Jyran, the acclaimed Tandoor Dining & Lounge at Sofitel Mumbai BKC, has unveiled a thoughtfully curated new menu that celebrates the rich culinary heritage of the North-West Frontier. Crafted by Master Chef Waris Qureshi, the refreshed offering pays tribute to heirloom recipes, royal culinary traditions, and time-honoured cooking techniques while embracing contemporary presentation and craftsmanship.

Known for its distinctive interpretation of Indian cuisine, Jyran's latest menu draws inspiration from the celebrated culinary cultures of Awadh, Peshawar, and Hyderabad. The new selection highlights the depth and diversity of these regional traditions through dishes that showcase authentic flavours and meticulous preparation.

Among the standout additions are the Namak Mandi Gosht Ki Chaap, Murgh Al Qureshi, and Raan-E-Khushk Pardah, each reflecting the robust and nuanced flavours associated with frontier cuisine. Guests can also savour the restaurant's signature Dal-E-Qureshi, a slow-cooked delicacy simmered for over 48 hours to achieve its signature richness and depth.

Complementing the savou ry offerings is a new dessert selection that blends tradition with innovation. Highlights include the Gulab Jamun Kunafa Nest, which combines familiar Indian flavours with Middle Eastern influences, and the Jyran Signature Kulfi Falooda, a refined take on a beloved classic.

Adding another layer to the dining experience is Jyran's entirely reimagined cocktail programme. Conceptualised around a narrative titled The Lost Love Returns, the cocktail menu transforms each drink into a storytelling experience. Through theatrical tableside rituals, immersive presentation techniques, and carefully curated flavour profiles, the programme aims to create memorable moments that extend beyond the plate.

The refreshed menu further strengthens Jyran's position as one of Mumbai's most distinctive Indian dining destinations, offering guests an opportunity to explore the culinary legacy of the North-West Frontier through a contemporary lens.

Guests can experience the new menu at Jyran from June 9 onwards, with lunch service available from 12:30 PM to 3:00 PM and dinner from 7:00 PM to 11:00 PM.

Mabruk at Sahara Star, long regarded as the “Soul of Lebanese Dining,” has unveiled its new avatar, introducing a refreshed identity that combines elevated interiors with a reimagined culinary experience. The transformation aims to offer guests a more immersive journey into Lebanese and broader Middle Eastern culture through design, food, and hospitality.

The redesigned 70-cover restaurant now features a richly detailed Arabic-inspired aesthetic, including grand archways, mosaic patterns, handcrafted motifs, lantern-style lighting, and layered textures. Overlooking Sahara Star’s signature tropical lagoon, the space has been curated to reflect warmth, opulence, and traditional Middle Eastern storytelling through design.

Alongside the new look, Mabruk has introduced a refreshed menu that balances authentic Lebanese classics with contemporary culinary interpretations. The menu includes vibrant dishes such as Jarjeer Salad and Root Harra, alongside reimagined favourites like Maqaneq. Innovative creations such as Asparagus Baklava add a modern twist, while traditional desserts like Umm Ali continue to anchor the experience in heritage flavours.

The culinary direction is led by Chef Jihad El Chami, who brings over three decades of experience across Lebanon and the Gulf region. Known for his long-standing association with Mabruk, Chef Jihad continues to focus on preserving authenticity while adapting select offerings for evolving guest preferences, including inclusive dietary variations.

The menu highlights a wide selection of signature Lebanese preparations, including Hummus Platters with multiple variations, Hummus Bil Laham, Pumpkin Kibbeh, Meshwi Mishakkal mixed grills, D’Jaj Meshwi with Avocado Salad, Jawaneh D’Jaj Bil Kozbara, Laham Khashkhash, and Spiced Squids. Each dish reflects a balance of traditional techniques and contemporary presentation.

Complementing the food offering is a curated beverage programme designed by mixologist Swapnil Shinde. The cocktail menu draws inspiration from Middle Eastern flavours and ingredients, featuring creations such as Saffron Negroni, Ice Spice, Tropical Heat, Nuts & Cheese, and Green Mirage, each crafted with a narrative-led approach.

Speaking about the relaunch, Romie Dutt, Executive Director of Hotel Sahara Star and Aamby Valley City, said that the new avatar of Mabruk enhances its Lebanese culinary foundation with a more immersive and experiential ambience while retaining its core identity.

Chef Jihad El Chami added that the refreshed menu continues to celebrate Lebanese cuisine’s essence of simplicity, generosity, and soulful flavours, while adapting its presentation for modern diners.

With its renewed design language, curated menu, and immersive storytelling approach, Mabruk at Sahara Star reintroduces itself as a contemporary destination for Lebanese dining in Mumbai.

Soy Soi in Kotturpuram, Chennai has launched a special Rijstaffel Lunch Experience, introducing diners to one of Indonesia’s most celebrated communal dining traditions.

The term “Rijstaffel,” meaning “rice table,” refers to a multi-dish meal where an assortment of curries, sambals, satays, vegetables, proteins, and rice are served together, allowing guests to enjoy a broad spectrum of flavours in a single sitting. The concept originated during the Dutch colonial era in Indonesia and has since become a distinctive representation of Indonesian hospitality and shared dining.

At Soy Soi, the experience is available in both vegetarian and non-vegetarian set menus, with the option to combine both for a more expansive tasting journey. The restaurant has positioned the offering as an ideal choice for family gatherings, corporate lunches, and relaxed weekday dining.

The menu features several regional Indonesian specialties, including Jackfruit Rendang, where young jackfruit is slow-cooked in coconut and spices; Rendang Kambing, a rich lamb rendang; Kari Sayur, a fragrant vegetable curry; Ayam Kalio, a Sumatran-style chicken curry; Terong Balado, crispy aubergine tossed in chilli sambal; and Ikan Goreng Nyat Nyat, fried fish finished with bold Indonesian spices.

The lunch experience has been designed around sharing and exploration, encouraging diners to discover the depth and diversity of Indonesian cuisine through multiple small-format dishes served together.

With this addition, Soy Soi continues to strengthen its focus on authentic Southeast Asian flavours and culinary storytelling, bringing lesser-known regional traditions to Chennai’s dining scene.