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By Manu Vardhan Kannan
Published on July 29, 2026
India's food and beverage landscape is welcoming three distinctive dining experiences this August, each bringing its own culinary identity to Goa, Delhi, and Hyderabad. From authentic Chinese regional cuisine and a thoughtfully curated Japanese-inspired cocktail programme to a rooftop destination celebrating India's diverse regional flavours, these new launches showcase the evolving tastes of modern diners.
Perched above Vagator with panoramic views of the Arabian Sea, Spice Traders draws inspiration from China's Eight Great Cuisines, presenting regional flavours under one roof. The menu reflects the culinary traditions of Sichuan, Cantonese, Fujian, Jiangsu, Zhejiang, Hunan, Anhui, and Shandong, offering a journey through China's diverse food culture.
The restaurant's interiors are inspired by the ancient spice routes, featuring warm lighting, handcrafted elements, rich red accents, an open staircase, and a mix of communal and intimate seating that complements the dining experience.
The menu highlights locally sourced seafood alongside regional Chinese favourites such as Mala Chicken, Mapo Tofu, Hunan Sea Bass, Mongolian Lamb Fire, and Lamb Open Bao. Adding another dimension is the introduction of Chifa cuisine, the Chinese-Peruvian culinary tradition that emerged through Cantonese migration to Peru. Dishes including Chifa Sea Bass, Black Cod with Amazonica sauce, Pork Belly and Eggplant with vinegar miso, Lamb Ribs with Sichuan spice and aji amarillo, and Chaufa Fried Rice reflect this cross-cultural influence.
Guests can also enjoy signature experiences such as a gong service for celebrations, private dining at The House of Red, and Spiced Up Sunsets overlooking the Arabian Sea.
"The Eight Great Chinese Cuisines gave Spice Traders its grammar," says Chef Avinash. "Once you begin thinking about heat, fermentation, texture and balance through those regional traditions, following that journey eventually led us to Lima and Chifa. I would never describe our menu as fusion. The influences are flavour-driven, but they remain integral to the restaurant's culinary language."
Adrift Kaya has unveiled a new cocktail programme inspired by Edo-period Japanese bar discipline and Indian terroir. Led by Michelin-starred Chef David Myers, the contemporary Japanese restaurant continues its focus on precision, craftsmanship, and global influences through a menu that traces flavours from Japan to India along the Silk Route.
The cocktail menu is presented as a structured narrative, progressing from light and delicate profiles to richer, more layered creations. Using techniques such as fat-washing, broth clarification, and fermentation, the programme combines Japanese methods with Indian ingredients including jaggery, buransh, pickle, kahwa, saffron, and regional herbs.
The first chapter, Edo | Origins of Discipline, features drinks like Broth of Edo and Grain of the Rising Sun, centred on purity and umami. The Silk Route | Controlled Opulence introduces Sunstone Negroni and Silk Root, balancing spices and preserved flavours with refined structure. The Himalayas | Altitude and Reduction highlights Garhwal Snow and Valley of Gold, focusing on herbal freshness and restoration. The final chapter, Delhi | Arrival and Density, reimagines familiar Indian flavours through cocktails such as The Red Fort Old Fashioned and Dilli 6 Spritz.
The programme reflects how geography, trade, and cultural exchange continue to influence flavour while presenting Indian ingredients through globally recognised cocktail techniques.
Hyderabad has welcomed Vayu, a new rooftop resto-bar designed as a social destination where food, cocktails, music, and conversation come together. Inspired by the Sanskrit word for wind, Vayu celebrates India's culinary diversity by exploring regional ingredients and traditional flavours from across the country.
The rooftop space combines contemporary architecture with thoughtfully designed interiors, offering intimate seating, communal tables, and a lively bar area suited for after-work gatherings, weekend outings, and evening celebrations.
The food menu showcases specialties from multiple regions, including Andhra's Gongura Mamsaam, Kundapur Ghee Roast from coastal Karnataka, Kerala's Meen Pollichattu, Kolhapuri Mutton Sukka, Butter Chicken from Old Delhi, Shrimp Pickle with Masala Brioche, Chicken Wings Vepudu, Steamed Kalimpong Momos, and Jeedipappu Pakoda.
Its cocktail programme, The Paper Plane's Logbook, follows a journey across India, with each drink inspired by regional ingredients and memories. Signature cocktails include Crimson Wind with gongura and tequila, Kokum Cloud featuring gin, kokum, and passionfruit, and Firestorm Ember made with ginger-infused tequila and fermented chilli agave.
"Vayu has been envisioned as a social destination that reflects the energy of Hyderabad today," says Mr. Amardeep Singh, Multi Property General Manager, Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad. "The focus has been on building a strong cocktail programme alongside a menu that celebrates regional Indian flavours, creating a space where guests can spend an entire evening embracing the cosmopolitan spirit of Hyderabad."
With these three launches, Goa, Delhi, and Hyderabad continue to expand India's vibrant dining landscape, offering experiences that blend regional traditions, global influences, and contemporary hospitality under one roof.
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Published on October 18, 2026
Novotel Mumbai Juhu Beach is bringing the charm of leisurely outdoor picnics to its Sunday brunch at The Square. Inspired by the joy of relaxed gatherings, the experience combines familiar picnic favourites with interactive culinary stations in a family-friendly setting overlooking the Arabian Sea.
The specially curated spread features picnic baskets filled with sandwich rolls and fresh fruit skewers, alongside barbecue grills, sliders and flatbread stations. A refreshing lemonade station adds to the outdoor-inspired theme, while dessert offerings such as classic brownies, a chocolate fountain and DIY s’mores bring a playful touch to the afternoon.
Interactive live stations allow guests to explore freshly prepared dishes, adding variety to the brunch experience. Beyond the food, live singing and engaging activities for children create an inviting atmosphere for families and friends looking to spend their Sunday together.
Located at The Square, the brunch combines contemporary interiors, natural light and alfresco dining with views of the Arabian Sea. Pool access further complements the experience, offering guests an opportunity to unwind and enjoy a leisurely afternoon by the coast.
Designed around the nostalgia of traditional picnics, the Sunday brunch brings together food, entertainment and family activities in one setting.
Brunch Details:
Venue: The Square, Novotel Mumbai Juhu Beach
When: Every Sunday
Timings: 12:30 PM to 4:00 PM
Highlights: Interactive live stations, live singing, children's activities and pool access.
By Hariharan U
McDonald's India – North and East has introduced a special No Onion, No Garlic McAloo Tikki Value Meal for ₹99 during Navratri 2026, offering customers a festive dining option that aligns with traditional food preferences.
Available for a limited period from October 11 to 19, 2026, the offering features the brand's popular McAloo Tikki Value Meal prepared without onion and garlic. The initiative brings together familiar menu favourites and an accessible price point for customers observing Navratri.
The festive offering reflects McDonald's approach to adapting its menu to regional traditions and seasonal food preferences. By introducing a special preparation of one of its established vegetarian products, the brand aims to provide customers with an additional option during the festival.
McDonald's India – North and East also highlights its food-handling practices, which include separate handling procedures for vegetarian and non-vegetarian food, with segregation across kitchen stations and storage areas.
The company operates fully vegetarian restaurants in Amritsar, near the Golden Temple, and in Kurukshetra. These outlets serve entirely vegetarian menus in consideration of local traditions and community preferences.
Customers can access the No Onion, No Garlic McAloo Tikki Value Meal through multiple ordering channels, including dine-in, takeaway and drive-thru services. The offer is also available through the McDonald's app and food delivery platforms such as Swiggy and Zomato, subject to availability at participating outlets.
The offering is part of the brand's seasonal approach to menu planning, with festive options designed to accommodate different dining preferences while retaining familiar products and value-led pricing.
McDonald's restaurants across North and East India are operated by Connaught Plaza Restaurants Pvt. Ltd. The company serves a range of menu options made with quality ingredients, with operations spanning standalone restaurants, drive-thru outlets and 24-hour restaurants.
According to the company, its network comprises 316 restaurants and 200 McCafé outlets across North and East India, serving millions of customers annually and providing direct employment to more than 6,500 people.
Chinese Wok has introduced its new Value Woks platform, offering select Desi-Chinese favourites at ₹99 and positioning everyday meals as an opportunity for an affordable treat. The launch is supported by the 'Chinese Wok's Wokday Treat' campaign, conceptualised and executed in collaboration with Havas Creative India.
The new offering targets young professionals, officegoers and urban consumers looking for quick, filling and flavourful meals without spending more on everyday dining occasions. The platform centres on two familiar favourites: Veg Hakka Noodles and Veg Chowmein, with availability varying by region.
The campaign draws on the familiar weekday lunch break, presenting it as a small moment of enjoyment amid busy work schedules. The campaign film features freshly wok-fired noodles and Value Wok boxes being served, culminating in the 'Wokday Treat' mnemonic, which connects the everyday workday with an accessible meal experience.
Speaking about the launch, Arvind R P, CEO, Lenexis FoodWorks Pvt Ltd, said, "Desi Chinese is India's favourite comfort food: filling, full of flavour and deeply familiar. With the launch of new ₹99 value platform, we're putting our classics like Hakka Noodles and Chowmein within everyone's reach and inviting more of India to dine-in at Chinese Wok, not just at their homes. This new value platform, brought to life by Havas Creative India, is a key building block of how we're building Chinese Wok into a truly omni-channel brand as we expand across the country."
Anupama Ramaswamy, Managing Director and Chief Creative Officer, Havas Creative India, said the campaign was built around the insight that weekdays can feel repetitive and lunch often becomes a small break to look forward to. She added that the ₹99 Value Wok aims to make an everyday meal feel like a treat without requiring a special occasion.
The Value Woks are available at ₹99 at participating Chinese Wok restaurants through dine-in and takeaway, subject to availability. Veg Hakka Noodles are offered in select regions, while Veg Chowmein is available in others.
The campaign is also being promoted through outdoor communications across malls, food courts and key locations near high-street catchments, extending the offer's visibility among everyday diners.
Founded in 2015, Chinese Wok is the flagship brand of Lenexis FoodWorks and operates more than 270 outlets across over 50 cities in India. The company also operates The Momo Co. and Big Bowl, serving consumers across different quick-service dining formats.
With its new Value Woks platform, Chinese Wok is looking to strengthen its everyday dining proposition by combining familiar flavours, accessible pricing and a campaign designed around the weekday meal occasion.
Hakka Noodles Film: https://www.youtube.com/watch?v=YmTOpepu-wM
Chowmein Film: https://www.youtube.com/watch?v=F4uWCMFFjfs
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