Founded in Bangkok in 2010 by a group of hotel bartenders, FLAIRMIX Thailand began with a single Indian wedding and has grown into a bar and beverage service company working across Thailand, India, Indonesia, Oman, Bahrain and Qatar. Their belief is that a bar is more than a place to pick up a drink: it can shape the atmosphere, the entertainment and the guest experience. Here is what they see changing behind the bar in 2026. Wellness Drinks and Zero-Proof CocktailsThe clearest change from 2025 is in what guests are asking for. Last year still centred on customised cocktails, classics with a twist and drinks with a fancy, luxurious presentation. In 2026, weddings are going beyond the traditional cocktail and mocktail, with hydration bars, electrolyte drinks, kombucha and fully developed zero-proof cocktails joining the menu. What sets this trend apart is the standard. These drinks are no longer treated as a secondary option for guests who don’t drink. They are designed with the same attention to flavour, ingredients, glassware and presentation as alcoholic cocktails. The principle is simple: a guest who chooses not to drink alcohol should enjoy the same level of creativity and experience as everyone else, and a zero-proof menu should be developed to the same standard as the main one. For multi-day Indian weddings, where guests move through a welcome party, haldi, mehendi, sangeet, ceremony, reception and after-party, a bar that offers refreshing, well-crafted options at every stage is a real upgrade for the guest experience. The Rise of the Matcha BarThe second trend is more surprising: Japanese matcha has grown steadily in popularity over the past year, particularly among younger consumers in Asia and internationally, and FLAIRMIX’s clients are now asking for dedicated matcha bars as part of the wedding experience.It also opens up new creative

A F&B revolution of sorts is quietly brewing in a building opposite Hyderabad’s landmark Durgam Cheruvu Cable Bridge, and the city of Nizams is approving wholeheartedly. Interestingly, the four F&B properties spawned by hospitality start-up Viksit Hospitality have distinct identities, ranging from regional cuisines showcased at Orlo (derived from our Indian hospitality anthem, Aur Lo Beta!), artisanal coffees from India at Naad, immersive nightlife experiences at Kadamba, to the latest addition of fine dining Japanese restaurant Izumi, in partnership with founder Nooresha Kably. Kadamba Cultural Compound A rooftop terrace bar, Kadamba has, arguably, the grandest ringside views of Durgam Cheruvu, with the night sights of an illuminated cable bridge and the city lights twinkling away on the distant horizon being a definite crowd-puller. The vibe is breezy (literally!) and informal, with the ambience highlights being the kadamba trees with pristine-white ‘chaupals’ (a la village panchayats) around them, where you can sit around and enjoy your drinks. The Japanese izakaya-styled bar promotes the concept of an easy, interactive experience with the team of mixologists. The cocktails are a rage, with colloquial names such as Rambha Ho, a rum-based offering with pineapple, lime juice and chilli pickle; a nod-to-Hyderabad-Kya Toh Bhi, a vodka drink; T-loop, which is tequila, mezcal, muskmelon cordial, caper foam, and Maska made with whisky, brown butter and lime cordial. The cuisine is Indian, including both comfort food and gourmet. Some of the iconic dishes here are the Chelo Kebabs platter; Compound walla Ceviche, which is steamed seabass topped with pani puri dressing, and 50-50, which is corn or bhutta in three different avatars. Orlo Orlo has, at its core, the idea of a Great Indian Dining table where everyone sits together for a relaxed meal, peppered with conversations and slow eating. The distinct aspect of dining at Orlo

The culinary scene of Bengaluru has got a spanking new makeover with several new restaurants that offer a range of cuisines that are sure to make every palate happy. Known for its vibrant gastronomy, the city continues to offer plenty for food lovers to discover, as Bindu Gopal Rao explores these new dining destinations. Oye Kake, Bengaluru Oye Kake is Mumbai’s beloved 100% vegetarian Amritsari restaurant brand, founded in 2020 by Pankaj Gupta and Avinash Gupta under Flavour Pot Foods. The new space in Bengaluru on MG Road brings the soul of Amritsar, built around three pillars of Punjab’s food culture: the langar, the street, and the home kitchen. Pankaj Gupta, Co-founder, Flavour Pot Foods says, “The food is cooked by Amritsari-trained Ustaads using live tandoor cooking, hand-rolled breads, slow-cooked dals, and clay/iron-based methods, staying true to time-honoured recipes rather than experimenting.” Designed with RAD Co + Lab, the restaurant is a sensory tribute to Punjab and Bengaluru. Every Thursday, the restaurant hosts the Guru Seva Ki Thali, an unlimited community-style feast inspired by the Sikh concept of Seva. Must try: Amritsari De Kulche: classic Bharwan Kulche (Aloo, Pyaaz, Gobi, and Mooli) plus loaded versions like Paneer, Methi Masala, Cheese Garlic, and Nutree Wale Kulcha. Kalpaney Kalpaney is a modern vegetarian dining destination built around the idea of ‘kalpana’, or imagination. Conceptualised by Avinash Kapoli, Co-Founder, Kompany Hospitality, and Chef Sombir Chaudary, Co-Founder, Kompany Hospitality, the restaurant brings together familiar flavours, childhood memories and global culinary influences in unexpected ways. “What makes Kalpaney special is its ability to make vegetarian dining feel playful and contemporary while retaining the comfort and nostalgia of Indian food. The spaces extend this philosophy through carefully curated Indian art and craftsmanship, including Kalamkari-inspired elements and Kavi artwork at the Indiranagar restaurant, created by one of

From fresh restaurant launches and contemporary cafés to exciting new menus and dining concepts, India’s food scene is constantly evolving. Here’s a look at the latest places worth knowing about, and what they bring to the table. What: Momoka Where: Pune Bringing the spirit of a Japanese kissaten to Prabhat Road, Momoka is Chef Brainard Colaco’s contemporary take on Japan’s neighbourhood cafés, combining comforting food, desserts, coffee and tea in one relaxed space. The menu draws on Yoshoku, Japan’s Western-influenced culinary tradition, alongside inspiration from Kissatens and Konbinis. Expect house-made shokupan sandos such as Chicken Katsu, Miso Mushroom Korokke and Ebi Katsu, alongside Udon bowls, Okonomiyaki, Sarada and signature Risoni. The dessert bar features Shibuya Honey Toast, Mochi Brownie and Matcha Fudge Brownie, while the beverage programme includes Uji matcha, Hojicha, Neri Goma and Ube creations. Guests can also take home artisanal cookies, Shiroi Koibito Cookies, Shibuya Kurutons and Nama Chocolates. Open from 8 am to 11 pm, Momoka offers Pune a casual, all-day introduction to the comforting flavours and everyday charm of Japanese café culture. What: RumBabaa Where: Mumbai Bringing together specialty coffee, vinyl, thoughtful food and an unhurried atmosphere, RumBabaa has opened in Andheri as an all-day café designed around good coffee, music and slow moments. Inspired by Japanese minimalism, the space features warm natural materials, soft lighting and a vinyl setup that sets the mood through the day, with plans to transition into wine-led evenings. The menu balances mindful and indulgent offerings, from the Longevity Bowl, Kodo Power Bowl and Rumbabaa Eggs to Tiramisu French Toast, Kataifi Prawns, Bajra Tacos, Peruvian Chicken Pot Pie and an Asian-inspired sushi selection. Pizza options include Scamorza Affumicata, Bianca Trifolata and Krapao Nero, while desserts range from Ambe Turmeric Crème Brûlée to Affogatos and seasonal tea cakes.Coffee takes centre stage with