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By Nishang Narayan
Published on January 14, 2025
The Federation of Hotel & Restaurant Associations of India (FHRAI) has expressed serious concerns over the recent entry of Zomato and Swiggy into the private label food delivery business, calling out the platforms for alleged misuse of restaurant data, unfair competition, and potential food safety risks.
As the third-largest hospitality association in the world, FHRAI has taken a firm stance, highlighting how these platforms, initially designed to connect restaurants with customers, are now directly competing with the very businesses they were meant to support. In response, FHRAI plans to meet with the Ministry of Commerce to push for regulatory action and ensure fair practices in the food service industry.
Pradeep Shetty, Vice President of FHRAI, noted that platforms like Zomato and Swiggy are leveraging proprietary restaurant data, including customer preferences, order histories, and sales trends, to promote their own private label food products. "This practice represents a direct violation of e-commerce regulations. These platforms were supposed to function as neutral marketplaces but are now using years of restaurant data to develop competing products while excluding restaurants from accessing this critical information," Shetty remarked.
This puts small and medium-sized restaurants at a severe disadvantage, threatening their survival. The lack of proper consent for the use of this data also raises serious ethical and legal concerns.
FHRAI also raised alarms about the transparency of food safety standards for private label products. Unlike restaurants, which are required to adhere to stringent regulations, there is no clarity on whether these platforms comply with the same standards for their own products. Shetty added, "This lack of oversight not only risks consumer trust but also harms the reputation of the restaurant industry."
By venturing into quick commerce and private label food products, Zomato and Swiggy are now controlling both the distribution and creation of food, leading to fears of monopolistic practices. The FHRAI emphasized the urgent need for clear guidelines to ensure a level playing field, safeguard restaurant data, and uphold food safety standards for all stakeholders.
The Federation of Hotel & Restaurant Associations of India (FHRAI), established in 1955, is the apex body of India's hospitality industry. As the third-largest hospitality association globally, it serves as the voice of the hotel and restaurant industry, advocating for fair policies and fostering the growth of the hospitality and tourism sectors.
By addressing these critical issues, FHRAI aims to protect the interests of restaurants, ensure consumer safety, and maintain trust in the food delivery ecosystem. The association is urging regulators to act swiftly to mitigate the risks posed by these new developments in the food delivery market.
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By Manu Vardhan Kannan
Published on May 4, 2025
The iconic North Indian restaurant brand, Lazeez Affaire, has made its much-anticipated South India debut in Hyderabad, introducing a refined and modernized approach to traditional cuisine in the heart of the city’s culinary scene. Founded in 1999 by Mr. Priyank Sukhija, the brand is known for its commitment to authenticity, quality, and presentation—qualities that have remained consistent over its 20+ year journey.
Bringing a measured and thoughtful twist to classic North Indian flavours, Lazeez Affaire offers a menu in Hyderabad that is both rooted in tradition and elevated with modern sensibilities. From rich curries to carefully layered grills, each dish is crafted with attention to balance, consistency, and respect for culinary heritage.
“Our goal has always been to provide more than just a meal—we want to create an immersive dining experience where food, ambiance, and service come together in perfect harmony,” said Mr. Yash Trivedi, Director of Innato Hospitality Pvt Ltd. “With our Hyderabad launch, we're not just bringing Northern flavours, but the entire essence of Lazeez Affaire—carefully curated dishes, a sophisticated yet welcoming ambiance, and heartfelt hospitality.”
Mr. Kush Trivedi, Director at Innato Hospitality, added, “Bringing Lazeez Affaire to Hyderabad is a celebration of the city’s rich culinary culture. We’re blending our signature flavours with an elevated dining experience that resonates with both traditional and modern tastes.”
Designed to suit both individual and shared dining, the format ensures portion clarity, ingredient integrity, and smooth course pacing. The restaurant promises a structured yet indulgent experience for those who value culinary artistry and cultural richness.
Signature dishes on the menu include Mutton Shikampuri Kebab, Patthar Ka Gosht, Shahi Dum Ka Aloo, Bhatti Ka Paneer, Shaadi Ka Laal Chicken, Dal Lazeez, Hyderabadi Dum Biryani, and Kesar Phirni—each dish a tribute to North Indian tradition, elevated with elegance and finesse.
“At Lazeez Affaire, every dish is a balance of tradition and technique,” said Chef Siva of Innato Hospitality. “We stay true to the roots of North Indian cuisine while enhancing it with precision. It’s about crafting flavours that comfort, surprise, and linger long after the meal ends.”
With its debut in Hyderabad, Lazeez Affaire invites diners on a journey where traditional richness meets modern sophistication—perfect for those who savour the true essence of North Indian dining.
T H I S M A Y I N L O N D O N
NOBU, OMAKASE & A CULINARY EXPERIENCE LIKE NO OTHER
Nobu London is set to host an extraordinary event this May, offering diners the chance to indulge in an exclusive omakase experience curated by one of the world’s most celebrated chefs—Chef Nobu Matsuhisa himself.
Titled "Nobu in Town – The Omakase Experience", this special two-day event is scheduled for:
19 May (Dinner only)
20 May (Lunch & Dinner)
Venue: Nobu London
The headline moment? Chef Nobu will be making guest appearances during the experience, making it an unforgettable occasion for guests who admire his culinary legacy. Known for blending traditional Japanese techniques with Peruvian influences, Chef Nobu’s dishes are renowned for their elegance, innovation, and storytelling.
This intimate, story-driven dining experience will allow guests to explore a menu where every course is crafted to narrate Nobu’s journey—his roots, passion for flavour, and pursuit of perfection. Whether you're a seasoned gastronome or an adventurous diner, this is a rare opportunity to dine with the master himself.
With only two dates and limited seats, early reservations are highly recommended for what promises to be a legendary evening.
Bebida Hospitality Private Limited has introduced the globally acclaimed Copenhagen Sparkling Tea to Indian consumers through a dedicated direct-to-consumer platform, www.sparklingtea.in. After a soft launch in April, the brand officially opened its doors on 1st May 2025, offering curated non-alcoholic sparkling teas crafted in Denmark to Indian homes.
Led by co-founders Varun Sahni, Nadia Sood, Latika Nath, and Siddhaarth Jalan, Bebida Hospitality is shaping a new narrative around luxury beverages in India—quietly but deliberately. With initial focus on Mumbai and Delhi-NCR and the logistics in place to reach customers across the country, the team aims to scale thoughtfully without compromising the elegance that defines the brand.
Made from up to 13 varieties of organic tea and using a proprietary infusion technique, Copenhagen Sparkling Tea has been served in over 80 Michelin-starred restaurants globally. It has already been welcomed into the luxury hospitality scene in India, first through Taj Hotels by IHCL and now across premier venues from Rishikesh to Kolkata. In Mumbai, it can be found at The Taj Mahal Palace, JW Marriott, Masque, and The Oberoi, and in Delhi at The Leela, The Oberoi, and JW Marriott Aerocity among others.
Available in India in its original packaging, the range includes the brand’s signature blends—LYSERØD, LYSEGRØN, and BLÅ—each priced at ₹3,500 inclusive of taxes. The product is positioned as a refined alternative to wine or champagne, ideal for celebrations, elegant meals, or mindful indulgence.
Varun Sahni shared, “We are thrilled to bring Copenhagen Sparkling Tea to India. It’s not just a drink; it’s a sophisticated experience rooted in elegance and craftsmanship. We chose a subtle launch strategy—no fanfare, just partnerships and real feedback. The product speaks for itself.”
Echoing the sentiment, Nadia Sood described it as “a ritual of refined indulgence—tea, but not as you know it. Whether shared or savoured alone, it’s about elevating everyday moments.”
Siddhaarth Jalan noted, “There’s a shift in consumer preference towards premium and mindful consumption. Copenhagen Sparkling Tea delivers both—sophistication and intentionality.”
Latika Nath added, “This is modern luxury—purposeful, elegant, and quietly confident. It’s not about trends but timeless experiences.”
With this launch, Bebida Hospitality Private Limited continues to redefine premium beverages in India, not by entering a category, but by creating one.
About Copenhagen Sparkling Tea:
Founded in 2017 in Denmark by sommelier Jacob Kocemba and Bo Sten Hansen, Copenhagen Sparkling Tea blends Asian tea traditions with Nordic innovation. Made from hand-selected organic teas and carbonated using a closed-loop infusion technique, the beverage offers a luxurious non-alcoholic alternative to traditional celebratory drinks. In India, three variants are available:
LYSERØD – A rosé-style blend with hibiscus and red berries
LYSEGRØN – A champagne-like crisp profile with citrus and green tea
BLÅ – A calming fusion of jasmine, chamomile, and Darjeeling
Copenhagen Sparkling Tea is setting a new standard for mindful indulgence in India's luxury dining and retail spaces.
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