Impresario group’s second delivery brand, Hung-Li, is part of a slew of upcoming launches that underline the group’s commitment to building a solid delivery business.
The third and latest delivery brand from Hunger Inc, kicks off a rotating menu section with O Pedro’s Shack. First up, the focus is on Goan adoption of Lebanese cuisine.
With two new delivery brands King Fu Canteen and Brun & Babka, Hunger Inc looks to grow its portfolio and offset losses in the dining-in business through the current lockdown.
Three home chefs will be presenting cuisine from Goa, Kashmir and Nagaland for Sunday lunches at the Four Seasons Hotel Bengaluru over the next three months.
Taj Gloucester’s Indian menu is a unique reimagination of traditional dishes with fresh new twists by chef Graeme Gilchrist.
The programme offers a service team including sommeliers or mixologists, florists, and even babysitters for the ultimate dine-in experience at home.
Odia cuisine, unsurprisingly, draws influences from various cultures. The cuisine of the state can be divided into four sub-categories, each with its distinct flavours.
An integral part of the Sofitel brand, the name Jyran means ‘lost love’ in Persian. An emotion reflected in the many queries about its reopening that have poured in since the lockdown ended.
The brewery boasts four different varieties of lager – German lager, Czech pilsner, Czech amber lager and Vienna lager.
Kiyan’s new menu focuses on homegrown ingredients that aren’t usually found on fine dining menus