Nando’s, the internationally celebrated South African brand known for its flame-grilled PERi-PERi chicken, has made its much-anticipated entry into Pune with the launch of its first Casa at Phoenix Marketcity Mall in Viman Nagar.

The brand, fondly calling its restaurants “Casa” (meaning home in Portuguese), is bringing its fiery flavors to a city that has a deep love for food and bold taste experiences. After winning hearts in Delhi, Bengaluru, Chennai, Punjab, Hyderabad, and Mumbai, Pune now joins the list of cities enjoying the iconic Nando’s touch.

“Pune is a city rich in culture, creativity and a serious love for food,” said Sameer Bhasin, CEO, Nando’s India. “We’ve felt the excitement from Punekars, who have been visiting us in other cities in India and other countries for a long time, and now we’re ready to serve the bold, unforgettable flavors they’ve been waiting for. We’re proud to bring our PERi-PERi experience to Pune and Phoenix Marketcity is the perfect place to begin.”

What sets Nando’s apart is its fresh approach to food. All its bastings, marinades, and sauces are made using real ingredients with no artificial flavors or colorants. The chicken is always flame-grilled for that unique taste, and diners can choose their spice level, from mild to Extra Hot, depending on how much heat they can handle.

Beyond the food, each Nando’s Casa is designed to immerse guests in the heart and soul of Southern Africa. Bold colors, handcrafted art, and Afro-Luso beats create a lively atmosphere that reflects the brand’s roots while offering a warm and welcoming space for diners.

With Pune added to its footprint, Nando’s now serves its signature flame-grilled chicken across seven major Indian cities, continuing its journey of spreading the love for PERi-PERi flavors.

Bombay Brasserie, the all-day Indian Bar & Eatery, has officially opened its flagship Delhi NCR outpost at DLF CyberHub, Gurugram. After making a mark in Mumbai, Bengaluru, Chennai, Guwahati, and Kolkata, the brand now brings its much-loved mix of food, drinks, and design to the capital region.

Celebrating the vibrant spirit of India with every bite and sip, the restaurant promises to be more than just a dining destination. “Bombay Brasserie is about much more than dining. It’s about discovering India’s regions, ingredients, and stories, whether through a dish that reminds you of childhood or a cocktail that brings back a city. This flagship marks an exciting new chapter for us in Delhi NCR, one where design, food, and storytelling come together in unexpected ways,” said Shikha Nath, Culinary Director at Bombay Brasserie.

At Bombay Brasserie, the menu is a culinary map of India. From foraged hill herbs and forgotten spice blends to street-side staples and heirloom recipes, every dish is retold with a modern twist. The bar, equally inventive, offers drinks inspired by India’s rich history and traditions each cocktail beginning with a story rooted in a snack, a spice, or a memory.

The spatial design of the new outpost adds another dimension to the experience. Blending the bustling energy of a French brasserie with contemporary interpretations of Indian art and artistry, the CyberHub restaurant has been envisioned as a living gallery of modern India bold, layered, and rich with stories.

With its flagship Delhi NCR debut, Bombay Brasserie continues its journey of blending food, design, and storytelling, creating a space that celebrates India in all its flavors and forms.

This Navratri, GAIA’s Culinary Director, Chef Shreyas Bhat, brings a wholesome twist to a classic favorite with his Paneer & Peanut Seekh Kebab recipe. Designed to suit Navratri fasting, this dish balances flavor, nutrition, and tradition with a sattvik-friendly touch.

The kebabs combine grated paneer with the nutty crunch of roasted peanuts, soft potato, and binding power of rajgira or buckwheat flour. Fresh herbs, ginger, green chilli, and warm spices add depth, while a hint of lemon juice brings freshness. The result is a creamy yet textured kebab that is hearty, festive, and perfectly aligned with fasting rituals.

“Paneer works beautifully with peanuts, the creaminess of one and the crunch of the other makes for a satisfying kebab,” says Chef Shreyas. “These are light, sattvik-friendly, and perfect for Navratri celebrations.”

Cooking is straightforward, shape the mixture around skewers, brush lightly with ghee, and grill until golden. For those who love a smoky flavor, Chef Shreyas suggests a traditional dhungar method: place the cooked kebabs in a covered bowl with a piece of hot coal drizzled with ghee for a minute or two.

To serve, finish with a squeeze of lemon juice and pair with marinated cucumber-yoghurt salad or the classic ‘Vrat ki Chutney,’ a refreshing mix of cilantro, mint, lemon, and curd. The kebabs can also be dusted with amaranth flour for an extra crisp bite.

Yielding 8–10 kebabs, this recipe is festive yet simple, making it a great addition to Navratri celebrations at home. With its mix of fresh ingredients and sattvik-friendly preparation, it brings out the spirit of mindful eating while keeping flavors indulgent.