Butterfly High, a beloved dining spot in Thane, Mumbai, has undergone a spectacular transformation, unveiling a bold and vibrant new look. Originally launched in 2021, the venue now boasts stunning interiors designed to cater to everything from casual meals to intimate celebrations.

A Dynamic Vision

The redesign, spearheaded by renowned interior designer Nishant Desai, blends form and function seamlessly. “The transformation of Butterfly High is a celebration of both form and function. We aimed to create a space that was visually captivating, yet comfortable and inviting,” said Desai. Featuring vibrant hues, luxurious textures, and sleek lines, the revamped interiors create an atmosphere where guests can feel at home while enjoying something extraordinary.

A Place for Every Occasion

With stylish décor, vibrant colors, and cozy seating, the revamped Butterfly High offers distinct spaces tailored for varied experiences. Whether it’s a festive dinner, a casual outing, or a night out with friends, the thoughtfully redesigned space ensures an unforgettable experience for all occasions.

Commitment to Innovation and Quality

Ankita Poojari, director of Shiv Sagar Foods & Resorts Pvt. Ltd., emphasized the venue’s renewed appeal: “Our goal has always been to offer not just a dining experience, but a place where memories are made, and bonds are strengthened. With the revamped interiors and exciting menu additions, we are confident Butterfly High will continue to be the destination of choice for anyone looking to enjoy great food, great drinks, and even better company.”

The transformation reflects the brand's dedication to aligning with Thane's vibrant energy while delivering the best in hospitality and dining. Nikita Poojari, also a director, added, “The rejuvenation of Butterfly High is a testament to our commitment to innovation and quality. We’ve invested in creating a space that aligns with the vibrant energy of Thane while offering the best in hospitality and dining.”

A Redefined Destination

Managing partner Nikhil Rochlani shared his excitement about the transformation: “Butterfly High has always been a popular destination, but this transformation will redefine what people expect from dining and nightlife in Thane. It's a dynamic space that has something for everyone, and we can't wait for our patrons to experience it firsthand.”

With its bold new vibe, Butterfly High Thane is set to become the ultimate go-to destination, combining great food, drinks, and ambiance for an unparalleled experience.

The Federation of Hotel & Restaurant Associations of India (FHRAI) has expressed serious concerns over the recent entry of Zomato and Swiggy into the private label food delivery business, calling out the platforms for alleged misuse of restaurant data, unfair competition, and potential food safety risks.

As the third-largest hospitality association in the world, FHRAI has taken a firm stance, highlighting how these platforms, initially designed to connect restaurants with customers, are now directly competing with the very businesses they were meant to support. In response, FHRAI plans to meet with the Ministry of Commerce to push for regulatory action and ensure fair practices in the food service industry.

Unfair Competition and Data Misuse

Pradeep Shetty, Vice President of FHRAI, noted that platforms like Zomato and Swiggy are leveraging proprietary restaurant data, including customer preferences, order histories, and sales trends, to promote their own private label food products. "This practice represents a direct violation of e-commerce regulations. These platforms were supposed to function as neutral marketplaces but are now using years of restaurant data to develop competing products while excluding restaurants from accessing this critical information," Shetty remarked.

This puts small and medium-sized restaurants at a severe disadvantage, threatening their survival. The lack of proper consent for the use of this data also raises serious ethical and legal concerns.

Food Safety Concerns

FHRAI also raised alarms about the transparency of food safety standards for private label products. Unlike restaurants, which are required to adhere to stringent regulations, there is no clarity on whether these platforms comply with the same standards for their own products. Shetty added, "This lack of oversight not only risks consumer trust but also harms the reputation of the restaurant industry."

Monopolistic Practices and Call for Action

By venturing into quick commerce and private label food products, Zomato and Swiggy are now controlling both the distribution and creation of food, leading to fears of monopolistic practices. The FHRAI emphasized the urgent need for clear guidelines to ensure a level playing field, safeguard restaurant data, and uphold food safety standards for all stakeholders.

About FHRAI

The Federation of Hotel & Restaurant Associations of India (FHRAI), established in 1955, is the apex body of India's hospitality industry. As the third-largest hospitality association globally, it serves as the voice of the hotel and restaurant industry, advocating for fair policies and fostering the growth of the hospitality and tourism sectors.

By addressing these critical issues, FHRAI aims to protect the interests of restaurants, ensure consumer safety, and maintain trust in the food delivery ecosystem. The association is urging regulators to act swiftly to mitigate the risks posed by these new developments in the food delivery market.

Bastian Hospitality has made an exciting addition to its portfolio with the launch of Bastian Chinois, a progressive Szechuan restaurant located at Peninsula Corporate Park in Lower Parel, Mumbai. Helmed by the renowned Chef Hemant Oberoi, the restaurant celebrates the bold and unique flavors of Szechuan cuisine while incorporating innovative twists on Chinese classics.

Spanning an impressive 6000 square feet, the 200-seater restaurant boasts a sophisticated design with an open-air mezzanine perfect for pre- or post-dinner drinks. The interiors, envisioned by designer Minal Chopra and CEO Ranjeet Bindra, reflect a striking black-and-white theme with elements like mosaic flooring depicting Chinese dragons and an intricately backlit bar adorned with dragon imagery. Adding to the charm are oversized floor lamps, custom-designed mismatched chairs, and the restaurant’s Chinese mermaid mascot, creating a glamorous and global atmosphere.

Chef Hemant Oberoi brings his extensive culinary expertise to the table, curating a menu that highlights the depth and intensity of Szechuan flavors. Guests can enjoy signature dishes like Teriyaki Broccoli, BBQ Prawns Robata, Tuna Crispy Rice, and Salmon Jalapeno. The dessert offerings, crafted by pastry chef Dhiraj Jankar in collaboration with Oberoi, are indulgent yet refined, staying true to Bastian's signature style with smaller, polished portions.

The restaurant also features a premium cocktail bar that showcases modern mixology with a touch of Asian influence. Drinks are crafted with unique ingredients such as ginseng, silver needle tea, and house-made Asian-inspired syrups, adding drama and flair to the overall experience.

Ranjeet Bindra, CEO of Bastian Hospitality Private Limited, expressed his vision for the brand, stating, “The launch of Bastian Chinois heralds a new wave of us introducing different culinary concepts that don’t waver from what we consider the most important – top quality, international-level programming, constant innovation, and a commitment to always offering the best.”

With this launch, Bastian Hospitality continues its streak of expansion, marking an exceptional year for the brand, which also opened outlets in Bengaluru and Pune in 2024.