You don't need a flight to Bangkok when The Bengaluru Brasserie at Hyatt Centric MG Road Bangalore is doing this. Bangkok Bites, a specially curated Thai street food festival,is now running at the hotel, and it's bringing the energy, the aromas, and the bold flavours of Bangkok's most beloved food lanes straight to the heart of Bangalore. If you've ever wandered through the street markets of Thailand and thought about recreating that experience closer to home, this is about as close as it gets. The menu takes its inspiration from the chaos and colour of Bangkok's food culture the sizzling woks, the fragrant curries, the little snacks that somehow taste better standing on a street corner than anywhere else. The Bangkok Bites spread captures that same spirit with wok-tossed delicacies, rich aromatic curries, and street-side classics that nail the balance Thai food is famous for,sweet, sour, spicy, and savoury all at once, in every single dish. Fresh herbs, punchy flavours, and comforting textures run through the entire menu, making it the kind of food that feels familiar even if you've never been to Thailand,and deeply satisfying if you have. It's a limited-time festival, which means every visit between now and when it wraps up is worth making the most of. Here are the details: Venue: The Bengaluru Brasserie, Hyatt Centric MG Road Bangalore Date: 6th March onwards Go hungry and maybe go twice.

The New Punjab Club is inviting diners to revisit the rich flavours of traditional Punjabi cooking with ‘Undivided Panjab’, a special food festival that celebrates the cuisine of a time when Punjab was one. The festival begins on 12th March 2026 at The New Punjab Club in Anna Nagar, Chennai, bringing together dishes inspired by the kitchens of old Panjab. The concept behind the festival draws from a time when food traditions moved freely across regions, long before borders divided the land. It reflects the warmth of shared meals, slow-cooked gravies, and recipes that were passed down through generations. Through ‘Undivided Panjab’, the restaurant recreates the flavours and spirit of those kitchens where cooking was as much about togetherness as it was about taste. The festival menu highlights dishes that capture the rustic character of Punjabi cuisine. Diners can begin with small plates such as Chicken Atishi Seekh Kebab, Rang Dhang Kebab, Dahi Ke Kebab, and Malai Tikka Boti, each prepared using traditional techniques and bold spices that define the region’s flavours. The experience continues with hearty curries that reflect the comforting style of Punjabi cooking. Dishes such as Paneer Sandwich Pasanda, Dhaba-Style Stuffed Mushroom, and Bhuna Tangdi Chicken bring back the taste of slow-simmered preparations often found in roadside dhabas and family kitchens. Adding another layer to the spread is the fragrant Sufiyani Biriyani, a delicately spiced rice dish that completes the meal with its subtle flavours and aromatic character. With ‘Undivided Panjab’, The New Punjab Club offers more than just a festival menu. It is an opportunity for diners to reconnect with the stories, traditions, and flavours that shaped Punjabi cuisine long before the region was divided. The festival will be held from 12th March till 22nd March 2026 at The New Punjab Club, 3rd Floor, J B Khanna Jag Tirth, A Block, Annanagar East, Chennai: 600102. Guests can enjoy the menu all day, with timings Monday–Thursday: 12 PM–11 PM and Friday–Sunday: 12 PM–12 AM.

Soy Soi is bringing the comforting flavours of Southeast Asia to Chennai with Suey & Beyond: 12 Simmering Stories, a special culinary festival celebrating broths, curries, and noodle bowls that define the region’s rich food culture. The limited-time festival begins on 12th March 2026 at Soy Soi, Kotturpuram, Chennai, inviting diners to enjoy a menu inspired by the lively street-side sois found across Southeast Asia. The festival centres around Khao Suey, the much-loved noodle dish known for its layered flavours and comforting broth. Guests can explore several regional interpretations of the dish, each offering its own character. The menu features varieties such as Swe Taung Khao Suey and No Sein Khao Suey from Burma, Luang Prabang Khao Suey from Laos, and Nam Kua styles from Thailand, allowing diners to experience how the dish evolves across different regions. While Khao Suey forms the heart of the festival, the menu also travels further across Southeast Asia through a selection of curries and noodle dishes that highlight the diversity of the region’s cuisine. Diners can enjoy dishes such as Ayam Kalio from Indonesia, the slow-cooked Kaeng Hang Le from the Northern Thailand–Myanmar region, the comforting Vietnamese Cà Rí Chay, the tangy and aromatic Penang Laksa, and the flavourful Choo Chee Fish Curry. Each dish reflects the depth and variety that make Southeast Asian cuisine so distinctive. From creamy coconut-based curries to clear, fragrant broths, the festival menu showcases a thoughtful mix of ingredients including seafood, meats, vegetables, and plant-based options. With Suey & Beyond: 12 Simmering Stories, Soy Soi offers a warm and relaxed dining experience where guests can take a break from the pace of the city and enjoy the comforting flavours of Southeast Asia, served one bowl at a time. The festival will take place from 12th March till 22nd March 2026 at Soy Soi, Gandhi Mandapam Road, Chitra Nagar, Kotturpuram, Chennai: 600085. The restaurant will serve the festival menu all day, with timings from Monday-Sunday 12 PM -11 PM and Friday-Sunday 12 PM -12 AM.