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By Hariharan U
Published on May 7, 2026
The idea of spice often leans towards intensity, but FOO is taking a more nuanced route this year. With the launch of its Fiery Edit 2026, titled “Dial Up The Heat,” the brand shifts the focus from overwhelming heat to a more thoughtful progression, where flavour and spice move in sync, building slowly and leaving a lasting impression.
At the heart of this year’s menu is control. Instead of a single-note punch, each dish is designed to unfold gradually starting with subtle warmth, building with every bite, and finishing with a lingering kick. It’s a rhythm that keeps diners engaged, curious, and ready for the next course.
The sushi selection sets the tone with playful yet layered creations. The Slow Burn Maki combines mock duck, avocado, cucumber, and spicy cheese, enhanced with Thai chillies that build gently before delivering a sharper finish. Meanwhile, the Sneaky Heat Roll brings together prawns, avocado, and snacky peppers, with chilli mayo and teriyaki that begins sweet and evolves into a distinct heat.
Dumplings continue this interplay between subtlety and surprise. Sizzle That Stays pairs lotus root, pak choy, and zucchini in a seared dumpling with a gradual spice profile, while Steam & Sting offers prawns with bird chillies, coriander, and scallions for a more immediate, sharper heat.
The small plates lean into bold, ingredient-driven combinations. Dishes like charred edamame tossed in a fragrant spicy sauce, tofu paired with intense doubanjiang heat and mantou, and crispy lotus root glazed in a tomato hot pepper sauce bring together texture and flavour in equal measure. Other highlights such as Coming In Hot! and Beans Gone Rogue add to the menu’s addictive quality, each designed to deliver just the right amount of kick.
For those looking for comfort with an edge, the menu offers inventive takes on familiar favourites. A Spicy Hug presents a smoky wok-tossed rice with ancho chilli, beans, and carrot, while Blue Blaze Noodles come with house-made chilli sauce served on the side, allowing diners to control their heat level.
Desserts, rather than simply cooling things down, continue the narrative. Roasted coconut ice cream introduces deep, toasty notes, while Earl Grey ice cream adds a smooth, aromatic finish—both subtly carrying forward the warmth without overpowering the palate.
The cocktail programme mirrors the same layered philosophy. From tequila with mango jalapeño and pandan soda to gin infused with gunpowder tea and rose water, each drink balances flavour, spirit, and spice. Whisky, yuzu, pineapple tea, and fruit-forward vodka blends further expand the experience, offering a range of profiles from smoky and citrusy to light and refreshing.
Speaking about the launch, Keenan Tham shared, “The Fiery Edit has become an annual expression of how we interpret bold flavours at FOO. This year, we’ve focused on refining the experience, creating dishes and drinks where the heat builds gradually, complements the ingredients, and keeps you coming back rather than overwhelming the palate. We know our patrons love the innovation we bring to the table, and we’re very excited for them to try this year’s dishes.”
Over the years, the Fiery Edit has evolved into more than just a seasonal menu, it’s a storytelling format where spice is used as a tool rather than a challenge. This year’s edition stays true to that idea, proving that it’s not about how hot a dish gets, but how long the experience stays with you.
Available for a limited time, the Fiery Edit 2026 will be served across FOO outlets in Mumbai, Bengaluru, Pune, Hyderabad, and Ahmedabad, inviting diners to explore their own threshold for heat, one bite at a time.
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Published on August 16, 2026
Conrad Pune is bringing the bold flavours of southwestern China to the city with The Mala Market, a limited-time Sichuan cuisine festival at Koji from August 7 to 16, 2026.
Available during both lunch and dinner, the culinary promotion features a specially curated menu by Chef Gopal, showcasing authentic Sichuan preparations and traditional cooking techniques.
Sichuan cuisine is known for its distinctive balance of heat, aroma and depth, with the celebrated málà sensation at its heart. The characteristic combination of fiery chillies, fragrant Sichuan peppercorns and fermented broad bean paste creates the layered flavour profile associated with the region's cuisine.
The Mala Market brings together a selection of Sichuan classics, including Hot Pot, Mapo Tofu, Dan Dan Noodles, Stir-fried Green Beans and Roasted Pork. Each preparation has been crafted to highlight the bold flavours, aromatic spices and cooking techniques that define Sichuan's culinary heritage.
The specially curated à la carte menu allows diners to explore the diversity of Sichuan cuisine while experiencing its distinctive balance of spice, fragrance and umami.
Set within the contemporary Asian-inspired ambience of Koji at Conrad Pune, The Mala Market offers diners an opportunity to discover the culinary traditions of southwestern China through a focused regional menu.
Whether enjoyed over a leisurely lunch or an evening meal, the limited-time promotion brings together authentic flavours and contemporary dining in an experience designed for Sichuan food enthusiasts.
Promotion: The Mala MarketCuisine: Sichuan CuisineVenue: Koji, Conrad PuneDates: August 7–16, 2026Timings: Lunch & DinnerReservations: +91 91686 03648 | 020 6745 6745
By Manu Vardhan Kannan
This Parsi New Year, Sofitel Mumbai BKC is bringing the flavours of Parsi culinary heritage to the table with a special Navroz Brunch at Pondichéry Café on Sunday, 16th August 2026.
The curated brunch brings together the richness of traditional Parsi cuisine with the contemporary setting of Sofitel Mumbai BKC. Guests can explore heritage recipes, nostalgic street-side favourites, global dishes and interactive live stations as part of the festive spread.
The culinary highlights include much-loved Parsi preparations such as Patra Ni Machhi, Salli Boti, Berry Pulao, Dhansak, Jardaloo Salli Murgh, Mutton Cutlets, Kolmi No Patio, Kheema Pav, Lagan Nu Achar, and freshly baked brun pav.
Adding a nostalgic touch to the celebration, familiar favourites including Bun Maska, Akuri, Kejriwal Toast, Mawa Cakes, Pattice, and savoury bakes will be prepared live, allowing guests to enjoy these treats fresh from the stations.
The Navroz Brunch is designed as a celebration of Parsi food traditions, bringing together recipes and flavours that have been part of the community's culinary heritage, while adding the hospitality and dining experience of Sofitel Mumbai BKC.
Maize & Malt is bringing together India's rich pork traditions and craft beer with Pork & Pints, a month-long culinary festival running throughout August 2026.
The festival brings eight pork preparations from different parts of India onto one menu, giving food lovers an opportunity to explore the distinct flavours and cooking traditions associated with each region.
The menu features pork specialties from Kodagu, Malnad, Kerala, Goa, Mangaluru, Nagaland, Assam, along with dishes from the Anglo-Indian culinary tradition. Each preparation is made with regional ingredients and traditional cooking techniques, keeping the recipes close to their original flavours and culinary roots.
Adding to the experience, every pork dish comes with a carefully selected craft beer pairing from Maize & Malt. The combinations are designed to bring together the flavours of the food and the beer while offering guests a balanced food and beer experience.
The festival's highlights include Kodava Pandi Fry, Malnad Pepper Pork Fry, Kerala Pork Ularthiyathu, Goan Pork Cafreal, Mangalorean Pork Bafat Fry, Naga Smoked Pork with Bamboo Shoot, Assamese Til Pork, and Anglo-Indian Devilled Pork. Each preparation is accompanied by a recommended beer pairing chosen to complement its flavour profile.
Rather than giving traditional dishes a modern reinterpretation, Pork & Pints focuses on regional authenticity. The festival takes guests through different pork traditions across India while also highlighting the range of flavours that can be paired with craft beer. The festival will be available exclusively at Maize & Malt throughout August.
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