Loya is bringing a refreshing twist to summer with its new seasonal cocktail menu, inspired by the rich flavours and culinary traditions of North India. Known for its storytelling-led dining approach, the restaurant continues to blend regional ingredients with modern mixology techniques, creating drinks that feel both familiar and elevated.

The summer menu features a selection of thoughtfully crafted cocktails that highlight Indian botanicals, spices, and house-made infusions. Designed for the warmer months, each drink offers a balance of flavour, aroma, and lightness while staying rooted in Indian taste profiles.

One of the highlights is the Indus Gin & Tonic, a refreshing take on the classic that combines Bombay Sapphire with orange blossom, citrus, and a house-made tonic syrup. Finished with soda and garnished with paan leaf and dehydrated citrus, the drink delivers a crisp and aromatic experience ideal for easy summer sipping.

Another standout is the Loya Manhattan, a bold reinterpretation of the classic cocktail. It brings together Indian single malt and rye whisky with a house amaro infused with 21 spices, along with sweet vermouth and bitters. Served chilled with a spiced cherry garnish, the cocktail reflects Loya’s signature spice-forward approach.

The cocktails are available at the Loya bar and are designed to pair seamlessly with the restaurant’s North Indian menu, offering guests a well-rounded and seasonal dining experience.

With a continued focus on regional ingredients and craftsmanship, Loya’s latest cocktail offerings highlight its effort to redefine the Indian bar experience through innovation and flavour-led storytelling

Burger Singh just closed its Series B round and the numbers tell a strong story. The Gurugram-based burger chain has raised INR 82 crore at a valuation of INR 520 crore, with the round led by Artal Asia Pte Ltd and participation from Negen Undiscovered Value Fund, Aurum Rising India Fund, and a mix of new and existing investors.

But what makes this funding round interesting isn't just the size of it. It's what Burger Singh plans to do with it.

The brand is not simply opening more outlets. It's building what Founder and CEO Kabir Jeet Singh describes as India's franchise-first restaurant growth platform, a structured, scalable system that allows local entrepreneurs to open and run successful franchise-owned outlets with the right support behind them. That's a meaningfully different ambition from just expanding a burger chain.

India's quick-service restaurant industry has grown significantly over the past two decades, but most of that growth has come through company-owned stores or master franchise arrangements. What hasn't developed at the same pace is a well-organised platform that genuinely enables individual entrepreneurs to succeed in the restaurant business at scale. Burger Singh sees that as the gap worth solving.

With 200 plus stores already operational across 100 plus cities including Delhi NCR, Mumbai, Pune, Bengaluru, Kolkata, Jaipur, Chandigarh, and Amritsar, the franchise backbone is already in place. The fresh capital will now go towards deepening that infrastructure across store design, training systems, operating manuals, supply chain integration, technology, and on-ground market support.

The brand's FY 2024-25 revenue of INR 117 crore reflects consistent growth across both metro markets and emerging cities. Products like Nikku Singh, Udta Punjab 2.0, Churmur Pandey, and Bunty Pappeh Da Aloo have built genuine recall in a crowded category, helped along by accessible pricing and a menu that has been built specifically for the Indian palate rather than adapted from somewhere else.

Kabir Jeet Singh was clear about the larger mission behind the raise. "India has no shortage of entrepreneurs. What it lacks is enough high-quality operating platforms that allow those entrepreneurs to succeed in the restaurant business at scale. That is the gap we are solving. We are not just opening outlets; we are building the platform Indian entrepreneurs can plug into to create successful restaurant businesses."

Founded in 2014, Burger Singh was built with a specific premise: not to imitate foreign burger chains but to reinvent the burger for Indian tastes at an affordable price. More than a decade later, that premise is now the foundation of a platform play with real scale ambitions.

The Filter Coffee has expanded its presence across Bengaluru with the launch of three new neighbourhood outlets in Sadashivanagar, Jayanagar, and Church Street. With these additions, the brand now operates ten outlets across the city, bringing its signature filter coffee and familiar South Indian meals closer to more communities.

The Sadashivanagar outlet, opened on February 9th, 2026, is spread across 2,300 sq. ft. and features a 66-seater casual dine-in space with full service. It also offers the traditional banana leaf dining experience, reflecting the brand’s roots in everyday South Indian food culture. Located in one of the city’s well-known residential areas, this outlet marks a key step in the brand’s growth.

The Church Street outlet, opened on February 23, 2026, is located at 1 Sobha Mall and spans 1,100 sq. ft. This is the brand’s first food court format outlet, designed to serve a high-footfall area in central Bengaluru while maintaining the same consistency in taste and quality.

The upcoming Jayanagar outlet, spread across 2,100 sq. ft., will follow a casual dining format with full service and a traditional banana leaf experience. Located in a neighbourhood known for its strong vegetarian dining culture, the outlet aims to connect with customers who appreciate classic South Indian cuisine.

“With every new outlet we open, our commitment to food quality and consistency remains unchanged. Consistency is the foundation of trust, and it’s what enables us to expand without diluting the experience our customers expect,” said Sankrit Iyer, Co-founder of The Filter Coffee.

Known for its focus on authenticity and simplicity, the brand has built a strong connection with customers looking for comforting South Indian meals served with warmth. Each outlet is designed to offer a relaxed and welcoming space, staying true to the idea that food is best enjoyed in a comfortable setting.

“We’ve seen strong demand from customers asking for The Filter Coffee closer to where they live. Expanding into these well-known neighbourhoods allows us to serve a wider audience while staying true to the everyday dining experience we’re known for,” said Avinit Bagri, Co-founder of The Filter Coffee.

With these new openings, The Filter Coffee continues to grow steadily across dine-in, takeaway, and delivery formats. The brand remains focused on offering familiar meals rooted in tradition while adapting to modern dining preferences, making each outlet a regular go-to spot for coffee breaks and everyday meals.