This new cocktail menu will be exclusively served on the 7th floor of the restaurant, with stunning views of Cubbon Park and Chinnaswamy Stadium.
The restaurant's ambiance showcases eight private dining rooms that seamlessly fuse Japanese tatami and Western seating styles, such as Chikurin…
Established in 1956 by partners Ghai & Lamba, located in the bustling street of Churchgate, the legacy continued with Sunil Lamba and continues…
The investment will significantly fuel the expansion of its operations, accelerate product development, and further strengthen its position as a key…
Spanning the top three floors, including a scenic rooftop with panoramic views of Cubbon Park and Chinnaswamy Stadium, the venue caters to thrill-…
Boasting stunning interiors and spanning 14,000 sq. ft., The Nines stands as a sanctuary, seamlessly blending modern European bistro finesse with a…
The menu features selection of Japanese-Peruvian dishes, including Moringa Soup, Truffe Miso Soup, Soft Shell Crab Salad, Crispy Tofu and many more.
Twinkle Keswani and Rohan D’Souza also owns restaurants such as Pisco By The Beach, Goa, Montagne in Leh, Toro Toro, Goa and Halo Cocktail Bar &…
Chef Murphy will craft a menu inspired by the vibrant community and dedicated farmers of Bengaluru and its surroundings, featuring the freshest and…
The restaurant is inspired by a Greenhouse with abstract glass enfolding the space from all sides.
Cumulus' menu is a symphony of Continental and Asian cuisines. Each dish is carefully crafted to provide a cumulative combination of lovely…
Currently, Punjab Grill stands tall with an impressive network of 33 outlets that have garnered a loyal and growing fanbase.
With this acquisition, ABNAH, promoted by Aryaman Vikram Birla, has added seven restaurants to its portfolio across three cities.
In the next five years, the group aim to open three more restaurants on the theme of Bonne Foi 65 across the country, so that more people can…
He has also served the current Prime Minister Narendra Modi & Home Minister Amit Shah over the years at multiple occasions.
Designed by Ashish Duggal, the restaurant is spread across 4000 sqft with classy interiors to go along with the lavish ambience.
At present, it has on-boarded 45 chefs and is planning to add an additional 350 Chefs and 1000 freelancer chefs.
Chef Kochhar believes in making the most of seasonal and locally available ingredients as that is true nature of Indian cooking.
The fresh infusion will be done mostly through internal accruals to make Punjab Grill a ₹500 crore topline brand by 2026.
Sayaji Group of Hotels as a brand has always believed in customer satisfaction as its core strength and to keep up the promise, Mediterra by Sayaji is ramping up its game to prove its metal.
Manu concluded his post by saying, “I step forward toward a far bigger canvas and greater ambition- to finally bring to fruition cherished dreams and ideas that were set aside to focus on the daily grind.”
The restaurant thrives on the philosophy of delivering a unique and original dining experience to its customers.
The restaurant’s experienced chefs have curated the menu after mastering the cuisines of Lebanon, Morocco, Turkey, Greece and Egypt.
Amit, a Postgraduate in Tourism Management, has worked with Jaypee Palace Hotel Agra and ITC Grand Maratha, Sheraton Mumbai, before he moved to Hyatt in the year 2003.
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