Daryaganj has expanded its culinary legacy with the launch of Rolls & Kebab by Daryaganj, designed for quick delivery and easy enjoyment at home. After six successful outlets worldwide, the brand now brings its signature North Indian flavours to customers’ doorsteps, combining traditional recipes and techniques with a fast, convenient format.

The menu features soft, flavourful rolls and kebabs, perfect for anytime indulgence. Vegetarian and non-vegetarian options include Paneer Tikka, Soya Malai Chaap, Aloo Tikka, Chicken Tikka, Chicken Malai Tikka, Chicken Seekh, Bhatti Chicken, Mutton Seekh, and Sole Fish Tikka. Each roll is wrapped in soft rumali roti and paired with mint chutney, onions, and chaat masala for that authentic taste.

Amit Bagga, Co-founder & CEO of Daryaganj, said, "Rolls & Kebab by Daryaganj was created for people who love our food but want it in a quicker, more convenient format. It carries the same recipes, techniques and flavours we have followed for decades, just wrapped in a way that fits into today's fast-moving lifestyles."

Whether it’s a quick lunch, a late-night snack, or a comforting bite during a busy day, Rolls & Kebab by Daryaganj offers the warmth, familiarity, and flavour of classic North Indian cuisine in a format made for modern life.

Golden Dragon at Taj Coromandel Chennai invites guests to celebrate the Chinese New Year and welcome the Year of the Horse with a thoughtfully curated festive menu. Symbolising energy, progress, confidence, and good fortune, the occasion is marked with Cantonese classics and creative interpretations that reflect prosperity and togetherness.

Known as one of Chennai’s finest Chinese restaurants, Golden Dragon offers authentic Sichuan and Cantonese flavours. The special menu begins with comforting bowls like Double Boiled Monkey Head Mushroom Broth with cilantro, carrots, and sesame oil, and Shi Hu Lamb Soup enriched with minced lamb, tomatoes, and egg drop. Guests can also enjoy delicate Chicken and vegetarian Shuijiao dumplings.

Highlights include Braised Duck with Chilli Bean slow-cooked with garlic and sesame, Pulled Duck Spring Rolls with roast duck shreds and blanched greens, and seafood specials such as Tiger Prawns in XO sauce and Lobster with Ginger Scallion and Shaoxing rice wine. Other offerings include Koi Rou, pork belly steamed with bok choy and soy, and Hang Zhou Tenderloin stir-fried with okra and young chillies.

Vegetarian options feature Kong Cin Chai, morning glory tossed with garlic and dry red chillies, Silken Tofu in Fresh Chilli Sauce, Steamed Longevity Noodles, and Moon Fan jasmine rice with Chinese five spice. Desserts include Water Chestnut, fruit and Lotus Dim Sum with Pineapple Sweet Chilli Ice Cream, and Chocolate & Banana Cremeux with candied walnuts and salted caramel.

The festive experience is complemented by signature cocktails like Rose Mary Gin Fizz, Dragon Wall with dragon fruit jam and jasmine tea, and Cherry Moon, along with refreshing mocktails including Cucumber Lemonade Huanggau and Lychee Delight.

With its auspicious menu and elegant setting, Golden Dragon offers the perfect way to welcome the Year of the Horse, celebrating new beginnings with flavour, tradition, and style.

Spice Traders at W Goa has reimagined Chinese dining in India, combining authenticity with a modern, balanced approach. The restaurant’s renewed menu embraces the philosophies of China’s Eight Great Cuisines without merely replicating regional dishes. Instead, Chef Avinash focuses on understanding how each cuisine thinks, layering heat, using fermentation for depth, and achieving balance through contrast.

This contemporary take is guided by Spice Traders’ BA philosophy - a space between opposites. Tradition meets modernity, fire meets freshness, and comfort meets curiosity. Every dish is composed intentionally, letting flavours unfold naturally without overwhelming the palate. Sauces support, techniques are precise, and the experience feels both familiar and thoughtful.

The menu highlights seafood as the star, with scallops, prawns, sea bass, and black cod prepared to retain their natural character. Dim sum is crafted delicately, while vegetables like mushrooms, lotus root, and tofu are treated with equal care. Fire and smoke are used subtly, adding warmth and depth through gentle charring and slow cooking.

Chef Avinash explains, “The Eight Great Cuisines were our starting point, not our framework. What interested me was how each cuisine thinks about balance, restraint, fermentation, and heat. BA is that space in between. This menu is about understanding ingredients deeply and letting flavours speak with clarity and confidence.”

The storytelling extends beyond the plate. A curated cocktail program mirrors the same philosophy, using Chinese ingredients, teas, spices, and fermented elements. The gong service ritual punctuates the dining experience, blending tradition with contemporary expression and reinforcing the restaurant as more than just a place to eat- it’s a full sensory journey.

Spice Traders at W Goa offers a fresh route to Chinese dining in India, presenting a story of flavours, thought, and time, an old tradition told again with clarity, balance, and quiet confidence.