Katana has introduced its special Baiu menu, a seasonal culinary experience inspired by Japan's traditional plum rain season and designed to complement Bengaluru's monsoon months.

Available from 1st July onwards, the curated menu brings together comforting Japanese flavours, warm bowls, crispy bites, and signature beverages crafted for cosy rainy-day dining. The concept draws inspiration from Baiu, the rainy season in Japan, offering guests an experience that reflects the warmth and comfort associated with the period.

Among the highlights are dishes such as Crispy Enoki, Teba No Yaki, spicy and creamy chicken wings, and Salmon Tartar served on potato cakes. Each dish has been thoughtfully selected to suit the cooler weather while showcasing Katana's contemporary approach to Japanese cuisine.

A standout feature of the menu is the Quick Ramen, a customizable ramen experience that allows diners to select their preferred broth and protein combination, creating a personalised bowl tailored to individual tastes.

For sushi enthusiasts, Katana is offering a premium 20-piece Assorted Sushi Platter featuring salmon sashimi, gunkan maki, sake maki, spicy tuna uramaki, salmon nigiri, and tuna nigiri. The platter brings together a variety of textures and flavours, making it ideal for sharing.

Guests looking for classic Japanese-inspired appetisers can also enjoy favourites such as Prawn Gyoza, Beef Gyoza, and Prawn Corn Fritters, adding a mix of comforting and indulgent options to the seasonal offering.

To complement the food menu, Katana has introduced a selection of specialty sake-based cocktails. The Tiramisu No Yoru combines sake with fresh cream and homemade tiramisu syrup, while the Katana Counsel blends sake, vermouth, and merlot for a richer flavour profile.

Another signature creation, Pearl Blossom, features sake, guava juice, mint, homemade strawberry syrup, and soda, delivering a refreshing balance suited to Bengaluru's monsoon evenings.

With the launch of Baiu, Katana aims to create a seasonal dining experience that combines Japanese culinary traditions with contemporary flavours, offering guests a destination for comforting food, handcrafted cocktails, and memorable monsoon gatherings.

Encalm has announced the launch of Encalm Eats, a dedicated food and beverage vertical that marks the company's entry into the creation and management of hospitality-led dining concepts. The new venture aims to develop distinctive culinary brands while expanding Encalm's integrated hospitality ecosystem across airports and other high-footfall destinations.

As its first in-house brand concept, Encalm Eats has introduced IndiSip Café at Delhi Airport. Designed around the idea of bringing India's flavours to travellers one sip at a time, the café celebrates the country's rich beverage heritage while offering a contemporary café experience.

The launch represents a natural extension of Encalm's hospitality portfolio, which already spans airport lounges, meet-and-assist services, wellness offerings, and in-flight catering. Through Encalm Eats, the company plans to build a portfolio of original food and beverage concepts alongside select partner brands, focusing on authentic flavours, operational excellence, and evolving consumer preferences.

At IndiSip Café, guests can choose from a wide selection of beverages inspired by India's tea culture, including Ginger Cardamom Chai, Kesar Chai, Gulab Chai, and Kashmiri Kahwa. The menu also features handcrafted coffees, iced lattes, espressos, and indulgent shakes designed to cater to both traditional and modern tastes.

Complementing the beverage selection is a food menu that blends regional favourites with café classics. Offerings include Masala Samosa, Khopara Patties, Irani Bun Maska, Achari Paneer Tikka Wraps, and Achari Chicken Tikka Wraps, alongside croissants, muffins, cookies, and other grab-and-go options suited to today's travellers.

Commenting on the launch, Vikas Sharma, Group Chief Executive Officer, Encalm, said the introduction of Encalm Eats marks the next phase of the company's vision to create a comprehensive hospitality ecosystem. He noted that food and beverage experiences remain one of hospitality's most important touchpoints and that IndiSip reflects the company's commitment to enhancing every stage of the guest journey.

Deepak Bhatia, Business Head, Encalm Eats, added that the company intends to build a portfolio of concepts rooted in authentic flavours, consumer insight, and consistent quality. He described IndiSip as the first step in a larger strategy to create memorable dining experiences through thoughtfully designed food and beverage brands.

The launch of IndiSip Café signals the beginning of Encalm Eats' broader expansion plans, with the company aiming to introduce innovative dining concepts across multiple formats and locations. As consumer expectations continue to evolve, Encalm Eats plans to focus on creating culinary experiences that combine authenticity, convenience, and quality.

Chef Avinash Martins has brought his acclaimed restaurant Janot to Bengaluru, marking a new chapter for the brand that first gained popularity in Goa. Located at 1 MG-Lido Mall, the restaurant combines thoughtful food, warm hospitality and a menu inspired by stories, ingredients and travel experiences.

Spread across 5,500 sq. ft. with seating for 70 guests, Janot has been designed as a neighbourhood restaurant where diners can enjoy leisurely meals, creative cocktails and meaningful conversations in a relaxed setting.

Rather than focusing on a single cuisine, Janot follows an ingredient-first philosophy. Each dish begins with an ingredient, flavour or memory that inspires Chef Avinash, whether discovered during his travels, rooted in regional traditions or connected to personal experiences. This approach creates a menu that feels both contemporary and familiar while remaining approachable.

Sharing the vision behind the restaurant, Chef Avinash Martins said, "Some of the best dishes come from simple ideas. A meal you remember from a small town, an ingredient you discover while travelling, or a recipe that's been passed down through generations. Janot is a collection of those experiences. We wanted to create food that people connect with, not just admire."

The restaurant takes its name from a Portuguese expression often used affectionately by Chef Avinash's grandmother. That sense of warmth and nostalgia is reflected throughout both the dining experience and the hospitality.

The Bengaluru menu showcases a range of dishes inspired by Chef Avinash's culinary journey. Signature offerings include Udaipuri Laal Maas Galouti served with khooba roti, Gallina Cafreal featuring pulled chicken cafreal on a potato rosti with quail egg, and Military Lamb with herb-crusted lamb chops paired with donne pulao and sherva gravy.

Seafood dishes such as Patte Wali Macchi, a banana leaf-wrapped seabass served with fish stew and turmeric curry leaf cauda, and Odiya Crab Kassa with kasundi hollandaise and caviar beignets add further variety to the menu.

For vegetarian diners, dishes like Udaipuri Kathal Galouti, Makhan Phal Kofte and Rumani Baingan Chokha highlight familiar ingredients and regional flavours through a modern presentation while staying true to the restaurant's ingredient-led philosophy.

The beverage programme complements the food menu with cocktails inspired by regional ingredients, seasonal produce and Indian drinking traditions. Signature creations include Patoi, inspired by Goa's traditional patoleo dessert, Marmalade, Kokum & Curry Leaf G&T and Feni Colada, offering guests a distinctive and flavourful drinking experience.

Janot also caters to a wide range of dietary preferences with dedicated vegetarian, Jain, vegan and gluten-free options, ensuring an inclusive dining experience for all guests.

Speaking about bringing the concept to Bengaluru, Thejus Shivarama, Partner, Janot Bengaluru, said, "Chef Avinash has a very honest way of looking at food. Every dish has a reason to exist and every ingredient has a purpose. That's what drew me to Janot. Bengaluru's dining scene has evolved tremendously over the last few years. People are well travelled, curious and open to trying new things, but they also value sincerity. We felt Janot would resonate because it's not trying to be anything other than itself."

With its arrival in Bengaluru, Janot introduces a dining experience that combines comfort, creativity and storytelling, offering guests food that celebrates ingredients while staying rooted in genuine hospitality.