Bengaluru’s much-loved South Indian eatery, The Filter Coffee, is stepping into a new culinary chapter with the launch of its refreshed lunch and dinner menu, titled ‘Beyond the Leaf.’ The rollout begins today across four of its popular outlets: Kalyan Nagar, Indiranagar, Brookefield, and Koramangala, available for dine-in, takeaway, and on Swiggy and Zomato.

Known for serving soulful South Indian breakfasts and nostalgic snacks, the brand now broadens its focus to offer a richer, everyday dining experience. The new menu is a thoughtful evolution, keeping tradition intact while catering to today’s tastes and mealtime habits.

“We’ve always been about comfort and familiarity, the kind of dishes people grew up with and came back to. But now, with changing preferences and a growing customer base, it felt like the right time to offer more. This menu reflects that next step, blending tradition with how people eat today, whether it’s dinner with family or a late-night delivery,” shared Avinit Bagri, Co-founder of The Filter Coffee.

Expect a vibrant spread  from flavour-packed soup rasams and small plates to indulgent mains, sides, and desserts. Signature picks include Ennai Kathirikkai with bun parottas or ghee rice, Chettinad Mushroom Gravy from Tamil Nadu, Malabar Paneer from Kerala, and Mangalore Aloo Curry from Karnataka. The Malabar Paneer Gravy with Bun Parotta is already a team favourite.

Desserts, too, bring a wave of nostalgia like Kavuni Rice Pudding and Broken Wheat Jaggery Payasam, comforting, balanced, and rooted in tradition.

“What makes this menu truly special is the depth behind each dish. We revisited the origins, how ingredients and cooking styles varied by climate, region, and availability, long before modern kitchens existed. That respect for legacy continues in our kitchens today. Every element is chosen with intention, from spices to gravies and pairings,” added Sankrit Iyer, Co-founder of The Filter Coffee.

Adding more excitement to this relaunch is the brand-new Dosa Buffet, with 28+ varieties ranging from Podi Onion Dosai and Paper Ghee Roast to Classic Uthappams, all served on traditional banana leaves with the brand’s signature chutneys and sambar. It’s a true celebration of South India’s timeless tiffin culture.

The new menu also introduces half-sized portions of many beloved dishes, making it easier for customers to explore more flavours in one sitting. This update reflects The Filter Coffee’s continued passion for authenticity, regional diversity, and the joy of everyday South Indian meals, made with care, served with pride, and always rooted in legacy.

Germany is considering a reversal of the air traffic tax hike introduced in May 2024, according to a report by Bild. The move comes amid growing pressure from airlines and concerns over high operational costs at German airports. The current coalition government plans to discuss the matter during the preparation of the 2026 budget.

The tax increase raised the surcharge for short-haul flights from €12.48 to €15.53 per ticket. This has been widely criticized by airlines, especially low-cost carriers like Ryanair, which claim that the added costs are making air travel to and from Germany less attractive. International airlines have also hinted at scaling back their operations in response to the high fees.

Christoph Ploss, the government's tourism policy coordinator, has been vocal in calling for a change. “The increase in air traffic tax must be cancelled, and charges at German airports must also be reduced,” he told Bild. He further noted that the tax hike made holidays more expensive for millions of Germans. “A well-deserved holiday in Mallorca must not become unaffordable,” he added.

Germany’s transport ministry reportedly supports the reversal and sees it as a step toward reducing financial strain on the aviation sector. The coalition government, led by Chancellor Friedrich Merz, has expressed a commitment to easing the burden on the travel industry, although no official timeline has been provided yet.

The announcement briefly lifted Lufthansa’s stock by 2.2%, reflecting positive sentiment from the market. Ralph Beisel, head of the ADV airports association, also welcomed the potential policy change. “A reorientation of aviation policy is needed in our country,” he said, calling the reversal “a first and urgent step in the right direction.”

German Finance Minister Lars Klingbeil is expected to present the draft budget for 2026 in the coming week. While economic challenges and increased defence spending are putting pressure on the national budget, businesses and industry watchers are closely monitoring the government's next steps in offering relief to the aviation sector.

Hilton Garden Inn Mumbai International Airport has announced the appointment of Savio Coutinho as its new Executive Chef, marking a fresh chapter in the hotel’s culinary journey. With more than 22 years of industry experience, Coutinho is well-known for blending passion, precision, and creativity in every dish he curates.

From fine dining to banquets and innovative menus, his career spans across some of India’s top hospitality names including Marriott, Radisson, Renaissance, and The Orchids. Now, he brings that vast expertise to Together & Co, Hilton’s signature all-day diner known for its vibrant and diverse food offerings.

“Savio’s strength lies in merging international techniques with local tastes, which makes him an ideal choice to lead our culinary team,” noted the hotel in its official statement.

Speaking about his new role, Coutinho shared, “Cooking is more than a profession, it’s about creating memories on a plate. I look forward to bringing bold flavours and creative dishes to Hilton Garden Inn Mumbai International Airport.”

His enthusiasm for the role is matched by a clear vision: “It’s an incredible opportunity to curate memorable dining moments that reflect the warmth and energy of this city. My vision is to build a food culture that is rooted in authenticity, but isn’t afraid to experiment and evolve.”

Outside the kitchen, Savio is a man of many interests, from riding superbikes to strumming the guitar, a spirit of adventure that echoes in his approach to food. His personal motto, ‘Cook with soul, serve with flair’, perfectly mirrors the welcoming and lively spirit of Hilton Garden Inn.