With 220+ cafés across the country, Third Wave Coffee’s entry into Kolkata is a reflection of the growing demand for specialty coffee and premium café experiences across East India. As one of the region’s largest metropolitan centres and a city known for its rich heritage and vibrant café culture, Kolkata serves as a strategic gateway for the brand’s broader expansion plans in the region.

The three cafés are designed as community-led spaces that integrate great coffee and meaningful conversations, while celebrating Kolkata’s cherished culture of adda. Patrons can enjoy signature brews, specialty single-origin coffees, artisanal bakes, quick bites, and curated food offerings. The Kolkata cafés will also feature exclusive menu additions, including breakfast favourites such as Turkish Eggs, Shakshuka, sourdough-based bites, and hearty lasagnas, complemented by a seamless, tech-enabled experience through the Third Wave Coffee app.

Recognising Kolkata’s enduring love for desserts and sweet indulgences, Third Wave Coffee is also bringing the recently launched ‘Third Rush’, a dessert-forward concept crafted for late-evening indulgent cravings. Featuring the nostalgia-inducing Jim Jam Tres Leches along with layered cakes, stacks, tarts, pies, mousses, and cheesecakes, Third Rush brings a contemporary dessert experience to the city, complementing the brand’s specialty coffee offerings.

Speaking on the launch, Rajat Luthra, CEO, Third Wave Coffee, said, “Kolkata is one of the most important markets in East India and we are excited to begin our journey in the region with a city that has such a strong affinity for culture, community, and café experiences. Our East India expansion is pivotal to  building our national footprint, and we see Kolkata evolving into one of our key markets over the coming years. We are committed to investing in the region and alongside deepening our presence in Kolkata, we are also evaluating opportunities in other cities such as Guwahati, Ranchi, Patna, and Bhubaneswar as we deepen our market presence in the region.”

In FY26, Third Wave Coffee expanded into Ahmedabad, Agra, and strategic transit hubs such as the Delhi–Mumbai Expressway, while also deepening its presence across Delhi NCR, Hyderabad, Chennai, Mumbai, and Mysuru. Building on this momentum, the brand plans to open 100 additional cafés by FY27, taking its national store count to 320.

Backed by its Food Innovation Lab and state-of-the-art roastery, Third Wave Coffee remains focused on product innovation, operational excellence, and creating community-led café experiences that continue to shape India’s evolving specialty coffee culture.Third Wave Coffee aims to add 5–6 more cafes in the city in FY 26-27 and enter new markets in the eastern region.

The post Third Wave Coffee forays into East India, opens three new cafes in Kolkata appeared first on Business of Food.

The Amar Colony, Delhi outlet marks the beginning of Ai-CHA’s journey in India and will offer consumers the complete Ai-CHA experience. Designed as a welcoming destination for families, students, young professionals and tea enthusiasts alike, the store will showcase the brand’s extensive menu, vibrant identity and customer-first approach. Visitors will also be greeted by CACHA, Ai-CHA’s beloved mascot, a playful and recognisable character that has become synonymous with the brand across international markets and adds a fun, family-friendly element to the in-store experience. Following the launch, the company plans to expand its presence across key metropolitan cities, bringing its globally loved menu and distinctive beverage culture to a wider audience across the country.

Indian consumers can now experience some of the brand’s fan-favourite offerings, including the Vanilla Ai-Scream, Ai-Squash Lemonade, Ai-Milk Tea Brown Sugar Pearl and Sund-Ai Boba, which have become popular among customers worldwide. Complementing these signature products is an extensive menu featuring fruit teas, milk teas, boba beverages, ice creams, sundaes, coffees and hot drinks, allowing consumers to discover a wide range of flavours tailored to their preferences.

Ai-CHA plans to expand across India through a royalty-free FOFO franchise model, offering entrepreneurs the opportunity to partner with a globally recognised brand backed by strong operational support and proven business systems. Built around the philosophy of making premium beverages and desserts accessible to everyone, Ai-CHA has built a loyal following across global markets through its combination of innovative flavours, extensive customisation and affordable pricing.

Speaking about the India launch, Lee, Founder of Ai-CHA, said, “India represents an exciting new chapter in Ai-CHA’s global growth journey. Over the years, we have seen consumers across Southeast Asia embrace our products because they combine affordability, quality and unique flavours. We believe Indian consumers are ready for a fresh beverage and dessert experience that can be enjoyed by everyone, from young adults and students to families and working professionals. We are delighted to bring Ai-CHA to India and look forward to becoming a part of consumers’ everyday moments.”

Adding to this, Sarthak Mohindra, Country Head – India, Ai-CHA, said, “India’s vibrant food culture and growing appetite for innovative beverage concepts make it a natural fit for Ai-CHA. Our focus is on delivering exceptional taste, high-quality ingredients and value-driven pricing that makes every visit enjoyable. Whether it’s a refreshing fruit tea during the summer, a comforting hot beverage during the winter, or a fun boba experience with friends, Ai-CHA has something for everyone. We are excited to begin our journey in Delhi and introduce Indian consumers to flavours they may not have experienced before. As we expand, our goal is to make Ai-CHA one of India’s most loved tea and ice cream brands while creating meaningful opportunities for franchise partners across the country.”

Ai-CHA’s arrival in India marks the beginning of an exciting new chapter for the brand as it introduces Indian consumers to a refreshing blend of innovation, affordability and flavour. With products crafted to suit a wide range of tastes and preferences, Ai-CHA aims to become a go-to destination for refreshing beverages and indulgent treats, offering Indian consumers a taste of one of Southeast Asia’s most loved tea and ice cream brands.

The post Global Beverage Brand Ai-CHA Enters India with Affordable Fruit Teas, Boba and Ice Cream, Loved across 40 Countries appeared first on Business of Food.

At launch, Medusa will begin operations in Bengaluru as part of a phased expansion strategy across Karnataka, targeting presence across 1,000+ outlets with a focus on premium HORECA locations and licensed liquor outlets. Karnataka’s rollout will begin with Bengaluru as the primary focus, followed by Mysuru, with a broader statewide expansion planned for a later phase.

The Karnataka expansion is part of Medusa’s larger national growth plans as the brand continues to expand across key beer-consuming markets in India. Medusa’s portfolio is positioned alongside leading premium players in the market while maintaining strong value perception and aspirational appeal. The focus in the state will be on building long-term presence through regional brewing partnerships.

“Over the last few years, Medusa has expanded across multiple markets in India, and Karnataka is an important step in our next phase of growth. The state has a strong beer culture, a large consumer base. While Bengaluru is an important starting point for us, our focus is on building presence across Karnataka through major cities. We are entering the market with a long-term vision backed by regional brewing partnerships and strong local execution. We believe Karnataka can become a meaningful contributor to Medusa’s overall business,” stated Avneet Singh, Founder and CEO, Medusa Beverages.

Looking ahead, Medusa plans to expand its presence across South India over the next few years by increasing its reach across HORECA and licensed liquor channels in key markets. The brand currently commands a strong 10% market share in Delhi, reflecting its rapid growth in India’s beer market. The Karnataka launch marks another important step in Medusa’s wider expansion strategy as it continues to grow its footprint across major markets in the country.

The post Medusa Beverages sets sights on 1,000+ Outlets as it enters Karnataka market appeared first on Business of Food.

Inspired by the Italian word “Bella,” meaning ‘beautiful’, the name Belmarose reflects the idea of a “beautiful rose,”  symbolic of elegance, romance, warmth, and memorable experiences. Every detail of the venue has been thoughtfully curated to embody this essence, creating a space that feels luxurious, inviting, and effortlessly timeless.

Spread across approximately 5,000 sq. ft. with around 120 covers, the interiors draw inspiration from European and Roman aesthetics. Artistic accents, maroon velvet seating, premium leather finishes, and warm ambient lighting come together to create a luxurious yet intimate atmosphere, perfectly complementing the venue’s immersive dining-to-nightlife experience. 

The culinary programme at Belmarose showcases a refined blend of European and Asian-inspired cuisine led by Chef Sunil Pandey, who brings together contemporary techniques with layered flavours and elegant presentation. Speaking about the philosophy behind the menu, Chef Sunil Pandey shares, “At Belmarose, we wanted every dish to feel indulgent yet memorable. The menu reflects global inspirations while focusing on balanced flavours, refined techniques, and an experience that guests keep coming back for.”

Among the standout signature dishes is the Smoked Chicken Caesar Croquettes, offering crispy golden bites with creamy Caesar-inspired richness and smoky undertones. The Enoki Mushroom Roll delivers delicate textures paired with umami-forward flavours, while the Stuffed Zucchini Flower brings together lightness and indulgence in a beautifully plated preparation. The Rosette Ravioli stands out with its handcrafted elegance and comforting layered flavours, while the Lobster in XO Sauce offers a luxurious balance of bold Asian influences and rich seafood indulgence.

Complementing the cuisine is Belmarose’s innovative cocktail programme led by in-house mixologists Roshan and Hardik. Curated to enhance both the food and the evolving energy of the venue, the cocktail menu combines creativity, presentation, and layered flavour profiles. Signature cocktails include Pandan Bloom with refreshing tropical notes, Flora Blanca with delicate floral undertones, Mango Inferno balancing sweetness with spice, Palantine Fig featuring rich fruity depth, and Ignis Roma – a smoky, bold cocktail inspired by classic Roman flair.

As the evening unfolds, Belmarose transforms into a vibrant nightlife destination with curated music experiences, international artists, and an energetic social atmosphere that keeps the momentum alive long after dinner ends.

Speaking about the vision behind the venture, entrepreneur Rajjeet Chandra shares, “My favorite part of starting a venture is transforming a simple vision into something people truly connect with. But what inspires me even more is continuing its legacy, evolving every day, creating opportunities, and building something meaningful that future generations can proudly carry forward.”

At Belmarose, the night doesn’t simply end with dessert, it only gets better from there. Whether it’s an intimate dinner, celebratory evening, or a night that turns into unforgettable memories on the dance floor, Belmarose invites Mumbai to dine, sip, celebrate, and stay a little longer.

The post Belmarose, a New Hub for Fine Dining and Nightlife in Mumbai appeared first on Business of Food.

Conceived as a space that evolves with the rhythm of the day, Tyde moves seamlessly from vibrant breakfasts and business lunches to leisurely afternoon conversations, cocktail-led evenings, intimate dinners, and after-dark gatherings. The menu reflects the same fluidity, bringing together artisanal coffee, wood-fired pizzas, Asian flavours, small plates, and a refined à la carte experience designed for both everyday dining and celebratory moments.

The interiors draw inspiration from the geometry of Jantar Mantar and India’s enduring relationship with water as a symbol of movement, reflection, and transformation. Sculptural forms, layered textures, deep indigo tones, and warm brass details create a space that feels atmospheric, expressive, and elevated.

At the centre of the restaurant is Dar Badar, a sculptural installation by Mohd Intiyaz. Crafted in brass and rhythmic forms, the work introduces a striking visual energy to the space, echoing the movement and fluidity that define Tyde’s design language. Complementing the interiors are textile works by Hansika Sharma – Within the Ocean and Fragments of Ocean. Embroidery, zari, beads, mirrors, and metallic details come together in layered compositions inspired by the textures and depth of the sea.

Speaking on the launch, Priya Paul, Chairperson, Apeejay Surrendra Park Hotels, said, “We are excited to launch Tyde, a lively and contemporary dining destination in the heart of Connaught Place. As pioneers of luxury boutique hospitality in India, we have always believed that our hotels must be more than places to stay; they should be spaces where art, design, music, culture, and cuisine come together to create experiences that are Anything But Ordinary. Tyde carries that philosophy forward in a fresh and distinctive way.”

Parag Sahwney, General Manager, THE Park New Delhi also shared his thoughts, “Tyde brings refined dining and dynamic food concepts to the heart of the city. A passionate culinary team has curated menus inspired by diverse flavours and modern interpretations, with every detail thoughtfully considered for a refined yet engaging experience. Tyde is designed as a dynamic gathering space for discerning diners and global travellers alike.”

The post THE Park New Delhi Elevates Delhi’s Dining Scene with Tyde appeared first on Business of Food.

Strategically positioned in Sector 75, Spectrum@Metro Phase 2 has emerged as a growing commercial and lifestyle hub backed by strong residential catchment, seamless connectivity, and increasing consumer footfall. The project continues to attract leading retail and dining brands, offering visitors an integrated experience comprising shopping, entertainment, leisure, and dining under one roof. The launch of KFC further reinforces Spectrum Metro’s positioning as a preferred destination for premium retail and lifestyle experiences in Noida.

Speaking on the launch, Ajendra Singh, Vice President, Spectrum@Metro said, “We are delighted to welcome KFC to Spectrum Metro Phase 2. The addition of such an iconic global brand aligns with our vision of creating a dynamic and engaging destination for visitors. As consumer preferences continue to evolve towards experiential retail and dining, we remain focused on bringing renowned brands that enhance the overall experience and add greater value to the destination.”

The newly launched KFC outlet has been designed to offer a modern dining ambience along with dine-in, takeaway, and delivery services, catering to the convenience-driven preferences of today’s consumers. With the addition of KFC, Spectrum Metro Phase 2 continues to expand its retail ecosystem and strengthen its appeal as one of the prominent lifestyle and commercial destinations in the region.

The post KFC Opens Outlet at Spectrum@Metro in Noida appeared first on Business of Food.

Building on the success of its flagship store in Mahalaxmi, the new outlet brings together everything customers love under one roof such as fresh breads, artisanal bakes, New York-style pizzas, No-Bullsh*t sandwiches, and specialty coffee.

Located in the heart of Goregaon, at Oberoi Garden City, the new outlet is the perfect addition to the area’s evolving culinary landscape. The menu features all the hits that put TwentySeven Bakehouse on the map, including our signature range of artisanal sourdoughs, loaves, and flaky, buttery croissants.

On a very enticing and mouth watering day, one may order the New York-style pizza with its airy and thin-crust slices. The pizza comes with a delicious blend of melt cheese and sauce. Dig into the vegetarian classics like the Fiamma 2.0 and the Basil Pesto, or reach for a slice of the banging Chermoula Chicken with Vodka Sauce pizza. The interesting bit of an experience is to snack on the ‘Better Than Dr*gs Garlic Knots’ while you wait for your order. In case of a hot beverage intake, there’s a cup of speciality coffee waiting right before that meeting or brainstorming session.

For those looking for a bite, the customised made-to-order sandwiches, like the Halloumi and Harissa or the Pulled Pork Kimchi, are the go-to options for a working lunch or a quick bite. Pro tip is not to miss the Thecha Chip Butty, that packs a hot punch! Stop by for a fresh bake, stay for a pizza, and come with a big appetite. If one can not make it in person, fire up Swiggy or Zomato to have our goodness delivered straight to your office or home!

The post TwentySeven Bakehouse Heads North, Brings ‘NoBullsh*t Baking’ to Mumbai Suburbs appeared first on Business of Food.

Curated by renowned Presidential Award-winning chef Sabyasachi Gorai, the menu celebrates the richness of Sicilian culinary traditions through fresh ingredients, rustic flavours, and dishes designed for sharing and conversation.

Inspired by the sun-soaked piazzas and coastal charm of Southern Italy, SICILIANA brings Bengaluru an immersive Mediterranean dining experience shaped by leisurely meals, soulful flavours, artisanal craftsmanship, and the warmth of shared moments over food and wine. Following successful launches across Kolkata, Thane, and Mumbai, the brand now arrives at Phoenix Mall of Asia as part of the mall’s continued focus on bringing globally inspired dining concepts and experience-led hospitality to the city.

Designed as a contemporary Mediterranean trattoria, SICILIANA blends terracotta textures, Sicilian-inspired accents, artisanal detailing, and warm earthy tones to create a space that feels vibrant, welcoming, and deeply atmospheric. The restaurant has been thoughtfully designed for Bengaluru’s evolving urban audience seeking dining experiences that combine ambience, culture, and meaningful social connection.

Guests can explore Sicilian-style fritti such as Arancini and Supplì, Aubergine Caponata, handmade pastas, artisanal cheeses, coastal seafood preparations, and the iconic thick-crust Sfincione pizza, alongside indulgent desserts including the signature Pistachio Cannoli. Complementing the culinary experience is a thoughtfully crafted beverage programme inspired by Southern Italy, featuring signature cocktails, Italian classics, and curated wine selections.

Sharing his thoughts on the Bengaluru launch, Anjan Chatterjee, Chairman & Managing Director, Speciality Restaurants Limited said, “With SICILIANA, we wanted to create a dining experience inspired by the spirit of Sicily and its culture of slowing down, sharing meals, and celebrating simple yet deeply flavourful food. Every element, from the menu to the ambience, reflects that relaxed Mediterranean approach to hospitality. Bengaluru’s audiences value immersive dining experiences, and Phoenix Mall of Asia felt like the ideal destination to bring SICILIANA’s world to the city.”

Operational as an all-day dining destination from 11 AM to 11 PM, SICILIANA further strengthens Phoenix Mall of Asia’s growing portfolio of globally inspired restaurants and premium lifestyle experiences, reinforcing the mall’s position as one of Bengaluru’s leading destinations for luxury retail, hospitality, and experiential dining.

The post Phoenix Mall of Asia Expands its Culinary Portfolio with the Launch of SICILIANA appeared first on Business of Food.

Nazeer Foods has been building a strong legacy in Indian Mughlai cuisine since over four decade now. Most certainly, it remains widely known for its authentic recipes, traditional cooking style, and loyal customer base across Delhi-NCR. The Zirakpur outlet marks a significant step in taking the iconic brand experience beyond Delhi while maintaining the essence of Old Delhi’s culinary culture.

The newly-launched restaurant has been designed with a premium dine-in concept featuring warm hospitality, Mughlai-inspired aesthetics, elegant seating, and a refined ambience aimed at families, professionals, and food enthusiasts seeking an elevated dining experience in the Tricity region.

The launch also follows TWH Hospitality’s earlier strategic announcement regarding its partnership with Nazeer Foods for hospitality and culinary expansion. The company had previously announced the integration of Nazeer Foods’ kitchen operations at its Goa hospitality venture, enabling premium Mughlai cuisine offerings and online food delivery operations in the region. With the successful expansion now reaching Zirakpur, the group is aggressively strengthening its hospitality and restaurant vertical.

Speaking on the expansion, the management stated that the response to premium Indian dining concepts continues to grow rapidly in emerging lifestyle destinations such as Zirakpur and
Chandigarh–Mohali- Panchkula Tricity. The company further shared that it is now actively evaluating additional expansion opportunities across Punjab, Haryana, Chandigarh, and Delhi/NCR through both fine-dine and high-street hospitality formats.

TWH Hospitality, the hospitality venture backed by ICCPL Group, has been steadily expanding its presence across cafés, resorts, and premium food ventures. The group has previously gained visibility through ventures such as Boho By The Beach Resort and The Boho Box Café in Goa, while simultaneously strengthening partnerships with established food and hospitality brands.

The Zirakpur outlet is expected to become a key culinary destination for residents of Chandigarh, Mohali, Panchkula, and surrounding regions looking for an authentic Mughlai fine-dining experience rooted in Old Delhi’s rich food heritage. The launch further strengthens TWH Hospitality’s growing footprint across North India and marks another milestone in its hospitality and culinary expansion journey.

The post Old Delhi-Themed Fine-Dine Mughlai experience comes to Tricity as TWH Hospitality opens its new Nazeer Foods Restaurant in Zirakpur appeared first on Business of Food.

Evolving food landscape has a way to make inroads to Delhi grub hubs, consequentially bringing NŌDO – Ramen, Sushi, Dimsum—India’s first dedicated Grab & Go Pan-Asian kitchen to Khan Market. The concept sits between quick-service efficiency and casual dining sensibility, aimed at diners who still want global flavours, just in a more immediate, portable format.

Sushi, dimsum, and ramen have steadily built their place on menus across cities, though most often within dine-in-led restaurants or scattered delivery offerings. What has been missing, however, is a format built specifically around how these foods are actually consumed today—quickly, frequently, and often on the move.

NŌDO builds its model around that gap. Orders are prepared through a combination of centralised preparation and live assembly, ensuring the freshness stays intact. Equal attention is given to how the food travels. Sushi is packed in structured trays, dim sum is laid out in secure boxes while ramen is assembled in spill-proof bowls. It is a system built as much for delivery and takeaway as it is for a quick dine-in stop.

“We built NŌDO around a simple observation—people still crave quality Asian food, but they don’t always have the time for a traditional dining experience,” says Shivang Gupta, Founder of NŌDO. “Our goal was to create a format where speed, consistency, and flavour coexist without compromise. From how the ramen is assembled to how the sushi is packed, every detail is designed for convenience without losing authenticity.” 

Ruhi Gupta, Co- founder of  NŌDO says, “We believe NŌDO is not just launching a kitchen, but introducing a new way of consuming Asian food in India. The grab-and-go format has been missing in this category, and we’ve built NŌDO to fill that gap with precision. It’s fast, it’s consistent, and it’s designed for the pace of urban life—without losing the depth and authenticity that people expect from  pan cuisine.”

The menu is intentionally focused on three categories—sushi, dimsum, and ramen. Ramen is one of the biggest draws–it can be customised based on choice of broth, noodles, and toppings and NŌDO is the only one providing such a wide variety of ramen flavors. One of the key dishes is the Kimchi Umami bowl, which brings together a fermented kimchi broth with gochugaru heat, greens, and a jammy egg, with options to choose between wheat noodles, udon, or pad thai, and proteins ranging from tofu and jammy egg to cheese.

Flavour profiles move across familiar but layered territory—from the depth of kimchi-based broths to the richness of tonkotsu and lighter Thai coconut curries. Sushi, under the section The Tokyo Street, offers rolls like asparagus tempura, avocado cream cheese, katsu chicken, and seafood dynamite. The dimsum selection includes cream cheese with chilli oil, Thai nutty vegetable, charcoal chicken, and butter garlic prawn. 

The drinks menu is simple and includes refreshing beverages in classic and fruit-forward flavours such as lychee and grape. All in all, NŌDO is an accessible premium brand that caters to an urban audience, particularly younger consumers who seek global options yet want quick, consistent and easy to consume choices. 

The brand plans to expand across high-density urban pockets where speed, reliability, and delivery readiness matter as much as flavour. By narrowing its focus to three categories and building an execution-first model around them, NŌDO is not simply adding another Asian restaurant to the city’s growing list- it is redefining how fast, flavourful, and future-ready urban dining can be.

The post NŌDO launches India’s first Grab-n-Go Pan-Asian kitchen concept appeared first on Business of Food.