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.

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.

With Long-Stay Demand Rising, Holiday Inn Bengaluru Racecourse Spotlights Business-Ready Rooms and Suites

With Long-Stay Demand Rising, Holiday Inn Bengaluru Racecourse Spotlights Business-Ready Rooms and Suites

Bengaluru, July 2026: As Bengaluru continues to remain one of India's key corporate travel hubs, demand is growing for centrally located hotels that support longer stays, hybrid work patterns, and bleisure-led itineraries. Responding to this shift, Holiday Inn Bengaluru Racecourse is strengthening its proposition for business and long-stay travellers through its collection of 272 contemporary rooms and suites, including Premium Rooms with private balconies and spacious Suites designed for guests who need comfort, connectivity, and flexibility in the heart of the city.

"Business travel has become more fluid, with guests often combining meetings, remote work, and personal time within the same trip. Our rooms and suites are designed around this new pattern of travel, offering efficient workspaces, ergonomic rooms, city-centre connectivity, and the comfort guests need for both short visits and extended stays," said Shiv Bose, General Manager, Holiday Inn Bengaluru Racecourse.

Located opposite the Bengaluru Racecourse, the hotel offers easy access to major corporate districts, government offices, the railway station, and key city landmarks. This central positioning makes it a practical choice for corporate travellers, project teams, and guests extending work trips into leisure stays.

The guestrooms are designed to support today's contemporary business traveller, with ergonomic rooms, complimentary high-speed Wi-Fi, premium bedding, and contemporary interiors that allow guests to remain productive while unwinding with ease. Standard Rooms offer comfortable accommodation with views of the Bengaluru Racecourse, while Premium Rooms with private balconies add a sense of openness rarely associated with city-centre business hotels. For extended stays, the Suites provide separate living areas, dining facilities, and additional space suited to guests on longer assignments or blended work-leisure itineraries.

Beyond the guestrooms, the hotel's rooftop swimming pool overlooking the Racecourse, fully equipped fitness centre, and multiple dining venues give guests the flexibility to maintain their routine, host informal conversations, or recharge between business commitments.

With business travel becoming more flexible and stay patterns increasingly extending beyond the traditional overnight trip, Holiday Inn Bengaluru Racecourse is positioned to serve corporate travellers, long-stay guests, and bleisure visitors looking for a connected city-centre address. The hotel combines smart room design, modern amenities, and the trusted hospitality of the Holiday Inn brand to offer a stay experience built around efficiency, comfort, and convenience.

JASHN 2.0 Brings Music, Elements, and Cuisine Together at LOYA, Taj West End, Bengaluru

LOYA, Taj West End, Bengaluru recently hosted the city premiere of JASHN 2.0, the second edition of its signature music album, on 5th May 2026, as part of its celebrated Qissa series. Conceived as an immersive evening where sound, story, and culinary artistry converged, the experience was crafted to be savoured as much as it was heard.

Curated and composed by acclaimed musician Shreyas Patkar, JASHN draws inspiration from the five universal elements Earth, Water, Fire, Air, and Space and their intrinsic relationship with LOYA’s distinctive culinary techniques. From the smoky theatre of dhungar and the aromatic crescendo of baghaar, to the slow indulgence of dum cooking and the primal allure of the open-fire sigdi, the album translates the language of the kitchen into a meticulously composed musical narrative.

Richly layered with instrumentation including santoor, sitar, ghatam, flute, tabla, and bass guitar, JASHN seamlessly blends classical Indian soundscapes with a contemporary lounge sensibility. Each composition is thoughtfully designed to complement the cuisine, creating an orchestrated dialogue between plate, palate, and performance.

The evening unfolded with Raahein, a melodic journey tracing LOYA’s culinary trail from Kashmir to Punjab, followed by Thumka with Dungaar, a spirited fusion of Thumri and modern rhythm that echoed the moment smoke rises as a pot is lifted from the fire.

Adding to this, Mr. Taljinder Singh, Senior Vice President and Brand Custodian, IHCL, remarked, “LOYA has always been a celebration of craft, culture, and storytelling. With JASHN unveiled as LOYA’s second signature music album, we extend this philosophy beyond the plate, creating an experience where music becomes an integral part of the dining journey: immersive, evocative, and as thoughtfully layered as the cuisine itself. Inspired by the cultural nuances of the land, its people, languages, and changing seasons, LOYA has shaped a musical narrative that transcends the restaurant. With both albums now available on Spotify, guests can experience the spirit of LOYA beyond the dining space.”

Expanding beyond the dining space, JASHN has evolved into a collaborative platform featuring celebrated artists including Padmashree Shankar Mahadevan and Pandit Suresh Bapat, and is now available to stream on Spotify, Apple Music, Instagram Audio, and YouTube.

Coffee in the Day, Cocktails by the Night, The Dual Room Opens in Bengaluru to Offer The Best of Both Worlds!

Bengaluru, June 2026: A lifestyle cafe by day, a nightlife restaurant by night Bengaluru's Indiranagar gets a new kind of venue. Rightly named The Dual Room, it celebrates the duality of how one place can transform its experience along the full arc of the day. Set in Indiranagar, it welcomes your unhurried mornings with good coffee and makes way for evenings charged with cocktails and conversations. A gathering point for Bengaluru’s creative and social crowd, it is not just another cafe or a nightlife restaurant, but rather an elevated mix of both. 

At the helm of this concept is Soudh Ibrahim, a passionate coffee consultant and brewer with nearly a decade of experience in India’s coffee culture. Noting the preferences of GenZ and young urban audiences, he’s built Dual Room to tap into both: working professionals who need a dose of caffeine as well as their extended group of colleagues who come to unwind after work shuts down. 

The food and coffee menu follows the same memo. This vision is brought onto your plates by Chef Hason Hudanish, blending global influences with contemporary dining culture. The food at Dual Room is as wide-ranging as the hours it caters. Mornings bring English breakfasts, pancakes, matchas and functional smoothies. Come evening, there’s another food menu with Salmon Ceviche, Empanadas, Stuffed Tacos, Peruvian Papa Noodles, Korean Chicken Ramen, Grilled Sandwiches and more. So there’s two distinct menus and one address to find your comfort food. 

But what’s more interesting is the cocktail menu that invites you to think, how you feel before you place an order.  Designed by a team of hospitality nerds and flavour chasers at Spill It, they come up with interesting cocktail menus, build wine programmes and ensure every drink that comes on the table is creative, delicious and works around the concept. For Dual Room, the menu is inspired by the 7 Deadly Sins. So each drink interprets a state of being and the menu explains the connection. It wants you to answer how are you feeling tonight. So there’s a lot of careful thought that’s gone around designing the entire experience. 

Talking about it, spokesperson XX says, “We’ve created The Dual Room as a cultural hub where people can seamlessly move between work, socialising, dining, music, and nightlife within one evolving environment.”

It shows even in the interiors which have layered textured, immersive details and lights that balance the warmth in the day and turn darker to accommodate the energetic nightlife atmosphere post-sundown. 

With all its offerings and hospitality, The Dual Room really says, come for the coffee and stay for the after-hours. If you work around Indiranagar, you have a new space to chill around. 

NESPRESSO Expands Its Retail Presence in Bengaluru

June 2026, Bengaluru: Nespresso expands its retail presence in India with the launch of its first-ever Pavilion in Bengaluru. Now open in the city’s Orion Mall, the Pavilion marks the brand’s retail debut in one of the country’s most influential coffee capitals. In partnership with Thakral Innovations Pvt. Ltd., the open atrium style Pavilion has been conceptualised as an immersive retail experience that speaks directly to a city that has long held coffee close to its identity.

Bengaluru occupies a unique position in India’s coffee landscape. It is a city where coffee is a tradition, and one that has evolved gracefully from the neighbourhood filter coffee to a sophisticated, discerning appreciation for single-origins, precise extractions, and premium blends. It is this evolved palate, and the city’s inherent curiosity for craft and quality, that makes Bengaluru a natural and compelling market for Nespresso.

Mr. Manish Tiwary, Chairman and Managing Director, Nestlé India, said: “Bengaluru has always shared a special relationship with coffee. Bringing Nespresso to this city, feels like a natural milestone. Over the past year, Nespresso has expanded its presence across Delhi NCR, Mumbai and now Bengaluru, through multiple retail formats, such as pavilions, stores and kiosks. All with the single objective of going where the discerning consumer is and meeting them in their spaces and their moments.”

Mr. Renaud Tinel, Head of Zone Asia Pacific, Nespresso, added, “India is one of fastest growing coffee markets in the world, signifying long-term potential. Bengaluru represents an exciting opportunity for us to bring Nespresso to a community that has long pioneered conversations around coffee in India. With every new touchpoint, we aim to make the Nespresso experience more accessible while continuing to uphold the excellence and innovation the brand is known for globally.”

As Nespresso continues to accelerate its expansion across India, Bengaluru represents a significant milestone. Building on the success of its boutiques in Delhi NCR, its Gurugram expansion, and the recently launched Mumbai Pavilion, the new opening underscores the brand’s commitment to bringing world-class coffee experiences to India’s most discerning consumers. 

Coffee lovers are invited to visit and discover the world of Nespresso and embark on a journey of exceptional taste by visiting the new Nespresso pavilion at Orion Mall, Bengaluru

Hunaaan Rolls Out a Week-Long Sushi Celebration for World Sushi Day

Bengaluru, June 2026: Sushi lovers, this one's for you. To mark World Sushi Day on June 18, Bengaluru's beloved Pan-Asian restaurant Hunaaan is turning the celebration into a full-fledged Sushi Week, inviting guests to dive into an exciting lineup of handcrafted sushi creations from June 18 onwards. Known for serving authentic Asian flavours since 2008, Hunaaan is bringing together creativity, technique, and bold flavours for a week dedicated to one of the world's most loved Japanese delicacies.

This Sushi Week, the restaurant shines a spotlight on some of its most popular and flavour-packed rolls, offering something for both seasoned sushi enthusiasts and curious first-timers. Vegetarian guests can savour signature creations such as the Hunaaan Signature, the tropical and vibrant Spicy Mango Tango, the classic Yasai Maki, and the Korean-inspired Kimbap. Each roll is thoughtfully crafted, balancing texture, freshness, and flavour in every bite.

For seafood lovers, the celebration continues with an irresistible selection of non-vegetarian favourites. The fiery kick of the Fiery Salmon, the crowd-pleasing Crispy California, the elegant Tuna Batera, and the indulgent Red Dragon Maki showcase the diversity and artistry that make sushi such an enduring global favourite. From delicate flavours to bold, spicy notes, the menu offers a journey through different styles and inspirations while staying rooted in authentic Asian culinary traditions.

More than just a dining experience, Sushi Week at Hunaaan is an invitation to explore, share, and celebrate. This June, skip the ordinary and roll into a week of flavour, craftsmanship, and unforgettable sushi moments at Hunaaan.

Yauatcha Bengaluru Introduces Curated Weekday Dining Experiences

Yauatcha Bengaluru elevates weekday dining with two exclusive curated experiences, The Taste of Yauatcha and The Supreme Taste of Yauatcha.These thoughtfully curated dining experiences are designed to turn an ordinary weekday outing into an occasion worth dressing up for.

The menu brings together a curated selection of Yauatcha favourites, including delicate dim sum, bold flavours, elegant drinks and beautiful desserts. Both options feature dedicated Vegetarian Select and Regular Select menus, thoughtfully designed to cater to every palate.

At Yauatcha Bengaluru, dining is never rushed. It is a relaxed experience that unfolds beautifully and completely captivates your senses.

The Supreme Taste of Yauatcha begins with a refined selection of soups and salads, followed by a signature dim sum course that highlights immaculate craftsmanship. Guests can choose handcrafted favourites such as Vegetable Crystal Dumplings and Vegetable Char Siu Buns or non-vegetarian options like Chicken and Coriander Dumplings and Chicken & Prawn Shui Mai.

The journey continues with flavour-packed stir-fries and comforting staples that balance richness with finesse. From Spicy aubergine with okra and French beans to Braised chicken in grandmom chilli sauce and sliced lamb in chilli oyster sauce, each dish showcases authentic Cantonese flavours with a modern edge.

For dessert, guests can enjoy Yauatcha’s iconic Chocolate Pebble, Raspberry Delice, or delicate macarons. The experience is complemented by a premium beverage selection, including a classic Lychee Martini, domestic wine or a crisp Kingfisher Ultra, turning the meal into a refined escape.

Alongside this grand feast, the restaurant also offers The Taste of Yauatcha, a multi-course option that features delicious dishes like Asparagus, water chestnut and corn dumplings and Vegetable in Assam sauce for vegetarians, alongside non-vegetarian favourites like Braised Chicken in grandmom chilli sauce and robust Lamb in black pepper sauce served with Steamed Jasmine rice. Guests can wrap up this swift dining experience with an artisan selection of refreshing fruit sorbets and chilled ice creams, beautifully paired with comforting Jasmine green tea or a crisp Fresh lime soda. 

Known globally for redefining contemporary Cantonese dining, Yauatcha Bengaluru stands at the intersection of culinary artistry and modern hospitality, where even a weekday experience is never meant to be ordinary.

No Shop Talk Opens in Bengaluru, A Space Built for Your After-Hours Self

Bengaluru, May 2026: In the middle of Bellandur’s fast-paced corporate chaos, a new bar is asking Bengaluru to do one simple thing: switch off. Newly launched No Shop Talk is the city’s latest cocktail-forward destination designed for life after office hours - where conversations flow easier, drinks come with personality, and nobody wants to discuss deadlines over dinner. Located above Gnome at Embassy Tech Square, the intimate new space blends inventive cocktails, elevated comfort food, immersive design, and a mood that feels worlds away from the usual after-work scene.

Founded by hospitality entrepreneurs Nikhil Wahi, Kapil Dua, and Raja Mukherjee, No Shop Talk is built around the idea of the “after-hours self” - the version of people that exists beyond meetings, laptops, and work chats. The bar programme, created by Countertop and led by mixologists Kiran Kuberan and Vardhan, revolves around a concept called Life & Afterlife, where ingredients are explored in both their original and transformed forms. Signature cocktails like Grape & Pomace, Coffee & Cascara, Coconut Water & Coconut Oil, and Cheese & Ricotta deliver layered, unexpected flavours that are playful, bold, and crafted with serious precision.

The food menu matches that same energy with globally inspired comfort plates designed for sharing. Standouts include the indulgent Truffle Burrata Tart, flavour-packed Goan Cutlet Sliders, the rich Kimchi Smash Burger, and the crowd-favourite Aslam Style Butter Chicken. Wrapped in textured glass, blue accents, tactile surfaces, and moody lighting, the space feels intimate, slightly eccentric, and refreshingly different from the city’s louder nightlife spots.

Speaking about the launch, co-founder Nikhil Wahi shares, “We wanted to create a space where people could leave work at the door and reconnect with a different side of themselves. No Shop Talk isn’t just about cocktails or food - it’s about slowing down, staying present, and enjoying the moment without the noise of everyday work life.”

With its immersive atmosphere, concept-driven cocktails, and quietly rebellious personality, No Shop Talk arrives as Bengaluru’s newest excuse to log out a little earlier.

Rossell Techsys Reports Consistent Growth; Q4 Emerges as Strongest Quarter in Company History

 Bengaluru, India | May , 2026: Rossell Techsys Limited (NSE/BSE: ROSSTECH), a leading provider of high-reliability engineering and manufacturing solutions for the aerospace and defence sector, announced its audited financial results for Q4 and the full year ended March 31, 2026. The company reported consistent performance in Q4 FY26, with revenue from operations rising to ₹142.3 crore, marking a 62% year-on-year increase. 

The growth was driven by continued execution momentum across Rossell Techsys’ aerospace, semiconductor, and space businesses, supported by increasing customer engagements, program ramp-ups, and repeat orders from global OEMs and Tier-1 customers. 

Key Financial Highlights: Q4 FY25–26

Particulars 

Q4 FY 26

Particulars 

Q4 FY 26

Revenue from Operations 

142.35 Crore

Profit Before Tax

₹9.52 Crore

EBITDA 

₹20.86 Crore

Profit After Tax 

₹7.47 Crore

EBITDA Margin 

14.65%

EPS

₹ 1.98

Strong FY26 Performance

• Revenue from operations for FY26 stood at ₹485.2 crore, registering 87% year-on-year growth

• Profit/(Loss) from Ordinary Activities before Exceptional items increased 165% year-on-year to 28.5 Crore 

• EBITDA rose 73% year-on-year to approximately ₹66.6 crore

The company’s aerospace and defence business remained the primary growth driver during FY26, supported by strong execution, on-time deliveries, and deeper engagement with global OEMs and customers. The semiconductor business also emerged as a significant contributor, driven by successful qualification programs, rapid volume ramp-up, and the addition of new overseas customers. 

The space segment also progressed meaningfully during the year, transitioning from qualification programs to scalable execution and positioning the business for further growth in FY27. Additionally, Rossell Techsys strengthened its presence in the Indian market through MRO certifications, DTA establishment, and initial order wins, creating a strong domestic growth platform.

The Board of Directors has recommended a final dividend of ₹0.30 per equity share (15% on face value of ₹2 per share) for FY26, subject to shareholder approval at the ensuing Annual General Meeting.

Commenting on the results, Rishab Mohan Gupta, Managing Director of Rossell Techsys, said: “Q4 marked a defining quarter for Rossell Techsys as we delivered strong growth across all our businesses. We more than doubled our revenue and achieved record quarterly performance in Q4, all while building a robust order pipeline. Our teams executed consistently on marquee aerospace, defence, semiconductor and space programs, deepening partnerships with global OEMs and Tier-1 customers. This has significantly improved our long-term visibility. We also made strategic investments in capacity expansion, talent and processes to prepare for the next phase of growth. I am confident that Rossell Techsys is well-positioned to create sustainable, long-term value for stakeholders.”

During FY26, the company continued to strengthen its operational and execution capabilities to support rising customer demand and future business requirements. Rossell Techsys expanded its manufacturing footprint to approximately 2.55 lakh square feet and is further augmenting capacity through an additional leased facility of around 2.10 lakh square feet near Bengaluru. 

Senthil Balasubramanian, Chief Executive Officer, added: “Our Q4 performance reflects the strength of our execution and scalability as we ramped up operations to meet growing customer demand. We continue to see strong momentum from repeat orders and new program wins, supported by expanded manufacturing capacity in Bengaluru. With strong demand across aerospace, defence and advanced electronics, Rossell Techsys is well-positioned for the next phase of growth.”

Backed by strong financial momentum, an expanding manufacturing footprint, and growing participation across aerospace, defence, semiconductor and space programs, Rossell Techsys Limited remains well-positioned to strengthen its market presence and drive long-term growth. 

Pangeo, Bengaluru Welcomes the Season with a Rich and Indulgent Mango Celebration

This May, Pangeo invites you and your loved ones to experience a vibrant mango-led offering at its elegant address on the fourth floor of Forum Rex Walk, Brigade Road. 

Set within one of Bengaluru’s most lively neighbourhoods, the menu brings together seasonal indulgence and a spirited dining atmosphere making it an inviting setting for leisurely lunches and lively evenings alike.The menu brings together a thoughtful selection of dishes and cocktails that celebrate the richness of mango in both subtle and expressive ways. 

The culinary offerings include the Royal Mango Challenger Maki and Mango Salmon Maki, where fresh mango pairs beautifully with delicate sushi elements, alongside the Mango Wasabi Prawns that offer a balanced interplay of heat and sweetness. The Grilled Seabass with Mango Salsa presents a refined main course, complemented by layered textures and flavour. On the beverage side, the Frozen Mango Margarita and Spicy Señorita offer bold, fruit forward cocktails, while the Mango Basil Twist provides a lighter, refreshing option. To conclude, the Mango Pull Me Up dessert delivers a comforting finish with layers of cake, cream, and mango.

With its seasonal focus and inviting setting, Pangeo’s mango menu offers a delightful way to embrace the essence of summer in the city. Whether it is a casual afternoon gathering or an evening spent over cocktails and shared plates, this limited time offering captures the spirit of the season with warmth and flavour.

Toscano Starts Its Second Chapter in Delhi, Expands With Another Outlet in Pitampura

Delhi, April 2026: Toscano has steadily become the go-to brand for Italian dining in India. After finding warmth from its patrons in Bengaluru, Chennai, Mumbai, Pune, Hyderabad and Delhi, it has come back to the capital with another outlet. Their authentic Tuscan-inspired menu of pizzas, handmade pastas and delicious main courses will now also be available in Pitampura’s Unity One Mall. 

Co-founded by Chef Jean-Michel Jasserand and Chef Goutham, their combined eye blending European technique with local sensibilities gives Toscano its award-winning edge. Over 20 outlets across India, the regulars know and return for their menu spanning sourdough pizzas, seasonal specials and Italian multi-course experiences. With each dish reflecting balance, technique, and flavour consistency, Toscano transports you to Italy, while still being in Delhi. 

Look for the Insalata di Formaggio di Capra e Pere with goat cheese and roasted pears; the Pizza Toscano, for pizza lovers, Salmon Grigliato with Norwegian salmon. The Chicken di Toscano, filled with spinach and ricotta, is a staple across every city Toscano has entered. The beverage menu pairs wines and cocktails to the food with the same level of detail by the coming month, until then guests can enjoy the refreshing mocktails at the outlet. The dessert menu ensures a lingering aftertaste of a complete meal. Their house Tiramisu is much talked about, the Crème Brule and Kahlua Mousse have gained a loyal audience across six major cities. 

The interiors follow the brand sensibility earthy tones, dark green, brown accents, lighting that doesn't try too hard. Alfresco seating brings in the European element easily within. 

“Opening our second outlet in Delhi is a proud milestone for Toscano. We are bringing the same obsessive dedication to quality that defines us across India, now available in a new neighbourhood in the capital. We invite Delhi to savor the craft and enjoy the Italian dining experience made with love ,” says Rohit Tokhi, COO. 

The second address in Delhi is now open. Come in, the menu and hospitality ensures you have a good time.  

NRAI Bengaluru pushes for alternate fuels amid LPG challenges

Industry leaders, policymakers, and solution providers come together to discuss sustainable fuel strategies for the F&B sector.

April , 2026: The National Restaurant Association of India (NRAI) Bengaluru Chapter convened leading restaurant owners, along with public sector representatives and solution providers, at Skydeck by Sherlocks to address ongoing LPG-related challenges and explore practical alternate fuel solutions for the food and beverage sector.

Key focus areas

The meeting focused on supply-side constraints, rising operational pressures, and the need for restaurants to reduce dependence on a single fuel source to ensure business continuity.

Opening remarks and industry insights

Opening the session, Dheeraj Kumar, Director at Knowhere Bar and Kitchen, set the context for a solutions-driven discussion. This was followed by an industry address by Ananth Narayan, who provided members with an update on the LPG situation and outlined NRAI Bengaluru’s ongoing efforts to support its members.

Industry perspective

Adding his perspective, Ananth Narayan, Bangalore Chapter head, said, “The LPG situation has been a real challenge for our members, impacting both costs and day-to-day operations. It is important for restaurants to actively explore practical alternatives, whether it is PNG, biogas, or other solutions. As NRAI, our role is to bring the ecosystem together and ensure our members have access to the right information and partners.”

Focus on PNG solutions

A dedicated session led by Sanjay Kumar Singh, Chief General Manager at GAIL, focused on PNG and piped gas solutions, covering adoption pathways, infrastructure readiness, and key considerations for restaurant operators.

Alternate fuels and innovation showcase

A key highlight of the evening was the Alternate Fuels and Cooking Solutions showcase, which provided attendees with hands-on exposure to emerging solutions aimed at reducing dependence on conventional fuels.

The showcase featured:

• Rishikesh from Carbonlites presenting biogas as a sustainable alternative

• Sanjay Kumar Singh demonstrating PNG solutions for commercial kitchens

• Ganesh from Greenway Appliances showcasing firewood and coal-based stove solutions

• Ambuj Awasthi highlighting efficient coal applications

• Zac from Just BLR Matrix presenting AI-driven automation enabling LPG-free restaurant and central kitchen operations

Conclusion

The meeting underscored the need for collaborative industry action and faster access to viable fuel alternatives amid ongoing supply and cost challenges. It also reflects the NRAI Bengaluru Chapter’s continued commitment to supporting the industry through collaboration and knowledge sharing.