Mumbai's Beloved Gulmurg Begins Its Next Chapter at The Shalimar Hotel

Mumbai, July 2026: Some restaurants become landmarks. Others become part of people's lives. For over six decades, Gulmurg at The Shalimar Hotel, Kemps Corner, has been woven into the fabric of Mumbai's dining culture. Since opening its doors in 1962, the restaurant has welcomed generations of families, hosted countless celebrations, and built a loyal following through food that remained consistent, hospitality that felt personal, and an experience that always felt familiar.

Now, following an eighteen-month restoration, Gulmurg enters its next chapter.

The reopening marks not a reinvention of the restaurant, but a continuation of everything that has made it a fixture of South Mumbai dining for more than sixty years. The refreshed space, renewed dining experience, and carefully considered additions to the menu have all been approached with a simple philosophy: evolve thoughtfully, without losing what people have always loved.

At the heart of this chapter is a family legacy spanning three generations.

What began with a deep commitment to hospitality and quality under the founding generation was carried forward by Mr. D.S Advani, Chairman & Managing Director of The Shalimar Hotel, and today continues through Yash Advani, who will now lead the restaurant into its future. For the family, Gulmurg has never simply been a business. It has been a responsibility — one built over decades of relationships, returning guests, and a genuine belief that hospitality is ultimately about making people feel cared for.

While the restaurant has evolved with the times, its foundations remain unchanged. Signature dishes that have become synonymous with Gulmurg continue to hold their place on the menu, from the iconic Chicken Makhanwala and Paneer Makhanwala to long-standing favourites that generations of guests have grown up with. Alongside these classics, the menu has been thoughtfully expanded with new regional influences, seasonal additions and contemporary touches that complement, rather than replace, the restaurant's identity.

The renewed Gulmurg also reflects a broader understanding of how people dine today. The experience has been refined across every touchpoint, from the food and beverage programme to the interiors and service, while preserving the warmth and familiarity that have always defined the restaurant.

In a city constantly shaped by change, Gulmurg remains a reminder that some places endure because they never lose sight of what matters most. More than sixty years since it first opened its doors, the restaurant continues to offer what it always has: comforting food, warm hospitality and a place people are happy to return to.

Kouzina Food Tech Launches Mad Over Parathas & Pakodas in Bengaluru

The launch follows Kouzina's strategic investment in MOPP Foods & represents the company's vision of building scalable, technology-powered Indian food brands through its extensive cloud kitchen network, operational expertise, & technology platform.

·       Kouzina plans to leverage its nationwide kitchen network to introduce the brand to consumers across multiple cities while maintaining the consistency and quality that have made MOPP a customer favourite.

Bengaluru | July 2026: Kouzina Food Tech, one of India's fastest-growing food technology companies, has announced the launch of Mad Over Parathas & Pakodas (MOPP) in Bengaluru, marking the first step in the national expansion of the much-loved Delhi NCR comfort food brand.

The launch follows Kouzina's strategic investment in MOPP Foods and represents the company's vision of building scalable, technology-powered Indian food brands through its extensive cloud kitchen network, operational expertise, and technology platform.

Kouzina plans to leverage its nationwide kitchen network to introduce the brand to consumers across multiple cities while maintaining the consistency and quality that have made MOPP a customer favourite.

Kouzina believes this presents a significant opportunity to build one of India's leading national brands centered around timeless favourites like parathas and pakodas, combining traditional recipes with modern culinary innovation and delivery-first operations.

Commenting on the expansion, Gautam Balijepalli, Co-founder of Kouzina Food Tech, said:

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

Speaking about the milestone, Geetika Anand Gupta, Co-founder of MOPP Foods, said:

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

Say Heyou to Bengaluru’s Newest Social Drinking and Dining Spot

Opened on MG Road on June 12th, the new restaurant and bar is designed for spontaneous plans, shared tables and evenings that unfold naturally.

Bengaluru, 2026: Heyou, the newest hospitality concept from Keen Mustard Ventures, opened to the public on 12 June 2026 on MG Road, Bengaluru. Conceived as a contemporary social drinking and dining destination, Heyou brings together flavour-forward drinks, globally inspired food and a two-level experience designed around the way people gather today. The menus are built around the natural flow of an evening: the first round, the shared bite, the second drink, the table that grows and the plan that turns into dinner.

This launch marks the latest addition to the Keen Mustard Ventures portfolio, which includes Daysie, Serious Slice, Quarter House, Suzy Q and 1Q1. Founded by Anirudh Kheny, Neeti Gokhalay Kheny and Atul Sunder, the Bengaluru-based hospitality company is known for creating concepts with distinct identities, thoughtful guest experiences and strong operational foundations. With Heyou, the team brings together its collective expertise in concept development, operations, food and beverage innovation, design and guest experience into a concept built around contemporary social dining.

Speaking about the new spot, Anirudh Kheny, Managing Partner and Co-founder, Keen Mustard Ventures, said: "Heyou is created as a place people can return to again and again, whether it is for cocktails, dinner or an easy evening out. We wanted to build something approachable, energetic and welcoming, with great food, great drinks and an atmosphere that encourages people to stay, connect and enjoy themselves. The best hospitality experiences are the ones that feel effortless. With Heyou, our focus has been on creating a place that combines quality with accessibility and delivers memorable experiences without taking itself too seriously."

THE MENU FLOW

The food and beverage menus at Heyou are designed as one connected evening. Drinks lead the room, food keeps the plan moving, and both menus are structured around how people naturally gather, snack, share, drink and stay.

The beverage menu moves from bright first-round serves to playful nostalgic cocktails, deeper layered drinks, hybrid classics, small social serves and flavour-forward no-alcohol options. The food menu follows the same rhythm: light first bites, crunchy bar snacks, steamed and folded plates, small plates for passing around, fire-led dishes for the centre of the table, comfort plates when the group settles in, and desserts for the table that stayed.

BEVERAGE PROGRAMME

At the heart of Heyou is a beverage programme inspired by contemporary drinking cultures across Seoul, Singapore, Melbourne, London, Barcelona and Mexico City. The programme favours recognisable flavour profiles, freshness, carbonation, salinity, spice and citrus, resulting in cocktails that are approachable, balanced and highly drinkable.

The drinks are grouped not just by what they are, but by the role they play in the evening. Easy Does It focuses on bright, refreshing and easy-drinking serves, while One More features playful and nostalgic cocktails designed to keep the conversation going. Low Lights explores deeper, spirit-forward creations, Mixed Signals brings together inventive hybrid cocktails and unexpected flavour combinations, and Trouble Shoots offers playful, bite-sized serves designed for groups. The programme is complemented by No Pressure, a dedicated collection of flavour-packed non-alcoholic drinks crafted with the same attention to detail as the rest of the menu.

Signature cocktails include the Red Room, Southbound, Umami Club, Ring My Bell, Coconut Ash and Kokum Silk, alongside a selection of contemporary classics and social drinking formats.

WELCOME BITE / RITUAL

As guests are seated, they are welcomed with a signature bite that offers a preview of the flavour philosophy behind the Heyou beverage programme before the first drink arrives. A cube of fresh watermelon, lightly infused with vodka, coated in passion fruit chilli salt and finished with mint caviar, moves through sweetness, spice, tang, freshness and salinity in a single bite. Designed as an introduction to the bright, recognisable and playful flavours that define the bar, the welcome ritual sets the tone for the experience to follow. A non-alcoholic version is also available, ensuring every guest receives the same welcome.

FOOD PROGRAMME

Complementing the drinks is a food programme designed to evolve with the evening. What begins as a few snacks alongside cocktails can gradually become a full meal, reflecting the way people naturally gather, share and order when they go out today. Rather than being organised around a single cuisine, the menu is designed around the way guests naturally order, share and dine through the evening, moving from bar snacks, chaat, dim sum and baos to small plates, dishes from the grill, pizzas, pasta, Asian favourites and Indian comfort dishes. The result is a dining experience that feels relaxed, social and adaptable, whether guests are stopping in for a quick bite, settling in for multiple rounds or staying on for dinner.

Guests can begin with dishes such as Firecracker Garlic Edamame and Burrata Papdi Chaat, before moving on to shareable favourites like Chicken Xiao Long Bao and Char Siu Pork Open Bao. For larger group orders, the menu features dishes such as Truffle Butter Paneer Khurchan Toast and Tandoori Garlic Prawns, while more substantial plates including Wild Mushroom Chow Fun and Tiger Prawn Pad Thai bring comfort and familiarity to tables that decide to stay longer. Desserts such as Japanese Cheesecake and Salted Caramel Churros round out the experience.

THE SPACE

Spread across two distinct levels, the venue offers two complementary experiences. The lower level houses Heyou Bar, a 21-and-over, walk-in, drinks-led space designed for after-work drinks, casual gatherings and lively evenings. Upstairs, Heyou Dining offers a more relaxed, table-led environment suited to longer meals, larger groups, families, hotel guests, celebrations and social occasions. Together, the two spaces reflect the flexibility at the heart of the Heyou experience, allowing guests to drop in for a quick drink, settle in for dinner or move seamlessly between the two as the evening unfolds.

Designed by Nativity for Keen Mustard Ventures, the interiors are shaped by rhythm, movement and contrast, bringing together two distinct experiences under one roof. Bold geometries, layered volumes and recurring patterns create a sense of flow throughout the venue, while a warm material palette and dynamic lighting bring depth and atmosphere to the space. As the day transitions into evening, the environment evolves from bright and social to intimate and immersive, creating a setting that feels welcoming, contemporary and effortlessly adaptable to every occasion.

As Bengaluru's food and beverage landscape continues to evolve, Heyou aims to offer a fresh perspective on contemporary hospitality: quality without stiffness, discovery without confusion, and great drinks without the attitude. Designed for plans that begin with a drink and stretch naturally into the evening, Heyou is set to become a new social dining and drinking destination on MG Road.

FACT SHEET

Address: Ground Floor, No. 18, Ramanashree Arcade, Mahatma Gandhi Rd, Craig Park Layout, Ashok Nagar, Bengaluru, Karnataka 560001
Seating Capacity: 300
Operating Hours: 12 PM to 1 AM
Price for two: INR 1200 (without alcohol) and INR 1800 (with alcohol)
Reservations: call 080 4725 0000 or book a table on https://www.heyouletsgo.com/reservation
Instagram: @heyou.letsgo

ABOUT KEEN MUSTARD VENTURES

Keen Mustard Ventures is a Bengaluru-based hospitality company founded by Anirudh Kheny, Neeti Gokhalay Kheny and Atul Sunder. The group develops and operates restaurants, bars and dining concepts across multiple formats, with a portfolio that includes 1Q1, Suzy Q, Daysie, Quarter House, Serious Slice and Heyou.

Combining operational expertise, creative direction and guest-first thinking, KMV focuses on building hospitality brands with distinct identities, strong community connections and long-term relevance. Guided by the philosophy of creating concepts that are emotionally resonant, financially sustainable and built to last, the company continues to expand its footprint across Bengaluru and beyond.

SATTE Marks a Milestone with Launch of the Exhibitions Industry’s First-Ever Independent Economic Impact Report, Developed with EY

* Report launched by Shri Suman Billa IAS, Additional Secretary & DG, Ministry of Tourism, Govt. of India, at a special evening in New Delhi
* First time in SATTE's 33-year history that its economic footprint has been independently quantified
* Move positions SATTE as a benchmark for how travel and tourism exhibitions demonstrate value to government, industry and investors

* One event. Millions of journeys. SATTE 2026 generated an estimated direct economic impact of INR 193 crore.

New Delhi, July , 2026: Informa Markets in India, organiser of SATTE (South Asia Travel and Tourism Exchange), today marked a defining milestone in the exhibition's 33-year journey with the launch of its first-ever independent Economic Impact Report, developed in partnership with EY. Unveiled at a special event at Le Méridien, New Delhi, the report independently measures SATTE's economic contribution while highlighting the exhibition's wider multiplier effect across India's travel and tourism ecosystem.

The report was formally launched by Shri Suman Billa IAS, Additional Secretary & Director General, Ministry of Tourism, Government of India, who was the evening's Chief Guest. He was joined on stage for the unveiling by a distinguished array of dignitaries and industry leaders such as Shri Gyan Bhushan (IES), Senior Economic Advisor, Ministry of Tourism; H.E. Ms. Chavanart Thangsumphant, Ambassador of Thailand to India — Thailand having been SATTE's supporting partner country for several years; and members of the SATTE 2026 Award Jury, including Shri Arvind Singh (Former Secretary, Ministry of Tourism), Dr. Abhay Sinha (Director General, SEPC-India), S Shri Himanshu Patil (President, OTOAI), Shri Aashish Gupta (Consulting CEO, FAITH), Smt. Jyoti Mayal (Chairperson, THSC) and Smt. Meena Bhatia (VP & GM, Le Méridien New Delhi), along with Shri Bhavesh Laddha, Director at EY Consulting, Mr. Yogesh Mudras, Managing Director, Informa Markets in India, and Ms. Pallavi Mehra, Senior Group Director, Informa Markets in India, and Publisher, Travel Trends Today.

A Landmark Study for SATTE and India's Travel Exhibition Industry

For over three decades, SATTE has served as a meeting ground for governments, tourism boards, destinations and businesses across the global travel value chain. With this landmark report, Informa Markets in India and EY have, for the first time in SATTE's history, independently quantified the exhibition's measurable economic contribution while reinforcing the broader role business exhibitions play in enabling tourism, trade, investment and long-term economic growth.

Beyond measuring the exhibition's immediate economic contribution, the report introduces what it describes as the 'SATTE Multiplier Effect'—the cascading economic value created when business concluded between destinations, tourism boards, travel agents and tour operators at the show translates into bookings, travel packages, accommodation, aviation demand, transportation, visitor spending and employment throughout the year.

While the study quantifies SATTE's measurable economic contribution through direct, indirect and tax revenues, it also underscores that the exhibition's wider influence extends well beyond the three days of the event as commercial relationships forged on the show floor continue to generate tourism activity and economic value across destinations throughout the year.

In his foreword to the report, Shri Gajendra Singh Shekhawat, Union Minister of Tourism & Culture, Government of India, said exhibitions "serve as engines of growth that stimulate trade, encourage entrepreneurship, attract investment and create value across entire economic ecosystems," noting that SATTE "has established itself as South Asia's leading travel and tourism exhibition." Shri Shekhawat also pointed out to the Ministry's "Meet in India" initiative and continued infrastructure development as part of the Government's commitment to strengthening India's MICE (Meetings, Incentives, Conferences and Exhibitions) ecosystem.

Speaking at the launch, Shri Suman Billa IAS, Additional Secretary & Director General, Ministry of Tourism, Government of India, said, “I am especially delighted to be part of the launch of the exhibitions industry's first impact assessment report. What reports like these do is convert intuition into evidence. When we attend events, our understanding of their impact is often anecdotal. Studies like these bring in data, rigour and measurable outcomes.

Today, exhibitions are not merely industry gatherings; they are engines and accelerators of economic growth, as well as platforms for market intelligence. I extend my strong support to events such as SATTE, as they democratise access to the tourism business, enabling even the smallest players to connect with international partners and collaborators. We need events like SATTE to continue growing from strength to strength," he added.

Mr. Yogesh Mudras, Managing Director, Informa Markets in India, said, "This report marks a significant milestone in SATTE's journey. For the first time, it independently measures the exhibition's economic contribution while highlighting the wider value that business events create across the travel and tourism ecosystem. Beyond the three days of the exhibition, SATTE serves as a catalyst for partnerships, business growth and tourism activity that continue to generate value throughout the year. We hope the insights from this report serve as a valuable resource for policymakers, tourism boards, investors and industry stakeholders as they shape the next phase of growth for India's travel and tourism sector."

Mr. Bhavesh Laddha, Director, EY Consulting, said, " "We are extremely proud to be the knowledge and intelligence partner for SATTE's Economic Impact Report. Our analysis shows that SATTE 2026 served as a significant catalyst for economic activity, generating an estimated economic impact of INR 193 crore. The exhibition contributed to over 45,000 man-days of employment, generated more than 50,000 hotel room nights and facilitated over 25,000 flight bookings.

Today's launch of the report, 'One Event. Millions of Journeys.', reflects precisely the scale and ripple effect that exhibitions can create. Considering even one percent of the business opportunities and MoUs initiated at the event resulted into actual transactions, the longer-term economic impact could run into an estimated 3000-4000 crore beyond the exhibition itself. We value the trust, collaboration and partnerships that are essential for industries and economies to continue growing," he added

The report also lays out a forward agenda for SATTE 2027, calling for sharper focus on curated, high-value engagement over sheer volume, deeper integration of Tier-II and Tier-III markets, a stronger push on traveller safety and confidence-building, and greater flexibility in booking and pricing models as the travel landscape responds to ongoing global shifts.

A Milestone for India's Travel and Tourism Sector

The launch also comes at a significant moment for India's wider travel and tourism economy. With exhibitions recording almost 40% post-pandemic growth and over 1,000 organised exhibitions now hosted across India every year, the country is increasingly positioning itself as a preferred global destination for business events.

According to Ms Anita Mendiratta, Special Advisor to the Secretary General, UN Tourism, "Credible intelligence of the kind such as the one brought out by SATTE in partnership with EY is critical to informing policy, guiding investment, and shaping decisions that deliver lasting value for destinations, communities, businesses and travelers alike. SATTE's collaboration with EY provides an important resource for policymakers, business leaders and stakeholders across India's travel ecosystem."

By independently measuring and documenting its economic footprint, SATTE has taken an important step towards strengthening evidence-based dialogue around the value created by business exhibitions, providing policymakers, investors and industry stakeholders with deeper insights into the role exhibitions play in driving tourism, trade and economic development.

Key Findings from the Report

The report independently quantifies SATTE's economic contribution for the first time in the exhibition's 33-year history while highlighting the wider 'SATTE Multiplier Effect'.

• SATTE 2026 generated an estimated direct economic impact of INR 193 crore.

• SATTE 2026 generated over 45,000 man-days of employment, 50,000+ hotel room nights and 25,000+ flight bookings.

• SATTE 2026 attracted 45,000+ total footfall (26,000+ unique visitors), 1,500+ exhibitors and delegations from over 60 countries across 37,000+ gross sq. m.

• 92% of exhibitors intend to re-exhibit in 2027 and 89% generated business leads.

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.