Heritage Street Food Reimagined
In a beautifully restored 160-year-old Goan home, a new establishment named Vaarta is transforming the perception of Indian street food. This isn't your
typical bustling stall; it's a refined dining experience that honors the emotional and mnemonic aspects of street food. Vaarta offers a unique concept where familiar childhood treats are presented with a touch of elegance and interactivity. Guests begin with a live puchka counter, where fresh pani puris are meticulously assembled with a choice of fillings like spiced potato or lentil. This is complemented by an array of house-made flavored waters, from zesty jaljeera to sweet tamarind, recreating the street-side ritual in an intimate, heritage setting. Adding another layer of engagement, a 'Make Your Own Barf Ka Gola' cart is brought to the table, allowing diners to customize their shaved ice with various flavors, textures, and spice levels, turning a simple treat into a shared, personalized experience. This approach elevates street food, infusing it with the dignity and emotional resonance it deserves, all within the charming ambiance of a historic Goan dwelling that whispers tales of its own past.
A Hidden Delhi Cocktail Haven
Tucked away in a quiet alley, a discreet entrance marked by subtle details like a resident cat sets the stage for Together, a unique bar that's reshaping Delhi's nightlife. Inspired by Tokyo's renowned kissa listening cafés, this establishment is built around the principles of discovery, refined indulgence, and fostering quiet connections. The interior, a creation of Manav Dangg of Studio Dangg, is a sanctuary of warm wood, textured mirrors, and rustic stone walls, bathed in soft red lighting that creates intimate nooks. The absence of ostentatious signage means that the very act of finding the bar is an integral part of the experience. The cocktail menu is thoughtfully structured, starting with lower-alcohol and non-alcoholic options before progressing to more robust concoctions. Begin with lighter drinks like the Rum Whisper or Golden Hour, then explore inventive blends featuring ingredients such as yuzu, basil, miso butter-infused scotch, grape brine, and wasabi-washed rum, often paired with tropical fruits like mango and clarified coconut milk. For those who prefer the classics, expertly crafted versions of the Dirty Martini, Sidecar, and Old Fashioned are also available. Complementing the drinks is a sharing-focused food menu offering dips, small plates, and crisp tempuras, including edamame hummus, Bangkok guacamole, miso tahini, vegetable tempura, and cornflake-crusted onion rings. Options like chicken karaage, prawn tempura, gomae salad, gyoza, and both vegetarian and non-vegetarian sandos ensure a satisfying culinary accompaniment to the bespoke beverages.
Hybrid Space of Art & Taste
Nestled in Worli's Raheja Altimus, BARE emerges as a novel hybrid hospitality concept, conceived by Pooja Raheja of Eat Drink Design. This thoughtfully designed venue masterfully integrates several distinct experiences under one roof: a culinary-focused cocktail bar, an intimate 11-seater Chef’s Table, a dynamic rotating art gallery, and an espresso bar by Boojee Café. Each component is designed to interact harmoniously with the others, creating a cohesive and engaging atmosphere. BARE embraces evolution, with its offerings transforming every three months. This dynamic approach includes the introduction of guest chefs, updated menus, novel cocktails, and fresh art exhibitions. The inaugural culinary direction is spearheaded by Chef Aman Singhal, with a distinct dessert program curated by Prateek Bhaktiani. The bar's philosophy centers on crafting minimal-intervention cocktails, distilled to their purest essence. Simultaneously, the gallery's facade, curated in partnership with A&H Colab (founded by Amrita Kilachand and Hina Oomer Ahmed), showcases a constantly changing selection of contemporary art and design, adding a vibrant visual dimension to the space.
Artisanal Desserts & Coffee
A new outlet of The Hazelnut Factory (THF) has opened its 16th location in the culturally rich city of Varanasi. This expansion marks a significant milestone for the brand, which is dedicated to redefining the Indian dessert experience. In a notable initiative, THF has undertaken the restoration of Narayani Koop, a historic well originally constructed in 1883 by Maharani Narayani Devi as a tribute to her husband, Maharaja Ishwari Prasad Narayan Singh of Banaras. This act highlights THF's commitment to preserving heritage alongside its culinary innovation. The brand is renowned for its artisanal approach, particularly its khoya-free mithai, ethically sourced single-estate coffees, and globally inspired desserts. A signature offering, 'Labon,' a unique fusion of a traditional laddoo and a modern bonbon, exemplifies their inventive spirit. Their beverage selection also showcases creativity, with items like the Espresso Martini, Espresso Sangria, and Coconut Jaggery Latte demonstrating a dedication to quality and novel flavor combinations. THF's core philosophy is rooted in a shared passion for exceptional food, continuous innovation, and the creation of everyday moments of joy and indulgence.
Specialty Coffee Café Expansion
ButterBrews has extended its reach with the inauguration of ButterBrews Aundh, a new, larger-format café designed to accommodate daily visits and cater to a broader clientele. This expansion is the result of extensive planning, culinary experimentation, and meticulous tasting processes. The new location boasts a thoughtfully organized layout, an elevated all-day dining menu, and a pronounced emphasis on specialty coffee, which remains a cornerstone of the ButterBrews brand identity. The menu is structured to provide a premium all-day offering, with a strong focus on fresh, high-quality ingredients. Diners can select from a variety of breakfast options, health-conscious bowls, and satisfying meals, including a well-integrated range of vegan choices. Coffee is central to the ButterBrews Aundh experience, utilizing 100 percent Arabica beans across all its preparations. In addition to their proprietary house beans, the café proudly collaborates with Tulum Coffee Roasters and Ground Zero Coffee Roasters, featuring them as guest roasters for expertly prepared manually brewed coffees. Freshly baked goods and desserts are crafted in ButterBrews’ dedicated in-house bakehouse, with popular highlights including their signature Basque cheesecake and delectable cinnamon rolls.
