Pamma Biryani, a brand by Sandoz, has entered the food scene as India’s first Punjabi Biryani brand, bringing the bold flavours, generosity and warmth of Punjabi kitchens to one of the country’s most loved dishes.

Created as a delivery-first brand, Pamma Biryani combines traditional dum cooking with rich Punjabi flavours. At the heart of the brand is its philosophy of ‘Seva Before Sales,’ which reflects its belief that food should be prepared and served with care, generosity and authenticity.

The idea carries beyond the kitchen, with Pamma Biryani looking at food as an act of care rather than simply a transaction. The biryani menu takes inspiration from the way food is prepared in Punjabi homes, with a focus on patience and traditional cooking methods. The preparations begin with overnight marinades, followed by bhuna masalas that are cooked slowly to bring out their full flavour. Mustard oil, black cardamom, dried plums and white butter add a distinct Punjabi character to the biryani. The handi is then sealed for dum, allowing the rice, spices and protein to cook together slowly.

Along with its biryani, Pamma Biryani serves every order with raita, pyaaz, chutney and a Gulab Jamun, turning the meal into a complete spread. The menu includes both vegetarian and non-vegetarian options, with each dish following the brand’s signature cooking style.

Pamma Biryani has started its journey as a cloud kitchen, allowing the team to concentrate on recipes, consistency and the quality of every order. The brand currently delivers freshly prepared biryani across Delhi NCR through leading food delivery platforms, while also working towards future dine-in experiences.

Speaking about the launch, Gurmeet Singh Ahluwalia, Founder, Pamma Biryani, said:

"At Pamma, we commit entirely to two things at once: the craft of biryani and the soul of a Punjabi kitchen. We see absolutely no contradiction in that. The dum is real. The technique is honoured. But the personality in the pot, the audacity of the masala, the sheer quantity of ghee, that is ours and no one else's. Not because Punjab never cooked biryani. Of course it did. It just never planted a flag. Never said, this is ours, this has a name, this deserves to be known. Today, Pamma Biryani is India's first Punjabi biryani brand, and we're proud to finally give that legacy the name and identity it deserves."

The launch is the first step in Pamma Biryani’s larger vision of giving Punjabi biryani its own place alongside India’s well-known regional biryani styles.

With its focus on bold flavours, traditional cooking and the warmth associated with Punjabi food, Pamma Biryani aims to build a brand that gives diners a new answer to a simple question: what would biryani taste like if it came straight from a Punjabi kitchen?

Wednesday nights at Rumour are getting a new identity with Luna de Agave, a weekly experience built around tequila cocktails, food, music and a collective 8 PM toast. The new Wednesday ritual takes guests through different stages of the evening, beginning with cocktails at golden hour and moving into a livelier night with live percussion and DJ sets.

The experience starts at 7 PM with Golden Hour, featuring a new tequila cocktail menu created exclusively for Luna de Agave. The selection includes new takes on the Picante, along with Margaritas and Rumour’s own Paloma.

At 7:30 PM, the evening moves into the Cocktail Tree, featuring twelve mini cocktails served together in one presentation. Designed to be shared across the table, the serve adds a social element to the experience while also becoming a visual highlight of the evening.

The main moment arrives at 8 PM with The Ritual. A surprise mini tequila cocktail is served across the room as the lighting changes and live percussion begins, bringing guests together for a collective toast. From 8:30 PM onwards, After Dark takes over, with the DJ and percussionist building the energy and taking the evening from cocktails into a full night out. Food also plays an important part in the experience, with the kitchen offering social and shareable dishes. The menu includes Korean chicken tacos with gochujang and wasabi aioli, black bean tacos with avocado mousse and feta, salsa macha prawns with furikake slaw, and glazed tofu with peanut, sesame mayo and hot tahini.

Music is also closely connected to the flow of the evening, with percussion marking the transition between different chapters. The lineup will change from week to week, with guest performers and surprise acts joining the experience, while the 8 PM toast remains a key part of Luna de Agave.

Nishchay Jain, Founder, said, “We noticed quite early on that Wednesdays had naturally become one of our busiest nights after the weekend. What was even more interesting was what people were drinking; tequila cocktails consistently dominated the room. There was already this energy around Wednesday that we hadn’t manufactured; our guests had created it for us. Luna de Agave came from wanting to give that behaviour an identity and turn it into a ritual, taking a night people already loved coming to Rumour for and giving them little moments to look forward to, from the first cocktail to the 8 PM toast and the shift into After Dark. We’re not trying to reinvent Wednesday; we’re giving it a ritual of its own.”

Luna de Agave takes place every Wednesday from 7 PM at Rumour. Reservations are recommended for groups and guests looking to experience the Cocktail Tree at their table, while walk-ins are welcome subject to availability.

Ramee Group of Hotels is inviting guests to explore the many flavours of India through “India, Served Whole,” a culinary initiative that brings regional cuisines and food traditions to the table across participating Ramee properties.

Built around the theme “Where Every City Has a Story on the Plate,” the initiative gives each participating hotel an opportunity to showcase a distinct regional cuisine through specially curated dining experiences.

The culinary journey covers a variety of Indian flavours, from South Indian, Awadhi and Maharashtrian cuisines to Malvani, Rajasthani and North Indian specialities. The menus focus on authentic recipes and local ingredients, allowing guests to discover the food traditions that give each region its own character.

Rather than offering one common menu across properties, the initiative brings different regional stories to individual hotels, giving diners the chance to experience the diversity of Indian cuisine closer to home.

Guests can visit their nearest participating Ramee property until 31 August 2026 to be part of the culinary celebration.