Poppadum has officially launched in Kilpauk, introducing a contemporary Indian dining concept centred around nostalgia, familiarity, and culinary surprise.

Positioned as a fresh addition to Chennai’s evolving dining landscape, the restaurant celebrates regional flavours and stories from across India while reinterpreting familiar dishes through modern techniques, textures, and presentation styles.

Founded on the philosophy of making guests experience familiar Indian food differently, Poppadum draws inspiration from the humble papad or appalam, a staple accompaniment found across Indian households that often transforms an entire meal through texture and flavour.

Speaking about the concept, Abbas Shahzad said the restaurant aims to revive the excitement of eating Indian food by presenting known flavours in unexpected ways without losing their emotional connection and authenticity.

The menu reflects this approach through a range of small plates and mains inspired by diverse culinary traditions across India. Signature dishes include Khaman Chaat, Burrata “Masala Papad”, Thattai Tostada, Railway Beetroot Cutlet, and My MIL’s Daal Pakwaan, each offering a balance of familiarity and contemporary creativity.

The mains menu further explores layered Indian flavours with dishes such as Burrata Tikka Masala, White Dal Makhani, Tawa Kheema, and Smoked Masoor Pulao. Accompaniments including Scallion Parmesan Chur Chur Parotta and Poppadum Garlic Naan continue the restaurant’s playful reinterpretation of traditional formats.

Desserts such as Nichani’s Filter Coffee Pudding and Falooda Baraf Gola complete the dining experience with nostalgic flavours presented through a modern lens.

Spread across approximately 2,200 square feet with seating for 60 guests, the restaurant has been designed as an intimate and energetic space encouraging conversation, shared dining, and community-driven experiences.

With its launch, Poppadum adds to Chennai’s growing appetite for contemporary Indian dining concepts that blend regional storytelling, innovation, and comfort-led culinary experiences.

Courtyard by Marriott Bengaluru Hebbal has announced the appointment of SK Jahid Akhtar as Pastry Chef, further strengthening the hotel’s culinary leadership team.

With more than 13 years of experience in luxury hospitality, Jahid brings extensive expertise in pastry arts, bakery operations, confectionery, and dessert innovation. He is recognised for combining classical pastry techniques with contemporary flavours and presentation styles to create elevated guest dining experiences.

Prior to joining Courtyard by Marriott Bengaluru Hebbal, Jahid served as Pastry Chef at Novotel Kolkata Hotel & Residences. Over the years, he has held culinary roles with several prominent hospitality brands including ITC Maurya, The Leela Ambience Gurugram, The Westin Mumbai Garden City, Conrad Pune, JW Marriott Pune, and Fariyas Resort Lonavla.

He has also gained international exposure through his work at Olivia Restaurant & French Patisserie and independent pastry projects in Bhubaneswar. Throughout his career, Jahid has been recognised for managing high-pressure kitchen operations, mentoring pastry teams, and creating visually refined dessert concepts.

An alumnus of Biju Pattnaik College of Hotel Management and Tourism, Bhubaneswar, Jahid also holds a Bachelor of Arts degree from Utkal University, Odisha.

In his new role, he will oversee pastry operations at the hotel, focusing on innovative dessert development, guest experience enhancement, and culinary team mentorship while bringing fresh creativity to the property’s dining offerings.

Jango has officially launched in Sahakarnagar, introducing an all-day café and cocktail bar concept aimed at blending work, dining, music, and social experiences under one roof.

Positioned as a neighbourhood-driven social space, Jango reflects Bengaluru’s evolving hospitality landscape where consumers are increasingly seeking flexible and experience-led venues that transition seamlessly through different parts of the day.

The venue operates as a relaxed, coffee-focused café during the daytime before evolving into a more energetic cocktail and dining destination in the evening. Designed to accommodate work sessions, casual meetings, dinners, music-led gatherings, and community events, the concept focuses on creating an adaptable environment for different audiences throughout the day.

Speaking on the launch, the founding team shared that the vision behind Jango was to create a space that guests could return to at different moments, whether for coffee and work during the day or cocktails and music later in the evening.

The menu features comfort-driven dishes with global influences alongside an approachable cocktail programme curated for easy-drinking experiences. The atmosphere also evolves through the day, shifting from quieter daytime energy to a more vibrant social setting by night.

In the coming weeks, Jango plans to introduce a dedicated breakfast menu along with curated community programming including founder meetups, creator gatherings, and music-led experiences.

The launch comes at a time when Bengaluru’s dining and nightlife culture is increasingly moving towards hybrid hospitality formats that combine cafés, social spaces, and experiential dining concepts.