Poppadum has officially launched in Kilpauk, introducing a contemporary Indian dining concept centred around nostalgia, familiarity, and culinary surprise.

Positioned as a fresh addition to Chennai’s evolving dining landscape, the restaurant celebrates regional flavours and stories from across India while reinterpreting familiar dishes through modern techniques, textures, and presentation styles.

Founded on the philosophy of making guests experience familiar Indian food differently, Poppadum draws inspiration from the humble papad or appalam, a staple accompaniment found across Indian households that often transforms an entire meal through texture and flavour.

Speaking about the concept, Abbas Shahzad said the restaurant aims to revive the excitement of eating Indian food by presenting known flavours in unexpected ways without losing their emotional connection and authenticity.

The menu reflects this approach through a range of small plates and mains inspired by diverse culinary traditions across India. Signature dishes include Khaman Chaat, Burrata “Masala Papad”, Thattai Tostada, Railway Beetroot Cutlet, and My MIL’s Daal Pakwaan, each offering a balance of familiarity and contemporary creativity.

The mains menu further explores layered Indian flavours with dishes such as Burrata Tikka Masala, White Dal Makhani, Tawa Kheema, and Smoked Masoor Pulao. Accompaniments including Scallion Parmesan Chur Chur Parotta and Poppadum Garlic Naan continue the restaurant’s playful reinterpretation of traditional formats.

Desserts such as Nichani’s Filter Coffee Pudding and Falooda Baraf Gola complete the dining experience with nostalgic flavours presented through a modern lens.

Spread across approximately 2,200 square feet with seating for 60 guests, the restaurant has been designed as an intimate and energetic space encouraging conversation, shared dining, and community-driven experiences.

With its launch, Poppadum adds to Chennai’s growing appetite for contemporary Indian dining concepts that blend regional storytelling, innovation, and comfort-led culinary experiences.

Snabbit has officially entered the beauty services segment with the launch of its instant salon-at-home model, marking a significant expansion for the quick home services platform into one of India’s fastest-growing convenience categories.

The company announced that it has successfully piloted the service over the last six weeks in Bengaluru’s Sarjapur micromarket, completing more than 2,000 beauty service jobs with an average fulfilment time of under 15 minutes.

The move reflects a broader shift in consumer expectations, where categories such as food delivery, groceries, and home services have increasingly transitioned toward instant fulfilment, while beauty services have largely remained appointment-driven. Snabbit is now attempting to redefine this behaviour through hyperlocal, on-demand beauty services delivered within minutes.

Speaking on the expansion, Aayush Agarwal said the beauty category represents a large and high-frequency market opportunity that aligns naturally with the company’s existing quick-service ecosystem. He added that consumers today expect convenience across every aspect of their lifestyle, including personal care services.

The platform currently focuses on high-frequency beauty offerings such as threading, waxing, facials, clean-ups, saree draping, head massages, and hair styling. Unlike conventional salon-at-home models that often require multiple specialists and advance bookings, Snabbit has built an instant-first operational model centred on multi-skilled beauty professionals capable of delivering several services in a single session.

The company has also introduced lightweight service kits and monodose packaging formats aimed at improving hygiene standards, reducing wastage, and streamlining operations. Products from brands such as O3+ and Rica are being used within the service ecosystem.

Currently operating entirely through women beauty professionals, the platform positions itself as a “salon by women, for women,” focusing on convenience, comfort, and trust for female consumers. Service pricing begins at ₹49 with no minimum order requirement.

Dev Priyam said the pilot has witnessed strong organic demand growth through neighbourhood-led word-of-mouth adoption, highlighting changing consumer behaviour around convenience-led beauty services.

Snabbit plans to gradually expand the offering across additional Bengaluru micromarkets before entering new cities in the coming months.

Courtyard by Marriott Bengaluru Hebbal has announced the appointment of SK Jahid Akhtar as Pastry Chef, further strengthening the hotel’s culinary leadership team.

With more than 13 years of experience in luxury hospitality, Jahid brings extensive expertise in pastry arts, bakery operations, confectionery, and dessert innovation. He is recognised for combining classical pastry techniques with contemporary flavours and presentation styles to create elevated guest dining experiences.

Prior to joining Courtyard by Marriott Bengaluru Hebbal, Jahid served as Pastry Chef at Novotel Kolkata Hotel & Residences. Over the years, he has held culinary roles with several prominent hospitality brands including ITC Maurya, The Leela Ambience Gurugram, The Westin Mumbai Garden City, Conrad Pune, JW Marriott Pune, and Fariyas Resort Lonavla.

He has also gained international exposure through his work at Olivia Restaurant & French Patisserie and independent pastry projects in Bhubaneswar. Throughout his career, Jahid has been recognised for managing high-pressure kitchen operations, mentoring pastry teams, and creating visually refined dessert concepts.

An alumnus of Biju Pattnaik College of Hotel Management and Tourism, Bhubaneswar, Jahid also holds a Bachelor of Arts degree from Utkal University, Odisha.

In his new role, he will oversee pastry operations at the hotel, focusing on innovative dessert development, guest experience enhancement, and culinary team mentorship while bringing fresh creativity to the property’s dining offerings.