After the successful launch of Bastian Garden City in Bengaluru in 2023, this marks the brand’s foray into its third city in India, with Mumbai remaining the brand’s flagship.

Bastian Empire promises to bring Poonaites the inimitable blend of everything that the brand is known for: bold, striking interiors; glorious F&B offerings; and the distinctive Bastian vibe that feels exciting yet comfortable at the same time.

Says Ranjit Bindra, CEO of Bastian Hospitality Private Limited, “The success of the Bastian brand in Mumbai gave us the confidence to open doors in Bengaluru, a market which has welcomed us with open arms. We are therefore delighted to be foraying into our third city in India, with the launch of Bastian Empire in Pune. Pan-India and international expansion has always been part of our plan, and we are excited to be steadily growing our footprint in key markets across the country.”

Designed by Minal Chopra of Ineedspace, the long-time designer for the group’s restaurants, and Ranjit Bindra (CEO of Bastian Hospitality Private Limited), Bastian Empire has been created to resemble a cave on top of a high-rise. The 220-seater space is loosely divided into sections; guests will arrive in a Cappadocia-esque entrance area with soaring ceilings that are both rugged and smooth at once. Flooring in deliberately unfinished cobblestones and travertine marble further contributes to the rustic-chic feel. Every element of the restaurant has been designed with a wabi-sabi approach: one fine design element juxtaposed against one rustic one. The Main Bar area of the restaurant features relaxed, lounge seating, as well as high tables and chairs, all nestled in what feels like a suspended niche. The fine dining area offers back-to-back seating which is both intimate and private at the same time. At the opposite end of the space, a second DJ spins tunes that are more amenable to the dining audience, thus allowing for a comfortable mix of a party crowd and diners within the same space.  The entire restaurant stands out in its use of tone-on-tone, singular colors – beige, taupe, earthy shades, and neutrals punctuated by strikingly oversized wicker ceiling lamps, camouflage netting on the roof, and a chicly-distressed vibe that is signature Bastian.

The food brings to Pune the entire range of Bastian classics that keep diners in Mumbai (and now) Bengaluru visiting the restaurants time and time again. At dinner, Salads like Burrata Salad and Avocado Poke; and Signature Cold Dishes like Crab Roll; Bastian Ceviche; and Seafood Salad set the tone for the meal. Classics offer options such as Mongolian Lamb; The Mac; Baked Brie; and Pulled Chicken Taco. From the Sea options such as Steamed Garlic Prawns; Hot Stone Soup; and Lobstaa Bomb are a perfect complement to Robata dishes like King Mushroom; Baby Potatoes; Lamb Chop; and Pork Ribs. The Market menu, offering a pick of various proteins of choice or vegetables, cooked in sauces of the guest’s choosing, retains pride of place on the dinner menu, once again.

Instagrammable desserts that not only look good but taste great have also been a USP since Bastian first launched. Pune Empire will offer exciting and unique options like Banana Box, honey tuile, caramel banana, vanilla mousse, and caramel rocks; and Pedro Pudding, robata pineapple, fruit brioche, Pedro Ximenez sherry crème anglaise; a Best of Bastian section featuring favorites like Lotus Kunafa Cheesecake; and Baked Alaska; and the ever-popular Pull-Me-Up desserts, Hazelnut Crunch; and Mille-Feuille.

Bastian Empire’s distinctive bar menu is divided into distinct sections, the bar menu offers Crystal Clear, clarified cocktails which are a masterful fusion of mixology and science – using innovative technology, the bar team transforms traditional ingredients into liquid jewels; and Fizzy Fusions, drinks that deliver a delightful burst of sparkling refreshment onto the palate. The Farm to Glass section of the cocktail menu offers libations crafted using locally sourced, vibrant ingredients such as herbs, fruit, zesty citrus, and savory elements that promise a unique drinking experience. Of course, the menu would not be complete without the Best of Bastian, drinks that have stood the test of time since the restaurant first opened; and an intriguing Bastian Negroni section, a series of cocktails that are a modern interpretation of the classic Negroni, artfully reimagined by the talented mixologists at Bastian.

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JAIPUR: Fairmont Jaipur, the first luxurious outpost of the hotel chain in India, is delighted to announce the launch of Zarin- The Pan Asian Restaurant, set to open its doors on 3rd August 2024. Derived from the old Persian word for “golden,” Zarin is set to elevate Jaipur’s gastronomic scene with its unmatched Asian cuisine and spectacular dining experiences. This remarkable restaurant at Fairmont Jaipur promises to take guests on a captivating culinary journey, showcasing a blend of multicultural dishes from diverse cultures and origins across Southeast Asia.

On August 3rd, Fairmont Jaipur hosted a grand launch event for Zarin, creating an evening to remember. Attendees included some of Jaipur’s high-net-worth individuals (HNIs), who were treated to an evening brimming with culinary excitement, live music, and exceptional drinks.

Zarin presented a myriad of distinctive features that set it apart as a destination for discerning food enthusiasts. The evening’s highlight was a theatrical culinary presentation inspired by the flavors of China, Japan, and Thailand. Chefs displayed their exceptional skills in a captivating performance, transforming cooking into an art form. The menu featured exquisite preparations such as Green Paradise Dragon Roll, Crispy Lotus Roots, Sambal Tiger Prawns, Asparagus & Mushroom Kothe, Lamb & Cilantro Gyoza, Burmese Khao Suey, Kari Ayam, Chilli Garlic Lobster, and the famous Homestyle Black Pepper Crab. The experience concluded with signature desserts like Tob Tim Grob and Fried Lavender & Charcoal Ice Cream.

The atmosphere was further enlivened by live music, creating a vibrant and dynamic setting for the celebration.

The Cocktail Bar beckoned guests to indulge in Imperial Elixirs-inspired cocktails, accompanied by pre-meal drinks and delectable small bites at the community table. For those seeking an alfresco dining experience, the outdoor venue provided casual seating and easy access to the bar, enhancing the overall dining ambiance.

Adding a touch of tradition and spirituality, the guests at Zarin are welcomed by the Gong Ritual, a captivating homage to nature’s harmony. With a gentle strike of the mallet, the resonant gong emits a sacred sound, symbolizing joy and resilience, setting the stage for an exquisite dining experience.

Among the highlights of Zarin is the Teppanyaki Room, an interactive dining space. In this elegant setting, guests are treated to a mesmerizing display of culinary artistry as skilled chefs transform fresh ingredients into delectable dishes on the teppanyaki grill, right in front of you.

To further enrich the restaurant experience, Zarin embraces the Asian tea culture by offering a selection of blossom teas and a Samurai tea service. Guests are invited to immerse themselves in tradition.

Tea Ritual is guided by the timeless principles of Harmony (wa), Respect (kei), Purity (sei), and Tranquility (jaku). Fragrant jasmine tea is served throughout the meal in the traditional “Samurai” style. Traditional Japanese cast iron tea sets called lymphare used to make tea resulting in a mellow, sweeter cup.

Rajat Sethi, General Manager at Fairmont Jaipur, expressed his delight at the launch, stating, “We are thrilled to bring this immersive dining experience to Jaipur, offering a perfect blend of tradition, innovation, and impeccable service. We look forward to welcoming guests to this extraordinary culinary journey.“

“At Zarin, we meticulously curate the dining experience using the finest ingredients sourced from around the world. Our goal is to create authentic and captivating dishes that mesmerize the palate. Some of our standout creations include Flying Noodles, Sambal Crunchy Chicken with Asian Greens, and Five-Spiced Chocolate Fondant with Coconut and Jaggery Ice Cream,” said Chef Mihir – Executive Chef

Zarin stands alone as the premier fine dining destination in the region, providing an authentic Teppanyaki experience. Our menu showcases an exquisite selection of sushi and sashimi, alongside our signature dish—the meticulously prepared Peking Duck, slow-cooked for nearly 22 hours,” Chef Surendra  – Senior Sous Chef – Zarin

Embark on a golden culinary journey and discover the enchanting world of Zarin- the Pan Asian Restaurant at Fairmont Jaipur. Experience the fusion of flavors, stunning ambiance, and finest service that is sure to turn moments into memories.

Restaurant Opening Hours:  Time:  From 6:00 pm to 11:00 pm

Address: Zarin, The Pan Asian, Fairmont Jaipur

For reservations and inquiries, reach out to Fairmont Jaipur at +91 7814210000; jai.reservations@fairmont.com or visit https://www.fairmont.com/jaipur.

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This event is specifically designed for Food & Beverage Brand Owners, industry decision-makers, venture capitalists (VCs), and other industry-relevant stakeholders. With an expected attendance of 150 professionals, the event aims to provide invaluable insights, emphasizing the impact and growth of artificial intelligence in the hospitality sector. Attendees can expect a knowledge-sharing session with the panelists, followed by engaging Q&A sessions.

Praful Chandawarkar, NRAI Pune Chapter Head and Founder and Managing Director of Malaka Spice expressed his excitement about the event, “Emphasizing the significant impact of new-age technology and artificial intelligence on the hospitality sector, the panel discussion aims to highlight the capabilities, growth opportunities, focus areas, and challenges brought about by AI-enabled startups in the hospitality sector”.

In India, AI is revolutionizing the Food and Beverage sector, bringing in a new era of efficiency, personalization, and guest satisfaction. From intelligent chatbots facilitating seamless bookings and providing instant customer support to data analytics platforms optimizing pricing strategies and predicting guest preferences, AI technologies are not only streamlining operations but also reducing costs and enhancing ROI. As AI continues to evolve, it promises to reshape the hospitality landscape in India.

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INDIA: In a masterful display of culinary artistry, Masters of Marriott Bonvoy and Culinary Culture kickstart 2023 on a high note as they welcome ‘Dhamaka’ to India for the very first time. The brainchild of famed duo Roni Mazumdar and Chef Chintan Pandya of Unapologetic Foods, ‘Dhamaka’ as the name suggests packs a punch of flavor and zest into its menu comprising of quintessential favorites from the lands and roads less traveled in India. With many a first to their names, Dhamaka was recognized as the #1 restaurant of 2021 by the esteemed The New York Times, and Esquire Magazine. Chef Chintan Pandya and Roni Mazumdar are also the only Indian restauranteurs to hold a seat at the New York State Restaurant Association, while not missing a mention of Hollywood celebrities such as Naomi Watts, Jennifer Lawrence, Michael J Fox, and Padma Lakshmi who are regular patrons at their restaurant.

As a precursor to the exclusive dinners planned for Delhi and Mumbai; Masters of Marriott Bonvoy and Culinary Culture will play host to the leading chefs and food enthusiasts of the city for an exclusive meet & greet with Chef Chintan Pandya and Roni Mazumdar in conversation with Vir Sanghvi, India’s top food authority and Chairman of Culinary Culture. The duo will deep dive into their culinary journeys to unravel the nuances of creating culinary masterpieces from the rustic and raw pockets of a forgotten India. Chef Chintan Pandya, who was awarded the Chef of the Year by the prestigious James Beard Foundation along with his team will recreate the magic of Dhamaka at the JW Marriott Aerocity, Delhi with two, small, exclusive dinners on 24th & 25th February. This will be followed by two exclusive dinners at the JW Marriott Juhu in Mumbai over the 3rd and 4th of March.

Khushnooma Kapadia – Senior Area Director of Marketing – South Asia, Marriott International said, “India’s culinary landscape is constantly evolving with both traditional and contemporary cuisine styles influencing our food preferences and experiences. With Masters of Marriott Bonvoy, we are constantly pushing the envelope in our showcase of culinary excellence by partnering with true masters and trailblazers within the domain. We are excited to mix it up by hosting the dynamic duo of Roni Mazumdar and Chef Chintan Pandya of ‘Dhamaka’ fame in our 6th installment of Masters of Marriott Bonvoy with Culinary Culture. Their bold, fun, and unapologetic style transcends through their offbeat, culinary creations. We look forward to giving our guests and patrons an unforgettable dining experience, leading the way for more to follow this year“.

Chintan Pandya, Chef-Partner, Dhamaka said, “I’m thrilled to be back home in India and cook my food for everyone after 15 long years thanks to Masters of Marriott Bonvoy, Culinary Culture, and Diageo. Being a Bombay boy there is nothing I found more exciting than the bold flavors of our street food and the nuances of our home cooking. Today, I’m getting a chance to represent my own perspective of Indian cuisine and create a new wave of thinking in the American culinary landscape. Together, let’s celebrate our own food — unapologetically!”

Vir Sanghvi, Chairman of Culinary Culture said, “Chintan is one of the most exciting chefs cooking in America today, which the rave reviews from the likes of the New York Times attest. It’s a matter of pride for India that he’s cooking Indian food of the kind that is rarely found abroad. We’re so pleased along with Masters of Marriott Bonvoy and Diageo to be able to bring him home and give this experience to Indians.”

A sneak peeks into the menu delves into some of Dhamaka’s signature dishes, pieced together as regional specialties from all over India. The quintessential & colloquial ‘Baingan’ the rich ‘Saag ‘and the irresistible ‘Maachi’, ‘Murg’ and ‘Mutton’ preparations will vie for attention with the house-made ‘Paneer’ the fresh ‘Mocha- banana blossoms’ and the tender ‘Kumb– mushrooms’. Dessert will be the perfectly balanced and not -too sweet Kesar Pista followed by the typical Indian style wrap to a delicious meal, with a juicy and luscious  ‘Paan’. Guests can join the waitlist for their Dhamaka experience using the below coordinates:

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Following their First Members Exclusive Event last month at the Vegan Lifestyle Kitchen & Bar in Baner- Bhaji Pala, the NRAI Pune Chapter came back strong to their Knowledge Sharing Sessions with a prominent guest speaker who has helped countless businesses in the Food & Beverage Industry to understand and manage their finances better.

Mr. Gautam gave the attending restaurateurs a basic understanding of how brands should handle their financial thought, and covered important but overlooked topics that all owners should be aware of. He spoke about intricate business aspects like Setup Cost Management, Book-keeping Discipline, Compliance, Working Capital, Capital Budgeting, etc. with a focus on F&B Brands and took questions from the audience. The session was followed by dinner, drinks, and music, leaving guests the chance to network, munch, and have a good time!

NRAI is an organization with chapters across all major cities of the country, representing more than 5,00,000 Restaurants and helping them grow their brands and businesses together.

Similarly, the NRAI Pune Chapter is tirelessly working towards creating a unique F&B community in the city by expanding membership and giving guests exceptionally singular learning & networking experiences.

The Pune Chapter of NRAI is headed by Mr. Praful Chandawarkar (Chapter Head and Owner of Malaka Spice). Their committee also includes other prominent restauranteurs from Pune including Kevin Tellis (Toit), Siddharth Mahadik (Le Plasir), Kunal Mhaske (Penthouse), and Nicky Ramnani (The Daily All Day).

The post Anirudh Gautam Speaks At The NRAI Pune Event About The Basics Of Financing Restaurants appeared first on NRI News.

INDIA: Taking forward the brand’s commitment to nurturing a community marked by Diversity, Equity & Inclusion, KFC India launched its most inclusive Special KFC restaurant in Amanora Mall, Pune, ahead of International Day of Persons with Disabilities. Operated by specially-abled team members, elements at this Special KFC restaurant include infrastructural design, accessibility & décor features to enhance customer experience & provide an inclusive environment.

The restaurant is an embodiment of the brand’s efforts with Kshamata – a program to bridge the gender & ability imbalance gap. With KFC Kshamata, the brand has pledged to drive 2X empowerment by 2024, by doubling the number of Special KFCs, and restaurants run by specially-abled team members and increasing the women workforce at the restaurants.

The restaurant has been designed keeping accessibility at the core and majority of the décor features are in braille and sign language. All the signage outside & within the restaurant is accompanied by iterations in Indian Sign Language. This begins with the brand’s signature at the entrance where the iconic KFC is spelled in sign language, as well as all areas within the restaurant including the ordering & pick-up section and digital kiosks. The restaurant also features a signature wall highlighting alphabets from A to Z in braille and Indian Sign Language, to encourage patrons visiting the restaurant to learn and #SpeakSign. The seating arrangement within the restaurant has been created to accommodate wheelchairs at dine-in tables.

KFC India has been a pioneer in enabling the Speech & Hearing Impaired by extending employment & growth opportunities to them since 2008, employing & supporting more than 150 Speech & Hearing-Impaired team members across 19 cities. Recently, the brand announced a milestone in its journey with Kshamata, with the appointment of the first specially-abled Restaurant General Manager in Hyderabad – Srikanth Jarugu.

On International Day of Sign Languages, 23rd September, KFC launched the #SpeakSign campaign and Kshamata film – directed by filmmaker Shoojit Sircar, which aims at sensitizing & building awareness of sign language. Earlier this year, the brand also introduced braille menus across its 600+ restaurants in the country.

Taking the pledge beyond their restaurants, KFC partnered with the Indian Deaf Cricket Association (IDCA) as ‘Principal Sponsor’ to build visibility and growth for the sport of cricket for the hearing impaired in the country.

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