Nayvedyam’s menu draws inspiration from traditional South Indian recipes, offering a range of dishes including dosas, idlis, sambhar, chutneys, and regional thalis. Among its signature dishes are the Ghee Pudi Masala Dosa and Temple Ghee Thatte Idli. The restaurant takes its name from the Sanskrit word Naivedyam, which signifies food offered with devotion, reflecting its emphasis on preparing meals with fresh ingredients and time-honoured cooking methods.

Saurabh Mehra, Founder, Nayvedyam, said, “Our vision is to make Nayvedyam Bengaluru’s preferred destination for authentic South Indian cuisine, where every guest enjoys food that is rooted in tradition and served with genuine hospitality. We are delighted to begin this journey with Sudhanshu Rai, whose passion for meaningful experiences perfectly aligns with our philosophy.”

Beyond its South Indian specialities, Nayvedyam also features a selection of North Indian and Indo-Chinese dishes to appeal to a broader audience. Guests can choose from Indian curries, dals, breads, Gobi Manchurian, Veg Hakka Noodles, and Fried Rice, making the restaurant well-suited for families and group dining.

During the inauguration, Rai sampled several dishes from the menu and appreciated the authenticity of the restaurant’s South Indian cuisine, noting that the flavours and preparations stayed true to the region’s culinary traditions.

The post Nayvedyam Unveils New Restaurant in Bengaluru, Offering Traditional South Indian Recipes appeared first on Business of Food.

Known for its Burmese cuisine with Indian, Chinese and Thai influences, Burma Burma currently operates over a dozen restaurants across Delhi NCR, Mumbai, Bengaluru, Hyderabad, Kolkata, Ahmedabad and Chandigarh.

Bengaluru remained the company’s biggest market during the year, contributing nearly Rs 50 crore, or over 32% of its total revenue. Mumbai followed with Rs 38.4 crore, while Delhi and Gurugram contributed around Rs 15 crore each. The remaining revenue came from Hyderabad, Noida, Kolkata, Ahmedabad and Chandigarh.

Dine-in continued to be the company’s main revenue driver, bringing in Rs 128 crore, which accounted for around 82% of total operating revenue. Online food delivery contributed Rs 15.9 crore during the financial year.

Despite healthy revenue growth, rising operating costs affected the company’s profitability. Higher depreciation and amortisation expenses led to the net loss widening nearly six times to Rs 14.5 crore in FY26, compared to Rs 2.5 crore in the previous financial year.

At the operating level, EBITDA grew 35% year-on-year to Rs 29 crore, with an EBITDA margin of 18.65%. The company’s return on capital employed (ROCE) stood at negative 10.1%. During FY26, Burma Burma spent Rs 1.13 to earn every rupee of operating revenue.

As of March 2026, the company had cash and bank balances of Rs 18 crore, while its total current assets stood at Rs 24.6 crore. Burma Burma has raised a total of $11 million in funding so far. In March 2026, it secured $4 million (around Rs 38 crore) in a funding round that valued the company at Rs 500 crore.

The post Burma Burma’s Revenue Surges to Rs 155.6 Crore in FY26 Amid Rising Expenses appeared first on Business of Food.

He brings extensive leadership experience in finance across the retail and food and beverage sectors. Before joining Starbucks India, he was Brand CFO at Reliance Brands Limited and Head of Finance at Tim Hortons India, where he played a significant role in steering financial strategy and business performance. He has also held leadership positions at Essar Group, further strengthening his expertise in financial management and business transformation.

Over the course of his career, Gattani has built a strong track record in financial strategy, business partnering, operational excellence, and transformation. His experience in driving business performance and implementing finance-led growth initiatives positions him well to support Starbucks India’s next phase of expansion and operational excellence.

The leadership elevation comes as Starbucks India continues to strengthen its presence in one of its fastest-growing markets. With Gattani leading the finance function, the company is expected to further enhance financial discipline, improve governance frameworks, and support sustainable growth while advancing its long-term business strategy in the country.

The post Starbucks India Elevates Rahul Gattani as Chief Financial Officer appeared first on Business of Food.

The new facility is strategically designed to support both B2C and B2B segments, enabling Cravicious Foods to cater to a broader customer base while expanding its product portfolio. As consumer preferences continue to shift toward convenient, ready-to-cook and ready-to-eat options, the company is positioning itself to capture a larger share of this fast-evolving market.

A key focus of the expansion is the HoReCa (Hotels, Restaurants, and Catering) segment, where the brand aims to deepen its presence by ensuring consistent quality and reliable supply. The move complements its existing manufacturing capabilities, with its first facility already operating at a capacity of 300 metric tonnes per month.

Headquartered in Greater Noida, Cravicious Foods combines food science, process innovation, and supply chain efficiency to deliver high-quality products. Through its consumer brands, Meaty Story and Veggie Story, along with institutional offerings, the company continues to build a diversified and future-ready frozen foods business.

The new facility is equipped with advanced freezing technology and designed to meet stringent hygiene and quality standards, supported by over 50 quality checks across sourcing, processing, packaging, and dispatch. This expansion is expected to further strengthen the company’s ability to deliver consistent, safe, and high-quality frozen food products across channels including quick commerce, D2C, and HORECA.

Commenting on the development, Ekansh Garg, Co-founder & CEO of Cravicious Foods said, “We are actively working on expanding our range to keep pace with how consumers are eating today while staying true to our clean label and quality benchmarks. The pipeline includes new formats across both non-vegetarian and vegetarian categories, with a strong focus on products that work for everyday snacking as well as complete meal solutions for home and foodservice use. A lot of this development is happening alongside the commissioning of our next manufacturing unit, which is scheduled to go live shortly and will immediately strengthen our production and quality capabilities with a 15 to 20 per cent increase in manpower.”

Garg further elaborated, “All potential launches go through rigorous trials at our facility to test freeze stability, texture and cooking performance in real-world conditions. While specific products are still under wraps, the intent is to introduce offerings that add depth to our portfolio and serve both B2C and B2B demand more effectively.”

With this expansion, Cravicious Foods continues to build a process-led, scalable manufacturing ecosystem, positioning itself to meet evolving consumer needs while strengthening its presence in India’s growing frozen food market.

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The two-day congregation will set the stage for some intriguing discussions and conversations led by industry experts and new-age entrepreneurs to uncover the collaborative disruptions made by the industry over the years. One of the largest B2B events will be hosting the end-to-end of food business enablement – from product sourcing, and retail tech innovation trends to grocery retailing & food service best practices.

The event will be led by Damodar Mall (CEO – Grocery, Reliance Retail), as Chairman, India Food Forum – Food Retail, and Chef Manjit Singh Gill, President, Indian Federation of Culinary Associations (IFCA), as its Chairman, HoReCa Convention.

The mega business event will connect participants through deliberations on some gripping topics such as transforming supply chains with technology, collaborative strategies for the phygital growth era, mastering the cycle of food entrepreneurship and much more. With an impressive lineup of presentations, fireside chats and panel discussions, the conference will host 500+ brands, 100+ exhibitors, 300+ industry experts and 3000+ attendees for an endearing experience.

Commenting on the 17th edition of the India Food Forum, Nikhil Behl, CEO – Food Business, IMAGES Group shared, “The world over, we are seeing the powerful outcomes that result when food brands, retailers and HoReCa businesses collaborate to not just push consumption, but also to spotlight product innovation, better diets and consumer health. Throughout its history, India Food Forum has been the hub where many game-changing partnerships have been launched, and this focus on collaboration is our central mission this year. ”

Among the 300+ speakers at India Food Forum 2024 are: Aastha Almast (CEO & Co-founder, The New Shop), Abhishek Bindal (COO, Aditya Birla New Age Hospitality), Ajay Thandi (Co-founder, Sleepy Owl Coffee), Amir Majali (Founder & CEO, TruFalafel, Karak Enterprises), Amrut Mehta (Director, The Little Italy Group), Amrish Arora (MD, Fountain Hospitality), Ankit Patel (CEO, The Belgian Waffle), Anju Srivastava (Founder & CEO, Wingreen Farms), Anuj Singh (MD & CEO, Spencer’s Retail), Anurag Katriar (Founder & CMD, Indigo Hospitality), Dr. AK Tyagi (ED, Haldiram’s), Harpreet Tibb (Promoter, Tibbs Frankie), Lalit Jhawar (Co-founder & COO, Food Square), Sairam Krishna (COO, Instamart Swiggy), Saurabh Kalra (MD, McDonald’s India – West & South), and Murali Krishnan (Co-founder & CMO, Wow! Momo Foods), among others.

Other highlights include Future Forward Brands felicitation ceremony, the Star Progressive Grocers honours, the annual Coca-Cola Golden Spoon Awards and Pepsi IMAGES Food Service Awards celebrations.

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“This landmark event, besides providing opportunities for professional growth and development of Procurement Professionals and senior Managers, introduced several new initiatives that underline HPMF’s growth and its commitment to social responsibility,” said Nitin Shankar Nagrale, one of the founders and Secretary General, HPMF.

Key highlights included the unveiling of the “100 Milestones in 1000 Days” initiative, HPMF Gurukul program, plans to develop a cutting-edge tech platform, and an expansion strategy aimed at adding international chapters, government departments, and major industry partners. The emphasis on sustainability, green technology, women’s equity, participation in DEI initiative and social causes further sets HPMF apart as a fast-growing, family-like organization with a deep sense of purpose.

Attended by 525+ delegates, partners, media and well known personalities from the industry , the convention provided delegates, sponsors, professionals, partners, and awardees with a profound sense of belonging and achievement. Attendees praised the holistic nature of the event, which fostered connections and enriched professional discussions in a congenial, development-oriented yet comfortable and enjoyable atmosphere.

One of the highlights of the event was the brilliant speeches delivered by Chief Guest Surendra Jaiswal, President of HRANI and the UP Hotel & Restaurant Association. His keynote address emphasized resilience, innovation, and sustainability as crucial elements for driving the future of the hospitality sector. The Guest of Honour, Gaurav Prakash, renowned entrepreneur and hotelier, shared visionary insights into the evolving landscape of hospitality in India, with a focus on strategic partnerships and technological advancements.

The support of the Tourism Department, Government of Uttar Pradesh was instrumental in making the event a grand success. Their commitment to promoting Uttar Pradesh as a tourism and hospitality hub was acknowledged as a key element that elevated the convention’s significance, reinforcing the importance of public-private collaboration for growth.

The spiritual journey to the holy Shri Ram Lalla Temple and the cultural festivities at Ram Katha Park, which included a unique laser show, immersed attendees in the rich spiritual heritage of Uttar Pradesh. Traditional dress codes, local music, dance, qawwali performances, and a vast spread of authentic regional cuisines added to the vibrant cultural experience. The inclusion of GI-certified local arts and crafts with artisans in attendance further promoted the state’s ancient art and crafts legacy.

In addition to the cultural and spiritual dimensions, the convention achieved significant business outcomes, with more than a hundred deals and several MoUs signed during the B2B meetings valued at about 1200 crores. The value and impact of the event far exceeded expectations, delivering outcomes comparable to government-run events at a fraction of the cost.

Motivational talks, industry discussions, and presentations by top industry leaders and government officials provided invaluable insights. The exhibitions were meticulously curated, showcasing the latest products, services, and new technologies for the hospitality sector, further elevating the HORECA industry’s knowledge base.

One of the standout moments of the convention was the HPMF Procurement Excellence Awards, which recognized excellence through a rigorous and merit-based selection process. Notable honors included the Thakur Giriraj Singh Ji Lotwara Memorial Award (Winner Padmashree Dr Rajnikant), and the HPMF Lifetime Achievement Award ( Winner Mr N Srinivasan) with this year’s focus on Women Achievers of India.

Delegates and participants at HPMF 14^th Convention and Awards were particularly effusive about the excellent arrangements made by Nitin Nagrale and the HPMF team. As one participant remarked, “I have been a lifelong achiever, yet there is so much more to learn from Nitin and his remarkable team.”

The HPMF Convention has once again demonstrated the power of collaboration, vision, and execution, setting a new benchmark for industry events and earning real accolades for its substantial achievements.

Officials of the Government of Uttar Pradesh conveyed accolades to Team HPMF for a visionary, impactful event.

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Additionally, Gulabs offers larger packs specifically designed for the HoReCa (Hotel, Restaurant, and Café) segment. The brand claims using real ingredients to impart authentic flavor, aroma, and texture to its products.

Initially, the products are available on the company’s website, www.gulabs.in, and will soon be available in physical stores and other online platforms.

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