Renaissance Bengaluru Race Course Hotel has introduced Cooke Town, a new all-day dining restaurant celebrating Bengaluru's Anglo-Indian culinary heritage. Inspired by one of the city's distinctive neighbourhoods, the restaurant brings together traditional recipes, cultural influences and flavours that reflect the food history of old Bengaluru.

Rooted in Renaissance's philosophy of celebrating neighbourhoods, Cooke Town aims to offer guests a way to explore the city's heritage through food. Anglo-Indian cuisine takes centre stage on the menu, drawing from a culinary tradition shaped by colonial influences, Indian ingredients and generations of family cooking.

The menu has been developed by Executive Chef Ho Chi Ming in collaboration with Chef Bridget White-Kumar, an Anglo-Indian culinary historian and author. Together, they have brought traditional recipes and lesser-known preparations into focus. While Anglo-Indian food remains the restaurant's defining feature, the menu also includes select regional and international cuisines.

Designed as an all-day dining destination, Cooke Town caters to different dining occasions, from family breakfasts and Sunday brunches to relaxed dinners after work. Its concept takes inspiration from Bengaluru's older neighbourhoods, where food, décor and community reflect a shared cultural history.

The restaurant also aims to introduce Anglo-Indian cuisine to a wider audience while giving those familiar with its flavours an opportunity to reconnect with memories of an older Bengaluru.

Sita Lekshmi, General Manager, Renaissance Bengaluru Race Course Hotel, said, “Cooke Town brings a distinctive part of Bengaluru's culinary identity to the forefront, with Anglo-Indian cuisine at the heart of the experience. We wanted to create an all-day dining restaurant that feels rooted in the city while offering something guests may not encounter every day. This soft launch is an exciting beginning, and we look forward to welcoming Bengaluru to discover Cooke Town and the stories behind its food.”

Nathan Andrews, Business Head - Hospitality, DS Group, added, “Cooke Town reflects our vision to continually evolve the hotel's dining experiences and introduce concepts with a stronger sense of identity and relevance to the city. The focus on Anglo-Indian cuisine gives the restaurant a distinctive character, while the thought behind the space and experience positions it as a meaningful addition to Bengaluru's dining landscape. We see this as part of our continued investment in creating experiences that resonate with both our guests and the city.”

With Cooke Town, Renaissance Bengaluru Race Course Hotel adds a dining concept that brings a lesser-known part of Bengaluru's culinary history into focus, combining heritage recipes with an all-day dining experience.

TADKA by Chef Jugesh Arora, a podcast focusing on hospitality and beyond, was officially launched at Le Cordon Bleu, GD Goenka University, Gurugram. The event brought together senior chefs, hospitality professionals, students and members of the media to mark the beginning of the new series.

Chef Jugesh welcomed the gathering, including Dr. Dinesh Shenoy, Vice Chancellor of GD Goenka University, and Dr. Dhirendar Parihar, Pro Chancellor and Registrar. He also thanked Le Cordon Bleu for hosting the launch.

Speaking at the event, Chef Jugesh said, “Today is not just the launch of a show. It is the beginning of a journey very close to my heart.” He explained that after spending many years in the hospitality industry, he felt that while chefs and their creations receive recognition, the personal stories behind their achievements often remain untold. TADKA was created to bring those stories forward.

The podcast aims to share the experiences of senior chefs and hospitality leaders, including their long working hours, challenges, failures, difficult decisions and family sacrifices. The first season features 11 chefs across 11 episodes, with each episode presenting a different journey and lessons for the next generation.

Chef Jugesh also highlighted the need for more open conversations about the well-being of chefs, their working hours, health, family life and the respect and recognition they deserve. He expressed hope that the series would encourage young chefs to follow their dreams with confidence while inspiring a more caring and supportive hospitality industry.

The guest chefs felicitated at the launch included Chef Arun Agarwal, Chef Ajay Sood, Chef Richa Johri, Chef Neelu Kaura, Chef Vivek Saggar, Chef Jai Kumar Bhasin and Chef Rajiv Gulshan, along with Ms. Anuradha Yadav. Chef Rajiv Janveja, Ms. Arpita Sarsewala and representatives of Evolved were also present.

The launch also featured an interactive conversation between the chefs and students. The students asked questions about their professional journeys and experiences, while the chefs shared their stories openly. The series aims to help young chefs and hospitality students learn from the experiences, mistakes and lessons of established industry professionals.

Chef Jugesh thanked the participating chefs for sharing their journeys, along with the sponsors, media partners and well-wishers who supported the initiative. He also acknowledged Anuradha Yadav for her ideas and work over the past few months, and his wife, Deepa, for her support behind the scenes.

Highlighting the purpose of the podcast, he said, “A chef’s greatest legacy is not just the food they create, but the lives they inspire. That is the spirit of TADKA: every chef has a story, and every story has something to teach us.”

The first episode is now live, featuring Chef Satish Arora, a veteran of Indian hospitality. The episode explores his professional journey, personal experiences, challenges, memorable moments and lessons for the next generation of culinary and hospitality professionals.

Episodes of TADKA by Chef Jugesh Arora are available on the Chef’s Table Studio YouTube channel, where viewers can watch and share the stories as the series progresses.

Bengaluru's dining and nightlife scene welcomes Boston Pub, a new destination in Rajarajeshwari Nagar (RR Nagar). Spread across approximately 12,000 sq. ft. and five floors, the venue brings together vintage-inspired interiors, global cuisine, signature cocktails, music and entertainment.

Located on 80 Feet Road, Kempegowda, RR Nagar, Boston has been designed as more than a conventional pub. Its five-floor concept offers different settings for guests, whether they want to enjoy a meal, catch up with friends, celebrate an occasion or spend an evening on the dance floor.

Designed by Vinay Agnelo F. D'Almeida, the interiors combine vintage aesthetics, warm textures and contemporary elements. The basement features a dance floor, while the indoor dining and pub spaces provide settings for relaxed gatherings. The rooftop seating adds another option for guests looking to unwind.

With a seating capacity of approximately 400 guests, Boston can accommodate casual outings, group gatherings, birthdays, corporate events and private celebrations. DJ performances, live music and specially curated events will also form part of its entertainment programme.

The food menu brings together contemporary global cuisine, comfort food and sharing plates suited to a pub setting. It features Asian and Chinese favourites, Korean-inspired dishes, Indian appetisers, Italian-style pizzas and Continental selections. Some of the dishes that have received positive customer feedback include Korean Chicken Bao, Classic Chicken Tikka, Chilli Garlic Chicken Noodles, Wild Mushroom Dumplings and Fish Fingers. The pizza selection offers familiar favourites, while Tres Leches Cake and New York Cheesecake provide dessert options. The menu also includes vegetarian dishes for guests with different preferences.

The beverage programme features signature cocktails and non-alcoholic creations. Signature cocktails include Mushroom & Oak, Titaura, Crimson Passion, Golden Orchard, The Tea Garden, Boston Bloom, Baklava Old Fashioned, Bitter Bloom, Spiked Milkshake, Midnight Malt and Berry & Brine. The non-alcoholic selection features Ruby Fizz, Baklava Brew, Tropical Herb Garden, Heatwave, Indigo Tropica, Paradise and Garden Mist.

Boston also recommends pairing its craft beer selection with dishes such as Classic Chicken Tikka, Nimboo Chicken Tikka and Nimbu Murgh Tikka. The smoky and tangy flavours of these preparations complement the beer selection.

Founded by Subbaiah, Preetham, Hem and Ashwin, Boston draws inspiration from vintage culture while embracing contemporary nightlife. The brand's vision focuses on character, experience, culture and lifestyle, aiming to create a destination that goes beyond food and beverages.

Sharing the idea behind the concept, the founding team said, "Boston was envisioned as more than just another place to eat, drink and party. We wanted to create a destination where every visit tells a different story. With five floors, each offering its own character and experience, Boston brings together the charm of a bygone era and the excitement of contemporary nightlife. Our vision is to build a space where people connect, celebrate and create memories. Ultimately, we want Boston to be remembered not just for the place it is, but for how it makes people feel."

With its five-floor layout, varied dining options and entertainment spaces, Boston aims to establish itself as a social and nightlife destination in Bengaluru's RR Nagar.