At a time when food consumption in India is evolving rapidly, Dil Foods is building a platform that combines culinary diversity, operational efficiency, and digital distribution.  Since its last fundraise, Dil Foods has significantly scaled its footprint, expanding into new cities and strengthening its presence across existing markets.

The company has also significantly grown its network of restaurant partners, launched multiple cuisine-led brands, and introduced new menu categories aligned with evolving consumer demand. Building on this momentum, the company is now entering its next phase of growth. With the funding, the company will focus on diversifying its portfolio across cuisines, catering to a wider set of consumer cohorts, and expanding into additional high-growth markets.

Today, Dil operates 10 regional food brands across 6 cities, covering 340 pin codes. It is India’s largest chain of virtual brands, specializing in regional Indian cuisine. A continued focus on food-tech innovation and supply chain optimization will remain central to enabling scalable and sustainable growth.

Commenting on the development, Arpita Aditi, Founder, Dil Foods, said “Dil Foods has always been built on the idea of creating a sustainable ecosystem in the food industry. This funding will help us double down on that belief and capture a larger share of the consumer’s plate.With this capital, we aim to scale to 600 locations by FY28 and reach an annualized revenue of ₹500 crores. A significant portion will also go into strengthening our backend production and supply chain. Last year, we set up one of Bangalore’s largest central kitchens, spanning over 1 lakh sq. ft., and this is just the beginning.”

Arjun Vaidya, Founder, V3 said, “We backed Dil Foods three years ago at a very early stage when they were at just 30 locations, and the 30X scale they’ve achieved since then has been remarkable. What’s even more impressive is how they’ve combined that growth with strong capital discipline and a model that’s genuinely differentiated in the cloud kitchen QSR space. They are probably the most capital efficient business in the cloud kitchen QSR space in India. What I love is that Dil is building regional heroes. From a leading khichdi brand to a strong Bihari cuisine play and a fast-growing chole brand, it’s a clear sign of where India’s tastes is heading towards embracing regional flavours in a big way. They’re not just growing fast, Dil Foods is giving consumers their home favourites in an easy-to-access digital way – this impact makes it an even more interesting investment.”

Deepak Agarwal, Managing Director, Bikaji Foods International Ltd emphasised that “Having built Bikaji on the foundation of bringing authentic Indian flavours to people across the world, this investment in Dil Foods feels especially meaningful to us. We see in their journey a shared passion for regional cuisine and a deep understanding of how consumer preferences in India are evolving. What stands out is their ability to blend culinary authenticity with a modern, scalable approach to distribution. As they continue to expand their footprint and portfolio, we are excited to support them not just as investors, but as strategic partners who believe in the same larger vision of taking India’s diverse food culture to more plates, more consistently and more efficiently.”

“This isn’t a cloud kitchen play — it’s a distributed virtual brand network built on infrastructure that already exists. Arpita and the team have turned the restaurant industry’s biggest inefficiency into their moat, growing aggressively while keeping profitability at the core. This round sets them up to do it at national scale.” said by Mohammed Ali Shariff, Partner Mount Judi Ventures.

By redefining India’s access to its diverse regional cuisines at scale, while setting new benchmarks for capital efficiency and operational discipline, it is growing fast while staying grounded in a sustainable model.

The post Dil Foods, a full stack virtual restaurant enabling platform, raises INR 72 crore towards next phase of growth and expansion appeared first on Business of Food.

This is a space designed for the in-between the hours that don’t belong to one definition. Where afternoons aren’t just about meals, and evenings aren’t confined to excess. Dandy & Dandy responds to how people truly move through their day: intentional yet unstructured, composed yet quietly evolving without the need to shift locations, recalibrate, or start over.

At its heart lies a study in duality. The first Dandy is restrained, precise, and grounded in craft, an expression of food that is ingredient-led, seasonal, and quietly confident. The second is uninhibited, social, and kinetic, where cocktails, music, and human energy take centre stage. These aren’t opposing identities, but parallel states designed to coexist, not compete.

The transformation is almost imperceptible. By day, the space is light, open, and unhurried, suited for long lunches, considered conversations, and moments that don’t demand urgency. As the light fades, the atmosphere deepens. Shadows lengthen, the music gathers intent, and the room begins to hum with a different energy. By night, it becomes immersive, magnetic, and instinctively social, where the bar anchors the experience and spontaneity takes over.

Design becomes the silent narrator of this shift. A striking central bar grounds the space, while sharp, geometric lighting evolves through the day, reframing the mood without altering the structure. A palette of deep reds, blacks, and warm neutrals creates a visual duality, crisp and composed in daylight, moody and cinematic after dark. The architecture remains unchanged; the perception transforms entirely.

The food and beverage programme follows this same, deliberate arc. The menu is globally influenced yet disarmingly approachable, built around shareable plates that transition effortlessly across occasions. The cocktail philosophy is anchored in ABV progression, inviting guests to move naturally from lighter, more relaxed pours to deeper, spirit-forward compositions as the evening unfolds. Music, too, is curated with intent, beginning as a subtle backdrop before rising into high-recognition, energy-led sets that define the night.

Speaking on the concept, Kaushik Rachapudi, Managing Director, Dandy & Dandy shares, “Dandy & Dandy is built around how people actually live today. There’s no clear divide between work and social life anymore. We wanted to create a space that respects that fluidity where you can begin with intent and naturally move into something more expressive, without ever needing to change your environment.”

Addionally, Kaushik said, “The idea is deceptively simple: the same space, different energy. But delivering that seamlessly requires discipline. If you’re doing both day and night, you have to do both with equal conviction; there’s no halfway.”

With close to three decades of experience, Rehan Guha brings an instinctive understanding of hospitality, culture, and evolving consumer behaviour, crafting spaces that feel less engineered and more intuitively lived-in.

Positioned as an accessible premium destination, Dandy & Dandy speaks to a generation that values nuance over noise, where taste is inherent, not performed. It is assured without excess, elevated without effort, and social without spectacle.

In a city where dining and nightlife have long existed as separate worlds, Dandy & Dandy offers a rare in-between one that feels equally at home at 2 PM as it does at midnight.

The post One Door. Two Personalities. Dandy & Dandy Opens in Hyderabad, Redefining the Rhythm of Dining & Nightlife appeared first on Business of Food.

Rohan Pewekar, CEO – Gourmet Investments Hospitality Group (GIHG), said, “This launch reflects our long-term vision of introducing India’s increasingly discerning diners to the world’s most compelling global flavors and dining cultures. World St. at Worldmark, Aerocity, as one of Delhi’s most dynamic dining districts, sits at the crossroads of global travelers, corporate audiences and an evolved local audience, making it a strategic anchor for our expansion. For us, this opening is about building deepen relevance in high-intent markets and shaping preferences, not merely adding locations. P.F. Chang’s has always stood for bold flavors and a distinctive dining experience, and this location allows us to deliver this experience to the right audience ensuring a lasting relationship between our customers for the brand.”

Renowned for its signature high-heat wok cooking, bold flavors and elevated dining experiences, the new restaurant brings P.F. Chang’s distinctive culinary offering to one of most premium and dynamic hospitality districts in the capital. It offers vibrant mix of corporate professionals, discerning residents, international travellers and lifestyle-led consumers, World St, at Worldmark, a natural fit for P.F. Chang’s premium casual dining experience. The new location reinforces the brand’s focus on entering high-growth destinations that align with evolving consumer preferences for globally bench-marked food and immersive dining environments.

Taylor Viersen, VP, Global Brand Development, P.F. Chang’s, stated, “Our debut in Aerocity is a pivotal step in P.F. Chang’s growth within India, and broader global expansion, bringing our storied legacy and signature American Pan-Asian flavors to one of Delhi’s most premium dining destinations. By mastering the ancient 2,000-year-old tradition of wok cooking, we ensure every dish maintains the perfect balance of flavors that has defined our brand’s footprint across the world.”

At the heart of the P.F. Chang’s experience is its signature high-temperature 700-degree wok cooking technique, designed to lock in flavor, texture and nutritional integrity. Guests can enjoy globally loved dishes such as Chang’s Lettuce Wraps, Dynamite Shrimp and Orange Chicken, alongside a thoughtfully curated menu adapted for Indian diners, including extensive vegetarian offerings. Signature favorites such as Lo Mein and the iconic Great Wall of Chocolate continue to anchor the menu, offering both familiarity and indulgence. Refreshing sushi, salads, gelatos and thirst-quenching carafes of delicious summery drinks are also available. All dishes are prepared completely MSG-free, reflecting the brand’s commitment to quality and mindful cooking.

Jerry Thomas, Culinary Head – Restaurants, Gourmet Investments Hospitality Group (GIHG) said, “At P.F. Chang’s, the wok is not just a technique, it’s where flavor comes alive. High heat gives us intensity, but it’s the balance of flavors: sweet, savory, spicy and umami; that defines the experience. Every dish is built to be bold yet balanced. With World St., we’ve stayed true to our global menu while making sure it resonates with local tastes.”

Founded in 1993, P.F. Chang’s has spent over three decades honoring the 2,000-year-old tradition of wok cooking, bringing together high-heat techniques, scratch preparation and layered Asian flavors across 300+ restaurants in 20+ countries.

S. K. Sayal, MD & CEO, Bharti Real Estate said, “We are delighted to welcome P.F. Chang’s to World St. at Worldmark, Aerocity. Globally celebrated brands like P.F. Chang play an important role in shaping vibrant social and culinary destinations, enhancing the experience for professionals, travelers, and the wider urban community. Envisioned as the social spine of Worldmark, World St. is a dynamic, walkable destination that brings together some of the world’s most loved brands and experiences. The addition of P.F. Chang’s further enriches this curated mix, strengthening World St.’s position as a preferred destination for Asian fusion dining in Delhi.”

Beyond its culinary offering, the new restaurant at World St at Worldmark has been designed to deliver a refined yet inviting dining environment. With contemporary interiors, warm service and versatile seating, the space is ideal for business lunches, after-work gatherings, family occasions and social celebrations, reflecting the brand’s commitment to creating memorable moments beyond the plate.

As P.F. Chang’s continues its measured expansion across India, the focus remains on honoring tradition, embracing innovation and delivering bold Asian flavors with purpose.

The post P.F. Chang’s Accelerates Delhi NCR Expansion with Launch at World St., Worldmark appeared first on Business of Food.

The Mumbai-born sourdough pizza chain has appointed retail veteran Gaurav Sachdeva as Chief Operating Officer at a time when the company is scaling rapidly across India’s urban foodservice landscape.

“43 stores, 12 cities — aiming to take it to 200-plus restaurants in the next few years,” says Sachdeva, summing up the ambition driving the brand’s next phase of growth.

But Si Nonna’s story is not merely about expansion. It is about building an entirely different pizza culture in India.

Beyond Conventional Pizza

Founded in 2022 by Ayush Jatia, Si Nonna’s entered a market long dominated by value-led, delivery-heavy pizza chains. Instead of competing on discounts or speed, the company built its identity around slow fermentation, artisanal preparation and immersive dining experiences.

The brand’s core differentiator lies in its sourdough philosophy.

Its pizzas are crafted using long-fermented dough, inspired by authentic Neapolitan techniques, creating a lighter, airy and flavour-forward crust that stands apart from conventional commercial pizza bases. The company has consistently highlighted craftsmanship, fermentation science and ingredient quality as central to its proposition.

Si Nonna’s also became India’s first pizzeria to receive certification from the Associazione Verace Pizza Napoletana (AVPN), the globally recognised authority that preserves authentic Neapolitan pizza traditions — a milestone that significantly elevated its credibility in premium culinary circles.

Building a Menu Around Craft and Freshness

Unlike mainstream chains that rely heavily on standardised mass-market offerings, Si Nonna’s menu has evolved around artisanal combinations, fresh ingredients and elevated comfort food.

The menu spans:

• Classic Neapolitan-style sourdough pizzas
• Burrata-based pizzas
• Truffle-infused variants
• Fresh mozzarella and ricotta-led combinations
• Roasted vegetable toppings
• Pepperoni and gourmet meat selections
• Handcrafted appetisers and sides
• Desserts inspired by Italian café culture
• Specialty beverages and coffee pairings

The company has also built strong appeal through its open kitchens, visible dough preparation and wood-fired cooking processes that turn pizza-making into a theatre-led dining experience.

In many ways, Si Nonna’s operates closer to a modern lifestyle café than a traditional QSR chain.

Its outlets are designed to encourage community engagement, long-format dining and social sharing — a strategy that resonates strongly with younger urban consumers seeking experiential food brands rather than transactional eating occasions.

Dine-In Energy with Digital Reach

While dine-in remains central to the Si Nonna’s experience, the brand has simultaneously leveraged digital platforms to expand accessibility.

The company is available across major food delivery platforms including Swiggy and Zomato, allowing it to participate in India’s rapidly growing premium delivery economy without diluting its experiential positioning.

This hybrid strategy — combining artisanal dine-in culture with digital convenience — has helped the company scale faster across markets.

The brand now operates across Mumbai, Pune, Bengaluru, Delhi NCR, Ahmedabad, Surat, Indore and several other cities, largely focusing on premium malls, high-street destinations and affluent urban catchments.

Why the Brand Is Scaling Fast

Si Nonna’s rise reflects larger shifts underway in India’s foodservice industry.

Urban consumers today are increasingly willing to pay more for:

• Authenticity
• Ingredient quality
• Better fermentation and healthier formats
• Open kitchens and transparency
• Instagram-worthy dining spaces
• Global culinary storytelling
• Community-led food experiences

The premium pizza segment, especially sourdough and artisanal formats, is emerging as one of the fastest-growing sub-categories within organised foodservice.

Si Nonna’s has managed to position itself at the intersection of premium dining, café culture and modern lifestyle consumption.

Its rapid expansion from a single Mumbai outlet to 43 stores across 12 cities in a short span underlines the growing consumer appetite for differentiated food brands.

Enter Gaurav Sachdeva

As Si Nonna’s prepares for its next expansion phase, the company has brought in a leader with deep experience in scaling consumer-facing businesses.

Sachdeva joins after serving as Chief Retail Officer at BlueStone and brings over two decades of experience across Bestseller India, Puma, Hero Cycles, VF Corporation and Genpact.

Originally from Shimla, he often speaks about resilience as a defining influence in his life.

“Hailing from Shimla, my school was a 4 km uphill walk every day. I did that for 12 years and resilience is my biggest gain from there,” he says.

An alumnus of Pearl Academy of Fashion, LDT Nagold and INSEAD, Sachdeva believes strongly in people-led leadership and brand-building.

“At work my biggest kick is when someone I worked with gets promoted to the next level. At home the same kick comes when someone loves what I cook,” he says.

That blend of operational scale, consumer understanding and passion for experience-driven brands could prove critical as Si Nonna’s attempts to transform from a fast-growing premium pizza chain into one of India’s defining modern foodservice brands.

The post Si Nonna’s: Crafting India’s Sourdough Pizza Movement as Gaurav Sachdeva Joins Growth Journey appeared first on Business of Food.

Located in one of West Bengal’s busiest urban hubs, the new outlet is perfectly positioned to cater to a diverse consumer base of students, working professionals, and families. With Howrah’s impressive footfall, evolving consumer habits and close ties to Kolkata make it a smart addition to Burger Singh’s regional growth roadmap.

With this launch, Burger Singh continues to expand its presence in Eastern India, a region that has shown strong traction for the brand’s flavour-forward, India-centric menu. The outlet will serve the brand’s signature range of burgers, including bestsellers like Nikku Singh, Churmur Pandey, Chunky Paneer Pandey, Amritsari Murgh Makhani and many more, delivering the same loved taste and quality the brand is known for nationwide.

Speaking on the expansion, PV Bhargav, Chief of Staff, Burger Singh said, “We’re seeing strong momentum for our brand across Eastern India, and Howrah is a natural extension of that growth. As a dense and evolving market, it offers the right mix of demand and scalability. Our focus remains on expanding in cities where we can build both strong consumer connect and sustainable unit economics.”

West Bengal offers long-term potential for up to 80 additional outlets, driven by strong demand across both metro and non-metro markets. Within the state, Kolkata remains a key focus area, where the brand currently operates 3 outlets and sees potential to add up to 20 more outlets across prominent neighbourhoods and high-footfall commercial zones in the coming years.

Burger Singh scales efficiently, creating a robust platform for structured restaurant growth through its franchise-first model. The low-capex, high-efficiency formats allow for swift market entry. With this launch, Burger Singh now operates 6 outlets across West Bengal, reinforcing the state’s importance in the brand’s eastern India growth strategy.

Currently, the brand runs more than 200 outlets across 100+ cities in India and continues to scale rapidly through its owner-partner franchise model. Following its recent Series B fundraise, the brand is further strengthening its expansion pipeline and investing in building a more structured and scalable franchise ecosystem across markets.

With the Howrah outlet now operational, the brand continues its journey of building a nationwide QSR network that celebrates bold Indian flavours, accessible pricing, and smart, sustainable growth.

The post Burger Singh Expands in West Bengal with New Howrah Outlet appeared first on Business of Food.

The bakery brings its globally loved range of classic American desserts to New Delhi, enhancing the district’s growing appeal as a vibrant social and culinary hub. Positioned as “The Social Spine of Worldmark,” World St. is designed as a walkable, high-energy F&B and lifestyle destination within one of the country’s leading global business districts.

Founded in New York in 1996, Magnolia Bakery has built a cult following worldwide for its classic American bakes and nostalgic charm. Known for its iconic tres leches, banana pudding, pastel-frosted cupcakes, rich cheesecakes, brownies, and layered desserts, the brand continues to be a global favourite and a social media sensation across generations.

Zonu Reddy, Co-Founder, Spago Foods shared “Delhi has been an important part of our journey, and World St. at Worldmark, Aerocity gives us an opportunity to bring the brand closer to a wider set of customers. This launch allows us to reach more people while staying true to the quality and familiarity that define Magnolia Bakery.”

“World St. is envisioned as the social and cultural heart of Worldmark, a vibrant, walkable destination that brings together some of the world’s most loved brands and experiences. Our focus has been on curating a dynamic mix that resonates with professionals, travellers, and the city’s evolving lifestyle aspirations. The addition of Magnolia Bakery adds to the mix at World St., making it a go-to destination for dining and social experiences across Delhi.” shared, S. K. Sayal, MD & CEO, Bharti Real Estate.

Spanning around half a kilometer across 4, 5 and 6 Worldmark, and covering approximately 2,60,000 sq. ft. of gross leasable area, World St. is a vibrant pedestrian-friendly promenade lined with global cuisine, alfresco dining, green courtyards, art installations, and street furniture. It seamlessly connects three iconic developments, 4,5 and 6 Worldmark offering a cosmopolitan blend of work, leisure, and culture all in one place.

From cafés and patisseries to fine dines and bars, World St. is designed to be India’s most Instagrammed dining mile, with a star named Magnolia Bakery.

The post NYC’s iconic Magnolia Bakery expands its first Delhi outlet at World St. Worldmark, Aerocity appeared first on Business of Food.

For over 30 years in India, Tupperware has been synonymous with Indian kitchens, trusted across generations for its innovation, durability, and commitment to food safety. Joining this celebration are two of India’s most loved real-life moms, Soha Ali Khan and Neha Dhupia- who, as mothers themselves, trust Tupperware to show up every single day, from packing their kids’ lunches to organizing their kitchens, because for them, it’s never just a brand but an everyday essential.

Often regarded as the OG of Indian Kitchens, the brand has shaped how households store, carry, and experience food. With this collaboration, Tupperware enters the fast-growing quick commerce space, enabling consumers to access its products seamlessly through Instamart and have them delivered on demand.

Manender Kaushik, AVP – Category, Instamart, said,“Few brands have been as consistently present in Indian kitchens as Tupperware, stacked in cupboards, packed into school bags, and trusted across generations. With Instamart, we’re bringing that familiarity into a new, on-demand context. This partnership is about making thoughtfully designed, high-quality storage solutions instantly accessible, helping consumers upgrade everyday living with products they already know and trust.”

Shweta Kumar – APAC Digital, Tupperware, said, “This collaboration reflects how Tupperware continues to evolve with changing lifestyles. While our roots are in bringing people together through shared experiences, today we’re meeting consumers wherever they are, while staying true to our legacy of quality and trust.”

Founded by inventor Earl Tupper, the brand revolutionized food storage with its signature airtight seal technology, designed to lock in freshness and reduce food waste. Today, that legacy continues with a range of food-grade, toxin-free, reusable products built for modern lifestyles.

As Indian consumers increasingly seek speed without compromising on quality, this collaboration aims to simplify daily routines, making trusted kitchen solutions available exactly when they’re needed.

The post Tupperware Expands Quick Commerce Play with Instamart appeared first on Business of Food.

In his new role, Firoz will lead business development and channel strategy, with a strong focus on identifying high-potential markets, strengthening partner ecosystems, and building a scalable growth framework across the portfolio. Firoz brings over 16 years of experience, with deep expertise in new market entry strategy, brand positioning, mall zoning and tenant mix strategy, mall positioning, brand operations, and long-term brand sustainability.

Firoz Khan, Director and Channel Head – Business Development, Sunday Hotels, added, “For me, business development has always been about understanding how markets evolve and building partnerships with intent. What stood out about Sunday Hotels is the clarity in its growth vision and the opportunity to build in a way that is both structured and sustainable. There is strong potential to deepen channel relationships and approach expansion more thoughtfully, and I look forward to working with the team to shape that journey in the years ahead.”

Over the course of his career, Firoz has built strong and long-standing relationships with developers, retailers, and institutional stakeholders across the country, enabling successful deal-making and expansion across diverse real estate markets. His experience spans leading real estate advisory firms and development platforms across Tier I, II, and III cities.

Prior to joining Sunday Hotels, Firoz served as Vice President and Head – North India Business at PPZ, where he managed the entire North India portfolio, driving regional growth, developer partnerships, and asset acquisition while working closely with leadership on business planning and performance. His role also encompassed marketing, operations, budgeting, leasing, and SOH, ensuring end-to-end oversight of business execution and growth delivery.

Earlier, he held the position of Associate Director at Colliers International, driving initiatives across markets nationwide and working closely with a diverse mix of retailers and developers. In this role, he also supported many retail brands and startup brands in planning their expansion strategies and business development roadmaps, helping them structure market entry and scale-up plans across Tier I, II, and III cities.

He also worked aggressively with key clients including Walmart, Metro Cash & Carry, PVR INOX, and several other leading brands, contributing significantly to shaping retail expansion across Tier II and III markets. He has also held significant roles at Cushman & Wakefield, CBRE, and JLL.

The appointment reflects Sunday Hotels’ focus on strengthening business development and expanding its hospitality platform sustainably.

The post Sunday Hotels Strengthens India Growth Team with Firoz Khan’s Appointment appeared first on Business of Food.

The expanded Catch Sprinkler range is now available across general trade, modern retail and leading e-commerce and quick commerce platforms. The Sprinklers are available in unique HIPS containers that keep the salt/seasoning moisture-free, and the easy dispensing technique ensures a free flow of the seasoning on to the dishes. The bottles are easy to store and easy to use as table top dispensers. With this move, the company is extending the sprinkler format into a wider seasoning platform designed for today’s increasingly experimental and convenience-seeking consumer pan India.

Speaking on the expansion, Mr Sandeep Ghosh, Business Head, Catch Salt & Spices, DS Group said, “At DS Group, we continuously track the evolving consumer behaviour to deliver products that combine convenience, quality and flavour innovation across major cities extending upto tier 3 markets. The expansion of the Catch Sprinkler range is a step towards building a more contemporary and versatile seasoning portfolio that blends national trends with strong regional relevance. As demand grows, DS Group is focused on scaling accessible formats that enhance everyday cooking experiences, strengthening Catch Salt & Spices’ market leadership across India and reinforcing DS Group’s focus on premium, value-added offerings.”

India’s food consumption landscape is witnessing a clear shift toward hygienic, packaged solutions and convenient formats. At the same time, consumers across metros as well as Tier 2 and Tier 3 markets are increasingly experimenting with global cuisines while also embracing the regional flavours. Leveraging the trends in the market, Catch Spices has increased its focus on digital marketing to cater to its consumers.

The Catch brand was introduced by DS Group in 1987 with the launch of a revolutionary table-top Salt sprinkler. Today, Catch products are available in more than 7 lac retail touch points through more than 1500 distributors nationwide. The brand ranges from straight spices to myriad blends and pastes and wholes, across nine categories with more than 140 variants and 330 SKUs.

With the changing consumer buying behaviour, Catch Spices has thoroughly studied and capitalized on the evolving trends in modern trade, e-commerce including quick commerce to its advantage. Leveraging these platforms, the company has demonstrated exceptional growth, outperforming industry standards.

With a prominent brand ambassador such as Akshay Kumar, the brand has garnered widespread acclaim for its campaign “Kyunki Khana sirf Khana nahi hota.” The brand has also forged successful partnerships and initiatives to enhance market penetration, including co-promotion initiatives with consumer brands and trade loyalty programs.

The post DS Group Expands Catch Sprinklers Range appeared first on Business of Food.

Running from 1st May 2026 to 30th June 2026, and available daily from 11:00 AM to 11:00 PM, the festival invites guests to indulge in a specially curated menu crafted by Executive Chef Siddarth, who reimagines mango across Indian, Thai, and Oriental cuisines with a distinctly modern approach.

“With ‘The Mango Route’, we wanted to elevate mango from a seasonal favourite to a versatile culinary hero,” says Chef Siddarth. “By balancing sweetness, spice, and texture, we’ve created dishes that surprise yet comfort. The guest response has been phenomenal people are loving the innovation and the unexpected flavour pairings.”

The fest begins on a refreshing high with an inventive beverage lineup. From the smooth, lightly spiced Mango Pepper Soup with Coconut Milk to the tangy, nostalgic Kairi Jaljeera Spritz, each sip is layered with flavour. The Mango Ginger Kombucha Cooler adds a contemporary fermented twist, while the Aam Panna Granita delivers icy bursts of bold, chatpata goodness perfect for summer indulgence.

Taking inspiration from India’s bustling street food culture and global favourites, this section transforms classics into gourmet delights. The Deconstructed Mango Chaat plays with textures and tangy notes, while the Thai Raw Mango Som Tam introduces a zesty Southeast Asian flair. The Mango Avocado Uramaki and Mango Sphere Mini Puri showcase modern culinary artistry, while Murg Mango Smoke and Mango Glazed Paneer Steak bring smoky richness balanced with mango’s natural sweetness.

The main course is a celebration of depth and comfort with a global touch. The Mango Coconut Curry with Quinoa offers a light yet creamy indulgence, while the Thai Mango Red Curry perfectly balances spice with ripe sweetness. The Raw Mango Risotto (Indian-style) adds a tangy reinterpretation, complemented by the comforting Aam Chole Chawal. The Seared Fish with Mango Salsa & Coconut Emulsion rounds off the experience with a refined, coastal-inspired note.

No mango celebration is complete without desserts that delight. The Mango Lava Cake oozes with molten richness, the Mango Rasmalai Cake blends tradition with modern flair, and Aam Phirni ke Sakore brings nostalgic comfort served in earthen pots.

With “The Mango Route,” The Tivoli, Chattarpur transforms dining into a full-fledged mango celebration, where every dish, sip, and bite captures the spirit of summer. It’s not just a menu it’s a festival of flavours, crafted to surprise, delight, and keep guests coming back for more.

The post The Tivoli Hotel Unveils ‘The Mango Route’ Festival, A Multi-Cuisine Celebration of the King of Fruits appeared first on Business of Food.