Nutrifresh already farms 25 acres in Bengaluru and is now expanding into Hyderabad. It expects to add another 25 acres there by the end of FY27 (March 2027), taking its South India footprint to 50 acres. Between April 2027 and March 2028, it plans to add more than 100 acres across the three cities.

The investment will go into both pre-production and post-harvest infrastructure. Centralised nurseries will supply the farms, and integrated distribution centres will handle sorting, grading and packaging. These will sit at strategic locations, while cultivation takes place on individual farms.

The model brings production closer to the region’s largest consumption centres. It is designed to reduce carbon footprint, transportation costs and keep fresh produce in supply all year round.

Nutrifresh operates about 200 acres of company-owned farmland and has around 50 acres of farmer-partner land in its network. Another 100-plus acres of farmer-partner land is under development. About 60 acres of this will use polyhouse hydroponics, and the rest will use polyhouse soil cultivation.

The company sells more than 100 SKUs of fresh produce and greens to over 100 B2B customers, including Swiggy, Zepto, BigBasket and Reliance Fresh. It also supplies to merchant exporters, but the Indian market remains the top priority. 

The expansion will create jobs in farm operations, logistics and distribution, and for the communities around the farms. Nutrifresh employs 833 people today. Women make up 65% of its workforce, 80% of its farm-level staff and over a third of its leadership. The company will carry this inclusive hiring approach into these new regions as well. 

“Southern India is a strategic milestone for Nutrifresh. The region’s micro-climates and its progressive technology ecosystem make it the right place for our next phase of growth. India’s domestic market offers us a large opportunity, and our focus stays on profitable growth and a reliable supply of quality fresh produce for Indian consumers. By bringing climate-resilient farming to the south, we are also strengthening local farmers and the supply chain,” said Sanket Mehta, Co-founder, CEO and Whole-Time Director, Nutrifresh Farm Tech India Pvt. Ltd.

“Consumers in the south already value high-quality produce, and the region’s logistics infrastructure lets us deliver fresh produce without the usual bottlenecks. Our water-efficient controlled-environment farming reduces the climate risks that open-field farming faces here and gives us consistent yields all year. That builds long-term value for our investors, customers and regional partners,” added Ganesh Nikam, Co-founder, CFO and Whole-Time Director, Nutrifresh Farm Tech India Pvt. Ltd.

The post Nutrifresh Plans 150 Acres of Farms Across South India appeared first on Business of Food.

Sachdeva previously served as Regional Operations Head – West at Reliance Brands, where he managed store launches, team development, business operations and performance optimisation for Pret A Manger.

He brings extensive experience across food and beverage and retail operations, having held leadership roles at Foodhall India, Nature’s Basket, Inditex, Reliance Brands and Lite Bite Foods. He has also ventured into entrepreneurship as Co-founder of Beyond Food and Big Chef Restaurant.

His expertise spans profit and loss management, multi-store operations, team leadership, inventory management and business expansion.

The post Reliance Brands Limited Elevates Karan Sachdeva as Head of Operations – India at Pret A Manger appeared first on Business of Food.

Founded by Ankit Gupta and Chirag Chhajer, the company plans to allocate Rs 117.3 crore from the IPO proceeds towards opening 27 company-owned restaurants across FY28 and FY29.

The expansion follows a 46.6% increase in revenue to Rs 155.5 crore in FY26. However, the company reported a wider net loss of Rs 15.4 crore during the year. Its expenses rose 61.8%, alongside an increase in its restaurant network from 12 to 21 outlets.

The company’s EBITDA margin declined from 20.1% to 16.5% in FY26, while its average bill value dropped from Rs 2,560 to Rs 2,400.

With 27 additional restaurants planned over the next two financial years, managing operating costs and improving outlet-level profitability will be key priorities as Burma Burma scales its business. The company’s ability to sustain customer spending and replicate its existing restaurant economics across new locations will play an important role in determining the financial returns from its expansion

The post Burma Burma Targets 27 New Restaurants Through Rs 150 Crore IPO appeared first on Business of Food.

The venue features a specialised audio setup, including India’s first multicell horn system, Indonesian high-fidelity equipment, Technics SL-1210 MK2 turntables and a Berlin-built Resør rotary mixer. Munro Acoustics has designed the room’s acoustics to support its vinyl-led music format.

Udai Pinnali, CEO, ABNAH, said, “At ABNAH, we believe hospitality extends beyond food and beverage. Culture is increasingly shaping how people choose to spend their time, and we see a growing desire for intentional, analogue experiences that offer depth and genuine connection. With NAMI, we are investing in India as a platform for the world- bringing together talent, technology and ideas from across the globe to create something that is deeply rooted in Mumbai yet truly international in its conception and ambition. NAMI is a product of this exchange of ideas and expertise. For us, this is not simply about bringing the world to India; it is about building in India at an international standard, creating experiences and cultural platforms that can take India to the world.”

NAMI’s music programming features international selectors and resident artists, with sets spanning jazz, soul, disco, house and electronica. The format places vinyl listening alongside dining and socialising, drawing on the Japanese tradition of dedicated listening bars.

The cocktail programme has been developed in collaboration with Singapore-based Sago House, which ranked No. 10 on Asia’s 50 Best Bars and No. 32 on The World’s 50 Best Bars in 2023. The partnership brings an international bar programme to the venue, complementing its music-focused positioning.

The post ABNAH Introduces Japanese-Inspired Listening Bar in Mumbai appeared first on Business of Food.

The latest outlet marks another step in the brand’s expansion across India’s urban markets, as it looks to introduce more consumers to Vietnamese coffee culture and its café offerings.

Hyderabad’s growing café market provides an opportunity for the brand to strengthen its neighbourhood presence, attract new customers and build a wider consumer base through its distinctive coffee proposition.

The post Three O’Clock Coffee Opens New Café in Hyderabad appeared first on Business of Food.

Dhar brings extensive experience in brand management, marketing strategy, digital marketing and consumer engagement. Prior to joining CKE Restaurants, she served as Global Brand Lead at Domino’s. She has also held marketing positions at Yum! Brands, GSK and ITC Limited.

Her professional experience spans brand development, product innovation, integrated marketing campaigns and market expansion.

The post CKE Restaurants Appoints Debaki Dhar as Marketing Director, APAC appeared first on Business of Food.

In her new role, Hemani will oversee marketing and communications across Bastian Hospitality’s brands. The appointment marks an expansion of her earlier responsibilities within the company’s coffee business to a broader, portfolio-wide mandate.

Her expanded role comes as hospitality groups increasingly operate across multiple concepts and consumer segments, making integrated marketing strategies important for building consistent brand positioning and supporting growth across businesses.

The appointment was announced by Hemani in a LinkedIn post.

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The ceremony was graced by Amb. Jawed Ashraf, IFS (Retd.), Chairman, India Trade Promotion Organisation, as Chief Guest, and brought together leading figures from the culinary and hospitality industry. The awards comprised six Top Chef Awards recognising professional achievement, leadership and contributions to the culinary field, alongside Master Chef competition categories that tested participants’ technical skills, creativity and adherence to professional standards.

Among the top honours, the Lifetime Achievement Award was presented to Chef Ajay Kumar Sood, while Chef Vivek Saggar received the Golden Hat Chef Award and Chef Sanjay Babu Dasari was honoured with the Silver Hat Chef Award. The Academic Chef of the Year Award went to Chef Pawan Ailawadi, the Pastry Chef of the Year Award to Chef Jaideep Singh Rana, the Shri Anil Bhandari Memorial – Chef of the Year Award to Chef Vaibhav Soni, and the Lady Chef of the Year Award to Chef Richa Johri.

Commenting on the awards, Chef Davinder Kumar, President, Indian Culinary Forum, said, “The Annual Chef Awards are an opportunity to recognise the dedication, skill and professionalism that chefs bring to their work every day. The competitions allow participants to test their abilities, learn from their peers and demonstrate the standards they uphold in professional kitchens. By recognising established professionals alongside emerging talent, we aim to encourage continuous learning and strengthen the culinary profession. Our philosophy remains ‘from chefs, by chefs and for chefs’.”

Chef Vivek Saggar, General Secretary, Indian Culinary Forum, added, “Culinary excellence requires more than creativity; it calls for technical precision, discipline, continuous learning and a commitment to professional standards. The Master Chef competitions put these qualities into practice, while the Top Chef Awards recognise experience, leadership and contributions to the industry. We hope the achievements celebrated at this year’s awards inspire young chefs to keep developing their skills and contribute to the future of India’s culinary sector.”

The Master Chef competitions brought together chefs from across the country across categories spanning Indian and international cuisines, Indian sweets, kebabs, international confectionery, baking, butchery, vegetable carving and student chef competitions. Held at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology on 21–23 October and the Institute of Bakery and Culinary Arts on 26 October, the competitions were judged by a panel of professional chefs led by Chef Rajeev Janveja, Chief of Jury. Participants were assessed on personal and workstation hygiene, food wastage, mise-en-place, visual appeal, culinary skills, and the taste and texture of their dishes and accompaniments. Eligible Master Chef category winners received cash prizes of ₹20,000.

The Master Chef competitions recognised winners across various culinary disciplines, including:

·       Master Chef International Confectionery: Mohd. Saquib Hussain, The Westin Gurugram

·       Master Chef Oriental Cuisine: Chef Dilraj, Radisson Blu Plaza

·       Master Chef North Indian Cuisine: Chef Mohd. Rabbi Khan, The Ashok

·       Master Chef South/East/West Indian Cuisine: Chef Maqrub Alam, The Ashok

·       Master Chef Indian Sweets: Chef Ravindra Raut, The Westin Gurugram

·       Master Chef Kebabs: Darshan Rawat, India Habitat Centre

·       Master Chef International Cuisine: Chef Deepak Bisht, Le Méridien

·       Master Chef Baker: Chef Sajid, Lemon Tree Aerocity

·       Master Chef Butcher: Chef Vikas Kumar, Radisson Gurugram Udyog Vihar

·       Student Chef of the Year – Male: Chef Suhail Khan, BCIHMCT

·       Student Chef of the Year – Female: Chef Nandini Gupta, BCIHMCT

The awards were presented in the presence of the ICF Awards Presidium, comprising Chef Ritu Dalmia, Sonali Mitra, Vikrant Batra, Chef Sanjeev Ghatak, Chef Ajay Chopra and Smriti Nambiar.

The post ICF Announces 23rd Annual Chef Awards Celebrating India’s Culinary Talent appeared first on Business of Food.

The transition, as recommended by the Nomination and Remuneration Committee, follows the resignation of Mohit Malhotra from his role as Global Chief Executive Officer and Whole-time Director, effective November 13, 2026, to pursue personal interests.

With his elevation to the Board, Bhalla will continue to lead the growth agenda for the India business, representing the company and steering the strategic direction in its primary market.

PD Narang, who currently works as a Whole-time Director, will continue in his role as Group Director – Corporate Affairs, providing strategic guidance across the Dabur Group’s businesses including retaining oversight of the International Business.

Announcing the transition, Mohit Burman, Chairman of the Board, said, “On behalf of the Board, I would like to thank Mr Malhotra for his over three decades of service to Dabur and his contribution to the organisation. We wish him the very best as he pursues his personal interests. Mr Bhalla’s elevation to the Board reflects our confidence in his leadership and the central role of the India business in Dabur’s growth. We are confident that Dabur’s  businesses, including the International Business, will continue to benefit from Mr. Narang’s strategic guidance, drawing on his four decades of experience with the Group. This planned transition clarifies leadership responsibilities and accountability while ensuring continuity as the Company advances its priorities and prepares for its next phase of growth.”

Bhalla joined Dabur in early 2026, bringing more than 25 years of experience in building brands, scaling businesses and driving sustainable growth across diverse geographies and business environments. He spent over 16 years at Unilever in management roles across India and international markets, followed by global leadership positions at The Hershey Company and METRO Cash & Carry India. He holds a B.Com. (Hons.) degree from Delhi University (1997) and an MBA from MDI Gurugram (2000).

Narang has been associated with Dabur from 1983 and brings over four decades of experience in corporate finance, strategic planning, capital markets, M&A and governance. A qualified professional with degrees and credentials including B.Com., FCA, FCS and AICWA, he has played a significant role in Dabur’s professionalisation, international expansion and major acquisitions.

The post Dabur Elevates Herjit S Bhalla as Whole-Time Director appeared first on Business of Food.

Prateek Sharma, Director – Business Development and Head, Coffee Island India, Vita Nova Group, announced the launch in a LinkedIn post, stating that the store is located at Aswan Plaza on 20th Main Road, Koramangala 8th Block.

With the Beyond concept, the European coffee brand aims to offer an experience that extends beyond specialty coffee, focusing on sustainability, mindfulness and community engagement.

Coffee Island, which describes itself as Europe’s No. 1 specialty coffee brand, currently operates approximately 9–10 cafés across India. The Bengaluru opening adds a new market to its domestic network while introducing its Beyond format to the city.

The store is located at No. 580, Aswan Plaza, Ground Floor, Satyakrupa, 20th Main Road, Koramangala 8th Block, Bengaluru.

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