Pune's fried chicken scene just got a serious upgrade. Nashville Fried Chicken, the bold comfort food concept from Zorawar Kalra and Massive Restaurants Pvt Ltd, has officially arrived in the city, bringing the same crispy, flavour-packed experience that has already built a loyal following across Mumbai, Delhi, Bengaluru, Hyderabad, and Chennai.

This isn't your standard fried chicken chain. Nashville Fried Chicken has a very specific approach to getting it right, and the details matter. The chicken is massaged with robust spices and marinated for 18 hours before it's ever fried. The buns are proofed for 18 hours to achieve that soft, cloud-like texture that holds up to the fillings without falling apart. And the sauces, including Comeback Sauce, Secret Sauce, Honey Mustard, and Hot n Spicy, are all made in-house. Every element of the experience has been thought through, which is exactly what you'd expect from the team behind Louis Burger and Slyce Pizza.

The menu covers a lot of ground and does it well. The signature Fried Chicken Bucket with Peri Peri and Hot n Spicy sauces is the go-to for those who want heat and plenty of it. Glazed Chicken Tenders and Wings bring a slightly different texture to the table, while the Nashville Style Fried Chicken Burger, finished with spicy slaw and a dusting of paprika, is the standout sandwich on the menu. The Big Cluck Burger, Tandoori Fried Chicken Burger, and Hot American Summer round out the non-vegetarian options, while Pretty Boy Fries, Clucking Coop Wrap, and Fiery Double Chicken Wrap give you more reasons to order generously. Vegetarian options are also on the menu for those who want something from the spread.

For delivery, the packaging has been specifically designed to keep the chicken crispy throughout the journey, which matters more than it sounds when you're ordering fried chicken at home or at the office.

Zorawar Kalra shared his enthusiasm for the Pune launch. "Having seen the love from our patrons across India for Louis Burger, we are thrilled to now bring the bold flavours of Nashville Fried Chicken to Pune. Our team has worked tirelessly to develop a menu that combines global culinary expertise with the authentic indulgence of great fried chicken. With Pune's vibrant food culture and love for comfort food, we are excited to offer fried chicken enthusiasts a truly exceptional experience that they can enjoy from the comfort of their homes."

Nashville Fried Chicken is available on Zomato and Swiggy in Pune.

LOYA at Taj Mahal Palace, Mumbai is welcoming the festive spirit of Eid with a specially curated dining experience that celebrates the rich and diverse culinary traditions of Northern India.

Known for its storytelling approach to food and its strong connection to traditional cooking, LOYA brings together heirloom recipes, regional ingredients, and time-honoured techniques in its festive menu. Inspired by kitchens from across the northern belt of India, the dishes are prepared using classic methods such as dhungar (smoking), baghar (tempering), sigdi grilling, and slow dum cooking. These techniques allow the flavours to develop slowly, bringing out the warmth and depth that define traditional recipes.

The festive spread features several signature dishes that highlight the richness of the cuisine. Among the highlights are Dum Nalli, slow-cooked baby lamb shanks simmered in a fragrant spiced stock; Kangra Khodiya Gosht, a hearty Pahadi-style mutton curry; and Gosht ke Lazeez Pasliyan, charcoal-smoked mutton ribs infused with aromatic spices.

The menu also offers dishes such as Masaledar Pork Ribs with a honey-chilli glaze, Sigdi Macchi, a charcoal-cooked salmon prepared with fragrant spices, and Lakhori Murg Tikka, grilled chicken marinated with Almora chillies.

Vegetarian diners can enjoy regional favourites including Sepu Wadi, a Himachali preparation of urad dumplings served in yoghurt-tomato gravy, and Kathal Baingan Bharta, a smoked eggplant and jackfruit dish that reflects the depth of Northern Indian flavours.

To complement the festive meal, LOYA has introduced a selection of zero-proof beverages crafted with fruits and aromatic spices. Guests can choose from refreshing options such as the Saffron Delight with orange, mango and saffron notes, Sunrise to Sunset made with pomegranate, mango purée and basil, and Tamarind Fennel Soda, a tangy-spiced cooler with cranberry and citrus.

The dining experience concludes with LOYA’s signature desserts. Guests can indulge in Doodh Jalebi served with saffron milk and pistachio, Badana Pearls paired with rabri and saffron foam, and Kulfi Pop in flavours such as rose petal, saffron-cardamom, royal paan, and classic malai kulfi.

With its carefully crafted menu and traditional flavours, LOYA at Taj Mahal Palace Mumbai offers a festive dining experience that captures the warmth and celebration of Eid.

Two culinary communities from neighbouring countries have formalised a partnership that could open meaningful doors for the next generation of chefs. The Indian Culinary Forum signed a Memorandum of Understanding with the Youth Chefs Club of Ceylon, Sri Lanka, at Culinary Art India 2026, held alongside AAHAR, The International Food and Hospitality Fair 2026 at Bharat Mandapam, New Delhi.

The MoU was signed by Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, and Chef Chamodh Peiris, Founder and Chairperson of the Youth Chefs Club of Ceylon, in the presence of chefs, culinary professionals, and participants from across the industry. It's a moment that reflects how culinary diplomacy can work quietly but effectively when the right people are in the same room.

Chef Davinder Kumar, President of the Indian Culinary Forum, spoke about what the partnership is intended to achieve. "This partnership reflects our commitment to strengthening international culinary relationships and creating meaningful opportunities for chefs and young culinary professionals. By working together with the Youth Chefs Club of Ceylon, we aim to encourage exchange of skills, culinary traditions and professional knowledge that will benefit the next generation of chefs."

Chef Vivek Saggar added context on why Culinary Art India was the right platform for this. "Culinary Art India has always served as an important platform that brings together chefs and culinary professionals from across the world. This MoU further strengthens that vision by opening new avenues for collaboration, knowledge sharing and professional growth for chefs from both countries."

For the Sri Lankan side, Chef Chamodh Peiris reflected on what the collaboration means for young culinary professionals. "This collaboration with the Indian Culinary Forum is an important step in strengthening culinary ties between Sri Lanka and India. We look forward to working together to promote knowledge exchange, cultural understanding and professional development for young chefs, while creating new opportunities for the next generation of culinary professionals."

In practical terms, the partnership aims to facilitate chef participation in culinary competitions, training programmes, workshops, and cultural exchanges between the two countries. For young chefs on either side, it creates a pathway to learn from diverse gastronomic traditions and build international professional networks at an early stage of their careers.

The Indian Culinary Forum, established in 1987 in New Delhi, is India's premier association of professional chefs and is affiliated with the World Association of Cooks Societies, which represents over nine million professional chefs across 110 countries. The organisation has long championed Indian culinary traditions globally while nurturing emerging talent through competitions, mentorship, and training.