Category: News

Mumbai, Mar 09: Continuing its legacy of Authentic South Indian vegetarian hospitality, Kamats Legacy introduces its Flavour of the Month, Parotta Urulai Kulambu a one pot meal that brings together flaky Kerala-style paratha and rich, slow-cooked dal and potato gravy (Urli Kulambu).

 Rooted in decades of heritage-driven cooking, Kamats Legacy is known for honouring regional South Indian flavours through dishes that feel homestyle, familiar, and deeply satisfying. A celebration of tradition, the brand brings authentic South Indian flavours to life through its signature Banana Leaf dining experience, focusing exclusively on specialties from the five southern states. With age-old recipes, traditional cooking techniques, and the use of natural ingredients such as groundnut oil, coconut oil, white butter, desi ghee, and podis, Kamats Legacy creates a dining experience rooted in culture and taste.

Available across its Mumbai outlets in Nariman Point, Vashi, Malad, and Mira Road, this Flavour of the Month celebrates traditional recipes that have stood the test of time while appealing to today’s comfort-food lovers.

Prepared by skilled South Indian chefs, Parotta Urulai Kulambu celebrates the joy of simple, honest food, with its flaky layers soaking beautifully into a rich, slow-cooked gravy that delivers warmth and depth in every bite. Best enjoyed with a refreshing glass of Majjiga (Andhra-style buttermilk), this classic pairing perfectly balances the richness of the dish with a cooling, traditional touch. Staying true to its philosophy, Kamats Legacy incorporates wholesome ingredients to create a comforting and deeply satisfying dining experience.

Speaking about the Flavour of the Month, Dr. Vikram Kamat, Founder, Vikram Kamats Hospitality Limited, said:

“Parotta Urulai Kulambu is more than just a dish, it represents comfort, nostalgia, and everyday food memories many of us grew up with in South India. At Kamats Legacy, our aim has always been to preserve authentic flavours while serving food that feels familiar and nourishing. Through this Flavour of the Month, we are sharing a taste that truly feels like home.”

Much like the wider culinary experience at Kamats Legacy, a pure vegetarian destination, which offers wholesome breakfast favourites, traditional South Indian thalis, flavourful snacks, and a thoughtfully curated kids’ menu, every dish is crafted to create moments of togetherness and authentic taste.
For menus, festival updates, and ongoing offers, follow Kamats Legacy on Instagram and Facebook:

New Delhi, Mar 9: America’s beloved soft serve pioneer Carvel  ‘From the Inventors of Soft Serve’  continues its India growth journey with the launch of a new outlet at DLF Promenade, strengthening its footprint in the capital as its third location in Delhi. Spanning 200 sq. ft., the store joins the brand’s existing presence at Connaught Place and Elan Miracle Mall, Gurugram, reinforcing its growing momentum in the Delhi-NCR market.

 Founded in 1934 by Tom Carvel, the brand brings over 90 years of soft serve expertise rooted in nostalgia, celebration, and togetherness. Known as the inventor of soft serve ice cream, the brand has built a global legacy around indulgence that is rich, thick, and never watered down, offering timeless classics with a contemporary twist.

With this expansion, Carvel-’From the Inventors of Soft Serve’continues to introduce Indian consumers to its iconic global favourites including Flying Saucers®, Shakes, Carvelanches, and Dashers, alongside India-first innovations such as the Banoffee Pie Dasher, Indian Filter Coffee Dasher, Caramel Bliss Carvelanche, Paris sandwich, Matcha dip Soft Serve & Strawberry Cheesecake Sundae thoughtfully created to blend global comfort with local flavour nostalgia.

Designed as a vibrant grab-and-go destination, the new DLF Promenade store caters to shoppers, families, and young consumers seeking indulgent dessert moments.

Carvel-’From the Inventors of Soft Serve’ entered India in August 2025 in partnership with Unify Foodworks, a modern Indian food and beverage franchising company focused on bringing global brands to the country through culturally relevant adaptations and strong operational frameworks.

Steven Yang, Senior Vice President, APAC at GoTo Foods, said,

“Seeing the response to Carvel-’From the Inventors of Soft Serve’ in India has been incredibly encouraging. With the opening at DLF Promenade, we are deepening our presence in one of Delhi’s most vibrant retail destinations and bringing our signature soft serve experience closer to consumers who are looking for indulgent yet familiar dessert moments.”

Sumer Sethi, Founder of Unify Foodworks, added,

“Our expansion into DLF Promenade marks an important step in Carvel’s India journey. Delhi has embraced the brand’s mix of nostalgia and innovation, and this new location allows us to engage with a wider, experience-driven audience while continuing to introduce flavours that feel both global and distinctly local.”

With its growing network of stores, Carvel-’From the Inventors of Soft Serve’ is steadily positioning itself as a go-to dessert destination, offering a distinctive blend of global comfort classics and India-inspired creations, with plans to expand to 100 stores across the country over the next few years.

Alappuzha, Mar 6: On this International Women’s Day, Xandari Pearl Beach Resort highlights its impactful collaboration of eight years with the women-led enterprise Kudumbashree. The partnership reflects the brand’s guiding philosophy of the 3C’s — Community, Collaboration, and Conservation — translating responsible tourism into meaningful livelihood support for local women.  

 The collaboration began in 2018. Over the past eight years, Xandari Pearl Beach Resort has worked closely with Kudumbashree units, consistently sourcing approximately 60 kg of traditional food products such as puttu podi, appam podi, and ari podi every month. This steady sourcing model has evolved into a structured livelihood support system, where tourism directly strengthens women-led microenterprises across Kerala. 

“Our eight-year partnership with Kudumbashree reflects how we define responsible tourism, not as an initiative, but as a long-term commitment embedded in our operations. By prioritising local sourcing, we are creating consistent income opportunities for women-led enterprises while ensuring that the benefits of tourism remain within the community,” said Arvind Gangadharan, Chief Xperience Officer, Xandari Resorts.

“Xandari Pearl Resorts has consistently contributed to our income through this collaboration. Due care has been taken by one and all in the production centers in executing every purchase order. We value this continued association and look forward to strengthening it further,” added Anuradha, a representative of Kudumbashree. 

Together, Xandari Resorts and Kudumbashree have shown that when hospitality and grassroots enterprise align, the impact extends far beyond business, strengthening families, communities, and local economies. As the partnership enters its eighth year, Xandari Pearl reaffirms its commitment to expanding local sourcing initiatives and deepening its engagement with women-led enterprises in the region.

From Cult-Favorite to National Icon: Harajuku Tokyo Café Scales Up Across New Indian Cities

In a move that signals a tectonic shift in India’s premium casual dining sector, Harajuku Tokyo Café & Bakehouse has announced an aggressive multi-city expansion, marking its evolution from a cult-favorite boutique into a national powerhouse. This ambitious expansion builds on Harajuku’s established presence in Delhi and Mumbai, with the launch of a specialized Bakehouse in Delhi and a sprawling flagship Tokyo Café and Bakehouse in Mumbai. Marking a significant new chapter, the brand will also make its much-anticipated debut in Bangalore- its first foray into the Southern market. Further amplifying this growth story, Harajuku is set to launch in Gujarat with its first-ever all-vegetarian Harajuku outpost- a landmark moment that reimagines the brand’s experience for an entirely new audience. 

By deepening its footprint in the North and West, entering Bangalore for the very first time, and introducing a pioneering all-veg format in Gujarat, Harajuku is not simply scaling operations; it is cementing its position as the definitive architect of the ‘New Japan’ experience in India.

The driving force behind this revolution is founder Gaurav Kanwar. With an analytical foundation from the London School of Economics (LSE) and the University of Warwick, Kanwar identified a massive gap in the Indian market: Japanese cuisine was historically sequestered within the formal confines of five-star luxury. Following intensive research in Tokyo and Osaka, he developed an experience-led format that prioritizes soul over formality.

“There’s something incredibly special about watching people truly connect with what you’ve built,” says Kanwar. “The response we received in Delhi was overwhelming, and Mumbai took that love to another level. It reassured us that this vision resonates. As we now expand into Bangalore and other cities, it feels like the right time to share this experience with an even wider audience, while staying true to the care, energy, and authenticity that define us.”

After being widely loved in Delhi and Mumbai for its food, drinks, and immersive vibe, Harajuku Tokyo Café & Bakehouse felt it was only fitting to introduce this experience to another city ready for something refreshingly different.

Designed as a high-energy, culture-forward dining destination, the space blends playful manga-inspired interiors with a menu led by Japanese master chefs. Each Harajuku Tokyo Café outlet draws inspiration from a different district of Japan, translating its character and visual language into the design and experience of the space. For instance, the Mumbai outlet takes cues from the vibrant energy of Shibuya, while the M3M IFC Gurugram outlet reflects the neon-lit nightlife of Kabukicho, and the Ambience Mall Gurugram outlet is inspired by the cultural charm of Ueno. Alongside these immersive spaces, the menu features crowd favourites such as the viral ‘jiggly’ pancakes and Japanese cotton cheesecake, the theatre of Kaiten conveyor belt sushi, and inventive beverages that have built a loyal following.

With its debut in Bangalore and the landmark launch of its first-ever all-vegetarian outpost in Gujarat, Harajuku is set to build on this momentum with a clear focus on expanding into key cities across India. Together, these launches mark the beginning of a larger growth journey as the brand steadily strengthens its presence and brings the Harajuku experience to new markets in the months ahead.

New Delhi,  Mar 06: Mother’s Recipe, the legacy homegrown brand trusted by Indian families for generations, has highlighted its Aloo Papad and Sabudana (Sago) Papad for the fasting season in March, keeping in mind the satvik food preferences followed by many households during Chaitra Navratri and key Ekadashi fasts. Made with potato and sabudana and seasoned with sendha namak, these papads fit well into vrat meal routines.

 March is a period when many families observe fasts across multiple occasions. Chaitra Navratri is widely observed across the country, and in 2026 it starts from 19 March to 26 March. A lot of families also observe fasts on Papamochani Ekadashi on 15 March and Kamada Ekadashi on 29 March. Food choices during these days are shaped by tradition and personal discipline. Many families avoid onion and garlic and rely on familiar ingredients that feel light and suitable for upvas. In this context, products that align with these preferences while offering convenience become a natural part of the shopping basket for the season.

Ms. Sanjana Desai, Executive Director of Mother’s Recipe, said,

“The fasting season during Navratri holds deep cultural meaning for many families and food becomes part of that rhythm. Aloo papad and Sabudana (Sago) Papad are prepared with ingredients that suit fasting preferences. It is made with care so families can enjoy familiar taste while staying aligned with what they choose to eat during this period.”

Aloo and sabudana are two ingredients that are widely used in fasting kitchens across regions. Sabudana is a staple for upvas meals, while potato is a common comfort ingredient. In a papad format, it is easy to store, quick to prepare and simple to pair with curd, vrat friendly chutneys or meals such as sabudana khichdi and farali patties, based on regional preferences.

The products are available at an MRP of ₹34 for 70g pack. These are available across key markets including Maharashtra and North India. Consumers can find it at retail stores such as D Mart and Reliance and on online platforms including Blinkit, Zepto and Big Basket. Seasonal offers are available for retailers and consumers during the fasting season.