Aditya Birla New Age Hospitality Introduces Julien — A Patisserie House

 India, 2026: Aditya Birla New Age Hospitality, the Hospitality arm of the Aditya Birla Group, launches Julien, a Patisserie & Dessert House available on delivery, takeaway and exclusive pop-ups.   
 Inspired by the world of fashion, Julien operates as a dessert house with a strong focus on creating sensorial experiences, not a conventional patisserie. It approaches patisserie as a medium of emotion, design, and storytelling. Each creation is imagined as a statement - layered in flavour, visual drama, and feeling - inviting dessert lovers to pause, indulge, and remember.  

Julien’s debut collection includes petit gateaux, celebration cakes, tiramisu, cookies, tea cakes, and brownies perfect for every day indulgence and for bigger celebrations. As the brand says ‘cause indulgence is always in season. The brand will be available to order at home through delivery supported via delivery partners – Swiggy and Zomato.  

For those wishing to experience the brand in person, Julien has a pop-up store at Galeries Lafayette, Mumbai with a collection of patisserie, viennoiserie and an exclusive beverages menu including signature hot and cold coffee, matcha, cold brews, and teas. “Julien reflects our belief that hospitality today must move beyond function and into expression. At Aditya Birla New Age Hospitality, we are committed to building distinctive brands that shape culture as much as they serve guests, and Julien represents an exciting step in that journey. It fits the bill perfectly with our experience of understanding premium brands and consumers. Julien is created for those who choose expressive indulgence. It is for people who see dessert as a language, not a checkbox. It’s for those who believe dessert should not be rushed, but chosen.” – adds Udai Pinnali, CEO of Aditya Birla New Age Hospitality.  

 A Fashion-Led Approach to Patisserie    
Julien distinguishes itself through a design-first philosophy. From limited-edition collections to editorial-style dessert compositions, the brand treats each creation as wearable art — blending classical patisserie technique with modern imagination and subtle Indian influences. The culinary programme is led by Chief of Product & Design, Chef Amit Jadhav, whose global training and experience around the globe including some of the world’s best dessert brands and most recently, the exclusive members’ only club in Mumbai – Jolie’s, informs the brand’s technical backbone.    

  A Cohesive Signature Menu
At launch, Julien introduces a tightly curated menu anchored in strong flavour stories that appear across multiple formats — petit gateaux (S), half-kilo cakes (M), and one-kilo celebration cakes (L) — allowing guests to experience the same expression whether indulging solo or sharing.
Signature flavour narratives include:
 ● Cocoa – The Julien Way Moist gluten-free chocolate cake | House-made dark chocolate ganache | Cocoa nib tuile
 ● Macadamia Muse Macadamia brownie | Salted caramel | Caramel mousse
 ● Cherry After Dark Gluten-free chocolate cake | Sour cherry confit | Kerala vanilla bean mascarpone chantilly | Madagascar chocolate mousse
 ● Velvet Blush Red velvet cake | Raspberry confit | Mascarpone mousse A must-try house-signature Julien Tiramisu anchors the collection, alongside expressive cookies such as Cacao Couture and Matcha Blush, and a refined Tea Cake Edit and Brownie range designed for elevated everyday indulgence. Rather than offering static menus, Julien operates through evolving “collections” shaped by seasons, moods, and inspiration — reinforcing a sense of discovery and impermanence that keeps the experience fresh and considered.  

Ingredients with Intention
Julien’s sourcing philosophy mirrors its design approach: every ingredient must earn its place. From vanilla beans sourced within India to matcha from Japan and premium dairy from trusted producers, the focus remains on flavour integrity, texture, and emotional resonance. Cocoa emerges as a recurring muse - not merely a flavour, but a medium capable of endless expression.    
Packaging as an Extension of Identity
At Julien, packaging is designed like an accessory rather than a container. Thoughtful proportions, tactile finishes, and details such as heart-shaped spoons posing as the perfect accessory for your moment transform unboxing into a ritual. Each element reinforces Julien’s fashion-led point of view, making desserts something to carry, present, and remember.   

NDMC hikes health fee, traders feel the pinch

Opening a restaurant or running a hotel or a showroom in Lutyens’ is going to cost more as New Delhi Municipal Council has increased the yearly health trade licensing fee and penalty from 2% to 5%.

The license fees for various trades have been revised by the council’s resolution. Late fees will be charged in cases where the renewal application is received after April 30.

If the application is received within a year from the date of expiry of the license, the fees would be an additional 5% per month, and after a year, the fees would be doubled and would be multiplied with the number of years.

For More Information Click Below:

timesofindia.indiatimes.com/city/delhi/ndmc-hikes-health-fee-traders-feel-the-pinch/articleshow/76699655.cms

IL Tornabuoni: New Luxury Hotel Set To Open In Florence

Key Take Away

In Florence—one of the country’s major tourism meccas—a brand-new, five-star property will be welcoming guests for the first time in September 2020.

The new IL Tornabuoni hotel, housed in one of the oldest palazzos in the heart of the city’s historic center, will offer 62 newly renovated rooms and suites

How will IL Tornabuoni differentiate itself from other 5-star properties in Florence? 

We will focus on providing attentive and authentic service, making sure that each guest’s stay—as well as their experiences in Florence— is memorable.  

When will the property begin taking reservations? 

 September 2020 is coming! Bookings are already open and we are ready to take reservations. Stay tuned!

For More Information

www.forbes.com/sites/irenelevine/2020/06/10/il-tornabuoni-new-five-star-luxury-hotel-set-to-open-in-florence-italy/#77f71be36ea0

A reassuring robot is helping customers enjoy their drink

Key Take Away

Robo-bartenders are shaking up South Korea's cafe and bar culture as the country transitions from intensive social distancing to what the government calls "distancing in daily life".

At the Cafe Bot Bot Bot coffee bar, where the robot arm shakes up mojitos and other cocktails, manager Kim Tae-wan also pointed out that the 'drink bot' can provide consistent quality to their mixes that human bartenders can't.

For More Information Click below :

economictimes.indiatimes.com/news/international/world-news/a-reassuring-robot-is-helping-customers-enjoy-their-drink/not-entirely-human/slideshow/76211161.cms

German cafe tells customers to wear pool noodles to enforce social distancing

Key Take Away

A cafe in Germany has celebrated its grand reopening to customers after lockdown. Rather than using floor markings and perspex screens to keep people apart, the owners of the cafe distributed straw hats with two colorful swimming noodles attached to the top.

The motto at the cafe was: “Keep the social distancing.”

For More Information

edition.cnn.com/2020/05/15/europe/german-cafe-noodle-distancing-scli-intl-grm/index.html

Case on Marriott for running a cafe during lockdown

A case has been registered against the director of JW Marriott on SB Road, following a report published in Mirror about how this plush hotel was running its cafe, violating lockdown norms in the process. The outlet was entertaining customers from different parts of the city, with many people huddling n a table without masks; thus, butchering the prescribed social distancing regulations.

Cops have said that they had received complaints about JW Marriott from two to three people. The Mirror report prompted them to take the issue in all seriousness. The officers checked the CCTV footage of the hotel, wherein different patrons were seen entering and exiting the premises at different patrons were seen entering and exiting the premises at different times. Cops had also found more than five people sitting at a table.

According to the rule, the hotel can serve only 30 customers who have been staying at the facility.Case has been registered against the hotel director.

Verma has been booked in accordance with section 3 of the Epidemic diseases Act, 1897, section 51 (1) (b) of the National Disaster Management Act, 2005, and the Maharashtra COVID-19 Rules, 2020.

A case has also been registered under Indian Panel Code sections 188 (disobedience to order duly promulgated by public servant), 269 (negligent act likely to spread infection of disease dangerous to life) and 270 (malignant act likely to spread infection of disease dangerous to life). 

Belgian Chefs lay down jackets to protest at lockdown

Hundreds of chefs’ jackets were laid down in the center of Brussels to highlight the plight of hotels, restaurants and cafes that have been shuttered for nearly two months during the coronavirus outbreak.

The whites, separated by a stripe of black kitchen tops, were displayed in neat rows to resemble a cemetery in the ornate central Grand Place square.

Coralie Michiels, one of the organizers of the protest, said the action was partly to show the scale of the hotel, restaurant and cafe sector - providing a livelihood for 10% of Belgium’s 11.5 million people and contributing 18 billion euros ($19.4 billion) a year to the economy.

Belgium has begun easing its lockdown, bars and restaurants will stay closed at least until June, having shut their doors in mid-March.

Lithuania turns capital Vilnius into open-air cafe to maintain social distancing

Lithuania turns capital Vilnius into open-air cafe by giving much of its public space to bars and restaurants ,among others ,to maintain social distancing.Seating will only be allowed outdoors and customers seated at different tables must be at least two metres apart.

The Batlic nation of Lithuania has reported 1,449 coronavirus cases and 45 deaths

Here's how hotels are redefining the tea experience for their guests while adding to their revenues

The entire process of growing, hand-picking of leaves, careful sorting and harvesting is fascinating and a premium-grade cup of tea commands a fitting price

Tea is not just therapeutic, but great to taste, besides being zero calories.” The rise and rise of gourmet tea Hotels serving teas beyond the regular Earl Grey and Darjeeling have helped popularise gourmet teas. Cafes and restaurants in hotels now serve single estate teas and unique blends

The making of a gourmet tea

Brewing a good cup of chai is an art and everything lies in how well it is balanced. Bala Sarda, Founder & CEO, Vahdam Teas believes gourmet tea is much like fine wines

At the Emperor Lounge, The Taj Mahal Hotel - Mansingh Road, 26 tea varieties are served, from Panch Dhatu Tea to Rooibos Apple

“A good cup of tea should be brewed at the right temperature, served in beautiful teacups from a stunning teapot, and feel fresh to the palette.”

As wellness finds its way to the centrestage of people’s lives, particularly after the COVID-19 scare, tea, with its various health benefits, will find increased acceptance.

The hotel tea experience 

At Port Muziris, Kochi, A Tribute Hotel by Marriott, guests are treated to an unusual tea tasting session at Kettle, the tea lounge. The cellar holds several varieties of teas inspired by Muziris’ spices and floral heritage. Jasmine, a common flower around these parts, lends itself to a delicate tea. Hibiscus-imbued tea leaves, a green variant flecked with saffron, the not-to-be-missed blue tea made by infusing tea leaves with the butterfly blue pea flower, and lavender-infused teas are part of the extensive cellar.

The cellar at Port Muziris, Kochi, A Tribute Hotel by Marriott, holds several varieties of teas inspired by Muziris’ spices and floral heritage.

With Mister Chai, we went all out to ensure that the typical chai time is a far more luxurious experience.” Among its offerings is Kali Mirch Chai, served with the Colaba Fish Fry Sandwich. ITC Maurya's rooftop Pan-Asian restaurant - Tian, asked Anamika Singh of Anandini Tea to work with its chef de cuisine to put together a tea-paired menu. The hotel now has a regular teatime service delivered at the room by designated butlers, exclusively for those who check-in at the women-only Eva Floor. For its executive floor guests, it has a dedicated tea lounge named Samaya, where the house blends are particularly popular.

The Lounge & Terrace on the lobby level of Four Seasons, Bangalore introduced the rarefied experience of loungy, relaxed afternoon teas to Bengaluru. In-house tea sommelier Mousumi Sharma has put together blends such as Apple Cinnamon Dust, Wild Berry Tales, Chocolate Mint and Orange Blossom, along with the classic

The art of pairing

Nair believes that each tea has its defined list of food accompaniments. High-Tea in Britain is said to be an extravagant and lavish affair,  accompanied by garden sandwiches,  scones, tarts, pies and cake. The rise and rise of High-Tea show how widely appreciated and accepted this mid-evening meal is.

The art of pairing the right food with the right cup of tea requires the sommelier to have some practice and a well-defined, sensitive palette

They  are best paired with very light food  such as white fish like sea bass or mild cheeses and desserts. Pakoras or a hot plate of vegetarian fritters go incredibly well with a piping cup of spiced chai, according to Samuel Massey, Director of Food &Beverage,Vivanta New Delhi, Dwarka.