Gourmet Investments Pvt. Ltd., known for bringing globally recognised restaurant brands to India, is set to introduce Olive Garden, the world’s most loved American Italian restaurant chain, to the Indian market. The brand will make its debut with its first-ever restaurant at Aerocity, New Delhi, marking a significant milestone in India’s evolving dining landscape.

With this launch, Indian diners who have experienced Olive Garden abroad will now be able to enjoy the brand’s signature American Italian flavours closer to home. Following the opening at 4 Worldmark, Aerocity, Gourmet Investments plans to expand Olive Garden’s presence across Delhi NCR in phases, bringing its family-friendly dining experience to a wider audience in the region.

Sharing his thoughts on the launch, Ramit Bharti Mittal, Executive Chairman & Director, Gourmet Investments Pvt. Ltd., said:

“ Olive Garden is more than a restaurant- it’s a feeling. It’s the comfort of familiar flavors, the joy of gathering around the table, and the kind of generous hospitality that makes you feel like family. This launch marks a proud milestone in our continued commitment in making world-class flavors and hospitality accessible right here at home. With Olive Garden, we are not just launching a restaurant, but we are humbly contributing to the rich tapestry of this already wonderful hospitality industry. Our hope is simple: to make iconic names like P.F. Chang’s, PizzaExpress, and Olive Garden more accessible to Indian diners, while quietly playing our part in shaping the culinary landscape in India.”

Expressing excitement about the brand’s entry into India, Brad Smith, President of Darden International & Franchising, said:

“We are very excited to continue expanding Olive Garden globally and, together with our franchisee Gourmet Investments, open our first Olive Garden in India. We know Gourmet Investments’ deep restaurant experience will help us deliver Olive Garden’s signature never-ending American Italian generosity to our Indian guests.”

The Aerocity restaurant has been designed to reflect Olive Garden’s Tuscan roots, featuring sun-washed walls, rustic textures, and warm lighting that capture the charm of an Italian villa. The space offers both indoor and alfresco seating, making it suitable for casual meals as well as special celebrations.

Olive Garden’s menu in India will remain true to its American Italian heritage while being thoughtfully adapted to local preferences. Diners can expect a wide selection of vegetarian and non-vegetarian dishes made with real ingredients, along with the brand’s much-loved never-ending soup or salad and warm breadsticks served with every entrée.

Globally recognised for its comforting classics and generous hospitality, Olive Garden has built its reputation on freshly grated Parmesan, homestyle pastas, hearty bowls of Fettuccine Alfredo, and its iconic never-ending offerings. Rooted in the belief that food tastes better when shared, the brand continues to be a favourite gathering place for families worldwide. With its arrival in India, Olive Garden aims to bring that same warmth, familiarity, and togetherness to the Indian dining table.

Bengaluru’s Wood Street has a new address that feels instantly familiar yet quietly global. The Olive Group has opened The Hood, an all-day bar and dining space that brings together the spirit of the world’s most iconic neighbourhoods under one roof. Located in the former home of Toast & Tonic, The Hood is conceived by AD Singh, MD & Founder of the Olive Group of Restaurants, along with his core team, as a place where global cultures meet local comfort.

At its heart, The Hood is not about geography but about feeling. It draws inspiration from how neighbourhoods across the world eat, drink and gather, whether it’s the easy hum of a Parisian café, the quiet ritual of a Kyoto teahouse, or the familiar rhythm of an Indian street corner at dusk. These moments are distilled into a space that feels worldly in character but rooted in belonging.

The opening menu takes its first cues from three neighbourhoods: Gion in Kyoto, San Lorenzo in Florence, and Mar Mikhael in Beirut. Led by Chef Dhruv Oberoi, Culinary Director for The Hood, The Olive Bar & Kitchen (Delhi & Goa), and The Grammar Room, the food focuses on classics interpreted through flavour, ritual and restraint rather than imitation.

From Japan, dishes lean into hand-held rituals and quiet comfort, with highlights such as Karaage of Enoki Mushrooms and Sea Asparagus, Toro Temaki wrapped in crisp spiced nori, and minced pork gyoza with a delicate hanetsuke, paired with rayu chilli oil. Beirut brings depth and warmth through dishes like Black Lime Hummus, rich Bone Marrow, and Laban Immo, slow-cooked goat served with pearl cous cous and crispy okra. Italian influences anchor the menu with Burrata topped with mango mostarda, plancha plates of squid and sunchoke, ricotta gnocchi with vincotto grapes, pappardelle with beef bolognese, and a Hot Tiramisu finished with Amaretto coffee caramel.

Even the crockery quietly tells a story. Deep lacquered browns reflect Kyoto’s restraint, sage and sun-warmed greens echo Florence’s everyday palette, while beige and blue tones channel Beirut’s coastal ease. The intent, as the team explains, is for design to support the food without demanding attention.

The bar extends this neighbourhood narrative through drinks that reflect daily rhythms rather than trend-led theatrics. Cocktails are shaped around ingredients, glassware and ritual, moving from bright daytime serves to slower evening expressions. From Lebanon’s warmth in The Olive Thief to Italy’s familiar ease in Lemon Grove Sunset Hour, the drinks are recognisable, deliberate and designed to belong.

Coffee and slow rituals round off the experience, drawing from global traditions. Guests can pause over an espresso with dark chocolate, whisked matcha with mochi, Lebanese qahwa with dates, Parisian café au lait with madeleine, Fort Kochi filter coffee with banana chips, or Mexican cacao finished with chilli-kissed chocolate.

Designed by Sabina Singh, Design Director at the Olive Group, the space reflects the comfort of a neighbourhood bar found anywhere in the world. A central bar anchors the room, while curtained nooks, an indoor courtyard, books, records and a piano create a sense of a place shaped over time. Crafted with the help of local artisans, the interiors blend global memory with Bengaluru’s easy openness.

With The Hood, the Olive Group continues its craft-led approach to hospitality, bringing global neighbourhoods to Bengaluru without losing the authenticity that defines its work. Because wherever you go, every great story begins in a hood.

Hyatt Regency Delhi has announced an exclusive, limited-time Whiskey & Sake Pairing Pop-Up at its award-winning TK’s Oriental Grill, offering diners a refined experiential journey where live Teppanyaki artistry meets premium Japanese spirits.

Rooted in the Japanese philosophy of Kokoro, cooking with heart the experience brings together TK’s signature “Theatre of Fire” with the craftsmanship of Nikka Whisky and Nanbu Bijin Sake. Moving beyond traditional wine pairings, the pop-up highlights how the smoky complexity of Japanese whisky and the clean, floral character of sake can elevate authentic Far-Eastern flavours.

The pairing menu has been thoughtfully curated by the culinary team at TK’s Oriental Grill in collaboration with expert spirit ambassadors. Each course is designed to achieve balance across temperature, texture, and taste, allowing food and spirits to complement each other seamlessly rather than compete.

Guests can expect live Teppanyaki performances across seven hot grills, accompanied by a curated flight of Nikka Whisky and Nanbu Bijin Sake expressions. The experience unfolds within TK’s distinctive interiors, marked by bamboo accents and sculptural dented copper hoods, creating a setting that is as theatrical as it is intimate.

The menu takes diners through a layered flavour journey, beginning with fresh and zesty nigiri such as Hamachi and Sake paired with crisp Nanbu Bijin Sake. It then progresses to bold Teppanyaki signatures including Shredded Lamb with spicy gochujang and Tenderloin Steak with yakiniku sauce, crafted to match the peaty depth and warmth of Nikka Whisky. The experience concludes with desserts such as a Flambéed Chocolate Tart, best enjoyed with a final warming sip of whisky.

To enhance engagement, trained team members guide guests through tasting notes, share the heritage of each spirit, and explain the rationale behind every pairing, making the experience accessible to both seasoned connoisseurs and first-time explorers of Japanese spirits.

Set within an intimate, flame-lit setting, the Whiskey & Sake Pairing Pop-Up at TK’s Oriental Grill celebrates fire, flavour, and finesse, positioning Hyatt Regency Delhi as a leading destination for immersive dining experiences in the capital.