Sapaad Launches “Sapaad Signals,” One of the Industry’s First Pre-Loss Intelligence Systems for Restaurants

A real-time intelligence system monitors 18 live EBITDA-critical KPIs across outlets and enables action during live service

New AI-powered intelligence layer helps restaurants detect operational leakages in real time before losses hit the P&L

The tool can help restaurant sector save INR 18,000 Crores annually

New Delhi,  May 2026: Sapaad, a bootstrapped, cloud-native Unified Commerce platform for restaurant operations with a growing footprint across India and global markets, today announced the launch of Sapaad Signals, one of the industry’s first pre-loss intelligence systems designed specifically for restaurants. Built inside Sapaad’s Ask Vantage, an AI-powered revenue intelligence platform, the new system enables restaurant operations to detect and respond to margin leakage during live service operations rather than after losses have already occurred.

The launch addresses one of the food service industry’s most persistent operational challenges, delayed visibility into problems that directly affect profitability. From void fraud and discount misuse to stockouts, labour inefficiencies and declining upsell performance, restaurants routinely discover operational issues hours or days after they occur, often when recovery is no longer possible.

Unlike conventional restaurant intelligence systems that rely on fragmented integrations and delayed reporting pipelines, Sapaad Signals operates on a live, unified data architecture developed over the past 12 years. The platform draws continuously from POS transactions, inventory movements, labour schedules, customer behaviour and promotion to generate actionable intelligence in under six seconds. According to the company, early deployments have helped restaurants recover up to 11% additional revenue through real-time interventions.

Speaking on the launch, Vishnu Vardhan Madabhushi, Founder & CEO, Sapaad, said, “The restaurant industry has historically relied on retrospective reporting systems that identify problems only after losses have already occurred. By the time most operators identify a problem, the revenue is already lost. Every stockout, discount misuse, voided bill, and labour imbalance silently destroys margins during live service.

Sapaad Signals changes that permanently. We have built one of the industry’s first pre-loss intelligence systems for restaurants, a live operational command layer that detects revenue leakage as it happens and enables teams to act before profitability is impacted.

As restaurants scale across cloud kitchens, multi-brand formats, and high-growth markets, operational complexity is rising faster than ever. In an industry estimated to lose nearly INR 18,000 crore annually to preventable inefficiencies, real-time intelligence is no longer a competitive advantage, it is becoming essential infrastructure for survival and growth.”

Sapaad Signals delivers alerts in under six seconds from transaction capture and operates continuously across all active outlets without batch processing delays. The company states that restaurants using real-time intervention models can potentially recover up to 11 per cent in otherwise preventable revenue leakage.

Sapaad Signals has been developed to eliminate this gap by continuously monitoring live operational data and surfacing actionable alerts while restaurant teams can still intervene. Unlike traditional analytics dashboards or reporting systems that provide retrospective analysis, Sapaad Signals functions as a live operational intelligence layer built on constantly connected restaurant workflows, enabling intervention inside the shift window itself.

The system continuously draws data from across Sapaad’s unified platform, including POS transactions, inventory movement, labour schedules, promotions and customer behaviour. It monitors 18 EBITDA-critical KPIs simultaneously across all outlets and generates human-readable alerts whenever operational metrics move outside defined control ranges.

Examples of live operational alerts include identifying unusual void activity during peak hours, detecting overlapping promotional campaigns causing margin erosion, warning of imminent stockouts for high-performing menu items, flagging food cost drift and monitoring declining upsell conversion rates. The platform categorises operational urgency into simple action states such as “Act now”, “Ready to act” and “Relax”, enabling restaurant managers to prioritise intervention during service hours without relying on analysts or manual reporting.

The launch also reflects a broader industry shift towards unified operational infrastructure. Many restaurant businesses continue to operate across fragmented technology stacks where billing, inventory, labour, promotions and delivery systems function independently, slowing operational response and reducing visibility. Sapaad states that the architecture behind Signals is only possible because its platform was designed as a fully unified commerce ecosystem from the beginning, allowing operational data to remain continuously connected and immediately actionable.

Sapaad Signals activates instantly on existing Sapaad data without additional integrations, hardware or setup requirements and is now available for all Ask Vantage subscribers across India and international markets.

Conçu Arrives in Mumbai After 14 Years : A Beloved Hyderabad Legacy Finds a New Home in Colaba

Mumbai, May : After 14 years of quietly shaping India’s modern café culture, Conçu, the much-loved patisserie and café from Hyderabad, makes its long-awaited debut in Mumbai. Opening its doors in Colaba, this marks a significant new chapter for a brand that has built a loyal following through its unwavering commitment to craft, consistency, and connection. What began as a small, made-to-order cake boutique in Hyderabad has grown into a multi-city presence across Hyderabad and Bengaluru. Now, with Mumbai, Conçu brings not just its signature desserts and coffee, but a distinct philosophy—the idea of a café as a space for people, not just products. At its heart, Conçu has always been about creating a modern-day town square—a place where conversations unfold easily, mornings begin gently over coffee and viennoiserie, and evenings transition into something more spirited. The Colaba space continues this rhythm, open six days a week, and on weekends, welcoming early risers with a fresh, easy breakfast menu—from eggs and pancakes to smoothie bowls and avocados made just the way you like them. An extensive coffee and beverage program anchors the experience, featuring everything from classic brews to matcha, ube, and a curated selection of teas.

As the day unfolds, the menu expands into an all-day offering—pizzas, salads, DIY pastas, and a small plates section where the kitchen truly comes into its own. At the heart of it all sits an open dessert counter, inviting guests to choose from beautifully crafted pastries alongside made-to-order cakes for every occasion. Set within the cultural fabric of South Bombay, Conçu Colaba finds its home on Pasta Lane, a neighbourhood rich in art, history, and old-world charm. Designed by Essajees Atelier, the 2,700 sq. ft. space blends colonial architectural influences with a clean, contemporary sensibility. A triple-height structure allows natural light to pour in, while exposed brick and layered seating create a sense of warmth and familiarity—a design that is thoughtful yet understated.

By day, the space is calm and sunlit, ideal for quiet coffees, working lunches, or slow catch-ups. By evening, the mood shifts—lights dim, music deepens, and the bar comes to life, creating a lively yet intimate cocktail experience.

This new chapter in Mumbai is helmed by founders Swati Upadhyay and Chef Sahil Taneja, whose shared vision has shaped Conçu into a brand rooted in care and detail. Together, they bring a deeply personal approach to hospitality, one that continues to define every Conçu experience. Mumbai, with its layered history and ever-evolving energy, feels like a natural extension of Conçu’s journey. This move is not just expansion, but a thoughtful continuation—bringing Hyderabad’s warmth into a city that understands both chaos and pause. With its arrival in Colaba, Conçu invites Mumbai to slow down, gather, and rediscover the simple pleasure of being present.

Tea Culture of the World Launches Blue Pea Herbal Infusion with Chamomile & Lavender, A Caffeine-Free Botanical Brew Designed for Calm

ndia’s beloved specialty tea brand marks International Tea Day with the launch of a visually stunning, wellness-focused herbal infusion, now available on Amazon and teacultureoftheworld.com

Mumbai, India, May 2026: Reflecting the growing shift towards wellness-led beverage choices, Tea Culture of the World introduces Blue Pea Herbal Infusion with Chamomile & Lavender this International Tea Day. This thoughtfully crafted, naturally caffeine-free herbal infusion is a big step forward in functional wellness teas. This combines ancient botanical wisdom with a contemporary sensibility to address modern-day concerns, including stress, anxiety, and disrupted sleep patterns.

Available now on Amazon and directly through www.teacultureoftheworld.com, this herbal blend offers consumers a deeply calming ritual, cup by cup.

A Blend Rooted in Wellness

Crafted with Blue Pea Flower, Chamomile, and Lavender, the blend is designed to deliver both wellness benefits and a more mindful tea experience.

Blue Pea Flower brews into a deep natural blue-violet, shifting to purple with a squeeze of lemon. The colour alone stops people mid-scroll, but the ingredient also carries a meaningful wellness profile, rich in anthocyanins and widely linked to cognitive support and relaxation.

Chamomile, a time-honoured botanical, is hugely recognised for its gentle soothing effect on the nervous system, and this makes it a go-to remedy for anxiety, restlessness and sleep disturbances. Lavender adds an exquisite floral depth to the blend while further calming the senses, helping ease tension and promote a sense of inner peace.

Together, these botanicals create an infusion that is as effective as it is beautiful, a tea that doesn't just nourish the body but also soothes a stressed mind and supports more restful, restorative sleep.

A Moment of Calm in Every Cup

"We wanted to create a tea that genuinely earns its place in a wellness routine. The Blue Pea Herbal Infusion is not about trends, it is about three botanicals that have real, documented benefits for stress, anxiety, and sleep. If it also happens to brew the most beautiful cup you have ever made, that is a bonus," Dhaval Shah, Director, Tea Culture of the World

Key Features & Benefits

·       Naturally caffeine-free - a safe, gentle choice for any time of day, including evenings before sleep.

·       Supports stress relief and helps ease anxiety through the combined calming effects of Chamomile and Lavender.

·       Supports better sleep, formulated for people dealing with mild sleep disorders or persistent restlessness.

·       Light, smooth taste with a floral finish. No bitterness, no overpowering flavour.

·       25 Pyramid Tea Bags at 1.5g each - a format that maximises infusion quality in every cup.

·       Packaged in a premium jar - ready for gifting, wellness gifting sets, or standalone retail display.

Product Details

·       Product Name: Blue Pea Herbal Infusion with Chamomile & Lavender

·       Brand: Tea Culture of the World

·       Net Weight: 37.5g (1.5g × 25 Pyramid Tea Bags)

·       Packaging Type: Jar

·       MRP: Rs. 600

·       Caffeine: Caffeine-Free

·       Availability: Amazon India & www.teacultureoftheworld.com

Eight Continents Hotels & Resorts Expands Presence in Himachal Pradesh with the Launch of ‘Treetop by Eight Continents - RoyalPine Kasauli

New Delhi, May , 2026: Eight Continents Hotels & Resorts, a UK-based luxury hospitality and hotel management group redefining emotique hotels through distinctive design, cultural authenticity, and personalized experiences, has announced the addition of a new landmark property in Himachal Pradesh, ‘Treetop by Eight Continents - RoyalPine Kasauli.' This expansion is a significant step for the brand, bringing its globally benchmarked management frameworks and design-led philosophy to another strategic location in India.

At Treetop by Eight Continents - RoyalPine Kasauli, the brand will leverage its expertise in operational excellence, curating immersive guest experiences, and driving sustained performance, ensuring the property evolves into a distinctive, high-demand destination within the region.

Nestled amidst the serene hills of Kasauli, the 44-key property is surrounded by lush greenery, offering uninterrupted views of expansive valleys and striking sunsets. Thoughtfully designed along a natural gradient, every room is positioned to maximise scenic vistas, creating an immersive, nature-forward hospitality experience. The architecture incorporates knotless pine wood from Finland, blending contemporary design with a warm, natural aesthetic.

The property also offers a comprehensive leisure experience, including curated dining at 8 Cafe—a restaurant cum microbrewery, a sunset deck, and dedicated spaces for intimate gatherings. Treetop By Eight Continents – RoyalPine also features a range of wellness and recreational offerings, such as a spa, steam and sauna facilities, an infinity pool, and a 10-seater jacuzzi.

Speaking on the launch, Ms. Richa Adhia, Managing Director, Eight Continents Hotels & Resorts, said:
“The addition of Treetop by Eight Continents – RoyalPine Kasauli is a part of our broader strategy to build a portfolio of distinctive, experience-led destinations across key markets. Kasauli, with its timeless charm and natural beauty, offers the perfect setting for experiential travel. With this property, we are envisioning creating a stay that feels simultaneously immersive, design-led, and deeply connected to its surroundings, while delivering the level of comfort and service that modern travellers expect. This step further strengthens our presence across high-potential leisure destinations in India.”

This development aligns with the Group’s vision of expanding through carefully curated properties that combine strong design identity, cultural relevance, and operational expertise. As demand for boutique, experience-driven travel continues to rise, the company remains focused on developing destinations that resonate with evolving traveller preferenc

NOD – Rhythm Atelier Debuts in Delhi as a Repeatable, All-Day Café Format

A design-led neighbourhood concept built for everyday consumption, with plans to scale across key metro markets.

New Delhi, May 2026: In a city where dining is often occasion-driven, NOD – Rhythm Atelier shifts the focus to the everyday, creating a neighbourhood café in Punjabi Bagh, Delhi that feels less about plans and more about habit, mood, and return visits.

Rooted in a strong understanding of evolving consumer behaviour, the concept reflects a shift in hospitality from occasion-driven dining to everyday, experience-led spaces that prioritise comfort, familiarity, and emotional connection.

Positioned as a modern, all-day neighbourhood café format, NOD – Rhythm Atelier is designed to drive repeat visits across multiple dayparts. From morning coffee and breakfast occasions to afternoon meetings and relaxed evening dining, the concept is built around high-frequency consumption and seamless integration into everyday urban routines.

The space itself mirrors this philosophy. With a seating capacity of 120 covers, the café is designed to accommodate both individual diners and group occasions across dayparts. Designed with natural light, soft curves, and a bright, modern aesthetic, it transitions effortlessly through the day — energetic and social in the mornings, more relaxed and intimate by evening. Music remains a constant undercurrent, shaping the mood without overpowering it.

NOD – Rhythm Atelier builds on everyday rituals — from morning coffee runs, casual work catch-ups, family meals, and unplanned meet-ups, while also introducing experiences like community-led sessions and easy-going, music-led evenings.

The menu leans into fresh, simple, and hearty offerings, from smoothie bowls and wholesome breakfasts to open toasts and wood-fired pizzas, paired with a beverage program anchored in coffee, fresh juices, and elixirs. The focus is on food that tastes good, feels good, and remains approachable enough to return to again and again.

Signature dishes include Brick Chicken, Whiskey Barrel Coffee, Berry Smoothie Bowl, Crème Brûlée French Toast, 10oz Burger, Skillet Prawns, NOD House Dips, and Pesto Burrata with Freshly Baked Balloon Bread.

Speaking about the launch, Divya Kapoor, Founder, said, “NOD is not a restaurant — it’s a format built around how people actually live today. We wanted to create a space that feels effortless, consistent, and comforting. A place you don’t have to think twice about — whether it’s a quick coffee, a solo meal, or time with people.”

NOD Hospitality plans to scale the Rhythm Atelier format across key metropolitan markets, including Delhi NCR, Mumbai, Bengaluru, and Hyderabad. The brand’s focus remains on building a design-consistent, operationally standardised café network that can deliver predictable consumer experiences across locations.

With NOD – Rhythm Atelier, the idea is simple yet intentional — a youthful, modern neighbourhood café for local residents, young professionals, families, and anyone looking for a space that feels easy, social, and consistently good.

Because sometimes, all it takes is a good plate, a great coffee, and the right mood to reset your rhythm.

The Rise Of Aesthetic Wellness: Sidewalk Cafe Launches ‘LooksMaxxing’

Wellness, for Gen Z, no longer exists as a separate routine,it folds seamlessly into everyday life. The shift is less about discipline and more about instinctive choices: drinks that feel good, look good, and naturally fit into the rhythm of the day. Functionality is still important, but it’s being approached with far more ease, visual appeal, and personality than before.

With LooksMaxxing, Sidewalk Cafe taps into this evolving culture of effortless wellness through a menu of functional beverages that feel as aesthetic as they are enjoyable. Instead of over-explaining ingredients or leaning into clinical health language, the focus stays on creating drinks that are visually transparent, instantly recognisable, and naturally appealing to today’s consumer..

The drop brings together three offerings,the Cloud Protein Latte, Berry Glow Smoothie, and PB&C Smoothie. Each one is built around ingredients people already recognise and enjoy, while naturally fitting into different routines. A protein-forward coffee that still feels like your regular iced latte order, a berry smoothie packed with glow-leaning ingredients, and a peanut butter blend that works just as well before a workout as it does during an afternoon craving. Functional, but never trying too hard.

What makes LooksMaxxing stand out is the way it leans into visual transparency. Served in clear glasses, the drinks let the ingredients, textures, and layers speak for themselves. It’s less about “clean labels” and more about creating drinks that feel honest, aesthetic, and easy to connect with. The kind of order that looks as good as it feels,and naturally ends up on your Instagram story before the first sip.

The ingredients follow the same thinking. Steadfast LIVRAW protein, Epigamia Greek yoghurt, and The Whole Truth chocolate peanut butter come together in combinations that feel familiar, approachable, and genuinely enjoyable. Nothing over-engineered, nothing intimidating,just drinks that feel current, balanced, and easy to keep coming back to.

At its core, LooksMaxxing is about making wellness feel lighter, more social, and far less serious. A menu that blends functionality with the kind of visual culture and everyday ease today’s consumers naturally gravitate towards.

With this, Sidewalk Cafe brings functional beverages into a format that feels less like a wellness category,and more like the new everyday order.

FOO’s Summer Dessert You Didn’t Know You Needed

As summer settles in, FOO the city’s go-to for vibrant, flavour-packed Pan-Asian dining brings a refreshing twist to the season with a dessert that’s as indulgent as it is playful. Known for its high-energy vibe and expansive menu, FOO continues to strike that perfect balance between comfort and excitement, whether you’re dropping in for a long brunch, a casual evening, or a full-blown dinner outing.

This season, the spotlight turns to Mango Mood (V), a dessert that captures summer on a plate. Think layers of mango mousse and compote sitting on a soft sponge base, finished with a glossy white chocolate glaze and cocoa butter sheen. It’s topped with filo crisp, fresh mango, and paired with a scoop of mango ice cream bringing together textures that are light, creamy, crunchy, and everything in between.

What makes it stand out isn’t just the flavour, but how effortlessly it fits into FOO’s overall experience where every dish feels like a moment. 

Priced at ₹650, the Mango Dessert will be available from 8th May to 31st May 2026 across all FOO outlets in Mumbai, Bengaluru, Pune, Hyderabad, and Ahmedabad.

India Welcomes Toki Suntory Whisky Black—The House of Suntory Unveils a Distinct New Expression in the Toki Range

Toki Black Launches, Reinforcing Toki Suntory Whisky’s Celebration of Japanese Craft and Reinvention

 May, 2026, India:  The House of Suntory proudly introduces Toki Suntory Whisky Black in India, a new expression joining the Toki portfolio that embodies the spirit of reinvention, blending tradition and innovation to capture the essence of old-meets-new Japan.

Having made its debut earlier this year in global travel retail across key Indian airports including Mumbai and Delhi Duty Free, Toki Black is now available in Maharashtra, Haryana and Karnataka, with plans to expand to other markets across India soon.

 Having made its debut earlier this year in global travel retail across key Indian airports including Mumbai and Delhi Duty Free, Toki Black is now available across India for whisky enthusiasts nationwide.

 Rooted in the Japanese philosophy of balancing tradition with innovation, Toki Black captures a deeper, richer side of Japanese whisky craftsmanship, now tailored for India’s growing community of premium whisky enthusiasts.

 Crafted using Hakushu heavily peated malt and Hakushu grain, Toki Suntory Whisky Black has a refined, gently smoky character that adds more depth to the smooth taste of Toki Suntory Whisky. “Toki,” meaning “time” in Japanese, reflects the balance between tradition and innovation. This new expression builds on the original Toki while staying true to the brand’s heritage.

 The expression opens with layered aromas of baked apple, oregano, and honeysuckle, leading into a palate of butterscotch sweetness balanced with clove, cinnamon, and toasted rosemary. It finishes with notes of white pepper, ginger, and a soft, lingering smokiness—creating a well-rounded and elevated tasting experience. It can be enjoyed neat or in refreshing serves such as the Toki Black Highball (whisky and soda), which enhances its crisp, smoky character.

 A testament to The House of Suntory’s commitment to transparency, quality, and reinforcing Japan’s leadership on the global whisky stage, Toki Black adheres to the Japanese Whisky labeling standards of the Japan Spirits & Liqueurs Makers Association (JSLMA). As the only organization of Western liquor producers in Japan authorized under the Liquor Industry Association Act, the JSLMA—comprising 104 members as of March 27, 2025—plays a vital role in upholding integrity and advancing the global reputation of Japan’s whisky industry.

Blondie’s Summer Menu Is Here to Steal the Spotlight

This summer, Blondie presents the Mango Menu, a thoughtfully curated menu that explores mango through texture, technique, and balance. 

The Mango Special Menu which is a limited-edition menu that celebrates the king of fruits in ways that feel indulgent, unexpected, and just a little extra. Known for pushing dessert boundaries, Blondie takes mangoes far beyond the obvious this time, crafting a lineup that’s equal parts recognisable and inventive. 

The menu opens with desserts that lean into structure and finesse. The Spiced Mango Bento pairs a smooth mango mousse with coconut dacquoise, creating something that feels light yet composed. The Mango Pistachio Cake builds on deeper notes, combining pistachio cream, nutty nougat, and house-made mango compote for a richer, more layered bite. 

There’s a clear play on contrast throughout. The Mango & Biscoff Tart brings together mango cremeux and a Biscoff crumble base, balancing brightness with caramelised depth, while the Mango Mascarpone Cake keeps things softer with vanilla sponge and delicate mango layers.

Lighter formats come through in the Mango Passion Bowl, where mango is paired with passion fruit, almond cream, granola, and chia which is fresh, textured, and slightly tangy.

Warm desserts introduce a more comforting note. The Warm Mango Soufflé, served with mango custard and house-made compote, is soft, rich, and built for slower indulgence.

Blondie’s pastry work continues to show in its laminated offerings. The Mango Pistachio Danish layers mango compote with pistachio elements inside a buttery base, while the Mango Almond Crescent combines almond-mango cream with flaky pastry.

The Mango Almond Crescent Caramelised Mango Brûlée rounds off the menu, bringing together a crisp caramelised top, fresh berries, and mango compote for a dessert that balances texture with richness.

With the limited edition menu Blondie treats mango as more than a seasonal addition. The menu feels considered and cohesive, moving between lightness and indulgence while keeping the fruit at the forefront.

It’s bright, it’s indulgent, and unmistakably summer on a plate.

Soraia Welcomes Summer with a New Menu

Soraia ushers in the season with a thoughtfully curated summer menu that brings together bold, flavour-forward dishes and immersive dining. At the heart of this launch is the restaurant’s signature glasshouse, reimagined this summer with a fresh floral installation, where sunlight, textures, and seasonal blooms come together to create a setting designed for slow, indulgent afternoons.

Blending European finesse with Indian soul, the menu leans into thoughtfully curated summer plates rooted in modern Indian and European techniques, paired with signature tableside finishes. Highlights include the Butter Chicken Neapolitana, Soraia Fire Chicken, and Truffle Chicken Tikka, alongside the refined Tandoori Lamb Rack with Shiraz jus.

The menu expands into a playful selection of savoury fusion crepes and tacos, designed as indulgent yet light summer bites. Highlights include the Dal Makhani & Truffle Naan Zinger, the Chicken Tikka Masala Crepe, layered, creamy, and deeply satisfying. The Mutton Sukka Taco brings bold coastal spice, while the Tandoori Paneer & Pine Nut Crepe balances smokiness with a delicate crunch. Other offerings include Pao Bhaji Naan Zinger, Paneer Khurchan Kulcha Taco, Makhni Chicken Kulcha Taco, and Chicken Seekh Kebab Kulcha Taco.

For lighter, refreshing options, the salads and cold plates bring a seasonal lift—from the saffron-kissed Shakarkandi Chaat to the Avocado Chaat with Tamarind Glaze, alongside a well-executed Soraia Classic Caesar.

The small plates remain crisp and flavour-packed - perfect for grazing through summer. From Crispy Thecha Potatoes and Chaat Bombs to Fire Roasted Corn Riblets, Konkani Kokum Prawns, and Ah’sam Paratha Ghee Roast Chicken, each dish is designed to be both punchy and shareable.

For mains, the menu brings together comfort and craft. The Prawn Balchao Linguine stands out with its fiery Goan flavours. The Soraia BBQ Grilled Chicken and Grilled Salmon with beurre blanc deliver refined. The Soraia Lobster Roll, finished with togarashi mayo in a housemade brioche, adds a final note of indulgence. Vegetarian highlights include Nadru Makhni Pappardelle, Tofu Ghee Roast, and Veg Dhansak. 

Desserts continue to strike a balance between nostalgia and decadence from the layered Soraia Trifle to the warm Skillet Crack Pie, Kulfi Baked Alaska, Rasmalai Tres Leches, and Tiramisu Bomboloni.

The new summer menu is now available at Soraia, inviting guests to step into a space where food, design, and seasonality come together seamlessly.

What: Soraia’s New Summer Menu & Floral Glasshouse Experience

When: Throughout the Summer Season

Where: Soraia, Mahalakshmi, Mumbai

Reservations: 9004883000
Instagram: @Soraiabombay

The Aamras Mango Cheesecake at Vanilla Beans →

Some stories start with a visit. This one started with a message.

When Vanilla Beans reached out to share their new mango collection, it came with a simple promise: Alphonso mangoes, treated with care, and desserts built around them. We asked if we could try it. They said yes. And somewhere between the first slice and the last bite, this turned into something we knew we had to share.

There’s something deeply nostalgic about a mango dessert done right, and this one gets it. Visually, it arrives like summer on a plate—bright mango layered generously over soft, cloud-like cream, the kind of thing you pause for a second before cutting into.

Then comes the first bite.

The texture is what lands first—soft, light, and fresh without trying too hard. It doesn’t lean on heaviness or overload you with sweetness. Instead, it steps back just enough to let the mango do what it does best. And here, it’s all about the aamras—rich, fragrant, and unmistakably Alphonso. It runs through the cheesecake in thick, generous layers, so every bite carries that sweet, sun-ripened depth.

The base brings in a quiet contrast—buttery, slightly crumbly, grounding all that silkiness above it. And the cream cheese layer sits right in the middle of it all, adding just enough tang to keep things from tipping into excess.

The cream, as always, plays it smart. Light, smooth, and balanced, it complements rather than competes. Nothing feels heavy. Nothing feels overdone. It’s indulgent, yes—but in a way that still feels clean and easy to go back to.

For something built around nostalgia, this feels considered. Not overworked. Not overthought. Just well made.

From the brand’s side, that intent is clear.

“The Aamras Mango Cheesecake is everything we believe a mango dessert should be — honest, unhurried, and completely uncompromising. We start with a buttery, biscuity base that gives way to a silky cheesecake layered with thick, aromatic aamras made from handpicked Alphonso mangoes — slow-cooked the way it’s done at home, no essence, no shortcuts. And then the finish: fresh mango cut into a flowering design on top, because something this beautiful deserves to be seen before it’s savoured. It’s our way of saying that when the ingredient is this good, it deserves reverence, not reinvention.”
— Rohit Desai, Co-Founder

Founded by Deepa and Rohit Desai, Vanilla Beans has built a quiet following in Bandra for cakes that lean into balance and texture rather than excess. This seasonal mango collection feels like a natural extension of that approach—letting Alphonso take centre stage, without overcomplicating what people already love about it.

This one’s available for a limited time, and honestly, it’s the kind of thing you don’t overthink.

If you’re ordering, start here.

Location: Bandra West, Mumbai
Availability: Seasonal

Order here: https://orders.vanillabeanscakes.com

P.S. While we had The Aamras Mango Cheesecake, here are some other goodies they tell us to keep an eye on:

Mango Fresh Cream Cake

Mango Cheesecake

Aamrasmalai Cake

Mango fresh cream cake X vanila bear

Tried & Tasted is our series on things we’ve actually experienced and would go back for. Got something you think we should try? Send it our way—we’re always up for the next great bite.

Tattva Bar & Café Presents: Summer Bloom — A Seasonal Showcase of Flavour, Cocktails, and Immersive Design

At Tattva Bar & Café, the focus has always been on crafting experiences that go beyond dining, where food, cocktails, and space come together in a seamless narrative. With the launch of Summer Bloom, a seasonal concept running from April to June, the brand brings alive the essence of the Indian summer, interpreted through a refined, European-inspired lens. Designed as a cohesive showcase, the experience brings together seasonal ingredients, thoughtfully crafted cocktails, and a visually immersive environment, with each element complementing the other.

At the heart of the experience lies a menu that celebrates Indian flavours reimagined through European techniques and formats, built around seasonal produce like mango, kokum, papaya, and pineapple. The dishes strike a careful balance between richness and acidity, offering a menu that feels both familiar and progressive, with creations such as Seared Chicken with Konkani Thecha and Spiced Doodhi and Chickpea Chaat with Fenugreek Cream and Fennel. The bar program takes centre stage, emerging as the defining highlight, with cocktails crafted around freshness, light textures, and layered acidity using tamarind, mango, kokum, citrus, and herbs. Signature serves like The Tamarind Veranda, Mango Silk, Umami Garden, Coastal Heat, and Golden Hour reflect a mix of approachable and experimental profiles, while the zero-proof selection, including Citrus Heat and Mango Current, ensures a balanced and refreshing drinking experience throughout. 

The décor defines Summer Bloom, transforming the space into a maximalist summer garden that feels immersive and theatrical. At the centre stands a multi-tiered fountain installation, richly adorned with vibrant citrus fruits and lush florals, creating a striking visual focal point that embodies abundance and freshness. The cascading arrangement of lemons, apples and blooms, layered with greenery, brings a sense of movement and depth, while adding a bold, sensory dimension to the space.

Above, the ceiling unfolds into a dramatic composition of suspended oversized petals, warm glowing lights, and trailing foliage, creating a dreamlike, layered atmosphere. Enhanced by soft lighting, misty elements, and subtle butterfly motifs, the space captures a sense of whimsy and fluidity, drawing from classical European garden aesthetics while being reimagined with a vibrant Indian sensibility. With Summer Bloom, Tattva Bar & Café delivers a cohesive, multi-sensory experience, where cocktails, cuisine, and décor come together seamlessly—inviting guests to indulge in a setting that is visually rich, thoughtfully curated, and distinctly seasonal.

Indri becomes first Indian whisky to win global whisky design award for its Diwali edition

An India-inspired design rooted in heritage and storytelling gains global recognition on the world stage.

April 2026:Indri Single Malt Indian Whisky has secured a historic win for design and storytelling. The Indri Diwali Collector’s Edition 2025 has been honoured with “Best Special Edition Design” in the World’s Best Design Category at the globally renowned World Whiskies Awards 2026, becoming the 1st Indian brand ever to claim this title.

A design rooted in Indian whisky heritage

At the heart of this global recognition lies a design philosophy that is deeply and unapologetically Indian. Conceived by designer Krsnaa Mehta, Founder, India Circus, the Diwali Collector’s Edition 2025 stands as a compelling tribute to the country’s rich heritage.

Inspiration and visual narrative

Drawing inspiration from the lush gardens of India’s royal era; where majestic elephants wander and birds glide freely; the design beautifully captures a sense of serenity, grandeur and timeless elegance. These tranquil gardens, paired with magnificent arches that echo architectural finesse, create a rich visual canvas that elevates the expression into a true collector’s piece.

Craftsmanship and detailing

The packaging is intricately layered with traditional motifs, ornate patterns and symbolic elements, each detail thoughtfully curated. From regal animal forms that embody strength and spirit to intricate embellishments reminiscent of ancient craftsmanship, every element tells a story; one that reflects India’s artistic legacy while underscoring Indri’s commitment to excellence. The result is a design that evokes pride, nostalgia and a deep sense of cultural belonging.

Designer’s perspective

“I truly enjoyed crafting this packaging, it was a beautifully immersive process. The walking royal elephants and the royal courtyard bring in the Indianness I set out to capture, adding a sense of heritage and quiet grandeur to the design. I am utterly delighted to see it receive the recognition it so richly deserves.” said designer Krsnaa Mehta, Founder, India Circus.

Storytelling through design

The design is not just visual; it is immersive storytelling. It captures the essence of India during Diwali: vibrant, expressive, celebratory and deeply rooted in tradition. The use of rich, evocative hues, heritage-inspired textures and narrative-led artwork transforms each bottle into a collectible piece of art; one that resonates far beyond the whisky itself.

Building a design legacy

Over the years, Indri Diwali Collector’s Editions have carved a unique space in the industry; becoming one of the most anticipated Indian single malts to launch every festive season. Each edition brings with it a fresh design language, a new story and a renewed celebration of India. The 2025 edition elevates this legacy even further, setting a new global benchmark for design excellence.

Standing out on a global platform

What makes this win even more significant is the global stage it was achieved on. Competing against leading international whisky brands, Indri’s India-inspired design stood out; proving that authentic cultural storytelling, when executed with vision and finesse, has universal appeal.

Brand perspective

Commenting on the achievement, Shalini Sharma, Head of Marketing, Piccadily Agro Industries Limited said: “With every Diwali edition, we set out to create something that celebrates India in its truest form. The 2025 design is a tribute to our heritage; our art, our symbols, our stories. To see it being recognised as the best in the world is incredibly special. It reinforces that Indian design, rooted in culture yet expressed with modernity, can stand tall on any global platform.”

Gracia Cero Brings a Refreshing Twist to Summer with Its Mango-Led Zero-Alcohol Offering

National, April 2026: As temperatures rise and summer cravings set in, Kantala Spirits introduces a refreshing way to sip through the season with Gracia Cero, its zero-alcohol, sugar-free agave-based beverage. Designed for mindful consumption without compromising on flavour, Gracia Cero presents a vibrant summer-ready option with its standout variant - Raw ‘n’ Wild Mango.

Rooted in the bold, tropical character of mango, Raw ‘n’ Wild Mango captures the essence of India’s favourite summer fruit, balanced with the distinct notes of agave. With 0% ABV and only 4 calories, the drink is crafted for those seeking a light, flavourful alternative, whether as a daytime cooler, a social mixer, or a guilt-free indulgence.

Part of Kantala Spirits’ evolving portfolio, Gracia Cero reflects the brand’s commitment to innovation within India’s beverage landscape. While the company draws from Goa’s rich, Portuguese-influenced drinking heritage, this offering embraces a modern, inclusive approach catering to a new generation of consumers who prioritise wellness, moderation, and versatility in their drinking choices.

In addition to Raw ‘n’ Wild Mango, Gracia Cero is also available in Pineapple Piñata, offering another tropical expression for varied palates. Together, the variants are designed to seamlessly fit into a range of occasions, from casual brunches and sundowners to alcohol-free celebrations.

With its clean profile, bold flavours, and contemporary positioning, Gracia Cero stands out as an ideal companion for summer delivering all the experience of a crafted beverage, without the alcohol.

ButterBrews opens in Aundh with a larger format cafe and a coffee first experience

Pune, April  2026: ButterBrews has opened the gates to ButterBrews, Aundh, expanding its footprint with a larger format cafe designed for everyday visits. Built over months of planning, building, tweaking and tasting, the new space brings together a considered layout, a premium all-day menu and a coffee program that remains central to the ButterBrews experience.

ButterBrews, Aundh has been designed with distinct zones that allow guests to choose the setting that suits them. The cafe features a dedicated indoor section, a non-smoking outdoor area with an open amphitheater vibe and a separate smoking zone that sits apart, ensuring the experience stays comfortable across the space.

The menu is built as a premium all day offering anchored in fresh ingredients. Guests can expect breakfast options, healthy bowls and wholesome meals, along with vegan choices that are thoughtfully integrated into the menu.

Coffee remains the centerpiece at ButterBrews, Aundh, with 100 percent Arabica beans across the board. Along with the house beans, they also have Tulum coffee roasters & Ground Zero Coffee Roasters as guest roasters for their manually brewed coffee.

Fresh bakes and desserts come from ButterBrews’ own bakehouse, with the Basque cheesecake and cinnamon rolls among the standout favourites.

Commenting on the opening, Harsh Agarwal, Co-founder, ButterBrews, said, “ButterBrews, Aundh is our largest format cafe yet. We have built a stronger indoor experience and created clear zones across the cafe so guests can settle in the way they like. We want this to be an address people can count on through the week.”

Umang Bhimrajka, Co-founder, ButterBrews, added, “For us, coffee has always been non-negotiable. With 100 percent Arabica beans, house espresso coffees and manual brews that rotate speciality roasters, we are bringing a program that balances familiarity with discovery. Alongside that, the all-day menu and our bakehouse desserts complete the experience we want to offer Aundh.”

More Than Coffee: Carbon Opens Its Second Immersive Space in Jaipur

“Carbon Isn’t a Coffee Shop. It’s a Mood — Now at Its Second Address in Jaipur.”

Carbon Jaipur expands with its second outlet, reinforcing its bold, design-led and experiential approach to café culture.

In a city saturated with cafés, Carbon Jaipur emerged as a quiet disruptor, rethinking how coffee spaces are experienced. Built on the belief that great coffee doesn’t need jargon or intimidation, the brand focuses on taste, accessibility, and authenticity. Named after one of life’s most fundamental elements, Carbon reflects a philosophy that is simple, raw, bold, and essential. Its identity is dark, experimental, and unapologetically different, designed to feel effortless yet striking, rebellious yet inviting. With its second address in Jaipur, the brand continues to grow thoughtfully, staying rooted in consistency, individuality, and community-driven experiences.

The menu at Carbon is a seamless extension of this philosophy, balancing comfort with creativity. The beverage program spans classic espresso-based coffees, manual brews like V60, syphon, and cold brew, alongside a playful coffee mixology selection. Experimental flavours such as lavender and caramel popcorn complement cult favourites like the Whiskey Barrel Cold Brew and the signature Black Carbon Latte, making specialty coffee feel approachable and engaging. The food menu mirrors this inclusivity, offering indulgent and familiar favourites that encourage guests to linger and experience Carbon beyond just coffee.

Visually, Carbon’s interiors are a deliberate departure from the conventional café aesthetic. Defined by black walls, dim lighting, exposed brick textures, rustic finishes, and layered details, the space embraces a dark, moody, and immersive environment. Subtle design elements and witty phrases etched across surfaces add to its unmistakable identity, making every corner feel cinematic, raw, and distinctively Carbon.

Carbon Jaipur’s new address is located at A-58, Shanti Path, near Jain Enterprises, Tilak Nagar, Jaipur, Rajasthan 302004, marking a significant step forward in its journey of expanding thoughtfully while staying true to its core philosophy.

ABD Maestro goes pink with the launch of ZOYA PINK Mix Berries Gin

A vibrant twist with berries that resets the bar for India’s gin culture

Mumbai, April:  ABD Maestro Pvt. Ltd., the super-premium and luxury spirits subsidiary of Allied Blenders & Distillers (ABD), proudly unveils ZOYA Pink Mix Berries Gin, a small batch-led extension of the celebrated ZOYA portfolio.

 The introduction of ZOYA PINK arrives at a time when India’s premium spirits landscape is witnessing strong momentum; driven by a new generation of consumers embracing craft-led offerings and experimentation with cocktails. Trending as a leading global market for spirits, consumer demand is increasingly being shaped by flavour-forward profiles, visual appeal, and elevated drinking experiences.

   ZOYA Pink Mix Berries Gin artfully balances a classic juniper base with a vibrant infusion of strawberry, cranberry, blackberry, and raspberry. The result is a beautifully blushed spirit that is both visually striking as well as indulgent, offering a smooth, refreshingly berrilicious finish.

 Made in small batches from premium grain neutral spirits, this gin reflects ZOYA’s commitment to quality and craftsmanship. Ingredients are meticulously sourced from across the globe to deliver a balanced and refined expression. Versatile in its appeal, Zoya Pink lends itself seamlessly to a range of occasions from sunlit brunches and relaxed sundowners to intimate evening gatherings.

 The launch further strengthens ZOYA’s positioning as a contemporary gin brand that combines refinement with modern flavour exploration.

Commenting on the launch, Bikram Basu, Managing Director, ABD Maestro, said, “At ABD Maestro, we view the expansion of the ZOYA portfolio as an opportunity to reimagine the gin experience. With ZOYA Pink Mix Berries Gin, we have crafted a vibrant expression that balances artisanal botanicals, fabulous choice of berries, with a smooth, indulgent profile.”

ZOYA Pink Mix Berries Gin is currently available in Maharashtra at a price of INR 2,500 with a phased rollout planned across key markets in India.

Mix, Match, Repeat: Hunaaan’s Small Plates Are the City’s New Obsession

Bengaluru, April 2026: Bangalore’s dynamic dining scene gets a flavourful refresh with Hunaaan, as the pan-Asian restaurant unveils a thoughtfully curated selection of small plates. Designed for the modern diner, this new menu celebrates variety, bold flavours, and the joy of sharing, bringing together bite-sized creations that are both indulgent and exploratory. Rooted in Hunaaan’s signature approach to Asian cuisine, the small plates format invites guests to experience more, in a single sitting.

Whether it’s a spontaneous mid-week outing or a long, leisurely evening with friends, Hunaaan’s small plates offer the perfect reason to step out. The menu encourages diners to mix and match, discover new favourites, and revisit classics without limitation. It’s an experience that feels interactive and social, allowing guests to engage with the menu in a way that’s both relaxed and elevated, ideal for a city that thrives on shared dining moments.

The menu features a vibrant line-up of dishes that balance comfort with creativity. Highlights include the flavourful Sea Bass in BBQ, and the Ningmeng Pork Spare Ribs. Diners can also indulge in the crowd-favourite Chicken Satay, Hunaaan’s signature Chilli Chicken, and Salt and Pepper Prawns with Golden Garlic. Vegetarian standouts like Hunaaan Baby Potato and Crispy Lotus stem honey chilli sit alongside indulgent bites such as the Chilli Cream Cheese Crispy Wonton, each dish crafted to deliver distinct textures and layered flavours.

At its heart, Hunaaan is a modern pan-Asian dining destination that brings together regional Asian influences through a contemporary, lifestyle-driven lens. With its vibrant ambience, thoughtfully designed interiors, and a menu created for shared, celebratory dining, the restaurant has become a go-to address for those seeking flavourful, social experiences. By blending culture, bold flavours, and warm hospitality, Hunaaan continues to create moments that feel both memorable and effortlessly contemporary.

Albert Pinto Opens as Greater Noida’s First Goan-Portuguese, 3,300 Sq. Ft. Narrative-Led Cinematic Dining Destination

Noida, 2026: Bharat Hospitality, a Make-in-India hospitality company known for its culturally rooted and story-driven dining formats, has announced the opening of Albert Pinto at Ithum Galleria Mall, Sector Alpha II, Greater Noida, marking the first Goan-Portuguese cinematic dining restaurant in the city. The launch marks a key milestone in the group’s broader expansion journey and underscores its commitment to creating immersive, experience-led restaurant concepts across India.

The newly launched restaurant spans 3,300 sq. ft. and is designed as a narrative-led dining journey rather than a conventional restaurant. From layered interiors and cinematic storytelling to heritage-inspired menus and premium service, the outlet reflects Bharat Hospitality’s commitment to research-driven authenticity and experiential hospitality. Its location at Ithum Galleria positions the brand within one of NCR’s emerging lifestyle and commercial hubs.

As traditional recipes risk disappearing, Bharat Hospitality’s purpose is clear: to preserve, elevate, and reintroduce India’s regional flavours, ensuring they remain alive for the next generation. Through Albert Pinto, Bharat Hospitality reimagines Goan and Goan-Portuguese heritage with deep respect and modern craftsmanship, translating coastal nostalgia into a contemporary dining experience.

Manish Khattar, Founder, Bharat Hospitality, said, “Albert Pinto reflects our larger purpose, protecting India’s culinary heritage while presenting it in a way that resonates with today’s audiences. Bringing the first Goan-Portuguese dining experience to Greater Noida is about more than expansion; it’s about storytelling, craftsmanship, and keeping regional flavours relevant for the next generation. As we expand across India and overseas, our focus remains on building brands that are emotionally rooted, culturally honest, and globally competitive.”

Founded in 2023 by entrepreneur Manish Khattar, Bharat Hospitality is redefining dining by blending food, design, and emotion into immersive hospitality narratives. With concepts such as Baraamda, Shuddham, Albert Pinto, and Social Cues, the group is executing a ₹50 crore+ expansion plan to scale to 50+ outlets across Delhi-NCR, Goa, Hyderabad, Bengaluru, and international markets, including Dubai and Thailand, over the next three years. Albert Pinto will scale through a mix of FOCO and COCO models, with 10 outlets planned as part of Bharat Hospitality’s next growth phase.

Summer on a Plate: Unveils Its Seasonal Menu

As the heat rises, July 7 turns down the temperature with a summer menu that’s fresh, playful, and deeply satisfying.

Built around seasonal ingredients and bold flavours, the menu brings together comfort and creativity in equal measure. It opens with refreshing small plates like the Mango & Tadgola Salad and the Watermelon Feta Cup, light, hydrating, and perfect for the season.

The mains are where things get indulgent. The Ghee Roast Chicken Bhakari Taco delivers spice and texture in every bite, while the Teriyaki Tori Ramen brings warmth and depth. Vegetarian highlights like the Veg Alleppey Curry and Jackfruit Biryani add richness and familiarity, making the menu both diverse and comforting.

Desserts keep things tropical and nostalgic. From the inventive Amrakhand Cannelloni to the classic Mango Cheesecake and Coconut Payasam, each dish is designed to end the meal on a sweet, summery note.

The cocktail menu ties it all together with bright, easy-drinking flavours. Whether it’s the Starfruit Sunset, Malai Tropica, or house signatures like Mr. Azgaokar and the G&T, there’s something for every mood. Seasonal favourites like the Tadgola Highball, Kairi Panna, and Jaljeera Mojito bring a refreshing, nostalgic twist, while the Sage & Grape and Spicy Melon Spritz add a crisp, modern edge.

Summer is all about bold flavours, cool moments, and dishes you’ll keep coming back for.