Food

The milestone comes amid a series of market entries across India, with expansions underway in Jalandhar, Ludhiana, Manipal and Kochi this month, and Dehradun and Amritsar planned for this financial year Third Wave Coffee, India's beloved coffee and food QSR brand, has marked a significant milestone in its national growth journey with the opening of its 250th café in Hazratganj, Lucknow. The milestone reflects the brand’s continued expansion across metros, Tier 1 and Tier 2 cities, as it builds a wider national footprint and brings its specialty coffee and contemporary café experience to more consumers. The 250th café comes at a time of accelerated national expansion for Third Wave Coffee, following recent entries into Agra, Kolkata, Visakhapatnam, and Jalandhar, which have strengthened the brand’s presence across North, East, and South India. Building on this momentum, the brand plans to enter Ludhiana, Manipal, Kochi, and Amritsar this financial year, further expanding its footprint across established and emerging markets. With a target of approximately 320 cafés by FY27, Third Wave Coffee remains focused on new market entries, deeper penetration across existing markets, product innovation, and operational excellence. Speaking on the milestone, Rajat Luthra, CEO, Third Wave Coffee, said, “Reaching 250 cafés is a remarkable milestone in our 10-year journey and a moment to reflect on how far Third Wave Coffee has come. What started as a vision to make specialty coffee more accessible has evolved into a brand that is a part of everyday life for consumers across India. As we look to the next decade, our ambition is to build a distinctive and enduring national brand. We will continue to explore new markets, exciting offerings and segments, while evolving the experience through our baristas, food and beverage innovations, and technology. At the heart of this journey is our commitment to creating spaces and experiences that foster community and give people a reason to return.” Third Wave Coffee’s cafés are designed as community-centric spaces, with comfortable, work-friendly environments and thoughtful infrastructure that support a range of everyday needs, from focused work and informal meetings to social interactions and leisure. At the same time, the brand’s expansion strategy is focused on building a strong presence across diverse consumer markets, supported by an evolving food and beverage portfolio, accessible specialty coffee, and technology-enabled convenience. This approach is supported by the brand’s dedicated Food Innovation Lab and state-of-the-art roastery, which enable continuous product development while strengthening its coffee, food, and operational capabilities as Third Wave Coffee scales.

Indian Craft Brewery (ICB) is inviting Bengaluru to raise a glass and indulge in the Bavarian flavours  with Oktoberfest from 15 September to 30 October. Bringing together a specially curated new food and cocktail menu, the brewery is giving guests a fresh take on the season, complemented by its existing craft beer selection. The newly introduced food menu draws from the hearty, comforting flavours associated with German and Bavarian cuisine, with a selection of dishes created for the occasion. Guests can begin with Bavarian Pretzels served with beer cheese dip or opt for Pilzrahm Tarte, featuring forest mushrooms and a creamy herb sauce. The menu also features Bavarian Chicken Fingers, German Chicken Schnitzel Sandwich, Smoked Romesco Currywurst, Stout Pork Belly Slider, Bangers and Mash and the ICB Smashed Beef Burger. The Oktoberfest-inspired menu extends to desserts, with indulgent creations including Beer Caramel Chocolate Tart, Weissbier Tiramisu, Bavarian Sour Cherry Cheesecake, Malt Ice Cream and Death by Chocolate. Adding to the festivities is a new Oktoberfest-inspired cocktail menu, created to bring seasonal flavours and the spirit of the celebration into the glass. The selection includes Bavarian Berry, a berry-forward gin cocktail with a lager spritz; Ruby Keller, combining crisp apple, sparkling wine and an IPA twist; and Munich Midnight, a rich combination of vodka, vanilla and hazelnut finished with stout foam. Alpine Ember brings together Earl Grey, honey, smoky lime, whiskey and IPA, while Mango Prost offers a refreshing combination of mango, agave, coriander and lime with an IPA finish. The new food and cocktail offerings will be served alongside ICB’s craft beer lineup, headlined by Fest Bier, the brewery’s exclusive Oktoberfest seasonal release. A modern golden lager inspired by Munich’s iconic Oktoberfest beers, Fest Bier delivers a smooth malt character with notes of fresh bread, biscuit and light toast, balanced by a clean, crisp finish that makes it exceptionally drinkable. While the festival was once associated with darker Märzen-style beers, today’s Fest Bier has evolved into a lighter, golden lager that retains its rich malt depth while being easy to enjoy by the litre. Alongside this limited-edition Oktoberfest brew, guests can also enjoy ICB’s existing craft beer favorites, including Wit Maga, Happy Weizen, Rowdy Stout, El Chamraj, Ale Is Well, Nandi Nectar, Malgudi Ale, Huligun and ICB Native, available in 250 ml, 500 ml and 1000 ml pours. With an extended six-week celebration, Indian Craft Brewery is bringing the convivial spirit of Oktoberfest to its brewery experience through Bavarian-inspired food, new cocktails and craft beer, offering Bengaluru a reason to gather, eat, drink and celebrate through the season.

Café Akasa, the onboard meal service of Akasa Air, is celebrating Ganesh Chaturthi with the fifth edition of its Ganesh Chaturthi Special Meal, a thoughtfully curated offering inspired by Maharashtra’s rich culinary traditions. The meal features Farali Pattice served with Puneri Usal, a Puran Poli Tart and a beverage of choice. Available throughout September 2026, his meal can also be prebooked on Akasa Air’s website or mobile app. Rooted in the diverse flavours of Maharashtra, the meal brings together comforting, familiar and festive elements inspired by Ganesh Chaturthi celebrations to the skies. Blending savoury and sweet favourites, the specially curated offering is designed to evoke the warmth and togetherness associated with the festive season. With curated limited-edition menus introduced throughout the year, Café Akasa continues to enrich the onboard experience by celebrating seasonal moments and evolving customer preferences, ensuring there is always something new to look forward to every time customers fly. Since launching operations in August 2022, Akasa Air has been committed to offering specially curated meal options that reflect regional specialties associated with various celebrations. From Makar Sankranti to Valentine’s Day, Holi, Eid, Easter, Mother’s Day, International Yoga Day, Navroz, Onam, Ganesh Chaturthi, Dussehra, Diwali, Children’s Day and Christmas, Café Akasa continues to enhance the flying experience with festive meals. The airline also offers a pre-selection of cakes on its regular menu for flyers who want to celebrate special occasions with their loved ones in the skies. Café Akasa’s frequently refreshed menu is thoughtfully curated to include a variety of gourmet meals, snacks, and refreshing beverages, ensuring there is something to cater to a wide range of dietary and culinary preferences. The menu offers 45+ meal options, including fusion meals, appetisers with a regional twist, and decadent desserts, all exclusively curated by reputed chefs from across India.

Shangri-La Eros New Delhi’s award-winning Shang Palace welcomes Chef Luo Ming Hui for an exclusive culinary residency, bringing together the chef’s extensive international experience and deep expertise in Cantonese and Sichuan cuisine with one of the capital’s most distinguished Chinese dining destinations. Currently serving as Chef de Cuisine at Shang Palace, Shangri-La Abu Dhabi, Chef Hui brings over a decade of culinary experience spanning China, Abu Dhabi and Mauritius. His approach to Chinese cuisine is grounded in technical precision, time-honored techniques and a deep understanding of regional flavours, with a repertoire shaped by years of working across diverse culinary landscapes. From September 9th to 13th 2026, guests can experience Chef Hui’s signature interpretation of Cantonese and Sichuan cuisine across lunch and dinner. The residency will feature a specially curated set menu alongside an à la carte selection, offering diners the opportunity to discover his distinctive culinary style through a considered selection of regional classics and contemporary interpretations. Chef Hui’s career spans some of the region’s most respected Chinese kitchens, beginning in Shenzhen where he was part of the pre- and post-opening team at Shang Garden Chinese Restaurant at Shangri-La Futian. During this formative chapter, he led the dim sum section while training teams in dim sum preparations, building the technical foundation that would come to define his cooking style. A subsequent stint in Mauritius for the opening of Duck Laundry Chinese Restaurant further strengthened his reputation for building successful kitchens from the ground up. Today, as Chef de Cuisine at Shang Palace, Shangri-La Abu Dhabi, he brings together operational precision with a deeply rooted understanding of Cantonese and Sichuan cooking, balancing technical discipline with a style of cooking that remains grounded in tradition. That balance is reflected throughout the menu he brings to Shang Palace in New Delhi. Beginning with the soups, the Dried Scallop Chicken Soup and the Chrysanthemum Tofu Broth establish early the level of detail and restraint that defines the experience. The dim sum selection features Lamb Taro Puff, Sea Bass and Chenpi Dumpling, Crispy Duck with Plum Sauce amongst others. The mains showcase the depth and precision of Cantonese wok cooking, with highlights including Wok-Fried Lobster Cheese with E-Fu Noodles and Sizzling Chicken Clay Pot. The selection continues with Wok-Fried Kung-Pao King Oyster Mushroom and Eggplant Tofu Clay Pot, offering a balance of bold flavours, textures and classic Chinese cooking techniques. To conclude, Mango Soup provides a light and refreshing finish to the meal. A residency of this kind, anchored in genuine craft and informed by years spent across some of the world’s more demanding Chinese kitchens, is precisely what Shang Palace at Shangri-La Eros New Delhi does best. Chef Hui’s pop-up brings together Cantonese precision and Sichuan depth across both lunch and dinner, with the curated set menu priced at INR 5,500 plus taxes and the full à la carte selection available alongside.

Shangri-La Eros New Delhi hosted an exclusive Rooted in Nature dinner at Sorrento, bringing together a thoughtfully curated culinary experience and a closer look at the hotel’s commitment to responsible sourcing, local partnerships and more conscious dining. The evening centered around the philosophy behind Rooted in Nature, a culinary program showcasing locally and ethically harvested seasonal ingredients, reflecting our commitment to supporting local community while reducing environmental impact. For the special dinner, Sorrento presented a curated set menu featuring produce sourced from Fresh Marine Foods Pvt. Ltd., offering guests an opportunity to experience the ingredient at its freshest while learning more about its journey from source to plate. The menu featured preparations including Pistachio-Crusted Tiger prawns with White Tomato Broth, spaghetti with grilled prawns, mixed seafood risotto with shrimps, calamari, clams and lobster, and a seafood platter featuring tiger prawns, seabass and lobster. The partnership with Fresh Marine also offered an insight into the importance of traceability and quality at every stage. From carefully monitored prawn cultivation and hygienic cleaning and grading to quality checks, temperature-controlled storage and secure transportation, the process is designed to preserve freshness and maintain quality through to delivery. Guests were also invited to discover more about the programme through a short interaction with the Fresh Marine team, exploring the journey behind the ingredients featured on their plates and the role of thoughtful sourcing in creating a more responsible culinary experience. For more information and reservations, guests may call +91 11 4119 1040 or email sorrento.slnd@shangri-la.com Instagram Handle: @shangrilanewdelhi Facebook: @ShangrilaNewDelhi Hashtags: #ShangriLaNewDelhi #sorrento Website: www.shangri-la.com/newdelhi/erosshangrila/

A new wave is brewing on the East Coast. Third Wave Coffee, India’s beloved coffee and food QSR brand, has entered Andhra Pradesh with the launch of two cafés in Visakhapatnam, located at Waltair Road and Inorbit Mall. The launch strengthens the brand’s South India footprint to over 100 cafés and its national network to 240+ cafés, marking another milestone in its regional expansion journey. Inspired by Visakhapatnam’s unique blend of coastal charm and urban growth, the cafés are designed as community-first spaces that bring together great coffee, work-friendly comfort, and effortless conversations. Patrons can enjoy signature brews, specialty single-origin coffees, artisanal bakes, quick bites, and curated food offerings. The Visakhapatnam cafés will also feature a seamless, tech-enabled experience through the Third Wave Coffee app. Speaking on the launch, Rajat Luthra, CEO, Third Wave Coffee, said, “We’re excited to bring the Third Wave Coffee experience to Andhra Pradesh with the launch of our cafés in Visakhapatnam. The city’s vibrant culture, expanding IT and academic ecosystem, and growing appreciation for specialty coffee make it a compelling destination as we deepen our presence across South India. As we look ahead, the South will remain a key pillar of our expansion strategy. Backed by our Food Innovation Lab and state-of-the-art roastery, we remain committed to offering our signature food and beverage experience as we scale into new markets and serve more coffee lovers across the country”. In FY26, Third Wave Coffee continued to strengthen its presence across South India, expanding its footprint in Bengaluru, Hyderabad, Chennai, and Mysuru. The brand also entered new markets across India including Ahmedabad, Agra, and Kolkata. Building on this momentum, Third Wave Coffee plans to open 100 additional cafés by FY27, taking its national store count to 320. As it continues to scale, Third Wave Coffee remains focused on product innovation, operational excellence, and creating community-led café experiences, further strengthening its position in India’s evolving QSR and specialty coffee landscape.

IHCL SeleQtions, Haridwar’s distinguished heritage hotel, celebrates the spirit of Onam with an authentic Onam Sadhya, being hosted on 23rd August 2026, from 12:30 PM to 3:30 PM. Marking a celebration of South Indian culinary traditions at the heritage riverside retreat, the experience brings the rich flavours and festive traditions of Kerala to the sacred banks of the Ganges, inviting guests to savour an elaborate traditional feast in the tranquil setting of Pilibhit House. Onam Sadhya at Pilibhit House Celebrates Kerala’s Culinary Heritage Rooted in the festive traditions of Kerala, the Sadhya is an elaborate feast that brings together an array of preparations, offering a balance of sweet, savoury, tangy and spiced flavours. The menu at Pilibhit House, Haridwar draws from the region’s traditional culinary repertoire, with coconut, curry leaves, yoghurt, tamarind and spices coming together across a thoughtfully curated selection of classic preparations. Traditional Onam Sadhya Menu at Pilibhit House The feast begins with traditional accompaniments including Uppery, crisp fried plantain chips, Sarkara Varatty, jaggery-coated Kerala plantains, and Pazham. These are complemented by Injipuli, a tangy ginger pickle flavoured with roasted coconut and tamarind, alongside Manga Pickle and Naranga Pickle. The Sadhya continues with Beetroot Kichadi, Pineapple Pachadi, and Olan, featuring cucumber and black-eyed beans cooked with ginger, curry leaves and coconut milk. Banana Kaalan, a yoghurt-based preparation with garden-fresh banana, and Errussery, made with pumpkin, roasted coconut and black-eyed beans, complete the spread. Adding to the feast are Cabbage Thoran, dry-sautéed with mustard seeds, curry leaves and coconut; Theeyal, with roasted coconut gravy and tamarind; and Avial, country vegetables tossed with coconut, cumin and chilli, finished with yoghurt. These are served with Parippu Curry, a yellow lentil preparation with coconut milk and ghee, and Sambhar, a lentil and vegetable curry flavoured with asafoetida, tamarind and fenugreek. Choru, Kerala unpolished red rice, is paired with Rasam, a light tomato and tamarind broth flavoured with pepper and cumin. The feast concludes with Sambharam, Kerala-style buttermilk with curry leaves and chillies, alongside Parippu Pradhaman, roasted moong dal cooked with coconut milk and jaggery, and Paal Ada Paayasam, rice flakes cooked in cardamom-flavoured milk. Onam Sadhya at Pilibhit House 2026 – Date, Time and Price Priced at INR 2,500 plus taxes per person, the Onam Sadhya at Pilibhit House brings Kerala’s festive culinary traditions to the tranquil banks of the Ganges, offering guests an indulgent celebration of Onam in a heritage riverside setting.

Café Akasa Navroz Special Meal brings Parsi flavors to the skies as Café Akasa, the onboard meal service of Akasa Air, celebrates the Parsi New Year with the second edition of its Navroz Special Meal, inviting travellers to experience the distinctive flavours of Parsi cuisine in the skies. The meal features Parsi Chicken Kheema Pie served with a Patra nu Chicken Salad, Saffron Rice Pudding, and a beverage of your choice. Available throughout August 2026, this meal can also be prebooked on Akasa Air’s website  or mobile app. The Café Akasa Navroz Special Meal brings together traditional Parsi flavors and a contemporary onboard dining experience. Navroz meaning “new day,” is a festival associated with renewal, gratitude, and togetherness with food playing a central role in celebrations. Café Akasa Navroz Special Meal Celebrates Parsi Culinary Heritage Inspired by traditional Parsi culinary heritage, the menu has been thoughtfully crafted to bring the spirit of Navroz onboard, allowing customers to savour an authentic taste of the festivities while they travel. The Café Akasa Navroz Special Meal is part of Café Akasa’s effort to introduce special culinary experiences for travellers. With specially curated limited-edition menus introduced throughout the year, Café Akasa continues to enrich the onboard experience by celebrating seasonal moments and evolving customer preferences, ensuring there is something new to look forward to every time they fly. Since launching operations in August 2022, Akasa Air has been committed to offering specially curated meal options that reflect regional specialties associated with various celebrations. From Makar Sankranti to Valentine’s Day, Holi, Eid, Easter, Mother’s Day, International Yoga Day, Navroz, Onam, Ganesh Chaturthi, Dussehra, Diwali, Children’s Day and Christmas, Café Akasa continues to enhance the flying experience with festive meals. The airline also offers a pre-selection of cakes on its regular menu for flyers who want to celebrate special occasions with their loved ones in the skies. Café Akasa’s frequently refreshed menu is thoughtfully curated to include a variety of gourmet meals, snacks, and refreshing beverages, ensuring there is something to cater to a wide range of dietary and culinary preferences. The menu offers 45+ meal options, including fusion meals, appetisers with a regional twist, and decadent desserts, all exclusively curated by reputed chefs from across India.

Tres Monos Hyderabad, Novotel Hyderabad Convention Centre (NHCC) is set to host yet another internationally acclaimed bar takeover at The Bar on 23 August 2026, welcoming Tres Monos, the celebrated cocktail bar from Buenos Aires, Argentina. Ranked No. 10 in The World’s 50 Best Bars 2025 and recognised as The Best Bar in South America 2025, Tres Monos will bring its globally renowned cocktail programme to Hyderabad for an exclusive one-night experience. Tres Monos Hyderabad: An Exclusive International Bar Takeover Guests can experience one of the world’s most influential cocktail bars, celebrated for its bold personality, innovative mixology and exceptional hospitality. Witness the technical blending excellence with playful creativity; The Bar is known for showcasing Argentine ingredients through inventive cocktails that have earned international acclaim and a loyal following among cocktail enthusiasts worldwide. Leading the takeover is Lucila Calichio, Bar Manager at Tres Monos and an exciting mixologist, recognised for her contemporary approach to combining technical precision with imaginative storytelling and locally inspired flavours. She will be taking over The Bar in Hyderabad with an exclusive cocktail menu offering guests a rare opportunity to experience one of the world’s most celebrated bar programmes. The takeover is the latest in Novotel Hyderabad Convention Centre’s growing portfolio of international beverage collaborations, reflecting the hotel’s commitment to bringing globally recognised bars, award-winning bartenders and immersive cocktail experiences to Hyderabad. Through thoughtfully curated guest shifts and exclusive bar takeovers, The Bar continues to establish itself as a destination for discerning cocktail enthusiasts seeking experiences typically found in the world’s leading cocktail capitals. “At Novotel Hyderabad Convention Centre, we believe hospitality is about creating memorable experiences that extend beyond a stay or a meal. Through our international bar takeover series, we are bringing some of the world’s most celebrated bars and bartenders to Hyderabad, giving our guests access to globally acclaimed cocktail culture without leaving the city. Hosting Tres Monos is another step in our commitment to continually elevate the city’s food and beverage landscape through exceptional collaborations and unforgettable experiences,” said Rubin Cherian, General Manager, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre. The exclusive takeover will take place on 23 August 2026 at The Bar, Novotel Hyderabad Convention Centre, where guests can enjoy a specially curated menu by Lucia Calichio, showcasing the creativity, craftsmanship and bold flavours that have made Tres Monos one of the world’s most celebrated cocktail destinations. Event Details: Date: 23 August 2026 Venue: The Bar, Novotel Hyderabad Convention Centre Time: 7:00 – 11:00 PM

The limited-time collaboration introduces Ode Mumbai’s acclaimed culinary philosophy to the capital. Shangri-La Eros New Delhi Ode Mumbai Collaboration this August, reaffirms its position as one of the capital’s leading culinary destinations as it welcomes Mumbai’s celebrated restaurant, Ode the restaurant by the Hospitality arm of Aditya Birla Group, Aditya Birla New Age Hospitality Pvt. Ltd. and award-winning Chef Rahul Akerkar, for an exclusive three-day pop-up at the award-winning Sorrento from 7 to 9 August 2026.Together, the two acclaimed dining destinations will present a thoughtfully curated menu that celebrates seasonal ingredients, refined techniques, and contemporary Italian flavours. Shangri-La Eros New Delhi Ode Mumbai Collaboration Brings Ode to Sorrento The Shangri-La Eros New Delhi Ode Mumbai Collaboration brings together two renowned dining destinations to deliver an exceptional contemporary European culinary experience. Known for bringing world-class dining experiences to Delhi, Shangri-La Eros New Delhi continues to curate exceptional collaborations that place the hotel at the forefront of the city’s evolving gastronomic landscape. Uniting two restaurants known for their love of European cuisine, the collaboration presents a specially curated menu created exclusively for guests in Delhi. Chef Rahul Akerkar is widely recognized as one of the architects of Indian hospitality. A trained biochemical engineer with degrees from Franklin & Marshall College and Columbia University. Guests attending the Shangri-La Eros New Delhi Ode Mumbai Collaboration can enjoy an exclusive menu inspired by seasonal ingredients, refined techniques, and authentic Italian flavours. From dishwashing to managing the floor, he learned the business from the ground up, cooking under chefs like Anne Rosenzweig, Jonathan Bennett, Zarela Martinez, and Michael Romano. Today, Rahul continues to mentor young chefs, speak at global forums, and shape the conversation around food, wine, and hospitality design in India. In 2026 he published his first book, Biting Off More Than I Can Chew. Over the course of his 35-plus-year career, he’s received titles like Chef of the Year, Restaurateur of the Year, Culinary Icon of the Year, and has represented India on platforms from Rome to Singapore. Chef Rahul Akerkar has carefully curated the Shangri-La Eros New Delhi Ode Mumbai Collaboration menu to showcase signature dishes alongside specially created recipes for the Delhi pop-up. During this exclusive collaboration, guests can look forward to a specially curated menu that unites Ode’s contemporary European cuisine with the warmth and authenticity that define Sorrento. The signature selection features Charred Prawns, Grilled Ozzie Lamb Chop, Fried Calamari, Ode’s barbeque spiced chicken, Confit Duck Leg, Spinach and Goat Cheese Agnolotti, Braised White Asparagus.The menu concludes with desserts such as The Best Damn Tarte Tatin, Vegan Chocolate Fudge Cake and Ode’s Salted Caramel Tiramisu. The Shangri-La Eros New Delhi Ode Mumbai Collaboration will be available for both lunch and dinner from 7–9 August 2026 at the award-winning Sorrento restaurant. “This collaboration presented a wonderful opportunity to create a menu that celebrates the strengths of both Sorrento and Ode. Built around seasonal ingredients, refined flavours and thoughtful craftsmanship, the menu offers guests a distinctive modern European dining experience that is both familiar and exciting. We are delighted to bring this exclusive culinary journey to our guests at Shangri-La Eros New Delhi,” said Chef Gagandeep Singh Sawhney, Executive Chef, Shangri-La Eros New Delhi. Food lovers looking for a premium dining experience should not miss the Shangri-La Eros New Delhi Ode Mumbai Collaboration, one of the capital’s most anticipated culinary events of the season. “Bringing Ode to Shangri-La Eros New Delhi for these three days in August is an opportunity to share that experience with a new city. We will be cooking the dishes that define us alongside a few created especially for this pop-up, using the best produce we can find and letting the season guide the menu. Whether you know our food already or are joining us for the first time, I hope you’ll come hungry, stay a little longer than you planned, and leave with the kind of memories that only a really good meal can make,” said Culinary Director Rahul Akerkar, Ode Mumbai. The special limited-time menu, featuring both curated set menus and à la carte selections, will be available for lunch and dinner from 7 to 9 August 2026.