Sheraton Grand Bangalore Hotel at Brigade Gateway is bringing together a month-long line-up of cocktail experiences across its signature venues, offering guests a mix of zero-proof creations, Japanese-inspired sake cocktails, Long Island Iced Tea specials, and tropical mango-infused beverages.

The curated beverage programme is designed to offer guests a refreshing and immersive social experience throughout the season, combining contemporary mixology, vibrant flavours, and the hotel’s signature hospitality.

At World Cafe, the spotlight is on a thoughtfully crafted zero-proof cocktail menu designed for wellness-conscious guests. The collection includes drinks such as Virgin Picante, Island Affogato, Zero-Proof Espresso Martini, and Floral Fizz, offering flavour-forward alternatives in an elegant setting.

Meanwhile, Horizon introduces a sake cocktail experience inspired by Japanese mixology traditions. Guests can enjoy creations including Yuzu Sake Collins, Sake Bomb, and Sake Spritz, blending delicate flavours with modern presentation styles for intimate and social dining occasions.

At the iconic High Ultra Lounge on the 31st floor, the LIIT Cocktails Festival brings together bold flavours and skyline views. Signature cocktails on the menu include Electric Long Island, Peach Long Island, Tropical Long Island, Spiced Long Island, and Energy Island, designed for guests looking for a lively nightlife experience.

Adding a seasonal twist to the celebrations, The Lounge presents Mango Mania, a specially curated menu of mango-based cocktails inspired by summer flavours. The line-up includes Mango Picante, Mango Martini, Mango Mojito, and Mango Gin Spritz, combining tropical fruit notes with contemporary mixology techniques.

The month-long beverage showcase reflects Sheraton Grand Bangalore’s focus on offering diverse and engaging culinary and nightlife experiences tailored to different guest preferences and occasions.

With curated flavours, stylish venues, and immersive drink experiences, the hotel continues to strengthen its position as one of Bengaluru’s preferred destinations for premium dining and social gatherings.

TOQUO has launched a new immersive dining concept titled ‘Around Asia in 10 Cocktails’ along with The Omakase Food Journey, bringing a multi-course cocktail and food pairing experience to the city’s evolving dining scene.

Curated by Chef Sachin Lepcha and mixologist Thejas Ganiga, the experience is designed as an omakase-style journey that travels across Asia through cocktails, flavours, and curated food pairings inspired by different cities.

The concept aims to recreate the cultural and culinary identity of Asian destinations in a structured, story-driven format where each course represents a different city, blending food, drink, and storytelling into one continuous experience.

The journey begins in Tokyo with Neon Sakura, a delicate cocktail made with vodka, sake, yuzu, white peach, and cherry blossom mist, paired with tuna crispy rice. It sets a light and refined tone for the experience.

From there, Bangkok introduces a bolder profile with Golden Tuk Tuk, a tamarind tequila-based cocktail infused with Thai basil, chilli honey, and lemongrass foam, paired with basil chicken bites that balance spice and sweetness.

Seoul follows with Black Velvet Seoul, a smoky gin cocktail featuring black garlic pickle, sesame, rice wine, and charcoal salt, served alongside a smoky lamb skewer designed to echo its deep umami character.

The experience continues through cities like Shanghai, Hong Kong, Kyoto, Mumbai, Macau, Singapore, and Bali, with each stop offering a distinct flavour profile inspired by regional ingredients, drinking styles, and culinary traditions. The journey features a wide range of techniques and ingredients, from coconut fat-washed tequila and kokum-forward coastal cocktails to matcha whisky blends and dessert-style nightcaps.

Alongside the cocktail programme, the Omakase food menu includes Asian-inspired small plates such as Chicken Gyoza, Katsu Chicken Open Baos, Prawn Tempura, Sichuan Chicken, Thai curries, Mushroom Baos, Yasai Tempura, sushi courses, wok-tossed dishes, and dessert finishes, each designed to complement the progression of cocktails.

According to the team, each pairing is crafted not just around flavour, but also mood and storytelling, allowing guests to experience Asia through a layered and evolving journey across every course.

Speaking about the concept, TOQUO Founder and CEO Yash Dubey said the idea is to introduce immersive dining formats that reflect the growing curiosity and openness of Nagpur’s dining audience towards global culinary experiences.

Since opening in 2024, TOQUO has positioned itself as a modern Asian restaurant-bar focusing on chef-driven cuisine and craft cocktails inspired by Asian flavours and contemporary techniques.

The experience will be available from 1 June 2026 at TOQUO, Nagpur.

QLA, the contemporary dining destination set against the backdrop of Qutub Minar, has introduced its Summer Menu 2026, crafted under the direction of Chef Dipender Tiwari.

The new seasonal menu is built around a produce-led approach, focusing on fresh summer ingredients, layered techniques, and global influences. Drawing inspiration from Japanese, Mediterranean, Korean, and Latin American cuisines, the menu balances smoke, acidity, fermentation, and natural sweetness.

Seasonal fruits and vegetables such as Alphonso mangoes, peaches, lychee, melon, pineapple, celeriac, and summer chillies feature prominently across dishes in different textures and forms.

The small plates open the experience with bold contrasts. Dishes like Himachi + Pineapple Crudo combine citrus-forward pineapple elements with smoky chipotle notes, while the Gochujang Aubergine Steak brings together heat, depth, and creamy textures through goat’s curd and mojo rojo.

From the robata grill, Lamb Loin with burnt labneh and cumin jus reflects the kitchen’s focus on high-heat cooking techniques, while Charcoal Lobster with cashew curry sauce and Thai crepes delivers a richer, layered flavour profile.

Preservation methods such as fermentation, curing, and pickling are used to add depth rather than intensity, allowing flavours to develop gradually. Steam cooking is also used across several preparations to retain freshness during the summer season.

Desserts stay aligned with the seasonal theme, with options like Passion Fruit + Coconut Tres Leches, Alphonso + Basil with mango and mascarpone, and Earl Grey Tart with lemon curd and meringue, each balancing lightness and acidity.

Speaking about the menu, Chef Dipender Tiwari shared that the focus was to let seasonal produce guide the direction of the dishes, with an emphasis on clean yet layered flavours shaped by summer ingredients and controlled use of smoke and heat.

Alongside the dining experience, the restaurant will also host weekend live performances from Friday to Sunday, as well as its Sunday Summer Brunch on Table experience.

With this launch, QLA continues to strengthen its position as one of Delhi’s leading contemporary dining destinations, offering a seasonal menu that blends technique, produce, and global inspiration.