Lemon Tree Hotel Whitefield, Bengaluru, has introduced a signature Indian thali menu exclusively for lunch at Citrus Café, offering vegetable, chicken, mutton and seafood selections under the culinary leadership of Executive Chef Thirumal Mohan.

The new offering celebrates the diversity of Indian cuisine through the traditional thali format, bringing together familiar flavours and varied meal options for the hotel's midday dining service.

The lunch-only menu features four thali selections designed to cater to vegetarian and non-vegetarian preferences. The format offers diners a complete meal experience while retaining the familiarity and appeal of traditional Indian dining.

Traditional Indian Flavours at Citrus Café

Under the guidance of Executive Chef Thirumal Mohan, the new menu highlights the continued relevance of Indian thalis in contemporary hospitality. The format brings together variety and convenience, allowing guests to explore different food preferences within a single meal.

Citrus Café, the hotel's all-day dining restaurant, provides the setting for the dedicated lunch offering. The menu caters to hotel guests, working professionals, families and other diners seeking a traditional Indian meal in a contemporary dining environment.

With vegetable, chicken, mutton and seafood options, the selection accommodates a range of tastes while celebrating the diversity of Indian culinary traditions.

The introduction of the thali menu adds another Indian dining option to Lemon Tree Hotel Whitefield's food and beverage offering. It also reflects how traditional meal formats continue to find a place in modern hotel restaurants, connecting familiar culinary experiences with the expectations of today's diners.

The Scene, the all-day alfresco craft kitchen and bar in JP Nagar, Bengaluru, has partnered with Parisian-style patisserie and café Amaré to introduce a limited-edition Halloween menu featuring themed desserts, inventive cocktails, bold mains and spooky shooters. Available until 4 November 2026, the collaboration brings seasonal flavours and playful presentation to Bengaluru's dining scene.

The menu puts Halloween-inspired desserts and cocktails at the centre of the experience, combining creative names with layered textures, distinctive ingredients and dramatic presentation.

Halloween Desserts with a Playful Twist

The The Scene x Amaré dessert collection features six creations. Creepy Banoffee combines banana sponge, dulce cream, white chocolate, banana compote and caramel glaze, while RIP brings together chocolate almond biscuit, compote and caramel mirror glaze.

Wicked Witch Finger is a chocolate éclair filled with milk chocolate crémeux. Vampire's Kiss layers dark chocolate mousse with peanut caramel fudge and chocolate cake, while Haunted Eyeball combines coconut crémeux, passion fruit bavarois, mango-passion jelly, coconut dacquoise and coconut sablé.

Completing the collection is Troika, a gluten-free dessert featuring hazelnut gianduja mousse, strawberry confit, soft caramel and caramel glaze.

Spooky Cocktails and Bold Mains

The cocktail selection continues the Halloween theme with a mix of spirits, fruit, spice and theatrical elements. Aatma combines pumpkin whiskey with vegan foam, while Rahasaya blends rum, apple cider and cranberry with a touch of gold dust.

The Rose Villa brings together whiskey, red wine and pomegranate, while Kempu Visha combines gin, tomato, pepper and lime. U Turn mixes tequila, coconut and Black Magic Shrub, and 6-5-2 offers a richer combination of cream liqueur, vodka and vanilla ice cream, finished with dark chocolate.

The savoury menu features dishes with bold flavours and Halloween-inspired names. Halloween Prawns are wok-tossed in a chef-special Halloween Squash sauce, while Ghost Pepper Wings feature a fiery ghost chilli marinade.

Grilled Fish Chimichurri is served with tangy chimichurri sauce, while Bloody Mary Spaghetti comes in a tomato sauce with a choice of meatballs or corn-cheese croquettes.

For guests looking to extend the evening, the shooter menu includes Vampire's Brain and RIP, alongside four-shooter rounds named OOO Negative and Death Note.

Through the collaboration, The Scene and Amaré bring together patisserie, cocktails and a themed food menu for a seasonal dining experience that combines creative flavours with Halloween-inspired presentation.

Event Details

• Venue: The Scene, JP Nagar, Bengaluru

• Collaboration: The Scene x Amaré

• Menu Availability: Until 4 November 2026

• Timings: 12:00 PM–1:00 AM

The International Institute of Culinary Arts (IICA), New Delhi, hosted a two-day Japanese Ramen Masterclass on October 22 and 23, 2026, bringing together culinary professionals, chefs and students to explore authentic ramen preparation and the role of Japanese soy sauce in professional kitchens.

Held at IICA's Hauz Khas campus, the masterclass was conducted by Yamasa Corporation, the Japanese soy sauce and seasoning manufacturer established in 1645. The initiative was supported by Origami Dripbag Pvt. Ltd., Hasora Organic India Pvt. Ltd. and Daily Needs.

The sessions were led by Chef Hyodo, popularly known as The Ramen Guru and Principal of the Professional Ramen School. With experience conducting more than 100 ramen classes internationally, including in Japan, China, the Philippines and the United States, he guided participants through the techniques, ingredients and flavour profiles that define Japanese ramen.

Exploring Five Ramen Varieties

The masterclass featured live demonstrations of five ramen varieties, including vegetarian and non-vegetarian preparations. Participants explored the methods behind Paitan and Miso Ramen soups, with a particular focus on Japanese soy sauce and its applications in professional food service.

Each demonstration was followed by a tasting session, allowing attendees to understand the ingredients, preparation methods and distinctive flavours of the dishes. IICA students also assisted with the demonstrations, gaining practical exposure to Japanese cooking techniques.

The programme was organised as part of IICA's Industry Support Initiative, which promotes culinary learning, industry engagement and cultural exchange through collaborations with international experts and food companies.

Commenting on the initiative, Chef Virender S. Datta, Founder and Chairman, IICA, said, “At IICA, we believe that culinary education goes beyond learning techniques; it is also about understanding the culture, traditions and philosophies behind different cuisines. This masterclass provided participants with an opportunity to learn from an expert like Chef Hyodo and experience the art of authentic Japanese ramen. Such international collaborations enrich the learning experience and broaden the culinary perspectives of aspiring chefs.”

Participation from the Hospitality Industry

The workshop brought together more than 60 hospitality professionals and chefs, including representatives from EBISU, Honda Kaihatsu India Hospitality Pvt. Ltd., JETRO and Radisson. Participants travelled from Delhi and other regions, including Uttar Pradesh, Punjab, Uttarakhand and Haryana.

The event was attended by Junzo Moriyama, Director, Yamasa Corporation; Abhay Uniyal and Saori Itakura, Directors, Origami Dripbag Pvt. Ltd.; and Asuka Hatta and Mai Hatta, Directors, Hasora Organic India Pvt. Ltd. Certificates of participation were presented to attendees, and the visiting dignitaries were felicitated.

Speaking about the masterclass, Chef Hyodo said, “Ramen is much more than a dish; it is a reflection of Japanese culinary traditions, craftsmanship and attention to detail. Through this masterclass, I was delighted to share the techniques and flavours behind authentic Japanese ramen with the participants at IICA. I hope the experience inspires aspiring chefs to explore Japanese cuisine, appreciate its traditions and bring their own creativity to the culinary world.”

Junzo Moriyama, Director, Yamasa Corporation, added, “It was a wonderful experience to conduct the Japanese Ramen Masterclass at IICA, New Delhi. The enthusiasm of the HoReCa community and the excellent hospitality extended by IICA made the event truly memorable. We look forward to strengthening our association and promoting Japanese culinary traditions in India.”

The collaboration highlights the growing role of international culinary exchanges in professional hospitality education, connecting traditional Japanese techniques with India's restaurant and hotel industry.

About Yamasa Corporation

Yamasa Corporation is a Japanese soy sauce and seasoning manufacturer with a heritage dating back to 1645. The company emphasises traditional brewing craftsmanship and quality while bringing Japanese flavours to culinary professionals worldwide.

About IICA

Founded in 2005, the International Institute of Culinary Arts has spent more than 21 years training aspiring culinary professionals, with over 4,000 graduates to date. Its programmes in Culinary and Patisserie Arts combine practical training with international culinary standards and India's diverse food traditions.

Under the leadership of Chef Virender S. Datta and Arjun S. Datta, IICA continues to develop its professional education offerings and international collaborations. The institute has affiliations with City & Guilds, UK; the World Association of Chefs' Societies (WACS), Paris; and BSI Learning Australia.

In 2025, IICA received the FICCI Higher Education Excellence Award for Excellence in Creating Employment & Entrepreneurship (Private) and was named Best Culinary Institute in India at the Food Connoisseurs India Awards. It has also signed an MoU with Japan's Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College, operated by Taiwa Gakuen Educational Corporation, to promote international culinary education and cultural exchange