Bengaluru’s craft beer landscape continues to evolve with the launch of 2 Pints Brewing Taproom & Kitchen in Whitefield. Positioned as a craft beer-first destination, the new 210-cover taproom blends the area’s corporate energy with a more relaxed, social dining experience.

At its core, the concept stays rooted in brewing. The focus is on true-to-style craft beers, brewed in-house and served fresh, with every element from space design to music and service, built around enhancing that experience. The idea is simple: keep the beer central, while making the space warm, approachable, and easy to return to.

The taproom features both indoor seating and a pet-friendly outdoor area, allowing it to adapt across occasions, quick weekday lunches, after-work meetups, or longer weekend gatherings. While craft beer leads the offering, the bar also presents signature cocktails, supported by house ferments and infusions that add depth and balance.

On the food front, the menu takes an ingredient-driven, flavour-forward approach. It remains region-agnostic while drawing from Indian influences, designed to pair seamlessly with the beers on tap. The result is a cohesive experience where both food and drink complement rather than compete.

Adding to the appeal is a structured weekly programming lineup. From Wednesday Rock Chronicles and Thursday Night Trivia to Retro Rolling Fridays, the space leans into community-driven engagement. Weekday happy hours run from noon to 7 PM, while cricket season specials such as unlimited craft beer offers bring a timely, social element into play.

The taproom also caters to corporate groups with customised team lunches, offering private spaces across indoor and outdoor sections. This dual focus—on both casual diners and organised groups, reflects Whitefield’s evolving dining needs.

The launch comes from Chorizo Hospitality, founded by Ajay Nagarajan and Anand Murthy. Built on a shared passion for craft brewing, the group emphasises service as its defining principle viewing it not as support, but as the core product.

Located within The Sulit Whitefield, the new taproom positions itself as a neighbourhood space one that balances energy with ease. In a fast-paced part of the city, it aims to offer something slightly removed yet still connected: a place to drop in briefly or stay a while

Maya at 787 in Gurgaon has introduced a new cocktail menu, adding a fresh layer to its dining experience. Built around its concept of “The Irresistible Allure of Hidden Flavours,” the new beverage selection is designed to complement the restaurant’s Indian-Spanish small plates offering while standing strong on its own.

Spread across 7,000 sq. ft. with seating for around 80 guests, Maya at 787 has quickly become a refined dine-in space in the city. Led by Chef Pradeep Koli, who brings over 25 years of global experience, the restaurant is known for its creative take on thalis and tapas. The menu includes dishes like Chenna Pearls with Summer Gazpacho, Duck Sukka, Prawn Thecha, Tawa Gucchi Paprika Hemp Chaat, and the signature Maya Pie.

The newly launched cocktail menu adds another dimension to the experience, focusing on layered flavours and unique combinations. Each drink is designed to offer a sense of storytelling, aligning with the overall concept of the space. Guests can try options such as Maya Picoso with tequila and gazpacho, Grapefruit Paloma with jalapeño shrub, and Ispagin with raspberry, lychee, and rose foam. The menu also features smoky bourbon blends with paprika, refreshing botanical G&Ts, and classic cocktails with a modern twist.

The launch evening saw the presence of Deputy Chief Minister of Delhi, Parvesh Verma, adding to the overall energy of the event.

With this new menu, Maya at 787 continues to build on its approach of combining thoughtful food and creative drinks. The experience is designed to engage guests through flavour, presentation, and a strong sense of concept, making it a well-rounded addition to Gurgaon’s dining scene.

Nazaara at Courtyard by Marriott Bengaluru Hebbal is bringing a special dining experience to the city with ‘Best of Best’, a curated showcase of North-West Frontier cuisine. Led by Chef Asif Qureshi and his team, the concept revisits some of the restaurant’s most loved culinary experiences from 2025, bringing them together in a single menu.

Known for its open-air setting, Nazaara offers a relaxed yet refined dining atmosphere with wide views of the city skyline. The space combines soft lighting and a contemporary design, making it suitable for both intimate evenings and larger gatherings.

The menu focuses on traditional recipes from North-West India, presented with a modern touch. Guests can enjoy a variety of dishes including charred kebabs, slow-cooked curries, freshly baked breads from the tandoor, and flavourful biryanis. The selection draws from Mughlai and regional influences, offering a mix of rich and well-balanced flavours.

Some of the highlights include Hare Moong Gosht, Murgh Noormahli Korma, Nawabi Murgh, and the popular Gullatthi kebab. For dessert, Seviyan ka Muzaffar adds a sweet finish to the meal. Each dish is prepared using quality ingredients and traditional spices, bringing together familiarity and a fresh presentation.

The overall experience is further enhanced by the setting, where the open sky, gentle breeze, and thoughtfully designed ambience create a comfortable and engaging space. Whether it’s a casual dinner, a celebration, or a business meeting, the experience is designed to offer both comfort and a touch of luxury.

‘Best of Best’ will be available at Nazaara, Courtyard by Marriott Bengaluru Hebbal, from 20th April to 30th April, between 5:00 PM and 11:30 PM.