Chef Lalboi, renowned for her expertise in northeastern Indian cuisine, brings a curated menu that reflects the bold, aromatic flavors of the region. Through this collaboration with Chef Pin, a platform dedicated to celebrating diverse culinary traditions, the pop-up will offer an authentic and immersive experience, showcasing the best of North Eastern food culture. Guests can indulge in a variety of dishes that highlight the unique ingredients and preparation methods that define the region’s cuisine.

Among the offerings are Kelsa, a traditional dish brimming with comforting flavors, and Vatawt Meh, a smoky, tender meat preparation that will captivate your palate. The menu also features Sanpiau, a soupy rice dish that brings warmth and richness, alongside the aromatic Chakhao, a special black rice from Manipur that forms the base for many regional delicacies. For a unique experience, guests can enjoy Tingmo, soft and fluffy steamed buns, perfect when paired with hearty stews or curries. To satisfy your sweet tooth, Chakhao Kheer, a dessert made with Chakhao rice, offers a fragrant and delicate finish to the meal. Another standout dish, Nguingoshing, features roasted minced fish wrapped in banana leaves, delivering an aromatic and smoky flavor that represents the authentic tastes of the region. The menu also includes Kerot, a savory dish that showcases the earthy flavors of the region.

Chef Lalboi, who hails from the region, has always been passionate about showcasing the food of her homeland. Through The Northeast Table, in collaboration with Chef pin, she aims to bring forward dishes that are not only flavorful but also steeped in cultural significance, many of which are lesser-known outside the North Eastern states.

Event Details:

CALL: +91 88067 51234

Dates: 20th to 22nd March 2025
Venue: Cafe 88, Hyatt Pune
Timings: 7 pm onwards

This pop-up offers a rare opportunity to experience authentic northeastern cuisine in Pune. The menu focuses on locally sourced ingredients, with an emphasis on sustainability, ensuring that each dish tells the story of the land it comes from.

Join us for this extraordinary culinary experience and immerse yourself in the diverse flavors of the Northeast. Reservations can be made directly through Hyatt Pune.

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Get ready to laugh out loud as KOPA Mall brings a spectacular three-day comedy fest featuring some of India’s most popular stand-up comedians, alongside a host of exciting food and beverage partners.

The event kicks off on March 7th with Ravi Gupta’s “Kal Ki Chinta Nahi Karta“, where his unique storytelling and observational humor will have you in splits. On March 8th, Harsh Gujral will bring his sharp wit and relatable take on everyday life with “Jo Bolta Hai Wohi Hota Hai“. Finally, on March 9th, Aashish Solanki wraps up the weekend with “Good Boy Better Show“, promising an evening of hilarious anecdotes and comic brilliance.

In addition to the comedy performances, guests can enjoy a variety of culinary delights from the mall’s food and beverages. This vibrant mix of food options will complement the comedy shows, making for a well-rounded weekend of fun.

This fest promises an electrifying experience for young professionals, comedy fans, and weekend adventurers. Punekars are invited to enjoy a stellar lineup of stand-up acts that will have the crowd roaring with laughter, while also indulging in delicious food, unwinding with light music, and soaking up the lively atmosphere with friends and family.

Location: KOPA Mall

Dates: March 07 – 09, 2025

Timings: 7 PM – 9 PM 

The post KOPA Mall’s ‘Laugh Out Weekend’ Brings Together the Best in Comedy, Culinary Delights, and Live Music appeared first on NRI News.

PUNE: Kyma, Pune’s premier Asian and Mediterranean specialty outlet, located at Kopa Mall is thrilled to announce a limited edition Ramen menu, offering patrons the perfect way to warm up and indulge during the monsoon season. This unique culinary event will showcase a variety of healthy, protein-packed ramen bowls, each designed to tantalize taste buds with distinct flavors and fresh ingredients.

The menu features an exquisite selection of ramen bowls. The Kabocha Ramen is a creamy Thai pumpkin curry bowl infused with coriander and Thai herbs, delivering a rich and aromatic experience. Our signature ramen bowl – Miso Ramen offers a hearty and satisfying bowl with seasonal greens, wakame, bamboo shoots, and shitake mushrooms served in a spicy miso broth. For those who prefer a blend of textures and flavors, the Tofu Ramen is an excellent choice, featuring braised tofu, crispy peanuts, bean sprouts, jalapenos, and cilantro in a delicious peanut broth.

“We are excited to bring this limited edition ramen menu to our patrons,” said Ankita Poojari, Director at Shivsagar Foods and Resorts.

Nikita Poojari, Director at Shivsagar Foods and Resorts added “Each bowl is crafted with fresh, high-quality ingredients to provide a wholesome and delicious experience. Our goal is to offer unique and satisfying options that perfectly complement the cozy monsoon atmosphere.”

The Ramen menu at Kyma promises to be a delightful culinary journey, where patrons can savor the fusion of Asian and Mediterranean influences in every bowl. This event is a celebration of the diverse and vibrant flavors that Kyma is known for, ensuring a memorable dining experience for all.

“This decadent culinary experience of Ramen is an opportunity for us to showcase our culinary creativity and dedication to quality. We have carefully curated each bowl to ensure it offers a balance of flavors and nutrients, making it not only delicious but also healthy.” said, Nikhil Rochlani, Managing Partner, Kyma.

So, don’t miss out on this unique culinary experience, visit Kyma and indulge in a bowl of ramen that’s both nourishing and delicious.

What: Decadent Culinary Experience – Ramen  

Where: Kyma, Kopa Mall

When: 31^st July onwards, 12 pm-12:30 am

Price: INR 625 onwards

The post Experience Pure Luxury: Kyma’s Culinary Delights In Pune appeared first on NRI News.

PUNE: In a captivating confluence of culinary art and media expertise, Lexicon Institute of Hotel Management (Lexicon IHM) and Lexicon Institute of Media & Animation (Lexicon IMA) proudly hosted an exclusive Food Styling & Food Photography workshop led by the distinguished Chef Michael Swamy.

Chef Swamy, a pioneer in food media, brought a wealth of knowledge and experience to the workshop. Based in Mumbai, Chef Swamy is not only a renowned chef but also a food stylist, writer, and travel photographer. A graduate of the prestigious Le Cordon Bleu, London, he has authored several acclaimed cookbooks, including The East Indian Kitchen, Easy Guide to Pairing Indian Food and Wine, and Masala Dabba. His exemplary work has earned him multiple Gourmand Awards, underscoring his contributions to the culinary arts and media.

True to its motto, “By the Hoteliers, For the Hoteliers,” Lexicon IHM aimed to bridge the gap between culinary practice and visual storytelling through this workshop. It provided a unique opportunity for students to delve into the creative and technical aspects of food presentation, honing skills essential for the modern hospitality industry. Integrating practical training with real-world applications, the event enhanced students’ ability to present culinary creations appealingly. Additionally, it provided valuable networking opportunities, allowing students to interact with an industry veteran and fellow peers, fostering connections that could be beneficial throughout their careers.

Chef Savita Patil, Vice Principal, Lexicon IHM, added, “Workshops like these are invaluable in shaping our students into well-rounded professionals. By learning the art of food styling and photography, they gain critical skills that enhance their culinary creations and open new career avenues.”

Lexicon IMA students were equally engaged, gaining hands-on experience in the intricate world of food photography. The workshop covered vital topics such as the importance of the right lighting, optimal camera angles, and meticulous food placement. Students learned how these elements are crucial in creating visually appealing and appetizing images, significantly influencing customer perceptions and enhancing marketing strategies.

Dipta Joshi, Principal, Lexicon IMA, emphasized, “While our goal is to build an institution that sets a standard for others to follow, our driving force remains the passion to be a part of a flourishing media and marketing world. Workshops like these empower our students with essential skills and inspiration to excel in the dynamic field of media, allowing them to blend creativity with technical expertise and stand out in the industry.”

The workshop concluded with an interactive session where students from both institutes had the opportunity to ask questions and seek guidance on pursuing careers in food styling and photography. Chef Swamy emphasized the growing demand for skilled professionals in this field and how mastering these skills can open diverse career paths in the hospitality and media industries.

The workshop was a resounding success, reflecting the commitment of Lexicon IHM and Lexicon IMA to provide holistic and industry-relevant education. This event not only enriched students’ academic experience but also inspired them to explore new dimensions of their chosen fields.

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INDIA: Interio, a leading home and office furniture business entity of Godrej & Boyce, part of the Godrej Enterprises Group, has unveiled fascinating insights into India’s culinary habits and kitchen dynamics through its latest ‘HomeScapes’ survey. The survey highlights intriguing city-specific trends, with Chennai and Lucknow emerging as the top havens for home foodies.

The survey reveals that nearly one in three respondents in Lucknow 31% and 28% in Chennai consider their kitchens and dining rooms as the primary spaces for food experimentation. This trend aligns with the growing preference for homemade, authentic, from scratch masalas and condiments, as predicted in the Godrej Food Trends Report 2024. A significant portion of respondents express a desire to revive family cooking traditions. In Lucknow and Chennai, 41% and 37% of respondents respectively consider it essential to revive the routine of cooking with family and sharing secret recipes. Hyderabad shows the strongest inclination towards this trend, with 70% of respondents eager to inculcate this habit.

Hyderabad leads in embracing open kitchen concepts, with 73% of respondents believing it makes cooking and dining more participative. Chennai and Lucknow also show strong support for this trend, with 59% and 54% of respondents respectively favoring the idea. Interestingly, Chennai and Lucknow demonstrate their culinary engagement in different ways, particularly at the dining table. In these cities, 60% of Chennai respondents and 53% in Lucknow enjoy light-hearted debates about seating arrangements, adding a playful element to family meals. Hyderabad, while leading in kitchen design preferences, shows a different dynamic at the table, with 36% of respondents participating in such mealtime interactions.

Kolkata presents an intriguing contrast. While the proportion of home foodies (24%) is close to the national average (25%), the city shows the lowest engagement in both cooking and dining activities. A striking 83% of Kolkata respondents prefer separate kitchens to maintain presentable living spaces.

Commenting on these findings, Swapneel Nagarkar, Senior Vice President & Business Head, Godrej Interio, said, “The ‘HomeScapes’ research highlights the profound emotional bond individuals share with their kitchens and dining spaces. Our insights reveal the diverse culinary habits across cities, reflecting how people interact with their kitchens and dining spaces. At Godrej Interio, we are committed to creating furniture that enhances these experiences, ensuring that homes remain the heart of culinary creativity, and family bonding and cater to the diverse needs of Indian households, from open-concept kitchens to multifunctional dining areas.”

The “HomeScapes” survey was conducted with XX Indians living across seven cities, including Bengaluru, Chennai, Delhi, Hyderabad, Kolkata, Mumbai, and Lucknow.

The post Chennai And Lucknow Lead As India’s Home Culinary Capitals Reveals Godrej Interio’s ‘HomeScapes’ Study appeared first on NRI News.

INDIA: As the pitter-patter of raindrops fills the air, Barbeque Nation (https://www.barbequenation.com), India’s favorite casual dining restaurant chain, is delighted to launch its latest adventure: the ‘Mood-e-Monsoon’ festival. This immersive culinary experience captures the cozy essence of the rainy season through a carefully curated menu of comfort foods and seasonal specialties. Commencing on July 10th and running through July 31st, 2024, the Monsoon Festival promises an unforgettable dining experience at Barbeque Nation restaurants across India. 

The specially curated menu features an array of dishes perfectly suited for rainy-day cravings. Embark on a flavor safari with Grilled Bhutta, the ever-energizing Mix Pakoda Platter, and the legendary Fish Amritsari. These monsoon favorites are joined by a delectable line-up featuring the classic Chana Chaat, Egg Pakoda, Masala Peanut, and the ever-popular Chicken Pakoda. To perfectly complement the monsoon mood, the festival boasts a selection of refreshing dishes like Chicken Fried Momos and Channa Dal Wada. As a sweet finale, don’t miss the Hot Jalebi, a traditional monsoon dessert guaranteed to awaken your taste buds and complete your culinary adventure.

Rahul Agrawal, CEO of Barbeque Nation, expressed his enthusiasm: “Our ‘Mood-e-Monsoon’ festival is designed to evoke the warmth and nostalgia associated with rainy days. We’ve reimagined classic monsoon treats alongside innovative new offerings to create a truly memorable dining experience. Each dish is a delightful combination guaranteed to leave you wanting more. We look forward to welcoming our guests as we celebrate the onset of the Indian Monsoon season“

The ‘Mood-e-Monsoon’ festival will be available at Barbeque Nation outlets across India, inviting diners to experience the joy of monsoon cuisine in a warm, inviting atmosphere. To see the list of restaurants running this festival, and to experience the monsoon treats, book your table at: https://www.barbequenation.com/restaurants

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From the moment guests enter Gung The Palace, they are transported to a serene and elegant Korean setting. The tradition of removing shoes and stepping through sliding doors into private dining areas introduces diners to a uniquely Korean form of hospitality. With each season, guests are greeted with barley tea, served warm or cold to complement the weather, setting the tone for a memorable culinary journey.

The menu at Gung The Palace is a testament to the depth of Korean culinary artistry. It features a diverse range of dishes designed to appeal to both longtime fans and newcomers to Korean cuisine. Banchan, or small side dishes, showcase the variety and richness of flavors in Korean cooking, offering diners a taste of the country’s gastronomic diversity. Main dishes and desserts continue this exploration, balancing sweet, savory, and spicy notes to delight the Indian palate. Traditional favorites are prepared with authentic ingredients and techniques, ensuring a genuine Korean dining experience.

The creation of Gung The Palace was driven by a vision to bring a slice of Korea to Pune, recognizing the growing interest in Korean culture among Indians.

“How Indians’ love of K-pop and K-dramas gives them an appetite for Korean food, from kimchi and barbecues to bibimbap and bulgogi and I am very excited to open doors to the same in Pune city,” says Kim Jin Bum, owner of Gung The Palace and the visionary behind this ambitious project. Their commitment to authenticity and excellence is evident in every aspect of the restaurant, promising an unparalleled dining experience. To deliver the best possible culinary experience to their guests, Jin along with his partners sources every key ingredient directly from Korea, including all special spices and meats that are essential for authentic Korean flavors.

In their quest to deliver the essence of Korea to your table, Gung has introduced tabletop barbecues, tender meats, flavorful vegetables, and fresh seafood, part of the ancient Korean traditions

Korean food is known for its balanced and diverse flavors, which include sweet, salty, spicy, and savory. Korean cuisine also emphasizes fresh vegetables, lean proteins, and fermented foods, which aligns well with the growing health-conscious trend in India’ says Badal Saboo who is also a partner with Gung The Palace and also a promoter of Korean Fashion and Culture.

“That’s why my favorite are the Korean barbecues. They’re not just a meal but a fabulous way to connect with your near and dear ones and another reason why Indians have taken so well to Korean food is that it ticks all the boxes of flavor, taste, and texture for them’” adds Vikrant Indulkar who is also a partner at Gung The Palace. Vegetarians can find plenty of options on the menu. Look for the vegetarian/non-vegetarian indicator on the menu and you’ll find many dishes that appear to be non-vegetarian but can easily be made 100% vegetarian (without eggs too) if you wish it so.

As Gung The Palace opens its doors, it stands as a testament to the enduring appeal of Korean culture in India. Offering more than just meals, it provides a space where food lovers can come together to celebrate the richness of Korean cuisine. Gung The Palace is ready to welcome guests into its world of exquisite flavors and warm hospitality.

Gung The Palace is now open for reservations. For more information on our offerings and to book your culinary journey, please visit our website or get in touch using the contact details provided below.

For Reservations and Inquiries

Phone: [84830 87200 / 84830 87300 ]

Address: Gung The Palace, OCC Lobby, Ground Floor, The Orchid Hotel, Adjacent Chhatrapati Shivaji Sports Complex , Balewadi, Pune, Maharashtra.

The post Gung The Palace: A Taste Of Korea Lands In Pune appeared first on NRI News.

The new menu highlights artisan Italian craftsmanship with a selection of exotic gourmet cheeses and Tuscan summer truffles. It also features freshly made pasta, each carefully handcrafted to reflect Little Italy’s culinary finesse. The menu is given a luxurious gourmet touch with the addition of Tuscan black summer truffles, which feature prominently in several dishes alongside other truffle products. Additionally, the menu features Pinsas a new pizza style from Rome, a range of wholesome salads with fresh burrata cheese, refreshing mocktails, and a decadent dessert menu featuring Italian gems like Pistachio, Hazelnut, and Limoncello.

This menu not only honors the traditional Italian recipes that have been the cornerstone of Little Italy but also embraces contemporary culinary trends, offering a unique and memorable dining experience.

Amrut Mehta, Managing Director of Little Italy Group, said “It has truly been a pleasure for us to have been in the industry for almost four decades, serving countless happy customers and seeing three generations of customers be our patrons. As we celebrate this significant milestone, we are excited to offer our customers a menu that is a true reflection of our journey. It’s a blend of the traditional flavors that our customers have always loved and innovative creations that represent our ongoing commitment to culinary excellence.”

Little Italy has expanded into the gourmet grocery market, offering fresh pasta and truffle products by Acasa for customers to enjoy at home. Truffle product range includes Truffle Chilli Honey, Truffle Mayonnaise, Truffle Oil, Truffle Honey, Truffle Butter, and Gnocchi Truffle Cheese infused with the finest Italian Tuscan black truffles, adding sophistication to any dish. This range celebrates the group’s expertise in crafting Italian delicacies, a skill honed since the early 1990s when they began producing their cheese. Today, their cheese selection includes Mozzarella, Burrata, Gouda, Goat’s cheese, Cheddar, Bocconcini, Ricotta, and more.

2024 marks a significant year for Little Italy as it expands its global footprint by opening its first location in London. This expansion is a leap forward in bringing its cherished Italian flavors to a broader audience. Additionally, Little Italy has embraced the digital age with the launch of its own delivery app, ensuring that its delicious offerings are just a click away from its customers.

Since its inception in 1989, Little Italy Group has stood as a beacon of authentic Italian flavors and warm hospitality. It has consistently delivered unforgettable dining experiences, earning a revered place in the hearts of food enthusiasts. As India’s largest homegrown Italian brand, Little Italy continues to enchant with its array of Pizzas, Pasta, Appetizers, Cheeses, Wines, and more, each dish a celebration of Italy’s rich culinary heritage.

The post Little Italy Group Marks 35 Years Of Culinary Excellence With An Exciting New Menu appeared first on NRI News.

HYDERABAD: The Leela Palaces, Hotels, and Resorts announced the launch of the ‘Shefs at The Leela’ Programme as a structured culinary development program 18mme for aspiring lady chefs. The program is not just a stepping stone to a job in the hospitality industry but a firm foundation for a career with The Leela Palaces, Hotels and Resorts in the field of culinary arts.

On the proud occasion of International Women’s Day 2024, the ‘Shefs at The Leela’ program was unveiled at the 5th edition of the ‘Shefs at The Leela’ event that took place on the 8th and 9th March 2024 at The Leela Palace Jaipur. This 2-day event featured a grand gala dinner at Mohan Mahal, where a six-course menu was expertly curated by globally renowned women chefs – Chef Rasika Mythily Venkatesa, Chef Tashyaa Mehrotra, and Chef Tejasvi Chandela.

Since its inception in 2022, ‘Shefs at The Leela,’ an innovative platform celebrating women chefs in partnership with Dean With Us, has successfully hosted editions at The Leela Palaces in Bengaluru and Chennai, The Leela Ambience Gurugram, and The Leela Bhartiya City. This initiative was introduced to promote equity in the kitchens. The program provides opportunities for ladies who have studied hotel management or reputed culinary programs for a minimum period of one year. And aspire to work as chefs and women keen to see their entrepreneurial dreams come to life. Serving as a platform for women achievers in the culinary realm, “Shefs at The Leela”, aims to nurture ambitions, offering growth opportunities that help women fulfill their culinary aspirations.

Anuraag Bhatnagar, Chief Executive Officer of The Leela Palaces, Hotels, and Resorts said, “We at The Leela are committed to building an equitable work environment, that celebrates diversity and nurtures equity. ‘Shefs at The Leela’ was conceptualized as a platform that appreciates the achievements of women in hospitality and builds a community that will inspire, encourage, and nurture diversity in our kitchens. With this pioneering initiative and the overwhelming response it has received, we are now evolving this into a concrete and structured culinary development program that will not only solve a need for diverse and skilled talent within the kitchens but also create a springboard for aspiring women chefs to follow their passions and fulfill their aspirations to carve a niche for themselves within the industry.”

The Shefs at The Leela Programme certified by The Leela, is designed to provide an opportunity for aspirants to grow personally and professionally. The aspirants are groomed through a combination of academic study and comprehensive on-the-job training. The objective of the program is to develop the next generation of culinary experts in bakery and confectionary, continental, Indian, and oriental cuisines, who will continue to practice and nurture the organization’s people-focused approach to achieve service excellence.

In addition to the core curriculum, The Leela will organize quarterly ‘Shefs at The Leela’ events to cultivate a vibrant culinary community. These gatherings will encompass various activities, such as masterclasses led by industry experts, panel discussions with renowned chefs, and curated dinners prepared by celebrated women chefs. The events will also include the recognition of outstanding achievements through awards.

The 2-year ‘Shefs at The Leela’ Programme is structured into two phases, beginning in Quarter 3 of 2024. Freshers are eligible to join in Phase One, and depending on caliber, professionals can apply for Phase Two. The initial 12-month phase focuses on developing a foundation of culinary skills and knowledge. The subsequent 12-month phase is dedicated to building and advancing culinary skills and acumen, including shadowing executive chefs.

The applicants are selected through a trade test and a well-rounded evaluation process. The ‘Shefs at The Leela’ Programme offers several benefits, including certification by The Leela upon program completion. Graduates of the program receive priority consideration for internal transfers and career advancement. ‘Shefs at The Leela’ associates will serve as brand ambassadors of the program, attending ‘Shefs at The Leela’ events and initiatives as required.

Further, upon completing the ‘Shefs at The Leela’ Programme with a minimum tenure of employment, graduates will be awarded an incentive.

The mandate for The Leela Palaces, Hotels, and Resorts has been expanded to lead training and development interventions across all levels of the organization with a focus on improving gender diversity across all levels. The Leela Leadership Development Programme (LLDP), a 15-month program has been designed to equip associates in functions of Sales, Butlers, F&B, and Operations to strengthen their competencies and skills to take on higher positions of responsibility within the organization. Furthermore, female LLDP aspirants who were not selected in the final round are eligible to apply for Phase Two of the ‘Shefs at The Leela’ program.

The post THE LEELA PALACES HOTELS AND RESORTS REINFORCE ITS COMMITMENT TO FOSTERING EQUITY IN THE KITCHENS WITH THE EVOLUTION OF ‘SHEFS AT THE LEELA’ INTO A CULINARY DEVELOPMENT PROGRAMME appeared first on NRI News.

With a spacious indoor seating capacity accommodating 118 guests, the new Pune outlet ensures patrons can relish PAUL’s renowned culinary offerings amidst an inviting ambiance. Inspired by the elegance of French architectural elements, the restaurant’s interiors emanate warmth, providing diners with a delightful dining experience. Positioned as one of Pune’s premier culinary hubs, this establishment seamlessly blends European cuisine, vibrant aesthetics, and captivating interiors, appealing to discerning food enthusiasts and social media aficionados alike.

With the launch of PAUL, Kopa Mall has brought an authentic European culinary escapade paired with top-notch service for Punekars. Elevating the lifestyle and offering diverse global experiences, Kopa Mall has now expanded its culinary offerings to encompass seven distinct restaurant locations, catering to the diverse tastes and preferences of its customers. With an exceptional array of French delicacies and its inviting ambiance, PAUL is poised to become an essential destination for both locals and visitors.

Commenting on the launch, Payal Singh, Head of Marketing, PAUL India, expressed her excitement, stating, “We’re thrilled to introduce the flavors of France to Pune. With this debut, we aim to cater to Pune’s dynamic neighborhoods. PAUL stands as the quintessential destination, whether for a romantic evening, an intimate celebration, or a casual gathering with friends. We’re confident that this restaurant will establish itself as a symbol of premium French casual dining in the city. Join us on a culinary voyage to the heart of France at our new outlet on the ground floor of KOPA Mall Pune.“

From PAUL’s signature bread, pâtisseries and viennoiseries to handcrafted pizzas, salads, and soups, each dish exudes culinary excellence. The menu also features a selection of crepes, quiches, sandwiches, pasta, risottos, and beverages, all prepared with the finest locally and internationally sourced ingredients, showcasing PAUL’s unwavering dedication to authentic French cuisine.

Inspired by European culinary traditions, the brand’s menu prioritizes the freshest and finest ingredients, free from palm oil, artificial colors, or additives. With a commitment to “Eat Well, Live Well,” PAUL promotes health and wellness, embracing sustainable practices.

From hearty breakfasts to indulgent dinners, the dining venue caters to the cravings from 9:30 a.m. to 12 a.m., allowing patrons to relish a wide range of exquisite cuisines and indulgent offerings throughout the day. Having said that, the eatery does boast a separate breakfast menu to Frenchify mornings.

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