France's cult-favourite gourmet hot dog brand, Frank Famous Hot Dog, has officially touched down in India — with its debut outlet now open at Rajiv Gandhi International Airport (RGIA), Hyderabad.

Known for its signature Roll-Dog, a premium twist on the classic hot dog, Frank has been reimagining fast food since its founding in France in 2020. With a bold European aesthetic, gourmet ingredients, and a cult-like following across France, Switzerland, and Belgium, Frank is now expanding its bite-sized revolution into the Indian market.

The Hyderabad outlet, located in the Arrival Terminal of RGIA, aims to give travellers a taste of global street food right after they land. From their iconic gourmet Roll-Dogs to loaded fries, refreshing beverages, and vegetarian options tailored for Indian palates, Frank is ready to spice up India’s QSR scene—one bun at a time.

With India’s appetite for fast-casual international brands on the rise, this debut marks an important step in Frank’s global expansion. Plans are already underway for more outlets at major airports and on high streets across the country.

"We’re not just selling hot dogs; we’re creating an experience—bold, fast, and gourmet. India is a key part of our growth story, and Hyderabad was the perfect city to kick things off," said a representative from the brand.

Frank Famous Hot Dog is setting a new standard for airport dining — one Roll-Dog at a time.

• Location: Arrival Terminal, Rajiv Gandhi International Airport, Hyderabad
• Website: frankshotdog.fr
• Instagram: @frankshotdogindia

Kolhapur foodies are in for a treat as Barbeque Nation at Sayaji Kolhapur brings the flavours of Mumbai’s legendary Mohammad Ali Road to town. Running until 15th June 2025, the ongoing festival immerses guests in a rich celebration of street food culture, iconic dishes, and the vibrant atmosphere that defines the famous food stretch during Ramzan.

The specially curated menu recreates the flavours and soul of Mohammad Ali Road — from succulent Turkish kebabs, hearty Mughlai curries, and classic Indian tandoori delights, to Chinese gravies and traditional sweets that transport guests straight to the festive lanes of Mumbai.

“This is more than just a food festival; it’s a cultural celebration,” says Kishan Gunjal, Executive Chef at Sayaji Kolhapur. “We’ve recreated the essence of Mohammad Ali Road right here in Kolhapur with authentic recipes, festive decor, and an ambience that captures the energy of a Ramzan evening in Mumbai.”

Guests can enjoy live cooking counters, curated festive menus, and traditional music, offering an immersive experience that blends great food with community spirit. Every dish is made with care to mirror the street-side magic of Mumbai, offering Kolhapur residents a chance to savour nostalgia and flavour without leaving the city.

Whether you're a long-time fan of Ramzan treats or a first-timer eager to explore, this festival promises to be one of the most memorable culinary events of the year.

This Father's Day, celebrate in style as Mixologist Kaustubh V Sawardekar from KICO and Rahul Kamath from Carnival by Trèsind present their signature cocktails — crafted to make the occasion truly top-notch.

Expect innovative recipes stirred with precision, passion, and a touch of storytelling flair — the perfect toast to dads everywhere.

 Blush and Bite

Crafted by Kaustubh V Sawardekar – Mixologist | Beverage Innovator | Bar Program Architect | Hospitality Leader at KICO Bar, Mumbai

Ingredients:

• 30 ml Gin
  

• 10 ml Campari
  

• 10 ml Bitter Bianco
  

• 15 ml Italian Lemon Juice
  

Method:

Combine all ingredients in a Boston shaker with ice. Shake vigorously to achieve proper dilution. Double strain into a pre-chilled coupe glass.

Garnish:

Top with a skewer of salmon and spring onion, lightly glazed with teriyaki and flame-seared tataki style.

Glassware:

Chilled Coupe

 Tokyo Threads

Crafted by Kaustubh V Sawardekar – Mixologist | Beverage Innovator | Bar Program Architect | Hospitality Leader at KICO Bar, Mumbai

Ingredients:

• 30 ml Gin
  

• 25 ml Sake
  

• 15 ml In-house Herbal Vermouth
  

Method:

Add all ingredients to a stirring glass with ice. Stir well to reach the perfect dilution. Strain into a Japanese-style old-fashioned glass over a large ice block.

Garnish:

In-house rice cracker on the side.

Glassware:

Japanese Old-Fashioned

 Bellino

Crafted by Rahul Kamath – Corporate Beverage Manager, Carnival by Tresind, Mumbai

A modern homage to the Venice Carnival’s iconic Bellini, reimagined with theatrical finesse.

Ingredients:

• 30 ml Peach-infused Gin
  

• 20 ml Vetiver Blanc
  

• 10 ml Bitter Bianco
  

Method:

Add all ingredients to a mixing glass filled with ice. Stir gently to chill and blend the flavours. Strain over Bellini-style ice into a nude old-fashioned glass.

Garnish:

A dash of Yuzu Bitters over the ice.

Glassware:

Nude Old-Fashioned

Whether you’re planning a celebration at home or at a venue, these cocktails are sure to add that perfect touch of elegance, fun, and heart. Let the celebrations pour in style.