Royal Orchid Brindavan brings Republic Day joy

Big Little Brewpub has opened their doors in Pune. This brand-new rooftop brewpub is located at the IT hub of Kharadi where great craft beers and curated cocktails, scrumptious food, and classic vibes come together for an unforgettable experience.

Founded by Vivek Khaire and Ankit Sethi, Big Little Brewpub is more than just a pub—it’s a space where craft beer meets creativity, community, and culture.  Big Little Brewpub's interiors have a cozy and rustic charm. With both indoor and outdoor seating, it's the ideal place to relax with a beer, enjoy delectable food pairings, and take in the sense of community that makes Pune's craft beer industry so unique!

The open kitchen, which is only divided by a glass barrier, gives your dinner a whole new dimension if you enjoy a little drama. Observing the cooks in action—flames flaming, food coming together, and the occasional pan toss—brings a sense of life to the room. The menu itself, which combines comfort cuisine classics with international flavors, is made to go well with their specialty beers.

Every brew here has a backstory, from the crisp yet rustic Simply Complicated Jowar Lager to the Ragi-Infused Terribly Good IPA, which astonishes with its nutty depth. Additionally, the thick, velvety Sleepwalk Stout and the Modern Classic Belgian Witbier are strong, decadent options for those who prefer the classics. Safe Bet, an Indrani Rice Lager, has a semi-sweet flavor with a little graininess that makes it a refreshing and clean finish. It pairs best with their own ragi sticks and unique dip for the ideal crunchy combination.

The menu features delectable appetizers like the Truffled Potato Croquettes, a creamy treat with fragrant truffle oil, and Rum Jhinga Tandoori, where prawns are marinated in dark rum, yogurt, and pepper, giving them a smoky, spicy edge. On the beverage front, anticipate the unexpected with Mango Mania, a tequila-based drink where raw and ripe mangoes meet a scorching blast of spice, or Thecha Piyush, a fusion of Himalayan gin, Bengal's Gondhoraj lime, a blend of teas, and a nostalgic Piyush flavor. 

 “At Big Little Brewpub, we’re not just making beer; we’re telling stories through every sip,” says Vivek Khaire, Founder and brewmaster. “We’re passionate about pushing boundaries—whether it’s through using indigenous grains like jowar, local rice grains, wheat and ragi or elevating classic styles with our own unique spin.”

Oven Story has partnered with Indian cricketer Abhishek Sharma for a cricket-themed campaign during IPL 2025. The initiative introduces 2X Cheesy Pizzas along with interactive packaging that allows fans to engage in a mini cricket challenge while enjoying their pizzas.

The packaging features a cricket field design where customers can attempt to hit six sixes in a row. Those who succeed and share their attempt on Instagram by tagging @OvenStoryPizza have a chance to win free pizzas for a year.

Abhishek Sharma, known for his batting performances, is the face of this campaign. In a promotional video, he is seen engaging with the interactive pizza box, highlighting the campaign’s focus on combining cricket and food.

Nishant Kedia, Chief Marketing Officer at Rebel Foods said, “At Oven Story, we believe that great food should come with great experiences. With our 2X Cheesy Pizzas and interactive packaging, we’re making sure cricket fans have something extra to cheer for this IPL season. And the chance to win free pizzas for a year? That’s just the cherry on top!”

Abhishek Sharma said, “IPL is all about high-energy moments, big hits, and non-stop excitement—just like Oven Story’s pizzas! I love how this campaign brings cricket and food together in such a fun and interactive way. Can’t wait to see fans take on the six sixes challenge!”

The contest requires participants to record themselves hitting six sixes in a row using the interactive packaging, post the video on Instagram, and tag Oven Story’s official handle. Winners will receive free pizzas for a year. By integrating a product launch with an engaging cricket challenge, Oven Story is looking to connect with cricket fans and food lovers during the IPL season.

Chingari has introduced a new menu that traces the evolution of Awadhi cuisine, highlighting how traditional dishes have developed over generations. The menu is structured into three phases—1st, 2nd, and 3rd generations, illustrating the transformation of flavors and techniques over time.

The progression begins with Dal Ka Shorba in the first generation, which evolves into Gosht Shorba, and later becomes Awadhi Yakhni Shorba with Smoked Chicken. The bread selection also follows this pattern, starting with Roomali Roti, moving to Pudina Paratha, and culminating in French Onion and Cheddar Kulcha.

In the appetizers, the Reshami Kebab transitions into Nawabi Tikka before taking on a modern twist as Makhana-Crusted Chicken Kebab. The main course follows a similar path, with Nalli Ki Nihari evolving into Nalli Gosht and later transforming into Sous Vide Chicken Roulade with Nihari Sauce.

The menu also emphasizes vegetarian dishes, featuring the Badami Paneer in the first generation, which develops into Paneer Tikka Masala and then Cottage Cheese and Jalapeño Kofta in Spinach Gravy.

For desserts, the classic Seviyan is elevated to Warqi Angoori Rasmalai before evolving into Saffron and Fennel Crème Brûlée in the third generation. With this menu, Chingari presents a structured approach to Awadhi cuisine, maintaining its heritage while introducing contemporary elements.

Yum! Brands, Inc has announced that Chief Executive Officer David Gibbs plans to retire within the next year. The company’s Board of Directors has formed a succession planning committee to identify a new CEO. Gibbs will continue to lead the company through the transition, with his retirement expected in the first quarter of 2026.

Gibbs said, “During my time as CEO and throughout my 36 years with Yum! Brands, it has been an honor to work alongside this incredibly talented team and our dedicated franchisees to build the most loved, trusted and connected restaurant brands around the world. I set out to strengthen and broaden the appeal of our iconic brands, build industry-leading digital capabilities, dramatically accelerate the pace of profitable new unit development and amplify our people-first culture. I am pleased with the progress we have made on all fronts and know that Yum! Brands is now stronger and more resilient than ever. I look forward to supporting the next CEO candidate and ensuring the Company is set up for continued success. In the meantime, my focus remains on executing our strategy and delivering against our growth commitments.”

Gibbs, who has been CEO since January 2020, led Yum! Brands through its digital transformation, expanded its development strategy, and maintained shareholder returns while navigating challenges such as the COVID-19 pandemic. Under his leadership, digital sales exceeded $30 billion in 2024, with over 50 percent of sales coming through digital platforms. The company also tripled the pace of annual net new unit development, surpassing 61,000 restaurant locations worldwide.

Brian Cornell, Non-Executive Chairman of Yum! Brands’ Board of Directors and Chairman and CEO of Target Corporation, acknowledged Gibbs’ contributions to the company. “Along with the entire Board of Directors, I commend David for his dedication to Yum! Brands and applaud his transformative impact on the Company – not just in his time as CEO but throughout the entirety of his nearly four-decade career with Yum! Brands. The Board is committed to overseeing a thorough succession planning process and appreciates David’s continued leadership of the business as well as the ample timeline provided to ensure a seamless leadership transition, ”said Cornell.

Yum! Brands, which operates KFC, Pizza Hut, Taco Bell, and The Habit Burger Grill, will continue its search for a successor while focusing on its strategic goals.

Urban Square Mall has launched Spice by Urban Square, a new Restro and Bar covering 3,358.22 sq. ft. The venue has a seating capacity of 70 guests and aims to enhance the dining and social experience in Rajasthan.

The interiors feature dark-toned designs, marble flooring, wooden accents, and geometric wall art. The illuminated bar area and large glass windows contribute to an open and modern ambiance.

Uddhav Poddar, CMD of Bhumika Group stated, “With the launch of our new Restro and Bar at Urban Square Mall, we aim to offer an exceptional culinary experience in an ambiance that blends elegance with comfort. The venue is designed to create the perfect setting for food lovers to indulge in flavors while enjoying a sophisticated yet welcoming atmosphere.”

Siddharth Katyal, CEO of Bhumika Group added, “At Urban Square Mall, we are committed to curating exceptional experiences for our visitors. With the launch of our latest Restro and Bar, we are introducing a destination that blends exquisite flavors with an ambiance designed for indulgence.”

Urban Square Mall continues to expand its dining options, with Spice by Urban Square joining other restaurants such as Manbhavan Thali Restaurant, Moti Mahal Delux, and Kailash Parbat.

Bistro 57, a vegetarian café chain in North India, has raised seed funding to support its expansion. The investment will be used to open new outlets, enhance customer experience, and strengthen the supply chain. The funding round attracted participation from angel investors, signaling confidence in the brand’s growth potential.

Founded in 2016 by Ankit and Siddharth, Bistro 57 has expanded to 35 locations across North India. The café chain focuses on using fresh, locally sourced ingredients to offer a diverse vegetarian menu.

Ankit Agarwal, Founder and CEO of Bistro 57 said, "This funding marks a significant milestone in our journey. We are excited to scale our presence in North India, while staying true to our commitment to offering delicious, sustainable, and wholesome vegetarian cuisine."

The capital will help the company expand into new regions, invest in technology for customer engagement, and improve supply chain efficiency. With the increasing demand for vegetarian dining options in India, Bistro 57 aims to strengthen its position in the café segment.

Café Coffee Day (CCD) has reopened at the Capitol Building in Mumbai, a heritage site located opposite Chhatrapati Shivaji Maharaj Terminus (CST). This café continues to serve tourists and visitors with coffee sourced primarily from CCD’s own estates.

The menu features three 100 percent Arabica coffee blends:

• Mysore Nuggets Extra Bold – A coffee with chocolate notes, hints of caramel, and a bittersweet finish, grown in Chikkamagalur, Karnataka.
• Koraput – A blend with sweet citrus notes, sourced from the foothills of Deomali in Odisha.
• Araku – A specialty-grade coffee with raisin, caramel, and date-like sweetness, grown by tribal farmers in Andhra Pradesh.

In addition to coffee, the café offers food options and merchandise gift boxes. CCD’s rewards program allows customers to earn points redeemable for complimentary coffee.

Domino’s Pizza India has launched the Big Big 6-in-1 Pizza, a 24-slice offering designed for group dining. The new pizza features six distinct flavors, catering to different preferences in a single order.

Chella Pandyan, Chief Growth and Marketing Officer at Domino’s India added, “At Domino’s, we’re always looking for ways to make pizza moments more exciting for our consumers and to be relevant in more occasions. That’s why we created the Big Big 6-in-1 Pizza—a first-of-its-kind, square-shaped, large pizza with six flavours, 24 slices, and at an unbeatable introductory price.”

The Big Big 6-in-1 Pizza is available at an introductory price of Rs 799 for the vegetarian variant and Rs 899 for the non-vegetarian variant. Customers can order it at Domino’s stores or through the Domino’s app.

Shangri-La Eros New Delhi is set to present an exclusive culinary experience at Sorrento, its Italian restaurant, featuring Chef Pasqualino Barbasso from Palermo, Italy. The five-day showcase, running from March 19 to 23, 2025, will bring Chef Barbasso’s expertise in traditional Italian pizza-making to guests in the capital.

With over two decades of experience, Chef Barbasso has become known for his acrobatic pizza-making skills. He began his career at his family’s pizzeria, Il Falco Azzuro, in Cammarata, Sicily, before undergoing formal training. His achievements include winning Sicily’s Acrobatic Pizza Championship in 1998 and becoming a two-time World Champion by 2001. Over the last decade, he has performed at Italian restaurants and pizzerias worldwide, demonstrating traditional techniques and craftsmanship in pizza-making.

At Sorrento, Chef Barbasso’s menu will highlight ingredients from different Italian regions. The King Sea pizza combines smoked salmon with pistachio pesto and parmesan fondue, while the Bolero pairs burrata, bresaola, and merlot reduction. Other offerings include the Walnuts pizza, featuring walnut cream, gorgonzola, and rocket leaves, and the Calabrese with parmesan cream. The Old West introduces slow-cooked pulled chicken, caramelized onions, and BBQ sauce, blending international influences with Italian techniques.

The dishes will be available à la carte, allowing guests to experience Chef Barbasso’s culinary approach. Whether for lunch or dinner, diners will witness his signature acrobatic pizza-making skills, which have earned him recognition as a global ambassador of Italian cuisine.

Hyatt Centric Chandigarh is set to host a two-day culinary event on March 28th and 29th, featuring Chef Amninder Sandhu’s restaurant, Palaash. The event, organized in collaboration with Akanksha and Rupali Dean of Dean With Us, will take place at Corby’s and will highlight sustainable Indian cuisine.

“We are dedicated to curating unique and enriching experiences for our guests. Hosting Chef Amninder Sandhu and her team is an exciting opportunity to showcase culinary excellence that seamlessly blends tradition with innovation. We look forward to delighting our guests with this extraordinary gastronomic journey,” said Sohaib Kidwai, General Manager, Hyatt Centric Chandigarh.

Palaash focuses on responsible dining and supports local women from nearby villages. The restaurant’s philosophy emphasizes organic, locally sourced ingredients, combining traditional recipes with modern techniques to highlight regional Indian flavors. Guests at the event will be served a seven-course meal paired with wines, featuring dishes such as Ambaadi, Chinch, and slow-cooked Raan, showcasing the depth of Indian cuisine.

Chef Amninder Sandhu shared, “This collaboration is a wonderful opportunity to share our commitment to hyper-local and sustainable cuisine. Every dish embodies the personal stories of the women who create them, infusing our menu with authenticity and heritage.”

Set against the backdrop of Corby’s, known for its fine dining offerings, the event underscores the growing focus on responsibly sourced and culturally rich dining experiences. Chef Amninder further added, “Palaash has been thoughtfully developed over many months, incorporating the voices and skills of local women. It’s about building a community where food acts as a bridge between traditions and modernity.”

With limited reservations available, the event provides an opportunity for guests to experience a curated dining experience rooted in Indian culinary traditions while supporting community-driven initiatives.

McDonald’s has introduced a new Restaurant Experience Team to enhance restaurant operations and service efficiency. This initiative integrates multiple functions, including Operations, Supply Chain, Franchising, Development, Restaurant Design, Delivery, and Speedee Labs. Additionally, three new global Category Management teams will focus on beef, chicken, and beverages/desserts.

The move comes as McDonald’s faces increasing competition within the quick-service restaurant (QSR) industry. By creating dedicated category teams, the company aims to improve execution and accountability in key menu segments. “Setting up dedicated category teams on beef, chicken, and beverages/desserts will allow better accountability and execution to win with our core menu,” the company stated.

The new team will also address operational challenges as McDonald’s continues to expand its digital and technological capabilities. With frequent menu innovations and tech-driven solutions, the structure is designed to accelerate implementation across locations.

Since launching the "Accelerating the Arches" growth strategy, McDonald’s has increased its digital user base to over 175 million active users across 60 markets, generating approximately $30 billion in systemwide sales to loyalty members in 2024. The company has also expanded at its fastest rate in decades and introduced global menu innovations to multiple markets.

The restructuring includes leadership development opportunities within McDonald’s. “We’re giving new experiences to proven McDonald’s leaders to excel in the areas that matter most,” the company added.

With this approach, McDonald’s is aligning its operations to improve restaurant performance, optimize menu execution, and drive further growth in the competitive QSR sector.

Rapido, a ride-hailing platform, is considering expanding into food delivery, positioning itself as a competitor to Zomato and Swiggy. According to a report, the company is in talks with restaurant owners to introduce food delivery services, aiming to offer a different commission structure compared to the existing market leaders.

Senior executives at Rapido have been engaging with restaurateurs to develop a competitive business model. However, these discussions are still in the early stages, and no final decisions have been made.

Rapido already facilitates deliveries for individual restaurants using its two-wheeler fleet and also provides delivery services for Swiggy, which is an investor in the company. However, Swiggy’s investment does not include an exclusivity clause, allowing Rapido the flexibility to expand its offerings.

Since launching as a bike-taxi platform in 2015, Rapido has grown into India’s second-largest ride-hailing service. The company has surpassed $1 billion in annualized gross merchandise value (GMV) from ride-hailing operations and currently operates in over 100 cities. It aims to expand to 500 cities across India this year. In February, Rapido secured $30 million from Dutch investor Prosus as an extension of a $200 million funding round led by WestBridge Capital last year.

Rapido’s potential move into food delivery comes as the sector faces challenges, including slowing growth and ongoing disputes over commission rates between restaurants and aggregators. Zomato’s CEO, Deepinder Goyal, has acknowledged structural issues within the industry that have contributed to this slowdown. Despite these challenges, Zomato holds a 57.1 percent market share, according to brokerage firm Bernstein, while Swiggy remains a key competitor.

The food delivery sector has also seen an influx of new players, particularly in the rapid delivery space. Platforms like Zepto, Zomato-owned Blinkit, and Accel-backed Swish have entered the market, focusing on 10-minute food delivery. However, this model has faced resistance from restaurant associations such as the National Restaurants Association of India (NRAI), which has been advocating for an alternative to the Zomato-Swiggy duopoly.

Rapido’s entry into the food delivery segment aligns with its broader strategy to diversify its services and increase revenue. By leveraging its existing two-wheeler fleet, the company aims to expand into hyperlocal deliveries and capitalize on the growing demand for quick commerce solutions.

With the launch of TAFFETA COFFEE in Jaipur, the Pink City ushers in a new era of coffee culture. Our upscale coffee destination, which is tucked away in the center of Jaipur, is poised to revolutionize the coffee experience by fusing premium beans, artisanal craftsmanship, and an engaging brewing experience.

More than just a café, TAFFETA COFFEE is a haven for coffee lovers, providing a magnificent assortment of uncommon, beautifully roasted beans from the best plantations across the globe. Using an in-house roastery, every bean is expertly toasted, releasing distinct flavors and scents.

TAFFETA COFFEE is committed to improving India's coffee scene and is motivated by a love of sustainability and quality. The knowledgeable staff of roast masters and coffee experts makes sure that every sip offers an unmatched experience by fusing old-world methods with cutting-edge creativity. An innovative element is added with the launch of the Modbar concept, which enables visitors to experience coffee in its most unadulterated state—brewed, blended, and expertly curated.

“We are excited to introduce Jaipur to TAFFETA COFFEE, a working space where people can indulge in a fine cup of coffee. This is something that the city lacked. We wanted to offer not just a beverage but an experience that feels personal and warm. Our mission is to create a culture that brings people together and celebrates the art of coffee-making while fostering a community of like-minded coffee lovers,” said Co-Founders Shokat and Aziz Panwar at TAFFETA COFFEE.

With a deep commitment to sustainability and ethical sourcing, TAFFETA COFFEE supports responsible farming practices, ensuring that every cup contributes to a better future for coffee-growing communities.

Third Wave Coffee has launched a special Holi menu featuring a range of festive beverages and desserts inspired by traditional flavors. The offerings include Thandai, Thandai Milkshake, Masala Cola, Thandai Tres Leches, and French Vanilla Tres Leches, available across all Third Wave Coffee outlets for a limited period, starting at Rs 220.

Thandai, a staple during Holi, is crafted with a mix of Indian spices and nuts, providing a traditional taste associated with the festival. For a creamier variation, the Thandai Milkshake blends the same flavors into a nutty, rich shake. Masala Cola, a spiced carbonated drink, adds a bold, fizzy option to the lineup.

On the dessert side, the Thandai Tres Leches combines the signature three-milk cake with the flavors of Thandai, while the French Vanilla Tres Leches offers a smooth, vanilla-infused version.

“Holi is a festival of joy, vibrant experiences, and irresistible delights! At Third Wave Coffee, we strive to capture the essence of rich cultural flavors while giving them a modern, innovative twist. Our limited-time Holi specials bring together bold flavors and unique textures that celebrate nostalgia while catering to the evolving preferences of our consumers,” said Anirudh Sharma, Co-Founder at Third Wave Coffee.

The Holi menu is available for a limited time across all Third Wave Coffee locations.

Big Bowl, known for its Indian and Chinese bowls, has partnered with South Indian actress Anupama Parameswaran, recognized for her roles in Premam, Kodi, and Karthikeya 2.

In a recent promotional reel, Anupama highlights Big Bowl’s offerings, engaging viewers with regional movie dialogues and reactions. Using phrases like “Idhi fire kaadhu, wild fireu!” in Telugu and “Taste chumma adhurdhula!” in Tamil, she emphasizes the brand’s focus on affordability and diverse flavors. Big Bowl’s menu starts at Rs 149, making it accessible to a wide range of customers.

Big Bowl, a cloud kitchen brand under Lenexis Foodworks, caters to consumers looking for convenient and customizable meal options. The company recently announced that it surpassed an annual revenue run rate (ARR) of Rs 100 crore within four years of launch and is on track to exceed Rs 150 crore ARR in FY26. Lenexis Foodworks also operates other QSR brands, including Chinese Wok and The Momo Co.

Aayush Madhusudan Agrawal, Founder and Director of Lenexis Foodworks said, “We are delighted to collaborate with Anupama Parameswaran. Her love for food, combined with her vibrant personality, perfectly complements Big Bowl’s ethos of bringing people together through affordable and delicious meals. This partnership marks a significant step forward for Big Bowl as we continue to expand our footprint and connect with audiences across India.”

Through this association, Big Bowl aims to strengthen its position in the Indian food sector while expanding its customer base across the country.

Eve's newest location in Santacruz is now open thanks to the opening of Monarch Liberty Hospitality and Chrome Asia Hospitality. With its distinctive fusion of strong flavors, immersive design, and lively energy, Eve Santacruz is poised to revolutionize upmarket dining in the wake of the success of its Powai and Worli locations. 

Eve has always placed a strong emphasis on fusing cutting-edge cuisine with stunning design to create areas where guests can do more than just eat—they can actually experience. Eve is more than simply a restaurant; it's an experience that skillfully combines international cuisine, expertly made cocktails, and an atmosphere that epitomizes elegance. Every corner of Eve Santacruz, a room with an elegant and welcoming design aesthetic, has a tale to tell.

An eye is drawn upward by a winding staircase that is lined with hundreds of books, producing an eye-catching image and a feeling of wonder. Together with warm lighting, rich textures, and well-thought-out seating, this architectural focal point turns the area into a sanctuary for both private dinners and vibrant social events.

Eve Santacruz's cuisine pays tribute to the culinary artistry of the world by offering dishes that strike a balance between sophisticated flavors and visually appealing presentation. Every dish is created to entice the senses, from lobster risotto and charred burrata with heirloom tomatoes to truffle parmesan fries and miso-glazed black fish. Each meal is a true gastronomic experience, showcasing the restaurant's dedication to excellence through the use of premium products, skilled preparation methods, and meticulous attention to detail.

 “With Eve Santacruz, we’re not just launching another restaurant—we’re bringing an experience that feels both timeless and contemporary,” says Sumit Govind Sharma, Founder & Director of Monarch Liberty Hospitality. “From the way the space is designed to the way our menu and cocktails are crafted, everything is curated to transport our guests into a world of refined indulgence, warmth, and connection,” says Pawan Mukesh Shahri, Co-Founder and CEO of Chrome Hospitality.

As Monarch Liberty Hospitality and Chrome Asia Hospitality expand their footprint across Mumbai, Eve Santacruz stands as a testament to their vision of growth, expansion, and a commitment to curating luxurious dining experiences.

Blue Ginger, the Vietnamese restaurant at Taj West End, Bengaluru, has introduced a refreshed menu that highlights traditional Vietnamese flavors and cooking techniques. The updated selection includes a variety of dishes featuring seafood, meats, and vegetarian options, staying true to Vietnamese culinary traditions.

The menu includes Grilled Scallops, a dish that combines a traditional Vietnamese delicacy with a modern approach, offering a smoky depth of flavor. The Blue Ginger Vegetarian Platter presents a selection of signature vegetarian dishes, while the Non-Vegetarian Platter offers an assortment of meat and seafood starters, emphasizing authentic grilling techniques and seasonings.

Among the highlights, the Spicy Tiger Prawn features tiger prawns prepared with traditional herbs and sauces. The Hanoi Fish, wrapped in a banana leaf, combines fresh turmeric and dill to retain its aromatic essence. The Stewed Lamb Shanks, slow-cooked with star anise, follow a Vietnamese recipe known for its depth of flavor. For dessert, the Lemongrass Brûlée in Coconut Shell blends the essence of lemongrass with a presentation reflecting Vietnam’s culinary heritage.

With this updated menu, Blue Ginger at Taj West End continues to focus on offering a dining experience rooted in authentic Vietnamese cuisine, featuring ingredients and techniques that reflect the region’s food culture.

AB InBev India marked the 5th Annual Barley Growers Day, reinforcing its focus on strengthening agricultural supply chains and farmer engagement through its SmartBarley Program. With over 2,000 farmers participating, the initiative has contributed to improving barley cultivation in Haryana, Rajasthan, and Uttar Pradesh—regions that account for more than 50 percent of India’s barley production.

The event featured demonstrations of crop management techniques, agricultural technologies, and success stories from over 350 farmers. Since its launch in Sirsa in 2016, the SmartBarley Program has expanded from an upskilling and digital connectivity initiative for 1,000 farmers to a broader effort aimed at enhancing agricultural efficiency and sustainability.

SmartBarley is part of AB InBev's global Smart Agriculture strategy, which has been in place since 2009. The program has led to consistent yield improvements of 5-15 percent while maintaining a 99 percent compliance rate with industry quality standards.

Kartikeya Sharma, President, AB InBev India said, "The beer industry stands as a powerful catalyst for economic growth in India, uniquely positioned at the intersection of agriculture, manufacturing, and hospitality. Our sector's strength lies in its inherently local and natural character, creating value from farm to glass. The impact extends far beyond direct employment - from empowering thousands of farmers through sustainable agriculture to energizing an extensive network of suppliers, retailers, and hospitality partners. Through our SmartBarley Program, we're leveraging this multiplier effect at scale, transforming barley cultivation into a cornerstone of rural prosperity while building a more sustainable and resilient agricultural future for India.”

The initiative integrates technology, research, and financial resources to modernize barley cultivation while maintaining environmental sustainability. "The success of our SmartBarley Program lies in its holistic integration of technology, sustainability, and community empowerment. By achieving 100 percent performance across all metrics for three consecutive years, we've proven that when farmers are equipped with the right tools, knowledge, and support, they become catalysts for transformative change. We are on our journey to creating a sustainable ecosystem where agricultural innovation drives both environmental stewardship and economic prosperity," said Abhinav Bodas, Director - Procurement and Sustainability, AB InBev India.

As part of its ongoing farmer welfare initiatives, AB InBev India is introducing a vision care program for barley farmers in Farrukhnagar, Haryana. The initiative will provide vision screenings for 400 farmers, along with eyeglasses and referrals for specialized care where necessary. Studies indicate that improved vision can enhance productivity by up to 32 percent, making it a critical aspect of agricultural efficiency.

With domestic barley demand projected to rise by 15 percent compared to 2015 levels, AB InBev India plans to expand the SmartBarley Program further while continuing to focus on sustainable practices and farmer development.

Bird Foods, the culinary division of Bird Group, is set to expand its Quick Service Restaurant (QSR) and Casual Dining footprint across India. Rahul Sehgal, Business Head, Bird Foods, outlined the company’s plans to scale operations, targeting 35 outlets by the end of 2025 and reaching 50 outlets by 2026.

The upcoming outlets will be strategically placed in high-footfall locations, including railway stations, malls, and metro hubs. Beyond its presence in Delhi NCR, Faridabad, Lucknow, Dehradun, and Gurugram, the brand is set to expand into Mumbai, Pune, Bangalore, Bhubaneswar, and other tier ll and tier lll cities.

Bird Foods operates four flagship brands catering to various cuisines:

• The Indian Stories – Focuses on traditional Indian cuisine, offering dishes such as biryanis and kebabs.
• KaChing – An Asian fusion brand featuring dim sum, sizzlers, bento boxes, and live culinary stations.
• Spice Nama – Specializes in Indian vegetarian cuisine, emphasizing authentic spices and local flavors.
• Eat.co – A food court-style concept combining Bird Foods’ offerings with global brands like KFC and Pizza Hut.

Bird Foods is also venturing into cloud kitchens and delivery services to cater to the growing demand for online food orders. The company is adopting a hybrid model, combining physical outlets with digital platforms. Additionally, it is exploring niche catering services for corporate events, private gatherings, and high teas.

The company incorporates sustainability measures, such as eco-friendly packaging and food redistribution through its NGO, The Good Night Project. It also utilizes AI-powered review management systems and real-time technology to enhance customer engagement and operational efficiency.

With a focus on expansion and digital transformation, Bird Foods aims to strengthen its presence in India’s evolving QSR and casual dining market.

Six Senses Fort Barwara has appointed Rakesh Kumar as its new Executive Chef. With over 18 years of experience in the luxury hospitality sector, Chef Rakesh is expected to bring a versatile approach to the resort’s culinary offerings.  

Chef Rakesh’s expertise covers French, Italian, Progressive Indian, and Ayurvedic/Wellness cuisines. His career includes roles with leading hospitality brands such as AMAN Luxury Collections, ALILA, The Oberoi, Taj Hotels, The Marriott, and The Lalit.  

An alumnus of IHM-Goa, Chef Rakesh holds certifications in Hospitality and Hotel Administration, along with a diploma in Tourism Management. His culinary skills were recognized when he won the National Level Chef Competition in 2006.  

"I am thrilled to be part of an organization that leads with sustainability at its core. Six Senses’ commitment to thoughtful sourcing, eco-conscious practices, and holistic well-being aligns perfectly with my culinary philosophy. It is an incredible opportunity to create exceptional dining experiences and contribute to a meaningful ecosystem that nurtures both people and the planet," said Chef Rakesh Kumar.  

His appointment is set to strengthen the resort’s focus on sustainability and diverse culinary experiences.

Starbucks has introduced a limited-edition Valentine’s Day menu in India, featuring new beverages and desserts. The brand, known for its café experience, aims to offer customers a selection of themed items during the season.  

The highlight of the menu is the Pink Drink, a globally popular beverage now available in India. Priced at Rs 350, it has a strawberry base with coconut milk, caffeine, and freeze-dried strawberries for added texture. The drink, originally a secret menu item, gained widespread popularity and became an official Starbucks beverage in 2017.  

Other menu additions include:  

• Crème Brulée Latte and Frappuccino – A blend of espresso and steamed milk with Crème Brulée flavors, topped with vanilla caramel sugar and whipped cream.  
• Valentine’s Marble Loaf Cake – A mix of chocolate and vanilla with cream cheese frosting, crushed pistachios, and rose petals.  
• Valentine’s Blossom – A rose milk sponge cake layered with frosting and strawberry glaze.  

Alongside the menu, Starbucks has introduced Valentine’s-themed merchandise, including Pink Bling Cups, Made for Each Otter mugs, and the Bearista Pair plush toys. These products are priced from Rs 950. Starbucks continues to expand its seasonal offerings in India, aligning with consumer trends and festive celebrations.

Mitron Bar & Cafe has introduced their newest menu in all their outlets with this dynamic culinary evolution. It offers a sophisticated gastronomic tour through the most popular places in the globe, all from the center of Mumbai.  

Offering a mouthwatering selection of foods such as Xiao Long Bao–Soup Dumplings, Shogun Lobster & Crabmeat Salad, Kale Quinoa Salad, Tartufo Cappelletti Pasta, and Truffle Lobster with Mozzarella in Japanese Soft Bread, customers can sample the Hibachi Japanese Fried Rice and Spicy Mud Crab Roll for a little Japanese flair. The dining experience is elevated to new heights by offering guests carefully crafted cocktails like Ruby, Shizo Spiritz, and Grape Picante to go with these dishes.

“At Mitron Bar & Cafe, we believe in bringing people together through exceptional culinary experiences. Our new menu is a reflection of Mumbai’s diverse and evolving palate, offering a harmonious blend of global flavours and traditional Indian favourites. It’s designed to cater to every guest—whether you’re here for a quick corporate lunch, a family outing, or a celebration with loved ones. We invite you to explore this gastronomic journey and discover a world of flavours, right here at Mitron,” expresses Gaurav Shetty, the director at Peninsula Hospitality.

With an emphasis on Indian food, this menu deviates from their usual selection. Driven by a dedication to sustainability, they give local and seasonal ingredients top priority to ensure good quality is offered to the customers.

A wider range of vegetarian options, including Jain-friendly meals, have been carefully chosen for the new culinary offerings at Mitron Cafe. In addition to flavorful Indo-Chinese bowl meals with Manchurian, Hakka, Schezwan, and chilli rice or noodles, guests can savor comforting staples like pizza, pasta, and sandwiches. Along with an expanded selection of Asian, Indian, and foreign main courses, the menu also features an improved assortment of appetizers and kebabs. The launch of a unique Japanese sandwich selection, which gives the eating experience a distinctive flair, is a particular highlight of the menu.

PizzaExpress, the UK-based pizzeria and café, has introduced a Naples-style pizza base in India, enhancing its retail presence in the country’s growing foodservice market. Known for its soft texture and charred edges, the new crust is made using slow-fermented dough and baked at high temperatures.

As part of this expansion, PizzaExpress has added six new pizzas featuring the Naples-style crust. The vegetarian options include the Burrata Pizza with mozzarella, burrata cheese, and pesto; the Funghi Pizza with mushroom sauce, button mushrooms, and truffle oil; and the Classic Veg Pizza, which combines passata, roasted tomatoes, black olives, capers, rocket leaves, and Emilgrana cheese.

For non-vegetarian customers, the Classic Chicken Tikka Pizza features tandoori chicken, pomodoro sauce, red onions, green chilies, and fresh mozzarella. The Etna Pizza includes ‘Nduja sausage, prosciutto ham, mozzarella, and jalapeños, while the Pesto Chicken Pizza offers a mix of basil pesto, roasted vegetables, fresh mozzarella, and malai chicken.

The Naples-style pizzas are available across 31 PizzaExpress locations in India, reinforcing the brand’s focus on catering to evolving consumer preferences in the retail foodservice segment.

Situated near the historic Qutab Minar, Qla has established itself as a destination for European-inspired cuisine with a modern approach. The restaurant is now introducing a revamped menu that incorporates global influences while maintaining its commitment to quality and creativity.

The new menu features a diverse range of flavors, integrating Mediterranean herbs, Latin American spices, and other international elements. Each dish is crafted to preserve its cultural essence while offering a contemporary twist.

Chef Dipender Kumar Tiwari said, “We’ve reimagined our menu to reflect the evolving culinary landscape. Every dish is designed to take our guests on a journey of taste, where tradition meets creativity, and global ingredients come together in surprising and delightful ways.”

Highlights from the new offerings include Starfruit + Chevre, combining the creaminess of chevre with the acidity and crunch of starfruit. Kimchi with fried tempura broccoli ribs presents an East-West fusion, enhanced with parmesan snow. The Chipotle baby zucchini is marinated in Mexican chili and paired with feta cheese. Another standout is the Indian-inspired barbecue carrot salad, Madras Curry, which features seasonal carrots, labneh, and a carrot juice reduction infused with Madras curry flavors.

The restaurant continues to emphasize sustainability, using locally sourced ingredients, including Lakhoiri Chilli Prawns from its own farm. Presentation remains a focus, with visually striking and thoughtfully plated dishes.

For dessert, options such as the Miso Dessert, featuring braised chili pineapple, miso ice cream, and hazelnut tuile, showcase the restaurant’s approach to innovative combinations. Qla also offers a dedicated selection of kid-friendly meals, including pasta, sandwiches, and burgers, ensuring a well-rounded dining experience.

Signature dishes such as Korean-Vietnamese fusion plates, robata-grilled duck, and Italian-inspired piccalilli sauces remain on the menu, maintaining Qla’s reputation for creative culinary offerings.

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.

Chinese Wok, one of India’s largest Chinese restaurant chains, is celebrating the 76th Republic Day with an exclusive offer that will be available nationwide. From January 24th to January 26th, the entire menu will be offered at just Rs 149, providing customers with an affordable dining option while enhancing engagement during the holiday period.

With over 200 locations across more than 30 cities, Chinese Wok has become a popular choice for bold Desi-Chinese cuisine. The brand continues to serve a wide range of menu items that appeal to diverse tastes and preferences, maintaining a strong presence in the competitive restaurant industry.

This special Republic Day offer is supported by Lenexis Foodworks, a leading Indian food service company known for managing brands such as Chinese Wok, Big Bowl, and The Momo Co. The company has built a reputation for its ability to offer value-driven dining experiences through affordability, quality, and innovation.

“We proudly celebrate India’s 76th Republic Day by bringing people together over delicious meals with our Rs 149 offer. This day represents unity and pride, and our menu reflects the diverse flavors loved across the country. We invite families, friends, and food lovers to enjoy Desi-Chinese dishes made with fresh ingredients and served with the highest hygiene and quality standards,” said Aayush Madhusudan Agrawal, Founder and Director of Lenexis Foodworks.

Chinese Wok’s Rs 149 Republic Day promotion is part of the brand’s broader strategy to engage customers with value-oriented offerings during key national events. The brand also continues to offer other deals such as the Rs 99 Superrr Bowl, Wok Wednesday Buy 1 Get 1 Free, and Super Sundays @ Rs 149, all designed to provide affordable dining options without compromising on the quality of food.

The brand has gained a strong following in Tier ll and Tier lll cities, where demand for Desi-Chinese cuisine has been growing. By focusing on vibrant dining experiences and catering to diverse customer preferences, Chinese Wok aims to expand its reach and maintain its position as a leader in the Indian restaurant industry.

ACROSS, a restaurant known for exploring the culinary traditions of the Himalayas, has introduced a new cocktail menu inspired by the flavors of the region. Curated by Chef Viraf Patel and Prakriti, the menu transforms Himalayan ingredients into innovative cocktail creations, reflecting the restaurant’s commitment to offering unique experiences in India’s hospitality and dining sector.  

The new menu features a range of cocktails crafted to capture the essence of the Himalayan mountains. Highlights include the *Cranberry Pie*, a blend of cinnamon-infused whiskey with orange and cranberry infusions, and the *Walnut Tree*, which combines walnut-infused whiskey with hog plum shrub for a nutty, tangy flavor. Adventurous options such as the *Picquila*, made with tequila, Martini Rosso, and pickle brine, and the *Pomello and Caraway*, a mix of tequila, pomelo, caraway, and lime, cater to those seeking bold and unexpected tastes.  

Gin enthusiasts can explore Himalayan-inspired creations like the *Hog Plum Swirl*, featuring Himalayan gin and hog plum shrub, or the *Wisdom*, a blend of Himalayan gin, sage leaves, and bitters. The *Grapefruit Cascade*, crafted with Himalayan gin, fresh grapefruit, and oregano, delivers a refreshing citrus profile. Another standout is the *Estate Manager’s Evening Tea*, a creative mix of bourbon, smoky tea, and Kanchan cheese.  

Alongside the new additions, ACROSS continues to serve classic cocktails, including the Bloody Mary, Negroni, and Whiskey Sour, ensuring a well-rounded beverage selection.  

This cocktail menu reflects ACROSS’s dedication to blending tradition with contemporary innovation in the hospitality space. Situated in Kala Ghoda, the restaurant remains a noteworthy destination for those seeking an immersive culinary and beverage experience inspired by the Himalayan region.

Café Delhi Heights has introduced a special Goan menu, available at all its outlets nationwide from January 20 to February 5, 2025, in celebration of its recent launch in Goa with Sarava in Assagao. Known for its innovative approach to Goan cuisine and global comfort food, the brand aims to bring the essence of Goa to food lovers across the country.

The exclusive menu highlights traditional Goan flavors, offering dishes such as Goan Masala Fried Fish, Chicken Cafreal, Duck Xacuti, and Goan Pork Vindaloo. Mutton Kismour, a mix of tender mutton and grated coconut, and Goan Fish Curry, a seafood staple with a balance of spices, coconut, and tamarind, are also featured. 

For those seeking something to complement the dishes, the menu includes Goan-inspired cocktails like Kokam Dream, made with gin, kokum syrup, and lime, and Chorizo Picante, a tequila-based drink with Guntur chili tincture.

“Expanding to Goa has been a dream come true. Sarva by Café Delhi Heights provided us with an opportunity to explore and celebrate the region’s dynamic culinary landscape. This special menu is our way of sharing that celebration with patrons nationwide. By bringing these essences to every Café Delhi Heights outlet, we aim to create a shared connection with the spirit of Goa, where every bite tells a story and every dish becomes a cherished memory,” said Vikrant Batra, Director and Co-Founder of Batra Bros Food and Beverage Pvt Ltd.

Chef Ashish Singh, Chef and COO added, “Goan cuisine is a beautiful fusion of heritage and bold, vibrant flavors, which we’ve brought to life in this special menu. Crafting it was all about preserving the authenticity of Goan cuisine while ensuring it resonates with our diverse audience. We’ve designed this menu to let guests relish the soulful character of Goa right at their table.”

The menu offers a range of options for all tastes, from rich curries to tropical cocktails, bringing the flavors of Goa to cities across India.

The Lalit Chandigarh has introduced a new pan-Asian menu at its signature restaurant, OKO. The restaurant is renowned for presenting South East Asian cuisines, offering a refined dining experience that combines traditional flavors with modern techniques.

Located within The Lalit Chandigarh, OKO brings a fresh dining concept to the region. The restaurant features a versatile ambiance that transitions smoothly from a calm daytime setting to a lively nightlife atmosphere. The menu includes signature dishes like Spicy Tuna Maki, Pan-Fried Lamb Dim Sums with Peanut Butter Sauce, Balinese Prawn Curry with Sticky Rice, and Chef Vijender’s Dessert Sampler featuring Green Tea Cheesecake and Date Pancake. These dishes represent a blend of bold South East Asian flavors, with a mix of authenticity and creativity.

In partnership with ASK Consultants, OKO aims to redefine the dining scene in Chandigarh. The restaurant embraces diversity and inclusivity while featuring various artists through special performances, reflecting the ethos of The Lalit’s commitment to respect and care.

The newly appointed Executive Chef Ankur Sharma, with over 18 years of experience in the hospitality industry, crafted the new menu. Chef Sharma’s vision is to modernize pan-Asian cuisine by incorporating traditional recipes with contemporary cooking methods and presentations. The updated menu includes live teppanyaki stations and a fine-dining experience focused on delivering high-quality Asian dishes.

“OKO at The Lalit Chandigarh is a tribute to the rich, layered cultures of South East Asia. Each dish is crafted with precision and passion, ensuring every guest experiences the authenticity of traditional flavors while enjoying a modern twist,” said Ankur Sharma, Executive Chef, The Lalit Chandigarh.

Devinder Walia, General Manager, The Lalit Chandigarh said, “The new menu at OKO reflects our commitment to pushing culinary boundaries while celebrating the authenticity of Asian flavors.”

Guests can explore the new menu at OKO, which offers a refreshed experience of South East Asian cuisine.

Vellam, a new dining destination in Delhi NCR, offers a modern interpretation of South Indian cuisine. The restaurant, co-founded by Paras and Priyansha, aims to challenge traditional perceptions of South Indian food by combining rich flavors with contemporary dining experiences. Paras, who grew up in Chennai, and Priyansha, a South Indian cuisine enthusiast, share a vision of presenting the cuisine in a refined setting.

The name "Vellam," meaning jaggery in Tamil, reflects the essence of the restaurant. Jaggery is a key ingredient in South Indian cooking, symbolizing tradition and depth, qualities central to the restaurant's concept. Vellam seeks to elevate South Indian food beyond its common associations with casual, budget-friendly meals, aiming to place it in the fine-dining space.

At Vellam, the menu blends traditional South Indian flavors with innovative culinary techniques. Dishes such as Chilled Tomato Shorba, Water Chestnut Pepper Fry, Karaikudi Prawns, Spice Toss Fish Taco, and Gonkura Mutton showcase a creative twist on classic dishes while maintaining authenticity. The bar menu also draws from Southern flavors, featuring drinks like the Curry Leaf Martini and Spiced Banana Old Fashioned Rum.

The restaurant’s interior design combines rustic South Indian elements with modern aesthetics. The use of earthy tones, lush greenery, and bronze accents creates a warm yet contemporary atmosphere. Vellam has a seating capacity of 76, including an outdoor area, providing a refined environment for diners to enjoy their meal.

Paras and Priyansha have gone beyond food and decor to offer a unique dining experience that challenges conventional views of South Indian cuisine. From the bold flavors of Nellore Fish with Mini Idli Croutons to the Filter Coffee MudSlide, Vellam presents a fine-dining experience that redefines the region’s cuisine. The cost for a meal for two is approximately Rs 3,000 (excluding alcohol), making it both accessible and aspirational.

The restaurant operates daily from 12 PM to 11:30 PM, catering to diners seeking an elevated South Indian dining experience. Despite challenges in finding skilled artisans and overcoming stereotypes, Vellam represents the founders' commitment to showcasing South Indian cuisine in a new light, ensuring it gains the recognition it deserves in the culinary world.

Nine Dine, Mumbai's well-known resto-court featuring nine restaurants under one roof, is marking its anniversary with a Special Edition Winter Menu. Running from January 13 to 26, the curated menu offers a variety of seasonal dishes that reflect Mumbai's winter atmosphere, combining comfort with diverse flavors.  

The winter menu spans multiple cuisines. Indigo Deli offers Crispy Brussels Sprouts and Roasted Pumpkin Soup, while Neel features traditional Sarso ka Saag with Makai ki Roti and Gajar ka Halwa. Kofuku serves Miso Ramen Chicken and Gyouza Dumpling Soup, and Arbab presents Mediterranean options like Hummus Avocado with Crispy Bread and Broccoli Creamy Soup. Grandmama’s Café adds Hot and Spicy Chicken Pizza and Trash Can Nachos to the lineup.  

In addition to the food, Nine Dine enhances the dining experience with interactive installations and a retro jukebox. Live music performances complement the atmosphere, creating an engaging and energetic environment for visitors.  

The anniversary celebration positions Nine Dine as a hospitality destination that blends diverse dining options with entertainment, offering Mumbai residents a dedicated space for winter gatherings.

India's restaurant industry is showing consistent recovery and growth, with December witnessing a significant increase in activity, according to a report by Macquarie Equity Research. The sector's progress is supported by rising discretionary spending, changing demographics, and greater female workforce participation. Higher per capita incomes, smaller household sizes, and a declining dependency ratio have created a favorable environment for sustained growth in the hospitality and retail sectors.  

The report highlights that value-driven offerings and cost management have contributed to stabilizing same-store sales growth (SSSg) and improving profitability across the restaurant industry.  

International brands are outperforming regional players due to their broader market appeal and strategic operations in lower-rent areas, which enhance their unit economics. This advantage is particularly evident in high-rent retail zones such as high streets. Macquarie anticipates further industry support through the upcoming Union Budget, with possible personal income tax cuts for lower- and middle-income groups. Such measures could increase discretionary spending and accelerate SSSg recovery for restaurant brands.  

The report emphasizes the need for brands to balance expansion with operational efficiency while limiting the impact of new store openings on profit margins. International brands are well-positioned for sustainable growth, with the ability to expand into underpenetrated markets, adjust pricing to offset input costs, and maintain customer loyalty.  

Overall, India’s restaurant industry is poised for continued growth, driven by favorable economic conditions and evolving consumer behavior in both hospitality and retail sectors.

Loulou Cocktail Bar has opened its doors, located inside The ASSA House in Goa. Loulou is Goa's latest 18-seater, founded by Co-founders Nitin Wagh and Shubham Setia. Loulou, which is housed inside ‘The ASSA’ within the vintage-inspired speakeasy bar, global skills are combined with Goan harvests, hyperlocal foods are trimmed with a worldly viewpoint, and two worlds on opposite sides of the planet are brought into harmony. 

Time-worn collectibles and an impressive 110-year-old John Broadwood piano—Loulou's pièce de resistance—also contribute to the setting's allure.

Setting the tone for the space, co-founders Nitin Wagh and Shubham Setia comment, “Loulou isn’t just another cocktail bar on the map—she’s a captivating experience with a story that resonates deeply with her patrons. Imagine a space that embodies a perfect blend of mystery, sophistication, and approachable luxury.”

They adds, “Our aim is to immerse our patrons into an enthralling escape into the world of Loulou, through the carefully curated dishes of our curated menu and cocktail experience to accompany the minimalistic yet vintage aesthetics. Overall, Loulou is a space that speaks to those who appreciate the nuances of design, craft, and culinary innovation.”

An exploratory cocktail experience was curated by Tuleeho and Vikram Achanta. The tipples draw from craft practices of European apothecaries, swiftly fusing hyperlocal ingredients with global techniques and Goan spirits with European notes, such as with the Bimbli Spritz, which features pickled bimbli, gin, and ginger ale.

As winter arrives, Fiori, Lonavala’s first glasshouse restaurant, has introduced a new weekend breakfast menu. The glasshouse setup, surrounded by greenery, allows diners to enjoy the natural beauty of the area while sampling a variety of dishes and specialty coffees.  

The menu features a balance of sweet and savory breakfast options. Health-conscious diners can try the Cereal Bowl Parfait, made with bircher muesli, chikki, Greek yogurt, fresh fruits, and chia seeds. Other sweet dishes include Pancake Stack with lemon whipped cream, maple syrup, or apricot jam with brunost cheese, Apple and Cinnamon Stuffed French Toast, and Waffles served with organic honey, whipped cream, and berry compote.  

For those preferring savory items, options include the Breakfast Burrito with black beans, Oaxaca cheese, fajita, and sour cream, and the Potato Rosti with labneh, pickled cucumber salad, and miso black garlic butter. The menu also offers Shakshuka with halloumi steak and za'atar spice, as well as Croissant Sandwiches and Breakfast Bagels with combinations like avocado with confit tomato and herby ricotta, or tofu scramble with creamy avocado and cream cheese. Artisan baked goods such as Cinnamon Rolls, Almond Croissants, Pain au Chocolat, and Banana Bread with spiced date syrup add variety to the spread.  

Fiori’s coffee menu complements the breakfast offerings, featuring both classic and innovative options. Guests can choose from lattes, Americanos, and creative drinks like Whipped Cream Cheese Americano, Peanut Butter Flat White, and Cinnamon Honey Latte. Other notable options include the Sea Salt Coconut Latte, Espresso Tonic, Coconut Iced Latte, and Café Bon-bon. The coffee menu will soon expand with a manual brew program.  

The restaurant will also host a New Year’s brunch on January 1st, offering a curated spread of dishes to mark the beginning of the year.  

With its new menu and serene ambiance, Fiori provides a refreshing dining option for Lonavala’s winter mornings. The restaurant aims to create a welcoming space for family, friends, and colleagues to enjoy breakfast and unwind.

Tansen, a fine dining restaurant celebrating the culinary heritage of the North-Western Frontier, has introduced its Winter Limited Edition Cocktail, “Tasneem Hayat,” to mark New Year’s Eve. The handcrafted cocktail, served in a traditional clay pot, combines unique flavors and techniques for a distinct winter experience.
Crafted with a blend of Ardmore Whiskey, blueberry, plum, strawberry, rosemary, orange, and grapefruit peel, the cocktail undergoes a week-long maturation process. This approach enhances the cocktail’s layers of sweet, tangy, and warm notes, resulting in a rich aroma, vibrant color, and intricate taste.

Amar Ohri, Owner of Ohri’s Group, said, “At Tansen, we aim to craft moments that linger in the hearts of our guests long after their visit. With Tasneem Hayat, we’ve reimagined the magic of Indian flavours by infusing them with a modern, artisanal touch that captures the spirit of winter. This cocktail embodies our commitment to innovation and our passion for creating extraordinary dining experiences. As we step into 2025, our vision remains steadfast—bringing people together through exceptional flavours, soulful melodies, and unforgettable memories.”

Neeraj Roy, General Manager of Tansen, added, “Tasneem Hayat is more than a cocktail; it’s a celebration of togetherness and the joy of shared experiences. We wanted to craft something that not only warms the soul but also brings people closer. This winter, Tansen transforms into a sanctuary of warmth and melody, where every sip and every moment are designed to delight. We look forward to continuing our tradition of innovation and hospitality in the New Year.”

Sahil Malhotra, Beverage Operations Manager at Tansen, shared, “With Tasneem Hayat, we’ve created a masterpiece that embodies the richness of winter. Each element of this cocktail has been chosen with care, and the week-long maturation process allows the flavours to come alive in perfect harmony. It’s a drink that speaks of comfort, indulgence, and the joy of the season. We’re thrilled to share this unique creation with our guests as we ring in 2025.”

This limited-edition cocktail is available for a short time, inviting guests to enjoy a warm and flavorful toast to the season.

EatSure, the flagship direct-to-consumer platform of Rebel Foods, has launched a multi-restaurant group ordering feature. Branded as a "Food Court on an App," this feature allows users to create shared carts and place orders from multiple restaurants in a single transaction. Available across 75+ cities in India, including Mumbai, Delhi, Bengaluru, and Hyderabad, the feature aims to simplify the group food ordering process.  

Sagar Kochhar, Co-Founder and CEO of EatSure, Rebel Foods, stated, “At EatSure, we are always striving to solve for broken experiences/unsolved need gaps in food ordering. The new group ordering feature aligns with the same, wherein we let a group of friends/family members build a joint cart by adding products from their choice of restaurants, such that everything gets delivered to them in one order. It’s more than just ordering food; it’s about connecting people through a shared culinary journey.”  

The feature offers complete transparency and real-time synchronization. Members can add items from any restaurant on the platform, customize them, and view the shared cart and order progress. A host finalizes the order and payment, sharing a unique invite link for others to join via the app or website.  

Key benefits of the feature include the ability to order from multiple restaurants in one transaction, personalized cart management for seamless identification during delivery, and real-time notifications for easy coordination. Additionally, group orders come with added discounts, enhancing the value for customers.  

Now live on Android and web platforms, this initiative reinforces EatSure’s efforts to address customer needs in the evolving food ordering landscape.  

Ochre Spirits has launched its first Ochre Bar and Kitchen in Sinquerim, Goa, marking its entry into the experiential hospitality and dining sector. Strategically located near Fort Aguada, the flagship outlet serves as a proof-of-concept for the brand's experiential model, which is set to expand to Bengaluru, Mumbai, and Pune within the next two years. The collective revenue from these locations is projected to reach Rs 55-60 crore by FY2026.  

This flagship venue reflects Ochre Spirits’ philosophy of celebrating craftsmanship, quality, and shared experiences. Ochre Bar and Kitchen combines curated artisanal spirits with authentic modern Goan coastal cuisine. In addition to its offerings, it provides interactive experiences such as tastings and live sessions designed to foster community and connection among guests. The space is crafted to appeal to travelers, locals, and cultural enthusiasts, creating an inviting environment that balances tradition with a modern touch.  

“Goa is the perfect place to start because it’s where people come to let go, to connect, and to celebrate life. Ochre Bar and Kitchen taps into that spirit, but with a focus on offering something meaningful, elevated, and lasting,” said John Royerr, Founder of Ochre Spirits.  

The bar is expected to serve 75,000-80,000 customers annually, with a significant increase in footfall during peak tourist seasons. Ochre Spirits anticipates a 25-30 percent growth in its overall spirits business, driven by on-ground consumer engagement through the bar’s immersive experiences.  

Royerr emphasized, “At Ochre Bar and Kitchen, we aren’t just building bars; we are crafting experiences that resonate with the evolving mindset of modern India. It’s about creating spaces that spark authentic connections, celebrate individuality, and reimagine the bar as a cultural destination.”  

With its scalable model and emphasis on consumer-first innovation, Ochre Spirits aims to redefine the modern bar experience in India. The combination of artisanal spirits, cultural connection, and hospitality innovation positions Ochre as a leader in experiential bar culture, setting new standards for the industry as it expands into major cities across the country.

Chowman, a prominent name in the fine dining sector, is set to launch its first outlets in Mumbai by the end of January. With this expansion, the brand, known for its authentic pan-Asian cuisine and approachable fine dining model, marks a significant step in its journey to offer quality dining experiences at competitive prices.
Under the leadership of Debaditya Chaudhury, Managing Director of Chowman, Oudh 1590, and Chapter 2, the brand has grown from a single outlet in Kolkata to over 45 locations across India, including Delhi-NCR, Bangalore, and Hyderabad.

Chaudhury explained the brand’s philosophy, stating, "The dream of coming to Mumbai has been there all along. Mumbai is a city that thrives in diversity, located within that eclectic cultural rainbow nestles the undying love for authentic, quality food that perfectly syncs with Chowman's core values. We are here to give Mumbaikars our signature neighborhood fine dining experience, a place where authenticity, quality, and value coalesce into one that would best fit into the city's gleaming gauntlet of high-end Asian restaurants."

Chowman’s outlets in Mumbai aim to bring its core philosophy to life by combining elements of traditional Asian aesthetics with contemporary design influences. The interior design of the new outlets will reflect this blend, offering a dining space that aligns with the brand’s commitment to quality and authenticity.

The menu promises a selection of authentic Asian flavors and traditional Indo-Chinese dishes inspired by the roots of Kolkata. The offerings are tailored to appeal to Mumbai’s diverse and cosmopolitan diners, reinforcing Chowman’s reputation for delivering exceptional dining experiences.

As Chowman sets its sights on Mumbai, it continues its mission of redefining fine dining, providing a fusion of authenticity, quality, and value in the Indian hospitality industry.

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

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

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

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

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

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

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

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

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

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

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

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

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

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