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.


Yazu Launches “Thursday Rituals” to Redefine Midweek Dining in Bengaluru

Yazu Launches “Thursday Rituals” to Redefine Midweek Dining in Bengaluru

By Hariharan U

Published on May 26, 2026

Bengaluru’s dining scene gets a midweek boost with the launch of Thursday Rituals at Yazu, a new weekly dining IP designed to turn Thursdays into a high-energy Pan Asian culinary and cocktail experience.

Positioned as more than just a dining offer, Thursday Rituals brings together Yazu’s signature flavour-led approach with a curated set menu and handcrafted cocktails, aimed at guests looking to unwind before the weekend rush.

The food experience spans across Yazu’s Pan Asian favourites including sushi, dim sums, small plates, large plates, rice, noodles, and desserts. The menu features dishes such as Truffle Edamame Dumpling, Cream Cheese and Truffle Dumpling, Yazu Signature Chicken, Fish in Dark Sichuan Sauce, Butter Garlic Sichuan Prawns, Burnt Garlic Fried Rice, Spicy Korean Ramyun Noodles, Prawn Tempura Roll, and Classic Prawn Hargao.

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The experience concludes with desserts like Salted Caramel Tart and Blueberry Cheesecake, designed to balance indulgence with familiarity.

Complementing the food is Yazu’s cocktail programme inspired by Asian flavour profiles. With its blend of curated dining, cocktails, and social energy, Thursday Rituals is positioned as a midweek escape for after-work gatherings, casual celebrations, and spontaneous dining plans.

The concept reflects Yazu’s continued focus on evolving experiential dining formats that extend beyond weekends and position midweek as a lifestyle moment in itself.


Torii Introduces Chef’s Tasting Menu for a Premium Pan-Asian Dining Experience

Torii Introduces Chef’s Tasting Menu for a Premium Pan-Asian Dining Experience

By Hariharan U

Published on May 26, 2026

Torii has introduced a newly curated Chef’s Tasting Menu, designed to offer guests a premium, multi-course exploration of contemporary Asian cuisine in Mumbai’s evolving dining landscape.

Known for its immersive interiors and bold Pan-Asian flavours, the restaurant continues to focus on experiential dining, and this new offering reflects a more structured and elevated way to experience its culinary identity.

The tasting menu takes diners through a progressive journey of sushi, dim sums, small plates, mains, and desserts, carefully curated to balance flavour, texture, and presentation. The concept is designed for guests who prefer a deeper exploration of the menu rather than individual ordering, offering a more holistic dining experience.

Key highlights include the Truffle Edamame Mushi-Gyoza with cream cheese and the Katsu Chicken Roll featuring confit garlic, egg salad, and tobiko. The experience concludes with a Honey Almond Crunch Sundae, rounding off the meal with a sweet and textured finish.

Positioned as an intimate yet energetic dining experience, the Chef’s Tasting Menu is ideal for long dinners, date nights, and relaxed midweek gatherings. It reflects Torii’s continued effort to evolve its guest experience while maintaining its signature bold and flavour-forward culinary style.

The tasting menu will be available every Tuesday and Wednesday, exclusively for dinner service at the Mumbai restaurant.


Kiran’s Houston Introduces ‘Punjabi By Nature’ Cocktail Experience Inspired by India

Kiran’s Houston Introduces ‘Punjabi By Nature’ Cocktail Experience Inspired by India

By Manu Vardhan Kannan

Published on May 25, 2026

Kiran’s Houston has introduced its latest beverage programme, Punjabi By Nature, a new cocktail experience that brings together Indian nostalgia and contemporary mixology. Conceptualised and designed by Prrateek Chaudhary, Director of Beverages, the menu reflects a thoughtful mix of cultural storytelling, regional flavours and modern drink-making techniques.

Designed around the idea of turning familiar Indian flavours into refined cocktail experiences, the programme takes inspiration from memories, traditions and ingredients deeply rooted in Indian culture. Each drink aims to create an experience that goes beyond taste by bringing together emotion, creativity and a strong sense of place.

The menu features a wide range of signature cocktails including Jahangir Lassi, Chai Old Fashioned, Kashmiri Margarita, Summer In Shimla, TNT Sour, Nolet’s 75, East India Negroni, Malabar Martini, Rosé Martini, Lychee Martini, CB G&T, Old Wives’ Tale, Mezcal Is My Pal, Delhi Glitterati, Smoky Isle and Mumbai Miracle.

The creations combine premium spirits with ingredients and flavours inspired by India, including chai blends, mango lassi, pistachio, Kashmiri mirch, tamarind, saffron bitters, cardamom, rose, masala pin and nimbu pani.

Adding a luxury touch to the offering is a dedicated segment titled Kaun Banega Crorepati featuring the Millionaire Martini, crafted using Nolet’s Reserve Gin.

Speaking about the concept behind the menu, Prrateek Chaudhary said: "With Punjabi By Nature, our intention was to take familiar Indian flavors and reimagine them through a global cocktail lens. Each drink is designed to evoke emotion, memory, and a sense of place, while maintaining elegance, balance, and innovation. It’s not just a cocktail menu, it’s a storytelling experience in a glass."

With a modern visual identity and a strong narrative approach, the menu aims to create a seamless connection between Indian heritage and contemporary beverage culture.

Through this latest launch, Kiran’s Houston continues to strengthen its positioning as a destination where Indian culinary experiences and modern beverage craftsmanship come together with global standards of creativity and sophistication.

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