Gokul Kandhi Takes Charge as Chief Operating Officer at Curefoods
Gokul Kandhi Takes Charge as Chief Operating Officer at Curefoods

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

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

 
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Jugnu Arrives in Goa: A New Culinary Gem in Assagao
Jugnu Arrives in Goa: A New Culinary Gem in Assagao
 

Jugnu, a brand-new culinary destination in Goa, offers a fusion of luxury, heritage, and mouthwatering cuisine. Located in a magnificent 160-year-old Portuguese mansion, Jugnu Assagao provides a varied dining experience that is sure to enthrall visitors. Jugnu offers the ideal environment for every mood with its various dining areas, which include an air-conditioned dining area, a private dining room that can accommodate eight people, a lush tropical garden that overlooks the heritage home, and an alfresco area that is surrounded by a breathtaking waterfall. 

Jugnu's menu, which draws inspiration from the firefly, transports diners through both local Indian and international delicacies. From North Indian classics and creative desserts to coastal cuisines from Kerala to Mumbai, the restaurant delivers a vibrant fusion of modernism and nostalgia.

With each dish carefully crafted to provide an unforgettable experience, Jugnu's menu, which is curated by Chef Ajay Chopra, epitomizes the spirit of culinary adventure.

Founded by Sandeepraj Salian and Vicky Bachani, Jugnu pushes the boundaries of Indian cuisine while staying deeply rooted in tradition. Speaking about the vision behind the restaurant, the founders share, "Jugnu is a celebration of India’s culinary evolution. We’ve taken inspiration from age-old flavors and reimagined them for the contemporary palate. Goa’s rich food culture makes it the perfect place for our vision, and we can’t wait to share this experience with our guests."

Global influences shine in dishes like Chicken Harissa Popcorn, Prawn Thecha Relish, Thai Yum Yum Chicken Salad, and fiery wok-tossed prawns. Designed for communal dining, highlights include whole grilled fish, Khandeshi Mutton Raan, and Anglo-Indian Roast Chicken. Desserts infused with regional inspiration, such as Chocolate Green Apple Jalebi, Basque Cheesecake with Baklava Essence, and Ispahan Tres Leches with rose, raspberry, and lychee. A bar menu crafted with innovation, featuring drinks inspired by Indian ingredients, including the saffron-infused Jugnu Sour and the kokum-and-lemongrass-based Kokum in Thailand.

 

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Koteshwaram Opens Doors to Exquisite Pure Vegetarian Dining Experience in Bengaluru
Koteshwaram Opens Doors to Exquisite Pure Vegetarian Dining Experience in Bengaluru
 

Koteshwaram, a new vegetarian restaurant has opened its doors in Bengaluru. Situated in Devanahalli, directly on the highway connecting Hyderabad and Bengaluru, Koteshwaram provides a varied selection of mouthwatering vegetarian cuisine made with culinary skill and locally sourced, fresh ingredients.

With an artistic setting and genuine vegetarian food that appeals to all palates, Koteshwaram seeks to reinvent the vegetarian dining experience. There are a variety of tasty selections on the menu, such as pizzas, pastas, and chaats, ranging from classic Indian dishes to popular vegetarian dishes from around the world.

For anyone who enjoys taking a long drive to Nandi Hills or traveling to Hyderabad and back with friends and family, the restaurant's cozy and welcoming ambiance makes it ideal for all gatherings. Koteshwaram is dedicated to giving each and every customer outstanding service and a great dining experience. The restaurant is open till midnight 1 am.

"We are passionate about creating a culinary experience that celebrates the richness and diversity of vegetarian cuisine. Our menu is designed to showcase the versatility of Pure vegetarian food, offering dishes that are both nutritious and satisfying." says Udaya Mogaveera, Founder, Koteshwaram.

 

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Grand Hyatt Mumbai Unveils a Masterful Rendition of Italian Elegance With the Relaunch of Celini 
Grand Hyatt Mumbai Unveils a Masterful Rendition of Italian Elegance With the Relaunch of Celini 
 

Celini, a restaurant that honors traditional Italian cuisine, is reopening at the Grand Hyatt Mumbai. The Grand Hyatt Mumbai has been a symbol of innovation and quality for the past 20 years, and with the reopening of Celini, the hotel will elevate the standard in the upscale dining industry. 

Italian culinary maestro Chef Alessio Banchero has unveiled a fresh idea as part of the relaunch. Meglio in compangnia, or "Better shared in company," is a unique dining experience in which the chef prepares some of the dishes on the table, creating an engaging demonstration of culinary mastery for the diners.

Along with other signature Celini dishes like Taglierini all' Aragosta, Ravioli di ricotta e spinaci, Insalata di Burrata, Tartare di tonno, Agnello Tonnato, Branzino all Acqua Pazza, and more, the all-new menu includes the following: Carre di Agnello alle Erbe, which is carved live on a trolley in front of guests; Pollo Arrosto in tegame di Argilla that is presented and served in a Clay Pot; Polpette di Pollo della Nonna; Risotto alla Pescatora; Tortellini in Brodo; Gnocchi alla Sorrentina; Trofie Salsiccia Funghi; finocchietto e crema alla Zucca; and Stinco di Agnello alla Milanese.

Robert Dallimore, General Manager, Grand Hyatt Mumbai Hotel & Residences and Area Vice President, West India, said, “The relaunch of Celini is not only an exciting introduction of a new dining experience, but also a nod to the simple wholesomeness of Italian cuisine, which shines through the new space as well as the menu. Guests get to immerse themselves in the true essence of Italian hospitality, where every meal is a celebration of togetherness and the art of living well. Whether it's an intimate dinner, a gathering of friends, or a milestone celebration, Celini promises an unforgettable culinary escapade that transcends the ordinary and leaves a lasting impression.”

Mitele Sbardellini, Executive Assistant Manager, Grand Hyatt Mumbai Hotel & Residences, said, Embodying the Italian concept of ‘La Dolce Vita,’ Celini is a restaurant steeped in tradition and is #HomeToItaly. The restaurant's ambiance exudes Celestial Italian charm, creating a vibrant atmosphere filled with energy and warmth. Each dish reflects Italy's culinary heritage, meticulously crafted with fresh, vibrant flavors.”
 

 

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 Pomodoro Brings Authentic Italian Flavors to Bandra’s Culinary Scene 
 Pomodoro Brings Authentic Italian Flavors to Bandra’s Culinary Scene 
 

Pomodoro opens its door in Bandra which is a delicious gastronomic adventure through the heart of Italy. Pomodoro, which takes its name from the Italian word for "tomato," is tucked away in the bustling center of Bandra. 

Pomodoro is a 28-seater pasta bar, bringing the real Italian cuisine to life by fusing innovation and tradition in a warm, chef-focused environment. Pomodoro promises an unmatched dining experience that honors Italy's love of comfort cuisine and community with its open kitchen, handcrafted artisanal pasta, and menu based on freshness and tradition. 

The interior design reflects the coziness of Pomodoro's characteristic red; the room effortlessly combines comfort and elegance. Enthusiasts are served at a separate coffee counter, and monthly specials provide an intriguing selection of unusual pasta forms, sauces, and creative desserts, such as seasonal gelatos and constantly changing tiramisu variations. 

Under the direction of Chef Afshaa Rajqotwala, Pomodoro honors Italy's culinary legacy while adding a unique touch. Chef Afshaa, a Le Cordon Bleu alumnus with a solid background and an exceptional career in hospitality, carefully selects their cuisine. Her goal is very clear: "to introduce her neighborhood in Bandra to the delights of impromptu, informal Italian cooking."

Another addition to Pomodoro besides their culinary offerings is their Espresso Corner which celebrates coffee culture with a curated menu of brews for every palate. From the classic Un Caffè to the bold Sunshine Espresso with orange juice, and indulgent options like Cinnamon & Vanilla Dolce Latte, each cup offers a moment of warmth and indulgence, adding a unique flavor to your visit. 

Commenting on the launch, Chef Afshaa said, “Pomodoro is not merely a restaurant, but a celebration of the simplicity, warmth, and joy food brings. Our vision is to lead the industry in pasta craftsmanship. Future plans include expanding with additional locations, launching a retail line of artisanal sauces and pasta, and hosting unique events such as guest chef takeovers and curated tasting menus. We aim to offer our guests the experience of dining at a neighborhood Italian bar, where every dish is made with love and care.” 

 

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Mitron Bar & Cafe Unveils Global Culinary Journey with New Menu in Mumbai
Mitron Bar & Cafe Unveils Global Culinary Journey with New Menu in Mumbai
 

Mitron Bar & Cafe has introduced their newest menu in all their outlets with this dynamic culinary evolution. It offers a sophisticated gastronomic tour through the most popular places in the globe, all from the center of Mumbai.  

Offering a mouthwatering selection of foods such as Xiao Long Bao–Soup Dumplings, Shogun Lobster & Crabmeat Salad, Kale Quinoa Salad, Tartufo Cappelletti Pasta, and Truffle Lobster with Mozzarella in Japanese Soft Bread, customers can sample the Hibachi Japanese Fried Rice and Spicy Mud Crab Roll for a little Japanese flair. The dining experience is elevated to new heights by offering guests carefully crafted cocktails like Ruby, Shizo Spiritz, and Grape Picante to go with these dishes.

“At Mitron Bar & Cafe, we believe in bringing people together through exceptional culinary experiences. Our new menu is a reflection of Mumbai’s diverse and evolving palate, offering a harmonious blend of global flavours and traditional Indian favourites. It’s designed to cater to every guest—whether you’re here for a quick corporate lunch, a family outing, or a celebration with loved ones. We invite you to explore this gastronomic journey and discover a world of flavours, right here at Mitron,” expresses Gaurav Shetty, the director at Peninsula Hospitality.

With an emphasis on Indian food, this menu deviates from their usual selection. Driven by a dedication to sustainability, they give local and seasonal ingredients top priority to ensure good quality is offered to the customers.

A wider range of vegetarian options, including Jain-friendly meals, have been carefully chosen for the new culinary offerings at Mitron Cafe. In addition to flavorful Indo-Chinese bowl meals with Manchurian, Hakka, Schezwan, and chilli rice or noodles, guests can savor comforting staples like pizza, pasta, and sandwiches. Along with an expanded selection of Asian, Indian, and foreign main courses, the menu also features an improved assortment of appetizers and kebabs. The launch of a unique Japanese sandwich selection, which gives the eating experience a distinctive flair, is a particular highlight of the menu.

 

 

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GST Authorities Drop Rs 5.9 Crore Tax Demand Against Zomato
GST Authorities Drop Rs 5.9 Crore Tax Demand Against Zomato
 

Tax officials have given Zomato ease after removing a demand for Rs 5.9 crore in overdue Goods and Services Tax (GST). An earlier demand decision issued by the Additional Commissioner, Central Goods and Services Tax, Gurugram, was overturned by a favorable order from the Commissioner (Appeals) in Gurugram, Zomato said in a regulatory filing. The first increase in the tax demand was made for the July 2017–March 2021 timeframe.

Zomato has encountered additional tax-related difficulties. Numerous GST notices have been sent to the corporation by different national authorities. A GST demand of Rs 803 crore, pertaining to alleged unpaid taxes for the period from October 29, 2019, to March 31, 2022, is the highest of these. Zomato is contesting this allegation at the moment.

Since April of last year, the business has disputed the demand, arguing that it has any validity. The total demand, including fines, was Rs 11.82 crore. Zomato's export services to its overseas companies served as the basis for the tax assessment.

Zomato is still growing its business in the grocery and meal delivery industry in spite of these tax conflicts. Investors have received assurances from the corporation that it is handling all compliance issues in line with the law.

 

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The King of Thalis Returns: Khandani Rajdhani Reopens in Goregaon
The King of Thalis Returns: Khandani Rajdhani Reopens in Goregaon
 

With its spectacular return to Mumbai's western suburbs, Khandani Rajdhani—the renowned spot for authentic Gujarati and Rajasthani thalis—is sure to captivate foodies with the launch of their new outlet in Nesco, Goregaon. By reinventing the art of dining, this legendary brand honors more than 40 years of culinary brilliance.

Enter a realm of grandeur as Rajdhani presents a magnificent new ambiance that is intended to give sumptuous setting to the guests. The Nesco outlet elevates the dining experience to a whole new level of decadence by introducing golden silverware, Thalis, and other items, adding a golden touch to its legacy.

Rajdhani honors the rich flavors of Gujarat and Rajasthan with the best hand-picked ingredients in an amazing traditional meal created by Maharaj Bhawar Singh to commemorate this historic occasion. Savor this unique culinary experience for the first month, from February 2 to February 28, 2025, at the incredible introductory price of ₹499 + taxes.

The best of seasonal ingredients and traditional culinary techniques are highlighted in Khandani Rajdhani's constantly evolving cuisine. This winter, visitors may savor delicacies like the rich Gajar Halwa and the delicious Surti Undhiyu, which are expertly prepared for a royal feast. A feast is guaranteed with the endless thali experience, which includes a delectable assortment of appetizers, substantial main meals, and mouthwatering desserts.

 “At Rajdhani, we have always believed in serving not just food, but an experience steeped in tradition and love. Our return to the western suburbs is a tribute to the loyal patrons who have been a part of our journey for over four decades. With the Nesco outlet, we aim to offer a dining experience that is both familiar and refreshingly new, taking our legacy to even greater heights.” said Aji Nair, CEO, Mirah Hospitality and Gourmet Solutions Pvt. Ltd.

 

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Miss Margarita by Arriba Launches its Third Outlet in Gurgaon
Miss Margarita by Arriba Launches its Third Outlet in Gurgaon
 

Miss Margarita by Arriba, led by Chef Partner Noah Barnes has opened its third location in Gurgaon. Miss Margarita is ready to hit town with a mouthwatering blend of Mexican tastes and innovative culinary creations. 

The restaurant offers a creative menu of beautifully blended drinks that are meant to enrich every sip, demonstrating its upbeat approach to cocktail craft. The cocktails are sure to be as memorable as the food, whether you're sipping on their famous margaritas or trying out some daring new creations. The Avocado Agua Chile, a savory, refreshing masterpiece, takes center stage among the menu's new selection of street-style tacos, birria treats, and fresh ceviches.

"We are thrilled to bring Miss Margarita to Gurgaon. Our menu is a tribute to the heart and soul of Mexico, crafted with love and bold, fresh ingredients. From handcrafted margaritas to flavorful tacos, every dish is designed to create a festive culinary journey,” says Chef Noah Louis Barnes, Partner, Miss Margarita.

Inspired by their outlets in Delhi and Goa, the Gurgaon outlet radiates a lively blend of modern sophistication. With its vibrant tiles, rich vegetation, warm earthy tones, and handcrafted décor that honors Mexican craftsmanship, the room comes to life. Playful wall art and neon signs give it a modern twist while fostering a warm and vibrant ambiance. It provides an atmosphere that is as vibrant and memorable as its food, with warm nooks, open seating, and a tequila bar at the center of it all.

The brand has established itself as the top destination for tequila enthusiasts by providing one of the widest assortments of tequila-based beverages in the nation. With a large menu that includes a creative selection of tequila-based drinks, homemade margaritas, and quality tequilas, Miss Margarita is all set to revolutionize the segment with the creativity and innovations.

 

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Copper Chimney Opens its New outlet at Linking Road, Bandra
Copper Chimney Opens its New outlet at Linking Road, Bandra
 

With more than 50 years of experience serving flavors from Undivided India, Copper Chimney launches their new flagship outlet at Linking Road, Bandra. Since the late 1990s, Copper Chimney has been a part of the Bandra community. In a new, modern setting created especially for Bandra, this new flagship location in Bandra hopes to serve Copper Chimney's classic cuisine in addition to fresh, classic cocktails.

Along with new culinary menu additions, such as some exclusive new Street Chaats and Kulchas, Copper Chimney presents a new look and feel for Bandra. Enjoy a Limited-Edition Spice Bazaar-inspired Bar Menu with a unique Chef & Bartender collaboration to commemorate the debut. 
 
The interiors of Copper Chimney honor its history while adding a contemporary touch. Exquisitely hanging brass bells pay homage to traditional craftsmanship, and a striking entrance with Art Deco influences radiates luxury. With its copper-clad tandoors and open kitchen, MasterChef is on display. The dining area creates calm, welcoming atmosphere with elements of greenery by combining colonial-style furniture, warm wood accents, and neutral colors. 

The Kulcha Section, which offers freshly baked Punjabi kulchas accompanied by an assortment of dips and toppings, is the highlight of the new offerings. The Street Chaats, which lend a lively, bazaar-inspired flavor, are also new. These include Dilli wali aloo tikki, Anarkali bazaar dahi phulki, and Muradabadi dal ki chaat.  
 
Commenting about the launch, Reetesh Shukla, Vice President of Copper Chimney said, “We are thrilled to bring Copper Chimney’s iconic legacy to Bandra again with a refreshed experience tailored to the neighborhood’s vibrant charm. The new Bandra outlet blends tradition and innovation – from our signature dishes to the exclusive Spice bazaar inspired Bar menu. This launch is a testament to our commitment to delighting generations of diners with unforgettable food and warm hospitality."

 

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ZENO by the Sea: Goa's Newest Coastal Luxury Destination Opens in Vagator
ZENO by the Sea: Goa's Newest Coastal Luxury Destination Opens in Vagator
 

ZENO by the Sea, a renovated seaside dining experience spanning 10,000 square feet, has officially opened its doors in Goa. With stunning architecture by Tenzin Design Studio and a globally inspired menu, this exceptional location effortlessly combines Santorini-inspired elegance with Goa's vibrant coastal charm to create an unmatched haven for foodies, design connoisseurs, and cocktail lovers looking for a distinctive seaside retreat in North Goa. 

Nestled along the picturesque of Ozran Beach in Vagator, ZENO by the Sea transforms the tranquil blues and clean whites of Santorini with earthy tones and textures that evoke the natural beauty of Goa, drawing influence from the island's famous aesthetics.

With a tapas-style menu created by celebrity chef Nishant Chaubey, the newest beachside haven offers a refined multicuisine dining experience. The menu offers a range of distinctive dishes, such as Korean chicken wings, truffle mushroom cream cheese, and mini koobideh, all of which are enhanced by creative drinks and are inspired by Chef Chaubey's travels around Europe, Southeast Asia, and India. There is something for everyone on the menu, which features Indian staples like Nihari and Galouti Kebabs in a harmonic fusion of robust flavors and comforting classics.

To further improve the dining experience, ZENO's cocktail program offers a creative assortment of distinctive beverages that go well with the menu's flavors.

Commenting on the launch, Zuheb, Zaman and Amaan, Co-owners of ZENO, said, “ZENO by the Sea is a seamless blend of architecture, nature, and culinary excellence. Our vision is to offer guests an extraordinary seaside experience where they can unwind and embrace the beauty of Goa while indulging in globally inspired flavors. Whether savoring an innovative cocktail on the terrace or simply listening to the calming rhythm of the waves, we want every guest to create their own cherished moments.’’

 

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Arsalan Launches Their New Outlet in New Delhi
Arsalan Launches Their New Outlet in New Delhi
 

Arsalan, a brand synonymous with Mughlai culinary cuisine has opened its newest location in New Delhi's Rajouri Garden. Arsalan, which is well-known for its skill in producing classic Mughlai cuisine, promises to take foodies back to the era's royal kitchens, where each dish was a meticulously and passionately prepared masterpiece.

Arsalan has received accolades for its steadfast dedication to the Mughlai culinary tradition since its opening on October 6, 2002. With twelve flourishing locations in Kolkata and a strong global presence in Dubai, the Delhi inauguration ushers in a new era in its remarkable history. 

A gastronomic tribute to the splendor of Mughlai cuisine, Arsalan's menu combines foods that were formerly only served to emperors. Savor the famous Arsalan chicken and mutton biryanis, which are both slow cooked to perfection and flavored with flavorful spices. A variety of regal kebabs and mouthwatering curries that evoke the flavors of the Mughal Empire are also available on the menu. Each meal, which is made using a proprietary spice blend, fresh ingredients, and centuries-old methods, demonstrates a profound regard for culinary traditions.

“We are thrilled to bring Arsalan to Delhi’s food lovers,” says Raghib Parwez, CEO of Arsalan. Adding further, he says, “Delhi has a deep appreciation for authentic, royal flavours, and we are excited to share a taste of Mughlai heritage with the capital. From our signature biryanis to the royal kebabs and rich curries, each dish is a tribute to Mughlai royalty—crafted with love, tradition, and an unwavering commitment to excellence.”

"Our journey began with a vision to bring the timeless flavours of Mughlai cuisine to a larger audience. The overwhelming love we’ve received from our patrons has been the driving force behind our expansion. With this launch in Delhi, we look forward to continuing our legacy and forging new connections with food enthusiasts who appreciate the royal tastes of Mughlai tradition,” adds Parwez.

 

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Experience the New Era of Dining And Entertainment with ‘Nome’ in Gurgaon
Experience the New Era of Dining And Entertainment with ‘Nome’ in Gurgaon
 

Nomé, an upscale restro-bar and restaurant that seamlessly merges Mediterranean flavours launches in Gurgaon and is set to redefine the dynamic culinary and nightlife scene with captivating live performances in the vicinity.

With its 14,000 square feet of space, large indoor areas, a cozy and lush outdoor lounging area, and well-placed indoor and outdoor bars, Nomé skillfully combines luxury and comfort. A private dining space offers a small and exclusive setting for special parties, and the impressive double-ceiling architecture has enhanced the grandeur.

The design of the venue draws inspiration from the four elements—Earth, Water, Air, and Fire—creating a perfect harmony that radiates vibrant energy, offering guests a unique blend of relaxation and rejuvenation.

"Nomé is designed to set a new benchmark in the hospitality industry by combining various cuisines, innovative cocktails, and live entertainment under one roof. Our focus is on delivering exceptional experiences that not only exceed guest expectations but also create long-term value for our brand and partners. With a unique offering that merges dining with immersive entertainment, we aim to capture a loyal customer base while establishing Nomé as a leading destination in Gurgaon’s competitive culinary landscape,” commented Ashish Kadyan, Founder, Nomè.

At the heart of Nomé is its carefully curated menu, which blends Mediterranean and global influences to craft an epicurean experience for all the guests. Signature offerings like Mezze Platters, Wood-Fired Pizzas, Stone Bowls, Grilled Salmon, Kebabs, and Grills reinvent timeless dishes with a modern twist, while seasonal, locally sourced ingredients turn every bite into a culinary adventure. 

Additionally, the menu offers a variety of plant-based cuisine that are both creative and delicious for vegan eaters. A main attraction at Nomé, the bar offers a creative cocktail menu with specialty drinks like Velvet Reverie, No-Mee, Lucille, Picante, and others that are meant to enhance the flavors of the meal and provide visitors with an absolutely one-of-a-kind saga.

 

 

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Dave & Buster's: America's Largest Entertainment Hub Debuts in Bangalore
Dave & Buster's: America's Largest Entertainment Hub Debuts in Bangalore
 

The highly awaited entry of Dave & Buster's, America's top entertainment and dining destination known for its arcade games, social gaming, bowling, and immersive dining experiences has ventured into the Indian market. The company's flagship outlet will be located on Mantri Avenue in Koramangala, Bangalore. 

With a spacious restaurant that seats 300 people and a bustling cocktail bar, this 27,000 square foot venue offers customers everything they need for entertainment and pleasure. To satisfy a variety of palates, the menu offers a distinctive fusion of regionally influenced cuisine and American classics.

The sports bar within the space offers a diverse cocktail menu, featuring signature creations like the Red Velvet, a blend of raspberry and smooth gin; Mr. Perfect, inspired by the all-time classic film "The Godfather," with a bold kick of Scotch and a subtle hint of coffee; and the Saffron Sour, a twist on a classic cocktail with a dash of the tangy saffron. Guests can also enjoy a selection of expertly crafted cocktails and refreshing mocktails. 

“The Malpani Group is committed to bringing new experiences and entertainment to India. By bringing Dave & Buster's to India, we look forward to elevating the gaming and arcade experience,” commented Shreya Malpani, the Director of the Malpani Group. 

She adds, “With Bangalore's booming food and beverage scene, there is a strong demand for a place where friends and families can have fun and spend time together. Dave & Buster's will also be progressively expanding across India, with plans to open 15 new locations shortly, beginning with the next store launching in Mumbai. The inaugural store in Bangalore will pave the way for an exciting journey that promises growth and success for both our companies.”

With Bangalore leading the charge, Dave & Buster’s is poised to become a household name in India, offering guests a one-of-a-kind destination to eat, drink, play, and socialize like never before.

 

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Salad Days Raises INR 30 Crores in Series A Funding Co-Led by V3 Ventures and Client Associates Alternate Fund
Salad Days Raises INR 30 Crores in Series A Funding Co-Led by V3 Ventures and Client Associates Alternate Fund
 

 Salad Days, a leading healthy food company has raised INR 30 crores in a Series A fundraising round headed by Client Associates Alternate Fund (CAAF) and V3 Ventures. Significantly, after running successfully as a bootstrapped business for more than ten years, this is the company's first institutional capital round, highlighting its strong business strategy and industry leadership.

The new funding will be used to improve operational capabilities and expand omnichannel. New shop openings, improved IT infrastructure, hiring talent, and more ambitious marketing campaigns will be the company's main priorities. In keeping with its dedication to profitability and client retention, Salad Days plans to have additional menu items. Basic Roots Consulting's Arindam Basu and Sonal Biyani were the exclusive advisors to the company for this transaction.
 
Since its founding in 2014 by Varun Madan, Salad Days have been instrumental in the development and establishment of India's healthy food market, even at a time when it was essentially nonexistent. Currently, the company runs 25 cloud kitchens with 12 locations in Delhi-NCR, 9 in Bangalore, and 4 in Mumbai. 

From salads to grain bowls, sandwiches, pita pockets, oatmeal bowls, soups, cold-pressed juices, smoothies, and desserts, the brand has made a name for itself as an inventor. By maintaining uniformity and quality throughout all of its locations with its cutting-edge central kitchen infrastructure, the company has built a devoted clientele and strong brand recognition in the cutthroat food technology sector.
 
Commenting on the funding, Varun Madan, Founder & CEO, Salad Days said, “Having built Salad Days on a foundation of customer trust for over a decade, this funding marks an exciting new chapter in our mission to make nutritious eating accessible to all Indians. As India's healthy food market expands rapidly, projected to reach $30 billion by 2026, we're uniquely positioned to cater to the growing demand for healthy and wholesome meals at affordable price points.”

He adds, “While we've maintained sustained growth and profitability throughout our journey, these fresh funds will enable us to further scale our impact significantly. We're focused on strategic expansion across all dimensions - from expanding our footprint to strengthening our team and enriching our menu. We will continue to innovate our offerings while maintaining the quality and consistency that our customers trust us for.”
 
Speaking on the investment, Arjun Vaidya, Co-founder and Managing Partner, V3 Ventures says, “At V3 Ventures, we actively seek businesses that combine strong fundamentals with scalable growth potential. India is changing the way we eat, and Salad Days cater to this new theme perfectly. Their journey of bootstrapped profitability and market creation for over a decade demonstrates that they have the right platform to see serious scale from here. As a gluten-free, artificial sugar-free and health-conscious eater - the offering did resonate with me personally as well.”
 
Expressing on the same, Shivam Diwan, Executive Director and Head of Client Associates Alternate Fund (CAAF) notes, “We are very excited to partner with Salad Days in its Series A fundraise. Salad Days is among our first few investments at CAAF, and it truly represents what we look for in an ideal investment – a customer-obsessed, mission-driven founder who has been able to create a category-defining brand, profitable, sustainable execution, and strong, scalable unit economics. All of this is in a consumer category which we think will only go from strength to strength with time. Looking forward to building the Company and category together with Varun.”

 

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EatSure Launches its First Smart Foodcourt in Vizag, Offering a Seamless Digital Dining Experience
EatSure Launches its First Smart Foodcourt in Vizag, Offering a Seamless Digital Dining Experience
 

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

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

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

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

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

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

 

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Internationally Acclaimed Chef Suvir Saran Joins Neuma as Culinary Director
Internationally Acclaimed Chef Suvir Saran Joins Neuma as Culinary Director
 

Chef Suvir Saran joins Neuma as its new Culinary Director, ushering in an exciting chapter for one of South Mumbai’s most beloved dining spaces.

With Chef Saran’s leadership, Neuma is poised to redefine its approach, introducing a fresh perspective to its globally inspired offerings while staying true to its ethos of comfort.

A tale unto itself is Chef Saran's remarkable voyage through kitchens around the world. He has continuously redefined what it means to innovate with food, from creating four acclaimed cookbooks like Indian Home Cooking and American Masala to opening Devi in New York City, the first Indian and non-Northern European restaurant in North America to receive a Michelin star when the guide debuted in America. 

His most recent book, Instamatic: A Chef's Deeper, More Thoughtful Look into Today's Instaworld, provides a distinctive look at the relationship between social media and contemporary dining culture.

On his new role, Chef Saran shared, “Neuma is a space that invites imagination. It’s not just about food—it’s about crafting an experience where every moment tells a story. I’m excited to build on the foundation Neuma has created and to offer diners something truly memorable.” 

 

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Burma Burma Raises Rs.25.46 Crore to Expand Footprint, Eyes IPO by 2027
Burma Burma Raises Rs.25.46 Crore to Expand Footprint, Eyes IPO by 2027
 

Mumbai-based restaurant chain Burma Burma has raised INR 25.46 Cr (around $3 Mn) in a fresh funding round led by Negen Capital. NV Alpha Fund Management and other high net worth individuals (HNIs) also participated. With the goal of growing its restaurant portfolio to 24 by the end of FY26, the company intends to use the additional funding to broaden its reach over the course of the following 15 months.

Ankit Gupta and Chirag Chhajer founded Burma Burma in 2014, serving Burmese food. Right now, they run 12 eateries and delivery kitchens in major cities like Ahmedabad, Hyderabad, Kolkata, Bengaluru, Mumbai, and Delhi NCR.

“The focus is to take the company to Rs 300 crores in revenue within two financial years while achieving more than 18% EBITDA margin. This funding will be a catalyst in bringing our vision to life as we aim to be IPO-ready by 2027,” said Chirag Chhajer.

This funding comes months after Burma Burma Restaurant and Tea Room received $2 million from a number of family offices, including Negen Capital, an existing investor.

For example, two days ago, Zomato invested over INR 500 Cr in Blinkit, its rapid commerce division. Similar to its previous launch frenzy, Swiggy ventured into the services marketplace area that same month with the release of Pyng Professional, a new app. Recently, JM Financial, a stockbroker, reaffirmed its "buy" recommendation for Zomato, a top foodtech company.

 

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Butterfly High Marks 6th Year with the Grand Opening of Its 6th Outlet in Goregaon
Butterfly High Marks 6th Year with the Grand Opening of Its 6th Outlet in Goregaon
 

As Butterfly High celebrates its 6th anniversary, the brand launches their sixth outlet in the busy Goregaon neighborhood of Mumbai. Butterfly High, established by the founders of Shiv Sagar, The Bigg Small Café + Bar, and Kyma, carries on the tradition of fusing luxurious cuisine with diverse art décor, providing both foodies and cocktail enthusiasts with an experience they won't soon forget.

The interiors, created by UDA India's owners, Nishant and Umesh Desai, have a gorgeous blend of earthy hues, stylish accents, and modern design. The private dining area, a warm, enclosed area perfect for commemorating special occasions and organizing private parties, adds to the appeal.

The grandest bar in the new store, which is among the biggest in all Butterfly High locations, is without a doubt its main attraction. With a new menu of cocktails that features inventive creations like Lychee Bliss on a Coconut Breeze, Liquid Gold, Whispering Waves, and Electric Blossom—all made with distinctive flavors and locally sourced ingredients—this impressive bar not only enhances the visual appeal but also elevates the drinking experience.

Nikhil Rochlani, Managing Partner of Shiv Sagar Foods & Resorts Pvt. Ltd., expressed his enthusiasm, stated, “Our Goregaon outlet boasts one of the largest and sophisticated bars across all our locations. We’re proud to introduce a curated selection of extensive spirits, innovative cocktails and exquisite dishes that promise to elevate the dining and drinking experience to an entirely new level for our discerning patrons.”

Adding to this, Nikita Poojari, Director of Shiv Sagar Foods & Resorts Pvt. Ltd., expressed, “We’re thrilled to bring the Butterfly High experience to Goregaon. This outlet encapsulates everything the brand stands for: art, innovation, and a love for food.”

Speaking about this milestone, Narayan Poojari, Founder of Shiv Sagar Foods & Resorts Pvt. Ltd., shared, “At Butterfly High, our goal has always been to deliver an exceptional dining experience. The opening of our new outlet in Goregaon reflects our unwavering commitment to creating spaces that not only inspire but also offer a truly indulgent experience for our guests.”

Ankita Poojari, Director of Shiv Sagar Foods & Resorts Pvt. Ltd., noted, “Our 6th outlet reflects not just a milestone for us but also an evolution in our vision. From the interiors to the menu, every detail has been carefully crafted to offer a one-of-a-kind dining journey."

The menu at Butterfly High promises an unparalleled culinary journey, featuring a delightful selection of standout new dishes specially curated for this venue. Begin your experience with flavorful starters like Green Tea and Pumpkin Soup, Teriyaki Grilled Sesame Chicken, Corn Chilli Pepper, and the exotic Pandan Wrapped Fish. For the main course, indulge in mouthwatering options such as Nasi Goreng, Kung Pao Double Pan-Fried Noodles, Black Sesame Chicken with Mini Kulchas, and the rich, savory Mushroom Shammi Pao. End your meal on a sweet note with indulgent desserts like the crispy, golden Honey Noodles with Ice Cream or the decadent Nutella Pancakes, crafted to leave a lasting impression.

 

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Hyderabad's Culinary Scene Gets a Luxe Upgrade: Firewater Neo Opens Doors to its New Premium Outlet
Hyderabad's Culinary Scene Gets a Luxe Upgrade: Firewater Neo Opens Doors to its New Premium Outlet
 

Firewater Neo Bar and Kitchen, a high-end fine-dining restaurant with international cuisine, has opened their third outlet in Hyderabad. It features a 120-seat Ultimate Multipurpose Hall for corporate and social events in addition to a 150-seat resto bar. 

Building on the popularity of its locations in HITEC City and Miyapur, Firewater offers a sophisticated yet modern take on international comfort food in a gorgeous, nature-inspired setting. Its menu features beloved European, Asian, and Indian dishes as well as creative fusion creations and classic Hyderabadi flavors.

"Since our inception in 2013, Firewater has been much more than serving exceptional food—it’s been about crafting experiences that linger in the hearts of our guests," says N Vishnuvardhan Reddy, Managing Director, Firewater Neo Bar and Kitchen.

He adds, "After a decade of being showered with immense love by the City of Pearls, Firewater is proud to take its next leap, introducing a refined and luxurious fine-dining experience that Hyderabad deserves. With the launch of our newest outlet, we’re elevating this vision to new heights. The space reflects our dedication to culinary innovation, featuring a menu that celebrates global flavors while staying true to our authentic roots. At the same time, we’ve designed an ambiance with fantastic lake views that is warm, inviting, and inclusive—perfect for everyone to enjoy.”

With a menu inspired by global cuisine, creative fusion, and Hyderabad's beloved culinary traditions, Firewater Neo Bar and Kitchen reinvents comfort food. From hearty, homestyle dishes of Europe, Asia, and the Middle East to fusion creations like Andhra Chili Chicken Aracini and Chicken Chettinad Quesadilla, every bite tells a story of innovation and passion. Hyderabad favorites, such as the city's famous Hyderabadi Dum Biryani and Mutton Nalli Paya, are prepared to honor the city's rich culinary heritage. Seasonal, locally sourced ingredients ensure freshness and flavor in every dish, making every meal a celebration of taste and quality.

Signature drinks like the Beerita and Botanical Bliss balance bold and refreshing flavors, while creative concoctions such as the Pickle Tickle and Smoky Manhattan add intrigue with their innovative profiles. 

 

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Olio Pizza Expands Its Footprint with 6 New Outlets In association with Reliance SMART
Olio Pizza Expands Its Footprint with 6 New Outlets In association with Reliance SMART
 

Olio Pizza, one of Curefoods' fastest-growing brands, in collaboration with Reliance SMART, is set to open six new physical locations in Mumbai (Virar, Vasai, Boisar), Pune (Aundh and Pimple Gaurav), and Rajkot. This expansion will bolster the brand's visibility in strategic cities and support its ambitious goal of reaching ₹500 crore by 2026. 

Since its founding, Olio Pizza has shown an impressive growth trajectory, reaching ₹100 crore ARR in just 15 months. The brand is expected to grow at a remarkable rate of 25% every quarter and is on track to reach ₹200 crore ARR by the end of 2024.

Speaking on the expansion, Ankit Nagori, Founder of Curefoods, said, "At Curefoods, our vision is to create beloved food brands that resonate with our customers' tastes and lifestyles. Olio Pizza’s rapid growth is a testament to the quality and appeal of its offerings. The partnership with Reliance SMART enables us to bring the Olio experience closer to more communities across India. As we expand to 500 locations by 2026, we remain committed to delivering exceptional dining experiences while nurturing new brands and scaling our existing portfolio. With each milestone, we are moving closer to building a ₹500 crore brand that redefines the pizza segment in India.”

By 2026, the brand hopes to have 500 stores in 60–70 cities, further securing its place in the Indian food industry. Olio Pizza, one of Curefoods' fastest-growing brands, has established a niche for itself with its reliable products and strong marketing approach.

With aspirations to scale current brands like Olio Pizza and Sharief Bhai while incubating new ones every year, Curefoods remains at the forefront of innovation in the food-tech and cloud kitchen industries. Curefoods is establishing new standards in the Indian food industry by providing outstanding eating experiences and always changing with market trends.

 

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Zomato Shares Fall by 33% and Swiggy drops by 11% in 2 days
Zomato Shares Fall by 33% and Swiggy drops by 11% in 2 days
 

On January 22, the stock of quick-commerce businesses Swiggy and Zomato fell 3% more as worries about the industry's increasing competitiveness grew. These concerns gained steam after Zomato's rapid drop in Q3 profits, which was caused by the company's aggressive dark store expansion strategy for its Blinkit quick commerce service. Swiggy's stock has dropped 11% in just two days, while Zomato's shares have slumped 17% during the last three sessions. 

Zomato's stock dropped to Rs 203.85, while Swiggy's had an intraday low of Rs 424.65.

Zomato Stock Down 33% from Lifetime High
From its peak of Rs 304.50 on December 5, 2024, Zomato's stock has now dropped 33.07% to this level. The slide started when Zomato revealed that its consolidated net profit for Q3 FY25 had dropped 57.24% year over year, from Rs 138 crore to Rs 59 crore at the same period the previous year. Nonetheless, operating revenue increased 64.39% from Rs 3,288 crore in the previous quarter to Rs 5,405 crore in Q3 FY25.

Despite a 14% decline on a quarter-on-quarter (QoQ) basis as a result of investments in opening new outlets and gaining clients for its rapid commerce business, Zomato also reported a 128% YoY rise in adjusted EBITDA. Divergent opinions exist among analysts on the stock. Only those with a high-risk tolerance should hold the stock, according to one analyst, while another advised investor to begin purchasing at levels between Rs 210 and Rs 200 and add extra on falls.

“Zomato is a long-term play, but the company needs to improve its revenue metrics. The market may remain cautious in the short to medium term. Investors with a high-risk appetite may consider holding on," said Kranthi Bathini, Director of Equity Strategy at WealthMills Securities.

Technical Outlook
Brokerage firms Jefferies, Bernstein, and Nomura are all hopeful about Zomato's prospects for long-term growth. However, the majority of brokerages stated that the quick growth of dark retailers would result in larger short-term losses. They have lowered their target price for Zomato's stock, which is also noteworthy.

On the technical front, Zomato’s stock is trading below key moving averages, including the 5-day, 10-day, 20-day, 30-day, 50-day, 100-day, 150-day, and 200-day simple moving averages (SMAs). Its 14-day relative strength index (RSI) stands at 28.22, indicating that the stock is oversold (below 30 is considered oversold). Zomato’s price-to-earnings (P/E) ratio is 114.24, compared to a price-to-book (P/B) ratio of 7.73. The company’s earnings per share (EPS) is 1.85, and its return on equity (RoE) stands at 7.38%.

 

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Chelvies Coffee Secures $1 Million Investment from Endurance Capital to Expand Premium Coffee-Dining across India
Chelvies Coffee Secures $1 Million Investment from Endurance Capital to Expand Premium Coffee-Dining across India
 

With an additional $500,000 in debt financing pending, Chelvies Coffee, India's first premium coffee and dining experience brand, has successfully raised $1 million in finance led by Endurance Capital. The investment is expected to support the company's expansion goals, which include strengthening its operational teams, developing unique food production processes, improving the supply chain infrastructure, and opening more than thirty high-street outlets in key Indian metro cities by 2026.

Established in 2023, the company now runs six high-street sites in Ahmedabad and Delhi NCR, generating INR 1.30 crore in monthly revenue with proven profitability at the shop level. Dhruv Singh, a fourth-generation restaurateur from the family that owns the well-known "Kake Di Hatti" chain of eateries, launched Chelvies Coffee.

With a European-inspired idea that combines fine specialty coffee with an upscale dining experience, the firm hopes to completely transform India's coffee culture. Dhruv, who was raised in one of the most prestigious food business families in India, provides a wealth of experience in the restaurant industry. Before this, he worked with his father, Gurdeep Singh, to grow Kake Di Hatti from five to more than 100 outlets throughout India. For more than 80 years, its iconic brand, Kake Di Hatti, has been a mainstay of North Indian cuisine, renowned for its successful national expansion and new culinary concepts.

Dhruv Singh, Founder and CEO of Chelvies Coffee, said, “We are redefining coffee shops from being merely casual spaces to becoming experience-driven destinations where customers feel at home while enjoying exceptional coffee and food. Since our launch, we have rigorously tested and perfected our concept through our presence in Delhi NCR and Ahmedabad, refining every aspect of the customer experience. This funding comes right at a time when we are all set to scale aggressively and bring our unique offering to key markets across India.”

 By 2028, the café sector in India is expected to have grown to $2.6-3.2 billion at a compound annual growth rate (CAGR) of 15-20%. The expansion of the coffee café market in particular is being propelled by changing customer tastes and a growing desire for high-end coffee experiences. In India, the typical coffee shop is between 600 and 800 square feet in size, has a small menu for both coffee and food, and frequently uses pre-packaged, cold-stored, or outsourced goods instead of full-scale kitchens. By running significantly larger locations, typically around 2000 square feet, Chelvies Coffee flips this strategy on its head and allows the business to blend a lively café experience with a full-fledged dining concept.
  
"Dhruv's customer obsession is what creates genuine customer love, which is rare to find in the Indian F&B landscape. India has long deserved a brand that delivers both exceptional coffee and outstanding food under one roof. What truly sets Chelvies Coffee apart is not just their unique offering, but their impressive sales-to-investment ratio and healthy margins, demonstrating both customer validation and potential for superior returns as they scale,” said Abhishek Mittal, Founding Partner at Endurance Capital. 
 

 

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Skope Kitchens Launches ‘CHICBUN’ in Bengaluru
Skope Kitchens Launches ‘CHICBUN’ in Bengaluru
 

Skope Kitchens' gourmet slider concept, ‘CHICBUN, is a recent addition to Bangalore's constantly changing culinary scene that is creating waves. Skope Kitchens, which is well-known for its creative dining methods, has invested all of its knowledge into creating a brand that turns sliders from underappreciated menu staples into gourmet delights.

Skope Kitchens has adopted a calculated approach with CHICBUN, assisting them in addressing a void in Bangalore's burger market. Smaller, more flavorful versions of classic burgers, sliders are made using high-quality ingredients, daring taste combinations, and careful preparation. Skope Kitchens is essential to the creation of CHICBUN, from conception to implementation. By procuring top-notch ingredients and creating an imaginative menu, CHICBUN guarantees that its quality and inventiveness are distinctive.

The thoughtfully designed menu caters to a diverse range of palates, with every slider crafted to perfection, ensuring both vegetarian and non-vegetarian options stands out. For a sweet finish, foodies can indulge in desserts such as the Hazelnut Brownie with Vanilla Ice Cream, Double Chocochip Brownie with Vanilla Ice Cream, or the decadent CHICBUN Choco Fudge Sundae.

 “Our vision with CHICBUN was to reimagine sliders in a way that combines accessibility with gourmet quality,” says Arvind Krishnan, Founder and CEO at Skope Kitchens. “We saw an opportunity to innovate and create something that delivers bold, satisfying flavors without compromising on creativity or quality.

 

 

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FHRAI Expects Reforms from Budget 2025-26 to Boost Hospitality and Tourism Sector
FHRAI Expects Reforms from Budget 2025-26 to Boost Hospitality and Tourism Sector
 

The Federation of Hotel & Restaurant Associations of India (FHRAI), the third-biggest hospitality organization in the world, has said what it hopes to achieve from the Union Budget for 2025–2026. In order to solve the serious issues facing the hospitality and tourism industry, FHRAI strongly advises the government to enact reforms. These reforms, according to FHRAI, will boost investment, generate jobs, and promote general economic growth in the sector, which plays a significant role in India's economy.

The FHRAI's main recommendation is to give hotel and convention center projects with beginning prices of ₹10 crore infrastructure statuses. Smaller projects that dominate the Indian market are unable to meet the current infrastructure status requirements, which require convention centers to cost ₹300 crore and hotel developments to exceed ₹200 crore. Furthermore, a major obstacle to the growth of tourism in India is the extra requirement that cities have a population of one million or more in order to be eligible.

According to the 2011 Census, just 53 Indian cities meet the one-million-population threshold, which FHRAI claims leaves out the great bulk of the nation's cities. Despite their enormous tourism potential, historically significant and up-and-coming tourist attractions are unable to profit from infrastructure because of this constraint. The population of many communities with pilgrimage destinations, heritage sites, or natural attractions is far below this cutoff. Because of this, projects in these locations find it difficult to obtain finance on reasonable conditions, which restricts their expansion and, in turn, the growth of tourism in these areas.

K Syama Raju, President of FHRAI, said, “The hospitality and tourism sector is crucial to India’s economic growth. It provides employment opportunities and generates substantial foreign exchange earnings. However, the sector is currently facing multiple challenges due to restrictive policies and regulations. By granting infrastructure status to smaller projects, streamlining the licensing process, and addressing GST issues, we can help unlock the full potential of this sector. These reforms will create a more competitive and sustainable environment for businesses, which will, in turn, help India position itself as a global leader in tourism. This is an opportunity for the government to align policies with the growing demands of the tourism industry and ensure that India remains a top destination for both domestic and international visitors.”

The federation demands that the GST rates on hospitality services be rationalized in addition to infrastructure status and the streamlining of licensing procedures. India is less competitive than its neighbors because of the existing GST system, which is among the highest in the world. The FHRAI suggests reorganizing the GST rates for banquets, events, and restaurants as well as severing the connection between the GST on restaurants and hotel room rates. In order to enable companies to claim input tax credits for services obtained from other states, the group further calls on the government to review the "place of supply" regulations under the GST. As a result, operating expenses would go down and Indian tourism would become more competitive overall.

The current complicated and expensive excise and liquor licensing regulations need to be changed. The group recommends a streamlined procedure with small costs, akin to the FSSAI registration system, to enable businesses comply and help satisfy the rising demand for leisure and entertainment services. According to the federation, these suggested reforms will be crucial to achieving India's goal of having a $1 trillion tourist business by 2047. By taking care of these problems, India can improve its standing as popular travel destination worldwide, adding jobs, boosting foreign exchange profits, and boosting the country's economy as a whole.


 

 

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Pasta Street, Bengaluru’s Renowned Premier Italian Dining Chain Launches its First Outlet in Delhi
Pasta Street, Bengaluru’s Renowned Premier Italian Dining Chain Launches its First Outlet in Delhi
 

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

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

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

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

 

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Yazu Relaunch in Goa: A Tropical Escape to Asian Culinary Delights
Yazu Relaunch in Goa: A Tropical Escape to Asian Culinary Delights
 

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

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

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

 

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Dana Choga Launches 'Dana Choga Reserve' in Gurgaon
Dana Choga Launches 'Dana Choga Reserve' in Gurgaon
 

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

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

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

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

 

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Donna Cucina: A New Italian Restaurant Opens in Pune
Donna Cucina: A New Italian Restaurant Opens in Pune
 

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

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

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

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

 

 

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Mad Doh Opens in Mumbai: Redefines Italian Dining with Authentic Sourdough Neapolitan Pizzas
Mad Doh Opens in Mumbai: Redefines Italian Dining with Authentic Sourdough Neapolitan Pizzas
 

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

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

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

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

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

 

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

Anar, a Middle Eastern restaurant has opened in the vibrant Anjuna region of Goa. Anar, a charming restaurant with strong and fragrant Iranian and international flavors, was co-founded by Anant Kataria, Siddharth Manchanda, Roshni Kapoor, and Divyansh Kapoor.

With unique brass accents and adorable murals of Middle Eastern warrior cats painted by Arun Sharma, the interiors of Anar are simple yet opulent. In addition to co-founding Anar, Anant works as an architect at AKA Designs who has designed the restaurant. 

 Roshni, Co-Founder, Anar shares, “Anar is a food forward restaurant, where we are trying to balance serving this cuisine in Goa without making it gimmicky. The intention was to retain the grandeur and richness of the food and region but present it in a sit-down, fun family style, fine dining experience. The food is the star of your experience, presented on handpicked brass serve ware in a breezy paddy view seating. The namesake fruit, showing up subtly as visual cues- a garnish, on small vases on the tables, on hand painted Anar on the signature eponymous cocktail glass”.

“I’ve always enjoyed picking a niche and delivering something unique—whether it’s Mexican at Miss Margarita, sandwiches at Big Fat Sandwich, or speakeasies at 1240. With Anar, we’re bringing the royal, hearty flavors of Middle Eastern cuisine, perfect for a long lunch or dinner where every dish in our menu lets you savour the richness and depth of the region. Our focus is on consistency—giving our guests a remarkable experience every single time. At Anar, the name itself symbolizes abundance, vitality, and connection, much like the pomegranate, which is the jewel of the Middle East,” commented Anant Kataria, Co-Founder, Anar.

With its excellent view of the Anjuna fields, the restaurant maintains a breezy atmosphere while fusing Goan casualness with Middle Eastern elements. Head Chef Rishabh Law leads the kitchen. A highlight is the assortment of kebabs, which includes the vegetarian Jubn Sish Kebab & Kabab Chaap, the Persian Kabab Koobideh, and the Joojeh Kabab & Turkish Adana Kabab. Each mouthwatering dish is carefully accompanied by traditional sides like Shirazi salad and homemade pickles. 

The Mashrub cocktail menu complements the food with a mix of Middle Eastern flavors. Signature drinks like Anār (gin, pomegranate molasses, sweet vermouth), Zalabia Walk (tequila, grapefruit za’atar shrub), and Yalla Harrisa (tequila, mezcal, harissa) are made using local and regional ingredients. 

 

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Shaista’s Multi-Brand Kitchen Ushers with Healthier Cooking Practices in 2025
Shaista’s Multi-Brand Kitchen Ushers with Healthier Cooking Practices in 2025
 

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

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

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

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

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

 

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Loulou Cocktail Bar Opens Inside 'The ASSA House' in Goa
Loulou Cocktail Bar Opens Inside 'The ASSA House' in Goa
 

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

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

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

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

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

 

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NRAI Writes to the Hon’ble Finance Minister; Seeks Support in the Union Budget for boosting the Restaurant Sector
 NRAI Writes to the Hon’ble Finance Minister; Seeks Support in the Union Budget for boosting the Restaurant Sector
 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

 

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‘Barn’ Opens its Doors in Bandra, Bringing a Fresh Taste of the World in Mumbai
‘Barn’ Opens its Doors in Bandra, Bringing a Fresh Taste of the World in Mumbai
 

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

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

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

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

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

 

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Nandhini Deluxe Announces "More than just Pongal - Harvest Tales on a Leaf”
Nandhini Deluxe Announces "More than just Pongal - Harvest Tales on a Leaf”
 

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

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

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

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

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

 

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Bastian Hospitality Launches 'Bastian Chinois' in Mumbai
Bastian Hospitality Launches 'Bastian Chinois' in Mumbai
 

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

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

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

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

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

 

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Lumara, Newest All-day Dining Resto-Bar Opens in Bangalore
Lumara, Newest All-day Dining Resto-Bar Opens in Bangalore
 

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

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

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

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

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

 

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Quattro Ristorante Opens Its Bistro Cafe in South Bombay
Quattro Ristorante Opens Its Bistro Cafe in South Bombay
 

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

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

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

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

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

 

 

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Mumbai’s NMACC Launches NMACC Arts Café at BKC
Mumbai’s NMACC Launches NMACC Arts Café at BKC
 

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

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

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

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

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

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

 

 

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ITC Hotels Unveils Cajsa – A Culinary Odyssey of Global Cuisine at ITC Gardenia, Bengaluru
ITC Hotels Unveils Cajsa – A Culinary Odyssey of Global Cuisine at ITC Gardenia, Bengaluru
 

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

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

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

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

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

 

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