Cantonese cooking brings balance, subtlety and an emphasis on texture, while Sichuan flavours introduce greater intensity through spice, heat and the distinctive ma-la sensation of Sichuan pepper. 

Nitin Bir, Vice President – Retail Leasing, BGRE, said, “Our vision for WorldMark Gurugram is to build a dining landscape that continues to evolve and surprise our guests. The launch of InChi is an exciting step in that journey, bringing a contemporary, flavour-forward take on Chinese cuisine that stays true to the soul of Cantonese and Sichuan cooking while introducing something genuinely new. As we continue to curate a distinctive F&B mix at WorldMark Gurugram, additions like InChi reinforce our commitment to giving guests fresh reasons to discover, dine and return.”

Speaking about the launch, Vihaan Vir Anand, VP – Tangarine Tango Hospitality, said, “With InChi, we wanted to bring guests a true range of Chinese cuisine, the balance and subtlety of Cantonese cooking alongside the bold, layered heat of Sichuan flavours, all rooted in tradition but shaped by a contemporary sensibility. WorldMark Gurugram felt like the right fit for the brand because of the kind of mix it brings together. It is a place where people come not just to work, but also to meet, dine and spend time. That made it an interesting home for InChi, where the idea is to create a dining experience that people can keep coming back to and discover something new each time.”

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The second store comes as FreshTerra builds on the initial response to its flagship store, where private-label products have already contributed over 55% of sales. The early traction is providing the company with insights into consumer preferences, product categories and the role of experience in food retail, as it works towards establishing a 12–15-store presence across Delhi NCR by FY28, before expanding into other key urban markets.

Founded by Arvind Mediratta along with co-founder Ambuj Narayan, Elixiir Foods is building FreshTerra around a food-first approach to organised retail, with a focus on freshness, wholesomeness, transparency and quality.

The brand has already built a community of 5,000+ loyal customers with a very high repeat purchase rate, reflecting the quality of its products and customer experience. Its private-label range has been particularly well received, with ghee, cold-pressed oils, Khapli atta, exotic dry fruits and nuts, and snacks emerging as bestsellers and consistently flying off the shelves. FreshTerra also reports an average order value that is nearly twice that of app-only grocery players, underscoring stronger customer basket sizes and engagement.

The company is also building its retail network through a cluster-led model, with stores supported by a farm-to-store sourcing setup and technology-enabled supply chain. Its delivery app extends the store experience to customers’ homes, enabling products to be freshly made, carefully packed and delivered from the same store, while FreshTerra’s proposition remains centred on food, quality and transparency.

Arvind Mediratta, Founder, Elixiir Foods, said, “The response to our first store has given us valuable insight into what consumers are looking for from their food-shopping experience. We are seeing that customers are willing to engage more deeply with food when freshness, quality and transparency are made visible. Our immersive theatre room experiences, guilt-free private label snacks, and the meat & poultry section have emerged as our biggest sellers and are leading repeat footfalls. Our average order value on the app is also 60–70% higher than that of other app-only players, reflecting the depth and breadth of our food-first offering. With our second store at Elan Epic, we are taking the learnings from our first location and building on them as we expand across Delhi NCR. Our ambition is to create a food-first retail platform that brings fresh produce, protein, dairy, staples and everyday food essentials together, while delivering five-star quality at WOW prices.”

Ambuj Narayan, Co-founder, Elixiir Foods, said, “As we expand FreshTerra, we remain true to the fundamentals of freshness, quality and trust, while building the business one store at a time with a clear focus on strong unit economics. Each store is designed to bring together a food-first retail experience with the convenience of technology and our omnichannel capabilities, allowing customers to discover products in-store and access the same range from home. At the heart of it all, however, is the food itself and the quality of the experience we create around it.”

With the opening of its second store, FreshTerra will continue its rollout across Delhi NCR, with plans to establish 12–15 stores by FY28. The company will focus on building a strong regional presence before taking its food-first retail model to other key urban markets.

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The Navalur restaurant is designed with sustainability at its core and is targeting IGBC Gold certification, while retaining Popeyes®’ distinctive Louisiana-inspired restaurant experience.

The Navalur restaurant integrates sustainability-led measures across energy, water and resource management, with the store designed to target IGBC Gold certification while retaining Popeyes®’ distinctive Louisiana-inspired restaurant experience. The outlet features 17 solar panels with a total capacity of 9.95 kWp, expected to contribute approximately 8.8% of the restaurant’s annual energy consumption.

Water efficiency is another key focus of the restaurant. Low-flow plumbing fixtures are designed to reduce water consumption by over 40%, while rejected water from air-conditioning units and RO purifiers is collected and reused for non-potable applications, including flushing and scrubber systems.

The sustainability measures also extend to the design of the restaurant, with more than 95% of regularly occupied spaces featuring indoor plants, complemented by measures such as daylighting and ventilation to support a more comfortable indoor environment. Dedicated signage and digital displays also highlight the store’s green features and performance for guests.

In FY26, 52.7% of the energy requirements at JFL’s commissaries came from renewable sources, while 67% of its delivery fleet comprised electric vehicles, supporting lower-emission last-mile operations. The company has also implemented rooftop rainwater harvesting at its commissaries, with 37% of water harvested through this initiative.

Speaking about the launch, Vibhor Gupta, EVP and Chief Business Officer, Popeyes®, Jubilant FoodWorks Limited, said, “As Popeyes® continues to expand its presence in India, we are also evolving the way we design and operate our restaurants. The Navalur restaurant reflects this approach, bringing together the distinctive Popeyes® experience with practical measures focused on energy efficiency, water reuse and responsible resource use. As we grow, our focus is on creating restaurants that are efficient in how they operate and thoughtful in how they use resources, while continuing to deliver the experience our guests and teams expect from Popeyes®.”

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Opened on September 13, 2026, the new destination brings together Moe’s signature menu with new additions including the Crunchy Taco, Double Decker Taco, Fajita Rice bowls and Protein Bowls, giving South Delhi a fresh Mexican spot for everything from quick bites to longer catch-ups.

In India, Unify Foodworks is taking Moe’s beyond the familiar burger-and-pizza-led QSR formats, positioning it as a new face of QSR for modern India, with plans to grow the brand to 100+ stores across the country.

Sumer Sethi, Founder of Unify Foodworks, said, “Saket is a great fit for Moe’s because it brings together a young, social and food-curious audience. We want every new outlet to feel like a place people are excited to visit, while making sure the food, service and overall experience remain consistent. We are building Moe’s for the long term, and as we take the brand to more markets, our focus will be on growing with the same energy and commitment we bring to every opening.”

The Saket opening takes Unify Foodworks’ India footprint to eight outlets across its Moe’s Casa Mexicana and Carvel portfolio, comprising three standalone Carvel outlets, two co-branded Carvel outlets and three Moe’s outlets across Gurugram, Vasant Kunj, Connaught Place and Saket.

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Ankush Grover, Co-Founder and Global CEO, Rebel Foods, said, “FY26 marks an important step forward for Rebel Foods, with growth and profitability increasingly coming together. As our platform scales, we are seeing the benefits of stronger engagement, higher store productivity and operating leverage flow through to the business.”

Rebel Foods currently serves consumers across 120+ cities and operates multiple food brands and categories using a common infrastructure. According to the company, this model lets it serve different consumer occasions while expanding its store network and using its assets better.

During FY26, improvements in store operations, technology and supply chain helped the company increase productivity and improve its margins. The company said stronger consumer engagement also supported its financial performance.

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Birian is the latest brand from VVM Restaurant Consultants, created to bring slow-cooked biryani and authentic Indian flavours to the table. With a focus on traditional cooking techniques, quality ingredients and consistency of flavour, the brand’s signature offerings include Chicken Dum Biryani and Dahi Kebab, alongside a wider selection of Indian curries, kebabs, tikkas and stuffed parathas.

The brand uses aged long-grain rice and unique spice blends, and the cooking is done with the dum cooking technique. The procedure is unique in the sense that each preparation is done layer by layer. All the ingredients, including rice, gravy and herbs, are layered one after another to let the flavours develop naturally.

The menu extends beyond biryani to offer a selection of kebabs, tikkas and Indian breads. Highlights include the Murgh Tikka, Afghani Tikka, Seekh Kebab and Dahi Ke Kebab, alongside a range of stuffed parathas such as Chicken Keema, Aloo Pyaz and Gobi Paratha. Together, the menu brings traditional Indian flavours across grills, breads and slow-cooked preparations.

Commenting on the new launch, Vibhanshu Mishra, Founder & CEO, VVM Restaurant Consultants, said, “Birian marks our entry into the biryani category with a definite focus on authentic flavours, age-old cooking methods and our own unique cuisine. We want to create a biryani brand that combines tradition with a modern twist.”

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The new brands complement Reach 3Roads’ diverse tenant mix. It adds further depth to its growing portfolio of retail, wellness, dining, entertainment and everyday conveniences. Their presence will strengthen the destination’s appeal as a place where visitors can shop, dine, unwind and connect. At its core, SQR brings a contemporary approach to menswear with refined wardrobe essentials and versatile everyday apparel.

Meanwhile, Café By Soul expands the destination’s dining mix with a setting designed for casual meet-ups, conversations and leisure. Its addition brings another social and dining option to Reach 3Roads, complementing the destination’s existing F&B offering.

Ishwin Singh Hora, Director, Reach Group, said, “Our vision at Reach 3Roads is to create a contemporary lifestyle destination that brings together relevant retail, dining and leisure experiences for the evolving needs of today’s consumers. As we continue to strengthen our retail and F&B mix, we remain focused on partnering with brands that bring distinct propositions and complement the character of the destination. The addition of SQR and Café By Soul is a natural extension of this approach, with SQR adding a contemporary menswear offering and Café By Soul enriching our café and dining mix. Both brands bring new experiences for our visitors while benefiting from the opportunity to engage with Reach 3Roads’ consumer base in Gurugram. We believe these additions will further strengthen the destination’s brand mix while supporting the brands in building greater visibility and connecting with their target audiences.”

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This addition marks the brand’s second outlet in the city, bringing together craft beer, global cuisine, and a versatile social venue, while further expanding the range of amenities and lifestyle offerings available to those who work and spend time at Ecospace.

Designed specifically for a business park setting, this outlet is among Bengaluru’s larger destination microbreweries and can accommodate more than 700 guests. The space features community tables, intimate booths and semi-open outdoor patios, with abundant natural light, lush greenery and a glass façade creating a setting that transitions seamlessly from daytime dining to evening social experiences.

Complementing the brewery is an extensive food and beverage programme. The menu features over 150 dishes spanning European, Continental, Asian and Indian cuisines, alongside local favourites such as ghee roast and tikkas. Guests can also choose from a wider beverage selection that includes cocktails, wines, spirits and handcrafted beverages.

Commenting on the launch, Nitin Bir, Vice President – Retail Leasing, BGRE, said, “Ecospace has always been more than just a place to work. As we continue to evolve the campus experience, our focus is on creating spaces and experiences that allow our community to connect, unwind and make the most of their time here. The addition of Brahma Brews brings a new dimension to this ecosystem, offering a space that can seamlessly move from a working lunch or team gathering during the day to an after-work catch-up or social evening. With its distinctive brewery experience and expansive format, Brahma Brews is a fitting addition to the growing range of experiences at Ecospace.”

Speaking about the new outlet, RR Santhosh Sriram, MD, RRI Hospitality, said, “This location is particularly special for me personally, as my wife and I worked on the same campus 14 years ago. Ecospace has tremendous potential, and this gives us an opportunity to be part of a community that spends a significant part of its day here. We wanted to create a space that is easy to access and comfortable to walk into, whether it is for lunch with colleagues, an after-work catch-up or time with family and friends. Having built Brahma Brews over the last eight years, we are excited to bring our second Bengaluru outlet to Ecospace and become part of this vibrant community.”

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ButterHands has oversized, hand-crafted cookies, weighing close to 140 grams each, built around crisp edges, soft centres and generous fillings. Bestsellers include the New York Stuffed Cookies such as ‘Salty Nutella Drip FT. Walnutz’, ‘Hot Choco Marsh Melt’ and the ‘Mocha Scoopable cookie’. The menu also extends into indulgent drinks, with ‘Brownie Batter Mocha’, the ‘Strawberry Shortcake Matcha’ and the ‘ButterBrew’ based on a South Indian Filter Kaapi Cold Brew.

ButterHands began as an experiment in the Melt House kitchen, when the team set out to create a substantial New York-style cookie. As customers began returning specifically for it, the idea evolved into a standalone cookie-and-coffee concept with its own identity.

The larger Gurugram formats bring more room to settle in, pairing ButterHands’ cookies with specialty coffee, ceremonial-grade matcha, malted drinks and hot chocolate, making the café as suited to a quick sweet fix as it is to a longer catch-up.

“We started ButterHands because we wanted to make a cookie we genuinely wanted to eat. The response made us realise there was an opportunity to build something much bigger around it. These cafés allow us to build ButterHands as a destination in its own right,” said Rohit Beniwal, Founder and CEO, Moonshot Foodworks.

With its growing Gurugram footprint, ButterHands is now looking to take its cookie-first café format to new markets.

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The refreshed concept includes 12 new vegetarian signature dishes and a dedicated chaat menu inspired by Indore’s popular street food culture. Tanatan has also added Chinese and Continental dishes to its existing Indian menu. With the new format, the restaurant will now operate exclusively as a vegetarian outlet, catering to the strong demand for vegetarian dining in the city.

New dishes include Saunfiyani Paneer Dum Biryani, an Awadhi-inspired preparation that uses fennel as a key flavour. Other additions include Kaddu and Kalonji Ka Shorba, a pumpkin-based soup, and Benarasi Tamatar Ki Chaat, inspired by the street food of Banaras. The dessert menu has also been expanded with Gulab Tres Leches, made with gulkand, rose, saffron, and a three-milk base.

Saurab Gahoi, Senior Vice President, Ramee Group of Hotels, said, “Tanatan has always been about creating memorable dining experiences. With this relaunch, we have made Tanatan a fully vegetarian restaurant. This relaunch gives the kitchen more room to work, and gives guests more reasons to choose Tanatan, whatever the occasion.”

Chef Roshan Seth said, “We looked closely at what Indore already loves to eat and built the new menu around that. Nothing here is meant to be complicated. Every dish is 100% vegetarian and has a reason behind it, whether it comes from an old family recipe or a street food memory. We wanted guests to taste something familiar, even in the dishes that are entirely new to the menu.”

The relaunch is aimed at strengthening Tanatan’s presence in Indore’s competitive food and beverage market by focusing on vegetarian dining, regional flavours, and a wider range of dishes. The company expects the revamped format to attract both existing customers and new diners looking for vegetarian restaurant options in the city.

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