Bombay Brasserie Singapore, the Indian dining brand from Indian Hotels Company Limited (IHCL), welcomed actor and filmmaker Aamir Khan for a special lunch, marking the 25th anniversary of his acclaimed film Lagaan with a commemorative tribute.

The visit brought together Indian cinema and culinary hospitality, with the restaurant's team preparing a menu of Indian favourites under the direction of Executive Chef Areeb Rehman. Attention was given to the selection of dishes and the overall dining experience, reflecting the restaurant's emphasis on detail and personalised hospitality.

A highlight of the afternoon was a specially designed commemorative show plate created to celebrate the 25th anniversary of Lagaan. Released in 2001, the film remains a significant milestone in Khan's career as an actor and filmmaker. During his visit, Khan signed the plate, leaving the restaurant with a personal memento of the occasion.

The tribute connected the restaurant's hospitality experience with a landmark in Indian cinema, recognising the film's enduring place in popular culture and Khan's contribution to the industry.

A Meeting Place for Indian Sporting Icons

Bombay Brasserie Singapore has also hosted prominent figures from Indian sport. In August 2026, Kapil Dev, Sunil Gavaskar and fellow members of India's 1983 Cricket World Cup-winning team gathered at the restaurant for a celebratory lunch.

These visits add to the restaurant's profile as a dining destination for Indian personalities travelling to Singapore, while reinforcing its connection with India's cultural and sporting heritage.

Bringing Bombay's Culinary Heritage to Singapore

First established in Kensington, London, in 1982, Bombay Brasserie has built its identity around India's diverse regional cuisines, presented through a contemporary dining experience. The brand has expanded internationally, with restaurants in destinations including Cape Town, Dubai, Singapore and Frankfurt.

The Singapore restaurant, located at South Beach, draws inspiration from Bombay's varied food culture, including Parsi cafés, seafood restaurants, chaat stalls and Continental influences. Its beverage programme also takes inspiration from colonial-era Bombay, with drinks reflecting the character of the city's neighbourhoods.

The interiors combine elements associated with Bombay's Parsi and Anglo-Indian communities, creating a setting that blends regional references with an international dining environment.

More than four decades after its London debut, Bombay Brasserie continues to introduce international audiences to India's culinary diversity. The Singapore restaurant's tribute to Lagaan added a cinematic dimension to this approach, bringing together food, film and a shared appreciation of Indian cultural heritage.

About Bombay Brasserie

Bombay Brasserie is a dining brand of The Indian Hotels Company Limited (IHCL), established in London in 1982. The restaurant celebrates India's regional cuisines through a contemporary interpretation of Indian dining.

Address: 26 Beach Road, #B1-23/24/25, South Beach Avenue, Singapore 189768

Before food apps and reservation waitlists, Hyderabad had a handful of rooms where the city learned to eat out. It also had the people who ran those rooms. Loca Loka has now brought many of these people together for a special evening called Loca(L) Legends.

It was an invitation-only event. Veterans who have run some of the city’s best-loved places for decades shared the floor with the restaurateurs and entrepreneurs who are writing Hyderabad’s next chapter. Together, they hold a history that lives in memories, not in books. The evening was part of Loca Season 1, a six-week, city-wide programme that marks the brand’s launch in Hyderabad under the line “Co-founded by Hyderabad”. The goal was simple: capture these stories before time takes them away.

One object, one story

Every legend came with one item from their establishment’s past. There was an early menu with unbelievable prices, a first-day bill, a faded photograph and a signboard that outlived its street. Each piece became an opening entry in the Loca(L) Legends Archive, a growing record of how Hyderabad learned to eat out and stay out.

The conversation

The evening also had a panel, moderated by Rana Daggubati. The speakers were Arjun Valluri (Founder, Xcess, Extreme Sports Bar and Heart Cup Coffee), Shravan Juvvadi (Founder, Tabula Rasa) and Hemender Reddy (Founder, The Moonshine Project). Their stories had the room nodding in one moment and laughing out loud in the next.

The three represent different chapters in the growth of Hyderabad’s hospitality and entertainment scene. They went beyond venues and balance sheets and spoke about the instincts behind their work. They talked about reading what customers want as it changes, taking risks as an entrepreneur, and building spaces that have helped make Hyderabad a destination for music, dining and experiential entertainment.

There were more fun moments too. “Then vs Now” conversations paired veterans with younger founders to argue over how the city’s evenings have changed. Anonymous confessional cards and a round of “Unwritten Rules” brought out the honesty, humour and friendly disagreement this trade is known for.

This is only the start

The archive will keep growing. Each legend will be filmed at their own establishment, and the stories will be released as a short-form series and a longer documentary edit.

What the founders said

“ Every city has a history that never made it into the books. In Hyderabad, a lot of it was lived in a handful of rooms, run by people who knew every regular by name and the story behind every table. They are the unofficial keepers of the city’s culinary history. Loca(L) Legends was about pulling up a chair, pressing record and making sure those stories outlive the rooms they happened in,” said Rana Daggubati, Co-Founder, Loca Loka.

Sree Harsha Vadlamudi, Co-Founder & CEO, Loca Loka, added, “I’ve been in this industry for over a decade, and the people in that room taught me most of what I know. They understood loyalty long before anyone called it a community strategy. Hyderabad’s hospitality is one of the city’s oldest subcultures, with its own rituals, rivalries and unwritten rules. A season about the city’s obsessions had to make room for the people who built it as we raised a toast to their strength, perseverance, and creativity.”

What’s next

Season 1 now moves from the city’s storytellers to its most permanent ones. Loca Ink takes over Aliens Tattoo, with flash tattooing on synthetic skin, a collective canvas and open conversations with Hyderabad’s tattoo artists.

Loca Season 1 events are open to guests aged 21 and above, by invitation only.

About Loca Loka

Loca Loka is a premium 100% Blue Weber agave tequila co-founded by actor Rana Daggubati, composer Anirudh Ravichander and entrepreneur Sree Harsha Vadlamudi. It was conceptualised in India and is produced in Jalisco, Mexico, under third-generation distillers. The name comes from the Spanish “loca” (crazy) and the Sanskrit “loka” (world). Loca Loka debuted in the United States and Southeast Asia in 2024 and entered India in November 2025. Its Blanco won Gold and its Reposado won Silver at the San Francisco World Spirits Competition 2025. It has also won medals at the New York International Spirits Competition, the Miami World Spirits Competition and the WSWA Wine & Spirits Tasting Competition in Denver

Renowned chef and television personality Chef K. Damodharan, popularly known as Chef Damu, has reportedly passed away in Chennai at the age of 72, on 25 October 2026. His demise has raised concerns across the culinary and entertainment communities, where he was widely recognised for his contributions to Indian cuisine and television.

Chef Damu became a familiar face among Tamil television audiences through his cooking shows and his role as a judge on Cooku with Comali, broadcast on Star Vijay. His approachable personality, culinary knowledge and interactions with contestants helped him connect with viewers beyond professional kitchens. He also served as the President of the South Indian Chefs Association.

His contribution to the culinary world extended beyond television. In December 2010, Chef Damu achieved a Guinness World Record for the longest cooking marathon by an individual. During the continuous cooking session, he prepared 617 dishes weighing approximately 190 kilograms over 24 hours, 30 minutes and 12 seconds, marking a significant milestone in his culinary career.

In recognition of his contributions to the culinary arts, he received the Padma Shri in 2025, one of India's highest civilian honours. The recognition celebrated his work in the culinary field and his efforts to bring Indian food and cooking traditions to a wider audience.

Chef Damu also made appearances in Tamil films, extending his presence beyond television and the professional culinary world. His career reflected the growing connection between food, entertainment and popular culture, particularly through television programmes that brought cooking into Indian households.

His journey also represented the wider role of chefs in promoting culinary traditions, inspiring aspiring professionals and making food more accessible to audiences. Through his television appearances and professional achievements, he became a recognised personality in Tamil Nadu's culinary landscape.

His sudden demise has sent shockwaves through the culinary world, with condolences pouring in from across the industry.