Bengaluru’s evolving dining scene welcomes a distinctive new entrant with the launch of Roxie & Barry, positioned as India’s first Indo-Italian crafthouse. Conceived by restaurateur Pravesh Pandey, the restaurant moves beyond the format of a conventional Italian eatery, presenting instead a narrative-led concept inspired by two contrasting Italian coastlines and the imagined reunion of two characters, Roxie and Barry, whose identities shape both menu and mood.

The culinary programme is helmed by Head of Culinary Jagdish Naidu and Head of Kitchen Operations Chef Abhrajyoti Nandy, while the bar is led by Sagar Sarki. Roxie reflects the vibrant energy of Italy’s western shoreline, particularly the Amalfi Coast, celebrated for citrus-forward flavours, seafood and expressive, shareable plates. Dishes such as Charred Pineapple al Piccante, Ricotta & Truffle Agnolotti and Mediterranean Baked Seabass showcase bold layering and colour.

In contrast, Barry draws from Apulia on Italy’s eastern coast, where cuisine is defined by restraint, olive oil-led preparations, handmade pastas and ingredient purity. Plates like Lobster Bisque Risotto, Hummus & Lamb Bolognese and Confit Duck Leg with Mushroom Jus highlight depth developed through patience and technique rather than excess.

Operating as a true crafthouse, the restaurant prepares pastas, doughs, stocks, sauces, compotes and preserves entirely in-house, avoiding commercial premixes. Time and process are treated as essential ingredients, with fermentation, slow reductions and small-batch preparation forming the backbone of the kitchen philosophy.

The bar programme mirrors this approach with spirit-forward, thoughtfully composed cocktails, while music plays a central role in the brand identity. A daily 7 PM welcome ritual marks the beginning of evening service, complemented by curated live performances that reinforce the space as an experiential destination.

Housed within a restored mansion in Bengaluru, Roxie & Barry aims to position itself as a cultural landmark where food, craft and performance converge. Officially opening on 27 February 2026, the restaurant invites diners to experience East and West Italy reinterpreted through Indian warmth and contemporary craftsmanship.

Ushering in a fresh and confident phase, Mizuki at Le Méridien Navi Mumbai unveils Mizuki 2.0, a refined evolution that raises the bar for Pan-Asian dining. Set against expansive skyline views, this new chapter brings sharper techniques, deeper flavours, and a more indulgent approach, crafted for guests who appreciate thoughtful, elevated cuisine.

Mizuki 2.0 presents a carefully curated menu that blends comfort with bold expression. Signature highlights include the smoky Aburi Salmon, the fiery Volcano Spicy Prawn Roll, and the richly layered Sichuan Dan Dan Ramen. Popular dim sum selections like the XO Prawn Dumpling continue to impress, while the Indonesian Style Chilli Lobster emerges as a standout, delivering intense flavour and indulgence in every bite. Each dish is designed with balance and precision, creating a dining journey that feels both refined and satisfying.

Desserts complete the experience on a high note, offering indulgent finales such as the Burnt Basque Matcha Cheesecake and the Organic Jaggery & Coconut Cream Brûlée. These thoughtfully crafted desserts add depth and warmth, rounding off the meal with finesse.

With Mizuki 2.0, the restaurant steps into a new era of Pan-Asian opulence, where flavour meets artistry and every detail is designed to leave a lasting impression. It is an experience where the pleasure of the palate meets the beauty of the horizon, creating a dining moment that is both memorable and refined.

Event Details:

• What: Launch of Mizuki 2.0: New Pan-Asian Menu
• Where: Mizuki, Le Méridien Navi Mumbai
• When: Now Available

Vijayawada’s award-winning Red Bowl is set to spotlight authentic Korean cuisine with a dedicated Korean Food Festival from March 1 to 8, 2026. Hosted at Novotel Vijayawada Varun, the eight-day showcase celebrates Hansik the traditional Korean food philosophy rooted in balance, fermentation and depth of flavour.

Fresh from receiving the Food Connoisseurs Award 2026, Red Bowl continues to expand Vijayawada’s fine dining narrative by introducing globally respected culinary traditions to a city increasingly open to international flavours.

The festival is led by Chef Ronald, a seasoned Korean cuisine specialist with over two decades of experience. Bringing the essence of a Seoul kitchen to the table, he presents dishes that are layered, robust and deeply comforting. Diners can look forward to classics such as Dubu-Kimchi, combining silky tofu with bold fermented notes; Tteok Bokki, known for its fiery glaze and satisfying texture; and Jjampong Ramen, a spice-forward noodle bowl rich in seafood flavours.

Commenting on the initiative, Manish Pathak, Hotel Manager, said, “At Novotel Vijayawada Varun, our focus has always been on curating dining experiences that are globally relevant while remaining locally engaging. As Vijayawada evolves into a more discerning culinary destination, the Korean Food Festival at Red Bowl reflects our commitment to introducing authentic international cuisines with depth, technique, and cultural context.”

Already recognised for its Pan-Asian offerings and live Teppanyaki counter, Red Bowl’s Korean Food Festival adds a new dimension to the city’s dining scene, inviting guests to experience Korea through authentic flavours and thoughtful craftsmanship.

Where: Red Bowl, Novotel Vijayawada Varun
When: March 1–8, 2026