Apero by Malvika Launches First-Ever Cloud Kitchen in Mumbai

Teraso – The Indian Social Bar – has officially reopened in Hyderabad’s Jubilee Hills following a significant revamp. Part of Pacific Hospitality, the outlet is repositioning itself as a contemporary, all-day dining and social space, catering to a more diverse and experience-driven urban audience.

Previously operating under the identity of Indian Culinary Lounge, the venue has now undergone a comprehensive brand overhaul in both design and menu. Located on Road No. 45, Teraso is aiming to serve multiple customer occasions — from business lunches to evening cocktails — in a single destination format.

According to the brand, the updated food menu is split into two key categories. One highlights traditional Indian comfort dishes such as Yam Galauti, Jama Masjid Chicken Tikka, Rajori Chole Bhature, Dilli Nalli Nihari, and Kulfi Popsicle. The other section, titled “Future Plates,” introduces modern reinterpretations of Indian cuisine. Examples include Quinoa Avocado Puri Chaat, Pinwheel Paneer Tikka, ANDA Shami Kebab, Dal Palak Risotto, and a dessert offering called Textures of Carrot Halwa.

Teraso’s cocktail menu aligns with its new experiential positioning. Each drink draws inspiration from celestial elements, featuring names such as Milkyway Picante, Ash in the Wind, First Light, and Golden Hour. These cocktails are positioned as sensory experiences rather than traditional bar offerings.

Design-wise, the new interiors have shifted toward earthy tones and minimalism with a space that transitions between relaxed daytime lounging and energetic nighttime socializing. The updated brand identity reflects a combination of local sensibilities and modern aesthetics, aiming to create a space that feels familiar yet elevated.

“We didn’t just revamp Teraso — we reimagined how an elevated lounging space can feel. We want people to come here to reconnect, to celebrate, and to feel at home in a space that’s stylish yet soulful. The place is an ideal location for business lunches, date nights, and friends' nights out, offering versatility in each conversation and discussion. We promise the best hospitality and service and an ambience to remember,” said Aman Chainani, Managing Director, Teraso, Pacific Hospitality.

As part of its day-to-night service model, Teraso will continue to operate across lunch and dinner, offering guests a seamless transition from daytime meals to evening entertainment. The space intends to serve as a hub for dining, drinks, and social gatherings as it expands its presence in the hospitality circuit of Hyderabad.

GOONDA, a new lifestyle-focused consumer brand, has officially launched with a two-product portfolio: El Goonda, a 100 percent Indian agave-based spirit, and Goonda Energy, a flavored energy drink line. The brand is co-founded by a team of experienced professionals across beverage, finance, branding, and distribution, along with actor-entrepreneur Karan Tacker.

After pilot runs in Goa and Maharashtra, GOONDA is now planning a pan-India rollout. The company aims to establish a strong presence across both the alcoholic beverages and functional drinks categories, with product design, packaging, and pricing tailored to younger, urban consumers.

El Goonda introduces two core expressions — Silver and Reposado — made entirely from Indian-grown agave. These are complemented by flavored variants such as Café (coffee-infused), Picante (spicy), and Strawberry. The brand is opting for a 180ml flask format to allow convenience, affordability, and portability — an approach targeted at festivals, nightlife, and casual consumption occasions. Goonda Energy will initially offer three variants — Original, Sugar-Free Bubblegum, and Cola. The beverages are positioned for urban, nightlife, and hustle culture consumers, combining familiar taste profiles with distinctive branding.

Karan Tacker, Co-Founder and Marketing & PR Director, Goonda, said, “We didn’t just want to launch a brand. We wanted to build a lifestyle brand that channels rebellion, freedom and the new Indian voice.” He added that the team specifically chose to produce agave spirits locally, bypassing imports from Mexico. “We even cheekily prefixed El to the word Goonda for our agave spirit offerings,” he said, highlighting the India-first manufacturing approach.

Tacker, who leads the tasting panel, also emphasized the brand’s focus on accessibility and differentiation through its compact 180ml “hipster” bottle format. “Cute 180ml hipster bottles that snug fit into your pocket and that too at pocket friendly price points,” he noted.

Amol Sethi, Founder & Head of Sales, Goonda, added, “Goonda arrived earlier this year in Goa and as we speak we are aggressively distributing in Mumbai and Pune. Later this financial year we intend to be in 4 more states and in 2026 we will also expand to serve the Indian diaspora in major markets abroad.”

With a cross-functional founding team that includes Ashish Jasuja (beverage production), Prasad Iyer (branding), Bhushan Khandelwal (finance), and Harshil Vithlani (international trade), GOONDA’s roadmap includes domestic scale-up and overseas expansion.

The brand is entering two competitive but growing markets in India: premium agave-based spirits and functional energy drinks. With urban consumers seeking unique experiences and bold flavors, GOONDA is positioning itself as a youth-centric disruptor.

Foodsta Kitchens, the parent company behind Nasi and Mee, has launched its latest dining venture — Kokoro — a contemporary Japanese restaurant concept that focuses on comfort food traditions from Japan. The launch signals the company’s intent to diversify its portfolio with globally inspired yet locally approachable dining formats.

Positioned as a modern Japanese restaurant, Kokoro aims to deliver familiar Japanese comfort dishes using traditional methods adapted to current dining preferences. The concept blends authenticity with accessibility, catering to diners looking for flavorful, high-quality meals at competitive price points.

The name “Kokoro,” meaning “heart” in Japanese, reflects the brand’s core philosophy of creating food with emotion and intention. “Kokoro represents our commitment to making Japanese comfort food part of everyone's everyday story,” said Dilip Krishnan, Co-founder and CEO, India of Foodsta Kitchens. “It is where authentic techniques meet modern accessibility, allowing our guests to experience bold Japanese flavors with genuine heart, at prices that make great food available to all.”

The menu at Kokoro includes a mix of ramen, don bowls, sushi, and other comfort-oriented Japanese offerings. Key dishes include Tonkotsu-style Ramen, Spicy Miso Ramen, Korean-style Ramen, Chicken Katsu Don Bowl, Tempura Veg Don Bowl, and Salmon Rainbow Don Bowl. The restaurant also serves Japanese fried chicken (Chicken Karaage) and sushi items like Kani Kuri Maki and Spicy Salmon Maki.

With a focus on broths made in-house, traditional toppings, and premium proteins, Kokoro aims to balance authentic preparation with the convenience of modern service standards. The concept caters to a growing segment of urban Indian diners interested in Japanese flavors beyond the typical sushi experience.

With Kokoro now operational, Foodsta Kitchens expands its presence in the Asian dining category and enters the competitive Japanese QSR and casual dining segment — a category seeing increasing traction in metro markets.

Hyderabad’s Gunrock neighbourhood has a new entrant in its F&B scene: Ta.Ma.Sha – Asian Veg Café. The newly launched venue offers a vegetarian-only pan-Asian menu and combines that with a retro-themed setting, live music programming, and open-air seating designed to appeal to a broad demographic, including families, Gen Z consumers, and pet owners.

Positioned as an all-vegetarian concept, Ta.Ma.Sha’s menu spans various Asian cuisines including Korean, Thai, Japanese, and fusion-inspired dishes. The café’s founders have curated the menu around food trends gaining popularity on digital platforms, particularly focusing on dishes that align with seasonal preferences and visual presentation.

Dishes include Korean Chilli Tofu, Korean-style Paneer, Thai Green Curry with rice, and Japanese Cottage Cheese Katsu. Western adaptations like the Veggie Thin-Crust Pizza and Kimchi Pizza add global flair. Desserts feature Thai Mango Sticky Rice and an Ice Cream Bun Sandwich topped with chocolate sauce. The beverage program includes mocktails like the Rose Cooler and Cucumber Fizz. A separate Jain-friendly menu also caters to specific dietary requirements, offering curated versions of signature dishes.

“We wanted to create a place that’s more than just a café – something that speaks to the soul,” says AK. Solanky, Co-founder, Ta.Ma.Sha.

“Our vision with Ta.Ma.Sha was to bring together all the things we love — delicious Asian vegetarian food, great music, and a space that sparks creativity and connection,” adds Mahender Vyas, founder, Ta.Ma.Sha.

The interiors combine retro design with curated visual elements — from vintage television sets and retro cameras to bamboo lighting and wall-mounted guitars. The café features both open-air seating and an indoor lounge, supported by regular acoustic performances by local artists. Visuals projected behind the live music stage add to the nostalgic appeal.

The property includes a pickleball court, further positioning the café as a multifunctional hangout destination. In line with growing hospitality trends, the café is also pet-friendly. Ta.Ma.Sha aims to cater to a range of customers — from vegetarians and flexitarians to those seeking new formats in casual dining. Its offering reflects an increasing demand for experiential, visually engaging, and dietary-specific F&B spaces in urban India.

Bengaluru-based pizzeria Brik Oven has introduced a new menu innovation—a 100 percent whole wheat sourdough pizza crust—available at no additional cost for dine-in customers across all 10 of its outlets in the city. The new offering aligns with growing consumer interest in alternative bases that maintain both taste and nutritional appeal.

The new crust is fermented over a 72-hour period and cooked at high temperatures using Brik Oven’s standard method: wood-fired ovens delivering blistered and crisp results. The product development process reportedly took several months of testing to ensure the base retained Brik Oven’s signature light texture while offering a denser, more robust flavor profile.

“The whole wheat crust gives our guests another way to enjoy the pizzas they already love—just with a slightly different flavour and feel,” said Anirudh Nopany, Co-founder,  Brik Oven.

The updated menu now features the new crust option across a range of existing popular pizzas. This includes the Pepperoni pizza with mozzarella and tomato sauce, and Bird in Hand—a roast chicken and blue cheese combination with red chilli. Vegetarian options include the Massive Vibe with spinach, sun-dried tomatoes and mushrooms, and the Stracciatello featuring confit cherry tomatoes, basil pesto, and fresh stracciatella cheese.

The crust expansion is in line with Brik Oven’s brand ethos of using high-quality, minimally processed ingredients such as handmade mozzarella and San Marzano tomatoes, while also responding to customer demand for fuller, more balanced options.

“We know a lot of our guests are looking for options that feel a little more balanced, without giving up on taste. This whole wheat crust is our way of offering that,” added Sreeram Anvesh, Co-founder, Brik Oven.

The new crust is available for both dine-in and delivery from all Brik Oven locations in Bengaluru: Indiranagar (HAL 2nd Stage), HSR Layout, Bellandur, Palace Road, Church Street, Sarjapur, Manyata Tech Park, Whitefield, Kanakapura Road, and Koramangala.

From the visionary behind the much-loved Roots Café, Meenakshi Kumar, opens Galli Gully Cafe in New Delhi. It’s a bold and spirited street food eatery that reimagines India’s chaotic gallis as vibrant, inclusive spaces of flavour, nostalgia, and homely vibes.

While Roots stays grounded in its earthy, farm-to-table philosophy, Galli Gully takes a more playful detour. The menu is all about flavour and fun—thinks Bun Maska Chutney Bhujia, Keema Maggi, Aloo Tikki with Green Apple Chutney, and the already-iconic Gully Chicken Roll with Gunpowder Mayo. The Sambal Chilli Fries are quickly becoming a cult favorite, while drinks like Iced Orange Filter Coffee and Chatori Cold Brew bring bold, unexpected twists to the café scene.

But Galli Gully isn’t just about the food—it’s a whole vibe. With neon signs, witty wall quotes, retro posters, funky tiles, and bright stools, the space is a Tapri-meets-TikTok mashup that invites chill hangs and expressive moments. Rooted in sustainability, the café uses organic eggs, seasonal produce, house-made chutneys, and serves everything in plastic-free packaging.

Meenakshi Kumar, Founder, Chef & Dreamer-in-Chief shares, “After creating Roots Cafe — a space rooted in calm, women-powered energy, I felt a pull towards something more unapologetically for the street, but still soulful.”

“Galli Gully Cafe is our love letter to Indian street food, and our attempt to reclaim food spaces for women, queer, and trans folks while keeping every plate high on vibe and packed with spice and joy. We believe even chaat can be clean and conscious. Galli Gully Cafe is not just about food; it’s about reclaiming space. It’s about every person who’s ever felt too loud, too bold, too queer, and too ‘different’ for a dinner table. Here, you’re celebrated. You’re fed. You belong,” adds Meenakshi.

To kick things off, Galli Gully is offering a Galli Welcome Combo—any roll, fries, and a drink at a special price for the first two weeks. With plans for queer artist nights, slam poetry sessions, and pop-ups with home chefs, this café is more than just a pitstop—it’s a growing culture in itself.

Mi Piaci is an Italian ode brought to life in the Heart of Delhi. Mi Piaci has landed in one of the most iconic locations in the city: Ambawatta One in Mehrauli, with a view of the Qutub Minar.

Born in Italy and now thriving in Delhi, Mi Piaci is the result of passion, serendipity, and cross-cultural friendship. The restaurant is helmed by Priyank Sukhija and Lorenzo Lanzoni, with strong support from Nitin Shekhawat and Harsh Rathore.

The culinary team is entirely Italian, led by Chef Mattia, who brings Michelin-starred experience from across Italy and Europe. A graduate of ALMA, where he trained under the legendary Gualtiero Marchesi, Chef Mattia is joined by Silvia, a seasoned manager from some of Milan’s top restaurants.

The journey began in Bologna, where Lorenzo met Harsh—an Indian raised in Italy. A trip to India to visit Harsh’s family sparked something unexpected. As Lorenzo recalls, “There was something about the energy, the culture, the people—it just felt right.”

Already running three successful restaurants in Italy, Lorenzo saw potential in India. Together with Harsh’s brother Nitin, they opened a modest pizzeria between Gurugram and Faridabad, aiming to bring authentic Italian flavours to Indian diners.

It wasn’t long before they caught the attention of Priyank Sukhija, a hospitality visionary and passionate foodie. The chemistry clicked, and the team found the perfect home for Mi Piaci in Ambawatta One, Mehrauli, facing the iconic Qutub Minar.

Priyank shares, “Italian cuisine is something you can enjoy any time of day—it’s comforting, elegant, and timeless.” With Mi Piaci, the team brings a slice of Italy to Delhi—crafted with heart, heritage, and a whole lot of flavour.

Mi piaci menu takes you through the full Italian journey—from appetizers to pasta, main courses, and desserts. But it’s the experience that really sets Mi piaci apart. When you enter Mi Piaci, the first thing you see is the pasta being made in front of you, then the pizza area.

Like signature tagliatelle tossed inside a wheel of Parmigiano or Tiramisù Mi Piaci, prepared live from scratch with handmade ladyfingers are the first time live experiences on table at Mi piaci.

“The culinary experts make Handmade tagliatelle, ravioli, and spaghetti alla chitarra. It’s a ritual that speaks of tradition and home. At Mi piaci, the ingredients are sourced directly from Italy. From cheeses and pizza flours to peeled tomatoes and artisanal cured meats—everything is chosen to guarantee absolute authenticity and quality,” adds Lorenzo.

Mi piaci rooftop area brings atmosphere with Italian and European music and a list of signature cocktails inspired by iconic Italian ingredients—like our Basil Spritz or the Tirami, a cocktail version of our famous dessert.

Sula Vineyards has announced the launch of Sula Muscat Blanc, a still Muscat wine that marks a new addition to the company’s portfolio. The product is positioned as India’s first still Muscat and is also the lowest-alcohol wine in Sula’s portfolio, with 7.5 percent ABV. Made entirely from Muscat grapes, the wine is described as light-bodied with citrus, lychee, and rose petal notes.

The new offering aligns with the growing global demand for Muscat, which has been one of the fastest-growing white wine varieties worldwide in the last decade.

Gorakh Gaikwad, COO and Chief Winemaker at Sula Vineyards, said, “Our Sula Muscat Blanc is the epitome of freshness, finesse, and approachability. We set out to craft a low alcohol, gently sweet, and refreshingly light wine that’s not only delightful on the palate but also accessible and affordable. With its vibrant floral and fruity notes and a crisp, clean finish, it’s a joyful expression made for today’s evolving wine lovers.”

Sula Muscat Blanc is priced at Rs 875 for a 750 ml bottle and Rs 490 for a 375 ml bottle. The wine is currently available in Maharashtra and will be launched in Karnataka in the coming months.

The introduction of Sula Muscat Blanc reflects the company’s efforts to diversify its range and address changing consumer preferences, with a focus on lighter, more approachable wine styles.

Rameshwaram Café, known for its South Indian offerings, has launched a new concept outlet called Thirtha on Cunningham Road in Bengaluru. The outlet, designed as a pure vegetarian quick service restaurant, focuses on North Indian cuisine. Spanning 2,000 sq. ft., it combines a live tandoor counter with a compact service format. The interiors follow a simple design with cultural influences aimed at efficiency and comfort.

Thirtha targets a wide mix of customers, from older diners to millennials and Gen Z. The menu includes dishes such as Rich Rice Bowls, Vada Pav, Bun Maska Chai, Pahadi Maggi, Tari Poha, and Berliners. Millet-based options like Quinoa Upma, Millet Rice, and Millet Khichdi have been added to meet demand for health-conscious meals. Beverages include Vietnamese Cold Coffee, Poha Milk, cold-pressed juices, and standard espresso-based coffees.

Raghavendra Rao, Co-Founder and CEO, The Rameshwaram Café, said, “Indian cuisine is a reflection of our diverse geography and rich history. After building a strong South Indian brand, we wanted to represent the other half of India’s food story. Thirtha is a natural extension of that vision — it’s where the warmth of North Indian flavours meets the pace and energy of today’s India.”

Divya Raghavendra Rao, Co-Founder and Managing Director, The Rameshwaram Café, added, “Thirtha has been created with a lot of heart. It’s a space that respects tradition but is unapologetically modern. Every dish, every element of the space is designed to spark joy, whether it’s someone grabbing a quick bite or sitting down to a nostalgic meal. We’ve poured the same love and precision into Thirtha that made The Rameshwaram Café what it is today.”

The brand has deployed a 150-member team to operate the outlet. After establishing its South Indian dining model, the company now plans to scale Thirtha to other cities over time.

Spice Grill Flame (SGF) India, one of India’s fastest-growing vegetarian QSR chains, has opened three new outlets in Greenfield (Faridabad), Bakhtawarpur, and Ramesh Nagar.

Founded in 2012 by Kewal Ahuja with just ₹3 lakhs and a single outlet in Ashok Vihar, Delhi, SGF has since scaled to 75+ outlets across 20+ cities, strategically located on high-street locations to maximize visibility and access.

SGF is charting an ambitious yet sustainable growth path, aiming to double its outlet count within the next year and enter global markets with a new range of packaged vegetarian food products. The brand targets a turnover of ₹23–24 crore in FY25, with a projected 10% growth in the current fiscal.

Known for its wide variety of vegetarian delicacies, consistent taste, fast service, and franchise-friendly model, SGF remains a top choice among modern Indian diners and aspiring food entrepreneurs. With this phase of expansion, the brand is deepening its footprint in the Delhi-NCR region while accelerating growth across India and beyond.

“From a single outlet in Ashok Vihar to now serving across 20 cities, SGF has always believed in scaling with purpose. Our business model is built on three core principles: quality, customer service, and brand consistency, which continue to guide every expansion and innovation,” said Kewal Ahuja, Founder of SGF India. 

Ishaara, a modern Indian restaurant, has introduced a new menu called The Gourmet Begum as part of its ‘swaad’ initiative. The concept focuses on bringing back dishes and cooking methods from the traditional kitchens of Awadh, presenting them in a contemporary format for Mumbai diners.

The menu has been curated by Sunnaeya Kapur, a member of a royal family from Lucknow. It focuses on ingredients and recipes that are no longer commonly used. Each dish has been reinterpreted with modern techniques while maintaining the original flavors. The menu features dishes such as Arbi ke Shaami, Galawat Kebab, Kofta-e-Gulnar, and Lassun ki Kheer.

Ishaara has also worked on the interiors and presentation to complement the menu. The dining experience has been designed with minimal yet regal elements, keeping a focus on visual and cultural references. The lighting, decor, and table presentation have been planned to create an atmosphere connected with Awadh’s royal heritage.

“The Gourmet Begum deeply aligns with the core philosophy of Ishaara of reviving the long-lost cuisine of India,” says Prashant Issar, Managing Director, Bellona Hospitality. “Through this special experience, we are presenting a royal cuisine that once graced the royal kitchens of Awadh directly to our customers. It’s about bringing the traditional food back into the memories that are meant to be experienced and celebrated.”

This initiative marks another step in Ishaara’s broader approach of reviving less familiar regional cuisines. The new menu offers an opportunity for guests to experience recipes that have rarely been brought into modern restaurant dining.

On the outer edge of Amanora, The Lakehouse by Amanora brings a distinct dining concept built on the edge of a private lake. Spread across 10,000 sq. ft., the venue is surrounded entirely by water, giving it a rare level of quiet in an urban setting. The design by architect Faizan Khatri of FKD Studios focuses on simplicity, using natural materials that change with time.

Materials include lime-washed walls that naturally age, reclaimed teak wood with visible grains and marks, and native brass accents that develop a softer look with handling. Textures are deliberately natural, with cane, raw wood, and linens forming much of the interior feel.

Lighting plays a key role. Large wooden-framed windows bring daylight across the interior. After sunset, soft and even lighting takes over without any single bright source. The result is a space where shadows and light create balance.

The layout is open, designed to move easily from indoor seating to an outdoor deck. The deck projects over the lake and works as a spot for coffee, mid-day meals, or evening drinks. Inside, the lounge uses muted earthy colors with greenery placed throughout the space. Seating is arranged in small groups to accommodate both individuals and small gatherings.

The bar area is positioned facing the lake. The counter is stocked with backlit bottles and bar stools that allow an unobstructed view of the water. Smaller sections of the restaurant are planned for privacy, with some seating areas built into alcoves with greenery, and others next to large windows. Background music is kept low to maintain a quiet setting.

“The architecture doesn’t shout for attention. It waits for you to settle. Then, slowly, it begins to speak,” says Faizan Khatri, Architect, FKD Studios, describing the intent behind the space.

The overall approach at The Lakehouse is to create a slower-paced dining experience. The space is designed to reflect its natural surroundings rather than dominate them. Herbs from the kitchen garden are used in dishes, with their scent contributing to the environment. The restaurant positions itself as a place to spend time rather than a quick dining stop, with the setting allowing guests to move away from urban distractions for a few hours.

Gola Sizzlers, a name long associated with indulgent food and hearty plates, has launched its newest outlet in the heart of Greater Kailash 2, accompanied by a thoughtfully reimagined menu that reflects the brand’s evolution while staying true to its legacy.

Our revamped menu is a flavorful voyage through diverse cuisines, starting with refreshing small bites like the Asian Sesame Salad, Tandoori Avocado, and indulgent Cottage Cheese Croquettes paired with a delicate Coconut Moilee sauce.

Vegetarian highlights continue with vibrant plates such as Black Bean Tofu and Three Pepper Tofu, while bold non-vegetarian favorites like Cracking Spinach Chicken and Oriental Chilli Bean Fish add depth and spice. The pasta selection offers elevated comfort food with global flair—think creamy Vodka Sauce Rigatoni, robust Chicken Espagnole, and rich Seafood Linguine that brings the sea to your plate.

At the heart of Gola’s identity, our signature sizzlers return with exciting new twists. Vegetarian innovations like the Jalapeño Cheese Popper with Spaghetti Sizzler and Cottage Cheese in Miso Coconut Sauce sit alongside satisfying non-veg mains such as Herbed Mutton Patty, Salmon in Caper Sauce, and premium New Zealand Lamb Chops.

“This menu is a celebration of everything our diners love about Gola, but with new global stories on the plate. We’ve taken our signature comfort and given it a fresh, modern expression,” said Manik Kapoor, Director of Gola Sizzlers.

“GK2 is a neighbourhood that appreciates food with personality—and that’s exactly what we’re offering. Every dish has been curated to surprise and satisfy, whether you’re here for a quick bite or a full-fledged sizzler experience,” added Rajat Kapoor, Director of Gola Sizzlers.

With this launch, Gola Sizzlers invites Delhi to experience its next chapter—one that sizzles, surprises, and satisfies.

Otoki, the Japanese dining restaurant in Colaba, Mumbai, has announced the launch of a lunch-focused menu called “The Art of Lunch.” The new service introduces a distinct approach to midday dining, positioned as a lighter and more structured alternative to its dinner offerings.

The lunch menu is shaped by the Japanese concept of washoku, which emphasizes balance, seasonality, and harmony in food. Each dish is planned to highlight freshness, measured flavours, and precise plating techniques.

Chef Mohit Singh, who has worked at Kikunoi Honten in Kyoto, Indee in Bangkok, and Boury in Belgium, has designed the menu. It includes Wan Mono (soups), Kozara (small plates) such as Agedashi Tofu and Katsu Fish Sando, nigiri and maki rolls, ramen, bento boxes, and donburi bowls with both vegetarian and non-vegetarian options. Plating follows the moritsuke style, where colour, texture, and arrangement are given equal weight to flavour.

“The lunch menu at Otoki is an experience completely distinct from dinner,” says Chef Mohit Singh. “Japanese lunch has its own rhythm - gentler, more composed, and focused on clarity of flavour. It’s an invitation to pause, savour, and experience the everyday soul of Japanese cuisine.”

Anurag Katriar, Co-Founder, Otoki, explains, “Lunching at Otoki is about creating a pause in the middle of a busy day. We wanted to bring a sense of calm, beauty, and intention to the afternoon, where every plate reflects quiet craftsmanship, and the space invites you to slow down and truly enjoy your meal as you educate yourself about a different culture.”

Pranav M. Rungta, Co-Founder, Otoki, adds, “The Art of Lunch reflects our vision of elevating the everyday. We wanted to offer Mumbai something that blends timeless Japanese principles with artistry and innovation. Otoki isn’t just about eating - it’s about experiencing.”

The restaurant’s interior design aligns with its lunch concept, using natural wood, soft lighting, and ceramic tableware to create a minimalist and calm atmosphere suitable for solo diners, business meetings, or informal gatherings.

JOSHH, a new Indian quick service restaurant brand, is entering Mumbai’s Bandra market on Friday, 25 July. The opening weekend includes an offer where the first 100 guests will receive free street food for a year.

The brand has been developed over the past three years with a focus on modernising popular Indian street food. The Bandra outlet is positioned as a space for quick dining throughout the day, offering breakfast, lunch, snacks, dinner and late-night options.

The menu features dishes such as chole with bhatura variations, shake-shake bhel served in bags, spiced idli pops, chilli cheese and thecha cheese benne dosas, dahi papdi chaat in a glass, slushies, iced filter coffee, star kulfis, bantai sodas and iced bournvita. All preparations are made with the company’s proprietary spice blends and presented in non-traditional serving formats.

The brand operates with a kitchen model that emphasises transparency. Guests can see food preparation through an open kitchen. JOSHH states that it uses no palm oil, 100 percent pure cow ghee and sources quality ingredients.

Rupesh Kumar Modi, Business Head, JOSHH says, “Bandra is just the start. We believe India deserves a homegrown QSR that can stand shoulder-to-shoulder with any global brand - without losing the taste, warmth and energy that make our street food iconic. That’s the JOSHH we’re here to build and scale across every neighbourhood in India. Proudly serving India’s boldest street flavours for today’s India.”

The design of the Bandra outlet includes graffiti-style walls and an open street-style layout.

EDO Restaurant & Bar at ITC Gardenia, Bengaluru, has reopened with a revamped concept and redesigned interiors. Known for its focus on authentic Japanese cuisine and consistent service standards, EDO now integrates elements of Japan’s izakaya-style dining into its updated model. The format features small plates and casual seating, aimed at reflecting after-work Japanese dining culture in an urban Indian context.

The new interiors are structured to evoke Tokyo’s vibrant street scenes, integrating food, art, and sound in a unified spatial experience. The refreshed menu retains its traditional Japanese roots while introducing less familiar dishes that showcase varied textures and preparation styles. Items such as yaki nasu (charred eggplant with miso), tsukemono (seasonal pickles), kinoko miso soup, sweet potato tempura, and Japanese curry form the core of the offering.

Live counters now include sushi, robatayaki, teppanyaki, and a bar designed to mimic the culinary flow of Tokyo’s casual dining spots. Grilled skewers, layered ramen, and curated set meals aim to cater to a range of dining preferences while maintaining culinary consistency.

EDO’s new beverage list introduces drinks inspired by popular Japanese anime characters such as Giyo Tomioka and Naruto. The goal is to create a beverage experience that is aligned with Japanese pop culture while also offering premium Japanese spirits and drinks for a more immersive offering.

The redesigned interiors are shaped by Japanese pop art, with bright wall graphics and colorful décor contributing to a contemporary yet upscale atmosphere. Seating arrangements include four private dining rooms intended for small group experiences and corporate events. An outdoor extension offers guests the option to dine in Bengaluru’s open-air environment.

“Since its opening in 2010, EDO has earned many awards and accolades as a speciality restaurant in the culinary repertoire of ITC Hotels. With EDO’s established legacy of great Japanese food, its new avatar in striking colours adorns a new design and is the perfect addition to Bengaluru’s dynamic culinary landscape. Our commitment to bring the finest dining experiences reflects in the ‘EDO Restaurant & Bar’—from the meticulously crafted menu to stunning interiors. It combines the essence of Japanese gastronomy with the bold new spirit of Tokyo. From music and design to art on the walls and art on the plate, from the signature sushi and robatayaki dishes to our specially curated beverage menu, every aspect has been designed to make guests partake of the popular ‘izakaya’ dining culture of Tokyo,” said Zubin Songadwala, VP-Operations, ITC Hotels Limited (South & East).

Amandeep Kaur, General Manager, ITC Gardenia, added, “The new avatar of EDO is a testament to our dedication to provide memorable dining experiences to our guests. Excellence shines through in every detail of this restaurant. EDO has always been loved by guests for its delicious food and great service and we are confident it will again become the go-to destination for Japanese cuisine in Bengaluru. What sets EDO apart is its unique blend of traditional Japanese flavours and modern twists, carefully crafted to delight the senses. The restaurant seeks to present an innovative sensory experience that is fast-paced, flavour-forward, and on the move.”

EDO’s relaunch marks a strategic refresh of ITC Gardenia’s fine dining portfolio, positioning it as a modern Japanese dining venue that balances tradition with evolving consumer expectations.

McDonald’s is expanding its U.S. beverage testing program as part of its next phase in drink innovation. Drawing on insights from its CosMc’s concept, customer feedback, and beverage trends, the company plans to test a new range of drinks in over 500 restaurants later this summer. The pilot will include select outlets in Wisconsin, Colorado, and surrounding markets.

The test menu will include cold coffees, fruit-based refreshers, flavored sodas, and energy-style drinks aimed at giving customers more options throughout the day. The company says the menu was designed around what customers already enjoy—whether it’s a morning coffee, a mid-day refreshment, or a smaller treat.

Key Highlights of the Test

• Fan-Fueled Flavors: New drinks include Creamy Vanilla Cold Brew and Strawberry Watermelon Refresher, combining flavors associated with CosMc’s with a broader QSR approach.

• Variety of Choices: The lineup features soda-based options and energy-boosting drinks such as Sprite Lunar Splash and Popping Tropic Refresher, developed with current beverage trends in mind.

• Test-and-Learn Approach: This trial will assess operational factors and customer response before considering broader implementation.

• Franchise and Team Involvement: Restaurant teams and owner-operators are part of the process, with their input shaping equipment needs and execution to prepare for a possible larger rollout.

“We’re seeing real momentum in beverages, with more people – especially our Gen Z fans – turning to cold, flavorful drinks as a go-to treat,” said Alyssa Buetikofer, Chief Customer Experience and Marketing Officer, McDonald’s USA. “It’s a great opportunity for us to meet our US customers’ evolving tastes and show up in new moments, like afternoon refreshment or snack breaks.”

“We’re not just adding drinks to the menu – we’re advancing our global beverage platform that fits naturally with how people already enjoy McDonald’s,” said Charlie Newberger, Beverage Category Lead. “We’ve got the structure, the tools, and the team to move fast and scale what works. This first test in the US market is a big step in our global direction.”

This move signals a structured approach by McDonald’s to expand its beverage category, testing formats and flavors that can complement its existing quick-service menu in the U.S. market.

Radico Khaitan Ltd., one of India’s largest homegrown alcoholic beverage companies, has announced the launch of The Spirit of Kashmyr, its new luxury vodka brand. The rollout begins in Uttar Pradesh and will expand to Goa, Maharashtra, and other markets. The introduction of this vodka marks a step forward in the company’s strategy to strengthen its presence in the premium spirits segment.

The brand introduces two variants: Indian Natural Vodka and Indian Saffron Vodka. Both are positioned around ingredients sourced from Kashmir, with saffron from Pampore and Himalayan spring water as the key components.

Abhishek Khaitan, Managing Director, Radico Khaitan Ltd., said, “With the Spirit of Kashmyr, we mark a pivotal milestone in Radico Khaitan’s premiumisation journey. As India’s largest vodka makers, we bring deep category expertise and an unparalleled understanding of the craft. Coupled with our nuanced appreciation of luxury, we are well positioned to build brands that are elevated, authentic, and globally benchmarked. This launch reflects our confidence and commitment to creating world-class brands that celebrate India’s rich heritage while resonating deeply with the evolving tastes of modern consumers. This vodka is created with an aspiration to transform into a leading global brand. It is a step forward that aligns perfectly with our long-term vision to redefine the Indian alcobev landscape through innovation, excellence, and distinction.”

Amar Sinha, Chief Operating Officer, added, “The Spirit of Kashmyr is a proud tribute to the soul of Bharat, a land where civilisation was born, where knowledge and beauty have thrived for over 5,000 years. Crafted from the rare saffron of Pampore and the pristine spring waters of the Himalayas, this vodka carries the essence of Kashmir, our crown, our pride, our heritage. With over 60 percent market share in the vodka segment, we are proud to lead from the front. With this foray into luxury vodka, we are not just expanding our portfolio, we are poised to set new benchmarks in the category. This is our most heartfelt salute to the spirit of a nation that stands tall in its roots and richer in its identity.”

The packaging features design elements inspired by Kashmir’s landscapes, including depictions of snow-capped peaks and saffron flowers.

Pricing:

• Indian Saffron Vodka: Rs 3,000 for 750 ml; Rs 740 for 180 ml

• Indian Natural Vodka: Rs 2,500 for 750 ml; Rs 620 for 180 ml

With this launch, Radico Khaitan becomes the first company to introduce a homegrown luxury vodka brand. The company has also planned a nationwide integrated campaign with digital and on-ground activations to support the rollout.

In a segment packed with bubble tea operators, Easy Boba has chosen to differentiate by focusing on authenticity. With the introduction of ChaTraMue Thai Tea, the brand is positioning itself to deliver a product that mirrors what consumers would find on the streets of Bangkok or in cafés in Taipei.

“People don’t just crave bubble tea; they crave the real thing,” says Adnan Sarkar, Founder, Easy Boba, stressing that sourcing remains central to the company’s positioning and its growing customer base.

Tapioca pearls form the base of the brand’s menu. These are sourced directly from Taiwan and cooked in-store using traditional preparation methods. Each batch is soaked in brown sugar to create a natural sweetness and the chewy texture associated with authentic bubble tea.

The bubbles themselves—often treated as a secondary ingredient by other operators—are also imported from Taiwan. “We use only high-quality original products, offering a wide range of flavours just as you’d find in Taipei,” Sarkar adds. He notes that for the company, it is not just about adding “balls” to tea but ensuring consistency, bounce and taste that align with Taiwanese practices.

Another focus area is the premix used in beverages like the ChaTraMue Thai Tea. These blends are sourced as original products from Taiwan to replicate the rich creaminess and strong tea base that made ChaTraMue popular in Thailand.

For consumers with dietary restrictions, Easy Boba has introduced Vegan Cream. The plant-based formulation is dairy-free and allergen-free while maintaining a creamy texture for drinks like Thai Tea.

“We’re not here to sell a trendy drink; we’re here to bring a piece of East Asia to India,” says Sarkar. “That means using the exact ingredients used internationally and preparing them exactly how they’re supposed to be made.”

As Mumbai’s beverage market grows, Easy Boba’s reliance on sourcing and technique positions it as a brand targeting bubble tea drinkers looking for an international-standard experience. With the rollout of ChaTraMue Thai Tea, the company is extending that approach to a product that already has a global reputation.

Kronenbourg 1664 Blanc, a well-known French beer, has officially entered the Karnataka market, with Bengaluru positioned as its primary focus. Recognised for its blue bottle and light citrus notes, the beer is set to expand the super-premium segment across on-trade and retail channels.

The brand’s profile is defined by a lighter body, with alcohol content below 5 percent. It includes flavours that feature a mix of citrus, exotic fruits, coriander, and white peach, supported by a mild hop character. These attributes make it suitable for both casual and occasion-led consumption.

Partha Sarathi Jha, VP Marketing, Carlsberg India, said, "We are thrilled to bring 1664 Blanc to Karnataka, a region that continues to embrace global lifestyle trends and premium experiences. With its French heritage, iconic blue packaging, and unmistakable flavour, 1664 Blanc stands for Good Taste with a Twist. We are confident it will resonate with consumers seeking sophistication, quality, and a touch of flair."

The beer is already available in Maharashtra, Goa, and Chandigarh and will now be seen in premium bars, restaurants, and select retail outlets across Karnataka. With Indian beer consumers showing an interest in international products that combine taste with experience, 1664 Blanc is expected to attract a younger, globally exposed audience. For the hospitality and retail sectors, this launch signals further diversification in the super-premium beer category.

The Kronenbourg brand dates back to 1664 when Jérôme Hatt brewed his first beer in Strasbourg, France. Today, the company continues to produce 1664 Blanc using quality ingredients including Strisselspalt hops, known in the brewing industry as “caviar of hops.” The brand now has a presence in more than 70 countries.

SOM Group of Companies, among India’s fastest-growing players in the alcoholic beverage sector, has entered the mid-premium whisky segment with its latest product—Mahavat Whisky. Priced between Rs 1000 and Rs 1100, Mahavat aims to compete in the regular whisky market and meet consumer expectations with a distinctive blend profile and brand identity.

Positioned to appeal to consumers who value individuality and bold choices, Mahavat takes inspiration from the term "Mahavat," which traditionally refers to a person of discipline and leadership. According to SOM, the product is designed to resonate with those who lead with confidence and take pride in their choices.

The whisky’s blend features fruit-forward notes such as pear, a hint of smoke, candied sweetness, and finishes with woody undertones and subtle cocoa. Developed through a process of aging and blending using selected grain spirits and matured malts, Mahavat seeks to balance classic whisky traits with a contemporary taste profile.

“Mahavat Whisky is more than just a new product - it’s a disruptive move into India’s most competitive alcobev segment. It embodies courage, royalty, and individuality, and we believe it will strike a strong chord with the modern Indian consumer who values both boldness and authenticity. With Mahavat, we’re setting a new benchmark in this segment & it’s one of the most anticipated product launch from our group of companies, and this launch marks one of the most ambitious rollouts in our portfolio to date,” said J.K. Arora, Chairman & Managing Director, SOM Group of Companies.

Mahavat’s first phase of launch is underway in select retail outlets across Bhopal, with a wider rollout planned across Madhya Pradesh in the coming weeks. Once this phase is complete, SOM Group plans to expand availability to Delhi NCR and other key cities across India.

The move into the Rs 1000–1100 price segment marks a strategic shift for SOM Group, which is primarily known for its success in value and mass-market alcoholic beverages. Mahavat signifies the company’s intention to strengthen its presence in the premium alcobev space and cater to evolving consumer preferences.

“A journey of Craftsmanship and Character — The making of Mahavat Whisky is the result of extensive research and refinement — a journey led by expert blenders, flavour chemists, and sensory specialists who sought to capture not just a taste, but a feeling of royalty in every drop. The process began with deep exploration into consumer palates across India — from seasoned whisky connoisseurs to emerging enthusiasts — uncovering preferences for richness, smoothness, and a signature finish that lingers like legacy itself,” said Deepak Arora, CEO, SOM Group of Companies.

According to the company, Mahavat is the result of precise ingredient selection and careful blending — a process informed by consumer research and executed by blending teams focused on delivering consistency and character. While traditional whisky techniques were used, the brand's positioning and sensory profile are designed to appeal to the preferences of a modern audience. Mahavat is SOM Group’s first major product launch in this segment, and one of the most significant rollouts in its portfolio to date.

Jumboking, India’s largest homegrown burger company focused on serving vegetarian food in the QSR format, has launched a new product — the Momo Burger which will be available in their outlets from 1st August. This creation unites two of India’s favourite street-food cravings: the beloved momo and the ever-popular burger. 

The Momo Burger packs juicy vegetable momos, a punchy schezwan sauce, crisp lettuce, and a soft, specially baked bun — all stacked into one irresistible bite.

“This is a bold product for India’s bold young people! With the Momo Burger, we’re capturing the pulse of what excites today’s youth — global taste, Indian spiciness and experimentation,” said Dheeraj Gupta, Founder & MD of Jumboking Foods Pvt Ltd. “This launch is a natural evolution of our mission to Indianise the burger experience, specific to our customer taste preferences.”

Jumboking’s latest launch rides the wave of India’s growing love for Chinese and Indo-Chinese cuisine — now the second most popular after Indian food and growing at 9% annually. With bold, spicy flavours that appeal especially to Gen Z and millennials, momos have gone from street-side snack to ₹30,000 crore categories, gaining ground across metros and smaller cities alike.

The new Momo Burger brings this street-food staple into the QSR space — combining comfort, consistency, and hygiene with familiar flavours. It will be available across Jumboking outlets in Mumbai, Delhi, Hyderabad, Bengaluru, and Pune, with more cities to follow.

From the visionary minds behind Louis Burger, Nashville Fried Chicken, and Slyce Pizza, Massive Restaurants Pvt. Ltd. launches Salad Life, a bold new brand redefining the salad experience for modern India. 

Salad Life goes beyond just greens — it’s about bold flavours, balanced nutrition, and fresh ingredients crafted into chef-curated bowls for today’s health-conscious, fast-paced lifestyle. 

The diverse menu includes Vegan, Vegetarian, and Non-Vegetarian options, featuring signature salads, rice and quinoa bowls, wraps, soups, sandwiches, smoothies, cold-pressed juices, and guilt-free desserts. Standouts like the Burrito Bowl, Grilled Chicken & Hass Avocado Salad, Falafel Hummus Salad, and Granola Tiramisu Parfait offer the perfect mix of taste and nutrition. Each dish is packed with transparent ingredient details and calorie info, arriving in thoughtfully designed packaging to keep it fresh and intact.

As a vision for his new brand, Zorawar Kalra, Founder & Managing Director, Massive Restaurants Pvt. Ltd. (Salad Life, shared, “With Salad Life, we’re not just launching another food brand, we’re responding to what our audiences are genuinely craving today: food that nourishes the body but doesn’t compromise on taste. People are tired of boring health food. Whether you're looking for a light lunch or a hearty post-workout meal, we want to give you something exciting, flavourful, and actually good for you. This brand is about joy, indulgence, and wellness—all rolled into one.”

Salad Life bridges the gap between taste and health with its modern, ingredient-forward menu, smart packaging, and doorstep convenience. Designed for today’s fast-paced urban lifestyle, it offers nutritious meals without compromising on flavour, variety, or ease. They are delivering across New Delhi in Zomato and Swiggy.

Bira 91, one of India's fastest-growing premium beer brands, has officially re-entered the Bengaluru market following operational upgrades and supply chain enhancements. The relaunch signals a strategic push by the company to strengthen its position in Karnataka, one of its fastest-growing regional markets.

The brand has resumed supply from its Mysuru-based brewery, which will remain a core production facility for the state. This move supports Bira 91’s goal to deliver fresher beer to Bengaluru customers by brewing closer to the point of consumption. Additionally, the company has appointed a new sales and distribution partner to ensure reliable availability of its products across Bengaluru’s restaurants, pubs, and retail channels.

The re-launch brings Bira 91’s flagship beers back to the city, including:

• Bira 91 White: A Belgian-style wheat beer with a citrus profile, aimed at casual, post-work consumption.
• Blonde Summer Lager: A crisp and light lager designed for extended daytime occasions.
• Bira 91 Boom: A Munich Helles-style lager with malty notes, suited for evening social settings.

At the Bira 91 Taprooms in Koramangala and Kempegowda International Airport, the brand is offering limited-release craft brews and a curated food menu. Weekly beer innovations, combined with live music, aim to drive repeat footfall and strengthen brand engagement.

Nayanabhiram Deekonda, SVP, Sales, Bira 91, commented, “There’s no city that understands beer like Bengaluru, and no better place for Bira 91 to double down. This is where we launched our first Taproom, and the love we've received since has been a clear signal: the demand for fresh, flavorful beers is only growing. For us, Bengaluru isn’t just a market, it’s the heartbeat of our beer journey.”

The relaunch is aligned with Bira 91’s hybrid brewing model, which leverages both owned and contract manufacturing to maintain operational flexibility and ensure supply freshness in key markets like Karnataka. At ten years old, Bira 91 has grown at a 65 percent compound annual growth rate (CAGR), positioning itself as a competitive player against global beer brands in India. Bira 91 products are now available throughout Bengaluru in both on-trade and off-trade outlets.

The New Punjab Club opens in Chennai; a refined revival of Punjabi and North Indian Culinary Heritage steeped in royal sophistication. It is a tribute to polished indulgence. Here, the regal opulence of Punjab’s royal kitchens meets English club-style elegance in a space where luxury is not an affectation, but a way of life.

The interiors whisper in deep emeralds and aged golds, softly illuminated by ornate chandeliers glowing in tones of red and amber. Every element—brass detailing, vintage lighting, finely crafted silverware—evokes a timeless grandeur, a setting where refinement once ruled and tradition was served with ceremony.

The menu is steeped in nostalgia and narrative, each dish alive with bold flavors and thoughtful craft. It’s not just food—it’s a journey across Punjab and North India, from the bustling street-side stalls to the richly adorned kitchens of royalty. Crisp Aloo Tokri Chaat nods to the lively lanes of Kanpur, while the luxuriously creamy Daal Makhani brings the slow-cooked warmth of Punjabi hearths to the table.

For those who crave depth and decadence, the Raan-e-Nishat—a lamb leg marinated for 17 hours—and the fragrant, soul-satisfying Mutton Rogan Josh channel the legacy of Lucknowi dastarkhwans and the ceremonial gravitas of a Kashmiri wazwan. This is not a recreation of the past, but a celebration of its spirit—where every detail, every bite, and every moment honor a time when dining was both an art and an affair of pride.

“Of course, all of this magnificence is merely the overture. The real crescendo lies on the plate. The New Punjab Club doesn’t serve food; it curates it. Each dish is a visual spectacle, charred just so, glazed with care, and plated like a secret only you were let in on. The menu is rooted in traditional North West Frontier Cuisine, yet the presentation assumes a modern-maharaja identity. It is a class of cuisine that demands silence, not by force of formality but by sheer awe. The credit, of course, belongs to the true custodians of the experience: the chefs”, said Chef Peter Tseng, Culinary Director, Pricol Gourmet Pvt. Ltd.

Phoenix Palladium, Mumbai’s premier luxury lifestyle destination launches Gourmet Village at its West Zone, an all-new, thoughtfully curated culinary zone that redefines elevated dining in the heart of South Mumbai. Spreading across two expansive levels on the 3rd and 4th floors of the West Zone, Gourmet Village brings together a collection of 20+ distinctive restaurants cuisines & entertainment. 

At its core, Gourmet Village is envisioned as a design-forward dining enclave, a place where food, leisure, and culture blend seamlessly. The space is designed to balance organic charm and refined luxury in a thoughtfully crafted space where natural textures and soothing ambiance come together to give a warm and unique experience.

The exclusive culinary lineup at Gourmet Village features a handpicked selection of renowned eateries - each bringing something distinctive to the table are Burma Burma, Robata Kuuraku, Kitchen Garden by Suzette, Foo, Andrea’s Brasserie, Le Pain Quotidien, Cream Centre, Fountain Sizzlers, The Silver Train, Harley’s Fine Baking, Ice Cream Works Gold, Earth Café and Game Palacio.

Commenting on the launch, Rashmi Sen, CEO – Malls, said, “At Phoenix, we believe that the future of retail lies in creating immersive, high-quality experiences — and food & beverage is central to that vision. With the launch of this dedicated F&B wing at Phoenix Palladium, we’re proud to bring together some of the finest international names and regional culinary gems under one roof. Curated in close partnership with our exceptional F&B partners, this vibrant new destination — ‘Gourmet Village’ — has been thoughtfully planned to offer a balanced and diverse mix of cuisines, ensuring there’s something for every discerning palate. It is our invitation to the city of Mumbai to dine, discover, and celebrate the joy of exceptional food”

Gourmet Village is more than a dining space - it's an elevated lifestyle destination where food, art, and culture come together in perfect harmony. As the new epicenter of community gatherings and personal milestones, and operational till late hours, it offers the perfect setting to host a corporate party, celebrate a birthday in style, or throw a memorable soiree with friends.

Si Nonna’s, known for its authentic sourdough Neapolitan pizzas, has opened its first outlet in Gurugram, located in Sector 71. This marks the brand’s 29th outlet nationwide and its entry into the ninth Indian city, strengthening its presence in one of the National Capital Region’s prominent dining markets.

The brand, which built its reputation on a 24-hour fermented sourdough crust and an open-kitchen format, has been steadily expanding since its inception, with locations in cities like Mumbai and Bengaluru. Si Nonna’s uses locally sourced premium ingredients and has cultivated a loyal customer base by focusing on slow-fermented, artisanal pizza-making.

The Gurugram outlet maintains the core menu of customer favorites, such as Pizza No. 2 — made with tomato sauce, buffalo mozzarella, basil, and extra virgin olive oil — and Pizza No. 3, which features tomato sauce, Fior di Latte mozzarella, garlic, Greek Kalamata olives, capers, oregano, basil, and EVOO.

This location introduces several new pizzas to appeal to evolving consumer preferences. Notable additions include Pizza No. 7, which combines chicken pepperoni, blue cheese, onion, and basil, and Pizza No. 8, topped with Spanish pork salami, pecorino, and Fior di Latte mozzarella. These variants are positioned as more indulgent, complex options while adhering to the brand’s sourdough principles.

Beyond pizzas, the menu offers a wider Italian-inspired selection including Panuozzo sandwiches, calzones, focaccia, kombucha, coolers, gelatos, and the brand’s signature tiramisu. The menu remains inclusive of dietary needs, with Jain-friendly, vegan, and vegetable-based options.

The outlet continues the open-kitchen format, allowing diners to observe the preparation process. It also includes the “Make-Your-Own-Pizza” activity — a hands-on experience for customers to prepare their own sourdough pizzas under staff supervision, aimed at engaging families and food enthusiasts.

Ayush Jatia, Founder, Si Nonna’s, stated, “Gurugram is energetic, globally exposed, and food-forward, making it the ideal home for our next chapter. We’re excited to introduce a wider range of flavours to this dynamic audience, from our core sourdough classics to indulgent sides & desserts. Every dish is rooted in Italian tradition and designed for today’s evolving tastes.”

Si Nonna’s, which positions itself at the intersection of traditional Italian techniques and Indian market sensibilities, continues to grow its footprint by adapting its offerings to meet regional tastes. The Gurugram opening is part of the brand’s broader strategy to establish its presence in premium dining segments across India.

Kalpaney, a vegetarian dining restaurant opens its door in JP Nagar, Bengaluru. Conceptualised by hospitality professional Avinash Kapoli and chef Sombir Chaudary, it’s a restaurant built around a single word, imagination, or kalpana, from which it gets its name.
Kalpaney presents a personal, intuitive expression of global vegetarian cuisine—where nostalgia meets nuance. 

Rooted yet playful, each plate draws from something known: a childhood favorite, a festive spread, a humble roadside snack. Through refined technique and thoughtful balance, these memories are reimagined with fresh clarity. Kalpaney isn’t about reinventing the wheel—it’s about giving memory a new vocabulary.

“There’s a kind of wonder we wanted to bring back to the act of eating,” said Avinash, who previously co-founded Jamming Goat and SOKA. “What if vegetarian food could feel comforting and yet completely new? What if every bite reminded you of something but also made you pause?”

Kalpaney’s non-alcoholic drinks menu carries the same thoughtfulness and originality as its food—eschewing imitations in favor of authenticity. Rather than mimicking spirits, it draws on India’s rich beverage traditions and everyday rituals to create a distinctive language of its own.

Expect summer staples like Shikanji, playful tributes to street-side icons like Mohobbat ka Sharbat, and drinks inspired by indigenous ingredients and practices. Preeti Prema, for instance, is a delicate, floral rendition of Mohobbat ka Sharbat, made with watermelon, rose cordial, saffron threads, and effervescence. Imli ka Khajur takes the comforting tang of Shikanji and layers it with tamarind-ginger extract, date molasses, green chilli, vegan foam, and smoked Himalayan salt.

These are not substitutes for wine or cocktails—they are fully formed experiences, confident in their own identity. Designed to feel like a home that’s evolved gently over time, the 90-cover restaurant is bathed in warm wooden textures and soft light. Kalamkari-inspired tones—deep red, moss green, muted mustard—add depth and familiarity. The art on the walls, with names like Brinjal Baba and The Perpetual Supper, turns humble vegetables into playful cultural allegories, inviting guests to see the everyday through a different lens.

Chef Sombir, who has quietly carved a name for his thoughtful interpretations of regional cuisine, added, “Food for me is memory. It’s birthdays and festivals, train rides and weekday lunches. What we’re doing here is holding onto that but shifting the lens. It’s still rooted, just reimagined.”

Le Pain Quotidien has officially reopened in India, marking its return to the market with a new outlet located at Palladium Mall, Mumbai. The Belgian bakery-restaurant chain announced the launch of its first new restaurant on the 4th floor of the mall, within the Gourmet Village zone.

The Mumbai location features warm interiors, freshly baked bread, and a menu designed around nourishing dishes, in line with the brand’s global identity. The communal table concept, a signature of Le Pain Quotidien, remains central to the dining experience at this outlet.

In an official LinkedIn post, the brand expressed gratitude to its local partners, stating, “A huge thank you to our fantastic local partners for bringing this dream to life. Your passion and dedication made this opening a success—and we’re only just getting started.”

Le Pain Quotidien also signaled its intent to expand further in India, highlighting its focus on fostering communal dining, shared experiences, and establishing additional locations in the country. Located in one of Mumbai’s premier retail destinations, the Palladium Mall outlet positions the brand to capitalize on high footfall and the evolving demand for international dining formats in Indian metropolitan markets.

Wagamama, the modern Asian dining chain known for its ramen-bar roots and communal seating concept, has opened its first outlet in India. The restaurant is located in the restored Cambata Building in South Mumbai, which also houses the iconic Eros at Churchgate. The India operations are being handled by K Hospitality Corp, one of the country’s largest food and beverage operators.

Established in 1992 in London, Wagamama introduced a new format of modern Asian dining by doing away with traditional course-based meals and focusing on speed and freshness. The brand draws inspiration from Japanese ramen bars and the broader Asian culinary tradition, while embedding “kaizen,” or continuous improvement, into its business operations.

Francisco Neves, Senior VP, Franchise and Partnerships, stated, “We don’t just serve food, we serve energy. Wagamama is an eating house for the soul. We’re playful, we’re soulful, and we believe good food has the power to uplift. India appreciates flavour, freshness, and fun, and Mumbai was the perfect place to start this journey.”

The Mumbai restaurant features minimalist Japanese-inspired interiors, with neutral color palettes, exposed textures, and wood finishes. The bench-style seating reinforces Wagamama’s focus on communal dining, while an open kitchen gives customers a clear view of freshly prepared dishes.

The menu features Wagamama’s signature offerings including katsu curry, yasai yaki soba, donburi bowls, ramen varieties such as chicken tantanmen and kare burosu, as well as vegetarian and non-vegetarian gyozas and baos. More than 50 percent of the menu is vegetarian or vegan. Beverages include fresh juices, Asian-inspired cocktails, and fruit-based mocktails. The company plans to incorporate local flavors and seasonal items over time.

Following the Mumbai launch, Wagamama aims to expand to Delhi NCR next, with more locations in the pipeline. Each new outlet will adhere to the brand’s global operational standards and customer experience expectations. In keeping with its international sustainability commitments, Wagamama India will maintain a plant-forward menu, use recyclable packaging, and focus on minimizing food waste and carbon emissions.

Wagamama’s arrival reflects the growing demand for global dining experiences in Indian metropolitan areas. As it scales its presence in India, the brand is prioritizing a measured expansion and consistent quality.

Cloud Shake has introduced a ready-to-drink nutrition beverage designed to meet the demands of consumers balancing health and busy schedules. Each bottle is formulated with 26 grams of complete milk protein to support muscle recovery, a daily greens blend to provide essential micronutrients, prebiotic fiber and omega-3s to aid gut health and help reduce inflammation, and KSM-66 ashwagandha to support stress management and cognitive function. The product is naturally sweetened with monk fruit, avoiding added sugars and potential sugar crashes.

Available in two flavors—Choco-Hazel and Banana-Berry — Cloud Shake is positioned as a versatile option for breakfast, post-workout recovery, or as a midday snack. Each 225-calorie serving contains zero added sugar while aiming to deliver a balanced combination of macronutrients and functional ingredients.

With this launch, Cloud Shake is targeting consumers who are looking for convenient, nutrient-dense products that align with modern wellness trends. The combination of high protein, plant-based micronutrients, gut-friendly fiber, and adaptogens reflects growing demand for functional beverages that go beyond traditional energy or protein drinks.

Over the past decade, the spiced and flavoured rum segment has seen consistent growth, as consumers increasingly seek varied flavour profiles. Industry projections estimate the market will reach USD 5.8 billion by 2033, growing at a CAGR of 6.5 percent between 2026 and 2033. Aligning with this trend, Ochre Spirits has introduced its latest product, Ochre Mango Citron Rum — a blend combining the tartness of raw mango with citrus notes. This marks the brand’s fourth product overall and second within its rum portfolio.

Ochre Spirits anticipates selling over 30,000 cases of the Mango Citron variant within the next three years, identifying Goa, Maharashtra, and Karnataka as the primary growth markets. Distribution in Maharashtra and Karnataka is scheduled to begin by the end of August, supported by targeted bar partnerships and retail placements.

The new rum is distilled with real fruit extracts and designed to deliver a sharp, zesty start with a clean, rounded finish. According to the company, it is intended to work across use cases — whether consumed neat, mixed with soda, or as part of simple cocktails.

“This one carries a quiet familiarity, the kind that takes a moment to place, but stays with you long after,” said John Royerr, Founder, Ochre Spirits.

He added, “It’s not just a flavour we created, it’s one that was requested, repeatedly, by both our customers and retail partners across markets. We took that insight and reimagined two ingredients that are deeply rooted in our cultural and culinary memory — raw mango and citrus and gave them structure, clarity, and balance. Like everything we do at Ochre, the goal was never just to be different, but to be distinct. The response we’ve had so far only affirms that approach. Ochre Mango Citron Rum is designed to be enjoyed year-round and approachable in any setting, whether shared over long conversations or poured at a buzzing bar.”

This launch follows Ochre’s earlier releases: Nutty Berry Rum, Peach & Cherry Vodka, and Saffron Vodka — as the company continues to build a portfolio of flavour-driven spirits targeting a new generation of drinkers. The brand positions its offerings as crafted with emphasis on flavour integrity and accessibility, as it broadens its footprint in India’s evolving craft spirits category.

RIKO — the city’s first true Peruvian Latin restaurant opens in Bengaluru. A focused, elemental, and uncompromising, RIKO brings the bold spirit of Peruvian cuisine into an Indian context—led by fire, flavour, and cultural memory. The à la carte menu unfolds across seven distinct sections, moving from punchy ceviches to soulful open-fire grills and inventive regional reimaginings. 

Named after the Spanish word for delicious or exquisite, RIKO is a celebration of heritage, flavour, and fire. The kitchen draws deeply from Peru’s diverse geography—from the heights of the Andes to the depths of the Pacific—rooted in a culinary identity shaped by Indigenous, Spanish, African, and Asian influences. Ingredients like ají amarillo, choclo, and lucuma aren’t accents—they are the essence of each dish.

RIKO is the latest concept from The Kofteci Group, the creative minds behind Oz by Kebapci, Kebapci, and Klava. Founded by Aasim and Adeeb Shah, the group continues its mission to redefine global dining in India—fusing authenticity with design, and storytelling with soul.

“RIKO is not about mimicry — it’s about memory,” said Aasim and Adeeb Shah, Co-Founders, The Kofteci Group. “We wanted to honour the heritage of Peruvian and Latin food without dilution, and to reinterpret it with integrity for this context. There’s fire, soul, and story in every element of what we’ve created — from what’s on the plate to the textures around it.”

RIKO’s à la carte menu is thoughtfully structured across seven curated categories—each designed to guide diners through a layered journey of texture, bold flavour, and inventive storytelling. It begins with the Bomba de Choclo—delicate corn custard encased in a crisp shell, filled with aged cheese that brings richness and subtle depth. 

From the open-fire grill, the Pollo a la Brasa—Peru’s iconic rotisserie chicken—is marinated in traditional spices and slow-roasted to smoky perfection. The Tamal de Cordero—a soft corn dough parcel filled with spiced lamb—is both rooted and soulful, an homage to regional comfort food. For a heartier course, the Arroz Bomba Del Mar combines saffron-infused bomba rice and seared seabass, balancing richness with restraint. To close, the Cachapa con Miel, a sweet corn pancake drizzled with honey, lands the meal on a note of warmth and nostalgia.

The beverage programme reflects the same clarity and intent as the menu—refined, non-alcoholic pairings designed to complement, not compete. The Brazilian Lemonade is a creamy blend of lime and condensed milk—at once tart, lush, and comforting. The Granada y Kion layers sparkling pomegranate soda with a whisper of ginger for a hit of brightness and gentle heat. And the Agua du Fresco—a cucumber and coconut cooler with lemon—offers a clean, cooling contrast to the menu’s boldness.

The interiors at RIKO draw inspiration from Peru’s raw landscapes—from highland stone to forest earth. Materials like hand-laid stone, terracotta, and microcement create a tactile, grounded atmosphere. A sculptural clay installation spans one wall, echoing the ridges of Andean terrain. Nearby, a red-hued booth sits beneath a mirrored ceiling, creating dimension and visual contrast.
Every design detail—material, colour, placement—is chosen with intention, forming an immersive backdrop that supports the food’s story without ever overshadowing it.

A group of creators and longtime friends have entered the specialty coffee market with the launch of Naked, a coffee roastery founded by lifestyle creators Radhika Seth and Meghna Kaur, along with Naheel Koroth and Akash Thakkar. Naked positions itself as a straightforward, quality-focused coffee brand shaped by over a decade of shared experiences and a commitment to premium yet approachable products.

The founders describe Naked as a “Sipcom”—a ”term reflecting how coffee connects people in real and relatable ways. The brand launches with nine distinct coffees, which include rare microlots and nanolots sourced from eight well-known estates in India and beyond. Some of these batches are limited and will not be restocked once sold out.

“At NAKED, we wanted to take everything we love about coffee — the ritual, the richness, the community—and strip away the noise,” said Radhika Seth, Co-Founder, Naked. “This is coffee with personality, not pretense.”

The product line caters to a wide range of customers, offering both whole beans and custom grind sizes to suit different brewing methods. Naked is also introducing a portable pour-over bag format, which the team describes as a first-of-its-kind in the premium segment. This on-the-go solution is designed for consumers seeking convenience without compromising on quality.

The founders built Naked from the ground up, handling all aspects of the business — from setting up their own roastery and sourcing rare beans to designing the brand identity and testing hundreds of blends. “This journey wasn’t just about coffee — it was about getting real,” said Meghna Kaur, Co-Founder, Naked. “After years of friendship, fights, and breakdowns, we decided to bet on ourselves and build something that truly reflects who we are.”

By focusing on authenticity and removing unnecessary complexity from the specialty coffee experience, Naked aims to appeal to both enthusiasts and newcomers looking for premium options that are easy to understand and enjoy.

Oaksmith, which introduced India to its first international blended whisky, has launched its most premium product yet—Oaksmith Nagomi. The brand combines Japanese blending expertise with global whisky-making practices, targeting India’s growing premium spirits market.

The new expression integrates aged Scotch malts, American Bourbons, and Japanese blending techniques. It is inspired by the Japanese concept of ‘Nagomi,’ which signifies harmony and balance—a philosophy reflected in its composition. Oaksmith Nagomi has been crafted by Shinji Fukuyo, Chief Blender at Suntory, who was named Master Blender of the Year at the International Spirits Challenge 2024.

“With Oaksmith Nagomi, we are not just introducing a new expression; we are reaffirming our commitment to elevate the Indian whiskey segment,” said Rishi Walli, Senior Director – Marketing & IMFL Brands, Suntory Global Spirits. 

“Nagomi, inspired by the Japanese ethos of harmony and balance, is a whiskey crafted for those who seek a fresh expression of aspiration. It also represents our dedication to blending global excellence, heritage, and authenticity, creating distinctive, high-quality whiskies that offer a premium experience with a truly international spirit. This launch marks the next chapter of Oaksmith’s journey, where our Japanese legacy creates something more elevated for the evolving tastes of India,” he added.

Positioned as a refined alternative to regular IMFL whiskies, Oaksmith Nagomi has been designed specifically for the Indian market. The whisky has a rich gold color, with smoky, spicy, and fruity aromas, full-bodied flavors featuring oak wood undertones, and a smooth, long finish. The bottle design adopts minimalist Japanese aesthetics, emphasizing simplicity and elegance to appeal to modern Indian consumers who value authenticity. Initially available in Goa and West Bengal, Oaksmith plans to roll out Nagomi to additional cities in the coming months. With Nagomi joining the brand’s portfolio alongside Oaksmith International and Gold, the company continues to expand its presence in India’s premium whisky segment.

For the hospitality industry and retailers, this move represents a clear signal that consumer demand for premium, globally influenced whiskies is rising in India. By combining international craftsmanship and locally tailored flavor profiles, Oaksmith aims to meet the aspirations of India’s evolving whisky drinkers and strengthen its foothold in the high-end spirits category.

After growing a loyal and mindful community in Pune, Paashh is bring its Unhurried Expression of Living to Mumbai.

Rooted in mindful nourishment and timeless values, Paashh opens its second home in Mumbai—a city that yearns for stillness amidst its constant motion. In a world where consciousness is the new luxury, Paashh offers a sanctuary of quiet elegance. At its core is Vaishali Karad, whose unwavering passion for well-being has shaped a vision far beyond commerce. She didn’t set out to build a brand, but to cultivate a way of life. Her philosophy is woven into every detail—a reminder that true living begins with intention.

At the helm of Paashh’s kitchen is Chef Vinod Warade, whose grounded culinary philosophy turns cooking into quiet ritual. With years of experience working with organic, natural ingredients, his approach is thoughtful and intuitive designed to honour the vitality of each element.

The process is gentle, preserving the essence of every ingredient. Sugar is used sparingly, limited to select desserts, and all beverages are entirely free of added sugar, artificial colours, or preservatives. Paashh is a 100% vegetarian café, with a wide array of vegan options crafted for the mindful diner. While primarily organic, ingredient sourcing is guided by integrity, purity, and traceability—eschewing name-dropping in favour of authenticity.

The space is completely free from plastic and non-stick cookware, relying instead on safe, traditional kitchen tools. Fresh produce is sourced seasonally from local farms, alongside collaborations to procure heritage grains, organically grown vegetables, and A2 dairy products.

Signature dishes reflect the brand’s philosophy of nourishment rooted in nature. Terrain—a salad inspired by the interdependence of flora and fauna—features butternut squash, grilled brie, truffle makhana, and seasonal local harvests.

Other standouts include the Multi-Grain Thalipeeth, served with smoked muddled thecha, loni, and mint yogurt; Soil to Soul, a raw banana and raw mango curry accompanied by ragi bhakri, coconut-cucumber koshimbir, and raw mango tadka pickle; and Kothimbir Wadi & Shakarkandi, with spiced coriander cakes, sweet potato labneh, Paashh salsa, flaxseed chutney, mixed nuts, and aam panna caviar.

The interiors are a quiet conversation between intention and design. At Paashh, sustainability is not a style—it’s a lived ethic. Inspired by nature’s own palette, the space is dressed in raw stone, reclaimed wood, handwoven textiles, and lush greenery. Every material is locally sourced, chosen with reverence for its origin.

Vaishali Karad said, “As a fitness lover and marathon runner, I’ve always believed that wellness isn’t just physical; it’s in the way we eat, live, and think. Paashh was born from that personal journey. I wanted to create a space where slow, conscious living isn’t a luxury; it’s a way of life.”

“From the food we serve to the fabrics we wear, every choice at Paashh is intentional. We use organic ingredients, sustainable textiles, and support local artisans, because I believe true luxury is rooted in care, quality, and responsibility. Whether it’s the handmade plate you eat from or the outfit you find in our store, it’s all thoughtfully sourced and designed to nourish both you and the planet,” added Karad.

Sunil Patel, popularly known as Dolly Chaiwala, has announced plans to convert his tea-selling venture into a nationwide franchise business. Known for his flamboyant tea-making style and distinctive personal branding at a roadside stall in Nagpur, Dolly rose to prominence after a video of him serving tea to Microsoft co-founder Bill Gates went viral earlier this year.

Leveraging his social media visibility, Dolly shared on his Instagram page, Dolly Ki Tapri Nagpur that he is now inviting franchise applications. His post described the initiative as “India’s first viral street brand” and framed it as a business opportunity for individuals with a passion for growth. The caption stated: “From carts to flagship cafes, we’re launching nationwide and looking for real people with real passion to carry this dream forward,” and added: “If you’ve ever wanted to build something big, something desi, something truly legendary — this is your moment. Limited cities. Unlimited chai. Applications open now.” Interested applicants were directed to a Google form shared through his Instagram Stories.

The franchise offering comes in three models, each suited to different investment levels. The most economical option — a cart stall—is priced between Rs 4.5 lakh and Rs 6 lakh. The mid-level store format is estimated at Rs 20–22 lakh, while the premium flagship café model is projected to cost between Rs 39 lakh and Rs 43 lakh.

The debate escalated when a tweet alleged that Dolly’s current stall in Nagpur’s Civil Lines remains an encroachment on a public footpath, raising questions about how a business without formal licenses can offer franchises. Critics posted remarks such as: “How is this possible? An encroacher offering such things,” and “Just one Bill Gates visit made a business model out of his viral tea-making style.”

Despite the polarized opinions, Dolly continues to operate his original roadside stall, reportedly serving 350 to 500 cups of tea daily. At the same time, he maintains a large digital following with over 5 million Instagram followers and more than 2 million subscribers on YouTube. His current estimated net worth stands at around Rs 10 lakh.

Hilton Bangalore Embassy GolfLinks has unveiled DYN, its new all-day dining venue that combines regional Indian dishes with global influences. Situated in Bengaluru’s tech and lifestyle hub, the restaurant emphasizes technique, ingredients, and modern presentation.

Developed in partnership with Studio Gourmet, F&B Advisory & Consultancy Services, DYN organizes its culinary stations around cooking techniques instead of specific regions. The restaurant offers a wide range of dishes—from steamed breakfast idlis to grilled Middle Eastern vegetables and Kerala fish curry—with a focus on preserving the integrity of ingredients and craftsmanship.

“DYN is our tribute to craftsmanship — culinary, spatial, and sensory,” said Abhiram Menon, General Manager, Hilton Bangalore Embassy GolfLinks. “It’s rooted in tradition, but designed for today’s diner: curious, discerning, and eager to explore beyond the familiar.”

The beverage program complements the menu with an India-forward focus, showcasing craft beers, Indian spirits, and cocktails infused with local botanicals. A curated tap bar enhances the experience. DYN also features a thoughtfully designed space with open kitchens, interactive counters, and flexible seating arrangements suitable for working lunches, dinner dates, and weekend brunches. Two private dining rooms are available for intimate events and business meetings.

Located within the Hilton Bangalore Embassy GolfLinks, DYN adds to the property’s dining portfolio, targeting both hotel guests and residents from Indiranagar, Koramangala, and nearby business districts. The venue is now open for service.

Sozo Izakaya, the Versova restaurant recognized for its creative approach to Japanese comfort food, has introduced a breakfast menu aimed at early diners. Known for combining simplicity with inventive flavors, the venue now offers a morning spread that reflects its core philosophy. The breakfast selection includes sourdough toasts, melts, Japanese-style sandos, cookies, and cold-pressed beverages, designed around fresh ingredients and balanced flavors.

On the toast menu, diners can choose options like the Avocado Aristocrat — combining avocado and microgreens — or The Pink Panther, which features beet hummus with avocado. The Tokyo Brunch Club offers a sushi-inspired option topped with Aburi Salmon, Wasabi Aioli, and Sundried Tomato.

Sourdough melts include choices such as The Fungi Affair, prepared with sautéed mushrooms and cheddar, and The Popeye, a mix of garlic spinach, avocado, and house spice blend.

The menu also features Japanese sandos, including the spicy Junglee Chicken Samurai and the vegetarian-friendly Shroom Boom, made with mushrooms. The breakfast options can be paired with beverages such as cold brews, fresh juices, kombucha, or hot coffee.

With this new offering, Sozo Izakaya extends its presence in Versova’s dining scene, adding a breakfast service that integrates Japanese influences with contemporary breakfast trends.

Smirnoff has launched three new flavours designed specifically for the Indian market—Minty Jamun, Mirchi Mango, and Zesty Lime. The new variants are now available in Haryana, Karnataka, Maharashtra, and Uttar Pradesh, reflecting the brand’s focus on local tastes and evolving consumer preferences.

This expansion comes as social drinking in India shifts from formal settings to more casual environments like house parties, rooftop gatherings, and informal “third spaces.” India’s Gen Z and young millennials are driving this change, blending global trends with distinctly Indian flavour preferences. The rise of cocktail culture at home has further increased demand for spirits that are flavourful, convenient, and visually appealing.

The three flavours have been developed to align with this trend. Minty Jamun offers a nostalgic yet updated profile, Mirchi Mango delivers a sweet-spicy combination inspired by India’s affinity for heat and tropical fruit, and Zesty Lime provides a bright, easy-drinking option ideal for groups and cocktail bases.

“We’re seeing a clear shift in how young Indians approach their favourite spirits — they want global brands to build a stronger local connect that is fresh and premium and yet playful. With Minty Jamun, Mirchi Mango, and Zesty Lime we’re not just offering new flavours, we’re creating moments of discovery that are vibrant, social, and rooted in today’s cultural codes,” said Ruchira Jaitly, CMO, Diageo India (USL).

These flavours can be enjoyed in a variety of ways — from a fiery Mirchi Mango margarita to a Minty Jamun spritz or a simple Zesty Lime soda pitcher — appealing to the growing audience experimenting with mixology at home. The launch is part of Smirnoff’s India-first campaign, “Flavour is a Vibe,” which encourages consumers to engage with taste in a way that emphasizes freedom, social connection, and experimentation.

As Indian consumers continue to embrace bolder choices and at-home cocktails, Smirnoff’s new portfolio aims to cater to this demand while staying true to its global brand identity.