Platform 65 Opens Second Toy Train Themed Restaurant in Bengaluru

Hungry N Thirsty Foods Pvt. Ltd. has launched Lucky Tigerr, a new addition to Kolkata’s hospitality and nightlife scene. Located in Park Mansion on Park Street, the venue blends Cantonese and Sichuan culinary traditions with a contemporary dining and clubbing experience. This marks the company's debut in Kolkata, adding to its portfolio of dining establishments across India, including Red in Vasant Vihar, Miss Pinto, Uncles in Delhi, and Casanoni in Goa.

Spanning 3,000 square feet, Lucky Tigerr features a 200-square-foot cocktail bar inspired by China’s sacred mountains, a flexible dining area that transitions into a dance floor, and a DJ console for late-night entertainment. The venue also includes an open kitchen for live culinary displays, two private dining rooms for exclusive gatherings, and a Shisha Lounge. The design incorporates Chinese artifacts and adaptable lighting to create distinct day-to-night atmospheres.

The menu at Lucky Tigerr focuses on a mix of traditional and modern Chinese dishes. Highlights include Garlic King Prawns with Sichuan chili, Roasted Duck Salad with pomelo and pine nuts, and vegetarian options like Crispy Turnip Cake and Wok-Tossed String Beans. Dimsum selections such as Har Gow, Siu Mai, and Bao are also available, alongside main courses like Beijing Duck and Sizzling Seabass with Sichuan chili sauce. Desserts include Matchamisu, Pistachio Cardamom Cream, and Chocolate Succulent.

Lucky Tigerr’s beverage program is inspired by Chinese culture, offering cocktails like the Silk Route Journey, featuring pomegranate, pomelo, and Chinkiang vinegar, and Jack and Ma, which combines jackfruit and mango with a dalle spice mix. The Call Me Kiwi cocktail blends kiwi liqueur, basil, and saline for a refreshing drink.

Leading the operations is Ershad Mullick, General Manager at Hungry N Thirsty Foods Pvt Ltd while Chef Himanshu Thapa oversees the kitchen, focusing on authentic Chinese cuisine. Mukul Kumar, the head mixologist, directs the beverage program.

Lucky Tigerr aims to attract both young professionals and experienced diners, offering a combination of culinary experiences, contemporary design, and nightlife entertainment. The venue is now open at Park Mansion, Park Street, Kolkata.

ParTTwo, a hospitality venue on Lavelle Road, will host a unique musical evening featuring Voctronica, a vocal ensemble known for blending human vocals with electronic soundscapes. The event is scheduled for February 15, 2025, in ParTTwo's intimate 70-seater space, combining live performance with a curated dining experience.  

Inspired by artists like Kraftwerk and Björk, Voctronica's performance aims to push the boundaries of conventional music by integrating electronic elements with vocal techniques. This approach aligns with ParTTwo's commitment to offering unconventional entertainment experiences in the hospitality sector.

Chef Karan Upmanyu has curated a menu to complement the experimental nature of the performance. The evening will feature Asian-inspired small plates, such as Charred Bro-cauli with peanut-chilli glaze and Street Style Beef with miso-dashi reduction. The culinary offerings are designed to mirror the bold, creative spirit of the musical performance.  

The event will also include a cocktail program inspired by Karnataka’s botanical heritage, adding another layer to the multi-sensory experience. Each cocktail is crafted to complement both the music and cuisine, enhancing the overall atmosphere of the evening.  

ParTTwo’s event with Voctronica represents its continued effort to merge hospitality with innovative entertainment, offering guests a unique combination of music, dining, and creative expression.

Gurgaon’s dining and nightlife scene has expanded with the launch of Porche, a multi-level venue combining dining, German craft beer, mixology, and entertainment. Founded by brothers Sanjay Kumar Singh and Sandu Kumar Singh, Porche features three distinct spaces: a high-energy bar, an upscale dining area, and an open-air rooftop lounge with city views.  

Porche’s design reflects Mediterranean and colonial influences, with hand-painted interiors, custom furnishings, and carefully curated lighting. The venue aims to provide varied experiences across its three floors. The second-floor bar offers craft cocktails and live music in a high-energy setting. The first floor provides a more refined dining environment with a diverse menu and curated drinks. The rooftop lounge serves artisanal pizzas, pastas, sushi, and handcrafted beverages against the backdrop of Gurgaon’s skyline.  

Sanjay Kumar Singh, Founder of Porche said, “Porche isn’t just a restaurant, a bar or a brewery—it’s a complete lifestyle destination. Whether you seek high-energy entertainment, a refined dining affair, or an intimate rooftop escape, Porche offers a curated experience for every moment and mood. With our fully integrated German brewery system, we are setting new standards for craft beer in Gurgaon.”  

The culinary team at Porche brings experience from luxury hospitality brands like Oberoi, Taj, and Leela. The menu includes grilled lobsters, New Zealand lamb chops, Mediterranean dishes, and Pan-Asian options, along with classics like gnocchi and Crêpe Suzette. The venue is positioned as a destination for business lunches and corporate gatherings, offering artisanal sushi, dim sum, and Thai curries.  

Porche’s cocktail offerings are inspired by global landmarks, crafted with botanical ingredients and no synthetic additives. The mixology team, with backgrounds at ITC and The Oberoi Group, focuses on natural flavors to create clean, sophisticated drinks.  

Porche aims to establish itself as a key destination in Gurgaon’s hospitality landscape, offering a combination of food, drinks, and entertainment in a single venue.

OITO, a new restaurant by Chef Viraf Patel and Prakriti Lama Patel, has opened in Panjim’s Caranzalem Circle, offering a contemporary approach to seafood dining. The name, symbolizing the figure eight and infinity, reflects the restaurant’s focus on continuous culinary creativity.  

Designed with double-height ceilings and large French windows, OITO offers a 100-seat dining space that incorporates natural light throughout the day. A 20-seat wrap-around bar, which occasionally serves as a raw bar, adds to the restaurant’s flexible layout. An additional mezzanine level accommodates 40 guests and serves as a space for private events or culinary innovation sessions with guest chefs and mixologists.  

At the center of OITO’s menu is the ‘Irori Hearth,’ where traditional fire and hot sand cooking techniques are used to prepare seafood dishes. Highlights include the Singapore Chili Crab Ravioli, Whole Charcoal Grilled Chonak with oranges and herbs, and the Crab Rockefeller.  

Chef Viraf Patel said, “OITO represents the convergence of sophisticated European culinary techniques with the freshest seafood that Goa has to offer. We've created a menu that honors both the ocean's abundance and the comfort of familiar classics, reimagined through a contemporary lens.”  

OITO also offers vegetarian options inspired by ocean vegetation, including Mushroom Bourguignon and Meatless Wellington, showcasing the versatility of plant-based cuisine in a seafood-focused menu.  

The restaurant’s bar program features both classic and innovative drinks, complementing the evolving atmosphere from day to night. Live performances are occasionally hosted on a stage near the entrance, adding to the overall dining experience without overpowering it. OITO is now open for dinner service, offering a modern take on seafood dining in Panjim.

California Burrito, a prominent name in India’s fast-casual Mexican dining segment, is set to open its 100th store at Miraya Rose, Whitefield, Bengaluru, on February 15, 2025. To mark this milestone and a decade in the Indian market, the brand will offer a special Rs 100 menu for one day across all its locations in India, exclusively for dine-in customers. Alongside this offer, California Burrito will introduce the *Hot Habanero Burrito*, featuring a habanero sauce made from imported chilies, available for a limited time.

Since its inception in Bengaluru in 2012, California Burrito has influenced the quick-service restaurant (QSR) sector in India with its focus on farm-fresh ingredients, customizable options, and bold flavors. Drawing inspiration from San Francisco’s Mission-style burritos, the brand has expanded to multiple cities, including Delhi, Hyderabad, and Chennai.

Bert Mueller, Co-Founder of California Burrito said, "The 100th store opening is a significant milestone, not just for California Burrito but also for the growing acceptance of Mexican food in India. With 100 stores successfully operating across North and South India, the brand has played a key role in establishing Mexican food as a mainstream category. This milestone reflects the love and trust our customers have shown us over the years. We also recognize that this is just the beginning of our journey. India is vast, and there are many more cities to serve. We continue to work on new projects to innovate and improve our food, bringing customers real, authentic Mexican flavors. While some of these projects will take years to achieve, we remain committed to making progress every day."

Looking ahead, California Burrito plans to triple its store count to 300 locations by 2030, with expansions into Mumbai and Pune as part of its strategy. The brand is also reinforcing its commitment to sustainable sourcing, focusing on premium-quality ingredients like Hass avocados and tomatillos to maintain authenticity in its offerings.

With a strong focus on fresh, in-house preparation and sustainability, California Burrito has built a loyal customer base. The opening of its 100th store underlines its position in India’s fast-casual dining sector, as the brand continues to expand its footprint across the country.

Tonino Ristorante in New Delhi is marking its 20th anniversary with a special collaboration featuring renowned Italian chef Enrico Derflingher. From February 2 to 12, the restaurant will offer a limited-time menu crafted by Chef Derflingher, featuring his signature Prince Charles Risotto, three additional courses, and a dessert.

This partnership highlights Tonino’s two decades of offering authentic Italian cuisine in New Delhi. “For 20 years, our mission has been to bring the best of Italy to our guests, and this special partnership with Chef Enrico Derflingher truly represents the pinnacle of that vision. Chef Derflingher’s expertise and passion for Italian cuisine have made him a global ambassador for our culinary heritage, and we are thrilled to celebrate this milestone with his exceptional flavors, ”said Parmeet Singh Sawhney, CEO and Managing Partner of Tonino. 

Chef Derflingher, recognized with multiple Michelin stars and the title of "Best Chef in the World," brings a combination of traditional and modern techniques to this anniversary menu. His Prince Charles Risotto will be served alongside three other Italian dishes and a specially prepared dessert, reflecting his expertise in the culinary field.

With this event, Tonino Ristorante continues to emphasize its commitment to authentic Italian dining in New Delhi. The collaboration not only celebrates the restaurant’s history but also reinforces its position in the city’s hospitality scene.

Mad Over Donuts (MOD) opens their new outlet in Pune. Known for its handmade donuts and lighthearted atmosphere, is here to make people smile and offer its famous "circle of happiness."

Founded in 2008 in Singapore, Mad Over Donuts (MOD) is a popular brand of freshly topped donuts. MOD provides more than 24 delicious flavors, making every treat a bite into joy. The company has more than 150 outlets and is present in 7 locations.

Along with a menu that includes over 24 different types of donuts, coffee, bubble teas, brownies, nibbles, and more, the new store has a cozy, welcoming atmosphere. And to make this debut even more memorable, the first 100 clients will get complimentary donuts for a whole month*. After all, what better way to start this exciting chapter than with an infinite supply of treats?

Tarak Bhattacharya, Executive Director and CEO of Mad Over Donuts, shares, "Our goal at MOD is to create joyful experiences for every customer. Opening our store on Happiness Street is a fitting step in making our ‘circle of happiness’ more accessible to Pune’s vibrant community. We can’t wait to welcome you."

Big Bowl, a prominent player in the Indian and Chinese bowl segment, has launched its 200th cloud kitchen at M Cube Mall in Attapur, Hyderabad, further solidifying its position in the market. The milestone highlights Big Bowl’s expansion within the cloud kitchen industry and its leadership in offering convenient, flavorful meal options.

Operating under Lenexis Foodworks, Big Bowl caters to modern consumers by offering a diverse range of customizable bowls. With a presence in 35 cities, the brand plans to accelerate its growth, targeting the opening of 500 kitchens over the next three years, with a strong focus on expanding into Tier ll and Tier lll cities to meet the rising demand for convenient dining options.

In FY25, Big Bowl surpassed the Rs 100 crore ARR mark within just four years of its launch, an impressive feat that underscores its growing influence in the market. The brand is on track to reach Rs 150 crore ARR in the first half of FY26, aligning with Lenexis Foodworks' goal to hit Rs 650 crore in sales by March 2025 and Rs 1000 crore by FY26.

Aayush Madhusudan Agrawal, Founder and Director of Lenexis Foodworks said, “Hitting the 200th cloud kitchen mark is a proud moment for us and a testament to our commitment to making high-quality, flavorful bowls accessible across India. Our journey from a single kitchen to becoming a category leader in bowl-based QSR has been incredible, and this is just the beginning. With an aggressive expansion plan in place, we are determined to bring Big Bowl to even more cities, catering to the growing demand for convenient, flavorful, and customizable meals.”

In 2025, Big Bowl plans to introduce new flavors inspired by regional cuisines across India, continuing to engage customers with promotions, value deals, and influencer partnerships.

Amrut Distilleries, in partnership with Monika Alcobev Limited, has introduced Amrut Kadhambam Whisky at GMR Hyderabad Duty Free. This release strengthens Amrut’s presence in travel retail, offering international travelers access to a premium Indian whisky.  

Amrut Kadhambam is exclusively available at duty-free stores in GMR Hyderabad International Airport. Rakshit N. Jagdale, Managing Director of Amrut Distilleries said, “Amrut Kadhambam’s exclusive launch at GMR Hyderabad Duty Free is a testament to our commitment to delivering unique offerings in the travel retail sector. Kadhambam exemplifies the craft and innovation that define Amrut, and we are thrilled to introduce it as part of a memorable experience for global travellers. The intricate combination of cask influences and traditional techniques demonstrates our dedication to excellence and innovation. This launch reflects our ambition to expand Amrut’s presence in travel retail, bringing a truly distinctive taste of India to whisky enthusiasts worldwide. We sincerely appreciate GMR Hyderabad Duty Free for this wonderful collaboration.”  

Kunal Patel, MD and CEO of Monika Alcobev Limited added, “Being the exclusive distribution partner for the launch of Amrut Kadhambam at GMR Hyderabad Duty Free is an exciting moment for us. The global recognition of Amrut’s whiskies continues to grow, and we are proud to be part of this prestigious event. Amrut Kadhambam’s distinct blend is the perfect addition to GMR Hyderabad Duty Free’s exclusive offerings, and we look forward to sharing it with travellers from around the world.”  

Amrut Kadhambam is the only whisky globally to be matured in four different casks—ex-bourbon, rum, ex-Oloroso sherry, and brandy. Bottled at 50 percent ABV, this expression highlights India's approach to whisky craftsmanship. The name "Kadhambam," meaning "mixture," reflects the blend of influences that shape its flavor profile. This release at Hyderabad Duty Free is part of Amrut’s continued expansion in travel retail, reinforcing its position in the global whisky market.

Farzi Beach, the latest venture from Zorawar Kalra, Founder and Managing Director of Massive Restaurants Pvt. Ltd., has opened in Morjim at Mayfair on the Sea, Goa. Spanning 2,000 sq ft, the restaurant offers views of the beach, a private shoreline, a poolside area, and an expansive deck, adding to Goa’s growing hospitality scene.

Zorawar Kalra, known for his restaurant brands like Masala Library, Pa Pa Ya, Made in Punjab, and Louis Burger, has expanded his portfolio with Farzi Beach, following the success of Farzi Café launched in 2014. The brand focuses on modern interpretations of traditional Indian cuisine, incorporating global culinary influences. The new Goa outlet reflects this approach, blending Indian flavors with Italian and Pan-Asian elements.

To mark its 10-year milestone, Farzi Beach offers an exclusive 8-course tasting menu, "The Farzi Journey," which integrates Modern Indian and Goan flavors. The menu features dishes like Farzified Tempura Prawns, Daal Chawal Arancini, Farzified Vada Pav, Guntur Chilli Chicken, Boti Kebab, and a vegan version of the Lucknowi Kebab. Each dish incorporates the brand’s signature reinterpretation of traditional recipes.

The beverage menu includes signature cocktails such as the Chuski Margarita, Goan Mule, Kokum Collins, and Coffee House, combining local ingredients with global mixology trends. Desserts like Ras Malai Tres Leches and Coconut Malai Sandwich offer a fusion of traditional Indian sweets with contemporary techniques.

The restaurant’s design complements its culinary offerings, with beige and white tones, wooden furnishings, and poolside views contributing to a relaxed dining environment.

Zorawar Kalra said, "At Farzi Beach, we’ve created a unique dining experience that combines Goa’s relaxed vibe with our signature twist on traditional Indian cuisine. It’s about offering something new while staying connected to the roots, all set against the beautiful backdrop of Goa’s beaches."

Farzi Beach aims to appeal to both locals and tourists, adding a contemporary dining option to Goa’s hospitality landscape.

LOTTE has inaugurated one of its largest ice cream manufacturing facilities in Pune, Maharashtra, marking a key step in its global expansion strategy. The facility, covering 60,000 sqm, highlights LOTTE's commitment to the Indian market and its long-term vision for sustainable growth and innovation. The event was attended by Maharashtra's Chief Minister, Shri Devendra Fadnavis, and other key figures, including Dong Bin Shin, Chairman of Lotte Group, and various government and community representatives.

The new plant, with an impressive annual production capacity of 50 million liters, is designed to meet the increasing demand for ice cream in India, particularly during the summer. The facility includes nine production lines, with plans to expand to 16, and features high-speed machines integrated with automated robotic systems for secondary packaging, ensuring both efficiency and product quality. The investment of Rs 500 crore is expected to create over 1,000 jobs over the next two years, contributing significantly to the local economy.

“We are very proud to inaugurate our new state-of-the-art facility, a significant milestone in LOTTE’s journey. India is an important market for us and an integral part of our global operations,” said Dong Bin Shin. He further emphasized that the Pune facility would help in making Havmor the most beloved ice cream brand in India.

Paul Chang Yi, CEO of LOTTE Wellfood Co Ltd added, “This step forward reflects our vision to make Havmor a trusted and most loved name in every corner of India.”

Komal Anand, Managing Director of Havmor Ice Cream, India added, “There is enough headroom to grow consumption, given that per capita consumption of ice creams in India is low compared to other Asian countries. Our aim is to delight consumers with international best-selling products made right here in India.”

Underdoggs, a prominent player in the sports, food, and entertainment sector in India, launched its largest outlet in Indore at Apollo High Street, AB Road. The new 12,000 sq. ft. facility spans two floors and offers a combination of sports, entertainment, and dining experiences. The launch is part of Underdoggs' strategic focus on expanding its presence in tier-ll and tier-lll cities, in line with its growth objectives.

“We are thrilled to open our largest location in Indore and look forward to offering the city experiences that are unmatched and perfectly complement our mission to unite people through entertainment, dining experiences, and sports,” said Sarthak Sidana, Director, Underdoggs.

Samarth Sidana, Director, Underdoggs, also shared, “Underdoggs is dedicated to ensuring that everyone has access to high-quality entertainment. With this launch, we intend to redefine sports bars in India and honour the unique and dynamic cultures of smaller cities.”

The launch of this outlet marks the beginning of Underdoggs’ larger growth plans, which include aiming for a 300 percent growth by 2025, along with international expansion. This move is set to further shape the sports and entertainment landscape in India while contributing to local economies.

Cafè Amudham, a popular South Indian café that has gained a loyal following in Bangalore since 2022, has announced the opening of its first outlet in Delhi. Known for its combination of traditional South Indian cuisine and modern dining experiences, the café aims to introduce Delhi's food scene to authentic flavors of the region.

Since its establishment, Cafè Amudham has earned recognition for its commitment to delivering the distinct, vibrant flavors of South India. The café's name, “Amudham,” which translates to "nectar" or "divine sustenance," highlights its mission to provide nourishing meals in a welcoming environment. The café’s tagline, "Good Food, Happiness," emphasizes its focus on sharing meals that bring joy while celebrating South Indian culinary heritage.

Cafè Amudham’s menu features a wide range of dishes, from a live dosa counter to freshly brewed filter coffee, allowing guests to engage with their food. It also includes both traditional favorites and rediscovered recipes from across South India, ensuring something for every palate. The café’s open kitchen and South Indian instrumental music further enhance the dining experience.

The decision to expand into Delhi follows the success and positive reception the café has received in Bangalore. "We’re excited to bring the rich culinary traditions of South India to Delhi in a way that resonates with today’s generation. With a vibrant atmosphere, innovative menu, and a focus on authenticity, we’re here to create memorable dining experiences for our guests," said Priyanka Rudrappa, Co-Founder and CEO of Cafè Amudham.

Butterfly Ayurveda, a woman-led brand recognized for its Ayurvedic teas, cookies, and medicines, has recently opened Café Swasthya at Sector 49, Eros City Square, Gurugram, on January 16, 2025. The café combines Ayurveda-inspired menu offerings with a contemporary, cozy atmosphere. Focused on holistic well-being, the café serves herbal teas, unique coffees, fresh juices, herb-infused lattes, and a range of wholesome meals and Ayurvedic-inspired bakery items. Every dish is made with natural ingredients designed to balance the body’s tridosha.

The concept for Café Swasthya was developed to promote healthy eating and living while bridging generational gaps and fostering a deeper understanding of Ayurveda in everyday life. The café’s name is derived from the Ayurvedic term ‘Swasthya,’ which translates to a state of being rooted in oneself.

Akshi Khandelwal, Founder and CEO of Butterfly Ayurveda said, "Metabolic dysfunction, often unnoticed by many, is one of the most prevalent health issues across the world today. It can lead to a variety of serious conditions, such as cardiovascular problems, liver disorders, and general weakness. Our goal is to help individuals become more aware of their unique body-mind constitution and make mindful eating choices to improve their overall well-being. Through this, we aim to bring the ancient wisdom of Ayurveda into daily life."

The design of Café Swasthya reflects Ayurvedic principles in a visually striking manner. Its interiors feature handcrafted bamboo ceilings, Rajasthani upholstery, teak wood furniture, and a classic mud wall display of Butterfly Ayurveda’s products. This sustainable decor promotes a serene atmosphere, complemented by artwork detailing Ayurvedic principles such as Panchamahabhut (five great elements) and tridoshas (Vata, Pitta, Kapha), enriching the visitor experience.

A unique feature at Café Swasthya is the ‘Prakriti Quiz,’ where customers can scan a QR code on the menu to learn about their body-mind constitution. This tool helps patrons make informed menu choices suited to their specific needs.

Khandelwal commented, “Café Swasthya is carving out a niche for itself in Gurugram. We are happy with the positive response to our menu and ambiance, and we look forward to growing this space into a hub of wellness and community.”

Looking ahead, Café Swasthya plans to host workshops and events focused on wellness and holistic living, furthering its commitment to enhancing daily life through Ayurveda.

Tapeo, a global tapas bar and kitchen, has launched in Bangalore at DoubleTree Suites by Hilton on Outer Ring Road. The restaurant introduces a tapas-style dining concept, offering a menu of small plates and signature cocktails designed for shared experiences.  

The menu features a mix of international and locally inspired dishes, including Patatas Bravas, Kurumelagu Mushroom with Beetroot Paniyaram, and Singapore Cereal Prawns. Other offerings such as Active Charcoal Lamb Tacos, Mascarpone and Young Spinach Rotolo, Dukkah-Crusted Grilled Lamb Chop, and the Nandi Hills Sunrise Platter highlight the restaurant’s diverse culinary approach.  

Tapeo’s beverage program includes cocktails like Alphonso, Yuzu Picante, and Shibui, alongside non-alcoholic options such as Coco Melon and Orange and Pome Bramble.  

The restaurant’s interiors incorporate a blend of modern design with natural elements, featuring gold accents, textured wall panels, and sculpted ceiling details. The setting is designed to accommodate both social gatherings and intimate dining.  

“Bangalore thrives on diversity and innovation, making it the perfect home for Tapeo’s global tapas concept. We’re introducing a new way of dining, one that’s interactive, diverse, and full of culinary creativity,” said Shakti Singh, General Manager, DoubleTree Suites by Hilton.  

“Tapeo is more than just a restaurant; it’s an experience. We wanted to create a space where people can connect over vibrant flavors and a shared love for great food,” said Kamakshi Mantri, Chief Strategy Officer - Retail, Commercial and Hospitality, Mantri Developers Pvt Ltd.

Bahće, the popular alfresco dining destination at Worldmark, Gurugram, has introduced an all-new menu designed to elevate the winter dining experience. Known for its lush green ambiance and cozy outdoor seating, Bahće now offers an expanded selection of small plates, indulgent mains, and signature cocktails, catering to a diverse range of palates.

The latest additions to Bahće’s menu highlight a fusion of global flavors, high-quality ingredients, and culinary innovation. Consumers can savor dishes like Loaded Avocado Toast, a refreshing take on the classic, and Harissa Topped Potato, a smoky and spiced delight. For those seeking hearty vegetarian options, the Charred Cauliflower Steak promises bold, charred flavors.

The Oriental Baos selection welcomes the Laksa Chicken Bao, inspired by Southeast Asian flavors, while pasta lovers can indulge in the Spicy Linguine and Burrata, offering a perfect balance of heat and creaminess.

Adding to its signature offerings, Bahće introduces the Lahori Mutton and Kashmiri Naan, a rich and flavorful pairing that celebrates bold Indian flavors. The dessert menu has also been enhanced with the addition of the Classic Tiramisu, promising a luscious blend of coffee and cream.

Complementing the new culinary creations, Bahće’s bar menu features an array of botanical aromatic cocktails that combine fresh herbs, fruits, and spices for a multisensory drinking experience.

With this revamped menu, Bahće continues to provide a refreshing escape for food enthusiasts, making it the perfect destination for a leisurely winter afternoon or an intimate evening under the stars.

Gurugram’s hospitality sector has expanded with the opening of EnCanto on Golf Course Extension Road. Founded by restaurateurs Anant Bali and Tusheeta Khanna, the restaurant and bar integrates Mexican cuisine with a high-energy nightlife experience.

EnCanto’s design takes inspiration from Tulum’s coastal aesthetics, incorporating neutral tones, artisanal details, and ancient Mexican carvings. The venue hosts DJ-led weekend events, live mixology showcases, and relaxed brunches, creating an engaging atmosphere for guests.

The menu features traditional Mexican dishes with a modern approach, including smoky tacos, zesty ceviche, and a variety of signature cocktails. EnCanto also offers vegetarian, vegan, and gluten-free options, emphasizing inclusivity. The restaurant prioritizes sustainability through locally sourced ingredients and eco-conscious practices.

Tusheeta Khanna, Co-founder of EnCanto stated, "At EnCanto, we’ve created a space where the vibrant soul of Mexico meets the contemporary spirit of India. Our goal is to offer guests more than just a dining experience—it’s about creating lasting memories through bold flavors, immersive ambiance, and moments of connection."

Located at Magnum Global Park, EnCanto aims to expand further, with plans to open 10 additional locations in the coming year, contributing to the evolving dining and nightlife landscape in India.

Noida’s hospitality sector has expanded with the opening of CAMO - Modern Cookhouse in Sector 144, a 9,000-square-foot dining space offering a blend of modern Indian and Pan-Asian cuisine.

Located in a prominent food and beverage hub, CAMO introduces a dining concept that balances comfort with sophistication. The restaurant’s design incorporates angular structures and a central courtyard linking indoor and outdoor areas. Natural elements, soft tones, and Turkish-inspired textures define the space, with a dedicated bar area and a skylight enhancing the interiors for both casual and formal gatherings.

The menu features a range of dishes, including Matar Hummus and Lavash Chaat, Parmesan Charred Broccoli, Crispy Salmon Rice, and Mushroom Chai, each crafted with a contemporary approach.

Vikas Khurana, Founder of CAMO - Modern Cookhouse said, “Noida is rapidly evolving into a gastronomic hub, with diners seeking experiences that go beyond the ordinary. At CAMO, we’ve embraced this change, introducing a menu that pays tribute to tradition while pushing creative boundaries. Familiar dishes are reimagined with ingenuity, passion, and love, delivering something truly distinct. Our mission is to create moments that stay with our guests long after their meal. CAMO isn’t here to follow trends; we’re here to reshape how dining is perceived in this dynamic city.”

CAMO plans to expand its offerings through exclusive culinary events, collaborations, and regular menu updates to engage its patrons.

Located on Lavelle Road, ParTTwo is redefining the dining experience by integrating an evolving menu, a curated cocktail program, and a flexible atmosphere. The space is designed to accommodate a variety of preferences, offering an open yet intimate setting for guests seeking diverse flavors and a dynamic environment.

ParTTwo moves away from traditional dining formats by emphasizing seasonal ingredients and innovative preparations. "The food is a dynamic lineup of ‘sessionable’ small plates. Rather than being bound by cuisine and authenticity, they aim to offer fun, thoughtful flavors and formats meant to be savored," said Chef Karan Upmanyu.

The menu features a selection of small plates, including Mee Krob (crispy rice vermicelli bites with kaffir lime and cashews), Potato Laab (crispy smashed potatoes with toasted rice powder and lemongrass), and Charred Bro-cauli (charcoal-grilled broccoli and cauliflower with a peanut-chili glaze). Dishes such as Street Style Beef with Miso-Dashi Reduction and Gai Yang Wings with a raw mango and herb salad highlight bold, umami-rich flavors.

Chef Upmanyu draws inspiration from various culinary influences, incorporating techniques learned from his experience in global kitchens. The menu does not adhere to a specific cuisine but integrates Asian-inspired flavors with diverse preparation methods. Signature offerings include Pork Floss Toast, a fusion of prawn toast and pork floss, and the Pork Belly Plate, which combines Alabama-style white BBQ sauce with miso, Korean hot mustard, and rice wine. The Burrata Plate reinvents a Caprese salad with peanut-tahini dressing, pickled tomatoes, and wonton crisps.

Locally sourced ingredients, including tender coconuts and sweet potatoes from Spudnik Farms, play a significant role in menu development. Fermentation, pickling, and charcoal grilling techniques enhance flavor depth, aligning with the restaurant's commitment to evolving its food program.

ParTTwo's beverage menu is designed to complement its bold flavors, featuring cocktails that highlight Karnataka’s botanical heritage. The drinks incorporate GI-tagged ingredients such as Devanahalli Pomelo, Udupi Jasmine, Coorg Coffee, and Bangalore Rose Onion.

Classic cocktails, including the Picante, Martini, and Highball, are reimagined with local influences, providing a balance between familiarity and new interpretations. The bar program evolves with the seasons while maintaining a foundation in Karnataka’s rich agricultural landscape.

ParTTwo’s 70-seater space is structured to accommodate both social and immersive dining experiences. The interior features warm wood tones, deep green accents, and ambient lighting, creating a setting that adapts to different occasions.

The open kitchen serves as a focal point, where guests can observe the culinary process. The chef’s table provides a direct view of the kitchen's operations, offering insight into the techniques and precision behind each dish. Adjacent to the kitchen, the bar presents a setting for patrons to experience the cocktail-making process firsthand.

Beyond food and drinks, ParTTwo incorporates curated performances, interactive chef showcases, and artistic elements into its programming, creating an evolving dining environment.

"The place had to have an all-embracing look and feel to accommodate a widespread offering of F&B and entertainment. It couldn’t look distinctive. To achieve this, we’ve treated the space in such a way that it lends itself to different identities. We’ve aimed for a design that’s unusual yet timeless. ParTTwo is a small space with a big impact—it’s creating a new culture, a space where people will feel comfortable," said designer Meenakshi Raju.

Chef Karan Upmanyu leads the kitchen with experience spanning renowned global restaurants, including Indian Accent (New Delhi and NYC), Tickets (Barcelona), Restaurant Botic (Girona), and Toast and Tonic (Bangalore). His approach emphasizes ingredient-driven, experience-based dining, shaping ParTTwo as a destination that evolves with its guests' preferences.

FARRO, a collaboration between Chef Vardaan Marwah and entrepreneur Aman Talreja (Sip and Savour Co.), has opened in Pune’s Koregaon Park, offering a culinary experience that blends tradition with modernity. Named after the ancient grain Khapli (Emmer), the restaurant’s menu reflects its historical significance and introduction to India.

FARRO’s design incorporates beige-toned walls, curvilinear forms, lime-plastered interiors, teak wood, terracotta, and lush greenery, creating an earthy and inviting ambiance. A highlight wall adorned with handmade clay cups and hand-painted murals by Za Works adds to the restaurant’s aesthetic.

Aman Talreja, Co-Founder of FARRO stated, “With FARRO, our fifth creation under the umbrella of Sip and Savour Co., we've envisioned more than just a restaurant; FARRO is a space where tradition and modernity converge. It’s a place of connection and celebration, where every detail, from the flavours on the plate to the textures in the interiors, is designed to make diners feel part of a story—one that’s steeped in history yet forward-looking.”

The menu features globally inspired dishes that combine traditional ingredients with contemporary techniques. Signature items include the Thirty-Layer Truffle Latke and the Egg and Roe Tart. Mains such as the Alleppey Cottage Cheese with coriander pesto and polichathu sauce and the Mapusa Market Balchao, a prawn ravioli dish, highlight the balance between classic and modern culinary styles. Desserts like Xocolatl, made with miso ice cream, dark chocolate, quinoa crisp, and chocolate soil, round out the offerings.

Culinary operations are led by Chef Partner Vardaan Marwah. “Farro, often called the 'pharaoh's grain,' has journeyed from the Fertile Crescent to ancient Rome and eventually to India. For me, it symbolizes resilience and the diverse culinary traditions it’s encountered. At FARRO, we’ve drawn from its storied past to craft a menu that reflects its origins and evokes personal memories. Dishes are inspired by my childhood, carrying a nostalgic warmth, and reinterpreted flavours from regions the grain has touched. Each dish is a labour of love, designed to transcend the ordinary,” said Marwah.

FARRO’s beverage program includes "11," a cocktail menu featuring 11 signature drinks. Highlights include "Earth and Spirit" and "Sone Ki Chidiya," inspired by India’s rich culinary heritage. The number 11 also represents the synergy between the restaurant’s 11 chefs and 11 service staff.

With its focus on innovative cuisine and an immersive dining atmosphere, FARRO aims to establish itself as a notable addition to Pune’s hospitality scene.

The Golden Circle Brewery (TGC) has opened in Sarjapur, adding to the city’s growing number of breweries. Spanning three floors with a rooftop space, the brewery offers in-house craft beers and a global menu.

TGC is founded by Gautam Reddy, known for Glen's Bakehouse. Discussing the venture, he stated, “With The Golden Circle Brewery, our vision is to create a sanctuary where people come together over expertly brewed beers, flavourful dishes, and shared experiences. We believe every pint poured and every plate served should transform ordinary moments into something truly special. Our space is carefully designed to emulate the feeling of relaxation and to unwind, celebrate, and savour the joy of life, one sip at a time.”

The brewery’s selection includes a variety of craft beers, such as WeizenBock, a German wheat beer with banana and clove notes; Witbier, a Belgian white brewed with orange peels and coriander; and Vanilla Porter, offering flavors of coffee, cocoa, and vanilla. Other options include Poha Pilsner, infused with flattened rice; Cucumber Saison, featuring fresh cucumber flavors; and American West Coast IPA, known for its citrus and piney notes.

Karthik, a self-taught brewer who previously worked at Geist, oversees the brewing process. He commented, “To me, craft brewing has always been about maintaining a balance between traditional beers and innovation. Our focus for the brews is to showcase their quality and provide a novel experience to everyone that walks into TGC. Craft brewing as a whole is to push the limits of what beers can be and what new experiences we can give our customers. Rest assured, there will always be something innovative happening at The Golden Circle!”

The cocktail menu features options such as ASAP, a gin-based drink; Gin Garden; Caribbean Lemonade; Jalapeño Highball; Filter Kapi Martini; IPA Sour; and Popcorn Elegance, which incorporates popcorn and caramel flavors.

The menu includes a mix of global dishes, including roasted corn and two-cheese broth, vegan dumplings, traditional Cantonese dim sums, crispy chicken gyozas, and sushi varieties such as dragon rolls and California rolls. Mains feature pork belly bao, teriyaki-marinated tofu, and Korean dishes prepared with gochujang and sesame oil.

TGC’s design incorporates contemporary aesthetics with warm golden hues and green elements. The space transitions into a nightlife venue in the evening, featuring curated playlists and live performances. With its craft beers, curated menu, and entertainment options, The Golden Circle Brewery aims to be a new destination for social gatherings in Sarjapur.

Byg Ventures has launched its fifth Bob’s Bar, now operational on Wood Street. The 498-seater venue is housed in a 1945-era building, maintaining its signature design with clean interiors, wooden booths, and a seamless indoor-outdoor layout. Nostalgic artwork and surrounding greenery contribute to the relaxed atmosphere.

The bar offers a range of beverages, including signature cocktails such as the South Parade Whisky and Bob’s Iced Coffee, which blends Baileys, Vodka, and Coffee Almond. Other options include Showtime (whisky and popcorn) and Silly Chilli (tequila with chili guava).

The menu features Anglo-Indian and coastal dishes, including Becky’s Fried Chicken, Uncle Pat’s Meatballs, Poi Bread with Pork Chorizo, and Bob’s Chicken Kebab. Classic offerings such as Frazer Town Keema Paratha, Club Mutton Cutlet, Gunpowder Potatoes, and Anna’s Sundal provide a familiar culinary experience.

Bob’s Bar on Wood Street provides a setting for casual gatherings, post-work relaxation, and community meetups, emphasizing its focus on food and beverages in a comfortable environment.

Soyi, a new restaurant helmed by Saksher Thakur, has opened in Sector 49, Noida, aiming to bring a fresh perspective to casual fine dining. Designed to accommodate up to 100 guests, the space blends luxury minimalism with boho-inspired elements, creating a welcoming environment for intimate dinners, friendly gatherings, and celebrations.  

The restaurant’s interiors feature earthy tones, textured finishes, and warm lighting, carefully curated to create a balanced ambiance that is both elegant and approachable. The menu offers a variety of vegetarian and non-vegetarian options, catering to diverse preferences. Signature dishes include smoky and spicy Chicken Tandoori and Paneer Cheesy Kebab, along with soups, salads, and aromatic biryanis. The pricing ranges from Rs 199 to Rs 1295, making the menu accessible to a broad audience.  

Shaksher Pundhir and Yash Pundhir said, “Soyi is more than just a dining space; it’s a celebration of flavors, aesthetics, and heartfelt hospitality. Our aim is to create a space where guests feel welcomed and leave with unforgettable memories.”  

The team behind Soyi has plans to expand with four additional outlets in the next two years. Each location will aim to maintain the brand’s focus on quality, innovation, and creating immersive culinary experiences.  

With its first outlet in Noida, Soyi seeks to establish itself as a preferred dining destination, combining global influences with local flavors in a refined yet relaxed setting.

Lenexis Foodworks has launched the 200th outlet of its flagship brand, Chinese Wok, in Koramangala, Bengaluru. This milestone marks the company’s steady growth in the hospitality and quick-service restaurant (QSR) sector, delivering Desi-Chinese cuisine to customers across India. The new outlet is also the 30th Chinese Wok restaurant in the Bengaluru region, showcasing the brand’s focus on expanding its regional presence.  

Chinese Wok has built a strong customer base with its signature offerings like the Rs 99 Superrr Bowl, Wok Wednesday’s buy-one-get-one-free offer, and the Rs 149 Super Sunday meal deal. The Koramangala outlet features a contemporary ambiance designed to enhance the dine-in experience while maintaining its consistent focus on customer satisfaction.  

Lenexis Foodworks is pursuing an ambitious expansion strategy, aiming to double its Chinese Wok network to 500 outlets by 2027. The brand currently operates in 35 cities and expanded into 15 new cities in FY25. It plans to reach 52 cities by the end of FY26, catering to growing demand for Desi-Chinese cuisine, particularly in Tier ll and Tier lll cities where the brand tailors its offerings to local preferences.  

Aayush Madhusudan Agrawal, Founder and Director of Lenexis Foodworks said, “We are thrilled to celebrate this significant milestone with the launch of our 200th Chinese Wok outlet in Bengaluru. This is our 30th store in the Bengaluru region and reflects our commitment to providing exceptional Desi-Chinese cuisine. This achievement underscores our commitment to quality, innovation, and customer-centricity. As we expand into Tier ll and Tier lll cities, our goal is to make Chinese Wok a household name by delivering flavors that resonate with local tastes while maintaining our hallmark quality. Our vision is to expand to 500 stores by 2027, with an immediate focus on achieving an ARR of Rs 650 crore by March 2025 and surpassing Rs 1,000 crore ARR by FY26.”  

In addition to Chinese Wok, Lenexis Foodworks manages other QSR brands like Big Bowl and The Momo Co., which have contributed to its success in the competitive food service industry. The company continues to set new benchmarks in quality and innovation, strengthening its position in the Indian hospitality market.  

With its latest opening, Chinese Wok reinforces its status as a leading player in India’s hospitality and retail dining space, bringing accessible and locally inspired Desi-Chinese flavors to customers nationwide.  

Nomé, a premium restro-bar and restaurant, has officially opened its doors on Golf Course Road, Gurugram, offering an unparalleled blend of Mediterranean flavors, inventive cocktails, and vibrant live performances. Designed to deliver a multi-sensory experience, Nomé aims to become a standout destination in Gurugram’s competitive hospitality scene.

The restaurant’s menu showcases a fusion of Mediterranean and global cuisines, with signature dishes like Mezze Platters, Wood-Fired Pizzas, Stone Bowls, Grilled Salmon, Kebabs, and Grills. Catering to a variety of preferences, the menu also includes vegan options crafted with creativity and innovation. Complementing the food is a curated cocktail menu featuring signature drinks such as Velvet Reverie, No-Mee, and Picante.

Spanning 14,000 sq. ft., Nomé’s design integrates the elements of Earth, Water, Air, and Fire to create a vibrant and inviting ambiance. The space features both indoor and outdoor seating, double-ceiling architecture, and an elevated bar, along with a private dining area for exclusive gatherings.

“Nomé is crafted to set a new benchmark in hospitality by blending diverse cuisines, innovative cocktails, and live entertainment under one roof. Our goal is to deliver exceptional experiences, create long-term value, and establish Nomé as a top destination in Gurgaon,” said Ashish Kadyan, Founder of Nomé.

With its unique offering, Nomé is set to elevate dining and nightlife in Gurugram, making it a must-visit venue for culinary enthusiasts and entertainment seekers alike.

Latoya, a Latin American restaurant and bar, has opened at the Eldeco Centre in Malviya Nagar, Delhi, offering an authentic culinary experience inspired by the diverse cultures of Latin America. Curated by Manifest Hospitality, the restaurant features a menu that reflects the rich culinary heritage of Mexico, Peru, Argentina, and beyond, while filling a niche in the city’s hospitality and retail dining space.  

Saket Agrawal, Founder of Latoya and Manifest Hospitality said, “Delhi’s energy and love for food make it the perfect place to introduce Latoya, a concept rooted in authenticity and creativity. Latoya is our way of celebrating the rich culinary heritage of Latin America while adding a fresh and vibrant chapter to Delhi’s dining landscape. Here, we want diners to explore the soul of Latin America through every dish and drink, creating unforgettable moments.”  

The menu includes a variety of iconic Latin American dishes, such as Mexican tacos, Peruvian cuisine with a Nikkei twist, and Argentinian specialties. The restaurant balances authenticity with locally sourced ingredients and premium imports. Complementing the food is an extensive cocktail program curated by a leading mixologist, featuring Latin American spirits like rum and agave, combined with tropical fruits and spices.  

Latoya also introduces the concept of "Afterhours Elegance" in Delhi’s dining scene, focusing on intimate late-night dining with small plates and refined cocktails, creating a contrast to the city’s high-energy pubs.  

Designed by Nivedita Agarwal, Latoya’s interiors reflect Latin American culture with luxurious textures, stained glass, and handcrafted murals. “The inspiration for Latoya’s design came from the vibrant cultures of Latin America—the bold colors, intricate patterns, and a deep sense of connection between people and their surroundings. For me, Latoya represents a journey—one that transports guests to a lively and colorful world while offering the comfort of familiarity in its inviting ambiance,” shared Agarwal.  

Latoya’s launch aligns with Manifest Hospitality’s larger vision of expanding its presence in India’s hospitality and retail sectors. The company is also behind other successful global cuisine ventures, including Mehico and Sorano, based in Kolkata, which have been recognized among the top 50 bars and restaurants in India.  

Spearheaded by Saket Agrawal, Manifest Hospitality has been shaping dining experiences in India for over two decades. Agrawal first introduced café culture in India with Aqua Java in 1999 and has since launched multiple ventures celebrating global cuisine, blending authenticity with innovation.  

Latoya’s opening comes at a time when Delhi’s diners are seeking new and experiential options, further enriching the city’s hospitality landscape with its focus on Latin American flavors and culture.

Uncle Peter’s Pancakes (UPP), India’s largest pancake brand, has expanded rapidly, opening 25 new quick-service restaurant (QSR) outlets in the past three months. With its presence now spanning 30 cities, the brand has established a foothold in key locations including Gurgaon, Bangalore, Kolkata, Mumbai, Chennai, Hyderabad, Noida, Ahmedabad, Indore, Manipal, Vellore, Kochi, Jamshedpur, Durgapur, Zirakpur, Dehradun, Siliguri, and Nagpur.  

Known for its 100 percent eggless pancakes, UPP offers a variety of classic and innovative options, catering to the evolving preferences of Indian consumers. The brand gained national recognition after securing deals with three investors on *Shark Tank India* last year. This exposure significantly boosted its visibility and franchise interest, helping accelerate its growth.  

Sundeep Singh, Founder and CEO of Uncle Peter’s Pancakes said, “We are thrilled by the tremendous response from our customers and franchise partners alike. Opening 25 new outlets in three months is just the beginning. We are on track to reach 100 outlets by March 2025 and plan to continue our expansion across India, ensuring more customers can experience the joy of our delicious pancakes.”  

With its growing presence in tier ll and tier lll cities, UPP is tapping into rising demand for pancakes beyond tier l markets. The brand’s focus on eggless options has enabled it to appeal to a broad consumer base, including health-conscious and traditional customers.  

The company is also enhancing its market share in the competitive QSR sector by offering franchise partners value through tech-enabled onboarding, standardized processes, and extensive support. These measures ensure consistent quality and streamlined operations across all locations.  

Singh said, “We are excited about the future and the opportunities that lie ahead. Our goal is to offer a consistent and delightful pancake experience across the nation, and we are committed to ensuring that our customers enjoy the same great taste and quality, no matter where they are.”  

With a focus on innovation, quality, and customer satisfaction, Uncle Peter’s Pancakes is poised to maintain its position as a leading brand in India’s QSR industry. Its continued expansion reflects the growing popularity of its unique offerings and the brand’s ability to meet the demands of an evolving market.  

The Dharampal Satyapal Group (DS Group), a prominent FMCG conglomerate and the exclusive Indian partner of Swiss luxury chocolatier Läderach, has opened Läderach India’s first café at Jio World Plaza in Mumbai. This marks the debut of a luxury chocolate café by Läderach in the Indian market, featuring handcrafted chocolates and European-inspired offerings.  

The Läderach Café aims to deliver a premium experience, combining sophisticated interiors with European-style outdoor seating. Known globally for its artisanal luxury chocolates, the café presents a curated menu of chocolate-based beverages and desserts crafted with the finest couvertures and influenced by local flavors. Highlights include Coconut Cold Chocolate, Salted Caramel Hot Chocolate, and signature desserts like the Signature Chocolate Trio, Coconut Lime Cheesecake, Mango Dessert, and Berry Choco-Gato.  

Sanskriti Gupta of Läderach India said, “We are delighted to bring Läderach’s first-ever chocolate café to India, and there could be no better place than Mumbai to introduce this unique concept. As a strategic market for Läderach, Mumbai has demonstrated exceptional enthusiasm for our brand, evident in the resounding success. We look forward to bringing the Läderach experience closer to India.”  

In addition to desserts, the café offers savory dishes such as Beetroot and Goat Cheese Salad, Poulet Parm Focaccia, and pesto-infused croissants. Beverage options include Vegan Hot Chocolate, smoothies, and signature pairings like Hot Chocolate with Avocado Toast. Items like the Earth Blenders, a mix of white chocolate, matcha, and blue spirulina, showcase Läderach’s focus on innovation.  

With an average cost of Rs 2,000 for two, the café offers a luxurious dining experience, complemented by takeaway and delivery services. Open daily from 11 AM to 10 PM, it caters to various occasions, from casual brunches to evening gatherings.  

Globally renowned for its FrischSchoggi (fresh chocolate) and commitment to high-quality ingredients, Läderach’s café blends its Swiss heritage with a modern dining experience, further enriching Mumbai’s culinary landscape.

Magnolia Bakery has expanded its footprint in Bengaluru with the launch of its fifth store on St. Marks Road. Covering approximately 1,500 square feet, the new outlet in the city’s central business district officially opened to the public on January 23, 2025. Renowned globally for its American-style desserts, Magnolia Bakery offers its signature Banana Pudding, cupcakes, eggless desserts, cakes, pies, and cookies, among other treats. The brand, which started on Bleecker Street in New York City’s West Village in 1996, has brought a taste of New York to Bengaluru with its handcrafted desserts and signature interiors.  

This marks Magnolia Bakery's ninth outlet in India, which was introduced to the country by Spago Foods in 2019. Internationally, the brand operates corporate stores in New York City, Chicago, and Los Angeles and has franchise locations in cities like Dubai, Abu Dhabi, Riyadh, Amman, Doha, Manila, and Istanbul.  

“We are beyond excited to launch Magnolia Bakery's fifth store in Bengaluru. The incredible response from our customers since our first opening has been truly inspiring, and it drives us to continue expanding and bringing our beloved desserts to more cities across India,” said Zonu Reddy, Partner at Spago Foods and Magnolia Bakery’s India franchisee.  

Love & Cheesecake launches its 26th outlet in Bandra, Mumbai, on the lively and windy Carter Road. A celebration of excellence, originality, and reliability, the new location offers a healthy assortment of baked items in addition to a unique twist on the company's classic cheesecake favorites. 

Founded in 2012 by Ruchyeta Bhatia and Chef Amit Sharma, honors the beauty of desserts and the power of love. The brand, which was founded on the principles of quality, freshness, and innovation, is a popular retreat for dessert lovers in Pune and Mumbai.

Ruchyeta Bhatia, Co-founder of Love & Cheesecake expressed her excitement about this new chapter, said, “Carter Road is more than just a location; this outlet offers not just desserts, but a very healthy variety of our savories and baked goods. We're also thrilled to bring our signature brews and ethos closer to coffee aficionados in this vibrant part of Bandra.”

Some of the highlights are the warm, freshly baked waffle cheesecake sandwiches, which give a perfect balance of comfort and richness, and the decadent Cheesecake in a Cone, which is a charming innovation that blends two classic favorites. 

Chef Amit Sharma, Head Chef and Co-founder of Love & Cheesecake, described the inspiration behind the expanded menu, “Bandra’s vibrant energy inspired us to push our culinary boundaries. At Carter Road, we wanted to go beyond our signature cheesecakes and create a holistic experience—an expanded bakery menu that blends tradition with innovation while staying true to our promise of using the finest, freshest ingredients. Every item on this menu is crafted with the same love and passion that defines our brand.”

Although Love & Cheesecake has long been praised for its 56+ natural flavors of classic cheesecakes, the brand innovates tradition by providing a carefully chosen selection of delectable, handcrafted treats that will entice the senses. New products that take the traditional croissant to new heights include the seasonal Flat Strawberry Cheesecake Croissant and Pistachio Croissant, which are both buttery and flaky with decadent fillings. Also available to guests are the richly flavorful Ferrero Rocher and Tiramisu Cruffins, which are luscious blends of croissant and muffin.

Kylin, a pioneer in Pan-Asian dining in India, has completed two decades of operations. Starting as a single outlet in Delhi, the brand now operates eight outlets across six cities. Over the years, Kylin has maintained its relevance in the dining industry by blending traditional flavors with modern trends, refreshing its spaces every five years, and introducing new culinary innovations.  

Saurabh Khanijo, Founder of Kylin stated, “Kylin’s 20-year journey has been about creating exceptional dining experiences and being part of countless celebrations. We’ve grown over the years, blending our legacy with new culinary experiences, ambience, and cocktails. As we celebrate this milestone and expand to new locations, I’m deeply grateful for the love and trust of our patrons who have made Kylin part of their cherished memories.”  

Known for its signature offerings such as Chilli Oil Dim Sums and Hot Stone Bowls, alongside contemporary options like Veg Tempura Sushi, Kylin has consistently adapted to the changing preferences of its patrons. The brand was also the first Pan-Asian dining establishment in India to emphasize its bar, earning recognition for its innovative cocktail menu designed to enhance the dining experience.  

Looking ahead, Kylin is set to expand its presence further, with four new outlets planned for 2025 in Noida, Mumbai, Hyderabad, and Gurgaon.  

Kylin’s ability to stay ahead of trends while preserving its core identity has been key to its success. As it celebrates 20 years, the brand continues to focus on offering memorable dining experiences and solidifying its leadership in the Pan-Asian dining segment in India.  

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

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

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

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

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

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

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

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

SGF India, known for its vegetarian dining options, has opened its 24/7 outlet in Amritsar, a city celebrated for its rich street food culture. The new outlet introduces SGF’s signature offerings, including its popular soy chaaps, which have gained recognition among food enthusiasts.  

The Amritsar outlet features live tandoor counters, serving a variety of soy chaaps, North Indian dishes, and beverages in a contemporary setting. To mark the opening, SGF India is offering a Buy One Get One (BOGO) promotion, inviting customers to experience its signature flavors.  

In collaboration with Tree House Hotel on Queen's Road, SGF India offers dine-in and takeaway services. The hotel’s central location, five minutes from the railway station and fifteen minutes from the Golden Temple, ensures convenience for both locals and travelers. Additionally, SGF India provides catering services for events and gatherings.  

"Amritsar is known for its rich street food culture, and we are excited to bring SGF’s unique, nutritious offerings to the city. Our unique chaaps, a favorite among food lovers, will now be available around the clock, offering a delicious and health-conscious dining experience," said Kewal Ashwani Ahuja, Founder and CEO of SGF India.  

SGF India is also expanding its presence with a new outlet set to open in Bhopal in January 2025, continuing its focus on providing nutritious vegetarian meals across India.  

Bengaluru’s vibrant hospitality and dining scene welcomes a new addition with Stories 2.0, a neighbourhood Daily Drinking Bar located in HSR Layout. Developed by the team behind Stories Brewery and Kitchen, Macaw, and other notable restaurant brands, Stories 2.0 aims to provide a space for relaxation, celebration, or casual post-work gatherings in the city.  

Since its inception in 2016, the Stories brand has focused on creating spaces for connection and celebration. Stories 2.0 carries this ethos forward with a fresh approach. Nerall Bakhai, CEO of EatRepeat India Pvt Ltd stated, “Stories 2.0 is not an upgrade; it celebrates our growth and change. We wish to set new trends with our enhanced ambience and a contemporary vibe that impresses everyone who walks in. Whether friends are coming together for a reunion, colleagues hanging out, or a family looking to celebrate, we want everyone to be a part of Stories.”  

The restaurant offers a versatile menu starting with local snacks, often referred to as “chakhna,” including options like Hesarubele Masala, Assorted Fryums, Nippattu Masala Chat, and Peri Peri Roasted Chana Bowl. The Oriental section features dishes such as Wok Tossed Crispy Corn, Tangra Chilli Mushroom, and Sticky Basil Chicken. For larger plates, diners can explore South and North Indian specialties such as Nilgiri Mushroom Curry with Neer Dosa, Koli Keema Gojju with Parota, Gangura Koli Saaru with White Rice, Dhaba Butter Chicken, and Kadai Chicken. Desserts include Chikmagalur Coffee Panna Cotta and Banana Choc Chip Cake.  

To complement the food, the bar menu features a selection of iconic cocktails such as the Manhattan, Cosmopolitan, Bloody Mary, and Pina Colada, alongside mocktails and coffee options for non-drinkers. The menu is priced affordably, starting at Rs 99.  

With its approachable pricing and neighbourhood-friendly atmosphere, Stories 2.0 is expected to expand to more locations in 2025, offering Bengaluru residents an accessible dining and socialising option that prioritises authentic Indian flavours and quality service.

Toscano, the Italian restaurant chain known for its Tuscan-inspired cuisine, has opened its newest outlet in Seawoods Nexus Mall, Navi Mumbai. With successful establishments in Bengaluru, Chennai, Pune, Hyderabad, and Delhi, Toscano continues its expansion in India, bringing its signature Italian dishes to the vibrant community of Navi Mumbai.  

Co-founded by Chef Jean Michel Jasserand and Chef Goutham Balasubramanian, Toscano specializes in delivering authentic Italian cuisine. The menu highlights traditional recipes crafted using premium Italian ingredients and techniques. Artisanal sourdough pizzas, seasonal dishes, and imported cheeses are central to the dining experience, reflecting Italy’s rich culinary heritage.  

Some of the must-try dishes include "Insalata di Quattro Fagioli Con Cereali" (Four Bean Salad with Feta Cheese and Sweet Balsamic Dressing), "Classic Margherita Pizza", "Pepperoni Pizza", "Salmone Grigliato" (Grilled Norwegian Salmon), and "Spaghetti Aglio Olio". Desserts such as Tiramisu and Kahlua mousse are also popular choices. An extensive beverage menu, featuring refreshing mocktails, complements the food offerings.  

Chef Goutham, CEO of Toscano said, “Our brand growth has always been about staying true to who we are. While we are proud of our consistency and quality, what truly defines us is the genuine care we put into every meal and every interaction. We are excited to connect with an amazing community in Navi Mumbai and create an experience that is authentic, approachable, and memorable.”  

Designed with attention to detail, the inviting ambience at Toscano aims to provide diners with more than just a meal. In Navi Mumbai, the brand plans to engage with the local community through partnerships, events, and special guest experiences.  

Toscano’s entry into Navi Mumbai adds another destination for Italian cuisine lovers to enjoy timeless recipes and memorable dining experiences.

The Flamboyant, a 10,500 sq. ft. lounge that opened in October, is redefining the dining and entertainment scene in Kolkata. Owned by mother-son duo Keya Biswas and Sayak Biswas, the venue offers a blend of culinary expertise and a thoughtfully curated ambiance. With its retail hospitality appeal and focus on immersive experiences, The Flamboyant has quickly gained attention in India’s dining sector.  

The lounge features a sophisticated interior with ambient lighting, plush seating, and contemporary chandeliers. Traditional design elements meet modern aesthetics, with the dynamic colors of the bar and mezzanine seating enhancing the overall experience. This combination of style and comfort has positioned The Flamboyant as a sought-after destination for Kolkata’s discerning diners.  

The menu highlights international bar cuisine, divided into Asian Delights and Western Wonders, prepared with artisanal ingredients sourced from their places of origin. Guests can enjoy vegetarian options such as "Cigare Boregi a la Kolkata", a cheese-and-herb-filled pastry paired with a Naga chili cigar and spicy tomato dip; "Beetroot Shikampuri Kebab", with a pistachio crust; and "Creamy Goat Cheese Canapé" topped with tzatziki and microgreens. Non-vegetarian selections include "Californian Roll", featuring tobiko, crab meat, and avocado; "Lemongrass Murgh Tikka", marinated in cheese and beetroot; and "Chicken Charcoal Dumpling", served with XO sauce. Thin-crust pizzas like the "Veg Greek Arugula Pesto" and "Non-Veg Habibi Pizza" round out the offerings.  

Beverage options include signature cocktails such as "Russian Fizzy Melon" and "Flame Boy", as well as mocktails like "Gondhoraj Lemon Mojito" and "Thai Ginger Lemonade", complementing the menu’s diverse flavors.  

Keya Biswas and Sayak Biswas shared, “We are beyond thrilled to introduce our vibrant new lounge to the people in Kolkata. Our goal is to create a warm and welcoming space where friends and family can gather to unwind, connect and make unforgettable memories. With our expertly crafted cocktails, global cuisine, and lively atmosphere, we aim to become the go-to destination for party and food enthusiasts and those seeking a unique experience. We can’t wait to share this space with you and become a part of the city’s dynamic social scene.”  

The Flamboyant focuses on delivering an immersive dining experience, emphasizing authentic flavors and intimate hospitality. Positioned to attract both food enthusiasts and entertainment seekers, it aims to become a landmark destination in Kolkata’s hospitality and retail sectors.

Easy Boba, a notable name in India’s bubble tea sector, has expanded its footprint with the opening of its 19th outlet in Chembur, Mumbai. This marks a key milestone in the brand’s strategy to establish a strong presence in the growing Indian café and beverage market.

Adnan Sarkar, Founder of Easy Boba, shared, “The launch of our Chembur outlet marks another significant step in our journey to make bubble tea a household favorite in India. We are grateful for the love and support from our customers, which drives us to expand and innovate continuously. Easy Boba is not just a beverage brand; it’s a lifestyle that celebrates diversity, inclusivity, and great taste.”

Currently, Easy Boba operates 19 outlets across Mumbai, Pune, and Gujarat, with further expansion planned. This growth highlights the brand’s influence in India’s evolving café culture, attracting a broad consumer base. The brand’s focus is to set new standards in the Indian bubble tea market, blending innovation with authenticity.

Easy Boba’s menu offers a variety of bubble tea options, including dairy-free, low-calorie, and plant-based choices, catering to diverse dietary needs. The brand aims to provide an inclusive experience for all customers, further solidifying its position as a leading destination for bubble tea in India.

Third Wave Coffee, a coffee-focused QSR brand, has opened its 125th café with its first outlet in Chennai. This milestone aligns with the company’s strategy to expand its footprint across India’s retail market. The brand aims to operate 150 cafés within the next two months, furthering its presence in the country.

The new café in Chennai marks Third Wave Coffee’s entry into Tamil Nadu’s capital, a city known for its cultural and economic significance. With operations in 10 cities, including Delhi-NCR, Mumbai, Bengaluru, Pune, Hyderabad, and Chandigarh, the brand is working to strengthen its presence in India’s café retail sector.

“What began with a dream to elevate the way India experiences coffee has today evolved into something truly special, fueled by the love and support of our customers. Our journey with Third Wave Coffee has been a mission to deliver an exceptional coffee experience to more and more customers, wherever they are. From the onset, we have aimed to design ambiences where each visit to our cafe is as memorable as the coffee we serve. As we celebrate our 125th café in Chennai, we’re energized by the trust of our customers. Looking ahead, we aim to close FY2024-25 with 150 cafés, bringing our signature experience to an even larger and more diverse community,” said Rajat Luthra, CEO of Third Wave Coffee.

The company combines specialty coffee, modern brewing techniques, and functional spaces to create a distinctive experience for its customers. Its offerings include single-origin coffees, cold brews, and a curated menu of snacks and desserts. Third Wave Coffee also hosts events, workshops, and collaborations to engage communities and foster connections.

The company’s inclusivity initiatives include cafés operated by all-women teams and specially-abled staff, reflecting its commitment to equality and diversity. As Third Wave Coffee expands its retail footprint in India, it aims to reshape the country’s coffee culture while building stronger community ties.

Samosa Singh, a prominent player in India’s quick-service restaurant (QSR) sector, has expanded its retail operations with the launch of two new outlets in Hyderabad and a manufacturing facility in Bengaluru. The new stores are located in Nexus Mall and Ashoka One Mall, aligning with the brand’s strategy to grow its footprint in the Indian QSR market.  

The Bengaluru manufacturing unit is designed to improve operational efficiency, ensure consistent product quality, and support the company’s future expansion plans. This facility is expected to scale production while maintaining the brand’s standards for its signature samosas and other menu offerings.  

Nidhi Singh, Co-Founder of Samosa Singh said, “Nothing could be a better way to kick off the New Year than with the opening of two new outlets and a manufacturing facility. This expansion is in line with our aim to provide a taste of India’s rich culinary heritage through high-quality street food. We are incredibly grateful for the support and growth we've experienced in the past years, and we believe that it has laid a solid foundation for what's to come. As we step into 2025, we are filled with excitement and optimism for the boundless opportunities ahead for Samosa Singh.”  

Founder Shikhar Veer Singh added, “This year, we’re more committed than ever to expanding our reach and delighting our customers with fresh, innovative flavors. A special thanks and heartfelt gratitude go out to our customers for their continued love and support—they are the driving force behind our success, and we couldn’t have reached this point without them. Together, we are ready to make 2025 a year of bold growth and delicious moments.”  

Since transitioning from a B2B model to physical retail stores in December 2023, Samosa Singh has expanded to over 40 stores, including 15 physical QSR outlets across key Indian cities. The company continues to cater to rising consumer demand for traditional snacks, leveraging its focus on quality and variety to stand out in the market.  

In addition to domestic growth, Samosa Singh is also expanding internationally, exporting products to major global markets. This move supports the brand’s goal of bringing authentic Indian snacks to a wider audience.  

With its growing retail network and enhanced production capacity, Samosa Singh is positioned for steady growth in 2025 and beyond, continuing to strengthen its presence in India’s evolving QSR industry.

Third Wave Coffee, a coffee-first quick service restaurant (QSR) brand, has opened its 125th café, marking its debut in Chennai. This expansion aligns with the brand’s strategy to grow its presence in India’s hospitality and retail sectors. The company plans to scale up to 150 outlets within the next two months, further expanding its footprint across the country.  

The new outlet in Chennai introduces Third Wave Coffee to Tamil Nadu’s capital, a city known for its cultural diversity and dynamic energy. The brand currently operates in 10 cities, including Delhi-NCR, Mumbai, Bengaluru, Pune, Hyderabad, and Chandigarh, with a focus on creating community-oriented spaces.  

Rajat Luthra, CEO of Third Wave Coffee said, “What began with a dream to elevate the way India experiences coffee, has today evolved into something truly special, fueled by the love and support of our customers. Our journey with Third Wave Coffee has been a mission to deliver an exceptional coffee experience to more and more customers, wherever they are. From the onset, we have aimed to design ambiences where each visit to our cafe is as memorable as the coffee we serve. As we celebrate our 125th café in Chennai, we’re energized by the trust of our customers. Looking ahead, we aim to close FY2024-25 with 150 cafés, bringing our signature experience to an even larger and more diverse community.”  

Third Wave Coffee emphasizes quality and innovation through its specialty coffee offerings, modern brewing techniques, and thoughtfully designed café spaces. Its menu features single-origin coffees, cold brews, and handcrafted savory and dessert items, catering to evolving consumer preferences in India’s growing café market.  

The brand also focuses on inclusivity, operating cafés led by all-women teams and team members with disabilities. These initiatives reflect its commitment to fostering a diverse and supportive work environment.  

As Third Wave Coffee continues its expansion, it remains focused on strengthening its presence in India’s hospitality and retail sectors while building community connections.