Kyúb at Four Seasons is Casablanca’s New Culinary Hotspot

Kyúb at Four Seasons is Casablanca’s New Culinary Hotspot

By Nithyakala Neelakandan

Published on October 25, 2024

The Four Seasons Hotel Casablanca has introduced Kyúb, an elegant restaurant that blends local coastal cuisine with Latin American flavors, creating a unique dining experience on the Atlantic coast. Surrounded by the lush gardens of the hotel, Kyúb offers an escape from the bustling city, providing a serene atmosphere that complements its creative, seafood-focused menu. Whether you dine inside or on the terrace, Kyúb delivers a culinary adventure that showcases the region’s finest ingredients.

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Kyúb’s kitchen is led by Chef Aleksandr Gaitsuk, whose previous experience at Jordnær, a 3 Michelin-starred restaurant in Copenhagen, brings a world-class level of sophistication to the menu. Chef Aleksandr’s expertise in seafood and his background in refined Nordic cuisine allow him to craft dishes that beautifully blend Moroccan and Latin American influences. Each plate reflects his passion for using fresh, local ingredients while infusing them with international techniques and flavors.

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The restaurant's ambiance is a harmonious mix of refinement and relaxation. Natural materials, inspired by Moroccan architecture, create a warm, welcoming environment. Guests can enjoy stunning views of the pool and the gentle sea breeze while dining in this elegant space. The decor’s earthy tones and comfortable seating invite diners to unwind and savor each moment, with the added luxury of direct access to the beach making the experience even more unique.

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Kyúb’s menu offers a variety of dishes that highlight the best of land and sea. Starters such as Tiradito de Atun, Piacana, and Pulpo y Camarones honor the restaurant’s coastal setting, while main dishes like Pescado Blanco and Rodaballo elevate classic seafood with bold flavors. Meat lovers can indulge in the perfectly grilled Chuleta a la Parilla, ensuring a satisfying meal for every palate.

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What sets Kyúb apart, beyond its exceptional food, is the impeccable service. The staff delivers personalized attention, ensuring that each guest feels special and every visit is memorable. Whether for a romantic dinner or a gathering with friends, the relaxed yet refined atmosphere makes Kyúb the ideal spot for an extraordinary dining experience.

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Since opening, Kyúb has become a must-visit destination in Casablanca, combining top-tier cuisine, a peaceful ambiance, and unmatched service. This new restaurant offers a sensory journey for food lovers, capturing the essence of the city’s coastal charm and culinary innovation.

To experience Kyúb firsthand, reservations are highly recommended to enjoy this gourmet oasis at the Four Seasons Hotel Casablanca.


Lyla Bombay Launches Candlelight Singalong Wednesdays

Lyla Bombay Launches Candlelight Singalong Wednesdays

By Hariharan U

Published on April 27, 2026

Lyla Bombay marks its second anniversary with the launch of Candlelight Singalong Wednesdays, a weekly experience designed to transform midweek evenings into something more intimate and engaging.

Set in the heart of Bandra Kurla Complex, the concept reimagines the traditional dining experience by blending live music, shared moments, and ambient dining. As the evening unfolds, the space transitions into a candlelit setting where guests become part of the experience, blurring the lines between performer and audience.

Rather than a structured concert or karaoke format, the evening is designed to feel effortless and organic. Familiar songs, a relaxed atmosphere, and a sense of collective participation create an experience that is both lively and personal.

Complementing the ambiance is a curated menu featuring signature dishes such as Prawns Moilee, truffle mushroom risotto, and stuffed ravioli, offering a balance of comfort and indulgence. The culinary offering aligns with the overall experience—refined yet approachable.

The introduction of Candlelight Singalong Wednesdays is part of Lyla’s broader anniversary celebrations, which also include a refreshed globally inspired all-day menu and an expanded lineup of weekend experiences. Together, these initiatives reflect the brand’s evolving approach to experiential dining.

By combining music, mood, and cuisine, Lyla Bombay continues to position itself as a destination for immersive social experiences, where dining goes beyond the plate to create memorable, shared moments


Soraia Introduces New Summer Menu in Mumbai

Soraia Introduces New Summer Menu in Mumbai

By Manu Vardhan Kannan

Published on April 27, 2026

Soraia in Mumbai is welcoming the summer season with a new menu that brings together bold flavours and a thoughtfully designed dining experience. Alongside the menu, the restaurant’s signature glasshouse has been refreshed with a floral installation, creating a bright and relaxed setting for slow, easy afternoons.

Blending European finesse with Indian flavours, the menu focuses on dishes that feel both familiar and fresh. Some of the key highlights include Butter Chicken Neapolitana, Soraia Fire Chicken, Truffle Chicken Tikka, and the Tandoori Lamb Rack with Shiraz jus, each bringing a mix of comfort and creativity.

Adding a playful touch, the menu introduces a range of fusion crepes and tacos that are light yet indulgent. Dishes like the Dal Makhani & Truffle Naan Zinger and Chicken Tikka Masala Crepe stand out for their rich and layered flavours. The Mutton Sukka Taco brings in coastal spice, while the Tandoori Paneer & Pine Nut Crepe offers a balanced bite. Other options include Pao Bhaji Naan Zinger, Paneer Khurchan Kulcha Taco, Makhni Chicken Kulcha Taco, and Chicken Seekh Kebab Kulcha Taco.

For those looking for something lighter, the menu features refreshing salads and cold plates such as Shakarkandi Chaat, Avocado Chaat with Tamarind Glaze, and the Soraia Classic Caesar, keeping the flavours seasonal and easy.

The small plates section continues to focus on bold and shareable bites. Options like Crispy Thecha Potatoes, Chaat Bombs, Fire Roasted Corn Riblets, Konkani Kokum Prawns, and Ah’sam Paratha Ghee Roast Chicken are designed for casual, flavour-packed dining.

The mains bring together comfort and technique, with dishes like Prawn Balchao Linguine offering a strong Goan touch. The Soraia BBQ Grilled Chicken and Grilled Salmon with beurre blanc add a refined element, while the Soraia Lobster Roll with togarashi mayo in a housemade brioche brings in a touch of indulgence. Vegetarian dishes such as Nadru Makhni Pappardelle, Tofu Ghee Roast, and Veg Dhansak round out the selection.

Desserts continue the mix of nostalgia and indulgence, featuring Soraia Trifle, Skillet Crack Pie, Kulfi Baked Alaska, Rasmalai Tres Leches, and Tiramisu Bomboloni, offering something for every kind of sweet craving.

The new summer menu is now available at Soraia, bringing together food, design, and seasonal elements into one seamless experience.

  • What: Soraia’s New Summer Menu & Floral Glasshouse Experience
  • When: Throughout the Summer Season
  • Where: Soraia, Mahalakshmi, Mumbai

403 Forbidden Bar Hosts Chef Takeover with Priyam Chatterjee and Rishabh Seal

403 Forbidden Bar Hosts Chef Takeover with Priyam Chatterjee and Rishabh Seal

By Hariharan U

Published on April 26, 2026

403 Forbidden Bar is set to host a two-day Chef Takeover as part of its 403 OVERRIDE FIREWALL X series, featuring Priyam Chatterjee and Rishabh Seal on April 25 and 26.

Positioned as a high-intent, limited-period dining experience, the collaboration brings together two distinct culinary perspectives, blending heritage-driven narratives with contemporary interpretation. Designed as an immersive format, the takeover moves beyond conventional dining to present a structured and non-replicable culinary journey.

Chef Priyam Chatterjee, known for his progressive approach to modern Indian cuisine, brings a style shaped by classical technique and global exposure. His cooking focuses on elevating familiar flavours through precision and refined execution.

Chef Rishabh Seal complements this with a culinary philosophy rooted in cultural memory and subtle innovation, presenting dishes that balance regional influences with a contemporary lens.

Together, the chefs introduce a bespoke menu built around the theme “From Heritage to Haute Cuisine Reimagined”, where traditional flavours are reinterpreted using modern techniques. The experience unfolds as a layered, sensory journey, encouraging guests to engage with each course as part of a larger narrative.

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The culinary offering is paired with the bar’s technique-driven cocktail programme, where methods such as distillation, clarification, and infusion are used to create drinks that align closely with the menu, enhancing the overall experience.

Set within a space inspired by the concept of a digital 403 access denied code, the venue is designed to encourage guests to disconnect from external distractions and immerse themselves fully in the experience. From lighting and sound to service, every element is curated to create a cohesive and engaging environment.

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Speaking on the collaboration, Chef Priyam Chatterjee noted that the experience focuses on storytelling through food, presenting familiar flavours in a way that feels both intuitive and unexpected. Chef Rishabh Seal added that the menu aims to respect traditional roots while allowing flavours to evolve naturally.

Aman Dua, Co-Founder of 403 Forbidden Bar, highlighted that the series is designed as a platform for chefs with distinct culinary voices to engage with the space in a meaningful and immersive format.

With limited seating, the takeover offers a rare, experiential dining format, bringing together craft, creativity, and narrative-led cuisine in one of Bengaluru’s most conceptually distinctive venues.

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