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By Hariharan U
Published on October 4, 2026
In a coffee culture increasingly shaped by speed, convenience and drinks made within minutes, Coffee Sutra is introducing a coffee that asks customers to wait.
On October 1, 2026, coinciding with International Coffee Day, Coffee Sutra will launch Dripped to Perfection, an 18-hour slow-drip coffee experience that produces just 12 cups from each brewing tower.
The idea is deliberately simple. Instead of accelerating the brewing process, Coffee Sutra is allowing water to pass gradually through the coffee, drop by drop, over an 18-hour period.
The result is not positioned simply as another addition to a coffee menu. The brewing process itself becomes part of the experience, with the long wait creating an element of anticipation around the final cup.
At the centre of Dripped to Perfection is the Drip Tower, which uses a slow and controlled brewing process. Water moves gradually through the coffee over 18 hours, with each tower producing only 12 cups.
That limited output gives the experience a different rhythm from conventional café service. There is no attempt to make the coffee faster or increase the number of cups produced from each brewing cycle.
Instead, the concept is built around the idea that some things can benefit from taking their time.
For Coffee Sutra, the 18-hour brewing period is therefore as much a part of the story as the coffee itself.
While the brewing process remains consistent, Dripped to Perfection will be available using three different coffees, allowing guests to experience how the same slow-drip method can produce different expressions.
Krishnagiri Red Honey offers a naturally sweeter, rounded and approachable profile.
Ratnagiri Intenso takes a bolder direction, suited to drinkers who prefer a more intense coffee character.
Ratnagiri Double Washed offers a cleaner and more balanced profile, with the clarity typically associated with washed coffees.
Together, the three options create a contrast between brewing method and coffee character — one method, three personalities.
The launch also taps into a broader shift in how coffee is being experienced.
Modern café culture often places value on speed. Quick-service formats, takeaway counters, automated brewing and increasingly efficient equipment have made coffee more accessible and convenient.
Dripped to Perfection takes the opposite approach.
The 18-hour process cannot be meaningfully compressed without changing the nature of the concept. The limited yield also means that the coffee is not designed around maximum volume.
Instead, the waiting becomes part of the proposition.
It raises a broader question for contemporary coffee culture: what happens when the time taken to make something becomes part of the experience rather than an inconvenience?
For a customer accustomed to ordering a coffee and receiving it within minutes, an 18-hour brewing process introduces a different relationship with the drink. The coffee becomes something anticipated rather than simply consumed.
At the centre of the launch is Dushyant Singh, who has been involved in bringing the slow-drip format to Coffee Sutra.
The thinking behind the concept goes beyond brewing technique. The focus is on why an 18-hour coffee experience makes sense in a culture where speed increasingly defines both service and consumption.
For Coffee Sutra, the method offers an opportunity to explore what changes when coffee is given more time and when the finished cup is treated as the conclusion of a process rather than simply another beverage order.
Launching on International Coffee Day, Dripped to Perfection puts the emphasis not on how quickly coffee can be made, but on what can happen when the process is deliberately slowed down.
18 hours of brewing. 12 cups per tower. Three coffees. One slow-drip experience.
In a market where convenience remains an important part of café culture, Coffee Sutra's latest offering presents a different proposition — sometimes the most interesting part of a coffee may be the fact that you have to wait for it.
Experience: Coffee Sutra – Dripped to PerfectionLaunch Date: October 1, 2026Occasion: International Coffee DayBrewing Time: 18 hoursYield: 12 cups per towerCoffee Options: Krishnagiri Red Honey, Ratnagiri Intenso and Ratnagiri Double Washed
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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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