McDonald’s India North and East has introduced its Asia Chicken Campaign, bringing its global collaboration with South Korean music and fashion icon G-DRAGON to Indian customers. Spanning 13 Asian markets, the campaign introduces Korean-inspired flavours through a limited-period menu featuring Gochujang Butter Sauce, developed by McDonald’s Korea.

The collaboration brings together McDonald’s and G-DRAGON under the theme ‘ICON × ICON’, highlighting the growing influence of Korean food, music, fashion and popular culture. The campaign is currently available across North and East India for a limited period. At the centre of the campaign is Gochujang Butter Sauce, which combines the savoury character of gochujang with the creamy richness of butter. Inspired by Korea's traditional jang, or fermented sauce, heritage, the sauce offers a balance of mild spice, subtle sweetness and savoury flavours.

Developed by McDonald's Korea, the sauce serves as the common element across the campaign's participating markets. Each market has adapted its menu offerings to local tastes while retaining the Korean-inspired flavour profile.

Four Menu Options with Korean Gochujang Butter Sauce

In North and East India, customers can explore four menu options featuring the sauce:

• McSpicy Paneer with Korean Gochujang Butter Sauce

• McSpicy Chicken with Korean Gochujang Butter Sauce

• Veg Surprise with Korean Gochujang Butter Sauce

• Chicken Delite with Korean Gochujang Butter Sauce

The new offerings bring Korean-inspired flavours to familiar McDonald's menu items, giving customers different options to explore the sauce's combination of savoury notes, mild heat and creamy richness.

G-DRAGON Collaboration Extends Beyond the Menu

Beyond the food offerings, the Asia Chicken Campaign includes digital content and limited-period customer experiences across 13 Asian markets. A campaign film featuring G-DRAGON is being released across McDonald's India North and East social media channels. The collaboration also includes G-DRAGON Cards, available with McSpicy Chicken and McSpicy Paneer Meals for a limited period. The cards add a collectible element to the campaign, extending the partnership beyond the new menu offerings.

Through the campaign, McDonald's is bringing together menu innovation and popular culture, using Korean-inspired flavours and G-DRAGON's global presence to connect with customers across the region. With its combination of familiar menu favourites, Gochujang Butter Sauce and limited-period collectibles, the campaign introduces another Korean-inspired dining experience to McDonald's customers in North and East India.

From the familiar flavours of paan and raw mango to the aroma of sandalwood and saffron, Indian ingredients are finding new applications in modern mixology. Mixologist Akash Kumar Kushwaha has curated a cocktail and mocktail menu in Irving, Texas, bringing together traditional Indian flavours, international spirits and contemporary beverage techniques.

The collection explores how ingredients commonly used in Indian cooking can add new dimensions to cocktails. Jaggery, paan, curry leaves, cardamom, saffron and raw mango feature alongside fresh fruits, herbs, aromatic elements and international spirits. The menu combines familiar cocktail styles with ingredient-led experimentation, creating options for guests who enjoy both classic drinks and new flavour combinations.

Among the signature creations, the Mezcal Old Fashioned combines smoky mezcal with jaggery, sandalwood and Peychaud’s bitters. The sweetness of jaggery and the aroma of sandalwood complement the smoky character of mezcal, offering a different interpretation of the classic Old Fashioned. The Betelnut Old Fashioned takes another approach, using paan-infused bourbon with Angostura and orange bitters. By introducing the aromatic qualities associated with paan into a familiar cocktail format, the drink brings an Indian influence to a well-known recipe.

Other creations explore the relationship between spices, herbs and fresh produce. Brahmaputra Boat combines rye whiskey, bay leaf, cinnamon, apple and lime, while Hunan Heatwave brings together tequila, tandoori pineapple, cilantro, lime and chilli. The Spice Route, featuring mango, cardamom, saffron and coconut, further explores how ingredients associated with Indian cuisine can create layered flavour profiles.

Coffee and savoury notes also feature in the collection. Monk Meditation combines Indian dark rum, espresso, cinnamon and brown butter, while Aam Panna brings together gin, raw mango, curry leaf and aam panna foam. These combinations draw inspiration from culinary traditions while applying them to contemporary beverage development. Alongside the signature creations, the menu includes familiar favourites such as the Old Fashioned, Paloma, Martini, Cosmopolitan, Margarita, Ranch Water and Lemon Drop. Keeping these classics alongside original recipes gives guests the choice between established cocktail styles and more experimental combinations.

Expanding the Non-Alcoholic Experience

The mocktail selection gives equal attention to flavour, aroma and balance, offering options beyond conventional fruit-based drinks. Zen Garden combines cucumber, cilantro, lime and chaat masala for a savoury, citrus-led profile. Shanghai Express blends pomegranate, orange and lime with ginger ale, while Peach Pranayama combines lychee, peach, lime and rose water. Ananas Chakra brings together pineapple and passion fruit for a tropical flavour profile.

Another highlight is Night, an alcohol-free, coffee-forward creation featuring espresso, almond milk and demerara syrup. Its inclusion reflects a wider approach to zero-proof beverages, with greater attention to flavour combinations and individual character rather than treating non-alcoholic drinks simply as substitutes for cocktails.

For restaurant operators and food and beverage professionals, the collection demonstrates several approaches to beverage innovation. Regional ingredients can bring distinctive flavours to familiar cocktail formats, culinary techniques can inspire new combinations, and a balanced menu can offer both classic drinks and original creations. A considered mocktail selection can also help venues cater to guests seeking alcohol-free options.

Through this menu, Akash Kumar Kushwaha brings Indian culinary influences into a contemporary mixology setting, exploring how ingredients such as paan, jaggery, sandalwood, saffron and raw mango can contribute to distinctive beverage experiences. The collection highlights the possibilities of combining traditional flavours with global cocktail techniques to develop a beverage programme that appeals to a range of tastes.

Bebida Hospitality and Bengaluru Airport's 080 Lounges have introduced Copenhagen Sparkling Tea at the 080 Domestic Lounge and 080 International Lounge at Terminal 2 of Kempegowda International Airport Bengaluru, expanding the lounges' beverage offerings with an alcohol-free Danish sparkling tea.

Founded in 2017 by Jacob Kocemba and Bo Sten Hansen, Copenhagen Sparkling Tea combines traditional tea brewing with the effervescence of a sparkling beverage. Hand-brewed in Copenhagen using up to 13 organic teas, the blends bring together different tea varieties to create layered aromas, distinctive flavour profiles and a crisp finish.

The introduction offers travellers an alternative to conventional lounge beverages, bringing together international beverage craftsmanship and India's established tea culture.

Copenhagen Sparkling Tea is brought to India by Bebida Hospitality Pvt. Ltd., which specialises in introducing international food and beverage brands to the Indian market. The brand is served at more than 200 Michelin-starred restaurants and by hospitality groups including Four Seasons, InterContinental, Ritz-Carlton, JW Marriott, Taj and The Leela.

At the 080 Lounges, the sparkling tea is served chilled in fine stemware and is available in three signature blends:

• Blå: A blend of jasmine, white tea, Darjeeling and Assam, offering delicate floral notes and a balanced flavour profile.

• Lysegrøn: Combines sencha and green tea with citrus and first-flush Darjeeling for a bright, refreshing taste.

• Lyserød: Brings together silver needle, oolong, hibiscus, Darjeeling and Assam, with a delicately fruity character and blush-pink colour.

Commenting on the introduction, George Bennet Kuruvilla, CEO, Bengaluru Airport Services Limited (BASL), and VP Hospitality, Bangalore International Airport Limited (BIAL), said, “We are constantly looking to elevate the experience for travelers who frequently visit our lounges. Copenhagen Sparkling Tea gives our guests a distinctive choice that matches the care we put into every part of the lounge. It reinforces our commitment to thoughtful hospitality, quality, and creating meaningful experiences for our guests.”

Jacob Kocemba, Founder, Copenhagen Sparkling Tea, said the beverage was created to celebrate meaningful moments and expressed pride in bringing the brand to the 080 Lounges in Bengaluru.

Nadia Sood, Co-Founder, Bebida Hospitality, highlighted the connection between India's tea heritage and the brand's contemporary approach. She noted that the 080 Lounges' emphasis on design and guest experience made them a suitable setting for introducing the sparkling tea to Indian travellers.

Located airside on Level 4 of Terminal 2, both the 080 Domestic Lounge and 080 International Lounge operate 24 hours a day. Managed by Bengaluru Airport Services Limited, the lounges draw inspiration from Karnataka's and India's cultural heritage, with facilities that include dining, spa services, workspaces and artwork by local artists.

The addition of Copenhagen Sparkling Tea further diversifies the lounges' food and beverage programme, offering travellers a distinctive alcohol-free option before departure or during their airport stay.