Aditya Birla New Age Hospitality (ABNAH), the hospitality arm of the Aditya Birla Group, has announced the opening of Flint, a grill-forward, all-day café at the National Centre for the Performing Arts (NCPA) in Mumbai. With Waarsa and Bay21 already part of the venue, the addition of Flint further builds NCPA’s position as a growing culinary destination within the city’s cultural space.

Flint is designed as a neighbourhood café that fits into different parts of the day with ease. From relaxed breakfasts and coffee catch-ups to working lunches and lively evenings, the space adapts to a variety of occasions while keeping a balance between comfort and energy.

The culinary direction is led by Chef Rahul Akerkar and Chef Jaydeep Mukherjee, with a strong focus on fire-led cooking. Techniques like grilling, charring, and live-flame cooking are at the heart of the menu, bringing depth and flavour to every dish. While the cuisine draws largely from European influences, the approach remains flexible, combining global techniques with locally sourced ingredients.

The menu features a wide range of options, starting with breakfast dishes like Flint Eggs Benny with Spicy Crab Cakes, Cast Iron Shakshuka, and Bharoochi Akuri. Sandwich selections include the Roast Mushroom & Smoked Stracciatella Sandwich and the Smoked Chicken Waldorf Sandwich. Small plates highlight items such as Grilled Papaya & Flamed Burrata Salad, Grilled Corn Empanadas, Crispy Calamari Friti, and Flint’s Bombay Chicken Wings. For larger plates, guests can explore dishes like Spaghetti with Creamy Black Truffle Butter, Charred Dukkah Cauliflower, Manipur Black Rice Risotto, Tandoori Salmon Tikka, and Char-Grilled Lamb Chops.

Desserts bring together both comfort and creativity, featuring options like Crème Catalan, Peanut Butter S’mores, Burnt Basque Cheesecake, Charred Lemon Tiramisu, Smoked Apple Tarte Tatin, and Caramel Banana Pie. The menu also places a strong focus on vegetarian dishes, along with vegan, gluten-free, and Jain-friendly options.

The beverage programme includes specialty coffee, teas, and matcha, with unique offerings such as the Charcoal Latte and Ceremonial Matcha Latte. Guests can also try functional drinks like The Berry Biohack smoothie or signature beverages like the clarified Cold Fashion. The cocktail selection follows the same fire-led theme, with options like the Bacon Washed Bloody Mary and the Ambada Leaf Picante.

Flint also features an in-house baking programme, offering freshly baked breads and pastries, which are available for takeaway through Flint Out, the café’s deli extension.

Speaking on the launch, Udai Pinnali, CEO, Aditya Birla New Age Hospitality, said:

“We’ve created it for today’s urban diners, those looking for a space that moves effortlessly through the day, from relaxed breakfasts to lively evening gatherings, and one that makes them want to return. Our portfolio is built around distinctive experiences, shaped by culinary excellence and spaces that feel naturally warm and welcoming.”

Chef Jaydeep Mukherjee added:

“At Flint, everything begins with fire. Char, smoke, grill, and live flame aren’t just techniques for us, they’re the foundation of flavour. The menu moves fluidly from small plates to pastas, grills, and desserts, balancing indulgence with restraint and familiarity with depth. Every element, from the grill to the glass, is designed to feel cohesive and rooted in flavour.”

The interiors, designed by DR&W – Design, Research and Workshop, reflect the theme of fire through elements like exposed brick, oxidised metal, layered wood, and warm lighting. The space is designed to transition smoothly through the day, aligning with the café’s overall concept.

Amara is quietly carving a niche for itself in Bengaluru as a go-to destination for indulgent, cold desserts, especially on long, warm days when comfort meets craving. Positioned as a space to unwind, Amara brings together familiarity and creativity through a thoughtfully curated dessert experience.

What sets Amara apart is its unique approach to reimagining traditional Indian sweets. Drawing inspiration from regional recipes and collaborating with generational halwais, the brand transforms nostalgic favourites into contemporary frozen formats. The result is a menu that feels both rooted and refreshing.

Guests can explore inventive creations such as filter kaapi ice cream, Parle-G infused with masala chai flavours, and meetha paan-inspired desserts. Alongside these, the menu also features classics like kulfis and faloodas, offering a balance between innovation and comfort.

At its core, Amara’s appeal lies in this intersection of nostalgia and modern expression. Each dessert reflects a familiar memory, reinterpreted for today’s audience making it particularly relevant in a dining landscape that increasingly values both storytelling and experience.

Located in Indiranagar, the space is designed for relaxed visits, whether it’s a quick dessert stop or a late-night indulgence. With growing interest in seasonal and fruit-forward offerings, including mango and watermelon-based creations, Amara also aligns with the evolving preferences of summer dining.

As Bengaluru’s café and dessert culture continues to expand, Amara positions itself as more than just a dessert stop, it is an experience that celebrates Indian flavours in a format that feels new, yet comfortingly familiar

Third Wave Coffee has officially entered Agra with the launch of its first café in the city, marking a strategic expansion in North India. Located on Fatehabad Road in Tajganj, the new outlet reflects the brand’s continued focus on tapping into culturally vibrant and high-potential markets.

With over 220 cafés across India, including 66 in North India, the brand continues to strengthen its footprint while building accessible, community-led café spaces. Agra, known for its strong tourism appeal and evolving lifestyle preferences, offers an ideal setting for the brand to connect with both local consumers and travellers seeking elevated coffee experiences.

The newly launched café is designed as a welcoming, contemporary space that encourages guests to slow down and engage—whether over a cup of coffee, a quick bite, or a work session. The menu features a curated mix of specialty single-origin coffees, artisanal brews, fresh bakes, and quick bites, aligning with changing consumer preferences and the growing demand for experiential café culture.

Commenting on the launch, Rajat Luthra said, “Our entry into Agra marks an exciting step in our journey as we continue to expand into culturally vibrant and fast-evolving cities across India. We see strong potential in Agra’s growing café culture and look forward to becoming part of our customers’ everyday moments as well as their travel experiences.”

The café also offers a seamless, tech-enabled experience through the brand’s app, enabling customers to order ahead and personalise their visits.

Looking ahead, Third Wave Coffee plans to open 120 additional cafés across the country by the end of the fiscal year. Backed by its Food Innovation Lab and a state-of-the-art roastery, the brand remains focused on consistent quality, community-driven spaces, and shaping India’s evolving specialty coffee landscape.