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 July 6, 2026
QLA has launched its Summer Menu 2026, offering diners a seasonal culinary experience inspired by fresh produce, global flavours and contemporary cooking techniques. Curated by Chef Dipender Tiwari, the new menu highlights smoke, fermentation and citrus-led flavours while celebrating ingredients associated with the summer season.
Located near the iconic Qutub Minar, QLA continues to blend contemporary dining with globally inspired cuisine. The latest menu draws influences from Japanese, Mediterranean, Korean and Latin American culinary traditions, while showcasing seasonal ingredients such as Alphonso mangoes, peaches, lychee, melon, pineapple, celeriac and summer chillies.
The menu opens with a selection of small plates, including the Himachi + Pineapple Crudo, featuring pineapple citrus sauce, pineapple pearls and chipotle dust. Another highlight is the Gochujang Aubergine Steak, served with mojo rojo, goat's curd and crispy shallots.
The robata section features dishes such as the Lamb Loin with burnt labneh, green atom and cumin jus, reflecting the restaurant's focus on high-fire cooking. Guests can also enjoy the Charcoal Lobster paired with cashew curry sauce and Thai crepes.
Throughout the menu, the kitchen incorporates preservation techniques including fermentation, pickling and curing to enhance flavours, while steam cooking is used to retain the freshness of seasonal ingredients.
Desserts continue the seasonal theme with offerings such as the Passion Fruit + Coconut Tres Leches and the Alphonso + Basil dessert, which combines mango cremeux, mascarpone and basil soil. The Earl Grey Tart, served with lemon curd and Earl Grey meringue, provides a lighter finish to the meal.
Complementing the menu is a curated cocktail programme by Mr. Ganesh, featuring refreshing beverages designed to pair with the dishes throughout the dining experience.
Speaking about the new menu, Chef Dipender Tiwari said, "This season, we wanted the produce to dictate the direction of the menu. There's a strong emphasis on ingredients that naturally belong to summer, mango, melon, pineapple, peach, balanced with smoke, fermentation and carefully controlled heat. The idea was to create food that feels layered yet clean, expressive yet restrained."
The Summer Menu 2026 will be available throughout the season and will be accompanied by weekend live performances from Friday to Sunday, along with QLA's Sunday Summer Brunch on Table experience.
Roseate Hotels & Resorts Expands Partnership with M3M for Ja...
Roseate Hotels & Resorts has expanded its partnership with M...
4 Independence Day Celebrations to Check Out Across Delhi-NC...
With Independence Day 2026 approaching, Delhi-NCR is gearing...
Sheraton Grand Palace Indore Celebrates Independence Day wit...
Marking India's 80th Independence Day, Sheraton Grand Palace...
Little Soi Brings Asia's Noodle Heritage to Life With The No...
Little Soi, the popular destination for authentic Asian cuis...
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.
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.