CocoCart & Cafe has officially opened its doors at Mumbai Airport’s Terminal 2 Arrivals this November, marking a deliberate shift from chocolate retailer to comprehensive lifestyle destination. The flagship outlet reimagines airport dining by combining globally curated confectionery with a full café experience, ensuring travelers enjoy comfort and quality during their arrival moments. Operating 24/7 in alignment with airport schedules, the café aims to provide indulgence without compromise, whether for a quick coffee or a full meal after a long flight.

The brand’s founders, Karan Ahuja and Arjun Ahuja, designed the café to meet travelers at an emotional touchpoint – post-flight, often fatigued, and in need of grounding. The space caters to both hurried guests and those with time to enjoy a proper meal. CocoCart’s “whimsical wanderer” design narrative draws on vintage travel motifs, featuring scalloped detailing, striped panels, and a warm palette anchored in Apricot Swirl and Molten Fudge tones. A dedicated quiet zone with charging stations also serves as a coworking area, providing a functional space for business travelers.

The menu balances comfort and craft, offering breakfast items such as Rosti, Kejriwal, and Paneer Akuri, mains including customizable pasta and ramen, and handcrafted focaccia sandwiches available throughout the day. Every dish prioritizes quality ingredients and artisanal preparation, grounding travelers while staying true to CocoCart’s culinary philosophy.

The café’s beverage and dessert program draws from the brand’s curated international chocolate collection, featuring signature drinks like Rhine Valley Dark Hot Chocolate and Lindt Mocha, alongside desserts including Dubai Pistachio Kunafa Cake and the World’s Best Godiva Cookie. Retail and café experiences are seamlessly integrated, allowing guests to select chocolates and hampers from top brands such as Neuhaus, Venchi, Godiva, Whittaker’s, Feastables, Ferrero, and Lindt, reflecting CocoCart’s commitment to craftsmanship and thoughtful hospitality.

Avantika Ahuja, Founder of CocoCart & Cafe, said, “I’ve always believed that when you respect the ingredient, you respect the consumer. Everything we do, from import to cold chain to café service, is rooted in that simple principle. India deserves chocolate that is honest, beautifully crafted, and presented with intention, and CocoCart & Cafe exists to make that standard accessible to everyone.”

A soft launch preview for select media, influencers, and loyal patrons offered curated tastings, interactive gifting experiences, and immersive installations, capturing the brand’s “Come for the chocolate. Stay for the wonder.” ethos. Seasonal menu rotations and in-house collaborations with chocolate brands ensure the concept remains dynamic. As Karan Ahuja explained, the outlet is “where that magic greets you at arrival”, transforming routine transit into a memorable experience through carefully brewed coffee, artisanal meals, and thoughtful gifting.

Dirty Apron has officially reopened at The Piano Man, Eldeco Centre, returning with a renewed energy and a stronger sense of purpose. The restaurant, loved for its slow-paced and soul-stirring approach to food, now steps into a fresh chapter under the guidance of Chef Manoj Pandey, where every dish is crafted with care, imagination and quiet artistry.

The space carries the unmistakable charm Dirty Apron is known for a mix of European comfort and Asian warmth, presented with creative flair. Long before experimental dining became popular in the city, Dirty Apron had already carved its identity as one of New Delhi’s early pioneers. With this reopening, the restaurant continues to build on that legacy with a flavour-focused menu shaped by innovation, balance and fine technique.

The experience shifts beautifully through the day. Afternoons feel light and calm, while evenings turn warm and softly lit, creating an inviting atmosphere for relaxed conversations. Service remains attentive and unhurried, encouraging guests to slow down, savour their meal and enjoy the moment without the usual rush of city dining. More than just good food, Dirty Apron offers a dining experience that feels personal, intentional and thoughtfully paced.

The refreshed menu features standout creations such as Reconstructed Tom Kha, Caesar Salad 2.0, Edamame & Truffle Dimsum, Quinoa, Asparagus & Truffle Risotto, Spicy Miso Black Cod, and the Yuzu Bar, dishes designed to comfort, surprise and inspire in equal measure.

The venue also doubles as a warm and intimate space for private gatherings. Whether it’s a small team dinner, a celebration with close friends or a quiet milestone event, Dirty Apron can comfortably host 30–35 guests, offering great food, a cosy setting and a completely relaxed pace.

For anyone planning a heartfelt celebration or looking for flavours that leave a lasting impression, Dirty Apron is ready to welcome guests back with open arms.

• Address: Second Floor, The Piano Man, Eldeco Center, Malviya Nagar, New Delhi - 110017

Rosetta Hospitality has officially opened its festive season with its annual cake mixing ceremonies at Rosetta Sakleshpur in Karnataka and Elements by Rosetta in Varca, Goa. The celebrations mark the start of Estella 2025, the group’s signature year-end festive program, bringing guests, patrons, influencers and team members together to celebrate heritage, community and the warm spirit of Christmas.

At Rosetta Sakleshpur, the gathering brought together resident guests, VIPs, influencers and associates for a cheerful afternoon filled with festive charm. A hot-chocolate trolley added winter comfort while a live choir sang classic Christmas carols, creating a heartwarming atmosphere. Families, couples and team members joined around the grand mixing table to prepare a rich fruit blend of black currants, golden raisins, figs, cherries, cranberries, assorted nuts, orange peel, tutti frutti and warm spices. The mix was soaked in red wine, brandy and rum, setting the tone for the festive season at the resort.

A week earlier, Elements by Rosetta in Varca, Goa hosted its cake mixing ceremony on the resort lawns. Resident guests, non-resident patrons and team members participated in a lively afternoon by the poolside. Music, festive cheer and the coastal ambience shaped the celebration as participants mixed a generous blend of golden and black raisins, apricots, cranberries, prunes, figs, candied peels and assorted nuts with aged rum, brandy, white spirits, liqueurs and wine. A regional touch of Goan cashews added a coastal flavour to the traditional preparation.

Reflecting on this treasured tradition, Joint Managing Director & CEO, Mr. Jai Sreedhar said, “The cake mixing ceremony is one of our most cherished Christmas traditions at Rosetta Hospitality. It brings our guests, patrons, and teams together in a heartfelt way and sets the tone for the warmth and connection that define the festive season across our properties.”

Across both destinations, the ceremonies highlighted the importance of community celebrations within hospitality. With the fruit now resting in its aromatic blend, Rosetta Hospitality has set the stage for Christmas and New Year experiences under Estella 2025 at its Sakleshpur and South Goa properties.