Wendy's India Opens Flagship Restaurant in Delhi

Adie Broswon Group has expanded the retail availability of MOOOZ Sparkle Jamun Vodka to Punjab, Chandigarh and Uttarakhand, extending the brand’s distribution beyond Delhi, Haryana and Uttar Pradesh. The move strengthens the company’s presence in North India’s alcoholic beverages market.

The 750 ml bottle is priced at Rs 880 in Punjab, Rs 700 in Chandigarh and Rs 920 in Uttarakhand. According to the company, the product is available through retail outlets across all three markets. MOOOZ Sparkle Jamun Vodka is part of Adie Broswon’s flavoured spirits portfolio. The company said the vodka is produced using rice sourced from Punjab and undergoes triple distillation, followed by a proprietary filtration process.

The latest expansion forms part of the group’s strategy to increase the distribution of its spirits brands across North India. By entering three additional markets, the company is extending the availability of its jamun-flavoured vodka through regional retail networks.

Adie Broswon Group operates across sugar, brewing, distillation and renewable energy. Its operations include an integrated agro-industrial complex in Batala, Punjab, which supports its presence in the alcoholic beverages and distillation sectors. The expansion adds to the company’s efforts to build its spirits distribution network across northern states and union territories, as flavoured products become part of its broader beverage portfolio.

GTGO, the Korean food and beverage platform behind GOPIZZA, Gochujang, and Dalkomi, has entered into an exclusive strategic partnership with CJ Foods to introduce Bibigo Bapsang in India. CJ Foods, the company behind bibigo, one of the world's leading Korean food brands, will bring its quick-service restaurant (QSR) concept to the Indian market for the first time.

The launch will begin with three outlets in Bengaluru, marking the India debut of Bibigo Bapsang and the first phase of a broader national expansion strategy. GTGO, which entered India five years ago through GOPIZZA, has expanded its Korean food portfolio to more than 65 stores across GOPIZZA, Gochujang, and Dalkomi. The company will leverage its existing operations and experience in the Indian food service sector to support the growth of Bibigo Bapsang across key markets.

As part of the agreement, CJ Foods will invest in the Bibigo Bapsang outlets, while GTGO will be responsible for operating and scaling the brand in India. The rollout will feature both standalone dine-in restaurants and food court formats, allowing the brand to cater to diverse consumer preferences. The concept is designed to introduce traditional Korean bapsang-style meals through a modern dining format tailored for Indian consumers.

Bibigo Bapsang will primarily focus on Gen Z and younger consumers, particularly those interested in Korean cuisine, entertainment, and culture. The brand aims to position Korean food as an accessible everyday dining option for digitally connected consumers.

Mahesh Reddy, Co-Founder and CEO of GTGO said, "Bengaluru has always been a special market with a vibrant crowd that is ready to try new things. These stores are more than new locations; they are another step towards making high-quality, approachable Korean food a regular part of everyday life for more people across India."

A spokesperson from CJ Foods added, "In Bengaluru, we aim to offer a fun, approachable Korean dining experience through customisable meal sets and bibimbap. By combining CJ Foods' leading brand and product expertise with GTGO's deep local-market understanding and agile execution, we will bring the value of Korean food to more consumers across India."

The partnership aligns with CJ Foods' broader global expansion strategy, with India identified as a key growth market for Korean food. Through Bibigo Bapsang, the company aims to strengthen its presence in the country while introducing more consumers to Korean cuisine through a localized restaurant model.

Aspect Hospitality, the hospitality division of Aspect Global, has entered Mumbai’s premium dining segment with the launch of FITOUR, a new 14-seat restaurant in Bandra West. Opened on October 4, 2026, the concept focuses on Indian cuisine through a curated tasting menu format that combines food, design, storytelling, and sensory experiences.

The restaurant operates with a single seating and limited capacity, reflecting the growing demand for intimate and experience-led dining formats in India's hospitality sector. FITOUR’s menu is structured as a multi-course journey, with each course drawing inspiration from Indian ingredients, regional flavours, culinary traditions, and personal experiences. The dishes reinterpret familiar elements of Indian cuisine through contemporary techniques while maintaining a connection to their origins.

Beyond the menu, the dining experience incorporates sound, lighting, fragrance, textures, and curated beverage pairings to create a cohesive narrative for guests. Diners can choose from cocktail pairings, international wine pairings, or Indian wine pairings alongside the tasting menu. The restaurant’s interiors have been designed to complement the culinary experience. The space features terracotta tiles, woven natural materials, textured finishes, and understated décor that aligns with the overall concept.

A key feature of the restaurant is the Nostalgia Wall, which displays photographs, handwritten recipes, personal memories, and artwork connected to the inspiration behind the menu. Guests can also view pickles, ferments, and hand-blended spices that form part of the kitchen’s preparation process, offering insight into the ingredients and techniques used throughout the experience.

Hitesh Keswani, Managing Director and CEO, Aspect Hospitality said, “FITOUR represents our vision of creating hospitality experiences that go beyond the conventional dining format. The concept brings together food, storytelling, design and sensory elements to create a distinctive and intimate experience for guests. Chef Ashwin’s culinary perspective has been central to shaping FITOUR, and we are pleased to introduce a concept that reflects both his journey and Aspect Hospitality’s approach to creating experiences with a strong point of view.”

Chef Ashwin Singh said, “FITOUR is a reflection of my journey with Indian cuisine and the experiences that have shaped my approach to food. The menu draws from memories, places, ingredients and techniques that have stayed with me over the years, while presenting them through a contemporary lens. I wanted to create an experience that extends beyond the food itself, with every element—from the flavours and pairings to the sound, lighting and design—contributing to the overall narrative.”

The tasting menu is priced at Rs 8,245 plus taxes, while cocktail pairings are available at Rs 5,495, international wine pairings at Rs 6,495, and Indian wine pairings at Rs 5,145, all exclusive of taxes. The launch highlights the continued expansion of experiential dining and chef-led hospitality concepts in India, where consumers are increasingly seeking curated culinary experiences beyond traditional restaurant formats.

McCain Foods has entered the café segment in India with the launch of its first Signature Café at Max Mall, Sector 129, Noida. The move marks the brand’s expansion beyond its traditional frozen food business, offering consumers a dedicated space to experience its products in a café setting.

The newly launched outlet features a menu centered around McCain’s product portfolio, showcasing a variety of ready-to-eat and snack-based offerings. The menu includes burgers, hot dogs, frankies, loaded fries, quick bites, milkshakes, desserts, and ice creams, highlighting different ways consumers can enjoy the brand’s products.

Among the featured items are the Mexi-Crunch Burger, Korean Veggie Crunch Burger, Loaded Fries, samosas, crispers, and sundaes. Through the café format, McCain aims to demonstrate the versatility of its ingredients and product range beyond their conventional at-home usage.

Aditya Krishna, Managing Director, McCain Foods India said, “McCain has always enabled consumers to enjoy restaurant-like snacks and food experiences at home, made with high-quality ingredients they can trust. The McCain Signature Café takes this promise beyond the home, bringing to life the breadth and versatility of our portfolio through a wide range of recipes, flavours and formats. It gives consumers an opportunity to experience familiar McCain favourites in new ways, while enabling us to delight both consumers and customers with consistently high-quality, restaurant-style food experiences.”

Asian-inspired restaurant chain Wagamama has strengthened its presence in India with the opening of a new outlet at DLF CyberHub, Gurugram, one of the country's prominent food and lifestyle destinations.

The launch marks a significant step for Wagamama as it continues to expand its footprint across key metropolitan markets in India. Known globally for its Asian-inspired menu featuring ramen, rice bowls, curries, and other Japanese-influenced dishes, the brand has been gradually building its presence in the country through strategic locations and partnerships.

DLF CyberHub has emerged as one of India’s leading dining and entertainment destinations, attracting both domestic and international food brands. Wagamama’s entry further strengthens the venue’s portfolio of premium restaurant offerings and provides consumers with another international dining option in the National Capital Region.

The opening also reflects the continued demand for global foodservice brands in India, particularly in urban centers where consumers are increasingly seeking diverse dining experiences. International restaurant chains have been actively expanding in high-footfall locations such as malls, mixed-use developments, and lifestyle hubs to tap into evolving consumer preferences.

While details regarding the outlet’s size, investment, and menu adaptations for the Indian market were not disclosed, the CyberHub launch signals Wagamama’s commitment to growing its presence in the country. The new restaurant is expected to serve as a key touchpoint for the brand in North India as it seeks to strengthen awareness and reach among Indian consumers.

The latest opening adds to Wagamama’s ongoing India expansion strategy and underscores the increasing appeal of international casual dining concepts in the market.

McCain Foods India has entered the café segment with the launch of its first Signature Café in the country. Located at Max Mall in Sector 129, Noida, the outlet marks the frozen food brand’s first consumer-facing café format in India. The new café is designed to showcase McCain’s frozen snacks and potato-based products through an expanded menu that includes burgers, hot dogs, frankies, loaded fries, quick-service snacks, milkshakes, ice creams, and desserts.

McCain, known for its frozen food portfolio in India, aims to offer consumers a new way to experience its products beyond home consumption. The café features a curated menu built around the brand’s potato specialties, incorporating them into a variety of food formats and meal occasions.

Menu offerings include products such as the Mexi-Crunch Burger, Korean Veggie Crunch Burger, Loaded Fries, samosa, crispers, desserts, and sundaes. Through the café format, the company is highlighting the versatility of its frozen food range while expanding its engagement with consumers.

Aditya Krishna, Managing Director at McCain Foods India said, “McCain has always enabled consumers to enjoy restaurant-like snacks and food experiences at home, made with high-quality ingredients they can trust. The McCain Signature Café takes this promise beyond the home, bringing to life the breadth and versatility of our portfolio through a wide range of recipes, flavours and formats. It gives consumers an opportunity to experience familiar McCain favourites in new ways, while enabling us to delight both consumers and customers with consistently high-quality, restaurant-style food experiences.”

Situated in one of Noida’s key retail and entertainment destinations, the café represents a new growth avenue for McCain in India’s foodservice and quick-service restaurant market. The company said the Signature Café is the first step in exploring a broader consumer-facing expansion strategy across selected locations. The launch reflects growing interest among food brands in creating direct-to-consumer experiences while strengthening brand visibility through experiential retail and foodservice formats.

Alcobrew Distilleries India Limited has expanded its presence in the premium alcoholic beverages segment with the launch of Gamber Valley Indian Single Malt Whisky, marking its entry into the luxury whisky market in India. The new whisky range is distilled, matured, and bottled at the company's manufacturing facility in Solan, Himachal Pradesh. The portfolio includes Gamber Valley Private Collection 1, priced between Rs 13,000 and Rs 16,000, and Gamber Valley The Vault Series, priced between Rs 7,000 and Rs 10,000.

The products will initially be available in Haryana, Uttar Pradesh, and Chandigarh, with plans to expand distribution to Rajasthan, Odisha, Maharashtra, Karnataka, and Delhi NCT.

Romesh Pandita, Chairman and Managing Director, Alcobrew Distilleries India Limited said, "Every generation has a window to build something that outlasts it. In spirits, that window is defined by the authenticity and purity in liquid you produce, the geography you choose to root yourself in, and the patience you bring to both. With Gamber Valley Indian Single Malt Whisky, we are not launching a product- we are building a legacy. We are of the belief that the world's most discerning whisky drinkers will, in time, reach for an Indian bottle with the same instinct they once reserved for other geographies. The data has been unambiguous for several years: a category growing rapidly annually, a consumer shifting decisively upward, and global recognition accelerating faster than most anticipated. The consumer at this price point is conscious of the purity, process and transparency. Everything about Gamber Valley Indian Single Malt Whisky, the geography of its distillation, the integrity of its ingredients, the patience of its maturation, has been built to withstand exactly that scrutiny. We have not entered this segment to participate. We have entered it to endure."

According to the company, the Solan-based distillery operates an integrated production model where distillation, maturation, and bottling are carried out at a single location. The facility's Himalayan climate forms part of the whisky-making process while allowing the company to oversee production at every stage.

Arvind Kaul, Deputy Managing Director, Alcobrew Distilleries India Limited said, "Our Solan Unit was never just a distillery, it was a considered choice about geography, craft, and the long game. We chose the Himalayan heights of Solan because the altitude, humidity, and temperature cycles are not incidental to our process, they are the process. With complete control over distillation, maturation and bottling under one roof, we have the infrastructure to deliver consistency at scale without compromising on quality. What we are releasing today is only the first chapter of what this distillery is capable of."

The launch comes as India's premium whisky market, single malt whisky segment, and premium spirits industry continue to record growth. According to company data, India's whisky market was valued at Rs 1,610 billion in FY2024, accounting for approximately 70 percent of the country's total Indian Made Foreign Liquor (IMFL) market by value. The Indian single malt whisky market is expected to reach Rs 130 billion by FY2030, up from an estimated Rs 52 billion in FY2025, reflecting a CAGR of around 20 percent. In 2024, Indian single malts accounted for approximately 53 percent of total single malt case sales, surpassing imported Scotch whisky in volume terms for the first time.

Industry trends suggest demand is being supported by younger consumers, increasing disposable incomes, and growing interest in premium alcoholic beverages across both metro and non-metro markets.

Ashutosh Rajput, Chief Operating Officer, Alcobrew Distilleries India Limited said, "Indian single malts crossed 53 percent of total single malt volume in 2024 — that shift didn't happen by accident, and it isn't slowing down. The consumer driving this market is younger, better-travelled, and far less deferential to legacy labels than the generation before them. We are entering at a moment when the category is still being defined, which means the brands that build credibility now will own the narrative for the next decade. Our phased rollout is deliberate — we are building depth in each market before we move to the next, because this is a brand built to last, not to spike."

The launch reflects the broader premiumisation trend within India's alcoholic beverages sector, where spirits manufacturers are expanding their presence in the fast-growing single malt whisky category through new product offerings and region-specific production capabilities.

Mumbai’s dining scene has welcomed a new addition with the launch of Rola, an all-day diner in Pali Hill, Bandra. Opened on 17 August 2026, the restaurant brings together breakfast, brunch, lunch, dinner, specialty coffee, Neapolitan pizzas and Indian comfort food under one roof. With a seating capacity of 70 guests across indoor and outdoor spaces, Rola is positioned as a neighbourhood dining destination catering to a range of occasions, from morning coffee meetings and family meals to evening gatherings and casual dining.

The restaurant's name is inspired by the energy and conversations often associated with shared dining experiences. An outdoor coffee cart welcomes guests at the entrance, complementing the brand's focus on coffee culture and all-day dining.

Puneet Anand, Founder, Rola said, "For me, hospitality has always been about people. Good food is important, but it's the conversations, the warmth and the feeling of wanting to stay a little longer that people remember. That's the experience we wanted to create with Rola."

The menu spans multiple cuisines and meal occasions. Breakfast and brunch offerings include dishes such as Bombay Keema and Brun, featuring spiced mutton keema, fried egg and pav, and Benedict Goes Bandra, prepared with brioche, grilled chicken salami, hollandaise sauce and tandoori pineapple salsa.

The restaurant also focuses on Indian comfort food through its House Kitchen section. Signature dishes include Khansama's Nihari, a slow-cooked nalli nihari, and Maa's Sunday Mutton Masala, served with buttered pav.

Expanding its food offerings, Rola has introduced a range of Neapolitan pizzas, including the Kejriwal Pizza topped with egg, green chillies and cheese, and the Truffle Malai Chicken Tikka Pizza, which combines Indian flavours with traditional pizza-making techniques. Dessert options include Chai and Parle-G Cheesecake and Basque Cheesecake with raspberry compote, reflecting a mix of Indian-inspired and international dessert formats.

Coffee remains a key part of the concept, supported by a dedicated beverage programme. Guests can choose from espresso-based drinks such as Flat White and Hot Spanish Latte, along with specialty beverages including Mint Charcoal Mocha, Sea Salt Vanilla Mocha, Coffee Tonic, and Affogato.

Located in Pali Hill, Bandra, Rola aims to serve consumers seeking casual dining, specialty coffee, and all-day restaurant experiences. The average cost for two is approximately Rs 2,000. The opening reflects the continued growth of Mumbai's premium casual dining and café market, where operators are increasingly combining diverse food formats, coffee programmes and flexible dining experiences to attract urban consumers.

Sterling Holiday Resorts Limited has expanded its hospitality portfolio with the launch of Sterling Regalia Agra, a new hotel located near the Taj Mahal. The opening strengthens the company's presence in one of India's most visited tourism destinations and enhances its footprint across the Delhi-Agra-Jaipur Golden Triangle travel circuit.

Situated approximately 1.4 km from the Taj Mahal, the property offers access to Agra's key tourist attractions, local markets, heritage sites, and culinary experiences. The launch aligns with Sterling's broader strategy of expanding its hospitality network across major leisure and business travel destinations in India.

Vikram Lalvani, Managing Director and CEO, Sterling Holiday Resorts said, "Agra does not have a demand problem; it has a depth opportunity. The Taj brings the world to Agra. The opportunity for hospitality is to give travellers compelling reasons to stay longer, explore deeper and experience the city beyond its defining icon. Our Destination Architect strategy recognises that every destination needs a different intervention. In emerging destinations, we help create discovery; in established destinations like Agra, we build deeper engaging moments that connect them into larger travel circuits. Sterling Regalia Agra strengthens an important node in the Golden Triangle while opening up more of Agra to the bleisure traveller. The landmark creates the visit. The destination must create the journey."

The newly opened hotel features 36 rooms, a multi-cuisine restaurant, event facilities, and leisure amenities designed to cater to leisure travellers, families, corporate guests, and small groups. Among the property's key features is a rooftop swimming pool offering views of the Taj Mahal. The hotel also includes a top-floor deck for private gatherings and events.

Its in-house restaurant, Regalia Spices, serves dishes inspired by Awadhi, Mughlai, and Braj cuisines, along with international menu options. The 40-seat dining space offers both buffet and à la carte services. Sterling said the property is positioned to support travellers looking to explore Agra beyond its iconic monument, including the city's Mughal heritage, local markets, food culture, and traditional crafts.

Capt. Brijesh Yadav and Dr. Rekha Yadav, Owners of Taj Regalia said, "Our vision was to create an address that does justice to its location—close to one of the world’s most celebrated monuments, yet with a character and experience of its own. Sterling brings strong hospitality expertise, reach and a destination-led approach. Together, we want guests to remember Sterling Regalia Agra not simply for its proximity to the Taj Mahal, but for how they experienced Agra while staying with us."

The company stated that the Agra property strengthens its participation in one of India's busiest tourism corridors. Located on the Golden Triangle route connecting Delhi, Agra, and Jaipur, the hotel is expected to cater to domestic and international tourists, family travellers, couples, group travellers, and business visitors. The opening is part of Sterling's ongoing destination-focused expansion strategy aimed at increasing its presence across key travel and hospitality markets in India.

Brigade Hotel Ventures Limited (BHVL) has announced the appointment of Vinay Gupta as its Chief Executive Officer. The leadership appointment comes as the hospitality company enters its next phase of growth following its recent listing. In his new role, Gupta will oversee the company's operations and growth strategy while leading its hospitality portfolio and business expansion initiatives.

Nirupa Shankar, Managing Director, Brigade Hotel Ventures Limited said, "Vinay's appointment comes at a significant stage in BHVL's journey as a newly listed company and reflects our commitment to building a strong leadership team for the future. His proven track record in driving business growth, scaling operations, and creating long-term value will be instrumental as we focus on our next phase of expansion. With his strategic vision and deep industry expertise, I am confident Vinay will make a meaningful contribution to BHVL's continued success and growth. We have known Vinay for the past 20 years, as he was the first GM of our first hotel. Him coming back as CEO is a full circle moment for us."

Vinay Gupta, CEO, Brigade Hotel Ventures Limited said, "I am honoured to be part of an organisation with a clear vision for the future. I look forward to working closely with the team to build on the organisation’s strengths. Our main focus will be to deliver a world-class hospitality experience while catering to the evolving needs of our guests and the market. I am excited about the journey ahead and look forward to contributing to BHVL’s continued growth and success."

Gupta brings extensive experience in the hospitality industry, having held leadership positions across hotel management, operations, and asset performance. Before joining BHVL, he was associated with InterGlobe Hotels and Accor, where he led the transformation and repositioning of a 22-hotel portfolio. During his tenure, he focused on revenue growth, operational efficiency, and leadership development across the network.

He also managed a portfolio of more than 25 hotels across India for SAMHI Hotels, working with global hospitality brands including Marriott International, Hyatt Hotels, and IHG Hotels and Resorts. Over the course of his career, Gupta has held General Manager and senior leadership roles with Hilton, Accor, and Mirvac across India and Australia, while also gaining experience in the UAE and the UK.

An alumnus of IHM Pusa, the University of Central Lancashire, and Lancaster University, Gupta is expected to play a key role in strengthening BHVL’s position in India’s hospitality sector as the company pursues expansion opportunities.

Bastian Hospitality has launched The Blondie House in Versova, bringing together its café brand Blondie and food concept Janu under one roof. The new multi-level hospitality destination combines an all-day café, bakery, Matcha Omakase experience, and a community-focused space designed for work, reading, social gatherings, and cultural events. Located in Mumbai’s Versova neighbourhood, The Blondie House expands on the concepts introduced at Blondie’s Bandra outlet and Janu, creating a new format that blends food, beverages, community engagement, and retail offerings.

The venue transitions from an all-day café and bakery on one level to a dedicated Matcha Omakase experience and shared community spaces. Features include a communal table, a curated library, a photobooth, in-house merchandise, and areas designed for guests to work, meet, and spend time. The space will also host workshops, tastings, readings, and small-format events.

The menu combines popular offerings from Blondie and Janu along with exclusive dishes created for The Blondie House. Breakfast selections include Eggs Japo Style with Miso Butter and the OG Blondie Avo Toast. Other menu highlights include Pretzel with Miso Honey Butter, Yaki Udon, Pani Puri, Raj Kachori, and Truffle Cheese Dosa. A frozen yogurt cart has also been introduced as part of the offering.

The bakery section features products such as the Pecan Miso Croissant Crown, Matcha Strawberry Tiffin, Sesame Tart, and Pineapple and Pandan Religieuse, alongside Blondie’s cookies and freshly baked viennoiserie. The House will also rotate seasonal bakes, homemade Greek yogurt, frozen yogurt, and gelato offerings.

Beverages remain a key focus, with a menu that includes speciality coffee, matcha-based drinks, filter coffee, milkshakes, mocktails, and signature beverages such as Mont Blanc, Yuzu Daydream, and Sakura. The dedicated Matcha Omakase concept expands on Blondie’s earlier matcha-focused experiences, exploring matcha preparation techniques, flavour pairings, and serving rituals.

The interiors draw inspiration from Japanese hospitality and Scandinavian design, featuring concrete, wood, marble, handmade ceramics, natural materials, and greenery. The design also incorporates Blondie’s signature branding, including a custom-made La Marzocco Strada coffee machine created exclusively for the venue.

The hospitality concept also highlights products developed with women-led businesses, including handmade ceramics, house coffee blends sourced through women farmers, and a retail range featuring matcha, granola, and coffee products. A curated library focused on Korean and Japanese authors will support future community initiatives, including a planned book club.

Ranjit Bindra, Founder, Bastian Hospitality said, “The Blondie House is an evolution of how we think about hospitality, creating spaces that are not defined by a single meal or occasion, but become part of people’s everyday lives. Bringing Blondie and Janu together allows us to bring two distinct points of view to the same table: Blondie’s focus on coffee, matcha, and community, and Janu’s bold, playful take on Indian food. With The Blondie House, we wanted to create a destination that feels relevant from morning to evening, where people can come to eat, discover, work, connect and simply spend time. It is our way of reimagining what a neighbourhood hospitality space can be.”

Natasha Hemani, Brand Director, Blondie added, “Blondie has always been about the details that make people want to come back, what they eat, what they drink, but also how they spend their time there. With The Blondie House, I wanted to take that feeling further. You can come in for a matcha, stay to work, pick up a book, take a photobooth strip or simply sit around with nowhere else to be. The House should feel beautiful, but also immediately yours.”

Welcomhotel by ITC Hotels, Dwarka has launched Del One, a new all-day dining restaurant that brings together Delhi-inspired cuisine and international dishes under one roof. Located within the hotel's central atrium, the restaurant is designed to cater to guests seeking a mix of regional and global food experiences.

Positioned at the heart of the property, Del One offers a dining space overlooking the hotel's vertical interiors and guestroom balconies. The restaurant features contemporary interiors with natural lighting, wood accents, glass elements, and open spaces aimed at creating an all-day dining environment.

The menu is structured around five culinary themes: Good Mess, Dilli, the Roads That Led Here, West of Here, East of Here, and Mithai Meets the World. The offering combines Delhi's street food traditions with regional Indian recipes and international cuisine. Guests can choose from dishes such as Agra ki Aloo Tikki, Del One Gol Gappa, Purani Dilli Samosa, Darya Ganj Chicken-Tikka, and Jama Masjid Seekh-Kebab, alongside pizzas, pasta, noodles, bowls, curries, and desserts inspired by global flavours.

Nishant Negi, General Manager, Welcomhotel by ITC Hotels, Dwarka said, "Del One is more than a restaurant; it is a destination where regional food, drinks and experiences come together. With an expansive setting, natural light and a menu that brings together tales and influences from around the world, we want every visit to feel familiar yet, new. Del One represents our vision of creating a vibrant culinary destination that connects the energy of Delhi with the growing dynamism of Dwarka. Through thoughtfully curated flavours, warm hospitality and memorable experiences, Del One aims to become a sought-after address that contributes meaningfully to the city’s evolving culinary narrative while putting Dwarka firmly on the gastronomic map."

The launch reflects the growing focus of hospitality brands on destination dining concepts that combine regional cuisine, international menus, and experiential food offerings. Del One is now open for all-day dining at Welcomhotel by ITC Hotels, Dwarka.

Wyndham Hotels & Resorts has introduced Dolce Nova, a new upper-upscale hospitality brand positioned as an extension of Dolce Hotels & Resorts by Wyndham. Inspired by the Italian concept of il dolce far niente—translated as “the sweetness of doing nothing”—the new brand aims to cater to travellers seeking slower, more immersive and experience-driven stays.

The launch marks Wyndham’s entry into the growing upper-upscale lifestyle hospitality segment, where demand is increasingly being driven by guests looking for authentic experiences, wellness-focused travel, and deeper connections with local culture.

Dolce Nova has been designed around the principles of authenticity, discovery and a strong sense of place. The brand seeks to encourage guests to slow down, engage more meaningfully with their surroundings and prioritize personal wellbeing during their travels.

Building on the legacy of Dolce Hotels & Resorts, which has traditionally focused on meetings, events and resort experiences, Dolce Nova introduces a different hospitality proposition centered on connection, leisure and experiential travel. The brand aims to create environments where guests can immerse themselves in local destinations while enjoying a more relaxed and intentional travel experience.

Wyndham said the new offering responds to changing consumer preferences in the luxury and upper-upscale travel market. Affluent travellers are increasingly prioritizing meaningful experiences, wellness and cultural engagement over traditional luxury markers, creating opportunities for hospitality brands to develop more personalized and purpose-driven experiences.

The company noted that today's travellers are placing greater emphasis on authenticity, local immersion and thoughtful leisure experiences. Dolce Nova has been developed to address these evolving expectations while providing hotel owners and developers with a differentiated brand proposition supported by Wyndham’s global distribution network and loyalty ecosystem.

The launch also comes amid continued growth in the lifestyle hospitality sector. Industry projections indicate that the global lifestyle hotel market is expected to witness significant expansion over the coming decade, driven by rising consumer demand for experiential travel and destination-led hospitality concepts.

With Dolce Nova, Wyndham is expanding its portfolio to capture opportunities in the upper-upscale lifestyle segment while strengthening its presence among travellers seeking experience-led stays. The company believes the new brand will appeal to both leisure travellers looking for meaningful connections and hotel owners seeking to capitalize on the growing demand for lifestyle-focused hospitality offerings.

The introduction of Dolce Nova further reinforces Wyndham’s strategy of broadening its global hospitality portfolio with brands tailored to evolving travel preferences and emerging market opportunities.

Global Asian dining brand Wagamama has entered the Indian market through a partnership with K Hospitality, marking a significant development in India's premium restaurant and food service sector. The brand recently opened its first outlet in Delhi NCR with a private launch event attended by industry guests and stakeholders.

Founded in London, Wagamama is known for its Asian-inspired menu and experience-led restaurant format. The India launch represents the brand's entry into one of the world's fastest-growing food and beverage markets, where international restaurant brands continue to expand their presence.

The opening event was hosted by Sunil Kapur along with Varun Kapur and Karan Kapur of K Hospitality. Guests were introduced to Wagamama's menu offerings and dining experience as the brand officially commenced operations in the region.

The launch highlights the growing demand for global food brands in India, particularly in metropolitan markets such as Delhi NCR, where consumers are increasingly exploring international dining concepts. With its entry into India, Wagamama joins a growing list of international restaurant chains expanding their footprint through local partnerships. The move is expected to strengthen competition in the premium casual dining segment while offering consumers wider dining choices.

The Delhi NCR outlet marks the first step in Wagamama's India journey as it looks to establish its presence in the country's evolving food service and hospitality landscape.

Cloud kitchen and food services company Curefoods reported a 23 percent increase in operating revenue for FY26, reaching Rs 916.2 crore compared to Rs 745.8 crore in FY25. Despite the strong topline growth, the company's net loss expanded to Rs 192.2 crore from Rs 170 crore a year earlier, reflecting continued pressure from depreciation and finance-related expenses.

Founded by Ankit Nagori, Curefoods operates a diversified portfolio of food brands spanning healthy meals, biryani, pizza, desserts, and South Indian cuisine. Its brands include EatFit, Sharief Bhai Biryani, OLIO, Arambam, Krispy Kreme, Nomad Pizza, CakeZone, and Frozen Bottle. The company currently serves customers through a network of 281 cloud kitchens, 99 kiosks, and 122 restaurants.

Revenue from food and product sales remained the primary contributor, accounting for nearly 99 percent of operating income. This segment generated Rs 908.4 crore during FY26, marking a 23 percent increase year-on-year. The remaining Rs 7.8 crore came from services and other operating activities, including franchise-related fees.

India continued to be the company’s largest market, contributing Rs 893.3 crore in revenue. Meanwhile, international operations recorded significant growth, with overseas revenue increasing fourfold to Rs 22.85 crore.

In addition to its core business income, Curefoods generated Rs 18.6 crore through non-operating sources such as interest income and gains from mutual fund investments. This pushed its total income for the fiscal year to Rs 934.8 crore.

Commission expenses climbed 22 percent to Rs 166.8 crore, while depreciation and amortisation charges rose 24 percent to Rs 100.6 crore. In contrast, advertising and promotional spending declined 10 percent to Rs 79 crore during the year.

Other operating expenses, including rent, electricity, and professional services, amounted to Rs 256.3 crore. As a result, total expenditure increased 19 percent year-on-year to Rs 1,127 crore.

Although losses widened, the company reported an improvement in operating efficiency. Curefoods reduced its EBITDA loss to approximately Rs 69.3 crore in FY26 from Rs 86 crore in the previous year. Its EBITDA margin improved to negative 7.6 percent compared to negative 11.5 percent in FY25, indicating better cost management as revenue scaled.

The company also improved its cost-to-revenue ratio, spending Rs 1.23 to generate every rupee of operating revenue, compared with Rs 1.27 in the previous fiscal year.

However, liquidity indicators weakened during the year. Cash and bank balances declined 51 percent to Rs 39.4 crore at the end of FY26, while current assets fell 21 percent to Rs 267.7 crore.

Curefoods had earlier secured approval from the Securities and Exchange Board of India (SEBI) for its proposed Rs 800 crore initial public offering after filing draft papers in October 2025. The company subsequently paused its IPO plans due to volatile market conditions.

Cloud kitchen operator Rebel Foods posted improved financial results for FY26, driven by stronger revenue growth and a reduction in losses. The company reported a 21 percent year-on-year increase in operating revenue, while its net loss narrowed by 16 percent to Rs 281.8 crore for the financial year ended March 2026.

Rebel Foods' revenue from operations rose to Rs 1,951.6 crore in FY26, compared to Rs 1,617.4 crore in FY25.

The company operates several food delivery brands including Faasos, Behrouz Biryani, The Good Bowl, LunchBox, Oven Story Pizza, and The Biryani Life. Its primary source of income continues to be the sale of food products through its owned brands, while franchise and commission income contribute a smaller share.

Revenue from the sale of goods increased 21 percent to Rs 1,891.8 crore, accounting for nearly 97 percent of total operating revenue. Franchise income rose 10 percent to Rs 15.6 crore, whereas commission income declined 7 percent to Rs 17.1 crore. Other operating income, including delivery-related services, stood at Rs 27 crore during the year.

India remained the company’s largest market, contributing 85.5 percent of operating revenue. Revenue from India grew 18 percent to Rs 1,667.7 crore, while international operations recorded a 39 percent increase, generating Rs 283.8 crore during FY26.

Rebel Foods also reported Rs 43.3 crore in non-operating income, including interest earnings and gains from financial assets, taking its total income to Rs 1,994.9 crore for the fiscal year.

On the expenditure front, the cost of materials remained the company’s biggest expense, rising 16 percent to Rs 784.4 crore and accounting for nearly 35 percent of total spending. Employee benefit expenses stood at Rs 412.3 crore, while brokerage and commission costs increased 31 percent to Rs 317.7 crore.

Advertising and promotional spending rose 26 percent to Rs 193.9 crore, while depreciation and amortisation expenses reached Rs 153.5 crore. Other operational costs, including outsourced delivery services, legal and professional fees, power, and fuel expenses, amounted to Rs 404.2 crore.

Overall expenditure increased 14 percent to Rs 2,265.9 crore in FY26 from Rs 1,986.6 crore a year earlier. However, revenue growth outpaced the rise in costs, helping the company reduce its net loss from Rs 336.6 crore in FY25 to Rs 281.8 crore in FY26.

The company also reported an improvement in profitability metrics, with its EBITDA loss narrowing to Rs 105.7 crore and the EBITDA margin improving to negative 5.4 percent. At the unit level, Rebel Foods spent Rs 1.16 to generate every rupee of operating revenue, compared to Rs 1.23 in the previous fiscal year.

Rebel Foods ended FY26 with a cash and bank balance of Rs 112 crore, nearly double the previous year, while its current assets stood at Rs 632 crore.

Backed by investors including Peak XV Partners, Coatue, QIA, and Lightbox, the company has raised nearly $803 million in funding to date.

Premium hospitality company ELIVAAS has expanded its presence in Kerala with the launch of two new properties in Munnar under its Alaya Stays by ELIVAAS brand, marking the company's entry into one of India's most visited leisure destinations. The newly added properties, Jai Hill and Kavyath Valley, strengthen ELIVAAS' portfolio of professionally managed holiday homes and villas as the company looks to capitalize on growing demand for private stays, vacation rentals, and experiential travel accommodations.

The company said the launch is the first phase of its expansion strategy in Munnar, with five additional properties planned under the ELIVAAS Signature and Alaya Stays brands. Through Alaya Stays by ELIVAAS, the company offers managed holiday homes designed for leisure travelers, families, groups, and corporate guests. The model combines the privacy of vacation homes with hospitality services aimed at enhancing guest experiences.

The move aligns with the company's broader strategy of expanding into destinations with strong tourism demand and increasing interest in professionally managed alternative accommodation. According to Kerala Tourism's 2025 tourism statistics, Munnar recorded 3,018,598 domestic tourist visits in 2025, the highest among destinations in the state. The hill station also welcomed 67,744 international visitors, reinforcing its position as a key tourism and leisure travel destination in Kerala.

ELIVAAS said the new properties are designed to cater to family vacations, group travel, and leisure getaways, while offering an alternative to traditional hotel stays.

Ritwik Khare, Founder and CEO, ELIVAAS said, “Munnar has a strong and established traveller base, and our entry into the destination marks an important step in ELIVAAS’ regional expansion strategy. We see significant potential for professionally managed private stays in Munnar, particularly among families, groups and leisure travellers. The addition of our first two properties under Alaya Stays by ELIVAAS is an important first step in our Munnar journey, and with X more properties in the pipeline, we are looking to build a meaningful presence in the destination. Our focus is to offer travellers thoughtfully managed stays while creating value for property owners. As we continue to expand, we will remain focused on destinations where we see strong demand and long-term potential.”

The expansion is part of ELIVAAS' long-term plan to build a geographically diversified portfolio of holiday homes, luxury villas, vacation rentals, hospitality properties, and managed stays across India. The company continues to focus on high-growth tourism destinations where demand for private and experience-led accommodation is increasing.

BGRE (formerly Brookfield Properties) has expanded the food and lifestyle offerings at its Ecospace business park in Bengaluru with the launch of Brahma Brews, a 17,000 sq ft brewery and dining destination. The new outlet marks the second Bengaluru location for Brahma Brews, a hospitality brand under RRI Hospitality, and is aimed at serving professionals, corporate employees, and visitors within the mixed-use commercial campus.

Designed for a business park environment, the venue can accommodate more than 700 guests and features community seating, private booths, semi-open outdoor spaces, and dining areas suited for business meetings, team gatherings, corporate lunches, and after-work social interactions.

The brewery houses an on-site brewing facility with a production capacity of 10 hectolitres (1,000 litres). The beverage menu includes craft beer varieties such as Belgian Wit, Pineapple Ale, Mango Ale, and Weizenbock, along with the brand's signature Pineapple Ale, Ananas. The food menu features over 150 dishes across European, Continental, Asian, and Indian cuisines. Guests can also choose from cocktails, wines, spirits, and other beverages.

The launch reflects a broader trend across commercial real estate, mixed-use developments, office parks, food and beverage retail, hospitality, and workplace experience sectors, where developers are increasingly integrating lifestyle and dining experiences within business campuses.

Nitin Bir, Vice President - Retail Leasing, BGRE said, "Ecospace has always been more than just a place to work. As we continue to evolve the campus experience, our focus is on creating spaces and experiences that allow our community to connect, unwind, and make the most of their time here. The addition of Brahma Brews brings a new dimension to this ecosystem, offering a space that can seamlessly move from a working lunch or team gathering during the day to an after-work catch-up or social evening. With its distinctive brewery experience and expansive format, Brahma Brews is a fitting addition to the growing range of experiences at Ecospace."

RR Santhosh Sriram, Managing Director, RRI Hospitality said, "This location is particularly special for me personally, as my wife and I worked on the same campus 14 years ago. Ecospace has tremendous potential, and this gives us an opportunity to be part of a community that spends a significant part of its day here. We wanted to create a space that is easy to access and comfortable to walk into, whether it is for lunch with colleagues, an after-work catch-up or time with family and friends. Having built Brahma Brews over the last eight years, we are excited to bring our second Bengaluru outlet to Ecospace and become part of this vibrant community."

With the opening of Brahma Brews, Ecospace continues to strengthen its workplace ecosystem by adding new food, beverage, and social engagement options for the business community operating within the campus.

Ramee Group of Hotels has relaunched its restaurant brand Tanatan in Indore with a completely vegetarian format and an expanded menu tailored to local consumer preferences. The redevelopment has been led by Chef Roshan Seth, Corporate Executive Chef and General Manager, F&B Operations.

The refreshed dining concept introduces 12 new vegetarian signature dishes along with a dedicated chaat menu inspired by Indore's well-known street food culture. The restaurant has also expanded its offerings by adding Chinese and Continental dishes to complement its existing Indian menu. The move marks a strategic shift for Tanatan, which will now operate exclusively as a vegetarian restaurant in a market where vegetarian dining continues to hold strong consumer appeal.

Saurab Gahoi, Senior Vice President, Ramee Group of Hotels said, “Tanatan has always been about creating memorable dining experiences. With this relaunch, we have made Tanatan a fully vegetarian restaurant. This relaunch gives the kitchen more room to work, and gives guests more reasons to choose Tanatan, whatever the occasion.”

Among the new additions is Saunfiyani Paneer Dum Biryani, an Awadhi-inspired dish that incorporates fennel as a key flavour element. The menu also includes Kaddu and Kalonji Ka Shorba, a pumpkin-based soup, and Benarasi Tamatar Ki Chaat, drawing inspiration from the street food traditions of Banaras. The dessert selection has also been expanded with Gulab Tres Leches, a preparation that combines gulkand, rose, saffron, and a three-milk base.

Chef Roshan Seth said, “We looked closely at what Indore already loves to eat and built the new menu around that. Nothing here is meant to be complicated. Every dish is 100 percent vegetarian and has a reason behind it, whether it comes from an old family recipe or a street food memory. We wanted guests to taste something familiar, even in the dishes that are entirely new to the menu.”

The relaunch is aimed at strengthening Tanatan's position within Indore's competitive food and beverage market by focusing on vegetarian dining, regional flavours, and a broader menu mix. The company expects the revised format to attract both existing patrons and new consumers seeking vegetarian restaurant options in the city.

The development reflects a broader trend in India's organised foodservice sector, where restaurant operators are increasingly adapting menus and formats to local dining preferences and regional tastes.

Bengaluru-based restaurant operator Popo Global, the company behind popular food brands The Pizza Bakery, Paris Panini and Smash Guys, has raised Rs 532 crore (approximately $56 million) in funding from investment firm Artal Asia.

The fresh investment will be used to strengthen the company’s presence across India by opening new outlets and expanding its portfolio of food and beverage brands.

Popo Global follows a company-owned and operated model rather than relying on franchise partnerships. This approach enables the business to maintain direct oversight of operations, customer experience, and quality standards across all its locations.

Founded by brothers Abhijit Gupta and Nikhil Gupta, the company launched The Pizza Bakery in Bengaluru in 2017. Since then, it has grown the brand significantly while diversifying its offerings through the addition of Paris Panini and Smash Guys.

Over the years, Popo Global has built a network of company-run outlets catering to both the casual dining and quick service restaurant (QSR) segments, positioning itself as a growing player in India’s organized foodservice industry.

Popo Global had been in discussions with global private equity firm Invus Group to raise nearly Rs 500 crore through a minority stake sale. The deal was reportedly expected to value the company between Rs 1,100 crore and Rs 1,350 crore.

Popo Global generated approximately Rs 175 crore in revenue during FY25 and remained profitable during the fiscal year. The latest funding round is expected to provide additional momentum for the company’s growth strategy as it scales its restaurant brands and expands into new markets across India.

Phoenix Mall of Asia in Bengaluru continues to expand its retail portfolio with the addition of several national and international brands across fashion, food and beverage, luxury retail, consumer technology, and lifestyle categories. Recent store launches at the mall include brands such as Blue Tokai Coffee Roasters, Got Tea, PlayStation Store, Dyson, Tasva, The Collective, Paradise Biryani, Ethos Summit, and Frido, reflecting the growing demand for premium retail, experiential shopping, and organised retail formats in India's mall sector.

The latest additions highlight a broader trend within India's retail real estate market, where shopping centres are increasingly focusing on diversified tenant mixes that combine fashion, dining, technology, luxury products, and lifestyle experiences to drive footfall and customer engagement.

Among the notable openings, Blue Tokai Coffee Roasters and Got Tea have strengthened the mall's food and beverage offering, while the exclusive PlayStation Store has expanded the gaming and entertainment category. Fashion and lifestyle brands including Tasva and The Collective have also established a presence, alongside consumer technology brand Dyson and luxury watch retailer Ethos Summit.

The mall has also welcomed Frido, which opened its first offline store in Bengaluru, further expanding the centre's lifestyle and wellness retail portfolio. Meanwhile, Paradise Biryani has joined the foodservice lineup, adding to the growing presence of quick-service restaurants and dining concepts at the destination.

Industry observers note that premium malls are increasingly becoming platforms for brands seeking flagship stores, first-city launches, experiential retail formats, and omnichannel expansion opportunities. The trend is particularly visible in Bengaluru, where rising consumer spending and demand for organised retail continue to attract both domestic and international brands.

Developed by The Phoenix Mills Ltd, Phoenix Mall of Asia has emerged as one of Bengaluru's key retail destinations, with a focus on fashion, luxury, food and beverage, entertainment, and experiential shopping. The latest brand additions further strengthen its position within India's evolving retail and shopping mall landscape.

Aditya Birla New Age Hospitality (ABNAH) has launched Supa San, a new Japanese izakaya-inspired restaurant in Bandra West, Mumbai. Located on the 14th floor of Mansionz One on Linking Road, the 110-seater outlet marks the brand’s latest expansion in the premium dining and hospitality segment. The concept combines Japanese cuisine, cocktails, music culture, and experiential dining under one roof.

Following the success of its BKC outlet, which drew inspiration from manga and anime culture, Supa San Bandra takes a different direction by focusing on Japan’s music culture. The restaurant incorporates elements of listening bars, vinyl cafés, neighbourhood eateries, record stores and karaoke culture into its overall experience.

The food menu features more than 100 dishes across categories such as small plates, sushi, tempura, robata grills, ramen and larger-format Japanese dishes. Nearly 50 percent of the menu is vegetarian, reflecting growing consumer demand for plant-based and vegetarian dining options in India's restaurant industry. Among the restaurant’s signature offerings are Kamameshi, a traditional Japanese rice preparation cooked in an iron pot, and Mazeman, a broth-free ramen dish. The menu also includes dishes such as Hamachi Tiradito, Otoro Tataki and Kinmedai, alongside a range of sushi and robata-grilled selections.

The beverage programme, titled NOW PLAYING, has been designed around music themes and features cocktails inspired by Japanese artists, genres and soundtracks. The drinks menu is divided into five sections, allowing guests to choose beverages based on flavour profiles and intensity. The restaurant also offers a dedicated non-alcoholic drinks menu featuring Japanese teas, matcha, hojicha and cold brew options.

Beyond food and beverages, Supa San includes interactive dining elements such as complimentary otōshi, tableside rituals and Omikuji fortune draws presented with the bill. The venue will also host resident DJs, guest performances and music-focused programming, with weekends geared towards a more energetic social experience.

Udai Pinnali, CEO, Aditya Birla New Age Hospitality said, “At ABNAH, we see hospitality as increasingly moving beyond food and service towards creating a deeper cultural connection. With Supa San Bandra, we have taken the Japanese izakaya as a starting point and explored it through one of Japan’s most influential cultural forces - music. The concept comes from a genuine appreciation of Japan - its literature, manga, music, design, and food - but the intention is not to replicate Japan. It is to interpret these cultural codes through a contemporary lens that feels relevant to Mumbai. Every element, from the culinary programme developed by chefs trained in Japanese cuisine to the music, design and programming, is designed to give guests a more considered understanding of the culture and the stories behind it. For us, Supa San is therefore not simply about serving Japanese food. It is about creating a place where food becomes an entry point into a broader cultural experience - one that can resonate with people who know and love Japan, as well as those discovering it for the first time. Bandra, with its openness to culture, creativity and new forms of socialising, felt like the natural setting for this interpretation of contemporary Japan.”

Designed by Patch Design Studio, the restaurant incorporates influences from Japanese urban culture through communal dining areas, private seating spaces and an open-air alfresco section. The venue also features The Sound Archive, developed in collaboration with Roland, showcasing synthesizers, drum machines and music equipment associated with various genres. Another feature, The Culture Shelf, combines collectibles, vinyl records, merchandise and memorabilia inspired by Japanese music culture.

The restaurant also houses a private karaoke room, which will host weekly community-led karaoke sessions and be available for private events and celebrations.

The launch reflects growing demand for experiential dining, themed restaurants, Japanese cuisine and premium hospitality concepts in Mumbai’s food and beverage sector, with operators increasingly combining entertainment, culture and food-led experiences to attract consumers.

Delhi-based burger chain Perilicious – Smash Burgers and Grills has expanded its footprint in the National Capital Region with the launch of a new 43-seater outlet in Greater Kailash 2 (GK 2), M Block. The new location introduces draught beer, wine and cocktail offerings alongside the brand’s existing range of smash burgers, grilled dishes and casual dining menu items.

Founded by Raihan Bham, Krishnam Duggal, Devinder Verma, and Nikunj Gaba, Perilicious started operations in February 2024 with a 20-seater outlet in Malviya Nagar. The brand has since grown its presence in the quick service restaurant (QSR) and casual dining segment, with customer feedback playing a key role in shaping its menu and expansion plans.

Over time, the company has increased its focus on smash burgers while continuing to offer grilled food as a core category. Its current menu includes grilled chicken, rice bowls, loaded fries, chicken tenders, desserts, sauces, smashed tacos, hot dogs and small plates. The Mushroom Melt remains one of the vegetarian options within its burger range. The newly opened GK 2 outlet marks an expansion of the brand’s format, with the addition of draught beer, wine and lighter cocktails. The beverage selection includes beer- and wine-based drinks such as Michelada, White Wine Picante and Red Wine Float.

Nikunj Gaba, Co-Founder of Perilicious said, “GK is where we finally got to have a little more fun with Perilicious - the burgers and grills people already know us for, now with cold beer, wine and a lot more energy around the table. It feels bigger, louder and much closer to the brand we always wanted to build.”

Perilicious currently operates three outlets and a centralised kitchen. The brand's 40-seater outlet at Elan Epic Mall in Gurgaon marked its first expansion outside Delhi. With the launch of the GK 2 outlet, the company continues to strengthen its position in the growing burger restaurant and casual dining market.

The brand has outlined plans to reach 10 stores by the end of 2027, reflecting continued growth in the organised food service sector. The latest opening also signals a broader strategy to combine food and beverage experiences within its restaurant network as it scales operations across Delhi NCR.

Food and beverage brand The MunchBox has reopened its Malad outlet after completing a major renovation, introducing refreshed interiors, an updated dining environment, and several new menu offerings. The revamped outlet features redesigned interiors aimed at enhancing the customer experience while maintaining the brand’s core food offerings.

The reopening reflects The MunchBox’s efforts to update its restaurant format and strengthen its presence in Mumbai’s competitive casual dining and food service market. As part of the relaunch, the restaurant has expanded its menu with a mix of new food and beverage options while continuing to serve its popular existing dishes.

New additions include Dal Makhani Shots, Dragon Cottage Cheese with Crackling Spinach, Cutting Chai Biskoot Platter, Pav Bhaji Soup and Mexican Peri Peri Sizzler. The beverage menu has also been updated with offerings such as Raspberry Chilli Mojito and Masala Pink Guava. On the dessert side, customers can now choose the Chocolate Explosion Ball.

Payal Thakkar, Chef and Founder, The MunchBox said, “It felt like the right time to evolve. We wanted MunchBox to feel fresher, more inviting, and more in sync with where the brand is today. We’ve come a long way since we started, but our love for feeding people hasn’t changed. This relaunch is simply the next step in that journey.”

The reopening marks a significant upgrade for The MunchBox’s Malad location as the brand continues to focus on menu innovation, restaurant experience, and growth opportunities within the Mumbai food and beverage industry. The move also highlights ongoing investment in the casual dining segment, where restaurant brands are increasingly refreshing outlets and introducing new menu concepts to attract consumers.

Mumbai-based café brand Stand By Coffee has increased its footprint in the city by opening a new outlet in Juhu. This launch follows the establishment of its earlier locations in Worli and Bandra, marking the third neighbourhood cafe for the expanding food and beverage operator. Built on the concept of creating everyday neighbourhood spaces, Stand By Coffee focuses on adapting each outlet to its specific local market instead of rolling out a rigid store format. 

The Juhu location applies this strategy by catering to the creative and social demographic of the area, all while maintaining a core focus on quality coffee, food, and relaxed hospitality. The beverage program remains central to the business model. The company collaborates with roasting partners to source beans of various origins and flavour profiles. The menu features espresso-based drinks and pour-over coffee, along with non-coffee alternatives like matcha. Furthermore, the Juhu outlet introduces ube beverages to the menu for the first time.

On the culinary side, the cafe serves a mix of all-day breakfast and contemporary comfort food. Diners can choose from a variety of dishes, including Dan Dan Noodles, Thecha Grilled Cheese, and the Canteen Chicken Sandwich. Other notable menu items include the Masala Omelette Croiwich, Quinoa Bhel, and Kejriwal Dosa.

The company describes its operational philosophy by stating, "Stand By takes coffee seriously without taking itself too seriously." This approach allows the business to deliver high-quality specialty coffee in an accessible and casual environment, avoiding an overly formal or complicated atmosphere.

The recent Juhu opening reinforces the commitment of the brand to a location-led expansion strategy across Mumbai. As Stand By Coffee looks toward its next phase of growth, the management team continues to evaluate opportunities in additional neighbourhoods and potential new store formats.

The Biere Club has launched its third Bengaluru location at RMZ EcoWorld in Bellandur. This move expands the craft beer brand into one of the major commercial and corporate districts of the city. Since its inception in 2011, the microbrewery has focused on serving fresh beer alongside a casual pub dining experience. The newly opened Bellandur venue accommodates up to 250 guests. It is designed to cater to the dense corporate and residential population surrounding the technology park.

The menu features freshly brewed beers and signature cocktails paired with contemporary Indian inspired pub food. Guests can choose from a range of dishes including Podi Nachos with Cheese Sauce and Tomato Salsa, Thai Corn Curry Fritters, Indonesian Mushroom Rendang Bites, and Thai-Style Grilled Chicken Wings. The food selection also includes Grilled Thecha Prawns, Hara Lamb Tandoori Seekh, Paneer and Corn Bhurji Pav, and Mutton Keema Maska Pav. Main courses feature items like Pineapple, Pumpkin and Paneer Thai Red Curry, and Lamb Dumplings with Bian Biang Sauce and Pandan Rice. For dessert, the venue serves The Biere Club Sundae and Banana Split.

This opening aligns with a broader growth strategy for the food and beverage operator. The company continues to focus on Bengaluru and Hyderabad as primary markets while actively exploring potential sites in Mumbai and Pune for future expansion.

“Bellandur was a natural expansion opportunity for us, given its strong IT ecosystem, growing residential catchment and the evolving F&B landscape. We see significant potential to take The Biere Club to more high-growth markets and locations where there is a strong community of professionals and a growing appetite for quality craft beer experiences. Bengaluru and Hyderabad remain key markets for us, while we will continue to evaluate opportunities in Mumbai and Pune as part of our larger expansion vision,” said Arvind Sagiraju, Managing Director of The Biere Club, India.

Delhi’s hospitality and fine dining landscape has expanded with the launch of Dodicci, a new European dining destination at The Ashoka Hotel, Chanakyapuri. The restaurant introduces an Italian-led European menu that combines influences from across the continent while offering a contemporary dining and cocktail experience.

Built around the concept of “La Casa Europa”, Dodicci is designed as a modern European home where food, beverages, music, and hospitality come together in a relaxed setting. Rather than focusing on a single cuisine, the restaurant brings together culinary influences from Italy, France, wider Europe, the Middle East, and Southeast Asia.

The name Dodicci, which translates to "twelve" in Italian, forms the foundation of the restaurant’s concept. The venue is imagined as a home inhabited by twelve residents, each represented through a collection of twelve signature cocktails, with every drink reflecting a distinct personality and story.

The menu features a mix of European classics and contemporary interpretations. Guests can choose from hand-rolled pastas, pizzas, Poulet Rôti with potatoes, Spanish croquettes, Brazilian tapioca parmesan, and lemon meringue tart, among other offerings. The culinary approach focuses on high-quality ingredients and modern techniques while drawing inspiration from traditional European dishes.

The kitchen is led by Chef Gurdev, whose culinary experience spans France and Italy. A graduate of Le Cordon Bleu, Paris, she has worked at the two-Michelin-starred Le Taillevent and alongside Chef Inaki Aizpitarte of Le Chateaubriand. Her professional journey also includes culinary assignments across Paris, Saint-Tropez, and Italy’s Veneto region.

In Delhi, Chef Gurdev is also known for and Daughters…, an invitation-only chef’s table experience that she has operated from her South Delhi residence for more than five years. Her cooking style, which combines European culinary training with an evolving and flexible approach to menu development, shapes the restaurant’s food philosophy.

The interiors of Dodicci have been designed to reflect the atmosphere of a contemporary European residence. The space incorporates earthy colours, minimal design elements, handwritten details, ambient lighting, and curated music to create an informal dining environment.

Located within The Ashoka Hotel, the restaurant enters Delhi’s growing premium dining and hospitality market at a time when consumers are increasingly seeking international cuisine, curated dining experiences, and destination-led food concepts. With its focus on European cuisine, signature cocktails, and experiential dining, Dodicci adds a new offering to the capital’s restaurant landscape.

Most family businesses in Indian hospitality begin with a recipe. This one began with an argument about grind size.

Ritika and Aditya Sharma, who run Pour Over Coffee Roasters, are among a small group of sibling founders reshaping how India drinks coffee. On Raksha Bandhan, a festival built around what a brother and sister owe each other, the two made the day in the least sentimental way available to them, at a cupping table in Khan Market, tasting through the last of the season's Colombian arrivals.

The division of labour is settled by now. Aditya, a certified coffee professional who spent four years on a diploma at the Espresso Academy in Florence, runs the coffee programme, the sourcing and the roast.

Ritika drives the business, the formats and the expansion. Between them they have taken a store in store roastery in Malviya Nagar and turned it into a brand operating out of Khan Market, the Santushti Complex in Chanakyapuri, Noida and, since June, McLeodganj.

The Colombian season

The most visible piece of that work this year has been the Colombian Collection, a limited run of lots from Huila that landed in July and is available across all four cafés.

Two have carried the season. The Papayo Natural comes in with pineapple, tropical fruit and berry, a silky body and a bright line of acidity. The Colombian Blend Natural is the rounder of the pair, layered with red fruit, cacao and a sweetness closer to wine. The Papayo was picked in January at Acevedo in Huila, fermented naturally for 96 hours and given a medium roast.

Each cup arrives with a card carrying the origin, the SCA cup score, the harvest, the process and the roast level. It is a small thing that has done more for the brand's reputation among serious drinkers than any campaign.

"Every lot in this collection was selected because it represented something unique, a producer, a process, a variety or a story worth sharing," Ritika Sharma said. "This launch is not about importing coffee from another country. It is about building a bridge between origin and cup, between producer and consumer, and between Colombia and India."

Indian beans, roasted in house

The imports sit alongside what remains the base of the business. Pour Over works only with 100 per cent Arabica single origin beans from estates in Chikmagalur, Coorg and Sikkim, roasted in micro lots at its own roastery and held in climate controlled storage. International coffees from Ethiopia, Colombia, Mexico, Costa Rica and Indonesia round out the range.

Aditya Sharma has described the approach as stripping the process back rather than dressing it up. "From sourcing to cup, each stage is consciously driven, keeping global marketplace value in mind, its impact to livelihood and coffee innovation, yet removing the fluff and providing authentic, honest and seriously brewed coffee, accessible by everyone," he said.

The work that gets least attention is the fermentation. Direct relationships with producers have let the roastery push processing at origin rather than pick from what is already on offer, which is a slower way to build a coffee list and a harder one to explain.

Cupping, in public

Cupping is the trade's own tasting method, a fixed ritual of grind, steep, break and slurp that buyers use to score a lot before they commit to it. It is normally done behind a closed door. At Pour Over it is run in the café, in front of whoever has walked in that morning, and Aditya Sharma is the one at the table.

His training is what makes the session work. The Florence diploma was four years of exactly this, learning to place a coffee by taste alone, and he now walks customers through the same sequence he uses to decide what the roastery buys.

On the brewing that follows, he keeps the framing plain. "Our brewing culture is simple, come over to our café and enjoy your cup brewed to precision from temperature to ratio, or request for beans ground to your size and choice of house blends," he said.

For Ritika, the sessions are the argument for the whole business. "Once people can taste the difference for themselves in an open, unintimidating setting, quality stops being a luxury conversation and starts being an obvious choice," she said. "That's the slower, more deliberate kind of scale we're betting on."

She is direct about where the growth is. "The biggest untapped opportunity isn't in the metros anymore. It's in the Tier 2 and Tier 3 cities where a large, aspirational, digitally native consumer base is already primed but hasn't yet been offered better coffee in a way that's accessible rather than intimidating."

After dark

The Khan Market flagship, revamped this year, now runs from 7 am to midnight on an AM PM format that turns a coffee bar into a cocktail bar as the evening comes on.

The espresso martini is built with vodka, espresso, house made coffee liqueur and cacao buttermilk. Among the cold brews, the Golden Brew sets mango against the bitterness of the coffee, while the Red Eye Salsa runs tomato and jalapeño through it and divides opinion on purpose.

What comes next

Expansion runs on three tracks. More retail in key Indian markets, deeper business to business supply into hotels, restaurants and institutions, and Indian specialty coffee taken abroad through hospitality partnerships.

"Our focus is on building Pour Over into a strong, profitable and scalable Indian coffee brand, rather than pursuing growth at any cost," Ritika Sharma said. "Build a strong unit economics model at every location and channel, then use that foundation to scale the brand sustainably."

Whether the cupping table stays in the middle of it, on Raksha Bandhan or any other day, is one thing the two of them do not appear to disagree about.

READ: Contemporary Mexican Restaurant Selva Launches in Delhi

 

Contemporary Mexican restaurant Selva has entered the Delhi market with the opening of its newest outlet at World St., Worldmark, Aerocity, adding another international-inspired dining concept to the capital’s growing food and beverage landscape.

The restaurant marks the third hospitality venture by Sarthak Sidana, founder of Underdoggs and Sere, who has developed restaurant concepts across 10 Indian cities over the past decade.

Selva’s culinary offering is inspired by regional Mexican cuisine while incorporating elements of Japanese-Peruvian Nikkei gastronomy. According to the company, the menu has been shaped by more than a year of research and exploration across Mexico and parts of Asia to better understand the traditions and techniques behind the cuisines.

The menu features dishes such as Tlayuda, Nori Tacos, ceviches, tiraditos, house-made tortillas, and a selection of robata-grilled seafood and meats, bringing together flavours and cooking styles from multiple culinary traditions.

In addition to its dining experience, the venue includes Selva Maya, an evening cocktail bar influenced by themes from Mesoamerican mythology. The beverage programme has been curated by the team behind Goa’s Hideaway Cocktail Bar, known for its craft cocktail offerings.

S. K. Sayal, Managing Director and CEO, Bharti Real Estate said, “Selva’s arrival is a strong reflection of World St.‘s growing stature as India’s most sought-after culinary destination. We have always envisioned World St. as a space that brings the world’s most distinctive dining experiences to Delhi. As World St. continues to welcome celebrated brands, we remain committed to making this promenade a true benchmark for experiential dining in the country.”

Sarthak Sidana, Founder, Selva, shared, “Selva is a culmination of our deep rooted love & years spent travelling, researching and understanding cuisines & cultures across Mexico, Peru, Japan and beyond. We wanted to challenge the way Mexican & Nikkei cuisine is understood in India. This wasn’t about recreating what we had experienced elsewhere, but about understanding the cuisine at its roots and finding our own expression of it, one where the food, cocktails, design and hospitality come together to create an experience that feels both rooted and unexpected.”

The opening further strengthens the culinary portfolio of World St., a destination that has increasingly attracted global and premium food and beverage brands. The promenade is already home to several well-known dining concepts, including Olive Garden’s first India outlet, PF Chang’s, Magnolia Bakery, Starbucks Reserve, and Paul. Additionally, Time Out Market is expected to make its India debut at the location.

Spread across Worldmark 4, 5, and 6, World St. spans nearly half a kilometre and has been designed as a pedestrian-friendly boulevard featuring restaurants, cafés, bars, landscaped courtyards, public spaces, and art installations.

Segafredo Caffè, the iconic Italian coffee chain from the Billion Dollar Massimo Zanetti Beverage Group, is set to enter the Indian market through a strategic master franchise partnership with Franchise India and plans to open 100 stores in the next 3 years.

As the international master-franchise and expansion partner, FranGlobal will facilitate Segafredo Caffè’s market entry by identifying suitable franchise partners, supporting business development, and enabling the brand to explore opportunities across key cities and high-growth consumption markets.

Segafredo Caffè is part of Massimo Zanetti Beverage Group, one of the world’s leading coffee companies, with a presence across more than 110 markets. The brand is known for its Italian espresso heritage, premium coffee offerings, and association with authentic café culture.

India’s growing coffee consumption, expanding café culture and rising demand for international food and beverage concepts present significant opportunities for Segafredo Caffè. Through the partnership, the brand will explore café formats and locations including high streets, shopping centres, business districts, travel hubs and other high-footfall destinations.

“India is an exciting and strategically important market for Segafredo Caffè. The country’s evolving café culture and entrepreneurial ecosystem create strong potential for our brand. Our partnership with Segafredo Caffè will help deliver the authentic Segafredo experience to Indian consumers while creating opportunities for investors and entrepreneurs seeking to participate in India’s rapidly growing premium coffee and café market,” said Gaurav Marya, Chairman, Franchise India.

Segafredo Caffè's India expansion will be driven through a franchise-led model, with plans to explore café formats and locations across high-street destinations, shopping centres, business districts, travel hubs and other high-footfall environments.

With consumers increasingly seeking premium experiences, quality beverages and globally inspired café concepts, Segafredo Caffè's India entry comes at a significant moment, as the country’s food-service café market is growing 12.7 percent year on year and is expected to reach 10,000 branded stores by 2030.

The first locations, launch timelines, and franchise opportunities will be announced shortly.

Mountaintribe Foods Pvt. Ltd., the company behind Tribe Kombucha, has entered into a nationwide distribution partnership with quick-service restaurant (QSR) chain Wow! Momo, enabling the probiotic beverage brand to reach consumers through more than 900 stores across over 100 cities in India.

The collaboration marks one of the largest retail expansion initiatives undertaken by Tribe Kombucha since its launch and significantly broadens the brand’s physical presence in the country’s fast-growing food and beverage market.

Under the partnership, Tribe Kombucha will become part of Wow! Momo’s food and beverage offering, giving the functional beverage brand access to one of India’s largest QSR networks. The announcement comes at a time when India’s functional beverage segment is witnessing increasing consumer interest. Growing awareness around health and wellness, demand for low-sugar beverage options, and the rise of the "sober-curious" lifestyle trend have contributed to stronger demand for alternatives to traditional carbonated soft drinks.

Functional beverages, including probiotic drinks, are increasingly being viewed as a key growth category within India’s food and beverage sector. Tribe Kombucha has positioned itself within this segment as a homegrown brand focused on gut health and wellness-oriented beverage choices.

Harshvardhan Chauhan, Founder and CEO, Mountaintribe Foods said, "Wow! Momo, one of India’s fastest-growing QSR chains, has built one of the country’s most extensive and trusted QSR networks, and this partnership puts gut health and functional beverages in front of a mainstream audience at a scale we simply couldn’t reach alone. Going live across 900+ stores in over 100 cities in one move is a significant step in our mission to make kombucha a part of everyday Indian food culture."

As part of the rollout, consumers visiting Wow! Momo outlets will initially be able to purchase Tribe Kombucha in flavours such as OG Classic and Zesty Gingerade. The company indicated that additional variants may be introduced in the future depending on consumer demand and market response.

The latest expansion follows a period of accelerated growth for Tribe Kombucha as it continues to strengthen its retail and institutional distribution footprint. The company has been actively expanding its market presence to support the next phase of business growth and increase accessibility for consumers seeking functional beverage options.

With the partnership, Tribe Kombucha gains access to a large consumer base through Wow! Momo’s nationwide network, while the QSR chain broadens its beverage portfolio with products aligned to evolving consumer preferences around health, wellness, and functional nutrition.

Plant-based restaurant chain Greenr has expanded its footprint in Mumbai with the launch of its 12th outlet in India at Cafés. Restaurants. Bars., International Business Park, Oberoi Garden City, Goregaon. The new outlet brings Greenr’s plant-based dining concept, specialty coffee offerings, and community-driven experiences to one of Mumbai’s growing commercial hubs.

Designed to cater to a range of consumer needs, the space will serve customers looking for dining options, coffee meetings, flexible work sessions, and social gatherings. Known for its vegetarian menu and specialty coffee, Greenr offers globally inspired cuisine alongside wellness and cultural experiences. The Goregaon outlet will also host events focused on wellness, creativity, culture, and community engagement.

Vaibhav Nagori, COO, Greenr said, “As India’s first plant-forward restaurant chain, Greenr remains committed to its path of spreading a plant-based and community-focused lifestyle across the country. The opening of our 12th outlet is an important milestone in that journey, reflecting both our near-term and long-term vision for expansion. Every Greenr space is more than a restaurant, it is a place where people come together over conscious food, meaningful conversations, and shared experiences. Our new home in Goregaon is another step towards building communities that embrace mindful living, and we're excited to welcome many more people into the Greenr family.”

The outlet is expected to serve professionals, corporate employees, residents, and visitors within the Oberoi Garden City ecosystem. It combines a café format with a contemporary dining experience while maintaining the brand’s focus on food, wellness, and community engagement.

Kshitij Bahri, Senior General Manager - Commercial Leasing, Oberoi Realty said, “At Oberoi Realty, we believe that the quality of a workplace extends well beyond the four walls of an office. It is shaped by the environment around it; the places people can meet, dine, unwind and connect. This has been integral to our vision for International Business Park and its evolution into a destination that brings together business, hospitality, dining and other lifestyle experiences. The addition of Greenr further strengthens this proposition. With its distinctive approach to food and its emphasis on creating an engaging experience, Greenr adds to the diversity of the F&B offering at Oberoi Garden City and gives our occupiers, residents and visitors yet another reason to experience the destination beyond the traditional workday.”

The Goregaon launch forms part of Greenr’s broader expansion strategy as the brand continues to grow its network of plant-based restaurants, cafés, and lifestyle-focused dining destinations across India.

Swiggy has expanded its leadership structure across its food delivery and quick commerce businesses as the company sharpens its focus on growth, operational efficiency, and category expansion in India's highly competitive online food delivery and quick commerce market. The food delivery and grocery delivery platform has been strengthening senior management roles across both its Food Marketplace and Instamart divisions, reflecting the increasing scale and complexity of the two businesses.

The move comes as quick commerce continues to emerge as one of the fastest-growing segments in Indian e-commerce and retail. In the food delivery business, Swiggy continues to be led by Rohit Kapoor, who heads the company's Food Marketplace operations. The segment remains a key growth driver as the company focuses on restaurant partnerships, customer engagement, and delivery efficiency.

On the quick-commerce front, Swiggy-owned Instamart has seen several leadership appointments over the past few months. The company recently appointed former Myntra CEO Nandita Sinha as Chief Executive Officer of Instamart, succeeding Amitesh Kumar Jha. The leadership transition comes at a time when the quick commerce industry is experiencing rapid expansion and intense competition from players such as Blinkit, Zepto, Amazon, Flipkart, and BigBasket.

Instamart has also strengthened its executive team with the appointment of Gautam Swaroop as Chief Business Officer. In this role, he oversees commercial operations, category management, customer growth, and brand partnerships. The company has also added senior leaders across advertising monetisation and FMCG categories as part of a broader leadership expansion strategy.

Earlier, Swiggy had appointed separate finance leadership roles for its Food Marketplace and Instamart businesses, highlighting the company's efforts to build dedicated management structures for its core verticals. The leadership expansion aligns with Swiggy's long-term growth plans, particularly for Instamart. The company recently outlined ambitions to significantly scale its quick commerce business over the coming years as it competes for market share in India's rapidly evolving e-commerce ecosystem.

Swiggy's quick commerce business has been a major focus area, with Instamart reporting strong growth in order volumes and gross order value. The company continues to invest in technology, logistics infrastructure, dark store expansion, and category diversification to strengthen its position in the market. The latest leadership changes underscore Swiggy's strategy of building specialised leadership teams across its food delivery and quick commerce operations as competition intensifies across India's digital commerce sector.

EHV International has expanded its hospitality footprint in Hyderabad with the launch of Fireback and Barback at RMZ Loft. The openings mark the introduction of the group's restaurant concepts at the mixed-use commercial destination following a multi-year development and leasing process facilitated by REIA Leasing Advisory.

The launch represents a significant addition to Hyderabad's premium dining and food service landscape, further strengthening RMZ Loft's hospitality and lifestyle offerings. According to REIA Leasing Advisory, the partnership with EHV International was initiated several years ago, with collaboration between the EHV International and RMZ teams playing a key role in bringing the project to completion. The company also acknowledged the contributions of Ishaan Sarkar and Gaurang Sinha in supporting the development of the partnership and execution of the project.

Fireback is EHV International's Thai dining concept, led by Culinary Director Chef David Thompson. The restaurant focuses on traditional Thai cuisine while incorporating contemporary culinary techniques. The concept aims to bring authentic Thai flavors to Hyderabad's growing premium dining market. Barback, meanwhile, draws inspiration from Bangkok's Chinatown and is positioned as a late-evening dining and social destination.

The opening of both outlets highlights the continued demand for international restaurant concepts and experiential dining formats in India's hospitality sector. The addition of Fireback and Barback is expected to enhance RMZ Loft's food and beverage portfolio while attracting consumers seeking global cuisine experiences. EHV International is also expected to introduce additional restaurant concepts at RMZ Hyderabad as part of its broader expansion plans.

Aspri Spirits has acquired global ownership of U’Luvka Vodka, strengthening its portfolio of premium and super-premium alcoholic beverage brands. The deal marks a strategic move by the Indian alco-beverage company as it continues to build a portfolio of owned international spirits brands. With the acquisition, U’Luvka Vodka joins Aspri Spirits’ existing portfolio, which includes Dos Flamos Tequila, A.Baronet Brandy, and wine labels such as Born West, Bush Ballad, Golden Sparrow, Monte Pacifico, and What The Fox.

U’Luvka, a Polish vodka brand with a presence in 30 countries, is known for its focus on traditional Polish production methods. The vodka is made using Polish rye and grains combined with aquifer water and undergoes a distillation and filtration process. The brand's tasting profile includes creamy notes, subtle sweetness, grain spice, floral and vanilla aromas, and a woody finish. The acquisition is expected to support U’Luvka's expansion through Aspri Spirits' existing distribution network and relationships across both on-trade and off-trade channels. The company plans to leverage its market presence to strengthen the brand's reach in international markets.

Pritish Matai, CEO of Aspri Spirits said, "The acquisition of U'Luvka Vodka represents an important step in Aspri Spirits' journey of building globally admired brands. U'Luvka is a brand with a distinctive identity, exceptional craftsmanship and significant international potential. We are excited to steward its next phase of growth, expand its presence across global markets and preserve the heritage that has made it one of the most distinctive vodkas in the premium category."

U’Luvka recently received a Gold Medal at the London Spirits Competition 2026, where products are assessed based on quality, value, and packaging. According to Aspri Spirits, the company will focus on expanding the vodka brand into new international markets while continuing investments in brand development, product quality, and innovation.

The acquisition reflects a broader shift in strategy for Aspri Spirits as it increases ownership of premium international spirits brands alongside its established distribution business. The move is expected to strengthen the company's position in the global premium spirits, luxury beverage, and alco-beverage markets.

Sun-n-Sand has expanded its hospitality portfolio with the launch of Awas Country Club, a patrons-only private country club in Alibaug. The property marks the group's entry into the private club and luxury hospitality segment, offering residential-style accommodation, wellness amenities, dining experiences, and recreational facilities. Located amid mango orchards and landscaped open spaces, Awas Country Club has been developed as a low-density hospitality destination with access limited to patrons and their guests. The project builds on Sun-n-Sand's six decades of experience in the hospitality industry.

The property features three five-bedroom villas, each spanning 4,700 sq ft, designed to provide long-stay and residence-style experiences. Alongside the villas, the clubhouse includes facilities for dining, wellness, recreation, and entertainment within a single private estate. Awas Country Club has been designed with a focus on privacy and limited occupancy. With only three villas on the property, the club aims to cater to guests seeking exclusive hospitality experiences and personalized stays.

The wellness facilities include treatment rooms, a Himalayan salt therapy room, a relaxation lounge, a gym, a yoga and Pilates studio, and a golf simulator. Sports and recreational amenities include pickleball, padel, and tennis courts. The dining offering is anchored by Drift, the property's multi-cuisine restaurant, which serves meals throughout the day and also provides private dining options. Other facilities include a freeform swimming pool, private theatre, karaoke room, games room, rooftop bar, and event venue spaces for social gatherings and celebrations.

The club has been positioned to cater to families, multi-generational travelers, and groups looking for extended leisure stays. Its residential villa format allows guests to stay together while accessing a range of individual wellness, sports, dining, and entertainment experiences.

The development reflects the growing demand for private clubs, luxury staycations, wellness tourism, and experiential hospitality destinations near Mumbai. Alibaug continues to attract hospitality investments as travelers increasingly seek exclusive leisure destinations offering privacy, wellness experiences, and premium accommodation. With the launch of Awas Country Club, Sun-n-Sand is expanding its footprint in India's luxury hospitality, wellness tourism, and private club segments.

Gurugram's food and beverage sector has welcomed a new entrant with the opening of SAN SAN at AIPL Masterpiece on Golf Course Road. The restaurant brings a contemporary Asian dining concept to the city, offering a menu that combines regional Asian flavours with modern culinary interpretations. The launch comes as Gurugram continues to see growing demand for premium dining experiences, with consumers increasingly seeking restaurants that combine food, hospitality, and ambience.

SAN SAN's menu features a range of vegetarian and non-vegetarian offerings, including cold plates, sushi, small plates, grilled dishes, and rice-based meals. Signature menu items include Tofu Carpaccio, Salmon Tuna Tartare, No-Nori Sushi with Vietnamese asparagus, Truffle Corn Ribs, Gochujang Chicken Yakitori, Bird’s Eye Chilli Prawns, and a selection of Donburi bowls.

The restaurant has been designed to cater to a variety of dining occasions, including business lunches, family gatherings, and social meetups. Its interiors incorporate soft lighting, textured finishes, and contemporary design elements aimed at creating a comfortable dining environment.

Ansh Khanijo, Founder said, "SAN SAN was born from years of travelling and exploring Asian cuisines. We wanted to create a place where every detail feels thoughtful, from the food to the atmosphere, and where people come back not just for the food, but for the experience."

The opening adds to the growing number of premium restaurants entering Gurugram's hospitality market, particularly along Golf Course Road, which has emerged as a key destination for food and beverage brands, cafés, and experiential dining concepts. With its focus on Asian cuisine and contemporary dining, SAN SAN aims to cater to consumers seeking diverse culinary experiences in one of the NCR region's most active dining markets.

Modern Indian restaurant chain Anardana has expanded its presence in Noida with the opening of its largest outlet at Sector 50. The new restaurant is the brand’s 14th outlet and second location in Noida after Sector 129, further strengthening its footprint in the NCR dining market. Founded in 2018, Anardana has steadily expanded across North India with a focus on contemporary Indian cuisine. The Sector 50 outlet represents the brand’s move towards larger restaurant formats as it continues its growth strategy in key urban markets.

The new restaurant features a design inspired by contemporary Indian aesthetics, incorporating terracotta flooring, timber finishes, natural stone elements, lattice screens and handcrafted details. A double-height central space with a bar serves as the focal point of the restaurant, complemented by multiple dining sections and elevated seating areas. Alongside the new outlet, Anardana has introduced an expanded menu featuring both vegetarian and non-vegetarian offerings. New additions include Pulled Jackfruit Cannelloni for vegetarian diners, while the non-vegetarian menu features dishes such as Butter Chicken Gujiya, Malai Chicken Roulade, Achari Chicken Breast, Lamb Ragout Sambusa and Mutton Goli Kebab. The dessert selection includes Rasgulla Tiramisu.

Shruti Malik, Founder, Anardana said, "The launch of our Noida Sector 50 restaurant is a defining milestone for Anardana as we open our 14th outlet and our largest flagship destination yet. Noida has always been an important market for us, and the love we've received at our Sector 129 outlet gave us the confidence to deepen our presence in the city. With this flagship, we wanted to create more than just a restaurant, we've built a destination that celebrates modern Indian hospitality through elevated design, warm service, and a culinary experience that is both innovative and rooted in tradition. We look forward to welcoming guests to experience the next chapter of Anardana. We’ve always grown with our guests, and this is our biggest outlet because they asked for more of Anardana. The Sector 50 restaurant is about giving people a larger space to celebrate, an upgraded menu to explore, and a design that feels rooted yet new. Food and architecture come together here to create something memorable.”

With the launch of the Sector 50 outlet, Anardana is expanding its larger-format restaurant portfolio while strengthening its presence in Noida and the broader North India food and beverage market. The move aligns with the brand’s focus on scaling its premium casual dining business through destination-led restaurant formats.

Café Quattro has strengthened its presence in Mumbai with the launch of its second outlet in Babulnath, marking the brand’s entry into South Mumbai. The expansion follows its existing café in Juhu and forms part of the company’s efforts to grow its vegetarian café business in the city. The all-day café offers a menu of vegetarian food, specialty coffee and handcrafted beverages, catering to customers looking for quick meals, business meetings, casual dining and extended café experiences throughout the day.

According to the company, Babulnath was chosen for its strong vegetarian dining culture and its proximity to residential neighbourhoods, educational institutions and religious destinations. The new outlet also marks the Mumbai debut of Ala Palla, a Roman-style pizza concept. The menu features options including Roman Margherita, Bombay Spice Burst, Garden Primavera, Garden Pesto Verde, Inferno Fiama, Fire Chilli, Chipotle Paneer Punch and Roman Truffle Mushroom.

In addition to pizzas, the menu includes snacks, pastas, sandwiches, burgers and desserts. Dishes such as Nachos Grande, Thick Milk Toast and The Firehouse Smash are part of the offering. The beverage range includes specialty coffees, cold brews, matcha-based drinks, coffee mocktails and Vietnamese Coffee.

The Babulnath café is also Café Quattro’s first outlet located within a theatre environment. The format includes quick-service food and beverage options designed for visitors seeking meals and snacks before or after shows. The launch follows a broader refresh of the Café Quattro brand, including updates to its logo, menu and overall brand identity as it expands its café footprint.

Aditya Gupta and Anuj Gupta, Partners, Gupta Brands said, “Café Quattro is our way of bringing the familiar tastes of our fine-dine restaurant, Quattro, into a café setting. We wanted to offer tasty, freshly cooked food to people who choose to have a cup of coffee and unwind, while also giving them the option of a wholesome meal. With Babulnath marking our second outlet in the café format, it strengthens our belief that people want good food alongside their beverages. Whether it is for work, a meeting or simply spending time with friends and family, we want Café Quattro to be a place where the food is as much a reason to visit as the coffee.”

The latest opening represents the brand’s continued expansion in the vegetarian café segment while introducing a theatre-linked dining model to its portfolio.

Hiranandani Communities has partnered with The Fern Hotels and Resorts, under the Series by Marriott collaboration, to introduce branded serviced apartments at Hiranandani Sands, its integrated coastal township in Nagaon, Alibaug. The collaboration brings together Hiranandani Communities, The Fern Hotels and Resorts and Marriott International to offer professionally managed serviced residences within a township development. The project reflects the growing demand for hospitality-led residential real estate, branded residences and managed vacation homes in India.

The development is designed to combine residential ownership with hospitality services, offering homeowners access to professionally managed accommodation. The serviced apartments will operate under a "lock-and-leave" model, allowing owners to rent out their units through the management company when the residences are not being used personally, subject to applicable management and operating terms.

Industry experts have noted increasing demand for branded residences and managed real estate assets as buyers seek properties that combine ownership with hospitality services, rental opportunities and long-term asset management.

Dr. Niranjan Hiranandani, Chairman, Hiranandani Communities said, “India's homebuyer has evolved. They are no longer just purchasing four walls, they are investing in a way of living, a standard of service, and a lifestyle experience. This collaboration with The Fern Hotels and Resorts and Marriott brings exactly that to Alibaug, globally benchmarked hospitality, integrated seamlessly into a home you own. We've always believed real estate should serve the life being lived within it, not just the structure itself. Alibaug is already an established tourism and hospitality destination; with improving connectivity and infrastructure, it is now evolving into a year-round lifestyle and real estate destination, creating a natural bridge between leisure, hospitality and long-term living. This partnership is our commitment to being part of that evolution – for our residents, for guests, and for the local community that will grow alongside it.”

Kiran Andicot, Senior Vice President, South Asia, Marriott International, also participated virtually during the announcement, representing Marriott International in the collaboration. The hospitality-led residential project at Hiranandani Sands aims to attract long-stay guests, remote professionals, domestic travellers and international visitors throughout the year. The model is intended to support consistent hospitality activity in Alibaug, reducing dependence on seasonal tourism trends.

The development will also incorporate initiatives focused on local culture, regional craftsmanship and sustainable development. According to the company, key areas of focus include green-certified building practices, renewable energy adoption, water conservation, biodiversity preservation and responsible coastal development. The partnership highlights the increasing convergence of real estate, hospitality, and branded residential projects in India, particularly in emerging lifestyle destinations such as Alibaug, where infrastructure upgrades and improved connectivity are driving residential and tourism-led investments.

Speciality Restaurants Limited has appointed Avik Chatterjee as Chief Executive Officer, effective Q1 FY27, marking a leadership transition at the hospitality and restaurant company. Chatterjee previously served as Executive Director – Innovation and New Formats, where he led the development of new restaurant concepts and business formats across the group's portfolio.

A second-generation entrepreneur, Chatterjee has been closely associated with the business and its flagship brand, Mainland China, founded by his father and Chairman and Managing Director, Anjanmoy Chatterjee. His new role expands his responsibilities to overseeing the company's operations, growth strategy, and brand portfolio across India and international markets.

As Director and CEO, Chatterjee will oversee brands including Mainland China, Oh! Calcutta, Asia Kitchen by Mainland China, Sigree, Hoppipola, Episode One, Sweet Bengal, Gong and Walters Burger, along with other restaurant formats operated by the company. His focus areas include strengthening existing brands, expanding into new markets, launching new dining concepts and improving operational efficiency across the business.

Anjanmoy Chatterjee, Chairman and Managing Director, Speciality Restaurants Limited said, "Avik has grown up within this business and has, over the years, worked across nearly every part of it, from menu and format development to operations and brand strategy. This transition reflects a natural progression rather than a departure for either of us; I remain closely involved as Chairman. Placing him in charge of day-to-day operations allows the Company to draw on both its established strengths and a clear understanding of where the industry is headed."

Avik Chatterjee, Director and CEO, Speciality Restaurants Limited said, “Speciality Restaurants has spent the last three decades building brands that customers consistently return to and my role as CEO is to strengthen that foundation rather than reinvent it. We will continue to reinforce our core brands while placing greater emphasis on newer formats, including cloud kitchens, smaller footprints, and concepts aligned with evolving consumer dining habits. Over the next three quarters, we aim to significantly expand our presence in Mumbai with 12 to 15 new Walters stores, supported by a cloud kitchen to enhance our delivery footprint. At the same time, we will focus on improving operational efficiency, leveraging technology more effectively and elevating the overall customer experience. Our approach for the coming quarters remains clear: scale what is working, empower our teams on the ground, and expand thoughtfully into the right cities with the right formats.”

The appointment comes as the restaurant industry continues to witness growing demand for quick service restaurants, cloud kitchens, delivery-led formats and experience-driven dining concepts. Under the new leadership structure, Speciality Restaurants is expected to focus on expanding its restaurant footprint while adapting to changing consumer dining preferences.

Barista Coffee has partnered with Yoga Bar to launch a new range of protein-infused beverages and café food items across its outlets in India, targeting growing consumer interest in protein and healthier everyday eating. The collaboration combines Barista’s coffee offerings with Yoga Bar’s whey protein, introducing protein into familiar café beverages and food options. The new range is now available across Barista cafés nationwide.

Protein Enters Café Menus

The new range includes two beverages—Iced Caramel Whey-chino and Mocha Pro-Muscle Shake—along with a Chicken Tikka Sandwich. Customers can also add Yoga Bar Whey Protein to other beverages available on Barista’s menu.

Rajat Agrawal, CEO, Barista Coffee said, “Protein isn't a niche thing anymore; it's just become part of how people think about food and drink every day. We are trying to build a whole new category, one that sits right at the intersection of café culture and functional nutrition.”

The partnership aims to integrate protein into familiar café consumption occasions rather than position it only as a specialised nutrition product.

Making Protein Part of Daily Habits

Anuj Bansal, CBO, Yoga Bar, ITC Limited said, “Coffee is a daily ritual for millions of Indians, and by bringing our high-quality whey protein into their favorite café beverages, we are making it easier for coffee lovers to enjoy the nutrition they need without changing the habits they love.”

Customers can customise their beverages with an additional serving of whey protein, allowing them to incorporate protein into their regular café visits.

Expanding Functional Food Choices

The launch reflects a broader shift in food-service consumption, with consumers increasingly looking for products that combine convenience, taste and nutritional value. Café operators are also introducing functional ingredients into established beverage and food categories. Barista Coffee has operated in India for more than two decades and currently has a network of 500+ cafés across 160+ cities. Its menu includes coffee, beverages, and food offerings, with new products being introduced in response to changing consumer preferences.

Yoga Bar, which was recently acquired by ITC Limited, operates in the nutrition-focused food category. Its portfolio includes health bars, muesli, oats, protein shakes, protein powders, snacks, peanut butter, nuts and seeds, and breakfast products. The partnership brings protein-focused options into mainstream café consumption while retaining the convenience and familiarity of everyday coffee and food occasions.

Ajay’s Café reported a sharp increase in demand for its signature burgers and cold coffees across its café network on Friendship Day, driven by higher consumer footfall and occasion-led celebrations.

The brand said cold coffee sales jumped 89 percent compared to the previous day, reaching 16,834 cups, while burger sales increased nearly 54 percent to 33,472 units.

The highest contribution came from Ahmedabad, Surat, and Vadodara, which together accounted for nearly 60 percent of the brand’s total Friendship Day sales across both product categories, highlighting strong demand in Gujarat’s major urban markets.

Friendship Day emerged as a key consumption occasion, with both its flagship food and beverage offerings witnessing simultaneous growth. Burgers and cold coffees have been central to Ajay’s menu since its inception and have increasingly become popular choices for social gatherings, casual meetups, and celebrations among consumers.

The company said its café format has evolved beyond being a place to dine, positioning itself as an accessible destination where customers can meet, spend time together, and celebrate everyday moments.

Foodsta Kitchens has expanded its Japanese dining brand Kokoro with the opening of its third outlet in Bengaluru at Nexus Koramangala. The launch comes less than a year after the brand's debut and marks another step in its expansion across the city.

The new outlet is located at Nexus Koramangala, one of Bengaluru's established retail and dining destinations. The opening is expected to strengthen Kokoro's presence in the city as demand for international cuisines, including Japanese food, continues to grow. Kokoro was launched with the aim of making Japanese cuisine more accessible to Indian consumers. The brand offers a menu that includes sushi, ramen, donburi bowls, katsu, gyoza, and other Japanese dishes, focusing on affordable pricing and authentic recipes.

Dilip Krishnan, Co-Founder and CEO, India Foodsta Kitchens said, "We launched Kokoro with a simple belief—that authentic Japanese food shouldn't be reserved for special occasions but should be something people can enjoy every day. The response we've received in such a short time has been incredibly encouraging. Opening our third Bengaluru store in under a year is a testament to the hard work of our teams, the trust of our partners, and the love our guests have shown the brand. We're excited to bring Kokoro to Koramangala and remain committed to expanding the brand while staying true to our promise of quality, authenticity, and accessibility."

Since its launch, Kokoro has focused on serving Japanese comfort food through a menu built around traditional flavours and accessible pricing. The company said the Nexus Koramangala outlet aligns with Foodsta Kitchens' strategy of expanding restaurant brands that cater to changing consumer dining preferences. With three outlets now operational in Bengaluru and further expansion planned, Foodsta Kitchens continues to grow its portfolio of restaurant brands while increasing access to global cuisines for Indian consumers.

Rapido's standalone food delivery platform Ownly has signed a Memorandum of Understanding (MoU) with the National Restaurant Association of India (NRAI) to strengthen collaboration on transparent pricing, restaurant economics, and food delivery practices. The agreement was formalised during the "Serving Bengaluru Together" conference held on MG Road in Bengaluru.

The event brought together representatives from NRAI, Ownly, and restaurant partners to discuss delivery models focused on transparent pricing, sustainable restaurant operations, and improved customer experience. The partnership establishes a structured collaboration between Ownly and NRAI, with the restaurant industry body supporting discussions around the platform's zero-commission model and exploring approaches that could improve value for restaurants while maintaining affordability for consumers.

The MoU signing was witnessed by Sagar Daryani, President, National Restaurant Association of India, and CEO and Co-Founder, Wow! Momo, Aravind Sanka, Head of Ownly, and Ananth Narayan, Founder, JustBLR Group and NRAI Bengaluru Chapter Head, along with restaurant partners.

Sagar Daryani, President, National Restaurant Association of India (NRAI), CEO and Co-Founder, Wow! Momo said, "The restaurant industry has been seeking greater transparency and predictability in food delivery for a long time. As an industry body, our role is to work with ecosystem partners to explore models that can better address these needs and create long-term value for restaurants. This partnership with Ownly is part of that larger effort. It gives us an opportunity to understand how a zero-commission model works in practice, gather feedback from our members and continue advocating for solutions that strengthen the restaurant ecosystem while delivering a better experience for consumers."

Ownly also shared early operational data following its citywide expansion in Bengaluru. The platform initially launched through a pilot in Koramangala and HSR Layout in August 2025 before expanding across the city in March 2026. According to the company, partner restaurants have reported improved margins and higher repeat order rates after joining the platform. These findings were presented during discussions with NRAI members on alternative food delivery models and their impact on restaurant businesses.

Aravind Sanka, Head, Ownly said, "The numbers since March are telling us something we already believed: when you remove the hidden costs, both sides of the market respond. The repeat rates we are seeing are higher than anything we saw in the pilot. That is what happens when diners trust the price on the screen, and when restaurants are not engineering their menus around a commission they resent. We built Ownly to make food delivery feel fair – for the person ordering and for the kitchen that cooked it. What we are seeing in Bengaluru tells us that fairness is also good business."

A panel discussion at the conference focused on the operational impact of zero-commission food delivery, including restaurant margins, pricing transparency, and customer trust. The discussion also examined how value meal offerings could expand access to food delivery without reducing restaurant profitability.

During the event, NRAI outlined three priorities for food delivery platforms: clearly defined written policies on fees and pricing, stable commercial structures, and collaboration with the association to share data, develop industry best practices, and support smaller restaurant operators. The association said it will continue to assess the outcomes of the partnership and evaluate similar models for other cities.

Ananth Narayan, Founder, JustBLR Group and NRAI Bengaluru Chapter Head said, "Bengaluru has always had a vibrant restaurant community and an equally engaged consumer base that continues to shape the city’s food delivery ecosystem. This partnership with Ownly is an opportunity to further strengthen delivery models that better support restaurants while enhancing convenience and value for consumers. It reflects the industry's continued effort to work collaboratively with ecosystem partners and build solutions that contribute to the long-term sustainability of the restaurant and food delivery."

The conference also featured participation from restaurant partners including Empire, Vidyarthi Bhavan, and Amintiri, who shared their experiences with the Ownly platform and discussed how alternative delivery models can help restaurants build stronger customer relationships.

SSIEL Group has entered the luxury hospitality sector with the launch of The Aarlis Hotel Panchkula, the first Vignette Collection hotel by IHG Hotels and Resorts in South West Asia. The property has been developed by SSIEL Hotels and Infrastructure Pvt Ltd, a subsidiary of Shiv Shakti Inter Globe Exports Pvt Ltd, marking the Group's expansion beyond its existing business portfolio.

Located in the Chandigarh Tricity region near the Shivalik Hills, the hotel joins IHG Hotels and Resorts' luxury lifestyle portfolio under the Vignette Collection brand. The opening strengthens IHG's footprint in India's premium hospitality market while expanding luxury accommodation options in North India. The hotel houses 145 guestrooms, including 11 suites, along with more than 2,200 square metres of meeting and event space. Its facilities include a luxury spa, fitness centre, swimming pool, and premium retail spaces. The property is positioned to serve both business and leisure travellers, while also catering to corporate events, destination weddings, conferences, and social gatherings.

The dining portfolio at The Aarlis Hotel includes Sapio, an all-day dining restaurant, Cabinet V, a private dining venue offering contemporary Indian and European cuisine, Wakerie, an artisanal café and patisserie, and Jigger, a cocktail bar. The hotel will also open Sky VI, its rooftop dining destination overlooking the Shivalik Hills, in September.

Aman Gupta, Managing Director, SSIEL Group said, "The opening of The Aarlis Hotel Panchkula marks a defining milestone for SSIEL Group as we diversify into the luxury hospitality sector. Our partnership with IHG to introduce South-West Asia’s and India's first Vignette Collection hotel reflects our commitment to creating world-class destinations that combine global standards with authentic Indian warmth. We believe The Aarlis will not only redefine luxury hospitality in the Chandigarh Tricity region but also contribute meaningfully to tourism, employment and the economic development of the region. We look forward to welcoming guests from India and around the world to experience a destination that celebrates exceptional hospitality, local culture and memorable experiences.”

In addition to its hospitality facilities, The Aarlis offers nearly 30,000 sq ft of indoor and outdoor event space, including the Aura Grand Ballroom, designed for conferences, weddings, exhibitions, and social events.

Neelabh Chugh, General Manager, The Aarlis Hotel Panchkula said, "The opening of The Aarlis Hotel Panchkula marks a defining milestone for us as we introduce South West Asia's first Vignette Collection hotel by IHG Hotels and Resorts. Being part of a distinguished global collection that includes iconic destinations such as Ciel Dubai Marina, Vignette Collection, set to become the world's tallest hotel, reflects the calibre and international standards of the brand we are proud to bring to the region. At The Aarlis, we have thoughtfully blended contemporary luxury with the culture and character of North India to create experiences that are authentic, memorable and deeply connected to the destination. We look forward to welcoming guests from India and around the world while establishing The Aarlis as one of the region's leading luxury hospitality destinations."

The opening highlights the continued expansion of international hotel brands across India, particularly in emerging luxury hospitality markets outside metropolitan cities. It also reflects the growing demand for premium hotels offering integrated accommodation, dining, events, and retail experiences.

Colosseum has launched its first outlet in Sector 117, Noida, introducing a design-led all-day dining destination that combines an artisan bakery with globally inspired cuisine. The newly opened restaurant aims to offer an elevated hospitality experience through thoughtfully designed spaces and a diverse culinary offering. Featuring soaring double-height ceilings, elegant arches, statement pendant lighting, and curated artwork, Colosseum has been designed as a destination for everything from casual coffee meetings and business lunches to family dinners and celebrations.

In addition to its dining space, Colosseum houses an artisan bakery serving freshly baked breads, viennoiseries, handcrafted pastries, and signature desserts. The food menu spans Mediterranean, Asian, Continental, and Indian cuisines, complemented by specialty coffees and handcrafted beverages.

Speaking about the launch, Co-Founder Radhey Shyam said, "We wanted Colosseum to be more than just a restaurant—it was envisioned as a warm, thoughtfully designed space where people could slow down, connect, and create memorable moments."

Highlighting the bakery's focus, Co-Founder Sanjay Khanna added, "The artisan bakery reflects our passion for craftsmanship, with every bread, pastry, and handcrafted dessert freshly prepared to bring quality and authenticity to every guest's experience."

The restaurant officially opened its doors on July 26, 2026, and has a seating capacity of 85 guests. Positioned as a premium all-day dining destination, Colosseum aims to cater to a wide range of dining occasions while bringing together contemporary design, artisanal craftsmanship, and globally inspired cuisine.

Located in Sector 117, Noida, the restaurant is open daily from 11:00 AM to 11:00 PM, with an approximate cost of ₹2,000 for two.

Yauatcha Bengaluru is set to mark International Mahjong Day with a Mahjong Mash-Up on 4th August 2026, combining the traditional tile-based game with a Yum Cha dining experience. The event is being organised in collaboration with Let's Mahjong and Mahjong World. Scheduled from 3:30 PM to 6:30 PM, the Bengaluru restaurant event is open to both first-time and experienced Mahjong players. The format will include friendly games alongside a Yum Cha menu featuring dim sum, desserts, and tea.

The event comes as Mahjong gains renewed interest as a social activity across different markets. At Yauatcha Bengaluru, participants will be able to learn the basics of the game or play with other attendees while dining at the Cantonese restaurant. Guests can choose between vegetarian and regular Yum Cha menus. Both options include a choice of three dim sum plates, one dessert and a pot of tea.

The vegetarian menu includes Vegetable chive dumpling, Vegetable shanghai dumpling and Vegetable char siu bun. Dessert options include Chocolate Pebble or Chocolate hazelnut mousse, accompanied by a choice of Jasmine Green Tea or Chamomile Flowers. The regular Yum Cha menu includes Har gau, Chicken and coriander dumpling and Chicken and Prawn Shu mai. Guests can choose between Chocolate Hazelnut Mousse or a Selection of Macaron for dessert, along with Jasmine Green Tea or Chamomile Flowers.

By combining Mahjong with its Yum Cha format, Yauatcha Bengaluru is adding a cultural and interactive element to its Cantonese dining experience. The collaboration with Let's Mahjong and Mahjong World also brings the growing Mahjong community into Bengaluru's restaurant and social dining space.

Kai Bar and Kitchen is adding live acoustic music to its Friday evening dining experience in Bengaluru, combining its food and beverage menu with weekly performances at its MG Road location. Located 13 floors above MG Road, the restaurant features a glass-walled dining space overlooking the Bengaluru skyline. The Friday format is aimed at diners looking for an evening meal accompanied by live music, with the performances scheduled every week.

The restaurant serves a world cuisine-focused menu alongside cocktails and other beverages. The Friday programme adds acoustic performances by singers to the existing dining format, covering occasions ranging from dinners with friends to date nights and group outings.

The live performances have been planned as part of the overall dining experience, with the music running alongside regular restaurant service rather than as a standalone entertainment event. With restaurants and bars in Bengaluru increasingly combining dining with live entertainment, Kai Bar and Kitchen's weekly Friday programming adds another option to the city's experiential dining and nightlife segment.

Situated on MG Road, the restaurant's combination of food, beverages, live acoustic music and elevated city views forms the core of its Friday evening offering.

Costa Coffee's retail network in India contracted for the first time in more than five years, with the British coffee chain ending FY26 with 198 stores, compared with 220 outlets in the previous financial year. Despite the reduction in its café footprint, the brand recorded 7 percent year-on-year growth in revenue during the period.

According to the latest annual report of Devyani International Limited (DIL), Costa Coffee's exclusive franchise partner in India, the network saw a net reduction of 22 stores during FY26. The development comes after several years of steady expansion in India's coffee retail and café market.

Costa Coffee's revenue from operations increased to Rs 212.5 crore in FY26 from Rs 198.5 crore in FY25. The growth came despite a smaller store network, contrasting with the previous financial year when revenue rose 30.76 percent alongside a rapid increase in outlets. The coffee chain had expanded from 44 stores in FY21 to 55 in FY22 before more than doubling its network to 112 outlets in FY23. The footprint subsequently increased to 179 stores in FY24 and 220 in FY25 before declining to 198 in FY26.

Devyani International did not specify the reasons behind the reduction in Costa Coffee stores. However, the company said it followed "a more disciplined and selective approach to expansion" across its brand portfolio during the financial year.

The company continues to identify Costa Coffee as one of its growth drivers alongside KFC and Pizza Hut. The coffee chain's India strategy includes a focus on the premium out-of-home coffee segment, with younger consumers, including Gen-Z and millennials, forming an important part of its target market.

Costa Coffee has also been making changes to its menu as consumer preferences in India's organised café market evolve. The reduction in outlets during FY26 indicates a more selective approach to physical expansion after the brand added 176 stores between FY21 and FY25.

India also remains an important market in Costa Coffee's longer-term global plans. In April 2025, Costa Coffee Global CEO Philippe Schaillee identified India as one of the company's top 20 markets globally and said the country was expected to become one of its top five markets in the coming years.

Kouzina Food Tech has expanded Mad Over Parathas and Pakodas (MOPP) to Bengaluru, marking the Delhi NCR-based food brand's entry into a new market and the beginning of its wider expansion across India. The Bengaluru entry follows Kouzina's strategic investment in MOPP Foods. The food technology company plans to use its cloud kitchen network, technology platform and operating infrastructure to take the brand to additional cities across India.

The move adds MOPP to Kouzina's growing portfolio of food brands as the company scales its delivery-led operations. Kouzina currently operates more than 20 food brands through over 350 kitchen partners across more than 125 cities.

Gautam Balijepalli, Co-Founder of Kouzina Food Tech said, "Mad Over Parathas and Pakodas has already earned deep customer love in Delhi NCR through its exceptional food quality and differentiated product experience. Our goal is to preserve everything customers love about the brand while making it accessible to millions more consumers through Kouzina's technology platform, operational excellence, and nationwide kitchen network. We believe MOPP has all the ingredients to become one of India's leading comfort food brands."

Founded in Delhi NCR, Mad Over Parathas and Pakodas has built its menu around two widely consumed Indian food categories, parathas and pakodas. Its offerings include different varieties of parathas, pakodas, and meal combinations developed primarily for food delivery. The brand also uses recipes and packaging designed to maintain the food's texture and consistency during delivery, an important consideration as it expands through Kouzina's cloud kitchen infrastructure.

Geetika Anand Gupta, Co-Founder of MOPP Foods said, "Mad Over Parathas and Pakodas was created with a simple vision, to elevate India's everyday comfort food into a premium, trusted, and delivery-friendly experience without compromising on authenticity. Watching a brand that was nurtured and loved by customers across Delhi NCR begin its national journey is an emotional milestone for us. With Kouzina's technology, operational expertise, and scale, we are confident that millions more customers across India will discover that traditional Indian food can be every bit as innovative, consistent, and exciting as any global cuisine."

Kouzina follows an asset-light operating model that enables food brands to expand through its network of kitchen partners rather than relying entirely on standalone physical outlets. With more than 350 kitchen partners in over 125 cities, the company is looking to use the same network to support MOPP's expansion beyond Bengaluru.

The Bengaluru entry comes as cloud kitchens and delivery-focused food brands continue to expand across India's foodservice market. For MOPP, the move represents its first step beyond its established Delhi NCR market as it looks to build a presence across multiple Indian cities.

Novel Jewels Limited (NJL), part of the Aditya Birla Group, has leased approximately 15,232 sq ft of space at Welspun One's World Trade Center (WTC) Thane project to support its storage and distribution operations. The leased facility will be used for vault-enabled storage and logistics, with infrastructure designed to meet the security and compliance requirements of businesses handling high-value inventory.

Located in Wagle Estate, WTC Thane is a Grade-A mixed-use development that combines logistics, commercial and workplace infrastructure. The project is positioned to support supply chain operations while providing connectivity to key consumption markets across the Mumbai Metropolitan Region.

Neeraj Balani, Chief Customer Officer, Welspun One said, “The partnership with Novel Jewels reflects the versatility of this platform and its ability to support businesses operating in high-value categories that demand security, accessibility and operational excellence. Strategically located in Wagle Estate, WTC Thane provides access to key consumption markets, enabling brands to stay closer to their customers. As the development evolves, we envision it emerging as an ‘India Design Center’ for leading brands.”

Dinesh Dubey, Chief Operating Officer – Incity and Head of Product Innovation, Welspun One added, “Businesses today are looking for infrastructure that brings operations, accessibility and convenience together. WTC Thane has been planned as an integrated ecosystem where logistics, workplaces and business infrastructure complement each other, enabling occupiers to operate more efficiently. For Novel Jewels, this translates into secure infrastructure, seamless connectivity and proximity to key consumption markets within a single destination.”

The facility is equipped with a multi-level ramp system that enables 20-foot trucks to access loading docks from the first to the fifth floor, supporting the movement of goods across multiple levels. According to Welspun One, the addition of Novel Jewels further expands the tenant base at WTC Thane, reflecting continued demand for specialised logistics and business infrastructure in the Mumbai Metropolitan Region.

GOAT Brew, a new café, restaurant and bar, has opened in Mumbai, adding another food and beverage concept to the city’s hospitality market. Founded by Lizaa Malik and Saurabh Pathak, the venue brings café dining, beverages, live entertainment and community-led events under one roof. The concept has been developed as an all-day venue, catering to different occasions ranging from coffee meetings and lunches to evening drinks and live music. GOAT Brew is also pet-friendly, allowing guests to visit the venue with their pets.

The idea was developed by Malik and Pathak around changing social and dining habits in Mumbai. The founders identified an opportunity for a format that brings together hospitality, entertainment and creative experiences within a single space. Malik has previously worked across hospitality, entertainment and interior design. She is also the founder of The Pump Room, a microbrewery in Mumbai. For GOAT Brew, she has partnered with entrepreneur and technology professional Saurabh Pathak to develop a venue centred on dining and social experiences.

The interiors feature contemporary design elements, varied seating, artwork and ambient lighting. The layout has been planned to accommodate customers visiting for coffee, meals and evening gatherings. Chef Allen Gomes leads the kitchen, with a menu focused on comfort food. Key dishes include Gochujang Glazed Chicken, Citrus-Grilled Salmon, Velvet Forest Medley and Veg Thai Green Curry with Jasmine Rice.

The beverage menu includes cocktails such as Spice Elite, Garden of Goat and Eastern Bloom, along with mocktails including Berry Blast and Citrus Glow. The venue also offers a selection of craft beers. Beyond its food and beverage business, GOAT Brew plans to host live music performances, DJ nights, open mic sessions, artist showcases, workshops and community events. The venue also offers dedicated food and beverage options for pets.

The opening expands Mumbai’s café, restaurant and bar landscape as hospitality operators increasingly explore formats that combine dining with entertainment and community-focused experiences.

Blue Tokai Coffee Roasters has entered the GCC market through a partnership with Ambrosia Foods, opening its first regional café at BurJuman Mall in Dubai, UAE. The move marks the company's expansion into the Middle East as it looks to grow its international presence. The expansion is being led by Ambrosia Foods, a GCC-focused food and beverage platform that works with consumer brands across the region. Under the partnership, Blue Tokai will bring its range of Indian specialty coffee to customers in the GCC, while Ambrosia Foods will manage regional operations and expansion.

Blue Tokai is the fourth brand to join Ambrosia Foods' portfolio, alongside Biryani By Kilo, Furn Beaino and Mr. Brown.

Vishwaroop Narain, Executive Chairman, Ambrosia Foods said, “Blue Tokai is a landmark addition to our growing GCC portfolio and a brand that perfectly reflects Ambrosia Foods vision of bring proven, category-defining concepts to the region and building them for long-term success. Indian brands are increasingly finding strong resonance across the GCC, and Blue Tokai is exceptionally well positioned to introduce more consumers to the quality, craftsmanship and diversity of India's specialty coffee."

Following the opening of the Dubai outlet, Ambrosia Foods plans to expand Blue Tokai's presence across the GCC with more than 10 locations over the next few years.

Founded in 2013, Blue Tokai has grown into one of India's largest specialty coffee companies. The brand currently operates more than 250 cafés and three roasteries across India, partners with over 80 coffee farms, and also has a presence in Tokyo, Japan. The Dubai café offers Blue Tokai's single-estate coffees, signature blends and seasonal selections, along with multiple brewing methods that highlight the characteristics of Indian coffee.

Shivam Shahi, Co-Founder and COO, Blue Tokai Coffee Roasters said, “India has an extraordinary coffee heritage, yet its potential as a world-class specialty coffee origin is only beginning to gain global recognition. For more than a decade, Blue Tokai has focused on strengthening the connection between coffee producers and consumers while creating spaces where people can discover the craft and stories behind every cup. Expanding into the GCC marks an important milestone in our journey as we introduce Indian specialty coffee to new audiences. The region's vibrant café culture and appreciation for thoughtfully crafted experiences make it a natural next step in our growth.”

Mondelez India has introduced Belgian chocolate brand CÔTE D’OR in the Indian market, expanding its premium chocolate portfolio as demand for international chocolate brands continues to grow. Established in 1883, the brand has a history of more than 140 years in Belgium. The company is introducing CÔTE D’OR with five variants, including CÔTE D’OR Noir 70 percent Intense, CÔTE D’OR Noir 86 percent Extra Intense, CÔTE D’OR Whole Hazelnuts Milk Chocolate, CÔTE D’OR Caramelised Almonds Milk Chocolate, and CÔTE D’OR Whole Hazelnuts Dark Chocolate.

Nitin Saini, Vice President, Marketing, Mondelez India said, “Consumers today are increasingly seeking premium, globally inspired food experiences, and chocolate is no exception. As palates evolve, there is a growing appreciation for authentic brands that offer both exceptional quality and a compelling heritage story. CÔTE D’OR has been enjoyed by generations of chocolate lovers in Belgium for its distinctive cocoa taste and craftsmanship. We are delighted to bring Belgium’s favourite chocolate brand to India and offer a rich, indulgent chocolate experience shaped over 140 years of expertise.”

The dark chocolate variants will be priced at an MRP of Rs 499 for 100g packs, while the whole nut variants will retail at an MRP of Rs 599 for 180g packs. The range will be available through leading quick-commerce platforms. The introduction of CÔTE D’OR expands Mondelez India’s presence in the premium chocolate category and adds another international brand to its portfolio in the country. The quick-commerce-led availability also reflects the growing role of online delivery platforms in the distribution of premium packaged food products in India.

AlienKind Expands Retail Presence with First Mumbai OutletQuick service restaurant (QSR) brand AlienKind has expanded its retail presence with the opening of its first outlet in Mumbai at Oshiwara, Andheri West. The launch marks the brand's entry into its third Indian city after establishing five outlets in Bengaluru and four in Delhi, including one in Connaught Place.

The Oshiwara outlet is AlienKind's largest store so far and features an updated retail format with new design elements. The opening is part of the company's expansion strategy as it strengthens its presence in key urban markets across India. One of the key highlights of the new outlet is a 10-foot mannequin installed at the storefront, making it a first for the brand. The exterior has been designed to create a distinctive visual identity for the location.

The store continues AlienKind's Futuristic Brutalism design approach, combining raw architectural elements, neon lighting, and graphic-inspired interiors. The brand also continues to use its tagline, "Humans Make Stupid Choices, Rather Be An Alien," as part of its positioning in the QSR segment.

Customers at the Mumbai outlet can access AlienKind's signature offerings, including the anti-spill Starship Burger, served in its UFO-inspired format, and The Cloudy, a three-layered beverage that is now available across all of the brand's outlets. The products are presented in the company's signature packaging, including coloured boxes and neon-orange bills. With its Mumbai expansion, AlienKind has strengthened its presence across Bengaluru, Delhi, and Mumbai. The Oshiwara outlet represents the brand's largest retail format as it continues to expand in India's competitive food and beverage market.

Kati Patang Lifestyle Limited has expanded its presence in North India with the launch of its Saffron Lager in Chandigarh. The move marks the company's entry into the city as it continues to strengthen its distribution network across key markets in the country.

The company's Saffron Lager is now available across retail outlets and selected dining venues in Chandigarh. Priced at an MRP of Rs 110 for a 330 ml bottle, the beer is infused with Kashmiri saffron and adds another market to Kati Patang's expanding portfolio.

Shantanu Upadhyay, Co-Founder and CEO, Kati Patang Lifestyle Limited said, "As we continue to grow our footprint across the country, Chandigarh with its vibrant culture, has a consumer base that perfectly aligns with our brand's ethos. The city also sits at a unique intersection of geography, demographics and economics. We are delighted to bring our saffron from Kashmir infused lager, to the city. Over the coming months, we're not just looking forward to give consumers an evolved taste but are also keen to embed ourselves into the cultural fabric of the city and explore its favourite spots, meet new communities and become a part of what makes Chandigarh so special."

The Chandigarh expansion is part of the company's broader growth strategy to increase its presence across India. Kati Patang has been adding new markets while expanding the availability of its premium beer portfolio through retail and on-premise channels. Earlier this year, Kati Patang's Saffron Lager received a Bronze medal at the 2026 London Beer Competition, where it was recognised for its brewing quality and distinctive spiced beer profile.

TATA Starbucks has expanded its premium retail footprint with the opening of a Starbucks Reserve™ store at World St. at 5 Worldmark, Aerocity, New Delhi. The outlet is the brand's third Starbucks Reserve destination in Delhi NCR and opened to customers on July 15, 2026.

Located in Aerocity, the new store offers Starbucks Reserve coffees, handcrafted beverages, and a curated food menu. The outlet also features the Black Eagle espresso machine, which is designed to provide greater precision in coffee brewing and extraction. The menu includes a selection of Starbucks Reserve beverages such as Ube Coconut Martini, Ube Coconut Cold Brew, Jamaican Rum Stardust, Gin Cocobotanica, and Espresso Martini, along with a newly introduced bake-in food menu.

Adrit Mishra, COO, TATA Starbucks said, "The opening of the Starbucks Reserve store at New Delhi Aerocity marks an important milestone for TATA Starbucks, making it our third Starbucks Reserve destination in New Delhi and further strengthening our premium portfolio in the capital. Our growth strategy is centred on expanding thoughtfully across markets and bringing differentiated experiences to customers. As customer appreciation for experiential and premium offerings continues to grow, we remain committed to investing in formats that celebrate the craft of coffee and create meaningful connections within communities."

The Starbucks Reserve™ store at World St. at 5 Worldmark, Aerocity is open daily from 8 am to 12 am.

Cafe Sandoz has expanded its retail footprint in the food and beverage sector with the opening of a new outlet on Ring Road, Rajouri Garden, New Delhi. The new location marks another step in the brand's expansion as it looks to strengthen its presence in India and explore international growth opportunities.

Designed as a contemporary café, the outlet is intended to cater to a range of dining occasions, including casual meetups, business lunches, and evening gatherings. The new café offers a menu featuring small plates, Asian dishes, artisanal coffee made using beans sourced from Italy, Italian-style pizzas, handcrafted desserts, signature cocktails, and mocktails.

The launch is part of Cafe Sandoz's strategy to expand its café business, adapt to changing consumer preferences, and broaden its presence across key metropolitan markets.

Gurmeet Singh Ahluwalia, Founder, Café Sandoz said, “For us, Cafe Sandoz is not simply the launch of another outlet; it marks the beginning of a new chapter in our journey. As dining preferences continue to evolve, we wanted to create a concept that brings together contemporary experiences with the warmth, trust, and hospitality that have always defined Sandoz. Every aspect of this cafe has been envisioned to create a destination where people can connect, celebrate, and create lasting memories. As we grow, our commitment remains unchanged: to deliver exceptional experiences while staying true to the values that have shaped our legacy for decades.”

Going forward, Cafe Sandoz plans to expand across major metropolitan cities in India while evaluating opportunities to enter international markets. The company said it will continue investing in menu development, store design, and customer experience as part of its growth strategy.

Mumbai-based vegetarian restaurant chain Shiv Sagar has expanded its presence with the opening of a new outlet in Jubilee Hills, Hyderabad, marking its entry into the city. Founded in 1981 by entrepreneur Shankar Rama Poojary, Shiv Sagar began as a vegetarian restaurant in Mumbai and gradually expanded its menu beyond traditional South Indian dishes. 

The brand introduced a wider range of offerings, including Mumbai street food, North Indian cuisine, and Indo-Chinese dishes, helping establish its multi-cuisine dining format. Over the years, Shiv Sagar has become known for its Bombay-style pav bhaji, Mumbai-style pizzas, faloodas, milkshakes, fresh juices, and dessert beverages. Its menu also includes South Indian, North Indian, Indo-Chinese, and Italian-inspired dishes, catering to a wide range of consumer preferences.

The Hyderabad outlet has been designed to offer the brand's signature menu while also catering to local tastes. The expansion marks another step in Shiv Sagar's growth beyond its home market.

Shridhar S. Poojary, MD said, “We are excited to bring Shiv Sagar to Jubilee Hills, a neighbourhood known for its dynamic culinary culture. Hyderabad appreciates bold flavours and diverse dining experiences, and we look forward to introducing our iconic Mumbai favourites while building lasting connections with food lovers in the city.”

With more than four decades in the food service industry, Shiv Sagar continues to expand its footprint while retaining its focus on vegetarian multi-cuisine dining.

Radisson Hotel Group is strengthening its presence across Southeast Asia and the Pacific, with 89 hotels and more than 17,000 rooms either operational or under development across the region. The hospitality company is expanding across established cities, leisure destinations, and emerging markets through a market-specific development strategy. It said the approach focuses on aligning its brands and operating models with the requirements of individual markets.

Ramzy Fenionos, Chief Development Officer, APAC, Radisson Hotel Group said, "Southeast Asia and the wider Pacific region offer significant long-term growth potential, but success depends on being highly selective and relevant in each market. Owners are looking for brands that respond to changing guest demand, supported by strong commercial capabilities, operational expertise and a flexible approach to development. Our recent openings and signings demonstrate how we are working with both established and new partners to create distinctive hotels and resorts that are right for their destinations and positioned for long-term performance."

Vietnam remains one of the group's priority markets, with 14 hotels and more than 3,100 rooms currently operational or under development. Recent additions include the opening of the 352-key Radisson Blu Hotel, Ha Long Bay, while the 182-key Radisson Hotel Westlake Hanoi is scheduled to open in 2028.

In the Philippines, Radisson Hotel Group operates eight hotels with 1,559 keys and has 17 hotels with 3,762 keys under development. The company plans to introduce seven of its ten brands in the country by 2030. Upcoming projects include Radisson RED Mactan Cebu Resort and Fridays Boracay, A Radisson Collection Resort. The group is also expanding its footprint across Australia, New Zealand, Fiji, Samoa, Thailand, and Indonesia through new hotels, resorts and serviced apartment projects.

Bengaluru-based vegetarian restaurant PHURR has introduced a revamped food and beverage menu as it completes two years of operations. Alongside the updated menu, the restaurant has launched a new initiative called "Now Copy This", through which it will share recipes for several of its signature dishes and beverages.

The refreshed menu features a range of vegetarian dishes built around familiar ingredients with new flavour combinations. New additions include Badam Malai Broccoli, Bombay Cheese Toast, Potato Salli Chole Chaat, and Poriyal Kofta, inspired by regional Indian cuisines while offering a contemporary approach to vegetarian dining. PHURR has also expanded its beverage menu with new drinks such as Cane Canary, Mint Macaw, and Gongura Goose, developed to complement the restaurant's food offerings.

Rahul Lunawat, Co-Founder, PHURR said, "A menu should evolve with the restaurant behind it. Over the last two years, PHURR has grown into something much bigger than we imagined, and we felt the menu needed to reflect who we are today. Rather than making small additions, we chose to start with a clean slate and refine every little element needed to make it feel more PHURR. With 'Now Copy This', we're revealing the recipes behind some of our signature dishes because we want people to recreate the dishes and make them their own."

As part of the "Now Copy This" initiative, PHURR will publish recipes for selected signature dishes from its existing menu, along with recipes from its latest food and beverage offerings. The restaurant said the initiative is intended to encourage people to recreate the dishes at home. The updated menu also includes dedicated Chef's Specials and a selection of vegan and Jain dishes, catering to different dietary preferences.

Haldiram’s has opened a new restaurant in Ayodhya, strengthening its retail footprint in North India. Located on Ram Path Road near the Railway Station, the outlet will cater to residents as well as the large number of pilgrims and tourists visiting the city throughout the year. The new outlet is part of the brand's continued expansion into emerging markets beyond metropolitan cities. With Ayodhya attracting millions of visitors annually, Haldiram’s aims to serve customers through its range of traditional snacks, sweets, and dining options.

The restaurant offers an extensive menu that includes traditional Indian sweets, savoury snacks, chaats, North Indian meals, South Indian dishes, street-style Chinese cuisine, freshly baked products, and beverages. The opening also aligns with Haldiram’s ongoing 'Ache Din Aa Rahe Hai!' campaign, which focuses on encouraging people to celebrate meaningful moments with family and friends.

Commenting on the launch, the company said that Ayodhya holds special significance for the brand and that opening a restaurant in the city is an important milestone. Haldiram’s also expressed gratitude for the opportunity to serve the residents of Ayodhya and the millions of devotees who visit the city every year. With the latest addition, Haldiram’s continues to expand its retail network across key locations in India while increasing its presence in prominent spiritual and tourism destinations.

Atelier Expressions, the premium lifestyle investment platform of TVS VENU, has signed an agreement to acquire a majority stake in Lonestar Hospitality Private Limited, the company behind New Delhi-based handcrafted mithai brand Khoya. The transaction is expected to be completed by the end of August 2026, subject to customary closing conditions. Financial details of the deal have not been disclosed.

Founded in 2016 by Sid Mathur, Khoya offers traditional mithai, chikki, mukhwas, and savoury snacks through its online channels and select retail stores in Delhi. The acquisition adds the confectionery brand to Atelier Expressions' growing portfolio of lifestyle and premium consumer brands. As part of the agreement, Sid Mathur will continue to lead Khoya's operations and execution with support from the existing team.

Tara Venu, Executive Director of Atelier Expressions said, "Sid has reimagined one of India's oldest culinary traditions for a new generation of consumers while staying true to what makes it special. That ability to respect tradition while building a contemporary brand is exactly what attracts us to businesses like Khoya. Khoya reflects the qualities we look for at Atelier Expressions, and we look forward to working together to build on its success while preserving the authenticity and character that define the brand."

Sid Mathur, Founder of Khoya said, "This partnership with Atelier Expressions offers a tremendous opportunity to scale our presence across India, explore new collaborations, and elevate Khoya to greater success. Khoya was created from a belief that Indian mithai deserves the same care, creativity, and attention to detail as the world's finest luxury food brands. Every product we create is rooted in heritage while thoughtfully designed for the way people enjoy and share food today. As we considered the next chapter for Khoya, we wanted a partner who shares our belief in quality and long-term brand building. Atelier Expressions is a natural fit, and together we look forward to introducing more people to Indian confectionery at its very best."

Before founding Khoya, Mathur worked with the Impresario Group, where he contributed to the development of brands including Smoke House Deli and Social. He also established food consultancy Secret Ingredient.

The acquisition expands Atelier Expressions' portfolio, which already includes French porcelain brand J.L. Coquet, Dubai-based restaurant Khadak, and London-based motorcycle helmet maker Hedon. The platform is part of TVS VENU, which operates across mobility, financial services, real estate, and lifestyle businesses in more than 90 countries.

Alcobrew Distilleries India Limited, the maker of One More Vodka, has expanded its flavoured vodka portfolio with the launch of One More Next Vodka – Twisty Minty Jamun. The new variant follows the introduction of the brand's Cranberry flavour and is part of the company's strategy to develop products inspired by Indian taste preferences.

The company said the latest addition combines the tart and earthy taste of jamun with a mint flavour. It has been developed for both neat consumption and cocktails, allowing consumers to prepare mixed drinks with minimal additional ingredients for both on-premise and at-home occasions. The launch is part of Alcobrew's broader flavour innovation strategy led by Romesh Pandita, Chairman and Managing Director, as the company continues to expand its flavoured vodka portfolio in line with regional consumer demand.

Ashutosh Rajput, Chief Operating Officer, Alcobrew Distilleries India Limited said, “With Twisty Minty Jamun, we wanted to build a flavour around a taste Indian consumers already know. Flavour has become a key differentiator in the category, particularly among younger, urban consumers engaged with cocktail culture and home mixology. One More Next was created to compete in this space. Cranberry established the range's positioning; Twisty Minty Jamun extends it with a flavour built specifically around Indian taste memory.”

The company said the new variant is targeted at vodka consumers aged 25 to 40 years, particularly in urban and semi-urban markets, where demand for differentiated flavours and brand identity continues to grow. Twisty Minty Jamun retains the existing One More Next packaging design, including the bottle shape, tube packaging, logotype, and the brand's signature mascot to maintain consistency across the portfolio.

The new flavour will initially be available in Uttar Pradesh and Haryana, where the One More portfolio already has an established presence. Alcobrew plans to expand distribution to Punjab and Chandigarh in the coming months.

The LaLiT Resort and Spa Bekal has appointed Mithun Payankool as its new Resident Manager, reinforcing its leadership team as it focuses on operational management, guest experience, and team development. Payankool joins the resort with more than 17 years of experience in the hospitality industry. His expertise spans luxury hotel operations, guest services, revenue management, and people leadership.

Prior to this appointment, he was Director of Catering Sales at The Westin Hyderabad Mindspace. During his career, he has held leadership roles with Marriott Hotels, The Ritz-Carlton, ITC Hotels, IHG Hotels and Resorts, Radisson Blu, and The LaLiT Hotels. He holds a Bachelor's Degree in Hotel Management along with an MBA in International Business and Marketing from Dublin Business School, Ireland. As Resident Manager, Payankool will oversee the resort's daily operations, with responsibilities including enhancing guest satisfaction, improving operational efficiency, and strengthening team performance.

Mithun Payankool said, "I am excited to join The LaLiT Resort and Spa Bekal and look forward to working closely with the team to deliver exceptional guest experiences while further strengthening the resort's reputation for warm hospitality, service excellence, and its distinctive identity as a premier wellness destination. I am equally committed to enhancing the essence of the Swasthya Retreat experience, offering guests a harmonious blend of holistic well-being, rejuvenation, and authentic hospitality in the tranquil surroundings of Bekal."

Vivek Shukla, CEO of The Lalit Suri Hospitality Group said, “At The LaLiT, we take immense pride in nurturing talent and celebrating the return of exceptional leaders to our family. We are delighted to welcome back Mithun Payankool to The LaLiT family as the Resident Manager of The LaLiT Resort and Spa Bekal. With his extensive experience in luxury hospitality, strong operational expertise, people-centric leadership, and passion for delivering exceptional guest experiences, Mithun's return marks an exciting new chapter for the resort. We are confident that under his leadership, The LaLiT Resort and Spa Bekal will continue to elevate its guest experiences while upholding the brand's legacy of warm Indian hospitality, wellness, and service excellence.”

The management of The LaLiT Resort and Spa Bekal said Payankool's experience, operational knowledge, and leadership skills are expected to support the resort's growth while further strengthening its guest experience initiatives.

Swiggy has expanded its ‘Food on Train’ service to over 180 cities across India, reporting a threefold year-on-year growth in orders during the April–June quarter of FY27. The surge was largely driven by increased travel demand during the summer season, the company said.

The platform also witnessed a sharp rise in multi-station bookings, where passengers place food orders at more than one station during a single journey. According to Swiggy, such orders grew by over 300 per cent compared to the same period last year. Customers opting for multi-stop deliveries spent nearly 2.2 times more than those ordering at a single station. The Bhopal–Nagpur route emerged as the most active corridor for such bookings, with more than 1,300 passengers placing orders at both stations during the same trip.

To streamline the ordering process, Swiggy introduced a “Scan Your Ticket” feature. This allows users to upload their train tickets, automatically detect the PNR number, and place orders without manually entering travel details.

The company has also expanded its network by adding 17 new railway stations, including Gurugram, Udaipur, Bikaner, Davanagere, Kayamkulam, Nanded, Amravati, Shoranur, Arrah, Tadpatri and Nizamabad. Swiggy noted that adoption is increasing in smaller towns, with 66 per cent of orders in Guna, Madhya Pradesh, coming from first-time users.

“Food on Train has witnessed exponential growth in the last one year and the last quarter has been no different, with a threefold year-on-year growth in orders. It is heartening to see the consumer response across the country, with customers increasingly booking meals well in advance. Even in Tier IV towns, travellers are discovering digital food ordering for the first time while waiting at railway stations,” said Deepak Maloo, Vice President-Food Strategy, Customer Experience and New Initiatives at Swiggy.

In terms of food preferences, roti emerged as the most ordered item during the summer, with over four lakh orders. Other popular choices included masala dosa, aloo paratha, McAloo Tikki Burger and chicken biryani, which was the top non-vegetarian dish.

Beverage demand also rose significantly amid rising temperatures. Mango shake recorded the highest seasonal growth, with orders increasing nearly tenfold compared to winter. Soft drink orders grew by 354 per cent, while lassi orders doubled and ice cream orders rose by 140 per cent.

Swiggy said its Food on Train service is contributing to digital adoption beyond metro cities, with emerging towns reporting 253 per cent year-on-year growth, outpacing larger urban centres.

Amrut Distilleries has launched a new Indian single malt whisky called CaféX, marking it as India’s first coffee-cask expression. The Bengaluru-based company said the product brings together whisky-making and coffee cultivation traditions from Karnataka.

CaféX has been matured in casks seasoned with coffee beans sourced from the Harley Estate in Sakaleshpur, a plantation established in 1864. The release highlights an experimental approach to whisky maturation, which has traditionally relied on oak, wine, or sherry casks.

Rakshit N Jagdale, Managing Director of Amrut Distilleries, said, “CaféX is a celebration of two things India does exceptionally well—crafting world-class single malt and growing exceptional coffee. Bringing them together through an innovative approach to cask maturation reflects our enduring commitment to pushing the boundaries of whisky making while remaining deeply rooted in our heritage.”

The whisky has been developed in collaboration with the Harley Estate, known for its specialty coffee. According to Purnesh, owner of the estate, the partnership allowed both sides to experiment with flavour development. “Partnering with Amrut gave us access to their award-winning whisky barrels… ageing our estate-grown specialty coffee in them bridges two worlds of Indian craft, creating a bold, complex cup unlike anything we’ve processed before,” he said.

Amrut said only 2,400 bottles of CaféX will be available globally, positioning it as a limited-edition release. The company has previously introduced experimental variants such as Naarangi, Spectrum and Herald as part of its portfolio.

Ashok Chokalingam, Chief Operating Officer and Master Distiller at Amrut, highlighted, “To encounter a distinct jalapeño and capsicum profile within a single malt is an extreme rarity… this is a ‘unicorn’ expression, destined for the most discerning collections.”

According to the tasting notes shared by the company, CaféX features a golden honey appearance and combines savoury notes of capsicum and jalapeño with layers of mocha, vanilla and citrus. The palate is described as a mix of floral and fruity tones balanced with spice, followed by a long, sweet and slightly spicy finish.

Founded in 1948, Amrut Distilleries is part of the NR Jagdale Group and is one of Karnataka’s established liquor manufacturers. The company has gained global recognition over the years for its single malt offerings and experimental releases.

TRG The Mall has launched a new food court as part of its efforts to expand its dining and leisure offerings. 

The TRG Food Court, spread across 12,000 square feet, has a seating capacity of nearly 500 guests and is designed to cater to a wide range of visitors, including families, students, professionals, and shoppers.

The addition of the food court marks a new phase in the mall’s development as an integrated destination that combines retail, dining, and entertainment. The space features modern interiors and a layout aimed at accommodating large footfalls while providing a comfortable environment for visitors.

The newly launched food court offers a wide selection of cuisines, including Indian, Asian, and Continental options, along with fast food, cafés, desserts, and beverages. It brings together several national and international food brands, offering diverse dining choices under one roof.

Pawan Sharma, Managing Director of TRG Group, said, "At TRG, we believe the future of commercial real estate lies in creating destinations that offer much more than shopping. The launch of TRG Food Court reflects our commitment to building integrated lifestyle spaces where people can shop, dine, unwind, and connect." He added that the initiative is expected to enhance the overall visitor experience while also contributing to employment and business growth in the region.

Shorab Upadhyay, Managing Director, TRG Group, said, "Today's consumers are looking for destinations that combine convenience with memorable experiences. The TRG Food Court has been developed to become more than just a dining space; it is designed as a vibrant social hub where families, friends, and professionals can gather and spend time together."

The project is also expected to create direct and indirect employment opportunities across sectors such as hospitality, retail, and facility management. It may further support local businesses and service providers linked to the mall’s operations.

With this addition, TRG The Mall continues to position itself as a comprehensive lifestyle and commercial hub in the region.

Commercial kitchen infrastructure platform Speed Kitchen has entered into a strategic partnership with Skope Kitchens, a technology-enabled Kitchen-as-a-Service platform, to support the expansion of food brands across India through integrated infrastructure, operations, and technology. The collaboration brings together Speed Kitchen's expertise in commercial kitchen infrastructure and real estate with Skope Kitchens' capabilities in kitchen operations, process standardisation, and technology integration. The companies said the partnership is designed to help food brands address two key requirements for expansion: access to commercial kitchen infrastructure and efficient operational systems.

As India's food delivery and cloud kitchen sector continues to evolve, the companies believe brands increasingly require solutions that combine strategic locations with operational efficiency. Through the partnership, they plan to provide businesses with commercial kitchen facilities, operational support, and technology-driven insights within a single ecosystem.

The collaboration will leverage Speed Kitchen's presence across Mumbai, Bengaluru, Pune, and Delhi NCR, along with Skope Kitchens' operational expertise. A key focus will be on developing technology-led solutions that provide better visibility into kitchen performance, inventory management, resource utilisation, and operational workflows to support business decision-making.

Paurav Rastogi and Shamin Kapoor, Founders of Speed Kitchen said, "At Speed Kitchen, our vision has always been to remove every barrier that stands between a food brand and its growth potential. Infrastructure and location strategy are our core strengths, but we've always known that sustainable scaling requires much more. Through this partnership with Skope Kitchens, we are taking a decisive step towards building a truly holistic growth platform; one that brings together strategic infrastructure, operational expertise, and technology-enabled intelligence. We want food brands to expand faster, operate smarter, and build businesses that last."

Arvind Krishnan, Founder and CEO, Skope Kitchens said, "The future of food businesses will be shaped by how effectively infrastructure and operations work together. Through our partnership with Speed Kitchen, we are bringing together expertise from both sides to create an ecosystem that supports food brands beyond just kitchen space. Our focus is on helping operators make better decisions, improve efficiency, and build sustainable growth models."

Tom Mathew, Co-Founder and COO, Skope Kitchens said, "A well-located kitchen is only the starting point. Long-term success is built in operations. Speed Kitchen's real estate expertise combined with our technology and process systems creates exactly the kind of foundation food brands need to scale with confidence."

According to the companies, the partnership aims to provide a more integrated approach to food business expansion by combining commercial kitchen infrastructure, operational capabilities, and technology as both firms continue to expand their presence across India.

Bengaluru's food and beverage sector has welcomed a new entrant with the opening of Nayvedyam, a pure vegetarian restaurant specialising in authentic South Indian cuisine. The restaurant was inaugurated by storyteller, filmmaker and actor Sudhanshu Rai.

The restaurant offers a menu inspired by traditional South Indian recipes, featuring dishes such as dosas, idlis, sambhar, chutneys, and regional thalis. Signature offerings include the Ghee Pudi Masala Dosa and Temple Ghee Thatte Idli. Derived from the Sanskrit word Naivedyam, which refers to food offered with devotion, the restaurant focuses on serving meals prepared using traditional recipes and fresh ingredients.

Saurabh Mehra, Founder of Nayvedyam said, "Our vision is to make Nayvedyam Bengaluru's preferred destination for authentic South Indian cuisine, where every guest enjoys food that is rooted in tradition and served with genuine hospitality. We are delighted to begin this journey with Sudhanshu Rai, whose passion for meaningful experiences perfectly aligns with our philosophy."

In addition to its South Indian offerings, the restaurant also serves North Indian and Indo-Chinese dishes to cater to a wider customer base. The menu includes Indian curries, dals, breads, Gobi Manchurian, Veg Hakka Noodles, and Fried Rice, making it suitable for family dining and group gatherings. During the launch, Sudhanshu Rai explored the restaurant's menu and highlighted the authenticity of its South Indian offerings, noting that the dishes reflected regional culinary traditions and familiar flavours.

Vegetarian pan-Asian restaurant chain Burma Burma reported strong top-line growth in FY26, with revenue from operations increasing 47 percent year-on-year to Rs 155.6 crore from Rs 106 crore in FY25. Despite the revenue growth, the company reported a wider net loss as operating expenses increased at a faster pace.

The restaurant chain, which serves Burmese cuisine with Indian, Chinese, and Thai influences, currently operates more than a dozen outlets across Delhi NCR, Mumbai, Bengaluru, Hyderabad, Kolkata, Ahmedabad, and Chandigarh.

Bengaluru continued to be Burma Burma's largest market during the financial year, contributing nearly Rs 50 crore, or more than 32 percent of its total revenue. Mumbai generated Rs 38.4 crore, while Delhi and Gurugram contributed around Rs 15 crore each. The balance of the revenue came from Hyderabad, Noida, Kolkata, Ahmedabad, and Chandigarh.

Dine-in business remained the company's primary source of income, accounting for Rs 128 crore, or approximately 82 percent of operating revenue. Online orders through food delivery platforms contributed Rs 15.9 crore during the year.

Although Burma Burma reported robust revenue growth, the rapid rise in expenses, particularly depreciation and amortisation, impacted profitability. The company's net loss widened nearly six times to Rs 14.5 crore in FY26 from Rs 2.5 crore in the previous fiscal year.

At the operating level, EBITDA increased 35 percent year-on-year to Rs 29 crore. The company reported an EBITDA margin of 18.65 percent, while its return on capital employed (ROCE) stood at negative 10.1 percent. During the financial year, Burma Burma spent Rs 1.13 to generate every rupee of operating revenue.

As of March 2026, the company reported cash and bank balances of Rs 18 crore, while its total current assets stood at Rs 24.6 crore.

Burma Burma has raised a total of $11 million in funding to date. In March this year, the company secured a $4 million (Rs 38 crore) funding round that valued the business at Rs 500 crore.

Contemporary Asian restaurant brand FOO has expanded its presence in Bengaluru with the launch of its third outlet in Indiranagar. The new restaurant is the brand's largest in the city and forms part of its ongoing expansion strategy across India.

Spread over 2,660 sq. ft., the restaurant features a deep red tiled exterior, a cobalt blue arched entrance, and interiors designed with timber, stone, metallic elements, custom-built furniture, and curated artwork. A fluted stone bar counter serves as the focal point of the dining area.

The outlet offers FOO's Pan-Asian menu, which includes more than 100 Asian tapas, ranging from sushi and dim sum to Nikkei-inspired dishes and shareable small plates. The beverage programme features signature cocktails infused with Asian flavours, including yuzu, miso, sake, and house-made infused spirits.

The Indiranagar restaurant also marks the Bengaluru debut of Foo Brew, the brand's Japanese rice beer, created to complement its Pan-Asian offerings. The drinks menu also includes a selection of sake and non-alcoholic beverages.

Ryan Tham and Keenan Tham, Founders, Pebble Street Hospitality said, "Indiranagar is one of those neighbourhoods that people naturally gravitate towards. It's energetic, welcoming, constantly evolving, and deeply connected to Bengaluru's dining culture. With FOO Indiranagar, we wanted to create a space that feels like it belongs here — somewhere people can drop in for a quick meal, gather with friends over multiple rounds of food and drinks, or spend an entire evening making memories. We're excited to become a part of the neighbourhood and see how the city makes the space its own."

With the opening of its third Bengaluru outlet, FOO continues to expand its presence in the city while growing its contemporary Asian dining portfolio across India.

Global ice cream brand Baskin-Robbins is broadening its offerings with the introduction of a new range of baked desserts that move beyond its traditional ice cream-led portfolio. The launch signals the company’s entry into the wider bakery and non-frozen dessert segment.

Branded as “Treats Beyond Ice Cream,” the new collection features artisanal baked creations developed for consumers looking for classic dessert experiences outside the frozen category. The assortment includes baked cheesecakes offered in flavours such as Classic, Mango Sauce, and Tiramisu, along with layered mousse cakes in premium variants including Caramel and Strawberry Mousse.

Although Baskin-Robbins has previously expanded its dessert selection through formats such as ice cream cakes, frozen beverages, and indulgent sundae offerings, this latest introduction represents a notable evolution in the brand’s product strategy by focusing on standalone baked treats.

Established in 1945 in Glendale, California, by brothers-in-law Burt Baskin and Irv Robbins, Baskin-Robbins built its identity around the well-known “31 flavors” concept, symbolising a different flavour for every day of the month. Over the years, the company has grown into one of the largest speciality ice cream retail chains globally, operating more than 8,000 locations across international markets.

In India, Baskin-Robbins began operations in 1993 through a joint venture with the Graviss Group and launched its first parlour in Mumbai, marking the start of its presence in one of its key growth markets.

Realty developer Omaxe has announced its entry into the hospitality sector with plans to develop 19 hotels across five states over the next four to five years. The proposed investment of approximately Rs 6,200 crore will support the development of hospitality projects, subject to regulatory approvals, project-specific clearances, and market conditions.

The company plans to build a hospitality portfolio spanning nearly 5 million sq ft, integrated with its existing townships, mixed-use developments, commercial properties, and urban infrastructure projects. The expansion will cover 13 cities across five states.

Uttar Pradesh will account for the largest share of the planned portfolio, with 12 hotels across Ayodhya, Lucknow, Prayagraj, Ghaziabad, Gorakhpur, Kaushambi, and Vrindavan. Omaxe also plans to develop one hotel each in New Delhi, Faridabad, and Ujjain, along with four properties across Chandigarh, Amritsar, and Ludhiana, including two in Chandigarh.

A key project under the expansion is a 158-key Gateway Hotel by IHCL at The Omaxe State in Dwarka, New Delhi. The 50.4-acre mixed-use development is being developed under a Public-Private Partnership (PPP) model with the Delhi Development Authority (DDA). Omaxe also plans to add hospitality infrastructure through its PPP projects with the Uttar Pradesh State Road Transport Corporation (UPSRTC), focusing on transit-linked developments.

Mohit Goel, Managing Director, Omaxe Ltd said, "Hospitality is a natural extension of our integrated development strategy. With improving connectivity, growing religious tourism, and increasing travel across emerging markets, there is a clear need for quality hospitality infrastructure in these locations. Through this expansion, we aim to create well-located hospitality destinations that complement our existing developments, strengthen our recurring revenue base, and contribute to the economic activity of the cities where we operate."

According to the company, the portfolio will cater to multiple travel segments, including business travel, leisure tourism, destination weddings, Meetings, Incentives, Conferences and Exhibitions (MICE), and religious tourism. The planned assets will include midscale and upscale hotels, luxury properties, pilgrimage hotels, serviced apartments, and extended-stay studios.

Omaxe will implement the investment in phases over the next four to five years. Based on current business assumptions and subject to project execution, occupancy levels, market conditions and regulatory approvals, the company estimates the hospitality business could generate around Rs 1,000 crore in annual revenue after stabilisation. The company added that it is in advanced discussions with domestic and international hospitality operators for branding and management partnerships. The partnerships will be announced after the agreements are finalised.

Tilaknagar Industries Ltd (TI) has increased its stake in Round The Cocktails Private Limited, the company behind the Bartisans ready-to-pour cocktail and mocktail mixer brand, by investing an additional Rs 2 crore. Following the investment, TI's holding in the company has increased from 36.17 percent to 41.45 percent on a fully diluted basis.

The fresh investment, made through primary capital infusion and funded from the company's internal cash resources, will be used to support Bartisans' expansion plans. The funds will help strengthen the brand's presence on quick commerce platforms and support the launch of new single-serve packaging formats.

This follows Tilaknagar Industries' initial investment in Bartisans in September 2024, which marked its entry into the premium cocktail mixer category as demand for convenient at-home beverage experiences continued to grow. Founded in 2021 by mother-son duo Jovita and Jordan Mascarenhas, Bartisans offers all-natural ready-to-pour cocktail and mocktail mixers designed for Indian consumers. The company operates in the premium mixer segment with a focus on convenience and product innovation.

Ameya Deshpande, Chief Strategy Officer, Tilaknagar Industries Limited said, “Our increased investment in Bartisans reflects our confidence in the fast-growing premium mixer category and the brand’s strong potential. Since our initial investment, Bartisans has demonstrated encouraging momentum and delivered successful collaborations such as Golden Hour, the bespoke mixer created for Monarch Legacy Edition Brandy.”

Tilaknagar Industries said it is also exploring additional product collaborations with Bartisans across its premium portfolio to support the brand's future growth.

Bartisans has also reported strong growth through quick commerce platforms. The company said sales volumes from the channel have more than doubled in FY26 compared with the previous financial year. Quick commerce now contributes nearly 65 percent of its overall sales, making it the brand's largest distribution channel. The newly raised capital will be used to strengthen its visibility and expansion across leading quick commerce platforms.

Tilaknagar Industries said it continues to explore opportunities in emerging premium beverage categories through strategic investments and partnerships.

KFC India has expanded its menu with the launch of the Double Chicken Dynamite, a limited-time offering that combines Korean-style noodles with the brand's signature fried chicken. The launch comes as quick-service restaurant (QSR) brands continue to experiment with globally inspired flavours and unconventional menu formats to cater to evolving consumer preferences in India.

Available from 29th June, the new product features two crispy Zinger chicken fillets in place of a traditional burger bun. It is layered with Korean-style noodles, spicy mayonnaise, cheese, and a seasoning blend, bringing together multiple flavours and textures in a single serving.

The introduction reflects the growing demand for fusion food and international flavours, particularly among younger consumers who are increasingly exploring Korean-inspired cuisine. Over the past few years, Korean food has gained traction in India, encouraging restaurant chains to incorporate ingredients and flavour profiles associated with the cuisine into their mainstream offerings.

With the Double Chicken Dynamite, KFC India is expanding its portfolio of limited-period menu innovations aimed at attracting consumers looking for new dining experiences. The product combines familiar KFC offerings with trending global flavours, aligning with changing consumption patterns in the country's fast-growing QSR market.

The Double Chicken Dynamite will be available across KFC India's network of more than 1,400 restaurants nationwide. Customers can order the product for dine-in and takeaway, as well as through the KFC mobile app, the brand's website, and leading food delivery platforms. The latest launch is part of KFC India's ongoing menu innovation strategy, with the company continuing to introduce new products that respond to changing food preferences while strengthening its position in India's competitive quick-service restaurant industry.

Nestlé Professional, the out-of-home business division of Nestlé India, has expanded its presence in the travel retail segment with the launch of a NESCAFÉ kiosk at Thrissur Railway Station in Kerala. The outlet is the company's first kiosk under its partnership with Indian Railways and is designed to serve passengers with a range of food and beverage offerings during their journeys. Located at one of Kerala's busiest railway stations, the kiosk offers hot and cold coffee beverages along with selected food products.

Saurabh Makhija, Head, Nestlé Professional said, "Indian Railways touches the lives of millions of Indians every day and has earned a place of immense trust in the hearts of consumers across the country. Being associated with such an iconic institution is a matter of great pride for us. With the launch of our NESCAFÉ outlet at Thrissur Railway Station, we are delighted to bring travellers a comforting and familiar experience through quality coffee and trusted food and beverage offerings during their journeys."

Jinraj Adyanthaya, Sales Head, Nestlé Professional added, “Railways is a very important channel for Nestlé Professional, given its scale and ability to connect with millions of consumers on the move every day. This new initiative with Indian Railways will enable us to further expand our presence across the network while bringing a wider range of Nestle’s food and beverage offerings to consumers on the move. We intend to participate in as many tenders as possible across railway divisions throughout India under this initiative, helping us strengthen our footprint in the travel segment and make our trusted brands more accessible to consumers. All outlets will be operated through Nestlé-authorized operators to ensure consistent quality, service, and consumer experience."

The launch forms part of Nestlé Professional's strategy to strengthen its footprint across high-traffic travel locations and create more out-of-home consumption opportunities for its brands. The company also noted that the new kiosk builds on its Retail ONE network, which has crossed 1,000 kiosks across India. These outlets are located across educational institutions, healthcare facilities, and travel destinations. Nestlé Professional plans to further expand its presence through opportunities within the Indian Railways network.

Encalm has announced the launch of Encalm Eats, a new food and beverage business focused on developing in-house culinary concepts and managing partner brands across hospitality locations. The new venture expands Encalm's hospitality portfolio and will focus on building food and beverage formats that cater to changing consumer preferences. Encalm Eats plans to develop original dining concepts while also operating a portfolio of partner-led brands.

As its first offering under the new vertical, Encalm Eats has launched IndiSip at Delhi Airport. The café is centred on Indian beverage traditions and offers a mix of regional drinks, coffee-based beverages, and quick-service food options for travellers.

The menu includes signature tea varieties such as Ginger Cardamom, Kesar, Gulab and Kashmiri Kahwa, along with iced lattes, espressos and shakes. Food offerings include Masala Samosa, Khopara Patties, Irani Bun Maska, Achari Paneer Tikka Wraps, Achari Chicken Tikka Wraps, as well as café staples such as croissants, muffins and cookies.

Vikas Sharma, Group Chief Executive Officer, Encalm said, "Encalm Eats marks the next chapter in Encalm's journey to build a comprehensive hospitality ecosystem that resonates with today's consumers. Food and beverage have always been one of hospitality's most powerful expressions, and with Encalm Eats we are bringing together our understanding of consumer needs, culinary craftsmanship, and thoughtfully designed experiences to build distinctive food brands. IndiSip is the first step in that journey, reflecting our belief that every meal, beverage, and interaction should enrich the overall guest experience."

Deepak Bhatia, Business Head, Encalm Eats said, "With Encalm Eats, we are building a portfolio of food and beverage concepts rooted in authentic flavours, strong consumer insight, and consistent quality. IndiSip is the first step, a café that brings together India's rich beverage culture and familiar café favourites in a contemporary format. As we grow, every concept we create will be designed with the same focus on quality, consistency, and memorable guest experiences."

The launch of IndiSip marks the beginning of Encalm Eats' broader expansion plans. The company said it intends to build a portfolio of food and beverage brands across different formats and locations, supported by Encalm's existing hospitality network.

Manglam Group has signed an agreement with Marriott International to develop a Sheraton Hotel in Jaipur, marking the real estate developer's third collaboration with the global hospitality company. The project will feature 220 keys and is being developed with an investment of approximately Rs 350 crore across more than 3 lakh sq ft on the Jaipur-Ajmer Highway.

The hotel is part of Manglam Group's broader hospitality expansion plan, which includes a proposed investment of Rs 1,000 crore in the sector. The agreement was signed by Amrita Gupta, Director of Manglam Group and CEO of Manglam Spa and Resorts, and Rajeev Menon, President, Asia Pacific (excluding Greater China), Marriott International. The signing ceremony was attended by David Marriott, Chairman of the Board, Marriott International, and N. K. Gupta, Founder and Chairman, Manglam Group.

Located on NH-48, the property is positioned along the Jaipur-Ajmer Highway, a corridor connecting Jaipur with Ajmer, Pushkar, and Kishangarh. The site also offers access to Jaipur International Airport and is close to Mahindra World City SEZ, which contributes to corporate travel and meetings, incentives, conferences, and exhibitions (MICE) demand in the region.

The upcoming Sheraton Hotel will combine accommodation, event spaces, and hospitality services. The development is expected to cater to leisure travellers, business visitors, and the wedding segment, which continues to be a significant contributor to Jaipur's tourism and hospitality market.

Amrita Gupta, Director of Manglam Group and CEO of Manglam Spa and Resorts said, “Jaipur is no longer simply a place the world visits. It is becoming the place the world chooses for its most important moments, from weddings to business. At Manglam, our vision has always been to bring the soul of Rajasthan to the global stage through hospitality, and the Sheraton Hotel sits at the very heart of that ambition. Sheraton is a name families across India have trusted for their biggest celebrations for generations, and bringing it to Ajmer Road is to offer that legacy in the heart of the country’s wedding capital. Through this hotel, we hope to do far more than host guests. We want to carry Jaipur’s culture, craft and warmth to the world, and to place this city firmly on the global map for celebration, leisure and business alike.”

David Marriott, Chairman of the Board, Marriott International said, "My grandparents founded Marriott on the belief that taking care of associates leads to better guest experiences, and ultimately long-term success. Over the years, we have also learned that meaningful growth is built on strong partnerships and shared values. We are pleased to collaborate with Manglam Group on Sheraton Hotel and look forward to bringing together Sheraton's globally recognised hospitality standards and Manglam's vision for creating exceptional hospitality experiences in Rajasthan."

With existing hospitality developments including The Westin Jaipur and Fern by Marriott, the new Sheraton project further expands Manglam Group's presence across Jaipur's major growth corridors and strengthens its position in the city's hospitality sector.