FOO Expands Mumbai Footprint with Launch of 15th Outlet in Juhu

Together Hospitality has expanded Pune’s culinary landscape with the launch of Izipizi Street in Kalyani Nagar, a new dining destination inspired by the lively street food cultures of Thailand, Vietnam, Singapore, Korea, and Japan. Drawing inspiration from the founders’ extensive travels across Southeast Asia, the concept seeks to recreate the energy, flavors, and atmosphere of the region’s bustling streets through an immersive combination of food, design, and experience.

The opening arrives at a time when increasing numbers of Indian travellers are exploring Southeast Asia and returning with an appreciation for its vibrant, flavour-packed street food traditions. While Pune already offers a range of Asian fine-dining establishments, Together Hospitality identified an opportunity to introduce a more casual yet high-quality dining format that captures the authenticity of street-side eating without the formality often associated with premium restaurants. The brand’s concept, identity, strategy, and experiential design were developed by Pune-based design studio Rare Ideas, which envisioned Izipizi Street as a larger parent brand housing a collection of distinct hawker-style food concepts under one roof.

Created by Karan Khilnani, Vijeta Singh, Hanoze Shroff, and their team, Izipizi Street has been designed to feel like a dynamic urban street rather than a conventional restaurant. The venue brings together several independent food concepts, including Moto Moto Sushi, The Serious Robata Guy, Izi Dimsum Station, Pizi Noodle Bar, Kuri Kaw Kaw, Black Bear Boba, and Tama Goro Café. In addition to its food offerings, the destination also features retail spaces such as Everyday Mart and Same Same Shop, where visitors can explore and purchase ingredients, products, and merchandise inspired by Southeast Asian culture.

Every zone within the venue reflects influences from different countries across the region, creating a collective celebration of Southeast Asian street culture rather than focusing on a single destination. The beverage program has also been carefully curated to reflect evolving consumer preferences, offering options that appeal to both daytime and evening crowds, including guests seeking alternatives to alcohol.

“Izipizi is about the energy of a real street,” says Vijeta Singh, Partner at Together Hospitality. “The steam from the grills, the music, the noise, the spontaneity of walking in without a plan, that’s what we wanted to build. A place where you can stay for hours and feel the shift from day to night.”

Highlighting the inspiration behind the concept, Karan Khilnani, Founding Partner at Together Hospitality, says, “We travel frequently to different Asian countries, not just for the food, but for the overall street vibe. While fine dining has its place, what was missing in the city was a good quality, street-style Asian experience that didn’t require an occasion. We wanted to create a space where you can walk in for deeply flavourful food and good drinks at any time, without it feeling formal.”

Adding another unique attraction to the venue is Song Room, described as Pune’s first dedicated karaoke bar inspired by Korean karaoke culture. Designed as a glass-walled entertainment space that can host up to 20 guests, it offers an intimate yet energetic environment within the larger street-inspired setting.

The project’s architect, Keith Menon, Co-Founder of Spiro Spero, explains the design philosophy behind the space, saying, “The space is imagined as a collection of lanes inspired by Korea, Vietnam and Japan - worlds that overlap visually, so you’re always looking through one into another. That layering creates the sense of endless discovery you experience on an actual street.”

At the heart of Izipizi Street lies its diverse food program, which aims to celebrate the depth, complexity, and authenticity of Southeast Asian street cuisine. The menu balances familiar favorites with more refined regional influences, ensuring a broad appeal for diners seeking both comfort and culinary exploration.

“Street food across Southeast Asia is built on depth of flavour and precision in simplicity. We honour traditional sauces and techniques, cooking over high heat and letting quality ingredients speak. The menu moves between the comfort of Chinese and Thai street plates and the more premium, nuanced influences of Japan and Korea”, says Chef Hanoze Shroff, Chef Partner, Together Hospitality.

With its blend of authentic street-style cuisine, immersive design, retail experiences, and entertainment offerings, Izipizi Street aims to introduce Pune diners to the vibrant spirit of Southeast Asia while creating a social destination that seamlessly transitions from day to night.

The vibrant café culture of Bengaluru welcomes a brand-new destination as Paper & Pie officially opens the doors to its fifth outlet, located at the Godrej Centre in Hebbal, Sahakar Nagar. This significant expansion marks the prominent neighborhood café brand’s inaugural entry into North Bengaluru, successfully bringing its trademark community-centric dining experience directly to the residents of the city’s rapidly growing northern corridor.

Since making its successful debut in Indiranagar in 2022, Paper & Pie has consistently expanded its presence across the city, transforming into a beloved neighborhood anchor and gathering spot. Over the years, the brand has cultivated a deeply loyal community of patrons who have integrated the café experience into their daily routines. The unveiling of the Hebbal establishment stands as a pivotal milestone in the company’s growth trajectory, extending its signature warm hospitality to an entirely new demographic.

Conceived as a highly adaptable environment, the new café seamlessly caters to remote working, casual relaxation, and vibrant social interactions. The space remains fiercely dedicated to the core philosophy of Paper & Pie—crafting welcoming environments where individuals can effortlessly network, create, and unwind. Visitors can explore a thoughtfully curated menu that harmoniously fuses traditional Indian comforting flavors with diverse international influences spanning Europe, Southeast Asia, and the Middle East. Additionally, the culinary lineup boasts an array of artisanal, freshly baked goods including flaky croissants, signature pies, and rich brownies, all designed to complement the brand's celebrated, award-winning coffee selection sourced straight from the pristine estates of Chikmagalur.

Reflecting on the milestone, Sandeep Nagaiah, Co-Founder of Paper & Pie, shares his thoughts on the opening, "When we started in 2022, the idea was to create a wholesome cafe experience built around great brews, freshly prepared food, and spaces people genuinely enjoy spending time in. Watching coffee become an everyday ritual for so many people and seeing how deeply they connect with a space that feels familiar, has been the most rewarding part of this journey. Our fifth outlet is a reflection of that love, and we are so glad to finally bring it to North Bangalore."

Echoing this sentiment of purposeful expansion, Vamsi Reddy, Co-Founder of Paper & Pie, adds, "Every outlet we open carries the same intention as our very first: to bring Paper & Pie closer to people, wherever they are. We have always believed that people connect deeply with familiar spaces, and Hebbal feels like a natural next step in that story. This phase also marks the beginning of something new for us. Every outlet has taught us how to grow better, and we come into this one with all of that behind us. Here is to many more cups of coffee, good conversations, and memories still to come."

As the domestic café landscape shifts toward more experiential and premium consumer offerings, Paper & Pie continues to solidify its market position. The brand remains steadfastly committed to pairing top-tier culinary offerings and exceptional specialty coffee with immersive, community-driven retail environments that align perfectly with the lifestyle preferences of contemporary urban consumers.

The historic legacy of Delhi’s iconic restaurant brand, Kwality, has entered a vibrant new chapter with the grand opening of its latest destination at DLF CyberHub in Gurugram. This strategic expansion marks a momentous step forward for the culinary institution, which has been an integral part of the region's dining fabric since its inception in 1940. Designed to accommodate 120 guests, the sophisticated new venue offers a versatile dining experience featuring 80 elegant indoor seats alongside a breezy 40-seater outdoor section, making it an ideal spot for everything from intimate family gatherings to lively corporate luncheons.

For over eighty years, Kwality has remained a cornerstone of the capital's gastronomic identity, celebrated nationwide for its mastery of classic North Indian flavours, timeless colonial-era charm, and impeccable service. Throughout its illustrious history, the legendary establishment has served as a preferred meeting ground for some of the world's most influential figures. Its guest list boasts an array of prominent personalities, including former Indian Prime Ministers Jawaharlal Nehru, Indira Gandhi, and Atal Bihari Vajpayee, alongside members of the Gandhi family. The brand’s enduring appeal has also attracted globally renowned dignitaries and cultural icons, ranging from German Chancellor Olaf Scholz to the legendary sitar maestro Pandit Ravi Shankar.

The transition of this rich heritage into Gurugram's most bustling modern hub bridges the gap between old-world traditions and contemporary urban lifestyles. Speaking on the launch, Divij Lamba and Dhruv Lamba said, “With our new home at CyberHub, we wanted to bring the same spirit of Kwality into a contemporary setting while staying deeply rooted in the legacy, flavours, and hospitality that have defined the brand since 1940.”

True to its roots, the Gurugram outpost continues to serve Kwality’s legendary, crowd-favourite chole bhature, which remains a benchmark for the dish. Accompanying this flagship offering is an array of the brand's renowned tandoori specialties, succulent kebabs, and rich, slow-simmered curries. However, to cater to the evolving tastes of CyberHub's diverse crowd, the menu has been thoughtfully expanded. Diners can now explore a sophisticated selection of street-style chaats, elevated bar bites, premium seekh kebabs, and classic continental dishes. Furthermore, the restaurant has introduced a refined high tea experience alongside a meticulously curated cocktail and beverage program designed to enhance the overall dining experience.

The interior design of the new space serves as a visual love letter to the brand's storied past, striking a perfect balance between nostalgia and modern luxury. Adorning the walls are more than 100 archival photographs and historic artworks that capture the essence of yesteryear Delhi, including rare and evocative frames captured by the acclaimed photographer Madan Mahatta. Adding to this evocative atmosphere is the inclusion of Kwality's trademark piano, which will serve as the anchor for live musical performances, seamlessly blending the restaurant's signature old-world sophistication with sleek, modern design elements.

By establishing its presence in Gurugram, Kwality is actively introducing its monumental culinary heritage to a younger, fast-paced generation of epicureans while remaining a nostalgic sanctuary for generations of loyal patrons who have cherished the brand for decades. This successful expansion highlights a forward-thinking business strategy that embraces modern dining trends without ever compromising the authentic flavors, cultural traditions, and core identity that have made Kwality a household name for over eighty years.

Delhi’s culinary landscape has welcomed a distinctive new addition with the launch of Zetu, a 175-seater restaurant located at 1AQ in Mehrauli. Founded by Sarah Nikahetiya, Anurag Dania, Abhishek Mathur, and hospitality entrepreneur Sagar Garg, the restaurant aims to introduce diners in the capital to a contemporary interpretation of Sri Lankan cuisine while celebrating the island nation’s rich culinary traditions and cultural heritage.

The idea behind Zetu emerged from the founders’ deep connection with Sri Lanka’s food culture, shaped through years of exploring local markets, traditional home kitchens, and agricultural communities across the country. For Sarah Nikahetiya, whose family roots are in Sri Lanka, the project is especially personal. Her experiences growing up around family recipes, particularly those originating from Kandyan households, along with produce cultivated on her family’s farm near Colombo, played a significant role in shaping the restaurant’s culinary identity.

At the heart of Zetu’s offering is a menu that highlights the bold and vibrant flavors associated with Sri Lankan cuisine. Ingredients such as coconut, curry leaves, spices, smoke, and citrus-forward acidity feature prominently throughout the dishes, while recipes have been thoughtfully adapted to suit the preferences of Indian diners. The culinary team is led by renowned Sri Lankan chef Dush Ratnayake in collaboration with Indian chefs Mohit Kumar and Romil Malhotra. Guests can explore a variety of signature dishes, including the iconic Lamprais, a Dutch Burgher-inspired preparation featuring rice, meat, sambols, and aromatic spices wrapped and baked together. Other notable menu offerings include Kiribath, hoppers, kottu roti, guava pie, and a brûlée-style wattalapam inspired by the beloved Sri Lankan dessert.

Adding authenticity to the menu, Zetu has collaborated with Colombo-based GINI Outdoor Kitchen, a popular culinary venture run by the Dayawansa brothers. Through this partnership, the restaurant has introduced GINI’s signature House Flatbread to Delhi. Prepared in a wood-fired oven and topped with chilli butter and a traditional fish floss recipe, the dish reflects a shared commitment to preserving Sri Lankan culinary traditions. 

Speaking about the collaboration, Shanil Dayawansa, co-founder of GINI Outdoor Kitchen, said, “Sharing that recipe with Zetu felt natural because Sarah and the team approached Sri Lankan food with genuine care and understanding. What they’ve created in Delhi carries that spirit forward in a beautiful way.”

Beverages play an equally important role in the dining experience. The cocktail menu takes inspiration from ingredients commonly found across Sri Lanka, including pandan, coconut, curry leaves, tropical fruits, cinnamon, spices, and premium Ceylon tea. Signature creations such as Frangipani Martini, The Achcharu, The Zetu, Ananasi Clarified, and Easterly Wind offer guests a unique taste of the island through innovative mixology. For those seeking non-alcoholic options, the restaurant has curated a dedicated zero-proof menu alongside a specialized tea program developed in partnership with Sri Lankan tea brands Evergreen & Ceyland.

Beyond its food and drinks, Zetu seeks to transport guests into a thoughtfully designed environment inspired by Sri Lanka’s architectural and artistic legacy. Conceived by co-founder Anurag Dania, the restaurant draws influence from celebrated Sri Lankan visionaries Geoffrey Bawa, Minnette de Silva, and Bevis Bawa. Spread across three distinct dining zones, the space incorporates more than 500 plants, creating a lush and immersive atmosphere. A majestic banyan tree serves as the centerpiece of the design, while selected furniture and décor pieces have been sourced from Bengaluru-based design studio Phantom Hands. 

Reflecting on the collaboration, Deepak Srinath, founder of Phantom Hands, stated, "There's something very heartwarming about seeing pieces from our Geoffrey Bawa collection find their way into a space devoted to Sri Lankan hospitality. It feels like something of a full-circle moment to know that they will be part of recreating a sense of Bawa's spaces."

To further elevate the guest experience, Zetu has introduced a range of interactive and storytelling-driven elements. Diners can engage with a tableside trolley showcasing ingredients and narratives behind various menu items, enjoy an audio component linked to the kottu roti dish, and participate in a special guest ritual inspired by the creative philosophy of Bevis Bawa. These features are designed to deepen the connection between food, culture, and storytelling.

Looking beyond its role as a restaurant, the founders envision Zetu as a broader hospitality and cultural platform. In addition to its culinary offerings, the venue plans to host collaborations involving artists, designers, cultural practitioners, and industry professionals. The concept reflects the growing popularity of experiential dining in Delhi, where consumers increasingly seek immersive experiences that combine food, design, culture, and community engagement under one roof.

India’s fast-growing bubble tea and Korean street food chain Boba Bhai has achieved a major milestone in its expansion journey with the launch of its 100th store in Gurugram. The new outlet, opened at Whiteland Urban Cubes 71 in Sector 71 on June 1, 2026, marks a significant achievement for the omnichannel quick-service restaurant (QSR) brand and highlights its rapid growth since its inception in 2023. The launch further strengthens Boba Bhai’s presence in North India while reinforcing its position as one of the country’s leading players in the bubble tea and Korean-inspired food segment.

The opening of the 100th store comes as consumer demand for international flavors, Asian-inspired beverages, and innovative QSR concepts continues to grow across India. Over the last few years, bubble tea has evolved from a niche category into a mainstream beverage trend, particularly among younger consumers seeking unique taste experiences. Boba Bhai has capitalized on this shift by combining Korean, Taiwanese, and Japanese beverage influences with food offerings tailored to Indian preferences, creating a distinctive proposition in the country’s competitive food service market.

The newly launched outlet also marks Boba Bhai’s 28th store in the Delhi-NCR region and its eighth location in Gurugram, underscoring the strategic importance of the market in the company’s growth plans. Delhi-NCR remains one of the brand’s strongest performing regions, supported by a large urban consumer base, increasing demand for experiential dining, and a growing appetite for global cuisine. The latest launch is part of the company’s broader expansion strategy aimed at strengthening its presence in established metropolitan markets while simultaneously accelerating growth across emerging Tier-2 cities.

To commemorate the 100-store milestone, Boba Bhai introduced a special launch-day offer featuring select menu items priced at ₹100. The initiative was designed to celebrate the achievement with customers while providing an opportunity for first-time visitors to experience some of the brand’s most popular products. Customers visiting the outlet on the opening day were able to explore a diverse menu that includes signature bubble teas, Korean-inspired burgers, fried chicken, ramen bowls, loaded fries, momos, and a variety of fusion street-food offerings.

Speaking about the milestone, Dhruv Kohli, Founder, Boba Bhai, emphasized the brand’s strong consumer connect and future growth ambitions. “Reaching 100 stores is a defining moment for Boba Bhai and a reflection of how strongly consumers across India have connected with our brand. Gurugram has been an important market for us, and this launch represents not just another store opening but the next phase of our expansion journey. While we continue strengthening our presence in metro cities, we are equally focused on taking Boba Bhai to newer Tier-2 markets where demand for global flavours and accessible QSR experiences is growing rapidly,” said Dhruv Kohli, Founder, Boba Bhai.

The new Gurugram outlet features an expanded menu that reflects the brand’s focus on innovation and evolving consumer preferences. Beverage offerings include popular choices such as Taro Lava Bubble Tea, Tender Coconut Bubble Tea, Japanese Matcha Bubble Tea, and Mango Matcha Bubble Tea. The store also introduces a new range of Cheese Foam Cloudy Drinks, further expanding the company’s beverage portfolio and catering to customers looking for premium and experimental flavor combinations.

Alongside its beverage range, the outlet offers an extensive food menu inspired by Korean street food culture. Customers can choose from Korean Corndogs, Korean Fried Chicken, Honey Sriracha Burgers, Loaded Fries, Ramen Bowls, and a variety of all-day snacking options. By combining international food trends with localized flavors and accessible pricing, Boba Bhai has successfully positioned itself as a youth-focused QSR brand that appeals to a broad consumer demographic.

Founded in 2023, Boba Bhai has witnessed rapid expansion in a relatively short period, emerging as India’s first Korean-Indian fusion QSR brand. The company’s concept blends Asian beverage culture with Korean street food and fusion burgers adapted to Indian tastes, creating a unique dining experience that resonates with modern consumers. The achievement of 100 outlets nationwide within three years reflects both the scalability of its business model and the growing popularity of Asian-inspired food and beverage categories in India.

The launch of the Gurugram outlet also signals the next phase of growth for the company as it continues to explore opportunities beyond major metropolitan centers. With rising disposable incomes, increasing exposure to international food trends, and a growing preference for quick-service dining experiences, Tier-2 cities are emerging as important growth markets for restaurant brands. By balancing expansion across metros and emerging urban centers, Boba Bhai aims to strengthen its nationwide footprint while maintaining its focus on delivering bold flavors, innovative menu offerings, and engaging customer experiences.

The Embassy Restaurant, one of Delhi’s most iconic dining institutions, has expanded its presence in the National Capital Region with the launch of a new outlet at Elan Epic Mall in Sector 70, Gurgaon. The expansion marks a significant milestone for the heritage restaurant brand as it enters a new micro-market while continuing to build on a legacy that spans nearly eight decades. Established in 1948 in New Delhi, The Embassy Restaurant has remained a recognizable name in North India’s dining landscape, known for its timeless recipes, consistent food quality, and community-oriented dining experience. The new Gurgaon outlet reflects the brand’s commitment to reaching a wider audience while staying true to the traditions and culinary values that have defined it for generations.

Founded in the years following India’s Partition by G. K. Ghai and P. N. Malhotra, The Embassy Restaurant emerged during a period of social and economic rebuilding, creating a space where people could gather over comforting food and shared experiences. Over the decades, its flagship outlet in Connaught Place became much more than a restaurant, evolving into a cultural and social landmark frequented by political leaders, artists, professionals, families, and visitors from across the country. The restaurant’s reputation was built on authenticity, consistency, and a menu that has remained remarkably unchanged despite shifting consumer trends and evolving dining preferences.

Unlike many restaurant brands that continuously reinvent their offerings, The Embassy Restaurant has chosen to preserve its original menu philosophy. The brand continues to serve recipes rooted in the mid-20th century, maintaining the flavors and preparation methods that have become synonymous with its identity. This dedication to preserving culinary heritage has enabled the restaurant to cultivate a loyal customer base that spans multiple generations. The Gurgaon opening has therefore been positioned not as a reinvention of the brand, but as an extension of its enduring legacy into one of NCR’s fastest-growing urban centers.

Speaking about the expansion, Pranay Bahl highlighted the deep historical significance of the brand and its continued relevance in modern times. “My great grandfather built Embassy in 1948 with the belief that food could bring people together in uncertain times. Decades later, Avantika and I are proud to carry that legacy forward in Gurgaon, honouring the originals while welcoming a new generation to the table.”

Echoing this sentiment, Avantika Sinha Bahl emphasized the brand’s ability to balance tradition with contemporary appeal. “Embassy has history, but it also has energy. We wanted Gurgaon to experience the warmth, theatre and timeless charm of the brand in a space designed for today’s diners.”

At the newly opened Gurgaon outlet, guests can enjoy many of the dishes that have helped establish The Embassy Restaurant’s reputation over the years. Signature menu highlights include The Embassy Giant Samosa, Imperial Chicken Chaat, Chana Bhatura, Dal Meat, Tomato Fish, and The Embassy Pudding. Alongside these iconic offerings, diners will also find a wider selection of North Indian and continental dishes that reflect the restaurant’s long-standing culinary expertise. By retaining its most beloved recipes while serving them in a contemporary setting, the brand aims to introduce its heritage-rich dining experience to a new generation of customers.

The restaurant has been thoughtfully designed to accommodate approximately 80 guests and includes a private dining room with seating for up to 10 people, catering to intimate gatherings, family celebrations, and business meetings. The interiors blend traditional design influences with modern layouts to create a space that feels both nostalgic and contemporary. Heritage-inspired elements have been incorporated throughout the venue, while features such as comfortable indoor seating arrangements and a live performance stage enhance the overall guest experience. This combination of old-world charm and modern functionality aligns with the expectations of today’s diners without compromising the essence of the brand.

The launch of the Gurgaon outlet reflects a broader trend within India’s hospitality sector, where legacy restaurant brands are expanding into emerging urban markets while carefully preserving the qualities that made them successful. As cities like Gurgaon continue to witness rapid residential, commercial, and retail development, they offer attractive opportunities for established dining brands seeking sustainable growth. The Embassy Restaurant’s entry into this market enables it to engage with a diverse customer base that includes corporate professionals, families, and food enthusiasts looking for authentic dining experiences rooted in tradition.

Located within Elan Epic Mall, the new restaurant represents a strategic step in the brand’s long-term growth plan. Rather than pursuing aggressive expansion, The Embassy Restaurant has adopted a measured approach focused on maintaining operational consistency, menu authenticity, and customer trust. With more than seven decades of culinary heritage behind it, the Gurgaon outlet reinforces the brand’s commitment to preserving its legacy while continuing to evolve in response to changing consumer lifestyles and dining habits. As it expands its footprint beyond its historic roots in Delhi, The Embassy Restaurant remains dedicated to delivering the same flavors, hospitality, and sense of community that have defined its identity since 1948.

Mumbai-based vegetarian restaurant chain Cream Centre has expanded its footprint in Bengaluru with the opening of its second outlet in the city at Forum Mall, marking another significant milestone in the brand’s growth journey across South India. The new restaurant, launched on 13th May 2026, reflects the overwhelming response the company received from customers at its first Bengaluru location and reinforces its commitment to serving a wider audience in one of India’s most vibrant food and dining markets. With a legacy spanning more than six decades, Cream Centre continues to strengthen its position as one of India’s most recognized vegetarian dining brands while bringing its signature flavors and family-oriented dining experience to new consumers.

Founded in Mumbai in 1958, Cream Centre has built a strong reputation over the past 65 years through its focus on quality vegetarian cuisine, innovation, and memorable dining experiences. Over the decades, the brand has become synonymous with several iconic dishes that have earned a loyal following across generations. From introducing Mumbai to its first plate of Nachos to creating legendary offerings such as Chhana Bhature and the popular Sizzling Brownie, Cream Centre has successfully established itself as a household name in India’s casual dining segment. The opening of the Forum Mall outlet further extends this legacy, bringing the brand’s celebrated menu and hospitality to one of Bengaluru’s most prominent shopping and lifestyle destinations.

The latest expansion comes at a time when Bengaluru continues to emerge as a key market for premium casual dining brands. Known for its cosmopolitan consumer base, strong dining culture, and growing demand for diverse culinary experiences, the city has become an attractive destination for restaurant operators seeking long-term growth. Encouraged by the strong customer response received at its first outlet, Cream Centre has chosen Forum Mall as the location for its second Bengaluru restaurant, allowing the brand to connect with an even larger audience while strengthening its presence in the region.

The company’s growth has been guided by the leadership of Mr. Sanjiv Chona, Chairman of Cream Centre, who has played a pivotal role in transforming the restaurant into a nationally recognized brand over the past six decades. Under his stewardship, Cream Centre has successfully evolved with changing consumer preferences while preserving the core values that have defined the brand since its inception. Continuing this legacy, Mr. Rishi Chona, CEO of Cream Centre, has focused on introducing modern innovations and expanding the brand’s reach while ensuring that the flavors, traditions, and customer-centric approach remain intact.

Sharing his excitement about the new launch, Mr. Rishi Chona, CEO, Cream Centre, said, “Bengaluru welcomed us with so much love at our first outlet, that coming back felt like a natural next step. Forum Mall is home to so many memories for this city, and we are truly delighted to now be a part of that story. This second outlet is a reflection of the warmth Bengaluru has shown us, and our commitment to bring the very best of Cream Centre to every corner of this wonderful city.”

The new Forum Mall restaurant has been designed in line with Cream Centre’s signature design philosophy, blending contemporary aesthetics with nostalgic elements to create a welcoming and comfortable dining environment. The interiors aim to provide guests with a space that feels both modern and familiar, making it suitable for families, friends, and diners seeking a relaxed yet memorable restaurant experience. This balance between tradition and innovation has been a key factor behind the brand’s enduring popularity and continued relevance in India’s competitive food service industry.

Guests visiting the new outlet will have access to the complete Cream Centre menu, featuring many of the dishes that have become synonymous with the brand over the years. Signature offerings such as Chole Bhature, the famous World’s Best Nachos, and the indulgent Sizzling Brownie Fundae remain central to the menu, providing customers with the flavors that have made Cream Centre a beloved dining destination for generations. The brand’s commitment to delivering high-quality vegetarian cuisine continues to be a defining element of its identity and growth strategy.

Adding further excitement to the launch, the opening of the Forum Mall outlet coincides with Cream Centre’s popular Aamras Festival. Celebrated as a seasonal tribute to one of India’s most loved summer flavors, the festival features a curated selection of Aamras-inspired specialties available for a limited period. The initiative not only enhances the customer experience but also highlights the brand’s ability to create seasonal offerings that resonate with consumers while driving engagement and repeat visits.

The launch of the second Bengaluru outlet underscores Cream Centre’s broader expansion strategy as it seeks to deepen its presence in key urban markets across India. By combining a rich heritage, iconic menu offerings, modern dining environments, and customer-focused innovation, the brand continues to strengthen its position within the country’s growing vegetarian restaurant segment while building on its long-standing legacy of bringing people together through food.

Izumi has strengthened its presence in the Indian food and beverage market with the opening of its third restaurant in the country and its first outlet in Hyderabad, marking a significant milestone in the brand’s growth journey. Following the successful establishment of its restaurants in Mumbai and Goa, the Japanese dining brand has now entered one of India’s most dynamic and rapidly growing culinary destinations. The Hyderabad outlet is also the largest Izumi restaurant to date, reflecting the company’s confidence in the city’s evolving premium dining landscape and rising demand for international culinary experiences. Located in a picturesque lakeside setting, the new restaurant has been designed to offer guests an elevated dining experience while staying true to the brand’s core philosophy of authentic Japanese cuisine, exceptional hospitality, and immersive food experiences.

The Hyderabad launch carries special importance for Chef Nooresha, co-founder of Izumi, who has a personal connection with the city. Having spent part of her student years in Hyderabad, the opening represents a meaningful full-circle moment in her professional journey, transitioning from a hospitality student to the co-founder of one of India’s leading Japanese restaurant brands. The expansion not only signifies business growth but also reflects the brand’s long-term commitment to bringing authentic Japanese flavors and experiences to new audiences across the country.

Continuing its distinctive design identity, the Hyderabad restaurant has been developed in collaboration with designer Minnie Bhatt, who was also responsible for creating the interiors of the Mumbai outlet. The design seamlessly blends contemporary sophistication with traditional Japanese influences, creating an inviting atmosphere that enhances the overall dining experience. The space features carefully curated Japanese-inspired elements, including lantern-style décor, subtle lighting, elegant seating arrangements, and a dedicated sushi counter that allows guests to witness culinary craftsmanship firsthand. To further reinforce authenticity, a substantial portion of the crockery and serving ware has been sourced directly from Japan as well as specialty Japanese stores in Singapore, ensuring that every aspect of the dining experience reflects Japanese culture and aesthetics.

A major highlight of the Hyderabad outlet is Izumi’s signature live sushi bar, which remains a defining feature of the brand’s dining concept. Guests can enjoy an extensive selection of premium sushi offerings, including Bluefin Chutoro, Hamachi, and Scorched Scallop Nigiri, all prepared with meticulous attention to detail. The menu also includes several of Izumi’s popular signature rolls such as the Crispy Edamame Avocado Roll, Tempura Prawn with Spicy Mayo, and the Chutoro & Pickled Daikon Roll, showcasing a balance of traditional Japanese techniques and contemporary flavor combinations.

The culinary offerings at the Hyderabad restaurant go beyond sushi, with the brand significantly expanding its robata grill section. Vegetarian diners can choose from dishes such as Fresh Shiitake Mushrooms served with umami beurre blanc and Charred Napa Cabbage accompanied by mustard miso mayo. Non-vegetarian selections include Lamb Chops paired with red bell sauce and Yaki Madai Skewers served with spicy miso butter. In a notable first for the brand, Hyderabad is the only market where Izumi has introduced mutton-based dishes, adding an entirely new category to its menu portfolio and demonstrating its willingness to adapt to regional preferences while preserving its Japanese culinary identity.

The restaurant also brings Izumi’s popular ramen offerings from Mumbai and Goa to Hyderabad. The menu caters to a wide range of preferences with vegetarian options such as Spicy Miso Ramen and Curry Ramen, alongside hearty non-vegetarian selections including Chicken Paitan and Seafood Ramen prepared using slow-cooked fish bone broth. The Hyderabad menu has also been thoughtfully tailored with selected ingredients and flavor profiles that resonate with local tastes, creating a balance between authenticity and regional appeal.

Enhancing the overall dining experience is an extensive beverage program curated by Maia Laifungbam. The cocktail menu combines established brand favorites with innovative creations developed specifically for Hyderabad. Signature drinks include the Kyoto Martini, Yuzu Kazi, and Yuzu Penicillin, while highball enthusiasts can enjoy options such as Ginza Nights. The beverage menu also caters to guests seeking non-alcoholic alternatives, featuring offerings such as Chilli No Hana and Musky Dusky, ensuring a comprehensive selection for all diners.

The opening of Izumi’s Hyderabad restaurant reflects a broader trend within India’s hospitality industry, where premium dining brands are increasingly expanding into high-growth urban centers beyond traditional metropolitan hubs. As cities like Hyderabad continue to attract affluent consumers, global cuisines, and experiential dining concepts, restaurant operators are recognizing the opportunities these markets present. For Izumi, the new outlet serves not only as an expansion of its physical footprint but also as a platform to experiment with larger-format operations, menu innovation, and market-specific offerings. By combining authentic Japanese culinary traditions with localized elements and a carefully crafted dining environment, Izumi aims to strengthen its position within India’s premium Japanese restaurant segment while catering to the evolving preferences of modern diners.

AAMI Café and Bistro has opened in Candolim, Goa, introducing a hospitality concept that combines an all-day café and bistro with Airbnb accommodations and a restored Portuguese villa. Located beside a heritage Portuguese residence restored by the Lobo family, the property brings together dining and stay experiences within a heritage setting. The space retains several traditional architectural features, including laterite stone walls, terracotta-tiled roofs, skylights, high ceilings, and a balcao-style veranda.

Named after the Konkani word for “we,” AAMI has been designed around community and shared experiences. Landscaping for the property has been developed by Vintage Gardens, while interiors include furnishings sourced from Pink Elephant.

The food menu blends continental and Asian influences, including Thai-inspired dishes alongside flavours familiar to Goa’s food culture. Breakfast offerings include Turkish Eggs, Eggs Benedict, Avocado Toast, and Cinnamon Coffee French Toast.

The all-day menu includes dishes such as Podi Calamari Rings, Chilli Lime Prawns, Chicken Satay, Thai Curry Bowls, Chilli Garlic Noodles, Wild Mushroom Risotto, Sriracha Chicken Pizza, and the AAMI Croissanwich. The beverage programme includes drinks such as Guava Chilli Martini, Espresso Spritz, Virgin Cosmopolitan, Apple Ginger Spritz, and AAMI Cold Coffee.

AAMI has partnered with Mumbai-based TOISE Coffee for its coffee programme and also offers Italian gelato from Cream Choc, with dessert options including Chocolate Hazelnut Tarts, Forest Berry Cheesecake Gelato and Passionfruit Sorbet. Beyond the café and bistro, the property also includes Airbnb accommodations and a restored villa equipped with amenities such as an indoor pool and media centre, catering to short stays and group retreats.

Rohit Lobo, Co-Founder, AAMI Café and Bistro said, “There is a lot of value today placed on experiences that are louder, faster, or more visually driven. We wanted to create something that felt quieter and more lasting. This perspective also shapes AAMI’s relationship with Goa itself. Rather than drawing from a stylised interpretation of the city, we take inspiration from Goa’s natural pace of living, long mornings, slower afternoons, and spaces that allow people to connect without feeling rushed."

Sudhir Lobo, Co-Founder, AAMI Café and Bistro added, “Goa already has an incredible café culture, but we felt there was room for a space that felt a little softer and more grounded. AAMI isn’t built around occasion dining or spectacle. It’s built around everyday comfort and the idea of belonging. The café positions itself not as a themed destination, but as an extension of the everyday rituals that already define life in Goa.”

The Magnum Ice Cream Company is expanding its India operations with plans to establish a Rs 900 crore Global Capability Centre (GCC) in Pune and a regional headquarters in Mumbai, despite reporting losses in its India business following its separation from Hindustan Unilever. Kwality Wall’s (India) Limited, the company’s India entity, reported a net loss of Rs 368.8 crore for the 14-and-a-half-month period ended March 31, 2026, according to audited financial statements filed with stock exchanges.

Despite the losses, the company is moving ahead with its India expansion strategy as part of its wider global operations plan. Maharashtra Chief Minister Devendra Fadnavis recently met Magnum Chief Executive Officer Peter ter Kulve in Mumbai to review commitments made under a Memorandum of Understanding signed during the India Global Forum NXT25 Summit in April 2025.

Under the agreement, Mumbai will serve as the regional headquarters for Magnum’s Middle East, Turkey and South Asia operations. The Pune-based GCC is expected to create more than 500 direct jobs by 2029.

The Pune centre will support the company’s global functions, including information technology, supply chain management, finance, human resources and data analytics. Abhishek Mendiratta, appointed Director and GCC Centre Head in December 2025, will lead enterprise delivery and operational transformation initiatives.

The expansion follows the restructuring of Unilever’s global ice cream business into a standalone company. On March 31, 2026, The Magnum Ice Cream Company completed the acquisition of a 61.9 percent stake in Kwality Wall’s (India) Limited from Unilever after signing a share purchase agreement in June 2025. The company has also launched a mandatory open offer to acquire an additional 26 percent stake from public shareholders at Rs 21.33 per share.

Kwality Wall’s reported revenue from operations of Rs 2,200 crore during the reporting period. The losses were attributed to transition-related costs, exceptional items including asset impairments, and higher commodity prices, particularly cocoa costs. The company added that sales through quick-commerce platforms registered strong double-digit growth, supporting premium product sales and widening consumption opportunities in urban markets.

TGI Fridays has expanded its presence in India with the launch of a new flagship restaurant in Connaught Place, New Delhi. The outlet has been opened by Bistro Hospitality, the brand’s master franchisee in India, in partnership with Feastary Hospitality, the North India franchise operator. The opening marks another step in TGI Fridays’ expansion strategy in India, with additional outlets planned as part of a phased rollout.

Kuunal Maiti, CEO, Bistro Hospitality said, “TGI Fridays currently operates restaurants in Kolkata, Hyderabad, Lucknow, Gurgaon, and now at Connaught Place, with another outlet at Vasant Kunj set to open shortly. This expansion will double the store count from three to six within a span of 12 months. Several additional locations are already being planned, underscoring the brand’s continued expansion and long-term commitment to the Indian market.”

The Connaught Place restaurant builds on the existing partnership between Bistro Hospitality and Feastary Hospitality, which are jointly driving the brand’s North India growth strategy.

Suraj Mahant, Managing Partner, Feastary Hospitality said, “When we launched in Gurugram, we had outlined a clear vision for North India. Connaught Place marks another key milestone in that journey. This flagship restaurant further strengthens the brand’s presence in the region while laying the foundation for sustained expansion across important northern markets.”

TGI Fridays operates in more than 40 countries and is known for its American-style menu and cocktail offerings. Earlier this year, the company announced a wider global expansion strategy under its “1-2-3 Strategic Vision.” Through this plan, TGI Fridays aims to open more than 1,000 outlets and achieve $2 billion in annual revenue by 2030.

The Leela Palace Bengaluru has introduced The Azulian House, a new dining concept centred on botanical-inspired hospitality experiences, as luxury hotels continue to expand concept-led food and beverage offerings in India. The new venue combines global cuisine, an agave-focused beverage programme, and Bengaluru’s Garden City identity within an ingredient-led dining format.

The launch comes as The Leela Palaces, Hotels and Resorts completes four decades in India’s luxury hospitality sector and continues to invest in differentiated dining experiences as part of its guest engagement strategy. The Azulian House has been designed around the concept of a botanist’s residence, featuring interconnected sections such as The Living Room, The Glasshouse, The Lab, and The Orchard. According to the hotel, each section supports different guest experiences while operating under a unified hospitality concept.

The culinary programme focuses on ingredient-led dining, with tequila and mezcal forming the foundation of the beverage menu. The food offering combines international influences with locally sourced ingredients, using seasonal produce and techniques including curing, charring, marination, fermentation, and open-fire cooking.

Nishant Agarwal, Vice President and General Manager, The Leela Palace Bengaluru said, “The Azulian House reflects a more considered approach to luxury. It is rooted in time, in craft, and in a deep respect for ingredients. Every element has been built with the intention to create something immersive yet effortless.”

The food programme is led by Chef Zafar and draws inspiration from Peru’s coastal, Andean, and Amazonian culinary traditions while incorporating locally sourced Indian ingredients.

Chef Zafar said, “Peruvian cuisine is about balance and integrity. At The Azulian House, we have stayed true to these foundations while bringing together flavours and ingredients in a way that feels seamless, refined, and deeply respectful of the cuisine’s essence.”

The menu includes ceviches, tiraditos, causas, grilled dishes, and slow-cooked preparations. According to the hotel, flavours are built around ají, citrus, smoke, and fermentation techniques, with a focus on retaining ingredient quality. The restaurant also includes outdoor and semi-outdoor seating surrounded by herbs, edible plants, and fruit-bearing trees. Kitchen-side seating has been introduced to provide guests with visibility into food preparation and culinary operations.

The beverage programme features an agave-focused collection built around tequila and mezcal cocktails developed through botanical infusions and fermentation techniques. The hotel said the bar offering has been designed to complement the food programme rather than function independently. The launch reflects a broader trend in India’s luxury hospitality market, where hotels are increasingly investing in immersive and experience-led dining concepts to strengthen premium food and beverage offerings and engage evolving consumer preferences.

Tim Hortons is set to expand and renovate hundreds of restaurants across Canada as the company and its franchise network increase investments in the country’s quick-service restaurant sector. The coffee and restaurant chain said 340 restaurant owners will invest in the construction and renovation of 480 restaurants during 2026. Franchise owners will contribute $270 million toward the programme, while Tim Hortons corporate will invest an additional $130 million.

As part of the expansion plan, 280 franchise owners will renovate 400 existing restaurants, while 60 owners will develop 80 new outlets across several Canadian provinces. Tim Hortons currently works with around 1,500 restaurant owners operating nearly 4,000 outlets across Canada. The company said the investment programme is expected to support local suppliers, contractors, and family-run businesses involved in construction, renovation, signage, interiors, and equipment installation.

According to the company, renovation and construction materials are being sourced through Canadian-owned businesses, with several components manufactured locally. Tim Hortons added that custom restaurant furniture is produced in Montréal using 100 percent Canadian-sourced maple, while signage and artwork are created through Canadian suppliers and artists.

Axel Schwan, President of Tim Hortons said, “Tim Hortons was built in Canada by Canadians, and we are proud to continue investing in Canada to give our guests beautiful, modern restaurants to enjoy. These are Canadian families investing their own money in their own communities – and that's something we're proud of.”

The renovation strategy includes redesigned restaurant layouts, improved digital ordering and pickup systems, upgraded kitchen equipment, refreshed dining spaces, and updated baked goods display areas. The company said these changes are intended to improve customer convenience and operational efficiency.

Ontario will see the highest level of activity, with 214 restaurant projects planned, including 26 new outlets and 188 renovations. Quebec is expected to record 65 projects, Alberta 66, and British Columbia 51. Tim Hortons said the updated restaurant formats will continue to reflect the brand’s Canadian heritage and community initiatives, including references to Tim Hortons Foundation Camps. The announcement comes as restaurant renovation and modernisation activity continues to increase across North America, with quick-service brands investing in digital ordering systems, operational improvements, and updated customer experiences amid growing competition in the foodservice sector.

A new restaurant, bar, and taproom concept has entered Bengaluru’s hospitality market with the launch of PIXI on Church Street, adding to the city’s growing mix of experience-focused dining formats. Spread across nearly 13,500 sq ft with seating for 250 guests, PIXI has been developed as a multi-format venue designed to cater to both daytime and evening dining. The concept combines restaurant dining, cocktails, specialty coffee, and craft beer within a neighbourhood-focused setting.

The launch comes as large-format hospitality venues continue gaining traction in Bengaluru, with operators increasingly integrating cafés, casual dining, cocktails, and nightlife experiences to drive customer engagement and repeat visits. The food programme has been curated by Chef Kartikeya Ratan and features globally inspired dishes suited for group dining and shared meals. Menu highlights include Beijing Pulled Lamb Bao, Seafood and Chives Thai Curry Dumplings, Truffle Mushroom Flatbread, and Spanakopita.

The venue also offers a specialty coffee menu featuring options such as Affogato with Salted Caramel Popcorn, Matcha Cold Foam Iced Latte, and Parle G Cold Coffee. PIXI’s beverage programme combines cocktails and taproom offerings aimed at both craft beer and cocktail consumers. Signature cocktails include Namma Grown-Up Glow, Indiranagar Plot Twist, Sappe Drama Free Night, and Aye You Only, No?, alongside cocktail pitchers such as Midnight Bloom and Rosé Botanica.

The interiors, designed by WDA Design Studio, feature earthy tones, circular design elements, and open social spaces intended to support group interaction and extended stays.

Chef Kartikeya said, “PIXI was envisioned as a place where people can come together over good food and thoughtfully crafted drinks in a setting that feels both relaxed and exciting. Whether someone is stopping by for a craft beer, exploring the cocktail menu or settling in for dinner with friends, we wanted to create a space that feels approachable, memorable and rooted in the spirit of the neighbourhood.”

The launch adds to Church Street’s position as one of Bengaluru’s high-footfall hospitality districts, where restaurant operators are increasingly introducing hybrid dining and nightlife formats to cater to changing consumer preferences.

Adani Airport Holdings Limited (AAHL) has partnered with Bastian Hospitality to launch Maison Twenty-Seven adjoining Terminal 2 at Sardar Vallabhbhai Patel International Airport in Ahmedabad, expanding airport-linked hospitality and lifestyle infrastructure in India.

Located next to the arrivals area of Terminal 2, the project is part of AAHL’s broader strategy to develop airports into integrated hubs that combine hospitality, retail, wellness, and entertainment. The launch follows AAHL’s recent partnership with IHG Hotels and Resorts for airport-linked hotel developments across key Indian cities.

Spread across 52,000 square feet, Maison Twenty-Seven has been developed as a hospitality and wellness destination offering dining, wellness, entertainment, co-working, and social experiences within a single location. The property is situated close to Ahmedabad airport and GIFT City.

The destination includes indoor and outdoor dining spaces, family entertainment zones, a games arcade, co-working facilities, and wellness services. It also houses Bastian Bakery and a dedicated “Temptation Room” focused on gifting and celebration-based offerings.

The food and beverage programme has been designed to accommodate multiple dining occasions, including transit dining, business meetings, family gatherings, café formats, wellness-focused menus, and late-night services. According to the company, the format has been created to address demand for flexible hospitality experiences. The wellness section includes cryotherapy, hot and cold plunge pools, sauna and steam facilities, yoga and sound healing studios, flotation therapies, salon services, and fitness spaces.

Maison Twenty-Seven will operate through a reservation and access-led model supported by curated day-pass experiences. AAHL said the destination will also be integrated with its Pranaam passenger services platform, allowing travellers to access hospitality and wellness services while managing airport-related requirements.

Ranjit Bindra, Founder, Bastian Hospitality said, “Maison Twenty-Seven represents an important evolution for Bastian Hospitality as we complete ten years of creating experiential dining and lifestyle destinations in India. We wanted to build a space that responds to how modern consumers increasingly travel, work, recover and connect. Ahmedabad, with the rapid growth around SVPIA and GIFT City, offered the perfect environment for a concept that brings together hospitality, wellness and community in a globally relevant format.”

Arun Bansal, CEO, AAHL said, "At Adani airports, we are reimagining airports as dynamic lifestyle and social ecosystems that extend far beyond travel. Maison Twenty-Seven reflects our commitment to creating experiences that are immersive, future-ready and rooted in evolving consumer aspirations. From hospitality and wellness to dining and community spaces, every aspect of the destination has been shaped through a deeply hands-on approach to how modern travellers and urban consumers want to engage, pause and connect. As Ahmedabad and GIFT City continue to emerge as globally significant growth hubs, we believe destinations like Maison Twenty-Seven will redefine the role airports play in shaping urban experiences.”

Shilpa Shetty, Actor, Entrepreneur, and Bastian Hospitality Co-Founder said, “Wellness today is no longer limited to fitness. It shapes how people travel, recharge, spend time with family, and build meaningful everyday experiences. What makes Maison Twenty-Seven special is the way it brings together recovery, hospitality, dining and community within one thoughtfully designed space that feels both elevated and inclusive.”

Maison Twenty-Seven began dinner services on 21 May 2026, marking Bastian Hospitality’s entry into Ahmedabad. The company currently operates hospitality and dining venues across Mumbai, Pune, and Bengaluru. Industry observers note that airport operators are increasingly focusing on non-aeronautical revenue streams such as hospitality, food and beverage, and lifestyle infrastructure as airports evolve into mixed-use destinations.

American-Italian dining chain Olive Garden has entered the Indian market with the launch of its first restaurant at World St. in Worldmark, Aerocity, New Delhi. The brand’s India operations will be led by Gourmet Investments Hospitality Group (GIHG), which will drive its expansion and growth strategy in the country.

The launch marks Olive Garden’s entry into India’s premium dining segment, introducing its American-Italian menu and family-style dining format to local consumers. Ramit Bharti Mittal, Executive Chairman and Director, Gourmet Investments Hospitality Group, said the launch aligns with the company’s strategy of introducing international dining brands in India.

“Launching Olive Garden in India is a natural progression of our vision to bring thoughtfully chosen global dining icons to India to cater to the evolving consumer aspirations in the country. In close collaboration with Darden International & Franchising, we have ensured that the brand’s hallmark hospitality, comfort-driven menu, and celebratory family-style experience are authentically reimagined for India,” he said.

Brad Smith, President, Darden International and Franchising, highlighted the partnership with GIHG as a key step in establishing the brand in India.

“We are thrilled to partner with Gourmet Investments Hospitality Group to open our first Olive Garden in India at Aerocity, New Delhi. We believe GIHG’s deep expertise in the restaurant business will help deliver Olive Garden’s signature American-Italian generosity to Indian guests,” Smith said.

The restaurant has been designed around Olive Garden’s Tuscan-inspired identity and includes indoor and alfresco dining spaces conceptualised by Incubis Consultants. Located in Aerocity, the outlet is expected to cater to local diners as well as travellers visiting the hospitality and commercial district. Following its India debut, Gourmet Investments Hospitality Group plans to expand Olive Garden across key Indian markets.

S.K. Sayal, MD and CEO, Bharti Real Estate said, “We are delighted to welcome Olive Garden to World St. at Worldmark, marking its much-anticipated debut in India. Bringing globally loved brands to Indian consumers has always been central to our vision, and this launch represents another important milestone in that journey.”

Olive Garden is part of Darden Restaurants, Inc, headquartered in Orlando, Florida. Founded in 1982, the restaurant chain operates more than 980 outlets across 12 countries worldwide.

Travel Food Services Limited (TFS) has reported robust financial growth for the fourth quarter and full financial year ended March 31, 2026, supported by aggressive outlet expansion, rising airport operations, and continued momentum across its travel QSR and lounge businesses.

The company recorded system-wide sales of Rs. 8,954 million during Q4FY26, registering a year-on-year growth of 27.7 percent. For the full financial year, system-wide sales reached Rs. 32,144 million, reflecting a 25.4 percent increase compared to the previous year. Consolidated sales for the quarter stood at Rs. 4,607 million, up 25.7 percent YoY, while adjusted consolidated sales for FY26 rose to Rs. 16,478 million, marking a 13.9 percent increase.

Profitability also witnessed strong improvement during the year. Consolidated profit after tax for Q4FY26 came in at Rs. 1,226 million, recording a 15.1 percent growth year-on-year. For the full fiscal year, adjusted consolidated PAT climbed to Rs. 4,523 million, growing 21.5 percent over the previous year. The company’s PAT margin improved to 27.4 percent from 25.7 percent in FY25, indicating stronger operational efficiency and margin expansion.

According to the company, growth during FY26 was largely driven by like-for-like sales growth, continuous menu innovation, promotional campaigns, value-driven offerings, and the addition of new outlets across key airports. Over the past 12 months, TFS added 76 travel QSR outlets and two airport lounges across locations including Mumbai, Delhi, Ahmedabad, Hyderabad, Cochin, and Navi Mumbai.

Despite operational disruptions during parts of the year caused by airline-related challenges and geopolitical developments such as the Middle East conflict during the fourth quarter, the company stated that passenger traffic recovered after each disruption. TFS added that long-term demand for air travel in India continues to remain resilient and stable.

As of March 2026, the company’s network expanded to 20 airports compared to 18 airports a year earlier. Its travel QSR portfolio increased to 518 outlets, while airport lounges grew to 39 locations. TFS also strengthened its brand portfolio to 145 brands with the addition of 18 new names during the year, including both in-house concepts and international brands such as Nando's, Wagamama, and Gordon Ramsay-branded concepts.

The company’s subsidiary, EATS (Eliteassist Technology and Services Pvt. Ltd.), also expanded operations by integrating with multiple banks and card networks for airport lounge access services. Meanwhile, operations at Cochin Airport, Delhi Airport Terminals 1 and 2, and Navi Mumbai Airport continued to scale during the quarter. TFS also confirmed that fit-out and construction work at Noida International Airport is progressing ahead of commercial operations expected in the first half of FY27.

The Board of Directors has recommended a final dividend of Rs. 10.25 per share with a face value of Rs. 1 each for FY2026, subject to shareholder approval.

Commenting on the company’s performance, Varun Kapur, Managing Director and CEO, TFS, said, “FY26 has been a landmark year for TFS - our first full year as a listed company that has been marked by strong financial performance, with system-wide sales growing 25.4 percent YoY and adjusted consolidated PAT growing 21.5 percent YoY. We continued to demonstrate our operational resilience, delivering steady performance despite the near-term challenges seen in Q4FY26.”

He further added, “Crossing 550+ outlets, expanding to 20 airports, deepening our brand portfolio to 145 brands, and progressing on our EATS technology platform, reflect the breadth of our execution and the directions in which TFS is growing. Operations at Cochin and Delhi Airports are scaling up well, Navi Mumbai is seeing the opening of new concepts, and we remain excited about our upcoming units at Noida Airport ahead of its commercial launch.”

Speaking about market conditions, Kapur stated, “The near-term environment carries its share of headwinds - the Middle East conflict, firming input costs, and temporary traffic disruptions have added some volatility. We are watching these developments carefully, navigating them with discipline, and responding with the operational execution that has defined our journey. Our conviction in India's long-term aviation growth story is unchanged. With a growing network, a strong brand portfolio, and new revenue streams taking shape, TFS enters this next phase from a position of strength.”

Mumbai-based bakery and café brand TwentySeven Bakehouse has expanded its retail footprint with the launch of a new outlet at Oberoi Garden City in Goregaon. The latest addition marks the company’s fourth physical store in the city, complementing its existing outlets in Mahalaxmi, Bandra, and Nepean Sea Road, along with its cloud kitchen operation in Chembur.

The new outlet builds on the success of the brand’s flagship Mahalaxmi location and brings together its signature bakery, café, sandwich, pizza, and specialty coffee offerings under one roof. Strategically located in Goregaon, a rapidly growing residential and commercial hub in Mumbai’s western suburbs, the store is designed to cater to office professionals, local residents, and the increasing demand for food delivery services in the area.

The menu at the Goregaon outlet features TwentySeven Bakehouse’s well-known range of artisanal sourdough breads, handcrafted loaves, buttery croissants, freshly made sandwiches, and New York-style pizzas. Signature offerings include the Halloumi & Harissa sandwich, Pulled Pork Kimchi sandwich, Thecha Chip Butty, Fiamma 2.0 pizza, Basil Pesto pizza, and Chermoula Chicken with Vodka Sauce pizza. Guests can also enjoy the brand’s specialty coffee selection through both dine-in and delivery services.

Speaking about the experience, the company stated, “Stop by for a fresh bake, stay for a pizza, and come with a big appetite. If you can't make it to us in person, fire up Swiggy or Zomato to have our goodness delivered straight to your office or home!”

With the launch of the Goregaon outlet, TwentySeven Bakehouse continues to strengthen its position in Mumbai’s competitive bakery and café market. The expansion reflects a broader trend within the food and beverage sector, where brands are increasingly combining dine-in experiences with cloud kitchen operations to meet evolving consumer preferences and growing delivery demand.

Benedict’s, a new all-day dining restaurant, has opened in JP Nagar, South Bengaluru, introducing a breakfast-to-dinner format focused on continental comfort food and Mediterranean-inspired flavours. The neighbourhood diner-style restaurant offers a full-service dining experience with an all-day menu that combines breakfast classics with globally influenced dishes. Inspired by 1970s diner aesthetics, the interiors feature yellow and blue tones while adopting a contemporary dining format.

The menu includes a range of breakfast and egg-based dishes such as The Classic Benedict, Turkish Eggs served with Greek yogurt and garlic sauce, Shakshouka with ghee roast masala, and Chawanmunshi paired with Parsi Akuri eggs. Beyond breakfast, Benedict’s serves an extended menu featuring comfort food prepared with international influences.

The restaurant has emphasized in-house preparation, with scratch-made flavoured butters, brown butter hollandaise, and signature sauces forming part of the kitchen offering. The menu also reflects culinary influences from Turkish, Egyptian, and Parsi cuisines through its egg-based preparations and accompaniments.

Its beverage selection includes sake, soju, and wines, curated to complement both daytime and evening dining occasions.

Krish Nayak, Co-Founder of Benedict’s said, “We wanted to create a space where breakfast isn’t restricted to mornings and diners can settle in at any hour of the day. Benedict’s was built around the idea of serving familiar comfort food with consistency, warmth, and the kind of quality that keeps people coming back regularly.”

With the launch in JP Nagar, Benedict’s joins Bengaluru’s growing all-day dining segment, where restaurants are increasingly offering flexible formats and globally influenced menus.

Pan-Asian restaurant chain FOO has expanded its presence in India with the launch of a new outlet in Juhu, Mumbai. The opening marks the brand’s 15th outlet across India and its 10th location in Mumbai. The new restaurant spans 1,700 sq. ft. and has a seating capacity of around 80 guests. Designed with both indoor and outdoor seating areas, the outlet features a curved layout, an open-air section covered by a tensile canopy, greenery, suspended lanterns, and a central red marble bar counter. The design aims to create a connected indoor and outdoor dining environment.

FOO’s menu, curated by Chef Eric Sifu, offers more than 100 Asian tapas options across categories including sushi, dim sum, Nikkei cuisine, and Peruvian ceviche. The menu features dishes such as FOO Blue Butter Japanese Fried Rice with FOO Yellow Curry, Truffle Togarashi Black Rice Maki, Truffle Lobster Dumplings, and Charcoal Har Gow with gold dust. Vegetarian offerings include the Wasabi, Truffle & Edamame Dumpling and Crispy Spicy Thai Lotus Root. The restaurant also serves a dedicated Jain menu.

The beverage menu includes cocktails such as the Yuzu Negroni, FOO King, Florista, and Miso Sour, along with boba teas and a curated sake selection. Guests can also choose the brand’s signature dessert platter, Mount Foo-Ji.

Ryan Tham and Keenan Tham, Founders, Pebble Street Hospitality said, "Mumbai has always been special for us, and Juhu felt like the perfect next step. It's a neighbourhood that's always buzzing yet familiar, exactly the kind of place we see FOO becoming a part of. With FOO Juhu, we wanted to create a space people can walk into at any time; whether for a quick catch-up, a relaxed meal, or a long evening that turns into a night out. We're excited to build a place people keep coming back to."

With the Juhu launch, FOO continues to strengthen its footprint in India’s organised dining sector and deepen its presence in Mumbai’s premium casual dining market. The brand operates across multiple cities with a focus on Pan-Asian cuisine and experience-driven dining formats.