from vendors outside and have them added to their soft-serve ice creams. The initiative aims to support local fruit sellers while offering seasonal customizations, such as strawberries or mangoes on frozen desserts.

This expansion is more than just a new location; it continues the legacy of founder Sinan Khader’s grandfather, who started his journey in the 1950s at a tea stall in Dadar Central railway station. Over time, he managed eight railway canteen stalls, leaving behind a business tradition that now reflects in Nostalgia’s offerings, such as bun maska and regional snacks from Kerala and Mangalore.

By blending family heritage with community-driven initiatives, Nostalgia’s new outlet honors its roots while creating a space that connects with Mumbai’s local flavors. Customers looking for a quick ice cream stop can also engage with the neighborhood’s street vendors, adding a local touch to their experience.

Mahesh Lunch Home, known for its coastal cuisine, has expanded its footprint with the opening of a second outlet in J.P. Nagar, Bengaluru. The restaurant, recognized for bringing Mangalorean flavors to India’s hospitality sector, has established itself in cities like Mumbai, Pune, and Bengaluru, with international locations as well.

The new outlet continues Mahesh Lunch Home’s tradition of serving seafood dishes prepared with fresh ingredients and traditional recipes. The menu features a variety of coastal specialties crafted by experienced chefs, offering guests a dining experience centered on authentic flavors.

Palgun Shetty, Partner at Mahesh Lunch Home said, "We're looking forward to upholding and serving J.P. Nagar's vibrant community with our coastal-inspired flavours. The new place we have come up with is carefully designed to include a one-of-a-kind dining experience that not only showcases our historic legacy and our dedication to quality."

With a menu that includes its signature seafood dishes, the restaurant aims to provide an alternative to conventional seafood dining. Mahesh Lunch Home continues to focus on maintaining its culinary heritage while expanding its presence in India’s hospitality sector.
 

Quick-service restaurant (QSR) brand Rollarappa is expanding its presence with the launch of two new outlets in Indirapuram on February 5 and Noida Sector 62 on February 6. With 23 outlets across India, the brand continues to strengthen its position in the street food segment.

The new outlets will operate from 11 AM to 4 AM, catering to both daytime and late-night customers. Rollarappa’s menu includes a variety of rolls such as Mafia Chicken Roll, Chicken Big Daddy Roll, Dip in Gravy Rolls, Chicken Tikka Bhej, Mafia Paneer Roll, and OG Chicken Roll. To mark the opening, the brand is offering its entire menu at RS 49 for a limited time.

The company has outlined plans to expand to 100 outlets within the next two to three years.

"At Rollarappa, our passion for innovative flavors and community connection has driven our rapid growth. Launching 100 outlets in just 2-3 years is a testament to our commitment and the trust our customers place in us. We’re proud to offer an exciting variety of shawarmas and rolls, each crafted to deliver a unique taste experience," said Supreet Singh, Founder and Director, Rollarappa.

Le Cirque, the renowned Franco-Italian fine dining brand, is bringing its culinary expertise to Raen – The Chef’s Studio at The Leela Hyderabad for a limited-time pop-up. This marks an important addition to India’s hospitality and retail industry, offering diners in Hyderabad access to a globally recognized dining experience.

Established in 1974 in New York City by Sirio Maccioni, Le Cirque has built a reputation for refined dining, serving dignitaries and celebrities worldwide. In India, the brand has been present at The Leela Palace New Delhi, setting a standard for fine dining in the country. The Hyderabad pop-up will provide guests with an opportunity to experience the brand’s signature dishes, staying true to its French and Italian culinary traditions.

The menu at Raen – The Chef’s Studio will feature Le Cirque’s classic dishes, paired with a selection of wines curated to enhance the flavors. The setting has been designed to reflect the brand’s emphasis on detail and presentation, offering a structured dining experience.

The Le Cirque pop-up will be available at The Leela Hyderabad from February 19 to March 1, 2025. This initiative expands the brand’s reach within India’s fine dining segment, allowing diners to experience its globally recognized culinary offerings.

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. Bright Hospitality, India’s pioneering force in experiential dining concepts serving over 2,800 diners daily, announces the launch of IKK Panjab at Delhi's iconic Connaught Place,

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.