Taste The Trend India’s Newest Food Discoveries

Taste The Trend India's Newest Food Discoveries

From hidden gems and experimental kitchens to viral street eats and gourmet innovations, we spotlight the flavours and culinary concepts redefining India’s vibrant foodscape.

What’s new? Hunaaan
Where? Bangalore

What’s new? Hunaaan Where? Bangalore

After 18 years of serving up beloved pan-Asian fare, Hunaaan returns with a refreshed identity in Indiranagar and it’s every bit worth the wait. The new 40-seater outpost swaps traditional Chinese clichés for a clean, contemporary look. Think pinewood, rice-paper-inspired screens, soft lighting, and an open kitchen that greets you with sizzling aromas the moment you walk in.

But what hasn’t changed is the food still packed with flavour, balance, and consistency. The menu has evolved to include modern Asian favourites like Kimbap, Miso Soup, Signature Hunan Salad, and Cold Silken Tofu Salad, alongside hearty classics like Kung Pao Chicken, Tianjin Lamb, and Vegetable Dumplings in Hot Garlic Sauce. Sushi lovers will appreciate the reverse Uramaki rolls, while dimsum platters and small plates like Prawn Tempura and Baby Potatoes are crowd-pleasers. With a thoughtful balance of innovation and nostalgia, Hunaaan’s Indiranagar chapter offers a warm return to old favourites and a stylish reason to come back for more.

What’s new: Katana
Where: Bangalore

What's new: Katana
Where: Bangalore

Tucked into a quiet pocket of Indiranagar, Katana is Bangalore’s latest addition to the culinary landscape and it’s one with serious character. This 45-seater izakaya-inspired bar brings together the precision of Japanese culinary tradition with the relaxed charm of a neighbourhood hangout.

Co-founded by Sandesh Reddy and Prasanna Pandarinathan, Katana doesn’t chase trends, it offers a soulful, sake-led experience that feels both intentional and intimate. The menu, shaped by Chef Sanjit Biswakarma, is a series of refined small plates: delicate yet satisfying. The corn custard on shokupan and spicy salmon rice bowl are early standouts, balancing richness with restraint.

At the bar, Pritish Shetty’s minimalist cocktails shine. Expect clean, layered drinks that elevate rather than overpower many built on sake or shochu, all meticulously composed.

The mood? Understated elegance. Designed by George Seemon, the space is moody but warm, all soft lighting, raw textures, and thoughtful details.

Katana isn’t just another “Japanese-themed” spot, it’s the real deal, built with reverence and creativity.

What’s new? KOA
Where: Navi Mumbai

Chic, sunlit, and soulful KOA, the much-loved Bohemian-themed café and bar, has opened its third outlet at Inorbit Mall, Vashi, after charming patrons in Thane and Juhu. Spearheaded by restaurateur Priyanka Jain, KOA blends Mediterranean aesthetics with laid-back charm: think window-side foliage, warm wooden textures, community tables, and soft, golden lighting.

The interiors exude a breezy, calming vibe perfect for long catch-ups and Instagram-worthy moments. The globally inspired menu features crowd-pleasers from American, Thai, Italian, and Asian cuisines. Highlights include Avocado Toast with Truffle, Crispy Lotus Root in Honey Chilli, Broccoli Pistachio Soup, and the indulgent Pull Me Up Tiramisu and Pistachio Tres Leches for dessert lovers.

KOA officially opened last month, bringing Navi Mumbai a slice of Boho heaven with flavourful plates, craft cocktails, and a relaxed yet stylish atmosphere that’s bound to become a new go-to hangout.

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Feasting into the Future:Biggest Wedding Food Trends for 2025

Hashtag Magazine explores the biggest wedding food trends for 2025, where tradition meets innovation. From sustainable menus to immersive dining experiences, discover how couples are redefining wedding celebrations with unforgettable culinary delights. 1.What are the biggest wedding food trends you’re seeing for 2025? Weddings in 2025 are all about minimal elegance and pastel-inspired setups, with menus that balance global influences and progressive Indian cuisine. Couples are seeking innovation with comfort, familiar dishes presented with a fresh twist alongside interactive experiences like live stations and sustainable, seasonal menus. 2.Are couples leaning more towards traditional Indian menus or global fusion cuisine? Couples aren’t choosing between traditional Indian and global fusion, they’re blending both. Classics anchor the rituals, while progressive Indian and global flavors elevate cocktail nights and receptions, creating a menu that feels both rooted and modern. 3.What are the top three “wow factor” food presentations or setups couples are asking for? One big wow factor we created was a dessert landscape, a flex printed with circles as placeholders where chefs designed patterns using edible paints, sauces, and garnishes before placing the desserts. Another unique idea has been edible jewellery, where guests could actually wear and eat the creations. Couples love these because they turn food into both art and experience. 4.How are sustainability and locally sourced ingredients influencing wedding menus this year? Couples today are embracing seasonal, locally sourced ingredients, not only for their freshness, but also to support farmers, reduce waste, and pair them with eco-friendly packaging and serve ware. It’s a mindful shift that makes weddings feel both luxurious and responsible. 5.What’s trending in wedding desserts? Plated dinners are generally reserved for VIP sections and remain an option, but at weddings, live and interactive counters continue to be the highlight. They bring energy, engagement, and variety, which is why

What’s Cooking in India Now

What: The Hazelnut Factory Where: Handicraft Nagar, Fatehabad Road, Agra The Hazelnut Factory, known for its artisanal mithai and specialty coffee, brings its signature charm to Agra with its 15th outlet. Stepping inside, guests are greeted by the café’s iconic blue interiors, a blend of European elegance and Indian warmth. The highlight this season is their Baklava reimagined with regional flavours perfectly paired with single-estate Chikmagalur coffee. Signature offerings like the trademarked Labon™ and indulgent pastries strike a balance between tradition and modern patisserie. The café’s latest cultural twist imagines Emperor Shahjahan as a coffee enthusiast, infusing Agra’s heritage into a playful, contemporary setting. Whether you’re seeking a refined coffee break, an artisanal dessert indulgence, or an elevated gifting option, THF delivers a sensory celebration where taste, texture, and culture meet. What: The Mission BayWhere: Eldeco Centre, Malviya Nagar, Delhi The Mission Bay, founded by Puja Sahu of The Potbelly Bihari Kitchen, is Delhi’s first restaurant to capture San Francisco’s vibrant multicultural energy and farm-to-table ethos. The menu, helmed by award-winning Chef Adam Timney, Sous Chef Dustin Vorkoeper, and Mixologist Nora Furst, draws from global inspirations Mexico, Italy, the Mediterranean, Japan, and Korea while spotlighting the freshest produce. Many dry ingredients are flown in from San Francisco, ensuring unmatched authenticity. Highlights include the Herb-brined pan-roast chicken, a nod to Puja’s favourite SF restaurant, Foreign Cinema succulent, aromatic, and deeply comforting. Drinks are as meticulously crafted as the food, making every sip and bite a statement in flavour and finesse. With its innovative menu, fresh sourcing, and cosmopolitan flair, The Mission Bay isn’t just a restaurant it’s a culinary bridge between Delhi and San Francisco, perfect for adventurous palates and lovers of global dining experiences. What: My Bar Headquarters – MeerutWhere: Commercial hub, Meerut The iconic Delhi-born My Bar Headquarters arrives

When the North Comes to the South

Up North at Pullman Chennai Anna Salai is a rooftop dining destination that brings the best of North Indian flavours to the city. If you are looking for an elevated North Indian dining experience that comes with breathtaking city views, look no further than Up North, which is making its unique mark on the culinary landscape of Chennai. BINDU GOPAL RAO highlights how the rooftop restaurant blends authentic North Indian flavours with chic ambience and sweeping city views. Chic Look The rooftop restaurant that is open for dinner has a chic, sophisticated ambience. The red brick walls are not just aesthetic but also double up as natural insulation and soundproofing. The best part is the glass canopy, which means you can dine under the open sky, perfect for a romantic meal for couples or even fun rooftop gatherings. The warm lighting and progressive music create an eclectic ambience, too. Food Philosophy Designed for those who appreciate fine dining with a contemporary twist, Up North offers a meticulously curated menu that pays homage to the rich culinary heritage of North India. All the dishes here use premium ingredients and bold spices and are made using modern techniques. The menu is light, refined, and a departure from the usual heavy and rich North Indian fare. The meal is best accompanied with a selection of curated India-inspired cocktails (think ingredients like raw mango, saffron, and rose) and premium spirits. If you don’t drink, fret not, as the collection of mocktails is interesting too. The Kokum Cooler with kokum, lime, and soda; the Kala Khatta Banta with Kala Khatta, lime, and aerated beverage; and the Paloma Kumari with pineapple, passion fruit, lime, and coconut are good choices. North Side with watermelon chunks, cilantro, agave, and fennel seeds is another must-try on the menu. And

Festive Recipes From Top Indian Chefs

This festive season, add a touch of gourmet to your celebrations with recipes straight from India’s chefs. Hashtag magazine offers chef-curated dishes that are perfect for family feasts or intimate gatherings. Easy to make and full of flavour here’s what should be on your festive menu. Baklava by Chef Dr. Alisha Dr. Alisha is a dentist by profession and a passionate foodie at heart. Her journey into the world of cooking began through unexpected life challenges, which led her to rediscover her love for food. This passion eventually gave rise to her popular digital platform, “Anyone Can Cook with Dr. Alisha.” Through her engaging content on YouTube and Instagram, she shares easy, flavourful recipes and culinary tips that prove cooking is not just for professional chefs it’s for everyone. Recipe: Ingredients: For Homemade Phyllo Sheets All Purpose Flour (Maida)– 2 cups Salt -1 pinch Baking powder – 1.5 tsp Oil or desi ghee – 1/4 cup Milk & Water – 1/2 cup & 3-4 tbsp (as per need) To Coat: All-purpose flour (Maida) – 1/2 cup Cornflour – 1/2 cup For Dry fruit stuffing: Almonds – 1/2 cup Walnuts – 1/4 cup Cashews – a little less than 1/4 cup Pistachios – a little more than 1/4 cup Elaichi Powder – 1 tsp For Sugar Syrup Sugar – 1 cup Water- 3/4 cup Lemon Juice – 5-6 drops Kewra Essence – 1/2 tsp Kesar Essence – 1/2 tsp Desi ghee & Butter – 1/2 cup (to grease the layers) For the Dough (Phyllo Sheets): In a large bowl, mix the maida, salt, and baking powder. Add 1 tbsp oil and mix well with the dry ingredients. Gradually add milk and water (or use) to form a semi-stiff dough. Add more water if needed. Knead well, cover with a damp cloth,

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