New York’s iconic dessert brand Magnolia Bakery has opened its second store in Gurugram, located at CyberHub, marking another step forward in the brand’s growing presence in India. The launch follows the strong response received by its first Gurugram outlet, which opened in November 2025.

Founded in 1996 on Bleecker Street in New York City’s West Village, Magnolia Bakery has become globally known for its classic American desserts and its widely popular Banana Pudding. Over the years, the brand has built a reputation for comforting, baked-from-scratch offerings that have resonated with dessert lovers worldwide.

Brought to India by Spago Foods, the CyberHub outlet reflects Magnolia Bakery’s steady expansion strategy in the country. With this opening, the brand now operates 12 outlets across India, including locations in Bengaluru, Hyderabad, Mumbai and Gurugram.

Located on the ground floor at CyberHub, one of Gurugram’s most prominent dining and social hubs, the new store spans 1,482 square feet. Designed to mirror Magnolia Bakery’s warm and familiar aesthetic, the space offers guests a relaxed setting to enjoy the brand’s signature desserts.

Commenting on the launch, Zonu Reddy, Co-founder, Spago Foods, said, “Our first store in Gurugram showed us the strong interest for Magnolia Bakery in the city. CyberHub allows us to build on that interest in a space known for its vibrant food and social culture. We look forward to welcoming guests and sharing our signature desserts at this new store.”

As with all Magnolia Bakery outlets, everything at the CyberHub store is handmade and freshly prepared daily. Guests can enjoy the brand’s signature Banana Pudding along with classic cakes, cupcakes, brownies and ice creams, served in an inviting environment that reflects Magnolia Bakery’s timeless appeal.

Air India, India’s leading global airline, has unveiled a refreshed beverage collection for its international routes, bringing together a wide range of celebrated wines and spirits from across the world. Curated to enhance the inflight experience, the new selection is designed to offer depth, variety, and thoughtful pairing at 35,000 feet.

The updated collection balances classic wines, new-world labels, and rare, aged spirits to suit the preferences of today’s global traveller. A key highlight of this refresh is the introduction of the ‘Regional Wine Programme’, which presents wine selections tailored to key international routes in Business and Premium Economy. To support this initiative, cabin crew have received specialised training to guide guests with personalised beverage recommendations during their journey.

In a category-first for Indian aviation, Air India has introduced tequila as part of its inflight offering, serving 1800 Reserva Añejo from Mexico in First and Business Class. The spirits portfolio also features India’s Rampur Double Cask single malt, reflecting the airline’s focus on showcasing Indian craftsmanship alongside international labels.

In First Class, the beverage experience is centred on exclusivity and heritage. Guests can enjoy a selection of ultra-premium labels, including Aberfeldy 21 YO Single Malt from Scotland, Hennessy VSOP Cognac, Charles Heidsieck Blanc de Blancs Champagne, Pian della Vigne Brunello di Montalcino by Marchesi Antinori from Italy, and Classic Burgundy Chardonnay. These selections are reserved exclusively for the flagship cabin and are supported by an extended premium portfolio.

Business Class guests are offered an elevated wine and spirits programme with a global focus. The selection includes Roku Gin from Japan, Charles Heidsieck Brut Champagne, Bottega Gold Prosecco, Albert Bichot Moulin-à-Vent, Château Teyssier Saint-Émilion Grand Cru, and Birra Moretti beer from Italy, among other international labels.

Premium Economy sees a notable enhancement with the introduction of Prosecco. For the first time, guests in this cabin will be welcomed with a glass of Villa Sandi Il Fresco Prosecco shortly after take-off, adding a celebratory element to the experience.

In Economy Class, guests can choose from a thoughtfully curated range that includes classic Bordeaux white and red wines, Dewar’s Blended Scotch, Bombay Sapphire Gin from England, Absolut Vodka from Sweden, Caribbean Rum, Heineken beer from the Netherlands, and India’s Kingfisher Ultra lager.

Commenting on the refreshed offering, Rajesh Dogra, Chief Customer Experience Officer, Air India, said, “The thoughtfully curated beverage portfolio brings together some of the finest wines and spirits to appeal to global travellers as Air India continues its focus on driving service excellence and customer-centricity. Paired with the newly revamped international menu, the newly curated beverage menu seeks to provide guests with a dining journey crafted with care and passion, elevating the overall inflight experience.”

To complement the beverage selection, Air India has introduced a new food and wine pairing menu. Each pairing has been selected for balance and harmony across cuisines. Highlights include a Napa Valley Chardonnay paired with Chicken Roulade layered with goat cheese and caramelised onion, and a German Riesling matched with Seoul flamed prawns. A selection of red wines, including Merlot, Shiraz, Pinot Noir, and Sangiovese, is paired with dishes such as Indian Nawabi Paneer, Gucchi Kofta, Murgh Musallam, and Chicken Bolognese Lasagne.

The refreshed beverage collection forms part of Air India’s ongoing transformation journey. Alongside the induction of the Boeing 787-9 and the launch of a revamped international menu, the new beverage programme reflects the airline’s continued focus on improving service standards and enhancing the overall customer experience. The newly curated beverage menu is only available on flights to and from international destinations.

Cocktail culture in India has grown confident, but it has also settled into familiar patterns. Most guests walk into a bar knowing exactly what they want, whether it is a Margarita ordered a certain way or a Negroni that tastes just like the last one. Naked & Famous was created to gently shift that comfort zone, offering a new way to approach familiar drink styles without asking guests to give up what they already love.

Named after the modern classic cocktail built on equal measures of ingredients, Naked & Famous takes a clear stance. Drinks should be understood by how they are made, not by trends or labels. The bar is structured around four expressions of drinking, Built, Stirred, Shaken, and Neat, allowing technique to become the language through which flavour is explored.

Behind Naked & Famous are two distinct yet complementary visions. Karthik Kumar, Co-Founder & Beverage Director, brings deep industry experience and a long-held belief that the bar setup itself can be the star. Priyesh Busetty, Co-Founder, adds a food-focused and well-travelled perspective, grounding the experience in how people eat, drink, and return. His journey into the F&B world began in 2017 with Brooks & Bonds, followed by the launch of five outlets of Yuki, his food-led venture.

At the heart of the space sits India’s first octagonal bar. Designed as a working structure rather than a visual statement, the eight-sided counter is divided into four stations, each organised by technique instead of spirit. Two seats sit between every station, placing guests alongside the bartender and encouraging conversation rather than distance.

As guests move around the bar, the logic becomes clear. The way a drink is built, stirred, or shaken directly shapes how it tastes and feels. The Built station focuses on tall, effervescent highballs assembled in the glass, bright, easy, and approachable. The Stirred station leans into slower, spirit-forward cocktails where balance and dilution quietly lead. The Shaken station brings energy through aeration, citrus, and texture. The Neat station strips things back completely, serving spirits without intervention and letting purity speak for itself.

Within this framework, familiar spirits reveal new sides. Curtain Raiser pairs Campari aperitivo with Amalfi lemon and bubbles, while Little Mermaid offers a clean Tanqueray No. Ten serve shaped by cucumber and vermouth.

Throughout the experience, bartenders stand with the guest rather than performing across the bar. Karthik Kumar says, "Guests are free to ask questions, explore the menu, or return to what they already love. And, most importantly, classics are never discouraged; they are only respected."

The food menu follows the same thoughtful approach, blending global flavours with a modern touch. Dishes range from Truffle & Cheese Popcorn and Crab and Lychee Wonton Cups to comforting Mushroom Risotto and the bolder Ground Chicken Mapo Tofu. Desserts like the Chocolate Mandarin Orange Cake offer a sweet finish. The menu is designed for sharing and easy enjoyment.

The octagonal bar remains the visual and emotional centre of the room. Priyesh Busetty says, "The interiors echo the same clarity as the drinks, muted tones, deep blues, and a calm, considered palette that allows the bar to lead. Subtle details reveal themselves slowly: an offbeat chandelier, rustic textures, and a quiet, subtle cat theme (reflecting our love for cats) that adds warmth and character."

As the evening comes to a close, Naked & Famous adds a thoughtful final touch. Guests are offered a small takeaway cup of chicken or mushroom soup, ensuring no one leaves too hungry or too boozy, and the night ends on a gentle note.

Address: Second Floor, 4, 100 Feet Rd, KHB Block Koramangala, 5th Block, Koramangala, Bengaluru, Karnataka 560095.