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By Manu Vardhan Kannan
Published on September 25, 2026
Some of India's most memorable food traditions live beyond cookbooks. They are found in family kitchens, festive meals, royal kitchens and recipes passed from one generation to another. Exploring this connection between food and memory is Goonj, a new 75-seater Indian bar and restaurant on 100 Feet Road, Indiranagar, Bengaluru.
Spread across 2,500 sq. ft. on the fourth floor, Goonj brings together lesser-seen Indian recipes, traditional cooking techniques, contemporary cocktails and elements of Indian hospitality.
The concept has been developed by Chef Pratik Sharma, Research and Development Chef at Kompany Hospitality, and Manjunath U Gouda, Beverage Head at Kompany Hospitality. The name Goonj, which comes from the Urdu word for “echo”, represents the way food, traditions and cultural experiences continue to stay with people long after the original moment has passed.
Instead of recreating traditional food literally, Goonj takes familiar Indian references and presents them in a contemporary setting. The food menu draws from the country's diverse culinary traditions, with a focus on slow and considered cooking processes associated with grand kitchens and dum pukht traditions.
At the centre of the menu is Daastaan-e-Zaika, a selection inspired by recipes and techniques that are becoming less common on contemporary menus. Dishes include overnight-cooked Dal Bukhara, Indore's Bhutte Ka Kees Chaat, Kashmiri Nadru Yakhni and Paneer Jalebi served with fried ice cream.
“The soul of the dish has to remain intact. The presentation can evolve, but the flavour and the process must stay honest,” says Chef Pratheek.
The restaurant's culinary approach places importance on the patience, technique and knowledge behind dishes that have travelled through generations, while presenting them in a setting suited to contemporary dining. The same approach continues at the bar, where Manjunath, Beverage Head at Kompany Hospitality, uses familiar Indian ingredients and cultural references in a contemporary cocktail programme. Techniques including clarification, infusions, carbonation, distillation and foams are used along with house-made components.
Ingredients such as raw mango, jasmine, sandalwood, banana, tulsi and Indian spices form the foundation of the drinks. The cocktail menu is divided into two sections, Nostalgia and Colour. Nostalgia features drinks including Nazaakat, Sawan, Alaap, Murki, Darbaar, Raaga, Jugalbandi and Antara, drawing inspiration from monsoons, gardens, family kitchens, royal courts and Indian music.
The Colour selection includes Saffron, Gulal, Asmaan, Hariyali, Kohinoor and Sooraj, interpreting India's visual identity through flavour, aroma and texture. Classics and a dedicated zero-proof menu complete the beverage offering. For Goonj, hospitality is also an important part of the dining experience. Inspired by the warmth and ceremony traditionally associated with Indian dining, the restaurant introduces small rituals throughout the meal, from the welcome and amuse-bouche to mukhwas served at the end.
The interiors follow the same idea through a contemporary interpretation of Indian design. Neoclassical influences are combined with Indian colours, motifs and materials, while the concept of an “echo” appears through repetition, rhythm and ripple-like forms across lighting, partitions, patterns and curves. The overall space aims to use Indian visual language without depending on overtly traditional décor.
At its core, Goonj explores how cultural memories can evolve. A recipe passed through generations, an ingredient connected to a particular place, an aroma from a childhood kitchen or even a melody linked to a particular memory can become the starting point for something new.
“Goonj is about the India we remember. We wanted to take familiar flavours, aromas and memories and interpret them in a way that feels relevant to how people dine and drink today. The idea was never to recreate tradition literally, but to create an experience where people can recognise a part of India while discovering something new,” says Shashaank Shekhar and Siddharth Kumar Gupta, Founders, Goonj.
With its focus on lesser-seen Indian recipes, traditional cooking processes, contemporary cocktails and Indian hospitality rituals, Goonj brings different expressions of India's culinary memory together in a contemporary setting in Bengaluru.
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By Hariharan U
Published on November 4, 2026
Burger King India has unveiled its limited-edition Avengers: Doomsday Collection, bringing Marvel-inspired flavours, character-themed packaging and collectible merchandise to its restaurants across the country ahead of the film's theatrical release on December 17, 2026.
As the Official Restaurant Partner for Avengers: Doomsday in India, Burger King has introduced a special menu that gives its signature flame-grilled offerings a superhero-inspired twist. Available from November 3, the collection features burgers, sides and a beverage, with burger prices starting at ₹199.
The highlight of the collection is the Doomsday Whopper, available in two variants: Doomsday Whopper Extra Crunch Veg and Doomsday Whopper Flame-Grilled Chicken.
Inspired by the film's antagonist, Doctor Doom, the signature Whopper features a striking black glazed bun and a bold spicy garlic flavour. The brand says the distinctive bun colour is achieved using plant-derived natural food colour, aligning with its stated commitment to avoiding synthetic colours and artificial flavours in its menu.
The collection also draws inspiration from other Marvel characters, with a selection of premium burgers and sides named after familiar superheroes and villains.
The limited-edition collection includes:
Doomsday Whoppers: Doomsday Whopper Extra Crunch Veg and Doomsday Whopper Flame-Grilled Chicken
Premium Burgers: Loki Molten Cheese Burger, Cyclops Soft Paneer Burger and Magneto Crunchy Chicken Burger
Sides: Shuri Vibranium Fries, Falcon Fearless Chicken Wings, Magneto Boneless Chicken and Thor Thunder Nuggets
Beverage: Fantastic Fizz
The menu follows Burger King's signature dunking platform, with spicy garlic flavour cues and bold sauces featuring across the offerings.
The collaboration extends beyond the menu through special-edition packaging featuring Avengers: Doomsday-themed burger boxes and a Doctor Doom-inspired crown. The packaging draws on the film's visual identity, turning the meal into a themed experience for fans.
Select meals from the collection also come with opportunities to access Marvel-themed merchandise. The campaign begins with a limited-edition collectible tumbler, with further merchandise planned to be introduced in phases.
Burger King has also opened a pre-booking window through its app, featuring a limited-edition Doomsday Meal bundled with a collectible Avengers: Doomsday tumbler at a special price.
Speaking about the launch, Kapil Grover, Chief Marketing Officer, Burger King India, said the collaboration brings together the Marvel fandom and Burger King's signature Whopper experience. He added that the menu, themed packaging and merchandise are intended to extend the excitement of the film beyond the cinema.
The launch is supported by a 360-degree marketing campaign spanning digital promotions, in-restaurant activations, outdoor advertising and influencer partnerships. The strategy aims to engage both food enthusiasts and Marvel fans ahead of the film's release.
Guests can access the Avengers: Doomsday Collection through dine-in, takeaway and home delivery at Burger King restaurants across India. Orders are also available through the BK App and leading food delivery platforms.
With its character-inspired menu, distinctive black-bun Whopper and collectible merchandise, Burger King India is bringing the Marvel universe into its quick-service restaurant experience for a limited period.
Gurugram-based food brand The Masala Story has opened its first dine-in outlet on Golf Course Road, Sector 54, marking a new phase in its journey since its establishment in 2020. Known for its North Indian and Mughlai offerings through delivery and catering, the brand is now welcoming guests to a dedicated dining space while continuing its existing operations.
Spread across approximately 1,000 sq. ft., the new outlet has been designed as a small, intimate space with soft lighting and music. Its location in Sector 54 offers access to a mix of commercial offices, residential towers and an established food and café scene, allowing the brand to serve walk-in diners as well as nearby households.
At the heart of the brand's culinary operations is Vatsala Khanna, Founder and Head Chef of The Masala Story. Having previously worked as an academician, she pursued her interest in food through national and international culinary programmes. She now oversees the kitchen's day-to-day operations and personally develops the dishes and recipes featured on the menu.
The menu brings together several of the brand's signature preparations. Its Butter Chicken, named among Zomato's Top 10 in Gurgaon in 2025, is one of the highlights. Other offerings include slow-cooked Dal Makhani served in a clay handi, Paneer Lababdar, high-protein non-fried Paneer Cigar Rolls and Chicken Tikka.
The dessert selection includes the signature Gulab Jamun Nut, which presents the familiar flavours of gulab jamun in a doughnut shape, along with Phirni.
Speaking about the expansion, Vatsala Khanna, Founder and Head Chef, The Masala Story, said, “Our guests have trusted us with their meals at home, and this space lets us welcome them to our table for the first time. Every dish we serve carries a story written in spice, from our Butter Chicken to our slow-cooked Dal Makhani, and Golf Course Road, with its energy and love for good food, felt like the perfect place to share it.”
Beyond its dine-in and delivery operations, The Masala Story also caters to private and corporate gatherings. Its catering portfolio includes grazing tables, charcuterie and cheese boards, Mediterranean mezze, Mexican spreads, executive lunch combinations, and customised Jain, vegan and vegetarian menus.
With its first dine-in outlet, The Masala Story is expanding its presence in Gurugram while bringing its North Indian and Mughlai offerings to guests in a new setting.
Outlet Details:
Location: Golf Course Road, Sector 54, Gurugram, Haryana
Format: Dine-In, Cloud Kitchen and Catering
Cuisine: Mughlai and North Indian
Timings: 11:30 AM – 12:00 AM
Tipsy Tiger has introduced a new ramen menu featuring five distinct preparations, bringing together Japanese influences and Himalayan-inspired flavours. The selection explores different broths, ingredients and textures, offering both vegetarian and non-vegetarian options for diners.
The vegetarian selection includes Katsu Tofu Ramen, which pairs crispy katsu tofu with a rich, umami-packed miso broth. Another option is Thukpa Ramen, combining ramen noodles with a fragrant Himalayan broth and seasonal vegetables.
The non-vegetarian offerings bring together bolder flavour combinations. Bacon Ramen features crispy bacon and ramen noodles served in a rich teriyaki broth, balancing sweet and savoury notes. Yakitori Ramen takes inspiration from Japanese-style yakitori flavours, with a chashu-style milk broth finished with crispy chilli oil.
Completing the five-bowl selection is Gyoza Ramen, which combines delicate gyoza dumplings and ramen noodles in a savoury Kikkoman-infused broth. The preparation brings two popular Asian favourites together in one bowl.
With these five options, Tipsy Tiger's new menu offers diners different interpretations of ramen, from miso-based and teriyaki flavours to a Himalayan-inspired broth. The selection adds another Asian comfort food offering to the restaurant's menu.
Restaurant Details:
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