A new chapter in Mumbai’s dining scene unfolds with the launch of Sora by The Nines, an elegant vegetarian restaurant and bar in Kandivali that reimagines plant-based dining through creativity, warmth, and modern charm.

Taking its name from the Japanese word for sky, Sora represents freedom, openness, and imagination, qualities that define every part of the experience. Conceived by the team behind The Nines, Sora blends the artistry of modern vegetarian cuisine with the easygoing sophistication of contemporary bar culture. Every plate, cocktail, and detail celebrates the joy of coming together over good food and great company.

Sora was born from the success of The Nines and the desire to connect with a younger, dynamic audience that values both experience and flavour. The restaurant challenges the idea that vegetarian food is traditional or predictable, presenting it instead as indulgent, bold, and full of creative expression.

At the helm of this vision is Chef Khushal, known for his mastery of regional South Indian flavours at Devengere Benne. At Sora, he brings a balance of authenticity and innovation. “At Sora, we've built a menu that celebrates flavour, texture, and balance, drawing inspiration from around the world but rooted in Indian sensibilities,” says Chef Khushal.

The menu reflects this approach beautifully, offering comforting yet inventive dishes such as Chimichurri Paneer, Mock Meat Chilly, Khow Suey, and the indulgent Broccoli Corn Cheese. For dessert, the dramatic Pull Me Up Tiramisu makes for a sweet finale — rich, layered, and designed to impress.

Sora’s cocktail program mirrors its name light, refreshing, and effortlessly elegant. Highlights include the floral Purple Mist with vodka and lavender syrup, the citrusy Elder Blush with gin and elderflower, and the tropical Caribbean Bloom made with Old Monk white rum, blueberry, and apple. The Coriander Leaf brings a zesty twist with tequila and yuzu, while Pink Amber offers a whisky-based citrus blend. Each drink feels like a nod to the sky balanced, bright, and beautifully crafted.

Spanning 2,800 sq. ft., Sora’s interiors are a visual and sensory tribute to the sky. Soft neutrals, light blues, and earthy tones create a soothing yet stylish atmosphere. Curved furniture, diffused lighting, and natural textures give the space a flow that transitions seamlessly from day to night. The result is a calm, welcoming space where every detail enhances the dining experience.

Behind the concept stands Mahesh Shetty, the hospitality mind behind Times Square, Namaskar, The Nines Juhu, Maharaj, and Devengere Benne. “My favorite part of starting a restaurant is watching an idea turn into an experience that people connect with. Each concept has its own story, but the goal is always to make guests feel at home,” shares Shetty.

Through Sora, Shetty and his team continue their legacy of blending warmth, consistency, and creativity, offering a dining experience that’s grounded in authenticity yet open to exploration.

Restaurant Details:

The legendary Dakshin at Sheraton New Delhi has reopened its doors in a refreshed new avtaar, welcoming guests to rediscover the soul of South Indian dining in an elegant, reimagined space.

Rooted in the region’s timeless charm yet designed for today’s refined palate, the renewed Dakshin brings together heritage, craftsmanship, and contemporary elegance. The interiors evoke a sense of southern grandeur with handcrafted wooden accents, carved pillars, gold-toned details, ornate furniture, and Kanjivaram-inspired motifs, creating an atmosphere that feels both classic and current.

Celebrating over 35 years of culinary heritage, Dakshin has long stood as a symbol of regional authenticity within the ITC Hotels portfolio. From Mumbai and Hyderabad to Visakhapatnam and New Delhi, each outpost carries forward the same hallmark of culture, craft, and culinary mastery that defines the brand.

“Dakshin has been an integral part of Sheraton New Delhi’s culinary identity for decades. The refreshed Dakshin is a tribute to South India’s rich heritage, where every detail, from design to flavour, tells a story of craftsmanship and culture. We are delighted to welcome our guests to rediscover this beloved restaurant,” said Amit Kumar, Area General Manager Welcomhotels (North) & General Manager, Sheraton New Delhi.

The renewed menu is a sensory exploration of the southern states, Tamil Nadu, Kerala, Pondicherry, Andhra Pradesh, Karnataka, and Telangana, where every dish carries a trace of tradition and a touch of innovation.

Highlights include Tomato Pappu, an Andhra-style lentil delicacy; Kori Gassi, a coconut-based chicken curry from Mangalore; Venchina Mamsam, a rich spiced lamb preparation; and Patchakari Stew, vegetables gently simmered in coconut milk. Each plate represents Dakshin’s philosophy of offering an experience steeped in ritual, regional purity, and personal touch.

Timings:
Lunch: 12:30 PM – 2:45 PM
Dinner: 7:00 PM – 11:45 PM

Kimaya Himalayan Beverages, the name behind India’s award-winning craft beer BeeYoung, is set to introduce BeeYoung Tropic, the country’s first-ever crafted Tropical Pilsner, at Doon Music Festival Season 4. The brand joins as the festival’s official beer partner, bringing with it a refreshing wave of flavour, music, and youthful spirit.

The two-day festival, hosted at the Rajiv Gandhi International Cricket Stadium in Dehradun, is one of Uttarakhand’s most celebrated youth events. Known for its electrifying atmosphere, diverse audience, and power-packed artist lineup, this year’s edition will see performances by DJ Chetas, Krsna, Gurnazar, and Paresh Pahuja. With over 65,000 attendees across past seasons, the festival offers the perfect stage for BeeYoung’s latest innovation.

BeeYoung’s partnership with the Doon Music Festival goes beyond branding, it’s a creative fusion of community, music, and craftsmanship. True to this spirit, BeeYoung Tropic Pilsner captures the brand’s core essence: bold, refreshing, and full of life.

First brewed at BeeYoung’s microbrewery in New Delhi, the BeeYoung Brewgarden, the Tropic Pilsner became an instant favourite among visitors for its light, fruity twist. Now, this brew is ready for a national debut, promising to bring the same tropical freshness in every can.

Crafted with notes of mango and passion fruit, the beer delivers a crisp, light-bodied texture and a smooth, malty finish. Designed to pair effortlessly with any cuisine or occasion, it’s perfect for sunny afternoons, lively evenings, or just unwinding with friends. The brew leaves no lingering aftertaste, making it as clean and easygoing as it is flavourful.

Sharing his excitement for the launch, Abhinav Jindal, CEO and Founder of Kimaya Himalayan Beverages, said,“The Doon Music Festival embodies the same spirit we celebrate at BeeYoung, youthful energy, authentic experiences, and bringing people together. With the launch of BeeYoung Tropic Pilsner, we aim to capture the feeling of pure joy and togetherness that arises when great music meets great company. Launching it here in Dehradun, the city where BeeYoung was born, surrounded by music and mountains, feels like the perfect homecoming for this tropical journey.”

As Dehradun’s hills come alive with music and celebration, festival-goers will get to experience BeeYoung’s complete lineup — BeeYoung Beyond, the original BeeYoung, and the all-new BeeYoung Tropic Pilsner. Each one embodies the brand’s signature combination of craft, character, and youthful energy, connecting deeply with India’s growing community of beer lovers.