Addoni's has unveiled a new immersive cabaret dining experience alongside a reimagined menu, further strengthening its position as a destination that blends culinary experiences with live entertainment. Designed to offer guests an evening where dining and performance come together, the new concept combines theatrical cabaret acts with a menu inspired by flavours from around the world.

Hosted every Wednesday, Friday and Saturday from 9 PM onwards, the cabaret experience unfolds through four live acts featuring singing, dance and storytelling. The performances are carefully timed with intervals between courses, allowing guests to enjoy their meals without interruption while creating a seamless blend of hospitality and entertainment.

Complementing the experience is an all-new menu built on contemporary European techniques while incorporating influences from regional Indian cuisines and international culinary traditions. The offering reflects Addoni's approach to creating globally inspired dishes without being confined to a single regional identity.

Among the starters are dishes such as Chermoula Sole with Harissa Tomato & Rice Crisp, Canadian Scallops with Tobiko Orange Butter Emulsion, and Mushroom Duxelles & Brie Phyllo Pouches served with Mushroom Parmesan Velouté. The grill selection features Wazwan Mutton Seekh with Saffron Butter, Hempseed Chutney and Bakarkhani, alongside Henry IV Roast Chicken glazed with chilli and mustard and served with mushroom gravy.

The main course menu includes Saikyo Miso Glazed Alaskan Black Cod with Broccoli Lemongrass Salsa, Pepper Duck Curry, and a Chicken Ghee Roast Bowl that brings together South Indian flavours in a contemporary presentation. The menu also introduces ingredients such as tempeh, lotus stem and scallops, alongside influences from Peru, Kashmir and coastal India.

Guests seeking plant-based or dietary-conscious options can choose dishes such as Tempeh & Muhammara, which is vegan and dairy-free, and Crispy Summer Rolls, which are gluten-free and dairy-free.

Desserts include the Russian Honey Cake with Caramelised Honey, Cream Cheese Mousse and Yoghurt Sorbet, as well as a vegan-friendly Matcha Popsicle.

Speaking about the new concept, the restaurant stated that the cabaret evenings have been designed as more than live entertainment, creating an experience where performance becomes a natural extension of the dining journey. The restaurant noted that the reimagined menu reflects its philosophy of bringing together global flavours while ensuring each visit offers guests a memorable culinary experience.

With the introduction of its cabaret programme and refreshed menu, Addoni's continues to expand its experiential dining offerings, combining food, performance and hospitality to create a distinctive evening for guests.

1932, the signature fine-dining restaurant at Raffles Grand Hotel d’Angkor in Siem Reap, has unveiled four new Khmer tasting menus, reinforcing its position as a destination for contemporary Cambodian gastronomy.

The new menus build on the success of the restaurant's Khmer tasting experiences introduced in 2023 and have been designed to celebrate Cambodia's rich culinary heritage through modern techniques and refined presentations. Three of the menus have been curated by Executive Sous Chef Dorn Doeurt, while the fourth has been created by Executive Chef Memo Hernandez.

Chef Dorn's menus draw inspiration from different chapters of Cambodian history. The King's Apothecary is a vegetarian menu influenced by the pre-colonial era of King Jayavarman VII, featuring dishes such as Garden Bite, jackfruit and mango salad, stuffed eggplant, cauliflower steak, and a red pepper chocolate tart.

The Reign of King Monivong pays tribute to the monarch's historic visit to Marseille to promote Cambodian tourism, with highlights including Hamok Royal prepared with Tonle Sap fish, lotus, and organic brown rice, alongside banana blossom and poached chicken salad, braised pork belly, and Akor Thnoat Royale.

Celebrating Cambodia's cultural renaissance of the 1960s, The Golden Age menu features Bay Damneub Muk Bangkang, prepared with lobster, turmeric, and sticky rice, complemented by dishes such as Kep tiger prawn pomelo salad, Mekong bouillon, sous vide duck, and sweet potato crème brûlée.

Executive Chef Memo Hernandez presents New Khmer Expressions, a tasting menu that combines Latin American culinary influences with traditional Khmer flavours. Signature creations include Humidity, prepared with barramundi, coconut water, bird's eye chilli, and ma'om, alongside courses titled First Light, Zenith, Equatorial, Horizon, Dusk, and Lunar.

Commenting on the launch, Chef Dorn Doeurt said, "We are proud to continue evolving Khmer cuisine by drawing inspiration from our rich history and the incredible local produce of Siem Reap. These menus tell stories of Cambodia's past while delivering modern, refined dining experiences."

Chef Memo Hernandez added, "New Khmer Expressions represents a beautiful fusion, bringing the soul of Latin America to meet the aromatic depth of ancestral Khmer flavours."

The launch further strengthens the culinary positioning of Raffles Grand Hotel d’Angkor, which was recently recognised among Travel + Leisure's World's 500 Best Hotels. Along with its sister property, Raffles Hotel Le Royal in Phnom Penh, the hotel was also ranked among Cambodia's top city hotels in the Travel + Leisure Luxury Awards Asia-Pacific 2026.

Kouzina Food Tech, one of India's fastest-growing food technology companies, has announced the launch of Mad Over Parathas & Pakodas (MOPP) in Bengaluru, marking the first step in the national expansion of the popular Delhi NCR-based comfort food brand.

The launch follows Kouzina's strategic investment in MOPP Foods and reflects the company's vision of building scalable, technology-driven Indian food brands through its extensive cloud kitchen network, operational expertise and technology platform.

As part of its expansion plans, Kouzina will leverage its nationwide kitchen network to introduce MOPP to consumers across multiple cities while maintaining the quality and consistency that have made the brand a favourite among customers.

The company sees strong potential in creating one of India's leading comfort food brands by combining traditional favourites like parathas and pakodas with modern recipes, delivery-first operations and technology-led scalability.

Commenting on the expansion, Gautam Balijepalli, Co-founder of Kouzina Food Tech, said:

"Mad Over Parathas & Pakodas has already earned deep customer love in Delhi NCR through its exceptional food quality and differentiated product experience. Our goal is to preserve everything customers love about the brand while making it accessible to millions more consumers through Kouzina's technology platform, operational excellence, and nationwide kitchen network. We believe MOPP has all the ingredients to become one of India's leading comfort food brands."

Sharing her thoughts on the milestone, Geetika Anand Gupta, Co-founder of MOPP Foods, said:

"Mad Over Parathas & Pakodas was created with a simple vision, to elevate India's everyday comfort food into a premium, trusted, and delivery-friendly experience without compromising on authenticity. Watching a brand that was nurtured and loved by customers across Delhi NCR begin its national journey is an emotional milestone for us. With Kouzina's technology, operational expertise, and scale, we are confident that millions more customers across India will discover that traditional Indian food can be every bit as innovative, consistent, and exciting as any global cuisine."

Today, Kouzina operates a portfolio of more than 20 food brands across 350+ kitchen partners in over 125 cities, helping high-potential food brands expand through its asset-light, technology-led operating model.

Founded in Delhi NCR, Mad Over Parathas & Pakodas has built a loyal customer base by giving a modern twist to two of India's most-loved comfort foods. The brand offers a wide range of gourmet parathas, crispy pakodas and meal combinations, prepared using premium ingredients and supported by specially developed recipes and packaging that helps retain freshness, texture and taste during delivery.