Trèsind Mumbai is once again pushing the boundaries of Indian gastronomy with the launch of its new Degustation and Chef’s Tasting Menus, designed by Executive Chef Sarfaraz Ahmed. Known for marrying nostalgia with innovation, Trèsind’s latest offerings delve deep into the regional kitchens of India, presenting them through a lens of technique, restraint, and progressive flair.

The Degustation Menu is an elaborate 14+ course journey, available in both vegetarian and non-vegetarian formats. The experience unfolds with unexpected flavour pairings—think Cacao Golgappa with Lemon Aguachile—and dishes that marry Western techniques with traditional Indian notes, like the Potato Gratin Wellington served with parmesan moilee and truffle. Highlights also include the Jackfruit Chettinad Masala with Gnocchi Vadi and the bold Maas Ka Soolah paired with Missi Roti and smoked curry.

Every dish is layered with regional memories, finishing with an inventive dessert course that features house favourites like Mulayari Paysam with black apple ice cream and a playful Paan Temaki.

For those looking for a quicker yet equally impactful experience, the Chef's Tasting Menu is a refined lunch-only option. Dishes like the Crab Cafreal with Ross Omelette, Tender Coconut and Ghee Roast with Curry Leaf Crunch, and Blue Cheese Tortellini with Nihari Curry showcase Trèsind’s signature bold approach to flavours. The Textures of Milk dessert with Yakult Ice Cream and Malai Burrata is a perfect endnote—unexpected yet nostalgic.

“These menus are rooted in memory and rediscovery,” says Chef Sarfaraz Ahmed. “We’ve leaned into lesser-used Indian ingredients and allowed them to shine. It’s familiar, yet entirely new.”

Trèsind continues to redefine modern Indian dining in the heart of BKC, offering not just meals, but stories told through flavour.

Venue: Trèsind, Ground Floor, Inspire BKC E, G Block BKC, Bandra Kurla Complex, Bandra East, Mumbai
Time: 12pm to 4pm & 7pm to 12am (Chef’s Tasting Menu available only for lunch)
Reservations: +91 89280 00057

CYK Hospitalities, one of India's top F&B consulting firms, has teamed up with Emotive Ale to unveil Meerut’s newest hotspot in Civil Lines—blending global flavours with a hometown vibe. This launch is yet another successful addition to CYK’s growing portfolio of innovative dining spaces across India.

Founded by Karan Singh and Kishor Kumar, Emotive Ale isn’t just another restro-bar—it’s a bold movement that breaks away from the usual club culture and brings back soul, identity, and a community vibe to the city’s hospitality scene. Designed as a multifunctional space celebrating food, craft, and culture, Emotive Ale marks a fresh start for Meerut’s evolving taste buds.

Currently operating as a multi-cuisine restaurant and bar, Emotive Ale’s menu spans Indian, Continental, Chinese, Thai, sushi, and dim sum. Hand-rolled wood-fired pizzas made using eco-conscious methods are a highlight. The warm interiors and vibrant energy make it a perfect venue for both intimate catch-ups and grand celebrations.

The second phase of the concept will bring in an in-house microbrewery focused on seasonal craft beers, beer pairing nights, and interactive events—bringing a slice of urban craft beer culture to Meerut in CYK’s signature style.

From concept creation to operations, CYK Hospitalities led the project’s full development journey—handling menu curation, team hiring, SOP documentation, and detailed training. Their involvement was instrumental in shaping Emotive Ale into a destination that reflects both vision and precision.

"Emotive Ale is not just a restro-bar; it is a vibe," said Karan Singh, Director. Co-founder Kishor Kumar added, "CYK understood our vision from day one—they weren’t just consultants, they became co-dreamers."

Pulkit Arora, Director & Strategic Head at CYK Hospitalities, shared, "Our goal was to co-create a space that merges global palate with local roots. Emotive Ale sets the tone for what’s possible when passion meets process."

As Meerut embraces this stylish new venue, Emotive Ale sets a precedent for future homegrown hospitality ventures in tier-2 cities—proving that big-city quality and creativity can thrive anywhere with the right partnership and vision.

This World Cocktail Day, May 13, BLR Brewing Co. invites you on a spirited journey through India's rich landscapes—one exceptional cocktail at a time. Crafted by our expert mixologists, these signature summer drinks are not just refreshing—they tell a story of their origin, weaving together regional flavours with world-class spirits.

Whether you're drawn to the bold aroma of freshly brewed espresso from Chikmagalur, the coastal charm of Kollam's coconut-laced air, or the floral tranquility of Chopta’s meadows, there’s a cocktail waiting to take you there.

 Chikmagalur

Bold, Nutty & Uplifting

Inspired by the robust charm of Karnataka’s coffee capital, the Chikmagalur cocktail blends the warmth of Jim Beam Bourbon with the tang of raw orange juice and the deep allure of fresh espresso. A smooth hazelnut finish gives it an indulgent edge, making it perfect for slow summer evenings. The final flourish? A delicate edible rice paper floating on top.

Ingredients:

• 50 ml Jim Beam Bourbon
  
  

• 45 ml Raw Orange Juice
  
  

• 30 ml Fresh Espresso
  
  

• 30 ml Hazelnut Syrup or Liqueur
  
  

• Garnish: Edible Rice Paper
  

  

Method: Shaken

Recipe:
 Add all ingredients to a shaker filled with ice. Shake vigorously until well chilled. Strain into a coupe glass and gently place the edible rice paper on top for a unique finish.

Kollam

Coastal, Light & Refreshing

Capturing the serene spirit of Kerala’s backwaters, the Kollam cocktail brings together the smooth notes of Dewar’s White Label Scotch with the gentle fizz of nariyal paani soda—a coconut-infused sparkle that whispers of palm trees and salt-kissed air.

Ingredients:

• 50 ml Dewar’s White Label Whisky
  
  

• 100 ml Nariyal Paani Soda (or Coconut Water Soda)
  
  

• Garnish: Edible Rice Paper
  

  

Method: Built up

Recipe:
 Fill a highball glass with ice. Pour in the whisky and top with chilled naariyal paani soda. Stir gently and garnish with a piece of edible rice paper for a coastal twist.

 Chopta

Floral, Crisp & Vibrant

Inspired by the blooming Rhododendron valleys of Uttarakhand, this cocktail is a floral-forward celebration of Chopta's alpine magic. Smirnoff Vodka meets a fragrant rhododendron cordial, crisp clear watermelon juice, and a zesty burst of citric acid, creating a bright and refreshing sip.

Ingredients:

• 50 ml Smirnoff Vodka
  
  

• 30 ml Rhododendron Cordial or Syrup
  
  

• 60 ml Clear Watermelon Juice (strained)
  
  

• 20 ml Citric Acid Solution (or Lime Juice)
  
  

• Garnish: Edible Rice Paper
  

  

Method: Clarified or Shaken & Fine-Strained

Recipe:
 For advanced prep: mix and clarify all ingredients for a crystal-clear finish. For a quick pour: shake vodka, rhododendron cordial, watermelon juice, and citric acid with ice. Fine strain into a coupe or rocks glass and finish with a rice paper garnish.

This May 13, raise a glass with these expertly crafted cocktails. Whether you love bold, floral, or tropical profiles, there's a unique mixed drinks, waiting for you—with a story to tell and a season to celebrate.