Third Wave Coffee is marking Valentine’s Day with a limited-edition beverage lineup crafted to celebrate connection and everyday indulgence. Launched nationwide on February 11, 2026, the seasonal range features four themed creations - La Vie en Rose Frappe, La Vie en Rose Latte, Red Velvet Milkshake, and Red Velvet Mocha Frappe - each designed to bring a playful yet comforting touch to coffee breaks.

The rose-inspired offerings lead with floral, creamy notes, where the La Vie en Rose Frappe blends delicate rose flavours with whipped cream and dehydrated rose petals, while the La Vie en Rose Latte offers a smoother, mellow sip with subtle sweetness. Complementing the floral profiles are dessert-style red velvet creations: the Red Velvet Milkshake delivers a rich, thick indulgence topped with whipped cream and velvet crumbs, and the Red Velvet Mocha Frappe combines bold coffee and cocoa with a decadent finish.

Priced from ₹305 onwards, the collection is positioned as an accessible festive treat. Available across all outlets till February 22, the range reflects the brand’s structured, insight-led approach to seasonal innovation, aligning menu development with cultural moments and evolving consumer preferences. Founded in 2016 by Sushant Goel, Anirudh Sharma and Ayush Bathwal, Third Wave Coffee has grown to over 200 cafés nationwide and continues to focus on a coffee-first experience driven by quality beans, accessible locations and technology-enabled engagement.

Burma Burma has officially opened its doors in Chandigarh, marking its 21st restaurant in India and its first-ever outlet in the city. Located at Unit No. 321, Third Floor, Nexus Elante Mall, Phase 1, Chandigarh-160002, the restaurant strengthens the brand’s presence in North India while introducing the city to authentic Burmese cuisine and its signature tea room experience.

Known as India’s only Burmese specialty restaurant & tea room, Burma Burma brings a menu that blends bold and comforting flavours. From Samosa Soup and Lotus Root Chips to Tea Leaf Salad, Tohu Mash with Paratha, Khowsuey and Burmese Falooda, the offering is both distinctive and surprisingly familiar for Indian palates. The dishes are paired with Zero Proof Cocktails and artisanal teas, creating a well-rounded dining experience.

The award-winning brand celebrates the culture and culinary traditions of Burma through recipes inspired by street food, tribal cuisine and heirloom dishes passed down through generations. The menu has been shaped by continued research and travel by the culinary team led by Head Chef Ansab Khan. Guests can explore small plates, refreshing salads, hearty mains, bubble teas, coolers, pulled teas and indulgent desserts, all crafted with attention to authenticity and taste.

Signature highlights include Samosa Soup (Samuza Hincho), featuring a crispy samosa in tangy soup with spiced black chickpeas and spring vegetables, and Mohinga Noodle Soup, the national dish of Burma. The Tea Leaf Salad made with laphet (fermented and pickled tea leaves) remains a popular choice. The Oh No Khowsuey, a fragrant coconut milk curry with noodles and toppings, continues to be a crowd favourite.

The beverage programme stays true to its Burmese Tea Room roots. Guests can choose from black, oolong and herbal teas, traditional Burmese Milk Tea, Yangon Royal Tea, Creamy Bagan Tea and a range of Iced Teas. The Zero-Proof Cocktails, recently awarded Best Non-Alcoholic Menu 2025 by 30 Best Bars India, add a modern touch. Options like Cane Glow, Pandan Royale, Yangon Sunset and Burma Sour bring cocktail-style craft without alcohol.

Desserts complete the experience with both Burmese and international selections. Burmese Falooda, Tagu Piyan, Celebration Cake, Burma Bombe and Avocado & Honey Ice Cream are among the highlights, along with artisanal ice creams made in-house.

Spread across 3,128 square feet, the 98-seater restaurant is designed by Minnie Bhatt of Minnie Bhatt Designs. Inspired by Burmese folk tales, the interiors feature handcrafted artworks, woven screens, patterned floors and warm lighting. A striking mural depicting popular folklore anchors the space, blending culture and contemporary design.

Burma Burma Chandigarh aims to become a favourite spot for post-shopping meals, leisurely lunches and celebratory dinners. With its premium casual dining format, the restaurant offers a space where guests can discover the soulful and hearty flavours of Burma in a vibrant yet welcoming setting.

Address: Unit No. 321, Third Floor, Nexus Elante Mall, Phase 1, Chandigarh-160002.

Masque, one of India’s most recognised names in modern Indian gastronomy, has won the Art of Hospitality Award 2026. The honour was pre-announced in the run-up to Asia’s 50 Best Restaurants 2026, sponsored by S.Pellegrino & Acqua Panna. The award is given to an establishment that the 350-plus members of Asia's 50 Best Restaurants Academy believe has delivered the finest hospitality experience in Asia over the past 18 months.

Founded in 2016 by Aditi Dugar, Masque has grown into a global name in innovative Indian dining. Located in an industrial-chic former textile mill in Mumbai, the restaurant is known for its 10-course tasting menus that combine tradition with modern ideas. The focus remains on seasonal, locally sourced and foraged ingredients, presented through an engaging and interactive dining format.

A spokesperson for Asia’s 50 Best Restaurants says: “Masque's win recognises more than exceptional service – it celebrates how the restaurant has built a complete ecosystem of hospitality around modern Indian gastronomy. The team's dedication to sourcing across India, their experimental approach to both food and cocktails and their ability to create intimate, interactive dining moments all demonstrate that at Masque, hospitality is inseparable from innovation.”

Reacting to the recognition, Aditi Dugar says, “It feels incredible to bring home this award in our tenth year. It’s been a dream for as long as we can remember. It only reaffirms what we’ve been trying to achieve since Masque opened its doors, to treat every guest with care, generosity and the utmost humility. And of course, it goes without saying that this recognition belongs to the brilliant team at Masque, who shows up every day with unwavering commitment and the rigour to be the best. I’m deeply grateful to them, to everyone who has believed in our journey and to Asia’s 50 Best Restaurants for recognising hospitality as something soulful and deeply human.”

Under the leadership of head chef Varun Totlani, the kitchen team travels across India, from the forests of Kashmir to the shores of Goa, to source hyperlocal produce. At the core of its creativity is the Masque Lab, an R&D kitchen that blends traditional Indian cooking with global techniques. The Lab also doubles as a private dining space for just 14 guests, offering an intimate and immersive experience.

Masque offers both vegetarian and non-vegetarian menus, presenting contemporary Indian cuisine in a distinctive style. Dishes range from prickly pear with nagphani and coconut malai to a refined take on the Gujarati winter favourite ponkh bhel with Goan seaweed. Its cocktail programme follows the same experimental spirit, with seasonal ingredients and flavour combinations carefully designed to complement the tasting menus.

The Art of Hospitality Award celebrates restaurants where personalised, knowledgeable and seamless service enhances the overall dining journey. Masque now joins past winners such as Toyo Eatery in Manila, Nusara in Bangkok by chef Thitid ‘Ton’ Tassanakajohn and Zén in Singapore by chef Bjorn Frantzen.

This recognition comes ahead of the Asia’s 50 Best Restaurants awards ceremony, which will be held for the first time in Hong Kong at the Kerry Hotel on 25 March 2026. Deloitte continues to serve as the official independent adjudication partner, ensuring the integrity of the voting process and the final list of Asia’s 50 Best Restaurants 2026.