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.

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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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Dining out is increasingly becoming an occasion in itself, creating room for hospitality businesses to move beyond conventional restaurant formats and develop destinations built around food, design and socialising. From specialised dining concepts to expansive food-and-beverage spaces, the sector is opening up opportunities for operators to differentiate themselves through distinct experiences and diversified portfolios.

Monarch Liberty Hospitality has adopted this approach as it expands its footprint across the hospitality sector. In June 2026, the group launched Sorena, an 11,000 sq. ft. duplex dining and bar concept spread across the 11th and 12th floors in Bandra. The opening takes its portfolio to six properties in approximately four years and represents its most significant single-property commitment since its founding.

Sumit Govind Sharma, Founder and Director, Monarch Liberty Hospitality, recalls that the company’s first venture was Eve Powai, which received a positive response. Its success gave the team the confidence to pursue hospitality as a business. 

“We have always emphasised guest experience. The experience a guest takes away from any of his restaurants is extremely important to us,” he points out.

Why Distinct Restaurant Concepts

Differentiation remains central to the group’s approach to restaurant development, with each concept built around a distinct cuisine, identity and dining proposition. By catering to varied consumer preferences through its portfolio, Monarch Liberty Hospitality aims to strengthen its presence in Mumbai’s competitive dining market.

The group initially partnered with experienced operating partners to understand the hospitality business and strengthen its operational expertise.

As a result, today, Monarch has four restaurants – EVE, TAT, Que Sera Sera and now Sorena. EVE is a global cuisine restaurant serving Indian, Chinese, Thai, Continental and Japanese food. With three outlets across Powai, Worli and Santa Cruz, EVE is the group’s most successful brand, prompting it to expand the concept more extensively than its other offerings. The Santa Cruz outlet opened last year.

The group’s other concepts cater to more specific culinary preferences. Que Sera Sera, which operates with a different operating partner, focuses primarily on European cuisine, with an emphasis on Italian food.

TAT, meanwhile, reflects Sharma’s personal connection with Indian regional cuisine, particularly seafood. The concept celebrates the coastal food traditions of India’s nine coastal states, covering the coastline from Maharashtra to West Bengal, alongside select Sri Lankan dishes.

He points out that traditional Indian food continues to hold a strong place in consumers’ dining preferences, even as international cuisines gain popularity. “No matter how often we eat pizzas, pastas, burgers and other international dishes, we eventually return to the traditional food we have grown up eating. It is our comfort food,” he says, adding that dal chawal remains his personal comfort food.

Sorena introduces a distinct culinary proposition by bringing together influences from five cities: Mumbai, Istanbul, Sicily, New York and Tokyo. Its positioning, “Five cities, one place”, reflects the concept’s approach to combining diverse culinary influences within a single dining destination.

A Large-Format Bet

Monarch Liberty Hospitality has made its largest single-property investment to date with Sorena, with an 11,000 sq. ft. area in Bandra, Mumbai. Spread across the 11th and 12th floors on Linking Road, the property accommodates more than 250 guests.

Sharma shares that the decision follows four years of studying Mumbai’s dining market and consumer behaviour. The group also draws on insights from food delivery platforms such as Zomato and Swiggy to understand evolving customer preferences and identify opportunities for new formats.

“Sorena is, honestly, our most ambitious project to date,” he says, highlighting the scale of the investment and the group’s approach to identifying the right location and format.

He explains that the group sees an opportunity for a large-format establishment that combines a comprehensive dining experience with a strong bar offering, rather than focusing exclusively on food. Despite the high rental costs associated with prime locations in Mumbai, the group believes the concept has the potential to attract consumers seeking both dining and social experiences.

The Evolving Consumer

Mumbai’s dining landscape is evolving as consumers become more adventurous with food, seek authentic international cuisines and draw inspiration from social media. Restaurants are also facing growing expectations around ambience, service and marketing, making the overall dining experience increasingly important to long-term success.

Sharma identifies two key factors shaping consumer behaviour: increased international travel and the influence of social media, particularly Instagram. Well-travelled consumers are increasingly familiar with global cuisines and are more willing to explore specialised offerings. Unlike earlier trends, when international dishes were often adapted to Indian tastes, diners are now showing greater interest in authentic culinary experiences.

“Today, consumers are much more willing to explore authentic and specialised offerings,” he says, pointing to the emergence of standalone restaurants serving cuisines such as Mexican and Korean food.

He adds that international travel exposes consumers to different culinary traditions, creating expectations for similar experiences when they return to India. Social media further accelerates this trend, with restaurant discoveries, dishes and dining experiences inspiring consumers to visit new establishments.

Beyond culinary exploration, consumers increasingly expect restaurants to deliver a comprehensive experience. He identifies four essential pillars of a sustainable food and beverage business: food, ambience, service and marketing.

Food remains the foundation of the restaurant experience, regardless of the establishment’s design or visual appeal. An attractive setting may draw first-time visitors and generate social media attention, the quality of the food ultimately determines whether customers return.

“No matter how beautiful a restaurant is, if the food is not good, customers might visit once or twice to experience it and share it on Instagram. However, they will not return regularly,” he explains.

Ambience is the second pillar, as diners increasingly expect quality food in an appealing environment. Service is equally important, with internationally travelled consumers bringing higher expectations of hospitality and customer engagement to their dining experiences. Marketing becomes the fourth pillar, noting its importance in attracting customers and building awareness in an increasingly competitive market.

Monarch’s Revenue Ambitions

Monarch Liberty Hospitality attributes its reported revenue growth of 40-45% over the past four years to its focus on guest experience, employee empowerment and customer loyalty. As the group expands its portfolio with Sorena, it is looking to strengthen revenue contributions from existing restaurants while building new growth opportunities.

Sharma highlights the importance of empowering employees across roles to make decisions that improve the dining experience, including resolving customer complaints at the restaurant level.

“We give every member of our team the freedom to make decisions that improve the guest experience,” he explains, noting that even frontline employees can take the initiative to replace a dish if a customer is dissatisfied. He adds that positive dining experiences encourage repeat visits and recommendations to friends and family, making word-of-mouth advocacy an important contributor to business growth. The feedback from guests at Eve and Sorena reinforces the group’s emphasis on delivering memorable experiences.

Sorena is expected to contribute approximately 30% of the group’s revenue in its first year of operations. Spanning 11,000 sq. ft. across two floors and accommodating more than 250 guests, the property offers the scale to support the group’s revenue ambitions.

Sharma explains that the concept differentiates itself from other food-focused restaurants at Mansion One by placing a strong emphasis on beverages alongside its food offering. The group aims for an approximately equal revenue contribution from food and drinks.

“We are hoping that approximately 50% of our revenue will come from food and the remaining 50% from drinks,” he says, outlining the property’s commercial strategy. The group also plans to position Sorena as a high-energy bar in the late evening, allowing guests to transition from dining to socialising in the same venue. The vision is to build a destination where customers can enjoy dinner, stay for drinks and spend time with friends until around 11:30 pm.

Monarch Liberty Hospitality is targeting revenue of approximately Rs 100 crore in the current fiscal year, with its six existing restaurants continuing to serve as key contributors.

Sorena is expected to provide an additional growth driver, while the group is also evaluating the possibility of opening one or two more restaurants in Mumbai. The group already has a strong presence in Mumbai and believes further openings could strengthen its position in the city’s dining market. The combined contribution of its existing portfolio, Sorena and potential new properties is expected to support the group’s ₹100-crore revenue ambition.

Tier 2 Expansion on Radar

Monarch Liberty Hospitality is prioritising Mumbai for the current financial year while evaluating expansion opportunities in Tier 2 cities in the next financial year. The group sees potential in markets where consumers have spending power but may have limited access to the diverse dining concepts available in larger metropolitan cities.

The group is also exploring opportunities in cities such as Jaipur, Surat and Chandigarh, where differentiated restaurant concepts could address an underserved demand for premium dining experiences.

He notes that established restaurant players and intense competition make expansion into metropolitan markets such as Bengaluru, Gurugram, Hyderabad and Delhi a different proposition. In contrast, Tier 2 cities offer opportunities to introduce concepts that consumers may not currently have access to in their local markets.

“People in these markets have significant spending power, but the range of dining experiences available to them may be more limited,” he explains, highlighting the potential to take the group’s existing concepts beyond Mumbai.

He believes EVE, the group’s global cuisine restaurant, could perform well in markets such as Surat and Jaipur. “I am confident that if we offer consumers these experiences, there will be a strong response,” he says.

Focus For Next

Over the next six months, the group’s primary focus remains on establishing Sorena, its latest and most ambitious venture, while driving customer engagement through festive offerings and seasonal dining experiences across its restaurants.

Sharma says the upcoming festive season presents an opportunity to introduce special menus, activities and pop-ups that encourage repeat visits. At TAT, the group celebrates festivals from different parts of the country. Following its Onam and Durga Puja celebrations, the restaurant is preparing for Diwali.

“We organise special activities and introduce new menus and pop-ups to keep customers engaged,” Sharma notes, explaining how seasonal programming helps create fresh reasons for customers to revisit the restaurants.

Diwali remains a key focus across its portfolio, followed by Christmas and New Year celebrations. Monarch is also considering Valentine’s Day experiences at EVE, Que Sera Sera and Sorena, targeting younger consumers, including Gen Z, who increasingly seek occasion-led dining experiences.

Sharma emphasises that these initiatives are designed to go beyond the food offering by creating distinctive experiences around important cultural and social occasions. By refreshing menus and introducing limited-period activations, Monarch Liberty Hospitality aims to strengthen customer engagement and encourage repeat visits while continuing to build Sorena.

The post Monarch Liberty Hospitality’s Growth Blueprint: Sorena, Guest Experience and the Tier 2 Bet appeared first on Business of Food.

The Proposed Combination envisages the merger of Sapphire Foods India Limited (Sapphire) with and into Devyani International Limited (Devyani) and certain related transactions.

Devyani, inter alia, operates KFC and Pizza Hut franchise outlets across India. Devyani is also the exclusive franchisee of Costa Coffee, New York Fries, and Sanook Kitchen in India. In addition, Devyani also owns and operates homegrown brands.

Sapphire also operates KFC and Pizza Hut franchise outlets in India.

The post CCI Clears Merger of Devyani International and Sapphire Foods appeared first on Business of Food.

With 21 additional sites already signed/under fit-out, MB Chicken will pursue a growth roadmap, targeting more than 220 outlets over the next four to five years and Rs 550 crore in revenue by 2030. The strategy will combine a wider geographic presence in India with a focus on sustainable growth, operational consistency, and customer experience.

As the brand accelerates its expansion roadmap, it has garnered interest from several prominent high-net-worth individuals (HNIs), family offices and institutional investors exploring potential growth-capital partnerships. This growing investor interest underscores the brand’s emerging position in the sector and the confidence in its scalability and future potential.

The five upcoming outlets will be located at Whiteland Sector 70, Gurugram, and Broadway Plaza Banga, Punjab, in November 2026, followed by Pacific Mall, Dwarka, New Delhi; Inayat Plaza, Patiala, Punjab; and Boulevard Walk-Greater Noida West, in December 2026. The new outlets will also introduce MB Café in phases, featuring coffee and breakfast offerings to expand the brand’s appeal across different day parts.

Commenting on the expansion, Anmol Mahajan, CEO and Promoter, MB Chicken India, said, “India loves chicken, but it has had very few choices in fried chicken. Mary Brown’s has been Canada’s favourite since 1969 because everything is made fresh, from scratch. We want MB Chicken to be India’s go-to fried chicken brand, in malls, on high streets and on every highway. As we expand, our focus will remain on delivering a consistent customer experience and building sustainable growth across our existing and new markets.”

Dylan Powells, Vice President – International Development, said, “Having shown a strong presence in Canada, we see India as a key market for our international expansion and one of our biggest growth opportunities outside our home market. The country’s evolving consumer landscape, growing market potential and increasing demand present significant opportunities for us to strengthen our presence, expand our footprint and build long-term growth. India will therefore remain a key focus as we advance our international development plans.”

Having established its initial presence in Punjab, MB Chicken India will expand across Delhi-NCR, Punjab, Haryana, the North-East and South India. The brand will also explore opportunities at airports and other high-footfall locations to reach a wider consumer base.

As it expands its network, MB Chicken India will not prioritise business performance over outlet count alone. Its growth strategy will emphasise same-store sales growth (SSSG), Unit economics, operational consistency, food quality and customer experience, while strengthening the performance of existing outlets.

The post Mary Brown’s Chicken to Double India Network to 10 Outlets by December; Targets 220+ Outlets by 2030 appeared first on Business of Food.

The funding will support deeper market penetration across NCR, where both brands made their India debut. The focus is on building store density, strengthening consumer recall and refining the operating model in a market that offers a strong base for the next phase of expansion.

Moe’s Casa Mexicana and Carvel bring distinct propositions to India’s evolving food services landscape. Both are owned by Roark Capital, whose brands include Subway, Baskin-Robbins and Dunkin’. Moe’s Casa Mexicana is the international evolution of US fast-casual chain Moe’s Southwest Grill, and India is its first international market. Unify Foodworks also holds the master franchise for Moe’s Southwest Grill, the larger-format restaurant concept within the brand portfolio. Its menu pairs signature burritos, bowls and tacos with India-focused creations such as Habanero Paneer. Carvel, the American ice cream brand founded in 1934 and widely credited with inventing soft serve, entered India at Connaught Place in 2025.

“Travel has rewired the Indian palate. Someone who has had a burrito in Atlanta or a soft serve in New York comes home expecting that exact experience, not a local approximation of it. For this consumer, consistency is the indulgence. Global brands are engineered to deliver it, but only when the operator gets the foundations right. This round gives us the runway to build those foundations store by store, so every new opening is a proven model repeated, not an experiment. Just as valuable are backers who understand consumer brands and share our long view. Our ambition is to make Unify Foodworks the go-to platform for international F&B brands entering India, scaling names that own their category without diluting what made them iconic,” said Sumer Sethi, Founder and CEO, Unify Foodworks.

The post Unify Foodworks Raises Rs 5 Crore to Fuel India Expansion appeared first on Business of Food.

The new outlet spans approximately 1,000 sq. ft. Designed as a small, intimate space, it features soft lighting and music, offering guests an opportunity to experience the brand’s food in a dine-in setting while continuing to serve its existing delivery customer base.

Vatsala Khanna, Founder and Head Chef at The Masala Story, brings her culinary experience and understanding of food to the brand. Having previously worked as an academician, she pursued her interest in food through national and international culinary programmes. She oversees the kitchen’s day-to-day operations and personally develops the dishes and recipes on the menu.

The menu features the brand’s signature Butter Chicken, named among Zomato’s Top 10 in Gurgaon in 2025, along with Dal Makhani, slow-cooked and served in a clay handi. Other offerings include Paneer Lababdar, high-protein non-fried Paneer Cigar Rolls and Chicken Tikka. The dessert selection includes the signature Gulab Jamun Nut, a distinctive offering that brings together the familiar taste of gulab jamun in the shape of a doughnut, alongside Phirni.

Speaking about the expansion, Vatsala Khanna, Founder & Head Chef, The Masala Story, said, “Our guests have trusted us with their meals at home, and this space lets us welcome them to our table for the first time. Every dish we serve carries a story written in spice, from our Butter Chicken to our slow-cooked Dal Makhani, and Golf Course Road, with its energy and love for good food, felt like the perfect place to share it.”

The Masala Story also operates a catering business for private and corporate gatherings, with offerings that include grazing tables, charcuterie and cheese boards, Mediterranean mezze, Mexican spreads, executive lunch combinations and customised Jain, vegan and vegetarian menus. With its first dine-in destination on Golf Course Road, The Masala Story takes another step in bringing its flavours closer to Gurugram’s food community.

Outlet Details:

• Location: Golf Course Road, Sector 54, Gurugram, Haryana
• Format: Dine-In, Cloud Kitchen and Catering
• Cuisine: Mughlai and North Indian 
• Timings: 11:30 AM – 12:00 AM (Night)
• Average Cost for Two: Rs 1200
• Contact: +91 9555318159
• Instagram: https://www.instagram.com/p/DfEeHGeCiAg/

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Food and beverage sales contributed Rs 67.26 crore, registering a 137.1% increase from the previous fiscal year and accounting for approximately 99% of the company’s operating revenue.

The brand operates around 100 stores across eight cities, catering to the growing demand for youth-focused beverage concepts in India’s quick-service restaurant (QSR) market.

Boba Bhai plans to expand its presence to 10 cities in FY27 and add 150–200 stores by the end of the fiscal year. The expansion follows a Rs 40 crore fundraise in March 2026, which is expected to support its growth and wider market reach.

The post Boba Bhai’s Revenue Jumps 139% to Rs 68 Crore in FY26 appeared first on Business of Food.

The expansion is part of the group’s broader ambition to achieve Rs 6,000 crore in system-wide sales by FY30, compared with approximately Rs 3,500 crore in FY26. K Hospitality expects to grow at around 20% over the next three years.

Karan Kapur, Executive Director, K Hospitality Corp and Kliff Ventures, told PTI that the sales target includes company-owned restaurants as well as independently franchised and licensed outlets. The group currently operates more than 120 brands across its three business verticals, including Nando’s, Wagamama, Copper Chimney, Irish House and Bombay Brasserie.

“Our restaurant expansion will primarily focus on major metropolitan markets, including Mumbai, Delhi, Bengaluru, Hyderabad, Chennai, Ahmedabad and Kolkata. We will also expand in other major cities, including Pune, through select formats,” Kapur said.

As part of its restaurant growth strategy, K Hospitality plans to double Nando’s outlet count to approximately 36 during FY27. It also aims to add 6-8 Copper Chimney outlets and around six Wagamama restaurants. These three brands are expected to drive a significant portion of the planned expansion.

Beyond restaurants, the company is strengthening its travel food services business through quick-service restaurants and lounges at airports in India and international markets. Its third growth vertical focuses on banqueting, catering and institutional food services, particularly across corporate parks and event venues.

Kapur said the company is also in discussions with international brands exploring entry into India, although there are no immediate announcements regarding new joint ventures or partnerships.

India will continue to be the primary market for K Hospitality’s restaurant business, accounting for approximately 99% of its operations. Its international footprint remains limited, with around 3-4 outlets across the UAE, the UK and Sri Lanka through Copper Chimney and another group brand.

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This alliance brings together the history of quality and natural recipes of Naturals Ice Cream and the internet kitchen facilities, technology and general operational capacity of Rebel Foods. Naturals Ice Cream has been able to expand into the major markets consistently, with quality and brand integrity, with Rebel Launcher.

Ankur Sharma, Co-founder, Rebel Foods, commented, “Rebel Launcher signifies our desire to establish a food brand development ecosystem that is collaborative. Through collaborations with well-known brands such as Natural Ice Cream, we will assist them to operate in geographies without wasting resources as we provide them with the infrastructure, technologies, and extensive operational experience of Rebel Foods.”

Siddhant Kamath, Director, Naturals Ice Cream, commented, “Our association with Rebel Foods has helped in propelling the Naturals ice cream experience a notch higher. We have been able to expand effectively in the country with the help of their large network of cloud kitchens and technology-driven operating systems and preserve the brand reputation our customers look forward to. This partnership has enabled us to reach out to more people than ever, and we view this as a strategic partnership that we will build on in the long run, which will see our growth onward.”

The partnership has proliferated across major cities such as Bengaluru, Gujarat, Hyderabad, Kolkata, and Delhi NCR, among others, as it had a pilot launch in Delhi in 2020. Naturals started with a small menu and has, over time, added its products, and some of its most popular flavours made it onto the digital platform of Rebel, thereby gaining its presence and selling. In 2026, Naturals also rolled out its presence in Chennai, Hyderabad, and Punjab and is looking to further expand its footprint with Rebel Foods in these markets.

Rebel Launcher allows partner brands to grow on capital-efficient models, immediately enter and access the extensive cloud kitchen network of Rebel Foods, integrated supply chain and technology-driven operating systems. Through infrastructure and operations management, Rebel enables the brands to remain product-focused in terms of product innovation and long-term brand building through customer experience.

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