Olive Garden, the globally recognised American Italian dining brand known for its comforting flavours and family-style dining experience, has officially entered India with the opening of its first restaurant at World St., Worldmark, Aerocity, New Delhi.

The launch marks Olive Garden’s entry into the Indian market through Gourmet Investments Hospitality Group (GIHG), a company known for introducing international dining brands to India. The group will lead the brand’s growth journey with a phased expansion plan beginning across Delhi-NCR before moving into other major cities in the country.

Located at World St., one of the Capital’s key lifestyle and hospitality destinations, the new restaurant aims to bring Olive Garden’s signature American Italian experience to Indian diners by combining classic flavours with a welcoming and family-friendly atmosphere.

Ramit Bharti Mittal, Executive Chairman & Director, Gourmet Investments Hospitality Group, said, "Launching Olive Garden in India is a natural progression of our vision to bring thoughtfully chosen, global dining icons to India to cater to the evolving consumer aspirations in the country. In deep collaboration with Darden International & Franchising, we have ensured that the brand's hallmark hospitality, comfort-driven menu, and celebratory, family-style experience are authentically reimagined for India. This milestone marks an important step in our long-term ambition to shape the country's premium, family-focused dining landscape."

Brad Smith, President - Darden International & Franchising, added, "We are thrilled to partner with our franchisee Gourmet Investments Hospitality Group to open our first Olive Garden in India here in Aero City, New Delhi. We know Gourmet Investments Hospitality Group deep restaurant experience will help us deliver Olive Garden's signature never-ending American-Italian generosity to our Indian guests."

Sharing his thoughts on the launch, S.K. Sayal, MD & CEO, Bharti Real Estate, said, "We are delighted to welcome Olive Garden to World St. at Worldmark, marking its much-anticipated debut in India. Bringing globally loved brands to Indian consumers has always been central to our vision, and this launch is a significant milestone in that journey. World St. is a curated culinary and social destination at Worldmark, Aerocity."

Inspired by Olive Garden’s Tuscan roots, the restaurant design features warm interiors, rustic textures and inviting spaces that reflect the charm of the Italian countryside. Designed by Incubis consultants, the venue includes both indoor and alfresco seating areas, making it suitable for everyday dining, celebrations and family gatherings.

The India menu stays close to Olive Garden’s American Italian identity while also considering local preferences. Guests can choose from a wide range of vegetarian and non-vegetarian dishes prepared using quality ingredients.

Staying true to its global tradition, every entrée comes with Olive Garden’s signature never-ending soup or salad along with freshly baked breadsticks. Popular menu highlights include Chicken Alfredo, Lasagna Classico, Chicken Parmigiana and Tour of Italy, which combines three signature dishes on a single plate.

Known globally for its freshly grated Parmesan, hearty pasta bowls and shared dining culture, Olive Garden has remained a preferred destination for families and friends for over four decades.

Following the opening at World St., Gourmet Investments Hospitality Group plans to continue Olive Garden’s expansion journey across India, bringing the brand’s signature dining experience to more markets and communities.

As part of its academic collaboration with BSI Learning Australia, The International Institute of Culinary Arts (IICA), New Delhi recently welcomed renowned Australian hospitality educator Ms. Jo Turner, Trainer & Assessor – BSI Learning Australia, for a week-long engagement with students.

Under this partnership, international faculty members from Australia visit IICA every year to conduct specialised sessions designed to provide students with global learning exposure. This marked Ms. Turner’s second visit to the institute, where she led a series of classroom discussions, practical workshops, and interactive sessions focused on hospitality management and industry practices.

During her sessions, students received insights into several key areas of hospitality operations and workplace management. Topics covered included leading and managing teams, staff rostering, conflict management, budget planning and monitoring, customer service practices, workplace conduct, relationship management, and health and safety procedures.

Speaking about her experience, Ms. Jo Turner said, "It was wonderful to once again interact with the students at IICA. The enthusiasm, curiosity, and passion for hospitality education are truly encouraging. Hospitality today demands not only technical expertise but also strong communication, leadership, and people management skills, and it was rewarding to share these perspectives with the students."

To make learning more practical and engaging, the institute also organised role plays and hands-on activities. These sessions were designed to strengthen communication skills, leadership qualities, teamwork, coordination, and other essential hospitality skills.

Adding a culinary element to the programme, Ms. Turner conducted a demonstration on preparing Pavlova. Students gained practical knowledge about meringue preparation techniques, baking methods, whipping processes, and dessert presentation skills.

Sharing his thoughts, Chef Virender S. Datta, Founder of The International Institute of Culinary Arts (IICA), said, "At IICA, we continue to create opportunities that expose our students to international faculty and global hospitality practices. Ms. Jo Turner's sessions offered valuable learning experiences that combined management education with practical industry understanding, further helping students prepare for global hospitality careers."

The institute also hosted a dedicated interactive session for aspiring students interested in studying hospitality and management in Australia. Participants had the opportunity to directly engage with Ms. Turner and understand international education pathways and career opportunities within the hospitality sector.

IICA has also been recognised by FICCI with a Certificate for Excellence in Creating Employment & Entrepreneurship for its contribution towards entrepreneurship, skill development, and employment generation within the hospitality and culinary industry.

Registrations are currently open for the July '26 batch at IICA's Hauz Khas campus for students interested in pursuing culinary and bakery arts programmes with Australian qualifications. The programme offers opportunities for further studies in Australia while providing practical training under experienced chefs. This year also marks the third successful graduating batch of BSI Learning students from IICA.

Founded in 2005 by Chef Virender S. Datta, who brings more than five decades of international hospitality experience, IICA remains among India’s early institutions to introduce globally benchmarked culinary education. The institute further strengthened its international presence through collaborations with Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College in Japan, creating opportunities for faculty exchanges and cross-cultural culinary learning.

DOU Brew Room & Bakehouse has introduced Summer Fields, a specially curated seasonal menu celebrating fresh summer ingredients, lighter textures, and vibrant flavours. The limited-period menu will be available from May 15 to May 31, 2026, across the brand’s outlets in Chennai at DOU Brew Room & Bakehouse and DOU Brew Room & Bakehouse.

Designed as a seasonal culinary showcase, Summer Fields reflects the kitchen’s focus on highlighting summer produce through modern European techniques and thoughtfully layered flavours. The menu brings together ingredients such as watermelon, figs, bay prawns, asparagus, and wild mushrooms, transformed into dishes that are both refreshing and indulgent.

Built around the concept of shared dining, the experience encourages guests to explore multiple plates together, moving seamlessly between salads, soups, pizzas, pasta, and signature mains while discovering contrasting textures and seasonal combinations.

The menu opens with Cool Greens, a selection of salads and chilled soups inspired by the lighter side of summer dining. Highlights include the Bay Prawn and Arugula Salad with mango carpaccio and caramelised walnuts, the Smoked Chicken and Wild Mushroom Salad, and a chilled Cucumber and Celery Soup finished with strawberry gel and yoghurt foam.

The experience then transitions into Entre, a collection of hearty sharing plates crafted for leisurely summer meals. Signature dishes include the Pizza Prosciutto and Grilled Figs with goat cheese and balsamic honey, the Spiced Beer Braised Tiger Prawn served with organic red rice, and Confit Chicken Legs paired with couscous risotto.

Guests can also enjoy comforting handmade pasta preparations such as the Linguine Aglio e Olio featuring homemade pasta, asparagus, and sundried tomato.

With Summer Fields, DOU Brew Room & Bakehouse continues to focus on ingredient-led dining experiences that combine creativity, seasonality, and convivial dining in a relaxed café setting.