Pret A Manger Expands in India with First Full-Service Dine-In Cafe in Pune

Urban Square Mall has launched Spice by Urban Square, a new Restro and Bar covering 3,358.22 sq. ft. The venue has a seating capacity of 70 guests and aims to enhance the dining and social experience in Rajasthan.

The interiors feature dark-toned designs, marble flooring, wooden accents, and geometric wall art. The illuminated bar area and large glass windows contribute to an open and modern ambiance.

Uddhav Poddar, CMD of Bhumika Group stated, “With the launch of our new Restro and Bar at Urban Square Mall, we aim to offer an exceptional culinary experience in an ambiance that blends elegance with comfort. The venue is designed to create the perfect setting for food lovers to indulge in flavors while enjoying a sophisticated yet welcoming atmosphere.”

Siddharth Katyal, CEO of Bhumika Group added, “At Urban Square Mall, we are committed to curating exceptional experiences for our visitors. With the launch of our latest Restro and Bar, we are introducing a destination that blends exquisite flavors with an ambiance designed for indulgence.”

Urban Square Mall continues to expand its dining options, with Spice by Urban Square joining other restaurants such as Manbhavan Thali Restaurant, Moti Mahal Delux, and Kailash Parbat.

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.

Fast Coffee, the first sustainable coffee company in India, has opened their new outlet in Bengaluru, located in the bustling Jayanagar district. After the tremendous success of its original location in Koramangala, Fast Coffee is still committed to promoting a genuine relationship between coffee farmers and consumers while increasing access to premium, ethically sourced coffee.

 “Our vision for Fast Coffee has always been clear—to create a seamless bridge between the people who grow coffee and the people who enjoy it. With our second store in Jayanagar, we are furthering that mission while strengthening our commitment to fair trade, sustainability, and great coffee,” said Soomanna, Co-Founder of Fast Coffee. “The response to our first store reaffirmed that consumer’s today care deeply about where their coffee comes from and how it impacts the world. Every cup at Fast Coffee represents a promise—to be Fearless, Authentic, and Sustainable Together.”

The new Jayanagar outlet will feature a meticulously designed cuisine that blends global flavors with local favorites. Along with unique selections like Vietnamese Iced Coffee and Easy Drip pour-over, coffee fans can savor beautifully made drinks like Cappuccino, Mocha, and Cold Brew Float. The menu offers dishes like Kaya Toast, Ham & Cheese Sandwiches, and Potato & Caramelized Onion Danish that are both cozy and elegant. Fast Coffee guarantees that excellent coffee is still affordable without sacrificing ethics or quality, at an average cost of INR 600 for two.

 “At Fast Coffee, every decision we make is rooted in sustainability, from sourcing coffee beans directly from Indian farmers to minimizing our environmental impact. Jayanagar’s strong sense of community makes it the perfect home for our next store. We want this space to be a hub for young professionals, students, creatives, and coffee enthusiasts who appreciate both quality and purpose in their daily brew,” added Puja, Co-Founder of Fast Coffee.

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.

Gonzo is extending its explosive energy to The Boulevard at Magnum Global Park, Gurgaon, after conquering hearts at Priya High Street, Vasant Vihar. This time, the venue is ten times larger, drawing inspiration from the legendary Dr. Gonzo from Fear and Loathing in Las Vegas, this Asian Tapas Bar pays homage to the character's unbridled mayhem. 

Complete with colorful LED signage, a rough industrial look, and an irresistible vintage poster mural, the area exudes the raw, high-energy charm of Thai Walking Street Bars. The area is brought to life after dark by the striking red neons, while the mood is formed by the moody greys.

With a tall warehouse-style painting covered in old Japanese posters, the first zone pays homage to pop culture while reflecting Gonzo Vasant Vihar's gritty, neon-lit spirit. A floating LED strip that lights up the entire area and sparkling red tiles create a subtle, modern glow in the second zone, which is a sleek, elevated sanctuary. Both a live cocktail bar and an Omakese bar are available.

Incorporating an irresistible cocktail culture, Gonzo is serving alcohol for the first time ever. Every bite is a new discovery thanks to Chef Anubhav Nayar's menu, which is inspired by Asian street food and reimagines classics with unexpected components. Hamachi & Grapefruit Ceviche, Moo Ping Pork Skewers, Korean Lamb Chops, Miso Butter Garlic Prawns, Sweet Potato and Cheese Gyoza, and the fieryA floating LED strip that lights up the entire area and sparkling red tiles create a subtle, modern glow in the second zone, which is a sleek, elevated sanctuary. Live cocktail bar and an Omakese bar are available.

Gonzo has partnered with Project Sweet Dish's Chef Devika Kumari to offer mouthwatering gourmet dishes with an Asian flair. For example, try the Shibuya Honey Butter Toast topped with Soju Sakura Ice Cream and Black Sesame Tuile and the Chilli Chocolate Tart with Vanilla Ganache.

The "Liquid Narrative" cocktail menu at Gonzo Gurgaon's recently opened bar, which captures the spirit of Asia's most vibrant cities in a glass, is what really makes the restaurant stand out. Every drink tells a tale, from the fiery Oriental Picante, a tequila cocktail with gochujang, rice vinegar, and soy sauce, to the umami-packed Miso Mushroom, a rum-based blend of mushroom, white miso, and citrus honey.

Speaking on the expansion, Sushobhit Sehgal, Founder of Gonzo, said, “Our aim with Gonzo Gurgaon since the start has been to level up the experience and environment we’ve created at Gonzo Vasant Vihar. We hit the jackpot with our crowd-favourite selections at Gonzo VV; with Gurgaon, we are putting our authentic culinary creativity forward to curate a unique dine-in experience like never before.”

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.

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.

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.

MAGNES, a new nightclub in Anjuna, North Goa, has opened its doors, adding to the region’s nightlife offerings. Positioned in Goa’s well-known party district, the venue aims to attract nightlife enthusiasts with its music, ambiance, and hospitality.

Located in Bardez, MAGNES features a sound system designed to enhance the clubbing experience, complemented by a lineup of DJs and exclusive events. The venue also includes a VIP lounge catering to guests seeking a premium experience.

Sparsh Bansal, Director at MAGNES said, “As we launch MAGNES, our goal is to create an immersive and unforgettable experience for every guest who walks through our doors. Goa has always been synonymous with great music and nightlife, and we are excited to bring a fresh, dynamic concept that will resonate with both locals and tourists alike.”

With its setting in Anjuna and a focus on music and entertainment, MAGNES is expected to become a part of Goa’s nightlife landscape.

Adhira and Appa Coffee has opened its flagship store in Kochi, beginning its plan to expand to over 100 stores by the next financial year. The brand aims to promote South Indian filter coffee while incorporating modern brewing techniques.

The inauguration was attended by Shri Hibi Eden, Member of Parliament, Ernakulam, who acknowledged the brand’s efforts in preserving traditional brewing methods while catering to contemporary coffee enthusiasts. He stated, “Adhira and Appa Coffee is not just a café; it is a movement that brings back the soul of authentic South Indian coffee, blending tradition with contemporary indulgence.”

Located in Panampilly Nagar, the flagship store provides an experience centered on South Indian coffee culture. The brand emphasizes high-quality coffee beans sourced to maintain authenticity. The store is situated at 11th Cross Rd, MIG Housing Society, Panampilly Nagar, Kochi, Ernakulam, Kerala - 682036.

Hari Haran, CEO of Adhira and Appa Coffee said, “Our flagship store is more than just a coffee shop; it is a tribute to India’s coffee heritage. We are excited to offer a space where customers can indulge in our meticulously crafted brews, explore our unique range of artisanal snacks, and truly experience the warmth and hospitality that defines South Indian coffee culture.”

Following the launch of its Kochi store, Adhira and Appa Coffee plans to expand across India, targeting the opening of over 100 outlets by the next financial year. The brand aims to bring authentic South Indian coffee to a broader audience while maintaining its focus on traditional brewing techniques.

Blue Tokai Coffee Roasters has opened a new café on the Sonipat Highway as part of its ongoing expansion across India. The outlet is located at Unit No. 5 and 6, Flamingo Complex, 64th Milestone, National Highway 1, Gannaur, Sonipat, Haryana.

The new café is positioned to cater to highway travelers, students, professionals, and local residents, reinforcing Blue Tokai’s presence in high-traffic locations. With this expansion, the specialty coffee chain aims to offer a convenient stop for customers seeking high-quality coffee and fresh baked goods during their journeys.

The menu includes a range of hot and cold coffee options such as Espresso, Pourover, Cappuccino, Flat White, Trioccino, and Vietnamese-style iced coffee. The café also offers artisanal baked goods, sourdough bread, and croissants. Additionally, a retail section is available for customers to purchase roasted coffee beans and brewing accessories.

Blue Tokai sources its coffee from estates across India, ensuring consistent quality and freshness. The expansion aligns with the brand’s strategy to meet the growing demand for specialty coffee while strengthening its footprint in key locations.

Odella, a new fine-dining restaurant, has opened in Green Park, offering a combination of Renaissance-inspired aesthetics and contemporary dining. The restaurant draws influence from the Baroque movement and the philosophy of Giovanni Pico della Mirandola, aiming to blend art, culture, and gastronomy in its dining experience.

The restaurant features a detailed interior design and a globally influenced menu. Odella’s offerings include vegetarian dishes such as Gucchi Galouti, Truffle Parmesan Arancini, and Jackfruit Enchiladas. The non-vegetarian menu includes options like Nakhre Murgh, Mansa Ghee Roast, Truffle Rock Shrimp Tempura, and Sambal Seabass. Main courses range from Seabass and Casarecce Alfredo to Pan-Fried Noodles and Mapo Silken Tofu. Desserts include Biscoff Tres Leches and Burnt Cheesecake.

Nipun Khanna and Sameer Aggarwal, Owners at Odella stated, “Odella is more than just a restaurant—it is a celebration of beauty, creativity, and indulgence. Every element, from the ambiance to the menu, has been carefully crafted to offer an unparalleled dining experience. Our vision is to bring together art, history, and culinary excellence, inviting guests to revel in an atmosphere of grandeur and refinement.”

The bar menu includes a range of cocktails such as The Venice Sunset, featuring jasmine gin, Aperol, mixed berries, pineapple, and citrus. The Cape Route combines tequila with pickled amla brine, Sichuan chili tincture, and kaffir lime. Masterpiece is a mix of white rum and tequila with passionfruit, vetiver, and bitters, while Pandan Parador blends coconut fat-washed bourbon with pandan cordial. Seville Heat Wave includes tequila, bell pepper, jalapeño, mango purée, and tajín spice.

Odella is now open, offering guests a fine-dining experience in Green Park.

South Africa-based quick-service restaurant (QSR) chain Sausage Saloon is set to expand into India with 25 outlets in Delhi NCR. The expansion is part of a deal between FranGlobal, the international business arm of Franchise India, and Sausage Saloon, aligning with the brand’s global growth strategy.

Sausage Saloon currently operates over 120 outlets across South Africa, the UAE, and Mauritius. The 28-year-old brand specializes in gourmet hotdogs with customizable options, adhering to international quality standards.

Steven Strange, Founding Partner and Director of Sausage Saloon said, “India represents a significant opportunity for our brand’s expansion. The demand for high-quality, quick-service food is on the rise, and we believe our unique offerings will resonate well with Indian consumers.”

India’s QSR market is projected to grow at a CAGR of 9 percent over the next decade, driven by urbanization, higher disposable incomes, and a shift toward convenient and affordable dining. Sausage Saloon plans to establish a presence in the market through multiple store formats, including mall kiosks, food trucks, and standalone outlets.

Gaurav Marya, Chairman of Franchise India stated, “Sausage Saloon’s proven success in global markets, combined with its flexible business model, makes it a strong contender in this space. Through this partnership, we aim to establish a robust presence in Delhi NCR and create new opportunities for franchise partners across India.”

The first Sausage Saloon outlets in Delhi NCR are scheduled to open in March 2025, with further expansion plans in progress.

Burger Singh, India's largest homegrown burger chain, has entered Bangalore with its first outlet in HSR Layout. Expanding its retail presence across India, the brand plans to open a second outlet in BTM Layout as part of its broader growth strategy for the city.

The launch in Bangalore is a step forward in Burger Singh’s nationwide expansion, adding to its network of over 175 outlets across metro cities, Tier ll, and Tier lll markets. The company aims to cater to the increasing demand for affordable burgers tailored to Indian tastes. Given Bangalore’s strong food culture and young consumer base, the city was a key market for expansion.

Burger Singh has differentiated itself from global chains by offering Indian-inspired flavors, handcrafted sauces, and regionally tailored ingredients. Its menu includes popular items such as Amritsari Murgh Makhani, Bunty Pappeh da Aloo, and Bihari Gosht Mutton, which have gained popularity across multiple locations.

Kabir Jeet Singh, Founder and CEO of Burger Singh said, "We’ve built a brand that doesn’t just sell burgers but delivers an experience rooted in Indian flavors. Our products are designed to appeal to both loyal burger lovers and those who seek something new and exciting. Bringing this to Bangalore is a key step in our journey to becoming India’s most loved QSR brand."

The company’s expansion follows a franchise-driven model, allowing first-time entrepreneurs to enter the quick-service restaurant (QSR) sector with low investment and high return potential.

Rahul Seth, Co-Founder of Burger Singh said, "Bangalore’s fast-growing F&B sector, young demographic, and love for innovative food make it a high-potential market for us. We’re not just opening outlets, we’re creating franchise opportunities for aspiring entrepreneurs and generating employment for local talent."

Burger Singh has expanded into markets where QSR brands had limited presence. The HSR Layout outlet is the first of several planned for Karnataka, with BTM Layout set to follow. The company aims to open 100 outlets across the region in the coming years, strengthening its retail presence in metro cities and emerging markets across India.

UNICO has introduced a dining concept that combines a see-through live kitchen, an in-house eggless bakery and pastry section, and a full-service bar under one roof. With a focus on sustainability, the restaurant integrates zero-waste practices, hydroponic produce, and traditional cooking techniques supported by modern equipment, catering to the evolving retail and hospitality landscape in India.

The menu features dishes such as Roasted Leek and Garlic Broth, Smoked Beet and Citrus Salad, and Pickled Mushrooms on Courgette Blini, emphasizing fresh ingredients and handcrafted flavors. An in-house oil press and wood-fired pizza oven further enhance the dining experience.

Blending traditional and contemporary flavors, UNICO offers dishes like Textures of Cauliflower, Conchiglioni con Zucchini, and Mushroom Ravioli. The bar follows a sustainability-driven approach, serving sugar-free, ingredient-focused cocktails, including the White Basil, made with fresh herbs and premium spirits. The menu also includes desserts like the UNICO Cheesecake.

With a seating capacity of 120, UNICO aims to establish itself as a key player in the vegetarian fine dining segment in Gurugram.

Easy Boba, a bubble tea brand in India, has opened two new outlets, strengthening its presence in key cities. The latest store in Juhu, Mumbai, was inaugurated on February 26, while the third outlet in Rajkot, Gujarat, opened earlier this month on February 10.

The Juhu outlet is located at Shop 1, AB Nair Road, Jankidas Chowk, near Prithvi Theatre, opposite St. Joseph Church, Mumbai - 400049. The Rajkot outlet is at Shop No. 5, GF, The Spire 2, 150 Feet Ring Road, near Sheetal Park, Rajkot, Gujarat - 360006. To mark the opening, both stores will offer an inaugural deal on March 1 and 2, with all small water-based drinks and select milk-based boba teas priced at Rs. 99.

Adnan Sarkar, Founder of Easy Boba said, “The launch of our new outlets is a reflection of the growing demand for authentic bubble tea in India. We are committed to bringing a global café culture experience to Indian consumers, and our expansion is a step toward making bubble tea more accessible across cities.”

Easy Boba now operates multiple outlets across Mumbai, Pune, and Gujarat, focusing on a diverse menu that includes dairy-free, low-calorie, and plant-based options.

Founded by Adnan Sarkar, the brand has played a key role in introducing bubble tea to the Indian market. With a focus on quality and customer experience, Easy Boba continues to expand to meet the growing demand for innovative beverage choices.

Oven Story, a brand under Rebel Foods, has launched its flagship store in Pili Kothi, Moradabad, Uttar Pradesh. This marks the third such outlet, following openings in Patna and Anand last year.

The 1,600-square-foot Moradabad outlet offers dine-in, takeaway, and delivery services, catering to the city’s increasing demand for pizza. The expansion aligns with Oven Story’s strategy to strengthen its presence in India’s growing foodservice market.

Raghav Joshi, Co-Founder, Rebel Foods said, "We are delighted to open our third flagship store in Moradabad after Patna and Anand. Our vision is to create spaces where Indians come together to enjoy our unique topping pizzas and make Oven Story the go-to place for gatherings. This store marks further growth of our expansion plan, and we look forward to bringing Oven Story to over 200 stores across India soon."

The store is offering free garlic bread and a free cheese burst upgrade for dine-in customers. Oven Story continues its focus on Tier I and Tier II cities, with plans to open over 200 stores within the next two years. The expansion includes an enhanced menu with topping options such as Dragonfire, Feta, Pesto, Veggie Fantasy, and extra cheese.

With this launch, Rebel Foods aims to strengthen Oven Story’s footprint in India’s quick-service restaurant segment, catering to a broader consumer base.

Max Estates Limited has expanded its hospitality footprint with the launch of EatWell by Diva in Delhi. The new dining space, led by Chef Ritu Dalmia, integrates India’s diverse culinary traditions with the evolving dining preferences of urban consumers. This initiative aligns with Max Estates’ commitment to designing spaces that foster community engagement and well-being.

Chef Ritu Dalmia, known for her expertise in creating unique food experiences, emphasized the restaurant’s purpose. “Our vision with EatWell is simple: to create a space where food brings people together, evoking the stories, nostalgia, and emotions that come with sharing a meal. Whether you're grabbing a quick bite or sitting down for a leisurely experience, EatWell offers something for everyone, crafted with care and authenticity.”

EatWell by Diva offers a diverse menu featuring regional Indian dishes, including lighter and well-balanced meals. Signature dishes include Quinoa Bhel, Govindbhog Khichdi, and a seasonal Tiffin of the Day. The menu is crafted using traditional cooking methods and pure ingredients like ghee and unadulterated spices. Beverages include freshly prepared cold-pressed juices, smoothies with no added sugar, and Indian staples like chai and filter coffee.

The restaurant's ambiance reflects Max Estates' focus on sustainability, incorporating modern yet rustic design elements. The use of biodegradable packaging and responsibly sourced ingredients reinforces the brand’s commitment to eco-conscious operations.

Sahil Vachani, Vice Chairman and MD of Max Estates said, “With EatWell by Diva, we wanted to create an experience that aligns with our broader philosophy of living and working well. By partnering with Chef Ritu Dalmia, we’re bringing the joy of food to the forefront, offering a space that invites people to slow down, enjoy good food, and connect with others.”

Max Estates plans to expand EatWell across its developments, aiming to establish dining spaces that promote quality food and social engagement. The Delhi outlet is open for dine-in and online orders from 11:30 AM to 8:30 PM.
 

BANG, the rooftop lounge at The Ritz-Carlton, Bangalore, has introduced a refreshed ambiance, an updated cocktail menu, and weekend events, marking a new phase for the venue. Known for its city views and social atmosphere, BANG has been a key part of Bangalore’s nightlife. The latest changes aim to balance heritage with contemporary experiences while maintaining its role as a popular rooftop destination.

The lounge has updated its cocktail program with a mix of classic and modern influences. Nitin Goyal, Bar Manager at The Ritz-Carlton, Bangalore, highlighted the approach: “Our latest menu is a bold reimagination of timeless classics—familiar yet intriguing, refined yet daring. Every cocktail is an homage to both BANG and Bangalore’s shared journey—a city and a bar steeped in heritage, now embracing a spirited new chapter brimming with innovation, energy, and exquisite craftsmanship.”

The menu includes The Revolver, a bourbon-based cocktail with coffee and orange bitters, The Jasmine, a variation of the Negroni with citrus notes, and The Breakfast Martini, which combines orange marmalade and lemon juice. The bar also features a selection of premium spirits, Indian and international wines, and non-alcoholic beverages.

The revamped venue also introduces three weekend events, designed to appeal to different audiences. Retro Rendezvous Fridays focus on classic hits, while Commercial Saturdays bring a mix of global chart-toppers with performances by DJs. The Sunset Sha-BANG, a Sunday Sundowner, offers a relaxed setting with music and views of the city skyline.

Reuben Kataria, General Manager of The Ritz-Carlton, Bangalore said, “From the very moment BANG opened its doors, it resonated deeply with the people of Bangalore. It became more than just a venue; it became a destination for celebration, a place where stories were written in the language of music, laughter, and unforgettable nights. Named in honor of our beloved city, BANG has always been a reflection of Bangalore’s ever-evolving rhythm. With this reinvention, we fortify its legacy—introducing a curated cocktail experience, immersive weekend engagements, and an air of refined indulgence. We eagerly anticipate welcoming both familiar faces and new guests to rekindle old traditions and craft new memories.”

The changes at BANG focus on maintaining its connection with Bangalore’s hospitality scene while offering new experiences for guests.

Tim Hortons India, the iconic coffee brand has opened its sixth location in Mumbai at the First International Financial Centre (FIFC) in the Bandra Kurla Complex (BKC). This most recent addition brings the brand's well-loved brews to the center of the city's busy financial and lifestyle district, marking an important milestone in its growth.

Visitors can now savor the original Tim Hortons menu, including the famous Iced Capp, the rich and creamy French Vanilla, and the irresistible Timbits. A wide variety of savory sandwiches, wraps, and other delectable treats are also available on the menu, along with a selection of freshly baked donuts.

As BKC develops into a premier business zone, Tim Hortons wants to offer both locals and tourists a comfortable place to unwind. The store’s interiors feature stunning Copper Enameling wall art, an ancient technique that fuses glass onto copper for vibrant color. This unique craft blends tradition with modern aesthetics.

“We are thrilled to open our sixth store in Mumbai. The love and support we have received from our customers have been incredible, and we are excited to continue expanding into more communities. Mumbaikars appreciate a great cup of coffee and a delicious treat, and this new store reaffirms our commitment to serving the city and enhancing access to the Tim Hortons experience,” said Tarun Jain, CEO of Tim Hortons India.

Mumbai’s hospitality landscape sees a new addition as Nostalgia, a well-known café in Bandra, opens its new takeaway outlet at Pali Naka. Unlike its existing location, which is known for its homely atmosphere in a heritage bungalow, the new space emphasizes Mumbai’s hyperlocal food culture, integrating railway canteen traditions and community collaborations with local fruit vendors.

The new outlet will serve fresh beverages, ice creams, and savory snacks from Kerala and Mangalore. A key highlight is the Iced Filter Coffee and Filter Coffee Affogato, offering a chilled take on the classic South Indian beverage. The outlet introduces a ‘Bring Your Own Fruit’ concept, where customers can purchase fresh fruits from vendors outside and have them added to their soft-serve ice creams. The initiative aims to support local fruit sellers while offering seasonal customizations, such as strawberries or mangoes on frozen desserts.

This expansion is more than just a new location; it continues the legacy of founder Sinan Khader’s grandfather, who started his journey in the 1950s at a tea stall in Dadar Central railway station. Over time, he managed eight railway canteen stalls, leaving behind a business tradition that now reflects in Nostalgia’s offerings, such as bun maska and regional snacks from Kerala and Mangalore.

By blending family heritage with community-driven initiatives, Nostalgia’s new outlet honors its roots while creating a space that connects with Mumbai’s local flavors. Customers looking for a quick ice cream stop can also engage with the neighborhood’s street vendors, adding a local touch to their experience.

Berlin Brew, a newly launched taproom in Times Square, Andheri, brings a mid-century-inspired setting to Mumbai’s hospitality scene. Designed to cater to corporate professionals and social gatherings, the space offers freshly brewed craft beers alongside a curated food menu.

Located in an industrial complex, Berlin Brew provides a setting for professionals looking to unwind after work or meet colleagues for an informal gathering. The taproom’s signature offering is the Gluten-Free Hoppy Bliss, a pale ale made from jowar to reduce bloating. Other craft beer selections include Honey Drip Lager, Tropical Twist IPA (Melon and Tangerine Zest), Bavarian Bloom Hefeweizen (German Wheat Beer), Alphonso Mead, Cocoa Orange, Berlin Dunkelweizen (Dark German Wheat Beer), and Basmati Blonde (Rice Lager).

The food menu includes a mix of flavors designed to complement the brews. Some of the options include Mini Blue Cheese Kulcha, Enoki Mushroom Pockets, English Cheddar Chicken Kebab, and Pan Glazed Barbeque Chorizo. Desserts like Berliner Mini Donuts and German Apple Cake round off the offerings.

The taproom's design integrates handcrafted elements, vintage sketches, and portraits that reflect a blend of post-WWII Berlin and Bombay. Grey mosaic tiles, wooden panels, distressed mirrors, and stained-glass accents contribute to an industrial aesthetic. The main bar section, crafted by artisans, serves as a focal point.

With couches, dining booths, and a central community table, Berlin Brew provides a versatile setting for both small and large gatherings, catering to Mumbai’s growing hospitality and nightlife sector.

Mahesh Lunch Home, known for its coastal cuisine, has expanded its footprint with the opening of a second outlet in J.P. Nagar, Bengaluru. The restaurant, recognized for bringing Mangalorean flavors to India’s hospitality sector, has established itself in cities like Mumbai, Pune, and Bengaluru, with international locations as well.

The new outlet continues Mahesh Lunch Home’s tradition of serving seafood dishes prepared with fresh ingredients and traditional recipes. The menu features a variety of coastal specialties crafted by experienced chefs, offering guests a dining experience centered on authentic flavors.

Palgun Shetty, Partner at Mahesh Lunch Home said, "We're looking forward to upholding and serving J.P. Nagar's vibrant community with our coastal-inspired flavours. The new place we have come up with is carefully designed to include a one-of-a-kind dining experience that not only showcases our historic legacy and our dedication to quality."

With a menu that includes its signature seafood dishes, the restaurant aims to provide an alternative to conventional seafood dining. Mahesh Lunch Home continues to focus on maintaining its culinary heritage while expanding its presence in India’s hospitality sector.
 

Quick-service restaurant (QSR) brand Rollarappa is expanding its presence with the launch of two new outlets in Indirapuram on February 5 and Noida Sector 62 on February 6. With 23 outlets across India, the brand continues to strengthen its position in the street food segment.

The new outlets will operate from 11 AM to 4 AM, catering to both daytime and late-night customers. Rollarappa’s menu includes a variety of rolls such as Mafia Chicken Roll, Chicken Big Daddy Roll, Dip in Gravy Rolls, Chicken Tikka Bhej, Mafia Paneer Roll, and OG Chicken Roll. To mark the opening, the brand is offering its entire menu at RS 49 for a limited time.

The company has outlined plans to expand to 100 outlets within the next two to three years.

"At Rollarappa, our passion for innovative flavors and community connection has driven our rapid growth. Launching 100 outlets in just 2-3 years is a testament to our commitment and the trust our customers place in us. We’re proud to offer an exciting variety of shawarmas and rolls, each crafted to deliver a unique taste experience," said Supreet Singh, Founder and Director, Rollarappa.

Le Cirque, the renowned Franco-Italian fine dining brand, is bringing its culinary expertise to Raen – The Chef’s Studio at The Leela Hyderabad for a limited-time pop-up. This marks an important addition to India’s hospitality and retail industry, offering diners in Hyderabad access to a globally recognized dining experience.

Established in 1974 in New York City by Sirio Maccioni, Le Cirque has built a reputation for refined dining, serving dignitaries and celebrities worldwide. In India, the brand has been present at The Leela Palace New Delhi, setting a standard for fine dining in the country. The Hyderabad pop-up will provide guests with an opportunity to experience the brand’s signature dishes, staying true to its French and Italian culinary traditions.

The menu at Raen – The Chef’s Studio will feature Le Cirque’s classic dishes, paired with a selection of wines curated to enhance the flavors. The setting has been designed to reflect the brand’s emphasis on detail and presentation, offering a structured dining experience.

The Le Cirque pop-up will be available at The Leela Hyderabad from February 19 to March 1, 2025. This initiative expands the brand’s reach within India’s fine dining segment, allowing diners to experience its globally recognized culinary offerings.

SGF India has opened a new outlet in Bhopal, strengthening its presence in Madhya Pradesh. Located at M. P. Nagar Zone 1, Opposite Multi-Level Parking, the restaurant will offer a variety of vegetarian dishes, including its well-known soy chaaps and North Indian specialties.

The menu features Afghani and Malai Chaap, North Indian gravies, and thalis. To mark the launch, the restaurant is offering a Buy One Get One (BOGO) deal on Chinese dishes and a 20 percent discount on Indian gravies and thalis. Student and corporate discounts will also be available.

Kewal Ahuja, Founder of SGF India said, “Bhopal has a vibrant food culture, and we are thrilled to bring SGF’s signature offerings to the city. Our goal is to provide a flavorful yet nutritious alternative for food lovers, especially with our protein-rich soy chaaps, which have been a favorite among our patrons. Beyond everyday dining, the new outlet is also an ideal venue for birthday celebrations, kitty parties, and get-togethers, with specially curated menus available at a very reasonable price to provide a seamless and delightful experience.”

With over 100 outlets across Uttar Pradesh, Rajasthan, Madhya Pradesh, Punjab, and Delhi-NCR, SGF India continues its expansion, aiming to bring its vegetarian offerings to more cities.

Located along Goa’s coastline, Uma by the Sea offers a dining experience that blends local flavors with global influences. The restaurant focuses on Goan cuisine while incorporating Mediterranean and international elements, creating a menu designed by Chef Aloysious that highlights the region’s culinary traditions.

The menu at Uma by the Sea features dishes that reflect Goan heritage alongside globally inspired options. Signature offerings include Grilled Cafreal Chicken and Aunty Adea’s Prawn Curry Rice, both paying tribute to traditional local recipes. In addition, the restaurant serves Napoli-style pizzas, made with 48-hour fermented dough, fresh seafood, and other coastal-inspired dishes that add an international dimension to the dining experience. All ingredients are locally sourced to highlight the region’s flavors.

Beyond the menu, Uma by the Sea provides a setting designed for a relaxed dining experience. Guests can begin their day with breakfast by the water, enjoy cocktails at sunset, or have a seafood meal under the stars. The atmosphere is designed to reflect Goa’s laid-back lifestyle.

Ranjan Chopra, the founder of Uma by the Sea, describes the restaurant as an extension of Goa’s essence. “We wanted Uma to be a true reflection of Goa—unhurried, full of life, and bursting with incredible flavors. It’s not just about the food; it’s about the feeling. Every bite, every sip, every sunset—it’s all meant to be savored," he said.

Uma by the Sea marks a new chapter for Ranjan Chopra, who has previously launched Qla and Indy in Delhi. Qla is known for its European fine dining, while Indy specializes in modern Indian cuisine. With Uma by the Sea, he brings his culinary expertise to Goa, blending regional flavors with international influences in a setting that reflects the relaxed pace of coastal life.

Positioned along Goa’s shoreline, Uma by the Sea offers a dining experience centered on fresh ingredients, coastal flavors, and a setting that caters to both locals and visitors.

Located within Santha Bagh, 1932 Trevi is a newly launched restaurant that blends Italian and Indian influences in both design and cuisine. Inspired by the Maharaja’s visit to Italy in 1932, the restaurant reflects his vision of bringing Roman artistry and culinary traditions to Jaipur.

Designed by Shantanu Garg, 1932 Trevi integrates Italian aesthetics with Indian craftsmanship. The space features intricate Padma motifs and natural elements, with a central fountain reminiscent of Rome’s Trevi Fountain. The design aims to create an immersive atmosphere where history and storytelling are reflected in every detail. “1932 Trevi isn’t just about aesthetics; it’s about creating an immersive space where design and storytelling coexist,” says Garg.

The restaurant’s menu combines Italian culinary techniques with Indian ingredients. The appetizers emphasize herbaceous flavors, while the main courses balance Indian spices with Italian influences. Desserts feature traditional elements infused with contemporary flavors, and the cocktail menu draws inspiration from gemstones, offering a mix of regional and global influences.

Signature dishes include the Corn Tempura Cake with Gondhoraj Lemon Gel, Trevi Fried Chicken with Gribiche Sauce, and the classic Cacio e Pepe. Desserts such as the Vanilla and Hibiscus Wild Rice Kheer present a modern interpretation of traditional flavors.

The beverage menu at 1932 Trevi incorporates handcrafted cocktails that blend regional ingredients with international techniques. Trevi Paloma, made with Patron Silver and Plum Mathania Cordial, offers a bright and sour profile, while Symphony No. 41 combines Dewar’s 12-year-old whisky with cherry vinegar and mint. The Cat’s Eye, featuring toasted hazelnut aged rum and vegan foam, provides a richer, nutty experience.

Namokar, one of the minds behind 1932 Trevi, describes it as “a dream realized,” emphasizing its role in creating a unique hospitality experience. Jai, who led the project’s execution, adds, “Building 1932 Trevi was about turning an ambitious dream into reality—a space where tradition meets modernity in perfect harmony.”

Since its opening on December 14, 2024, 1932 Trevi has positioned itself as a destination for guests seeking a blend of cultural heritage and fine dining. The setting, enhanced by live music and handcrafted cocktails, offers a hospitality experience that merges history, design, and gastronomy in Jaipur.

Te Amo Bistro And Bar, located in the heart of IFC M3M on Golf Course Extension Road, has become a prominent name in Gurgaon’s culinary landscape. With its tagline ‘Global Indian,’ Te Amo offers a unique dining experience that blends Indian flavors with global influences. This fusion is inspired by Michelin-starred Chef Suvir Saran’s culinary experiences across cities like New York, San Francisco, Berlin, and Mumbai, where food serves as a medium for storytelling.

“Our vision for Te Amo goes beyond serving exceptional food; it’s about building a brand that resonates with a modern, global audience while preserving the essence of Indian hospitality. We aim to position Te Amo as a trailblazer in progressive Indian dining, with plans for nationwide expansion. This journey is not just about growth but about setting new benchmarks in the culinary industry,” said Shelly N. Singh, Founder and Managing Partner.

Chef Suvir Saran, known for his ‘American Masala’ philosophy, combines Indian, American, and other culinary traditions in his dishes. Signature offerings such as Patiala Chicken Cornetto, Ambi Paneer Tikka, Dawat-e-Khichda, and Jamun Kala Khatta Sorbet showcase his innovative approach to reimagining traditional recipes.

“My inspiration for Te Amo comes from the stories food tells and the connections it creates. Each dish is a reflection of my culinary adventures, whether it’s a bustling market in Mumbai or a fine-dining experience in New York. At Te Amo, I strive to merge these global influences with the essence of Indian flavors, crafting plates that evoke emotions and memories for every guest,” said Chef Suvir Saran, Curator.

The restaurant’s interiors draw inspiration from modern New York aesthetics, blending warmth and sophistication. The centerpiece of Te Amo is a stunning island bar, which features a curated selection of 37 cocktails, including nine clarified cocktails—a first in Gurgaon. These drinks are crafted using dehydrated fruits, exotic spices, and artisanal techniques, offering a sensory experience. Te Amo also hosts special events such as elegant sit-down Sunday lunches, soulful Sufi nights, and live music performances on weekends, adding to the vibrant atmosphere.

With a seating capacity of over 110 guests, Te Amo offers a variety of spaces, including an alfresco area, a private dining section, and a lounge. Open daily from 12:00 PM to 1:00 AM, Te Amo caters to intimate gatherings, lively celebrations, and formal dinners.

Bright Hospitality, a prominent name in experiential dining, has launched IKK Panjab at Connaught Place in Delhi. Bright Hospitality, India’s pioneering force in experiential dining concepts serving over 2,800 diners daily, announces the launch of IKK Panjab at Delhi's iconic Connaught Place,

IKK Panjab was founded by Deepika and Rajan Sethi as a tribute to their father's deep connection to Punjab. The new outlet goes beyond being a restaurant; it celebrates the rich cultural heritage of an undivided land. Designed to reflect the warmth of a family home, it is named 'Colonel Sahab ka Ghar,' inspired by the Sethi family’s ancestral roots. The space transforms dining into a journey through Punjab’s cultural legacy, with every detail thoughtfully curated to tell the story of a shared past.

The restaurant’s interior features vintage bookshelves, an elegant mezzanine bar, and heirloom artifacts, all bathed in the soft glow of vintage lamps, creating an atmosphere that invites diners into a personal experience. Located in the heart of Connaught Place, where tradition intersects with modernity, the venue offers an ideal setting for IKK Panjab's evolving narrative.

The menu blends traditional and modern influences, celebrating the diversity of Punjab’s culinary traditions. Signature dishes such as Gosht Beliram, originally from Maharaja Ranjit Singh's court, and Karachi Koyla Kadhai sit alongside traditional favorites like Sarso da Saag and Makki di Roti. Newer creations, like the Butter Chicken Samosa, introduce contemporary elements while maintaining the region's culinary essence.

Rajan Sethi, Managing Director of Bright Hospitality said, “IKK Panjab's journey to Connaught Place is more than just an expansion; it's a testament to our commitment to preserving and presenting the soul of an undivided Panjab through its culinary legacy. This new outlet embodies our philosophy of creating dining spaces that transcend mere gastronomy to become custodians of cultural heritage. As we set new benchmarks in hospitality, each dish and interaction carries forward stories of our shared heritage. Panjabiyat is a story worth telling, and through our dedication to crafting experiences that resonate deeply with our guests, we remind them that great food isn't just about taste; it's about belonging and coming home to traditions that have been cherished across generations.”

With this launch, IKK Panjab evolves from a popular dining destination to an institution of culinary and cultural excellence. As part of Bright Hospitality's expansion plans, the brand aims to launch new outlets monthly starting in 2025, with the goal of bringing Punjab's rich flavors to cities across India and beyond. This expansion is a first step in a broader vision to present Indian regional cuisines as a living legacy to be preserved and celebrated for generations to come.

Chalu Apna Desi Chinese, the Indian-Chinese restaurant chain, is expanding its footprint beyond retail in India with the launch of its first international outlet in Ontario, Canada, in June 2024. After establishing over 200 outlets across 33 Indian cities, the brand is now introducing its Desi Chinese cuisine to a global audience.

Founded by Vibhanshu Mishra in 2020, Chalu Apna Desi Chinese has built its reputation on blending Indian spices with Chinese flavors. The brand, known for dishes like Hakka Noodles with an Indian twist and Manchurian curries, recorded a turnover of Rs 53 crore in FY23 and is currently valued at Rs 100 crore.

The first Canadian outlet is located at Trafalgar Crossing, with a plan to establish 25 locations in Canada by the end of 2025. Additionally, the company is looking to expand into the U.S. market, starting with 10 outlets in Arizona.

Vibhanshu Mishra, Founder of Chalu Apna Desi Chinese stated, "Bringing Chalu Apna Desi Chinese to Canada was a dream come true. Our vision has always been to revolutionize the fast-food industry by offering a unique blend of quirky, fusion of Desi Chinese cuisine that excites the taste buds and brings cultures together. Canada is the perfect place to start our global journey due to its rich diversity and love for global cuisine, to share our passion for Desi Chinese."

The Canadian outlet will maintain the brand’s focus on freshness and quality, offering quick service, home delivery, takeaway, and dine-in options. The restaurant will continue to use natural ingredients while avoiding added colors and artificial enhancers like Ajinomoto.

As part of its international expansion, the company expects a 70 percent revenue growth this fiscal year, leveraging its existing market presence and focus on quality cuisine. With plans to grow both in India and internationally, Chalu Apna Desi Chinese is positioning itself for further expansion in the fast-food segment.