Malaysian Coffee Chain Union Artisan Coffee Enters India; Opens 1st Outlet at Worldmark, Aerocity

As a part of its aggressive expansion strategy in North India, Samosa Singh has announced the launch of its new Quick Service Restaurant (QSR) outlets in Delhi, Noida and Greater Noida. 

The chain has opened its QSRs at city’s busy malls, with high footfalls, across the National Capital Region (NCR) – Pacific Mall in NSP in Delhi and Bhutani City Centre in Noida.

“We're excited to launch our new outlets and bringing our unique flavors and culinary expertise across the NCR. We are passionate about serving the best samosas in town and our goal is to serve the best samosas around and we can't wait to welcome customers to our new locations and have them become part of the Samosa Singh family,” shared Nidhi Singh, Co-founder of Samosa Singh.

With these new additions, Samosa Singh strengthens its role as a prominent player in the Indian culinary landscape, delivering an extensive selection of authentic and delicious samosas, along with various other culinary items, to satisfy the refined tastes of the local community. 

These new locations offer a wide variety of samosas, Kachoris, chaats, street food, and many more innovative snacks. The customers can order from the stores as well as from the food delivery apps such as Swiggy, Zomato and Magicpin.
The brand is continuing its expansion across the Delhi NCR region, with new outlets coming up in Sector 120 Noida, Gaur City and Ghaziabad, spreading the Samosa Singh experience to new neighbourhoods and making it more accessible to customers across the region.

Shikhar Veer Singh, Co-Founder, Samosa Singh, said "As we progress and broaden our presence, we are deeply committed to our core values of quality, taste, and customer satisfaction. We are dedicated to provide outstanding food and we're excited to introduce a healthier snacking option that doesn't compromise on flavor.”

Samosa Singh's outlets feature a wide range of both traditional and modern samosas, as well as other snacks items, all made with the finest ingredients and cooked with perfection. By emphasis on quality, flavour, and customer satisfaction, the brand has developed notable clientele and recognition.
 

Mumbai-based cafe chain Nostalgia announces the opening of its third outlet, "Nostalgia Take 3," in Versova. 

The new location marks a significant milestone for the brand that has captivated Mumbaikars with its unique ability to evoke cherished memories through its cozy ambiance and heartwarming offerings.

The Versova outlet stands as Versova's first cinema-themed cafe, dedicated to celebrating the rich tapestry of Indian cinema and the countless artists who have shaped it. Nostalgia Take 3 aims to be more than just a cafe, it serves as a tribute to Bollywood's golden eras and the emotional journeys behind the glitz and glamour.

"At Nostalgia Take 3, we're creating a space where stories come alive," said Sinan Kader, founder of Nostalgia. "Beyond awards and accolades, we believe it's the emotion behind the journey that truly connects with people. We're honored to establish this new space in Versova, the heart of Mumbai's creative community."

The cafe's unique concept revolves around showcasing defining moments in the careers of film personalities from heartfelt letters of appreciation to memories of first roles and screen appearances. The walls are adorned with vintage posters, classic dialogues, and photographs that transport visitors through the evolution of Indian cinema.

Alongside its nostalgic ambience, the cafe offers a delectable menu featuring childhood favourites like Pattice, Puffs, and Kheema Pao, alongside modern classics such as Crinkle French Fries and Cheese Loaded Fries. Sweet indulgences include The 90's Chocolate Fantasy, Basque Baked Cheesecake, and signature Tender Coconut Pudding. Beverage options range from traditional Filter Coffee and Bombay Chai to specialty floats and milkshakes that evoke cherished memories.

Adding to the interactive experience, Nostalgia Take 3 offers engaging activities that bring cinema to life, including their signature "Say a Dialogue, Get a Filter Coffee" promotion, where customers who recite famous Bollywood dialogues receive a complimentary filter coffee. 

CKE Restaurants Holdings, Inc. has launched its first Carl's Jr. outlet in the United Kingdom, in collaboration with Boparan Restaurant Group (BRG). The restaurant, located at St. David’s Shopping Centre in Cardiff, represents the brand’s initial entry into the UK hospitality and quick-service restaurant (QSR) sector.

This development is part of CKE’s broader international growth strategy, with BRG assuming the role of Master Franchisee for Carl’s Jr. across the UK and Republic of Ireland. As part of this agreement, BRG will both operate and sub-franchise locations across the region.

The opening day on Thursday, April 3, witnessed high footfall, with over 200 transactions in the first hour. According to both companies, the strong customer response signals a promising outlook for further expansion in the hospitality and retail food service sectors.

Rodrigo de la Torre, Interim President of CKE International said, "We're very excited about the expansion of Carl's Jr. into the UK and Republic of Ireland. This was one of our most successful openings in Europe to-date and we look forward to seeing Boparan's continued success."

Satnam Leihal, CEO of BRG added, "We are thrilled to bring Carl's Jr. to Cardiff. The team at BRG has been working hard to bring the Carl's Jr. experience to life. We've seen incredible excitement from fans eager to try our food, and we're confident our range of juicy 100 percent Angus Beef Burgers, Hand-Breaded Chicken Burgers and Tenders, and irresistible Ice Cream Shakes will become customer favorites."

Carl’s Jr., which originated in California and has been in business for over 80 years, now operates more than 1,100 international restaurants in over 35 countries. The UK launch further solidifies its footprint in Europe and adds momentum to its ongoing global expansion plans.

The hospitality sector in the UK continues to attract international QSR brands, with shopping centres and high-footfall areas remaining key locations for brand entry and customer engagement. BRG’s operational scale and experience position it to support Carl’s Jr.’s rollout across the region effectively.

Tepah, Amritsar’s first dual-concept hospitality venue, has launched with a model that shifts from a daytime café to a high-energy cocktail bar by night, named Roots. Founded by sibling entrepreneurs Shreya and Shorya Nayyar, the establishment spans 5,800 square feet and includes 138 seats, featuring a mix of café-style setups, high tables, and a private dining space accommodating up to 30 guests.

The name Tepah refers to the root of a tree, symbolizing the growth of the founders’ hospitality journey which began with their first venture, The Bagh. Designed to transition fluidly between two concepts, the venue adopts natural design elements including curved structures, terrazzo flooring, charred wood, and sculptural stone features, inspired by organic forms rather than symmetry.

The café’s menu, led by Corporate Chef Rajesh Thapliyal, blends globally inspired small plates with classic breakfast offerings. Dishes include croissants, tartines, bagel sandwiches, and waffles, expanding into handmade pastas, burgers, flatbreads, and Indian-influenced plates. Signature items include The Root Salad with local produce and goat cheese mousse, Chorizo Neapolitan Flatbread topped with hot honey and mozzarella, and Black Fettuccine in Lamb Bolognese. The dessert menu, overseen by Chef Anukriti Anand, includes plated desserts and celebration cakes available throughout the day.

In the evening, the space transitions into Roots, offering a tapas-style menu designed to complement the cocktail list. Dishes include Truffle Chicken and Water Chestnut Gyoza, Achari Olive Tacos, and Thai Chicken Skewers.

The bar program is helmed by Anshul Tiwari, the first runner-up of the World Class India Competition 2024. Tepah’s daytime cocktail offerings lean toward approachable, tropical flavors with drinks such as the Lychee and Wasabi Martini and the Gochujang Picante. Roots adopts a more experimental approach, introducing cocktails like Lassi, a reinterpretation of Punjab’s traditional drink using vodka and rosewater, and Truffle Trade, which blends vodka, truffle, cream cheese, and condensed milk.

Additional creations include Mulberry House, combining gin and chardonnay with blackberry cordial, and Ash and Amber, which merges whisky with passionfruit and garden blends. Family Highball reimagines the classic with whisky, kaffir lime, and acai, while Chakraa incorporates wasabi, lychee, and vermouth in a contrast-driven profile.

According to the founders, “We want Tepah to be the place where every celebration begins and ends—with our cakes, desserts, coffees. And with Roots, we’re creating a space where people come for the cocktails, stay for the experience, and hopefully, take that love with them wherever they go.”

Tepah reflects a growing trend in the Indian hospitality sector of dynamic, multi-format venues that align with changing customer preferences across time slots. With this launch, the Nayyars aim to establish a benchmark for integrated dining and bar experiences in tier-ll markets.

Nest by 1Oak has opened in New Delhi, redefining the café experience with a focus on exquisite food, refreshing drinks, and premium coffee. 

Every element of the café has been designed to create a cozy and unforgettable experience, drawing inspiration from the symbolism of nests as places of warmth and connection.

Nest by 1Oak is revolutionizing casual dining with its inventive drinks, skillfully crafted coffees, and globally inspired menu.

The menu features a variety of dishes, ranging from colorful salads like the Grilled Chicken Fattoush and Crunchy Quinoa Salad to decadent all-day breakfasts like Paneer Bhurji and Avocado Toast. Hand-tossed pizzas and homemade pastas offer substantial and filling alternatives, while Korean cauliflower and chicken offer bright, exotic flavors for lighter bits. Indulgent desserts like the Belgian Chocolate Rocheror Strawberry Tres Leches are served to guests after their dinners.

With perfectly made coffees, energizing mocktails like the Raspberry Rose Bellini and Berry Spritzer, refreshing detox juices, and decadent milkshakes, the beverage selection is equally excellent. The culinary selections and each drink are expertly paired to provide a genuinely pleasant dining experience.

Speaking about the launch, Kanishk Tuteja, Founder of Nest by 1Oak, said, "Nest is more than just a café; it’s a sanctuary for people to unwind, enjoy delicious food, and spend meaningful time together. We have poured our passion into every aspect of the café, from the menu to the design, to create a space that feels like home—a place of comfort and connection."

Delhi’s restaurant landscape has seen the addition of Hikki, a modern dining and bar concept focused on Nikkei cuisine—a blend of Japanese culinary precision and Peruvian flavors. Launched by Ninecamp Ventures, Hikki operates as a premium hospitality offering targeting fine-dining consumers and cocktail enthusiasts.

Founder and CEO Chaitanya Mathur of Ninecamp Ventures said, “The Indian consumer today is globally aware, well-travelled, and open to experimentation. At Ninecamp, we believe there’s a void in the premium dining space — one that blends focused, high-quality cuisine with an elevated bar experience. That’s how Hikki was born: a modern Japanese-Peruvian restaurant, crafted to bring an international standard of dining and cocktails to India. At Hikki, we’ve built a team that’s passionate, meticulous, and deeply committed to delivering exceptional hospitality.”

Positioned within the upscale segment, Hikki’s core culinary identity is rooted in Nikkei cuisine, a food tradition originating from Japanese immigrant communities in Peru. Chef Vaibhav Bhargava, who leads the culinary direction said, “At Hikki, I’ve aspired to create an oasis where dining transcends the plate and becomes a form of art—where dishes are a dialogue between Japanese precision and Peruvian vibrance. We honor tradition while embracing the unexpected, crafting flavors that feel both familiar and thrillingly new.”

The restaurant’s signature menu items include Black Cod Robata, Pickled Vegetables and Brie Sushi, Pork Belly Donburi, Seafood Ozisushi, and Nikkei Gyozas. The food program is supported by a cocktail-led bar concept that incorporates Japanese mixology standards with influences from Peruvian spirits and techniques. The beverage menu also features an extensive sake selection, offering variations from Junmai to Honjozo.

Designed by Renesa Architects, the interiors integrate elements representing both Japanese and Peruvian cultures. Architect Sanchit Arora noted, “Hikki is an immersive paradox—hidden yet alive, a dialogue between Japan and Peru, told through space, material, and memory.” The space is centered around an olive tree, symbolic of Peruvian heritage, and incorporates red tiles, fluted wood, and mirrored surfaces. The lighting has been tailored to transition from daytime dining to a nighttime bar ambiance, enhancing customer flow and engagement across service hours.

The operating model includes lunch service from 12:00 pm to 4:00 pm and two dinner seatings at 8:00 pm and 10:30 pm, catering to a clientele seeking varied dining experiences across the day. Hikki aims to serve discerning consumers in Delhi seeking a multi-sensory, globally inspired food and beverage offering.

THE Park Navi Mumbai has introduced a refreshed experience at its nightlife venue, Dusk, presenting a redesigned concept aimed at enhancing the guest experience through a blend of design, cuisine, and entertainment. The updated space, positioned as more than just a bar, seeks to offer an immersive environment influenced by tropical elements.

The reimagined venue features a distinctive ceiling installation with flexible strip lights and reflective ripples, designed to replicate the visual rhythm of water. This architectural focal point contributes to the overall atmosphere of the space and supports the brand’s ongoing focus on evolving social experiences within hospitality.

On the menu, Dusk offers a combination of local and international dishes, including the Khao Galli Toastie, Chakundar and Dill Seekh, and Agri Mutton Masala served with Bhakri Pita. These dishes are complemented by a curated cocktail list featuring drinks such as Dusky Treasure Island and Into the Wild.

Dusk is also integrated with Aqua, the property’s poolside venue, allowing the space to host entertainment events such as live bands and karaoke throughout the week. This programming is aimed at building a consistent nightlife offering that appeals to a wide demographic of guests.

Cajetan Dsouza, Food and Beverage Manager at Dusk stated, “Dusk is more than just a bar; it’s an experience where the city’s vibrant energy meets the tranquillity of a tropical escape. We’ve reimagined the space to be immersive, effortlessly luxurious, and full of character—whether you're here for an intimate gathering or a lively celebration. At its heart, Dusk offers a distinctive culinary journey—fusing local Indian and global inspirations—paired with a playful Concoctions menu of signature cocktails crafted to reflect the spirit of the venue.”

By combining architectural design, diverse culinary offerings, and curated entertainment, THE Park Navi Mumbai continues to develop Dusk as a nightlife destination that supports the broader hospitality strategy of delivering differentiated experiences within urban settings.

Cafe Delhi Heights is set to open a new outlet in Rohini in April 2025, marking another step in the brand’s expansion strategy. Known for its multi-cuisine offerings, the brand continues to grow its presence across Delhi NCR, with this new location adding to its retail presence in India.

The upcoming outlet spans 3,500 sq. ft. and includes seating for 128 guests—98 indoors and 30 outdoors. Designed with earthy elements and artistic interiors, the space caters to a wide range of customers, including families, individuals, and groups seeking casual dining or private events.

A key feature of the new cafe is a two-floor Private Dining Room (PDR), aimed at small gatherings and events. The property also includes a full-service bar and offers a menu of cocktails. For evening entertainment, the venue will include live band performances and DJ sets, supported by a dedicated booth to accommodate musical transitions throughout the day.

Vikrant Batra, Founder of Cafe Delhi Heights said, “The brand’s decision to set up in Rohini was a strategic one — this bustling locality is known for its dense population and steady footfall, offering a vibrant community eager to explore new dining experiences.”

The outlet will operate with a day-to-night format—providing a calmer setting during daytime hours with music and natural lighting, followed by high-energy evenings with live music. The venue is also pet-friendly, aligning with current consumer preferences for inclusive dining experiences.

By entering the Rohini market, Cafe Delhi Heights aims to cater to the area’s increasing demand for experiential dining formats, combining food with live entertainment and flexible social settings.

Tim Hortons India proudly has announced the opening of its 40th outlet in India at the food court of Terminal 3 of Indira Gandhi International Airport, New Delhi. 

This milestone location marks the brand's third presence at India's busiest airport, strategically positioning the iconic coffee chain to serve millions of domestic and international travellers. 

The new store is operational, offering the full range of Tim Hortons signature beverages and food items to passengers and airport staff round the clock. 

“Opening our 40th store is a significant milestone—not just in terms of growth, but as a reflection of our commitment to bringing the authentic Tim Hortons experience to more people across the country. Our expansion strategy is focused on building a strong presence in key locations where there's a demand for premium experiences. Our airport presence is a great example—it's not just about being in Terminal 3, but about creating a well-rounded offering across major transit hubs,” shared Tarun Jain, CEO of Tim Hortons India.

As part of its ambitious growth strategy in India, Tim Hortons continues to expand its footprint across high-impact locations, with airports playing a pivotal role. 

Since its debut in the Indian market in 2022, the brand has witnessed exceptional momentum, establishing a presence in key transit hubs including Delhi, Gujarat and Hyderabad. 

With 40 stores now operating across major metropolitan regions such as Delhi NCR, Mumbai, Bengaluru, Pune, Chandigarh, and Ludhiana, the launch of the new Terminal 3 outlet further strengthens Tim Hortons’ focus on dynamic, experience-driven spaces like airports, premium malls, and bustling urban centres.

Tim Hortons continues to win hearts globally with its iconic coffee blends and warm hospitality. Founded in 1964 in Canada, the brand operates over 5,100 restaurants across 15 countries. 

A new chapter begins in the Haldiram story, and it’s a significant as Haldiram's Delhi and Nagpur have merged to form Haldiram Snacks Food Private limited (HSFPL), marking a new chapter in the history of the snack major.

“This isn’t just a merger. It’s a fresh start, a meaningful coming together of legacy, passion, and a shared vision for the future. Where timeless flavours meet bold ideas, and the journey only gets more exciting from here,” shared Krishan Kumar Chutani, CEO, Haldiram’s on a Linkedin post.

Last week, Haldiram’s announced one of the top three investors - Alpha Wave Global, International Holding Company (IHC) and Temasek, aimed at expanding the snacks maker’s presence in international markets, targeting the US and the Middle East to start with.

“We’re taking meaningful steps toward something bigger. From Indian kitchens to global shelves, we’re expanding our reach while staying true to everything that makes Haldiram’s special,” he added further by pointing that for years, the Haldiram name has stood for quality, flavour, and familiarity. 

“With HSFPL, we’re staying true to that—but also taking things further. It’s about keeping what’s special and pushing ourselves to create what’s next,” he mentioned.

Haldiram Snacks Private Limited was led by Manohar Agarwal and Madhu Sudan Agarwal, Haldiram Foods International Private Limited, the Nagpur entity is led by Kamalkumar Agrawal.

Starbucks India has opened its first Drive-Thru in Electronic City, Bengaluru, marking a significant expansion in one of the country’s fastest-growing residential and technology hubs. This milestone also brings the company’s presence in Bengaluru to 50 stores, reinforcing India’s position as a key market for the brand’s global growth.

The new store is designed to offer both drive-thru convenience and the full Starbucks café experience. It features community-inspired interiors, bilingual signage in English and Kannada, and a design that blends Bengaluru’s technology-driven environment with its coffee culture. The menu includes Starbucks’ Arabica coffee sourced from Indian estates, along with local favorites such as masala chai and filter coffee.

Starbucks first entered Bengaluru in 2013, with its inaugural store in Koramangala. Since then, the brand has expanded across key locations, including Vittal Mallya Road, Prestige Trade Tower, Phoenix Marketcity, and the airport. The company plans to further strengthen its presence in the region by introducing new store formats and locally inspired offerings, with a Reserve store set to open later this year.

The company employs over 600 partners (baristas) in Bengaluru, including teams at three all-women stores and one signing store operated by specially abled partners. The Electronic City Drive-Thru will be staffed by a rotating team of 12 partners, integrating into Starbucks’ broader expansion strategy in the region.

Sushant Dash, CEO, TATA Starbucks said, “Bengaluru has played a pivotal role in our India journey and continues to be a key market as we expand our presence across the country. The opening of our 50th store in the city, and our first drive-thru in the region exemplifies our commitment to enhancing accessibility and convenience for our customers. As we scale, our focus remains on introducing formats and experiences that are locally relevant, while offering a beverage portfolio that reflects the evolving preferences of Indian consumers. We remain deeply committed to this region and to strengthening our presence in a way that is sustainable, locally meaningful, and built for the long term.”

MOAI, a 24,000-square-foot restobar, is set to open in Hyderabad on March 28, 2025. Inspired by the Moai statues of Easter Island, the venue integrates heritage with contemporary dining.

MOAI introduces a menu centered on straightforward flavors, emphasizing ingredient integrity. The bar program aligns with this approach, incorporating ferments, smoke, and local botanicals.

"MOAI is built on the idea that great dining is not just about food and drink—it’s about an experience that stays with you. We wanted to create a space that feels timeless yet fresh, where guests can gather, explore, and immerse themselves in something truly special," said Co-Founders and managing partners Ramaraju Kallepalli, Shashidhar Kasi, and Sai Surepally.

The menu is curated by Michelin-trained Chef Mohib Farooqui, who has worked in Michelin-starred restaurants in Australia and Denmark. His dishes incorporate global techniques with locally inspired flavors. Signature items include Char-grilled Baby Chicken, Dum Ka Kheema 2.0, and Muhamarra and Feta. The dessert menu features Gajar Halwa 2.0, Maamoul Cheesecake, and Deep Scarlet, made with Idukki dark chocolate and beetroot.

"We’ve stripped away the excess to focus on what really matters—flavour, texture, and a deep respect for ingredients. Every dish at MOAI is crafted to evoke familiarity while sparking curiosity, making the experience both personal and unexpected," said Farooqui.

Chef Parampreet Luthra has also contributed to the menu, balancing regional influences with modern interpretations.

MOAI’s cocktail menu, designed by mixologists Claudio Caprio (Barcelona) and Saurav Samanta (India), features locally inspired ingredients combined with global techniques. The offerings include the Moai Old Fashioned, infused with smoked jaggery and barrel-aged bitters, and the Tropical Stone Sour, which incorporates house-fermented pineapple and local spices.

"Forget the ordinary. We take classic cocktails and infuse them with the wild, untamed essence of our home. This menu is a love letter to our region—written in bold flavours, unexpected twists, and a touch of the extraordinary," said Head Mixologist Claudio Caprio.

MOAI is designed as a 400-seater venue that integrates indoor and outdoor spaces. The restobar features quarry-cut stone walls, natural granite flooring, greenery, and water bodies. The space is anchored by 15-foot Moai sculptures and a 360-degree stone bar.

MOAI aims to introduce a new hospitality concept in Hyderabad by blending traditional and contemporary elements in its food, beverage, and design approach.

SAULE Kitchen and Bar has opened in Noida’s Jaypee Wishtown, introducing an all-day dining and nightlife venue. Designed to transition seamlessly from daytime meals to evening cocktails and late-night gatherings, the space follows the theme of "Sun to the Moon."

Spanning 15,000 sq. ft. with a capacity for 240 guests, SAULE features an open rooftop with a view of the golf course and a nearby pond. The venue incorporates interactive projection mapping, sculptural elements, and a custom-built DJ console. With evolving playlists, seasonal menus, and changing visual elements, the space is designed to offer varied experiences throughout the day.

The menu includes dishes such as Edamame Dumplings, Bullet Chilli Chicken, Avocado Sev Puri, and Mushroom Galouti. Desserts like Motichoor Parfait and Baklava with a Twist complement the dining experience. A selection of cocktails has been curated to pair with the menu.

Mehr Anand, Founder of SAULE Kitchen and Bar said, “With SAULE, the idea is to create a place that goes beyond a typical meal; it’s about atmosphere, comfort, and a bit of theatre. Noida is rapidly evolving into a gastronomic hub, I look forward to seeing SAULE become a regular spot for people to relax, celebrate, or simply enjoy good food.”

Recently, SAULE hosted an event attended by media and influencers, where guests experienced its signature dishes, including Avocado Dahi Puri, Pulled Mutton on Melba Toast, Balinese Chicken Satay, and desserts like Gulab Ki Kheer and Gooey Chocolate Brownie with vanilla ice cream. With its focus on both dining and entertainment, SAULE aims to become a key destination in Noida’s growing hospitality scene.

Red Rhino, a key player in India's craft beer industry, has launched a new commercial brewery in Malur, expanding its presence in the kegging segment. This move strengthens Red Rhino’s craft beer distribution, making its brews available across Bangalore’s top outlets.

The facility will initially distribute Red Rhino’s Signature Lager and Hefeweizen, along with seasonal varieties. Ashwin Nawani, Head of Business Strategy said, “Our new facility is built to set industry benchmarks. With a cutting-edge cold chain and logistics infrastructure, we’re ensuring that every pint maintains its optimal temperature and quality from brewing to final delivery. This investment is all about precision, efficiency, and elevating the craft beer experience across Bangalore and beyond.”

With this expansion, Red Rhino aims to increase availability beyond its flagship locations, making high-quality craft beer accessible to a wider consumer base. Starting April, its products will be available on tap at multiple venues in Bangalore.

Master Brewer Dan Satterthwaite added, “Our infrastructure rivals international brewing facilities. We’ve integrated advanced fermentation technologies with sophisticated logistics to ensure each beer batch preserves its unique flavor profile and exceptional quality throughout distribution.”

The Malur facility features dedicated kegging lines, larger fermentation tanks, and automated quality control systems, allowing Red Rhino to scale production while maintaining consistency.

India’s craft beer market has been expanding rapidly, with a 22 percent annual growth since 2022. Premium craft beer has experienced an even higher growth rate of 27 percent CAGR, reflecting evolving consumer demand for sophisticated brewing techniques. The craft beer segment in India is projected to maintain this growth rate over the next eight years.

Central to this expansion is BEVERA, Red Rhino’s new enterprise resource planning (ERP) system, which automates the entire brewing process—from order management to final delivery. This technology enhances operational efficiency and optimizes logistics.

Founder Kishore Pallamreddy, a global tech entrepreneur stated, “This facility is more than just business expansion. We’re committed to elevating India’s craft beer culture through innovative technology, consistent quality, and strategic market engagement.”

The new brewery is expected to generate employment in brewing, logistics, and sales. By working with local businesses and restaurants, Red Rhino aims to strengthen the craft beer ecosystem in Bangalore.

Currently serving Bangalore and Hyderabad, Red Rhino is positioned for nationwide expansion, with plans to introduce its craft beer portfolio in key urban markets across India.

UK-based café chain Pret A Manger has introduced its first full-service dine-in outlet at Phoenix Mall of the Millennium in Pune. Spanning 989 sq. ft., this marks a shift in the brand’s approach in India, catering to evolving dining preferences.

“Pune’s vibrant food scene and growing base of young professionals make it an ideal location for Pret’s innovative venture. Given the notable increase in dining out among young consumers, Pret A Manger's commitment to freshly prepared, nutritious meals positions it well to meet the evolving demands of India's young patrons,” the company stated in a release.

The decision to introduce a full-service model in India is influenced by the country’s dining culture. “India has reimagined Pret in a way we’ve never seen before,” said Pano Christou, Chief Executive Officer, Pret A Manger. “The country’s rich tradition of dining together has inspired us to introduce our first-ever full-service concept — one that brings people together over fresh, high-quality food, served at their table. We are committed to bringing our signature Pret experience to more customers, blending global flavours with local tastes in a way that feels both familiar and new.”

With existing stores in Mumbai, Delhi-NCR, and Bengaluru, Pret A Manger’s expansion into Pune reflects its focus on adapting to local dining habits while strengthening its presence in the Indian market.

Raia Ristorante and Bar, founded by Sahana Kumar, has opened in Panjim, offering a dining experience that combines a relaxed setting with a diverse menu. The restaurant’s name, derived from the word symbolizing rays, reflects its design, with large glass walls allowing natural light to fill the space during the day. In the evening, warm lighting, grey sofas, and green chairs create a different atmosphere, complemented by a wooden bar.

The restaurant features an outdoor dining area surrounded by greenery, providing an open-air option for guests. The space is designed for various dining occasions, from casual brunches to evening meals.

The menu offers a range of dishes, including Sikandar Raan, Spinach and Ricotta Ravioli, Beef Steak with Corn Polenta, and Chicken Kepsa. The beverage selection includes cocktails such as Herb and Spirit, Melon Tini, Pineapple Spice, Gin Kyuri, and Rum Gingerly. Desserts include Motichur Tres Leches and Seradura.

Raia also serves Open Live Wood Fire Pizzas, prepared in front of guests. The pizzas feature a crispy crust and a variety of toppings.

"Raia is more than just a restaurant—it’s a space where people can come together, enjoy great food, and feel at home. We wanted to create an experience that blends warmth, flavour, and a welcoming atmosphere, whether you’re here for a casual meal or a special celebration," said Sahana Kumar, Founder of Raia Ristorante and Bar.

With its setting and menu, Raia Ristorante and Bar aims to offer a dining experience that caters to different preferences, whether for a meal, drinks, or gatherings.

Fervor, a 36-seater restaurant in Bangalore, introduces a contemporary take on modern European cuisine with a focus on French techniques and Indian hospitality. Led by Chef Aditya Varma, a Bangalore native with experience in Michelin-recognized restaurants in Toronto, the restaurant offers a chef-driven dining experience that blends technical precision with locally inspired elements.

Chef Varma, who has worked at establishments like Michelin-starred Alobar and Quetzal, aims to create a refined yet approachable dining space. “Fervor is not just a restaurant—it’s an extension of my passion. Every plate tells a story, every detail is intentional, and above all, it’s about creating a dining experience that is warm, exciting, and deeply personal,” he said.

The restaurant features an open kitchen and an interactive bar counter, allowing diners to engage with the culinary process. This setup removes formalities associated with fine dining, providing an immersive experience.

Fervor’s interiors reflect its philosophy of intimacy and precision, drawing inspiration from classic French bistros and Art Nouveau. The design features deep teal-green walls, a blush-pink floor, and warm golden lighting. Guests can choose to dine at classic bentwood bistro chairs or at the open kitchen bar. Wooden-framed windows, draped golden chandeliers, and a vaulted ceiling contribute to the space’s aesthetic, while custom-designed elements add a distinctive character.

The menu at Fervor evolves based on seasonal ingredients and the chef’s inspirations, ensuring that each visit offers something different. With a reservation-only dining model, the restaurant aims to provide an intimate and engaging experience for guests in Bangalore’s Kalyan Nagar.

For coffee aficionados, First Coffee isn’t just a café - it’s a revolution reshaping how India experiences specialty coffee. 

Now brewing in 10 locations across Delhi NCR and Chandigarh, First Coffee is spreading its love for premium coffee faster than ever. 

From Pacific Mall (Jasola & NSP) to DLF CyberPark, Elante Mall Chandigarh, Vatika Towers, Defence Colony, Hauz Khas, GK-1, DLF Galleria, and City Centre Dwarka, the brand is turning everyday coffee runs into extraordinary rituals. 

The group is also planning to open 15 stores by the end of the quarter, 25 by the next, and an ambitious 100 outlets by FY26.

Every cup is crafted from 100% Arabica beans sourced from the Harley Estate, a micro-lot, single-origin farm committed to sustainability. Using natural lake irrigation, no chemicals, and renewable hydro and solar energy, First Coffee guarantees that your coffee is good for the planet too. 

“At First Coffee, we’re transforming how India embraces specialty coffee. Our vision is to make top-quality, single-origin coffee a simple part of daily life, something you grab without overthinking, without overpaying, and without waiting. Expanding to 10 outlets is just the beginning. We’re here to build a culture around coffee that’s bold, fast, and rooted in today’s vibe,” said Shiv Dhawan, Co-Founder of First Coffee.

“This is just the beginning,” added Sohrab Sitaram, Co-Founder of First Coffee. “With 15 stores projected by the end of this quarter, 25 by the next, and an ambitious 100 outlets by FY26, we are set to redefine the coffee experience across the country.” 

First Coffee is a cultural movement. Its electric blue branding, collectible merch, and buzzing community events make it an icon in its own right. With the tagline, “First Coffee, Then Everything Else,” the brand fuels ambition, creativity, and lifestyle like no other. 

Swiggy Ltd, (NSE: SWIGGY / BSE: 544285), one of India’s pioneering on-demand convenience platform, has announced an exclusive partnership with Espressos Anyday to home deliver its range of offerings to food lovers in Gurugram.

Espresso Anyday is a European themed cafe by Bright Hospitality that has recently opened its doors to the food lovers in Gurugram. The cafe offers a wide range of hot and cold beverages including a range of Coffee, Matcha, Cold Pressed Juices and health drinks. 

Additionally, consumers can order from a wide range of cafe food like Mini Pizzas, Pastas, Sandwiches and desserts. The cafe is the latest launch from Bright Hospitality that owns brands like Ikk Punjab, AMPM, OMO Cafe and GT Road.

“At Swiggy, we stay committed to bring a variety of food from the best of brands to our users. I am excited to share that we have partnered with Espressos Anyday, the popular new food destination for cafe and European food, to deliver their food to our users’ doorsteps. This cafe has a well-crafted range of offerings that provide a good blend of healthy and new-age food, which has been an instant hit with the food lovers in Gurugram. We will continue to add exotic restaurants and cafes to further enhance our offerings on the app,” shared Siddharth Bhakoo, Chief Business Officer, Swiggy Food Marketplace.

Consumers can also order a select set of menu items via Bolt by Swiggy and get them delivered in 10 minutes. 

“Espressos Anyday offers handcrafted dishes and expertly crafted drinks that are fresh, indulgent and comforting. Chef Tarannum Sehgal, with experience in French kitchens and her young creative team are committed to create memorable food experiences. With this partnership with Swiggy, we are confident of reaching out to a wide range of new-age consumers who love their food,” added Rajan Sethi, Owner, Espressos Anyday.

Läderach, known for its fresh Swiss chocolate, has introduced FrischSchoggi Dubai to India, marking the country’s first luxury Pistachio Kunafa chocolate. The new offering, crafted under the expertise of World Chocolate Master Elias Läderach, emphasizes freshness and high-quality ingredients.

Sanskriti Gupta, Läderach India said, “We are thrilled to introduce Läderach’s FrischSchoggi Dubai to India, the first luxury Pistachio Kunafa in India, offering a truly exclusive taste experience for chocolate lovers. FrischSchoggi Dubai is a bold, luxurious reinvention of a globally celebrated chocolate. Our dedication to crafting fresh, high-quality chocolate remains at the core of our innovations. With the growing demand for premium chocolates in India, we are excited to bring these exceptional creations exclusively to this market.”

FrischSchoggi Dubai features a combination of roasted pistachios and kataifi filo (angel hair) dough, coated in fresh Swiss milk couverture chocolate. Each slab is hand-decorated with pistachio chocolate stripes, drawing inspiration from Middle Eastern flavors.

Läderach controls the entire chocolate-making process, from sourcing cocoa beans to the final product, ensuring high standards of quality. The brand’s FrischSchoggi line focuses on freshness, differentiating it from mass-produced chocolates.

Due to the limited production, only a restricted number of FrischSchoggi Dubai slabs will be available each day, with customers allowed to purchase one full slab per person per day. This launch aligns with the increasing demand for premium chocolates in India's retail and hospitality sectors.

Burger Singh is set to expand its presence in India’s hospitality sector with plans to open over 200 new outlets in Tier ll and lll cities. The homegrown quick-service restaurant (QSR) brand has already established more than 175 outlets, with 103 stores in non-metro locations, demonstrating the demand in these markets. This expansion strengthens Burger Singh’s position in India’s growing QSR industry.

India’s consumption trends are shifting, with over 50 percent of middle-class growth coming from non-metro cities. While many QSR brands have traditionally focused on metro areas, Burger Singh entered smaller markets early, developing a high-ROI model that now accounts for 70 percent of its revenue. The brand has also reported year-on-year sales doubling, highlighting the success of its expansion strategy.

Burger Singh’s growth has gained recognition, with the brand being featured in Jio Hotstar’s Brands of Tomorrow, a docu-series showcasing high-impact businesses in India. As part of its next phase, the company is offering a limited-time franchise opportunity at Rs 29 lakh, valid until March 31, aiming to make QSR franchising more accessible.

Key Aspects of the Expansion Strategy:

• Franchise Model: Entry cost set at Rs 29 lakh, designed for smaller cities
• Cost-Efficient Stores: Lower overhead with optimized efficiency
• Targeted Expansion: Focus on high-demand non-metro markets
• Centralized Operations: Streamlined procurement and distribution
• Tech-Driven Demand Forecasting: Inventory optimization to reduce waste
• Localized Menu: Indian flavors with global appeal

Kabir Jeet Singh, Founder and CEO of Burger Singh said, "We recognized the untapped potential of emerging cities early on and designed a QSR model that thrives in these markets. By staying ahead of shifting consumption trends, optimizing operations, and making franchising more accessible, we’re not just expanding—we’re leading the non-metro QSR revolution in India."

As Tier ll and lll cities continue to drive India’s next phase of QSR growth, Burger Singh’s strategy places it in a strong position within the country’s hospitality market. Unlike global brands facing high expansion costs, Burger Singh has already built a profitable model in these regions.

As Pune's hospitality sector continues to embrace pan-Asian cuisine, Fat Choy has opened in Kharadi, offering a menu centered on Chinese flavors and traditional recipes. Designed as a quick-service eatery, Fat Choy caters to diners looking for bold, flavorful meals in a casual setting. The restaurant's name, inspired by the Chinese phrase "Fat Choy," signifies good fortune and reflects its focus on classic Chinese dishes.

Fat Choy is backed by Ali Haji, a real estate developer known for Amado Collective in Goa. His interest in hospitality led to the establishment of this restaurant, alongside his sisters Asiyeh and Amineh. Growing up with a Chinese mother, the family developed a strong connection to authentic Chinese cuisine, shaping their approach to the menu.

The restaurant offers a variety of signature dishes, including Prawn Burnt Garlic with Almond Flakes, Teriyaki Chicken, Ho Fun Noodles, Chicken Shanghai Soup Dumplings, and Veg Burnt Garlic Noodles. Seafood options include Whole Lobster with XO Sauce and Crispy Soft Shell Crab with Thai Sauce. The menu also features handcrafted sushi, dim sum, and stir-fried dishes prepared using traditional techniques.

Fat Choy's interior is designed to reflect an Asian dining experience, incorporating bright artifacts, paintings, and lantern-style lighting. With a seating capacity of over 70, the restaurant aims to provide a convenient option for daily diners seeking freshly prepared Chinese cuisine.

With its focus on traditional flavors and efficient service, Fat Choy brings a family-rooted approach to Pune's expanding Asian dining landscape.

Casa Artesa, a newly opened dining destination in Amritsar, is bringing a blend of regional Indian flavors and European influences to the city’s hospitality sector. Located at Palm Grove on Airport Road, the alfresco restaurant combines food, music, and service in a setting designed to offer a break from the urban environment.

The restaurant’s menu focuses on hyper-local ingredients sourced directly from farms while incorporating global culinary techniques. Led by a Michelin-trained chef, Casa Artesa presents a mix of traditional Indian dishes and European-inspired offerings, maintaining high culinary standards.

The Casa Artesa team said, "Our vision is to create an inviting space for families and friends to come together over fantastic food, music, and warm hospitality in a calm, cozy atmosphere away from the city bustle. We want every guest to feel transported by the flavors, sounds, and beauty of the environment we've created here."

In addition to its food offerings, Casa Artesa features a craft cocktail bar specializing in contemporary Indian-inspired drinks. The space hosts regular events, including regional food pop-ups, bar takeovers, Tacos and Tequila nights, and live Ghazal performances.

Within Casa Artesa, Sage serves as an indoor dining space with a bohemian-inspired setting. Featuring earthy tones, plush textiles, and eclectic décor, the space is designed for small gatherings and intimate dining. The menu at Sage includes exclusive dishes from Casa Artesa alongside artisanal cocktails.

Beyond its culinary focus, Casa Artesa has also integrated a community initiative into its business model. A portion of the restaurant’s proceeds supports the education of differently-abled students, assisting them until they secure employment.

By merging hospitality with social impact, Casa Artesa aims to create a dining experience that extends beyond food and service, making a broader contribution to the local community.

Anand Sweets and Savouries, a brand with over 30 years in the Indian sweets and snacks market, has opened its largest store in Bangalore’s Electronic City. This marks the company’s 15th outlet, further expanding its presence in the city’s corporate hub.

As part of this expansion, the new store will also house Purani Dilli, the brand’s fourth outlet in Bangalore, offering a range of North Indian street food options, including chaats. Located in a high-footfall area, this addition caters to professionals and residents seeking Delhi-style flavors in the city.

The store introduces a self-checkout counter, streamlining the ordering process. Customers can browse, select, and place orders through a digital interface, enhancing efficiency in the retail experience.

Arvind Dadu, Managing Director of Anand Sweets and Savouries said, “For over 30 years, Anand Sweets and Savouries has been much more than just a mithai brand—it’s woven into the fabric of people’s celebrations, traditions, and cherished memories. This new store embodies our dedication to preserving India’s mithai heritage while continuously evolving to cater to changing tastes.”

The store offers a selection of handcrafted sweets such as Kaju Katli and Mysore Pak, along with a Jaggery Edition for consumers looking for alternative sweet options. Additionally, it features festive hampers, personalized gift boxes, and premium packaging for gifting.

With its latest expansion, Anand Sweets and Savouries continues to scale its presence in Bangalore, combining traditional Indian sweets with evolving consumer expectations in the retail and hospitality sectors.

Maverick and Farmer, the artisanal coffee brand known for its experimental brews, has opened its first café in Goa, located in Anjuna. The café introduces a new menu featuring coffee cocktails, an espresso martini selection, and an all-day dining experience.

The brand, which operates a 140-acre coffee estate in Coorg, has built a reputation for pushing the boundaries of coffee production. The Goa outlet extends this approach with a focus on coffee-infused cocktails and innovative brewing techniques.

Ashish D’abreo, Co-Founder of Maverick and Farmer said, “With this new space, we’re excited to bring our love for coffee and cocktails together in a way that’s never been done before. In Goa, cocktails are a natural extension of our menu, allowing us to explore different flavors and ingredients.”

Beyond cocktails, the coffee menu includes offerings such as the Clarified Cappuccino, a nearly colorless cappuccino served on ice, and the ‘Spresso Citron, which blends frozen espresso, orange, and chocolate.

The food menu at the Goa outlet features a mix of plant-based and protein-rich options. Breakfast offerings include the Vegan Chickpea Omelette with hummus and mushrooms, and Sourdough Pancakes made with oat milk. The Square Burger Menu offers plant-based options, such as the U-Mami’s So Vegan lentil and mushroom patty. Meat options include the Pastrami Sandwich, smoked for eight hours.

Spanning 3,000 sq. ft., the café is designed with open, sunlit interiors. It incorporates elements such as upcycled ceramic pour-over makers as light fixtures and a hand-painted coffee wall inspired by Goan Azulejos artwork. The outdoor seating overlooks the sunset, offering a setting for coffee or cocktails.

Sreeram G, Co-Founder of Maverick and Farmer said, “Goa felt like the perfect place for us to take this next step. It has a deep appreciation for craft and community, and we wanted to create a space where people can experiment with new flavors and experience coffee differently.”

With its Goa opening, Maverick and Farmer aims to integrate its coffee expertise with new beverage and dining experiences.

YouMee, known for its Asian cuisine, has entered Chennai with the launch of its 26th outlet at EA Mall. This expansion is part of the brand’s growth strategy, reinforcing its presence in India's hospitality sector. With a turnover of Rs 100 crore, YouMee continues to strengthen its footprint across multiple cities.

The new Chennai outlet features a menu that includes Japanese, Chinese, Thai, and other Asian dishes. Guests can find options such as Truffle Mushroom Sushi, New York Cheese and Chili Oil Dim Sums, and Veggie Delight Ramen, along with dishes like Katsu Chicken Bao, Miso Shiro Soup, and Kung Pao Chicken. The menu balances traditional flavors with modern interpretations.

Designed with a Manga-inspired aesthetic, the interiors incorporate black, white, red, and wood tones, aligning with YouMee’s signature style. The space reflects Japanese cultural influences while maintaining a contemporary and minimalist setting.

Rohit Aggarwal, Co-Founder and MD of Lite Bite Foods said, "Chennai has a deep-rooted love for diverse and authentic flavors, making it the perfect city for our next phase of expansion. We are excited to introduce YouMee’s unique take on Pan-Asian cuisine to this vibrant market. Our goal is to offer not just a meal but an experience—where artistry, flavor, and hospitality come together to create something truly special. EA Mall is an ideal location to bring this vision to life, and we can't wait to welcome Chennai’s food enthusiasts to embark on this flavorful journey with us."

With this opening, YouMee continues its expansion in India, focusing on delivering a consistent dining experience through its culinary offerings and hospitality.

The Telangana government on Wednesday announced a major partnership with QSR giant McDonald’s, which will set up its Global Office in Hyderabad. 

The Global Office is being planned with an initial headcount of 2,000 employees, a release from the CMO said.
Telangana Chief Minister A Revanth Reddy and McDonald’s Chairman and CEO Chris Kempczinski closed a major partnership spanning several areas, including McDonald’s investing in the Global Capability Centre (GCC), added the release.

“In a meeting with McDonald’s Chairman and CEO Chris Kempczinski, who was accompanied by Skye Anderson, President Global Business Services, Jon Banner, Chief Global Impact officer and Deshant Kaila, Head, GBS India, the two sides reached a final agreement,” it added.

Kempczinski mentioned that Hyderabad was selected over other competing cities like Bengaluru because of the high quality talent, better infrastructure, and superior quality of living.

Revanth Reddy further reinforced to the delegation the skilling initiatives of the state government in the last 15 months and encouraged McDonald’s to benefit from the Young India Skills University in getting trained employees not just for its Global Office, but also for its restaurant operations throughout the country, it said.

The Telangana CM offered to source the entire agriculture produce required by McDonald’s from the local farming community, which would also give a big boost to the agricultural economy of the state and augment farmers’ incomes.

State Chief Secretary Santhi Kumari, Special Chief Secretary IT Jayesh Ranjan were among the officials present at the meeting.

Dharampal Satyapal Group (DS Group), a multi-business corporation and a leading FMCG conglomerate, is excited to announce Society of Salad, formerly known as UnCafe as a vibrant new destination for clean, conscious, and sustainable eating. 

The newly rebranded eatery has evolved with a vision to create a social hub where flavor meets nourishment, and every meal is a celebration of wholesome ingredients. With the re-branding of Society of Salad, DS Group not only focuses on business growth but also contributes positively to the society and environment.

“Our vision has always been to create a space where eating well isn’t just a choice, it’s a joyful, community-driven experience. Imagine sinking your fork into a salad that crackles with freshness, drizzled with bold, house-made dressings, or sipping on a kombucha that fizzes with bright, natural flavors. Society of Salad is more than a café. It reflects a growing movement towards mindful, inclusive, and sustainable food choices,” shared Sanskriti Gupta, Society of Salad.

Nestled in the heart of Green Park, New Delhi this vibrant eatery is not just a café but it is a movement, a sanctuary for food lovers who crave indulgence without compromise. With a broader menu featuring crisp hydroponic greens harvested at dawn, premium proteins, and a riot of colors and textures in its salads, wraps, toasts, and smoothies, the brand aims to make clean eating an irresistible indulgence.

What’s New?
•    Build Your Own Bowl Salad Bar: For those who love customization, Society of Salad offers a 'Build Your Own Bowl' salad bar, featuring a wide variety of fresh greens, proteins, dressings, and toppings to create the perfect personalized meal.
•    A Curated Menu for Every Lifestyle: From protein-rich salads like the Spicy Calabrian and Paneer Tikka Salad Bowl to anti-inflammatory favorites like the Green Goddess Salad, the menu caters to diverse dietary preferences.
•    Innovative Beverage Selection: The Cool Sip Society offers refreshing infused waters, handcrafted kombuchas, fresh juices, and smoothies made from premium ingredients.
•    Sustainability at the Core: With a commitment to responsible sourcing, Society of Salad prioritizes local produce and minimal food waste.
•    Expanding the Menu: Introducing responsibly sourced non-vegetarian options, ensuring that every kind of eater finds their perfect meal here.

With this transformation, Society of Salad is inviting food lovers, communities, health enthusiasts, and eco-conscious diners to experience a new way of eating—one that’s fresh, flavorful, and rooted in mindful choices. It is a community hub for like-minded individuals to connect and foster a deeper connection among its patrons.

India’s café culture continues to grow, with The Coffee Bean and Tea Leaf® expanding its presence by opening its second location in Greater Kailash 1 (GK1), a well-known shopping hub in South Delhi. The brand, recognized for its coffee and tea offerings, is advancing its expansion in India with support from its master franchisee, Ekaagra Ostalaritza Pvt. Ltd. With plans to open 25 outlets by the end of FY 2025 and 250 by 2029, the new GK1 café is a step toward strengthening its position in the market.

As part of its store launch, The Coffee Bean and Tea Leaf® introduced the "Dude with a Signboard" campaign, featuring humorous messages such as "Caffeine first, shopping later" and "You need coffee more than that extra pair of shoes." The campaign attracted attention from shoppers, leading to social media engagement as customers shared photos and experiences.

According to a Coffee Board of India report, discretionary spending is rising, hybrid and remote work are driving more professionals to cafés, and consumer interest in specialty coffee is increasing. The study also found that nearly 70 percent of non-coffee consumers are open to trying coffee at cafés, highlighting the growing demand in the industry.

Prashant Chauhan, Chief Strategy Officer at Ekaagra Ostalaritza Pvt Ltd said, "The Coffee Bean and Tea Leaf’s commitment to quality sets it apart—it exclusively selects the top 1 percent of Arabica beans and the finest two leaves and a bud for its teas, sourcing directly from private, family-owned tea estates. Our unwavering focus on quality is a key differentiator and a strong USP. Coupled with our offering of hot, freshly prepared food alongside your favorite coffee and tea, we’re set to elevate the café experience."

With two locations now open in Delhi NCR, The Coffee Bean and Tea Leaf® aims to provide a space for customers to work, relax, and connect over its range of coffee and tea offerings.

Chicken Inn, a well-known name in North Indian and Chinese cuisine, has introduced an Organic Cocktail Bar at its Gurgaon outlet as part of its 65-year milestone. The bar features handcrafted cocktails made from organic ingredients, adding a new dimension to the brand’s dining experience.

Chicken Inn, which opened its Gurgaon location earlier this year, has built a strong reputation for dishes like Butter Chicken, Dal Makhani, and Tandoori Platters. The new Organic Cocktail Bar offers drinks such as Aam Panna Picante, Neel Kamal, and Santara Jaljeera Collins, prepared with farm-fresh fruits, herbs, and natural infusions.

"For 65 years, Chicken Inn has been a cherished name in the food industry. With this milestone, we wanted to introduce something exciting for our patrons. The Organic Cocktail Bar reflects our dedication to innovation, sustainability, and offering an elevated experience. Each cocktail is a celebration of fresh, natural ingredients crafted to refresh and inspire," said Aman Arora, Owner of Chicken Inn.

The Gurgaon outlet also includes a private dining space for up to 65 guests, catering to corporate events, birthdays, and gatherings. The space offers a curated party package with North Indian and Chinese dishes, along with a fully stocked bar.

With the introduction of the Organic Cocktail Bar, Chicken Inn continues to expand its offerings while maintaining its focus on traditional flavors.

As a milestone for the company's growth story, Scuzo Ice 'O' Magic, India's rapidly growing gelato and live-popsicle business has opened its three new outlets in Lucknow. The opening in these new locations allows Scuzo to further share its vision of the ideal fusion of enjoyment and wellness, revolutionizing the frozen dessert industry with its ground-breaking live popsicles and hand-scooped delicacies.

These outlets are positioned at Ashiyana (Sector K), Gol Market in Mahanagar and Lulu Mall Food Court, making the brand accessible to dessert enthusiasts all over the city. My Scuzo International Pvt. Ltd. opened these outlets in partnership with Mohsin Raza Khan, Franchise Unit Partner.

With the ability to create their own popsicle in only a few minutes using fresh fruits of their choosing, guests at Scuzo Ice 'O' Magic have a unique experience. The menu offers a variety of delicious delicacies in addition to popsicles, including homemade gelatos, light and crisp waffles, fluffy pancakes, rich dessert cakes, creamy milkshakes, and delicious sundaes. Its promise of healthy enjoyment is upheld by the fact that all of its products are created entirely of real fruits and premium ingredients devoid of preservatives and chemicals.

"Lucknow has given us a warm welcome, and we are looking forward to introducing our signature products to these three new outlets. Our commitment to quality and innovation continues unabated as we continue to serve the city's dessert enthusiasts," said Gagan Anand, Founder, Scuzo Ice 'O' Magic.

Scuzo Ice 'O' Magic maintains its commitment to the environment by including eco-friendly elements into its product line, which includes inventive rice straw candies with flavors. Scuzo is committed to creating goods that are both aesthetically pleasing and contribute to a better world.

"We look forward to opening new stores in Lucknow and eagerly await bringing a unique dessert experience to more people. Our endeavor is to bring innovative flavors, creativity, and happiness to all our customers walking into our stores," said Mohsin Raza Khan, Franchise Unit Partner, Scuzo Ice 'O' Magic. 

Chennai-based chai retail chain Chai Kings has raised $3 million (Rs 24 crore) in a Series A funding round from A.V. Thomas and Co. (AVT), a packaged tea company. The investment will support the brand’s expansion, improve its product offerings, strengthen its supply chain, enhance customer engagement, and improve operational efficiency.

Sadique added that the funding will help the brand scale operations, open new stores, and introduce new products to reach a larger customer base. The company projects Rs 48 crore in revenue for FY 2025 with positive EBITDA and aims to double its revenue within two years.

Founded in 2016, Chai Kings offers a variety of tea blends, including masala chai, ginger chai, saffron chai, and Kashmiri Kahwa. The menu also includes black, herbal, green, and iced teas, along with bubble tea, hot and cold chocolates, and milkshakes. With a portfolio of over 200 products across eight categories, priced between Rs 30 and Rs 400, the brand has expanded to 57 stores across Chennai, Hyderabad, and Coimbatore, strengthening its presence in South India.

Established in 1935, A.V. Thomas and Co is a packaged tea manufacturer known for its AVT Premium and AVT Gold Cup brands, with a significant presence in Kerala and Tamil Nadu.

Radico Khaitan, one of India's largest manufacturers of IMFL, is introducing Ankahi Zaffran Spiced Liqueur, the first in its Ankahi Liqueur series. The product will debut at ProWein 2025 in Düsseldorf, Germany, from March 16 to 18. The company is focusing on expanding its global footprint in the premium spirits market, with shipments beginning in April 2025 across key markets, including the USA, Europe, Asia Pacific, and the Middle East.

The liqueur will be available in 1L bottles for Global Travel Retail and 700ml bottles for the global market. Radico Khaitan aims to strengthen its international presence through strategic distribution in duty-free shops and liquor retailers worldwide.

Abhishek Khaitan, MD of Radico Khaitan said, "Our vision is to take India to the world, showcasing its hidden and forgotten gems to a global audience. Ankahi Zaffran Spiced Liqueur embodies this mission, blending India's rich heritage with the art of liqueur-making. Looking ahead, we plan to introduce two more luxury brands in the first half of fiscal 2026, continuing our journey of innovation.”

Sanjeev Banga, President of International Business at Radico Khaitan added, "At Radico Khaitan, we have always been at the forefront of innovation, redefining the global spirits landscape with products that embody India’s rich heritage and craftsmanship."

The liqueur is crafted with saffron from Kashmir, blended with 21 handpicked herbs, including clove, cardamom, cinnamon, star anise, and coriander. These ingredients contribute to its unique spiced herbal flavor. The company has positioned the product as an authentic representation of India's botanical and distilling heritage.

The bottle design reflects the theme of discovery, inspired by India's untold stories and deep-rooted traditions in herbal distillation.

Tasting Notes

• Nose: Floral saffron aroma with hints of cinnamon, cardamom, and herbal notes.
• Palate: A balance of bold saffron, warm spices, and subtle herbal complexity.
• Finish: Smooth, with lingering saffron and spice, evolving with each sip.

Radico Khaitan has been a key player in India's spirits industry since 1943. The company operates multiple distilleries and 43 bottling units, supplying brands such as Rampur Indian Single Malt, Jaisalmer Indian Craft Gin, Magic Moments Vodka, and Morpheus Brandy. It is also a significant supplier to the Canteen Stores Department (CSD) and exports to over 100 countries.

With the launch of Ankahi Zaffran Spiced Liqueur, Radico Khaitan is reinforcing its commitment to global expansion and product innovation, tapping into the growing market for premium Indian spirits worldwide.

Mumbai-based café Nostalgia is expanding its presence with a new outlet in Pali Naka, introducing a takeaway format that highlights Mumbai’s hyperlocal food traditions. The new space integrates elements of railway canteen culture while collaborating with local fruit vendors to create a unique offering.

The Pali Naka outlet features a menu centered on fresh beverages, ice creams, and regional snacks from Kerala and Mangalore. The standout items include Iced Filter Coffee and Filter Coffee Affogato, adding a cold variation to the classic South Indian brew. One of its key features is the 'Bring Your Own Fruit' concept, where customers can purchase fresh fruits from vendors outside and have them added to their soft-serve ice cream. This initiative not only offers customization but also supports local fruit sellers.

The expansion also pays tribute to the legacy of Sinan Khader’s grandfather, who started with a tea stall at Dadar Central railway station in the 1950s and later managed multiple railway canteen stalls. Elements from this history are reflected in Nostalgia’s offerings, including Bun Maska and South Indian snacks.

By blending heritage with community-driven initiatives, Nostalgia’s Pali Naka outlet aims to create a space that connects the past with the present while supporting local businesses.

AnTeRa Kitchen and Bar has expanded its presence in India’s hospitality sector with a new outlet in Kompally, bringing a diverse range of Telugu cuisine to the region. The launch event was attended by actor Nikhil Siddhartha, who inaugurated the restaurant as the chief guest.

The opening event featured a red-carpet welcome and an extensive showcase of Telugu culinary traditions. AnTeRa’s partners, Ashish Reddy and Anurag Reddy, highlighted the restaurant’s commitment to representing the cuisines of Andhra, Telangana, and Rayalaseema, which are reflected in its name.

Actor Nikhil Siddhartha said, “I am so happy to be part of the AnTeRa family and to open another branch. I have seen them grow in such a short span, and I wish the entire AnTeRa team all the very best. May they continue to grow and expand even more in the coming years. AnTeRa is definitely a go-to place for food lovers. They offer a wide variety of dishes from each part of the Telugu states.”

Ashish Reddy, Partner at AnTeRa Kitchen and Bar stated, "We are delighted to bring the flavors of Telugu cuisine to Kompally. AnTeRa is not just a restaurant; it's a journey through the rich heritage of three regions. We've curated a menu that encompasses age-old recipes and time-honored delicacies, taking your taste buds on an unforgettable adventure."

Anurag Reddy, Partner at AnTeRa added, "Our aim is to provide an inviting ambiance that showcases the soul of Telugu traditions. With meticulous attention to detail and a deep passion for our culinary roots, we have designed a dining experience that is both modern and authentic."

With its expansion into Kompally, AnTeRa Kitchen and Bar aims to strengthen its position in India’s hospitality industry while continuing to highlight Telugu cuisine.

Taj City Centre Gurugram introduces Baristaire, a sophisticated lounge that elevates the experience by pairing artisanal brews with an exquisite array of gourmet delights. 

A fusion of ‘Barista’ and ‘Extraordinaire,’ Baristaire is not just a destination for coffee enthusiasts but a sanctuary where indulgence, creativity, and connection effortlessly converge.

Designed with an ambiance that blends classic sophistication with modern charm, this urban retreat features intricate architectural details, gold accents, and a chic yet inviting atmosphere that beckons guests to pause, reflect, and savour life’s finer moments.

“Baristaire is an expression of our commitment to redefining the experience through artistry, precision, and innovation. Every element, from the thoughtfully curated menu to the immersive ambiance, has been designed to offer an extraordinary sensory journey. We are excited to introduce this refined yet welcoming space where guests can relish expertly curated offerings and embrace moments of tranquillity,” shared Surinder Singh, Area Director - Operations and General Manager - Taj City Centre Gurugram.

At Baristaire, the menu features an exquisite selection of specialty coffees and teas alongside an indulgent selection of comfort bakes, handcrafted chocolates, cookies, freshly baked breads, and wholesome salads. Signature offerings include the opulent Gold Tea, adorned with delicate golden vark, and the luxurious Gold Coffee, a shimmering infusion of rich gourmet coffee.

Complementing the beverage selection are delectable gourmet bites such as Sourdough Bruschetta, Focaccia Sandwiches, Wild Mushroom Quiche and desserts like Belgian Chocolate Crémeux, Burnt Basque Cheesecake, and the exquisite Single-Origin Bitter Chocolate Cake with Cherry Compote. Additionally, handcrafted bonbons, including Peanut Butter Bonbon and Salted Caramel Bonbon, add a touch of decadence.

Nestled within Taj City Centre Gurugram, a modern sanctuary celebrated for its striking architecture and world-class hospitality, Baristaire joins an illustrious portfolio of dining destinations, including Thai Pavilion, Culina 44, and Tease. This latest addition redefines the experience—blending sophistication with warmth, tradition with contemporary flair, and precision with passion. 

Rapido, a ride-hailing platform, is considering expanding into food delivery, positioning itself as a competitor to Zomato and Swiggy. According to a report, the company is in talks with restaurant owners to introduce food delivery services, aiming to offer a different commission structure compared to the existing market leaders.

Senior executives at Rapido have been engaging with restaurateurs to develop a competitive business model. However, these discussions are still in the early stages, and no final decisions have been made.

Rapido already facilitates deliveries for individual restaurants using its two-wheeler fleet and also provides delivery services for Swiggy, which is an investor in the company. However, Swiggy’s investment does not include an exclusivity clause, allowing Rapido the flexibility to expand its offerings.

Since launching as a bike-taxi platform in 2015, Rapido has grown into India’s second-largest ride-hailing service. The company has surpassed $1 billion in annualized gross merchandise value (GMV) from ride-hailing operations and currently operates in over 100 cities. It aims to expand to 500 cities across India this year. In February, Rapido secured $30 million from Dutch investor Prosus as an extension of a $200 million funding round led by WestBridge Capital last year.

Rapido’s potential move into food delivery comes as the sector faces challenges, including slowing growth and ongoing disputes over commission rates between restaurants and aggregators. Zomato’s CEO, Deepinder Goyal, has acknowledged structural issues within the industry that have contributed to this slowdown. Despite these challenges, Zomato holds a 57.1 percent market share, according to brokerage firm Bernstein, while Swiggy remains a key competitor.

The food delivery sector has also seen an influx of new players, particularly in the rapid delivery space. Platforms like Zepto, Zomato-owned Blinkit, and Accel-backed Swish have entered the market, focusing on 10-minute food delivery. However, this model has faced resistance from restaurant associations such as the National Restaurants Association of India (NRAI), which has been advocating for an alternative to the Zomato-Swiggy duopoly.

Rapido’s entry into the food delivery segment aligns with its broader strategy to diversify its services and increase revenue. By leveraging its existing two-wheeler fleet, the company aims to expand into hyperlocal deliveries and capitalize on the growing demand for quick commerce solutions.

Rebel Foods, the master franchise holder for Wendy's in India, has opened the brand’s 200th restaurant at Elan Miracle Mall, Sector 82, Gurugram. Covering 1,142 sq. ft. with seating for over 30 customers, the new location expands Wendy’s presence across more than 50 cities in India, including 15 dine-in restaurants. The opening strengthens Wendy’s retail footprint in India, particularly in the Delhi NCR region, and introduces the brand’s Global Next Gen restaurant design.

Ankush Grover, Co-Founder and CEO - India and MENA, Rebel Foods said, "Reaching 200 Wendy’s restaurants in just 40 months, India has emerged as one of the brand’s fastest-growing markets, reflecting the deep consumer love of fans across the country. Our partnership with Wendy's continues to thrive, and with localized innovative new menu additions like the Korean and Chimichurri Ranges, we’re changing the way India enjoys hamburgers.”

Chris Conway, SVP, MD, APMEA for The Wendy’s Company added, "We are building a high-performing, differentiated QSR brand in India. Growing to 200 restaurants demonstrates that Wendy’s is winning in the market by delivering what customers want: Fresh, Famous food and exceptional customer experiences. We deeply appreciate our strong partnership with Rebel Foods, whose growth vision has been key to our rapid expansion. As Wendy’s continues to expand, we look forward to bringing our high-quality food and hospitality to even more communities across India."

To mark the milestone, Rebel Foods is launching a month-long celebration from March 15. The initiative includes a superbike squad dressed as the Wendy’s mascot delivering orders across key cities, themed events at dine-in locations in Delhi, Bangalore, and Hyderabad, and special Rs 200 menu offerings. Limited-time packaging with milestone branding will also be introduced for delivery customers.

Wendy’s has also expanded its menu with the Korean Range, featuring savoury flavors in hamburgers and wraps, and India’s first Chimichurri Range, offering a herb-based twist to the classic hamburger. Since entering the Indian market in 2020, Wendy’s has introduced localized menu items and, with Rebel Foods’ digital-first approach, continues to expand through a combination of cloud kitchens, dine-in restaurants, and delivery services.

Ammy’s Coffee has expanded its presence in New Delhi with the launch of its second outlet in SDA, following the success of its first location in Punjabi Bagh. This new addition strengthens the brand’s reach, bringing its signature coffee experience to a wider customer base.

The SDA outlet offers a selection of brewed coffees along with a menu that includes desserts, croissants, and light meals. The space is designed to provide a comfortable setting for visitors, catering to both coffee enthusiasts and those looking for a relaxed environment.

Amar Preet Singh, Co-founder of Ammy’s Coffee said, “We are excited to bring the Ammy’s Coffee experience to the vibrant community in SDA. This new outlet is designed to provide a comfortable, welcoming space where coffee lovers can come together and indulge in the finest blends. We look forward to serving our customers and building lasting relationships with the local community.”

The menu also features desserts such as churros, waffles, thick shakes, and pancakes, complementing the coffee selection. The new location is designed to accommodate individuals seeking a workspace as well as those looking to unwind.

With daily operations, Ammy’s Coffee’s SDA outlet aims to establish itself as a preferred destination for coffee lovers in the area, reinforcing its focus on quality and community engagement.

Miss Nora has expanded its presence with a new outlet in Noida, located on Level 3 of RCube Monad Mall, Sec-43. The restaurant continues to offer its signature Pan-Asian menu, maintaining the dining experience that has been well received at its other locations.

The restaurant’s interiors take inspiration from the Japanese Hanami tradition, incorporating cherry blossoms, floral accents, and wooden elements to create a setting that blends modern and classic Asian aesthetics. The ambiance is designed to accommodate both intimate meals and group gatherings.

The menu includes a variety of Pan-Asian dishes, such as sushi, dim sums, stone bowls, and baos, all prepared with carefully selected ingredients to maintain authentic flavors.

With this expansion, Miss Nora strengthens its presence in India’s hospitality sector, bringing its curated dining experience to a new customer base in Noida.