Bombay Brasserie, the all-day Indian Bar & Eatery, has officially opened its flagship Delhi NCR outpost at DLF CyberHub, Gurugram. After making a mark in Mumbai, Bengaluru, Chennai, Guwahati, and Kolkata, the brand now brings its much-loved mix of food, drinks, and design to the capital region.

Celebrating the vibrant spirit of India with every bite and sip, the restaurant promises to be more than just a dining destination. “Bombay Brasserie is about much more than dining. It’s about discovering India’s regions, ingredients, and stories, whether through a dish that reminds you of childhood or a cocktail that brings back a city. This flagship marks an exciting new chapter for us in Delhi NCR, one where design, food, and storytelling come together in unexpected ways,” said Shikha Nath, Culinary Director at Bombay Brasserie.

At Bombay Brasserie, the menu is a culinary map of India. From foraged hill herbs and forgotten spice blends to street-side staples and heirloom recipes, every dish is retold with a modern twist. The bar, equally inventive, offers drinks inspired by India’s rich history and traditions each cocktail beginning with a story rooted in a snack, a spice, or a memory.

The spatial design of the new outpost adds another dimension to the experience. Blending the bustling energy of a French brasserie with contemporary interpretations of Indian art and artistry, the CyberHub restaurant has been envisioned as a living gallery of modern India bold, layered, and rich with stories.

With its flagship Delhi NCR debut, Bombay Brasserie continues its journey of blending food, design, and storytelling, creating a space that celebrates India in all its flavors and forms.

This Navratri, GAIA’s Culinary Director, Chef Shreyas Bhat, brings a wholesome twist to a classic favorite with his Paneer & Peanut Seekh Kebab recipe. Designed to suit Navratri fasting, this dish balances flavor, nutrition, and tradition with a sattvik-friendly touch.

The kebabs combine grated paneer with the nutty crunch of roasted peanuts, soft potato, and binding power of rajgira or buckwheat flour. Fresh herbs, ginger, green chilli, and warm spices add depth, while a hint of lemon juice brings freshness. The result is a creamy yet textured kebab that is hearty, festive, and perfectly aligned with fasting rituals.

“Paneer works beautifully with peanuts, the creaminess of one and the crunch of the other makes for a satisfying kebab,” says Chef Shreyas. “These are light, sattvik-friendly, and perfect for Navratri celebrations.”

Cooking is straightforward, shape the mixture around skewers, brush lightly with ghee, and grill until golden. For those who love a smoky flavor, Chef Shreyas suggests a traditional dhungar method: place the cooked kebabs in a covered bowl with a piece of hot coal drizzled with ghee for a minute or two.

To serve, finish with a squeeze of lemon juice and pair with marinated cucumber-yoghurt salad or the classic ‘Vrat ki Chutney,’ a refreshing mix of cilantro, mint, lemon, and curd. The kebabs can also be dusted with amaranth flour for an extra crisp bite.

Yielding 8–10 kebabs, this recipe is festive yet simple, making it a great addition to Navratri celebrations at home. With its mix of fresh ingredients and sattvik-friendly preparation, it brings out the spirit of mindful eating while keeping flavors indulgent.

DIT’O, India’s first self-cleaning filter coffee machine, is set to redefine hospitality coffee service with its launch at AAHAR 2025, Chennai Trade Centre (19–21 September, Stall N2-12). Designed for hotels, cafés, corporates, and the HoReCa segment, DIT’O combines tradition with cutting-edge technology to deliver authentic South Indian filter coffee at scale.

For decades, serving real filter coffee consistently has been a challenge, messy setups, hygiene concerns, and heavy manpower requirements often compromised quality. DIT’O addresses these challenges with a host of innovations.

DIT’O brings together innovation and convenience with features designed to redefine authentic filter coffee service. Its self-cleaning technology ensures zero manual effort and a fully hygienic operation, while IoT-enabled access allows for smart monitoring, usage tracking, and seamless control. An in-built refrigerator keeps milk and decoction fresh, safe, and perfectly chilled, complemented by a pest- and insect-free design that guarantees zero contamination. Most importantly, every cup is served with consistent taste and temperature at 83°C, delivering the true soul of filter coffee every single time.

The launch in Chennai, the home of South Indian filter coffee offers a first look at this groundbreaking innovation. Media and hospitality professionals can experience live demos at the stall and access exclusive conversations with the founder on the future of coffee automation.

With DIT’O, filter coffee is no longer just a beverage. It represents culture, comfort, identity, and now innovation, hygiene, and efficiency bringing the soul of traditional South Indian coffee into the future of hospitality service.