More Than a Grocery Store: Foodstories Launches Mumbai's Most Immersive Food Destination

The food lifestyle platform founded by Avni and Ashni Biyani debuts in Mumbai at Bandra, Hill road

Mumbai, India – Foodstories, the food lifestyle platform founded by Avni and Ashni Biyani, makes its Mumbai debut this June with immersive flagship destinations in Bandra and Lokhandwala, introducing a new kind of culinary and cultural experience for the modern Indian consumer.

Created at the intersection of food, wellbeing and community, Foodstories is not a traditional grocery store. It is a platform that brings together farmers, makers, artisans, producers, chefs and storytellers through curated products, experiences and everyday rituals.

Launching alongside the stores is the Foodstories mobile app and a Mumbai-based fulfilment ecosystem enabling deliveries across the city in under 60 minutes, extending the experience beyond the store.

At the heart of Foodstories is a simple belief: food, when sourced with intention and enjoyed with curiosity, has the power to nourish not only the body, but culture, connection and self-expression.

"At Foodstories, we believe food is one of the most powerful ways people express who they are," says Avni Biyani, Co-Founder."The choices we make every day shape our wellbeing, rituals and culture. We celebrate the farmers, producers, bakers and artisans behind every ingredient because understanding where food comes from changes how we experience it. Foodstories exists to make food more joyful, intentional and connected."

The Mumbai stores introduce a collection of original concepts including That Grocery Café, which brings ingredient stories from shelf to plate; That Bev Bar, focused on hydration, caffeination and creativity; and That Bake Shop, led by award-winning pastry educator Chef Dean Rodrigues, where baking becomes a live experience throughout the day.

Freshness remains central to the experience, with a fresh pasta bar by Chef Aabhas Mehrotra of Sorrentina fame, live spice grinding, freshly roasted nuts, made-to-order nut butters and a working flour mill created in collaboration with Two Brothers Organic Farms.

Guests can also explore The Tea Library, a dedicated tea discovery destination designed around origin, craft and contemporary tea rituals.

Foodstories is powered by a community of passionate specialists including bakers, farmers, chefs, water sommeliers and caviarologists, while also serving as a platform for emerging Indian food brands and producers.

Around the world, food destinations are becoming cultural destinations. If Los Angeles has Erewhon, Mumbai now has Foodstories — a new home for discovery, wellbeing and modern food culture.

"Mumbai is a city that has always embraced ambition, creativity and culture, and nowhere is that more visible than Bandra," says Ashni Biyani, Co-Founder."Foodstories was built for this consumer. We wanted to create a destination where discovery becomes part of everyday life; where buying ingredients can lead to a conversation with a maker, a tasting or an entirely new food experience. We're not simply opening stores in Mumbai. We're building a platform for modern food culture."

Foodstories allows customers to engage with the brand in-store, through dedicated relationship managers, online via its website and app, and through rapid delivery across Mumbai.

As food increasingly becomes a reflection of lifestyle and wellbeing, Foodstories is building a new category in India — one where food, culture, community and discovery come together under a single roof.

Designed for a generation that wants to live better, eat better and stay curious, Foodstories arrives in Mumbai starting with Bandra and soon launching in Lokhandwala, Andheri.

INKA by Bastian Launches Its New Luxury Lunch Experience in Mumbai.

INKA by Bastian introduces a new Luxury Lunch Experience in Lower Parel, bringing together a specially curated Peruvian-Asian Menu, signature Bastian Favourites, and an all-new Cocktail Programme designed for Mumbai’s evolving daytime dining culture. Located in the heart of the city’s Corporate Hub, INKA Lunch is designed for everything from Executive Meetings and Business Lunches to leisurely afternoon dining, offering a refined yet vibrant experience that transitions seamlessly from afternoon indulgence into sunset hours.

The new lunch menu features standout dishes across INKA’s Peruvian-Asian Offerings alongside signature Bastian Favourites, bringing together some of the brand’s most-loved creations under one menu. Guests can indulge in dishes such as the Hamachi Ceviche, Lobster Thermidor, Salmon Jalapeño and the signature Tiger Maki, alongside mains including the Peruvian Seabass, Lamb Adobo and Udon Saltado. Complementing the menu is a new Peruvian-Asian Inspired Cocktail Selection featuring signature serves like the Nikkei Umami, Cantarito, Chala Fresca and Andesspresso, crafted with bold tropical flavours and premium spirits. Refreshing additions including the Suika Punch, Peruvian Picante and Berry Delight bring a fresh daytime energy to the experience, while indulgent desserts and signature creations from Bastian Bakery complete the lunch on a decadent note.

With its striking interiors, refined culinary approach and dynamic daytime atmosphere, INKA by Bastian offers a fresh perspective on Luxury Lunching in Mumbai. Positioned in one of the city’s busiest Corporate Districts, the new lunch experience blends World-Class Flavours, Warm Hospitality, signature Bastian Favourites

and a sophisticated social energy - making it an ideal destination for both Corporate Dining and leisurely afternoon gatherings in Lower Parel.

IRHPL launches two new retail concepts at Delhi Airport’s T2

The company has launched La Mourde Choc and Lumière, its seventh and eighth proprietary retail concepts, at Terminal 2

IRHPL has announced the launch of two new proprietary retail concepts at Delhi Airport’s T2 Terminal, La Mourde Choc and Lumière, marking a significant expansion of the company’s portfolio of homegrown brands and reinforcing its commitment to elevating the airport retail experience for the modern Indian traveller.

The launch adds two new proprietary retail concepts to IRHPL’s portfolio at Delhi Airport’s T2 Terminal. La Mourde Choc will operate across domestic departure and arrival areas, while Lumière will offer a luxury eyewear retail format at the domestic departure terminal.

La Mourde Choc: Where Every Journey Gets a Little Sweeter

La Mourde Choc brings together a range of Indian and international chocolate brands at Delhi Airport’s T2 Terminal. The store includes products across premium, gifting and nostalgia-focused categories, including brands and confectionery items familiar to multiple generations of consumers.

Nostalgia Range

A key feature of La Mourde Choc is its Nostalgia Range, which includes products such as Phantom sweet cigarettes, Stick Jaw toffees from Dehradun and Ooty Chocolates. The range focuses on confectionery items that have remained familiar to generations of consumers.

Lumière: Sunglasses as Self-Expression

The second concept, Lumière, is located at the T2 Domestic Departure terminal and focuses on premium and luxury eyewear. The store offers brands across multiple categories, including Ray-Ban, Oakley, Maui Jim, Michael Kors, Emporio Armani, Versace, Burberry, Dolce & Gabbana, Saint Laurent, Gucci, Tom Ford and DITA.

Leadership Comment

“Eyewear is one of those rare accessories that sits at the intersection of function and identity,” said Naresh Sharma, CEO of IRHPL (Group of Companies). “At Lumière, we wanted to create a space where that choice felt meaningful, not rushed. The airport gives us a captive audience of style-conscious travellers, and we want to give them an experience that matches their expectations, from the moment they walk in to the moment they find the right pair.

Small in Number, Grand in Legacy: Novotel Vijayawada Varun Spotlights Parsi Cuisine in Its Lost Cuisines Series

A rare culinary tribute to one of India’s smallest yet most influential communities, celebrating the rich, layered flavours of the Parsi table

 Vijayawada, June 2026: Novotel Vijayawada Varun is set to bring the distinctive culinary legacy of the Parsi community to the forefront with a specially curated dining experience on June 7, 2026 at Food Exchange. As part of Lost Cuisines, the hotel’s six-month gastronomic journey celebrating India’s fading regional food traditions, this edition turns the spotlight on a cuisine shaped by migration, memory and remarkable cultural influence. 

Few communities in India have left as deep an imprint on the country’s industrial, philanthropic and cultural life as the Parsis. Though among the smallest in number, their influence has been extraordinary and their cuisine reflects that same richness of identity. Rooted in Persian heritage and shaped over generations in India, Parsi food is known for its nuanced interplay of sweet, sour and spice, as well as its ability to turn everyday ingredients into dishes layered with history and character. 
 
With this edition of Lost Cuisines, Novotel Vijayawada Varun invites guests to experience these time-honoured flavours through a menu that celebrates both beloved classics and lesser-known gems from the Parsi kitchen. More than a themed brunch, the showcase is a tribute to a culinary tradition that continues to hold a cherished place in India’s gastronomic story. 
 
Manish Pathak, Hotel Manager, Novotel Vijayawada Varun, said, “Parsi cuisine carries an extraordinary story of heritage, adaptation and community. It belongs to a culture that may be small in number, but has had a lasting impact on India in so many ways. Through this edition of Lost Cuisines, we wanted to celebrate that legacy through food that is deeply comforting, beautifully layered and rooted in tradition.” 
 
The exclusive menu features classics such as Russian Salad and Sunshine Salad, along with appetisers including Chicken Farcha and Tatrelu Gosh. The main course showcases iconic dishes such as Patra Ni Machi, Tomato Per Edu, Sali Marghi, Kid Gosh, Mutton Dhansak served with Caramelised Rice and the much-loved Mutton or Chicken Berry Pulao. To conclude the experience on a sweet note, guests can savour traditional desserts including Ravo, Sev and the quintessential Lagan Nu Custard. 

Eco Hotels & Resorts Limited Launches its First Boutique Property in Udaipur

Marks a significant milestone in the company's expansion across India's leading tourism destinations

Eco Hotels & Resorts Limited, a sustainable hospitality company, has announced the launch of its first boutique hospitality property in Udaipur, marking a significant milestone in the company's growth strategy across India's leading tourism destinations.

Nestled amidst the scenic Aravalli Hills in Govardhan Villas, the boutique property has been thoughtfully designed to offer a blend of contemporary comfort, personalised hospitality, and immersive local experiences. Situated near the picturesque Govardhan Lake, the hotel offers guests a tranquil retreat while remaining conveniently connected to Udaipur's renowned palaces, lakes, cultural attractions, and wedding venues.

Designed to cater to the evolving preferences of modern travellers, the property blends intimate hospitality, thoughtfully curated experiences, and seamless service, making it an ideal choice for leisure travellers, destination wedding guests, and visitors seeking authentic local experiences in the City of Lakes.

Udaipur continues to strengthen its position as one of India's most sought-after tourism destinations, attracting millions of domestic and international visitors annually. Renowned for its royal heritage, architectural landmarks, luxury hospitality, and vibrant cultural landscape, the city has witnessed growing demand for premium yet personalised accommodation experiences.

Commenting on the launch, Mr. Vinod Kumar Tripathi, Chairman of Eco Hotels & Resorts Limited, said:

"Udaipur represents one of India's most dynamic hospitality markets, combining heritage tourism, luxury travel, weddings, and a rapidly growing lifestyle segment. Our boutique property has been thoughtfully designed to offer guests an intimate and memorable stay experience while embracing the natural beauty that surrounds it."

"This launch marks an important step in our expansion journey as we continue to strengthen our presence across strategic tourism destinations in India. We remain committed to creating guest-centric hospitality experiences that combine comfort, sustainability, and personalised service."

Mr. Harpreet Singh, COO & National Sales Head, Eco Hotels & Resorts Limited, added:

"We have designed this boutique property to offer guests a comfortable and personalised hospitality experience that reflects the warmth and charm of Udaipur. With its tranquil surroundings, convenient location, and focus on attentive service, we believe the property will appeal to travellers seeking authentic experiences while enjoying the comfort and convenience of a thoughtfully curated stay."

The launch of Eco Boutique Udaipur marks the company's sixth operational property and further strengthens its growing hospitality portfolio, which includes The Eco Satva Kota, The Eco Satva Vadodara, The EcoXpress Satva Varanasi, The Eco Satva Ayodhya, and The Eco Value Kochi. The addition of Eco Boutique Udaipur reflects the company's continued focus on expanding its presence across key travel and tourism destinations in India.

Summit Hotels & Resorts enters the spiritual hospitality segment with the launch of ‘The Mandir Collection’; first property planned in Salasar

Siliguri, June , 2026: With spiritual tourism emerging as one of the fastest-growing segments within India’s travel landscape, Summit Hotels & Resorts has announced the launch of The Mandir Collection, a new hospitality brand focused on pilgrimage destinations and spiritually inspired travel experiences.

The move marks Summit’s entry into a hospitality segment that has witnessed significant growth in recent years, driven by improved connectivity, infrastructure development, and increasing interest in faith-based and wellness-led travel.

As part of the launch, the company has identified Salasar for the first property under the new brand. The upcoming property, planned as Summit Salasar – The Mandir Collection, is envisioned as a premium spiritual retreat catering to families, devotees, wellness travellers, and destination-led gatherings.

The hotel is expected to feature approximately 70 rooms and villas, including private pool villas, along with curated experiences inspired by spirituality and Indian traditions. Planned offerings include a Satvik dining concept, dedicated temple assistance services, wellness-focused experiences, devotional evening sessions, banquet and outdoor event spaces, and proximity to the Salasar Balaji Temple.

Commenting on the development, Sumit Mitruka, CEO, Summit Hotels & Resorts, said, “Spiritual travel in India is experiencing a massive boom, with nearly 1 in 5 Indians planning faith-based or wellness trips. Travellers today are not only visiting pilgrimage destinations for religious reasons but also seeking experiences in wellness, culture, and personal connection.  India’s spiritual tourism economy is projected to reach USD 135 billion by 2034, and through The Mandir Collection, our intention is to create hospitality experiences that remain rooted in the spirit of the destination while offering the comfort and quality modern travellers expect.”

Going ahead, Summit Hotels & Resorts plans to gradually expand The Mandir Collection across select pilgrimage circuits and faith-led destinations. The company is also evaluating opportunities in locations such as Haridwar and Ayodhya, as well as other emerging spiritual tourism hubs. This expansion further strengthens Summit’s focus on building destination-driven hospitality formats across evolving travel segments in India.

From Mumbai To Hyderabad: Chef Nooresha Expands Izumi’s Japanese Dining Journey

Mumbai’s beloved Japanese restaurant expands to Hyderabad with signature sushi bars, robata grills, ramen bowls, and a cocktail program inspired by crowd favourites and new creations. 

Hyderabad, June 2026 - After carving a loyal following in Mumbai and Goa, Izumi now arrives in Hyderabad with its third outpost, bringing its deeply loved interpretation of Japanese cuisine, warm hospitality, and immersive dining experience to one of India’s fastest-growing culinary markets. 

Known for creating spaces rooted in comfort, simplicity, and honest flavours, Izumi’s Hyderabad opening marks a significant new chapter for the brand as it expands its deeply loved Japanese dining experience. As Hyderabad continues to evolve into a thriving destination for global cuisine, Izumi arrives with a uniquely focused approach to Japanese dining - blending authenticity, craftsmanship, warmth, and contemporary energy in a dedicated space. Set against a stunning lakeside view that instantly felt impossible to resist, the Hyderabad outpost is notably larger than its Mumbai and Goa counterparts, allowing for a more expansive and immersive Izumi experience in the city. 

For Chef Nooresha, co-founder and the culinary force behind Izumi, the Hyderabad opening feels especially personal. Years ago, while still studying, Hyderabad became one of the first cities she briefly called home. Chef Nooresha’s return to Hyderabad with Izumi feels deeply personal - creating a full-circle moment from her early days in hospitality to now co-founding one of India’s most celebrated Japanese dining brands, making the opening far more emotional than simply launching a new restaurant.

The Hyderabad outpost also carries forward Izumi’s distinctive design language, created in collaboration with designer Minnie Bhatt, who previously worked on the Mumbai space. Subtle Japanese influences, intimate lighting, lantern-inspired details, and the signature sushi counter come together to create a space that feels immersive yet effortless. Much of the crockery has also been specially sourced from Japan and Japanese stores across Singapore, adding further authenticity and detail to the overall dining experience.

At the heart of the Hyderabad space is Izumi’s signature live sushi bar - an element that has become synonymous with the brand across every city it enters. This live sushi counter showcases a menu that moves between classic craftsmanship and contemporary flavour combinations. Diners can expect standout sashimi and nigiri offerings such as the Bluefin Chutoro, Hamachi, and Scorched Scallop Nigiri, alongside rolls like the Crispy Edamame Avocado Roll, Tempura Prawn with Spicy Mayo, and the Chutoro & Pickled Daikon Roll.

The robata grill program brings another exciting dimension to the Hyderabad menu, celebrating smoky flavours and Japanese grilling techniques. Vegetarian highlights include the Fresh Shiitake Mushrooms with umami beurre blanc and the Charred Napa Cabbage with mustard miso mayo, while the non-vegetarian grills feature standout dishes like the Lamb Chops with red bell sauce and the Yaki Madai Skewers with spicy miso butter. Hyderabad also marks the first time Izumi introduces mutton dishes to its menu, adding a new layer to the culinary experience.

Izumi’s ramen bowls - already favourites among diners in Mumbai and Goa, now make their way to Hyderabad with a menu that balances comforting classics and bold flavours. Vegetarian options include the Spicy Miso Ramen and Curry Ramen, while non-vegetarian highlights range from the rich Chicken Paitan to the Seafood Ramen with slow-cooked fish bone broth. The Hyderabad menu also introduces regional touches through ingredients and flavours that further expand Izumi’s evolving culinary identity.

Complementing the food program is a cocktail menu thoughtfully curated by Maia Laifungbam, that brings together returning favourites from Izumi’s journey alongside fresh new creations designed specially for Hyderabad, reflecting both the familiarity of the brand and the energy of the new space. The menu moves across signature cocktails like the Kyoto Martini, refreshing highballs such as Ginza Nights, favourites including the Yuzu Kazi, and Izumi classics like the Yuzu Penicillin. Alongside these are playful zero-proof creations such as Chilli No Hana and Musky Dusky, creating a cocktail experience that feels layered, vibrant, and deeply tied to Izumi’s evolving identity. 

With its lakeside setting, deeply personal connection to the city, evolving menu, and immersive design sensibility, Izumi’s arrival in Hyderabad marks the continuation of a journey built on passion, storytelling, and a love for creating spaces people want to return to.

Chowman Strengthens its Mumbai Presence with a New Flavorsome Outlet in Ghansoli

Following the successful Mumbai launch last year, Chowman, Kolkata's beloved Chinese restaurant chain is expanding deeper into Mumbai's suburban heartland of flavors with a new restaurant in Ghansoli. With this Chowman is proud to mark its fourth foray in the City of Dreams, complementing its existing outlets in Andheri West, Mira Road and Powai (Cloud Kitchen).

Nestled in Alliance One, Sector 5 in Ghansoli, the new outlet brings Chowman's signature blend of authentic Asian cooking and intimate dining ambiance to the region. The 36-seater restaurant maintains the brand's distinctive identity of red-and-black interiors, warm lighting, and carefully curated oriental aesthetics creating an inviting space for everything from quick weeknight dinners to thoughtful family gatherings.

The epicurean menu features both vegetarian and non-vegetarian savors, with their Piece de Resistance reflecting Chowman's commitment to culinary authenticity. Diners can relish the flavors of carefully crafted Stir Fried Pak Choi in Chilli Garlic Sauce, Steamed Fish in Chinese Greens, and the signature Prawn Balls, alongside house specials like Clay Pot Braised Chicken with Mushroom, Bangkok Street Noodle Bowl, Kolkata-Style Chilli Chicken, and traditional Khao Suey. Each dish is prepared using authentic recipes and premium ingredients, ensuring every visit feels like a curated culinary journey.

Brimming with excitement for the launch of the new outlet, Mr. Debaditya Chaudhary, Managing Director of Chowman said, "The Ghansoli opening is a natural progression in our growth across Mumbai. Over the past decade and a half, we've built Chowman on the foundation of uncompromising quality in ingredients, technique, and hospitality. And we're excited to bring that same standard of authentic Chinese dining to the neighborhood of Ghansoli. We're not just opening another restaurant; we're bringing a dining philosophy that believes good food should never be a compromise. The Ghansoli community can expect the same rigour and passion that our Kolkata guests have come to love, served with the warmth and professionalism our Mumbai customers have come to expect."

For the seasoned explorers of Chinese cuisine or the curious first timers, with family, friends or colleagues for a relaxed dinner, weekend outings or family celebrations, Chowman continues to follow the motto of  ‘Serving Happiness Nationwide’.

IHG Hotels & Resorts brings luxury conversion brand Vignette Collection to London with Canary Wharf signing

Canary Riverside Plaza, Vignette Collection by IHG marks the brand’s debut in the capital as it continues UK&I momentum

2026 (London, UK): IHG Hotels & Resorts (IHG), one of the world’s leading hotel companies, announces the signing of Canary Riverside Plaza, Vignette Collection by IHG – the brand’s first property in London and second in the UK&I. Developed in partnership with Yianis Group, the signing also marks IHG’s debut in Canary Wharf, one of London’s most established and well-connected business districts.

Scheduled to open in summer 2026, Canary Riverside Plaza, Vignette Collection by IHG will offer 142 guestrooms and suites with views across the River Thames and the City, alongside a restaurant and bar, flexible meeting and events space for up to 200 guests, and access to an adjacent health club and spa. Located in Canary Wharf, one of London’s leading financial and professional services districts, the hotel is well positioned to serve corporate and leisure demand, benefiting from strong connectivity across the capital and to key international gateways in an area that continues to evolve as a dynamic commercial and lifestyle hub.

Willemijn Geels, Vice President, Development, Europe, IHG Hotels & Resorts, said: “We’re proud to be deepening our partnership with Yianis Group – a key contributor to the growth of our Luxury & Lifestyle portfolio in the UK&I. Building on our signing of InterContinental Manchester, together we have a shared commitment to bring distinctive hotels to key locations and we are creating a strong pipeline of high-quality developments. This latest project not only highlights IHG’s exciting growth of its Luxury & Lifestyle portfolio in the UK’s capital, but it also showcases the importance of this partnership.

“With Vignette Collection, we’re able to work with exceptional properties that retain their individuality and distinct style while benefiting from IHG’s global scale and enterprise platform, and London is a natural next step for the brand as we continue to expand in key gateway cities.”

John Christodoulou, Chairman, Yianis Group, added: “We are proud to be introducing Vignette Collection to London with Canary Riverside Plaza. The brand’s focus on individuality and character strongly aligns with our vision for the hotel, and we were particularly drawn to its ability to celebrate the unique identity of each property while benefiting from the strength of a global brand. Canary Wharf provides a dynamic and well-established setting for this development, and we are excited to be creating a landmark destination within this important part of the city. We look forward to continuing our partnership with IHG Hotels & Resorts and delivering a distinctive experience for guests.”

Vignette Collection, IHG’s luxury conversion brand, brings together a family of one-of-a-kind properties in sought-after urban and resort locations. Each hotel retains its individual identity and story, while being united by a shared vision to offer a more authentic and considered way to travel. Through signature hallmarks such as ‘Memorable Rituals’ and ‘A Means for Good’, Vignette Collection creates purposeful guest experiences that reflect the character and culture of each destination, connecting guests with the hotel’s cultural landscape.

The brand has gained strong momentum since launching in 2021, appealing to owners of world-class Luxury & Lifestyle hotels looking to benefit quickly from IHG’s industry-leading enterprise while retaining their property’s unique character, style and name. In just four years, the brand has surpassed the halfway point towards its goal of reaching 100 hotels within a decade, with 34* open and a further 45* in the pipeline globally. This signing builds on IHG’s continued strength in conversions, with 74%* of openings and 100%* of signings in the UK&I during the first quarter of 2026 coming from conversions.

Canary Riverside Plaza, Vignette Collection will join a growing global portfolio of Vignette Collection hotels in Europe, where the brand has six* open and 17* hotels in the pipeline, including the recently signed Hotel Schloss Reinhartshausen, Vignette Collection in Germany and The Venice Times, Vignette Collection in Italy.

The hotel will strengthen IHG’s presence in the UK&I, where it is the largest global hotel company, currently operating 384* hotels with an additional 28* in development.

A Taste of Home: Namah's Darshini-Style QSR Is Mumbai's Most Authentic South Indian Opening Yet

Mumbai just got a whole lot more delicious and a whole lot more soulful. Namah, a Bengaluru-inspired darshini-style QSR, has arrived in Andheri West's Four Bungalows, bringing with it the kind of warmth, nostalgia, and comfort that only a deeply rooted South Indian dining experience can offer.

Namah is built around a philosophy as old as hospitality itself: Namma Mane, Nimma Mane: My Home is Your Home. It's a belief that shapes everything here, from the food on the plate to the stone beneath your feet.

From the moment guests step inside, Namah begins to transport them. A Padipura, the traditional gateway of a South Indian home, forms a striking first impression, immediately transporting guests out of Mumbai and into something far more familiar. Beyond it, a flower-decked gazebo draws its inspiration from the Totimane, the ancestral courtyard that sits at the heart of every Kannada home. Amphitheatre-style seating, landscaped courtyards, an adorned Ganesh idol, and the arresting "Wall of South" come together to create a space that feels less like a restaurant and more like a homecoming.

The material palette tells its own quiet story. Kota flooring with inlays of white marble and Jaisalmer stone reinterpret traditional South Indian motifs in a contemporary language. Sadarahalli stone runs across textures, pillars, fountains, and railings. Layers of terrazzo, terracotta tiles, and abundant greenery soften the interiors into something that feels organic, lived-in, and deeply comforting. Several architectural and decorative elements have been thoughtfully sourced from across Karnataka and South India, adding layers of regional character and authenticity to the space.

The menu is where Namah truly earns its place. The Idli and Vada Junction alone is a love letter to the form: Mallige Idlis so soft they barely hold their shape, Thatte Idlis served the flat, wide Bengaluru way, and the signature Ghee Podi Mini Idlis arriving in a pool of coconut gatti chutney, tomato chutney, and sambar. The Tindi Terminal reaches further into the regional map. Mangaluru Buns, pillowy and subtly sweet, arrive with veg khorma and coconut chutney. Goli Baje, the beloved Coastal fritters, come with neer chutney. Khara Pongal is paired with raitha, red coconut chutney, and sandige. Paniyaram, Shavige Bhaat, and Khara Bhaat round out a section that reads like a tour of Karnataka's breakfast culture.

Desserts carry the same regional conviction. Obbattu, the ghee-drenched puran poli of Karnataka, is served with badam milk. Ada Pradhaman and Pineapple Bhaat are topped with shredded badam. Mysore Pak and Wheat Halwa made with palm jaggery complete a dessert section that feels like the final chapter of a meal at someone's grandmother's home.

  On the beverages front, the Filter Kaapi anchors everything, available hot, iced, as a milkshake, and in the now-famous Filter Coffee Softy. Alongside it sit softy flavours including Salted Caramel with Cookie, Tender Coconut, and Guava Chilly, as well as fresh juices, Masala Majjige, and Tender Coconut Juice, a beverage menu that is as thoughtful as everything else on the table.

At a time when Mumbai diners are chasing authenticity, regionality, and the kind of comfort that feels genuinely earned, Namah couldn't have arrived at a better moment. This is South Indian dining not as a passing trend, but as a culture; a space where food, design, tradition, and emotion come together to recreate the feeling of being welcomed home.

Four Seasons Hotel Riyadh Unveils a Kingdom Centre-Inspired High Tea Experience at Obaya Lounge

Four Seasons Hotel Riyadh at Kingdom Centre has introduced an elevated High Tea experience at Obaya Lounge, featuring a bespoke stand inspired by the iconic silhouette of the Kingdom Centre tower. Paying homage to one of Riyadh’s most recognizable landmarks, the design brings a new distinctive visual identity to the hotel’s signature High Tea offering.

Inspired by the architectural elegance of the Kingdom Centre tower, the custom-designed stand seamlessly blends storytelling, creativity, and refined hospitality – celebrating a defining icon of the city, while elevating the guest experience with a striking and memorable centrepiece.

Complementing the launch of the new stand, Obaya Lounge will also introduce its seasonal Summer High Tea experience, available daily starting from June until the end of August 2026. Inspired by the fresh flavours and vibrant colours of the summer, the menu features a selection of refined savouries, seasonal desserts, and refreshing tea blends thoughtfully curated for the warmer season.

• Savoury bites: Guests can enjoy a refined selection of savoury bites including an open cheese eclair, herb chicken finger pretzel, tomato and mozzarella lollipop, and a cucumber blossom sandwich.

• Signature sweets: The experience is further elevated with an assortment of signature sweet creations including milk scones with strawberry jam and cream cheese, mochi with blueberry ice cream, English breakfast Muhallabia with compressed watermelon, Warbat orange and pistachio cream, Cassis Yuzu flower, as well as date-citron and apricot.

• Curated tea selection: Complementing the offering is a curated tea selection featuring refreshing flavours such as peach and pear, rush hour berry and apple elderflower.

Brine: A Restaurant Built on Time, Technique, and Atmosphere

Bengaluru, May 2026: Indiranagar has a new place to hang out, eat, and drink but it's unlike any other. Brine, a 120-seater restaurant and bar in Bengaluru is built around the idea of change and transformation. The space emphasizes atmosphere, rhythm, memory and the feeling it leaves on every guest’s mind, not just food. Bringing new flavours and textures in modern European sensibilities, it is an experience built on techniques that have taken years to develop. 

Brine began as an idea founded by Anirudh Nopany and Sreeram Anvesh and their decade-long experience in creating, running and scaling restaurants. With the success of Brik Oven, Bengaluru’s most loved pizzeria, Brine is a broader vision to create a brand that combines creative curiosity, higher standards and deep community connection. The name itself signals the philosophy. 

Brine is salt and water, but it is also transformation. Just as brine preserves and deepens ingredients over time, drawing out flavours and textures that would not exist otherwise, the restaurant treats its menu as something alive, structured, but never fixed, it is expressive. 

Signature dishes from their menu include Cheese Burgers, Roasted Tomato Risotto, Focaccia with Kimchi Butter, Beef Tartare, Charred cabbage and Bone in Lamb belly. With a head chef who has Michelin-star experience, the menu is both familiar and unexpected. The same approach applies to the broader experience of hospitality, which is designed to evolve as the space grows.

What keeps you at Brine longer than intended is the way the space makes you feel. Designed by principal architect Animesh Nayak, the 120-seater restaurant unfolds like a series of distinct environments within one continuous room—from the energy of the copper bar and bar-side seating to the quieter lounge corners and partially open outdoors. The architecture leans into restraint rather than excess. Granite flooring flows seamlessly between indoors and outdoors, while double-height ceilings, soft lighting, textured grey walls, and life-sized trees create a space that feels expansive yet intimate at the same time. 

Limitless Restaurants Launches Lal Qilaa Express - Bringing the Soul of Old Delhi to the Modern Indian Food Court

New Delhi, May , 2026-  Limitless Restaurants, the hospitality group behind the Indian operations of global brands Papparoti India and Wok to Walk India, today announced the launch of its first homegrown brand, Lal Qilaa Express, a North Indian quick-service restaurant (QSR) concept that captures the legendary flavours, vibrant energy, and street-side spirit of Old Delhi in a fast, contemporary format. The flagship Lal Qilaa Express outlet is now open at Pacific Mall, Tagore Garden, New Delhi, with an exciting expansion roadmap across high-footfall malls, transit hubs, and food courts in the months ahead.

For years, Limitless Restaurants has been the trusted India partner for some of the world's most beloved F&B names, building Papparoti India, famous for its signature aromatic coffee buns, and Wok to Walk India, the global wok-tossed Asian street food chain. Lal Qilaa Express marks a delicious new chapter: a brand born in India, by Indians, for Indian palates. "We've spent years mastering what makes a global brand thrive in India. With Lal Qilaa Express, we flipped the lens—taking the food we grew up savouring, the food that defines Delhi, and infusing it with the systems, consistency, and craft of a world-class QSR," said Saumya Lohia Agarwal for Limitless Restaurants. "This is our heartfelt love letter to Old Delhi."

Lal Qilaa Express draws its name and inspiration from the majestic Lal Qilaa (Red Fort), the iconic monument overlooking Old Delhi's bustling galis, kebab houses, and parathe wali lanes for centuries. It brings this timeless magic to life with irresistible flavours like slow-cooked dal makhani, smoky tandoori kebabs, flaky parathas, butter-laden curries, fragrant biryanis, and chaats inspired by the legendary lanes of Chandni Chowk, Jama Masjid, and Daryaganj. The warm, lively interiors echo the brick-red hues of the Fort, the bazaar bustle, and the soul of Purani Dilli, reimagined for today's mall-goer—paired with a smartly engineered QSR experience for the time-pressed Indian food lover, delivering authenticity and generous portions without compromise.

Limitless Restaurants is an India-based hospitality company building and operating distinctive F&B brands across the country. It currently runs the India operations of Papparoti and Wok to Walk, and now dives into brand creation with Lal Qilaa Express, its first proprietary concept. The group's mission is simple: bring the world's best food to India and share India's best flavours with the world.

Northbound: TwentySeven Bakehouse Brings its ‘No Bullsh*t Baking’ to Mumbai’s Suburbs

May , 2026:Mumbai’s favourite neighbourhood bakery – TwentySeven Bakehouse – is bringing the city’s best bakes to the suburbs. This marks the brand’s fourth physical outpost, joining its beloved spots in Mahalaxmi, Bandra and Nepean Sea Road, in addition to its delivery-only cloud kitchen in Chembur.

Following the success of the Mahalaxmi flagship store, this new outlet brings together all our loves under one roof: fresh breads, artisanal bakes, New York-style pizza, No-Bullsh*t sandwiches and specialty coffee.

Located in the heart of Goregaon – Oberoi Garden City – the new space is the perfect addition to the area’s evolving culinary landscape. The menu features all the hits that put TwentySeven Bakehouse on the map, including its signature range of artisanal sourdoughs, loaves, and flaky, buttery croissants.

For those looking for a bite, the made-to-order sandwiches, like the Halloumi & Harissa or the Pulled Pork Kimchi, are the go-to options for a working lunch or a quick bite. Pro tip: Don’t miss the Thecha Chip Butty, that packs a hot punch.

The draw is also the New York-style pizza – think airy, thin-crust slices with a delicious blend of melty cheese and sauce. Dig into the vegetarian classics like the Fiamma 2.0 and the Basil Pesto, or reach for a slice of the Chermoula Chicken with Vodka Sauce pizza. And of course, you can always snack on the ‘Better Than Dr*gs Garlic Knots’ while you wait for your order. For a quick caffeine fix, there’s a cup of specialty coffee waiting right before that meeting or brainstorming session.

Stop by for a fresh bake, stay for a pizza, and come with a big appetite. If you can't make it in person, fire up Swiggy or Zomato to have the goodness delivered straight to your office or home.

Buy 3 coffees, get 1 free – valid till Sunday, May 24, 2026.

Buy 3 pizzas, get 3 soft drinks and 1 portion of Better-Than-Dr*gs Garlic Knots free – only on Thursdays and Fridays.

35% off on all bakes from 7:30 pm onwards every day, available in-store and on Swiggy and Zomato.

HyLo, Kala Ghoda, Unveils a Refreshing Summer Beverage Menu Inspired by Indian Flavours

This summer, HyLo invites guests to cool off with a vibrant new Summer Beverage Menu that brings together tropical ingredients, nostalgic Indian flavours, and playful contemporary mixes.

Crafted as a refreshing escape from Mumbai’s summer heat, the limited-edition menu features a selection of inventive cocktails and indulgent summer scoops designed to celebrate the season’s love for mangoes and bold flavours. Highlights include the Amba-Poli, a spirited blend of tequila rechado, mango shrub, lime, curry, and a rechado smoke rim, inspired by regional summer flavours, alongside the Mum-Bhai, a refreshing mix of vodka, totapuri mango, aam cordial, and coconut basil soda.

For those looking for a dessert-inspired indulgence, the Alphonso’s Treat combines coconut rum, mango slush, coconut, lime, and heavenly cream into a rich tropical creation that captures the essence of an Indian summer.

Blending inventive mixology with nostalgic seasonal influences, the Summer Beverage Menu at HyLo offers guests a refreshing and flavour-forward experience in the heart of Kala Ghoda

FOO in Juhu - A Landmark 15th Outpost in Mumbai’s Most Iconic Locale

With its 15th outlet Pan India and 10th address in Mumbai, FOO arrives in Juhu at one of the city’s most recognisable locations. Designed as an immersive, experience-led destination, the space brings together layered interiors and open-air elements, capturing the energy and ease of Juhu in a refined, contemporary setting. 

The design is anchored in a fluid, curved layout, creating a continuous spatial journey. The outdoor area is defined by a striking tensile canopy, paired with planters and suspended lanterns, forming a garden-like pavilion with a large-format artwork wall, lush greenery, and soft lighting—offering a setting that transitions beautifully from day to night.

The 1700 sqft space accommodates 80 guests, unfolding into an intimate and tactile environment anchored by a bold red marble bar counter as the central social focal point. An Asian-inspired overhead installation introduces rhythm and layering, while transparent thresholds ensure a seamless connection to the outdoors, tied together by sculptural lighting elements that complete the design narrative.

FOO’s Pan-Asian menu, curated by Chef Eric Sifu, features over 100 varieties of Asian tapas spanning sushi, dim sum, Nikkei dishes, and Peruvian ceviche. Standout dishes include the FOO Blue Butter Japanese Fried Rice with FOO Yellow Curry, Truffle Togarashi Black Rice Maki, Truffle Lobster Dumplings, and Charcoal Har Gow with gold dust, alongside plant-forward highlights like the Wasabi, Truffle & Edamame Dumpling and Crispy Spicy Thai Lotus Root. A dedicated Jain menu ensures a thoughtful, inclusive dining experience.

The beverage programme features signature cocktails such as the Yuzu Negroni, FOO King, Florista, and Miso Sour, alongside boba teas and a curated sake selection. The experience concludes with the iconic Mount Foo-Ji, a dramatic dessert platter. 

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

With this launch, FOO further attained its presence as one of India’s fastest-growing homegrown restaurant brands, bringing its signature bold Pan-Asian flavours, design-led spaces, and high-energy dining experience to Juhu—one of Mumbai’s most culturally vibrant and socially active neighbourhoods. Positioned at the intersection of lifestyle, nightlife, and community, FOO Juhu adds a fresh, experience-driven dining address to the area, reflecting the neighbourhood’s evolving appetite for elevated yet accessible dining.

Sapaad Launches “Sapaad Signals,” One of the Industry’s First Pre-Loss Intelligence Systems for Restaurants

A real-time intelligence system monitors 18 live EBITDA-critical KPIs across outlets and enables action during live service

New AI-powered intelligence layer helps restaurants detect operational leakages in real time before losses hit the P&L

The tool can help restaurant sector save INR 18,000 Crores annually

New Delhi,  May 2026: Sapaad, a bootstrapped, cloud-native Unified Commerce platform for restaurant operations with a growing footprint across India and global markets, today announced the launch of Sapaad Signals, one of the industry’s first pre-loss intelligence systems designed specifically for restaurants. Built inside Sapaad’s Ask Vantage, an AI-powered revenue intelligence platform, the new system enables restaurant operations to detect and respond to margin leakage during live service operations rather than after losses have already occurred.

The launch addresses one of the food service industry’s most persistent operational challenges, delayed visibility into problems that directly affect profitability. From void fraud and discount misuse to stockouts, labour inefficiencies and declining upsell performance, restaurants routinely discover operational issues hours or days after they occur, often when recovery is no longer possible.

Unlike conventional restaurant intelligence systems that rely on fragmented integrations and delayed reporting pipelines, Sapaad Signals operates on a live, unified data architecture developed over the past 12 years. The platform draws continuously from POS transactions, inventory movements, labour schedules, customer behaviour and promotion to generate actionable intelligence in under six seconds. According to the company, early deployments have helped restaurants recover up to 11% additional revenue through real-time interventions.

Speaking on the launch, Vishnu Vardhan Madabhushi, Founder & CEO, Sapaad, said, “The restaurant industry has historically relied on retrospective reporting systems that identify problems only after losses have already occurred. By the time most operators identify a problem, the revenue is already lost. Every stockout, discount misuse, voided bill, and labour imbalance silently destroys margins during live service.

Sapaad Signals changes that permanently. We have built one of the industry’s first pre-loss intelligence systems for restaurants, a live operational command layer that detects revenue leakage as it happens and enables teams to act before profitability is impacted.

As restaurants scale across cloud kitchens, multi-brand formats, and high-growth markets, operational complexity is rising faster than ever. In an industry estimated to lose nearly INR 18,000 crore annually to preventable inefficiencies, real-time intelligence is no longer a competitive advantage, it is becoming essential infrastructure for survival and growth.”

Sapaad Signals delivers alerts in under six seconds from transaction capture and operates continuously across all active outlets without batch processing delays. The company states that restaurants using real-time intervention models can potentially recover up to 11 per cent in otherwise preventable revenue leakage.

Sapaad Signals has been developed to eliminate this gap by continuously monitoring live operational data and surfacing actionable alerts while restaurant teams can still intervene. Unlike traditional analytics dashboards or reporting systems that provide retrospective analysis, Sapaad Signals functions as a live operational intelligence layer built on constantly connected restaurant workflows, enabling intervention inside the shift window itself.

The system continuously draws data from across Sapaad’s unified platform, including POS transactions, inventory movement, labour schedules, promotions and customer behaviour. It monitors 18 EBITDA-critical KPIs simultaneously across all outlets and generates human-readable alerts whenever operational metrics move outside defined control ranges.

Examples of live operational alerts include identifying unusual void activity during peak hours, detecting overlapping promotional campaigns causing margin erosion, warning of imminent stockouts for high-performing menu items, flagging food cost drift and monitoring declining upsell conversion rates. The platform categorises operational urgency into simple action states such as “Act now”, “Ready to act” and “Relax”, enabling restaurant managers to prioritise intervention during service hours without relying on analysts or manual reporting.

The launch also reflects a broader industry shift towards unified operational infrastructure. Many restaurant businesses continue to operate across fragmented technology stacks where billing, inventory, labour, promotions and delivery systems function independently, slowing operational response and reducing visibility. Sapaad states that the architecture behind Signals is only possible because its platform was designed as a fully unified commerce ecosystem from the beginning, allowing operational data to remain continuously connected and immediately actionable.

Sapaad Signals activates instantly on existing Sapaad data without additional integrations, hardware or setup requirements and is now available for all Ask Vantage subscribers across India and international markets.

Conçu Arrives in Mumbai After 14 Years : A Beloved Hyderabad Legacy Finds a New Home in Colaba

Mumbai, May : After 14 years of quietly shaping India’s modern café culture, Conçu, the much-loved patisserie and café from Hyderabad, makes its long-awaited debut in Mumbai. Opening its doors in Colaba, this marks a significant new chapter for a brand that has built a loyal following through its unwavering commitment to craft, consistency, and connection. What began as a small, made-to-order cake boutique in Hyderabad has grown into a multi-city presence across Hyderabad and Bengaluru. Now, with Mumbai, Conçu brings not just its signature desserts and coffee, but a distinct philosophy—the idea of a café as a space for people, not just products. At its heart, Conçu has always been about creating a modern-day town square—a place where conversations unfold easily, mornings begin gently over coffee and viennoiserie, and evenings transition into something more spirited. The Colaba space continues this rhythm, open six days a week, and on weekends, welcoming early risers with a fresh, easy breakfast menu—from eggs and pancakes to smoothie bowls and avocados made just the way you like them. An extensive coffee and beverage program anchors the experience, featuring everything from classic brews to matcha, ube, and a curated selection of teas.

As the day unfolds, the menu expands into an all-day offering—pizzas, salads, DIY pastas, and a small plates section where the kitchen truly comes into its own. At the heart of it all sits an open dessert counter, inviting guests to choose from beautifully crafted pastries alongside made-to-order cakes for every occasion. Set within the cultural fabric of South Bombay, Conçu Colaba finds its home on Pasta Lane, a neighbourhood rich in art, history, and old-world charm. Designed by Essajees Atelier, the 2,700 sq. ft. space blends colonial architectural influences with a clean, contemporary sensibility. A triple-height structure allows natural light to pour in, while exposed brick and layered seating create a sense of warmth and familiarity—a design that is thoughtful yet understated.

By day, the space is calm and sunlit, ideal for quiet coffees, working lunches, or slow catch-ups. By evening, the mood shifts—lights dim, music deepens, and the bar comes to life, creating a lively yet intimate cocktail experience.

This new chapter in Mumbai is helmed by founders Swati Upadhyay and Chef Sahil Taneja, whose shared vision has shaped Conçu into a brand rooted in care and detail. Together, they bring a deeply personal approach to hospitality, one that continues to define every Conçu experience. Mumbai, with its layered history and ever-evolving energy, feels like a natural extension of Conçu’s journey. This move is not just expansion, but a thoughtful continuation—bringing Hyderabad’s warmth into a city that understands both chaos and pause. With its arrival in Colaba, Conçu invites Mumbai to slow down, gather, and rediscover the simple pleasure of being present.

Tea Culture of the World Launches Blue Pea Herbal Infusion with Chamomile & Lavender, A Caffeine-Free Botanical Brew Designed for Calm

ndia’s beloved specialty tea brand marks International Tea Day with the launch of a visually stunning, wellness-focused herbal infusion, now available on Amazon and teacultureoftheworld.com

Mumbai, India, May 2026: Reflecting the growing shift towards wellness-led beverage choices, Tea Culture of the World introduces Blue Pea Herbal Infusion with Chamomile & Lavender this International Tea Day. This thoughtfully crafted, naturally caffeine-free herbal infusion is a big step forward in functional wellness teas. This combines ancient botanical wisdom with a contemporary sensibility to address modern-day concerns, including stress, anxiety, and disrupted sleep patterns.

Available now on Amazon and directly through www.teacultureoftheworld.com, this herbal blend offers consumers a deeply calming ritual, cup by cup.

A Blend Rooted in Wellness

Crafted with Blue Pea Flower, Chamomile, and Lavender, the blend is designed to deliver both wellness benefits and a more mindful tea experience.

Blue Pea Flower brews into a deep natural blue-violet, shifting to purple with a squeeze of lemon. The colour alone stops people mid-scroll, but the ingredient also carries a meaningful wellness profile, rich in anthocyanins and widely linked to cognitive support and relaxation.

Chamomile, a time-honoured botanical, is hugely recognised for its gentle soothing effect on the nervous system, and this makes it a go-to remedy for anxiety, restlessness and sleep disturbances. Lavender adds an exquisite floral depth to the blend while further calming the senses, helping ease tension and promote a sense of inner peace.

Together, these botanicals create an infusion that is as effective as it is beautiful, a tea that doesn't just nourish the body but also soothes a stressed mind and supports more restful, restorative sleep.

A Moment of Calm in Every Cup

"We wanted to create a tea that genuinely earns its place in a wellness routine. The Blue Pea Herbal Infusion is not about trends, it is about three botanicals that have real, documented benefits for stress, anxiety, and sleep. If it also happens to brew the most beautiful cup you have ever made, that is a bonus," Dhaval Shah, Director, Tea Culture of the World

Key Features & Benefits

·       Naturally caffeine-free - a safe, gentle choice for any time of day, including evenings before sleep.

·       Supports stress relief and helps ease anxiety through the combined calming effects of Chamomile and Lavender.

·       Supports better sleep, formulated for people dealing with mild sleep disorders or persistent restlessness.

·       Light, smooth taste with a floral finish. No bitterness, no overpowering flavour.

·       25 Pyramid Tea Bags at 1.5g each - a format that maximises infusion quality in every cup.

·       Packaged in a premium jar - ready for gifting, wellness gifting sets, or standalone retail display.

Product Details

·       Product Name: Blue Pea Herbal Infusion with Chamomile & Lavender

·       Brand: Tea Culture of the World

·       Net Weight: 37.5g (1.5g × 25 Pyramid Tea Bags)

·       Packaging Type: Jar

·       MRP: Rs. 600

·       Caffeine: Caffeine-Free

·       Availability: Amazon India & www.teacultureoftheworld.com

Eight Continents Hotels & Resorts Expands Presence in Himachal Pradesh with the Launch of ‘Treetop by Eight Continents - RoyalPine Kasauli

New Delhi, May , 2026: Eight Continents Hotels & Resorts, a UK-based luxury hospitality and hotel management group redefining emotique hotels through distinctive design, cultural authenticity, and personalized experiences, has announced the addition of a new landmark property in Himachal Pradesh, ‘Treetop by Eight Continents - RoyalPine Kasauli.' This expansion is a significant step for the brand, bringing its globally benchmarked management frameworks and design-led philosophy to another strategic location in India.

At Treetop by Eight Continents - RoyalPine Kasauli, the brand will leverage its expertise in operational excellence, curating immersive guest experiences, and driving sustained performance, ensuring the property evolves into a distinctive, high-demand destination within the region.

Nestled amidst the serene hills of Kasauli, the 44-key property is surrounded by lush greenery, offering uninterrupted views of expansive valleys and striking sunsets. Thoughtfully designed along a natural gradient, every room is positioned to maximise scenic vistas, creating an immersive, nature-forward hospitality experience. The architecture incorporates knotless pine wood from Finland, blending contemporary design with a warm, natural aesthetic.

The property also offers a comprehensive leisure experience, including curated dining at 8 Cafe—a restaurant cum microbrewery, a sunset deck, and dedicated spaces for intimate gatherings. Treetop By Eight Continents – RoyalPine also features a range of wellness and recreational offerings, such as a spa, steam and sauna facilities, an infinity pool, and a 10-seater jacuzzi.

Speaking on the launch, Ms. Richa Adhia, Managing Director, Eight Continents Hotels & Resorts, said:
“The addition of Treetop by Eight Continents – RoyalPine Kasauli is a part of our broader strategy to build a portfolio of distinctive, experience-led destinations across key markets. Kasauli, with its timeless charm and natural beauty, offers the perfect setting for experiential travel. With this property, we are envisioning creating a stay that feels simultaneously immersive, design-led, and deeply connected to its surroundings, while delivering the level of comfort and service that modern travellers expect. This step further strengthens our presence across high-potential leisure destinations in India.”

This development aligns with the Group’s vision of expanding through carefully curated properties that combine strong design identity, cultural relevance, and operational expertise. As demand for boutique, experience-driven travel continues to rise, the company remains focused on developing destinations that resonate with evolving traveller preferenc