You have Successfully logged In !
Already have an account? Login
By clicking Register you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Don't have an account?Register
Enter your E-mail address below, We will send the verification code
Please enter the code send to
Didn't receive the email?Click to resend
Your password has been successfully reset!.
Please login again to access your account.
An OTP has been sent to
Enter the 4-digit code
By Manu Vardhan Kannan
Published on January 25, 2026
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.
Amrut Kranthi Indian Single Malt Whisky Enters the Festive S...
Festive Flight Prices Raise Questions Over Affordability and...
Chef Thirumal Mohan Leads Culinary Operations at Lemon Tree ...
Loca Loka Brings Hyderabad's Hand-Painted Signage to the Gal...
By Hariharan U
Published on October 25, 2026
Bebida Hospitality and Bengaluru Airport's 080 Lounges have introduced Copenhagen Sparkling Tea at the 080 Domestic Lounge and 080 International Lounge at Terminal 2 of Kempegowda International Airport Bengaluru, expanding the lounges' beverage offerings with an alcohol-free Danish sparkling tea.
Founded in 2017 by Jacob Kocemba and Bo Sten Hansen, Copenhagen Sparkling Tea combines traditional tea brewing with the effervescence of a sparkling beverage. Hand-brewed in Copenhagen using up to 13 organic teas, the blends bring together different tea varieties to create layered aromas, distinctive flavour profiles and a crisp finish.
The introduction offers travellers an alternative to conventional lounge beverages, bringing together international beverage craftsmanship and India's established tea culture.
Copenhagen Sparkling Tea is brought to India by Bebida Hospitality Pvt. Ltd., which specialises in introducing international food and beverage brands to the Indian market. The brand is served at more than 200 Michelin-starred restaurants and by hospitality groups including Four Seasons, InterContinental, Ritz-Carlton, JW Marriott, Taj and The Leela.
At the 080 Lounges, the sparkling tea is served chilled in fine stemware and is available in three signature blends:
Blå: A blend of jasmine, white tea, Darjeeling and Assam, offering delicate floral notes and a balanced flavour profile.
Lysegrøn: Combines sencha and green tea with citrus and first-flush Darjeeling for a bright, refreshing taste.
Lyserød: Brings together silver needle, oolong, hibiscus, Darjeeling and Assam, with a delicately fruity character and blush-pink colour.
Commenting on the introduction, George Bennet Kuruvilla, CEO, Bengaluru Airport Services Limited (BASL), and VP Hospitality, Bangalore International Airport Limited (BIAL), said, “We are constantly looking to elevate the experience for travelers who frequently visit our lounges. Copenhagen Sparkling Tea gives our guests a distinctive choice that matches the care we put into every part of the lounge. It reinforces our commitment to thoughtful hospitality, quality, and creating meaningful experiences for our guests.”
Jacob Kocemba, Founder, Copenhagen Sparkling Tea, said the beverage was created to celebrate meaningful moments and expressed pride in bringing the brand to the 080 Lounges in Bengaluru.
Nadia Sood, Co-Founder, Bebida Hospitality, highlighted the connection between India's tea heritage and the brand's contemporary approach. She noted that the 080 Lounges' emphasis on design and guest experience made them a suitable setting for introducing the sparkling tea to Indian travellers.
Located airside on Level 4 of Terminal 2, both the 080 Domestic Lounge and 080 International Lounge operate 24 hours a day. Managed by Bengaluru Airport Services Limited, the lounges draw inspiration from Karnataka's and India's cultural heritage, with facilities that include dining, spa services, workspaces and artwork by local artists.
The addition of Copenhagen Sparkling Tea further diversifies the lounges' food and beverage programme, offering travellers a distinctive alcohol-free option before departure or during their airport stay.
Published on October 24, 2026
Nando’s, the global restaurant brand known for its flame-grilled PERi-PERi chicken, has opened its fifth outlet in Mumbai at Phoenix Marketcity, Kurla. The new restaurant brings the brand’s signature flavours and Southern African-inspired dining experience to another part of the city.
Known for its distinctive flame-grilling technique and PERi-PERi marinades, Nando’s offers chicken that is marinated for 24 hours, flame-grilled to order and basted according to each guest’s preferred spice level. Diners can choose from a range of flavours, from Mild to Extra Hot, allowing them to customise their meals to suit their taste.
The new outlet comes as Kurla continues to develop as a dining and social destination in Mumbai. Designed as a welcoming space for families, friends and communities, the restaurant follows the brand’s approach of bringing together bold flavours, shared meals and warm hospitality.
“Mumbai has emerged as a strong and exciting market for us, and the launch of our fifth casa reflects the encouraging response we have received from diners in the city,” said Sameer Bhasin, CEO, Nando’s India. “This opening strengthens our presence in the city and brings the signature Nando’s experience, bold PERi-PERi flavours, customisable heat levels, and our distinctive flame-grilled offering, to an even wider audience.”
Founded in Johannesburg, South Africa, in 1987, Nando’s has grown from a single restaurant into an international brand with more than 1,250 locations across 23 countries. Its signature flavour comes from the African Bird’s Eye Chilli, which is combined with lemon, fresh garlic and spices to create its distinctive PERi-PERi marinades and sauces.
The brand uses fresh ingredients in its bastings, marinades and sauces, with no artificial flavours or colourants. Its flame-grilled chicken and range of spice levels form the foundation of its menu, offering diners different ways to enjoy its signature flavours.
Beyond the food, the new Casa brings elements of Southern African culture into the dining space. Contemporary African art, warm hospitality and Afro-Luso music contribute to the restaurant's atmosphere, creating a setting for casual dining, conversations and shared meals. Located on Level 2 of Phoenix Marketcity Mall on L.B.S. Marg, Kurla West, the new Nando’s outlet is open daily from 11:30 AM to 11:30 PM. The opening marks another step in the brand's expansion in Mumbai, bringing its flame-grilled offerings to a wider audience.
Outlet Details
Published on October 23, 2026
Bountyful has opened in Indiranagar, Bengaluru, bringing lesser-known regional Indian dishes to the restaurant table through a vegetarian menu inspired by the country's diverse culinary traditions.
The new restaurant explores approximately 18–20 regional cuisines, moving beyond familiar restaurant staples to highlight everyday food, traditional ingredients and cooking techniques associated with homes, hill villages and small-town kitchens across India.
Built around the idea of abundance and shared experiences, Bountyful focuses on the kind of comforting, home-style food that often remains absent from mainstream restaurant menus. The offering brings together humble everyday preparations and regional specialities in a contemporary setting designed to feel warm, relaxed and inviting.
The menu features dishes such as Hari Moong Dal, Bihari Sattu, Malai Gatta, Bhapa Paneer and Khatte Nadru, alongside soups including Himalayan Thukpa and Tomato Tulsi Rasa. The salad selection includes Green Moong Raw Mango Salad, adding fresh and tangy flavours to the vegetarian spread.
Drinks form another part of the restaurant's regional approach. The selection includes spiced and tangy combinations inspired by ingredients such as kokum, jeera, coriander and chilli, alongside zero-proof creations featuring distinctive flavour profiles. Sweeter options inspired by paan, rose and thandai complement the menu.
The dessert selection includes Kesar Bhapa Doi, a Bengali classic, Rose Milk Cake and Gud Til Chocolate Mousse. Together, the food and beverage offerings aim to showcase the range of flavours found across India's regional kitchens, from savoury and spice-led preparations to familiar traditional sweets.
Speaking about the opening, Pallavii Gupta, Founder, Bountyful, said, “Bountyful is built on memories of the comforting hills, towns and regions across India. It's a true celebration of regional food, familiar ingredients and unfamiliar dishes.”
She added that the name reflects the restaurant's sense of abundance, while its contemporary environment draws inspiration from traditional Indian architecture and patterns derived from everyday cooking vessels. The intention, she said, was to create a dining experience that feels modern while retaining the warmth and familiarity associated with Indian hospitality.
The interiors combine murals, layered materials, lighting and subtle decorative details to create an expressive space with a lived-in character. The restaurant accommodates 40 guests and is intended for diners looking to explore regional food in an informal setting.
By placing everyday dishes alongside less familiar regional preparations, Bountyful adds another dimension to Bengaluru's dining scene, bringing attention to food traditions that are often overshadowed by more widely recognised Indian restaurant dishes.
Restaurant: Bountyful
Location: Indiranagar, Bengaluru
Cuisine: Vegetarian, regional Indian
Seating Capacity: 40 guests
Timings: 12 PM–4 PM and 7 PM–11 PM
Weekly Off: Monday
Stay up-to-date with the latest Hospitality news and trends in the Hospitality industry!
Subscribe to Hospitality news e-magazine for free and never miss an issue.
By clicking subscribe for free you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Advertise With Us
We have various options to advertise with us including Events, Advertorials, Banners, Mailers, etc.
A platform dedicated to showcase the skills and creativity of hospitality professionals. Share your articles, videos and other content related to the industry and get recognized for your unique perspective and expertise. By posting your content and gaining likes from your own community, we'll categorize your talents and expose them to the hospitality world. Join our community of passionate hospitality professionals and let your talent shine!.
Already have an account?Login
By clicking you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Subscribe for ₹2,000 and receive our monthly magazine for one year (12 months) from the coming month and save 2 months cost.