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.

Air India welcomes its third line-fit Boeing 787-9 aircraft to the fleet

Air India, India’s leading global airline, has welcomed VT-AWC, its third line-fit Boeing 787-9 aircraft, to its fleet. The aircraft completed a non-stop journey of 17 hours and 14 minutes from Boeing’s facility in Charleston and landed in Delhi on 4 July 2026.

The factory-fresh aircraft marks another milestone in Air India’s fleet modernisation journey and features a three-class cabin configuration with 30 Business Class suites, 28 Premium Economy seats, and 238 Economy seats. The aircraft is equipped with state-of-the-art interiors, including Thales’ AVANT Up inflight entertainment system, offering customers an enhanced long-haul travel experience.

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Hotel Launches Rooftop Sound Healing Experiences Above Gulf of Thailand

PATTAYA, Thailand (2026) – A new sound healing experience suspended high above Pattaya’s shoreline is beckoning guests to calm the nervous system and encourage mindfulness.

Conducted at the Meliá Pattaya Hotel’s rooftop bar, the new Sound Healing Retreat combines therapeutic sound frequencies with guided relaxation techniques.

The sessions harness singing bowls, crystal bowls, gongs and other instruments to shift the mind from a heightened alert state, spurred by the busyness of everyday life, into slower, more meditative brainwave patterns. The experience supports physical and mental wellbeing by activating the body’s parasympathetic nervous system.

Private sessions are available at the hotel’s YHI Spa for individuals and couples, while larger group classes and corporate wellness experiences are also on offer for meetings, incentives and retreats.

Among the most atmospheric offerings is the hotel’s “Yoga with Sound Bath” experience held at the rooftop bar at sunrise. Combining a 45-minute yoga class with a 20-minute sound healing journey, the session unfolds as the city gradually wakes beneath the rooftop venue.

“There’s something especially powerful about experiencing sound healing above the city as the sea stretches out in front of you,” said Meliá Pattaya Hotel’s general manager Alexander Lopez. “These experiences encourage guests to come up for air and reconnect with themselves in an extraordinary setting that simultaneously feels calming and reinvigorating.”

Sound healing builds on Meliá Pattaya Hotel’s wider wellness offering at YHI Spa, which blends Asian healing traditions with contemporary wellbeing therapies. The spa menu offers an array of massages, body rituals, facials and hydrotherapy treatments using natural products and techniques designed to restore balance and relaxation.

The hotel’s regular morning yoga and Pilates classes held throughout the week offer guests gentler movement-based wellness experiences. Hosted at Yitong Sky Bar, the beginner-friendly sessions focus on flexibility, posture, core strength and mindful movement while taking in Pattaya’s morning skyline.

Sound healing sessions, yoga and Pilates classes are available by advance booking through the hotel’s spa.

Treebo Hospitality Ventures Opens Medalio Kota, Expanding Its Mid-Market Lifestyle Hotel Portfolio in India

• The 30-room hotel features The Rising Forks, an elevated vegetarian restaurant, and Toastroom, a dedicated events venue.

• Launch reflects growing demand for experience-led stays as the city evolves drawing a broader mix of travelers

Bengaluru, Aug , 2026: Treebo Hospitality Ventures (THV) has opened a new 30-key Medalio hotel in Kota, as the group continues to expand its lifestyle hotel brand built for the intentional traveller.

Kota has long been recognised as India's education capital, attracting students, parents and business travellers throughout the year. With improved infrastructure and attractions such as the Chambal Riverfront, Kishore Sagar Lake and Seven Wonders Park, the city is also drawing a broader mix of leisure travellers. Medalio Kota is located within convenient reach of several of these key destinations, as well as the city’s commercial and education hubs, placing it close to key centres of both business and leisure travel.

Medalio brings together contemporary design, intuitive hospitality, dining and event spaces under one roof. It has been developed for the city’s growing mix of education-led, business, family and leisure travel, while also creating new dining and celebration experiences for the local community. The property also offers web check-in and digital key access, allowing guests to use their smartphones to unlock their rooms, reducing friction across the check-in experience.

The property is home to The Rising Forks, a restaurant that offers elevated vegetarian cuisine. The menu brings together Indian, regional and global flavours, offering contemporary interpretations of familiar dishes while adding greater variety to Kota’s vegetarian dining landscape.

The hotel also features Toastroom, a versatile banquet and events venue designed for weddings, anniversaries, family celebrations, corporate meetings and social gatherings. With the addition of Toastroom, Medalio Kota aims to serve not only as a place to stay, but also as a destination for the city to meet and celebrate.

Commenting on the opening, Sidharth Gupta, Co-founder and CEO, Treebo Hospitality Ventures, said:

"Kota is entering a new phase, with improved infrastructure, new public spaces and a growing tourism ecosystem broadening the reasons people visit the city. We believe travel to Kota is set to grow significantly over the coming years, across education, business and leisure. As this demand expands, travellers will expect more from mid-market hotels than a dependable stay alone. Medalio Kota has been developed to meet that opportunity through thoughtful design, good dining and spaces that feel genuinely welcoming."

Amama opens its newest flagship store at DLF Summit Plaza, Gurugram

A new home for contemporary jewellery, craftsmanship and immersive design 

New Delhi, August 2026: Amama continues its retail expansion with the opening of its newest flagship store at DLF Summit Plaza, Gurugram. Marking another milestone in the brand's journey from a digital-first label to an immersive retail experience, the new store brings Amama's vibrant design philosophy to life through a thoughtfully curated space that celebrates creativity, craftsmanship and individuality.

Having received tremendous love from customers across Gurugram over the years, the city has always been a key market for the brand. The new store strengthens Amama's presence across Delhi-NCR, offering customers an opportunity to discover and experience its handcrafted jewellery and accessories in an environment that reflects the brand's distinctive aesthetic.

Designed as an extension of the Amama universe, the interiors feature a warm palette of cream and gold accented with the brand's signature green, creating a refined yet inviting atmosphere. Sculptural fixtures inspired by human anatomy, a striking mirror inspired by the Maxima Collection, and thoughtfully curated display elements celebrate the artistry and ergonomics of jewellery.

A standout feature of the store is the larger-than-life ear installation adorned with Amama's iconic Sahara earrings, transforming one of the brand's most-loved product categories into a bold artistic statement. Playful details, including the quirky ear wall bearing the message "Deewaron ke bhi kaan hote hain," add moments of surprise and reinforce the brand's expressive personality.

Woven subtly throughout the space is one of its most meaningful details - the word "Dadi", displayed in multiple languages as a tribute to the woman who inspired the brand's journey. The installation serves as a heartfelt reminder of Amama's roots and the values that continue to shape its identity.

The Gurugram flagship brings together Amama's signature jewellery collections alongside its newly launched Festive Polki Collection, viral Black Bags and bestselling classics, offering customers the complete Amama experience under one roof.

Founder & Creative Director Nikita Gupta said,

"Opening our Gurugram store is a very special milestone for us. This city has always shown Amama so much love, and we're excited to finally create a space where customers can truly experience the world we've built. Every detail of the store has been thoughtfully designed to reflect our passion for craftsmanship, storytelling and self-expression. We hope it becomes a place where people not only discover our collections but also connect with the spirit of the brand."

The opening at DLF Summit Plaza marks another exciting chapter in Amama's retail journey as the brand continues to bring its design-led world closer to customers through immersive physical experiences.

Leisure Hotels Group launches Viraam Spa

A Signature Holistic Wellness Brand that Invites Guests to Pause, Reset and Renew  

New Delhi, August, 2026: Leisure Hotels Group (LHG),  North India’s leading experiential resort chain, rooted in ‘Dev Bhumi’ Uttarakhand, announces the launch of Viraam Spa, its signature wellness brand. Founded on the belief that true wellbeing is achieved through the harmonious balance of mind, body and spirit, Viraam marks a significant milestone in the Group's journey towards creating more holistic guest experiences. 

Derived from the Sanskrit word meaning 'pause', Viraam is guided by three simple principles - Pause. Restore. Reconnect. It celebrates the idea that the finest journeys are not measured by the places we visit, but by the moments that allow us to return to ourselves. More than a Resort Spa, Viraam invites guests to slow down, breathe deeply and reconnect - with themselves and the destination. 

Speaking on the launch, Sanjay Sood, COO, Leisure Hotels Group, said, "Hospitality today is no longer just about where people stay; it's about how they feel when they leave. With Viraam, we've created a wellness philosophy that encourages guests to slow down, reconnect with themselves and experience every destination more mindfully. It is a natural extension of Leisure Hotels Group's approach to experiential hospitality, where nature, culture and wellbeing come together to create journeys that stay with our guests long after they return home.” 

Inspired by Indian Ayurveda alongside Western, Mediterranean and Chinese wellness philosophies, Viraam offers personalised wellness journeys rather than conventional spa treatments. Every experience begins with an individual consultation, enabling therapists to understand each guest's lifestyle, wellness goals and specific concerns before recommending tailored therapies. The menu includes signature massage rituals, aromatherapy, deep tissue and hot stone therapies, luxury facials, body scrubs and wraps, couple experiences and targeted wellness rituals – each designed to leave guests feeling lighter in body, quieter in mind and renewed in spirit. 

Inspired by the pristine landscapes and ancient wellness traditions of Uttarakhand, the revered Devbhumi, Viraam Spa's exclusive wellness products are thoughtfully crafted using signature essential oils, Himalayan botanicals, fruit and floral extracts, and nourishing natural butters. Infused with indigenous ingredients that celebrate the region's rich natural heritage, each formulation is designed to restore balance, awaken the senses, and offer an immersive journey of relaxation rooted in the healing spirit of the Himalayas.  

Launching in a phased rollout, Viraam Spa will debut at The Naini Retreat overlooking Naini Lake; Aloha On The Ganges on the banks of the Ganga in Rishikesh; The Riverview Retreat amidst the forests of Corbett; Ganga Lahari near Har Ki Pauri in Haridwar; and Auradoon in Dehradun. Open to both residents and non-resident guests, Viraam will gradually expand across additional Leisure Hotels Group properties, further strengthening the Group's vision of destination-led hospitality inspired by the landscapes and spirit of the Himalayas. 

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.

CHEF HARSH SHODHAN WINS SILVER AT WOW AWARDS ASIA 2026 FOR BEST F&B EXPERIENCE

Founder of The Gourmet Kitchen & Studio recognised for creating an immersive showcase experience that brought food, hospitality and storytelling together

Mumbai: Chef Harsh Shodhan, Founder & Culinary Director of The Gourmet Kitchen & Studio, has been honoured with the Silver Award for Best F&B Experience – Social Event at the prestigious WOW Awards Asia 2026. The recognition celebrates his vision and the team's execution of a showcase event designed to bring together food, hospitality and meaningful guest experiences.

The award-winning showcase brought together leading food creators, lifestyle influencers and members of the media for an evening that offered a closer look at the world of The Gourmet Kitchen & Studio. Conceptualised and led by Chef Harsh and his team, the experience brought together thoughtfully crafted dishes, engaging presentation and warm, personalised hospitality, reflecting his approach to creating food experiences that go beyond the meal.

With over 14 years of experience across catering, bespoke dining and hospitality, Chef Harsh has built The Gourmet Kitchen & Studio around the idea that every event should have its own character. From intimate celebrations to large-scale occasions for some of the country's most prominent families and organisations, his work focuses on bringing together food, presentation and service to create memorable experiences.

Speaking on the achievement, Chef Harsh Shodhan, Founder & Culinary Director, The Gourmet Kitchen & Studio, said, “This recognition is incredibly special because it celebrates the kind of experiences we have always wanted to create. For us, it is never just about the food, but about how every element comes together to make guests feel welcomed, engaged and part of the experience. I am extremely grateful to my team and everyone who has supported us on this journey. This award encourages us to keep experimenting, creating and finding new ways to make every occasion memorable.”

The Silver Award at WOW Awards Asia 2026 adds to Chef Harsh Shodhan's recognition on the platform, following his Gold Award for Best F&B Experience at the WOW Awards Asia 2020. The latest honour marks another milestone in his journey of creating bespoke food and hospitality experiences through The Gourmet Kitchen & Studio.

IHM Ranchi’s ‘Madua Laddoo’ Work Secures Copyright Registration

Scientific documentation of a traditional millet delicacy strengthens the institute’s research and innovation ecosystem

The Institute of Hotel Management, Catering Technology and Applied Nutrition, Ranchi (IHM Ranchi), has achieved another significant milestone in the fields of research, innovation and intellectual property. The Copyright Office, Government of India, has formally registered the work titled “Madua Laddoo” under the Copyright Act, 1957. The application was filed on 16 May 2026, and the registration certificate was issued on 22 July 2026.

IHM Ranchi is an autonomous institute under the Department of Tourism, Government of Jharkhand, and is affiliated with the National Council for Hotel Management and Catering Technology under the Ministry of Tourism, Government of India.

The work has been jointly developed by Dr. Bhupesh Kumar, Principal, IHM Ranchi; Mr. Ravi Kumar, Senior Lecturer; and Mr. Rajnish Kumar Singh, Lecturer. It presents a traditional madua-based delicacy, widely prepared and enjoyed across Jharkhand, through a structured, standardised and scientifically documented methodology.

The achievement goes beyond the documentation of a traditional sweet. It reflects IHM Ranchi’s institutional approach of treating local food traditions, nutrition, research, innovation and intellectual property as integral components of hospitality education. The initiative seeks to preserve the cultural identity of the traditional preparation while introducing consistency, standardisation, quality control and potential commercial applicability.

Madua, also known as ragi or finger millet, holds an important place in Jharkhand’s culinary heritage. Recognised for its nutritional value and suitability for cultivation with relatively low water requirements, it represents both regional food wisdom and climate-resilient agriculture. Scientific development and documentation of madua-based products can support the preservation of traditional knowledge while creating new opportunities in nutrition, entrepreneurship, product development and employment generation.

IHM Ranchi has consistently worked towards integrating Jharkhand’s indigenous grains, tribal culinary traditions and community knowledge with contemporary hospitality education and skill development. The copyright registration of the “Madua Laddoo” work is another tangible outcome of the institute’s growing research and development culture and its emphasis on faculty-led innovation.

Commenting on the achievement, Dr. Bhupesh Kumar, Principal, IHM Ranchi, said:

“This is a matter of great satisfaction and pride for the institute. We consistently remind our students that hospitality is not limited to service delivery; it is also a field of ideas, innovation, local knowledge and the disciplined effort required to document and protect those ideas. The copyright registration of the ‘Madua Laddoo’ work will encourage our faculty members and students to recognise the research and intellectual-property potential of their everyday professional knowledge and traditional culinary practices.”

Dr. Kumar further stated that IHM Ranchi has recently been recognised as a Host Institute under the Ministry of Micro, Small and Medium Enterprises, Government of India, and is also actively associated with MSME Hackathon 6.0. The copyright registration will further strengthen the institute’s confidence and provide added momentum to its initiatives in research, innovation, entrepreneurship, product development and start-up promotion.

The faculty members of IHM Ranchi remain committed to advancing research based on local grains, traditional recipes and community knowledge through scientific documentation, standardisation and intellectual property protection. Through such initiatives, the institute aims to preserve Jharkhand’s culinary heritage while making it relevant to contemporary hospitality education, skill development and enterprise creation.

Fairmont Mumbai and Le Florence India to present “Longevity Summit India: India Vows for Longevity”

15th–16th August 2026

A first-of-its-kind platform bringing together longevity science, biohacking, preventive healthcare and human performance 

Mumbai, July'2026 — As India witnesses a growing shift towards preventive healthcare, personalised medicine, biohacking, and evidence-based longevity, the focus is rapidly moving beyond simply extending lifespan to enhancing healthspan and human performance. This evolution is creating demand for platforms that bring together global experts, pioneering research, emerging technologies, and interdisciplinary collaboration to shape the future of longevity.

Against this backdrop, Fairmont Mumbai and Le Florence India have announced Longevity Summit India 2026: India Vows for Longevity, a first-of-its-kind platform dedicated to advancing conversations around longevity science, biohacking, preventive healthcare, and human performance. Scheduled to take place on 15th–16th August 2026 at Fairmont Mumbai, the summit aims to position India at the forefront of the global longevity movement.

Bringing together leading scientists, clinicians, biohackers, wellness pioneers, medical experts, entrepreneurs, investors, innovators, and luxury brands, the summit will explore the evolving intersection of science, technology, medicine, wellness, hospitality, and lifestyle, while showcasing breakthrough ideas and innovations shaping the future of healthy ageing.

The summit marks a natural evolution of Fairmont Mumbai's commitment to redefining wellness through its pioneering Fairmont Spa & Longevity and Blu Xone, India's first luxury-integrated longevity hub. By combining advanced therapies, preventive healthcare, biohacking protocols, and personalised longevity experiences, Fairmont Mumbai has established itself as one of the country's few hospitality destinations with a dedicated focus on healthspan optimisation.

"The conversation around wellness is evolving rapidly, and longevity is increasingly becoming one of its most important pillars," said Rajiv Kapoor, General Manager, Fairmont Mumbai. "Longevity Summit India is a natural extension of our vision at Fairmont Mumbai. Through Fairmont Spa & Longevity and Blu Xone, we have been building experiences centred around preventive wellness and long-term vitality. The summit allows us to take that conversation beyond the hotel and create a meaningful platform that brings together global perspectives, scientific innovation, and expertise."

Presented in partnership with Le Florence India, a name synonymous with curating some of India's most distinguished luxury experiences, the summit reflects a shared commitment to creating transformative platforms rooted in credibility, expertise, and meaningful collaboration.

"Longevity Summit India is envisioned as a movement rather than a moment," said Vikramjeet Sharma, Managing Director, Le Florence India. "Our ambition is to create a future-facing platform that inspires dialogue, collaboration, and innovation around one of the most important conversations of our time—how we can leverage science, technology, and preventive healthcare to help people live healthier, longer lives."

As the summit's Chief Scientific Curator, Dr. Arpit Bansal is leading the scientific direction of the programme, curating a two-day agenda alongside an international faculty of experts to ensure the discussions remain rooted in scientific rigour while advancing the global dialogue on longevity and human performance.

"India has the opportunity to become a global leader in longevity by combining cutting-edge science with its rich heritage of preventive health and holistic well-being," said Dr. Arpit Bansal, Chief Scientific Curator, Longevity Summit India 2026. "Our objective is to create a platform where leading researchers, clinicians, innovators, and biohackers come together to exchange knowledge, challenge conventional thinking, and shape the future of human healthspan. Longevity Summit India is designed to establish India as an important contributor to the global longevity ecosystem."

Further details regarding the summit programme, experiences, partnerships, and participating experts will be announced in the coming weeks.

IHM Ranchi Organises 8th Jharkhand Cookery League to Showcase Tribal Culinary Heritage

Institute of Hotel Management (IHM), Ranchi, organised the 8th edition of the Jharkhand Cookery League on the occasion of World Tribal Day 2026, bringing together the rich culinary traditions, indigenous ingredients and cultural heritage of tribal communities from across India. The event witnessed participation from 32 contestants representing Jharkhand, Mumbai, Hyderabad, Raipur, Himachal Pradesh, West Bengal and other parts of the country. In the preliminary round, participants were evaluated on taste, culinary skills, originality, hygiene, presentation and authenticity of traditional recipes. Following the assessment, 17 contestants from institutions including IHM Ranchi, IHM Mumbai, IHM Hyderabad, IHM Hamirpur, IHM Raipur, CAI Hyderabad, DAV Model School Dhanbad and Tata Steel Foundation qualified for the final round. The finalists showcased a diverse range of traditional and innovative dishes, including Bamboo Chicken, Patra Pitha, Rugda Biryani, Gundli Ki Kheer, Bakra Solai, Chicken Axone with King Chilli, Sarai Puto Khukra, Prawn Thali, Ukda Tandula Chi Kheer, Jungli Chicken with Mahua Chutney, Sobai Jong Dao and Chicken Letto with Coriander-Tomato Chutney. The dishes highlighted the diversity of India's indigenous food traditions and demonstrated how traditional recipes can be presented creatively while retaining their cultural essence.

The event was graced with Ms. Roshni Khalkho, Ranchi Municipal Corporation Mayor as the chief guest and competition was adjudicated by Chef Subyendu Roy, Chef Vijay Prabhat Srivastava and Dr Manisha Oraon. The jury assessed the entries on taste, culinary skills, hygiene, presentation, originality, use of local ingredients and adherence to traditional culinary practices.

Shirish Supratik of IHM Hyderabad emerged as the winner and received ₹10,000 and a certificate. Chavan Tanish Mahesh of IHM Mumbai secured the second position and was awarded ₹7,000 and a certificate, while M. Surya of CAI Hyderabad stood third and received ₹4,000 and a certificate. All finalists were also felicitated for their culinary talent and participation.

The programme concluded with a vibrant cultural performance by Dhukudiya Natya Manch at the IHM Ranchi auditorium, showcasing Jharkhand’s rich tribal art, traditions and close bond with nature. Traditional attire, folk songs, music and dances, accompanied by the rhythmic beats of the dhol and mandar, created a lively cultural atmosphere. The performance transformed the culinary celebration into a vibrant confluence of food, culture and tradition, highlighting the deep connection of nature, community, art, music and cuisine in Jharkhand’s tribal heritage.

Ranchi Municipal Corporation Mayor Roshni Khalkho, the chief guest, appreciated IHM Ranchi for providing a platform to promote Jharkhand's traditional cuisine, art and cultural heritage. Extending greetings with a traditional Johar, she urged young people to become ambassadors of Jharkhand's indigenous culture and take its rich traditions to different parts of the country. Ms. Khalkho emphasised the need to preserve traditional food practices, local ingredients and indigenous cooking methods. Referring to the Dhukudiya tradition, she stressed the importance of passing the knowledge and experiences of elders to the younger generation. She also recalled the legacy of Bhagwan Birsa Munda, urging the youth to draw inspiration from his contribution and commitment to tribal identity and society.

Dr Bhupesh Kumar, Principal, IHM Ranchi described the event as an important initiative towards preserving and promoting Jharkhand's culinary heritage. He said the institute has been consistently working to bring traditional Jharkhand cuisine into mainstream hospitality and noted that several indigenous dishes are now finding a place in five-star hotels. Dr Kumar also highlighted the nutritional value and He informed that, Madua Ladoo has recently received copyright certification from Govt. of India ad IHM Ranchi is rapidly progressing it’s R&D initiatives global recognition. He reiterated IHM Ranchi's commitment to skill-based education and creating meaningful employment opportunities for its students.

The programme concluded with a vibrant cultural presentation by Dhukumudiya Natya Manch at the IHM Ranchi auditorium. Traditional attire, folk music, dance and the rhythmic beats of the dhol and mandar brought Jharkhand's tribal traditions and its deep connection with nature to life.The 8th Jharkhand Cookery League thus went beyond a culinary competition, emerging as a celebration of food, culture, tradition and identity, while providing a contemporary platform for preserving and promoting India's rich indigenous culinary heritage.

Scoop Room Arrives in Bengaluru, Inviting a New Conversation on Premium Ice Cream

Launched this month in Indiranagar, the premium vegetarian ice cream brand champions ingredient-forward craftsmanship, thoughtful technique and  indulgence..

Bengaluru, August 2026: For years, we've learnt to ask better questions about what we eat and drink. We know where our coffee beans come from. We debate sourdough fermentation, natural wines and small-batch spirits. Yet, one of the world's most loved indulgences has largely escaped that conversation. Ice cream has remained a mystery, often judged by nostalgia, sweetness or novelty rather than by the quality of its ingredients or the craft behind every scoop.

Scoop Room, opened now in Indiranagar, Bengaluru, wants to change that conversation.

Founded by hospitality entrepreneur Pallavii Gupta, Scoop Room is a contemporary ice cream brand built on the belief that indulgence deserves standards. The brand introduces a thoughtful approach to premium vegetarian and eggless ice cream, placing flavour, technique and balance at the heart of every scoop. Rather than chasing excess or spectacle, Scoop Room invites people to understand ice cream the way they understand any other craft driven food category.

Every flavour is developed around the principle of ingredient-forward craftsmanship. The objective is not to mask ingredients with excessive sugar or elaborate additions, but to allow each component to express itself with clarity and purpose. The result is an ice cream that feels refined without being intimidating, indulgent without being overwhelming, and familiar while offering an entirely new perspective on what premium ice cream can be.

"We've become incredibly curious consumers in almost every category," says founder Pallavii Gupta. "People want to understand how their coffee is roasted or how chocolate is sourced. But very few people have ever been encouraged to think about ice cream in the same way. For us, the scoop itself deserves that level of attention. We wanted to build a brand where people appreciate the flavours before gimmicks."

That philosophy stems from Gupta's decade-long journey in hospitality, where she has consistently built brands centred around quality, thoughtful design and meaningful guest experiences. Following the success of The Kind, India's first vegetarian coffee roastery and brewroom, Scoop Room continues her larger vision of creating contemporary vegetarian brands that compete on craftsmanship rather than convention.

The launch menu features 24 signature ice cream flavours with prices starting at ₹190 plus GST. Every accompanying element, from waffle cones and sauces, is made in-house to ensure consistency across the experience.  

The menu moves comfortably between familiar comforts and more contemporary flavour explorations. Guests can revisit classics through offerings such as, Cookie Dough Hour, which elevates a beloved childhood favourite through careful balance and texture, to the refined Indian-inspired notes of Paan-tastic, where betel leaf flavours are balanced with a contemporary finish.

The menu also explores unexpected combinations such as Pick Me Avo, a smooth and creamy avocado-based creation that challenges conventional ideas of indulgence, and Nutty Basil, which brings together herbaceous basil notes with a delicate peanut crunch. Gingersnap adds warmth through the gentle spice of ginger. Every element, from the ice creams to the accompanying waffles, cookies, brownies and sauces, is prepared in-house to ensure consistency and depth of flavour across the experience.

This same philosophy extends into the physical space.

Designed by Bengaluru-based architecture and interiors practice the LOCALSTUDIO, led by principal architect Madhurima Kordale, the store balances playful energy with a clean, contemporary aesthetic that reflects the brand's personality.

Responding to founder Pallavii Gupta's vision of creating a youthful neighbourhood ice cream destination, the design combines a largely monochromatic palette with carefully considered accents of neon green, pink, yellow and silver. White tiled surfaces, custom lighting details and mirror-finished stainless steel elements create a sense of lightness and openness, while playful interventions such as vintage telephones and dedicated "scoop corners" introduce moments of discovery throughout the space.

At the heart of the store is a sculptural stainless steel counter that serves as both a functional centrepiece and visual anchor. The experience culminates in a facade wrapped in illuminated perforated steel panels, designed to transform the store into a glowing landmark after sunset. 

Designed as a welcoming neighbourhood destination, Scoop Room also features a pet-friendly outdoor area, encouraging guests to linger, gather and enjoy a scoop with family, friends and furry companions alike.

At a time when consumers increasingly value transparency and craftsmanship, Scoop Room believes premium should be measured by substance rather than excess. It asks diners to look beyond the toppings and the theatrics, and instead appreciate the discipline required to create a scoop that is balanced, flavourful, joyous and memorable.

As India's dining landscape continues to evolve, premium is no longer defined by extravagance alone. It is defined by intention, reliability, restraint and authenticity. Scoop Room enters this conversation with quiet confidence, offering an experience where every scoop alone is the hero. It's just really good ice cream!

Ramee Group’s Saurab Gahoi Honoured with ‘Young Achiever of the Year’ Award at the 13th National Awards of Excellence and Leadership 2026

Mumbai, August 2026: Saurab Gahoi, Senior Vice President – India, Ramee Group of Hotels, has been honoured with the Young Achiever of the Year Award 2026 at the 13th National Awards of Excellence and Leadership 2026, held in July 2026 at Taj Lands End, Mumbai. The award recognises his leadership in driving growth and excellence in the hospitality sector.

Commenting on the recognition, Gahoi said: “I am deeply honoured to receive this award. It reflects the collective efforts of my colleagues, mentors and the entire Ramee Group team. I remain committed to fostering a culture of excellence and creating meaningful experiences for our guests.”

With over two decades of experience in hospitality, Gahoi joined Ramee Group in 2022 as Vice President – India and was elevated to Senior Vice President – India in 2024, since when he has been driving the group’s expansion and business strategy in India.

Ladurée Brings New Indulgences to Its Pâtisserie Collection with Signature Cookies, Croissant and Muffin

National, August 2026: Ladurée announces a new cookie range, placing its cookies at the heart of the maison's pâtisserie tradition while extending its premium offerings with the quality and precision it is known for.

The Plaisir Sucré Muffin brings equal indulgence, filled with homemade hazelnut praline and Valrhona Gianduja and Jivara milk chocolate, and finished with crushed hazelnuts and crumble for added texture. The Croissant Rose Macaron reinterprets the maison’s signature: a golden, buttery croissant filled with Ladurée’s iconic rose macaron (signature offering), bridging two of the brand’s most beloved creations in a single pastry.

Rounding out the launch, the Chocolate Buckwheat Cookie brings together Valrhona chocolate cookie dough with buckwheat seeds, hazelnuts and chocolate-caramel drops, layering texture and depth into every bite. Alongside it, the Peanut Caramel Cookie combines peanut cookie dough with whole peanuts and salted caramel drops, offering a rich, nutty profile balanced by the sweetness of caramel.

Each creation in the range reflects Ladurée’s commitment to premium ingredients and considered craftsmanship, whether through the selection of Valrhona chocolate, the use of whole nuts and seeds, or the homemade fillings that go into every pastry. The launch reaffirms the maison’s place at the intersection of French technique and everyday indulgence, offering guests new reasons to return to their favourite Ladurée café.

Timed ahead of the festive season, the range also marks a considered addition to Ladurée’s retail offerings in the Indian market, giving guests fresh reasons to explore the brand this season.

Ingredient Ideology | Beneficial Brown Rice.... by Dr. Kaviraj Khialani – Celebrity Master Chef

As we are getting more careful and wise about our diet patterns these days and want to be modifying a few of our recipes as well, be it daily cooking recipes or foods for special occasions, there is a need to pick and choose a few beneficial grains, pulses, veggies, fruits and other category of foods as well. Brown rice is a whole grain.

That means it contains all parts of the grain including the fibrous bran, the nutritious germ and the carb-rich endosperm. White rice, on the other hand, has had the bran and germ removed, which are the most nutritious parts of the grain. This leaves white rice with very few essential nutrients, which is why brown rice is usually considered much healthier than white.

Brown rice has a big advantage over white rice when it comes to nutrient content. This type of rice has more fiber and antioxidants, as well as a lot more important vitamins and minerals. White rice is mostly a source of “empty” calories and carbs with very few essential nutrients. Many of the nutrients in brown rice help keep your heart healthy. It's a rich source of dietary fiber, which can reduce your risk of death from heart disease. Brown rice also contains high levels of magnesium, which can help make you less vulnerable to heart disease and stroke.

The recent times have shown us the importance of health over everything else and that’s one of the reasons in an endeavor to share something healthy and wholesome, we have a few easy to make tasty brown rice recipes for our readers to try and stay fit and healthy!

Recipe-1] HEALTHY HERBED BROWN RICE SALAD.

Ingredients

Brown rice- 2 cups cooked/boiled.
Oil-2 tsp
Garlic- 1 tsp chopped
Onion- 1 small chopped
Assorted vegetables- carrots/beans/cauliflower/peas etc -1 cup mix should be cut and boiled.
Salt and pepper to taste
Mushrooms- 4-5 sliced
Sweet corn-1/2 cup boiled
Fresh herbs- 2-3 tbsp. like parsley/basil/coriander/mint

For the dressing of the rice salad:

Lime juice- 2-3 tbsp.
Brown sugar- 1 tsp
Salt and pepper to taste
Grated jaggery-2 tbsp.
Peanut butter-2 tsp
Chili flakes-1/2 tsp
Roasted crushed peanuts-2 tbsp.

For the garnish:

Fresh pomegranate seeds-1/2 cup
Boiled eggs/ boiled or roast chicken pieces/ fish can be used.
Assorted greens/seeds/nuts for garnish.

Method:

1. Assemble all the ingredients for the salad recipe.

2. Heat oil in a pan, add in the garlic and onions and sauté for 2 mins, add in the vegetables and cook for 2-3 mins, add salt, pepper and mix well, remove and keep aside.

3. In a pan, warm together the ingredients for the dressing for 2-3 mins and remove, keep aside.

4. Just before serving, in a large mixing bowl combine together the cooked brown rice with the vegetables and prepared dressing and toss it well.

5. Serve it in a salad bowl and garnish with non-veg ingredients if desired or nuts/seeds/greens or fresh pomegranate seeds.

6. Add in the cooked brown rice and sauces as per taste and mix well on a high flame for 1 min and cook on a low flame for 3-4 mins.

7. Check for taste and adjust accordingly and serve the fried rice hot garnished with spring onion greens and roasted crushed peanuts.

Recipe-2] VEGGIE BROWN RICE CUTLETS

Ingredients

Brown rice- 1 cup cooked/boiled and crushed.
Oil-2 tsp
Ginger-garlic-chili paste-1 tsp mix
Onion-1 small chopped
Green chilies-1 tsp chopped
Capsicum-1/2 chopped
Salt and pepper to taste
Mixed herbs and chili flakes to taste
Cheese-2 tbsp. grated
Coriander leaves-2 tbsp. chopped
Garam masala powder-1/2 tsp
Chaat masala powder-1/2 tsp
Boiled mix vegetables like carrots/beans/peas etc- 1 cup mix boiled and mashed.
Maida/corn flour/ bread crumbs as needed for binding and coating the cutlets.
Boiled mashed potato-1/2 cup

Oil to deep fry/shallow fry the cutlets.

To serve with: tomato ketchup, chutney, dips, mayonnaise etc.

Method:

1. Assemble all the ingredients for the brown rice cutlets.

2. Heat oil in a pan and sauté the ginger-garlic-chili paste, plus chilies along with onions for 1 min.

3. Add in the boiled mashed vegetables, salt, pepper, herbs, chili flakes, add in the masalas and mix well, cook for 2-3 mins.

4. Add in the cooked crushed rice and mix well. Add some boiled mashed potato and coriander leaves and remove into a thali or plate and cool slightly.

5. Start shaping up the cutlets into a nice shape of your choice and dip in maida water batter and coat with dry bread crumbs and deep fry to a nice golden brown color and serve hot.

Recipe-3] NUTTY BROWN RICE AND DATE SWEET

Ingredients:

Brown rice-1 cup boiled-cooked and mashed.
Milk- 750 ml
Green cardamom-2-3 no.
Cinnamon stick-1-inch piece

Sugar/jaggery as per taste.
Dates-3-4 chopped
Almonds/cashews-2 tsp chopped
Ghee-2 tsp
Flax seeds/ sunflower seeds/ melon seeds- 2 tsp
Assorted fresh seasonal fruits like plums/peaches/custard apple etc can also be layered with the dessert and served.

Method:

1. Heat ghee in a pan, add in the cinnamon and green cardamom and add in the rice and cook for 1-2 mins.

2. Add in the sweetener of your choice and mix well.

3. Now add in the boiled milk and dates and stir it all properly.

4. Allow the sweet to cook on a low flame for 15-20 mins.

5. Check for the texture and sweetness and turn off the flame.

6. Serve the sweet dish warm, add chopped dates and nuts into it and choice of seeds as well and serve.

On a Concluding Note: We do have to accept certain changes in life at times without being very choosy on what is coming our way and when it comes to health we surely should have no two ways about it. It becomes imperative to follow our mind, heart and soul in one direction and that is giving ultimate and immediate importance to what we eat and how we cook at the same time the kind of balance we create in our life with a little time being spent on self-well-being and also to towards achieving the correct path towards a life well spent on the whole.

Happy Cooking & Healthy Eating!
Chef Kaviraj Khialani.

Crowne Plaza Greater Noida Unveils a New Culinary Chapter at Spice Art with an All-New Awadhi & Mughlai Menu

A royal culinary journey unfolds at Spice Art with a thoughtfully curated menu celebrating the timeless flavours of Awadhi and Mughlai cuisine, complemented by handcrafted beverages and an immersive fine dining experience.

Greater Noida, India – Crowne Plaza Greater Noida proudly announces the launch of the all-new menu at Spice Art, its signature Indian fine dining restaurant, inviting guests to experience "An Evening of New Flavours." Curated with passion and precision by Chef Vijay, the refreshed menu celebrates the grandeur of Awadhi and Mughlai cuisine while presenting authentic regional flavours through a contemporary dining experience.

Renowned for its elegant ambiance and soulful live ghazal performances, Spice Art continues to celebrate India’s rich culinary heritage with a menu inspired by the royal kitchens of Punjab, Delhi, and Lucknow. The new offerings bring together traditional recipes, handcrafted spice blends, and refined culinary techniques to create an unforgettable gastronomic journey.

The culinary experience begins with an exquisite selection of starters including Dahi Ke Kebab, Bhuna Masala Paneer Tikka, Badami Murgh Chandi Kebab, and Nimbu Neem Ki Tawa Fish, followed by comforting soups such as Tamatar Chakunder Shorba and Murgh Pudina Ka Ark.

The main course showcases the richness of Indian royal cuisine with signature creations including Dal Spice Art, Martaban Ka Paneer, Subz Panchratan Masala, Nawabi Pasanda, Chaap-e-Awadh, Nalli Nihari, Dilli-6 Murgh Korma, Murgh Tikka Makhan Masala, Sarson Wali Macchi, and Saunfyani Kadhai Jhinga. Murgh Tikka Makhan Masala features char-grilled chicken tikka simmered in a rich buttery tomato gravy, while Sarson Wali Macchi presents mustard-marinated river sole cooked with tomato, onion, ginger, garlic, and house-pounded garam masala. Saunfyani Kadhai Jhinga brings together succulent prawns infused with the delicate aroma of fennel and traditional Indian spices.

The menu is further elevated with aromatic Murgh Dum Biryani, Lucknowi Gosht Biryani, and Subz Dum Biryani, alongside freshly baked Indian breads including Roghni Naan, Sheermal, and Amritsari Kulcha, and indulgent desserts such as Khubani Ka Meetha and Shahi Meetha.

Adding to the dining experience, Spice Art introduces specially crafted mocktails inspired by Indian flavours and traditions. Mehmaan Nawazi, a refreshing blend of orange juice and sweet peach, delicately balanced with a subtle hint of house-made pickle, offers a unique sweet, tangy, and savoury welcome inspired by India’s timeless tradition of hospitality. Jamun Jashn, a vibrant blend of jamun, fresh basil leaves, lavender, black salt, and Sprite, celebrates the refreshing flavours of the Indian summer with floral and fruity notes.

Speaking on the launch, Sharad K. Upadhyay, General Manager, Crowne Plaza Greater Noida, said:

"At Crowne Plaza Greater Noida, we continuously strive to create memorable experiences that celebrate India’s rich cultural and culinary heritage. The new Spice Art menu reflects our commitment to authenticity, innovation, and exceptional hospitality. With carefully curated dishes and thoughtfully crafted beverages, we look forward to welcoming guests for an immersive dining experience that captures the essence of India’s royal kitchens."

Sharing his vision behind the new menu, Chef Vijay, said:

"The new menu is a celebration of India’s diverse culinary traditions, especially the timeless flavours of Awadh and Mughlai cuisine. Each dish has been thoughtfully developed to preserve authenticity while adding a modern touch. Through this menu, we want our guests to experience the stories, aromas, and emotions that make Indian cuisine truly special."

Whether it is an intimate dinner, a family celebration, or an evening of refined dining, Spice Art promises an experience where heritage, flavours, and hospitality come together beautifully.

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.

Ajay’s Café Records 89% Surge in Cold Coffee Sales on Friendship Day

·       Cold coffee sales jumped 89% compared to the previous day, reaching 16,834 cups, while burger sales increased nearly 54% to 33,472 units.

·       The highest contribution came from Ahmedabad, Surat, & Vadodara, which together accounted for nearly 60% of the brand’s total Friendship Day sales across both product categories, highlighting strong demand in Gujarat’s major urban markets.

Ahmedabad, August 2026: Ajay’s Café reported a sharp increase in demand for its signature burgers and cold coffees across its café network on Friendship Day, driven by higher consumer footfall and occasion-led celebrations.

Cold coffee sales jumped 89 percent compared to the previous day, reaching 16,834 cups, while burger sales increased nearly 54 percent to 33,472 units.

The highest contribution came from Ahmedabad, Surat, and Vadodara, which together accounted for nearly 60 percent of the brand’s total Friendship Day sales across both product categories, highlighting strong demand in Gujarat’s major urban markets.

Friendship Day emerged as a key consumption occasion, with both its flagship food and beverage offerings witnessing simultaneous growth. Burgers and cold coffees have been central to Ajay’s menu since its inception and have increasingly become popular choices for social gatherings, casual meetups, and celebrations among consumers.

The company’s café format has evolved beyond being a place to dine, positioning itself as an accessible destination where customers can meet, spend time together, and celebrate everyday moments.

Jaideep Solanki, Director, Ajay's Good Food Pvt. Ltd., said “We have seen the cold coffee category evolve significantly in Gujarat, and Ajay’s has been a trendsetter in building and popularising the cold coffee culture, particularly across South Gujarat. What started as a signature café offering has today become a widely consumed beverage, with consumers associating cold coffee as much with everyday catch-ups and social occasions as with cafés. The Friendship Day numbers are a strong testimony to how deeply this consumption habit has taken root- selling more than 16,000 cold coffees in a single day demonstrates the scale of the occasion-led demand. For us, this is also what the ‘Happy Wali Feeling’ represents, creating familiar products and accessible café experiences that naturally become part of how people come together.”

The Friendship Day performance marks another milestone for the café chain. Since its inception in 2014, Ajay’s Café has served more than 4.36 crore burgers and 3.02 crore cold coffees, reflecting the continued popularity of its core offerings among consumers.