This Pooja Dhingra-led 22-seater cafe is the kind of Parisian coffee shop you actually want to live in, with a menu having silky chocolate mousses with olive and sea salt; strawberries and cream with basil oil; and pairings of chikoo and hazelnut.
Steam Room has the vibe of a hawker stall, somewhere between Kuala Lumpur and Hong Kong. The menu has basil chicken xiao long bao, mala chilli wontons, Sichuan corn curd, kimchi ramen, slap noodles.
Ranjit Bindra and Shilpa Shetty took over the Sun-n-Sand in Juhu, building city's first real beach club, designed by Minal Chopra with Ibiza and Mykonos as a moodboard. with a sprawling pool in the centre of the beach, with daybeds facing Arabian Sea
Restaurateur Shikha Begwani chose an address in the Lutyens' Bungalow Zone for her new modern European restaurant. Inside, 170 covers unfold across marble floors, Cubism-inspired art, a bespoke crystal chandelier over a glass-bowl fountain, and garden pavilions outside.
Designer Manav Dangg built Together to feel like a secret, warm wood, cobbled walls, red-hued light in close corners, no neon sign at the door. Inside, the food is built for sharing and shaped around Japanese-Southeast Asian street food.
The split is simple and it works: Iki handles the food (asparagus salad, salmon tataki, Turkish eggs, katsu sandwiches), Gai handles the cocktails — a picante, a paloma, done with care.
Chef Rahul Sharma's solo venture, each quarter spotlights a specific region of India; the first draws from Nagaland. Black rice momo. A pickled persimmon kebab aged thirty days, paired with coconut malai and bamboo broth.
Fifteen thousand sq.feet of hidden garden at Embassy Tech Square, cocktail bar, culinary garden, and secret party all at once. Pankaj Balachandran of Countertop designed the bar programme, and the signatures, Italian Problem, Dirty Laundry, Technically Breakfast, are the right kind
Named after Dupion silk, historically tied to Jaipur's trading past. their cocktail menu draws from the Silk Route: teas, spices, botanicals, dried fruits, ferments, florals. House infusions, clarifications, controlled dilution.
Vickas Passary's rooftop bar in Hitech City overlooks Durgam Cheruvu lake, and the room. Bar lead Sujan Shetty and Palash Kadam lean pan-Indian: aamchur meets tequila, custard apple softens white rum, a Bloody Mary nods to Hyderabadi slang.