Sunfeast YiPPee! has brought a contemporary twist to Odisha’s rich culinary traditions through ‘Baro Masa, YiPPee! Parba’, an initiative inspired by the state’s celebrated philosophy of ‘Baro Masa, Tero Parba’ (12 months, 13 festivals).

The campaign reimagined 13 iconic Odia festive recipes by blending traditional flavours with the versatility of YiPPee! noodles. Each creation was inspired by a signature festival dish or ingredient associated with Odisha’s monthly celebrations and recreated through innovative cooking techniques, including replacing key ingredients, using noodles as a stuffing, or incorporating them into traditional preparations.

The initiative aimed to offer consumers a new way to experience familiar festive favourites while celebrating Odisha’s diverse food culture.

The 13 festival-inspired creations include:

YiPPee! Posto (Pana Sankranti)
Inspired by Potala Posta, this preparation replaced pointed gourd with YiPPee! noodles cooked in a rich poppy seed (posto) gravy, allowing the noodles to absorb the traditional flavours.

YiPPee! Luna Poda Pitha (Raja Parba)
Inspired by Luni Poda Pitha, this creation combined YiPPee! noodles with vegetables and spices, shaped into a pitha-style preparation while retaining the essence of the festive delicacy.

YiPPee! Dalma (Rath Yatra)
A noodle-based interpretation of Odisha’s iconic Dalma, where YiPPee! noodles were added to the traditional vegetable and Dalma masala preparation to create a unique festive fusion.

YiPPee! Dahi Bara Aloo Dum (Gamha Purnima)
The classic dish received a modern makeover with crispy noodle and rice-based bara served with curd and traditional Aloo Dum.

YiPPee! Saga Bhaja (Nuakhai)
Inspired by the harvest festival preparation, YiPPee! noodles were combined with seasoned leafy greens to create a contemporary take on the traditional dish.

YiPPee! Khichdi (Durga Puja)
The festive staple was recreated by reducing rice and dal quantities and incorporating YiPPee! noodles during the final stage of cooking.

YiPPee! Chaula Bara (Kumar Purnima)
A noodle-inspired version of the traditional bara, prepared by combining YiPPee! noodles with vegetables and spices before shaping and frying them.

YiPPee! Thunka Puri (Bali Jatra)
Traditional Thunka Puri was reinvented with a flavourful YiPPee! noodle stuffing before being fried and served with Chhena Tarkari.

YiPPee! Enduri Pitha (Prathamastami)
The traditional turmeric leaf-steamed delicacy was recreated with YiPPee! noodles replacing the classic stuffing while maintaining the authentic preparation method.

YiPPee! Chuda with Aashirvaad Soya (Data Osha)
This creation blended familiar regional flavours with YiPPee! noodles and Aashirvaad Soya for a contemporary festive interpretation.

YiPPee! Pakhala Bhata (Ispade Mela)
Rather than altering the traditional Pakhala Bhata, YiPPee! created a flavourful noodle-based Choka as an innovative accompaniment.

YiPPee! Ghanta Tarkari (Dola Purnima)
The mixed vegetable preparation was recreated with a thicker consistency and combined with YiPPee! noodles to absorb the festive flavours.

YiPPee! Muga Dali Khichdi (Ram Navami)
The regional favourite was reimagined by blending YiPPee! noodles with moong dal preparation, creating a modern yet familiar festive dish.

Through these 13 creations, Sunfeast YiPPee! showcased the adaptability of noodles while celebrating Odisha’s food traditions, festivals, and cultural stories. The ‘Baro Masa, YiPPee! Parba’ initiative brought together innovation, regional cuisine, and festive experiences, highlighting how traditional recipes can evolve while remaining connected to their roots.

LunchBox by Rebel Foods has announced the return of its Shravan Specials menu, introducing an expanded range of satvik dishes for the festive season. Available from 30 July 2026, the limited-period menu will be served across more than 400 kitchens in over 120 cities.

Designed for customers observing Shravan fasts, this year's menu introduces three new additions: Hariyali Malai Paneer, a herb-infused paneer preparation; Masala Arbi, a comforting vrat favourite; and Rajgira Halwa, a traditional festive dessert. The expanded selection aims to offer greater variety while remaining true to the principles of satvik cooking.

Commenting on the launch, Nishant Kedia, Chief Marketing Officer, Rebel Foods, said, "Shravan is one of those occasions where food is deeply rooted in tradition and emotion. At LunchBox, we've seen customers come back to these meals year after year because they deliver the comfort and authenticity people look for during the season. This year, we've expanded the menu with three new additions while staying true to the principles of satvik cooking, making it easier than ever to enjoy wholesome festive meals without compromising on taste."

Prepared specifically for the Shravan season, the menu is 100% satvik, made using Sendha Namak and contains no onion and no garlic. It combines traditional fasting recipes with wholesome ingredients while offering customers the convenience of doorstep delivery.

Alongside the new dishes, LunchBox has also brought back several customer favourites, including the Sabudana Khichdi Curd Meal, Upvas Aloo Pattice, Sabudana Vada, Paneer Makhmali, Kuttu Paneer Pakoda, and Sabudana Paratha, providing a wide selection of festive meals throughout the season.

The Shravan Specials menu is available for delivery through EatSure, Swiggy, and Zomato, catering to customers observing weekly fasts, month-long Shravan traditions, or those simply seeking wholesome satvik meals.

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.

Spice Traders Brings China's Eight Great Cuisines to Goa

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 Introduces a Chapter-Led Cocktail Experience in Delhi

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.

Vayu Brings Regional Indian Cuisine to Hyderabad's Rooftops

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.