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By Nithyakala Neelakandan
Published on October 8, 2024
Secret Ingredient, a prominent food consulting firm for the restaurant and hospitality industry, has announced the launch of three new culinary destinations in India. The newly unveiled venues include Niko, a modern Asian restaurant in Gurgaon, La Croute, an artisanal pie shop and café in Delhi’s Sunder Nagar, and Bonita, a globally inspired European bistro located in Arossim, South Goa.
Secret Ingredient played a pivotal role in creating these distinct concepts by offering a wide range of consulting services. These included everything from research and feasibility studies to the development of a detailed concept, interior and graphic design collaboration, kitchen and bar planning, as well as food and beverage identity creation. The firm also assisted in hiring and training core team members, ensuring that each establishment delivers a well-rounded guest experience.
Kula Naidu, Director at Secret Ingredient, explained the firm’s approach: “At Secret Ingredient, we go beyond just food—we create a complete experience. Niko offers an upbeat yet calming atmosphere; La Croute provides a warm and welcoming vibe, while Bonita is all about relaxation and indulgence. Each venue has a distinct character, from the ambience to the décor, music, and overall f&b offering. We meticulously ensure that every aspect, from the kitchen’s efficiency to staff training, operates seamlessly.”
Each of these new venues provides a unique culinary experience. Niko in Gurgaon brings modern Asian cuisine to the forefront, with an ambiance that blends lively and calming elements, making it a versatile choice for casual dining and special occasions. La Croute in Delhi focuses on artisanal pies, providing a cozy, neighborhood café vibe that invites people to sit back and enjoy freshly baked goods. Meanwhile, Bonita in Goa offers a mix of European-inspired dishes in a relaxed beachside setting, perfect for guests seeking an indulgent escape.
Sid Mathur, also a Director at Secret Ingredient, emphasized the research-driven approach that goes into every project. “Our team conducts thorough research to ensure dining experiences that are both unique, inventive and feasible. We oversee every aspect from the outset, focusing on guest experience to culinary offerings. Our goal with these projects was to create a menu that celebrates rich flavors and resonates with today’s diners, who seek new and exciting experiences. The feedback we’ve received is a testament to the hard work and creativity that went into these projects.”
Secret Ingredient has a history of providing advisory services for a diverse range of clients, including restaurants, hotels, malls, and schools. They use their extensive hands-on experience from operating and advising multiple F&B outlets across India to create tailored solutions for new and existing projects. Their experience has allowed them to work with iconic brands and build a substantial portfolio across 28 cities in India.
Some of Secret Ingredient’s notable past projects include collaborations with The Khyber in Gulmarg, Kaansa at Crowne Plaza Gurgaon, Lyrah at Trident Gurgaon, and Koyo Koyo at Hyatt Centric Chandigarh. They have also partnered with popular venues such as Select City Walk Mall in Delhi, British School in Delhi, as well as with brands like Olive Group, Swiggy, and Anardana.
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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
By Manu Vardhan Kannan
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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