Farzi Café CyberHub has unveiled its refreshed identity with ‘Farzi. Forward.’, marking a new chapter following a four-month refurbishment that reimagines the brand’s approach to design, cuisine, and overall experience.

Launched in 2014, Farzi Café has evolved into a globally recognised name with a presence across India and international markets. Known for its reinterpretation of Indian flavours, the brand continues to refine its philosophy balancing familiarity with innovation.

The revamped CyberHub space introduces two distinct yet cohesive zones, a café-led dining experience and a more dynamic bar environment. The design moves away from its earlier rustic aesthetic, embracing a more contemporary, refined language while retaining the brand’s core identity.

Commenting on the evolution, Zorawar Kalra said, “Farzi Café has always been a genre-defining brand. With the new menu and beverage programme, we are building on years of creative exploration to create a meaningful shift. From cocktails inspired by Indian cities to our progressive coffee programme, the experience now extends well beyond the plate.”

The culinary direction stays rooted in modern Indian reinterpretation, with tapas-style plates such as Dal Chawal Arancini, Burrata Thecha Bomb, and Tempura Fried Prawns with Rasam Reduction. Main course offerings continue this narrative with dishes like Rogan Josh Shepherd’s Pie, Railway Chicken Curry, and Kosha Mangsho, blending comfort with contemporary technique.

A standout addition is the Cocktail Safari, a curated bar programme led by Anurag Dhingra. Each cocktail draws inspiration from Indian cities—ranging from Mumbai’s street-food-inspired highball to Bengaluru’s Kaapi Martini, creating a cultural narrative through mixology.

Complementing the experience is a progressive coffee programme, featuring both classic brews and experimental offerings such as cold brew soft serve and specialty lattes, designed to cater to evolving consumer preferences.

Desserts continue Farzi’s signature playful approach, with creations like Parle-G Cheesecake, Tres Leches Rasmalai, and Mithai Tiramisu, combining nostalgia with modern presentation.

With ‘Farzi. Forward.’, the brand reinforces its positioning as a leader in modern Indian dining, focusing on thoughtful evolution rather than disruption—bringing together food, design, and culture in a more refined, experience-led format.

This summer, Four Seasons Hotel Bengaluru brings a touch of nostalgia through a special creation by Chef Mohammed Saleem Gafoor, Pastry Chef at the property. Inspired by his childhood memories in Dehradun, the dish reflects simple moments and flavours that define Indian summers.

Chef Saleem recalls growing up near a mango orchard, where the air would be filled with the sweet aroma of ripe fruit. Evenings spent with friends and enjoying kulfi on the way back from school have shaped the idea behind his Alphonso Mango Saffron Kulfi. The recipe captures not just the taste of mangoes but also the feeling of those carefree days.

At the centre of this dessert is the use of fresh Alphonso mango reduction, carefully blended into a milk base to retain its natural aroma and flavour. While Alphonso mangoes are preferred for their richness, the recipe also allows the use of Kesar or Dasheri mangoes, making it easy to recreate at home.

The preparation follows a simple process. Milk and cream are gently simmered before being combined with condensed milk, roasted pistachios, and a hint of Kashmiri Mongra saffron. Once cooled, fresh mango puree is added to the mixture and blended well. The mixture is then poured into moulds and frozen overnight to achieve the perfect texture. It is best served chilled with fresh mango pieces and a garnish of roasted nuts.

Through this recipe, Chef Mohammed Saleem Gafoor brings together flavour and memory, offering a dessert that feels both familiar and refreshing, perfect for the summer season.

HGK Foods has announced its expansion into four major metro cities, Mumbai, Pune, Hyderabad, and Bengaluru marking a significant milestone in its journey to build a scalable and reliable corporate food infrastructure across India.

The move reflects the company’s strategic focus on key corporate and industrial clusters, as it strengthens its presence in high-demand urban markets.

Founded in 2018 by Sonal Raghav, the company began as a small kitchen operation serving around 400 meals a day. Today, it has scaled significantly, delivering over 18 lakh meals annually with a daily capacity exceeding 5,000 meals, catering exclusively to corporates and industrial setups.

Speaking on the expansion, Sonal Raghav said, “We’re not in the business of serving food. We’re in the business of removing a daily operational problem for companies. As we expand into new cities, our focus remains the same—bringing structure, reliability, and peace of mind to workplace food operations.”

Workplace food continues to be a critical yet often overlooked operational challenge for organisations, frequently impacted by vendor inconsistencies, quality concerns, and coordination issues. HGK Foods addresses this gap through structured processes, centralised quality control, and accountability-driven execution.

With its growing footprint, the company aims to position itself as one of India’s most dependable corporate food solutions networks, designed to support businesses at scale while minimising operational complexity.