Radisson Resort & Spa Lonavala Unveils Marquee – Lonavala’s First-Ever Sky Bar

Radisson Resort & Spa Lonavala Unveils Marquee – Lonavala’s First-Ever Sky Bar

By Manu Vardhan Kannan

Published on June 18, 2025

Radisson Resort & Spa Lonavala is rewriting the rules of hilltop indulgence with the launch of Marquee — the first-ever sky bar in Lonavala, designed to elevate lifestyle experiences to a whole new level. Set against the stunning Sahyadri hills, Marquee offers more than just views — it’s a curated journey where nature meets luxury, and every moment feels cinematic.

Thoughtfully segmented into three distinctive zones — The Rock Bar, Eclectic Dining, and the serene Sunset Garden — the venue is an open-air escape where elegance and elemental beauty blend effortlessly. Whether it's a sunset toast at Vantage Point, a whimsical Champagne Boat on Wheels, or a stargazing session beneath the velvet sky, Marquee is packed with signature experiences designed to inspire wonder.

At its heart is a 25-feet sculptural rock bar, a bold centrepiece that anchors the space with character. Guests can witness culinary theatrics at the live chef’s table, enjoy globally inspired menus featuring Pan-Asian small plates, Mediterranean favourites, wood-fired pizzas, and artisanal pastas, or unwind to live entertainment ranging from soul-soothing bands to captivating illusionists.

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“With Marquee, we’re unveiling a fresh take on leisure and lifestyle in Lonavala,” said Faisal Nafees, General Manager, Radisson Resort & Spa Lonavala. “Whether it’s golden hour cocktails or starlit celebrations, Marquee blends immersive experiences, sweeping views, and an atmosphere that’s both stylish and laid-back.”

The venue also transforms into an artful space by night, with rotating showcases, culinary pop-ups from celebrated chefs, and performances by illusionists and mentalists, creating what the team calls “a celestial gallery under the stars.”

Backed by the vision of Abhishek, Karan, and Parth — the young and dynamic directors of Radisson Resort & Spa Lonavala — Marquee is just the beginning. Plans are already in motion to bring this elevated concept to Mumbai and explore beachfront expansions in Goa, taking the experience to other iconic locations.

“Marquee sets the stage for a new kind of escape, where every evening is a story waiting to unfold,” Faisal added.

With this launch, Radisson Lonavala reaffirms its place at the forefront of luxury hospitality, crafting moments that go beyond conventional hospitality to celebrate human connection, expression, and escape.


Celebrate World Rum Day at BLR Brewing Co. with the Solapur Cocktail and Tandoori Jhinga

Celebrate World Rum Day at BLR Brewing Co. with the Solapur Cocktail and Tandoori Jhinga

By Nishang Narayan

Published on July 9, 2025

This World Rum Day, BLR Brewing Co. is turning up the heat with an irresistible pairing that promises to delight every palate. Raise a toast with the Solapur, a vibrant cocktail made with Bacardi White Rum and raw cold-pressed Solapur sugarcane juice, perfectly complemented by their fiery, smoky Tandoori Jhinga. Together, they set the stage for an unforgettable celebration of flavours.

Solapur Cocktail

Ingredients:

  • 50 ml Bacardi White Rum

  • 90 ml raw cold-pressed Solapur sugarcane juice

  • 5 ml citric acid

Garnish:

  • Edible rice paper

Technique:

  • Built up

Method:

  1. Pour the rum, sugarcane juice, and citric acid directly into a glass filled with ice.

  2. Stir gently to combine.

  3. Top with edible rice paper for a playful finish.

Tandoori Jhinga with Spicy Yogurt Dip

Served sizzling from the tandoor, this dish features succulent prawns paired with a spicy yogurt dip, mint chutney, and a refreshing salad.

Ingredients (Serves 1):

  • 200g prawns (cleaned and deveined)

  • 100g red masala (tandoori marinade)

  • 30g spicy yogurt dip

  • 20g pickled onion (sliced)

  • 5g chopped coriander

  • 30g butter

  • Mint chutney (optional, for plating)

  • Mixed salad (lettuce, onions, cucumber, carrots) – optional, for serving

Instructions:

  1. Marinate the prawns: Combine the prawns with red masala and let them marinate in the fridge for 30–60 minutes.

  2. Cook: Skewer the prawns and grill them in a preheated tandoor or on a grill. Baste with melted butter midway and cook until lightly charred and done, about 8–10 minutes.

  3. Plate: Arrange the prawns on a tandoor plate with a side of spicy yogurt dip and mint chutney. Add a portion of salad topped with pickled onions and a sprinkle of chopped coriander.

So, whether you’re here for a crisp, refreshing cocktail or smoky seafood straight off the grill, BLR Brewing Co. ensures your World Rum Day is a memorable one.


Bagelstein Enters India with Hyderabad Launch, Plans 100 Outlets by 2029

Bagelstein Enters India with Hyderabad Launch, Plans 100 Outlets by 2029

By Nishang Narayan

Published on July 9, 2025

Bagelstein, the celebrated French bagel brand known for its artisanal offerings and irreverent charm, has officially launched its first Indian outlet at the Ground Floor Atrium, Nexus Mall, Kukatpally, Hyderabad. This marks the beginning of Bagelstein’s journey in India through a partnership with Franchise India, the official master franchiser, with ambitious plans to roll out more than 100 outlets across the country by 2029.

Founded in Strasbourg in 2011 by Thierry Veil and Gilles Abecassis, Bagelstein has grown into a cult favourite across Europe, operating 107 stores across France, Italy, Luxembourg, and Switzerland. Popular among Gen Z for its bold personality, edgy humour, and out-of-the-box store ambience, Bagelstein offers more than just fresh, hand-rolled bagels—it’s an entire lifestyle experience. Each outlet blends quirky décor with a menu that creatively reimagines traditional favourites.

At the heart of Bagelstein’s menu are its distinctively flavoured bagels, crafted with an unmistakable artisanal touch. Highlights include the Halloumi Bagel, loaded with grilled halloumi, onion relish, cream cheese, cheddar, and crisp lettuce, and the Josephine Bagel, a hearty mix of falafel, hummus, pickled onions, tomato, and lettuce. All bagels are baked fresh on-site—steering clear of cold storage and heavy cooking equipment to focus on quality ingredients and efficient preparation.

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The brand also charms visitors with its sassy wall art, playful placards, and an ambience designed for fun, turning a simple meal into a lively experience. Social media favourites like the Mango & Banana Smoothie and Strawberry Iced Tea have further amplified Bagelstein’s cult following, helping it resonate with audiences well beyond Europe.

"India presents a strategic growth and exciting opportunity for us, and we are delighted to introduce our delicious blend of French charm and cuisine to Hyderabad," said Thierry Veil, Founder & CEO of Bagelstein. "Our master franchise partner, Franchise India, plays a vital role in our blueprint expansion across the country."

The Hyderabad outlet offers Indian guests Bagelstein’s signature line-up of gourmet bagels, specialty coffee, and a lively café atmosphere that fuses Parisian chic with local cultural touches. This launch underscores the evolving Indian QSR landscape, meeting the growing appetite for international dining experiences with flair and personality.


Muro Mezz Launches Musings 2.0: A Cocktail-First Experience with Thai-Cantonese Bites

Muro Mezz Launches Musings 2.0: A Cocktail-First Experience with Thai-Cantonese Bites

By Manu Vardhan Kannan

Published on July 9, 2025

Muro Mezz, located above MURO on Museum Road, has officially transformed its upstairs bar into a cocktail-first destination with the launch of the Musings 2.0 menu. Paired with Thai and Cantonese-inspired bar bites, the space now speaks to drinkers who crave more than just a good drink — it caters to mood, memory, and multi-sensory storytelling.

From tequila infused with Doritos and salsa in El Mariachi to a cocktail version of Mango Sticky Rice topped with textured sweetness, the Musings 2.0 menu goes beyond the expected. Other standouts include Sweet Chin Music that finishes with coconut namelaka and lavash, and carbonated highballs like Coffee Pandan Rum and Melon Cream Soda, triple-carbonated and chilled to perfection at -21°C. Even non-alcoholic options like the Garibaldi, using nitro-charged orange juice, deliver complexity and surprise.

Each cocktail is paired with vibrant small plates like sesame prawn toast, charcoal-grilled duck meatball, and curry puffs, echoing the energy of Thai and Cantonese street food. The pairings are crafted to complement the drinks, offering contrast, texture, and flavour that engage beyond the plate.

“At Muro Mezz, food and drink are in constant conversation — sharp, aromatic, and intentionally unexpected,” says Niharika Raval, Co-Founder, Muro. “The bar bites were thoughtfully designed to complement our cocktails, creating a seamless and layered experience.”

By day, Muro Café welcomes guests with serene, Asian-inspired breakfasts in a relaxed setting. By noon, it transforms into MURO, serving refined Thai-Cantonese cuisine. But from 7 pm, the scene shifts upstairs to Muro Mezz, where flavours grow bolder and cocktails take centre stage.

This is not just another night out — it’s a mood-driven experience for the curious and the conscious, built around timing, texture, tension, and taste.

Location: MURO, Museum Road

Hours: 12 PM – 12 AM

Muro Mezz Menu Timing: Served Upstairs from 7 PM onwards.

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