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By Manu Vardhan Kannan
Published on June 17, 2026
Celebrated beverage expert and creative mixologist Naveen Kandhol, The Mixologist has introduced a new signature mocktail menu, bringing together fresh ingredients, modern techniques, and exciting flavour combinations. The collection has been designed for guests looking for premium non-alcoholic beverages that offer the same level of creativity and craftsmanship often associated with cocktails.
The newly launched menu features five carefully crafted mocktails, each delivering a distinct experience. The Lemon Basil Spritz combines lemon syrup, fresh basil, lime juice, and soda to create a refreshing drink with bright citrus notes and a subtle herbal touch. The Strawberry Balsamico blends white balsamic reduction, strawberry syrup, lemon juice, pineapple juice, and foamer, offering a balanced mix of sweetness and acidity.
For those who enjoy fruit-forward flavours, the Peach Alba combines peach nectar, lime juice, peach syrup, and egg white to create a smooth and velvety beverage. The Rosemary Cherry Tonic brings together cherry syrup, rosemary syrup, lime juice, and tonic water, delivering an aromatic and refreshing profile. Completing the collection is the Hazelnut Cold Brew Shakerato, which combines hazelnut syrup, espresso, vanilla essence, and soda for a refreshing coffee-inspired drink.
Speaking about the launch, Naveen Kandhol said, “Mocktails have evolved significantly in recent years, and today's consumers expect the same level of creativity and craftsmanship in non-alcoholic beverages as they do in cocktails. This menu has been carefully designed to showcase bold flavors, premium ingredients, and memorable experiences. Each drink reflects a balance of innovation and approachability, allowing guests to explore exciting flavor combinations while enjoying a sophisticated beverage experience.”
The new menu highlights Naveen Kandhol’s continued focus on pushing the boundaries of mixology while responding to changing consumer preferences. By incorporating fresh ingredients, artisanal syrups, botanical elements, and contemporary presentation styles, the collection offers an elevated alternative for guests seeking alcohol-free beverage options.
The launch is expected to appeal to a broad audience, including wellness-conscious consumers and beverage enthusiasts eager to explore new flavour experiences. With this latest addition, Naveen Kandhol further strengthens his position as a leading name in beverage innovation and contemporary mocktail culture.
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By Hariharan U
Published on August 16, 2026
Conrad Pune is bringing the bold flavours of southwestern China to the city with The Mala Market, a limited-time Sichuan cuisine festival at Koji from August 7 to 16, 2026.
Available during both lunch and dinner, the culinary promotion features a specially curated menu by Chef Gopal, showcasing authentic Sichuan preparations and traditional cooking techniques.
Sichuan cuisine is known for its distinctive balance of heat, aroma and depth, with the celebrated málà sensation at its heart. The characteristic combination of fiery chillies, fragrant Sichuan peppercorns and fermented broad bean paste creates the layered flavour profile associated with the region's cuisine.
The Mala Market brings together a selection of Sichuan classics, including Hot Pot, Mapo Tofu, Dan Dan Noodles, Stir-fried Green Beans and Roasted Pork. Each preparation has been crafted to highlight the bold flavours, aromatic spices and cooking techniques that define Sichuan's culinary heritage.
The specially curated à la carte menu allows diners to explore the diversity of Sichuan cuisine while experiencing its distinctive balance of spice, fragrance and umami.
Set within the contemporary Asian-inspired ambience of Koji at Conrad Pune, The Mala Market offers diners an opportunity to discover the culinary traditions of southwestern China through a focused regional menu.
Whether enjoyed over a leisurely lunch or an evening meal, the limited-time promotion brings together authentic flavours and contemporary dining in an experience designed for Sichuan food enthusiasts.
Promotion: The Mala MarketCuisine: Sichuan CuisineVenue: Koji, Conrad PuneDates: August 7–16, 2026Timings: Lunch & DinnerReservations: +91 91686 03648 | 020 6745 6745
This Parsi New Year, Sofitel Mumbai BKC is bringing the flavours of Parsi culinary heritage to the table with a special Navroz Brunch at Pondichéry Café on Sunday, 16th August 2026.
The curated brunch brings together the richness of traditional Parsi cuisine with the contemporary setting of Sofitel Mumbai BKC. Guests can explore heritage recipes, nostalgic street-side favourites, global dishes and interactive live stations as part of the festive spread.
The culinary highlights include much-loved Parsi preparations such as Patra Ni Machhi, Salli Boti, Berry Pulao, Dhansak, Jardaloo Salli Murgh, Mutton Cutlets, Kolmi No Patio, Kheema Pav, Lagan Nu Achar, and freshly baked brun pav.
Adding a nostalgic touch to the celebration, familiar favourites including Bun Maska, Akuri, Kejriwal Toast, Mawa Cakes, Pattice, and savoury bakes will be prepared live, allowing guests to enjoy these treats fresh from the stations.
The Navroz Brunch is designed as a celebration of Parsi food traditions, bringing together recipes and flavours that have been part of the community's culinary heritage, while adding the hospitality and dining experience of Sofitel Mumbai BKC.
Maize & Malt is bringing together India's rich pork traditions and craft beer with Pork & Pints, a month-long culinary festival running throughout August 2026.
The festival brings eight pork preparations from different parts of India onto one menu, giving food lovers an opportunity to explore the distinct flavours and cooking traditions associated with each region.
The menu features pork specialties from Kodagu, Malnad, Kerala, Goa, Mangaluru, Nagaland, Assam, along with dishes from the Anglo-Indian culinary tradition. Each preparation is made with regional ingredients and traditional cooking techniques, keeping the recipes close to their original flavours and culinary roots.
Adding to the experience, every pork dish comes with a carefully selected craft beer pairing from Maize & Malt. The combinations are designed to bring together the flavours of the food and the beer while offering guests a balanced food and beer experience.
The festival's highlights include Kodava Pandi Fry, Malnad Pepper Pork Fry, Kerala Pork Ularthiyathu, Goan Pork Cafreal, Mangalorean Pork Bafat Fry, Naga Smoked Pork with Bamboo Shoot, Assamese Til Pork, and Anglo-Indian Devilled Pork. Each preparation is accompanied by a recommended beer pairing chosen to complement its flavour profile.
Rather than giving traditional dishes a modern reinterpretation, Pork & Pints focuses on regional authenticity. The festival takes guests through different pork traditions across India while also highlighting the range of flavours that can be paired with craft beer. The festival will be available exclusively at Maize & Malt throughout August.
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