Courtyard by Marriott Pune Chakan Unveils New Japanese Menu at Marriott Bonvoy on Wheels (MBOW)

Guests can now savour authentic Japanese flavours crafted with fresh, seasonal ingredients, 2026, Pune: Courtyard by Marriott Pune Chakan is delighted to announce the launch of a new Japanese menu at Marriott Bonvoy on Wheels (MBOW), its all-day dining restaurant. The curated spread brings together traditional Japanese cooking techniques with fresh, wholesome ingredients, offering guests an immersive culinary journey.

The menu opens with comforting soups, including a classic Miso soup made with red miso, dried seaweed and tofu, along with an Udon noodle soup featuring shrimps, soy and dashi broth, finished with fresh green onions.

For salad lovers, the Sunomono combines cucumber with soy, sesame and vinegar for a refreshing bite, while the Japanese Green Salad brings together lettuce, orange, cucumber and cherry tomato tossed in a tangy ginger dressing.

The appetizer selection features Tonkatsu Water Buffalo, crumbed water buffalo served with tonkatsu sauce and cabbage salad, alongside Okonomiyaki Shrimps, a savoury pancake made with cabbage, onion, dashi and shrimps.

The main course lineup includes a hearty Ramen bowl with udon noodles, water buffalo, pok choi, egg and sesame, along with Chicken Katsu Curry served with jasmine rice and fried chicken cutlet in a rich katsu curry sauce. Guests can round off their meal with the Sago Coconut Pudding, a light and satisfying dessert.

The new menu reflects the hotel's commitment to offering guests diverse and authentic dining experiences under one roof.

Guests with food allergies or dietary restrictions are requested to inform the restaurant attendant, as the hotel takes all necessary precautions while preparing each dish.

The new Japanese menu at Marriott Bonvoy on Wheels (MBOW) is now available for both

Temple Street Introduces a New Menu of Indian Favourites with a Contemporary Twist

Bringing together inventive vegetarian kebabs, rich regional curries and comforting classics

Temple Street, the neighbourhood Indian restaurant known for bringing familiar Indian flavours to the modern dining table, has introduced a new selection of dishes that further expands its menu with a mix of inventive preparations, regional favourites and comforting classics.

The new additions put a contemporary spin on traditional Indian cuisine, with thoughtfully crafted vegetarian dishes that showcase the versatility of Indian ingredients and cooking styles.

The Edamame & Ricotta Cheese Kebab brings together the freshness of edamame with the creamy richness of ricotta, creating a soft, indulgent kebab with a modern touch. The Mushroom Galouti offers a vegetarian take on the iconic galouti, with finely prepared mushrooms lending a rich, melt-in-the-mouth texture and deep, aromatic flavours to the classic kebab, while the Kathal Nihari reimagines the slow-cooked, deeply spiced nihari in a vegetarian format using tender jackfruit.

For curry lovers, the Soya Roganjosh takes inspiration from the iconic Kashmiri preparation, pairing soya with the aromatic spices and robust flavours associated with Rogan Josh. The Shahi Gatta Curry brings the traditional Rajasthani gatte into a rich, royal-style gravy, making for a hearty and flavourful main course.

Rounding off the new additions is the Vegetable Dal Khichdi, a comforting bowl of lentils, rice and vegetables that celebrates the simplicity of one of India's most beloved comfort foods.

With this new menu, Temple Street continues its approach of making Indian food approachable, familiar and exciting at the same time, bringing regional inspirations and contemporary interpretations together while staying rooted in the flavours diners know and love.

Foie Gras Phở and Abalone on the Menu at The Anam Mui Ne’s New Fine-Dining Pop-Up

MUI NE, Vietnam (Sept., 2026) – Foie gras phở consommé, chargrilled abalone and pan-seared turbot with lotus-seed purée are among highlights of The Anam Mui Ne's new fine-dining pop-up, where just eight guests take their seats of an evening.

Launched at The Indochine Restaurant, the intimate experience is staged every Tuesday and Thursday from 6-10pm in a private space adjoining the restaurant’s outdoor terrace. With just four tables accommodating a maximum of eight guests, the setting gives the resort’s chefs a stage for more ambitious and experimental cooking in an unusually intimate alternative to traditional resort dining.

At the helm is Chef Le Huu Nghia, who has crafted two five-course tasting menus, based on seasonal ingredients, by coupling European techniques with Asian influences. The menus unfold as a progression of contrasting flavours, textures and temperatures, with optional curated wine pairings accompanying the journey.

Tuesday's menu begins with a nori tart with salmon belly tartare, salmon roe, gherkin, shallot, sesame, ginger and wasabi mayonnaise before moving to chargrilled abalone with homemade oyster sauce and pickled kombu. After a daisy soup with vegetable broth and bonito flakes, and pan-seared foie gras is paired with fig, apple purée, pistachio and candied ginger, a grilled filet mignon with red wine sauce, carrot purée, mushrooms and baby broccoli forms the heart of the menu. Petit fours send the dinner on a sweet note.

Thursday’s menu starts out with a shrimp-wrapped scallop with caviar and coriander aioli and pickled shallots before a beef filet mignon tartare accompanied with ginger jam, nori and lemon mayonnaise. Among the menu's most distinct creations is Chef Nghia's foie gras phở consommé with shiitake mushrooms and truffle oil, followed by chargrilled hamachi crudo with ponzu reduction, pickled jalapeño and guacamole.

Pan-seared turbot with lemon-ginger sauce, lotus-seed purée, pickled coconut tubers and ikura anchors the Thursday menu before a strawberry mille-feuille with goat's cheese mousse provides its finale.

For The Anam Mui Ne, the concept is as much about intimacy as gastronomy.

“Keeping the experience deliberately small allows us to be even more creative and more personal,” said Chef Nghia. “With only eight guests, we can give each plate and each table an unsurpassed level of attention.”

“We wanted to create something guests have to seek out rather than simply stumble across,” added The Anam Group General Manager Laurent Myter. “With four tables and eight seats, it feels closer to being invited to a private dinner than visiting a restaurant. That intimacy gives our chefs the freedom to be adventurous and this results in a very personal experience for our guests.”

For further information or to make a booking at The Anam Mui Ne, visit www.theanam.com, email info.mn@theanam.com, or telephone +(84) 252 628 4868.

Pop-Up Fine Dining is available every Tuesday and Thursday from 6pm to 10pm at The Indochine Restaurant, The Anam Mui Ne. The experience is limited to eight guests per evening and reservations must be made at least 12 hours in advance.

No Passport Needed: Millo Mumbai’s New Menu Takes Vegetarian Dining Around the World

Mumbai’s vibrant dining scene gets a fresh vegetarian address to explore as Millo Mumbai, the pure vegetarian dining destination in Lower Parel, introduces a new menu that takes diners on a flavourful journey across the world. Bringing together global influences with familiar ingredients and contemporary formats, the new menu makes vegetarian dining feel playful, indulgent and exploratory. From the Hummus Board and Honey Chilli Lotus Stem to the Blue Pea Avocado Sushi and PBM Pizza, Millo’s latest additions offer a passport-free way to discover flavours from different culinary cultures, all under one roof.

The new menu moves effortlessly between cuisines, with each dish offering its own take on familiar global flavours. Korean Chilli Chestnuts bring a bold Asian-inspired element, while Edamame Garlic and Korean Dumplings add to the selection of flavour-packed small plates. The Pizzadilas put a playful spin on a familiar favourite, while the Nacho Bhel continues Millo’s approach of bringing Indian street-style flavours into unexpected global formats. Together, the new additions create an eclectic spread designed for diners who enjoy exploring different flavours and formats.

The journey continues with dishes that bring together international inspiration and comforting flavours. The Japanese Miso Bowl offers a wholesome bowl-style experience, while Chilli Oil Noodles bring heat and depth to the table. For a more indulgent choice, the PBM Pizza, inspired by Paneer Butter Masala, brings a distinctly Indian flavour profile into a contemporary format. The menu also extends into North Indian favourites with Paneer Rogani, Subz Bhoona and Cheese Kofta, adding familiar comfort to Millo’s otherwise global culinary journey.

Adding to the dining experience this month, Millo will also host live music performances by Kedar, Yusuf and Akash, with music beginning from 8pm. With its new menu bringing together Asian, Mexican, Italian and Indian influences alongside an easy-going live music experience, Millo Mumbai offers diners a chance to eat their way around the world without ever leaving Lower Parel.

Toscano Presents The Chef’s Table Series: A Fresh Pasta Pop-Up by Chef Rohit Tokhi

New Delhi, September 2026: Toscano Italian Restaurant is bringing the craft of fresh, handmade pasta to Delhi with Fresh Pasta popup by Chef Rohit Tokhi, COO, Toscano, from 16th to 20th September at NSP, Delhi. The limited-time menu brings together traditional Italian pasta-making techniques, premium ingredients and Chef Rohit’s approach to honest, uncomplicated food. With a culinary philosophy rooted in respecting ingredients and allowing simple techniques to bring out their best, Chef Rohit presents a selection that celebrates the warmth and indulgence of freshly made Italian pastas.

The vegetarian selection features comforting creations such as Gnocchi di Ricotta con Noci e Salsa Burro al Tartufo, combining classic ricotta gnocchi with sage butter, mixed nuts, goat cheese and black truffle, alongside Conchiglie al Forno Ripiene di Spinaci, giant baked pasta shells filled with spinach and ricotta, tomatoes and mozzarella. Guests can also savour Agnolotti Funghi con Tartufo, featuring mushroom and ricotta ravioli with truffle butter, stracciatella-filled burrata and roasted hazelnuts, bringing together rich textures and earthy flavours in one indulgent preparation.

The non-vegetarian offerings bring their own distinct character to the menu, including Ravioli al Salmone con Burro ai Capperi e Salsa all’Arancia, with salmon and ricotta ravioli, capers, sun-dried tomatoes and orange butter; Capellini con Gamberi e Capesante, pairing handmade angel hair pasta with prawns, seared scallops, peas and lemon butter; and Pappardelle al Ragu d’Anatra, featuring hand-cut ribbon pasta with slow-cooked duck ragù, aromatic vegetables, red wine and tomatoes. Together, the selection showcases the versatility of fresh pasta across delicate, rich and deeply comforting preparations.

With over 26 years of culinary experience across India and international hotels and cruise lines, Chef Rohit joined Toscano as Corporate Chef in 2022 and currently serves as its COO. An alumnus of IHM Mumbai, he brings a hands-on approach to the kitchen and believes in staying true to the basics while allowing quality ingredients to lead. Through this limited-time pop-up, Toscano invites diners to experience fresh pasta and gnocchi through Chef Rohit’s culinary lens, celebrating the craft, simplicity and comforting flavours that make Italian cuisine so enduring.

Courtyard by Marriott Pune Chakan Unveils New Japanese Menu at Marriott Bonvoy on Wheels (MBOW)

Guests can now savour authentic Japanese flavours crafted with fresh, seasonal ingredients

September, 2026, Pune: Courtyard by Marriott Pune Chakan is delighted to announce the launch of a new Japanese menu at Marriott Bonvoy on Wheels (MBOW), its all-day dining restaurant. The curated spread brings together traditional Japanese cooking techniques with fresh, wholesome ingredients, offering guests an immersive culinary journey.

The menu opens with comforting soups, including a classic Miso soup made with red miso, dried seaweed and tofu, along with an Udon noodle soup featuring shrimps, soy and dashi broth, finished with fresh green onions.

For salad lovers, the Sunomono combines cucumber with soy, sesame and vinegar for a refreshing bite, while the Japanese Green Salad brings together lettuce, orange, cucumber and cherry tomato tossed in a tangy ginger dressing.

The appetizer selection features Tonkatsu Water Buffalo, crumbed water buffalo served with tonkatsu sauce and cabbage salad, alongside Okonomiyaki Shrimps, a savoury pancake made with cabbage, onion, dashi and shrimps.

The main course lineup includes a hearty Ramen bowl with udon noodles, water buffalo, pok choi, egg and sesame, along with Chicken Katsu Curry served with jasmine rice and fried chicken cutlet in a rich katsu curry sauce. Guests can round off their meal with the Sago Coconut Pudding, a light and satisfying dessert.

The new menu reflects the hotel's commitment to offering guests diverse and authentic dining experiences under one roof.

Guests with food allergies or dietary restrictions are requested to inform the restaurant attendant, as the hotel takes all necessary precautions while preparing each dish.

The new Japanese menu at Marriott Bonvoy on Wheels (MBOW) is now available for both in-house guests and walk-ins.

Kerala Chefs Jomon John and Tintu Mathew Bring a Traditional, Curated Onam Sadya to ibis Delhi

The one-day Onam celebration at ibis’ restaurant featured a traditional spread of Kerala favourites, offering Delhi diners a taste of the region’s festive food traditions. 

New Delhi,  , 2026: Kerala-based chefs Jomon John and Tintu Mathew brought the flavours of their home state to Delhi with a traditional Onam Sadya curated specially for diners at ibis New Delhi Aerocity. Held at Spice It restaurant on August 26, the one-day celebration offered guests an opportunity to experience the flavours and food traditions associated with Kerala’s most important harvest festival.

With their expertise in Kerala’s festive cuisine, Jomon and Tintu created a menu that reflected the food traditions associated with Onam. The Sadya featured much-loved preparations including Avial, Sambar and Cabbage-Carrot Thoran, alongside other festive dishes, bringing together the variety, balance and simplicity characteristic of Kerala cooking.

For the chefs, the experience was an opportunity to introduce Delhi diners to the cuisine they have grown up with while staying true to its traditional character. Their approach focused on preserving the familiar flavours and techniques of Kerala cooking, with the menu drawing on regional ingredients and preparations that have long been part of the Onam celebration.

Beyond its variety of dishes, the Sadya also reflects the communal spirit of Onam. Traditionally served as a festive meal, it brings together multiple preparations on a banana leaf and is associated with sharing, togetherness, and celebration. Through the curated menu, Jomon and Tintu sought to offer diners not just a taste of Kerala, but also a closer understanding of the traditions behind the cuisine.

Commenting on the experience, A Bharat Gupta, Hotel Manager, ibis New Delhi Aerocity, said, “We wanted this Onam celebration to be driven by the people and culinary traditions behind the food. Jomon and Tintu brought their expertise in Kerala cuisine to the experience, making the Sadya more than a festive menu. It gave our guests an opportunity to discover the flavours, traditions and stories that make Kerala’s food culture so distinctive.”

The Onam Sadya was served during lunch and dinner at Spice It, with the festive experience priced at ₹1,500 per person, inclusive of taxes.

The chef-led celebration is part of ibis New Delhi Aerocity’s ongoing efforts to bring diverse food traditions and regional culinary experiences to its guests. The property has previously hosted festive dining experiences including special Valentine’s Day and Navratri offerings.

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

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.

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.