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By Author
Published on January 13, 2024
We have carefully curated this newsletter to ensure it becomes your go-to resource for all things hospitality-related. Whether you are an industry professional, an avid traveller, or simply passionate about the art of hospitality, this newsletter will be your gateway to a world of inspiration, knowledge and unforgettable experiences.
Stepping into The Coconut Boy is like stepping into a vibrant Goan beach shack. The interiors are adorned with colorful murals, seashells, and traditional Goan artifacts, creating a lively and welcoming atmosphere. The open-air seating adds to the laid-back charm, while the aroma of spices and fresh seafood fills the air, whetting your appetite for what's to come.
Chef Rohan D'Souza shares the story behind the origin of The Coconut Boy as, “Coconut Boy was a concept that had been overdue in Bombay. Traditional Goan food was lacking in the market, with a noticeable gap in the availability of authentic choices. While there were a few restaurants offering Goan cuisine, it was not adequately showcased commercially. Our aim with Coconut Boy is to introduce the essence of Goan culture, its unique ingredients, and traditional recipes straight to Bombay. This is the gap we aim to fill with Coconut Boy in Bombay.”
The menu at The Coconut Boy is a testament to Goa's rich culinary heritage. It presents a fusion of traditional Goan dishes, each with its unique identity and historical significance. It features a wide selection of traditional Goan dishes, prepared with fresh, locally sourced ingredients and authentic spices. From seafood specialties like Prawn Balchao and Goan Fish Curry to vegetarian delights like Bebinca and Sorpotel, there's something to tantalize every taste bud. Chef D’Souza suggests trying out Amboti since it is one of his favorites among the menu. “If I were to pick a personal favorite, I lean towards something comforting – the curry. Specifically, the 'Amboti' stands out for me. It's a spicy, chili-infused, hot and sour curry crafted with tomatoes and chilies, served with kingfish and bacalhau. In Goa, they prepare it with various traditional fish. The Amboti holds a special place in my preferences and has gained popularity here at Coconut Boy,” he adds.
One of the highlights of The Coconut Boy is its dedication to fresh, local ingredients. The restaurant prides itself on sourcing its fish and seafood from the coastal villages of Goa, ensuring the freshest and most flavorful ingredients. “This is how our food maintains its authenticity; a substantial portion of our ingredients, from vinegars to chilies and more, comes directly from Goa,” the chef adds.
Being collaborated with Mr. Hitesh Keswani, a highly regarded restaurateur in Mumbai, with a portfolio of esteemed restaurant ventures in the city, Chef D’Souza shares that they've had a collaborative working relationship for the past decade. “Knowing my Goan background, Mr. Keswani and I were confident that we could introduce something unique and authentic to the culinary scene. After ensuring that we had all the necessary elements in place, we were ready to launch Coconut Boy. This marked the conceptualization phase,” he says.
In terms of innovation, Coconut Boy focuses on straightforward recipes and dishes. They have maintained authenticity in terms of ingredients and flavors without taking any creative liberties with the core food concepts. The innovation lies, the chef emphasizes, more in the presentation style rather than altering the essence of the dish. D’Souza says, “Our approach to the actual food, from the base of the dish to its preparation, remains purely authentic, staying true to the roots of the state.
Coconut Boy has been in operation for a short time, yet it has already made a significant impact on the food and beverage scene in Mumbai. They have started on a positive note and have built an excellent team that executes consistently in terms of quality, food service, ambiance, and even live music.
The Coconut Boy is more than just food. It's an experience that celebrates the Goan way of life. It is, indeed, the go-to place for both the young and old, offering a space to enjoy excellent food, refreshing drinks, and vibrant entertainment. So, in essence, that's Coconut Boy.
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By Manu Vardhan Kannan
Published on April 16, 2025
Proost is the premium beer brand of Grano69 Beverages, a company dedicated to transforming the Indian Alcobev industry. Founded in October 2017 and headquartered in Gurugram, the company went live with its commercial operations in September 2018. The company's vision is to disrupt the Indian beer market as it combines premium quality with affordability and offers beers known for low bitterness, high drinkability, and excellent taste.
The story of Proost is one of great ambition and determination. It entered the highly-regulated Indian Alcobev sector and encountered significant challenges, as the absence of a unified liquor policy meant adhering to state-specific excise regulations. However, Grano69 overcame the challenges with a step-by-step approach, and established itself as a resilient, innovative player in the industry. From selling just 4,000 cases in its first year of operations, Proost has grown to sell over 3,000 cases daily. Its acceptance and demand are shown in its high sales figures.
The idea behind this brand was born out of a need in the market-to provide a premium quality beer that would taste fresh but not at the cost of affordability. "We Brew Passion" is the tagline Proost believes in to materialize that vision. Proost has translated this promise into beers that align with the changing consumption patterns in India, and therefore, it has evolved a different beer experience for the masses.
The major difference between Proost and its contemporaries is its dedication to freshness and quality consistency. The brand offers a unique taste with each draught and unmatched drinkability. Striving for quality and innovation has enabled it to carve out a place in a market where the big fish have played for a long time.
Proost’s success story is also a testament to its founders’ grit. CEO and Co-Founder Tarun Bhargava, alongside Vijay P. Sharma, entered the highly regulated alcobev sector and navigated complex state-wise excise norms with strategic persistence. A finance graduate from the University of Delhi, Tarun previously worked with companies like Aon and IBM before venturing into entrepreneurship. His earlier stint with a hyperlocal startup gave him valuable exposure, which he now channels into running Proost with a pragmatic, practice-first approach.
Proost started from scratch but has risen exponentially. Its annual revenue has been increased from ₹77 lakhs in FY 2017-18 to a current monthly recurring revenue of ₹10+ crore. It’s also on track to close the year with a top-line revenue exceeding ₹100 crore. It is an indication of the strength of the brand penetration and consumer loyalty. This growth has been supported by cumulative funding of ₹50 crore so far - raised across three rounds, including ₹30 crore as part of the ongoing Series A round.
Proost currently operates in six key markets, which include Delhi, Punjab, Uttar Pradesh, Karnataka, Jharkhand, and Kerala. The company looks at expansion into three more markets over the coming year. Its operations are managed by 90+ professionals who propel the brand's success. With per capita beer consumption in India being lower than the global average, Proost has enormous opportunities for growth in the country. Growing disposable incomes, a younger population, and changing consumer preferences – all factors, together, create a rich ground for the brand's expansion plans.
As beer consumption continues to rise in India due to shifting social norms and increasing disposable incomes, Proost is positioning itself to take advantage of this growth wave. The brand’s ambition is clear — to be among the top five beer brands in India by the end of this decade.
The journey of Proost epitomizes the resilience and innovation necessary to make a mark in a challenging industry. As the brand continually intensifies its presence and explores new markets, it has remained true to its promise of fresh, high-quality beer that celebrates life. Proost is not just bringing quality and freshness to beer; it is transforming the way India experiences beer.
Published on April 11, 2025
In a thoughtful move towards sustainability, Bhagat Halwai, one of Agra’s oldest and most cherished sweet shops, has introduced an innovative refill discount offer for customers who bring their own clean containers. This initiative aims to reduce packaging waste while rewarding eco-conscious behavior.
The new offer allows customers to refill their favorite sweets directly into their containers and enjoy exclusive discounts, blending the age-old tradition of mithai with a fresh, environment-friendly twist.
“This is more than just a discount—it’s a small yet meaningful step toward protecting our environment,” said Shri Shivam Bhagat, Director, Bhagat Halwai. “With this refill initiative, we’re offering not just mithai, but a way for our customers to make a responsible choice for the planet.”
Echoing the sentiment, Ms. Riddhi Bhagat, Strategic Director, added, “As a brand built on legacy and trust, we want to lead by example in sustainable practices. This is just the beginning of many green efforts we plan to introduce, and we’re excited to have our customers join us on this journey.”
With this initiative, Bhagat Halwai is setting a strong example of how traditional businesses can contribute to a greener future. So the next time you crave something sweet, just carry your container, fill up on deliciousness, and do your part for the environment—one mithai refill at a time.
Hyderabad’s culinary scene welcomes a fresh and exciting concept with the launch of ‘The Quarter Culture’ by PAWWA, a brand known for its creative flair in the food and beverage industry. This new model brings a customizable approach to dining, offering Quarter, Half, and Full portion sizes to ensure that every diner—from light eaters and casual snackers to indulgent foodies—can enjoy a personalized and fulfilling meal experience.
With its focus on flexibility, affordability, and culinary excellence, PAWWA is changing how people eat by allowing them to enjoy the right amount of food that fits their appetite and mood. “There’s more to The Quarter Culture than portion sizes,” said Mr. Sanjay Kumar Reddy Mula, Founder of PAWWA. “It’s about crafting a dynamic, inclusive, and tailored dining experience that lets each guest enjoy food on their own terms.”
Echoing the sentiment, Mr. Sombir of Kompany Hospitality added, “The Quarter Culture’s debut at PAWWA reflects the changing dining preferences of Hyderabad’s food lovers. We aimed to bring an idea where people can enjoy exactly what they crave without compromising on taste, quality, or variety.”
The menu is thoughtfully curated, bringing together traditional and modern flavours that appeal to a wide range of palates. Guests can explore a diverse selection of dishes, including:
Theka Chakna: Spinach Namak Para, Maddur Vada Dipsticks, Poha-Crusted Prawns
Small Plates: Panasakaya Pepper Fry, Toddy Shop Kodi Guddu, Chicken Shangrilla, Bombay Lollipop, Ragi Canape, Kaima Unde
Tandoor Specials: Mamsam Chop, Pawwa Murgh Kebab, Pachikaram Royyalu
Tandoori Kulchettes: Hari Bhari Sabji, Butter Chicken, Kothimeer Crab
Desserts: Irani Chai Cream Brulee, Pawwa Gadbad, Special Halwa Cigarillos
Highlighting the culinary craftsmanship behind the menu, Chef Kethavath Govind, Executive Chef at PAWWA, said, “Every dish at PAWWA is a blend of craftsmanship and flavor. The Quarter Culture allows guests to explore a variety of tastes at their own pace. Great food isn’t just about quantity—it’s about creating memorable culinary moments.”
The concept also aligns with the growing trend of mindful consumption, giving diners greater control over what and how much they eat. Whether guests are looking for a quick bite, a shared tasting experience, or a hearty meal, The Quarter Culture delivers it all without compromising on flavour or creativity.
Hyderabad food enthusiasts can now indulge in a one-of-a-kind dining experience that’s both innovative and affordable. With The Quarter Culture, PAWWA invites everyone to enjoy food their way—on their terms, in just the right quantity.
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