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By Hariharan U
Published on September 8, 2026
Druma, a new 60-cover vegetarian dining destination in Jayanagar, Bengaluru, has opened with a produce-first philosophy that places quality ingredients, honest flavours and thoughtful cooking at the centre of the dining experience.
Spread across 2,100 sq. ft., Druma is built around the idea of “humble dining”, not humble in ambition, but in approach. The restaurant believes that when the produce is good, the cooking is thoughtful and the flavours are honest, food does not need unnecessary theatre.
Every ingredient is handpicked with care, with the kitchen following a simple principle: if the produce is not right, the dish does not happen.
The name Druma draws inspiration from the Druma tree, which serves as a metaphor for the restaurant's philosophy. Rooted in the soil from which it grows while constantly evolving with the seasons, the tree represents nourishment, continuity and a connection to its surroundings.
Druma applies a similar approach to food, remaining rooted in culinary traditions while exploring contemporary expressions. Rather than restricting itself to a single region, the menu brings together Indian, South Indian, Pan-Asian and global influences.
The menu features dishes such as Ghee Roast, Chettinad Paneer, Gongura Paneer Koora and Alleppey Mango Curry, alongside Mapo Tofu, Thai Curry, Tofu Katsu Curry and Mushroom Ricotta Ravioli.
The intention is not to merge different cuisines but to allow each dish to retain its own character while creating an expansive vegetarian repertoire that is familiar, contemporary and accessible.
For Druma, however, variety remains secondary to the ingredient itself. The kitchen follows a “produce first, always” philosophy, selecting ingredients based on their quality rather than trends or visual appeal.
This approach can be seen in dishes such as the Corn Saag Quesadilla, where creamy saag and sweet corn form the foundation of the dish; the Jackfruit BBQ Slider, which places jackfruit at the centre; and the Kathal Biryani, featuring fragrant basmati layered with spiced jackfruit masala and patiently cooked.
Across the menu, vegetables and plant-based ingredients are not positioned as substitutes for something else. Instead, they are treated as the main attraction.
The restaurant's approach also extends to its cooking techniques. Precision is maintained in the kitchen, but the techniques are not intended to become a spectacle. Instead, they are used to develop flavour, texture and balance while keeping the ingredient at the forefront.
With just 60 covers, Druma has chosen an intimate format that allows the dining experience to remain personal. The smaller scale enables greater attention to the table, food and details of hospitality.
The interiors continue the restaurant's connection between tradition and contemporary expression. Drawing inspiration from Kannada culture, South Indian architectural heritage and traditional Indian patterns, the design incorporates these references through an earthy and considered visual language.
Rather than offering a literal interpretation of South Indian heritage, the space aims to remain connected to its sense of place while presenting a contemporary dining environment.
Druma's philosophy is built around four central ideas: produce first, always; the real thing, not the rated thing; craft without theatre; and intimacy over scale.
Together, these principles shape a vegetarian restaurant that focuses on ingredients and cooking rather than novelty or visual spectacle.
Speaking of his culinary perspective, Chef Vikram Udaygiri, Chef Consultant, Druma, said, “For me, good cooking begins with respecting the ingredient. When the product is strong, the role of a chef is not to complicate it, but to understand it and bring out its natural character. My approach to vegetarian cooking is rooted in familiar flavours and techniques, interpreted in a contemporary way while retaining their honesty and sense of origin.”
At its heart, Druma aims to give vegetarian food the space to speak for itself, rooted in culinary traditions, inspired by contemporary dining and focused on the quality of the ingredients that reach the plate.
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Published on October 19, 2026
Susegado at The St. Regis Goa Resort is reopening this October with a refreshed dining experience that celebrates India's coastal culinary traditions through regional flavours, contemporary preparations, drinks and live music.
Titled The Shore Calls Again, the reopening introduces guests to an à la carte menu inspired by coastal kitchens across India. Set along the shores of South Goa, the restaurant combines regional cuisine with a relaxed seaside setting and live band performances.
The refreshed menu draws inspiration from the diverse culinary traditions of India's coastal regions, bringing together the peppery heat of Chettinad, the coconut-rich preparations of Malabar, the grills of the Konkan coast and the distinctive flavours of Goan cuisine.
Rooted in traditional recipes and regional cooking practices, the menu reinterprets familiar coastal dishes through a contemporary approach while retaining the character and warmth associated with seaside dining.
The offering is designed to showcase the variety of India's coastal food culture, giving guests an opportunity to explore different regional influences within a single dining destination.
Susegado's refreshed interiors complement its coastal culinary identity, combining rustic textures with a refined aesthetic. The setting transitions from a bright, airy atmosphere during the day to a warmly lit space in the evening.
Live band performances add to the experience, bringing together food, drinks and music in a setting suited to relaxed lunches, sunset gatherings and leisurely dinners by the sea.
With its reopening, Susegado begins a new chapter at The St. Regis Goa Resort, focusing on India's coastal culinary heritage while retaining the easygoing spirit associated with Goa.
Experience: The Shore Calls Again
Venue: Susegado, The St. Regis Goa Resort
Reopening: October 2026
Timings: 12:30 PM–10:30 PM
Pricing: À la carte menu and drinks
Reservations: +91 9175681087
Hotel website: The St. Regis Goa Resort
By Manu Vardhan Kannan
Published on October 18, 2026
Novotel Mumbai Juhu Beach is bringing the charm of leisurely outdoor picnics to its Sunday brunch at The Square. Inspired by the joy of relaxed gatherings, the experience combines familiar picnic favourites with interactive culinary stations in a family-friendly setting overlooking the Arabian Sea.
The specially curated spread features picnic baskets filled with sandwich rolls and fresh fruit skewers, alongside barbecue grills, sliders and flatbread stations. A refreshing lemonade station adds to the outdoor-inspired theme, while dessert offerings such as classic brownies, a chocolate fountain and DIY s’mores bring a playful touch to the afternoon.
Interactive live stations allow guests to explore freshly prepared dishes, adding variety to the brunch experience. Beyond the food, live singing and engaging activities for children create an inviting atmosphere for families and friends looking to spend their Sunday together.
Located at The Square, the brunch combines contemporary interiors, natural light and alfresco dining with views of the Arabian Sea. Pool access further complements the experience, offering guests an opportunity to unwind and enjoy a leisurely afternoon by the coast.
Designed around the nostalgia of traditional picnics, the Sunday brunch brings together food, entertainment and family activities in one setting.
Brunch Details:
Venue: The Square, Novotel Mumbai Juhu Beach
When: Every Sunday
Timings: 12:30 PM to 4:00 PM
Highlights: Interactive live stations, live singing, children's activities and pool access.
McDonald's India – North and East has introduced a special No Onion, No Garlic McAloo Tikki Value Meal for ₹99 during Navratri 2026, offering customers a festive dining option that aligns with traditional food preferences.
Available for a limited period from October 11 to 19, 2026, the offering features the brand's popular McAloo Tikki Value Meal prepared without onion and garlic. The initiative brings together familiar menu favourites and an accessible price point for customers observing Navratri.
The festive offering reflects McDonald's approach to adapting its menu to regional traditions and seasonal food preferences. By introducing a special preparation of one of its established vegetarian products, the brand aims to provide customers with an additional option during the festival.
McDonald's India – North and East also highlights its food-handling practices, which include separate handling procedures for vegetarian and non-vegetarian food, with segregation across kitchen stations and storage areas.
The company operates fully vegetarian restaurants in Amritsar, near the Golden Temple, and in Kurukshetra. These outlets serve entirely vegetarian menus in consideration of local traditions and community preferences.
Customers can access the No Onion, No Garlic McAloo Tikki Value Meal through multiple ordering channels, including dine-in, takeaway and drive-thru services. The offer is also available through the McDonald's app and food delivery platforms such as Swiggy and Zomato, subject to availability at participating outlets.
The offering is part of the brand's seasonal approach to menu planning, with festive options designed to accommodate different dining preferences while retaining familiar products and value-led pricing.
McDonald's restaurants across North and East India are operated by Connaught Plaza Restaurants Pvt. Ltd. The company serves a range of menu options made with quality ingredients, with operations spanning standalone restaurants, drive-thru outlets and 24-hour restaurants.
According to the company, its network comprises 316 restaurants and 200 McCafé outlets across North and East India, serving millions of customers annually and providing direct employment to more than 6,500 people.
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