McDonald’s India – North & East has introduced a limited-edition FIFA World Cup Meal range in collaboration with Coca-Cola, bringing football-themed excitement to fans across the region.

The initiative builds on the long-standing partnership between McDonald’s and Coca-Cola, designed to create shared cultural moments that go beyond food and beverage. The new campaign aims to extend the spirit of football beyond stadiums and screens by combining signature menu items with exclusive collectibles inspired by the FIFA World Cup.

Each FIFA World Cup Meal includes a McDonald’s favourite, a Coca-Cola beverage, and a limited-edition football collectible designed as a keepsake for fans. The offering is positioned as a way to enhance the fan experience and create lasting memorabilia tied to the global sporting event.

The limited-time meal range includes McVeggie Dragon FIFA World Cup Meals and McChicken Dragon FIFA World Cup Meals, paired with Coca-Cola beverages and collectible football merchandise. Pricing for the range starts from INR 209 and goes up to INR 289 depending on the variant and collectible included.

Speaking on the launch, Rajeev Ranjan, Managing Director, McDonald’s India – North & East, said the initiative is designed to bring fans closer to the action and celebrate the shared spirit of football and togetherness that defines both the sport and the brand experience.

Abhishek Gupta, Vice President, Customer Development, Coca-Cola India and South West Asia, added that football continues to serve as a powerful connector of people and experiences, and the collaboration aims to deepen fan engagement through immersive, everyday moments.

The FIFA World Cup Meal range is now available for a limited time across McDonald’s restaurants in North and East India, offering fans both a themed dining experience and exclusive collectibles while supplies last.

About McDonald’s India – North & East

McDonald’s restaurants in North and East India are operated by Connaught Plaza Restaurants Pvt. Ltd. The brand serves millions of customers annually across more than 300 restaurants and McCafé outlets, offering locally sourced ingredients and a variety of menu options tailored to Indian tastes. The company operates across multiple formats, including standalone restaurants, drive-thrus, and 24/7 outlets, with a strong focus on convenience, consistency, and customer experience.

Hyderabad’s nightlife scene has introduced one of its most exclusive new concepts with “See,” a 22-seater referral-only bar tucked inside the larger TheySee space in Jubilee Hills.

Positioned as a hidden world within a world, See operates entirely on word-of-mouth access, where entry is granted only through personal referrals. There are no public listings, reservation platforms, or direct contact channels. Instead, the experience is built on trust, exclusivity, and a tightly curated community of guests.

Conceived by founders Niharika Gollapalli, Chef Suryansh Singh, and Darshan Ramchandani, the team behind TheySee, the bar has been designed as a deliberately intimate space that prioritises connection and familiarity. The cocktail programme is curated by Pradyumna Shanker, bringing together inventive mixology and Indian-inspired flavour profiles.

A striking red door marks the entrance to the venue, leading guests into a compact 22-seater room where the atmosphere shifts into a high-energy yet personal setting. With curated Afro-Indian music, personalised LED name badges, and recurring guest recognition, the experience is designed to feel both exclusive and familiar, especially for returning visitors.

The interiors of See are shaped by a collaboration with Lyzure, an art incubation space founded by Niharika Gollapalli. The space features immersive installations and handcrafted design elements by multiple artists, including mechanical flipbooks by Rayalu Harshith, ceramic pieces by Sanjana Reddy, and a retro television installation by student designer Afshaan from Mumbai. A life-size red Nazar Battu sculpture at the entrance, created by artist Vinay, serves as both a visual anchor and symbolic statement.

Rather than functioning as a traditional bar, See positions itself as an experiential space where design, art, and hospitality merge into a single narrative.

The cocktail programme continues this philosophy with inventive, technique-driven drinks rooted in Indian flavour sensibilities. Highlights include Laura’s Lassan, a tequila and mezcal-based cocktail with cacao bitters and black garlic pickle; The Fake Birthday, a celebratory drink experience complete with music, cake, and nostalgic elements; See-Kante, a guava and yuzu Picante-style cocktail; Whisky Saar; Michelle’s Adda; and Tagu Both Tiramisu, a dessert-style drink layered with vodka, coffee liqueur, and cream elements.

The culinary programme, led by Chef Suryansh Singh, complements the bar experience with elevated bar bites and playful reinterpretations of familiar dishes. The menu includes items such as Cheej Keema Pao, Maggie Nudele, Bluu Lays served inside a chips packet, Bheja Fry with gongura, and Seekh Paratha. The experience continues with dishes like NRI Rice Bowl, Jhalapeno Bhajji, and Chocolate Crime Scene, alongside a rotating house-made ice cream offering titled Aaaais Cream.

Access to See is strictly controlled through a closed referral system. Guests can only enter if invited by an existing member who holds a login code, which must be verified through a dedicated portal. A waitlist is also available for those seeking entry through curated selection. The brand maintains a private digital presence, with no public booking channels or open Instagram feed, reinforcing its exclusivity-led positioning.

At See, access is not marketed, it is earned. The result is a space where secrecy, design, and community come together to redefine what a bar experience can be in modern Hyderabad.

Timings:
Mon–Thu & Sun: 7:00 PM – 11:30 PM
Fri & Sat: 7:00 PM – 12:30 AM

Rumour, the wine-forward speakeasy in Vasant Vihar, has unveiled a new seasonal cocktail menu that places wine at the heart of its beverage programme while exploring fresh flavours, seasonal ingredients, and contemporary mixology techniques.

Known for its approachable take on wine culture, Rumour has built its identity around creating drinks that are social, accessible, and enjoyable for a broad audience. The new menu continues that philosophy by blending familiar flavours with thoughtful craftsmanship, offering cocktails that are both comforting and unexpected.

Wine plays a central role throughout the collection. In some drinks, it serves as the primary ingredient, while in others it works alongside traditional spirits to add depth, texture, and balance. The menu has been designed for guests who appreciate great drinks regardless of category, reflecting Rumour’s belief that memorable cocktails should be approachable and easy to enjoy.

Curated by Head Bartender Sumit, the seasonal menu introduces a stronger focus on fresh produce and house-made elements. Seasonal fruits, wine foams, wine reductions, infusions, and handcrafted liqueurs feature prominently across the cocktail programme, adding layers of flavour while maintaining simplicity and balance.

A notable feature of the new collection is Rumour’s exploration of wine and whisky within the same cocktail programme. The menu marks the first time the bar has intentionally paired the two categories, creating drinks that challenge conventional expectations while remaining accessible to guests.

The collection features ten signature cocktails, each offering a distinct interpretation of the bar’s wine-forward approach. Highlights include On Cloud Wine, which combines gin, passionfruit, kaffir lime, and white wine foam, and Barrel Rouge, a blend of whisky, seasonal berries, and wine reduction. Other creations include Pink Harvest, Citrus Cuvée, Vineyard Picante, Gossip in the Greens, Just Between Us, Caught Red Handed, Off the Record, and Midnight Cellar.

Ingredients such as gondhoraj lime, kaffir lime, seasonal berries, house-made limoncello, peanut whiskey, basil foam, and wine-based preparations appear throughout the menu. Rather than relying on novelty, the focus remains on presenting familiar flavours with precision and creativity.

Speaking about the inspiration behind the menu, Sumit said the objective was to create cocktails that feel familiar at first sip while gradually revealing unexpected layers of flavour. He noted that wine naturally became an important part of the creative process, allowing the team to experiment with foams, reductions, and unique spirit pairings while keeping the drinks approachable.

Rhea Parekh Jain, Founder of Rumour, explained that the menu has been designed to make wine more accessible to a wider audience. She highlighted that while some cocktails position wine as the hero ingredient, others use it to complement familiar spirits and introduce new flavour dimensions.

Nishchay Jain, Founder of Rumour, added that the focus remains on creating a beverage programme that guests return to because they genuinely enjoy the experience, rather than simply following industry trends.

The seasonal cocktail menu is now available throughout the day at Rumour, Vasant Vihar. Cocktails are priced between INR 825 and INR 995, with an average spend of approximately INR 2,000 for two guests.