QLA has introduced ‘Drunches’, a new Friday evening concept that sits comfortably between dinner and a night out. Designed as a smooth transition from the workweek into the weekend, the experience focuses on bringing together food, drinks, and a relaxed social setting without feeling rushed or overwhelming.

Set in QLA’s courtyard, the format combines curated cocktails with flavour-led plates, creating an atmosphere that builds gradually through the evening. The idea is to strike a balance, moving away from the intensity of a typical party while also offering more than a standard dining experience.

The menu is led by Chef Dipender Tiwari, Culinary Director at QLA, whose approach to modern European cuisine is shaped by technique, seasonality, and clean flavours. For Drunches, this philosophy takes on a more easy-going form, with dishes designed for sharing and enjoying over conversation.

The food begins with lighter bar bites such as togarashi parmesan crisps and lotus chips paired with chilli orange aioli. Small plates like potato bravas with garlic toum and corn rib skewers with shichimi add more depth, while mini brioche sliders, especially the wild mushroom and truffle option, bring in a richer touch. Lighter elements such as avocado sourdough toast with pickled radish and feta help balance the spread. From the robata section, yakitori chicken with soy glaze stands out with its subtle smokiness.

Alongside the food is a cocktail program that moves across different flavour profiles. Guests can choose from citrus-led drinks with yuzu and hibiscus, tropical blends with pineapple and passion fruit, and herbal mixes featuring rosemary and elderflower. There are also spirit-forward options built on bourbon and Japanese whiskies, along with lighter berry-based cocktails that offer a softer finish to the experience.

Planned as a seasonal offering for the summer months, Friday Drunches are designed to evolve while staying true to their core idea. The experience takes place every Friday from 9:00 PM to 12:00 AM, creating a three-hour window that gradually transitions into the night. While walk-ins are welcome, reservations are recommended. The pricing is set at approximately INR 2950 AI per person, inclusive of food and liquor.

Sharing his thoughts on the concept, Chef Dipender Tiwari said, “Friday Drunches at QLA were envisioned as a space where great food, well-crafted drinks, and a vibrant social atmosphere come together effortlessly. The idea was to create an experience that feels elevated yet easy, allowing guests to unwind, connect, and transition into the weekend in a way that is distinctly QLA.”

With Drunches, QLA brings a fresh take to Friday evenings, offering a format that feels simple, thoughtful, and easy to settle into.

Ironhill India and SMOOR have come together for a unique collaboration that brings craft beer and artisanal chocolate into one experience. The partnership introduces a curated range of pairings designed to offer a more refined and immersive way to enjoy two well-loved indulgences.

At the centre of this collaboration is the idea of balancing flavours, where the depth of craft beer meets the richness of chocolate. By combining the two, the brands aim to create a tasting experience that moves between bitterness and sweetness, while adding layers of flavour with every sip and bite. Both beer and chocolate share a similar foundation, from fermentation-led processes to complex flavour profiles, making this pairing feel both natural and elevated.

The special menu is being introduced across Ironhill breweries and SMOOR outlets, featuring combinations that are carefully designed to complement each other. From dark chocolate paired with the roasted notes of a stout to milk chocolate enhancing the citrus tones of a wheat beer, each pairing brings out distinct characteristics. The experience also includes a range of indulgent chocolate bars, adding more variety to the offering.

The limited-edition menu has been developed through a structured approach, focusing on balance, contrast, and depth. Elements such as roasted malts, hops, and fermentation notes are matched with the nuances of single-origin cocoa and handcrafted pralines. The result is a tasting journey that feels both indulgent and thoughtfully put together.

Commenting on the collaboration, Vimal Sharma, Founder – SMOOR said, “Chocolate, much like craft beer, is deeply nuanced. It is about origin, process, and the subtle layering of flavours. Together, we’ve created pairings that go beyond indulgence where they invite consumers to slow down, explore, and truly experience flavour in a new way. It’s a meeting of two crafts, brought together with intention and creativity.”

Beyond the menu, the collaboration reflects a larger shift in the hospitality and alcobev space, where diners are increasingly looking for experience-led formats. Concepts that bring together storytelling, craftsmanship, and sensory engagement are becoming more popular across urban markets.

“At Ironhill, we are constantly looking at ways to evolve the craft beer experience beyond the glass. This collaboration with SMOOR was initiated with the idea of introducing a new dimension to how our consumers engage with flavour. Chocolate pairing allows us to spotlight the depth and complexity of our brews in a way that feels both indulgent and educational. As a brand, we see this as an opportunity to redefine the role of craft beer within the larger lifestyle and dining ecosystem,” said Vidhatha Annamaneni, Co-Founder - Ironhill India.

The collaboration also highlights Ironhill’s focus on creating large-format, experience-led spaces, while for SMOOR, it marks a step towards presenting chocolate in a more layered and interactive format. Together, the brands bring craftsmanship and creativity into one platform, offering a fresh perspective on how food and beverage pairings can be experienced.

Available across all Ironhill outlets, the menu features offerings such as the Ironhill Smoor Cocoa Stout, a rich brew with deep cocoa notes, along with chocolate-forward cocktails like The Silk Route, Salted Cacao, and Tropical Ganache. The dessert selection includes Chocolate Marquise, Blondie, and more, all designed to complement the beer pairings.

At SMOOR outlets, the collaboration introduces the SMOOR x Ironhill Orange Hops 70% Dark, adding a distinct flavour to the chocolate range. The experience is open to both seasoned enthusiasts and new-age consumers looking to explore something different.

Woodside Inn Indiranagar has expanded its menu with a fresh set of dishes, developed in collaboration with Chef Gracian de Souza. Rooted in coastal Indian flavours and shaped by European techniques, the new additions stay true to the restaurant’s approach of serving familiar food with thoughtful detail.

The menu builds on a sense of comfort that feels familiar yet slightly reworked. Drawing inspiration from Goa’s coastal cuisine, the charm of old Irani cafés, and the style of European gastropubs, the dishes come together as a balanced mix of nostalgia and craft. The idea is simple, take known flavours and present them in a way that feels fresh without losing their original appeal.

Each dish reflects this approach in a subtle way. The Mackerel Escabeche, served on charred sourdough, reimagines bangda with a Spanish-style marinade that adds a light acidity. The Prawn Ajillo with Fermented Bombay XO combines garlic prawns with a house-fermented sauce, bringing in a deeper coastal flavour. The Irani Kheema Ghotala pairs spiced goat mince with soft-boiled egg, saffron garlic labneh, and warm pita, keeping the essence intact while adding a refined touch.

The menu also includes European-inspired plates with a local connection. The Tagliatelle Carbonara is served with cured egg yolk and pickled green peppercorns, adding more depth to a classic dish. The Chourico & Prawn Risotto brings together Goan chourico with a contemporary European style. The Club House Chicken à la Kiev takes inspiration from Bombay’s gymkhana dining culture, filled with garlic truffle butter for a richer finish.

Two new pizzas have been introduced as well. The So Mushroom Bianco features duxelles and caramelised onions, while the Goan Odyssey is topped with chourico ragù and ricotta. The Picklehouse Toastie, layered with multiple cheeses and a sweet-tart fruit compote, adds a playful touch to the menu.

These additions have been crafted with Chef Gracian de Souza, a Goa-born culinary consultant with over 23 years of experience across India and the UK. His background in modern European kitchens, along with his strong connection to Goan cuisine, is reflected across the menu. His work often brings together regional influences shaped by his time spent exploring Portuguese food traditions.

“The new menu items are a natural conversation between the coasts of Goa and the Iberian Peninsula. The techniques are European, but the soul is unmistakably Indian, and that's exactly where I feel most at home as a cook,” says Chef Gracian de Souza.

The menu has also been shaped keeping Bengaluru diners in mind. “Bangalore diners are incredibly well-travelled and open to experimentation, but they also appreciate comfort and familiarity. This sits right in that sweet spot,” says Aneesh Jog, Assistant General Manager, Neighbourhood Hospitality: Woodside Inn.

At Woodside Inn Indiranagar, food has always played a central role alongside its 14 taps and freezer door cocktails. With these new additions, the restaurant continues to build on that experience, offering dishes that feel both familiar and thoughtfully updated.