Goa’s evolving café culture is no longer just about holiday stops and beachside breaks. A quieter shift is underway in areas like Porvorim, where cafés are beginning to reflect a more permanent way of living rather than a temporary escape.

At the centre of this change is Third Table, a new café founded by Anjali Gupta and located between Panjim and the busy Candolim–Calangute stretch. The neighbourhood itself has seen a steady rise in expats, remote workers, and creatives over recent years, particularly after the widespread adoption of flexible and work-from-anywhere lifestyles. What was once a transitional space is now becoming increasingly rooted in everyday living.

Third Table is built around the idea of a “third space”, neither home nor work, but something intentionally in between. It is designed as a place where mornings are unhurried, work feels less transactional, and time is experienced at a more natural pace. The café reflects a broader behavioural shift in Goa, where longer stays are reshaping how people interact with food, community, and public spaces.

This philosophy extends into the experience itself. Rather than fixed meal formats, the menu features customizable breakfast boards, allowing guests to build their own plates depending on their pace and preference for the day. The offering is complemented by design-led desserts and freshly brewed canned coffee, blending a sit-down café experience with a more flexible, contemporary format suited to hybrid lifestyles.

Inside, the space is defined by natural light, greenery, and a calm aesthetic that encourages guests to stay longer than planned. The atmosphere is intentionally unhurried, aligning with the café’s core idea that it is not a stopover, but a place to settle into.

Third Table also reflects a wider transformation in Goa’s identity. As the state increasingly becomes a long-stay base rather than a short-term vacation destination, cafés are evolving into anchor points in daily routines. Spaces like Third Table are emerging not just as food and beverage outlets, but as essential parts of how people structure their everyday lives.

For founder Anjali Gupta, the concept draws inspiration from European café culture, where cafés function less as transactional spaces and more as places of ritual, familiarity, and community. Third Table brings that sensibility into a Goan context, blending global influence with the region’s inherent “susegad” approach to life.

Rather than positioning itself as just another café in Goa’s growing hospitality landscape, Third Table is attempting to redefine what a café can represent in a place that is steadily shifting from tourism-led rhythm to lived-in experience.

At its core, Third Table is not just responding to Goa’s café scene, it is responding to how people now choose to live there.

Kinya Coffee is bringing a fresh take on Bengaluru's growing breakfast culture with the launch of The Weekend Breakfast, a curated morning experience designed for those who enjoy good food, exceptional coffee and unhurried conversations.

Hosted every Saturday and Sunday at its Indiranagar café, the initiative celebrates the idea of slowing down and making breakfast an occasion rather than a routine. Inspired by the café cultures of cities such as Paris, London and Melbourne, the experience aims to create a welcoming space where guests can gather, connect and enjoy their weekends at a relaxed pace.

Located in one of Bengaluru's most vibrant neighbourhoods, Kinya Coffee is tapping into the city's evolving appreciation for breakfast-focused dining experiences. As more people embrace leisurely mornings, breakfast is increasingly becoming a social and cultural experience rather than simply the first meal of the day.

The menu brings together a selection of globally loved breakfast dishes, including Eggs Benedict, Turkish Çılbır, Shakshuka, Japanese Tamago Sandwiches, breakfast boards, pancakes and French toast. Each dish has been thoughtfully prepared to offer familiar flavours with attention to detail and quality.

Complementing the food menu is Kinya's specialty coffee and matcha programme. Guests can choose from espresso-based beverages, pour-over coffees, cold brews and ceremonial-style matcha, all crafted to enhance the overall breakfast experience. The focus is on creating beverages that encourage guests to linger a little longer and enjoy the moment.

Beyond the menu, The Weekend Breakfast is designed as a gathering space for Bengaluru's diverse community. Whether it's entrepreneurs catching up before the week ahead, families enjoying quality time together, friends reconnecting over coffee or travellers exploring the city's café culture, the experience offers a setting that brings people together.

In a fast-paced world, Kinya Coffee's latest offering embraces the simple joy of slowing down. With comforting food, carefully crafted beverages and a warm atmosphere, The Weekend Breakfast aims to become a go-to destination for Bengaluru's weekend mornings.

• Location: Kinya Coffee, 12th Main Road, Indiranagar
• Date: Every Saturday & Sunday
• Time: 9 AM – 1 PM

With summer in full swing, mangoes are once again taking centre stage across Indian households. Whether enjoyed as fresh slices, aam ras, aam panna or paired with everyday meals, the king of fruits remains one of the season's most loved favourites.

This year, however, cafés and dessert outlets are giving mangoes a creative makeover. From coffee and matcha beverages to indulgent desserts and wholesome bowls, mango-inspired creations are popping up across menus, offering consumers a fresh way to enjoy the seasonal fruit.

At Barista Coffee, mangoes have been blended into a range of beverages and desserts that combine fruity flavours with coffee and creamy textures. Guests can try the Chilli Mango Tango for a sweet and spicy experience or opt for refreshing beverages such as the Mango Iced Espresso and Mango Iced Latte. Dessert lovers can indulge in the Mango Cheesecake, while the Dirty Mango Latte offers a unique mix of espresso, milk and mango.

Third Wave Coffee has introduced its tropical summer menu, Beach Packers, featuring beverages inspired by global flavours and seasonal ingredients. The Tropical Alphonso Frappe combines the sweetness of Alphonso mangoes with espresso, creating a refreshing summer drink. Another standout is the Alphonso Matcha Frappe, which balances mango's natural sweetness with the earthy notes of matcha. The menu also includes drinks such as Brazilian Lemonade and Vietnamese Coconut Frappe, bringing international summer flavours to customers.

Blue Tokai Coffee Roasters is continuing its seasonal offerings with a mango-focused menu designed for both coffee and matcha enthusiasts. The Mango Matcha pairs vibrant mango flavours with earthy matcha, while the Mango Cold Brew offers a refreshing twist on traditional cold coffee. Guests looking for a caffeine-free option can choose the Mango Smoothie, while the Mango Berry Roll Cake serves as the perfect dessert companion.

Subko Coffee Roasters has taken a wellness-focused approach with its summer menu. The Aam Smoothie Bowl and Aam Quinoa Bowl combine seasonal mangoes with nutritious ingredients, creating balanced meal options suitable for breakfast or light dining. Coffee lovers can explore the Aam Cream Flat White Iced Coffee, while the Cascara Aam Fizz offers a sparkling and fruit-forward beverage featuring cascara and mango.

The growing popularity of these seasonal menus reflects consumers' appetite for innovative flavours and limited-time experiences. Whether it is coffee infused with mango, refreshing matcha creations, decadent desserts or healthy bowls, cafés are finding new ways to celebrate India's favourite summer fruit.

With mango season available for only a few months each year, these special menus offer the perfect opportunity for diners to enjoy the king of fruits in exciting new formats while exploring some of the country's most popular café destinations.