Infosys to open a bakery outlet

Swan, a prominent dining destination in Delhi, has introduced a new menu that explores the fusion of Peruvian-Japanese (Nikkei) and Peruvian-Italian (Bachiche) culinary traditions. This latest offering presents a variety of bold flavors and innovative dishes, further solidifying the restaurant's position as a creative force in hospitality.  

The revamped menu features a diverse selection of options, including Nikkei tiradito, ceviche, Japanese-inspired carpaccio, wood-fired Quattro Formaggi pizza, and hand-rolled Nikkei sushi rolls. Guests can also continue to enjoy Swan's signature classics, such as wood-fired pizzas and spaghetti Alfredo con pollo.  

The beverage menu complements the culinary experience by tracing the evolution of Peruvian culture through its cocktails. Divided into two eras, the Pre-Columbian section incorporates ingredients like berries, corn, and cacao, while the Colonial era introduces influences such as jalapeño, almonds, and olives. Swan’s mixologists have blended traditional flavors with Asian elements like yuzu, sake, and pisco, using creative presentation techniques such as smoke-infused glasses and botanical garnishes.  

To enhance the dining experience, Swan has introduced a dedicated Nikkei Sushi Bar and an expanded Raw Bar featuring tiradito, ceviche, and carpaccio. Expertly curated beverage pairings, such as Pisco Sour with ceviche and Wasabi Martini with sushi, have been designed to complement the menu. A curated Sake Flight is also available for pairing with raw bar selections.  

Swan's interiors have undergone a transformation to reflect the innovative culinary offerings. The space features a dramatic cave-like ceiling, white tiles, red tables, and blush pink chairs, creating an elegant and modern setting. A peach-hued bar and a private dining room add to the ambiance, offering intimate spaces for diners.  

Zorawar Kalra, Founder of Massive Restaurants said, “At Massive Restaurants, we have always prided ourselves on being pioneers in introducing global culinary trends to India. Swan’s new chapter celebrates the rich heritage of Nikkei and Bachiche cuisines, brought to Delhi for the very first time. These cuisines have evolved into celebrated gastronomic traditions worldwide. While bringing these globally revered flavors to the city marks a milestone, we also honor the OG Swan favorites that our patrons love, from our signature wood-fired pizzas and indulgent Cacio e Pepe to the iconic French Toast. Swan is not just a restaurant; it’s a journey of timeless classics and innovative experiences, redefining luxury dining in the heart of Delhi.”  

The launch of the new menu at Swan represents an effort to blend global culinary traditions with local dining sensibilities, offering a fresh perspective on fusion cuisine within India’s hospitality and retail landscape.

Karigari Restaurants, led by celebrity chef Harpal Singh Sokhi, has unveiled its new menu featuring No-Maida Chaap, a healthier alternative to the traditional dish. Made with ingredients such as jackfruit flour, soy protein, wheat protein, and psyllium husk fiber, these chaap items offer a nutritious option without artificial chemicals or preservatives. Each serving delivers 18 percent protein, making it a wholesome addition to any meal.  

The menu highlights include Bharwan Tandoori Malai Chaap, Bharwan Tandoori Chaap, Chaap Tikkey, No Maida Chaap Rogani, and No Maida Chaap Tikka Masala. These dishes combine rich flavors with plant-based ingredients, catering to those who seek healthier and sustainable dining choices.  

“At Karigari, we’re committed to bringing our customers innovative and healthier choices. Our no-maida chaap is made with jackfruit flour, designed to deliver great taste while contributing to a healthier lifestyle and a sustainable future. Switching to plant-based proteins is not just good for you; it’s a win-win for the environment as well,” said Chef Harpal Singh Sokhi.  

Yogesh Sharma, Co-Founder and CEO of Karigari, added, “At Karigari, we’re redefining dining with our No Maida Chaap, crafted with jackfruit flour for a healthier, guilt-free experience. Unlike regular chaap made with maida and often in unhygienic conditions, our innovation ensures top-notch quality, taste, and hygiene. Enjoy chaap that are better for you and your plate!”  

Refined flour (maida), commonly used in traditional chaap, is replaced by jackfruit flour and psyllium husk in Karigari’s preparation. This substitution not only enhances fiber and protein content but also promotes better digestion and overall health.  

Karigari Restaurants, known for its innovative take on traditional cuisine, continues to prioritize quality, taste, and sustainability in its offerings. By introducing the No-Maida Chaap, the restaurant reinforces its commitment to redefining dining experiences with healthier alternatives that meet the evolving preferences of diners.  

The No-Maida Chaap menu is set to resonate with health-conscious customers while maintaining the authentic flavors Karigari is known for in the hospitality sector.

Uncle's was opened to public who were longing for a home away from home—that is, their uncle's house—in the busy Vasant Vihar neighborhood of Delhi, where cultures meet, and tales converge. Uncle's falls under the broad umbrella of Hungry & Thirsty Hospitality.

This hospitality brand celebrates the essence of Indian warmth and tradition through their beloved brands—Miss Pinto, Red, Casanoni, Uncle's, and QSR brands such as Sassy Begum, The Biryani Story and The Delhi Story.

Uncle's was designed by ‘The Brewhouse & Décor India’ and can accommodate about 52 people in the space. Uncle's is the ideal place for relaxing, remembering, and exchanging memories because of its homey decor, which includes quirky photographs, timeless music, and a laid-back atmosphere.

Speaking about the launch, Anupam Dutta, Founder, Hungry & Thirsty Hospitality commented, “Uncle's is more than just a restaurant; it's a space that thrives on connection and nostalgia. While Red is all about bold flavors and unapologetic energy, and Miss Pinto celebrates global recipes with a chic flair, Uncle’s is rooted in warmth, storytelling, and the kind of comfort you find in your Uncle's home or an old friend’s home. It’s where the bar feels like a conversation and the food like a memory. It’s a place for everyone, but every experience here feels personal.”
 

The Malabar Coast by The Appumm House, a well-known brand in South Indian coastal cuisine, is excited to announce their expansion plans; to open in five more locations, including important cities like Delhi NCR and Kolkata by the end of 2025. Since its founding in 2020 by Satish Bhatia and Priyanka Tiwari, the business has acquired a loyal audience owing to its genuine flavors and effective quick-service dining concept.

The Malabar Coast is well known for providing an immersive culinary experience via the coastal regions of Kerala, Andhra Pradesh, Chettinad, Mangalore, Goa, and certain Sri Lankan specialties. It currently has three lively locations in Gurgaon, Noida, and Indore.

"Our mission has always been to bring the rich and diverse flavours of coastal India closer to our patrons. With this expansion, we aim to introduce even more communities to our authentic offerings while continuing to uphold the quality and tradition that define our brand,” said Mr. Satish Bhatia, Co-Founder of The Malabar Coast.

Since its establishment, The Malabar Coast has established a reputation for providing outstanding dining experiences by fusing lively interior design with effective service. The brand's dedication to conserve India's coastal culinary legacy while adjusting the changing demands of contemporary customers is demonstrated by this next stage of growth.

The Blue Gourmet, part of Cafe Out of the Blue, has launched a new menu in Mumbai, showcasing a variety of desserts that blend global inspirations with locally sourced ingredients. With an emphasis on artisanal craftsmanship, the menu offers an elevated dessert experience featuring innovative takes on classic and contemporary flavors.

Rahul Bajaj, Founder of The Blue Gourmet said, “Experiencing the artisanal craft at The Blue Gourmet allows us to blend artistry and quality in a way that excites the palate. We’ve drawn on flavors from around the world and enhanced them with exceptional local ingredients like premium Indian cacao, creating desserts that celebrate the beauty of craftsmanship and elevate familiar favorites into extraordinary experiences.”

The new menu highlights The Blue Gourmet’s focus on quality and creativity, featuring:

• Artisanal Ice Creams: Prepared using a 48-hour pasteurization process without artificial additives. Flavors include Vanilla Pod, Strawberry Balsamic, Chocolate Hazelnut, Brown Butter Salted Caramel with Chocolate Pieces, Lotus Biscoff, Baileys and Organic Coffee, Fresh Mint and Chocolate, and Tiramisu with Organic Coffee.
• Signature Ice Cream Sundae Tarts: Chocolate tarts topped with ice cream and curated toppings. Varieties include Lotus Biscoff, Brown Butter Salted Caramel, Peanut Butter and Chocolate, and Baileys and Organic Coffee.
• Distinctive Cookie Sundaes: Combining gourmet cookies with ice cream and toppings. Flavors include Chocolate Hazelnut, Strawberry Balsamic, Vanilla Pod, and Fresh Mint and Chocolate.
• Old-School Fudge: Crafted with pure ghee and sold by weight, offering flavors like White Chocolate Pistachio and Cookie Crumble and Dark Chocolate Orange with Roasted Almonds.
• Indulgent Desserts: Items such as Keto Tart (gluten-free), Apple Crumble (eggless), Basque Cheesecake (eggless), Chocolate Basque Cheesecake, and French Toast with Ice Cream.
• Artisanal Chocolate Barks: Featuring bold flavor combinations such as Dark Salted Caramel with Butterscotch Nuts, Dark Chocolate Lotus Biscoff, and Dark Chocolate with Corn Flakes.

The menu also caters to diverse dietary preferences, with vegan, gluten-free, sugar-free, and keto-friendly options. By integrating local ingredients like Indian cacao, The Blue Gourmet continues to blend global inspirations with traditional dessert-making techniques, ensuring an inclusive dessert experience for all.

This addition reaffirms The Blue Gourmet’s position in Mumbai’s hospitality scene, offering a distinctive range of desserts that appeal to varied palates while prioritizing quality and innovation.

Located in the center of Bengaluru, Crackle is the first freestanding Omakase-style kitchen and bar in the city. It is a little 22-seat restaurant that focuses on using fresh foods. Combining sophisticated flavors with a relaxed, approachable atmosphere, this chef-led restaurant offers an intimate and thrilling experience with its innovative cuisine. With a constantly changing menu influenced by the freshest ingredients, Crackle creates a gastronomic adventure that is inspired by creativity and rooted in the natural world.

Crackle's guiding concept is on the seasons and the tales they evoke. Under the direction of Chef Vivek Salunkhe, the menu showcases a profound appreciation for food, with each dish referencing his life experiences, personal recollections, and international trips. In reference to the welcoming ambiance of the open kitchen and the wood-fired cooking that characterizes the restaurant's philosophy, the word "Crackle" itself embodies the element of fire.

“The essence of Crackle is to create dishes that tell a story. We work with the best seasonal produce, transforming it into something playful and unexpected. Each dish is meant to evoke a sense of curiosity while remaining grounded in comfort and familiarity,” shared Vivek Salunkhe, Chef and Partner, Crackle Kitchen.

Chef Satya Kumar has been appointed as the new Executive Chef of the Sheraton Hyderabad Hotel.

Chef Satya, who has been a master chef for more than 20 years, brings a wealth of creativity, innovation, and a strong love of food to the table.

Throughout his remarkable career, Chef Satya has worked in some of India's most esteemed restaurants. He began his career in the Hyderabad Marriott Hotel and Convention Centre and has since led culinary teams at the JW Marriott and Taj Falaknuma Palace.

He has mastered a variety of cuisines, including molecular gastronomy, microregional delicacies, and royal Nizamiflavors. 

His goal at Sheraton Hyderabad is to develop remarkable dining experiences that embrace modern methods while honoring India's rich culinary legacy. Under his direction, the hotel's food and beverage selections will continue to improve, providing each visitor with an exceptional dining experience.

Luv, a charming new restaurant experience created by brothers Luv and Chef Akash Deshpande, is now located in the bustling Andheri at Mumbai. Luv is more than simply a restaurant; it's a haven where friendship, love, and delicious food come together to make lifelong memories.

Food has always played a crucial role in Luv and Akash's journey. It's a nod to the comforting, culinary recollections of their early years.

The inventive items on Luv's menu are sure to provide diners with an amazing culinary experience, making it nothing short of a gastronomic joy. From the carefully considered usage of every item in the zero-waste kitchen to the décor modeled after Van Gogh's "Starry Night," the Deshpande brothers have put their all into every little detail. Chef Akash even painted the artwork on the walls, giving patrons a fully immersive eating experience.

With its authentic Nikkei cuisine, Amaru, the city's newest dining attraction, is poised to transform the culinary scene. Amaru, which serves a distinctive fusion of Japanese and Peruvian cuisine, opens its doors on October 23 and is situated in the center of Bandra. This new culinary haven, which was envisioned by DJRS Hospitality's founders Srikar Shetty and Jeenanath Shetty in collaboration with Imran Majid, is set to enthrall Mumbai with an extraordinary dining experience that combines unique flavors and exquisite interiors that set the mood over the weekend.

Under the leadership of Peruvian chef Nicolas Mandeuno, the restaurant is solely focused on Nikkei cuisine, and its menu is a sophisticated curation that showcases the greatest aspects of both cuisines. The restaurant can accommodate 110 people and offers a variety of seating arrangements, including cozy couches, high tops, and low tables. While the 22-seat communal bar gives a vibrant location to sip cocktails and build relationships, two separate cabanas offer secluded getaways.

Commenting on the launch, DJRS Hospitality’s CEO Srikar Shetty and MD Jeenanath Shetty said, “More than just a restaurant, Amaru is an immersive experience that brings together the finest elements of food, design, and atmosphere. We wanted to introduce Mumbai to true Nikkei cuisine–a dynamic blend of Japanese and Peruvian traditions, offering a menu that surprises and delights with every dish. Our interiors reflect the same philosophy, blending natural materials like bamboo and wood to create a space that feels both refined and inviting. From vibrant performances that set the weekend vibe to intimate cabana spaces and a lively communal bar, every detail is designed to transport guests into a world where culinary art meets cultural expression. I believe Mumbai deserves experiences that push boundaries, and with Amaru, we aim to offer just that—a journey of flavours and moments that leave a lasting impression and leave you craving more.”

Chef Nicolas Mandeuno, Culinary Director said, “This menu brings Mumbai the opportunity to experience the world of Nikkei Cuisine in its most authentic fashion. Introducing flavours of both worlds, Peruvian and Japanese combined in perfect harmony; let us guide you through this culinary experience as you enter the world of Amaru.”

Sigdi, a Gujarat-based fine dining chain known for authentic non-vegetarian Indian cuisine, is set to expand its retail footprint both domestically across Gujarat and Maharashtra and internationally with new outlets planned in Canada. Targeting key cities such as Anand, Bhavnagar, Vapi, Aurangabad, Juapura, and Mira Road, Sigdi’s latest growth strategy aims to achieve revenue exceeding Rs 100 crore, bringing its tandoori, Indian, and Mughlai dishes to a broader customer base.

The expansion includes significant developments within India and the establishment of Sigdi’s first Canadian branch, marking the brand’s international debut and showcasing its culinary offerings on the global stage. This move aligns with Sigdi's long-term growth plan to introduce India’s diverse flavors, including Middle Eastern and Turkish-inspired cuisine, to food lovers worldwide.

Sohel Memon, Founder and MD shared, “Our expansion is a natural progression of our commitment to bringing authentic Indian flavors, Turkish, and Middle Eastern cuisine closer to its growing customer base in these regions. From the streets of Gujarat to international locations, we want our customers to experience the richness of Indian cuisine in every dish we serve. With this new phase, we are not only growing geographically but also aiming to redefine the dining experience for food lovers globally.”

With an established presence in 25 locations across Gujarat, Maharashtra, and Muscat, Sigdi’s expansion efforts aim to strengthen its position as a recognized name in both the Indian and international dining scenes. The brand has set a robust plan to reach over 100 locations in the coming years, signaling its commitment to growth and the elevation of India’s fine dining experience on a larger scale.

Courtyard by Marriott Goa, Colva opens O'Centro, a grab-and-go deli located right in the middle of the property for the customers. O'Centro is poised to revolutionize informal eating for both locals and tourists by fusing the rich flavors of Goan cuisine with the ease of quick eats. A range of freshly brewed drinks, nibbles, and sweet treats are promised by this exciting new addition, making it ideal for people who are always on the go or who need a relaxing respite.

O'Centro's lively menu, which reflects the laid-back atmosphere of the locals, captures the easygoing, carefree essence of Goa. This deli is your go-to place for a taste of real Goan cuisine, whether you're craving a savory prawn rissois for lunch or a morning coffee and croissant.

Additionally, there is a peaceful outdoor dining area with views of the fields and sunset, providing visitors with a place to relax. For a distinctive, regional twist, we now have popcorn-flavored coffee and feni coffee blends in addition to the classic favorites.

Mumbai hosts the opening of the newest Taproom for BIRA 91, the top craft beer brand in India. This is the eighth Taproom for the brand and the first in Mumbai, making it the sixth city to join BIRA 91's expanding network of craft beer experiences across the country.

 The new Taproom, situated in Santa Cruz in the energetic center of Mumbai, will serve a wide variety of BIRA 91's craft beers, which are made with the best ingredients and represent a robust, flavorful approach to the beer industry.

Speaking on the launch, Ankur Jain, Founder and CEO of BIRA 91, said, “We are thrilled to bring the BIRA 91 Taproom experience to Mumbai, a city known for its energy, diversity, and love for innovation. Our Taprooms are designed to not only showcase our unique brews but also create a space where people can connect over their shared love for craft beer. Mumbai is the perfect location for our continued expansion, and we’re excited to introduce our 8th outpost to this amazing city.”

"At our Taprooms, we believe that exceptional beer deserves exceptional food. Our new Taproom in Mumbai will not only feature the widest range of beers on tap, but also a thoughtfully curated menu by Celebrity Chef Vicky Ratnani, a proud Mumbaiker, designed to perfectly complement each brew. By blending bold flavors with local culinary influences, we aim to create a dining and drinking experience that truly resonates with the diverse tastes of “The City of Dreams,” commented Rahul Singh, Senior Vice President, Pubs Vertical, BIRA 91.

The launch of the Mumbai Taproom is part of BIRA 91’s broader strategy to expand its craft beer culture across India, with Taprooms now open in 6 cities – Ludhiana, Mohali, Delhi, Gurgaon, Bengaluru and Mumbai.

India's most popular neighborhood café, SOCIAL, has made its way to Hazratganj, one of Lucknow's most recognizable and active neighborhoods. Known for fusing tradition with modern eccentricities, SOCIAL's 55th location, which can accommodate 500 people, has transformed an old Haveli into a bold and modern setting that pays homage to the city's cultural past.

The modern and the antique are blended together inside the new Hazratganj SOCIAL. Richly restored Awadhi architectural elements such as arches, 4-post beds, and jharokhas, as well as heritage windows and "Lakhori" bricks, give the outlet depth and personality.

 “Hazratganj is the heart of Lucknow, and there couldn’t be a better place for SOCIAL to make its debut in the city. It’s got that perfect mix of rich history, vibrant culture, and a unique blend of old-world charm with modern energy. Hazratganj has always been a favorite hangout for locals and visitors, and SOCIAL fits right in with its own twist of heritage meeting hustle. It’s where tradition and contemporary lifestyles come together—just like SOCIAL’s vibe of blending local culture with something bold and new,” commented Riyaaz Amlani, Managing Director, Impresario Entertainment & Hospitality Pvt. Ltd.

Adding to this, Arshad Syed, Executive Director, Impresario Entertainment & Hospitality Pvt. Ltd. elaborated, “This is a significant milestone for me, as Lucknow is my home and has been an inspiration in so many ways throughout my life. Hazratganj SOCIAL will bring alive everything that SOCIAL stands for—a vibrant space where people can connect, celebrate, and experience the unique blend of culture and creativity that makes this city so special. It’s a place where the past and present come together, where local stories are honored, and new memories are made, capturing the essence of Lucknow in every corner.”

Allamanda Terrace restaurant at Hotel Marine Plaza has reopened for its renowned customers at Marine Drive, Mumbai. With its stunning elevated views of the sea and Marine Drive, this rooftop jewel is perched high above the famous hotel and is a must-visit for foodies.

A remarkable dining experience is provided by Allamanda Terrace, which blends mouthwatering Indian cuisine, excellent service, and breathtaking views.

“We’re thrilled to reopen Allamanda Terrace and invite everyone to enjoy the amazing flavors of our Modern Indian menu, all while soaking in the stunning sea views. We can't wait for you to experience the magic and warmth of our restaurant. Your culinary experience here will be unforgettable,” shares Sanjeev Shekhar, General Manager of Hotel Marine Plaza.

The most recent openings of three unique locations by Secret Ingredient, India's top food consulting company for the restaurant and hospitality industries, includes Niko, a modern Asian restaurant located in the center of Gurgaon, Haryana; La Croute, an artisanal pie shop & café in Sunder Nagar, Delhi; and Bonita, a European bistro with a global influence located in Arossim, South Goa.

Kula Naidu, Director of Secret Ingredient, shared, “At Secret Ingredient, we go beyond just food—we create a complete experience. Niko offers an upbeat yet calming atmosphere; La Croute provides a warm and welcoming vibe, while Bonita is all about relaxation and indulgence. Each venue has a distinct character, from the ambience to the décor, music, and overall f&b offering. We meticulously ensure that every aspect, from the kitchen’s efficiency to staff training, operates seamlessly.”

“Our team conducts thorough research to ensure dining experiences that are unique, inventive and feasible. We oversee every aspect from the outset, focusing on guest experience to culinary offerings. Our goal with these projects was to create a menu that celebrates rich flavours and resonates with today’s diners, who seek new and exciting experiences. The feedback we’ve received is a testament to the hard work and creativity that went into these projects,” commented Sid Mathur, Director, Secret Ingredient.

In addition to collaborations with a few of India's most recognizable companies in 28 different Indian locations, Secret Ingredient's stories also feature collaborations with Niko, Bonita, and La Croute.

The Quorum, the country's first domestic private members' club, has opened ‘689 - Six Eighty Nine’ an Asian eating restaurant featuring a live robata grill and a Japanese aesthetic, in Gurugram. The Quorum's F&B portfolio now boasts five brands: open-to-all eateries Zila in Hyderabad and Café Reed in Mumbai, as well as members-only establishments like Coalesce - The Brasserie and Providore - The Bar.

Throughout the day, 689 changes and provides a varied gastronomic experience, ranging from nutritious breakfast selections served with Subko coffee in the morning to flavorful Asian meals and exquisite sweets in the afternoon.

The food at 689 transports diners to the vibrant night markets of Southeast Asia, with a live kitchen adding visual flair. The restaurant's cooking techniques heavily draw from Japanese traditions, particularly "Robatayaki" (fireside grilling) and "Teppanyaki" (metal plate cooking). 689 gets its unique name from the bamboo skewers of varying lengths, traditionally used in Robatayaki.

Speaking about 689, The Quorum’s Founder & CEO, Vivek Narain said, “689 is more than just a dining venue. It's a sensory experience that transports guests through the vibrant and diverse flavors of Southeast Asia. This experience is brought to life with a design that seamlessly combines modern aesthetics with the charm of the Orient. We are excited about 689. It has the potential to become one of Gurugram’s most preferred destinations for Asian cuisine.”

Mulberry Shades unveils Kokoon - The Asian Nook, its newest Asian restaurant, which is tucked away at the base of the magnificent Nandi Hills, Bengaluru. This outstanding dining spot will provide a fusion of peace, cozy boutique charm, and comfort, with delicious Asian cuisine served beside tranquil vistas.

The resort provides a tranquil sanctuary where visitors may relax and revitalize amidst the lush surroundings. This boutique resort, a prominent part of Marriott's Tribute Portfolio, skilfully combines contemporary elegance and traditional charm.

Kokoon, their newest culinary creation, promises to enrich the dining experience with a variety of mouthwatering delicacies that will tantalize the senses.

These cutting-edge eateries will combine classic charm with modern elegance to provide a visually arresting and tantalizingly delicious dining experience. With careful attention to detail, the meals will present a delicious combination of Asian flavors that will delight both foodies and daring palates.

Ms. Devidyuti Ghosh, Hotel Manager of Mulberry Shades Bengaluru Nandi Hills, A Tribute Portfolio Resort stated that “We are excited to bring a second dining option to our esteemed guests, which offer hearty Oriental fare, coupled with batch cocktails made by our expert bartenders making it a memorable and distinctive dining experience that reflects the serene beauty and quaint boutique charm of our resort.”

Conceptualised first as a cloud kitchen brand in 2019 that took Delhi’s online ordering by storm, Call Chotu has announced the the launch of their first offline space: Chotu’s All Day Diner & Bar. 

Whether one is grabbing a quick breakfast, unwinding after work, or enjoying a leisurely lunch, Chotu’s Diner is the perfect spot for every occasion.

Conceptualised and curated by Chef Chiquita Gulati along with husband & partner Sumit Gulati who is a third generation restaurateur from the family that runs the legendary Gulati Restaurant at Pandara Road since 1959, Chotu’s Diner brings all the classics and popular comfort food from across the globe, that Delhiites like to eat.

“We launched Call Chotu five years ago, with the vision to have an offering that caters to all tastes from the khichdi fans to the momo lovers, we included something for everyone. Today, with the launch of the Chotu’s All Day Diner & Bar we take this offering two steps further bringing our unique spin on popular dishes to the table. We worked with the master mixologist – Yangdup Lama to create signature cocktails that will pair well with our menu and that we are sure our guests will absolutely love,” shared Chef Chiquita Gulati, co-founder and visionary behind the Call Chotu brand.

Introducing a Live Bakery that churns out their signature ‘light as air’ ladi pav and kulchas every hour, the diner evokes a sense of comfort and casual enjoyment. 

Step into the chic diner, where artfully designed interiors such as the wall of vintage telephones in pop-colours evoke a sense of childhood nostalgia. One side of the diner boasts a vibrant mural depicting typical scenes from Chotu’s Diner, making the ambiance a perfect blend of whimsy and charm. Whether you're in casual leisurewear, elegant office attire or dressed for a night out, Call Chotu welcomes you with comfort and style.

Over the last 5years, Call Chotu has become one of the most popular cloud kitchen brands in Delhi, Gurgaon and Noida, having served nearly a million orders since Sept 2019. It is the top Indian delivery brand in four delivery zones – Gk, Vasant Kunj, DLF Phase 4 and Sec 73, Noida. 

Call Chotu is soon opening a Delivery & Take Away kitchen in Rajouri Garden, scheduled to go live by end of this month.

First Fiddle Restaurants, founded by Priyank Sukhija, is set to delight Delhi NCR food enthusiasts with Diablo's latest venture at Cyber Hub. Offering a fusion of global cuisines with an Indian twist, this new outlet promises a thrilling culinary journey.

While Diablo's other locations specialize in Modern Mediterranean Cuisine, this Cyber Hub branch expands its horizons, incorporating diverse international flavors with a touch of Indianness.

Guided by Chef Sagar Bajaj, Corporate Chef at First Fiddle Restaurants, Diablo Cyber Hub pushes culinary boundaries. Known for his innovative menus, Chef Bajaj skillfully blends traditional Mediterranean fare with contemporary touches, resulting in an explosion of flavors and aesthetics. From aromatic Adana Kebabs to succulent Jujeh Kebabs, guests can savor a symphony of tastes. Indulge in creamy Burrata Pesto, a delightful fusion of burrata cheese and fragrant pesto. The culinary journey extends to the bar, where an array of cocktails awaits, including spicy favorites like Hell Fire and invigorating concoctions like Midnight Elixir.

Diablo Cyber Hub isn’t just about gastronomy—it's an immersive experience from the moment patrons step in. Designed by Bent Chair, the brainchild of Natasha Jain and Neeraj Jain, the restaurant is a visual marvel. Balancing sophistication and comfort, Bent Chair's craftsmanship creates an inviting ambiance, blending sleek furnishings with meticulously curated decor. Every detail bears the signature of Bent Chair, transforming Diablo Cyber Hub into a haven where culinary indulgence meets visual splendor.

Priyank Sukhija said, "As we expand the Diablo brand across new locations, we're thrilled to bring our unique blend of global flavours and culinary innovation. With each new outlet, we're not just opening a restaurant, but creating a destination where food enthusiasts can embark on a journey of taste and discovery. This expansion reflects our commitment to redefining the dining experience, and we're excited to continue this journey with First Fiddle Restaurants leading the way." 

McDonald’s India West and South – owned and operated by Westlife Foodworld Ltd - has launched its new offering, McSaver Meals, priced starting at just Rs. 99 for customers in Gujarat, Madhya Pradesh and Chattisgarh and Rs. 149 for customers in other parts of West and South India. 

More than just a great deal, McSaver Meals redefines the concept of ‘value’ by bringing alive the ‘feel-good’ moments the brand enables, thus making the unparalleled taste and quality of its iconic meals more accessible to our customers.

“At McDonald's India (W&S), our focus has always been on creating unforgettable memories and deliver feel-good moments to our customers. With our new ad campaign, we wanted to showcase the irresistible value of McSaver Meals and the moments of joy and connections that our valued customers can experience while enjoying these affordable meals.. Through initiatives like McSaver Meals, we reaffirm that McDonald's is the best value-for-money QSR destinations for anyone, at any time of the day,” shared Arvind R.P., Chief Marketing Officer, McDonald’s India (W&S).

McSaver Meals offer a wide range of choices, ensuring there's something for everyone's taste. Customers can enjoy regular meals of McVeggie, McChicken, McAloo Tikki, and Chicken Kebab Burgers, all bundled together at an affordable price. This presents a wonderful opportunity for individuals and families to relish the delightful flavours of McDonald's without straining their budgets.

Honk, the pan-Asian bistro restaurant located at Pullman New Delhi Aerocity, has unveiled a new menu.

The new menu serves contemporary pan-Asian dishes with a motto of serving street-smart food. Priced at Rs 6,000 plus taxes, it has been carefully curated by Chefs Ajay Anand (the hotel's culinary director), Deepak Malhotra and the culinary team of Honk.

The menu is showcasing culinary influences from the diverse regions of Asia, mainly China and Japan, with a glimpse of Thai and Singapore, as well as a touch of Indonesia.

Ajay Anand said, "With the launch of Honk's new menu, we aim to serve the patrons with a palatable menu serving a range of new Asian flavours. We are delighted to announce a menu that will ensure our guests taste specialties and culinary influences. The menu includes distinct dishes that will make every food lover in the city indulge in authentic pan-Asian cuisine."

Sofitel Mumbai BKC is all set to launch a new gin bar, named Jyran Gin Bar, at Jyran – Tandoor Dining and Lounge. This bar is first of its kind in Mumbai and its menu comprises gin cocktails.

Jyran Gin Bar offers more than 30 varieties of gin including Le Gin de Christian Drouin, Stranger & Sons, Star Of Bombay and Cotswolds Dry Gin.

Biswajit Chakraborty, General Manager, Sofitel Mumbai BKC, said, "Gin is a delectable spirit that can be consumed by day or night, for afternoon lunches or over networking dinners. It derives its predominant flavour from Juniper Berries. It is one of the broadest categories of spirits, with various styles and flavour profiles. The most popular of all gin cocktails is the martini, which has become immensely famous thanks to James Bond's preferential Vesper Martini."

"With the Jyran Gin Bar, we are pleased to reinvent perceptions about gin as just another spirit and open doors for gin aficionados to rediscover a fine collection of authentic, gin-flavoured cocktails and much-loved classics that are steadily making their way through elegant hospitality space," he further stated.

बंगाली कूजीन रेस्टोरेंट राजबरी रसोई ने मकर संक्राति के लिए स्पेशल मेन्यु निकाला है।

इस नए लॉन्च हुए मेन्यु में बंगाली मिठाइयां जैसे नोलेन गुरेर पायेस, दूध पुली पीठा और पातिशप्ता हैं। पातिशप्ता एक फेमस मिठाई है जो दूध, गुड़ रिफाइंड आटा मालपुआ, नारियल और मेवे होते हैं। ये रोल के रूप में मिलती है।

मिठाई के अलावा चिकन खिचड़ी और मटन खिचड़ी भी इस अवसर पर स्पेशल कूजीन के तौर पर सर्व किए जाएंगे।

राजबरी रसोई की फाउंडर और ओनर प्रियदर्शनी डे ने कहा, 'मजेदार और पूरी तरह से संतोषजनक भोजन का कॉम्बिनेशन जो सभी तरह के खाने के शौकीनों के लिए रेस्टोरेंट को आकर्षक बनाता है। '

Authentic Bengali Cuisine Restaurant Rajbari Rasoi has introduced a special menu to ring in Makar Sankranti.

The newly launched menu will comprise of Bengali sweets such as Nolen Gurer Payesh, doodh puli pithe and patishapta. Patishapta is one of the famous sweet dishes, which is prepared with milk, gur, refined flour malpua, coconut and dry fruits, and is served as a roll.

Besides desserts, Chicken Khichuri and Mutton Khichuri are well- known cuisines on the occasion.

Priyadarshini Dey, Founder and Owner of Rajbari Rasoi, said, "A unique combination of fun food and fully-satisfying meals, which makes the restaurant appealing to all types of eating- out enthusiasts."

Sanchez Restaurante and Cantina, at Bengaluru’s UB City, has introduced a special Festive Winter Grill menu. It comprises a plethora of Mexican delights starting from Rs 295.

The new menu is curated by Chef Vikas Seth. It features a host of exotic seafood, meats and veggies like the Morita Brushed Grilled Octopus Salad comes with sweet potato roundels, micro greens, lettuce, tortilla chips and corn kernels in a chipotle honey dressing.

It also includes the Serrano Butter Smothered Grilled Baby Lobsters, Tequila Fired Grilled King Prawns and Jalapeno Cilantro Rubbed Grilled Fish served with house sweet potato fries.

There are also the Ancho Spiced Sweet Potatoes Nachos with Refried beans, Queso, sour cream, pico de gallo and guacamole and the Barbecue Zucchini Mushroom Skewers served with sour cream and tortilla chips for vegetarians.

The desserts comprise the Star Xmas Tree, made from cinnamon-infused dark chocolate mousse, stuffed with fresh strawberry coulis, plum fruits, pistachio praline, almond crisp, crunchy profiteroles and dusted with cilantro sponge crumb with a star tuile perched on it. 

K Sera Sera Limited (KSS) has launched 'Chhotu Maharaj', a cine-restaurant, in Ahmedabad. The entertainment player is looking to develop a franchisee model for its newly launched igloo shaped cine-restaurant.

The newly launched restaurant will accommodate 100 people inside its 50-feet-diameter dome. The unit will further reach out to smaller towns, where the penetration of cinema halls or multiplexes is low.

Satish Pancharia, Chairman of K Sera Sera, said, "The customers can enjoy a seven-course meal and watch the latest movies at affordable rates. There is a revenue-sharing model in place, but the business is expected to break-even within 7-8 months; calculating a minimum 30 per cent occupancy."

Currently, KSS Limited has 32 miniplexes across India. The company is planning to increase to 100 miniplexes in the next two years.

"The latest 'Chhotu Maharaj' model of cinema will be a hit in small towns, where people aspire to watch films in a luxurious environment. We have started receiving enquiries for franchisees. In a span of 2-3 years, we hope to open about 9000 such units across the country," Pancharia added.

भारत की खाद्य सुरक्षा और मानक प्राधिकरण (एफएसएसएआई) अक्टूबर के पहले सप्ताह में बिना लाइसेंस वाले रेस्तरां और खानपान प्रतिष्ठानों को डिलीस्टिंग करने में ज़ोमैटो और स्विगी समेत ऑनलाइन खाद्य वितरण प्लेटफार्मों द्वारा की गई प्रगति की समीक्षा शुरू कर देगा।

एफएसएसएआई के सीईओ पवन कुमार अग्रवाल ने कहा, "हमने सितंबर के अंत तक (इन प्लेटफार्म को) का समय दिया था। हम बिना लाइसेंस के रेस्तरां और खानपान फर्मों की सूची में किए गए कार्य की प्रगति पर अक्टूबर के पहले सप्ताह में समीक्षा करेंगे।"

इससे पहले, रेस्तरां की खोज और खाद्य वितरण फर्म ज़ोमैटो ने घोषणा की थी कि वह अपने मंच से उन रेस्तरां को डिलीस्टिंग कर रहा है, जो एफएसएसएआई द्वारा निर्धारित नियमों के अनुरूप नहीं हैं।

खाद्य नियामक ने फरवरी 2018 में ई-कॉमर्स फूड बिजनेस ऑपरेटर्स (एफबीओ) के लिए दिशानिर्देशों का संचालन किया था। बाद में, उसने बॉक्स 8, फासोस, फूडक्लाउड, फूडमिंगो, फूडपांडा, जसफूड, लाइमट्रे, स्विगी, उबेरइट्स और ज़ोमैटो को बिना लाइसेंस वाले भोजनालयों को डिलीस्ट करने के लिए आदेश दिया। उपभोक्ता  को ई-कॉमर्स प्लेटफॉर्म के माध्यम से मिल रहे सब-स्टैंडर्ड वाले भोजन की शिकायतें मिलने के बाद एफएसएसएआई द्वारा यह निर्णय लिया गया था।

Food Safety and Standards Authority of India (FSSAI) will begin reviewing in the first week of October the progress made by online food delivery platforms, including Zomato and Swiggy, in delisting non-licensed restaurants and catering establishments.

Pawan Kumar Agarwal, CEO of FSSAI, said, "We had given time till end of September (to these platforms). We will review in the first week of October on the progress made on de-listing of non-licensed restaurants and catering firms."

Earlier, restaurant discovery and food delivery firm Zomato had announced that it is delisting restaurants from its platform that are not compliant with the regulations set by the FSSAI.

The food regulator had operationalised guidelines for e-commerce Food Business Operators (FBOs) in February 2018. Later on, it ordered Box8, Faasos, FoodCloud, Foodmingo, Foodpanda, JusFood, LimeTray, Swiggy, UberEats and Zomato to de-list non licensed eateries. The decision was taken by FSSAI after it received consumer complaints of sub-standard food being served through e-commerce platforms.

Godrej Nature’s Basket (GNB), India’s pioneering food chain, launched a brand new store in Malad today. The new store is a reflection of the brand’s promise of being the go-to place for the customer’s ‘Daily Food Delights’.

Located at Inorbit mall in Malad and spread across 1,500 sq. ft., the store brings alive the freshest and finest food brand philosophy with its experiential and contemporary retail design. The store highlights some if its freshest categories including Fruits & Vegetables, Dairy, Bakery, Meat, Cheese, among others that is sure to make one’s shopping a delightful experience.

Speaking on the launch of the store in Malad, Avani Davda, Managing Director, Godrej Nature’s Basket, said, “We are excited to bring Godrej Nature’s Basket to the bustling neighbourhood of Malad. With our recent launches in Worli, Chembur, and now Malad, we are on our path of a thoughtful expansion plan. Our new brand promise manifests itself across various levels and will help us offer a more wholesome experience to our customers. We are excited to launch 5 to 6 more stores by the end of this financial year in the city and are looking at scaling up our footprint to 60 to 70 stores by FY21.”

When Mexican fast-food chain Taco Bell launched its ninth branch in India three months ago, it underwent a makeover.

Food is becoming attraction point of sorts for restaurants. One of the primary focus areas for the US chain was to make its dishes “Instagrammable.” Breaking with the tradition of serving its dishes in boxes, the restaurant started to provide burritos, tacos and chalupas in open plates to elevate the “Instagram game” of their customers.

Gaurav Burman, director of Burman Hospitality said, “Taco Bell menu items are served in open plating, which operates the restaurant in India. The fans love to click and share.”

Clicking photographs of food before eating is becoming a sort of standard operating procedure at restaurants across the country, especially by youngsters accompanied with smartphones eager to share their experiences or simply show off  on Facebook, Twitter and Instagram.

The new trend that restaurants want to leverage by creating camera-friendly dishes is to spread awareness of their brand and menu and attract customers.

Instagram, the photo-sharing platform, is ideal for enterprises seeking to showcase their offerings and build their brands. While the bulk of Instagram pictures may be of celebrities and highprofile brands, photographs of food are shared in plenty.

According to Brandwatch Analytics, the most popular Instagrammed food in 2016 was Pizza, behind sushi and steak,

In India, not only is the Taco Bell focussing on food display. Californian burger brand Carl’s Jr, which is operated in India by Cybiz BrightStar Restaurants, also does not box its burgers.

Samira Chopra, director of Cybiz Bright-Star Restaurants said, “While taste is number one for us, we do look into how unique our product looks.” The restaurant wraps its burgers in a way that one can see what it’s made of – the lettuce, tomatoes and the patties in photographs.

Chopra said, “If your onions don’t look that perfect purple or your tomatoes don’t look juicy and red or the look of the patty is not right because the char grill has not been done properly - it stays on the web.”

The use of social media by foodies can work to the advantage of restaurants. Instagram, which was acquired by Facebook in April 2012, had more than 600 million users in mid-December.

However, the company does not have data on the number of Instagrammers in India. According to Dr Arti Anand, clinical psychologist at Sir Ganga Ram Hospital, the addiction to social media is on the rise.

"This is a kind of attention seeking behaviour where one feels the need to tell everything they do to the world and feel good when others comment or like. I hope it fizzles out but at the moment it seems to be on the rise."

Arvind Krishnan, managing director of advertising agency which is high on social media marketing said, "Inherently people trust each other more than they trust a brand. They are more likely to listen to me rather than give heed to the word of the restaurant. And so, restaurants are going all out to ensure they don’t miss this opportunity.”

Mainland China and Oh! Calcutta have special chefs whose only job is to take care of plating and garnishing and making a drama. “Presentation has always been an integral part of strategy for restaurants, but now with social media, it has become even more important. Our business is based on word of mouth and the best way to do it is through social media because that is a whispering campaign,” said Anjan Chatterjee, founder of Speciality Restaurants, which owns Oh! Calcutta and Mainland China.

Food blogger Kalyan Karmakar stresses on the significance of the initiative. “A chef at The Bombay Canteen recently shared a picture of a dish prepared with traditional Indian cereal ‘ponk’ on his Instagram. The cereal, which is quite popular in Maharashtra and Gujarat, is not so well-known in the rest of the country. But the post got a lot of people interested in the cereal, creating significant amount of buzz around the dish and the restaurant. While several traditional Gujarati and Marathi restaurants have been preparing the variety of dish around ponk, none has generated as much buzz as this post,” he said.

Instragramming has helped to bring various changes in India’s hospitality industry. The demand for molecular gastronomy, the art combining food and science to create new and exciting textures and flavours, the use of dry ice to create fancy desserts and attractive cocktails and deconstructed meals to create drama for social media and otherwise has increased. The social media pressure has led to the evolution of plating skills, too.

Arun Arora, general manager at Radisson Blu in New Delhi’s Paschim Vihar said that over the years, the restaurant has tried to create a three-dimensional look for its dishes, making every ingredient seemingly appear above the plate.

The colours of the vegetables need to be distinct, whether they are carrots, asparagus or spinach. While social media helps to build footfalls, the risk of overexposure could lead people to judge a restaurant only by appearances.

Keenan Tham, director of Pebble Street Hospitality, which owns restaurants such as Mumbai-based The Good Wife, KOKO and Trilogy, “We do keep ourselves abreast with the latest trends, but that’s what these are – trends. They will come and go. What we concentrate on is giving our patrons an experience. Some feel that such trends could be a diversion from the core focus of restaurants.”

Zorawar Kalra, MD of Massive Restaurants, the owner of Masala Library, Made in Punjab and Farzi Café said, “We may end up creating a stunning portrait with food on your plate, which you’d wish to showcase across social media, but at the end of the day if it doesn’t taste good and offer you value-for-money proposition, it won’t matter.”

The GST Council tweaked rules on Friday to make life simpler for small businesses and exporters and also cut rates on 27 products, including man-made yarn, which was a key demand of the textiles sector, in a bid to mollify those complaining about the new tax regime.

Similarly, the tax rate on rotis and khakra was cut along with savouries and ayurvedic and homoeopathic medicines. PM Narendra Modi was quick to comment that the decisions would help small and medium businesses. The GST Council on Friday decided to review several issues, including the tax structure for restaurants, amid complaints that several of them were not passing on the benefit of input tax credit through price cuts.

FM Arun Jaitley said there is an impression that large restaurants with 18% tax have not reduced the prices despite the benefit of input tax credit being available. A group of state ministers, which will submit its report in two weeks, will revisit the taxation structure for them and examine if the liability can be reduced an alternate structure should be put in place.

The GoM, which Jaitley said will set up soon, will also examine if the Rs 1-crore turnover, which is the threshold for the composition scheme, should include revenue generated from the sale of exempted goods. A food trader for instance, may be selling unbranded food pro ducts such as flour and daal along with packed and branded items, which face GST. Currently, all sales are included in calculating the turnover and an exemption is expected to result in massive leakages, tax experts warned.

The malicious outsider attack on food delivery app Zomato that exposed 17 million records was the sixth biggest data breach globally in the first half of 2017, a new report said on Thursday. According to the "Breach Level Index" released by digital security firm Gemalto, a total of 203.7 million data records were compromised in 18 data breaches in India in the first half.

Compared to the last six months of 2016, the number of lost, stolen or compromised records increased by 167 million with 61 per cent of data breach incidents being identity theft. The continuous attacks on Aadhaar data was another significant data breach related to financial access and identity theft in the country.

.Jason Hart, Vice President and CTO, Data Protection said in a statement that
"IT consultant CGI and Oxford Economics recently issued a study, using data from the Breach Level Index and found that two-thirds of firms breached had their share price negatively impacted," said
A total of 918 data breaches were recorded worldwide, in which more than 500 (59 per cent) had an unaccounted number of compromised data records.

The primary sources of data breaches included malicious outsiders, accounting for 74 per cent of the total an increase of 23 per cent from last six months of 2016.

Cab aggregator, Uber has announced expansion of its food delivery service, UberEATS, in the Delhi-NCR region starting with Gurugram. Uber has onboarded about 300 partners in Gurugram, which will be expanded in the coming days.

Bhavik Rathod, India Head, UberEATS, said, "UberEATS will be available in Gurugram initially and will be extended to other parts of the Delhi-NCR region soon."

The US-based firm had launched the service in India last month, beginning with Mumbai.

Rathod said, "We had launched UberEATS in certain parts of Mumbai and within a few weeks, we have scaled it to cover almost the entire city, given the demand. We hope to see similar patterns here (in Delhi-NCR)."

He added, "Estimates suggest the food delivery market in India has a $15-20 billion potential. Uber launched its services in India four years ago and has since then, it has changed the way people travel. UberEATS will bring in the same ease and reliability to food delivery."

The company has also added a few hundred delivery partners, who will ensure that the food is delivered at the scheduled time.

Based on a person's location, the UberEATS app will display popular local restaurants open at the time, allowing users to choose from a menu of options.

However, users will have to pay for the delivery using Paytm mobile wallets. Uber is working on adding more payment options to the platform.

Rathod said, "Our partner restaurants will have access to data analytics into what customers are buying more, around what time is the demand higher etc. These insights will help them plan better and improve their earnings as well."

Rathod said, "UberEATS is profitable in some cities and he hopes the Indian operations will move along the same lines and break-even soon." 

The new GST regime could make staying at a five-star hotel and eating out more expensive.

The government has decided to tax five star hotel services at the highest slab of 28%, much more than the combined service tax (6%) and luxury taxes levied at different rates by individual states at present. This comes as a bad news for hotel owners.

Kamlesh Barot, Director, Revival Group of Hotels said, “This additional burden will have to be borne by the consumer. There will be an increase in bills.”

The new GST regime will also be huge blow to low-budget and non AC restaurants. Under the new GST scheme, low-budget and non AC restaurants will have to charge 12%. Until now, small establishments charged just 6% tax. Apart from this, the GST on hotel rooms in the price range of Rs 2,500-Rs 5,000 will be 18%.

Achin Khanna, MD, Consulting and Valuation, HVS (South Asia), said, “Levying 28% on hotels charging more than Rs 5,000 is atad unfair. The premise seems to be that if you are paying that much, then it’s a luxury. That is certainly not true in this day and age. The tax burden will be borne either by the hotel ownership because they may have to offer all inclusive rates to remain competitive (in leisure markets) or by the end-user, who will be subject to higher tax because he is travelling on work or business (in corporate markets).”

Fans of deep-dish pizza restaurant chain Uno Pizzeria & Grill will soon be able to indulge themselves right. The Boston-headquartered fast-food chain that specialises in the Chicago-style pizza has tied up with the Kolkata-based Dhanukas of the Dhunseri Group to enter the Indian market.

The franchise agreement envisages about 70 outlets being set up in the next seven years, with the first of these in the Delhi NCR region in October-December, followed by Kolkata. The Indian partner will invest Rs 30 crore in the first two years.

Group unit Dhunseri Petrochem’s wholly owned subsidiary Tastetaria will develop and operate the Uno brand by opening outlets through the master franchisee affiliate as well as the sub-franchisee route.

Frederick Houston, Vice President, Franchise Operations, Uno Pizzeria & Grill, said, "India is a market with huge potential for pizza and pasta lovers. We will now have the chance to offer the Uno brand proposition to consumers with our own local twist to the menu. Our menu will offer only 60-70 dishes against 140 dishes being offered in the US restaurants. In India, our pizza and pasta offerings will be followed by more options on burgers and appetisers."

Dhunseri plans to follow the asset-light model and lease space. Each outlet will be of 2,500-3,000 square feet with the interiors replicating the look and feel of an Uno Pizzeria & Grill restaurant but customised to create a unique dining experience, said Tastetaria chairman Mrigank Dhanuka.

The Dhanuka scion said, "We plan to launch not just the full-service store format, but also bring other facets of the Uno portfolio, including kiosks."

The target is revenue of Rs 6 crore per restaurant per year.

theyसी, a new delivery and take-away concept from Noida's renowned restaurant- TAWAK has launched a fusion menu that comprises Indian and Chinese dishes.

theyसी is launched for quick lunches or late nights when it is too tiring to cook but crave for some desi goodness. Whether it's a house party or simple family get together theyसी's fusion menu covers every dish.

theyसी offers a perfect mélange of flavours from the finest and freshest local ingredients. Indulge in melt in the mouth Galouti Kebabs, creamy theyसी Dal Makhani, Murg Shahi Korma and aromatic Dum Biryani. There’s plenty for the Chinjabi connoisseur too- Chili Paneer, Street Style Schezwan Momos to Crispy Hongkong Chicken.

It also offers desserts such as Gulab Jamun and Kesar Badam Phirni, adding a dash of sweetness to the varied spread.

SMAAASH, one of India's first entertainment and gaming zone has opened Pitstop just below its Sky Karting arena. With Pitstop brewpub, the visitors can now experience the exhilaration of indoor racing with Sky Karting and then follow it up with delectable food and fresh brews, all under one roof.

Shripal Morakhia, Chief Imagination Officer, SMAAASH, said, "Pitstop is an extension of SMAAASH and one destination for all your entertainment needs. It’s actually a pit stop where you can unwind with friends and family over some freshly brewed beers and spectacular delicacies. It complements our Karting Circuit, which is also NCR’s biggest racing themed party venue. With Pitstop, we hope to cater to the growing needs of the young and spunky residents of the Satellite City."

Ashok Cherian, Chief Marketing Officer, SMAAASH, said, "Featuring dramatic elevations and multi level Karting arena, our Sky Karting facility is the most advanced and fascinating Karting centre in India. All the gokarts are equipped with exclusive speed control to give track operators an extra degree of ensuring safe fun. We also have kiddie karts that are immensely popular with our little patrons. With Pitstop, we have an added attraction for family fun outings and other friendly gatherings."

Pitstop offers quality brews, a variety of international cuisine and a supreme brewpub experience, at great prices. The 160 ft long restaurant and bar is attractively designed like a truck, featuring rustic interiors, with cozy amber lighting, contemporary furniture and quirky décor elements.

Gökçe is poised to open branches of his mini-chain, Nusr-et, in London and Midtown.

And while the Manhattan branch is going into the space occupied by China Grill (60 W. 53rd St.) since the 1980s, a spokesperson from the still-open China Grill told that the Post got the address wrong — though the restaurant's Twitter and Facebook accounts have not acknowledged the alleged mistake.

Gökçe, the son of a mine worker who began his career as a butcher's apprentice at the age of 14, says his dramatic salting of steak wasn't showing off for the camera.

He said, "It is just my signature. You can think of it a kind of final touch for a painting. It was a final touch to the meat; I was blessing the meat."

Gökçe opened his first restaurant in 2010. Today, he has five steakhouses — primarily in Turkey, one in Dubai— and two burger restaurants.

CNN Travel caught up with him at his newest restaurant in Dubai, where they found that, “Gokce is even more passionate about meat in person than he is in his videos. With his signature tight black and white T-shirts —and, arguably, even tighter pants — he greets patrons personally, often serving and carving their dishes table-side.”

WestCoast Group, one of country's fully integrated seafood companies has launched its e-commerce portal, Cambaytiger.com. It now aims to be one of the largest players in seafood e-commerce space by delivering quality seafood to customers living anywhere in Mumbai. The company plans to soon expand its ecommerce service to other metros such as Delhi, Bengaluru and Chennai. Cambay Tiger is one of India's largest selling seafood brands and flagship brand of the WestCoast Group.

Shivam Gupta, Director, WestCoast Fine Foods (India) Pvt Ltd said, “The quality in customer delivery of seafood in Mumbai is going to witness a sea-change with Cambaytiger.com. Customers are going to get the unparallel scale, reach and satisfaction, that they have never experienced anywhere. In a first of its kind in the country, we will provide two unique services to our customers. Firstly, customers will be able to order prawns & Tilapia straight from our farms to their homes, giving them a true farm-to-fork experience with guaranteed traceability. Secondly, there is also an option of ordering live Tilapia from homes.”

He further added “By investing in state of the art tankers to transport live Tilapia from our farms to customers directly, will result in consumers experiencing a quality of fish never seen before in India.” Live fish is caught from Cambay Tiger’s fish tanks at its retail depot in Mumbai, immediately after a customer orders.

Cambaytiger.com will serve live, raw, ready-to-cook and frozen seafood. Live seafood will initially include Tilapia and mud crabs. Raw would include crustaceans, including prawns, exotic fish such as Atlantic Salmon (flown all the way from Norway), fresh water fish such as Catla, Tilapia and Hilsa and sea water fish such as Indian Salmon, Seer(Surmai), Chinese Pomfret and Silver Pomfret. The ready-to-cook seafood will include marinated Tilapia, Prawns, Pomfret, Salmon and Surmai. Frozen will include DVT Prawns, Tilapia, Fish Fingers, Basa Chunks, Fish Pakodas, Fish Seekh Kababs and Surmai. Customers could also order items such as marinades, canned fish and regional fish pickles online.

Cambay Tiger’s callout line to its customers has been ‘our fish hasn’t been to the fish market so shouldn’t you?’

Cambaytiger.com will also serve frozen veg snacks of Frish and Kawan brands such as Garlic Naan, Aloo Kulcha, Pizza Pockets, Jalapeno Cheese Pockets, Potato Alphabites, Potato Teddy Bears, Potato Masala Wedges, Tawa Paratha, Onion Paratha and Multi-grain Paratha.

WestCoast recently opened a state- of-the-art 3,000 sq.ft. cold storage and distribution centre at Mahim, Mumbai that will support its e-commerce in the city. It also owns and integrates its activities right from shrimp hatcheries, shrimp and fish farms, shrimp feed marketing, processing, exports and domestic retail. The group is a leading exporter of seafood, primarily shrimps to more than 30 countries.

The company recently opened its exclusive lifestyle seafood retail outlet – Cambay Tiger Seafood Mart at Bandra and Lokhandwala in Mumbai. The ambience, design, display, and human resources at the shop have been tailored to give its customers a first-of-its-kind seafood retailing experience in India, they would sometimes have experienced at shops only in US or Europe. It soon plans to expand the chain to other parts of Mumbai and also to other metros.

Shivam Gupta said, “Seafood no longer remains a commodity, but has become a health and lifestyle product. So the cold chain, logistics and retail infrastructure should also change drastically to match this reality. Our e-commerce launch and expansion of lifestyle outlet Cambay Tiger Seafood Mart have been designed to meet this change.”

Cambaytiger.com will also enlighten viewers with tips to select and cook seafood and also offer exotic recipe. There is an opportunity for viewers to submit their recipes. The portal offers dietary experts including nutritionists, dieticians and culinary connoisseurs to be part of an exclusive experts group and be privy to a host of benefits such as tastings, website features and blogs.

The Silk Route, an authentic Chinese restaurant, will be opening its gates on 14th January 2017 in Vasant Kunj, Delhi with authentic Chinese flavours.

A brainchild of Yi Ti hospitality Owners and Businessmen, Sarvesh Kumar and Nafisul Quamar Jilani, the restaurant draws inspiration from the ancient network of the Sino- India trade route 'The Silk Route'.

'Silk Route' has specially flown in a seasoned Corporate chef , Chef Li Xialolong from China for the diners to experience the diversity of the Chinese cuisine. The Silk route kitchen crew is a team of three specialized chefs namely Chef Li Xiaolong and Chef Lu Khai min from China and Master Chef fame Chef Sadaf Hussain from India.

Sarvesh Kumar and Nafisal Quamar Jilani, owners of the restaurant, said, "After all these centuries, we met the best professional chefs and homemakers of our country to join the hazy dots of the authentic recipes of the Silk Route and humbly serve you the most transcendental food of a lost era...now found. We invite you to The Silk Route to experience the truly Chinese affair. Everything from selection of crockery and presentation of food to maintain the conventional allure of each dish has been designed to the customers delight.”

Chef Li Xiaolong is excited for his new venture in a vibrant country like India; being his first time here he is looking forward to serve the Indian guests.

Chef Sadaf said, "The idea is to invite food aficionados on a delightful gourmet expedition taking the customers in an era of the original silk route."