Sterling Holiday Resorts to acquire Nature Trails

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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