McDonald's launches incredible 3-piece meals starting at just INR 99

Toast & Tonic is cranking up the taste dial, with a completely new menu that is as bold as its cocktails and as lively as its customers. A gourmet symphony that is funky, fresh, and full of unexpected twists, this is not your typical menu update.

The new menu was launched on 19 November. Those who want innovation in their plates and glasses have long turned to Toast & Tonic, which is tucked away in the center of BKC, Mumbai. Now that their new redesigned menu has been unveiled, they aim to demonstrate the eating experience.

In the menu, bold flavours meet global inspirations with their Tangy twist to Caremalised Apple and Beetroot salad, for the sweet touch they have unique range of gelatos. In Beverages segment, the major highlight is Caramel Popcorn with gin and much more.

“Our vision with this new menu was to surprise our guests and give them a reason to fall in love with dining out all over again. We’ve mixed comfort with a little chaos, and the result is a menu that’s fun, delicious, and unapologetically original, said Chirag Makwana, Head Chef, Olive Bar & Kitchen Bandra, Toast and Tonic. “

The introduction of Braille menus in all of the Taj Mahal's renowned and beloved restaurants in New Delhi represents a significant milestone in accessible eating at the Capital's iconic attraction. This expansion is a deliberate move toward establishing a space where accessibility and elegance co-exist, enabling visitors to savor their freedom of choice and joy of taste.

Varq, the award-winning modern Indian gourmet restaurant inside the Taj Mahal, held a stunning opening event that showcased the combination of art and accessibility. As the honored guest, renowned artist and Padma Shri recipient Anjolie Ela Menon exemplified the special fusion of creativity and significant innovation that characterizes Taj Mahal, New Delhi's hospitality.

Shalini Khanna Sodhi, the Founding Director and Secretary of the Centre for Blind Women and Disability Studies of the National Association for the Blind India, as well as other association members who are visually impaired, joined her. They took a heartfelt step toward inclusive eating by sharing creative moments together, painting on canvas with Mrs. Menon, and enjoying the simplicity and delight of placing an order from Varq's Braille menu.

Emphasizing Taj Mahal’s commitment, Dr. Anmol Ahluwalia, Area Director Operations and General Manager at Taj Mahal, New Delhi stated, "At Taj, we believe that hospitality should be an enriching experience for everyone. Our commitment to diversity, equity, and inclusion is reflected in various aspects of our hospitality, ensuring personalized and thoughtful service for guests from all walks of life. The introduction of Braille menus at our much-loved restaurants further strengthens our dedication to providing a dignified and empowering dining experience for all patrons. We hope to create memorable dining moments that resonate with our values of warmth and respect for each guest's unique needs."

Hyatt Regency Pune launched its all new clock-less dining destination, Zeta, in the beginning of this year. The European Bistro style outlet won city’s heart with its multi-dimensional menu, which is inspired by European, Middle-eastern and Indian flavours.

The restaurant also won accolades at the Restaurant India Awards, with Best In House Hotel Restaurant of the Year, in the short time.

Inspired by the much love coming their way, the culinary team at Zeta is all set to tingle your taste buds with new delights getting added to the unconventional menu.

The “non-speciality restaurant”, as it has been dubbed by many-a-frequent guests, still features favorites, like Hiru Aunty’s Parsi Cutlet, the unique BCG, the tantalizing Kolmi No Patio, the filling Seafood Bisque and the decadent Aunt Anna’s Milk Chocolate Mousse. Vying for your attention, competing with these time-tested favorites are the new additions, which are our Chef’s take on other classic European, Middle-eastern and Indian dishes. Some of these new extravaganzas include, the Zeta Salmon Ceviche, which is inspired by the cold cut platters; Rubiyan Meshwi; Chicken Soup for the Soul, which is inspired take on ravioli; Mangalorean Curry Bowl; Loaded Parsi Croissant, Caramel Custard and Macaron Ice-cream Sandwich.

Variety is the spice of life - and for those of us who love eating out, it is necessary to have considerably diverse options to choose from.

Zeta understands the need to keep experimenting and keep things interesting for its regular patrons, who are now also making the most of the beautiful weather with rustic alfresco seating of the restaurant.

The décor follows the rustic elements of the beautiful indoor section, enhanced by wooden flooring, exposed walls and coarse murals, with delicate filigree and hanging lights adding to the charm.

Taco Bell Corp will introduce a dedicated vegetarian section on menu boards at its over 7,000 US restaurants as the meatless menu trend continues to grab a hold of the fast-food industry.

The Irvine, California-based brand stated that a 200-unit test, started in April in Dallas, will be expanded nationwide with permanent “Vegetarian Favorites” sections that feature four items. These four items include a new Black Bean Crunchwrap Supreme, a new Black Bean Quesarito, the 7-Layer Burrito and the regular bean burrito.

The fast-food chain’s move came after noting that it sells 350 million vegetarian items a year, and about 9% of all items ordered are either vegetarian or made vegetarian by some type of substitution or removal.

Liz Matthews, Global Chief Food Innovation Officer of Taco Bell, said, “At Taco Bell, we believe that vegetarian food shouldn’t be a compromise; it shouldn’t be limited to one item, and it shouldn’t be just for vegetarians. The company plans further innovation in vegetarian items.”

Missy Schaaphok, Manager of global nutrition and sustainability, Taco Bell, stated, “26 of the 36 vegetarian ingredients are vegan and the possible number of vegetarian combinations exceeds 8 million. That's why we're excited to offer our first-ever dedicated vegetarian menu, providing our customers more choices without compromising craveability, simplicity, quality or value.”

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Le Cirque, at The Leela Palace New Delhi, has unveiled the Bite-size menu for the first time in the city. Curated by chef Matteo Fontana, the new menu features mini-versions of the popular tasting menu.

Louis Sailer, General Manager, The Leela Palace New Delhi, said, “The idea was challenging, but turned out to be simply rewarding towards the end. We wanted to create an affordable menu yet be accessible to those who want to sample our cuisine. Thus, we redesigned Fontana’s bestselling tasting menu to a meticulously crafted eight-course Bite-size menu.”

The menu includes dishes like Fontana’s Nonna’s Chicken Liver Pate with Black Truffle and Cognac, Pan Seared Wild Scallop with Puy Lentils Cassoulet, Chilled Heirloom Tomato Consommé with Tomato Salsa Crostini, 21 hours Sous-Vided Pork Belly and the chef’s signature Tiramisu in the Chocolate Sphere.

Masala Library by Jiggs Kalra, located at Bandra Kurla Complex (BKC) in Mumbai, has launched a new menu and revamped its chef’s tasting menu.

The new menu comprises of dishes from every region in India. The tasting menu of chef includes sampling small portions of all the signature dishes in one sitting.

The vegetarian menu is priced at Rs 2,500 plus taxes, while the non-vegetarian menu is priced at Rs 2,700 plus taxes.

Saurabh Udinia, the restaurant’s brand chef, said, “The new menu is unique. It is an amalgamation of cutting-edge techniques, coupled with extensive research into the origins of India’s rich cuisine and incredible ingredients.”

“It will take the diner through a gastronomical journey through the Indian subcontinent. We have used different techniques like freeze drying, gelling, lacto fermentation, etc. to enhance the flavour, appearance and the elements of various dishes,” he further stated.

Udinia added, “The menu is the result of extensive food trips across rural India and gaining a firm understanding of their cuisine and ingredients. Our team explored several regions including the North-Eastern belt, the southern coast, the western desert, the Kashmir valley and the Konkan region to learn about the cuisine, and this has influenced are new additions to the menu.”