Royal China Bengaluru is celebrating its first anniversary, marking twelve months of growing popularity in the city's dining scene. Since its arrival, the restaurant has attracted a discerning clientele, including celebrities, prominent personalities and familiar faces from Bengaluru's social circles, establishing itself as a destination for Cantonese cuisine and social gatherings.

From leisurely lunches and intimate dinners to special celebrations and late-evening gatherings, Royal China has brought its distinctive dining experience to the city's culinary landscape. Its menu showcases Cantonese flavours and careful preparation, with signature dishes such as Royal China Prawn Dumplings (Har Gau), Crispy Aromatic Duck with Pancakes, Lobster in Black Pepper Sauce and Chocolate Dim Sum emerging as guest favourites.

“Royal China’s first year in Bengaluru has exceeded our expectations. To see our distinctive approach to Cantonese dining resonate so strongly with the city has been immensely rewarding. As we celebrate this milestone, we remain focused on evolving our culinary offering and creating experiences that keep our guests coming back,” says Faiz Rizwan, Executive Director of Prestige Group and Head of Royal China Bengaluru.

The restaurant's interiors further shape its dining experience, drawing inspiration from the mythical phoenix. Soaring walls, sculptural chandeliers and fluid ceiling forms combine with rich gold, amber and deep blue tones to create a dramatic setting with a regal character.

“Royal China was envisioned as a space where the food, ambience and art of entertaining come together seamlessly. Seeing guests embrace that experience, return for it and make the restaurant their own has been one of the highlights of our first year in Bengaluru,” says Fajr Qureishi, Co-Founder, Royal China.

As it enters its second year, Royal China Bengaluru looks to build on its growing presence through continued culinary exploration and new dining experiences. Its first anniversary marks a year of discovery and recognition, with the restaurant continuing to bring together Cantonese cuisine, distinctive interiors and the city's evolving dining culture.

Sunfeast YiPPee! has brought a contemporary twist to Odisha’s rich culinary traditions through ‘Baro Masa, YiPPee! Parba’, an initiative inspired by the state’s celebrated philosophy of ‘Baro Masa, Tero Parba’ (12 months, 13 festivals).

The campaign reimagined 13 iconic Odia festive recipes by blending traditional flavours with the versatility of YiPPee! noodles. Each creation was inspired by a signature festival dish or ingredient associated with Odisha’s monthly celebrations and recreated through innovative cooking techniques, including replacing key ingredients, using noodles as a stuffing, or incorporating them into traditional preparations.

The initiative aimed to offer consumers a new way to experience familiar festive favourites while celebrating Odisha’s diverse food culture.

The 13 festival-inspired creations include:

YiPPee! Posto (Pana Sankranti)
Inspired by Potala Posta, this preparation replaced pointed gourd with YiPPee! noodles cooked in a rich poppy seed (posto) gravy, allowing the noodles to absorb the traditional flavours.

YiPPee! Luna Poda Pitha (Raja Parba)
Inspired by Luni Poda Pitha, this creation combined YiPPee! noodles with vegetables and spices, shaped into a pitha-style preparation while retaining the essence of the festive delicacy.

YiPPee! Dalma (Rath Yatra)
A noodle-based interpretation of Odisha’s iconic Dalma, where YiPPee! noodles were added to the traditional vegetable and Dalma masala preparation to create a unique festive fusion.

YiPPee! Dahi Bara Aloo Dum (Gamha Purnima)
The classic dish received a modern makeover with crispy noodle and rice-based bara served with curd and traditional Aloo Dum.

YiPPee! Saga Bhaja (Nuakhai)
Inspired by the harvest festival preparation, YiPPee! noodles were combined with seasoned leafy greens to create a contemporary take on the traditional dish.

YiPPee! Khichdi (Durga Puja)
The festive staple was recreated by reducing rice and dal quantities and incorporating YiPPee! noodles during the final stage of cooking.

YiPPee! Chaula Bara (Kumar Purnima)
A noodle-inspired version of the traditional bara, prepared by combining YiPPee! noodles with vegetables and spices before shaping and frying them.

YiPPee! Thunka Puri (Bali Jatra)
Traditional Thunka Puri was reinvented with a flavourful YiPPee! noodle stuffing before being fried and served with Chhena Tarkari.

YiPPee! Enduri Pitha (Prathamastami)
The traditional turmeric leaf-steamed delicacy was recreated with YiPPee! noodles replacing the classic stuffing while maintaining the authentic preparation method.

YiPPee! Chuda with Aashirvaad Soya (Data Osha)
This creation blended familiar regional flavours with YiPPee! noodles and Aashirvaad Soya for a contemporary festive interpretation.

YiPPee! Pakhala Bhata (Ispade Mela)
Rather than altering the traditional Pakhala Bhata, YiPPee! created a flavourful noodle-based Choka as an innovative accompaniment.

YiPPee! Ghanta Tarkari (Dola Purnima)
The mixed vegetable preparation was recreated with a thicker consistency and combined with YiPPee! noodles to absorb the festive flavours.

YiPPee! Muga Dali Khichdi (Ram Navami)
The regional favourite was reimagined by blending YiPPee! noodles with moong dal preparation, creating a modern yet familiar festive dish.

Through these 13 creations, Sunfeast YiPPee! showcased the adaptability of noodles while celebrating Odisha’s food traditions, festivals, and cultural stories. The ‘Baro Masa, YiPPee! Parba’ initiative brought together innovation, regional cuisine, and festive experiences, highlighting how traditional recipes can evolve while remaining connected to their roots.

403 Forbidden Bar is set to host a two-day Chef Takeover as part of its 403 OVERRIDE FIREWALL X series, featuring Priyam Chatterjee and Rishabh Seal on April 25 and 26.

Positioned as a high-intent, limited-period dining experience, the collaboration brings together two distinct culinary perspectives, blending heritage-driven narratives with contemporary interpretation. Designed as an immersive format, the takeover moves beyond conventional dining to present a structured and non-replicable culinary journey.

Chef Priyam Chatterjee, known for his progressive approach to modern Indian cuisine, brings a style shaped by classical technique and global exposure. His cooking focuses on elevating familiar flavours through precision and refined execution.

Chef Rishabh Seal complements this with a culinary philosophy rooted in cultural memory and subtle innovation, presenting dishes that balance regional influences with a contemporary lens.

Together, the chefs introduce a bespoke menu built around the theme “From Heritage to Haute Cuisine Reimagined”, where traditional flavours are reinterpreted using modern techniques. The experience unfolds as a layered, sensory journey, encouraging guests to engage with each course as part of a larger narrative.

The culinary offering is paired with the bar’s technique-driven cocktail programme, where methods such as distillation, clarification, and infusion are used to create drinks that align closely with the menu, enhancing the overall experience.

Set within a space inspired by the concept of a digital 403 access denied code, the venue is designed to encourage guests to disconnect from external distractions and immerse themselves fully in the experience. From lighting and sound to service, every element is curated to create a cohesive and engaging environment.

Speaking on the collaboration, Chef Priyam Chatterjee noted that the experience focuses on storytelling through food, presenting familiar flavours in a way that feels both intuitive and unexpected. Chef Rishabh Seal added that the menu aims to respect traditional roots while allowing flavours to evolve naturally.

Aman Dua, Co-Founder of 403 Forbidden Bar, highlighted that the series is designed as a platform for chefs with distinct culinary voices to engage with the space in a meaningful and immersive format.

With limited seating, the takeover offers a rare, experiential dining format, bringing together craft, creativity, and narrative-led cuisine in one of Bengaluru’s most conceptually distinctive venues.