Mulberry Shades Unveils ‘Kokoon - The Asian Nook’ at Nandi Hills, Bengaluru

Tokyo Matcha Bar, Mumbai's first matcha bar, has made a name for itself and is now credited with starting the matcha movement in the city known for its diverse culinary offerings. As Tokyo Matcha Bar opens its first-ever dine-in location, their matcha revolution is now getting more traction.

Started as a small specialty coffee hideaway, Ritual Daily Coffee, the dynamic team of Michelin-starred Chef Rahul Ramnani, an ex-NOMA chef, and coffee lover Meher Kohli, set out on a culinary journey. Their love of unusual drinks inspired them to open Tokyo Matcha Bar, a cool take on Mumbai's widely accepted tea and coffee culture. Tokyo Matcha Bar rose to fame rapidly, aiming to introduce the invigorating world of matcha to those who did not consume coffee. The two took the risk and launched a brick-and-mortar establishment after a successful year and many cups of matcha and Kon'nichiwa. They delighted customers with their creative menu that featured premium products, unique teas, and superfoods from all over the world.

The Wabi-Sabi concept served as the inspiration for Tokyo Matcha Bar's new dine-in area, which features a contemporary yet minimalist design evoking tranquil Japanese teahouses.

“We've been dreaming of this day for a long time! Our new dine-in space is more than just a place to grab a matcha drink. It's a sanctuary where you can escape the hustle and bustle of Mumbai and truly immerse yourself in the world of matcha. From the moment you step inside, you'll be transported to a chic Japanese homestyle. We can't wait to welcome you into our new home,” said Meher Kohli, Founder of Tokyo Matcha Bar.

Cara Cara, the newest rooftop bar opens it's door in Hyderabad. The concept behind this bar is motion. The goal is to get customers swaying to the tunes of the music playing and the breeze. It calms visitors with a blend of calming color tones and expansive views of the surrounding rocks, starting at the entry that peeks into the curved bar and ends with a distinctive ceiling inspired by the rippling effect of water.

Situated in the center of the city's IT district, the building's design caters to the late-night visitors' needs. It is the perfect place to unwind, offering 6,000 square feet of tranquility above the busy city streets. The space blends modern architectural features with natural materials to create a peaceful atmosphere.

The bar was extremely high because the area once housed Over the Moon, one of Hyderabad's first nightclubs. The new area has to be redesigned to appeal to the sophisticated, well-traveled, and urbane Hyderabadi of today.

Amey Dahanukar, principal architect of ARA Designs, the firm who designed Cara Cara said, “The entire project has one important material: birch ply. The fluidity of the space was captured through the flow of this material. A lot of marble and mosaic work was also used to enhance the space, and this helped to balance the solidity of the birch ply.”

Peninsula Hospitality opened Waikiki, a modern restaurant and tiki bar, bringing a bit of Hawaiian culture to Mumbai. Executive Chef David Cagle, who joined the Peninsula Group in March 2023, is a seasoned professional with 28 years of experience in the hospitality sector. He was responsible for creating the menu at first. Now that, Waikiki has named Harpreet Singh Bhatti as its head chef, its culinary offerings are expected to undergo enhancements. With more than ten years of experience in the culinary arts, Chef Harpreet has a creative and innovative approach in the kitchen, driven by his love of elegant food.

Chef Harpreet received his professional training at the Taj Mahal Palace in Mumbai, at the Wasabi by Chef Morimoto restaurant. There, he developed his culinary abilities under the tutelage of Japanese chefs, such as Masaki Kobayashi-san. The experience he had at the Taj was crucial in forming his approach and expertise in creating cuisine, as he acquired extensive knowledge in a variety of hospitality departments. His approach to cooking blends Hawaiian and Japanese flavors to create inventive fusions like Robatoyaki, a full charcoal grilling method.

Chef Harpreet at Waikiki is prepared to combine classic flavors with cutting-edge methods to provide a distinctive and unforgettable dining experience.

On the appointment, Head Chef Harpreet Singh Bhatti said, “My journey began with a passion for creating memorable dining experiences, and my association with Waikiki is sure to enhance my culinary journey. I look forward to bringing the vibrant spirit of aloha to life in this exciting new chapter.”

Mumbai-based Easy Boba has launched cutting chai softies and filter coffee ice cream softies in a fresh culinary experiment at their Bandra outlet in Mumbai.

These softies provide a distinctive take on traditional drinks by fusing traditional Indian ingredients with contemporary dessert techniques.

The authentic masala chai used to make the cutting chai softy evokes the flavor of roadside chai vendors. The filter coffee softy mimics the flavor of a classic South Indian coffee by using pure filter coffee extract. Both of the inventive delicacies have a nostalgic touch due to the inclusion of tapioca pearls and the iconic Parle G biscuit on top.

“We wanted to create something that offers a novel dessert experience and resonates with the local palate.Our innovative and enjoyable approach to honor the vibrant flavors of India is through our cutting chai and filter coffee softies,” said Adnan Sarkar, Founder, Easy Boba by adding that they sincerely hope that the buyers will find these one-of-a-kind products as enjoyable as they did.

This launch offers a cozy and decadent choice making it ideal as the peak monsoon season approaches. Easy Boba wants to reinvent classic desserts by fusing regional flavors with a modern dessert design.

Starbucks introduces two  new drinks to celebrate the arrival of spring: the Iced Lavender Cream Oatmilk Matcha and the Iced Lavender Oatmilk Latte.

The fresh addition, Iced Lavender Cream Oatmilk Matcha, highlights Starbucks' velvety matcha and oatmilk blend, and finished with a lavender-infused cream cold foam, adding a sweetness with floral undertones.

The freshly introduced Iced Lavender Oatmilk Latte melds Starbucks® Blonde Espresso's smooth with oatmilk's creamy texture, served over ice and infused with the floral hints of lavender. It's also offered in a hot version for those who prefer warmth.

The newly introduced beverages can be found in U.S. Starbucks outlets for a limited duration during this season.

Chef Rajdeep Rana, the Director of Culinary at The Westin Pune Koregaon Park, introduces a partnership with Chef Ishitiyaque Quereshi, a culinary personality recognized for his contributions to North West frontier cuisine.

Collaborating seamlessly, they will integrate Chef Ishitiyaque's renowned Dum Phukt menu into the Aafreen-Inspired Indian dining experience, enriching the culinary offerings at The Westin Pune Koregaon Park.

This partnership is a milestone in Pune's culinary world as Chef Ishitiyaque's commitment to preserving traditional cooking techniques ensures the introduction of North West flavors to enthusiastic diners.

Collaborating closely with Chef Rajdeep Rana, they will present Awadhi cuisine which is renowned for its rich spices and royal heritage, enriching Pune's culinary landscape with a fresh perspective.

"Our aim extends beyond mere menu expansion. We strive to craft an immersive culinary journey where each dish narrates a tale of tradition, dedication, and culinary excellence. Our chefs have meticulously curated a menu that captures the essence of Awadhi cuisine, offering Puneites an authentic regional culinary experience. Embracing the magic of collaboration in the kitchen to elevate dining experiences and celebrate India's diverse gastronomy, we are thrilled to partner with Chef Ishitiyaque Quereshi at Aafreen." said Chef Rajdeep Rana.

Aafreen encapsulates impactful idea to introduce Pune to the wide array of flavors from across India, one dish at a time. From street eats to biryanis, every detail of Aafreen, from its decor inspired by India's rich cultural legacy to its atmosphere, has been designed to transport diners into a realm of gastronomic pleasures.

Food and beverages company Intergrow Brands Pvt Ltd has raised Rs 80 crore funding from Investcorp, a Bahrain-based private equity firm. The Kerala-based company, earlier known as Intergrow Foods & Beverages Pvt Ltd, is part of Synthite Group, a value-added spices company.

Ashok Mani, MD and CEO, Intergrow Brands, said, “The funds will be used for the market expansion of our brands, Kitchen Treasures and Sprig, which is a premium gourmet brand.”

Launched in 2013, Intergrow’s flagship brand Kitchen Treasures has around 70 products in categories like spices, masalas, pickles and culinary paste. Kitchen Treasures has emerged as the second biggest spices brand in Kerala within a span of five years. The company is now planning to expand the brand to the rest of the country as well as overseas, including the GCC, the US and Australia.

Intergrow Brands has expanded its profile with the launch of the premium Sprig brand. It is all set to become an innovative national player. 

Manpasand Beverages, which owns and manufactures brands like Mango Sip, Fruits Up and Pure Sip has announced plans to double its manufacturing capacity by setting up new plants.

The company has announced that it aims to double its manufacturing capacity and is going to set up four new plants in the country within the next 18 months.

Dhirendra Singh, Chairman and Managing Director, Manpasand Beverages, said, "The still untapped demand for fruit drinks across India is huge. In spite of having commissioned two new plants in the last one year, we are unable to meet the demand from our existing markets, leave alone expanding our reach further.

We will be coming up with four new plants in different parts of the country, including the South, where our presence is minimal."

Manpasand Beverages currently operates five manufacturing plants -- two in Vadodara and one each in Varanasi, Ambala and Dehradun.

On demonetisation issue, Singh said, "There will not be any impact due to this move as we have always offered products at affordable price points and continue to focus on smaller packs which range between Rs 5 to Rs 10. Fortunately, there is no shortage of these denominations in the country."

An Australian coffee chain, Di Bella, which already has 11 outlets in Mumbai, is planning to beef up its presence in the country. The brand will be investing around US $10 million to further penetrate the Indian market by marking its presence in other major cities such as Delhi and Bengaluru by next year.

Rahul Leekha, director of Electel that holds Di Bella Coffee licence for India, Middle East, Africa, European Union and the UK, said the company is working on a 3,000 sq ft flagship store at Linking Road, Mumbai and will target opening around 20 stores in the city by next year besides entering Delhi and Bangalore in 2017.

Leekha and Ashish Akleker founded Electel in 2014 for holding Di Bella coffee licence. The company will also look at the Middle Eastern market subsequently through a joint venture partnership there, Leekha said.

Company stated that it requires approximately 1.5 crore to set up an outlet, the cost include the rent and fitments etc. Di Bella's business model revolves around running a profitable operation. It targets achieving operational level break even from month one of operations. Most of its rental agreements are on a revenue-share basis. Officials said it is close to a 20-25 per cent EBITA positive mark. Di Bella does not consider itself a competitor to top coffee chain Cafe Coffee Day that targets 16-20 year old customers.

Jubilant FoodWorks, India’s largest food service Company, has issued a statement pertaining to speculation regarding its food safety standards.

The Company reiterates that its food safety and quality assurance measures stand at the forefront of food safety protocols and standards within the food service industry.

Quality control remains a top and absolute priority. The Company dedicates substantial resources to ensuring that it implements and adheres to best practices across all its levels of business functions, right from supply chain to restaurant operations.

“At Jubilant FoodWorks Limited, we believe in, and adhere to, the highest quality standards and Indian food laws. We follow all processes to maintain the highest level of food safety across all our restaurants,” shared a spokesperson.

“We only use additives/ingredients duly approved under the Food Safety and Standards Authority of India Act (FSSAI) in all our preparations (across all our restaurants). The flour used by us is not treated with Potassium Bromate / Potassium Iodate. We do undertake certificate of analysis/undertaking from all our flour suppliers on no usage of Potassium Bromate/Potassium Iodate in our flour supplies. We also carry out regular assessments of the flour to ensure compliance in this regard,” he added.