Meliá Pattaya Hotel has reworked DEN from a Nikkei restaurant into a Japanese izakaya built around charcoal grilling and sharing plates, launching with a sake-paired dinner on 30 October.
Read MoreFrom Bangkok-style favourites and Thai-inspired sushi to a new weekday Bangkok Lunch Club and cocktails, Sweeney is putting Thai flavours at the heart of its Khar garden.
Sweeney is entering a new chapter, placing Thai food firmly at the centre of its culinary identity. Set within its lush Khar garden, the restaurant is bringing together the flavours people travel to Bangkok for- hot, sour, sweet, spicy and deeply aromatic, through classics, contemporary interpretations and a playful Sweeney lens. The idea isn’t to recreate a conventional Thai restaurant. It is to capture the energy of eating and drinking in Bangkok and translate it into Sweeney: generous food, cocktails, music, a garden and a table designed for sharing.
Thai small plates open the menu with a selection of dishes designed for sharing, bringing together familiar flavours and Sweeney’s own interpretations. Som Tam with Peanut Crunch, Miang Kham, Thai Chicken Satay, Thai Basil Prawns and Crispy Squid Thai Herbs bring together the fresh, spicy and aromatic notes associated with Thai cooking. Vegetarian options include Cottage Cheese Pad Prik Thai Dam, Tofu Pepper Garlic and Crispy Shiitake Mushroom, while Gai Med Pad Mamuang and Pe Prik Sod add chicken and lamb to the selection.
Thai × Japanese takes a more playful approach, bringing Thai flavours into familiar sushi formats. Green Curry Crab Roll, Som Tam Smoke Salmon Roll and Tom Yam Crispy Prawn Roll bring Thai profiles to the sushi counter, alongside Larb Het Maki Roll and Chilli Tempura Roll. The section reflects Sweeney’s approach to the cuisine, taking familiar flavours and presenting them in unexpected formats.
Curries, wok dishes and grills bring the menu back to more familiar Thai favourites, with the Classic Thai Green Curry, Panang Curry and Hot Basil Chicken Bowl leading the selection. From the grill, Tofu Broccoli Satay, Grilled Cottage Cheese Steak, Lemongrass Grilled Chicken and Chilli Tamarind Salmon offer another expression of the cuisine and continue to shape the flavours across the section.
A key new highlight of the Sweeney experience is the Bangkok Lunch Club, bringing the Bangkok-inspired story into the afternoon with a new weekday offering built around five courses. Designed as a relaxed lunch experience, it brings together a selection of Sweeney’s Thai-led flavours for diners looking to spend an afternoon in Bangkok, without leaving Khar. Five courses. One afternoon in Bangkok.
The Bangkok story continues into Sweeney’s cocktail programme, with cocktails such as Tuk Tuk, Bangkok Breeze, Zen Garden, Victoria’s Bloom and Sweeney-Tini bringing a playful, Bangkok-inspired perspective to the drinks menu. Together with Sweeney’s music, garden setting and social atmosphere, the drinks are designed to make the experience extend well beyond the meal.
The Thai influence continues through desserts, with Mango Sticky Rice served in both its classic form and as a Mango Sticky Rice Crème Brûlée, alongside Tub Tim Krob and Thai Burnt Caramel Toast. The selection brings a mix of familiar flavours and playful takes to the end of the meal.
Whether it’s a long lunch, a dinner with friends or cocktails that carry the evening forward, Sweeney brings a fresh, easy-going way to experience Thai food in Mumbai.
Location: 759, 5th Lane, Opposite Union Bank ATM, Ram Krishna Nagar, Khar, Mumbai
Pune, October 2026: Bringing the flavours of Southern Italy to Pune, Siciliana, by Speciality Restaurants Ltd., invites diners to experience the soulful spirit of Sicily through food, design and a distinctly Mediterranean way of coming together. Rooted in the culinary traditions of the island, Siciliana celebrates honest, comforting flavours and leisurely meals designed to be shared.
Led by Chef Saby aka Sabyasachi Gorai the menu explores the coastal character of Southern Italy through favourites such as Calamari Involtini, Parsilade Fish, Gambas Alla Plancha and Jumbo Prawn Saganaki, alongside Siciliana Signature Focaccia, Sandwich Caprese and Pizza Exotica.
The pasta selection features comforting plates such as Lumaconi Alla Vodka, with diners also able to choose between Lumaconi and Trofie for select preparations, while the Grand Seafood Stoufato brings together the richness and abundance of the Mediterranean.
The experience extends to Dolce alla Siciliana, with desserts that bring a lighter, citrus-led finish to the meal. The Cake Arancia Siciliana celebrates the bright, fragrant character of Sicilian oranges, while the Berry Panna Cotta offers a delicate, refreshing option that is also sugar-free. Weekend dining gets its own indulgent touch with specials such as Rosemary Roasted Chicken and Ground Meat Loaf, available in half and full portions.
Complementing the food is an interiorscape designed as a contemporary Mediterranean oasis. The façade combines aged stone, painted wood, Ionian Blue doors and windows, terracotta detailing and a wrought-iron balcony spilling with lush foliage and bougainvillaea. Inside, lime-washed marmorino walls, rounded arches, patterned blue and terracotta tiles, olive trees and sculptural cane-and-rattan lighting create a warm, sun-kissed setting. At the heart of the restaurant is a monumental live-edge timber table, designed as a space for communal dining, surrounded by wicker-backed chairs and broad turquoise accents, while an open kitchen and bar bring the energy of the culinary craft into the room.
Speaking about the launch, Avik Chatterjee, Director & CEO, Speciality Restaurants Ltd., says,”When I think of Sicily, I think of people coming together around a table, taking their time and enjoying the moment. That is what we wanted Siciliana to be. From the open kitchen to the communal table, everything is designed to bring people together and make them want to stay a little longer. Opening Siciliana in Pune is special for us because we’re bringing a part of how we love to eat and spend time together to a city we’re excited to be part of.
With its celebration of Southern Italian cooking, expressive design and the simple pleasure of eating together. Siciliana brings a little piece of Sicily to Pune.
Guests can now savour authentic Japanese flavours crafted with fresh, seasonal ingredients, 2026, Pune: Courtyard by Marriott Pune Chakan is delighted to announce the launch of a new Japanese menu at Marriott Bonvoy on Wheels (MBOW), its all-day dining restaurant. The curated spread brings together traditional Japanese cooking techniques with fresh, wholesome ingredients, offering guests an immersive culinary journey.
The menu opens with comforting soups, including a classic Miso soup made with red miso, dried seaweed and tofu, along with an Udon noodle soup featuring shrimps, soy and dashi broth, finished with fresh green onions.
For salad lovers, the Sunomono combines cucumber with soy, sesame and vinegar for a refreshing bite, while the Japanese Green Salad brings together lettuce, orange, cucumber and cherry tomato tossed in a tangy ginger dressing.
The appetizer selection features Tonkatsu Water Buffalo, crumbed water buffalo served with tonkatsu sauce and cabbage salad, alongside Okonomiyaki Shrimps, a savoury pancake made with cabbage, onion, dashi and shrimps.
The main course lineup includes a hearty Ramen bowl with udon noodles, water buffalo, pok choi, egg and sesame, along with Chicken Katsu Curry served with jasmine rice and fried chicken cutlet in a rich katsu curry sauce. Guests can round off their meal with the Sago Coconut Pudding, a light and satisfying dessert.
The new menu reflects the hotel's commitment to offering guests diverse and authentic dining experiences under one roof.
Guests with food allergies or dietary restrictions are requested to inform the restaurant attendant, as the hotel takes all necessary precautions while preparing each dish.
The new Japanese menu at Marriott Bonvoy on Wheels (MBOW) is now available for both
From DEA’s 72% Dark Chocolate to a modak-inspired tres leches at Tipsy Tiger, six Mumbai desserts released for National Dessert Day.
Read MoreBringing together inventive vegetarian kebabs, rich regional curries and comforting classics
Temple Street, the neighbourhood Indian restaurant known for bringing familiar Indian flavours to the modern dining table, has introduced a new selection of dishes that further expands its menu with a mix of inventive preparations, regional favourites and comforting classics.
The new additions put a contemporary spin on traditional Indian cuisine, with thoughtfully crafted vegetarian dishes that showcase the versatility of Indian ingredients and cooking styles.
The Edamame & Ricotta Cheese Kebab brings together the freshness of edamame with the creamy richness of ricotta, creating a soft, indulgent kebab with a modern touch. The Mushroom Galouti offers a vegetarian take on the iconic galouti, with finely prepared mushrooms lending a rich, melt-in-the-mouth texture and deep, aromatic flavours to the classic kebab, while the Kathal Nihari reimagines the slow-cooked, deeply spiced nihari in a vegetarian format using tender jackfruit.
For curry lovers, the Soya Roganjosh takes inspiration from the iconic Kashmiri preparation, pairing soya with the aromatic spices and robust flavours associated with Rogan Josh. The Shahi Gatta Curry brings the traditional Rajasthani gatte into a rich, royal-style gravy, making for a hearty and flavourful main course.
Rounding off the new additions is the Vegetable Dal Khichdi, a comforting bowl of lentils, rice and vegetables that celebrates the simplicity of one of India's most beloved comfort foods.
With this new menu, Temple Street continues its approach of making Indian food approachable, familiar and exciting at the same time, bringing regional inspirations and contemporary interpretations together while staying rooted in the flavours diners know and love.
From 10 October 2026, Prego at The Westin Hyderabad Mindspace serves a new menu of handmade pasta, artisanal pizzas, slow-cooked classics and tableside rituals.
Read MoreFour Mumbai venues are marking International Coffee Day with tiramisu in the form of an iced latte, a hot latte, a classic dessert and a martini.
Read MoreSOCIAL's new Local Heroes edition brings Southern and coastal dishes and regional cocktails to its Bengaluru and Hyderabad outlets.
Read MoreBOSS Burger by SOCIAL adds build-your-own BOSS Pasta, from ₹349, to its delivery menu across nine Indian cities.
Read MoreMUI NE, Vietnam (Sept., 2026) – Foie gras phở consommé, chargrilled abalone and pan-seared turbot with lotus-seed purée are among highlights of The Anam Mui Ne's new fine-dining pop-up, where just eight guests take their seats of an evening.
Launched at The Indochine Restaurant, the intimate experience is staged every Tuesday and Thursday from 6-10pm in a private space adjoining the restaurant’s outdoor terrace. With just four tables accommodating a maximum of eight guests, the setting gives the resort’s chefs a stage for more ambitious and experimental cooking in an unusually intimate alternative to traditional resort dining.
At the helm is Chef Le Huu Nghia, who has crafted two five-course tasting menus, based on seasonal ingredients, by coupling European techniques with Asian influences. The menus unfold as a progression of contrasting flavours, textures and temperatures, with optional curated wine pairings accompanying the journey.
Tuesday's menu begins with a nori tart with salmon belly tartare, salmon roe, gherkin, shallot, sesame, ginger and wasabi mayonnaise before moving to chargrilled abalone with homemade oyster sauce and pickled kombu. After a daisy soup with vegetable broth and bonito flakes, and pan-seared foie gras is paired with fig, apple purée, pistachio and candied ginger, a grilled filet mignon with red wine sauce, carrot purée, mushrooms and baby broccoli forms the heart of the menu. Petit fours send the dinner on a sweet note.
Thursday’s menu starts out with a shrimp-wrapped scallop with caviar and coriander aioli and pickled shallots before a beef filet mignon tartare accompanied with ginger jam, nori and lemon mayonnaise. Among the menu's most distinct creations is Chef Nghia's foie gras phở consommé with shiitake mushrooms and truffle oil, followed by chargrilled hamachi crudo with ponzu reduction, pickled jalapeño and guacamole.
Pan-seared turbot with lemon-ginger sauce, lotus-seed purée, pickled coconut tubers and ikura anchors the Thursday menu before a strawberry mille-feuille with goat's cheese mousse provides its finale.
For The Anam Mui Ne, the concept is as much about intimacy as gastronomy.
“Keeping the experience deliberately small allows us to be even more creative and more personal,” said Chef Nghia. “With only eight guests, we can give each plate and each table an unsurpassed level of attention.”
“We wanted to create something guests have to seek out rather than simply stumble across,” added The Anam Group General Manager Laurent Myter. “With four tables and eight seats, it feels closer to being invited to a private dinner than visiting a restaurant. That intimacy gives our chefs the freedom to be adventurous and this results in a very personal experience for our guests.”
For further information or to make a booking at The Anam Mui Ne, visit www.theanam.com, email info.mn@theanam.com, or telephone +(84) 252 628 4868.
Pop-Up Fine Dining is available every Tuesday and Thursday from 6pm to 10pm at The Indochine Restaurant, The Anam Mui Ne. The experience is limited to eight guests per evening and reservations must be made at least 12 hours in advance.
Mumbai’s vibrant dining scene gets a fresh vegetarian address to explore as Millo Mumbai, the pure vegetarian dining destination in Lower Parel, introduces a new menu that takes diners on a flavourful journey across the world. Bringing together global influences with familiar ingredients and contemporary formats, the new menu makes vegetarian dining feel playful, indulgent and exploratory. From the Hummus Board and Honey Chilli Lotus Stem to the Blue Pea Avocado Sushi and PBM Pizza, Millo’s latest additions offer a passport-free way to discover flavours from different culinary cultures, all under one roof.
The new menu moves effortlessly between cuisines, with each dish offering its own take on familiar global flavours. Korean Chilli Chestnuts bring a bold Asian-inspired element, while Edamame Garlic and Korean Dumplings add to the selection of flavour-packed small plates. The Pizzadilas put a playful spin on a familiar favourite, while the Nacho Bhel continues Millo’s approach of bringing Indian street-style flavours into unexpected global formats. Together, the new additions create an eclectic spread designed for diners who enjoy exploring different flavours and formats.
The journey continues with dishes that bring together international inspiration and comforting flavours. The Japanese Miso Bowl offers a wholesome bowl-style experience, while Chilli Oil Noodles bring heat and depth to the table. For a more indulgent choice, the PBM Pizza, inspired by Paneer Butter Masala, brings a distinctly Indian flavour profile into a contemporary format. The menu also extends into North Indian favourites with Paneer Rogani, Subz Bhoona and Cheese Kofta, adding familiar comfort to Millo’s otherwise global culinary journey.
Adding to the dining experience this month, Millo will also host live music performances by Kedar, Yusuf and Akash, with music beginning from 8pm. With its new menu bringing together Asian, Mexican, Italian and Indian influences alongside an easy-going live music experience, Millo Mumbai offers diners a chance to eat their way around the world without ever leaving Lower Parel.
New Delhi, September 2026: Toscano Italian Restaurant is bringing the craft of fresh, handmade pasta to Delhi with Fresh Pasta popup by Chef Rohit Tokhi, COO, Toscano, from 16th to 20th September at NSP, Delhi. The limited-time menu brings together traditional Italian pasta-making techniques, premium ingredients and Chef Rohit’s approach to honest, uncomplicated food. With a culinary philosophy rooted in respecting ingredients and allowing simple techniques to bring out their best, Chef Rohit presents a selection that celebrates the warmth and indulgence of freshly made Italian pastas.
The vegetarian selection features comforting creations such as Gnocchi di Ricotta con Noci e Salsa Burro al Tartufo, combining classic ricotta gnocchi with sage butter, mixed nuts, goat cheese and black truffle, alongside Conchiglie al Forno Ripiene di Spinaci, giant baked pasta shells filled with spinach and ricotta, tomatoes and mozzarella. Guests can also savour Agnolotti Funghi con Tartufo, featuring mushroom and ricotta ravioli with truffle butter, stracciatella-filled burrata and roasted hazelnuts, bringing together rich textures and earthy flavours in one indulgent preparation.
The non-vegetarian offerings bring their own distinct character to the menu, including Ravioli al Salmone con Burro ai Capperi e Salsa all’Arancia, with salmon and ricotta ravioli, capers, sun-dried tomatoes and orange butter; Capellini con Gamberi e Capesante, pairing handmade angel hair pasta with prawns, seared scallops, peas and lemon butter; and Pappardelle al Ragu d’Anatra, featuring hand-cut ribbon pasta with slow-cooked duck ragù, aromatic vegetables, red wine and tomatoes. Together, the selection showcases the versatility of fresh pasta across delicate, rich and deeply comforting preparations.
With over 26 years of culinary experience across India and international hotels and cruise lines, Chef Rohit joined Toscano as Corporate Chef in 2022 and currently serves as its COO. An alumnus of IHM Mumbai, he brings a hands-on approach to the kitchen and believes in staying true to the basics while allowing quality ingredients to lead. Through this limited-time pop-up, Toscano invites diners to experience fresh pasta and gnocchi through Chef Rohit’s culinary lens, celebrating the craft, simplicity and comforting flavours that make Italian cuisine so enduring.
Guests can now savour authentic Japanese flavours crafted with fresh, seasonal ingredients
September, 2026, Pune: Courtyard by Marriott Pune Chakan is delighted to announce the launch of a new Japanese menu at Marriott Bonvoy on Wheels (MBOW), its all-day dining restaurant. The curated spread brings together traditional Japanese cooking techniques with fresh, wholesome ingredients, offering guests an immersive culinary journey.
The menu opens with comforting soups, including a classic Miso soup made with red miso, dried seaweed and tofu, along with an Udon noodle soup featuring shrimps, soy and dashi broth, finished with fresh green onions.
For salad lovers, the Sunomono combines cucumber with soy, sesame and vinegar for a refreshing bite, while the Japanese Green Salad brings together lettuce, orange, cucumber and cherry tomato tossed in a tangy ginger dressing.
The appetizer selection features Tonkatsu Water Buffalo, crumbed water buffalo served with tonkatsu sauce and cabbage salad, alongside Okonomiyaki Shrimps, a savoury pancake made with cabbage, onion, dashi and shrimps.
The main course lineup includes a hearty Ramen bowl with udon noodles, water buffalo, pok choi, egg and sesame, along with Chicken Katsu Curry served with jasmine rice and fried chicken cutlet in a rich katsu curry sauce. Guests can round off their meal with the Sago Coconut Pudding, a light and satisfying dessert.
The new menu reflects the hotel's commitment to offering guests diverse and authentic dining experiences under one roof.
Guests with food allergies or dietary restrictions are requested to inform the restaurant attendant, as the hotel takes all necessary precautions while preparing each dish.
The new Japanese menu at Marriott Bonvoy on Wheels (MBOW) is now available for both in-house guests and walk-ins.
The one-day Onam celebration at ibis’ restaurant featured a traditional spread of Kerala favourites, offering Delhi diners a taste of the region’s festive food traditions.
New Delhi, , 2026: Kerala-based chefs Jomon John and Tintu Mathew brought the flavours of their home state to Delhi with a traditional Onam Sadya curated specially for diners at ibis New Delhi Aerocity. Held at Spice It restaurant on August 26, the one-day celebration offered guests an opportunity to experience the flavours and food traditions associated with Kerala’s most important harvest festival.
With their expertise in Kerala’s festive cuisine, Jomon and Tintu created a menu that reflected the food traditions associated with Onam. The Sadya featured much-loved preparations including Avial, Sambar and Cabbage-Carrot Thoran, alongside other festive dishes, bringing together the variety, balance and simplicity characteristic of Kerala cooking.
For the chefs, the experience was an opportunity to introduce Delhi diners to the cuisine they have grown up with while staying true to its traditional character. Their approach focused on preserving the familiar flavours and techniques of Kerala cooking, with the menu drawing on regional ingredients and preparations that have long been part of the Onam celebration.
Beyond its variety of dishes, the Sadya also reflects the communal spirit of Onam. Traditionally served as a festive meal, it brings together multiple preparations on a banana leaf and is associated with sharing, togetherness, and celebration. Through the curated menu, Jomon and Tintu sought to offer diners not just a taste of Kerala, but also a closer understanding of the traditions behind the cuisine.
Commenting on the experience, A Bharat Gupta, Hotel Manager, ibis New Delhi Aerocity, said, “We wanted this Onam celebration to be driven by the people and culinary traditions behind the food. Jomon and Tintu brought their expertise in Kerala cuisine to the experience, making the Sadya more than a festive menu. It gave our guests an opportunity to discover the flavours, traditions and stories that make Kerala’s food culture so distinctive.”
The Onam Sadya was served during lunch and dinner at Spice It, with the festive experience priced at ₹1,500 per person, inclusive of taxes.
The chef-led celebration is part of ibis New Delhi Aerocity’s ongoing efforts to bring diverse food traditions and regional culinary experiences to its guests. The property has previously hosted festive dining experiences including special Valentine’s Day and Navratri offerings.
HyLo, Kala Ghoda introduces its thoughtfully reimagined menu, deepening its commitment to celebrating India's extraordinary culinary diversity through hyper-local ingredients, regional recipes and time-honoured cooking techniques. More than a menu refresh, the new additions further HyLo's vision of bringing the country's lesser-known flavours into the spotlight, offering diners an immersive journey through India's rich gastronomic landscape.
The culinary programme, led by Chef Swati Harsha, Head Chef, HyLo and Chef Mrigank Singh, Culinary Director, All In Hospitality, continues to be rooted in extensive research and a deep appreciation for India's regional food cultures. Built around GI-tagged ingredients and native produce, the menu enables diners to discover the origins and stories behind every dish while celebrating the country's remarkable culinary heritage. Guided by HyLo's hyper-local philosophy, the chefs honour traditional Indian cooking techniques including Sigri (open spitfire), Tawa (griddle cooking), Dum (slow cooking) and Patthar (stone cooking), creating an evocative dining experience for the well-travelled, informed and discerning gourmand.
The latest menu builds upon this philosophy with an exciting collection of new dishes inspired by diverse culinary traditions from across the country. Guests can begin their experience with comforting Kalimpong-Style Thukpa, wholesome Barnyard Millet Salad and Chickpea & Baby Spinach Salad, alongside seafood favourites such as Thecha Prawns, Bombil Rawa Fry, Paplet Fry and Crispy Calamari. The menu also introduces HyLo Baigun Bhaja, Chicken Wings and the Farmer's Taco, each reflecting the restaurant's playful interpretation of regional flavours while staying true to authentic Indian ingredients and techniques.
The mains continue this journey across India's culinary map with bold regional flavours and comforting classics. Diners can savour the robust Balochi Chicken Kadhai, aromatic Bhopali Chicken Rezala, fiery Chicken Chettinad, rich Pandi Curry, comforting Heirloom Tuar Dal and the perfectly crisp Crispy Naga Pork Belly. The menu also features favourites such as Paharganj Chhole Bhature, Kakori Kebab, Qeema Naan, Bheja Pao, Sanpiau and Shadi Wala Methi Matar, each showcasing the diversity of India's regional cuisines while remaining true to HyLo's philosophy of preserving authentic flavours through contemporary presentation.
Ending the experience on a memorable note, HyLo introduces two distinctive desserts that blend nostalgia with innovation. The Filter Coffee Tiramisu brings together the bold richness of South Indian filter coffee with the elegance of the classic Italian dessert, while the silky Wattalappam pays homage to the beloved coconut and jaggery pudding enjoyed across Sri Lanka and South India.
Speaking about the new menu, Chef Swati Harsha, Head Chef, HyLo, said, "Every addition to the menu has been inspired by our travels, conversations with local communities and the incredible diversity of India's regional cuisines. We wanted to celebrate recipes that are deeply rooted in tradition while presenting them in a way that feels relevant to today's diner. The menu is an invitation to discover familiar flavours from a fresh perspective and lesser-known dishes that deserve a place on the modern table."
Located in the heart of Kala Ghoda, HyLo continues to redefine contemporary Indian dining by bringing together regional storytelling, hyper-local ingredients and a vibrant beverage programme in a space designed for meaningful conversations. The new menu reflects the restaurant's continued commitment to celebrating India's culinary heritage while inspiring diners to explore the country's rich and diverse food traditions, one plate at a time.
A patrons-only country club that brings together residence-style living, wellness, leisure and hospitality amidst the quiet of mature mango groves.
There is a certain luxury in having nowhere to be. No itinerary to follow, no plans to keep, just the freedom to let the day unfold on its own. Mornings begin slowly, afternoons disappear by the pool, children wander off to play, parents linger over lunch, and somehow, everyone finds their way back to the same table by evening.
It is this idea of unhurried, shared living that sits at the heart of Awas Country Club, a new patrons-only private club in Alibaug. Set amidst mature mango groves and landscaped greens, Awas has been conceived as “not a resort, something quieter” - a place that feels closer to having a home away from home, but with everything taken care of.
An extension of Sun-n-Sand’s six-decade hospitality legacy, Awas brings the brand’s longstanding experience in hospitality into a private country club format. Three expansive 4,700 sq. ft. five-bedroom villas form the residential core of the property, offering the space and ease of residence-style living, while the clubhouse extends that experience with spaces for dining, wellness, recreation and entertainment, all within one private estate.
That philosophy is reflected in the scale of the club itself. With just three expansive villas and access reserved for patrons and their guests, Awas has been intentionally kept intimate and low-density. The limited number of villas allows the club to retain a sense of privacy and ease, while giving patrons the freedom to settle into the space at their own pace.
That same freedom carries into the way the day unfolds, with individuals able to find their own rhythm between rest, movement and everything in between. The dedicated wellness wing offers treatment rooms, a Himalayan salt therapy room and relaxation lounge for those looking to slow down, while the high-performance gym, yoga and Pilates studio and golf simulator cater to more active pursuits. Pickleball, padel and tennis bring a more energetic, social side to the day. Together, these experiences reflect Awas’s belief that movement and recovery can sit naturally alongside one another - a philosophy captured in “Where Luxury Meets Longevity.”
Food and shared experiences form another natural rhythm of life at the club. Drift, the multi-cuisine restaurant, serves from breakfast through dinner, with private dining options available for more intimate occasions.The freeform pool offers an easy setting for long afternoons, while the private theatre, karaoke and games room bring families and friends together after dark. At the rooftop bar, evenings take on a slower pace, while Waves provides a more considered setting for larger celebrations and special occasions.
For families, especially those travelling across generations, the beauty lies in not having to do the same thing at the same time. A grandparent can spend the morning at the spa, younger members of the family can head to the courts, while someone else lingers over breakfast or by the pool. They can each spend the day differently, and still come together later over a meal, a film or an evening gathering. The five-bedroom villas make staying together easy, while the club gives each generation enough space to make the experience their own. It is this balance of activity and ease that shapes the experience at Awas.
The setting plays an equally important role in shaping that experience. The property sits within mature mango groves, with landscaped greens, shaded pathways and open spaces woven into the experience. Handcrafted interiors and a coastal sensibility keep the spaces warm and tactile, allowing the landscape to remain as much a part of Awas as the architecture.
At a time when luxury travel is increasingly moving away from packed itineraries and towards the value of time itself, Awas offers something refreshingly simple: the freedom to slow down, stay a little longer, and leave already looking forward to coming back.
The Patio at 24/1 unveils a fresh new menu by Chef Afzal Mahmood, bringing together globally inspired flavours, comforting favourites and thoughtfully crafted dishes for every part of the day.
The day begins with Patio Breakfast Then I'll Change The World, where the Ms. Patio Big Breakfast takes centre stage with eggs any style, beef bacon, chicken sausage and crispy potatoes. As the day unfolds, the menu moves effortlessly into flavour-packed small plates like the Lebanese Batata Harra with roasted red pepper dip and the Edamame & Red Cheddar Croquetas paired with saffron aioli and jalapeño salsa.
For mains, Chef Afzal's globally inspired approach shines through in dishes like the Homemade Almond Butter Ricotta & Young Spinach Ravioli finished with tomato basil pecorino fondue, the Saffron Seafood Cappelletti in a delicate creamy bisque, and the Premium Pink Cut Salmon served with saffron caviar butter sauce and a citrus fennel salad.
Round off the experience with A Must Eat Risotto, a playful dessert of white chocolate gelato and almond crumble, or the restaurant's classic Tiramisu, prepared from a 58-year-old recipe. Whether you're stopping by after a game on the pickleball court, catching up over breakfast or stretching lunch into the afternoon, The Patio at 24/1's new menu is designed to make every visit one worth savouring.
Mumbai, 2026: Celebrating the rich flavours and aromas of South India’s heritage delicacies, The Supper Club Mumbai has partnered with Fairmont Mumbai to showcase South Side Supper - an exclusive one-evening dining experience. Curated by Chef Rajshri of The Supper Club Mumbai along with Chef Vishal Shetty and Chef Selvam Maddu of The Merchants Mumbai. The experience is set to be hosted at The Merchants, Fairmont Mumbai, on July 15, 7.30 pm onwards.
Inspired by the simple joy of yele oota (a traditional meal served on a banana leaf), and recipes that have travelled across generations, South Side Supper is an immersive culinary journey through the exclusive flavours of South India. The mindfully designed menu will present the region’s authentic rich dishes that showcase the complexity, diversity and richness of the culture experienced in southern Indian cuisine.
To provide a seamless experience that feels like a culinary tour straight into southern India, wherein the ingredients and selected mindfully, cooked using tradition methods, blended with aromatic regional spices, and elevated into thoughtfully crafted recipes to underscore South India’s warm, homely hospitality. Along with aromatic, lip-smacking culinary creations, the dining experience also gives one an opportunity to learn and engage in the vibrant memories and traditions of the South Indian region.
Popular for curating intimate, community-backed dining experiences, The Supper Club Mumbai is known for bringing people together to celebrate regional cuisines and their cultural importance. In partnership with Fairmont Mumbai, the dining collective aims to offer guests a deeper appreciation of South India’s culinary legacy in an elegant and warm outset.
Speaking about the collaboration, Chef Rajshri, Founder, The Supper Club Mumbai said, “Every South Indian household has recipes that carry generations of memories. With South Side Supper, we aimed at reigniting the feeling of coming together over sumptuous meals with each dish having their own unique story to tell. We envision curating an experience that presents the unique diversity of South Indian cuisine while providing guests with a memorable and nostalgic experience.”
Spokesperson of Fairmont Mumbai said, “We at Fairmont Mumbai are elated to partner with The Supper Club Mumbai to host the South Side Supper as it aligns with our aim to curate memorable culinary experiences that celebrate heritage and skills. We look forward to welcome diners to an evening dedicated go celebrate India’s oldest culinary heritage.”
With experiential dining continuing to gain popularity, South Side Supper offers food enthusiasts an opportunity to explore the authentic flavours of South India in an intimate setting where heritage, storytelling, and hospitality align effortlessly.
Bengaluru’s beloved Pan-Asian dining destination, Hunaaan, is celebrating the monsoon season with an exciting new menu curated to bring warmth, comfort, and bold Asian flavours to the table. With nearly two decades of creating memorable dining experiences, Hunaaan continues to evolve at its Indiranagar space, staying true to its philosophy of serving authentic and flavour-driven Pan-Asian cuisine. The specially curated monsoon menu brings together comforting classics, indulgent bites, and aromatic creations designed to make rainy evenings even more delightful.
The new menu takes guests on a flavourful journey across Asia with an array of handcrafted favourites. Dumpling lovers can indulge in the unique Charcoal Mushroom and Cheese Truffle Dumpling, featuring earthy mushroom flavours elevated with the richness of truffle and cheese, or savour the Prawn and Crab Sticks Dumpling and Charcoal Spicy Chicken Dumpling, each packed with delicious fillings and bold Asian-inspired flavours. For those craving something hearty, the Veg Khao Sew offers a comforting bowl of coconut-based Burmese goodness, while the Manchow Soup with noodles brings together warming spices, crunchy textures, and rich flavours perfect for the monsoon weather.
Guests can also explore dishes like Tofu Bok Choy with Black Bean Sauce, Chicken Chilli Garlic Fried Rice, and Thai Lemon Basil Chicken showcasing the restaurant’s expertise in balancing authentic Asian flavours with contemporary dining preferences.
With its inviting ambience, thoughtfully crafted menu, and commitment to delivering an immersive Pan-Asian experience, Hunaaan continues to remain a favourite destination for food enthusiasts in Bengaluru. This monsoon, the restaurant invites guests to gather over comforting bowls, flavourful bites, and timeless Asian favourites, making every rainy day a reason to celebrate good food and great company
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India now has more MICHELIN Key hotels than any other country in the Middle East, Africa and India selection. For owners and operators, the more useful question is what it took to get there, and what it will take to stay by Prabhjot Bedi, Founder and CEO, Eclat Hospitality
Sterling Holiday Resorts’ in-house Sterling ONE platform has won a national B2B technology award. Partner transactions rose 34% and room nights 29% in H1 FY27.
MTDC’s Ex-INS Guldar project, India’s first underwater museum and artificial reef off Sindhudurg, has won the Golden Banyan Award at The Week Heritage Awards 2026.
The Maldives resort marked its 20th anniversary alongside Banyan Group’s Long Service Awards, recognising 48 associates with between five and 30 years of service.
Warren Watson of The Midwest Sea Salt Company outlines six decisions hotels and spas should make before turning a signature spa ritual into a consistent bath-and-body amenity collection.
