Indian Restaurant 'Madam G' Opens its Doors in Kolkata

The Irish House, a pioneer in Indian pub culture, has expanded their footprints in Vagator, Goa. This new establishment offers visitors a laid-back spot to savor delicious food, libations, and the distinctive charm that The Irish House is known for, bringing the brand's beloved pub experience to the lively place.

Located in a 100-year-old Portuguese home, The Irish House is conveniently close to Goa's breathtaking beaches. The Library Room, a Boat-Themed area honoring the area's fisherman, the classic Clock Room, and private booth seating for maximum comfort are just a few of the themed areas that give the place a distinctive feel.

Along with a large assortment of drinks, craft beers, and premium spirits, guests can look forward to a menu that includes The Irish House's hallmark Irish and international comfort meals. There is exceptional 1+1 happy hours every day over the whole bar menu, and the facility is pet-friendly and open to everyone.

 “We’re thrilled to introduce The Irish House experience to Goa,” shared Sanju Arora, General Manager, The Irish House who added that this launch is a special one for us, as we bring our distinctive blend of Irish pub culture and warm hospitality to a place as iconic as Goa. Our goal is to create an inviting space where people can come together, unwind, and enjoy themselves.

Barsys has officially launched in India with a significant event at Home, Ambience Mall Vasant Kunj, New Delhi. This launch marks a pivotal moment in the Indian beverage industry, introducing advanced cocktail technology to upscale pubs and traditional bars across the country.

During the launch event, attendees were introduced to Barsys' AI-powered cocktail machines, including the Barsys 360 and Barsys Coaster 2.0, along with the Barsys App. Guests participated in interactive tasting sessions and live demonstrations, highlighting the convenience and precision of automated cocktail making, suitable for both home and professional bar settings. The intuitive design of the machines, combined with precise measurements and an extensive recipe library, showcased how easily one could craft cocktails. A notable feature of the evening was the ability for guests to customize their drinks using the Barsys app, providing a firsthand experience of the technology's capabilities.

Akshet Tewari, Barsys Founder and CEO said, "We are thrilled to bring Barsys to India. With our advanced cocktail crafting technology, we aim to redefine the drinking experience in the Indian beverage segment. Our platform combines the best in technology along with cocktail recipes from the best bars, brands, and mixologists around the world, opening up new possibilities for every cocktail enthusiast."

Barsys machines are designed to be more than just functional tools; their sleek, modern design, coupled with interactive LED lighting, makes them a focal point in any setting. These machines are versatile, adapting to various environments, from intimate gatherings to high-volume service areas, and are engineered to dispense exact measurements for each recipe, ensuring consistent, high-quality cocktails. The Barsys platform integrates smart technology, allowing users to control, customize, and monitor their cocktail creations in real time via smart devices.

Barsys is a significant innovation in the alco-beverage sector, combining consumer robotics with a SaaS-based ecosystem. The AI-powered cocktail recommendation engine further enhances the user experience by analyzing preferences and previous selections, offering personalized cocktail suggestions. This feature ensures that every Barsys user enjoys a tailored and unique drinking experience.

The launch event in New Delhi provided an opportunity for expert bartenders, bar owners, cocktail enthusiasts, and stakeholders in the beverage industry to experience Barsys' advanced solutions, signaling a new era in cocktail crafting in India.

Haldiram’s Nagpur recently inaugurated a new restaurant and sweets outlet in Malleshwaram, Bengaluru.

"We are thrilled to declare the opening of Haldiram's 14th outlet in Bengaluru, located in the vibrant hub of Malleshwaram. This recent expansion reaffirms our dedication to providing delightful sweets and genuine Indian dishes. We look forward to greeting our patrons and providing them with a remarkable dining venture, characterized by exceptional food standards and service quality." said Neeraj Agrawal, director of Haldiram’s Foods International Pvt Ltd.

The inauguration of Haldiram's 14th outlet in Bengaluru signifies a noteworthy achievement for the brand as it extends its presence in one of India's dynamic cities.
 

Bolywood actress, Rakul Preet Singh inaugurated her debut dine-in establishment, "Arambam – Millet Beginnings," in Madhapur, Hyderabad.

Alongside her role as a fitness advocate, she is also joining as the brand ambassador for Arambam.

Arambam was introduced in partnership with Curefoods, a F&B and cloud kitchen operator in India. Rakul Preet Singh, recognized for her dedication to fitness and nutrition, aligns with Arambam's mission of promoting healthy eating habits and holistic well-being, reflecting a mutual commitment to wellness. 

“I’m excited to open my first millet-centric restaurant in Hyderabad and as a fitness enthusiast, I am always looking for ways to consume nutritious food that also tastes good promoting responsible eating. Hyderabad is very close to my heart as I started my acting career here and I am glad my F&B venture is also starting here. Our unique and seasonal menu is curated around millet-based dishes, emphasising healthy eating without compromising on taste.” said Rakul Preet Singh.

The restaurant's dining concept revolves around showcasing the nutritional benefits of millets by offering a distinctive culinary experience, the menu focuses on millets, paying homage to this ancient grain that has played a vital role in Indian cuisine for generations.

“Arambam represents our dedication to promoting a healthy lifestyle and mindful eating.  We are thrilled with this collaboration and are looking forward to expanding into two more restaurants in Bangalore, and Chennai along with ten cloud kitchens this year.” said Ankit Nagori, Founder, Curefoods.

Millets are rich in complex carbohydrates and are also excellent sources of protein and fiber. Recognizing their numerous health benefits, the Government of India is actively encouraging their inclusion in people's diets to enhance nutritional intake.

Arambam aims to revolutionize the culinary scene by highlighting the diverse health advantages of millets, emphasizing their nutritional value and eco-friendly nature, in line with the Indian Government's objectives.

Osteria, is Noida's newly designed location blending with the coziness of home.

This establishment not only offers genuine Italian fare but also serves as a center for communal gatherings and artistic expression.

"Our mission at Osteria is to create a space that feels like home—a place where guests can come together, enjoy exceptional food, engage in meaningful conversations, and simply relax, We've focused on comabining high-quality food and outstanding service to provide a welcoming atmosphere where every guest feels cherished." said Ashish Saggu, founder of Osteria.

At Osteria, the menu pays homage to the rich tapestry of Italian culinary heritage, showcasing an array of pastas, wood-fired pizzas, desserts, and a selection of meticulously crafted mocktails.

Osteria has a flexible environment tailored for professionals seeking a space to work, collaborate, and build connections and Offers amenities that foster productivity and networking, it serves as the perfect venue for meetings, workshops, and cultivating new relationships, all within a welcoming atmosphere that exudes the warmth of home.

Bastian Hospitality Private Limited has unveiled the debut of Bastian Garden City in Bengaluru.

Bastian Garden City marks the third installment of the Bastian franchise in India, following its successful ventures in Mumbai's Bandra and Dadar districts.

Since its inception in 2016, Bastian has gained widespread acclaim for its culinary offerings, blending inventive pairings with comforting classics.

"Our vision has always been to establish a hospitality brand renowned for its exceptional dining and bar experiences. We're delighted to kickstart our nationwide expansion with this exciting venture in Bengaluru. While drawing inspiration from our global travels and trends, we've mastered the art of tailoring each offering to suit the preferences of our local patrons. We sincerely hope that the Bengaluru community will relish the Bastian experience as much as we've cherished crafting it." said Ranjit Bindra, the founder & CEO of Bastian Hospitality Private Limited.

Bastian Bengaluru presents a diverse menu featuring flavored creations drawing inspiration from American and Asian cuisines.

Bastian maintains a focus on crafted bar selection, ensuring its position as a premier nightlife destination in Mumbai.

Fingerprint - Kitchen & Bar is situated in the neighborhood of Malad, Mumbai. It combines gourmet dining, lively entertainment, and vibrant nightlife, offering a complete package for revelers of every taste.

Fingerprint's main selling point is its integration of culinary with vibrant nightlife. Offering a menu filled with dishes from various cuisines.

The Greek-inspired interior design enhances the charm, establishing a luxurious ambiance for dining and entertainment affair.

"Our passion for curating vibrant atmospheres and our commitment to innovation ensure that each night at Fingerprint is a journey of excitement and celebration." What sets Fingerprint apart from its competitors is its integration of curated events and themes, luxurious ambiance, exceptional service, and community engagement. The brand's positioning focuses on innovation, luxurious ambiance, community engagement, exceptional service, and memorable experiences, aiming to create a lasting impact on its guests”. said Hitesh Rathod, Kapil Kothari, Sunny Ranshevare and Shrisha Shetty, Owners.

At Fingerprint - Kitchen & Bar, the menu has a selection of signature dishes and cocktails.

The menu has options like the zesty Sizzled Chilli Chicken or the Fire Juicy Chicken Tikka. The Turkish Pizza offers a unique fusion of traditional spices and contemporary flair. For a taste of nostalgia, the Bhatti Da Murg Pindiwala pays homage to classic Indian flavors, cooked to perfection in a traditional clay oven.

The cocotail menu ranges from the Lagerita presents a twist on the traditional margarita, The Scotchy Tea offers a smoky flavor profile and many more.

Kling Brewery is the latest addition to Bengaluru's scene. It seeks to reinvent the craft beer experience by blending it with lively culture, fond memories, and diverse global cuisines.

Its interior design combines with contemporary features with rustic allure. Vibrant artwork and décor enhance the ambiance.

“At Kling, our focus is on delivering unrivalled craft beers and making our contribution to enrich the city’s culinary and beer landscape. We want to resonate with discerning palates and create a space where even a casual chilling session with your friends or family turns into a memorable experience. We aim to cultivate a sense of community, ensuring KLING becomes a cherished gathering place for locals and travellers.” said Raghavendra Nayak, Karthik Mangalore Namdev, Harsha Melanta, Manjunath SP, Founders.

Kling offers a flavorful journey through global cuisine with their signature Kling Nachos or crunchy Kanda Bhajjiya. Starters like Tandoori Soya Chaap, Ulta Pulta Chicken, Chicken Pouch Dumplings, and Paneer Tiranga Kamaal.

For spicy delights the brand has options like Curried Mango Chicken Wings, Kundapur Ghee Roast, and Kung Pao Chicken with Dry Red Chilli.

Dessert options include Tender Coconut Jelly or Tiramisu. Cocktail enthusiasts can savor specialties like "Lankan Sour," "Cafe Koko," "Sea Shore Bliss," or "B-Town Breakfast," along with classics like Negroni.

The KLING Group has plans to extend its reach throughout Bengaluru and beyond. As their crafted beers continue to garner affection, the founders are enthusiastic about delving into bottling and kegging their beverages.

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

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

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

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

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

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

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

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

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

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

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

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

AIDU, meaning "five" in Telugu and Kannada, redefines culinary excellence by bringing together flavors and dishes from Tamil Nadu, Kerala, Telangana, Karnataka, and Andhra Pradesh in one location.

Brand is located in Jubilee Hills, Hyderabad, known as the city of Pearls, AIDU offers an exceptional dining experience that elevates the essence of South Indian cuisine.

AIDU aims to showcase the rich culinary traditions of five states, offering guests a comprehensive journey through luxurious dining.

AIDU curates an array of flavors on its menu, ensuring a culinary journey that satisfies every palate.

United Telugu Kitchens (UTK) declares the opening of its second branch in Bengaluru.

This expansion enhances their outreach as they further expand their culinary influence beyond Telangana and Andhra Pradesh, introducing Telugu flavors to food enthusiasts in Bangalore.

Brand is located in Kadugodi neighborhood of Whitefield, the new establishment presents a thoughtfully crafted menu, highlighting recipes that have been handed down through generations of Telugu families.

“The response and love we received for our first outing in Bangalore was overwhelming. We are confident the second outlet will be met with the same love. I am on a mission to preserve and celebrate the traditional flavors that have been passed down through generations in our Telugu generational kitchens. These are dishes that we’ve grown up on, loved, and cherished. Nostalgia is wrapped in each of the delicious dishes as they make their journey through time introducing a whole new generation to our rick culinary heritage. UTK offers a delectable cuisine that is local, authentic, and prepared with love." said said Teja Chekuri, Managing Partner, UTK.

Under the ownership of Teja Chekuri, UTK is among a collection of restaurants that encompasses Godavari, Madras Dosa Co, Khiladi, 1947 Truly Indian, Vaanga, Passage to India, Boston Halal, Don’t Tell Aunty, and Rosebud across the United States and Canada.

In the Indian food industry, UTK and Ishtaa stand out as his primary ventures. Furthermore, he participates as a partner in Ironhill Breweries, the proprietor of Ironhill India breweries, and Prost.

Super Restaurant, La Mar has made its entrance into Mumbai, promising to revolutionize the dining and entertainment landscape.

La Mar aims to enchant guests by integrating natural elements of food, decor, and entertainment.

'La Mar' emerges as the  collaboration between culinary expert Zorawar Kalra and High Bliss Hospitality, a Joint Venture formed by Percept and Panchshil.

This initiative will not only represents their inaugural project together but also signifies a step in their joint hospitality ventures across India.

La Mar's culinary concept draws inspiration from the diverse culinary traditions and storied history of Europe, particularly the Mediterranean region.

The crafted menu at La Mar presents an array of options, ranging from Tapas featuring delights like Smoked Duck Cumberland Sausage and Goan Chorizo Pincho, to Soups and Salads offering Truffle Cauliflower Soup and Fire Grilled Scallops with Burrata.

Raw Plates include Yellowfin Tuna Ceviche and Watermelon Tartar, while the Charcuterie and Fromage selection boasts offerings such as Salami Milano and an assortment of cheeses.

Small Plates showcase a variety of dishes like Spiced Corn Ribs and Truffle Croquettes, along with a selection of exclusive Caviars.

Desserts like Hazelnut Gateau and Tiramisu A La Mar, or opt for the Chef's special Dessert tasting experience.

La Mar stands to gain from its association with the Sunburn brand franchise, as the planned programming, along with marketing and creative assistance, guarantees a lineup of unique content.

This will include performances by unplugged artists, live acts, renowned talent, and themed evenings dedicated to musical icons.

The unique aspect of La Mar lies in its multi-level restaurant design, catering to a diverse range of discerning customers.

   The renowned Burmese restaurant has opened its latest outlet at Oberoi Mall, Goregaon.

After successful launches in Ahmedabad, Bengaluru, and Hyderabad in 2023, Burma Burma returns to its roots in Mumbai with a 94-seater restaurant spanning 3000 sq. ft. Designed by Minnie Bhatt Design, the new space beautifully reflects Burma's rich heritage while offering a fresh dining experience.

With an expanded delivery service covering more areas in Mumbai, Burma Burma provides diverse menu that features traditional Burmese dishes alongside innovative creations tailored to suit Indian preferences.

Burma Burma's menu showcases a blend of classic dishes derived from co-founder Ankit Gupta's family recipes and culinary explorations spanning nine years across Burma.

This culinary journey combines migrant food traditions, street fare, and home-style cooking techniques with native ingredients, all presented in a contemporary style.

The updated menu features new offerings like Crunchy Spring Roll Salad and Triple Mushroom Palata alongside beloved favorites such as Mango Salad and Noodle Bowl.

Established in 2014 by childhood friends Chirag Chhajer and Ankit Gupta, Burma Burma has expanded to operate twelve outlets and delivery kitchens across major Indian cities, introducing Burmese culture in an unprecedented way.

The menu contains diverse range of small plates, hearty mains,  beverages, and indulgent desserts. From steamed buns (paukse) to parathas (palatas) and salads (thoke) featuring fermented tea leaves, and a Samuza Soup, the menu offers a medium-spicy experience infused with sour, spicy, and robust tastes.

Dessert offerings at Burma Burma has a blend of traditional Burmese treats, international delicacies, and artisanal ice creams. Among the beloved Burmese desserts is the Street-Style Burmese Falooda, featuring chilled coconut milk, sweet bread, basil seeds, black grass jelly, and sticky rice. Another favorite is the Tagu Piyan, a coconut panna cotta infused with sago and palm jaggery.

International desserts is crafted by Chef Vinesh Johny, draw inspiration from both Burmese sweetmeats and global classics, all without using eggs. For example, the Saffron & Samuza Cheesecake combines baked saffron cheesecake with pistachio creme, flaky honey Samuza, and a scoop of mango sorbet. The Rangoon Baked Milk dessert offers a delightful balance of flavors with house-baked milk, vanilla whipped ganache, raspberry gel, fried brioche, and almond nougatine.

Freny's is a recently opened all-day dining and bar concept created by Chef Freny Fernandes, situated in Bandra.

The menu at Freny's is an expression of Chef Freny's life and her deep love for a variety of tastes. Drawing from her East Indian background, the menu enhances classic dishes with modern flair.

Using seasonal local ingredients, including those sourced from her family's farm and kitchen in Vasai, adds a distinctive dimension to every culinary creation.

Freny's menu trace Chef Freny's journey from her childhood to her experiences in New York, Europe, Denmark, and France.

Signature dishes include Fugiyas, traditional East Indian fried bread, and the comforting Chicken Soup for the Soul.

The menu also features creative offerings like the Burrrata Salad and East Indian-inspired tacos and sliders. Brunch lovers can indulge in dishes like Waffle Benedict and Cookie Dough Pancakes, accompanied by bottomless mimosas and cocktails on weekends.

Vegetarian options include the Hot Honey Halloumi Burger and Purple Potato Gnocchi. For dessert, highlights include the Creme Brulee French Toast and the nostalgic Every Sunday Sundae.

The cocktail menu offers a blend of classics drinks like Tamarind Pop, Queen Fernandes and many more.

CYK Hospitalities has played a crucial role in introducing the innovative 'Nagari' restaurant to Agra.

CYK Hospitalities offered a complete range of services, including menu development, staff recruitment and training, recipe creation, and SOP establishment.

Moreover, CYK managed audits, vendor relationships, uniform design, restaurant launch coordination, and branding and design aspects with precision.

Nagari's menu showcases the diverse range of Indian vegetarian cuisine, featuring signature dishes like Dal Batti fondue inspired by Rajasthan, Chole Kulche from Delhi's Chandni Chowk, and Lucknow's renowned Dilruba Seekh Kebab.

Alongside these classics, innovative reinterpretations such as Aloo Gobhi Missi Tart and Dahi Donut add a modern twist, while traditional favorites like Kathal Bhel and Dal Makhani Shots.

For a complete dining experience, Nagari provides tasting platters comprising a main course, choice of biryani or bread, salad, raita, chutneys, and papad.

"We are thrilled to unveil Nagari, a restaurant that showcases one of the best of Indian vegetarian cuisines from various parts of our country. From ideation to execution, our team has been involved in every aspect of this project, ensuring an exceptional dining experience for the guests”. said Simranjeet Singh, Director, CYK Hospitalities.

Nagari marks the 14th venture undertaken by the consultancy firm in Agra, adding to its portfolio of over 150 successful projects with esteemed F&B brands nationwide and internationally, including Sri Lanka, Dubai, and Canada.

Bangalore welcomed the eighth branch of Karigari, a restaurant known for its fusion of love and culinary craftsmanship and is led by the Chef Harpal Singh Sokhi.

Karigari is under the leadership of Yogesh and Manish Sharma, the co-founders of the Futomic Group.

"We are thrilled to unveil our newest outlet in Bangalore, a city renowned for its culinary diversity and vibrant food culture, a celebration of culinary artistry and cultural legacy, Karigari is more than just a restaurant. Our objective was to generate a memorable sensory experience for every meal." said Yogesh.

The newly opened branch at Phoenix Mall of Asia offers an array of flavors and culinary delights which is crafted to evoke emotions and every dish is curated by Chef Harpal Singh Sokhi.

Tiger Yaki is a fast casual dining establishment is set to launch in Bangalore, presenting a fusion of Korean and Japanese cuisine.

Introduced to the city by ASAR Hospitality, co-founded by Mohammed Aseem, Rohit Golia, Aryan Menon, and Sarfaraz Nawas, Tiger Yaki is set to bring a dynamic and culinary experience to Bangalore's food landscape.

The increasing fascination with Asian fare, particularly Japanese cuisine, underscores Bangalore's suitability as the perfect arena for Tiger Yaki.

Established by Chef Rahul Vasandani and Karan Sharma just nine months ago in a 375 square feet space in Pali Hill, Bandra, Mumbai, Tiger Yaki has rapidly emerged as a culinary sensation renowned for its excellence in Korean and Japanese cuisine.

Each dish represents a fusion of authentic Asian flavours. Their Takoyakis, the gyozas, the cheese corn dogs, the sizzling Fiery Tiger, or the Bulgogi Tiger accompanied by Spicy Kimchi, Tiger Yaki ensures a feast for all.

The Health Department's decision to prohibit artificial coloring while permitting the serving of dishes like gobhi manchurian has sparked dissatisfaction among Bengaluru restaurant owners, who argue that the move lacked consultation.

PC Rao, the president of the Bruhat Bengaluru Hotels Association, expressed concerns regarding the Health Minister's recent statement on the use of colors in gobhi manchurian.

According to the statement, food additives adhering to FSSAI Regulations/ISI Standards can incorporate red, blue, green, and yellow colors within specified limits.

Rao criticized the government's directives for lacking rationality and emphasized the need for consultations with manufacturers and users before implementing such scientific determinations.

He pledged to offer comprehensive feedback to the government and engage in discussions to address the issue in the days ahead.

In response, Health Minister Dinesh Gundu Rao stated that among the 171 samples of gobhi manchurian collected, 107 were found to contain unsafe artificial colors such as tartrazine, sunset yellow, and carmoisine.

He emphasized that a circular has been issued, along with plans for awareness programs.

Strict legal measures will be taken against offenders, supported by further sample collection for legal proceedings. The use of artificial colors in food products is prohibited under the Food Safety and Standards Act, 2006, and its regulations.

Any infringement will lead to legal consequences, including imprisonment ranging from five years to a life sentence and a fine of Rs 10 lakh.

Physicians also highlighted the dangers associated with the utilization of artificial colors.

Dr. Muralidhar S Kathalagiri from Sparsh Hospital cautioned against the use of artificial food colors, highlighting the potential dangers they pose. While these colorants may enhance the visual appeal of our meals, their use, particularly when employing non-approved agents, can have adverse effects on health.

Synthetic additives, often present in popular snacks and dishes, have the potential to disrupt bodily functions. For instance, the food coloring agent Rhodamine B, commonly utilized, is harmful.

Studies indicate that these additives could induce allergic reactions, hyperactivity in children, and may even contribute to serious health issues such as cancer and organ damage.

Despite their innocuous appearance on our plates, these colors conceal harmful substances that can disrupt our body's equilibrium and lead to illness.

Dr. Kathalagiri advises avoiding such chemicals and opting for natural colors or those approved by FSSAI to maintain a healthy diet.
 

Isthara,  multi-brand diner in India has revealed the opening of its latest Multi-Brand Diner in Bharuch, Gujarat, signaling its significant debut in the Gujarat market.

This inauguration signifies the 50th multi-brand diner under Isthara's management nationwide, demonstrating the brand's objectives for expansive growth across the country in the upcoming year.

The brand is established in 2017 by Gilbert James and Krishna Kumar Vijayan, Isthara has rapidly become a notable presence in the hospitality sector.

"We take immense pride in inaugurating our 50th multi-brand diner in Bharuch, Gujarat. As we continue expanding our presence nationwide, our focus remains on delivering exceptional service, embracing technological advancements, and fostering meaningful partnerships with our vendors. The Rudrakash Food Court in Bharuch exemplifies our dedication to providing patrons with a seamless dining experience characterized by quality, convenience, and operational efficiency. We are grateful for the trust and support of our patrons and partners, and we look forward to continuing our journey of culinary innovation and excellence." said Vijayan Krishna Kumar, CEO and Co-founder, Isthara.

Functioning as a technology hub and collaborator for various brands, Isthara has enabled its partnered restaurants to secure optimal locations in key areas, granting them access to a wide customer demographic in bustling locales.

With its multi-brand diner now running across more than 13 states, Isthara's introduction of its 50th establishment marks step toward reaching its goal of opening 75 food courts by the first quarter of 2024.

Starshine Brands is a prominent player in the food and beverage industry renowned for its flagship restaurants including Ivoryy, Aviary, Chhupa Rustam, Drops Beach Bar, Hola Goa, and Casa Nova has revealed its expansion plan spearheaded by Manish Sharma, the company's CEO & MD.

The expansion strategy involves launching 30 additional outlets for Ivoryy across 12 cities, such as Indore, Bhopal, Goa, Delhi, Bhubaneswar, Lucknow, Hyderabad, Pune, Gurgaon, Chandigarh, Meerut, and Kolkata.

Presently, Starshine Brands operates in Goa, Delhi, and Bhopal, intending to establish a strong presence in tier 2 cities acknowledged for their promising growth prospects, significant consumer purchasing capacity, and relatively limited market offerings.

Furthermore, an additional 20 outlets will be spread across India for Chhupa Rustam, Casa Nova, and other brand offerings.

The company's expansion strategy focuses on adapting each outlet to cater to local markets and fulfill distinct demands.

Starshine Brands emphasizes its dedication to delivering a distinctive culinary journey, with food being the primary unique selling proposition (USP) of the brand.

"We believe that tier 2 cities present a tremendous opportunity for growth. These cities have a burgeoning market, and our goal is to provide them with a premium experience that combines excellent food with a vibrant atmosphere." said Manish Sharma, CEO  & MD, Starshine Brands.

The 30 outlets are set to launch within the upcoming year, aiming to achieve a target revenue of 100 Crores for Starshine Brands by 2025.

This expansion encompasses renowned brands such as Ivoryy, Aviary, Casa Nova, Chuppa Rustam, and Hola Goa (Night Club).

Noteworthy is the brand's enthusiastic announcement of its partnership with the renowned figure, Osama Jalani, who will be affiliated with Chhupa Rustam.

As a component of its expansion plan, Starshine Brands will introduce menu alterations aimed at achieving an ideal blend to accommodate the varied tastes and preferences of the local clientele.

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

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

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

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

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

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

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

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

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

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

Priyank Sukhija is renowned for crafting unparalleled dining experiences, introduces his newest creation, Bizou-Bizou.

"We aimed to craft a space where every element, from the tantalizing food to the captivating design and live music, converges to offer an unparalleled experience. Bizou-Bizou is more than a restaurant; it's a destination for those seeking sophistication, innovation, and the joy of discovery.” said Priyank Sukhija.

Chef Sagar Bajaj welcomes you to embark on a culinary journey at Bizou-Bizou, harmoniously combining European and Pan-Asian flavors with modern interpretations. With options like the Mushroom and Cheese Baguette and the alluring Mezze Platter, every dish pays homage to a range of culinary traditions.

The bar menu has selection of classics such as the Whiskey Sour, Negroni, and Bloody Mary and unique retro concoctions like Death In the Dark, Rave-Up, and SMS and many more.

The entirety of the restaurant's design and decor is courtesy of Bentchair, a manufacturing brand founded by the father-daughter duo, Natasha and Neeraj Jain.

Drawing inspiration from French Polynesian aesthetics, the outdoor area creates a serene oasis, providing an ideal environment to relax and enjoy culinary delights amidst a unique ambiance.

 

Luxury Restaurant Mansionairre by the Roof Unveils in Thane, Mumbai.

Karishma Kishnani, along with her children Anshitta and Vansh Kishnani, are stepping into the hospitality scene with a new project, partnering with experienced restaurateur-consultant Aditya Wanwari from Toast Inc.

Their new project, Mansionairre by the Roof, has been in development for a year is set to redefine the culinary and nightlife scene in Thane.

Mansionairre offers a luxurious ambiance and decor with a diverse range of world cuisines and crafted cocktails.

“It was our goal to really bring fine-dining and a luxury high energy bar to Thane, and to give people here an unforgettable experience. With the launch of Mansionairre by the roof in Thane’s commercial hub, we aim to craft an ambience where each visit unfurls as a gastronomic journey, where every meal and every cocktail shares its distinctive narrative, allowing our patrons to relish extraordinary moments, and enjoy a getaway from regular food and boring dinners. We are thrilled to bring this luxury experience to life, for everyone to enjoy.” said Karishma Kishnani, Founder & Owner of Mansionairre by the Roof.

The expansive 5000 sq ft area offers breathtaking views of Thane's skyline and lush greenery. The interiors is envisioned and crafted by Sumessh Menon, the esteemed interior designer behind several successful projects, bring the space to life in a spectacular manner.

"We have meticulously worked towards blending contemporary elegance with elements of urban charm, reflecting the vibrant atmosphere of the city skyline. We wanted to design and build a versatile place which has the right balance of energy levels, and character with a lot of gimmicks. It's been a joy to bring this vision to life, and I can't wait for patrons to immerse themselves in the ambience we've created." said Sumessh Menon, Interior Designer.

The menu at Mansionairre by the Roof is crafted by Chef Ganesh, a passionate expert dedicated to his culinary craft, evident in his skilled technique and cooking philosophy.

With a diverse range of cuisines including Continental, Indian, Asian, Japanese, Italian, Oriental, Mexican, and more, guests can embark on a global culinary journey.

The house specialty includes Mansionairre Deconstruct Sushi, offers a blend of assorted exotic veggies, tempura crunchy flakes, and a drizzle of sriracha mayo, expertly presented.

Alternatively, guests can indulge in modern Indian flavors with dishes like the Edamame Hara Bhara Kebab, served with sriracha aioli and mint yogurt, or the Chef's recommended Corn Ribs, seasoned with Tajin seasoning, garlic mayo, and peri powder, topped with cilantro.

Dessert menu has offerings such as Coconut Sago Pudding, a twist on sabudana pearls cooked in sweet coconut and jaggery milk with rose and cashew brittle, or Hazelnut Mousse Torte, featuring gourmand shards, nuts, milk-coated cornflakes, and garnished with white chocolate soil and coffee caviar.

“The menu is carefully crafted keeping in mind Thane’s culture, a culture that is very diverse and welcoming of people. The world cuisine offered at Mansionairre is reflective of our effort to create a place that is synonymous with an exceptional dining experience, where culture meets diversity and elevates your food journey tenfold.” said Chef Ganesh.

 The cocktail menu has diverse range of options including martinis, bloody marys, Gin and Tonics, and more, each one a blend of spirits, bitters, water, and sugar. Options like Sazerac, Old Fashioned, Manhattan, Villa Monteza with gin or the bold Avenda Revolution with tequila and many more.

Birch by Romeo Lane introduces the first island bar in India, offering a fresh take on dining and mixology along the  riverbanks of Arpora, Goa.

"I yearn to embroider life for my guests with threads of joy. Birch is a jewel of an island bar, cradled by the river's gentle embrace. Here, nomadic whispers of the jungle mingle with the river's lullaby, inviting guests to shed their earthly burdens and dance with delight. Private cabanas, and sanctuaries draped in emerald shadows, beckon all to indulge in sweet reveries. At the river's heart, melodies unfurl, painting the air with vibrant hues, while on your plate, a symphony of flavors sings – sizzling embers serenade succulent grills, irresistible whispers of dessert coax with sugary promises, and handcrafted cocktails, alchemists' elixirs, shimmer with forbidden intrigue. Birch is not merely a destination; it is a portal, a gateway to a realm where every soul blossoms under the caress of the middle of Lake Luxury. Here, experience transmutes, an ethereal metamorphosis bathed in the moonlight's gentle kiss.” said Saurabh Luthra, Chairman.

Birch by Romeo Lane's food menu embodies culinary ingenuity and the essence of jungle explorations with live grills and open-fire cooking.

The menu offers a diverse array of dishes, it ensures a fusion of flavors, textures, and culinary heritage. From small plates like the "Camembert and Fig Parcel" to "Puffed Amaranth and Roasted Pearl Couscous Salad."

The menu has specialties such as the Awadhi-style "Mushroom Galawat Kebab" and the "Dahi Kataifi Kebab." The dessert offering includes decadent desserts like the "Birch Forest 2.0" and "Limoncello Tiramisu," and a fusion of classic Limoncello liqueur, Amalfi lemons, and delicate layers of Italian savoiardi.

At Birch by Romeo Lane, mixology is transformed into an art form, enhancing the drinking experience with signature cocktails like the "Birchwood Old-Fashioned" and "The Midnight Memories." Other stylish libations include "The Midnight Stroll," "Birch Blossom," and the adventurous "Forest Fire."

Crafted by Saurabh Luthra and Gaurav Luthra, Birch by Romeo Lane brings the essence of the wilderness to Goa through its jungle-themed decor, seamlessly blending natural materials and textures to create an undiscovered realm where nature takes center stage.

With its jungle-inspired setting, inventive cocktails, and a diverse menu merging various culinary influences.

Nando's has recently debuted at a prominent spot in Hebbal, Bengaluru. The restaurant showcases authentic, modern Southern African artwork and furnishings.

The company's origins trace back 36 years ago in Johannesburg, South Africa, where it started from a solitary establishment. Since then, it has extended its reach to India, a country known for its rich diversity.

Presently, the bold flavors of its cuisine have captivated the affection of countless patrons spanning over 20 nations.

"We're thrilled to bring our renowned peri-peri chicken to the community of North Bengaluru, while our chicken's authentic flavors originate from South Africa, we've adapted them to suit the palates of Indian spice enthusiasts. Our peri-peri sauce, featuring African Bird's Eye Chilli, forms the essence of the Nando’s experience. Every sauce, basting, and marinade is crafted with fresh, natural ingredients, devoid of artificial flavors or colorants. Grilling our chicken over flames helps preserve its flavor while reducing fat content. Regular basting maintains its juiciness, and a final touch of peri-peri ensures it's personalized to the desired heat level of the customer. This is what sets our chicken apart." said Sameer Bhasin, CEO of Nando's India.

Nando's latest branch has opened its doors in a prestigious spot in Hebbal, Bengaluru.

This establishment has unique, modern Southern African artwork and furnishings. Covering an expanse of 2262 square feet, it offers seating for approximately 75 diners for in-house dining.

Since its inception in Johannesburg, South Africa in 1987, Nando’s has garnered a global following, extending its reach to numerous countries across five continents.

Nando’s made its foray into the Indian market in 2013 and presently runs 11 eateries in Delhi NCR, Bengaluru, and Chandigarh.

Bellona Hospitality, a division of The Phoenix Mall of Asia has announced the grand opening of ‘Eight’ luxurious Pan-Asian bar and restaurant, marking its entrance into Bangalore.

Eight is poised to redefine Bengaluru's cocktail and dining scene with its innovative East & Oriental flavors.

Led by Prashant Issar, Director of Bellona Hospitality, and culinary expert Chef Sagar Sarkar, Eight derives its name from the auspicious number in Chinese culture, symbolizing traits like intuition, prosperity, innovation, and tradition.

The menu takes the specialties from Canton, Hong Kong, Taiwan, Malaysia, Japan, as well as signature dishes from lesser-known regions of China.

 "We are extremely excited for the launch of Eight in Bengaluru. The city has seen an immense boom in the F&B industry, and our passion is to blend the richness of Asian cuisine with the city's vibrant energy, creating an experience beyond mere dining. We want to create a space where every dish, every cocktail, and every moment is meticulously crafted to mesmerise our patrons and redefine their expectations." said Prashant Issar.

Eight offers a diverse selection of sushi, including sashimi, nigiri, maki cones, uramaki, timaki, tataki, and ceviche. The Robata grill complements cocktails with a curated izakaya selection.

Cantonese specialties like dim sums, Cheung funs, pufs, buns, and baos steal the spotlight.

The menu offers Japanese Eggplant Tobanjan in Chilli Bean Sauce and Water Chestnut and Asparagus Dimsum. Vegetarian options is crafted through extensive research and development, include dishes like Tofu & Eggplant in Black Bean Claypot and Truffle Edamame & Blue Pea Jasmine Fried Rice.

Eight introduces Bengaluru to roast Peking Duck, prepared traditionally in a Chinese duck roaster. Specialties like Steamed Indian Salmon with Spicy Lemongrass Jus, Jasmine Smoked New Zealand Pork Ribs, and Chilean Sea Bass with Taiwanese Chilli Sauce elevate the dining experience.

At Eight, guests can enjoy a curated selection of handcrafted beverages and signature cocktails designed to complement the flavors of the cuisine, providing a complete East and Oriental experience.

The beverage menu, meticulously crafted with attention to flavor profiles, offers a skillful blend of classic and innovative cocktails by mixologist Mr. Alphones.

The signature Hokkaido Martini, blending umami gin with umeshu plum sake, evokes the vibrant atmosphere of Hokkaido. The Kill Bill Gimlet features a delightful gin mix, while the Thai Boxer offers a spicy, peppery, and slightly citrusy and sour flavor profile. Timeless favorites like Paloma, Singapore Sling, and The Pisco Fizz are expertly prepared to perfection, ensuring a delightful drinking experience for all.

After successful openings in Mumbai and Lucknow, Eight is set to expand its presence in South India, offering a great culinary experience.

Megumi has opened its doors in Bandra, offering a lavish experience to locals. This unique establishment blends the intricacies of Japanese cuisine with the sophistication of fine dining.

Drawing inspiration from Japanese Nikkei resto-bar traditions and philosophy, Megumi is the brainchild of hospitality luminary Mr. Raj Shetty, the visionary founder and chairman of Ramee Hospitality, and his dedicated team.

"This project is an upgrade in our new line of hospitality brands, we’re just trying to improve on every aspect of the business; we’re trying to have better service and better food and make sure all of this is maintained. Experience a pinnacle of culinary excellence as we proudly unveil Megumi in the heart of Mumbai. Our fusion of Japanese tradition and contemporary innovation promises an unparalleled blessing in dining experience. Join us in elevating your taste for excellence." said Rajit V Shetty (MD at Ramee Hospitality).

Under the guidance of Chef Raman Udas, formerly of Zuma, Dubai, working alongside Chef Reif Othman, the restaurant continually strives to redefine culinary boundaries. Chef Udas, honed in his craft by influential chefs in Dubai, has curated a menu deeply rooted in Japanese philosophies.

At Megumi, the essence of Nikkei cuisine, which emerges from the fusion of Japanese and Peruvian culinary traditions alongside Japanese philosophies, takes center stage.

The menu presents an array of dishes crafted with expertise resulting in a delightful flavors. Among the offerings are creatively reimagined traditional sushi and ceviches infused with Japanese influences. Helmed by a former chef from Zuma, Megumi's culinary program promises a delightful exploration of Nikkei cuisine, harmonizing traditional Japanese and Peruvian elements with contemporary twists. Let's explore some of the standout dishes together.

Megumi is honoring its origins by introducing the 'Indie-Asian' segment, which pays homage to the often overlooked northeastern region of India.

This section exclusively showcases ingredients sourced from the Seven Sisters states. A cocktail from this collection is the Mitchinga Margarita, blending Tequila, Mitchinga, Agave, Lime, and Eucalyptus Air for a refreshing twist.

The interior design of the restaurant takes cues from European aesthetics that seamlessly blends with a globally inspired decor that perfectly complements the diverse culinary offerings

"We've observed a growing trend of adventurous diners seeking novel experiences in the city. Bangalore is undoubtedly the epicenter of culinary innovation and nightlife. Plaka aims to tantalize taste buds with Chef's signature twists and a sprinkle of his vast experiences," said Priyakant Gautam, founder, PLAKA.

PLAKA offers a selection of regional delicacies such as Potlam Biryani and Egg Kalaki, as well as innovative cross-cultural creations like Taco-Bab, a blend of Tacos and Indian Kebabs.

Standout favorites include the Mezzo Mezzo grazing board, highlighting Mediterranean flavors, and the GUAC is Life board, presenting Mexican tastes. Chur Chur Naan with Dal Makhni, Butter Chicken, and Chole served with Delhi's famous Chur Chur Naan, accompanied by salad and papad.

Dessert features irresistible options like the Strawberry and Cream Tres Leches, Tiramisu and a traditional Carrot Cake.

PLAKA's cocktail menu is a reflection of Chef Ajay Chopra's culinary journey across Bangalore's streets and neighborhoods. Named after the word 'plate,' each drink in this curated selection embodies a distinct area of the city.

A dining experience for a pair at PLAKA typically costs around Rs 2000.

PIJJA, a not-so-regular pizza destination has announced its arrival in Bangalore.

It is located in the Indiranagar and is set to break the mould of conventional dining experiences by redefining the narrative of blending bold desi flavours and Italian proficiency.

PIJJA emerges from the fusion of modern Italian sourdough craftsmanship with the vibrant flavors of India.

“PIJJA embodies the dynamic and bold essence of Bangalore, and we're thrilled to redefine the city's culinary landscape. It is a celebration of culture and creativity, where Italy meets India in a symphony of bold and harmonious flavours. At PIJJA, we showcase the harmonious blend of familiar tastes with innovative concepts, offering a unique perspective on relatability with our bold offerings. With something to indulge every sense, PIJJA is sure to be an enjoyable experience that resonates with the vibrant spirit of Bangalore." said Kiran Soans, PIJJA

Pijja is inspired by the diverse flavors of India and Italy. The menu ranges from traditional Margherita and pepperoni pizzas, as well as unique creations like the Andhra Chili Margherita, Achari Marinara, Afghani Potato/Chicken Bianco, Lamb Ullarthu Fior Di Latte, and Broccoli Makhani.

PIJJA presents the signature like Panze-Roti which is available in two varieties: Paneer/Chicken Makhani and Afghani Potato/Chicken Bun.  PIJJA's Indian-inspired pasta dishes such as Kasundi Aglio e Olio Spaghetti, Smoked Chicken Tortellini, Gnocchi Makhani Rossa Caccio e Pippali, and Penne Kaju Coriander Pesto, alongside some timeless favorites.

Arggo's is positioned to bring a fresh wave of excitement to the dining scene, led by entrepreneur Arpan Goyal. Located centrally in Bandra.

"After a decade of persistence and hard Work, we have launched Arggo's. It's not just a bar; it's a place that becomes your favorite address in the city, where you can unwind, work, socialize, and celebrate life." said Arpan Goyal, Owner of Arggo's.

Arggo's features a globally-inspired menu with influences from Southern Italy and Italy. For starters, the Gochujang Cheese Rangoon, wontons filled with Gochujang and cream cheese.

Vegetarian options include the Not Chicken Wings, cauliflower wings in buffalo sauce with ranch, while seafood lovers can enjoy the Not Dynamite Shrimp, mock fried prawns in dynamite sauce.

The Tiger Bun features crispy bun with Belper Knolle cheese and chili butter. The pizza selection includes Not Turkey with mock meat and toum, and Not Pepperoni with mock pepperoni and chili oil.

In pasta, the Pan Seared Gnocchi has sage brown-butter sauce, while the Spaghetti Bolognese is vegan with meatballs and Belper Knolle cheese.

The menu caters to both vegetarians and meat lovers with plant-based mock meats.

The brand has  selection of five premium cocktails crafted by renowned mixologist Tony Fernandes.

From the "Elixir," blending vodka or gin with Aperol, passionfruit puree, and Kaffir lime leaf essence, to the innovative "Mvp," featuring milk-washed gin, peach schnapps, vanilla syrup, and Earl Grey tea infusion, there's something for everyone.

The visually striking "Purple Charlie" adds a burst of color, while the bold "Coffee Umami" and"Bourbon Pop" round out the lineup with their unique flavors and energy.

Hard Rock Cafe, Kolkata has present the Messi Kids Menu, a distinctive dining experience tailored for children aged 12 and under.

Developed in partnership with international soccer icon Lionel Messi, this special menu brings an elementt to the dining journey for the budding rockstars.

The Messi Kids Menu features an array of dishes, including the Messi X Cheeseburger and Messi's Golden Chicken Sandwich, alongside classics like the Bacon Cheeseburger and Hot Dog.

For health-conscious diners, options such as Grilled Chicken Breast and Twisted 'N Tasty Cavatappi Pasta are offered, accompanied by sides like Fresh Fruit and Seasoned Fries, as well as indulgent Milkshakes in chocolate and vanilla flavors served in charming mini glasses.

Those preferring a veggie-centric choice can opt for the Grilled Chicken House Salad, combining fresh greens with diced chicken, Monterey Jack, and cheddar. The meal concludes with a delectable Hot Fudge Sundae for a sweet finale.

Kids can enhance their dining experience with a sticker sheet, and for the inaugural time, each meal comes with a Golden soccer ball, bringing an extra layer of enchantment to every visit.

Teaming up with Hard Rock Cafe, Messi contributes not just his culinary skills but also a playful essence, as seen in the addition of activity sheets, stickers, and the sought-after Golden Ball.

After the popular Global Fusion, Bora Bora, Walkman Bar, and TAP, Mr. Krishna and Ankit Tamang have started a new seafood restaurant, Goh Jia Ting in the side streets of Bandra, Mumbai.

“At Goh Jia Ting, we aspire to be a culinary destination that delivers an extraordinary dining experience by bringing together the most talented chefs, using the finest ingredients, and mastering the delicate balance of traditional Asian recipes with innovative techniques to create dishes that are both authentic and extraordinary.” said Ankit Tamang, Owner, The China Gate Group.

Mr. Tamang added, “The restaurant is inspired by my family friends and my long term chef - the Goh Family. It is basically an hommage to Mr Goh who helped make Global Fusion what it is today and is no longer with us.”

The menu offers a variety of fresh and unique seafood dishes which are their specialty and they also offer vegetarian choices as well.

Some of their dishes include Crispy Pomfret Thai Style, featuring fried pomfret in a coconut stir-fry sauce, steamed Edamame with sea salt, Salt and Pepper Calamari, Whole Lobster with noodles in your preferred sauce, Vegetarian Baked Hakka Noodle, and their signature Peking Duck.

For dessert, they offer classic options like Lychee Panna Cotta, as well as creative options like Chocolate Dome with Hot Butter Caramel Sauce.

Goh Jia Ting's cocktails demonstrate a profound understanding of mixology. For instance, their Kokum Sour combines Kokum Extract, Bourbon, Lemon juice, and Bitters, presenting a tangy and contemporary blend.

Another highlight is their signature creation, Cho Cho, consisting of Gin, Gooseberry, Ginger, Lemon juice, and tonic, offering a simple yet very flavourful.

They aim to serve the upscale clientele of Mumbai, providing a dining experience that blends culinary mastery and an ambiance tailored to refined tastes.

Olio Pizza is the rapidly expanding pizza brand in India under Curefoods, has unveiled its 100th location achieved in a mere two-year span.

The brand's achievements can be credited to its vibrant and contemporary identity, which strongly appeals to the Gen Z audience, positioning it as the top choice for pizza among younger consumers.

The expansion of Olio Pizza underscores its adeptness in comprehending the shifting preferences of Gen Z consumers. By prioritizing fresh, premium ingredients and offering a diverse menu to accommodate different tastes, the brand has effectively won over pizza lovers nationwide.

Within just two years, Olio Pizza has rapidly spread its presence to 21 cities. Noteworthy is the company's imminent achievement of nearing a remarkable 100 Crore revenue run rate, showcasing its substantial financial success in the industry.

"This remarkable feat of opening 100 locations speaks volumes about the quality and authenticity of the pizzas that our customers appreciate. This milestone is a testament to the hard work and dedication of our team, as well as the overwhelming support from our loyal customers. We are grateful for the opportunity to bring Olio Pizza to more communities and share our passion for great food,” said Gokul Kandhi, Chief Business Officer, Curefoods.

The inauguration of Olio Pizza's 100th location isn't merely about numerical milestones; it signifies the brand's dedication to providing an unmatched pizza experience that goes beyond conventional norms.

The Bruhat Bengaluru Hoteliers Association (BBHA) has penned a letter to Chief Minister Siddaramaiah, outlining various pre-budget requests.

Notably, their primary appeal centers on permitting restaurants and eateries to operate round the clock.

PC Rao, President of BBHA, has consistently emphasized that allowing 24/7 operations would stimulate business growth, boost employment opportunities, and better serve customers, particularly those on night shifts.

Following a meeting with Home Minister G Parameshwara, Rao stated that the government is actively addressing the matter and reassured that permission will be granted soon, noting that it was discussed in a cabinet meeting.

Last year, the association also raised their appeal with deputy chief minister DK Shivakumar, who reportedly responded positively to their request.

Contrarily, Bengaluru City Police have previously declined requests for 24/7 operations, citing staff shortages to maintain law and order.

The association reports that Bengaluru hosts over 24,000 hotels, with nearly 10 percent willing to operate round the clock. Many aim to cater exclusively to night workers like auto drivers, newspaper vendors, media professionals, and florists.

Emphasizing the need to limit operations to commercial areas to avoid disturbances in residential zones, the association points out that states like Kerala, Maharashtra, and Tamil Nadu have already permitted 24/7 operations.

The association additionally proposes that trade licenses, Food Safety and Standards Authority of India (FSSAI) licenses, and Shop and Establishment licenses be made permanent to streamline business operations.

Furthermore, they urge the state government to confer industrial status upon the hotel sector.

They have observed that as the hotel industry significantly contributes to tourism growth, establishments in tourist hubs should receive special allowances regarding license registration and property taxes. Misbah Sheikh, a night shift employee, expressed that allowing 24/7 operations would be highly advantageous if the government considered it.

"On certain occasions, I struggle to arrange food to sustain myself during the entire shift. Once my shift concludes at 4 am, I often find myself waiting until 6-6:30 am for restaurants to start serving. As night shift workers, our health is already compromised due to our unusual work hours. Access to food is essential to help us cope," she explained. 

After a brief hiatus, The Quarter is thrilled to unveil its grand reopening. Nestled in the vibrant center of South Mumbai, The Quarter comes back with a renewed atmosphere and the enchantment of live musical performances, providing options for both outdoor and indoor seating to accommodate diverse tastes.

Diners can enjoy the restaurant's renowned dishes, including pastas and Napolitano pizzas that epitomize The Quarter's culinary mastery.

The Quarter unveils a unique cocktail selection, showcasing an array of specialty drinks crafted by a celebrated mixologist.

"We are thrilled to welcome our patrons back to The Quarter. As The Quarter reopens its doors, we invite you to indulge in the enchanting notes of weekend live music, elevating your dining experience. With each dish crafted with passion, and every melody resonating with warmth, we're not just reopening; we're creating a symphony and we can't wait to share our new offerings and ambiance with our cherished guests”. said Nico Goghavala, Owner.

In the upcoming weeks, The Quarter is set to introduce two new sections, expanding the culinary adventure for its visitors.

These new additions are set to enhance the dining experience, offering additional incentives for guests to choose The Quarter as their preferred destination.

Kokkam launches in Gomti Nagar, Lucknow. The brand introduces lively flavors of South India, offering a fresh and classy dining experience.

The restaurant provides dishes from the coastal regions of Tamil Nadu, Kerala, Telangana, Karnataka, and Andhra Pradesh.

The menu is a blend of diverse flavors that offers  a variety of dosas like the Mysore masala dosa, Chicken Chettinad dosa, and Telangana Ghee Karam Dosa, accompanied by a mix of aromas featuring authentic Andhra curries, Mangalorean Ghee Roast specialties, tasty Malabar curries, popular Karnataka Pulao, Kothu Parotta meals, and more.

Dishes like the Bangala Kodi Chips and the Bhimavaram Prawn Masala honor the diverse culinary heritage of Andhra Pradesh. Additionally, Kokkam will soon introduce a selection of idlis, including flavorful Ghee Podi Idli and traditional Thatte Idli, along with exotic vadas and uttapams.

Beyond its culinary excellence, Kokkam is deeply committed to the Lucknow community, providing employment opportunities and actively participating in the preservation of its cultural heritage.

Sourdough pizza brand, Si Nonna's unveils its second outlet in Pune.

The recently opened outlet is set to enchant taste buds with their steadfast dedication to Neapolitan tradition.

Beyond the Sourdough Pizzas, brand also provides diverse options in menu including Salads, Starters, Homemade dips, desserts, and beverages.

"We're thrilled to deepen our roots in Pune with the opening of our second Si Nonna's in the vibrant Mall of the Millennium. We're pouring every ounce of our passion into making it a haven for authentic flavours, genuine warmth, and unforgettable moments." said Ayush Jatia, Founder.

Si Nonna's is India's first sourdough pizza joint, dedicated to bringing the authentic taste of Italy to your plate.