Commune is set to elevate weekend dining with the launch of its much-anticipated Sunday Brunch series, kicking off on April 5, 2026, with a specially curated Easter edition. Envisioned as a recurring weekly experience, the brunch blends indulgent food, live entertainment, and a relaxed, social atmosphere.

The Easter launch sets the tone with a thoughtfully curated spread that balances freshness and comfort. Guests can explore a variety of salads including Mediterranean couscous and quinoa avocado, alongside small plates such as herb and cheese stuffed mushrooms and tempura vegetables. The mains bring together global and regional flavours, featuring dishes like Ratatouille vegetable steak, Thai Panang curry, Laal Maas, and slow-roasted chicken.

Enhancing the experience further are a dedicated live counter and a grazing table, offering guests an interactive and immersive way to enjoy the meal.

In keeping with the festive spirit, the dessert selection introduces playful Easter-inspired highlights. From hot cross buns pudding and carrot cake with cream cheese frosting to golden Easter eggs with mango-coconut ganache and Royal Kunafa, the menu adds a celebratory finish to the afternoon.

Beyond the food, the brunch experience is designed to encourage guests to slow down and connect. Live singing performances every Sunday add a vibrant yet easy-going energy, transforming the brunch into a leisurely social gathering rather than just a meal.

Commune’s Sunday Brunch aims to become a go-to weekend ritual, offering a space where guests can unwind, indulge, and enjoy a thoughtfully curated dining experience

Nespresso, the premium coffee brand by Nestlé, has officially opened its first store in Gurugram at Ambience Mall, marking an important step in its expansion in India’s premium retail space. Spread across around 2000 sq ft, the store introduces the brand’s signature portioned coffee and barista-style machines to the city.

Known for offering a café-like experience both at home and in-store, Nespresso has built its identity around precision brewing, curated coffee blends, and a strong focus on sustainable sourcing. With this launch, the brand brings its complete coffee experience to Gurugram, where consumers are increasingly leaning towards refined and experience-driven choices.

Sharing his thoughts on the launch, Arjun Gehlot, Director, Ambience Group, said, “The opening of Nespresso at Ambience Mall is indicative of how consumption patterns in urban India are steadily evolving towards more refined and experience-driven choices. Coffee today has become an expression of lifestyle and personal taste. Nespresso’s globally established format, combining high-quality coffee, advanced brewing systems, and a strong sustainability ethos, resonates well with this shift. At Ambience, our approach is to curate brands that bring depth and differentiation to the retail experience. This launch not only strengthens our premium portfolio but also enhances the overall consumer journey within the mall.”

The store has been designed to offer an immersive experience, allowing customers to explore Nespresso’s range of coffees and machines while also discovering personalised coffee routines. With this addition, Nespresso joins other premium café and dessert brands such as Paul and Ladurée, further enhancing the mall’s food and beverage offerings.

The launch also reflects the growing popularity of premium coffee culture in urban India, where consumers are looking for quality, convenience, and consistency in their everyday choices.

With Nespresso now part of its portfolio, Ambience Mall continues to strengthen its position as a destination for premium and experience-led retail in Gurugram.

Aditya Birla New Age Hospitality (ABNAH), the hospitality arm of the Aditya Birla Group, has announced the opening of Flint, a grill-forward, all-day café at the National Centre for the Performing Arts (NCPA) in Mumbai. With Waarsa and Bay21 already part of the venue, the addition of Flint further builds NCPA’s position as a growing culinary destination within the city’s cultural space.

Flint is designed as a neighbourhood café that fits into different parts of the day with ease. From relaxed breakfasts and coffee catch-ups to working lunches and lively evenings, the space adapts to a variety of occasions while keeping a balance between comfort and energy.

The culinary direction is led by Chef Rahul Akerkar and Chef Jaydeep Mukherjee, with a strong focus on fire-led cooking. Techniques like grilling, charring, and live-flame cooking are at the heart of the menu, bringing depth and flavour to every dish. While the cuisine draws largely from European influences, the approach remains flexible, combining global techniques with locally sourced ingredients.

The menu features a wide range of options, starting with breakfast dishes like Flint Eggs Benny with Spicy Crab Cakes, Cast Iron Shakshuka, and Bharoochi Akuri. Sandwich selections include the Roast Mushroom & Smoked Stracciatella Sandwich and the Smoked Chicken Waldorf Sandwich. Small plates highlight items such as Grilled Papaya & Flamed Burrata Salad, Grilled Corn Empanadas, Crispy Calamari Friti, and Flint’s Bombay Chicken Wings. For larger plates, guests can explore dishes like Spaghetti with Creamy Black Truffle Butter, Charred Dukkah Cauliflower, Manipur Black Rice Risotto, Tandoori Salmon Tikka, and Char-Grilled Lamb Chops.

Desserts bring together both comfort and creativity, featuring options like Crème Catalan, Peanut Butter S’mores, Burnt Basque Cheesecake, Charred Lemon Tiramisu, Smoked Apple Tarte Tatin, and Caramel Banana Pie. The menu also places a strong focus on vegetarian dishes, along with vegan, gluten-free, and Jain-friendly options.

The beverage programme includes specialty coffee, teas, and matcha, with unique offerings such as the Charcoal Latte and Ceremonial Matcha Latte. Guests can also try functional drinks like The Berry Biohack smoothie or signature beverages like the clarified Cold Fashion. The cocktail selection follows the same fire-led theme, with options like the Bacon Washed Bloody Mary and the Ambada Leaf Picante.

Flint also features an in-house baking programme, offering freshly baked breads and pastries, which are available for takeaway through Flint Out, the café’s deli extension.

Speaking on the launch, Udai Pinnali, CEO, Aditya Birla New Age Hospitality, said:

“We’ve created it for today’s urban diners, those looking for a space that moves effortlessly through the day, from relaxed breakfasts to lively evening gatherings, and one that makes them want to return. Our portfolio is built around distinctive experiences, shaped by culinary excellence and spaces that feel naturally warm and welcoming.”

Chef Jaydeep Mukherjee added:

“At Flint, everything begins with fire. Char, smoke, grill, and live flame aren’t just techniques for us, they’re the foundation of flavour. The menu moves fluidly from small plates to pastas, grills, and desserts, balancing indulgence with restraint and familiarity with depth. Every element, from the grill to the glass, is designed to feel cohesive and rooted in flavour.”

The interiors, designed by DR&W – Design, Research and Workshop, reflect the theme of fire through elements like exposed brick, oxidised metal, layered wood, and warm lighting. The space is designed to transition smoothly through the day, aligning with the café’s overall concept.