Serving Success: ITC's Cloud Kitchen Sets a New Culinary Standard

Serving Success: ITC's Cloud Kitchen Sets a New Culinary Standard

By Author

Published on January 3, 2024

ITC, a name synonymous with diverse business ventures, is set to elevate its presence in the food-tech industry by expanding its cloud kitchen business. This innovative move comes as the conglomerate identifies food-tech as a key growth vector. Currently operating in Bengaluru and Chennai, ITC's cloud kitchens have become a preferred choice for North Indian daily and gourmet cuisines, as well as bakery products.

The company's foray into the cloud kitchen landscape is marked by three distinct brands: ITC Aashirvaad Soul Creations for daily comfort food, ITC Master Chef Creations for gourmet delights, and ITC Sunfeast Baked Creations for bakery treats. With 19 cloud kitchens in Bengaluru and four in Chennai, ITC has already achieved the milestone of breaking even in these locations.

Hemant Malik, Executive Director at ITC, shares insights into the success of the venture, citing a winning formula that includes established brands, cuisine expertise from ITC Hotels' chefs, and the backing of the packaged foods business. "The tech-learning needed for the business comes from our focus on digitalization," adds Malik.

The business model involves the establishment of a central kitchen and satellite kitchens in cities where ITC operates. This strategic layout aligns with the preferences of food delivery giants like Swiggy and Zomato, who prefer kitchens every 2.5-3 km. ITC aims to replicate its success in Bengaluru by becoming a market leader in the premium space in other cities.

"We are already the market leader in Bengaluru in the premium space within two years of operation and will now scale up in other cities," says Malik. The cloud kitchen central kitchen in Bengaluru has the capability to service both Chennai and Hyderabad, showcasing ITC's commitment to operational efficiency.

Going beyond its current offerings, ITC plans to diversify its cloud kitchen menu by evaluating the addition of breakfast and oriental cuisines. Malik emphasises the company's strategy to introduce new cuisines and meals alongside expanding its presence in metro cities.

Noteworthy is the fact that ITC's cloud kitchens boast an average order value of Rs 900, double that of the industry average. The key differentiators from ITC Hotels' kitchens include a 5% Goods and Services Tax (GST) compared to 18% for hotel restaurants, and a focus on quick service.

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In an investor presentation, ITC highlighted the institutional synergies between its cloud kitchen business and other segments, such as packaging solutions, digital-first approaches, and culinary expertise. With over one million orders already delivered, ITC aims to capitalise on the 10% market share occupied by cloud kitchens in the food delivery platform landscape.

However, the presentation also acknowledged challenges, particularly the scalability issues associated with North Indian cuisine due to its dependency on chef skills and the lack of standardisation. Nevertheless, ITC's strategic approach and commitment to innovation position it as a formidable player in the evolving landscape of the food-tech industry.


Conrad Pune Brings Authentic Sichuan Flavours to Koji with The Mala Market

Conrad Pune Brings Authentic Sichuan Flavours to Koji with The Mala Market

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.

Event Details

Promotion: The Mala Market
Cuisine: Sichuan Cuisine
Venue: Koji, Conrad Pune
Dates: August 7–16, 2026
Timings: Lunch & Dinner
Reservations: +91 91686 03648 | 020 6745 6745


Sofitel Mumbai BKC Brings Authentic Parsi Flavours to Navroz Brunch

Sofitel Mumbai BKC Brings Authentic Parsi Flavours to Navroz Brunch

By Manu Vardhan Kannan

Published on August 16, 2026

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.

Event Details:

  • Venue: Pondichéry Café, Sofitel Mumbai BKC
  • Event: Navroz Brunch
  • Date: Sunday, 16th August 2026
  • Time: 12:30 PM to 4:00 PM.


Maize & Malt Unveils Pork & Pints with Regional Pork and Craft Beer

Maize & Malt Unveils Pork & Pints with Regional Pork and Craft Beer

By Manu Vardhan Kannan

Published on August 16, 2026

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.

Event Details:

  • Date: August 2026
  • Where: 3, 4th Cross Road, near Whitefield, Vigneshwar Nagar, Kaveri Nagar, Mahadevapura, Bengaluru, Karnataka 560048

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