Awas Country Club Launches in Alibaug, Bringing a New Expression of Private, Wellness-Led Living to the Region

A patrons-only country club that brings together residence-style living, wellness, leisure and hospitality amidst the quiet of mature mango groves.

There is a certain luxury in having nowhere to be. No itinerary to follow, no plans to keep, just the freedom to let the day unfold on its own. Mornings begin slowly, afternoons disappear by the pool, children wander off to play, parents linger over lunch, and somehow, everyone finds their way back to the same table by evening.

It is this idea of unhurried, shared living that sits at the heart of Awas Country Club, a new patrons-only private club in Alibaug. Set amidst mature mango groves and landscaped greens, Awas has been conceived as “not a resort, something quieter” - a place that feels closer to having a home away from home, but with everything taken care of.

An extension of Sun-n-Sand’s six-decade hospitality legacy, Awas brings the brand’s longstanding experience in hospitality into a private country club format. Three expansive 4,700 sq. ft. five-bedroom villas form the residential core of the property, offering the space and ease of residence-style living, while the clubhouse extends that experience with spaces for dining, wellness, recreation and entertainment, all within one private estate.

That philosophy is reflected in the scale of the club itself. With just three expansive villas and access reserved for patrons and their guests, Awas has been intentionally kept intimate and low-density. The limited number of villas allows the club to retain a sense of privacy and ease, while giving patrons the freedom to settle into the space at their own pace.

That same freedom carries into the way the day unfolds, with individuals able to find their own rhythm between rest, movement and everything in between. The dedicated wellness wing offers treatment rooms, a Himalayan salt therapy room and relaxation lounge for those looking to slow down, while the high-performance gym, yoga and Pilates studio and golf simulator cater to more active pursuits. Pickleball, padel and tennis bring a more energetic, social side to the day. Together, these experiences reflect Awas’s belief that movement and recovery can sit naturally alongside one another - a philosophy captured in “Where Luxury Meets Longevity.”

Food and shared experiences form another natural rhythm of life at the club. Drift, the multi-cuisine restaurant, serves from breakfast through dinner, with private dining options available for more intimate occasions.The freeform pool offers an easy setting for long afternoons, while the private theatre, karaoke and games room bring families and friends together after dark. At the rooftop bar, evenings take on a slower pace, while Waves provides a more considered setting for larger celebrations and special occasions.

For families, especially those travelling across generations, the beauty lies in not having to do the same thing at the same time. A grandparent can spend the morning at the spa, younger members of the family can head to the courts, while someone else lingers over breakfast or by the pool. They can each spend the day differently, and still come together later over a meal, a film or an evening gathering. The five-bedroom villas make staying together easy, while the club gives each generation enough space to make the experience their own. It is this balance of activity and ease that shapes the experience at Awas.

The setting plays an equally important role in shaping that experience. The property sits within mature mango groves, with landscaped greens, shaded pathways and open spaces woven into the experience. Handcrafted interiors and a coastal sensibility keep the spaces warm and tactile, allowing the landscape to remain as much a part of Awas as the architecture.

At a time when luxury travel is increasingly moving away from packed itineraries and towards the value of time itself, Awas offers something refreshingly simple: the freedom to slow down, stay a little longer, and leave already looking forward to coming back.

The Patio at 24/1 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 Supper Club Mumbai and Fairmont Mumbai present South Indian Culinary Heritage with ‘South Side Supper’ dining experience

Mumbai, 2026: Celebrating the rich flavours and aromas of South India’s heritage delicacies, The Supper Club Mumbai has partnered with Fairmont Mumbai to showcase South Side Supper - an exclusive one-evening dining experience. Curated by Chef Rajshri of The Supper Club Mumbai along with Chef Vishal Shetty and Chef Selvam Maddu of The Merchants Mumbai. The experience is set to be hosted at The Merchants, Fairmont Mumbai, on July 15, 7.30 pm onwards.

Inspired by the simple joy of yele oota (a traditional meal served on a banana leaf), and recipes that have travelled across generations, South Side Supper is an immersive culinary journey through the exclusive flavours of South India. The mindfully designed menu will present the region’s authentic rich dishes that showcase the complexity, diversity and richness of the culture experienced in southern Indian cuisine.

To provide a seamless experience that feels like a culinary tour straight into southern India, wherein the ingredients and selected mindfully, cooked using tradition methods, blended with aromatic regional spices, and elevated into thoughtfully crafted recipes to underscore South India’s warm, homely hospitality. Along with aromatic, lip-smacking culinary creations, the dining experience also gives one an opportunity to learn and engage in the vibrant memories and traditions of the South Indian region.

Popular for curating intimate, community-backed dining experiences, The Supper Club Mumbai is known for bringing people together to celebrate regional cuisines and their cultural importance. In partnership with Fairmont Mumbai, the dining collective aims to offer guests a deeper appreciation of South India’s culinary legacy in an elegant and warm outset.

Speaking about the collaboration, Chef Rajshri, Founder, The Supper Club Mumbai said, “Every South Indian household has recipes that carry generations of memories. With South Side Supper, we aimed at reigniting the feeling of coming together over sumptuous meals with each dish having their own unique story to tell. We envision curating an experience that presents the unique diversity of South Indian cuisine while providing guests with a memorable and nostalgic experience.”

Spokesperson of Fairmont Mumbai said, “We at Fairmont Mumbai are elated to partner with The Supper Club Mumbai to host the South Side Supper as it aligns with our aim to curate memorable culinary experiences that celebrate heritage and skills. We look forward to welcome diners to an evening dedicated go celebrate India’s oldest culinary heritage.”

With experiential dining continuing to gain popularity, South Side Supper offers food enthusiasts an opportunity to explore the authentic flavours of South India in an intimate setting where heritage, storytelling, and hospitality align effortlessly.

Hunaaan Introduces Its Monsoon Menu, Showcasing Authentic Pan-Asian Flavours and Seasonal Favourites

Bengaluru’s beloved Pan-Asian dining destination, Hunaaan, is celebrating the monsoon season with an exciting new menu curated to bring warmth, comfort, and bold Asian flavours to the table. With nearly two decades of creating memorable dining experiences, Hunaaan continues to evolve at its Indiranagar space, staying true to its philosophy of serving authentic and flavour-driven Pan-Asian cuisine. The specially curated monsoon menu brings together comforting classics, indulgent bites, and aromatic creations designed to make rainy evenings even more delightful.

The new menu takes guests on a flavourful journey across Asia with an array of handcrafted favourites. Dumpling lovers can indulge in the unique Charcoal Mushroom and Cheese Truffle Dumpling, featuring earthy mushroom flavours elevated with the richness of truffle and cheese, or savour the Prawn and Crab Sticks Dumpling and Charcoal Spicy Chicken Dumpling, each packed with delicious fillings and bold Asian-inspired flavours. For those craving something hearty, the Veg Khao Sew offers a comforting bowl of coconut-based Burmese goodness, while the Manchow Soup with noodles brings together warming spices, crunchy textures, and rich flavours perfect for the monsoon weather.

Guests can also explore dishes like Tofu Bok Choy with Black Bean Sauce, Chicken Chilli Garlic Fried Rice, and Thai Lemon Basil Chicken showcasing the restaurant’s expertise in balancing authentic Asian flavours with contemporary dining preferences.

With its inviting ambience, thoughtfully crafted menu, and commitment to delivering an immersive Pan-Asian experience, Hunaaan continues to remain a favourite destination for food enthusiasts in Bengaluru. This monsoon, the restaurant invites guests to gather over comforting bowls, flavourful bites, and timeless Asian favourites, making every rainy day a reason to celebrate good food and great company

Embrace the Comfort of the Rains with The Dimsum Room's Monsoon Favourites

As the rain pours outside, The Dimsum Room in Kala Ghoda invites diners to savour a selection of comforting dishes that perfectly complement the monsoon season. Known for its handcrafted dim sums and authentic Asian flavours, the restaurant brings together warm broths, delicate dumplings and rich, comforting textures that make every rainy day a little more special. Featured dishes include:

Classic Pork Xiao Long Bao & Luffa Gourd Xiao Long Bao – Delicate handcrafted dumplings filled with rich, flavourful broth that bursts with every bite. Whether you prefer the classic pork filling or the lighter luffa gourd variation, these soup dumplings are the perfect way to warm up on a rainy day.

Chef's Special Hainan Soup – A wholesome bowl of comfort prepared with a light coconut broth, pak choy and noodles, served with your choice of poached chicken or seared tofu. Finished with chilli, garlic, oyster sauce, fresh coriander and a squeeze of lemon, this nourishing soup is packed with comforting flavours and is ideal for the season.

Butter Soy Dumplings – Soft, handcrafted dumplings tossed in a silky emulsion of butter, soy and chilli oil, creating a velvety sauce that coats every bite. Rich, savoury and deeply comforting, this signature dish is a monsoon favourite that pairs beautifully with the cool weather.

Pan-Fried Noodles in Veg Oyster & Garlic Sauce – Crispy pan-fried noodles served with seasonal vegetables in a rich oyster and garlic sauce that brings together savoury flavours and satisfying textures. A comforting classic, this hearty dish is perfect for enjoying on cool, rainy days. 

Whether you're craving delicate soup dumplings, a nourishing bowl of Hainan Soup, rich Butter Soy Dumplings or a hearty plate of Pan-Fried Noodles, The Dimsum Room offers the perfect setting to enjoy comforting Asian flavours while the city enjoys the rains

Nandhini Deluxe Returns to Its Roots with the Launch of Its Newest Outlet in Jayanagar

Bengaluru’s beloved Andhra dining destination, Nandhini Deluxe, is all set to return to where a significant chapter of its journey began with the launch of its newest outlet in Jayanagar on 6th July 2026. Reviving the iconic location that has become a landmark over the years, Nandhini presents a refreshed dining experience that blends its rich legacy with a contemporary new identity. Inspired by the architectural language of Bengaluru’s T2 International Airport, the revamped flagship space features a modern yet warm ambience with a seating capacity of 200 guests, along with a banquet hall accommodating 350–400 guests, making it an ideal destination for everyday dining as well as celebrations.

Founded with a passion for serving authentic Andhra cuisine, Nandhini has been a pioneer in bringing the flavours of Andhra to Bengaluru since 1989. Over the years, the brand has built a loyal following by staying true to its roots while evolving with changing customer preferences. The vision behind Nandhini’s growth has always been centred around creating an experiential dining destination where guests don’t just enjoy a meal but become part of a memorable culinary journey. With the new Jayanagar outlet, the brand continues this philosophy by bringing together its signature hospitality, thoughtfully designed spaces, and consistent flavours that customers have cherished for decades.

At the heart of Nandhini’s success lies its commitment to authenticity, quality ingredients, and timeless recipes passed down through generations. The Jayanagar outlet continues to celebrate the best of Andhra cuisine with much-loved favourites including the iconic Andhra Meals, Nellore Biryani, Hyderabadi-style Boneless Biryani, Karnatic Donne Biryani, Nandhini Chilli Chicken, Sholay Kebab, Mutton Roast, Tawa Fish Fry, Guntur Chicken, and a range of beloved vegetarian delicacies. While preserving its traditional flavours, Nandhini has also adapted to modern dining preferences by offering balanced spice levels and a focused Andhra menu that appeals to today’s diverse audience.

“Nandhini Returns to Its Roots with the Reopening of Its Iconic Jayanagar Location, Bringing 37 Years of Andhra Legacy to Bengaluru’s Oldest Neighbourhood” says the Nandhini team.

With the Jayanagar launch, Nandhini strengthens its position as a destination for authentic Andhra dining experiences in Bengaluru. As the brand continues its expansion across cities in India and beyond, its mission remains unchanged, to serve food rooted in tradition while creating contemporary spaces where every guest feels at home.

Bodega39 unveils an all-new menu inspired by guest demand and global flavours

Bodega39 unveils an all-new menu, expanding its offering with a wider selection of wood-fired pizzas, handmade pastas, risottos, Indian specialities, Asian curries, seafood mains and desserts.

Developed in response to what guests have been asking for over the past few months, the refreshed menu introduces greater choice while continuing to reminisce about the restaurant's signature style of bringing global flavours together under one roof.

The new menu commenced with a simple idea: listen to the people who dine at Bodega39 the most. Regular patrons repeatedly asked for more artisanal pizzas, a broader pasta selection, comforting risottos, flavourful Indian dishes and Asian curries. Those conversations became the foundation of the refresh for a menu that grows with its guests while staying true to the restaurant's special identity.

Italian flavours form the heart of the new additions. The expanded pizza selection introduces the Verde Stracciatella, layered with basil pesto, cherry tomatoes, arugula, creamy stracciatella and toasted pine nuts for a fresh yet indulgent bite. The Pepperoni Pizza combines spicy pork pepperoni, blistered mozzarella, San Marzano tomato sauce and basil, while the La Romana blends smoky bacon, mushrooms, fresh mozzarella, carbonara cream and cracked black pepper over a perfectly wood-fired crust.

Fresh pasta takes equal prominence across the menu. The Smoked Chicken Tagliolini pairs delicate ribbons of pasta with smoked chicken, mushrooms, green peas and a silky mascarpone emulsion, concluded with truffle oil and pickled enoki mushrooms. The handcrafted Cappellacci is filled with chicken and porcini mushrooms before being tossed with shimeji mushrooms in a white wine butter sauce and finished with shaved parmesan. Complementing the selection is the Agnolotti, where confit chicken-filled pasta is served with creamy chicken jus, roasted grapes and parmesan cream for a dish that balances richness with subtle sweetness.

The risotto selection presents two unique presentations of Italian comfort. The Pumpkin Risotto merges roasted pumpkin, brown butter, sage and parmesan for a rich, velvety finish, while the Asparagus Risotto layers spinach pesto, mascarpone, asparagus, arugula, chives and hazelnuts into a lighter, herb-forward plate that celebrates freshness.

Alongside its European offerings, Bodega39 has backed its Indian and Asian selection to recall the diversity of its guests' preferences. A highlight is the Bhavnagri 39, inspired by the culinary traditions of Gujarat and interpreted through the restaurant's contemporary lens. The expanded Asian curry selection brings together aromatic herbs, slow-cooked gravies and balanced spice profiles, adding comforting, flavour-forward dishes to the menu.

The seafood offering is led by the Smoked Roasted Salmon, served with red cabbage purée, green peas, carrots, braised fennel and citrus beurre blanc. Delicate in flavour yet full of essence, the dish balances gentle smokiness with bright citrus notes and seasonal vegetables.

Desserts top off the menu with familiar favourites and pristine additions. Guests can choose from the Tres Leches Cheesecake finished with a rich tres leches sauce, the Dark Chocolate Bento Cake layered with dark chocolate ganache, or the Vanilla Tres Leches and Chocolate Tres Leches, each offering a decadent finish to the meal.

With this refresh, Bodega39 continues to build on what its guests appreciate most. The new menu offers more reasons to return, whether it's for a familiar favourite or something entirely new.

HyLo Unveils a New Menu Celebrating India's Hyper-Local Culinary Traditions

Mumbai, August 2026: HyLo, Kala Ghoda introduces its thoughtfully reimagined menu, deepening its commitment to celebrating India's extraordinary culinary diversity through hyper-local ingredients, regional recipes and time-honoured cooking techniques. More than a menu refresh, the new additions further HyLo's vision of bringing the country's lesser-known flavours into the spotlight, offering diners an immersive journey through India's rich gastronomic landscape.

The culinary programme, led by Chef Swati Harsha, Head Chef, HyLo and Chef Mrigank Singh, Culinary Director, All In Hospitality, continues to be rooted in extensive research and a deep appreciation for India's regional food cultures. Built around GI-tagged ingredients and native produce, the menu enables diners to discover the origins and stories behind every dish while celebrating the country's remarkable culinary heritage. Guided by HyLo's hyper-local philosophy, the chefs honour traditional Indian cooking techniques including Sigri (open spitfire), Tawa (griddle cooking), Dum (slow cooking) and Patthar (stone cooking), creating an evocative dining experience for the well-travelled, informed and discerning gourmand.

The latest menu builds upon this philosophy with an exciting collection of new dishes inspired by diverse culinary traditions from across the country. Guests can begin their experience with comforting Kalimpong-Style Thukpa, wholesome Barnyard Millet Salad and Chickpea & Baby Spinach Salad, alongside seafood favourites such as Thecha Prawns, Bombil Rawa Fry, Paplet Fry and Crispy Calamari. The menu also introduces HyLo Baigun Bhaja, Chicken Wings and the Farmer's Taco, each reflecting the restaurant's playful interpretation of regional flavours while staying true to authentic Indian ingredients and techniques.

The mains continue this journey across India's culinary map with bold regional flavours and comforting classics. Diners can savour the robust Balochi Chicken Kadhai, aromatic Bhopali Chicken Rezala, fiery Chicken Chettinad, rich Pandi Curry, comforting Heirloom Tuar Dal and the perfectly crisp Crispy Naga Pork Belly. The menu also features favourites such as Paharganj Chhole Bhature, Kakori Kebab, Qeema Naan, Bheja Pao, Sanpiau and Shadi Wala Methi Matar, each showcasing the diversity of India's regional cuisines while remaining true to HyLo's philosophy of preserving authentic flavours through contemporary presentation.

Ending the experience on a memorable note, HyLo introduces two distinctive desserts that blend nostalgia with innovation. The Filter Coffee Tiramisu brings together the bold richness of South Indian filter coffee with the elegance of the classic Italian dessert, while the silky Wattalappam pays homage to the beloved coconut and jaggery pudding enjoyed across Sri Lanka and South India.

Speaking about the new menu, Chef Swati Harsha, Head Chef, HyLo, said, "Every addition to the menu has been inspired by our travels, conversations with local communities and the incredible diversity of India's regional cuisines. We wanted to celebrate recipes that are deeply rooted in tradition while presenting them in a way that feels relevant to today's diner. The menu is an invitation to discover familiar flavours from a fresh perspective and lesser-known dishes that deserve a place on the modern table."

Located in the heart of Kala Ghoda, HyLo continues to redefine contemporary Indian dining by bringing together regional storytelling, hyper-local ingredients and a vibrant beverage programme in a space designed for meaningful conversations. The new menu reflects the restaurant's continued commitment to celebrating India's culinary heritage while inspiring diners to explore the country's rich and diverse food traditions, one plate at a time.

Nara Thai Introduces Curry Shop, A Menu Inspired by Thailand's Regional Curry Traditions

Developed through a close collaboration between Nara Thai's culinary teams in Thailand and India, Curry Shop brings together authentic regional recipes, traditional techniques and thoughtfully sourced ingredients to showcase a side of Thai cuisine that extends far beyond its most familiar dishes. 

Mumbai, August 2026 - Nara Thai introduces Curry Shop, a new menu centred on Thailand's regional curry traditions, available from 7th August 2026. Inspired by recipes from across Southern and Northern Thailand, the menu brings together curries, noodle bowls, small plates and desserts that reflect the distinct flavours, ingredients and cooking styles of each region. At a time when Thai cuisine is often defined by a handful of familiar dishes, Curry Shop draws attention to the country's lesser known regional specialities.

The menu has been co-created by Nara Thai's Executive Chef, who flew to India from Thailand to work alongside the brand's India culinary team. Traditional recipes, regional expertise and signature curry pastes produced in Thailand form its foundation, while the India team has worked to ensure the menu resonates with local diners without compromising its authenticity. Rooted in the shared appreciation for spices, herbs and layered flavours that connect Indian and Thai cuisines, every dish stays true to its regional identity while respecting authentic Thai recipes, the menu has been thoughtfully presented to introduce regional Thai flavours in a way that is approachable for Indian diners.

To preserve the character of each recipe, Nara Thai continues to source its signature curry pastes and sauces from Thailand, while fresh herbs, aromatics and seasonal produce are sourced locally wherever appropriate. Rather than altering traditional recipes, the menu focuses on techniques, flavour balance and ingredients that define regional Thai cooking. Each region of Thailand tells a different culinary story. Southern curries are bold and aromatic, enriched with fresh turmeric and coconut, while Northern recipes highlight fragrant herbs and comforting spice blends. Curry Shop brings these distinctive regional identities together in one menu.

The menu opens with small plates such as Lotus & Betel Leaves with Thai Herbs, Hat Yai Fried Chicken Wings with Spicy Sauce, Dried Fried Prawns with Sweet Tamarind Sauce and Fried Pomfret with Chilli Lime Sauce, each reflecting regional recipes that have long been part of Thailand's everyday food culture. The curry selection features dishes such as the Southern Curry Bowl, Tom Yum Noodles, Massaman Potato Curry with Smoked Coconut Rice, Massaman Lamb Curry with Smoked Coconut Rice, and Seabass Fillet in Yellow Curry, each showcasing distinct regional recipes and flavour profiles from across Thailand. Desserts include Pandan Toast, Coconut & Pandan Pudding, and Kaffir Lime Milk Cake, while the cocktail programme offers Khao Niao Bliss, Green Tuk Tuk, Siam Spice, Coriander Coast, Karabi Kiss, and Som-O Saza, crafted with ingredients including pandan, kaffir lime, Thai basil, mango, pomelo, and coconut to complement the menu.

"Ask someone in Thailand what curry tastes like and the answer will depend entirely on where they grew up. That's what fascinated us while creating Curry Shop. The menu brings together recipes from different parts of the country, each shaped by its own ingredients, traditions and way of building flavour. Our role wasn't to reinvent them, it was to respect them and present them as they were meant to be experienced. ” says Chef JC, Global Executive Chef, Nara Thai.

OMO Gurgaon’s New Menu Turns the Spotlight on India's Harvest

In its first major menu refresh in two years, OMO unveils a new menu shaped by India's regenerative farms, seasonal harvests, fermentation and regional food traditions.

GURGAON,  2026: OMO, the ingredient-led restaurant from Bright Hospitality known for placing ingredients ahead of cuisine, unveils a reimagined menu that marks the most significant evolution of the restaurant’s culinary philosophy since the restaurant opened. Led by Chef Chetna Chopra and built around India's regenerative farms and the people who cultivate them, the new menu is anchored by four defining pillars: seasonality, fermentation, place and interpretation.

Moving beyond its earlier approach of exploring Indian produce primarily through European technique, OMO's latest menu broadens its perspective by drawing equally from regional Indian recipes, preservation traditions, forgotten ingredients and contemporary global cooking. Each dish carries its own reference point and journey across India's diverse terroirs, making the menu less a collection of recipes and more a reflection of India's rich and evolving culinary landscape.

"This isn't fusion. We're not combining cuisines for novelty. It's adaptation, finding new ways to express Indian ingredients, traditions and memories through contemporary techniques and formats. Guests who've visited OMO before will still recognise our ingredient-led DNA, but they'll discover a menu that's far more confident in drawing from India's regional food traditions while remaining open to the world," said Chef Chetna Chopra.

Built Around the Harvest

Rather than designing dishes first and sourcing ingredients to match, OMO has built its new menu around what its partner farmers grow, and when. The kitchen now works directly with a close network of growers and cooperatives across the country. All rice is sourced from Amar Khamar, mushrooms from The Shroomery, and grains and most vegetables from Tijara, while India's "exotic" produce is sourced directly from origin. Indigenous and heirloom varieties, many cultivated by smallholder and women-led farming cooperatives in the Sundarbans and the lower Gangetic plains, take centre stage in place of imported staples.

For Chef Chetna, the approach is not about reviving forgotten luxury but revealing the extraordinary value in everyday food traditions. Rather than elevating festive food, the menu celebrates the ingredients, techniques and flavours that have long shaped everyday Indian cooking.

Fermentation as Everyday Practice

Fermentation remains one of OMO's defining pillars, but rather than existing as a standalone experience, it now runs throughout the menu. It appears across condiments, sauces, preserved ingredients, beverages and flavour development, becoming an integral part of the kitchen's approach to respecting seasonality, reducing waste, extending the life of ingredients and building complexity over time.

Stories Told Through Ingredients

The menu's signature dishes bring this philosophy to life through the journeys of ingredients across regions and traditions. Bandel and Potato Wontons bring together two chapters of West Bengal's history on a single plate; the wonton nodding to Tangra's Chinese communities, and Bandel cheese tracing its roots to the Portuguese settlement of Bandel. Jackfruit Croquette with Phalsa Compote and Coconut Salan celebrates jackfruit on its own terms rather than as a meat substitute, pairing a Hyderabadi-inspired coconut salan with seasonal phalsa and saffron sourdough sheermal, tracing a journey from tropical orchards to the Deccan plateau and the northern plains. Corn Ribs with Sankeshwari Chilli and Black Garlic reinterpret a globally familiar street-food format through flavours that travel from Bengal to Maharashtra and the Himalayan foothills.

Among the menu's most ambitious reinterpretations is the Saffron Risotto with Moringa Marrow, which reimagines the classic Risotto alla Milanese entirely through Indian ingredients. In place of imported rice, the dish is built on Karpurkanti, a low-yielding indigenous variety grown by women farmers in the Sundarbans, while moringa pods finished with warming nihari spices stand in for the richness of traditional beef marrow. Darima Farm goat cheese, charred fiddlehead ferns, jhuri aloo and fragrant gondhoraj lime butter complete a dish that begins in Milan, draws its rice from the Sundarbans, borrows the soul of nihari, and finishes rooted in Bengal.

Regional and global traditions continue to meet across the menu. Curd Risotto with Kurkuri Bhindi reimagines the comfort of South Indian curd rice through the texture of an Italian risotto, made with Radhatilok, an indigenous rice variety from the Sundarbans and the lower Gangetic plains, and finished with mango shorshe, smoked ghee, crisp appalam and a lentil-curry leaf furikake. Gnocchi with Raw Mango Beurre Blanc, Crispy Morning Glory and Spiced Bengal Gram reworks a classical French sauce through the brightness of raw mango and the wetlands greens of eastern India.

Global comfort formats are reimagined through an Indian pantry as well. Maitake Sando, made with mushrooms from The Shroomery and crusted in poha rather than panko, reinterprets the Japanese sando; Kachori with Mole pairs Jaipur's iconic Rawat kachori with a Mexican mole made from single-origin cacao sourced directly from growers in Idukki. Mango Caldin Curry draws on a gentle Goan home-style curry, layering fresh and lacto-fermented mangoes with Kerala's heirloom red Matta rice, while Pazham Pori, Kerala's beloved banana fritter, is served simply with coconut milk gelato and spiced jaggery caramel to close the meal.

Fermentation extends into the menu's beverages as well: Jamun Wine treats one of the monsoon's most fleeting fruits with the patience traditionally reserved for grapes, while Bael Kanji reinterprets the classic North Indian fermented kanji using bael in place of black carrot.

Together, these dishes reflect OMO's belief that meaningful adaptation begins with ingredients and their origins, rather than recipes alone.

The Story Behind the Menu

At its heart, the new menu reflects OMO's own evolution. Fermentation, regional ingredients, GI-tag produce, farmer partnerships and individual dishes all contribute to that larger story, inviting guests to first experience the restaurant through its ingredient-led approach before discovering the thinking behind every plate.

More than a collection of new dishes, the menu invites diners to trace food back to its source, from the fields and the seasons to the quiet craft of growing and preserving. Every plate reflects OMO's continued commitment to conscious cooking, Indian-grown produce and the connection between land and table.

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

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

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

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

The menu is anchored around four signature pillars:

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

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

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

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

Complementing the culinary offering is an equally distinctive beverage programme.

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

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

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

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

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

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

MIRAI Introduces Mumbai's First Interactive Half Japanese & Half Korean Hot Pot Experience This Monsoon

As Mumbai welcomes the rains, MIRAI invites diners to experience the warmth of its Monsoon Special Half Japanese & Half Korean Hot Pot Menu, an interactive dining experience that celebrates the communal traditions of both Japanese and Korean cuisine. At the heart of the experience is MIRAI's signature Half & Half Hot Pot, allowing guests to enjoy two contrasting broths in one pot while creating their own personalised meal at the table. Available in Vegetable Hot Pot, Chicken Hot Pot, Prawn Hot Pot and Seafood Hot Pot, each pot is served with a comforting classic base featuring Napa Cabbage, Bok Choy, White Radish, Broccoli, Bean Sprouts, Zucchini, Shiitake Mushrooms, Button Mushrooms, Tofu, Spring Onions and Glass Noodles. Guests can then customise every bowl with their choice of premium ingredients, transforming every meal into a fun, interactive and social experience perfect for the monsoon season.

The experience comes alive through an extensive selection of DIY add-ons that let diners create their own perfect hot pot. Guests can choose from premium vegetables such as Lotus Root, Snow Peas, Bamboo Shoots, Enoki Mushrooms, Shimeji Mushrooms and King Oyster Mushrooms, along with indulgent proteins including Sliced Buff, Sliced Pork Belly, Smoked Ham, Fish Cakes and Chicken Sausages. Signature additions like Kimchi, Cheese and Onsen Egg add another layer of flavour, while handcrafted Veg Mandu, Chicken Mandu and Prawn Mandu bring authentic Japanese and Korean comfort to the table. Diners can complete their bowl with Udon Noodles, Ramen Noodles, Korean Ramyun, Korean Rice Cakes, Garlic Rice or Steamed Rice, before finishing with flavour-packed accompaniments including Korean Chilli Sauce, Ponzu Sauce, Chilli Oil and Goma Sauce. With unlimited broth refills, every pot becomes an evolving experience that can be enjoyed at one's own pace.

Speaking about the launch, Saamir and Rinchen, Co-Founders of MIRAI, said, "Across Japan and Korea, hot pot is more than just a meal, it's a tradition that brings people together. We wanted to recreate that same warmth and sense of connection while introducing something truly unique to Mumbai. Our Half Japanese & Half Korean Hot Pot lets guests enjoy two broths in one pot while customising every bowl with premium ingredients inspired by both cuisines. From selecting fresh vegetables and proteins to adding sauces, noodles and signature accompaniments, every guest creates a hot pot that's completely their own. It's an experience designed for sharing, conversation and making memories around the table."

Available for a limited time throughout the monsoon, MIRAI's Half Japanese & Half Korean Hot Pot Menu offers one of the city's most immersive dining experiences. Whether gathering with friends, enjoying a family meal or escaping the rain over a bubbling pot, guests can savour the comfort of two culinary traditions in one unforgettable experience only at MIRAI.

Rainy Days, Comfort Plates: Millo Unveils a Monsoon Menu Crafted for the Season

As the rains take over Mumbai, Millo Mumbai, the city's popular pure vegetarian dining destination in Lower Parel, invites guests to embrace the season with a specially curated Monsoon Menu that celebrates warmth, comfort, and bold global flavours. Known for its contemporary take on vegetarian cuisine, vibrant ambience, and thoughtfully designed space, Millo brings together a collection of dishes that perfectly complement cosy monsoon indulgence. From nourishing bowls to flavour-packed small plates, the limited-time menu promises a dining experience that is both comforting and memorable.

The menu opens with hearty favourites that are perfect for rainy-day cravings. Guests can begin with the velvety Nut Butter Squash Almond Soup or warm up with the wholesome Miso Udon Hot Pot, both offering rich, satisfying flavours for the season. For those who enjoy sharing plates, the Cheese Chilly Onion Borek delivers layers of crisp pastry and gooey cheese, while the indulgent Parmesan Churro, flavourful South Indian Singoda, and creamy Malai Soya Chaap add exciting textures and bold flavours to the table. Delicate Crystal Dumplings further elevate the spread with their light yet comforting appeal.

For the mains, Millo continues its signature approach of bringing together global inspirations with vegetarian creativity. Guests can savour the comforting Asian Udon Noodles, indulge in the rich flavours of Khowsuey, or explore innovative creations like Cottage Cheese Twists and Italian Fusion, each thoughtfully crafted to suit the season's appetite for wholesome, satisfying meals. To end on a sweet note, the decadent Chocolate Fudge offers the perfect finale, making every monsoon meal complete.

Whether it's catching up with friends over comforting favourites, enjoying a leisurely family meal, or simply escaping the rain with good food, Millo Mumbai's Monsoon Menu offers the perfect excuse to slow down and savour the season. With every dish thoughtfully created to match the mood of the rains, Millo promises an experience where comforting flavours, warm hospitality, and memorable moments come together, one delicious bite at a time.

1932 at Raffles Grand Hotel d’Angkor Unveils Four New Khmer Tasting Menus

Chefs Dorn Doeurt and Memo Hernandez elevate Cambodian fine dining

SIEM REAP, Cambodia (July , 2026) – The iconic 1932 restaurant at Raffles Grand Hotel d’Angkor has launched four distinctive new tasting menus, further cementing its position as a leader in Khmer fine dining.

Three of the new menus are curated by Executive Sous Chef Dorn Doeurt, a Siem Reap native and renowned expert in Cambodian cuisine, while the fourth is a creative collaboration led by Executive Chef Memo Hernandez.

Building on the success of the Khmer tasting menus first introduced in 2023, these new offerings deepen the exploration of Cambodia’s culinary heritage while introducing innovative interpretations.

Highlights of the new tasting menus include:

The King’s Apothecary

This vegetarian, pre-colonial inspired menu honours King Jayavarman VII. Signature dish Garden Bite (cucumber, kaffir lime) leads a refined selection that also features creative plant-based plates such as jackfruit and mango salad, pumpkin and coconut, stuffed eggplant, cauliflower steak, and a red pepper chocolate tarte.

The Reign of King Monivong

This menu celebrates the king’s trip to Marseille, France to promote Cambodian tourism with a replica of Angkor Wat that reached a height of 55 metres. Hamok Royal (Tonle Sap fish, organic brown rice, lotus) is a standout, alongside other elegant creations including Nataing mousse, banana blossom and poached chicken salad, sour lobster consommé, braised pork belly, and Akor Thnoat Royale.

The Golden Age

Spotlighting the 1960s luminaries who visited Cambodia, this menu includes signature dish Bay Damneub Muk Bangkang (lobster, turmeric, sticky rice), joined by crab cake, Kep tiger prawns pomelo salad, Mekong bouillon, sous vide duck, and sweet potato and cinnamon crème brûlée.

New Khmer Expressions (curated by Executive Chef Memo Hernandez)

A vibrant dialogue between Latin American and Khmer flavours, this menu features Humidity (Barramundi, coconut water, bird’s eye chili, ma’om) as a highlight, together with other bold fusions such as First Light, Zenith, Equatorial, Horizon, Dusk, and Lunar.

“We are proud to continue evolving Khmer cuisine by drawing inspiration from our rich history and the incredible local produce of Siem Reap. These menus tell stories of Cambodia’s past while delivering modern, refined dining experiences,” said Chef Dorn Doeurt.

Chef Memo added: “New Khmer Expressions represents a beautiful fusion, bringing the soul of Latin America to meet the aromatic depth of ancestral Khmer flavours.”

Raffles Grand Hotel d’Angkor was recently named one of the World’s “500 Best Hotels” by Travel + Leisure. Together with its sister property, Raffles Hotel Le Royal in Phnom Penh, the hotels were voted the No. 1 and No. 2 city hotels in Cambodia in the Travel + Leisure Luxury Awards Asia-Pacific 2026.

Grand Mercure Bangalore Brings the Rich Legacy of Anglo-Indian Cuisine to the Table

A LIMITED-PERIOD DINING EXPERIENCE CURATED WITH ACCLAIMED COOKBOOK AUTHOR AND CULINARY RESEARCHER BRIDGET WHITE-KUMAR, BRINGING HERITAGE RECIPES AND TIMELESS FLAVOURS TO THE TABLE IN CELEBRATION OF WORLD ANGLO-INDIAN DAY.

BANGALORE,  JULY 2026 - Continuing its commitment to celebrating India's rich culinary heritage, Grand Mercure Bangalore brings The Anglo-Indian Heritage Table. A limited-period culinary experience curated in collaboration with award-winning cookbook author, culinary researcher, and food consultant Bridget White-Kumar.

Drawing from recipes that evolved across Dak Bungalows, Army Camps, Railways, and Country Clubs during the British Raj, the specially curated menu brings together a selection of Anglo-Indian classics that reflect the cuisine's distinctive blend of Indian and European influences. Rooted in family recipes and historical research, the experience offers guests an opportunity to rediscover a culinary tradition shaped by generations of cultural exchange and one that has played a significant role in India's gastronomic heritage.

The culinary experience will be showcased across two of the hotel's signature dining venues. Guests can indulge in a specially curated dinner buffet at The Verandah on 31st July and 1st August, featuring a selection of Anglo-Indian classics, followed by a specially curated Sunday Brunch buffet at By The Blue on 2nd August, which also marks World Anglo-Indian Day, featuring an expanded spread of heritage favourites.

Speaking on the collaboration, Parag Shah, General Manager, Grand Mercure Bangalore, said, "At Grand Mercure Bangalore, we are committed to showcasing India's rich culinary diversity through authentic experiences. Partnering with Bridget White-Kumar allows us to present the heritage of Anglo-Indian cuisine through recipes that celebrate its history, traditions, and enduring appeal."

Commenting on the collaboration, Bridget White-Kumar said, "Anglo-Indian cuisine is deeply rooted in history, family traditions, and cultural exchange. I am delighted to collaborate with Grand Mercure Bangalore to bring these heritage recipes to guests and celebrate a cuisine that continues to be cherished across generations."

Through immersive culinary collaborations such as The Anglo-Indian Heritage Table, Grand Mercure Bangalore continues to celebrate India's diverse regional cuisines, inviting guests to discover the stories, traditions, and flavours that define the country's rich culinary landscape.

PUBLIC Welcomes the Rains with a Fun Monsoon Menu Full of Comfort Food, Cold Drinks & Good Vibes

There are two kinds of people during the Mumbai monsoon: those rushing home to escape the rain, and those who find the perfect spot to sit back, grab a drink, and enjoy the season. At Public Beer Hall & Snack Bar, Versova, the new Monsoon Specials Menu is made for the latter, bringing together comforting food, refreshing drinks, and the perfect rainy-day vibe. 

Bringing together bold flavours and comfort on every plate, the seasonal menu features Tender Coconut 66, Dynamite Chili, Corn Crack, Gongura Mushroom, Puff Pattice (Onion & Cheese or Iyengar Egg), Ema Datshi Maggi, Prawn Masala Papad, Buff Nalli Goli Kebab, Pork Belly Bhujia, and the indulgent Mutton Maggi, a bowl that's practically made for rainy days. Every dish is designed to be comforting,flavourful, and perfect for sharing around the table.

 Chef Sohini Bhattacharya says, "Monsoon is the season when everyone craves food that's comforting, familiar, and packed with flavour. We wanted to create a menu that feels fun and nostalgic while introducing bold regional influences that make every bite memorable. It's the kind of food you keep reaching for while the conversations keep flowing."

The drinks feature seasonal signatures like the Clarified Bloody Mary, C'Old Monk Coffee, Cucumber Freshener, Passion Curry Sour, Naga Dhaniya Picante, and Jamun Lemonade, along with Kingfisher Premium and Kingfisher Ultra Beer Towers for the table. 

Nevil Timbadia shares, "Public has always been about bringing people together over great food, cold drinks, and a relaxed atmosphere. The monsoon gives everyone the perfect excuse to stay a little longer, order another cocktail or beer tower, and enjoy the simple pleasure of good company. That's exactly the feeling we've created with this menu." So the next time the clouds gather over Versova, don't rush home, head to Public, grab a seat, order your favourites, and let the rain become part of the experience.

This monsoon, find your favourite corner at Public : Beerhall & Snackbar - Versova, where comforting bites, chilled drinks, and great company come together rain or shine. 

Fact Sheet

Launch: Monsoon Special Menu - Until Monsoon Lasts

Venue: Public Beer Hall & Snack Bar,7A & 7B, Aram Nagar, J P Road, Versova, Andheri West, Mumbai

Date : 15th July onwards

Time: 5pm on wards every day  

             Weekends 12pm to 1.30am

The Drop Every Coffee Lover Has Been Waiting For: Grounded's New Coffee Menu Is Here

At Grounded, coffee has always been more than just a beverage; it's a reason to pause, catch up with friends, work from your favourite corner, or simply enjoy a quiet moment to yourself. With the launch of its latest Coffee Drop, the cafe invites guests to discover a thoughtfully curated menu that celebrates the many ways people enjoy coffee. From timeless classics to signature creations and innovative brews, the new menu reflects Grounded's passion for quality ingredients, comforting flavours, and creating memorable cafe experiences that keep people coming back.

The Coffee Drop offers something for every coffee lover. Those who enjoy the classics can sip on favourites like the Espresso, Americano, Flat White, Cappuccino, and Cold Brew, while guests looking to try something different can explore signature creations including the Zesty Spanish Latte, Nutella Latte, Filter Kaapi Latte, Coconut Vietnamese Latte, and the indulgent Bandstand Tiramisu Latte. Every cup has been carefully crafted to bring together rich coffee flavours with unique ingredients, creating drinks that are both familiar and exciting.

The experience extends beyond coffee with nourishing beverages such as the Grounded Blues Matcha Latte, Berry Collagen Matcha, Vanilla Protein Latte, and Mocha Protein Latte, alongside refreshing coffee-based mocktails including the Valencia Cold Brew, Peach Coffee Lemonade, and Sangria, but Caffeinated. Guests can also enjoy handcrafted manual brews, indulgent Affogatos, and the cafe's rich Callebaut Hot Chocolate, offering something for every mood and every moment of the day.

Speaking about the new Coffee Drop, Jibraan Khan, Actor & Co-founder, Grounded, said, "With our new Coffee Drop, we wanted to create a menu that offers something for everyone while staying true to the quality and warmth that Grounded is known for. We hope every cup gives our guests a reason to slow down and enjoy the moment."

More than just a new menu, Grounded's Coffee Drop is an invitation to explore new favourites, rediscover familiar classics, and celebrate the everyday rituals that make every coffee moment special.

Grounded's First-Ever Limited Monsoon Drop Brings Rainy-Day Comfort to the Table

As Mumbai welcomes the season of rain-soaked streets and cosy cafe moments, Grounded invites guests to slow down and savour the simple joys that make monsoons so special. Introducing its first-ever Limited Monsoon Drop, the cafe brings together comforting flavours, familiar memories, and dishes made for long conversations over coffee. Thoughtfully crafted for the season, the limited-time menu celebrates everything we love about the rains from warm bites and nostalgic favourites to moments best shared with friends and family in a cosy corner.

Inspired by flavours that instantly feel like home, the menu features comforting favourites including the Baked Vada Pav, Keema Stuffed Khari, Corn & Cheese Khari Toast, Kerala Fried Chicken, and Bhutta (Corn) Ribs with Truffle & Lime. Guests can pair these with a soothing Cutting Chai or Cutting Coffee, while those looking for something sweet can indulge in the Caramelized Sugar Brun Maska, Cinnamon Sugar Brun Maska, or the classic Bun Maska, served with rich jaggery caramel or berry jam.

Adding to the warmth of the season is Grounded's signature Hot Chocolate rich, velvety, and crafted for rainy days that call for comfort in every sip. Whether enjoyed alongside a flaky khari, buttery brun maska, or simply on its own while watching the rain outside, it perfectly captures the feeling of slowing down and embracing the little moments that make the season memorable.

Speaking about the Limited Monsoon Drop, Jibraan Khan, Actor & Co-founder, Grounded, said, "The monsoon has always been about slowing down, sharing good conversations, and finding comfort in familiar flavours. With our first-ever Limited Monsoon Drop, we wanted to create a menu that brings people together and gives them a cosy space to enjoy everything we love about the season. We hope every visit to Grounded feels warm, comforting, and memorable."

Available for a limited time, Grounded's Limited Monsoon Drop is an invitation to embrace the season a little differently: one comforting bite, one warm cup, and one heartfelt conversation at a time.

Sofitel Legend Metropole Hanoi Unveils Legendary Mooncake Collection Inspired by its 125th Anniversary

Special mooncake collection and decorative boxes set for Mid-Autumn Festival

HANOI, Vietnam (July , 2026) – Sofitel Legend Metropole Hanoi has unveiled an exquisite new mooncake collection ahead of the Mid-Autumn Festival, as the Grande Dame of Hanoi celebrates its 125th anniversary this year.

Under the theme “Metropole – A Tale of the Living Legend,” the collection transforms the traditional Mid-Autumn gift into a celebration of heritage, artistry and timeless elegance. Since opening its doors in 1901, the Metropole has embodied French art de vivre and upheld its enduring status as the Grande Dame in the heart of Hanoi. This year’s mooncakes invite guests to turn the pages of a special history book that pays tribute to the Metropole’s 125-year legacy across the eras through refined flavours and exquisite presentation.

Handcrafted without preservatives by the Metropole’s culinary team, the mooncakes are available in both baked and snowskin varieties. Flavours include Traditional Mix; Mung Beans, Apricots and Salted Egg; Lotus Seeds and Macadamia Nuts; Black Sesame and Sunflower Seeds (baked only); Orange Zest and Grand Marnier; and Ube and Cordyceps.

To mark the milestone anniversary, Metropole Hanoi has partnered with Bát Tràng Museum Atelier, a ceramic workshop founded nearly 50 years ago by the late People’s Artisan Vũ Đức Thắng, to introduce an exclusive gift collection that honours Vietnamese heritage and craftsmanship. These unique ceramic Heritage Plates are handcrafted using the atelier’s signature layered glazing technique. Available in six colours and chosen at random, each gift offers a one-of-a-kind keepsake that unites the two legacies: Metropole Hanoi and Bát Tràng ceramics.

The “Metropole Mooncake Collection” comes in a six-piece box (100g/piece) or a four-piece box (150g/piece) with a Metropole Heritage Plate, both priced at VND 3,500,000.

The limited-edition “Metropole Lacquer Box” is a timeless work of art that embodies sophisticated taste and quiet luxury. Each box includes six pieces of mooncake (100g each), Emperor Lotus & Jasmine Tea, and a pair of Metropole Heritage Plates, priced at VND 10,990,000.

For purchases completed on or before Aug. 23, guests can choose one of the following offers:

• Receive 1 complimentary 2-piece box for every 5 boxes purchased

• 10% discount for orders of 10 boxes or more

• 15% discount for orders of 20 boxes or more

• 20% discount for orders of 30 boxes or more

For purchases completed on or before Sept. 13, guests can choose one of the following offers:

• Receive 1 complimentary 2-piece box for every 7 boxes purchased (*limited offer)

• 5% discount for orders of 10 boxes or more

• 10% discount for orders of 20 boxes or more

• 15% discount for orders of 30 boxes or more

ALL Accor+ Explorer members receive an additional 10% discount. Metropole Hanoi offers delivery service upon request, along with a complimentary one-time delivery to a single address within Hanoi (within 20km from the hotel), extended for orders of 10 boxes or more.

Register online before Aug. 11 to enjoy exclusive “Early Bird” privileges, in addition to the 2026 Mooncake promotional offers, available upon completion of a purchase:

• Receive 1 complimentary 2-piece box for every 10 cumulative boxes purchased

• VND 50,000 savings on the listed price of each box purchased

“This year’s mooncake collection is more than a festive treat – it is a tribute to 125 years of Metropole’s living legacy and the enduring craftsmanship of Vietnam,” said George Koumendakos, General Manager of Sofitel Legend Metropole Hanoi.

The Mid-Autumn Festival, known as Tet Trung Thu in Vietnam, is a time for families to come together to enjoy delicious teas and mooncakes, while giving thanks and praying for good fortune in the year ahead

Harajuku Bakehouse Opens New Defence Colony Outlet with an All-New Beverage Menu, Grab-and-Go Offerings and Exclusive Merchandise

New Delhi, July 2026: Harajuku Bakehouse, the Japanese-inspired bakery and café known for its playful take on contemporary café culture, has opened its newest outlet in Defence Colony, New Delhi. Marking a significant milestone in the brand's growth, the new location introduces an all-new beverage programme, a curated grab-and-go food selection, and Harajuku Bakehouse's first-ever merchandise collection.

Designed as more than just a neighbourhood café, the space brings together innovative food, beverages, and retail experiences, inviting guests to discover something new throughout the day.

A key highlight of the launch is Harajuku Bakehouse's completely refreshed beverage menu, featuring Kokoro Blends, a signature collection of indulgent, Japanese-inspired drinks such as the Iced Banana Hojicha Latte, Sakura Cream Soda, and Iced Strawberry Cheesecake Matcha Latte. The outlet also marks the debut of the Ikigai Club, the brand's new range of functional wellness beverages, offering protein coffee, mushroom coffee, functional matcha drinks, and other nutrient-forward creations that combine wellness with great taste.

Complementing the beverage programme is an expanded grab-and-go menu with freshly prepared salads, poke bowls, Japanese-inspired sandwiches, bakery favourites, and other ready-to-eat offerings, making the café an ideal destination for busy professionals and diners on the move.

Extending the experience beyond food and beverages, the Defence Colony outlet also introduces Harajuku Bakehouse's first-ever merchandise collection. Inspired by Japanese pop culture and the brand's playful design philosophy, the collection features graphic T-shirts, tote bags, and lifestyle merchandise that allow guests to take a piece of the Harajuku experience home. Together, these additions reflect the brand's evolution from a bakery into a complete lifestyle destination where food, design, and community come together under one roof.

Speaking on the launch, Gaurav Kanwar, Founder of Harajuku Bakehouse, said, "This launch feels incredibly rewarding because it's the culmination of months of work behind the scenes. We've reimagined our beverage programme, introduced entirely new categories, expanded our food offering, and even created merchandise that reflects our brand's personality. Defence Colony felt like the perfect neighbourhood to bring all of this together. We're excited to welcome both longtime guests and people discovering Harajuku Bakehouse for the first time, and we hope this space becomes a place people return to throughout the day for great food, exciting drinks, and an experience that always has something new to discover."

With its newest outlet, Harajuku Bakehouse continues to redefine the modern café experience by seamlessly blending artisanal baking, innovative beverages, and thoughtful design. Whether stopping by for breakfast, lunch, coffee, an afternoon pick-me-up, or browsing its exclusive merchandise, guests can now experience Harajuku Bakehouse in an entirely new way at Defence Colony.