Ekta Mahajan Appointed as Training Manager at DoubleTree by Hilton Gurugram

Yum Brands is in exclusive discussions to sell Pizza Hut to private equity firm LongRange Capital, according to a source familiar with the matter. The talks are progressing, and a potential agreement could be reached in the coming weeks, although there is no certainty that a deal will be finalised. LongRange Capital declined to comment, while Yum Brands has not issued an official response.

The discussions come as the global fast-food sector faces softer demand, rising costs, and changing consumer preferences. Growing adoption of GLP-1 weight-loss drugs, inflationary pressure, and weaker consumer sentiment have added pressure on restaurant operators and dine-out spending.

Yum Brands had earlier announced that it was reviewing strategic options for Pizza Hut, including a possible sale, as the pizza chain faced operational and sales challenges compared with the company’s other restaurant brands.

Pizza Hut contributed around 12 percent to Yum Brands’ total revenue in 2025, but its U.S. comparable sales have declined for 10 consecutive quarters, according to reports. The brand has struggled to match the growth momentum of sister chains, including Taco Bell and KFC.

Reports indicate that LongRange Capital entered into an exclusivity agreement with Yum after emerging ahead of other interested firms, including Sycamore Partners and Apollo Global Management. The possible transaction reflects wider consolidation activity in the restaurant industry, where brands are increasingly exploring ownership changes and private equity partnerships amid higher operating costs and shifting dining habits.

Namak Indian Restaurant and Bar in Dallas, Texas, has appointed Chef Gaurav Chauhan as its new Executive Chef as the restaurant strengthens its culinary leadership and dining offerings. Chef Chauhan brings over 10 years of experience across luxury hotels, fine dining restaurants, and large-scale food service operations in India and the United States.

Before joining Namak, he was associated with Sanjh Restaurant in Dallas, where he managed menu planning, kitchen operations, staff training, inventory management, food safety, and cost control.

His professional experience includes hospitality brands such as Hyatt Hotels Corporation, Taj Hotels, Pullman Hotels and Resorts, Novotel, and The Park Hotels. Over the years, he has worked with properties including Andaz Delhi, Taj Mahal Hotel New Delhi, Pullman New Delhi Aerocity, and The Park Kolkata.

Chef Chauhan specialises in Indian and Western cuisines and has been involved in several restaurant pre-opening projects across India and the United States. His work has covered kitchen planning, menu engineering, equipment selection, workflow design, recruitment, team training, and the implementation of food safety and operational systems. At Namak Indian Restaurant and Bar, Chef Chauhan will lead kitchen operations, menu development, banquet execution, and culinary team management.

Chef Gaurav Chauhan said, “I am honored to join the team and excited to bring together authentic Indian flavors with modern culinary techniques. I look forward to creating memorable dining experiences for our guests while mentoring the culinary team and contributing to the restaurant’s continued growth.”

Earlier in his career, Chef Chauhan worked on menu planning, recipe standardisation and kitchen leadership at The Park Hotels Kolkata. His assignments at Pullman New Delhi Aerocity and Andaz Delhi strengthened his experience in luxury hospitality and multicuisine dining, while his culinary training and early professional foundation were shaped at Taj Mahal Hotel New Delhi.

The appointment reflects the continued focus among restaurants on strengthening culinary leadership through professionals with experience in hospitality operations and restaurant development.

Atmantan Wellness Centre, part of The Indian Hotels Company Limited (IHCL), has announced plans to develop a new wellness retreat in Hyderabad in partnership with Swela Realty LLP. The upcoming project marks Atmantan’s expansion strategy focused on developing integrated wellness destinations across India.

The Hyderabad retreat is being developed in collaboration with Swela Realty LLP, led by Swaran Charlakola and Spoorthi Reddy. The project draws inspiration from the vision of the late Smt. Dr. Sweta Reddy, who aimed to establish a wellness centre in Hyderabad focused on holistic healthcare.

Sharmilee Kapur and Nikhil Kapur, Founders, Atmantan said, “We were immediately drawn to the natural beauty and energy of this land. Equally meaningful was meeting Swaran Charlakola and his family, whose deep-rooted belief in wellness and healing is shaped on the strong foundation of natural medicine. Their vision is closely aligned with our conviction that wellness must be integrated, evidence-based, and designed to create lasting outcomes. Together, we look forward to creating a destination in Hyderabad that will help people reclaim their health, reconnect with nature, and experience the very best of integrated wellness. Atmantan specialises in large-format Wellness Centres, and this destination, like all our future projects, will also be in the range of 100 rooms (giving us capacity for around 130-150 guests per day). Our model of Integrated Wellness is something people in India and overseas are seeking actively.”

The Hyderabad property is expected to feature approximately 100 rooms and accommodate around 130-150 guests per day.

Swaran Charlakola, Director, Swela Realty LLP said, “This partnership with Atmantan marks an important step in bringing a world-class integrated wellness destination to Hyderabad. The world is talking more openly about longevity. As strong believers in the power of natural and holistic health, we recognise that the global conversation around longevity is not a passing trend, but a fundamental shift in how people aspire to live. We are looking forward to building a sanctuary with the Atmantan Team that will give life to this shared ambition, long-term value, and a commitment to redefining wellness in the region.”

According to the company, the Hyderabad centre will combine preventive healthcare, diagnostics, therapeutic interventions, and traditional wellness practices under a single destination. The retreat will offer personalised health assessments and programmes focused on preventive care, stress management, wellness retreats, and corporate wellness groups. The new project adds to Atmantan’s long-term plans to expand its wellness footprint while strengthening India’s position in the preventive healthcare and wellness tourism space.

Brine, a new 120-seater restaurant and bar, has opened in Bengaluru, introducing a dining concept that combines modern European cuisine with a focus on ambience and hospitality.

Founded by Anirudh Nopany and Sreeram Anvesh, the venture builds on the founders’ experience in the hospitality sector, following the growth of Bengaluru-based pizzeria Brik Oven. Brine has been developed as part of their broader vision to create hospitality experiences centred on creativity, quality, and community engagement.

The restaurant draws inspiration from the concept of “brine,” traditionally a mixture of salt and water used to preserve and enhance flavour. Reflecting this idea, the menu has been designed to evolve through layered flavours, combining familiar dishes with contemporary techniques and interpretations.

Brine’s menu is influenced by modern European cuisine and features dishes such as Cheeseburgers, Roasted Tomato Risotto, Focaccia with Kimchi Butter, Beef Tartare, Charred Cabbage, and Bone-In Lamb Belly. Led by a head chef with experience in Michelin-starred kitchens, the culinary programme combines classic preparations with refined execution.

The restaurant experience extends beyond its menu through a design-led setting created by principal architect Animesh Nayak. The interiors include interconnected dining spaces featuring a copper bar, lounge-style seating, and partially open outdoor sections.

Design elements such as granite flooring, double-height ceilings, muted grey tones, soft lighting, and integrated greenery have been incorporated to create a contemporary and comfortable environment for guests.

Eternal-owned food delivery platform Zomato has introduced a new feature called “Healthy Subscriptions” under its Healthy Mode offering, allowing users to pre-schedule healthier meal options from partner restaurants.

The newly launched feature enables customers to subscribe to curated lunch and dinner plans for periods of 3, 5, or 15 days. Users can also personalise meals in advance, reschedule deliveries, change delivery addresses, or cancel subscriptions based on their requirements and schedules.

According to the company, all dishes listed under the Healthy Subscriptions menu carry a “High” Healthy Score. The ratings are based on nutritional parameters such as protein density, fibre content, ingredient quality, carb density, and cooking methods. Zomato said these nutritional assessments are generated through AI using information available on its platform.

The feature has initially been rolled out across Delhi NCR, Mumbai, and Bengaluru, with plans to extend availability to additional cities over the coming months.

Healthy Subscriptions builds on Zomato’s Healthy Mode feature launched in 2025, which was introduced to help users identify healthier meal choices on the platform. Under Healthy Mode, dishes are assigned scores ranging from “Low” to “Super” based on nutritional indicators including protein, fibre, complex carbohydrates, and micronutrient composition.

The segment continues to benefit from rising health consciousness, an expanding middle-income consumer base, and the rapid growth of quick commerce platforms. Increasing demand for healthier snacks and functional food products is also influencing food consumption and ordering patterns across urban markets.

On the financial front, Eternal reported a 4.5X increase in net profit to Rs 174 Cr in Q4 FY26 compared to Rs 39 Cr recorded during the same period last year. Operating revenue grew 196 percent year-on-year and 6 percent quarter-on-quarter to Rs 17,292 Cr during the quarter.

Within the business, Zomato’s food delivery operations recorded a 33 percent year-on-year rise in operating revenue to Rs 2,737 Cr, while adjusted EBITDA increased 24 percent to Rs 532 Cr.

As part of this approach, Zomato reduced the free-delivery threshold for Gold users to Rs 99 from Rs 199, introduced focused customer activation initiatives, and expanded affordable meal choices, including sub-Rs 250 offerings.

FMCG conglomerate DS Group has entered into an exclusive partnership with British artisanal cookie brand Ben’s Cookies to introduce the brand in India, expanding its presence in the premium dessert and bakery retail segment. Founded in 1983 in Oxford’s Covered Market, Ben’s Cookies is recognised for its freshly baked cookies. In India, the brand will adopt a bakery-first retail format centred on in-store baking and freshly prepared products.

The India menu will feature flavours including Milk Chocolate Chunk, White Chocolate and Macadamia, and Ginger and Dark, along with dedicated eggless options. Ben’s Cookies will also introduce gift products for festive and corporate occasions. Individual cookies will start at Rs 325, while gifting packs will be priced at Rs 1,500 and above.

Sanskriti Gupta, Ben’s Cookies India said, “The arrival of Ben’s cookies in India marks a significant milestone in DS Group’s strategic expansion within the premium food retail sector. We are delighted to introduce a piece of British heritage to the Indian market, combining a forty-year legacy of artisanal baking with DS Group’s rooted understanding of the Indian palette and the ever-evolving consumer preferences. We have a robust retail expansion strategy, which represents a significant pillar of DS Group’s growth objectives for Ben’s Cookies in India, with a target to establish eight to ten physical stores across India in the current financial year.”

The company said Ben’s Cookies products will also be available through major e-commerce and food delivery platforms.

Luke Menezes, Ben's Cookies said, “To ensure our traditional, quality standards are mirrored in India, every Ben’s Cookies boutique will feature a live-oven baking fresh batches throughout the day. Beyond our world-famous cookies, we look forward to sharing an array of delicious treats, including rich cookie shakes, coffees, and cookie ice cream sandwiches. We are truly grateful for the opportunity to work with DS Group and look forward to becoming a cherished part of the Indian dessert landscape.”

According to the company, India’s cookie market was valued at $1.3 billion in 2024 and is projected to reach $2.3 billion by 2033, supported by rising premiumisation and growing demand for handcrafted food products. Founded in 1929, DS Group operates across food and beverage, confectionery, hospitality, agri-business, luxury retail, and other sectors. Its portfolio includes brands such as Catch, Pulse, Pass Pass, L’Opera, and Le Marche.

ITC Hotels Limited has signed a 90-room Fortune Select hotel in Guwahati, Assam, expanding its presence in Northeast India’s hospitality market. The property, scheduled to open in April 2028, will include 90 rooms, an all-day dining restaurant, banquet and conference facilities, and other guest amenities catering to both business and leisure travellers.

The signing marks Fortune Hotels’ entry into Guwahati, a major commercial and travel centre in the Northeast, while supporting ITC Hotels’ expansion across growth markets in India.

Anil Chadha, Managing Director, ITC Hotels Limited said, “Guwahati is an exceptionally attractive market. It has an evolving business environment with equally interesting leisure spaces. We look forward to meeting the region's growing appetite for quality branded stays and delighting the city with our signature hospitality.”

Guwahati continues to draw business and leisure traffic due to its regional importance. Dispur, the capital of Assam, falls within the Guwahati metropolitan area, and the city also serves as a gateway to destinations including Kamakhya Temple, Kaziranga National Park, Hajo, and Madan Kamdev temple, a 10th-century archaeological site often called the "Khajuraho of the North-East."

Demand for hospitality infrastructure in the city has grown alongside improvements in air, rail, and road connectivity and broader infrastructure development. The latest agreement aligns with Fortune Hotels’ expansion plans across high-growth markets in India and adds to its presence in emerging hospitality destinations.

Kairali Ayurvedic Group has expanded into the luxury hospitality segment with the launch of Villa Raag by Kairali, a boutique wellness resort located at Agonda Beach in South Goa. The new property marks the group’s entry into private luxury stays and wellness-led hospitality, targeting international travellers seeking personalised experiences and beachfront retreats.

Situated across two acres in Goa’s Canacona region, Villa Raag has been developed as an exclusive beachfront property featuring six luxury rooms. The resort combines wellness-focused experiences with hospitality services designed around privacy, comfort, and customised guest experiences.

The property offers private beach access along with concierge and butler services. Amenities include a temperature-controlled saltwater swimming pool, beachfront yoga spaces, a gourmet kitchen, landscaped Zen gardens, and dedicated meditation and wellness zones.

Agonda Beach has emerged as a growing destination for wellness tourism, attracting yoga enthusiasts, slow-travel visitors, and travellers seeking quieter luxury experiences away from conventional tourism hubs. Villa Raag aims to position itself within this segment through personalised wellness programmes and customised yoga sessions tailored to individual guest requirements.

Designed by Durga Sarath Architects, the resort blends coastal architecture with premium interiors and wellness-focused landscaping. Unlike conventional wellness retreats centred on group activities, Villa Raag will focus on one-on-one yoga and wellness sessions, allowing guests to personalise routines based on their fitness levels, health requirements, and lifestyle goals.

Abhilash K Ramesh, Executive Director, Kairali Ayurvedic Group said, “At 'Villa Raag' you will receive an unmatched five-star hospitality experience. It’s a sanctuary where nature, technology, and refined living converge. We offer celebrity-level confidentiality and gourmet experiences. The serene Agonda setting brings the rhythm of the sea right to your doorstep”.

He further added, "We wanted to redefine Goa beyond nightlife and conventional tourism. Villa Raag has been created for modern travellers who want to slow down, reconnect, and experience wellness in its most authentic and elevated form. It is more than a retreat; it is a conscious lifestyle destination where luxury, healing, nature, and mindful living coexist beautifully."

The hospitality venture builds on Kairali Ayurvedic Group’s longstanding presence in wellness and Ayurveda. With a legacy spanning 118 years, the group operates Kairali – The Ayurvedic Healing Village in Palakkad, Kerala, alongside 35 Ayurvedic centres across 10 countries.

Basil Alliance has introduced Glandore Australian Whiskey in India, marking the entry of what the company describes as the first Australian whiskey brand in the Indian market. The launch was held on May 22, 2026, at Hangar Bar at Holiday Inn, Aerocity, New Delhi.

The launch event brought together representatives from international trade bodies, the alcohol-beverage industry, media, public relations and investment firms. The official unveiling of Glandore Australian Whiskey was led by Todd Miller, Trade and Investment Commissioner, Austrade South Asia; Ankur Mittal, Founder of Inflection Point Ventures; and Vibhuti Dixit, Founder and Managing Director of Basil Alliance.

Speaking at the launch, Todd Miller highlighted the significance of the development for India-Australia trade relations in the alcohol-beverage sector. He said the introduction of Glandore to India creates a new avenue for business and trade collaboration between the two countries and reiterated Austrade’s support for new market ventures in India.

Ankur Mittal, who is a strategic investor in Basil Alliance, congratulated the company on the launch and reaffirmed support for scaling its portfolio in India’s premium spirits market. Alongside the product launch, Basil Alliance also announced ‘The Basil Club’, an initiative focused on curated alco-beverage tasting experiences across the Delhi NCR region.

According to the company, The Basil Club will host tasting sessions featuring international alco-beverage brands already available in India while also serving as a platform for global brands seeking consumer feedback before formally entering the Indian market. Basil Alliance said details regarding membership and rollout plans will be shared through its official social media platforms.

Vibhuti Dixit, Founder and Managing Director of Basil Alliance, positioned the launch as part of the company’s broader plans to expand its international alco-beverage portfolio in India. The event also featured a cocktail menu built around Glandore Australian Whiskey, alongside networking sessions and product tastings for attendees.

CocoCart is expanding its presence in India’s premium food and beverage segment with the launch of a new boutiques vertical that will bring four international gourmet brands to the country. The portfolio includes Venchi from Italy, Neuhaus from Belgium, Café Bateel from the UAE and Saudi Arabia, and Le Pain Quotidien from Belgium.

The announcement follows CocoCart’s recent India launch of Venchi, the Italian chocolate and gelato brand founded in Turin in 1878. With the new vertical, the company is widening its focus beyond premium chocolate retail to include gourmet cafés, artisanal gelato, luxury gifting, and bakery café formats.

CocoCart has committed Rs 56.8 crore towards the boutiques business and plans to open 18 stores across Mumbai and Delhi by the end of the first year. The company aims to expand to 32 stores across Mumbai, Delhi, Ahmedabad, and Bengaluru by Year 3. In addition, CocoCart is investing Rs 15 crore in a central commissary to support its café operations.

Karan Ahuja, Co-Founder, CocoCart said, “At CocoCart, our vision has always been to bring the world’s most loved chocolate and gourmet experiences closer to Indian consumers. With Venchi, Neuhaus, Café Bateel, and Le Pain Quotidien, we are creating a portfolio that speaks to how India now consumes premium F&B, not just as a product, but as an experience. Consumers today are looking for quality, provenance, discovery, and moments that feel special, whether it is a chocolate gift, a gelato outing, a café meeting, or an everyday indulgence.”

Venchi will expand in India through boutiques, kiosks, and shop-in-shop formats, offering its chocolate and gelato range. Neuhaus, founded in Belgium in 1857, will add a premium chocolate and gifting offering aimed at celebrations, corporate gifting, and occasion-led purchases. Café Bateel is set to enter India through flagship café and boutique formats, bringing a gourmet café concept inspired by Middle Eastern hospitality and date-based offerings. Meanwhile, Le Pain Quotidien, founded in Belgium in 1990, will introduce its European bakery café model through flagship cafés and kiosk formats.

Karan Ahuja added, “India’s premium F&B consumer is evolving very quickly. The same consumer who once discovered global gourmet brands while travelling is now looking for those experiences closer to home. Our goal is to create destinations that feel aspirational yet accessible, where premium chocolate, gelato, cafés, and gifting come together in a way that is relevant to the Indian market.”

The company said its boutiques vertical is targeting an Indian premium F&B and gifting market estimated between Rs 25,000 crore and Rs 35,000 crore. Within this, the premium chocolate segment is estimated at Rs 10,000 crore to Rs 12,500 crore, while the premium café and coffee retail chain market is valued at approximately Rs 5,100 crore. The premium gelato and artisanal frozen dessert category is estimated at Rs 2,500 crore to Rs 3,500 crore, and the corporate and luxury gifting market at Rs 14,000 crore to Rs 15,000 crore.

CocoCart plans to begin the rollout in Mumbai and Delhi before expanding to Ahmedabad and Bengaluru. The company is also working on India-exclusive launches linked to gifting occasions, including Raksha Bandhan 2026 and Diwali 2026 across selected brands.

The portfolio also includes sustainability-linked sourcing initiatives. Venchi uses Rainforest Alliance-certified cocoa and is committed to renewable electricity, while Neuhaus uses sustainably sourced cocoa and is working toward greater traceability. Café Bateel follows integrated organic date production practices, and Le Pain Quotidien follows sustainability-linked sourcing and food standards. With this expansion, CocoCart is bringing together chocolates, cafés, gelato, and gifting brands under a single retail platform as it builds its premium F&B business in India.

THE Park New Delhi has introduced Tyde, a new all-day dining destination designed around art, design, and immersive hospitality experiences. Located in Connaught Place, the restaurant has been conceptualised as a space that transitions through different moods and dining occasions across the day.

Tyde has been developed to cater to varied dining experiences, ranging from breakfast meetings and business lunches to afternoon gatherings, cocktail evenings, intimate dinners, and late-night social occasions. The restaurant’s menu mirrors this versatility, bringing together artisanal coffee, wood-fired pizzas, Asian-inspired dishes, small plates, and a curated à la carte selection suited for both casual dining and special occasions.

The design of the space draws inspiration from the architectural geometry of Jantar Mantar and India’s long-standing cultural association with water as a symbol of movement, reflection, and transformation. The interiors feature sculptural elements, layered textures, deep indigo shades, and brass detailing, creating an environment intended to balance visual expression with contemporary hospitality.

A central design feature of Tyde is Dar Badar, a sculptural installation created by artist Mohd. Intiyaz. Crafted in brass with rhythmic forms, the artwork reflects the fluid movement and visual language that shape the restaurant’s overall design identity.

Complementing the interiors are textile installations by Hansika Sharma, titled Within the Ocean and Fragments of Ocean. These artworks combine embroidery, zari, beads, mirrors, and metallic details in layered compositions inspired by marine textures and the depth of oceanic landscapes.

Priya Paul, Chairperson, Apeejay Surrendra Park Hotels, said, “We are excited to launch Tyde, a lively and contemporary dining destination in the heart of Connaught Place. As pioneers of luxury boutique hospitality in India, we have always believed that our hotels must be more than places to stay; they should be spaces where art, design, music, culture, and cuisine come together to create experiences that are Anything But Ordinary. Tyde carries that philosophy forward in a fresh and distinctive way.”

Parag Sahwney, General Manager, THE Park New Delhi, said, “Tyde brings refined dining and dynamic food concepts to the heart of the city. A passionate culinary team has curated menus inspired by diverse flavours and modern interpretations, with every detail thoughtfully considered for a refined yet engaging experience. Tyde is designed as a dynamic gathering space for discerning diners and global travellers alike.”

Nila has introduced the second chapter of its tasting menu programme, shifting its culinary focus to the backwater regions and agricultural landscapes of South India. Curated by Chef Rahul Sharma, the new 12-course menu continues the restaurant’s broader approach of exploring India’s regional diversity through ingredient-focused dining. The latest edition moves away from traditional dish formats and instead presents regional ingredients through contemporary culinary techniques.

The menu draws inspiration from Kerala’s coastal and backwater ecosystems, featuring ingredients such as toddy, coconut, rice varieties, tropical fruits, seafood, spices, and preserved condiments. The dining experience begins with smaller courses centred on coconut in different forms, paired with curry leaf, bilimbipuli, and toddy vinegar. Fermentation, pickling, and charring are key techniques used throughout the progression of dishes.

Several indigenous ingredients are incorporated across the menu, including Kuttiattoor mango, Vazhakulam pineapple, Navara rice, Gandhakasala rice, and Kalipad rice. The menu reflects a broader shift in the hospitality industry towards local sourcing and regionally inspired dining experiences.

Shared dining elements are also integrated into the experience, drawing from India’s condiment traditions. Breads, broths, chutneys, pickles, podis, and preserves form part of the overall meal structure. Later courses feature seafood, duck, pork, and plant-based preparations alongside ingredients such as Edayur chilli, Alleppey green cardamom, coconut smoke, and Travancore jaggery.

The new menu aligns with a broader trend in India’s premium dining segment, where tasting-menu restaurants are increasingly focusing on regional culinary identity, local sourcing, and research-led formats. With this latest offering, Nila continues to build seasonal and region-specific dining experiences within the country’s modern Indian fine dining category.

ITC Limited reported a strong performance for the fourth quarter of FY26, with standalone net profit rising 5 percent year-on-year to Rs 5,113 crore. Revenue from operations increased 17 percent YoY to Rs 21,695 crore, reflecting continued momentum across its FMCG and cigarettes businesses.

The company also announced a final dividend of Rs 8 per share, strengthening investor sentiment around one of India’s largest consumer-focused conglomerates.

For the quarter ended March 2026, profit before tax rose 4 percent year-on-year to Rs 6,694 crore. Total expenses increased to Rs 15,656 crore due to higher excise duties, raw material inflation, and operating costs. Excise duty expenses alone climbed sharply to Rs 5,644 crore following recent changes in cigarette taxation.

The company’s FMCG-others segment also delivered strong growth during the quarter. Revenue from the segment rose 15 percent year-on-year to Rs 6,304 crore, while segment profit surged nearly 51 percent to Rs 521 crore.

The FMCG-others portfolio includes packaged foods, personal care, dairy, beverages, stationery, and agarbattis, categories that continue to see rising demand amid premiumisation and evolving consumer preferences in India’s retail and direct-to-consumer market.

Overall FMCG revenue for the quarter increased 25 percent YoY to Rs 17,370 crore, while total FMCG segment profit rose 10 percent to Rs 6,009 crore. The numbers reflect ITC’s continued focus on category expansion, omnichannel distribution, and premium product offerings across consumer businesses.

Meyyafushi Maldives has introduced Bubble, a new underwater dining destination designed to offer immersive luxury experiences beneath the waters of the Indian Ocean.

The underwater restaurant has been positioned as a venue for private celebrations, proposals, anniversaries, and curated dining experiences surrounded by marine life and panoramic reef views.

According to the resort, Bubble is currently the only underwater restaurant in the Maldives offering breakfast service, allowing guests to dine underwater during morning hours while experiencing ocean views and marine activity within the lagoon.

The concept has been designed to recreate the experience of being beneath the ocean surface while combining it with a luxury dining environment. Guests dining at the restaurant can view marine life, including nurse sharks, tropical fish, coral formations, and occasional octopus sightings through the underwater setting.

The restaurant operates for breakfast, lunch, and dinner with limited seating aimed at creating a more private and exclusive dining experience.

As part of its personalised offerings, the resort has also introduced customised underwater proposal experiences. Professional divers can appear outside the restaurant carrying personalised proposal placards for guests celebrating special occasions.

The culinary menu at Bubble draws inspiration from Indian Ocean cuisine and international gastronomy, featuring locally sourced seafood and produce prepared using contemporary cooking techniques. The restaurant also offers vegetarian and Jain dining options tailored to guest preferences.

In addition to guests staying at Meyyafushi Maldives, the underwater restaurant will also be accessible to travellers staying at Fushifaru Maldives, the resort’s sister property.

SICILIANA, the Italian dining concept from Speciality Restaurants Limited, has launched at Phoenix Mall of Asia, further strengthening the mall’s premium dining portfolio and experiential hospitality offerings.

Located on the third floor of the mall, the restaurant officially opened on May 20, 2026. Inspired by the culinary traditions and coastal culture of Southern Italy, SICILIANA aims to offer Bengaluru consumers an immersive Mediterranean dining experience focused on shared meals, artisanal cuisine, and experience-led hospitality.

The Bengaluru outlet follows the brand’s earlier expansion into cities including Kolkata, Thane, and Mumbai. The company said the launch aligns with Phoenix Mall of Asia’s strategy of bringing globally inspired dining concepts and premium lifestyle experiences to the city.

Designed as a Mediterranean-style trattoria, the restaurant features terracotta textures, Sicilian-inspired décor elements, artisanal detailing, and earthy interiors intended to create a relaxed and immersive dining environment. The concept has been positioned to cater to Bengaluru’s growing consumer demand for ambience-driven and culturally immersive dining experiences.

Ritu Mehta, Centre Director – Phoenix Mall of Asia and Director of Marketing – South said, “Bengaluru’s dining culture today is increasingly shaped by experiences that combine atmosphere, storytelling, and distinctive culinary identities. SICILIANA brings a vibrant Mediterranean spirit to Phoenix Mall of Asia through its immersive ambience, soulful cuisine, and relaxed approach to social dining. The addition further strengthens our vision of creating a destination where global flavours and memorable experiences come together.”

The menu has been curated by Presidential Award-winning chef Sabyasachi Gorai and focuses on Sicilian culinary traditions using fresh ingredients and rustic flavours. The restaurant’s offerings include Sicilian-style fritti such as Arancini and Supplì, Aubergine Caponata, handmade pasta, artisanal cheeses, seafood dishes, and Sfincione pizza. The dessert selection includes the brand’s signature Pistachio Cannoli.

Alongside the food menu, the restaurant also offers a beverage programme inspired by Southern Italy, featuring signature cocktails, Italian classics, and curated wine selections.

Anjan Chatterjee, Chairman & Managing Director, Speciality Restaurants Limited shared, “With SICILIANA, we wanted to create a dining experience inspired by the spirit of Sicily and its culture of slowing down, sharing meals, and celebrating simple yet deeply flavourful food. Every element, from the menu to the ambience, reflects that relaxed Mediterranean approach to hospitality. Bengaluru’s audiences value immersive dining experiences, and Phoenix Mall of Asia felt like the ideal destination to bring SICILIANA’s world to the city.”

Global private equity firm Advent International has acquired a significant minority stake in Iscon Balaji Foods as part of a larger $215 million Series A funding round. The investment includes $150 million from Advent, while 360 ONE Asset is also participating in the round.

Founded in 2012 and headquartered in Gujarat, Iscon Balaji Foods manufactures and exports processed frozen potato products, including French fries, hash browns, coated fries, and other speciality offerings. The company supplies products to quick-service restaurants and food-service distributors across India, South and Far East Asia, the Middle East, and Australia.

According to the companies, the fresh capital will support Iscon Balaji Foods’ next phase of growth, including manufacturing expansion, product development, and international market expansion.

The investment highlights increasing investor interest in India’s frozen food and food processing segment, driven by rising demand from quick-service restaurant chains and changing food consumption patterns.

Earlier this year, Iscon Balaji Foods had also secured around $70 million from 360 ONE Asset to support capacity expansion, supply chain strengthening, cold-chain infrastructure upgrades, and new product development.

Mumbai-based dessert brand Love and Flour is expanding its presence through a pre-order business model focused on reducing food wastage and maintaining lean operations in the competitive bakery segment.

Founded by pastry chef Sarah Patka in 2015, the home-run bakery operates without a physical storefront and caters to customers across Mumbai, Navi Mumbai, Thane, Pune, and Lonavala. The brand offers customised cakes, brownies, cupcakes, cookie pizzas, cheesecake bars, and mini macaron jars through a made-to-order format.

Patka, a graduate of Anjuman-I-Islam’s Institute of Hotel Management, began her career with hospitality brands including The Taj Mahal Palace Mumbai and Trident Hotels. She later trained under Chef Pooja Dhingra of Le15 Patisserie and Chef Tarranum Merchant of Love Sugar Dough before starting her own venture.

Love and Flour follows a strict pre-order system aimed at aligning production with customer demand. The company also maintains a no-substitution policy for ingredients while focusing on seasonal launches and limited-edition dessert collections. Without the cost of retail storefronts, the business has relied on referrals and repeat customers to grow its customer base. Over the years, the brand has served clients including Urmila Matondkar, Ratan Tata, Eknath Shinde, and Munawar Farooqui.

“I didn’t want to build a business that depended on overproduction. The idea was to create something more intentional, where quality and demand are aligned,” said Sarah Patka, Founder, Love and Flour.

The company plans to continue focusing on controlled growth, customer retention, and collaborations while strengthening its position in the dessert category.

Sterling Holiday Resorts reported its strongest fourth-quarter performance in FY26, recording its highest-ever revenue, EBITDA, and Profit Before Tax (PBT). The company also completed 25 consecutive profitable quarters during the period.

For Q4 FY26, Sterling reported total revenue of Rs 1,409 million, up 14 percent year-on-year. EBITDA stood at Rs 348 million, registering 10 percent growth, while PBT reached Rs 206 million. The company maintained an EBITDA margin of 25 percent during the quarter despite continued investments in expansion and technology. For the full FY26 financial year, Sterling posted revenue of Rs 5,487 million and EBITDA of Rs 1,701 million, with EBITDA margins at 31 percent. Annual PBT stood at Rs 1,142 million.

The company’s resort business remained the largest contributor to growth during the year. Resort revenue increased 15 percent year-on-year to Rs 4,678 million, while room revenue rose 21 percent and food and beverage revenue grew 14 percent. Resort operations contributed 85 percent of total revenue in FY26 compared to 79 percent in the previous year. During Q4 FY26, room revenue increased nearly 40 percent to Rs 672 million. Occupancy improved to 64 percent from 58 percent a year ago, while Average Room Rate (ARR) rose 12 percent to Rs 6,347. Total RevPAR grew 16 percent despite a 20 percent increase in room inventory.

Sterling expanded its portfolio to 78 resorts, hotels, and retreats across 65 destinations during FY26, taking its room inventory beyond 3,800 rooms. Over the last 24 months, the company added 31 resorts and said it expects to cross 95 resorts and 4,500 rooms in 2027 with a pipeline of more than 20 sign-ups. The company said it continues to focus on Tier ll and Tier lll leisure and business travel destinations as part of its long-term expansion strategy.

Sterling also maintained a debt-free balance sheet during the year. Cash reserves grew at a multi-year CAGR of 55 percent to nearly Rs 3,400 million, while operating free cash flow increased 49 percent year-on-year to Rs 1,140 million. The hospitality company also expanded its digital operations through Sterling ONE, its proprietary platform powered by Distributed Ledger Technology and AI, which currently connects over 7,000 travel partners and 360 corporate clients.

Vikram Lalvani, Managing Director and CEO, Sterling Holiday Resorts said, “Q4 FY26 was a record-breaking quarter across all key operating and financial metrics. Sterling delivered its best-ever Q4 Revenue, EBITDA and Profit Before Tax while completing its 25th consecutive profitable quarter. FY26 has been a defining year for Sterling. We have delivered record revenues, sustained profitability, expanded our resort footprint aggressively and strengthened our balance sheet, all while remaining debt-free. India’s domestic leisure travel opportunity remains extremely strong and Sterling is well-positioned to capitalize on this opportunity through our expanding network, stronger brand proposition, digital capabilities and customer-centric operating model.”

Coffee Island has introduced a new Ube-based beverage range across its cafés in India, bringing one of the emerging global café flavour trends to Indian consumers. The new menu is available from May 15 across all Coffee Island outlets as well as on Swiggy and Zomato.

The launch includes three new beverages designed around evolving café preferences and summer consumption trends. The range features the Iced Ube Latte, which combines espresso, milk, and ube, the Iced Ube Matcha, made with ceremonial-grade matcha, ube, and chilled milk; and the Ube Smoothie, which blends ube with milk, vanilla ice cream, and ice.

Known for its naturally purple colour and mild sweetness, ube has gained popularity internationally across desserts and café beverages, particularly among younger consumers looking for visually distinctive and shareable food and beverage experiences. Originally associated with Filipino cuisine, the ingredient has increasingly entered mainstream café culture globally.

The India launch follows encouraging consumer response to early trials of the Iced Ube Latte at select Coffee Island cafés in Europe. The brand said the introduction aligns with its strategy of bringing globally relevant café experiences to Indian consumers in accessible formats.

Samit Khanna, Co-Founder, Vita Nova (Coffee Island), said, “Consumers today are constantly looking for experiences that feel fresh and exciting, especially in the café space. Ube stood out to us because it’s visually unique, easy on the palate, and versatile across formats. We wanted to introduce it in a way that still feels familiar and enjoyable for Indian consumers. The response globally around ube has been interesting to watch, and we felt this was the right time to bring that conversation to India through Coffee Island.”

The company said the launch is particularly targeted at Gen Z and millennial consumers between the ages of 18 and 45, a demographic increasingly seeking premium, trend-driven, and experience-led café offerings.

With the introduction of the Ube range, Coffee Island continues to expand its beverage portfolio by combining international café trends with locally adaptable formats for the Indian market.

Estaa Sweets has recorded nearly 11 times growth in annual order value since joining Zomato in 2019, as the Bengaluru-based brand continues to expand its presence across the city. Founded in 2018, Estaa Sweets operates outlets across Whitefield, Marathahalli, Sarjapur Road, HSR Layout, Electronic City, Hosa Road, and Ayyappa Nagar. The company focuses on sweets, namkeen, and regional snack offerings while also expanding into categories such as chaats and sandwiches.

Rajesh M said, “At Estaa Sweets, our vision has always been to bring together authentic flavours, high quality, and a consistent customer experience. What started as a manufacturing-focused venture has today evolved into a brand that customers trust for both everyday indulgence and special occasions. Our focus on quality, freshness, and customer preference continues to drive our growth. With Zomato’s services, we have strengthened our reach and achieved better customer engagement.”

The company said it has focused on maintaining consistent quality and freshness while adapting its product range to changing customer demand. Its menu includes ghee sweets, dry fruit sweets, Andhra sweets, and namkeen products. According to the company, the brand has improved order conversion rates from 14 percent to 18 percent through customer engagement initiatives and targeted campaigns. Estaa Sweets also stated that it has maintained growth without relying heavily on discount-led strategies.

Aditya Mangla said, “It’s always encouraging to see restaurants like Estaa Sweets grow meaningfully while staying true to their cultural identity. Being part of their journey, by strengthening discovery and helping them serve customers better, is our only mission.”

Zomato said it continues to introduce tools and support systems for restaurant partners, including faster onboarding services, advertising support, and access to operational resources through its Restaurant Services Hub. As of Q3 FY26, the platform had an average of 336,000 monthly active food ordering and delivery restaurant partners.

Accor India has appointed Pankaj Jha as the new General Manager of ibis Jaipur as the hospitality group continues to strengthen leadership across its ibis portfolio in India. The appointment comes as Accor expands its presence in key Indian markets and focuses on operational performance, guest experience, and talent development within the midscale hospitality segment.

Jha brings more than two decades of experience in the hospitality industry across India and the Middle East. During his career, he has worked with multiple international hotel brands across business, leisure, and resort destinations, handling operations, commercial strategy, financial management, guest services, and team leadership. In his new role, Jha will lead the hotel’s business strategy and oversee day-to-day operations, with a focus on operational efficiency, service quality, employee development, and long-term growth.

Tejus Jose said, “Pankaj brings valuable industry experience along with a practical and thoughtful leadership approach. Throughout his career, he has successfully balanced business priorities with team development and service delivery, and that is exactly the kind of leadership ibis needs at this stage, since Jaipur remains an important destination within our network, and we are confident his leadership will further strengthen the hotel’s momentum while creating meaningful experiences for guests and employees alike.”

Before joining ibis Jaipur, Jha served as Director of Operations at an international hotel in Ahmedabad, where he worked on improving business performance, operational processes, guest feedback, workplace culture, and sustainability initiatives.

Jha said, “I am truly excited to begin this new chapter with ibis Jaipur. The brand has built strong credibility among travellers by offering dependable hospitality with great value, and I look forward to collaborating with the team to further build on that foundation. My priority will be to create a collaborative work environment, maintain high service standards, and ensure guests enjoy a seamless and welcoming stay experience.”

Jha is a graduate in Hotel Management and Catering Technology from the Institute of Hotel Management, Ahmedabad, and is also an alumnus of the Taj Management Training Program. The appointment highlights Accor’s continued focus on strengthening leadership as it expands its hospitality business across growing markets in India.

Tossin Pizza has expanded its gourmet pizza menu with the launch of two new offerings, Hoisin Highway and The Beijing Roast Chicken, as it looks to strengthen its presence in India’s growing gourmet pizza segment.

The newly launched Hoisin Highway pizza features sweet and spicy hoisin sauce topped with mushroom, paneer, bok choy, onion, spring onion, fresh mozzarella cheese, and sesame seeds. The pizza is served with the brand’s signature hot honey dip.

The Beijing Roast Chicken pizza includes hoisin sauce, grilled BBQ chicken, bok choy, onion, spring onion, mozzarella cheese, and sesame seeds. The product also uses halal-certified chicken and is paired with a hot honey dip.

The company said the new launches are aimed at consumers looking for globally inspired comfort food options with Asian flavour profiles.

Rohit Narang, Founder, Tossin Pizza said, “Everyone today are increasingly looking for experimental and elevated comfort food experiences. With Hoisin Highway and The Beijing Roast Chicken, we wanted to bring bold Asian-inspired flavours to our gourmet pizza menu while maintaining the handcrafted quality and indulgent experience that Tossin Pizza is known for.”

The newly launched pizzas are now available across Tossin Pizza outlets and delivery platforms.

JW Marriott Hotels has appointed Debalina Duttagupta as Director of Rooms as the luxury hospitality brand strengthens its focus on guest experience and operational performance. Debalina brings over 10 years of experience across premium hospitality brands, with expertise in pre-opening operations, rooms revenue management, service delivery, and team management.

Before taking on the new role, she served as Rooms Division Manager at JW Marriott Prestige Golfshire, where she was involved in the hotel’s pre-opening and operational stabilisation phase. She also led operational process development and managed a team of more than 50 associates. During her tenure, the property recorded guest satisfaction scores of over 85 percent across key service metrics while maintaining cost efficiency and supporting rooms revenue growth.

Her previous experience includes leadership roles at Sheraton Grand Bangalore Hotel at Brigade Gateway and Bengaluru Marriott Hotel Whitefield, where she handled front office operations, guest engagement initiatives, and ancillary revenue generation.

Debalina was also among the top contenders for Front Office Manager of the Year in the Luxury to Upper Upscale category at the Hotelier India Awards 2023. An alumna of Edinburgh Napier University, she brings international academic exposure along with operational experience in India’s luxury hospitality sector.

In her new role, she will oversee the rooms division with a focus on guest satisfaction, operational execution, revenue performance, and service delivery standards. The appointment comes as luxury hospitality companies continue strengthening leadership teams to improve operational efficiency, customer retention, and service quality across India’s growing hotel market.

K Hospitality Corp has appointed Rohan Sable as Chief Executive Officer of Charcoal Concepts, the group’s multi-brand restaurant platform. In his new role, Sable will lead strategy, growth, and operations across a portfolio of more than 45 restaurants in India and international markets, including London, Colombo, Kuwait City, and Dubai.

He will also oversee the expansion and brand development of restaurant chains such as Copper Chimney, Bombay Brasserie, Bombay Borough, and Wagamama India, while supporting the launch of new restaurant concepts within the group. Sable brings more than 25 years of experience in the hospitality sector and has previously held leadership positions at PVR INOX Ltd and Accor. His experience includes restaurant operations, premium dining, business expansion, and brand development across domestic and international markets.

The company said it plans to significantly expand its footprint over the next eight years, targeting growth from its current network to more than 272 outlets globally by 2033. The expansion strategy will focus on scaling operations, strengthening brand positioning, and improving guest experience across formats. The appointment comes as Charcoal Concepts continues to focus on expansion and long-term growth within India’s food and beverage sector.

The Lalit Ashok Bangalore has appointed Younis Khan as its new Hotel Manager, strengthening the property’s leadership team as it focuses on operational growth and guest engagement. Younis brings several decades of experience in the hospitality industry, having worked with brands including IHG Hotels and Resorts, Taj Hotels, The Grand Hotels and Resorts, and Radisson Hotel Group. His experience spans hotel operations, guest relations, revenue management, and strategic leadership.

He joined The Lalit Suri Hospitality Group in 2024 as Resident Manager for Delhi NCR and most recently served as Resident Manager at The Lalit Mangar. In his new role, Younis will oversee day-to-day operations at The Lalit Ashok Bangalore, while leading initiatives related to sales, guest engagement, and overall business performance.

Younis Khan said, “I am delighted to join The Lalit Ashok Bangalore and be a part of such an iconic hospitality brand known for its excellence and guest-centric approach. I look forward to contributing to the hotel’s continued success, collaborating with the talented team, and creating memorable experiences for our guests. This is an exciting new chapter in my professional journey, and I am eager to make a meaningful impact.”

Vivek Shukla said, “At The Lalit, we strongly believe in nurturing talent from within and creating leadership pathways for our people. We are delighted to promote Younis Khan, who has been an integral part of The Lalit family and most recently served as Resident Manager at The Lalit Mangar, to the role of Hotel Manager at The Lalit Ashok Bangalore. His strong operational acumen, people-centric leadership style and deep understanding of luxury hospitality make him an excellent fit for this role. We are confident that under his leadership, The Lalit Ashok Bangalore will continue to set new benchmarks in guest experience while staying true to our ethos of refined Indian hospitality.”

An alumnus of Mangalore University, Younis graduated in Hotel Management and has received multiple industry recognitions during his hospitality career.

Bobakat, the bubble tea and beverage brand owned by Kathy's Beverages Pvt Ltd, has raised Rs 6 crore in a Pre-Series A funding round. The company said the fresh capital will be used to support product development, team expansion, marketing, and store growth across India. 

Founded in 2024 by Dr. Rupali Ambegaonkar and Sannjeev Rao, Bobakat operates through compact retail outlets located in food courts and premium high streets. The company said the format is focused on customer experience while maintaining operational efficiency.

Bobakat has served more than 10 lakh consumers so far and is currently valued at Rs 43 crore. The company is targeting Rs 100 crore in net sales value within the next 36 months through a phased expansion strategy. The company plans to open 35 new stores in FY26-27, followed by 50 stores each in FY27-28 and FY28-29 across metro cities and emerging urban markets. According to the company, India’s beverage market is expected to grow from $80.11 billion in 2025 to $154.67 billion by 2035, registering a CAGR of 6.80 percent. Bobakat said it aims to strengthen its presence in the organised premium beverage segment through its retail expansion plans.

Rupali Ambegaonkar, Founder, Bobakat said, “The Indian consumer today is seeking more than just beverages; they are looking for experiences, community spaces, and global formats adapted for local preferences. With Bobakat, our vision has always been to build a culturally relevant beverage brand that combines quality, innovation, and accessibility. This fundraise gives us the momentum to strengthen our operations, innovate across our offerings, and scale aggressively across key Indian markets.”

Sannjeev Rao, Co-Founder added, “We see immense headroom in India's organised beverage ecosystem, especially within youth-driven consumption categories. Our compact and scalable retail model allows us to enter high-potential locations efficiently while maintaining strong unit economics. The next phase of growth will focus on expanding our store network, building stronger consumer recall, and creating a differentiated beverage experience.”

Dr. Ambegaonkar is also the founder of Tea Culture of the World, which operates more than 200 stores in India. Sannjeev Rao brings experience across companies, including Future Group, Aditya Birla Retail, Raymond, and Being Human Clothing. The company said its growth strategy is focused on product quality, targeted customer positioning, in-store experience, and scalable retail formats.

Westlife Foodworld Limited, which operates McDonald’s India West and South through its subsidiary Hardcastle Restaurants Pvt. Ltd., reported revenue of Rs 655 crore for the fourth quarter ended March 31, 2026.

The company said the quarter was driven by healthy guest count growth and continued consumer demand for value-focused offerings. Same Store Sales Growth (SSSG) stood at 1.5 percent during the quarter, with momentum improving progressively through the period.

On-premise sales contributed 58 percent of overall revenue, while dine-in and takeaway segments recorded 9 percent year-on-year growth, supported by higher footfalls across all three months of the quarter. Off-premise sales increased 6 percent year-on-year, led by continued growth in the McDelivery platform.

Westlife reported that restaurant operating margins improved by nearly 70 basis points year-on-year. Operating EBITDA margin remained broadly stable at 13.3 percent despite inflationary pressures and continued investments in growth initiatives.

Cash PAT for the quarter stood at Rs 487 million, accounting for 7.4 percent of total sales.

During Q4 FY26, Westlife added 21 restaurants, taking its overall network to 478 restaurants across 78 cities. The company said it remains on track to achieve its target of operating 580 to 630 restaurants by 2027.

Amit Jatia, Chairperson, Westlife Foodworld Limited said, “In a quarter marked by evolving market dynamics, our performance reflects the strength of our long-term strategy and disciplined execution. Despite ongoing external pressures, our focus on value leadership, digital engagement, and operational efficiency enabled us to sustain margins while improving guest counts. We remain focused on building a seamless omni-channel ecosystem that connects with consumers across multiple touchpoints, while continuing to expand our footprint with execution rigour. With strong digital momentum and significant headroom for growth in the QSR sector, we are well-positioned to drive consistent, sustainable growth.”

The company reported around 3.5 million monthly active users and nearly 52 million cumulative app downloads. Digital channels contributed approximately 76 percent to overall sales during the quarter.

Westlife also continued to expand its value offerings and consumer engagement initiatives through products such as Everyday Value Meals priced at Rs 99, merchandise-led meal bundles, and McCafé subscription programs aimed at increasing customer frequency and loyalty.

Magnolia Bakery has launched its first outlet in New Delhi at World St. at Worldmark Aerocity, marking the New York-based dessert brand’s entry into the capital market.

The new outlet expands Magnolia Bakery’s presence in India and adds to the food and beverage mix at World St., a retail and dining destination within the Worldmark Aerocity business district.

Founded in New York in 1996, Magnolia Bakery is known for desserts including banana pudding, tres leches, cupcakes, cheesecakes, brownies, and layered cakes. The brand has built an international customer base through its classic American dessert offerings.

S. K. Sayal, MD & CEO, Bharti Real Estate said, “World St. is envisioned as the social and cultural heart of Worldmark, a vibrant, walkable destination that brings together some of the world’s most loved brands and experiences. Our focus has been on curating a dynamic mix that resonates with professionals, travellers, and the city’s evolving lifestyle aspirations. The addition of Magnolia Bakery adds to the mix at World St., making it a go-to destination for dining and social experiences across Delhi.”

Zonu Reddy, Co-Founder, Spago Foods  added, “Delhi has been an important part of our journey, and World St. at Worldmark, Aerocity gives us an opportunity to bring the brand closer to a wider set of customers. This launch allows us to reach more people while staying true to the quality and familiarity that define Magnolia Bakery.”

World St. spans around half a kilometre across Worldmark 4, 5, and 6, with approximately 2,60,000 square feet of gross leasable area. The pedestrian-focused development includes restaurants, cafés, bars, open courtyards, and lifestyle spaces designed to cater to professionals, travellers, and urban consumers in Delhi-NCR.

Café Swasthya has expanded its presence in Delhi-NCR with the launch of its fourth outlet at Gates 5 and 6 of Rajiv Chowk Metro Station. The new takeaway-format outlet opened on May 1, 2026, and is aimed at offering Ayurvedic food and beverage options to daily commuters.

Located at one of Delhi’s busiest metro stations, the outlet has been designed to cater to consumers looking for convenient and healthier food choices while travelling or during work breaks.

The menu includes breakfast items, snacks, herbal beverages, bakery products, hot chocolate, desi masala chai, herbal teas, iced teas, and buttermilk. According to the company, the outlet also features revised pricing intended to make the offerings more accessible to a wider customer base.

In addition to food and beverages, the café continues to promote Ayurvedic wellness concepts through interactive features at the outlet. Customers can scan a QR code to take a quiz identifying their Ayurvedic body constitution, while the menu book explains concepts such as Panchamahabhuta and Tridosha in both English and Hindi.

“We have always believed that healthy and mindful food should be easily accessible in people’s everyday routines. Opening at Rajiv Chowk Metro Station gives us an opportunity to reach a diverse set of commuters and introduce them to simple, wholesome options rooted in Ayurveda without disrupting the convenience they look for in fast-moving spaces,” said Akshi Khandelwal, Founder, Café Swasthya and Butterfly Ayurveda.

DS Group has expanded the Catch Salt and Spices Sprinkler portfolio with the launch of new seasoning variants and regional flavour offerings as it looks to strengthen its presence in India’s packaged seasoning market.

The expanded Catch Sprinkler range includes new variants such as pizza pasta seasoning, chilli flakes, oregano, magic masala, and mixed herbs. The company has also introduced region-specific flavours including Jeeravan (Poha Masala) and Podi Masala.

The move marks an expansion of the brand’s traditional salt and pepper sprinkler category into a broader seasoning platform aimed at consumers seeking convenience and varied flavour options across India.

The company said the products are available through general trade, modern retail, e-commerce, and quick commerce channels. The sprinkler bottles are packaged in HIPS containers designed to keep seasonings moisture-free while enabling easy dispensing and tabletop usage.

Sandeep Ghosh, Business Head, Catch Salt & Spices, DS Group said, “At DS Group, we continuously track the evolving consumer behaviour to deliver products that combine convenience, quality and flavour innovation across major cities extending upto tier 3 markets. The expansion of the Catch Sprinkler range is a step towards building a more contemporary and versatile seasoning portfolio that blends national trends with strong regional relevance. As demand grows, DS Group is focused on scaling accessible formats that enhance everyday cooking experiences, strengthening Catch Salt & Spices’ market leadership across India and reinforcing DS Group’s focus on premium, value-added offerings.” 

JW Marriott New Delhi Aerocity has appointed Paride Novello as Italian Chef de Cuisine at its K3 – New Delhi’s Food Theatre, strengthening its culinary leadership. Novello brings over two decades of international experience and will lead the Italian culinary operations at the property. 

His role includes menu development and overseeing kitchen operations, with a focus on maintaining consistency and quality in dining experiences. Most recently, he served as Executive Sous Chef at Hotel Grimsborgir in Iceland and has previously worked with global hospitality brands such as Kempinski Hotels, The Ritz-Carlton Doha, and Studio City Macau. His experience spans multiple international markets across Europe, Asia, and the Middle East.

At JW Marriott New Delhi Aerocity, he will focus on curating a contemporary Italian menu that balances authenticity with evolving global preferences. His approach emphasises the use of seasonal ingredients, precision in execution, and a mix of traditional and modern techniques.

Vishal Singh, General Manager, JW Marriott New Delhi Aerocity said, “We are delighted to welcome Chef Paride Novello to the JW Marriott family. His extensive international experience, coupled with his deep expertise in Italian cuisine, aligns perfectly with our vision of delivering exceptional and memorable dining experiences. We are confident that his leadership and culinary perspective will further elevate our Italian offerings.”

The appointment reflects the hotel’s continued focus on strengthening its food and beverage offering through experienced culinary leadership.

The LaLiT Suri Hospitality Group, in partnership with Sofiya NGO and the Keshav Suri Foundation, has introduced a skilling and employment programme aimed at improving workforce participation among Persons with Disabilities (PwDs) and individuals from economically disadvantaged communities.

The initiative focuses on equipping participants with industry-relevant skills to support their entry into formal employment, while also contributing to the development of a skilled talent pipeline for the hospitality sector.

Under Sofiya NGO’s disability inclusion programme, participants received practical training within operational hotel environments. Interns were assigned roles across departments such as Front Office, Housekeeping, Linen and Tailoring, Bakery, Food and Beverage Production, and In-Room Dining. Placements were aligned with individual capabilities and preferences to ensure effective learning outcomes.

The programme also incorporated elements of personal development, including confidence-building and independent work skills. According to the organisers, participants demonstrated improved readiness for employment and the ability to take on professional responsibilities.

Implementation of the initiative involved collaboration across organisations. The LaLiT team conducted foundational and behavioural training at Sofiya NGO’s centre in Mustafabad, while the Keshav Suri Foundation supported mobility and advocacy efforts. Structured mentorship, workplace exposure, and inclusive practices were integrated into the training process.

The programme has also created pathways for employment, with recommendations to transition selected interns into full-time roles. At the same time, it has identified areas for improvement, including accessibility infrastructure, inclusive facilities, and transportation support to enable broader adoption.

Keshav Suri said, “This initiative reflects our belief that inclusion must translate into tangible action. Our vision and commitment are to ensure that no community is left behind. When individuals are provided with the right skills, support, and opportunities, they do not just transform their own lives—they contribute meaningfully to the nation’s progress.”

The initiative is positioned as a model for inclusive workforce development, with potential for replication across corporate India.

Kwality Wall’s India Limited has launched a new range of in-home ice cream products, introducing tubs and party packs as part of its portfolio expansion. The move is aimed at strengthening its presence in the at-home consumption segment.

The new range is available in 700 ml and 500 ml formats, with prices ranging from Rs 105 to Rs 339 depending on flavour and pack size. The portfolio includes a mix of classic, regional, and international flavours such as Hawaiian Sundae and Kesar Bhog.

The company’s strategy focuses on increasing everyday consumption, with milk positioned as a key ingredient across the range. The products will be distributed across multiple retail channels, including quick commerce platforms, enabling easier access for consumers.

India’s per capita ice cream consumption remains lower than global averages, indicating growth potential for the category. At the same time, the expansion of quick commerce and other retail formats has supported a rise in in-home consumption, particularly in metro markets.

Chitrank Goel, Deputy Managing Director, Kwality Wall’s (India) Limited, said, “At Kwality Wall’s, we are constantly pushing the boundaries of innovation to deliver richer, more indulgent experiences to our consumers. As part of the world’s largest ice cream company, we bring together global expertise and deep local insight enabling us to introduce world-class flavours while crafting products uniquely suited to Indian preferences. Our new in-home ice cream range marks a strategic step in strengthening our core portfolio, with milk firmly at the heart of our offerings. We are committed to driving the next phase of growth and premiumisation in the category, while continuing to elevate everyday indulgence for consumers across the country.”

The ice cream segment in India has seen changes driven by improvements in cold chain infrastructure, wider retail availability, and evolving consumer behaviour. Increased adoption of quick commerce platforms has contributed to more frequent purchases, shifting consumption from occasional outings to regular in-home usage.

Dairy Day Ice Cream has introduced Ob and Gob, a premium ice cream brand developed specifically for quick commerce platforms. The launch marks a shift towards a multi-brand strategy, with Dairy Day continuing as an established omnichannel retail brand, while Ob and Gob focus on rapid delivery channels.

The new brand builds on Dairy Day’s existing product development capabilities and supply chain network. It is designed to meet demand for faster consumption formats, supported by the company’s research and cost efficiencies.

The concept is based on two key trends. The first is the emergence of quick commerce as a distinct channel requiring tailored product formats and marketing strategies. The second is the growing demand for indulgent, multi-layered dessert formats, reflected in increased consumer interest in sundaes.

Ob and Gob introduce an “ice cream in a can” format, using packaging typically associated with beverages. The format is aimed at improving visibility and convenience in online-first environments while delivering a ready-to-eat dessert experience.

Saurabh Kasat, Director and CFO, Dairy Day Ice Cream said, “Over the years, we’ve seen how consumer expectations from categories like ice cream are evolving, with a faster shift towards more spontaneous, on-demand indulgence. Quick commerce has accelerated this shift, and with Ob and Gob, we wanted to create a brand that is purpose-built for this ecosystem. It’s not just about the product, but about rethinking format, experience, and accessibility to match how consumers want to indulge today.”

The product range includes layered sundaes combining ice cream, cake, toppings, and syrup. Flavours include Vanilla and Choco Brownie, Tiramisu and Fudge, Strawberry and Cheesecake, and Mango and Choco Crunch. Each product is available in 200 ml cans priced at Rs 250.

Arvind Ramachandran, Vice President – Marketing, Dairy Day Ice Cream said, “With Ob and Gob, we set out to reimagine ice cream as a multi-sensory experience while ensuring the format works seamlessly for QCom. The can format allows us to deliver a layered experience, is visually very evocative, allows for easy storage and delivery, and stands out on digital platforms, making it well suited for a QCom-first portfolio.”

The brand identity and packaging have been developed by Witchcraft Studio, led by Vidit Agarwal. The design approach focuses on digital visibility and engagement, particularly on quick commerce platforms. Ob and Gob will be available on platforms including Blinkit, Zepto, Swiggy Instamart, Flipkart Minutes, and Amazon Now. The rollout will begin in key metro markets such as Mumbai, Bengaluru, Pune, Hyderabad, and Chennai.

Dairy Day reported that it has crossed the Rs 1000 crore revenue mark this year. Its quick commerce business has more than doubled over the past year and now contributes close to 7 percent of total revenue. The company expects the contribution from this channel to double again in the coming years, supported by the launch of Ob and Gob.

HGK Foods has announced its expansion into four key metro cities, including Mumbai, Pune, Hyderabad, and Bengaluru. The move marks a step in the company’s effort to build a scalable corporate food solutions network across major business hubs.

The expansion reflects the company’s focus on strengthening its presence in corporate and industrial clusters, where demand for structured workplace food services continues to grow.

Sonal Raghav, Founder, HGK Foods, said, “We’re not in the business of serving food. We’re in the business of removing a daily operational problems for companies. As we expand into new cities, our focus remains the same, bringing structure, reliability, and peace of mind to workplace food operations.”

Founded in 2018 by Sonal Raghav, the company started as a kitchen operation serving around 400 meals a day. It currently delivers over 18 lakh meals annually, with a daily capacity exceeding 5,000 meals, catering to corporates and industrial setups.

HGK Foods positions itself as a solutions provider addressing operational challenges in workplace food services, including vendor inconsistencies, quality issues, and ongoing coordination requirements. The company has built its model around structured processes, centralized quality control, and execution-focused systems.

With its expansion across four major cities, HGK Foods aims to scale its network and strengthen its position in India’s corporate food services segment, offering a more organised approach compared to traditional food service providers.

HGK Foods has announced its expansion into Mumbai, Pune, Hyderabad, and Bengaluru as part of its plan to build a scalable corporate food services network across India. The move focuses on strengthening operations in key corporate and industrial hubs, where demand for organised workplace food services continues to grow. The company is positioning its offering around structured processes and operational consistency.

Sonal Raghav, Founder, HGK Foods said, “We’re not in the business of serving food. We’re in the business of removing a daily operational problem for companies. As we expand into new cities, our focus remains the same, bringing structure, reliability, and peace of mind to workplace food operations.”

Founded in 2018, HGK Foods started as a small-scale kitchen serving around 400 meals a day. The company now delivers over 18 lakh meals annually, with a daily capacity of more than 5000 meals, catering to corporate and industrial clients.

The company’s operating model combines standardised quality systems, vendor partnerships, and centralised oversight. This structure is designed to support expansion across multiple locations while maintaining consistency in service and output.

Each new city rollout is supported by local vendor networks aligned with central quality benchmarks. The company said this approach helps maintain uniform service standards across different locations.

HGK Foods is focusing on addressing common challenges in workplace food services, including vendor inconsistency, quality gaps, and operational inefficiencies. Its model is built to reduce day-to-day management requirements for client organisations through process-driven execution. With this expansion, the company aims to strengthen its presence in metro markets and scale its corporate food solutions network across India.

PAUL has opened a new outlet at Unity One Elegante Mall, marking its 14th store in India and fifth in Delhi NCR. The launch is also the brand’s first outlet in North West Delhi. PAUL currently operates across Delhi NCR, Mumbai, Pune, Bengaluru, and Hyderabad as part of its India expansion strategy.

The new outlet offers the brand’s bakery, café, and dining range, including artisan breads, viennoiseries, pastries, sandwiches, salads, pizzas, pasta, and classic French menu items such as croque monsieur, quiche Lorraine, savoury crêpes, and canelés.

The company said its food products are prepared using ingredients sourced through local and international partners. It added that menu offerings are free from palm oil, artificial colours, and additives.

David Yang said, “Rooted in France and shaped over 137 years, PAUL embodies the French art de vivre through time-honoured craftsmanship and authenticity. Today, with a presence across 57 countries, this new opening further strengthens our journey in India.”

Vaibhav Kaushish added, “We are delighted to open our newest outlet at Unity One Elegante Mall, Pitampura, marking our 14th store in India and fifth in Delhi NCR. As our first outlet in North West Delhi, this opening represents an important milestone in our continued expansion. Guided by our philosophy of Eat Well Live Well, we remain committed to using the finest ingredients and look forward to bringing the joy of French culinary excellence closer to our guests.”

The new store strengthens PAUL’s presence in the Delhi NCR market as it continues to grow its footprint in India.

Sarovar Hotels has announced the return of Ankur Chandra as Senior Director – Development, as the hotel chain strengthens its expansion plans across domestic and international markets. Chandra brings more than 23 years of experience in hotel operations and development. Over his career, he has held leadership roles across operations and growth functions with major hospitality brands.

Before joining Sarovar Hotels, he was associated with IHCL as Corporate Director – Real Estate and Development. In his new role, Chandra will lead development initiatives and drive new hotel signings, supporting Sarovar Hotels’ ongoing growth strategy.

Rajesh Ranjan, Sr. VP – Development, Sarovar Hotels said, “We are delighted to welcome Ankur back to Sarovar Hotels. His deep understanding of the hospitality landscape, coupled with his proven track record in development, will be instrumental as we accelerate our expansion strategy. We are confident that his leadership will further strengthen our growth pipeline and reinforce our presence across high-potential markets.”

Chandra’s return comes as Sarovar Hotels focuses on strengthening its project pipeline and increasing its presence across both emerging and established travel destinations.

Heineken N.V. said its India business recorded low single-digit revenue growth in the March quarter of 2026, supported by higher sales in the premium beer segment. The company said total volume in India grew by a mid-single-digit percentage during the quarter. This includes contract brewing volume, which is now classified as licensed volume under the company’s updated reporting structure.

Heineken said its premium portfolio delivered a strong quarter, with growth in the mid-teens led by Kingfisher Ultra. The company also launched Kingfisher Smooth, a lower-bitterness beer, to strengthen its presence in the mainstream segment.

The company noted that changes in accounting and volume classification in India impacted reported consolidated volume growth for the Asia Pacific region by around 180 basis points. Globally, Heineken reported net revenue of €6.7 billion in the March quarter, up 2.8 percent organically. However, currency translation reduced reported revenue by €182 million, mainly due to the stronger euro.

India remains an important market for Heineken through its majority stake in United Breweries Ltd, which owns brands such as Kingfisher and Heineken in the domestic market. The March quarter update reflects continued premiumisation trends in India’s beer market, where consumers are increasingly shifting toward higher-value brands.

Third Wave Coffee has launched a new dessert-focused brand called Third Rush as it looks to expand consumption beyond traditional coffee hours and drive higher in-store demand during evenings.

The company said the new concept will focus on desserts as a separate consumption category, aiming to attract customers during post-work and late-evening hours. The move comes as café chains look to increase store productivity and diversify revenue streams.

Third Rush will initially launch within existing Third Wave Coffee outlets, with plans for a wider rollout across the company’s café network in India. The menu is expected to include a range of dessert offerings, allowing the brand to tap into rising demand for social dining and snack-led café visits, particularly among younger consumers.

The launch is part of Third Wave Coffee’s broader growth strategy, which includes store expansion and a focus on profitability over the coming fiscal year. Recent reports indicate the company is also planning to add new outlets across key markets.

With the addition of Third Rush, Third Wave Coffee is expanding beyond beverages and strengthening its position in India’s competitive café market, where brands are increasingly building all-day consumption occasions.

Eco Hotels and Resorts Limited has reported its audited financial results for the quarter and financial year ended March 31, 2026, with higher revenue driven by expansion in operations and hotel assets. For Q4 FY2026, total revenue stood at Rs 247.39 lakh, compared with Rs 94.18 lakh in Q4 FY2025. Total expenses were Rs 860.72 lakh, while total comprehensive income stood at Rs (546.73) lakh.

For the full FY2026 period, total revenue rose to Rs 498.91 lakh from Rs 109.24 lakh in FY2025. Total expenses stood at Rs 1,645.76 lakh, while total comprehensive income was Rs (1,080.24) lakh. For the quarter ended March 31, 2026, standalone total revenue stood at Rs 248.77 lakh, compared with Rs 10.09 lakh in Q4 FY2025. Total expenses were Rs 838.47 lakh, while total comprehensive income stood at Rs (552.70) lakh.

For FY2026, standalone total revenue increased to Rs 491.88 lakh from Rs 13.71 lakh in FY2025. Total expenses stood at Rs 1,520.18 lakh, while total comprehensive income for the year was Rs (991.29) lakh. The company said FY2026 saw a significant scale-up in operations and asset base as part of its expansion strategy. Growth was supported by higher right-of-use assets and investments in properties as it added to its portfolio.

Eco Hotels said it continues to focus on an asset-light growth model while expanding through a multi-brand portfolio. The company also strengthened its balance sheet through equity infusion to support future growth.

Vinod K. Tripathi, Chairman, Eco Hotels and Resorts Limited said, “FY2026 marks a pivotal year for Eco Hotels and Resorts as we accelerated our expansion strategy and significantly scaled up our operations. The strong growth in revenues reflects increasing traction across our portfolio and the strength of our business model. We remain focused on building a resilient and high-quality hospitality platform that will deliver long-term value.”

Vikram Doshi, Director Finance and Chief Financial Officer, Eco Hotels and Resorts Limited added, “Our performance reflects a phase of calibrated investments aimed at strengthening operational capabilities and supporting future growth. The increase in expenses is aligned with our expansion plans and portfolio build-out. As our properties stabilize and operating leverage improves, we expect a stronger alignment between scale and financial performance.”

The company said it will continue expanding its hotel portfolio across key markets while improving operating leverage as newly added properties stabilise. It also plans to strengthen its asset-light model and focus on margins through scale and cost optimisation.

ITC Hotels Limited has announced the signing of two new properties under its Fortune Hotels portfolio in Maharashtra, strengthening its expansion strategy in the state. The new additions are Fortune Select Nashik and Fortune Jungle Resort Tadoba.

The company said the twin signings reflect its focus on growing across leisure, pilgrimage, and emerging urban destinations. ITC Hotels currently operates six hotels in Maharashtra, including two Fortune properties.

Anil Chadha said, “Maharashtra continues to be a key growth engine for ITC Hotels. The addition of two new Fortune properties reemphasises our conscious desire to deepen presence in high-potential tier II destinations across the state. Nashik represents a unique convergence of spirituality, viticulture and emerging urbanisation, while Tadoba is gaining prominence as one of the most sought-after wildlife tourism circuits in the region. This expansion allows for diversification of our portfolio beyond the metros, strengthening our leisure, destination-led offerings, and a meaningful contribution towards the growth of domestic tourism. We seek to combine strong cultural relevance with sustained economic momentum.”

Fortune Jungle Resort Tadoba will be located near the Tadoba Andhari Tiger Reserve and will mark Fortune Hotels’ first nature resort as well as its third property in Maharashtra. The resort will offer rooms designed around modern comfort and nature-inspired themes. Planned facilities include a swimming pool, wellness spa, children’s play area, all-day dining restaurant, bar, and event spaces for gatherings and leisure travellers.

Fortune Select Nashik is scheduled to open in October 2028 with 105 rooms. The hotel will feature a 24x7 restaurant, banquet and meeting spaces, along with facilities for business travellers, leisure guests and corporate events.

Axten Hospitals, a unit of TAH Global Healthcare Pvt Ltd, has raised Rs 2.5 crore in its first structured funding round led by PedalStart, with participation from angel investors. Founded by Gauttam Chhabra, the company focuses on standardised surgical care, operational efficiency, and transparent pricing. The funding follows early business traction and demand in India’s surgical care market.

Axten launched its pilot facility in East of Kailash during FY25 and generated around Rs 9 crore in revenue in its first year.

“We are building a healthcare system where patients no longer have to worry about hidden costs or uncertainty. Our goal is to make surgical care transparent, predictable, and accessible, while maintaining the highest standards of quality. This fundraise allows us to scale that vision and bring our model to more cities across India,” said Chhabra.

The company will use the fresh capital to open three new hospital facilities over the next 12 months through an asset-light model focused on partnerships, branding, legal setup, and working capital. Each facility is expected to break even within 5 to 6 months.

Axten specialises in high-volume procedures across General Surgery, Orthopaedics, Gynaecology, Urology, ENT, and Oncology. It offers fixed-price surgical packages under its “Honest Surgery Price” model to address pricing transparency and affordability concerns.

“Axten Hospitals is solving one of the most critical gaps in India’s healthcare ecosystem: pricing transparency and trust. Their strong unit economics, clear positioning, and execution in the pilot phase make them well-positioned to build a scalable and impactful healthcare brand. We are excited to support their journey as they expand across India,” said Manas Pal and Aditya Darolia.

The company plans to add a technology-led patient platform for booking, hospital selection, pricing visibility, and post-operative care. It is targeting Rs 250 crore in revenue within five years and plans to expand to more than 25 facilities across the top five metro cities.

Barista Coffee Company has partnered with the upcoming Bollywood film Ginny Weds Sunny 2 as its beverage partner, as part of its strategy to connect with younger consumers through entertainment led initiatives.

The collaboration integrates the brand within the film while extending the association across Barista outlets. As part of the campaign, the company has introduced a summer menu titled “Main Hoon Mango,” aligned with the film’s theme. It has also rolled out a limited period offer of 20 percent off on the “Main Hoon Mango” combo across all cafés.

Actors Medha Shankr and Avinash Tiwary are part of the campaign, featuring in promotional content set in Barista cafés and engaging with the new menu. The initiative is aimed at increasing store visits and strengthening brand visibility through a combination of café experiences and film promotions.

Rajat Agrawal, CEO, Barista Coffee said, “We are delighted to partner with the upcoming Bollywood film Ginny Weds Sunny 2 as the official beverage partner. This collaboration reflects our commitment to enhancing memorable entertainment experiences with moments of indulgence and refreshment. Additionally, it’s a strategic marketing initiative to expand the reach beyond the existing audience and reach the young audience to experience and enjoy the exclusive Main hoon mango menu. At Barista, we will continue to work as per the needs and demands of our young and premium consumers.”

The partnership aligns with Barista’s ongoing approach of using entertainment collaborations to build consumer engagement and drive footfall. By linking its offerings with film promotions, the company is aiming to create additional customer touchpoints and strengthen its positioning among younger audiences.

Cravicious Foods Pvt Ltd has announced the launch of a new manufacturing facility with a production capacity of 125 metric tonnes, as part of its expansion strategy and efforts to strengthen supply capabilities. The move is expected to support the company’s growing presence across retail and foodservice channels in India, particularly within the HoReCa segment.

The new facility is designed to meet rising demand across both B2C and B2B segments. It will also support the company’s plans to expand its product portfolio and reach a wider consumer base. This comes at a time when demand for convenient, ready-to-cook, and ready-to-eat food products continues to increase. The company’s existing facility has a capacity of 300 metric tonnes per month.

Headquartered in Greater Noida, Cravicious Foods operates across food science, process innovation, and supply chain management. The company caters to both vegetarian and non-vegetarian segments through its consumer brands Meaty Story and Veggie Story, along with institutional offerings under the Cravicious Foods label.

The newly launched unit is equipped with freezing technology and built to meet hygiene and quality standards, supported by over 50 quality checks across sourcing, processing, packaging, and dispatch. The company expects the expansion to improve its ability to supply consistent and safe products across distribution channels such as quick commerce, direct to consumer, and HoReCa.

Ekansh Garg, Co-Founder and CEO of Cravicious Foods said, “We are actively working on expanding our range to keep pace with how consumers are eating today while staying true to our clean label and quality benchmarks. The pipeline includes new formats across both non-vegetarian and vegetarian categories, with a strong focus on products that work for everyday snacking as well as complete meal solutions for home and foodservice use. A lot of this development is happening alongside the commissioning of our next manufacturing unit, which is scheduled to go live shortly and will immediately strengthen our production and quality capabilities with a 15 to 20 per cent increase in manpower. All potential launches go through rigorous trials at our facility to test freeze stability, texture, and cooking performance in real-world conditions. While specific products are still under wraps, the intent is to introduce offerings that add depth to our portfolio and serve both B2C and B2B demand more effectively.”

With this development, Cravicious Foods is scaling its manufacturing infrastructure to align with evolving consumption patterns and strengthen its position in India’s frozen food market.

In a retail-led cultural initiative in India, ITC Ltd’s Sunrise Spices organised an on-ground event titled ‘Sunrise Haal Khata Utsav’ at Gariahat in Kolkata ahead of Poila Baishakh. The event was centred around the traditional Haal Khata practice, which marks the beginning of a new financial year for traders in West Bengal.

The initiative recreated the Haal Khata tradition through a large installation designed using whole and ground spices. The setup was hand-painted by trained Sunrise Spices artists, combining elements of local culture with visual storytelling.

The event was inaugurated by Gokul Chandra Das, along with a group of 10 Dhakis, including five women performers. The unveiling was accompanied by live dhak performances, drawing participation from traders, shoppers, and residents in the area. The company also continued its association with Dhakis, following similar engagement during Durga Puja, where the artists were recognised.

Visitors experienced a series of activities during the event, including live performances, interactive games, and a Sandhya Aarti. The participation of female Dhakis and trained artists highlighted efforts to support traditional art communities.

As part of its outreach, Sunrise Spices distributed over 2000 Haal Khata kits to grocery store owners, hawkers, and retailers across Kolkata. Each kit included a Haal Khata, sweets, calendars, turmeric samples, and estimate pads. The books were marked with a Swastik symbol using haldi and sindoor by artists and performers, reflecting customary practices associated with the occasion.

Piyush Mishra, Business Head, Sunrise Spices, ITC Ltd said, “Sunrise has always been deeply connected to the cultural and culinary heritage of Bengal. Haal Khata is a beautiful reflection of Bengal’s spirit, where consumers experience culture and relationships are renewed with trust and gratitude. Through the Sunrise Haal Khata Utsav, we are proud to honour the cherished tradition and the communities that keep it alive. The initiative celebrates the true essence of Bangaliana, reinforcing the brand’s commitment to preserving Bengal’s rich traditions, empowering local artists, and nurturing the cultural fabric that defines the state.”

Gokul Chandra Das added, “Haal Khata is not just a ritual, it is a celebration of our roots and relationships. I truly appreciate Sunrise Spices for taking this initiative to revive and celebrate such traditions, while also giving recognition and dignity to folk artists like us.”

The initiative reflects continued efforts by brands to engage with local communities through cultural events while strengthening connections with the regional retail ecosystem.

Udaipur-based Urban Square Mall has expanded its offering with the launch of ‘The Banquet’ at Keys Lite by Lemon Tree Hotels. The addition is aimed at strengthening the mall’s hospitality and experience-led services.

The venue spans around 5000 sq ft and can host between 150 and 200 guests. It is designed to support both social and corporate events, with a focus on operational efficiency and flexible usage.

Located on the ground floor of the hotel, the new facility aligns with the mall’s strategy of combining retail, dining, and hospitality within a single destination. The launch comes as Udaipur sees rising demand for organised event spaces driven by private and corporate requirements.

Uddhav Poddar, CMD, Bhumika Group said, “At Bhumika Group, our approach has been to expand beyond conventional retail into a more integrated mix that includes hospitality and experience-led formats. The introduction of ‘The Banquet’ is part of that broader evolution at Urban Square Mall. We are seeing a clear shift in how consumers engage with spaces today; how they are looking for destinations that seamlessly bring together shopping, dining, and social experiences. With this addition, we are not only strengthening our hospitality footprint but also enhancing the overall relevance of the asset in a way that is both demand-led and operationally sustainable.”

Nandini Taneja, CEO, Bhumika Enterprises added, “Our focus with ‘The Banquet’ has been on creating a venue that is efficient, adaptable, and aligned with the expectations of today’s users. There is a clear shift towards professionally managed spaces that can seamlessly host both social and corporate engagements without compromising on experience. This facility has been planned to deliver consistency across service, layout, and execution, while remaining flexible enough to cater to varied event requirements. It strengthens our broader vision of building destinations that are not only well-designed, but also intuitive in how they function on a day-to-day basis.”

With this addition, Urban Square Mall continues to expand its role beyond retail, offering integrated spaces for shopping, dining, and events.

ITC Hotels has expanded its food and beverage portfolio with the launch of its signature dining brand Kebabs and Kurries, at Welcomhotel Mohali. The new outlet marks the 11th location of the brand, as the company continues to scale its established culinary formats across emerging consumption hubs.

The expansion comes as the Tricity region of Mohali, Chandigarh, and Panchkula sees growing demand for premium dining experiences. Changing consumer preferences and higher disposable incomes are driving interest in curated food offerings, prompting hospitality operators to strengthen their presence in the market.

Kebabs and Kurries, which first opened at ITC Grand Central, has developed into a flagship brand within ITC Hotels’ portfolio. It is currently present across multiple locations, including ITC Kakatiya, ITC Gardenia, and ITC Grand Goa.

The Mohali outlet offers a selection of Indian dishes developed by ITC Hotels’ culinary teams. The menu includes kebabs, qormas, qaliyas, salans, and biryanis. Key dishes include Barrah Kebab, Murgh Angaar, Dal Bukhara, Paneer Khurchan, Sikandari Raan, and Dum Pukht Biryani, reflecting traditional cooking techniques and regional flavours.

Located as a rooftop dining venue, the restaurant includes indoor and outdoor seating with a capacity of 125 covers. The space combines Indian design elements with contemporary interiors, and features an open kitchen to enhance the dining experience.

Amit Kumar, Area Manager – Welcomhotel North and General Manager, Sheraton New Delhi said, “The introduction of Kebabs and Kurries marks a significant milestone for the property and the region’s evolving dining landscape.” He added that the brand aims to deliver an authentic culinary experience rooted in India’s rich gastronomic heritage while catering to modern consumer expectations.

The Mohali outlet also reflects a localisation strategy, with the menu adapted to regional tastes. The focus on tandoori flavours and slow-cooked preparations aligns with Punjab’s culinary preferences while maintaining the brand’s core identity. With this addition, Welcomhotel Mohali strengthens its position in North India’s hospitality and dining market. Kebabs and Kurries will operate daily for dinner service from 7:00 PM to 11:00 PM.

Jubilant FoodWorks Ltd reported a 6.2 percent rise in domestic revenue to Rs 1,686 crore in the March quarter of FY26, reflecting steady growth in its India operations.

For the full fiscal year, the company’s domestic revenue stood at Rs 6,887.8 crore. The Bhartiya family-promoted firm operates franchise rights for global QSR brands such as Domino's and Popeyes.

On a consolidated basis, which includes international operations, revenue reached Rs 2,505.8 crore in the March quarter, registering a 19.1 percent year-on-year increase. For FY26, consolidated revenue from operations rose 17.2 percent year-on-year to Rs 9,544.1 crore, according to a BSE filing.

“During the quarter, 69 new stores were added to the JFL group network, taking the total store count to 3,663 as at the end of the quarter,” the company said.

The company added 59 new Domino’s India outlets during the quarter, taking the total count to 2,455 stores. This makes it the second-largest network for the Michigan-based pizza chain globally.

In international markets, Domino’s Turkey added 4 new stores, with the total reaching 787 outlets. JFL noted that the quarterly update is provisional and subject to limited review or audit by statutory auditors. Established in 1995, the company operates across six markets, including India, Turkey, Bangladesh, Sri Lanka, Azerbaijan, and Georgia. Alongside global brands such as Domino’s and Popeyes, it also manages its own brands, including Hong's Kitchen and COFFY.

Earlier this month, the company announced it would not renew its franchise agreement with Dunkin' and would close its stores in a phased manner. The agreement, signed on February 24, 2011, is set to end on December 31, 2026. At the same time, JFL has renewed its exclusive franchise rights with Domino’s Pizza International Franchising Inc to develop and operate Domino’s Pizza stores in India for 15 years, with an option to extend the agreement for an additional 10 years.

Barista Coffee Company has announced the launch of its limited-edition summer menu, ‘Main Hoon Mango,’ marking a seasonal product rollout centred around mango-based beverages and desserts. The range is available across outlets.

Positioned as a summer-specific product launch, the new menu taps into the strong consumer affinity for mango, a fruit deeply associated with the Indian summer season. The initiative reflects Barista’s strategy of leveraging seasonal flavours to drive in-store engagement and introduce new product experiences.

The ‘Main Hoon Mango’ lineup includes a mix of beverages and desserts such as Dirty Mango Latte, Chilli Mango Tango, Mango Iced Espresso, Mango Matcha, Mango Affair, and a Mango Cheesecake Slice. Each product has been developed to combine mango’s flavour profile with Barista’s coffee expertise and experimental formats, offering consumers a blend of familiarity and innovation.

The launch comes at a time when seasonal and limited-time offerings are becoming increasingly important for café chains looking to attract repeat customers and create differentiated experiences. Mango-based menus, in particular, have emerged as a key driver of summer sales across India’s food and beverage sector.

Rajat Agrawal, CEO, Barista Coffee Company, said, “As the mango season is around the corner, Barista, again has come up with the new summer menu with the king of fruits -Main Hoon Mango. The new menu is to celebrate the essence of Indian summers through a fruit that resonates with everyone. This campaign is our way of bringing together nostalgia and indulgence in a refreshing experience. We look forward to offering our customers a unique and memorable mango experience across all Barista outlets/cafes.”

The new range is priced starting at ₹275 and is available across Barista cafés as well as on select online platforms.

With this launch, Barista continues to build on its seasonal product strategy, using limited-time offerings to enhance brand engagement while aligning with evolving consumer preferences for flavour-led, experiential consumption.

Marriott Executive Apartments Hyderabad has promoted Vishal Singh to the role of Assistant Food and Beverage Manager, strengthening its leadership team within the property. With over eight years of experience in the hospitality sector, Vishal brings expertise in food and beverage operations, team management, and guest engagement to his new role.

Before this promotion, he has worked with Marriott Hotel and Convention Centre Hyderabad, Pullman New Delhi, and Fairfield by Marriott Goa, gaining experience across multiple formats and service environments. He began his career with an internship at JW Marriott Kolkata.

During his tenure at Marriott Executive Apartments Hyderabad, Vishal has contributed to the food and beverage operations, focusing on service standards and operational efficiency. His approach to team management and understanding of guest preferences has supported the property’s dining operations.

In his new position, he will oversee food and beverage operations across the property, with a focus on maintaining service standards and improving guest experience in line with brand benchmarks. The promotion reflects the company’s approach to internal talent development and leadership growth within its operations.

Indian Hotels Company Limited (IHCL) has expanded its portfolio to 628 hotels, supported by a strong pipeline of 255 properties, as the company continues to scale its presence across segments in India and international markets.

The growth has been driven by a combination of organic expansion and acquisitions, enabling IHCL to strengthen its brand portfolio and increase its footprint across key markets. The company has focused on expanding across luxury, midscale, and experiential hospitality segments as part of its long-term strategy.

Suma Venkatesh, Executive Vice President - Real Estate & Development, IHCL said, “This fiscal year marked a record of 250 signings through inorganic and sustained organic growth delivering an expanded brandscape and scaling our presence in the midscale segment. Reflective of the rising affluence and accompanying demand, we strengthened our presence in the luxury segment with the on boarding of Claridges Collection, a boutique luxury offering and acquisition of controlling stake in Atmantan, an integrated wellness centre and Brij hospitality in experiential leisure. Ginger leads the midscale segment with the acquisition of majority stake in ANK and Pride hospitality reaching a 250+ portfolio across 150+ locations."

  

She added, “IHCL demonstrated organic growth momentum across its brandscape with 19 signings in Taj including a hotel in Cairo, a 500 key hotel in Patna and a hotel and branded residences in NOIDA. The re-imagined Gateway reached a milestone portfolio of over 50 hotels.”

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Deepika Rao, Executive Vice President – Hotel Openings & New Businesses, IHCL added, “In line with our guidance, IHCL opened 30+ hotels this fiscal year well represented across brands. Entering new markets of Lakshadweep, Ekta Nagar, Raichak, Kanpur, Vrindavan and Bhutan and strengthening our presence in Goa, Ahmedabad, Coorg, Kochi, Gurugram, Delhi, Varanasi, Udaipur, Haridwar and Dehradun."

She added, “Through acquisitions this year we added over 100 operating hotels taking IHCL’s operating hotels to 373 hotels with over 33,000 rooms this fiscal.”   

Captain Sam’s Pizza, a Chandigarh-based vegetarian pizza chain, has reported steady growth in India’s quick service restaurant segment, with monthly orders crossing 1.75 lakh. The company has outlined plans to add 100 new outlets in FY2026 to 27 as part of its expansion strategy.

The brand currently operates 55 company-owned outlets across Punjab, Delhi NCR, Uttar Pradesh, and Uttarakhand. It has expanded from a single outlet in Chandigarh to a wider presence across North India, supported by demand in emerging urban markets.

Captain Sam’s Pizza follows a company-owned model and stated that its existing outlets are profitable. The brand’s positioning focuses on a pure vegetarian menu, affordable pricing, and products aligned with Indian taste preferences, particularly in Tier II and Tier III cities.

India’s QSR sector has grown steadily over the years, with international brands largely concentrated in metro markets. At the same time, demand in non-metro cities has increased for food options that reflect local preferences while retaining familiar formats. Captain Sam’s Pizza operates in this segment by offering products adapted to regional tastes at accessible price points.

The brand has built its presence in a fragmented pizza market, supported by performance on food delivery platforms such as Zomato and Swiggy, along with repeat customer demand.

As part of its next phase of growth, the company plans to enter markets including Gujarat, Madhya Pradesh and Bihar, while expanding further in Uttar Pradesh and strengthening its footprint in existing regions.

To support this expansion, Captain Sam’s Pizza has invested in commissary and supply chain infrastructure. A portion of raw materials is produced in-house, enabling better control over costs, quality and standardisation as the network scales.

The company said it will continue to focus on operational discipline and regional consumer preferences as it expands in India’s food services market.

McDonald's India North and East has reintroduced its limited edition Sipper as part of its Super Sipper Meals, following strong customer response earlier this year. The offering is available exclusively on the McDonald's App for orders placed between 4 PM and 7 PM, subject to availability.

The Super Sipper Meals are offered in two variants. The vegetarian option is priced at Rs 199 and includes McAloo Tikki Burger, Medium Fries, Small Coke, and Pizza McPuff. The non-vegetarian option is priced at Rs 225 and includes McGrill Burger, Medium Fries, Small Coke, and Pizza McPuff.

Rajeev Ranjan, Managing Director, McDonald’s India North and East said, “The overwhelming response to our limited-edition Sipper earlier this year shows how much our customers love unique and engaging experiences. We are excited to bring it back, giving fans another chance to enjoy this collectible through our app-exclusive meals. At McDonald’s, we remain committed to delighting our customers with offerings that combine value, great tasting food, and memorable moments.”

The company continues to focus on app-led engagement and bundled offerings that combine value with added elements for customers. The Sipper campaign is part of its broader strategy to drive digital orders and repeat engagement through limited-time offerings.

McDonald’s India North and East is operated by Connaught Plaza Restaurants Pvt Ltd and runs more than 295 restaurants and over 190 McCafe outlets across the region. The company serves millions of customers annually and employs over 6,500 people through its network of restaurants, including standalone outlets, drive-thrus and 24 by 7 formats.

Millo Mumbai, a pure vegetarian restaurant located in Lower Parel, has introduced a revised menu along with updates to its dining space. The move reflects the brand’s focus on expanding its offerings while maintaining its existing customer base in Mumbai’s competitive food and beverage market.

The updated menu features a range of globally influenced vegetarian dishes across categories such as small plates, chaat, sushi, pizzas, and main courses. New additions include Chilaquiles Filo Cups, South Indian Singoda, Truffle Cheese Rounds, Spanish Tostadas, and Nacho Bhel. The restaurant has also added familiar formats with updated recipes, including Fire Alarm Pizza and Spaghetti Pomodoro with burrata.

In the main course section, dishes such as the Japanese Miso Bowl, Burrata Butter Masala, and Black Rice Pepper Pesto have been introduced, reflecting a mix of international and Indian flavours adapted into vegetarian formats.

The beverage menu has also been expanded to include a range of cocktails and non-alcoholic options. Drinks such as Pink Fiesta, Rose and Jack, and Japanese Matsuri have been added to the cocktail list. Non-alcoholic offerings include Popsicle in a Glass, Dr’s Advice, and the Millo Mojito, along with a selection of artisanal coffees.

Alongside the menu changes, the restaurant has made updates to its interiors. The refresh is aimed at enhancing the overall dining environment while retaining the brand’s existing design identity.

Sujit Mehta, Founder of Millo said, “Our vision has always been to showcase vegetarian cuisine in a way that feels exciting, diverse, and globally relevant. With this new menu, we’ve focused on creating dishes that are bold in flavour yet approachable, offering something for every kind of diner. We’ve also refreshed the space to complement this evolution, creating an experience that feels both familiar and new.”

The update comes at a time when restaurants in Mumbai are increasingly revisiting menus and formats to attract repeat customers and remain relevant in a competitive dining market.

The Hazelnut Factory has crossed the Rs 100 crore revenue milestone within seven years of its launch, reflecting its growth in India’s organised food and beverage sector. Founded in 2019 by Ankit Sahni, the brand was built around integrating traditional Indian mithai with a modern café format. Starting from Lucknow, it introduced a concept that combines artisanal sweets with specialty coffee in a contemporary setting.

The company has focused on product innovation, ingredient quality, and packaging to reposition mithai for modern consumption. It's offering blends traditional recipes with a café-style experience, aimed at evolving consumer preferences.

From a single outlet, the brand has expanded to 18 stores across 10 cities and employs over 1,000 people. It reported 85 percent growth in FY 2025 to 2026, supported by consistent store performance and demand for premium food formats. As part of its next phase, The Hazelnut Factory plans to open 12 to 15 new outlets in the coming financial year and is targeting 70 percent revenue growth. The company is also investing in supply chain capabilities, production infrastructure, and talent to support expansion.

Ankit Sahni said, “The Rs 100 crore milestone is a strong validation of our differentiated approach to building a premium, homegrown F&B brand. Our focus has always been on creating a scalable business model anchored in quality, consistency, and experience. As we expand into new markets, we remain committed to strengthening our operational backbone while delivering a best-in-class consumer experience.”

Badal Sahni, Co-Founder added, “Crossing Rs 100 crore is a significant milestone, but more importantly, it validates our belief that Indian mithai can be reimagined for the modern consumer without losing its authenticity. As we scale, our focus remains on building a robust, future-ready organisation while continuing to innovate across product and experience.”

The company’s growth reflects increasing consumer interest in premium and experience-led food formats. The Hazelnut Factory plans to continue expanding its presence while maintaining its focus on product development and operational efficiency.

Yazu Goa has launched a new cocktail menu inspired by Asian flavours, as it looks to expand its beverage portfolio and enhance its positioning in Goa’s bar and nightlife segment. The new menu focuses on ingredients commonly used across Asian cuisines, including yuzu, pandan, lemongrass, sesame, and kaffir lime. The offering has been developed to reflect a mix of flavour profiles influenced by different regions across Asia.

The menu includes cocktails such as Tomm Yummm, inspired by Tom Yum soup with citrus and herbal notes; Pickle in my Tickle, a gin-based drink using green mango pickle infusion; Umi-so, a mushroom-based cocktail with chocolate and orange notes; Fujisan, a whisky-based drink layered with Umeshu and Hōjicha; and Tishen De, a sparkling aperitivo featuring muskmelon wine.

The initiative is aligned with the brand’s focus on building differentiated beverage experiences through ingredient-led innovation.

Ranbir Singh Nagpal, CEO of Yazu Hospitality said, “High Spirits of Asia is a reflection of our journey—bringing together bold Asian flavors with a modern cocktail culture. Goa is the perfect canvasto bring this experience alive.”

Columbus Marquis, Partner at Yazu Goa added, “Goa thrives on great energy and great drinks, and this cocktail program launch blends both seamlessly. It’s crafted to elevate every guest’s experience at Yazu.”

Atul Chopra, Partner at Yazu Hospitality said, “This menu is not just about cocktails, it’s aboutstorytelling through Asian ingredients and techniques. Each drink is designed to be immersive, memorable, and distinctly Yazu.”

With this launch, Yazu Goa is focusing on strengthening its beverage-led offerings as it looks to remain competitive in India’s evolving bar and hospitality market.

ITC Gardenia has appointed Sandeep Kapoor as Executive Chef. In this role, he will oversee kitchen operations, menu planning, and culinary execution across the hotel. Chef Kapoor brings over 17 years of experience and has previously worked with ITC Hotels, including a tenure at ITC Grand Chola. He began his career at ITC Gardenia and has progressed through multiple roles within the organisation.

Before this appointment, he was leading MICE culinary operations at ITC Grand Chola, where he managed large-scale banquet and event dining. His experience spans multiple formats, including restaurant kitchens and event catering.

An alumnus of Institute of Hotel Management Kolkata, Chef Kapoor brings experience in both traditional and contemporary culinary practices. His approach focuses on ingredient sourcing, menu development, and operational consistency.

Chef Kapoor said, “My journey with ITC Hotels and the opportunity to be part of its inspiring growth story has always filled me with immense pride and a strong sense of belonging. This association has been a meaningful blend of shared values and culinary philosophises shaping my passion for planet positive initiatives. I am honoured to lead the talented kitchen team at ITC Gardenia and look forward to raising the bar on culinary excellence through innovating and thoughtfully experiences.”

The appointment aligns with ITC Gardenia’s focus on strengthening its culinary operations and maintaining service standards across its food and beverage offerings.

Papa Johns has introduced a new range of oven-toasted sandwiches as part of its effort to expand beyond its core pizza offerings. The launch marks the brand’s entry into the sandwich category, aimed at broadening its menu and driving incremental consumption.

The new range is built on ciabatta-style bread and includes options such as Philly Cheesesteak, Chicken Bacon Ranch, and Steak and Mushroom. The sandwiches feature layered meats, cheese, and sauces, with a focus on consistency and product quality.

Shivram Vaideeswaran, Senior Vice President of Brand Marketing at Papa Johns said, “This launch is more than a new menu item—it’s a statement about where our brand is headed. We’re taking the flavor and quality leadership we’ve built in pizza and pushing it further. We’ve created sandwiches that stand out in a crowded category by delivering a more intense, satisfying, and premium flavor experience. Oven-Toasted Sandwiches are our next step in bringing bold innovation and high-quality ingredients to everything we do.”

The company stated that the sandwiches are made without artificial colours and are positioned as a warm, ready-to-eat offering across its outlets. Pricing for the new range starts at $7.99, with multi-item combinations available at $6.99 per sandwich under bundled offers. Customers can also opt for meal combinations starting at $9.49, which include a sandwich and a beverage.

With this launch, Papa Johns is focusing on menu diversification and increasing relevance in adjacent food categories, as it looks to strengthen its position in the competitive quick-service restaurant segment.

Wow! Momo Foods’ packaged foods business, Wow! Momo FMCG has crossed Rs 100 crore in annual recurring revenue, marking a key milestone for a quick service restaurant-led brand entering the FMCG segment. The company reported 100 percent year-on-year growth, supported by improved unit economics and expansion across multiple distribution channels.

Sagar Daryani, Co-Founder and CEO, Wow! Momo Foods said, “Crossing Rs 100 crore in FMCG is not just a revenue milestone for us, it’s proof that a QSR-born brand can build large, scalable consumer packaged businesses when execution leads to strategy. We have always believed that our restaurants are not the end point, but the launchpad. This is the outcome of years of building categories, not chasing trends.”

The company has expanded its distribution across more than 450 cities with over 6,000 touchpoints. In modern retail, it is present in chains such as Reliance Retail, DMart, SPAR, Metro Cash and Carry, Nature’s Basket, and Modern Bazaar, along with regional players including Vijeta, Sangeetha, and Arambagh.

Across quick commerce, the brand has a presence on platforms such as Blinkit, Swiggy Instamart, Zepto, Flipkart Minutes, BigBasket, and Amazon. Over the last 30 months, the FMCG division has expanded across both quick commerce and modern retail, strengthening its distribution and positioning in emerging packaged food categories.

The company continues to lead in the momos category while expanding its ambient food portfolio. Its Cuppa Noodles range currently generates around Rs 3 crore in monthly revenue and is available in more than 1,000 Reliance Retail stores, along with strong traction on quick commerce platforms. In January 2026, the brand introduced a range of Korean pouch noodles, marking its entry into the packaged ambient foods segment.

The business is also scaling its general trade presence in Karnataka and West Bengal, with a focus on deeper distribution and on-ground execution. The ongoing LPG supply constraints have supported demand for convenience-led food products, contributing to 20 percent to 30 percent month-on-month growth in categories such as momos and cup noodles.

Wow! Momo FMCG’s portfolio is structured around two segments. The frozen foods category includes momos, protein-rich smileys, and frozen grated coconut, where the brand has established a strong presence. The company is also entering the frozen desserts segment with the launch of Wow! Kulfi.

In ambient foods, the portfolio includes cup noodles, pouch noodles, and a pipeline of oriental cuisine-based offerings.

Exports are emerging as a key growth driver, with the brand now present in markets including Germany, the UK, Singapore, Poland, Russia, Saudi Arabia, Oman, Bahrain, Kuwait, Qatar, and the UAE. The GCC region is a priority, supported by distribution through Al Tayeb, part of the Lulu Group.

“With strong momentum across domestic channels and international markets, Wow! Momo FMCG is expanding its packaged foods business while building scale across categories,” the company said.

Daryani added, “From India to the world, our goal is simple, to build food brands that travel, scale, and endure.”

IHG Hotels and Resorts has announced key leadership appointments at its Holiday Inn Express properties in India, strengthening its management teams in Bengaluru and Greater Noida. Chakradhar Chadaram has been appointed as General Manager of Holiday Inn Express Yeshwanthpur, while Sumit Sehgal will take over as General Manager of Holiday Inn Express Greater Noida.

Chakradhar Chadaram brings over 17 years of experience across international hospitality brands. He most recently served as Director of Services at Radisson Blu Resort, Visakhapatnam, where he also officiated as General Manager. His experience spans core operational areas, including Front Office, Housekeeping, Guest Services, Revenue Management, Engineering, and Spa and Recreation.

He has been responsible for managing operational efficiency, maintaining brand audit standards, and delivering guest satisfaction across competitive markets. His previous roles with brands such as The Leela, The Zuri, Crowne Plaza, and InterContinental add to his experience. This role also marks his return to IHG Hotels and Resorts.

Chakradhar Chadaram said, “I am honoured to rejoin IHG and take on the role of General Manager at Holiday Inn Express Yeshwanthpur. The brand’s focus on delivering smart, seamless stays for today’s travellers strongly resonates with my own operational philosophy. I look forward to working with the team to enhance service standards and drive sustained performance.”

Sumit Sehgal joins Holiday Inn Express Greater Noida with over 17 years of experience across hospitality operations, sales and marketing, and business leadership. He most recently worked as Business Head at Cloudnine Group of Hospitals, where he led operations, business development, and financial performance.

Earlier, he held leadership roles at Radisson Blu Hotel Greater Noida and Radisson Hotel Sector 29, Gurugram. His expertise includes revenue management, sales planning, budgeting, forecasting, and guest service operations, with a track record of improving performance metrics and strengthening partnerships.

Sumit Sehgal said, “I am delighted to join Holiday Inn Express Greater Noida at an exciting phase of growth. The brand’s commitment to efficiency, comfort, and reliability aligns perfectly with the needs of business and transit travellers in the region. I look forward to building high-performing teams and further strengthening the hotel’s market position.”

With these appointments, Holiday Inn Express aims to strengthen operations and guest experience across both properties. The Yeshwanthpur and Greater Noida locations continue to cater to business and transit travellers, supporting demand in their respective markets.

Kimikai Umami House has opened at One Horizon, introducing a new dining concept centred on Asian flavours and culinary storytelling. The restaurant draws inspiration from the journey of a fictional spice trader who travelled across Japan, China, Korea, Thailand, Vietnam, and India, shaping its thematic approach.

The interiors are designed to reflect this narrative, combining elements of traditional Asian trading houses with contemporary detailing. The space features warm wood finishes, layered textures, sculptural shelving, and curated artefacts. As guests move through the restaurant, the layout transitions into more intimate sections with softer lighting, enclosed seating, and design elements that create a more private dining environment.

The culinary programme is led by Pawel Kazanowski, Mario Fico, and Ruhani Singh, bringing together experience across Japanese, Asian, and European cuisines. The menu is built around the concept of umami, focusing on ingredient quality and techniques such as fermentation, smoking, broths, and layered seasoning to create balanced dishes.

The bar programme has been developed in collaboration with Pass Code Hospitality, known for brands such as PCO, SAZ, Jamun, Ping's, and ATM. The beverage menu reflects Asian trade routes, combining ingredients such as tropical fruits, spices, fermented elements, and botanicals. Cocktails incorporate flavours like banana, avocado, pandan, yuzu, jaggery, and kewra, paired with familiar spirits.

The overall concept integrates food, design, and service elements, including customised tableware, menu design, and service formats to create a consistent dining experience. Positioned as more than a traditional restaurant, Kimikai Umami House aims to offer a multi-sensory format that brings together cuisine, interiors, and mixology.

The restaurant is now open to guests at One Horizon, Gurgaon.

Mumbai-based Dessert Therapy has launched its sixth outlet, Dessert Therapy Kitchen, in Oshiwara, marking a new phase in its expansion. The move introduces a café-style food menu for the first time, expanding the brand’s offering beyond desserts into a more complete dining experience.

Founded in 2016 as a home kitchen with an initial investment of Rs 10,000, the brand has grown into a premium dessert destination in Mumbai. The Oshiwara outlet is its largest so far and reflects a shift towards a broader dine-in format that combines savoury dishes with its established dessert portfolio.

Since opening its first physical outlet in 2020, Dessert Therapy has expanded across key locations in Mumbai, including Malad, Juhu, Bandra, Fort, and Ghatkopar. The brand has focused on building an experience-led dining model while scaling its presence in the city.

The new outlet introduces a globally inspired café-style menu designed to complement its dessert offerings. The menu features small plates such as peri peri crispy potatoes and burrata with muhammara and charred corn salsa, along with main dishes including caramelised onion rigatoni, truffle butter spaghetti with mushrooms, and house ramen with miso broth and tofu. It also includes hand-held options like four cheese sandwiches, Mexican wraps, and avocado toasts.

The beverage menu includes options such as cappuccinos and hazelnut lattes, alongside items like Biscoff frappes, tiramisu lattes, and strawberry cheesecake shakes, aimed at pairing with both savoury and dessert selections.

Harsh Shah, Co-founder, Dessert Therapy said, “Dessert Therapy was never built to be a quick dessert stop. From day one, we’ve focused on creating a space where people can slow down, connect, and truly enjoy the moment. With Dessert Therapy Kitchen, we’re extending that experience—introducing food that complements our desserts and beverages, and allows guests to stay longer and experience a more complete, relaxed form of dining.”

Wagg n Dine has launched in Chennai as a cloud kitchen focused on preparing fresh, human-grade meals for pets. The brand was introduced at Taj Connemara and will deliver ready-to-serve meals for dogs directly to customers’ homes.

The company operates from a dedicated kitchen where meals are prepared daily using fresh chicken, RO water, and sourced ingredients. The offering is positioned as an alternative to processed pet food, with a focus on convenience and ingredient quality.

Wagg n Dine’s model is built around delivering freshly cooked meals to pet owners, addressing the growing demand for customised and clean-label pet nutrition in urban markets.

Manivannan, Founder of Wagg n Dine said, “India’s pet care landscape is undergoing a fundamental shift, from just ‘feeding pets’ to ‘nourishing family members’. With the pet food market projected to grow at over 6–8 percent annually and premium segments expanding upwards of 20 percent, we are seeing a clear consumer pivot towards fresh, human-grade nutrition. At Wagg N Dine, we believe the next wave of growth will be led by cloud kitchens for pets, bringing convenience, customization, and clean-label meals to urban pet parents in cities like Chennai, where the demand for quality pet nutrition is rising rapidly.”

The concept was developed around the idea of offering pets the same quality of food that consumers expect for themselves, moving away from daily reliance on processed meals.

Chef Damu, Padma Shri awardee said, “We are careful about what we eat every day, but we often overlook what we feed our pets. Wagg n Dine was started to address that gap by offering fresh, human-grade meals made with real ingredients. It is about bringing the same level of care to pet food that we expect for ourselves.”

The company conducted an initial trial with a group of pet owners before the official launch, using feedback to refine its recipes and preparation process. With this launch, Wagg n Dine enters the growing pet care segment with a delivery-first model focused on fresh meals and convenience.

A new café concept has entered Jaipur’s dining space with the launch of Café Nola. The outlet is positioned as an all-day café that combines a food-led menu with a structured coffee and bakery offering, catering to multiple consumption occasions throughout the day.

Café Nola has been designed to move beyond a coffee-first format, placing greater emphasis on its kitchen operations while maintaining a balanced beverage program. The concept aims to serve customers across breakfast, lunch, and evening visits, with a menu that blends familiar dishes and global influences.

The café’s bakery plays a central role in its offering, with fresh viennoiserie prepared daily using selected ingredients. The menu includes a mix of breakfast options, café-style dishes, and an extended all-day selection, with a focus on consistency and repeat consumption. The beverage program is led by Sanjeet Walia, who brings over nine years of experience. The coffee offering combines traditional espresso methods with specialty techniques and highlights Indian coffee origins.

A key addition to the menu is Jaipur’s first cold-foam-based coffee program, in which textured cold foam is paired with espresso. The café also features signature coffee sauces made with 100 percent organic beans sourced from Indian coffee-growing regions, including Araku Valley and estates in Kerala.

With its integrated approach to food, coffee, and bakery, Café Nola aims to establish itself as a consistent neighbourhood café option within Jaipur’s evolving dining landscape.

Direct-to-consumer brand Licious has launched a range of momos, marking its entry into India’s Rs 30000 crore category, where over 90 percent of consumption remains unorganised.

The company said the move is aimed at bringing greater standardisation and quality control to a segment that has grown rapidly but continues to face challenges around sourcing, hygiene, and consistency. Licious plans to apply its existing operating model, which focuses on end-to-end control across processing, cold chain, and quality checks, to the momos category.

The launch builds on the brand’s experience in the meat and seafood segment, where it has worked to address gaps in informal supply chains. With this expansion, the company is entering a high-demand category that aligns with changing consumption patterns, particularly in urban markets where convenient and protein-focused food options are gaining traction.

Tavleen Bhatia, Business Head - Value Added Category, Licious said, “Momos are one of the most loved food formats in the country, but the category has not always been matched by equally strong quality standards, especially in meat. At Licious, we saw an opportunity to change that. We wanted to build a product for Momo lovers that delivers bold taste, premium quality, and complete trust in every bite. Made with premium cuts of juicy chicken and wrapped in a thin outer layer, Licious Momos are designed to let the filling's quality shine through. With no MSG, no soya fillers, and no palm oil, they reflect our commitment to bringing cleaner, better, and more dependable choices to a category people already love.”

The initial range includes four variants: Loaded Chicken, Korean Chicken, Cheesy Chicken, and Chunky Prawn. The products are positioned around key attributes such as higher meat content, ingredient transparency, consistent texture, and absence of preservatives and additives.

Priced from Rs 199, the range is currently available in Bengaluru, NCR, Mumbai, Hyderabad, Kolkata, Chennai, Pune, and Chandigarh through the company’s app and website, in pack sizes of 8 and 20 pieces. The products will also be available at Licious retail stores in Bengaluru and Mumbai. The launch reflects Licious’ strategy to expand into adjacent food categories while addressing quality gaps in high-consumption segments.

Institutional foodtech platform HungerBox has announced an investment of over Rs 3.5 crore to support partner kitchens in shifting to alternative cooking systems, as ongoing LPG supply disruptions continue to impact commercial kitchen operations across India.

The company stated that more than 70 percent of institutional kitchens rely on LPG, while India imports over 60 percent of its requirement. The current supply constraints are affecting daily operations, resulting in reduced output, limited menus, and operational uncertainty for food businesses.

HungerBox said the disruption highlights structural challenges linked to dependence on a single fuel source. With supply volatility increasing due to external factors, the company believes there is a need for more stable and scalable alternatives to support uninterrupted operations.

As part of its response, HungerBox has deployed electrical cooking infrastructure, including induction-based systems, across partner kitchens. The initiative is aimed at maintaining operational continuity while reducing reliance on LPG.

Uttam Kumar, Co-Founder, HungerBox said, “Every large system reveals its fault lines during moments of stress, and what we are witnessing today is a clear signal that the current energy model for institutional kitchens has reached its limits. Dependence on LPG has served the industry well, but it was always exposed to variables beyond operational control. The present disruption is forcing a necessary correction. HungerBox chose to act early because continuity in food services is not negotiable, especially in environments that depend on scale and consistency every single day. Our investment in electrical infrastructure is not a temporary adjustment. It reflects a long-term view on how kitchens will evolve, where energy choices are deliberate, diversified, and aligned with reliability. The industry now has an opportunity to build a more resilient foundation, one that is less reactive and far more self-sustained.”

The company indicated that this shift reflects a broader transition in the sector, where operational disruptions are accelerating changes in infrastructure and energy usage. Electrical cooking systems, supported by advancements in commercial appliances, are emerging as a viable option for large-scale food operations. Over time, integration with renewable energy sources such as solar could further reduce exposure to supply-related risks.

HungerBox’s approach combines financial support with infrastructure deployment, enabling partner kitchens to adapt without disruptions to service. The company said it will continue working with partners to support this transition and build a more stable institutional food ecosystem.

Milkshake brand Keventers, owned by Super Milk Products Pvt Ltd, has appointed Shaurya Prabhat as its Chief Executive Officer. He succeeds Agastya Dalmia, the Promoter and Founder, who played a key role in reviving the legacy brand for a new generation of consumers.

Shaurya joined Keventers in 2017 to lead business development when the company operated largely on a franchise-led model. Over the past eight years, he has taken on leadership roles across strategy, business excellence, HR, marketing, and operations, contributing to the company’s commercial direction from New Delhi. Before joining Keventers, he worked at The Smart Cube, now part of WNS, advising Fortune 100 clients across sectors including retail, banking, pharma, and oil and gas. He holds a BSc in Economics from the University of London and an MSc in Economics from the University of Warwick.

“I’d like to thank the Board for entrusting me with the responsibility of shaping the company’s next phase of growth. What I’ve learned over eight years is that the mission never really changes: grow the company, grow the brand, and do it with honesty. If you manage your inputs with excellence, the outcomes take care of themselves. I’m extremely excited about the vast opportunities ahead for us,” Shaurya Prabhat, CEO and Managing Director, Keventers.

In his new role, Shaurya will focus on expanding the brand’s footprint, with plans to open 70 new outlets over the next year. The company is also targeting to triple its business within three years and double that scale again by year five.

Beyond physical outlets, Keventers is exploring growth across retail and FMCG, quick commerce, and institutional sales. This aligns with its long-term plan to build a broader portfolio of food and beverage brands under a “House of Brands” strategy aimed at younger Indian consumers.

The company is also adapting to changing consumer preferences, particularly among Gen Z. This includes strengthening its presence on social media, introducing experience-led formats, and expanding its product range with items such as waffles, boba, and cheesecake ice creams. The focus is on staying relevant while maintaining brand recall across generations.

“I have worked alongside Shaurya for over eight years and known him for longer - I have seen how he thinks, how he leads, and how deeply he cares about this brand. He has led almost all significant decisions we have taken over the years and helped us navigate through the most complex of situations – from Covid and restructuring our business model to fundraising and governance. I could not be prouder of what we have built together, and I could not be more confident about what he will build next,” Agastya Dalmia, Founder, Keventers.

Street Arabiya, a Mediterranean food brand from Coimbatore, has reported around 365x growth in yearly order volumes since joining Zomato in 2019. The brand, which started as a single food truck, has expanded into a multi-city presence across South India.

Founded in 2017 by Ahamed Shahabath N, Yasar Arafath, and Jansa Mohammed, Street Arabiya began operations in Podanur, Coimbatore, with a focus on making Mediterranean and Arabic cuisine accessible while adapting flavours to local preferences. The company now operates more than 10 restaurants and over 20 food trucks across Coimbatore, Trichy, Erode, and Palakkad.

The brand offers a menu that includes over 20 varieties of shawarmas, along with dishes such as Alfahams, Kebabs, and Mandhi. It has built a customer base by combining traditional recipes with regional taste preferences.

Ahamed Shahabath said, "When we started Street Arabiya with a single food truck, our goal was to introduce authentic Mediterranean and Arabic cuisine while adapting the flavours to suit South Indian tastes. Over the years, the response from customers has been incredible. What began as a small experiment has now grown into a multi-city brand, and Zomato has played a key role in helping us reach a wider audience while scaling our operations."

Aditya Mangla, CEO, Zomato said, “The trust customers place in Street Arabiya has been built plate by plate over the years. We’re glad to be part of their journey by supporting them with aggregated insights and platform connections that help them grow further.”

Since onboarding on Zomato, the brand has increased its yearly order volumes from 91 in 2019 to 33247 in 2025, reflecting steady growth over six years.

The company reported Rs 8 lakh in commissionable value last year. Following improved performance, it increased its investment and adopted a more aggressive growth approach, reaching Rs 20 lakh in commissionable value within four months. This growth was supported by advertisement services, menu optimisation, promotional offers, and the use of business insights from the restaurant partner app.

Zomato has introduced several initiatives to support restaurant partners, including a do-it-yourself onboarding tool that enables listings within 15 minutes and access to a services marketplace for licensing, staffing, and hygiene audits. In select cities, new restaurants also receive zero percent commission for the first 30 days, along with promotional credits. As of Q3 FY26, Zomato has an average of 336000 monthly active food ordering and delivery restaurant partners on its platform.

Premium casual dining chain Burma Burma has raised over Rs 38 crore (4 million dollars) in a private funding round, valuing the company at approximately Rs 500 crore (53 million dollars). The round saw participation from existing investor Negen Capital, along with new investors Endurance Capital and Coheron Wealth.

The company plans to deploy the fresh capital to expand into new cities while strengthening its presence in existing markets. It aims to scale operations in a calibrated manner, with a continued focus on maintaining food quality and customer experience.

Founded in 2012, Burma Burma currently operates 21 outlets across key markets, including Delhi NCR, Mumbai, Bengaluru, Hyderabad, Kolkata, Ahmedabad, and Chandigarh. The brand has positioned itself in the premium casual dining segment with a specialised Burmese cuisine offering and a fully vegetarian menu.

On the financial front, the company has reported annual recurring revenue exceeding Rs 200 crore, with revenue growing at around 50 percent CAGR over the last three years. In FY25, Burma Burma recorded outlet-level profitability of more than 21 percent and an EBITDA margin of approximately 8 percent. Its operating revenue increased to Rs 106 crore in FY25, up from Rs 72 crore in the previous fiscal year.

Prior to this round, the company had raised a total of 7 million dollars in funding, with Negen Capital and Bbigplas Poly Pvt Ltd as lead investors. The co-founders, Chirag Chhajer and Ankit Gupta, collectively held an 88 percent stake in the company.

The latest funding round reflects continued investor interest in differentiated dining concepts, as brands focus on scaling while maintaining operational efficiency and consistent customer experience.

Spectrum@Metro has expanded its food and beverage portfolio with the opening of The Burger Company at Tower D, Ground Floor. The newly launched outlet spans approximately 600 sq. ft. and adds to the destination’s growing dining offerings.

The Burger Company, known for its range of burger options and youth-focused positioning, is expected to cater to visitors looking for quick and flavourful meal options. Its addition aligns with Spectrum@Metro’s approach of building a diverse retail and dining mix to meet evolving consumer preferences.

Located on the ground floor of Tower D, the outlet is positioned to attract both existing visitors and new customers, serving as a convenient stop for casual dining and quick meals.

Ajendra Singh, Vice-President – Sales & Marketing, Spectrum Metro said, “We are delighted to welcome The Burger Company to our growing family at Spectrum@Metro Mall. Our focus has always been on bringing in brands that resonate with the evolving preferences of our visitors. This addition further strengthens our F&B portfolio and enhances the overall experience for our patrons.”

Hyatt Regency Ahmedabad has appointed Priyanka Kumari as Assistant Director of Food and Beverage, strengthening its leadership team in the hospitality segment. With over eight years of experience in the hospitality industry, she brings expertise in restaurant operations, guest engagement, and food and beverage management. 

In her new role, Kumari will oversee food and beverage operations across the hotel, with a focus on improving guest experience, driving operational efficiency, and strengthening the positioning of its dining outlets. She will work closely with internal teams to design dining experiences, improve service standards, and support team development across functions.

Kumari began her career with Marriott International, where she built her foundation in hospitality operations. She later worked with Pullman Hotels and Resorts and Novotel Delhi as a Food and Beverage Sales Manager. She also served as a Restaurant Manager at Taj Hotels. Most recently, she was associated with ITC Mementos Ekaaya Udaipur, where she gained experience in luxury hospitality and guest-focused service.

In her current position, she will lead initiatives related to service standards, team training, and dining concepts, with an emphasis on strengthening guest engagement and operational processes.

"I am excited to begin my journey with Hyatt Regency Ahmedabad and be part of a culture that values respect, leadership, and growth. I look forward to contributing to the team by creating impactful dining experiences, strengthening guest connections, and bringing a people-first approach to everything we do," said Priyanka Kumari, Assistant Director of Food and Beverage, Hyatt Regency Ahmedabad.

In India’s hospitality sector, Lords Hotels and Resorts has expanded its footprint with the launch of two properties in Karnataka’s Shivamogga district, located in Muduba and Sagara. The development reflects growing interest in emerging leisure destinations across the country. Both resorts are situated in the Western Ghats region and are designed to offer nature-focused stays combined with modern amenities and regional experiences.

Lords Riverside Resort in Muduba is spread across 18 acres along the Tunga river. The property offers river view and forest view rooms and features an in-house dining option, Kali Mirch. Guests can also access nearby organic farms and explore local biodiversity, including wildlife such as deer, hornbills, nilgai, and red squirrels.

Lords Sahyadri Resort in Sagara is built across 13 acres and is surrounded by chikoo plantations. Located near Jog Falls, the resort includes accommodation, a swimming pool, a bar, and banquet facilities, catering to leisure travellers as well as corporate groups and events.

Pushpendra Bansal, Chief Operating Officer, Lords Hotels and Resorts said, “Our focus remains on developing destinations that offer a seamless blend of comfort, quality, and guest satisfaction, whether in bustling cities or emerging, unexplored leisure destinations. Shivamogga perfectly aligns with this vision, offering tranquil landscapes where guests can unwind and reconnect.”

The expansion highlights a broader trend of hospitality brands investing in non-metro and nature-led destinations to meet changing travel preferences in India.

In India’s hospitality and retail dining space, Hotel Marine Plaza has introduced a new high tea offering at The Bayview in Mumbai. The experience, titled Tea Charlie, is designed as an early evening dining option overlooking Marine Drive.

The offering features a curated menu of savoury and sweet items. The savoury selection includes Vegetable Kathi Roll, Cocktail Samosa, and Avocado Sandwich, while the dessert menu includes Chocolate Pastry and Lemon Macaron. The spread is served with freshly brewed coffee. Positioned as a relaxed dining format, Tea Charlie is aimed at guests looking for light evening meals, informal meetings, or pre-dinner options in a coastal setting.

The introduction of such formats reflects a growing trend in the hospitality sector, where hotels are expanding afternoon and early evening dining experiences to cater to evolving consumer preferences.

Andaz Delhi by Hyatt has appointed Narender Kumar as Executive Sous Chef, strengthening its culinary leadership team. Kumar brings over two decades of experience across international hospitality markets, including India, Japan, and the UAE. He has worked with luxury hotel brands, managing large kitchen operations and overseeing multiple dining formats.

During his career, he has led culinary operations in high-volume environments, including an 801-room international hotel. His experience includes managing large teams, maintaining food quality standards, and ensuring consistency across outlets.

His leadership approach focuses on operational efficiency, cost management, team development, and innovation in menu planning. With a background in classical culinary techniques and global exposure, Kumar is expected to contribute to the hotel’s dining operations and guest experience.

Narender Kumar said, “I am delighted to join Andaz Delhi, by Hyatt and to be part of a brand that celebrates creativity, local inspiration, and authentic experiences. I look forward to contributing to the culinary journey of the hotel and working closely with the team to deliver exceptional experiences for our guests.”

Kumar holds professional culinary qualifications and has built his expertise through experience in luxury hospitality kitchens. His appointment aligns with the hotel’s focus on strengthening its culinary offering.

The Imperia by Dhaba, an Indian fine dining restaurant brand with operations across New York City and New Jersey, has appointed Chef Jasbir Singh Adhikari as Assistant Chef.

Chef Adhikari brings 36 years of experience in Indian cuisine, with a strong focus on traditional and tandoor-based cooking. His career includes work across international markets and established hospitality brands, contributing to his expertise in balancing traditional flavours with evolving consumer preferences.

He has previously worked with Old World Hospitality in India, including its restaurant Chor Bazar, where he contributed to showcasing Indian culinary traditions. His international experience includes roles at Tandoori King in Germany, Indian Restaurant Maharani in Japan, and Indian Restaurant Ganga in Germany.

In India, he has also been associated with Residency Resort Pvt Ltd, gaining experience in premium hospitality and customer-focused dining formats. In his new role, Chef Adhikari will work with the culinary team to support menu execution, maintain quality standards, and deliver consistent dining experiences aligned with the brand’s positioning.

Chef Jasbir Singh Adhikari said, “I am truly honored to join The Imperia by Dhaba, a brand that represents authenticity and excellence in Indian cuisine. I look forward to contributing my experience to create memorable dining experiences while staying true to traditional flavors.”

The company stated that his experience is expected to support operational consistency and strengthen its culinary offering across locations.

Mahindra Holidays and Resorts India Limited has launched two new resorts under its Club Mahindra brand in Amba Ghat, Maharashtra, and Bandhavgarh, Madhya Pradesh. The additions bring 159 keys to the company’s portfolio, strengthening its presence in Western and Central India.

The expansion is part of the company’s strategy to grow its footprint in emerging travel destinations. It continues to adopt an asset-light approach, using a mix of greenfield developments, management contracts, and other operating models to scale operations. The company is targeting a portfolio of 12,000 keys by FY30.

Manoj Bhat, Managing Director and Chief Executive Officer, Mahindra Holidays and Resorts India Limited said, "Destinations such as Amba Ghat and Bandhavgarh reflect the growing preference for immersive, nature-led experiences among today’s travellers. At Club Mahindra, we have always believed in identifying and thoughtfully developing emerging leisure destinations for India’s evolving base of holidaying families. As we build for the future, our focus remains on expanding high-quality inventory across diverse locations, while consistently delivering memorable family holiday experiences. This approach continues to guide us in our journey towards becoming India’s most trusted leisure hospitality brand.”

The Amba Ghat property will have 96 keys and is located along the Kolhapur Ratnagiri route in the Sahyadri range. The resort will offer river-facing units, with the Kadvi River flowing through the property.

The Bandhavgarh resort will include 63 keys and is located near Bandhavgarh National Park in Madhya Pradesh. The property is designed to offer a stay experience focused on the surrounding forest environment.

The company has been expanding its portfolio in new locations to cater to the rising demand for leisure travel. It recently launched Club Mahindra Nadiya Parao in Uttarakhand and has also signed a new property in Dapoli, Maharashtra.

Gulshan Group, one of North India’s leading real estate developers, has announced a landmark collaboration with Indian Hotels Company Limited (IHCL) to bring a Taj hotel and Taj Branded Serviced Apartments to Noida, with a total development investment of approximately Rs 1,000 crore. The project, set to become the tallest Taj hotel in India, is projected to generate total revenue of around Rs 2,000 crore, marking a significant milestone in Noida’s emergence as a global hub for luxury living, business, and hospitality.

Located in Sector 129 along the Noida Expressway, the greenfield development reflects Gulshan Group’s philosophy of creating future-forward landmarks that elevate urban lifestyles and deliver enduring value. Partnering with the iconic Taj brand strengthens Gulshan’s commitment to high-quality, globally benchmarked developments.

Gulshan Nagpal, Chairman, Gulshan Group said, “This collaboration represents more than a partnership — it is a convergence of two legacy-driven brands committed to excellence. Bringing Taj to Noida under Gulshan’s vision is our way of shaping the city’s luxury narrative and delivering an address that will stand as a benchmark for generations to come. We are investing INR 1,000 crores to not only make it iconic but also one of its kind branded serviced apartments in India.”

Yukti Nagpal, Director, Gulshan Group added, “This project is our statement to the industry — reimagining luxury beyond traditional boundaries by blending the glamour of hospitality with the magnanimous scale of real estate. At Gulshan Group, we are driven by trust, design integrity, and a long-term vision. In partnership with Taj, we are envisioning what we believe will be India’s tallest Taj — a global-standard address destined to become one of the most iconic landmarks in the country.”

Puneet Chhatwal, Managing Director & CEO, IHCL stated, “India is among the top five global economies, and the rising affluence levels are leading to demand for luxury products and services, including branded residences in urban centres. The unveiling today of this landmark development of a Taj hotel and branded residences will set a benchmark in luxury in the National Capital Region. We are delighted to progress this partnership with the Gulshan Group.”

The development will include a luxury Taj hotel with 150 rooms and 74 Taj Branded Serviced Apartments. Guests at the hotel will have access to premium dining options, including an all-day dining restaurant, a bar, and two specialty restaurants. For conferences and celebrations, the project features an 8,000 sq. ft. ballroom with pre-function areas and versatile meeting rooms. Wellness and recreation will be integral to the guest experience, with a swimming pool, gym, health club, and Taj’s J Wellness Circle.

The Taj Branded Serviced Apartments will offer ultra-luxury residences of approximately 7,500 sq. ft. each, designed for connoisseurs of elevated living. Residents will enjoy exclusive access to a private Residents’ Club featuring terraced gardens, a children’s play area, lounge spaces, sports facilities, and an infinity swimming pool.

Homegrown burger chain Burger Singh has successfully closed its Series B funding round, raising Rs 82 crore (approximately $9 million) at a valuation of Rs 520 crore ($56 million). The round was spearheaded by Artal Asia Pte Ltd, with participation from both new and existing investors including Negen Undiscovered Value Fund and Aurum Rising India Fund.

According to the company, the newly raised funds will be utilized to enhance its operational systems, processes, and infrastructure, with the goal of building a highly scalable, franchise-first restaurant platform in India.

Burger Singh operates on a hybrid model that includes both company-owned outlets and franchise-based stores. Its menu spans burgers, momos, fries, beverages, and desserts. Currently, the brand has over 200 outlets across 75 cities and is targeting expansion to more than 1,000 outlets by 2026.

“India has no shortage of entrepreneurs. What it lacks is enough high-quality operating platforms that allow those entrepreneurs to succeed in the restaurant business at scale. That is the gap we are solving,” said Kabir Jeet Singh, Founder and CEO of Burger Singh.

On the financial front, the company reported a 50 percent year-on-year growth, reaching Rs 117 crore in FY25 compared to Rs 78 crore in FY24. Additionally, its net losses significantly reduced by 86 percent percent to Rs 3.86 crore in FY25.

Burger Singh competes with major global and domestic QSR brands such as McDonald's, Burger King, Wendy's, Jumboking, Wat-a-Burger, and Burgernama, among others.

If you want, I can also rephrase the other news articles in the same style 👍