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By Hariharan U
Published on October 4, 2026
Asian cuisine is increasingly finding space within hotel food and beverage strategies, giving culinary teams an opportunity to diversify menus, develop distinctive restaurant concepts and create experiences around different regional cooking traditions.
From Japanese and Thai specialities to Chinese classics and Korean-inspired dishes, the breadth of Asian cuisine allows hotels to experiment with flavours, ingredients and cooking techniques while developing restaurant identities that extend beyond conventional menus.
For hotel kitchens, however, the opportunity comes with an operational challenge. Authenticity needs to be balanced with consistency, ingredient availability, kitchen efficiency and the expectations of a diverse guest base.
According to Chef Deepak Verma, Senior Sous Chef at Le Méridien New Delhi, Asian cuisine provides considerable scope for culinary creativity while requiring chefs to understand the character of each individual tradition.
"Asian cuisine brings together an extraordinary range of flavours, ingredients and cooking techniques. As chefs, our responsibility is to understand the essence of each cuisine while presenting dishes that appeal to contemporary diners. Whether it is the balance of flavours in Thai cooking, the precision of Japanese preparations or the depth of Chinese cuisine, every tradition has its own identity. Our focus is on maintaining authenticity, consistency and quality while creating memorable dining experiences for guests," says Chef Deepak Verma.
One of the advantages of Asian cuisine is its diversity. Hotel restaurants can combine familiar dishes with regional specialities and contemporary interpretations, creating menus that appeal to both guests seeking recognisable flavours and diners interested in discovering something new.
Ingredient selection becomes particularly important in this process. Different Asian cuisines rely on distinct herbs, spices, sauces, fermented ingredients, stocks and cooking techniques. Understanding how these components work together allows chefs to preserve the character of a dish while adapting its presentation or format for a hotel dining environment.
For culinary teams, the challenge is ensuring that innovation does not dilute the identity of the cuisine. Regional dishes can add depth to a menu, but they also require appropriate sourcing, preparation and staff knowledge.
A successful restaurant concept ultimately depends on what happens behind the scenes. Menu development has to be supported by recipe standardisation, kitchen training, ingredient management and coordination between culinary and service teams.
This becomes especially relevant when a hotel operates multiple restaurants or introduces cuisine-specific menus through food festivals, chef residencies or limited-time experiences. Consistency across every service becomes essential to maintaining guest expectations.
Chef leadership therefore extends beyond creating dishes. It involves translating a culinary concept into repeatable kitchen processes while managing food quality, preparation time, wastage and service requirements.
For hotels, introducing Asian cuisine is not simply about adding popular dishes to a menu. The concept has to work within the realities of hotel operations, including procurement, staffing, equipment, food costs and guest demand.
This creates a space where chefs have to balance culinary intent with commercial considerations. A dish may be technically authentic, but its success within a hotel restaurant also depends on whether the kitchen can source the right ingredients, train the team and execute it consistently during busy service periods.
The growing interest in regional Asian cuisines also gives hotels opportunities to build experiences around food rather than relying only on static menus. Chef-led dinners, regional food festivals, tasting menus and specialised restaurant concepts can introduce guests to specific culinary traditions while creating additional F&B touchpoints.
As dining preferences evolve, Asian cuisine offers hotel restaurants a broad canvas for culinary development. Its regional diversity allows chefs to explore different ingredients and techniques while giving hotels opportunities to refresh their restaurant concepts and dining experiences.
The longer-term opportunity, however, lies in finding the right balance between authenticity, creativity and consistency.
For hotel kitchens, the success of an Asian-inspired F&B strategy may ultimately depend less on how many dishes appear on a menu and more on how effectively the culinary team understands, executes and communicates the food it serves.
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By Manu Vardhan Kannan
Published on October 24, 2026
Nando’s, the global restaurant brand known for its flame-grilled PERi-PERi chicken, has opened its fifth outlet in Mumbai at Phoenix Marketcity, Kurla. The new restaurant brings the brand’s signature flavours and Southern African-inspired dining experience to another part of the city.
Known for its distinctive flame-grilling technique and PERi-PERi marinades, Nando’s offers chicken that is marinated for 24 hours, flame-grilled to order and basted according to each guest’s preferred spice level. Diners can choose from a range of flavours, from Mild to Extra Hot, allowing them to customise their meals to suit their taste.
The new outlet comes as Kurla continues to develop as a dining and social destination in Mumbai. Designed as a welcoming space for families, friends and communities, the restaurant follows the brand’s approach of bringing together bold flavours, shared meals and warm hospitality.
“Mumbai has emerged as a strong and exciting market for us, and the launch of our fifth casa reflects the encouraging response we have received from diners in the city,” said Sameer Bhasin, CEO, Nando’s India. “This opening strengthens our presence in the city and brings the signature Nando’s experience, bold PERi-PERi flavours, customisable heat levels, and our distinctive flame-grilled offering, to an even wider audience.”
Founded in Johannesburg, South Africa, in 1987, Nando’s has grown from a single restaurant into an international brand with more than 1,250 locations across 23 countries. Its signature flavour comes from the African Bird’s Eye Chilli, which is combined with lemon, fresh garlic and spices to create its distinctive PERi-PERi marinades and sauces.
The brand uses fresh ingredients in its bastings, marinades and sauces, with no artificial flavours or colourants. Its flame-grilled chicken and range of spice levels form the foundation of its menu, offering diners different ways to enjoy its signature flavours.
Beyond the food, the new Casa brings elements of Southern African culture into the dining space. Contemporary African art, warm hospitality and Afro-Luso music contribute to the restaurant's atmosphere, creating a setting for casual dining, conversations and shared meals. Located on Level 2 of Phoenix Marketcity Mall on L.B.S. Marg, Kurla West, the new Nando’s outlet is open daily from 11:30 AM to 11:30 PM. The opening marks another step in the brand's expansion in Mumbai, bringing its flame-grilled offerings to a wider audience.
Outlet Details
Published on October 23, 2026
Bountyful has opened in Indiranagar, Bengaluru, bringing lesser-known regional Indian dishes to the restaurant table through a vegetarian menu inspired by the country's diverse culinary traditions.
The new restaurant explores approximately 18–20 regional cuisines, moving beyond familiar restaurant staples to highlight everyday food, traditional ingredients and cooking techniques associated with homes, hill villages and small-town kitchens across India.
Built around the idea of abundance and shared experiences, Bountyful focuses on the kind of comforting, home-style food that often remains absent from mainstream restaurant menus. The offering brings together humble everyday preparations and regional specialities in a contemporary setting designed to feel warm, relaxed and inviting.
The menu features dishes such as Hari Moong Dal, Bihari Sattu, Malai Gatta, Bhapa Paneer and Khatte Nadru, alongside soups including Himalayan Thukpa and Tomato Tulsi Rasa. The salad selection includes Green Moong Raw Mango Salad, adding fresh and tangy flavours to the vegetarian spread.
Drinks form another part of the restaurant's regional approach. The selection includes spiced and tangy combinations inspired by ingredients such as kokum, jeera, coriander and chilli, alongside zero-proof creations featuring distinctive flavour profiles. Sweeter options inspired by paan, rose and thandai complement the menu.
The dessert selection includes Kesar Bhapa Doi, a Bengali classic, Rose Milk Cake and Gud Til Chocolate Mousse. Together, the food and beverage offerings aim to showcase the range of flavours found across India's regional kitchens, from savoury and spice-led preparations to familiar traditional sweets.
Speaking about the opening, Pallavii Gupta, Founder, Bountyful, said, “Bountyful is built on memories of the comforting hills, towns and regions across India. It's a true celebration of regional food, familiar ingredients and unfamiliar dishes.”
She added that the name reflects the restaurant's sense of abundance, while its contemporary environment draws inspiration from traditional Indian architecture and patterns derived from everyday cooking vessels. The intention, she said, was to create a dining experience that feels modern while retaining the warmth and familiarity associated with Indian hospitality.
The interiors combine murals, layered materials, lighting and subtle decorative details to create an expressive space with a lived-in character. The restaurant accommodates 40 guests and is intended for diners looking to explore regional food in an informal setting.
By placing everyday dishes alongside less familiar regional preparations, Bountyful adds another dimension to Bengaluru's dining scene, bringing attention to food traditions that are often overshadowed by more widely recognised Indian restaurant dishes.
Restaurant: Bountyful
Location: Indiranagar, Bengaluru
Cuisine: Vegetarian, regional Indian
Seating Capacity: 40 guests
Timings: 12 PM–4 PM and 7 PM–11 PM
Weekly Off: Monday
Chins Bar, Coffee & Kitchen is set to open on Lavelle Road, Bengaluru, introducing a 400-seater, three-floor destination that brings together specialty coffee, global cuisine, cocktails, beer and music under one roof. An evolution of Chinlung, the new venue is designed to adapt to the city's changing pace, moving from daytime coffee and dining to evening drinks and late-night gatherings.
Planned to operate from 11 AM to 1 AM, Chins will introduce breakfast after its first month of operations, extending its hours to 8 AM to 1 AM. The all-day concept brings distinct dining and social spaces together, catering to different occasions throughout the day.
Spread across three floors, the venue gives each level a distinct identity. The ground floor houses the coffee bar, designed for quick caffeine stops, leisurely brews and informal meetings. The first floor is dedicated to the kitchen and dining, offering a setting for casual meals and longer conversations.
The third floor houses the bar, with cocktails, beer, spirits and music shaping the atmosphere as the day moves into the evening.
Chins' food menu brings together a range of cuisines, spanning sushi, dim sum and bao, Asian favourites, Indian grills, coastal preparations, pizzas, pastas and comforting mains.
Highlights include Sesame Greens, Burrata Ponzu Salad, Ponzu Butter Dimsum, Mushroom Katsu Bao, Thai Chilli Prawns and Bengali Five Spice Chicken. The Indian selection features Ghee Roast, Chicken Sukka and Coastal Prawn Curry, adding regional flavours to the broader menu.
The varied offering is designed to accommodate different dining preferences, from casual meals and shared plates to longer gatherings centred on food and drinks.
Coffee plays a central role in the daytime offering, with the Victoria Arduino Eagle One NEO serving as the centrepiece of the coffee bar. Custom-crafted in white with warm wooden accents, the Italian-engineered machine uses NEO technology for precision extraction, with an emphasis on reducing energy consumption and waste.
The equipment supports the coffee programme throughout the day, from morning flat whites to late-night Espresso Martinis, bringing the coffee and bar experiences together within the same venue.
As evening approaches, the focus shifts towards cocktails, spirits and beer. The cocktail programme is designed around distinctive yet approachable drinks that complement the food, music and social atmosphere.
Adding an interactive element to the venue is Finding Chins, a concept built around discovery. The Chins mascot appears throughout the space in hidden graphics, illustrations, mirrors and objects, encouraging guests to look for details as they explore the venue.
The concept adds a playful dimension to the dining and drinking experience, giving visitors new elements to discover across repeat visits.
Speaking about the opening, Prajwal Lokesh, Managing Director, Chins Bar, Coffee & Kitchen, said the new destination builds on the community Chinlung has developed in Bengaluru while introducing a contemporary setting for coffee, food, cocktails and socialising.
He described Chins as an evolution of the existing brand, with a curated cocktail programme and an experience designed to encourage guests to return.
With its three-floor layout, broad culinary offering and combination of coffee, dining and nightlife, Chins Bar, Coffee & Kitchen adds a new all-day format to Lavelle Road's dining and social scene.
Venue: Chins Bar, Coffee & Kitchen
Location: Lavelle Road, Bengaluru, Karnataka
Timings: 11 AM–1 AM
Breakfast: Planned from 8 AM after the first month of operations
Seating Capacity: 400
Cuisine: Global cuisine, coffee and bar bites
Reservations: 063603 82176
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