India’s dining landscape continues to evolve with brands expanding thoughtfully, blending strong culinary identities with design, community, and purpose. Across cities, new openings are no longer just
about food, they are about experience, storytelling, and creating spaces that resonate with changing lifestyles.
From neighbourhood-focused outlets and delivery-first concepts to design-led cafés and purpose-driven restaurants, these launches reflect how modern diners seek more than a meal. Comfort, inclusivity, nostalgia, innovation, and connection now sit at the heart of hospitality. As brands grow, they are choosing locations and formats that feel intentional, responding to local communities while staying true to their core philosophy.
Whether it’s reimagining familiar flavours, centring desserts as the main event, building culture-forward spaces, or creating inclusive dining experiences, these new ventures highlight how the food and beverage sector is expanding with clarity and confidence, one carefully considered opening at a time.
Circle of Crust
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Circle of Crust has opened a new outlet in Uttam Nagar, New Delhi, marking another milestone in its steady expansion. Known for its philosophy of “Pizza But Better,” the brand continues to build a loyal following by pairing familiar flavours with Indian-inspired twists. The Uttam Nagar outlet, launched on 15 January 2026, carries forward this approach with a strong focus on consistency and customer experience.
Led by Founder Neha Anand and Co-Founder Kartik Anand, Circle of Crust was created to cater specifically to Indian palates. Over the years, the brand has expanded across Punjab, Chandigarh, and Haryana, and has also entered the international market with an outlet in Dubai.
The new outlet features a vibrant, youthful setting suited to students, families, and working professionals. The menu includes vegetarian and non-vegetarian favourites such as Paneer Makhani, Chicken Tikka, Butter Chicken, and Pijja Chatkare, along with specialty crusts made from whole wheat, beetroot, and spinach. Pastas, sides, desserts, and beverages complete the offering. To mark the launch, the brand is offering complimentary pizzas from its Super Singles range for three days.
FES Cafe and Desserts
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Dessert-first café FES Cafe has launched its third outlet at Nirvana Courtyard, Gurgaon, further strengthening its presence across Delhi NCR. With existing locations in Greater Kailash II and Galleria Market, Gurgaon, the brand has built a loyal following for its indulgent desserts and thoughtfully designed spaces.
Founded by Vidur Mayor, FES Cafe is widely known for introducing New York–style chunky cookies to the Indian market and for placing desserts at the centre of the dining experience. Over time, it has evolved into a cultural “third space” where food, design, and community naturally intersect.
The Nirvana Courtyard outlet is the brand’s largest and most design-led space so far. It is also FES Cafe’s first split-level café, with the ground floor dedicated to service and takeaway, and the upper floor designed for relaxed seating and longer visits. A standout feature is the Music Corner, inspired by early-2000s headphone booths, where guests can listen to cassette tapes together, creating a tactile, nostalgic experience.
Depot48 – Khasta
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Depot48 has launched Khasta, a delivery-only kulcha concept that reimagines the traditional tandoori kulcha as a complete, generously filled meal. Rooted in Punjabi comfort food, Khasta blends familiarity with innovation, offering slow-crafted kulchas designed for everyday convenience.
The menu balances classics like Amritsari Aloo-Pyaz Kulcha and Butter Chicken Kulcha with inventive options such as Mushroom Truffle Kulcha with Mirch Ka Salan, Pulled Jackfruit & Podi Kulcha, Goan Chorizo Blue Cheese Kulcha, and even a Gur-Dal Halwa dessert kulcha. Each kulcha is sealed and cooked in the tandoor to achieve a crisp, flaky texture while remaining easy to transport and reheat.
Founders Vikas Narula and Girjashanker Vohra describe the concept as an extension of Punjabi generosity, food meant to be warming, satisfying, and easy to share, adapted for how people eat today.
PHURR
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PHURR Elevated Vegetarian Cuisine has opened its second outlet in Indiranagar, following the success of its consistently houseful Jayanagar location. Co-founded by Rahul Lunawat, the brand has carved a niche by making vegetarian dining indulgent, design-forward, and memorable.
The Indiranagar space builds on PHURR’s expressive aesthetic, combining playful maximalism with comfort. The menu continues to celebrate rooted vegetarian flavours, featuring favourites like Tender Coconut Fritters, Andhra Chilli Broccoli, Vegetable Kofta with Banarasi Pukhtan Curry, and Bhindi 2 Way, along with a new addition, Finger Millet Nihari.
The mocktail-only bar remains a highlight, proving that creativity and balance can stand independent of alcohol. PHURR’s expansion reinforces its belief that elevated vegetarian cuisine is here to stay.
Ishaara
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Ishaara by Bellona Hospitality has launched a new standalone outlet at 1 Sobha, Church Street, Bengaluru, bringing its purpose-led dining philosophy to the heart of the city. Known for championing inclusion, the restaurant is run by a team of hearing and speech-impaired service professionals, where gestures form the language of hospitality.
Led by Prashant Issar, Managing Director of Bellona Hospitality, the brand continues to focus on empathy and meaningful human connection. The menu draws from familiar Indian flavours, offering refined yet nostalgic dishes across chaat, mains, and desserts. The Church Street outlet also introduces Taal, a cocktail programme inspired by rhythm and the elements, alongside zero-proof options.
Designed by Minnie Bhatt Design, the indoor-outdoor space blends concrete, wood, brass, and greenery into a grounded, welcoming environment, further strengthening Ishaara’s presence in Bengaluru.
