SALT Indian Restaurant Bar & Grill Introduces a New Lunch & Dinner Menu Celebrating India’s Diverse Flavours

Bengaluru, 2026: SALT Indian Restaurant Bar & Grill introduces its new Lunch and Dinner Menu, bringing together a thoughtfully curated selection of contemporary Indian dishes inspired by flavours and culinary traditions from across the country. Known for its contemporary take on classic Indian cuisine, SALT presents an expansive menu that moves from familiar favourites to regional specialities, combining comforting preparations with distinctive ingredients and modern presentations. From vibrant chaats and small plates to tandoor specialities, slow-cooked curries and biryanis, the new menu offers guests a versatile Indian dining experience across the day.

For lunch, the menu brings together a variety of dishes suited to everything from quick meals to leisurely dining. Guests can begin with the Banarasi Palak Patta Chaat, featuring crisp spinach fritters with sweet yoghurt, tamarind and mint-coriander chutneys, or opt for the Millet & Burrata Salad with foxtail millet, barley, quinoa, grilled pineapple, pomegranate and burrata. The selection also includes hearty favourites such as Paneer Bhurji with Khameeri Kulcha, Chicken Kathi Roll, Salt’s Kheema with Khameeri Kulcha and Kothu Parotta, alongside comforting preparations such as Salt’s Special Dal Makhani and Allepey Vegetable Curry.

As the day moves into dinner, the menu expands into a more indulgent spread designed for relaxed dining and sharing. The Dahi Ke Kebab, Ghee Roast Prawns, Mutton Pepper Roast and Mangalorean Ghee Roast Paneer offer a selection of rich small plates, while the tandoor features highlights such as Himalayan Pink Salt Salmon, Tandoor Grilled Lobster, Galouti Kebab and Masaledar Mutton Chops. The dinner selection continues with slow-cooked curries including Awadhi Chicken Korma, Rajasthani Nalli Laal Maas and Cookerwala Mutton, alongside SALT’s range of dum-cooked biryanis, including the Pardha Mutton Biryani and Masal­edar Prawn Biryani.

Speaking about the new menu, Chef Balaji Balachandar, Culinary Director & Co-Founder, SALT Indian Restaurant Bar & Grill, said, “With this menu, we wanted to bring together the many flavours and culinary influences that make Indian food so diverse. From chaats and tandoor preparations to slow-cooked curries and biryanis, each dish has its own character while staying rooted in familiar Indian flavours. The idea is to offer guests a menu that feels exciting to explore, while still bringing the warmth and comfort of Indian food to the table.”

With its new Lunch and Dinner Menu, SALT Indian Restaurant Bar & Grill brings together a wide-ranging selection that celebrates the richness and diversity of Indian cuisine. From lighter daytime favourites to elaborate dinner preparations, the menu invites guests to discover different flavours, textures and regional influences while enjoying SALT’s contemporary approach to Indian dining.

FOO Opens Its Fourth Bengaluru Outpost at Essensai 067, Bringing Signature Pan-Asian Dining to Whitefield

Popular contemporary Pan-Asian dining destination FOO has expanded its presence in Bengaluru with the launch of its fourth outlet, located at Essensai 067, Whitefield. Marking the brand’s first location in the Whitefield neighborhood, the new restaurant brings together FOO’s hallmark combination of broad culinary choices, bespoke cocktails, design-led interiors, and high-energy ambiance.

Vibrant Design Meets Outdoor Energy

Spanning approximately 2,900 square feet with seating for 97 guests, the new Whitefield restaurant features interior design by Sarah Sham. The space layers bold red and cobalt blue accents with warm timber, stone, marble, brass, and textured upholstery. Anchored by an arched entrance and a central bar, the interior transitions smoothly from a warm, bustling dining area to an intimate bar atmosphere.

Adding to the venue's social appeal is a covered outdoor pergola tailored for Bengaluru’s pleasant evenings. Complete with ceiling fans, cluster seating, and a dedicated DJ console, the outdoor section adds an after-dark element suited for casual dining, evening drinks, or weekend outings.

Culinary Highlights: Asian Tapas and Craft Beverages

The kitchen, led by Chef Eric Sifu, presents a menu featuring over 100 varieties of Asian tapas spanning sushi, dim sum, Nikkei-style dishes, and Peruvian ceviches.

Signature Dishes & Menu Highlights

• FOO Blue Butter Japanese Fried Rice served with FOO Yellow Curry

• Truffle Togarashi Black Rice Maki

• Truffle Lobster Dumplings

• Charcoal Har Gow topped with gold dust

• Plant-Forward Specialties: Wasabi, Truffle & Edamame

Complementing the food menu, the bar offers craft cocktails infused with Asian flavors such as yuzu, miso, and sake, as well as house-infused spirits. The beverage program also features FOO Brew, a custom light Japanese rice crisp beer created specifically to pair with dim sum and sushi.

A Growing Footprint in Bengaluru

Speaking about the launch, Ryan Tham and Keenan Tham, Founders of Pebble Street Hospitality, noted:

“Bengaluru has shown us a lot of love and has always been a city we have wanted to keep growing with, and opening our fourth restaurant in Essensai 067 felt like the right next step. We wanted the new space to feel familiar enough for people who already know FOO, but still give them something new to discover, particularly through the way the food, drinks, music, and space come together.”

Visitor Information

• Address: Essensai 067, Whitefield - Hoskote Rd, Ardendale, Kannamangala, Bengaluru, Karnataka 560115

• Reservations: +91 91520 12291 | +91 91520 12292

• Social Media: @fooindia

Oohmami Turns Up the Heat: A New Pan-Asian Rooftop Destination Arrives in Bengaluru

Bengaluru, September 2026: Bengaluru has a new reason to look up after sundown. Oohmami, the vibrant new rooftop dining destination at Hyatt Centric Hebbal Bengaluru, officially opens its doors on the 12th floor, bringing together bold Pan-Asian flavours, electric cocktails, curated music and an energetic social atmosphere. Designed for those who like their evenings with a little more flavour, flair and fun, Oohmami is set to become a destination where dining seamlessly meets discovery, conversation and celebration.

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  At the heart of Oohmami is a menu that takes a playful, contemporary approach to Pan-Asian cuisine. Expect familiar favourites with an unexpected twist and dishes designed to be shared, savoured and talked about. Standout creations include the Cream Cheese Dim Sum, Seoul Spicy Prawn Ramyun, Bang On Shrimp, Tokyo Chicken Karaage and the comforting Thai Galangal Dumpling Soup. The menu also features signature dishes such as the California Deluxe Roll, Tuna Avocado Tataki, Yuzu Tart, Pandan Tres Leches, Mango Avocado Donburi and Zen Fruit Burrata, bringing together contrasting textures, vibrant ingredients and plenty of personality.

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  The experience extends well beyond the plate. Set against the Bengaluru skyline, Oohmami transitions effortlessly from a lively daytime setting into an energetic evening destination, with contemporary interiors, curated music and an immersive social vibe setting the mood. The beverage programme puts cocktails firmly in the spotlight, complementing the food with creative, contemporary drinking experiences, while the rhythm of the space is amplified through music, live acts and immersive programming. Whether it is a casual catch-up, a celebratory night out or simply an excuse to turn an ordinary evening into something memorable, Oohmami is built for it.

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  “Oohmami was created with a simple ambition to make going out feel exciting again. We wanted to bring together food that sparks curiosity, cocktails that keep the conversation flowing and an atmosphere that makes you want to stay a little longer. Every element, from the menu to the music and the rooftop setting, has been thoughtfully designed to feel bold, playful and distinctly Oohmami. We can’t wait to welcome Bengaluru and invite everyone to turn up the heat with us,” says Manoj Sawhney, GM Oohmami.

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  With its unapologetically vibrant personality, Pan-Asian-inspired menu, cocktail-forward beverage programme and rooftop energy, Oohmami is more than a new place to eat it is a new way to experience the city after dark. The destination is now welcoming guests for dinner, promising bold flavours, high-energy evenings and plenty of reasons to come back for another round. Bengaluru, it’s time to turn up the heat.

15 Years of Oye Kake: A Homegrown Brand Enters Its Next Chapter with a New Bengaluru Outlet

BENGALURU, September 2026: Some journeys are marked by milestones; others are marked by the people who show up for them. As Oye Kake marks 15 years of its journey in Punjabi hospitality, Bengaluru has become one of its most meaningful chapters yet. When Oye Kake opened its doors on MG Road, the city responded with a warmth and love the brand hadn't quite anticipated  queues, quiet regulars and a city that took to Asli Amritsari flavours as if they'd always belonged here. That response is what brings Oye Kake back, this time to RMZ Eco World, Bellandur, marking the brand's second address in the city and a milestone moment in its continued expansion.

Oye Kake  Mumbai's much-loved, 100% vegetarian Amritsari brand, founded by Pankaj Gupta and Avinash Gupta under Flavour Pot Foods  opens its Eco World outlet with the same spirit that has defined the brand since its beginning: Asli Amritsari food, the warmth of Punjabi hospitality, the joy of eating together and a deep, unmistakable sense of nostalgia. At Eco World, that spirit is reinterpreted for a new setting and a new generation of diners, without ever straying from what makes it Oye Kake.

This is not about reinventing Punjabi food. It is about celebrating it in a way that feels contemporary, immersive and distinctly Oye Kake. From the food to the space, every detail draws from familiar memories of Punjab: the street, the home kitchen, the langar, the khaat, the lassi, each given a fresh expression for Eco World.

At its heart, the philosophy remains unchanged: "Khaana sirf khaana nahi hunda, eh yaad hunda hai." (Food isn't just food. It's a memory.) And at Eco World, Oye Kake creates a few new ones.

Founder Pankaj Gupta shares, "15 years into this journey, opening a second restaurant in Bengaluru feels like a full-circle moment. We didn't expect the city to embrace us the way it did at MG Road, and honestly, that love is what brought us to Bellandur. When a city welcomes you the way this one has, you want to bring more of yourself to it. Eco World lets us do exactly that on a scale and setting we haven't been able to explore before, with a substantial outdoor experience, a raised private dining space and for the first time, a live Lassi Bar. It's our way of saying thank you to Bengaluru and giving the city an even bigger reason to fall in love with Oye Kake."

A Design Language That Keeps Evolving

Every Oye Kake location builds on a familiar visual language, but never repeats it. At Eco World, that language becomes more expansive than ever. For the first time, the Oye Kake experience extends well beyond the restaurant itself, moving into a substantial outdoor environment where the same sense of colour, texture and playfulness continues into the landscape.

The space is designed to feel layered and lived-in rather than overly constructed, bringing together handmade elements, cultural references and contemporary forms in a way that feels unmistakably Oye Kake. A raised private dining space overlooks the reflection pool, creating a quieter, more intimate setting within the energy of the restaurant. Familiar materials and references are reinterpreted rather than replicated, allowing guests to discover small connections throughout the space  details that reference Punjab, but reveal themselves in unexpected ways.

The result is a space that feels familiar without being predictable, rooted without feeling traditional and contemporary without losing its cultural soul. After Hyderabad and MG Road, Eco World represents perhaps the most evolved expression of the Oye Kake design language yet  bringing together craft and culture, nostalgia and irreverence, familiarity and surprise.

Introducing the Oye Kake Lassi Bar…Your Lassi, Your Way

Lassi has always been an essential part of the Oye Kake experience. At Eco World, that ritual goes a step further with the launch of the Oye Kake Lassi Bar, a one-of-a-kind live lassi station imagined with the easy charm of a Punjabi street cart.

Here, lassi becomes more than something you order. Guests can choose their flavour, build their combination and finish it with their choice of toppings, creating a lassi that is entirely their own, prepared live in front of them. It is a playful, interactive addition to the dining experience, a moment of participation, theatre and fun, while staying true to the generous, uncomplicated spirit of Oye Kake.

Pick your lassi. Pick your toppings. Make it yours. It is Oye Kake doing what it has always done best: taking something deeply familiar and giving it a little more personality.

Asli Amritsari, Now at Eco World

The Eco World menu carries forward everything Bengaluru has come to love about Oye Kake  100% vegetarian Amritsari food built on the three pillars of Punjab's food culture: the langar, the street and the home kitchen. From tandoor-fresh kulchas and the beloved Amritsari Chaat Gali to slow-cooked dals, rich Punjabi gravies and the signature Kulhad Malai Lassi, the menu stays true to time-honoured recipes and Amritsari-trained craft, now set within Oye Kake's most immersive space yet.

Oye Kake Eco World, At a Glance 

Location: The Bay Eco World, Bellandur, Bengaluru Address: Unit No. 9, Ground Floor, Campus 7, The Bay, EcoWorld, Bellandur, Bengaluru, Karnataka – 560103, India 

Cuisine: 100% Vegetarian Punjabi - Amritsari 

Hospitality Group: RAP Hospitality LLP

Asli Amritsari. 100% Vegetarian. Now with a little more Oye Kake.

Chili's Opens at World St. at 5 Worldmark, Aerocity — 25th Outlet in India, 10th in Delhi NCR

NEW DELHI — Chili's Grill & Bar has opened its doors at World St. at 5 Worldmark, Aerocity, marking the brand's 25th outlet in India and 10th in Delhi NCR. Located within Worldmark, India's one of finest Global Business Districts and close to the airport, this launch places Chili's at one of the capital's most connected business and lifestyle hubs.

With this opening, Chili's further strengthens its presence across Delhi NCR and other key markets across India, continuing its journey as one of the country's most loved Tex-Mex dining destinations.

Globally renowned for its bold Tex-Mex flavours, vibrant ambience, and casual dining experience, Chili's continues to bring its iconic brand of fun, flavour-packed hospitality to the city. The new restaurant reflects Chili's signature colourful interiors, designed as a destination for celebrations, everyday dining, casual outings with friends, family, and colleagues.

The menu showcases Chili's popular favourites, including sizzling fajitas, burgers, loaded nachos, ribs, fresh salads, and its world-famous margaritas and signature drinks, complemented by the brand's iconic hospitality and warm, friendly service that defi

Little Italy Opens in Lonavala, Bringing Its 35+ Year Legacy to a New Destination

Lonavala,  September 2026: Little Italy, India’s pioneering vegetarian Italian restaurant brands, has opened its new restaurant in Lonavala. The launch marks a new chapter for the brand, which began its journey in 1989 and today has over 45 outlets across 20+ cities in India and Dubai.

Located between Pune and Mumbai, Lonavala was a natural choice for Little Italy as the brand looks to create more than just a dining experience. The new restaurant has been designed as a relaxed destination where guests can enjoy good food, spend time with family and friends, and take part in experiences beyond the meal.

Spread across more than 11,000 sq. ft., Little Italy Lonavala has a seating capacity of 110 guests with an additional Banquet space for Parties, including indoor and outdoor seating. The space combines the warmth of Little Italy with a contemporary and relaxed setting, making it suitable for families, couples, groups of friends, young professionals and weekend travellers.

Italian food remains at the heart of the menu, with Little Italy’s popular pizzas, pastas and other Italian favourites. The menu also features authentic Neapolitan pizzas and signature dishes such as the Barberesca, Roman Pizza, and desserts like Tiramisu. To cater to larger groups and different preferences, the Lonavala menu also includes a selection of Asian, Mexican and Indian dishes.

Speaking about the launch, Raj Mehta, Chairman, Little Italy, said, “Little Italy has always grown with the people who have grown with us. What began in 1989 has today become a brand that has been experienced by generations of guests. Lonavala is an exciting new chapter for us. We want to create a place where food, time and experiences come together. While our roots remain the same, we are also looking at new ways to connect with the next generation.”

Amrut Mehta, MD, Little Italy, said, “With Little Italy Lonavala, we wanted to create more than just a restaurant. We wanted to create a place where people can come together, spend time and enjoy different experiences. Little Italy Escapes is an important part of this, with experiences around food, music, leisure and activities, and eventually stays as well. When people come to a destination like Lonavala, they often come with family, friends or for celebrations and events, so having a variety of cuisines and experiences in one place makes it more convenient and enjoyable. Whether it is a weekend outing, a family gathering, a corporate event or a wedding, we want people to be able to make the most of their time here. The idea is simple; we want Little Italy Lonavala to be a place where the experience goes well beyond the dining table.”

One of the key highlights of Little Italy Lonavala is its focus on experiences. The restaurant will introduce The Brundowner – Brunch to Sundown, a weekend experience that encourages guests to spend more time at the property.

The experience begins with a leisurely brunch and continues through the afternoon with activities such as monsoon walks, photography walks, painting, pottery, pizza-making, pasta experiences, board games, Books & Brews and Chai & Stories. Guests can choose the activities they would like to participate in and enjoy the day at their own pace.

The afternoon then moves into a Sundowner with music, sharing bites and beverages, allowing guests to unwind and enjoy the Lonavala setting.

Little Italy is also developing Little Italy Escapes – Stay, which will bring together dining and curated stay experiences through hospitality partnerships.

The aim is simple: to create a place that people visit not only for a meal, but to spend a memorable part of their day.

The Lonavala launch also comes as Little Italy looks at how the brand can evolve for a new generation of diners. The brand is working on Little Italy reserve, a younger and more contemporary expression of Little Italy that will retain the food, warmth and legacy the brand is known for along with some exciting new additions.

More details about Little Italy reserve will be announced at a later stage.

The Lonavala restaurant was introduced through The Founder’s Table, an intimate dining experience hosted by Chairman Raj Mehta and MD Amrut. The format allowed guests to experience the story of Little Italy through food, from its beginnings and Italian roots to its expansion into Lonavala and its plans for the future.

With its new Lonavala property, Little Italy is taking a familiar brand into a new setting  bringing together its much-loved food with a relaxed atmosphere and experiences designed for today's weekend traveller.

Seoul Has Landed on Hill Road: K-Bites Brings Korean Street Food to Bandra

Bandra is getting a new reason to crave Korean food. K-Bites, a new-age Korean street-food QSR by Ambros World Foods, has opened its first Mumbai outlet on Hill Road, Bandra, bringing the bold, comforting and playful flavours of Seoul to the city in a format designed for the way Mumbai eats today. Think freshly made Korean food, quick bites, casual meals and grab-and-go favourites, all brought together in a vibrant space that captures the energy of Korean street markets. With its focus on making Korean food more accessible, affordable and everyday, K-Bites is looking to take the cuisine beyond premium dining and into the heart of Mumbai’s neighbourhood food culture.

The menu is where the experience really comes alive, with bold Korean-inspired flavours, fresh ingredients and made-to-order dishes taking centre stage. From a comforting bowl of Miso Ramen and punchy Khimchi Noodles to Bao, K House Special Rice and Bibimbap, the menu brings together familiar Korean favourites with flavours that are approachable for the Indian palate. The idea is simple food that is flavour-packed, satisfying and easy to come back to, whether it is a quick lunch, an after-college bite or a casual evening with friends. With an average price point of ₹450–₹500 per person, K-Bites is deliberately positioned as an everyday Korean food destination, rather than an occasional premium experience.

And then there is the space. Designed to feel less like a conventional restaurant and more like a slice of Seoul tucked into Bandra, the interiors draw from the colour, warmth and energy of Korean street culture. Korean lettering, vibrant graphics, lanterns, warm lighting, an open kitchen and an open counter come together to create a lively, youthful setting, while outdoor seating adds to the neighbourhood hangout feel. The brand’s playful personality continues onto the table and beyond, with colourful takeaway boxes, Fryo Towers and specially designed Corn Dog boxes carrying cheeky messages such as “Seoul in Mumbai” and “Korea in Mumbai.” Every detail has been designed to be as much a part of the experience as the food itself and, naturally, made for the camera.

For Miten Shah and Abhilash Menon, Co-Founders of Ambros World Foods, K-Bites is the beginning of a much bigger journey. Bandra marks the brand’s flagship starting point, with upcoming outlets in Chembur, Bengaluru and Visakhapatnam as it sets out to build a strong multi-city presence. The ambition is to make K-Bites one of India’s most recognisable Korean food brands—one that brings the flavours and culture of Seoul to a wider Indian audience without making the experience intimidating or inaccessible. In a city where Korean food is quickly moving from niche to mainstream, K-Bites is betting that the next big Korean food obsession could be as easy as grabbing a bowl, finding a seat and getting a little taste of Seoul right in Bandra.

From Coffee Roastery to Brand Evolution: Bombay Island Takes Its Coffee Craft to New Heights with Its Andheri Outlet

Mumbai's homegrown specialty coffee brand brings its coffee-first philosophy to a new neighbourhood. 

Mumbai, September 2026 - There are cafes you visit for a quick cup of coffee, and then there are spaces that make you want to slow down, stay a little longer and understand what is in your cup. Bombay Island’s new Andheri outlet, set to launch on the 9th September, is designed to be the latter. It is a space that feels alive and inviting, with the aroma of freshly brewed coffee in the air, a quality and deeply aromatic brew to sip, a thoughtful menu to devour, and an aesthetic that feels as welcoming as it is considered. 

Inspired by the seven islands that came together to form Bombay, every Bombay Island cafe is conceived as an interpretation of these islands. The Andheri outpost, Island 2.0: Transformation, draws inspiration from the roasting process itself, where green coffee beans are transformed through heat, time and technique into the aromatic beans that define every cup.

The Making of Bombay Island - From Curiosity to Craft

Rupal Jain’s journey into coffee began while studying to become a Chartered Accountant in Mumbai. Her fascination with cafe culture, coupled with her travels abroad, made her notice a gap in the city’s coffee landscape. Since coffee was, in her view, the foundation of every good cafe, Rupal decided to understand the craft herself. She trained with the Coffee Board of India before travelling to Singapore to study coffee roasting, sourcing and specialty coffee, while also learning under experienced coffee roaster Rob. 

In 2018, she began Bombay Island as a roastery in Malad, developing its own blends and supplying freshly roasted coffee to cafes and restaurants across India, including Americano, Amichi, Boojee, Breve, Bokka, Pause, Everhome & Project Hum. The brand eventually moved into its own cafe experience with its first outlet at The Trees, Vikhroli, in 2021. Now, with its new Andheri outlet, Rupal is taking Bombay Island into its next phase while continuing to build on the expertise that has shaped the brand from the beginning. 

A Thoughtful Spread of All-Day Favourites and Comforts 

The food menu at Bombay Island is entirely vegetarian, designed to move effortlessly from breakfast and brunch to leisurely lunches and coffee breaks. The selection brings together wholesome bowls, sourdough toasts and sandwiches, alongside plenty of comforting options for an all-day dining experience. 

Standouts include the Caprese Burrata Sandwich and Mediterranean Sandwich to the Hazelnut Butter Banana Sourdough and Beet Hummus & Feta Toast. Smoothie bowls and Superfood Salads are a part of their healthier options, while dishes such as Truffle Mushroom Tagliatelle, Sundried Tomato Hummus & Falafel bowl,  Pomodoro Spaghetti bring a more indulgent touch to the menu. Sweet Potato Fries and Bombay Island Nachos round out the selection with easy, shareable bites.

The bakery brings an equally tempting selection to the table, with buttery croissants, freshly baked cookies, tea cakes and desserts designed to pair with a cup of coffee. The Honey Glazed Croissant offers a fragrant twist on the classic, while the Cinnamon Walnut Jaggery Cookie and Dark Chocolate Cookie bring familiar flavours with a Bombay Island touch. From their bestsellers - the Orange Almond tea cake (gluten free) and Banana Walnut Bread (vegan & gluten free), to the Bombay Island Tiramisu, cheesecakes and brownies, the dessert counter is made for those moments when coffee calls for something sweet on the side.

The Heart of Bombay Island: Its Coffee Programme

At the heart of Bombay Island’s offering is a coffee programme that brings together familiar classics and more inventive signatures. The hot signature selection includes the Maple Coconut Latte and Maple Cinnamon Latte, while the cold signatures take a more playful approach with the Black Sesame Latte, Mont Blanc, Tiramisu Cold Brew Each is designed to showcase the versatility of coffee while offering a distinct flavour profile beyond the traditional cup.

For those who prefer their coffee in its more classic form, the menu spans a considered selection of brewing styles, from hot black coffees such as Espresso, Americano and V60 Pour Over to milk-based favourites including Cappuccino, Flat White and Cortado. The cold coffee selection brings its own range of expressions, from the refreshing Iced Americano and Iced Pour Over to the more indulgent Iced Mocha, Hazelnut Cold Coffee and Cold Brew Classic, while the Vietnamese Cold Brew offers a richer, more distinctive take on the classic cold brew. 

Beyond coffee, the beverage programme also extends into matchas such as the Cold Vanilla Matcha Latte and Dirty Matcha, alongside kombuchas, hot and cold chocolates, and their signature Souq cold brew tea. Together, the selection makes the café a space for both the coffee purist and the more curious drinker, with familiar brews sitting comfortably alongside unexpected flavour combinations. 

The Andheri cafe will also introduce Bombay Island’s Coffee Omakase Experience where they provide a guided tasting experience of the best specialty coffees from India.

"At Bombay Island, we've always believed that great coffee shouldn't feel intimidating or reserved for special occasions. We want it to become part of people's everyday lives. Every café we open is an opportunity to create a space where people feel welcome, where quality speaks for itself, and where coffee remains at the centre of everything we do," says Rupal Jain, Founder, Bombay Island.

Where Design Meets the Craft of Coffee

The design of the Andheri cafe is rooted in the idea of transformation. Dark, industrial aesthetics and rusted metal finishes draw from the roasting process, reflecting the character and depth that develop as green coffee transforms into the beans that eventually make their way into the cup.

At the centre of the 60-seater cafe sits the Island Brew Bar, making coffee the visual and experiential heart of the space. It’s a unique experiential store where specialty coffee by Bombay Island meets fine fragrance by Kimirica bringing together coffee, fragrance and storytelling through a sensory-led experience.

Seating around the island allows guests to watch their barista brew, engage over a conversation and take in the aromas of freshly prepared coffee. Alongside this, community-style seating creates a more social environment that can work equally well for co-working, casual meetings or simply spending a long afternoon over coffee, while separate seating areas offer a more private experience.

With Andheri, Bombay Island brings together the elements that have shaped its journey so far: specialty coffee, thoughtful food, genuine hospitality and a space designed around the experience of being there. It is a natural progression for a brand that began with the bean and is now creating an entire world around the cup.

TABLE by Tatva Hills Opens in Delhi

From Soil. To Table. To Soul.

An ingredient-first neighbourhood dining room shaped by the seasons.

TABLE by Tatva Hills opens on MG Road as an intimate 25-seater dining room built around a simple belief: start with good ingredients and let them lead. The produce comes first. The season decides what is available. The kitchen decides what to do with it. Rooted in the Tatva Hills growing ecosystem, TABLE brings together fresh produce, thoughtful cooking and relaxed hospitality in a space designed for everyday dining. It is a place to begin the day over good coffee and freshly baked sourdough, meet someone for lunch, settle into a long weekend brunch, or stay for dinner as the day slows down.

At the heart of TABLE is an ingredient-first approach to cooking. Rather than beginning with a fixed menu and sourcing ingredients to fit it, the kitchen works in the opposite direction. What is growing, what has just been harvested and what is at its best becomes the starting point. The result is a menu that changes naturally with the seasons.

From Soil

The story of TABLE begins well before the kitchen.

Through Tatva Fresh, its growing ecosystem, the restaurant has a direct connection to the produce that shapes its food. Seasonal vegetables, herbs and other ingredients are cultivated with care, bringing a greater understanding of where food comes from and how it changes through the year. For TABLE, provenance is not a statement on the menu. It is part of how the kitchen works. The season influences what is cooked. The ingredient influences the dish. And the dish is allowed to remain simple enough for the ingredient to speak for itself.

To Table

The food at TABLE is honest, familiar and quietly contemporary.

Mornings begin with freshly baked sourdough, good coffee, botanical breakfast bowls and dishes such as Turkish Poached Eggs and Shakshuka Verde. Weekdays move naturally into lunch, with handmade pastas, seasonal pizzettes, salads and plates built around what is freshest. Weekends are slower. Brunch at TABLE brings together the things that make a long morning worth lingering over: fresh bread, eggs, seasonal produce, coffee and plates designed to be shared. As evening arrives, the menu becomes more comforting, with seasonal dishes, handmade pastas, pizzettes and desserts that invite guests to stay a little longer. The approach is simple: good ingredients, thoughtful cooking and nothing unnecessary.

To Soul

The table has always been about more than food.

It is where conversations begin, friendships grow, families gather and ordinary days become memorable. TABLE is designed around this idea. With just 25 seats, the space is intimate without feeling formal.

Service is warm but unforced. The pace is relaxed. There are no scripted rituals or unnecessary ceremony. You can come in for coffee, meet someone for lunch, spend an afternoon over brunch or sit down for dinner and forget about the time. TABLE is made for lingering.

Ingredient First

Everything at TABLE comes back to one idea:

Let the ingredient lead. Every ingredient has a reason to be there. Every dish is considered for balance, texture and flavour. And every part of the ingredient is treated with respect. The kitchen works with the seasons rather than against them, using what is available at its best and adapting the menu accordingly. This naturally creates a more conscious way of cooking: seasonal sourcing, responsible farming partnerships, whole-ingredient utilisation and a considered approach to waste are simply part of the way the kitchen operates. Sustainability is not presented as a separate programme. It is a consequence of caring about the ingredient.

Reason. Balance. Belonging.

The philosophy of TABLE can be expressed through three simple ideas:

Reason: Everything on the plate has a purpose.

Balance Flavour, texture and freshness come together without one overpowering the other.

Belonging Food tastes better when it is shared, and a restaurant feels better when people feel at home.

These principles extend from the kitchen to the table, shaping everything from the food and service to the atmosphere of the space.

A Day at TABLE

Breakfast - Freshly baked sourdough, botanical bowls, eggs, coffee and a quiet start to the day.

Lunch- Seasonal plates, handmade pastas, pizzettes and good food for good conversation.

Weekend Brunch - Longer mornings, fresh bread, eggs, seasonal produce, coffee and plates meant to be shared.

Dinner- Thoughtful, comforting food that follows the season, with desserts and coffee to finish.

All Day- Come for one thing. Stay for another.

The TABLE Spirit

TABLE takes its cues from a simpler way of dining.

The ease of a neighbourhood café.

The care of a good kitchen.

The pleasure of freshly baked bread.

The rhythm of the seasons.

The warmth of a table shared with people you like.

It is contemporary without trying to be fashionable, thoughtful without being precious and rooted in provenance without making provenance the performance.

A place for good food.

A place for good people.

A place to stay a little longer.

A Note from Tatva Hills

TABLE was born from a simple belief: the best meals begin with the best ingredients, but their real meaning comes from the people we share them with. We wanted to create a place that feels natural to return to. Somewhere you can have coffee in the morning, lunch during the week, a long brunch on the weekend or dinner with friends. Our connection to the soil and to the people who grow our food gives us the starting point. From there, we let the seasons guide us. TABLE is our way of bringing that journey to the city, from soil to table and, ultimately, to the soul.

The Lind Hotels Set to Open Its Next Chapter in Coron, Palawan

Villa-led resort prepares to welcome guests in Palawan in 2027

CORON, PHILIPPINES, September , 2026 — The Lind Hotels is set to open The Lind Coron in 2027, marking the homegrown Filipino hospitality brand’s expansion into Palawan and a return to the destination where its story first began.

More than a decade ago, Coron was the company’s first property acquisition and the place where the idea for The Lind Hotels began to take shape. The company later chose Boracay, then a more established tourism destination, to introduce the brand before returning to its original plans for Coron.

The decision gave The Lind Hotels a strong foundation for growth. Over the past decade, The Lind Boracay has become an internationally recognized hotel, earning several accolades and becoming the first hotel in Boracay to be included in the MICHELIN Guide. The opening of The Lind Coron now brings the brand back to where its journey started.

“We have always believed in pioneering rather than following,” said Pierre Henrichs, Chief Operating Officer of The Lind Hotels. “Coron offers a rare combination of natural beauty and untapped potential. Our goal is not only to be part of its growth, but to help shape its future by bringing a new standard of hospitality to the destination.”

Surrounded by limestone formations, clear turquoise waters, hidden lagoons and rich marine life, The Lind Coron will give guests the freedom to experience the destination at their own pace, whether exploring the islands or spending a quiet day at the resort.

The resort will feature 91 rooms and villas designed for privacy, comfort and time together. Private villas will have their own dipping pools for slow afternoons, along with a dedicated Villa Host providing thoughtful, personalized service throughout the stay.

The Lind Coron will also be a culinary destination, with Yím, its signature modern Thai restaurant, and Crust, set at the heart of the Main House by the infinity pool. With sweeping sea views and a mix of indoor and outdoor seating, Crust will be a natural gathering place throughout the day, serving Mediterranean flavors alongside a selection of locally crafted beverages.

For time away from the day's adventures, The Lind Coron brings the Philippines’ premier name in relaxation to Palawan with the opening of The Spa Wellness Coron. As the country’s first spa brand to earn Superbrand status, it offers guests a serene retreat to recharge through award-winning holistic care in one of the nation's most breathtaking destinations.

The resort will also have its own dive center, operated by one of the Philippines’ diving pioneers, with experience working with some of the country’s leading hospitality brands. Guests can spend their days island-hopping, discovering hidden lagoons or diving among vibrant reefs. World War II shipwrecks just in front of the property bring one of Coron’s most distinctive underwater experiences within easy reach.

Indoor and outdoor spaces will make the most of the natural surroundings for celebrations, events and meetings. The Gallery, an indoor venue for up to 200 guests, will offer panoramic sea views, while The Cove brings gatherings outdoors. At the resort’s highest point, the Roof Deck opens to 360-degree views of the sea, mountains and lush greenery, creating a memorable setting for wedding ceremonies, proposals and special occasions.

“We aim to create a resort that belongs in its setting rather than competes with it,” added Henrichs. “We want guests to experience the beauty, authenticity and adventure of Coron while enjoying the hospitality and service they have come to associate with The Lind Hotels.”

For The Lind Hotels, the opening of The Lind Coron brings a vision more than a decade in the making full circle. Coron was where the idea for the brand first took shape, and in 2027, it will finally become home to The Lind, continuing its journey of Crafting Experiences, Creating Memories in a destination that has always been part of its story.

The Lind Coron will open in Palawan in early 2027, marking the next chapter for homegrown Filipino hospitality brand The Lind Hotels.

The villa-led resort will feature 91 rooms and villas, with private dipping pools and dedicated Villa Hosts.

Surrounded by Coron’s dramatic limestone landscapes and turquoise waters, The Lind Coron brings the brand back to the destination where its story first began.

ixigo Trains Launches Spiritual and Family Holiday Packages with ixigo Bharat Darshan

Gurugram, August,2026: ixigo Trains, India's leading AI-based train ticketing platform, today announced the launch of Holiday Packages with ixigo Bharat Darshan, a new feature that enables users to discover and book IRCTC's curated spiritual and family travel packages directly within the ixigo Trains app.

The ‘ixigo Bharat Darshan’ feature will enable travellers to seamlessly plan their journey end-to-end, bringing together train travel, accommodation, sightseeing, meals and local transport in a single curated package. This makes it easier for travellers to plan and manage their trips without coordinating multiple bookings across platforms.

The feature will initially focus on spiritual circuits across India. Travellers can browse and book curated packages to destinations such as Vaishno Devi, Ayodhya, Char Dham, Tirupati and Shirdi, as well as family favourites such as Kashmir and the Northeast as well. Packages are available across Comfort and Superior categories, with prices starting from Rs. 6,990 and going up to Rs.2–3 lakh for premium experiences.

​One of the key advantages of the feature is that it provides a guaranteed travel alternative for travellers who cannot secure confirmed train tickets. For instance, a traveller planning a trip from Delhi to Vaishno Devi can still complete the journey without being waitlisted by booking a curated Bharat Darshan package through ixigo Trains, without having to coordinate multiple bookings separately.

 Speaking on the launch, Dinesh Kumar Kotha, CEO, ixigo Trains & ConfirmTkt, said, “Spiritual travel has been gaining significant momentum in India over the last few years, with travellers increasingly seeking convenient and well-planned journeys to the country’s cultural destinations. On ixigo, train searches to spiritual destinations have grown by 15-20% YoY for popular destinations such as Haridwar, Rishikesh, Ujjain, Shirdi and Varanasi. With ixigo Bharat Darshan, we are building on this trend by making it easier for travellers to discover and book complete pilgrimage and family travel experiences. Our aim is to take the complexity out of planning these journeys and make travel across India simpler, more seamless and accessible.”

 Users can book and manage their Holiday Packages with ixigo Bharat Darshan bookings within the ixigo Trains app, with trip reminders, updates and dedicated customer support ensuring a seamless experience throughout the journey.

The Biere Club Expands to Bellandur with Its Third Bengaluru Outlet at RMZ EcoWorld

Bengaluru, August 2026: The Biere Club, one of  Bengaluru’s early microbreweries and a name closely associated with the city’s craft beer culture, has opened its third outlet in Bengaluru at RMZ EcoWorld, Bellandur. 

Established in 2011, the brand has been part of Bengaluru’s evolving beer and dining landscape for over a decade, known for its fresh brews, approachable pub atmosphere and food led experience.

Spread across 250 seats, the new outlet brings The Biere Club’s signature beer-led format to one of Bengaluru’s prominent business districts. The space is designed for casual lunches, post work gatherings and evenings with friends, with a beverage programme featuring fresh brews and signature cocktails.

The menu introduces an Indian-inspired contemporary pub cuisine, bringing familiar Indian flavours into a contemporary pub format. Highlights include Podi Nachos with Cheese Sauce and Tomato Salsa, Thai Corn Curry Fritters, Indonesian Mushroom Rendang Bites, Thai-Style Grilled Chicken Wings, and Grilled Thecha Prawns. The selection also features Hara Lamb Tandoori Seekh, Paneer and Corn Bhurji Pav, Mutton Keema Maska Pav, Pineapple, Pumpkin and Paneer Thai Red Curry, and Lamb Dumplings with Bian Biang Sauce and Pandan Rice.

The dessert selection includes The Biere Club Sundae and Banana Split, complementing the bar’s fresh brews and signature cocktails. With its location within RMZ EcoWorld, the new outlet caters to the Bellandur business community as well as diners looking for a relaxed destination for food and drinks.

ADTOI Karnataka Chapter Successfully Installed and Launched in Bengaluru

Bengaluru, August 2026 – The Association of Domestic Tour Operators of India (ADTOI) proudly announced the successful installation and launch of its Karnataka Chapter, marking a historic milestone in strengthening domestic tourism across the state.

The ceremony, held at Hotel Maurya, Race Course Road, Bengaluru, witnessed enthusiastic participation from members, stakeholders, and industry professionals. The programme began with lunch, followed by the formal installation and launch ceremony, and concluded with the first chapter meeting.

Office Bearers of ADTOI Karnataka Chapter

The newly installed office bearers of the Karnataka Chapter are:

• Chapter Chairman: Mr. Roshan Pinto
• Chapter Secretary: Ms. Poonam Shetty
• Chapter Treasurer: Ms. Bhavana Jalan

Chapter Committee Representatives:

• Lady Entrepreneur Officer (LEO) Member: Ms. Neena L. Pereira
• National Growth Committee for Chapter (NGCC) Member: Mr. H. Jagadeesh
• State Chapter Advisor (SCA) Member: Mr. Ramananda K. S.

The launch ceremony was graced by eminent dignitaries including Shri. M. Srinivas - Chairman, Karnataka State Tourism Development Corporation, Shri. Manoj Kumar, IFS – Principal Secretary (Forests), Government of Karnataka, Shri. Janardhan H. P. – Joint Director, Department of Tourism, Government of Karnataka, Shri. K. Syama Raju – President, South Indian Hotel & Restaurant Association (SIHRA); President, Karnataka Tourism Society (KTS); Past President, FHRAI, Shri. Vishweshwar Bhat - Editor in Chief, Vishwavani, Shri. Ved Khanna - National President, ADTOI, Shri. Ashish Segal - National Vice President, ADTOI, Shri. D.R. Chouhan - National Managing Committee Member, ADTOI, and Shri. Atul Singh - National Managing Committee Member, ADTOI. The occasion was also attended by distinguished industry stakeholders, tourism professionals, and representatives from the travel, tourism, and hospitality sectors, whose presence underscored the importance of domestic tourism in Karnataka. Their guidance and encouragement provided strong momentum to the chapter’s vision of promoting Karnataka as a premier destination for travelers across India.

Mr. Roshan Pinto, Chairman, ADTOI Karnataka Chapter said, "The launch of the Karnataka Chapter marks a defining moment for domestic tourism in our state. By bringing together tour operators under one unified platform, we aim to showcase Karnataka’s diverse cultural, natural, and heritage treasures to travelers across India. This chapter will serve as a catalyst for collaboration, innovation, and sustainable growth, ensuring that Karnataka continues to shine as one of the country’s most soughtafter destinations."

Mr. Ved Khanna, National President, ADTOI said, "The installation of the Karnataka Chapter is a proud milestone for ADTOI and a significant step in our mission to strengthen domestic tourism across India. Karnataka, with its rich heritage, natural beauty, and vibrant culture, offers immense opportunities for travelers. This chapter will empower local tour operators, foster collaboration, and ensure that the state’s tourism potential is showcased to its fullest. We look forward to working closely with our members here to create impactful initiatives that benefit both the industry and travelers alike."

The Karnataka Chapter represents more than just the formation of a regional body—it is the foundation of a stronger, collaborative platform for domestic tour operators in the state. The chapter aims to foster greater connectivity, promote Karnataka’s diverse tourism offerings, and provide a unified voice for the industry.

The Karnataka Chapter will serve as a hub for collaboration, innovation, and advocacy, ensuring that the interests of domestic tour operators are represented and advanced at both state and national levels.

At Roswyn, Intimate Dining Takes Two Different Forms, and Both Ask You to Stay

In a city that rarely slows down, the appeal of a dining experience that asks you to do exactly that is becoming harder to ignore. Intimate restaurants offer an escape from the rush; smaller rooms, quieter corners, thoughtful menus and, settings designed to let people linger, talk, and actually take in the experience. As attention becomes increasingly fragmented by busy schedules and constant stimulation, intimate dining offers something increasingly valuable: the chance to slow down, disconnect from the noise, and give an evening your full attention.

Step into Fi'lia, Mumbai's first female-led Italian restaurant at Roswyn, and the pace of the room changes almost immediately. Recipes passed down through generations of women shape a warm, generous approach to Italian dining here, one where nothing feels rushed and everything feels intentional. True to the Italian tradition of sharing a meal, Fi'lia's format invites exactly that kind of presence, a setting where food, company, and conversation are given room to unfold at their own pace, course by unhurried course. The menu moves easily between antipasti, handmade pastas and risotti, wood-fired pizzas, family-style plates, and seasonal sides, with standouts like the Pappardelle al Ragù, Risotto ai Funghi, Mortadella e Pistacchio, and Melanzane alla Parmigiana anchoring the table. And when the evening starts winding down, the signature Fi'liamisu arrives as a fittingly indulgent final note.

A floor away, in spirit if not in distance, Black Lacquer takes the opposite route to the same feeling. This underground cocktail bar and listening room is dim-lit and vinyl-lined, the kind of space where the music doesn't just play in the background but actually sets the tempo for the evening, with everything else, the conversation, the drinks, the food, falling into step behind it. Cocktails and Japanese-inspired plates keep pace with the soundtrack rather than the other way around, and the whole room feels built for staying a while: sharing a few plates, trading stories, letting the evening be measured in songs rather than minutes. Every pour here feels considered, never fussy, with signatures like the Midori Slush and Old Boy sharing the bar with sake, shochu, Japanese draft beer, wine, and champagne, each chosen to keep the night moving at its own unhurried rhythm. The izakaya-style menu follows the same instinct, with spicy hot wings, hand-rolls, and Tarogashi with black vinegar nuts made for passing around and picking at slowly.

At their core, Fi'lia and Black Lacquer are both making a case against distraction, one through a shared table, the other through a shared soundtrack. In either room, the evening asks for the same thing: a little time, and your full attention.