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By Author
Published on December 21, 2023
In a groundbreaking move that's set to redefine chocolate indulgence, ITC Fabelle Chocolates has launched its '5 Taste Sensations' collection. This innovative assortment of five chocolate pralines each brings to life a distinct flavor profile - Sweet, Salty, Bitter, Sour, and Spicy. The unique twist? Each praline features a pairing of exotic Australian Macadamia nuts with an array of exciting flavors.
This culinary adventure, crafted in collaboration with the Australian Macadamia Society and famed Australian Master Chef Andy Allen, offers a symphony of flavors that goes beyond the conventional chocolate experience. The '5 Taste Sensations' is not just a treat for the taste buds; it's a journey that introduces Indian consumers to the versatility of Australian Macadamia nuts, a delightful ingredient that seamlessly blends with diverse Indian food and beverages.
Each praline in the '5 Taste Sensations' collection is a masterpiece of flavor and texture:
Sweet: A heavenly blend of white chocolate, milk chocolate mousse, and caramelized Australian Macadamia nuts.
Salty: Velvety milk chocolate with Australian Macadamia nuts, French sea salt, and a touch of choco cheese mousse.
Bitter: A rich dark chocolate experience with roasted Macadamia dipped in pure cocoa liquor.
Sour: A playful fusion of fruity Ruby chocolate, dark mousse, roasted Macadamia, and lemon conserve.
Spicy: A daring milk chocolate shell with a heart of Macadamia, spices, and Ancho chilli.
The unveiling event was graced by Andy Allen, Rohit Dogra - COO of ITC's Foods Division, Jacqui Price from the Australian Macadamia Society, and notable Indian culinary figures like Chef Abinas Nayak, Guntas Sethi, and Saloni Kukreja.
Rohit Dogra expressed his excitement, stating, "The ‘5 Taste Sensations’ blend innovation and craftsmanship. This new offering reflects our commitment to creating world-class chocolate experiences with exquisitely sourced ingredients."
Chef Andy Allen, reflecting on his collaboration, said, "Working with Fabelle has been an inspiring journey. This second venture with them is close to my heart, as we've delved deeper into exploring new sensory flavors."
The '5 Taste Sensations' by Fabelle is not just a chocolate collection; it's an invitation to explore and savor the world of exquisite flavors.
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By Hariharan U
Published on May 26, 2026
Bengaluru’s dining scene gets a midweek boost with the launch of Thursday Rituals at Yazu, a new weekly dining IP designed to turn Thursdays into a high-energy Pan Asian culinary and cocktail experience.
Positioned as more than just a dining offer, Thursday Rituals brings together Yazu’s signature flavour-led approach with a curated set menu and handcrafted cocktails, aimed at guests looking to unwind before the weekend rush.
The food experience spans across Yazu’s Pan Asian favourites including sushi, dim sums, small plates, large plates, rice, noodles, and desserts. The menu features dishes such as Truffle Edamame Dumpling, Cream Cheese and Truffle Dumpling, Yazu Signature Chicken, Fish in Dark Sichuan Sauce, Butter Garlic Sichuan Prawns, Burnt Garlic Fried Rice, Spicy Korean Ramyun Noodles, Prawn Tempura Roll, and Classic Prawn Hargao.
The experience concludes with desserts like Salted Caramel Tart and Blueberry Cheesecake, designed to balance indulgence with familiarity.
Complementing the food is Yazu’s cocktail programme inspired by Asian flavour profiles. With its blend of curated dining, cocktails, and social energy, Thursday Rituals is positioned as a midweek escape for after-work gatherings, casual celebrations, and spontaneous dining plans.
The concept reflects Yazu’s continued focus on evolving experiential dining formats that extend beyond weekends and position midweek as a lifestyle moment in itself.
Torii has introduced a newly curated Chef’s Tasting Menu, designed to offer guests a premium, multi-course exploration of contemporary Asian cuisine in Mumbai’s evolving dining landscape.
Known for its immersive interiors and bold Pan-Asian flavours, the restaurant continues to focus on experiential dining, and this new offering reflects a more structured and elevated way to experience its culinary identity.
The tasting menu takes diners through a progressive journey of sushi, dim sums, small plates, mains, and desserts, carefully curated to balance flavour, texture, and presentation. The concept is designed for guests who prefer a deeper exploration of the menu rather than individual ordering, offering a more holistic dining experience.
Key highlights include the Truffle Edamame Mushi-Gyoza with cream cheese and the Katsu Chicken Roll featuring confit garlic, egg salad, and tobiko. The experience concludes with a Honey Almond Crunch Sundae, rounding off the meal with a sweet and textured finish.
Positioned as an intimate yet energetic dining experience, the Chef’s Tasting Menu is ideal for long dinners, date nights, and relaxed midweek gatherings. It reflects Torii’s continued effort to evolve its guest experience while maintaining its signature bold and flavour-forward culinary style.
The tasting menu will be available every Tuesday and Wednesday, exclusively for dinner service at the Mumbai restaurant.
PRISM, the parent company of OYO, has expanded its U.S. extended-stay footprint with the launch of 38 new hotels under the Studio 6 brand operated through G6 Hospitality.
The portfolio spans major gateway cities such as New York, Dallas, Houston, and Phoenix, along with business hubs including Charlotte, St Louis, Richmond, and Indianapolis. It also includes leisure-focused destinations like Las Vegas and suburban markets such as Oakland, Greenville, and Pasadena.
The Studio 6 brand focuses on extended-stay accommodations designed for guests staying several days to weeks. The properties typically offer kitchenettes, workspaces, laundry facilities, high-speed internet, and flexible housekeeping services, catering to corporate travellers, relocating families, and project-based professionals.
Each hotel features approximately 100–120 rooms, a configuration that supports operational efficiency while serving consistent long-stay demand. PRISM is positioning the segment as a high-efficiency hospitality model, driven by lower turnover costs, reduced housekeeping frequency, and improved occupancy stability.
The company has stated that the expansion is part of its broader strategy to transition from a domestic hospitality platform to a globally scaled operator, leveraging India-built technology, AI systems, and revenue management tools across its international portfolio.
Speaking on the development, PRISM, the parent company of OYO, has expanded its U.S. extended-stay footprint with the launch of 38 new hotels under the Studio 6 brand operated through G6 Hospitality.
Speaking on the development, Ritesh Agarwal said the U.S. market is witnessing a structural shift toward longer-duration stays driven by corporate assignments, medical travel, construction projects, and temporary relocations. He added that the expansion aims to deliver a tech-enabled, operations-first hospitality model focused on consistency and affordability.
The latest rollout follows PRISM’s approximately $525 million acquisition of G6 Hospitality and builds on earlier phases that included eight initial hotel openings, followed by 30 additional properties in the current expansion cycle.
The move highlights growing momentum in the U.S. extended-stay segment, which continues to attract investor interest due to stable demand patterns and efficient operating economics.
said the U.S. market is witnessing a structural shift toward longer-duration stays driven by corporate assignments, medical travel, construction projects, and temporary relocations. He added that the expansion aims to deliver a tech-enabled, operations-first hospitality model focused on consistency and affordability.
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