Daryaganj has expanded its culinary legacy with the launch of Rolls & Kebab by Daryaganj, designed for quick delivery and easy enjoyment at home. After six successful outlets worldwide, the brand now brings its signature North Indian flavours to customers’ doorsteps, combining traditional recipes and techniques with a fast, convenient format.

The menu features soft, flavourful rolls and kebabs, perfect for anytime indulgence. Vegetarian and non-vegetarian options include Paneer Tikka, Soya Malai Chaap, Aloo Tikka, Chicken Tikka, Chicken Malai Tikka, Chicken Seekh, Bhatti Chicken, Mutton Seekh, and Sole Fish Tikka. Each roll is wrapped in soft rumali roti and paired with mint chutney, onions, and chaat masala for that authentic taste.

Amit Bagga, Co-founder & CEO of Daryaganj, said, "Rolls & Kebab by Daryaganj was created for people who love our food but want it in a quicker, more convenient format. It carries the same recipes, techniques and flavours we have followed for decades, just wrapped in a way that fits into today's fast-moving lifestyles."

Whether it’s a quick lunch, a late-night snack, or a comforting bite during a busy day, Rolls & Kebab by Daryaganj offers the warmth, familiarity, and flavour of classic North Indian cuisine in a format made for modern life.

Spice Traders at W Goa has reimagined Chinese dining in India, combining authenticity with a modern, balanced approach. The restaurant’s renewed menu embraces the philosophies of China’s Eight Great Cuisines without merely replicating regional dishes. Instead, Chef Avinash focuses on understanding how each cuisine thinks, layering heat, using fermentation for depth, and achieving balance through contrast.

This contemporary take is guided by Spice Traders’ BA philosophy - a space between opposites. Tradition meets modernity, fire meets freshness, and comfort meets curiosity. Every dish is composed intentionally, letting flavours unfold naturally without overwhelming the palate. Sauces support, techniques are precise, and the experience feels both familiar and thoughtful.

The menu highlights seafood as the star, with scallops, prawns, sea bass, and black cod prepared to retain their natural character. Dim sum is crafted delicately, while vegetables like mushrooms, lotus root, and tofu are treated with equal care. Fire and smoke are used subtly, adding warmth and depth through gentle charring and slow cooking.

Chef Avinash explains, “The Eight Great Cuisines were our starting point, not our framework. What interested me was how each cuisine thinks about balance, restraint, fermentation, and heat. BA is that space in between. This menu is about understanding ingredients deeply and letting flavours speak with clarity and confidence.”

The storytelling extends beyond the plate. A curated cocktail program mirrors the same philosophy, using Chinese ingredients, teas, spices, and fermented elements. The gong service ritual punctuates the dining experience, blending tradition with contemporary expression and reinforcing the restaurant as more than just a place to eat- it’s a full sensory journey.

Spice Traders at W Goa offers a fresh route to Chinese dining in India, presenting a story of flavours, thought, and time, an old tradition told again with clarity, balance, and quiet confidence.

Dhaba Estd. 1986 has launched its New Luxe Highway Menu, offering a refined take on India’s iconic roadside dhaba cuisine. The menu blends nostalgia with global sophistication, reimagining classic desi flavours using premium ingredients, contemporary techniques, and elegant presentation.

Curated by Chef Kartik, Regional Chef at Azure Hospitality Pvt. Ltd., the menu highlights the smoky tandoors of Punjab, slow-cooked North Indian gravies, and indulgent traditional mithai. Each dish pays homage to authentic Indian roots while creating a polished, modern dining experience.

Standout dishes include the reimagined Raj Poori, layered with moong sprouts, beet yogurt, and mint-tamarind chutney, and the Highway Salmon Tikka, combining Punjabi spices with Atlantic salmon. Meat lovers can enjoy Lazeez Chaampein, succulent Australian lamb chops served with saffron burghul pulao and malai broccoli.

Seafood fans will love Ghee Roast Chilly Jumbo Prawns, marinated in tadka ghee and paired with a buttery brioche bun, while vegetarian highlights include the luxurious Gucchi Korma, featuring chena-stuffed morels in a rich royal curry. Signature breads like Mushroom & Burrata Kulcha with truffle oil and Parmesan & Chicken Tikka Naan elevate traditional favourites.

Desserts such as Pistachio Kheer Brûlée, Motichoor Rabdi, and Baileys Ice Cream round off the menu, offering a nostalgic yet indulgent finish.

Speaking about the menu, Chef Kartik said, "Dhaba cuisine carries emotion and memory. We wanted to honour its desi roots while presenting it with refinement and global flair."

With this launch, Dhaba Estd. 1986 reinforces its position as a premier destination for elevated Indian comfort dining, where heritage meets haute cuisine