The Roof at Marriott Executive Apartments Bengaluru UB City Introduces a New Asian Grill Menu Led by Chef Samir Tamang

Bengaluru, 2026 – The Roof at Marriott Executive Apartments Bengaluru UB City has unveiled a new menu curated under the culinary direction of Chef Samir Tamang, Junior Sous Chef, bringing together the diverse flavours of Asia with a contemporary approach to poolside dining. Drawing from his 14 years of experience specialising in Thai and Chinese cuisine, Chef Samir has crafted a menu that balances authentic Asian flavours with modern grilling techniques, fresh ingredients and vibrant presentation.

 Located at Marriott Executive Apartments Bengaluru UB City, The Roof offers an elevated poolside dining experience with a menu that celebrates fresh, seasonal ingredients and vibrant flavours. Chef Samir’s approach focuses on lighter yet flavour-forward preparations, with an emphasis on fresh vegetables, seafood, grilled meats, salads and versatile rice and noodle dishes.

The new menu brings together influences from across Thai, Japanese, Korean, Chinese and Southeast Asian cuisines, creating a dining experience that is both familiar and exploratory. Guests can expect a selection that moves seamlessly from refreshing salads such as Som Tam, featuring raw papaya in a tamarind-chilli sauce, to small plates and signature grills that showcase the depth of Asian marinades, spices and sauces.

At the heart of the menu is The Roof’s Asian Grill offering, with dishes such as Robatayaki Tenderloin, combining tamarind, chilli and jaggery, alongside seafood and poultry preparations that highlight Chef Samir’s expertise in balancing bold Asian flavours. The vegetarian grill selection also brings the same attention to flavour through ingredients such as sweet potato, tofu, portobello mushrooms and broccoli, ensuring a well-rounded offering for different dining preferences.

 The menu extends into comforting mains and Asian-inspired rice and noodle preparations, including Chicken Katsu Curry, as well as wok-tossed noodles and fried rice options. Desserts bring the meal to a close with contemporary interpretations of Asian flavours, including Black Sesame Tart with Yuzu Curd and a delicate pandan-based Tres Leches.

 Speaking about the new menu, Chef Samir Tamang, Junior Sous Chef, Marriott Executive Apartments Bengaluru UB City, said, “The idea behind the new menu was to create an experience that reflects the diversity of Asian cuisine while being suited to the relaxed atmosphere of The Roof. I wanted to work with flavours that are authentic and recognisable, while also bringing in different techniques, textures and ingredients. The grill is an important part of the menu, and we have focused on creating dishes that are fresh, vibrant and full of character.”

 With a focus on fresh ingredients, vibrant flavours and refined presentation, the new menu has been developed to complement The Roof’s elegant yet relaxed poolside setting. From lighter salads and vegetable-forward grills to seafood, meats, rice and noodles, the selection is designed to work across casual lunches, relaxed evenings and leisurely gatherings.

 Chef Samir brings extensive experience to the new offering. Prior to joining Marriott Executive Apartments Bengaluru UB City, he served as Asian Sous Chef at Lounge Hospitality’s Sriracha and Sanchez, following nearly eight years at The Oberoi Bengaluru, where he progressed through various culinary roles and specialised in Asian cuisine. His career also includes experience at Tao Asian Restaurant and other leading hospitality establishments in Bengaluru.

 At The Roof, Chef Samir brings this experience to a menu that balances familiar Asian flavours with contemporary techniques, creating an approachable offering designed for the easy-going atmosphere of poolside dining.

Hunaaan Brings the Spirit of Togetherness to Bengaluru with a Mid-Autumn Festival Celebration

After 19 years of bringing authentic Pan-Asian flavours to Bengaluru, Hunaaan is giving guests another reason to gather around the table this Mid-Autumn Festival. Celebrated across Asia as a time of togetherness, gratitude and reunion, the festival finds a natural home at Hunaaan, where shared dining and memorable experiences have always been at the heart of the brand. Hunaaan invites diners to celebrate the spirit of the occasion with a specially curated menu that brings together familiar favourites and flavours inspired by Asian culinary traditions, making the festive gathering as exciting as it is delicious.

The celebration begins with a selection of handcrafted dim sum and small plates designed for sharing, because no reunion is complete without a table filled with things to try. The Vegetable Crystal Dumpling and Chicken Five-Spiced Dumpling bring delicate flavours to the spread, while the Chicken & Prawn Siu Mai and Spicy Prawn Har Gao add a flavourful seafood-meets-dim-sum touch. Guests can continue the feast with Water Chestnuts & Bamboo Shoots with Chilli Plum Sauce, Hunaaan Signature Chilli Chicken and Prawn Tempura, bringing together textures and bold flavours that have long been part of Hunaaan’s dining experience.

The main course keeps the celebratory spirit going with comforting plates made for lingering over conversations. The Steamed Sea Bass in Spicy Black Bean Sauce brings a rich, savoury note to the table, while the Guangdong Chicken adds another delicious highlight. For vegetarian diners, the Braised Wild Mushroom, Bamboo Shoot, Asparagus & Snow Peas offers a wholesome combination of flavours and textures, complemented by Shanghai Pan-Fried Noodles. To finish on a sweet note, the classic Daarsan with Salted Ice Cream rounds off the feast with a playful balance of warmth and coolness.

With nearly two decades of serving Bengaluru, Hunaaan continues to create dining experiences that bring people together while staying rooted in the flavours and traditions that have shaped its journey. This Mid-Autumn Festival, the restaurant offers the perfect setting to gather with family and friends, share a table, discover Asian flavours and celebrate the simple joy of being together.

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.

Scoop Room Arrives in Bengaluru, Inviting a New Conversation on Premium Ice Cream

Launched this July, in Indiranagar, the premium vegetarian ice cream brand champions ingredient-forward craftsmanship, thoughtful technique and indulgence.

Bengaluru, 2026: For years, we've learnt to ask better questions about what we eat and drink. We know where our coffee beans come from. We debate sourdough fermentation, natural wines and small-batch spirits. Yet, one of the world's most loved indulgences has largely escaped that conversation. Ice cream has remained a mystery, often judged by nostalgia, sweetness or novelty rather than by the quality of its ingredients or the craft behind every scoop.

Scoop Room, opened on July 28th in Indiranagar, Bengaluru, wants to change that conversation.

Founded by hospitality entrepreneur Pallavii Gupta, Scoop Room is a contemporary ice cream brand built on the belief that indulgence deserves standards. The brand introduces a thoughtful approach to premium vegetarian and eggless ice cream, placing flavour, technique and balance at the heart of every scoop. Rather than chasing excess or spectacle, Scoop Room invites people to understand ice cream the way they understand any other craft driven food category.

Every flavour is developed around the principle of ingredient-forward craftsmanship. The objective is not to mask ingredients with excessive sugar or elaborate additions, but to allow each component to express itself with clarity and purpose. The result is an ice cream that feels refined without being intimidating, indulgent without being overwhelming, and familiar while offering an entirely new perspective on what premium ice cream can be.

"We've become incredibly curious consumers in almost every category," says founder Pallavii Gupta. "People want to understand how their coffee is roasted or how chocolate is sourced. But very few people have ever been encouraged to think about ice cream in the same way. For us, the scoop itself deserves that level of attention. We wanted to build a brand where people appreciate the flavours before gimmicks."

That philosophy stems from Gupta's decade-long journey in hospitality, where she has consistently built brands centred around quality, thoughtful design and meaningful guest experiences. Following the success of The Kind, India's first vegetarian coffee roastery and brewroom, Scoop Room continues her larger vision of creating contemporary vegetarian brands that compete on craftsmanship rather than convention.

The launch menu features 24 signature ice cream flavours with prices starting at ₹190 plus GST. Every accompanying element, from waffle cones and sauces, is made in-house to ensure consistency across the experience.

The menu moves comfortably between familiar comforts and more contemporary flavour explorations. Guests can revisit classics through offerings such as, Cookie Dough Hour, which elevates a beloved childhood favourite through careful balance and texture, to the refined Indian-inspired notes of Paan-tastic, where betel leaf flavours are balanced with a contemporary finish.

The menu also explores unexpected combinations such as Pick Me Avo, a smooth and creamy avocado-based creation that challenges conventional ideas of indulgence, and Nutty Basil, which brings together herbaceous basil notes with a delicate peanut crunch. Gingersnap adds warmth through the gentle spice of ginger.

This same philosophy extends into the physical space.

Designed by Bengaluru-based architecture and interiors practice the LOCALSTUDIO, led by principal architect Madhurima Kordale, the store balances playful energy with a clean, contemporary aesthetic that reflects the brand's personality.

Responding to founder Pallavii Gupta's vision of creating a youthful neighbourhood ice cream destination, the design combines a largely monochromatic palette with carefully considered accents of neon green, pink, yellow and silver. White tiled surfaces, custom lighting details and mirror-finished stainless steel elements create a sense of lightness and openness, while playful interventions such as vintage telephones and dedicated "scoop corners" introduce moments of discovery throughout the space.

At the heart of the store is a sculptural stainless steel counter that serves as both a functional centrepiece and visual anchor. The experience culminates in a facade wrapped in illuminated perforated steel panels, designed to transform the store into a glowing landmark after sunset.

Designed as a welcoming neighbourhood destination, Scoop Room also features a pet-friendly outdoor area, encouraging guests to linger, gather and enjoy a scoop with family, friends and four-legged companions alike.

At a time when consumers increasingly value transparency and craftsmanship, Scoop Room believes premium should be measured by substance rather than excess. It asks diners to look beyond the toppings and the theatrics, and instead appreciate the discipline required to create a scoop that is balanced, flavourful, joyous and memorable.

As India's dining landscape continues to evolve, premium is no longer defined by extravagance alone. It is defined by intention, reliability, restraint and authenticity. Scoop Room enters this conversation with quiet confidence, offering an experience where every scoop alone is the hero. Its just really good ice cream!

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.

LOYA Hosts an Evening of Reflection and Dialogue with Author Sanjiv Sarin

Bengaluru,2026 — LOYA, at Taj West End, Bengaluru, presented an intimate and thoughtfully curated literary soirée as part of its evocative LOYA QISSA series, centred around The Other Side of the Mountain: A CEO’s Journey through Spirituality, authored by Sanjiv Sarin former CEO & MD, Tata Coffee Ltd.

Elegantly moderated by Ms. Vinita Bali, former CEO of Britannia Industries and Independent Director, the immersive dialogue traversed the delicate intersection of the personal and the professional. It traced Mr. Sarin’s journey from the corporate boardroom to a deeper exploration of self-awareness, purpose, and conscious leadership. Drawing from the book’s central premise, the exchange highlighted how the most meaningful transformations in leadership often unfold not in positions of authority, but in the quiet, reflective spaces between decisions.

The evening brought together a distinguished gathering of business leaders, entrepreneurs, hospitality professionals, and members of Bengaluru’s discerning cultural milieu. The conversation offered a nuanced exploration of leadership, resilience, purpose, and introspection—interweaving insights from the author’s journey with universal reflections on growth, transition, and the evolving definition of success.

Sanjiv Sarin, Author of The Other Side of the Mountain, remarked, “I wrote this book for young and midcareer executives who are experiencing and exploring the self through their corporate journeys. The fact that it is now reaching boardrooms and senior leadership is great . What unfolded this evening was exactly that a room of individuals willing to engage with questions that resist easy answers. Such dialogue is rare, and the setting offered the perfect canvas for it.”

Taljinder Singh, Senior Vice-President and Brand Custodian, IHCL, added, “At its essence, LOYA Qissa is designed to bring people together through stories, ideas, and experiences that spark meaningful conversations. The Other Side of the Mountain is a compelling reflection on leadership, purpose, and personal growth, and we were delighted to host an evening that encouraged thoughtful dialogue and deeper connections among our guests.”

The evening reaffirmed LOYA QISSA’s vision of fostering an elevated platform where dialogue transcends the culinary, bringing together diverse voices, perspectives, and ideas through thoughtfully curated cultural and intellectual experiences.

The Patio at 24/1 welcomes a new menu that reimagines all-day dining in Bengaluru

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.

Scoop Room Arrives in Bengaluru, Inviting a New Conversation on Premium Ice Cream

Launched this month in Indiranagar, the premium vegetarian ice cream brand champions ingredient-forward craftsmanship, thoughtful technique and  indulgence..

Bengaluru, August 2026: For years, we've learnt to ask better questions about what we eat and drink. We know where our coffee beans come from. We debate sourdough fermentation, natural wines and small-batch spirits. Yet, one of the world's most loved indulgences has largely escaped that conversation. Ice cream has remained a mystery, often judged by nostalgia, sweetness or novelty rather than by the quality of its ingredients or the craft behind every scoop.

Scoop Room, opened now in Indiranagar, Bengaluru, wants to change that conversation.

Founded by hospitality entrepreneur Pallavii Gupta, Scoop Room is a contemporary ice cream brand built on the belief that indulgence deserves standards. The brand introduces a thoughtful approach to premium vegetarian and eggless ice cream, placing flavour, technique and balance at the heart of every scoop. Rather than chasing excess or spectacle, Scoop Room invites people to understand ice cream the way they understand any other craft driven food category.

Every flavour is developed around the principle of ingredient-forward craftsmanship. The objective is not to mask ingredients with excessive sugar or elaborate additions, but to allow each component to express itself with clarity and purpose. The result is an ice cream that feels refined without being intimidating, indulgent without being overwhelming, and familiar while offering an entirely new perspective on what premium ice cream can be.

"We've become incredibly curious consumers in almost every category," says founder Pallavii Gupta. "People want to understand how their coffee is roasted or how chocolate is sourced. But very few people have ever been encouraged to think about ice cream in the same way. For us, the scoop itself deserves that level of attention. We wanted to build a brand where people appreciate the flavours before gimmicks."

That philosophy stems from Gupta's decade-long journey in hospitality, where she has consistently built brands centred around quality, thoughtful design and meaningful guest experiences. Following the success of The Kind, India's first vegetarian coffee roastery and brewroom, Scoop Room continues her larger vision of creating contemporary vegetarian brands that compete on craftsmanship rather than convention.

The launch menu features 24 signature ice cream flavours with prices starting at ₹190 plus GST. Every accompanying element, from waffle cones and sauces, is made in-house to ensure consistency across the experience.  

The menu moves comfortably between familiar comforts and more contemporary flavour explorations. Guests can revisit classics through offerings such as, Cookie Dough Hour, which elevates a beloved childhood favourite through careful balance and texture, to the refined Indian-inspired notes of Paan-tastic, where betel leaf flavours are balanced with a contemporary finish.

The menu also explores unexpected combinations such as Pick Me Avo, a smooth and creamy avocado-based creation that challenges conventional ideas of indulgence, and Nutty Basil, which brings together herbaceous basil notes with a delicate peanut crunch. Gingersnap adds warmth through the gentle spice of ginger. Every element, from the ice creams to the accompanying waffles, cookies, brownies and sauces, is prepared in-house to ensure consistency and depth of flavour across the experience.

This same philosophy extends into the physical space.

Designed by Bengaluru-based architecture and interiors practice the LOCALSTUDIO, led by principal architect Madhurima Kordale, the store balances playful energy with a clean, contemporary aesthetic that reflects the brand's personality.

Responding to founder Pallavii Gupta's vision of creating a youthful neighbourhood ice cream destination, the design combines a largely monochromatic palette with carefully considered accents of neon green, pink, yellow and silver. White tiled surfaces, custom lighting details and mirror-finished stainless steel elements create a sense of lightness and openness, while playful interventions such as vintage telephones and dedicated "scoop corners" introduce moments of discovery throughout the space.

At the heart of the store is a sculptural stainless steel counter that serves as both a functional centrepiece and visual anchor. The experience culminates in a facade wrapped in illuminated perforated steel panels, designed to transform the store into a glowing landmark after sunset. 

Designed as a welcoming neighbourhood destination, Scoop Room also features a pet-friendly outdoor area, encouraging guests to linger, gather and enjoy a scoop with family, friends and furry companions alike.

At a time when consumers increasingly value transparency and craftsmanship, Scoop Room believes premium should be measured by substance rather than excess. It asks diners to look beyond the toppings and the theatrics, and instead appreciate the discipline required to create a scoop that is balanced, flavourful, joyous and memorable.

As India's dining landscape continues to evolve, premium is no longer defined by extravagance alone. It is defined by intention, reliability, restraint and authenticity. Scoop Room enters this conversation with quiet confidence, offering an experience where every scoop alone is the hero. It's just really good ice cream!

Doubletree suites by Hilton Bengaluru outer ring road unveils a reimagined menu at spot 360

DoubleTree Suites by Hilton Bengaluru Outer Ring Road has unveiled a reimagined menu at Spot 360, its signature open-air poolside bar and kitchen, introducing an elevated culinary experience inspired by the philosophy "Curated. Crafted. Elevated. Reinvented."

Perched atop the hotel with panoramic views of Bengaluru's Outer Ring Road skyline, Spot 360 combines globally inspired cuisine, contemporary mixology and warm Hilton hospitality in a vibrant alfresco setting. Designed for today's discerning and well-travelled diner, the refreshed menu celebrates premium ingredients, bold flavours and immersive culinary craftsmanship.

At the heart of the new menu is a distinctive culinary philosophy where progressive global comfort food meets the rich heritage of India's regional kitchens and the timeless artistry of the clay oven. Every dish has been thoughtfully created to balance innovation with familiarity, delivering an experience that is adventurous, comforting and memorable.

The menu is anchored around four signature pillars:

• The Artisanal Green Room – Fresh, vibrant soups and salads featuring premium ingredients including burrata, charred peaches and pearl barley.

• High-Octane Small Plates – Global lounge favourites infused with bold Indian flavours, bringing together ingredients such as Mathania chilli, Kasundi and wild mushrooms.

• Flame & Fire Grills – Premium proteins including Norwegian salmon and New Zealand lamb chops, complemented by refined sauces and precise grilling techniques.

• The Comfort Sanctuary – Slow-cooked Indian classics, aromatic dum biryanis, signature lagan preparations and indulgent desserts that celebrate heritage with a contemporary touch.

Complementing the culinary offering is an equally distinctive beverage programme.

The new cocktail collection, "Old Souls – Modern Pours," reinterprets seven iconic classics using premium spirits, house-made infusions, fresh botanicals and modern techniques. Signature creations include the Smoky Negroni, Elderflower 75, Mediterranean Fig Old Fashioned, Milk-Washed Mediterranean Picante, Smoked Mary and The Green Flame.

Adding an element of theatre is The Signature Surprise—an off-menu cocktail experience where guests simply describe their preferred flavour profile, allowing Spot 360's mixologists to craft a bespoke cocktail unique to each guest. The beverage programme also features curated sharing cocktails, sophisticated zero-proof creations and mindful mixes for every occasion.

The refreshed menu has been developed under the leadership of Executive Chef E. Lokesh, who spearheaded the culinary transformation, alongside Food & Beverage Manager Binod Singh, who curated the innovative beverage programme, creating a seamless harmony between food and drink.

Speaking on the launch, Akash Kalia, General Manager, DoubleTree Suites by Hilton Bengaluru Outer Ring Road, said:

"Spot 360 has always been envisioned as more than a restaurant, it is a destination where people come together to celebrate great food, handcrafted cocktails and memorable moments. With this reimagined menu, we have elevated every aspect of the experience, blending global culinary influences with the authenticity of India's rich food heritage. Our goal is to offer guests an experience that is contemporary, immersive and unmistakably memorable."

More than simply introducing a new menu, this launch reinforces Spot 360's position as one of Bengaluru's most distinctive open-air dining destinations. Whether it's a sunset cocktail by the pool, a leisurely weekend brunch, an intimate dinner or an evening under the stars, every visit is thoughtfully Curated. Crafted. Elevated. Reinvented.

LOYA Qissa Explores the Power of Stories with Sanjoy K. Roy and Ambreen Khan

Bengaluru, July 2026: LOYA at Taj West End, Bengaluru recently hosted an evocative edition of LOYA Qissa, featuring Sanjoy K. Roy, Managing Director of Teamwork Arts and the visionary force behind the Jaipur Literature Festival, in conversation with brand strategist and cultural commentator Ambreen Khan. The evening unfolded as a captivating exploration of culture, creativity and the enduring power of human stories.

True to the spirit of LOYA Qissa, the dialogue journeyed through engaging narratives, defining moments and the experiences that have shaped their remarkable paths. Rich reflections on food as a vessel of memory, storytelling as a custodian of cultural legacy, and cherished recollections of time spent at IHCLHotels lent depth, nostalgia and intimacy to the conversation.

Taljinder Singh, Senior Vice-President and Brand Custodian, IHCL, added, “At LOYA, every experience is rooted in India’s diverse cultural heritage and the stories that continue to inspire and shape it. LOYA Qissa embodies this ethos by bringing together extraordinary voices whose perspectives enrich our understanding of tradition, identity, and human connection. This edition served as a poignant reminder of storytelling’s enduring ability to transcend boundaries and foster meaningful dialogue across generations.”

The thoughtfully curated exchange offered guests a rare opportunity to engage with distinguished cultural luminaries as they reflected on the intersections of literature, art, travel, hospitality and the profound role of human connection in shaping enduring narratives.

With every edition, LOYA Qissa continues to honour India’s vibrant living heritage through immersive and thoughtfully curated gatherings, bringing together influential voices from the worlds of gastronomy, literature, craftsmanship, art and culture, creating meaningful moments of connection and discovery.

Make Every Journey More Rewarding with Marriott Bonvoy's Member-Exclusive Rate at Sheraton Grand Bangalore Hotel at Brigade Gateway

Enjoy Exclusive Savings, Daily Breakfast and Dining Privileges for Your Next Stay~

Bengaluru, July , 2026: Sheraton Grand Bangalore Hotel at Brigade Gateway invites Marriott Bonvoy members to discover rewarding stays with its Member Exclusive Rate, thoughtfully designed for every kind of travel—from business trips and spontaneous staycations to family holidays and festive escapes.

Guests can relax in elegantly appointed rooms and suites, savour distinctive dining experiences across the hotel's restaurants and bars, rejuvenate at Shine Spa, and enjoy seamless access to Orion Mall, the World Trade Centre, and several of the city's leading business and leisure destinations.

Mornings begin with a delightful buffet breakfast at Feast, while dining experiences throughout the day become even more rewarding with exclusive savings. Whether it's a quick business visit, a family getaway, or a leisurely weekend staycation, the Member Exclusive Rate ensures guests enjoy added value with every stay.

Whether travelling for work or leisure, guests can experience the perfect blend of contemporary luxury, warm hospitality, and exceptional value in the heart of Bengaluru. The exclusive offer allows members to enjoy a comfortable and memorable stay while taking advantage of thoughtfully curated benefits that enhance every aspect of their visit.

Offer Inclusions:

● 10% savings on your stay

● Daily buffet breakfast

● 20% savings on food and beverage across the hotel's restaurants and bars

Celebrate every journey with exclusive member privileges, exceptional hospitality, and thoughtfully curated experiences at Sheraton Grand Bangalore Hotel at Brigade Gateway. Whether planning a business trip, a family holiday, or a spontaneous city escape, the Member Exclusive Rate promises a rewarding stay in one of Bengaluru's finest luxury destinations.

For reservations, please contact: +91 80 4252 1000 and email us: Sheraton.Bangalore@sheraton.com

Link: https://www.marriott.com/offers/festive-escapes-with-marriott-bonvoy-off-216704/blrgs-sheraton-grand-bangalore-hotel-at-brigade-gateway

Valid Stay Dates: July 17, 2026 – September 30, 2026

Offer valid exclusively for Marriott Bonvoy members and is subject to availability. The offer cannot be combined with any other offers and is not applicable for group bookings of 10 rooms or more.

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."

Experience the Royal Flavors with Sultanate-E-Zaika at Nazaara, Courtyard by Marriott Bengaluru Hebbal

Nazaara Bengaluru, the signature rooftop restaurant at Courtyard by Marriott Bengaluru Hebbal, is setting the stage for a spectacular culinary journey with its upcoming food festival, "Sultanate-E-Zaika”. Running from July 20th to July 26th, this week-long celebration invites food lovers to step into a world of royal dining. Guests can look forward to an unforgettable evening filled with rich heritage and incredible flavors, all while enjoying the breathtaking skyline views of the city from the open-air rooftop.

Curated by chef Asif Qureshi and his talented team, the festival features a specially crafted menu that brings traditional, slow-cooked royal recipes to life. Guests will be treated to live grilling stations featuring Lamb Seekh Kebab, smoky Burrah Kebabs and  Murgh Malai Tikka. The menu also highlights rich, slow-simmered classics like Nalli Nihari, Dum ka Murgh, fragrant Awadhi Gosht Biryani, Jhinga Zafrani, Paneer Pasanda and velvety Dal Bukhara. All paired perfectly with warm Sheermal fresh from the tandoor. For a sweet finale, indulge in chilled Zafrani Kulfi and Shahi Tukda dripping in rich rabri.

To add even more charm and flavor to the grand finale, a Themed Sunday Brunch will take place at The Hebbal Cafe on July 26th. This special feast features an exclusive menu showcasing  Galouti Kebab paired with Ulte Tawe Ke Paratha, Murgh Noorani Tikka and the rich slow-cooked Nalli Nihari. Guests can also indulge in Gosht Dum Biryani, Murgh Musallam, Subz Navratan Korma and the signature Dal-E-Khaas before wrapping up the royal afternoon with traditional desserts like Shahi Tukda and creamy Zafrani Phirni.

Join us this July for a royal culinary journey where timeless tradition meets culinary artistry, and luxury finds its most delicious expression.

For reservations, dial: +91 96064 82953

What: Sultanate-E-Zaika

Where: Nazaara, Courtyard by Marriott Bengaluru Hebbal

When: 20th July-26th July

Time: 5:00 PM-1:00 AM

Price: A La Carte

Sultanate-E-Zaika -Themed Sunday Brunch

Where: The Hebbal Cafe, Courtyard by Marriott Bengaluru Hebbal

When: 26th July

Time: 12:30 PM-3:30 PM
Price: INR 3000++

Celebrate International Mahjong Day with an Afternoon of Play and Yum Cha at Yauatcha Bengaluru

Yauatcha Bengaluru is marking International Mahjong Day with a special Mahjong 

Mash-Up, bringing together the art of Mahjong and the tradition of Yum Cha for a one-of-a-kind afternoon celebrating strategy, culture and contemporary Cantonese dining. In collaboration with Let's Mahjong and Mahjong World, the event will take place on Tuesday, 4th August 2026, inviting players of all skill levels to enjoy an engaging social experience centred around the timeless game.

Taking place from 3:30 PM to 6:30 PM at Yauatcha Bengaluru, the event offers an accessible introduction to Mahjong while also creating a welcoming space for experienced players to connect over the game. Designed as a relaxed social gathering, the afternoon combines friendly matches with a specially curated Yum Cha menu and a few surprises along the way. 

Guests can choose between a vegetarian and regular Yum Cha selection. Both menus include a choice of three handcrafted dim sums plates, a dessert and a steaming pot of tea.

Highlights from the vegetarian menu include Vegetable chive dumpling, Vegetable shanghai dumpling and Vegetable char siu bun, served alongside Yauatcha's signature Chocolate Pebble or Chocolate hazelnut mousse dessert and a choice of Jasmine Green Tea or Chamomile Flowers.

The regular menu features favourites such as Har gau, Chicken & coriander dumpling and Chicken & Prawn Shu mai, complemented by a choice of Chocolate Hazelnut Mousse or a Selection of Macaron, along with Jasmine Green Tea or Chamomile Flowers.

As Mahjong continues to enjoy renewed popularity as a social pastime around the world, the gathering offers Bengaluru diners an opportunity to experience the game in an inviting setting that pairs thoughtful hospitality with shared experiences.

The Patio at 24/1 welcomes a new menu that reimagines all-day dining in Bengaluru

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.

Helen & Lorena's Place Opens This Friday, Introducing a New Cultural Landmark to Bengaluru's Sarjapur Corridor

The hospitality veteran and managing director of PP Ventures announces the group’s fourth Bengaluru venue, a first-of-its-kind concept marrying Portuguese coastal soul with Spanish country craft.

BENGALURU, JULY 2026—Passionate People Ventures (PP Ventures), the Bengaluru-based hospitality group behind some of the city’s most talked-about dining addresses, is preparing to open its fourth outlet. With Roxie (Harlur), Roxie & Barry (Whitefield), and Helen’s Place (Marathahalli) already firmly embedded in the fabric of Bengaluru’s restaurant culture, the group’s next move is its most ambitious yet.

Helen & Lorena’s Place, opening on the Sarjapur–Varthur Road, will be India’s first Porto-Spanish Crafthouse, a concept two years in the making, rooted equally in lived experience and careful culinary architecture. Helen & Lorena’s Place draws its identity from two distinct worlds. Helen’s roots lie in the culture of Porto—generous and unhurried, where the food is a testament to varied maritime flavours and hearty meats. Lorena’s come from the bakeries and countryside kitchens of San Sebastian, Spain.

The food programme is broad in its cultural references and precise in its execution. The menu is unlike anything currently on offer in Bengaluru. Helen's kitchen opens with a Red Wine-Braised Chicken slow-cooked with pearl onions and smoky bacon and a Portuguese Pork Chorizo with herb mash—dishes that carry the weight of coastal European cooking without apology. Lorena's Spanish signatures push further: Andalusian Garlic Prawns sizzling in golden olive oil, Octopus à la Plancha seared with smoky char and flaky sea salt, Lamb Merguez Sausage Skewers built on harissa and cumin, and Lumpia Cigar Rolls with Smoked Pepper Dip—a menu that moves between Spain's taverns and its countryside tables with genuine fluency. 

Lorena's Panadería—pies, puffs, and baked goods brought from the traditions of San Sebastian — deserves a sentence of its own. The Cutie Pies and Cuddle Puffs, as the menu calls them, range from a Caramelised Onion & Goat Cheese Puff to a Chicken Ghee Roast Puff and a Cream Cheese & Bacon Puff Burger. The dessert programme holds its own: a Cherry Amaretto Tiramisù, a Crema Catalana finished with torched caramelised sugar, and a Crepe Suzette reimagined tableside—a level of pastry craft rarely attempted at this scale in the city. The bar carries the same ambition. Cocktails named San Sebastian Stories, Bougainvillea Balcony, and Pineapple Postcards are built around a narrative as much as a recipe

Together, they built a crafthouse—and the term is earned, not borrowed. At Helen & Lorena's Place, craft operates as an organising principle across every layer of the experience. The menu is deeply researched, drawing from the coastal bars of Porto and the sun-warmed bakeries of San Sebastian. The cocktail list is authored. The windmill is a deliberate architectural nod to the Spanish landscape. The wall illustrations are hand-drawn. And when a guest celebrates a birthday, the team sings for them — in Spanish.  The venue’s literature — from wall copy to packaging — has been written to match the narrative. This is the level of intentionality that separates a cultural landmark from a well-designed restaurant. PP Ventures has built Helen & Lorena's Place to be the former—a space where the storytelling is structural, the hospitality is personal, and the experience of being there is one that does not translate to anywhere else in the city.

Helen & Lorena’s Place marks the fourth node in what PP Ventures is building across Bengaluru—a network of destination-led venues that are distinct in personality but coherent in values. The Sarjapur–Varthur corridor, one of the city’s fastest-growing residential and commercial corridors, represents a deliberate geographic expansion for the group, extending its footprint into a part of the city that is under-served by quality, experience-first dining.

For Pravesh Pandey, “Hospitality isn’t about impressing people; it's about showing up with intent. When you get that right, everything else follows. For him, this opening also reflects a broader conviction: that Bengaluru’s dining audience is ready for concepts that are built with depth rather than novelty. “The city has grown up,” he observes. “People want to feel something when they walk into a room. They want a place that has a point of view.”

Helen & Lorena's Place opens on 10 July 2026, welcoming Bengaluru to India's first Porto-Spanish crafthouse.

The Patio at 24/1 welcomes a new menu that reimagines all-day dining in Bengaluru

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.