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National, 19 August 2026:  Pure & Sure, the organic food brand from Phalada Organic Consumer Products, has launched its new brand campaign, Eat! Without Worry, built around a simple thought: people already have enough to worry about, and food should not be one of them. Eat! Without Worry by Pure and Sure is a new brand direction for Pure & Sure, centred on making food feel simpler, more positive and more trustworthy. The initiative looks at how food has become another source of worry, with conflicting advice, ingredient concerns, food myths and endless opinions influencing everyday choices. Through this, Pure & Sure wants to give consumers one less thing to think about. Pure & Sure has also launched eatwithoutworry.com, an independent food platform powered by the brand. The platform will feature educational content, stories from farmers across the country, and community events like factory tours. It also includes the Worry Meter, an interactive experience that invites people to reflect on the things they worry about, including food. About the Film The campaign film brings to life a simple human truth: there is already enough in everyday life to worry about, food shouldn’t have to be one of those things. Through a series of familiar, everyday moments of anxiety and overthinking, the film reflects the many worries people carry with them through the day. But when it comes to the food they choose for themselves and their families, Pure & Sure wants to offer something increasingly valuable: peace of mind. Rather than leading with product claims, certifications or functional benefits, the film focuses on the feeling the brand ultimately wants to deliver, which is confidence in the food you eat. The film culminates in the thought, “You’ve got enough to worry about. At least food isn’t one of them,”  bringing to life the campaign’s central idea : Eat Without Worry. The campaign is rooted in Pure & Sure’s belief that trust in food has to be earned, from how it is grown and sourced to how it is processed, tested and packed. The subsequent films in the campaign explore these different reasons to believe, while Eat Without Worry remains the simple promise that brings them all together. This belief is supported by the work Pure & Sure has been doing for over 25 years. The brand works with 5,459 farmers, maintains traceability from the field to the pack, and tests every batch across 250+ parameters. Speaking about the initiative, Surya Shastry, Founder & Managing Director, Phalada Pure & Sure, said, “With, ‘Eat! Without Worry’, we wanted to start a different conversation around food. Instead of adding to the information and anxiety people already encounter, the campaign is about giving people a sense of reassurance and making food feel simple again. It reflects our belief that when people know they can trust what is on their plate, they should be able to focus on enjoying it.” Through Eat! Without Worry, Pure & Sure aims to build a more positive and transparent conversation around food and make everyday eating feel a little simpler.

SpicedLore by Tropical Trading Co and Japan’s Yamaroku Shoyu to showcase nuanced cuisines paired with their double-brewed , Kioke barrel-aged soy sauce. Bengaluru and Mumbai, India, July 22nd, 2026 : This August, The Oberoi, Bengaluru and The Oberoi, Mumbai extend a heartfelt welcome to India to SpicedLore, Yamaroku, Tropical Trading Co and owner-Chef Yoshifumi Tashida of Tokyo’s award-winning Namida. Over two exclusive dinner seatings at each destination, Tropical Trading Co will present their unique Kioke Dojo experience for the first time ever in India; Japanese cuisines thoughtfully paired with double-brewed, barrel-aged Soy sauce crafted by Yamaroku Shoyu. Just like wine or whiskey, the aging process of a soy sauce expresses a nuanced terroir. Fermented in centuries-old wooden barrels that are a living ecosystem for rich, umami flavour, each batch of Yamaroku Shoyu is totally unique. Aged for around four years, seasonal changes over this time affect microorganisms that enrich the final taste profile. On the Japanese island of Shodo – home of Yamaroku Shoyu – the timeless rhythms of land, sea and tradition nurture a delectable product that is patiently matured by masters into a rare offering. Less than 1% of the world still makes soy sauce this way and Saishikomi (Double brewed) even rarer. As an international ambassador for the Japanese Government, Chef Yoshifumi champions his region’s culinary presence on a global stage. He celebrates “Personalised Pairing” – drawing parallels between the traditional soy sauce wooden-barrel brewing techniques used by Yamaroku and the internationally time-honoured traditions of wine fermentation that come together in the Kioke Dojo experience by Tropical Trading Co On 22nd August at The Oberoi, Bengaluru and 24th August at The Oberoi, Mumbai, SpicedLore by Tropical Trading Co, Yamaroku Shoyu in collaboration with Namida Tokyo’s Chef Yoshifumi, Wabi Sabi’s Lead Chef Randy Cultivo and Fenix’s Head Chef Richard Malone will showcase a seven-course Kioke Dojo dinner menu that explores a delectable meeting point between Japanese cuisine and Indian seasonal ingredients, all perfectly complemented by Yamaroku’s high-umami, low-sodium Tsuru bishio soy sauce. Mayan Dhawan, General Manager of The Oberoi, Bengaluru commented: “We constantly nurture the spirit of excellence and bring our guests experiences which are steeped in history, with elevated levels of skill and cultural depth. It is a delight to bring to India the concept of Kioke Dojo where nuanced Japanese cuisine is paired with barrel-aged, double-brewed soy sauce. A culinary tradition never explored in India with seamless teamwork between Mr. Yasuo Yamamoto of Yamaroku Shoyu, famed Chef Yoshifumi Tashida of namida and Wabi Sabi’s lead chef Randy Cultivo. In Bengaluru, ranked the 13th best place to dine in the world, such experiences curated in partnership with us, makes this journey exciting.” Amit Kaul, Vice President and General Manager of The Oberoi, Mumbai said: “Kioke Dojo is an extraordinary collaboration between the master brewer of Yamaroku Shoyu, acclaimed Chef Yoshifumi Tashida of namida and our Chef Richard Malone. Over two exclusive dinner sittings, we will celebrate the timeless art of Japanese gastronomy, where patience, seasonality, precision and respect for every ingredient come together in an unforgettable experience.” Yasou Yamamoto, Master Brewer at Yamaroku Shoyu added: “For generations, kioke-brewed shoyu has been crafted with patience, respect and care. Bringing the Kioke Dojo to India for the first time is deeply meaningful because, like Japan, this is a country where traditions also continue to live through its people and their craft. We are honoured to bring this initiative to India with Spicedlore by Tropical Trading Co. and to Oberoi Hotels & Resorts, whose complementary vision and dedication to excellence have made this cultural exchange possible.” SpicedLore by Tropical Trading Co and Yamaroku will present the Kioke Dojo experience with Chef Yoshifumi Tashida of namida, Chef Randy Cultivo and Chef Richard Malone at The Oberoi, Bengaluru Wabi Sabi on 22nd August and at The Oberoi, Mumbai’s Fenix on 24th August 2026 Tables for these exclusive evenings are limited to the first 30 bookings, with seatings at 6:30 p.m. and 9:15 p.m in Bengaluru and 7pm and 9pm at Mumbai. Reservations are required and can be made via phone at +91 80 25585858 for Benglauru. For Fenix, Mumbai please call + 91 22 6632 6205

Experienced and witnessed by Shreshth Jaiswal, TheStyle.World Team Nando’s has always been a name I have associated with bold flavours and its famous flame-grilled PERi-PERi chicken. So, when I recently visited the brand’s newest Casa at Sarath City Capital Mall in Hyderabad, I was curious to see what made it such a global favourite. By the end of the afternoon, I had my answer. The experience began even before the food arrived. As soon as we entered, the team welcomed us with genuine warmth and enthusiasm. The atmosphere was immediately relaxed and comfortable. The staff patiently walked us through the menu, explained the different heat levels, and shared recommendations based on our preferences. It felt less like dining at a restaurant and more like being hosted by people who truly wanted us to enjoy our meal. One of the most exciting parts of the visit was discovering the range of PERi-PERi sauces available at the table. While I had heard about Nando’s legendary sauces before, seeing them lined up and ready for us to explore was an experience in itself. From milder flavours that offered a subtle kick to fiery options that challenged even seasoned spice lovers, every sauce brought its own unique personality to the meal. Naturally, we spent a considerable amount of time mixing, matching, and debating our favourite sauces. Then came the food. The signature flame-grilled chicken arrived beautifully presented, carrying that unmistakable smoky aroma that instantly builds anticipation. The first bite delivered exactly what Nando’s is known for—tender, juicy chicken infused with flavour from its 24-hour marinade and finished with the perfect balance of spice. Paired with refreshing beverages and delicious sides, every element on the table complemented the other effortlessly. What made the visit even more special was learning that this outlet marks Nando’s second Casa in Hyderabad, following the success of its RMZ Nexcity location. Situated within Sarath City Capital Mall, the restaurant brings the brand’s globally loved dining experience to one of the city’s most vibrant destinations. The space itself reflects Nando’s personality. Contemporary African-inspired artwork, warm interiors, upbeat music, and a relaxed atmosphere create an environment where conversations flow naturally. It is the kind of place where a quick lunch can easily turn into a long afternoon spent catching up with friends and family. During our visit, we also got a glimpse of Nando’s newly introduced weekday lunch offering, available across its Hyderabad locations. With complete flame-grilled meals starting at ₹239 and free bottomless Coke from Monday to Friday, it adds even more reason for diners to stop by. Looking back, what stayed with me wasn’t just the food. It was the combination of flavours, hospitality, and the overall experience that really stayed with me. Nando’s manages to create something that goes beyond a typical restaurant visit. It invites guests to personalise their meal, explore different flavour profiles, and enjoy food in a welcoming setting. For anyone in Hyderabad who enjoys bold flavours and memorable dining experiences, Nando’s Sarath City is definitely worth a visit. I walked in expecting good food; I left with a dining experience that was far more memorable than I anticipated.

Mexican Food Festival in Bengaluru is having a delicious moment, and Welcomhotel by ITC Hotels, Bengaluru is bringing the spirit of Mexico straight to the city with its week-long culinary showcase at WelcomCafe Jacaranda. Aptly titled “Say Hola to Mexico”, the festival invites diners to experience the vibrant flavours, colourful ingredients and comforting dishes that have made Mexican cuisine a global favourite. TheStyle.World recently visited the festival, and from the moment we stepped into the restaurant, the experience felt like a celebration of Mexico’s rich food culture. The buffet was thoughtfully curated, offering a mix of familiar favourites and traditional specialities that highlighted the diversity and depth of Mexican cuisine. What really caught one’s attention was that the food was all about bold and fresh tastes. The fish ceviche taco provided refreshing flavours, while the Tex-Mex chicken burrito was a filling dish full of texture and spices. The vegetarian food also was not deprived of variety and was represented by such dishes as the red bean and mushroom quesadilla and baked peppers with beans and yellow cheese, all of which were delicious. A Mexican dinner is incomplete without its traditional sides, and the festival ensures these sides are highlighted. The crisp and tasty nachos, served with freshly made guacamole, tomato salsa and pineapple salsa, made for an excellent starter. Each dip was unique and balanced creaminess, freshness and sweetness. There were many impressive dishes presented, such as the Mexican Fiery Ranch-Style Smoky Chicken and Mexican Roast Pepper, that showcased Mexican cuisine’s characteristic spiciness. The Red Bean & Tomato Soup was a great dish to make a break between main dishes, and the Mexican Corn and Pepper Salad was fresh and crisp. The Tex-Mex Baked Mac & Cheese and Mexican Baked Polenta are some of the most unusual dishes that we loved there. Both dishes brilliantly exemplified how traditional Mexican flavours can be transformed into comfort meals with distinctive characteristics. However, beyond the food, it is the ambience at this restaurant that makes the event so unique. The essence of Mexican food is sharing, community and celebrations, and the food prepared here reflects just that. The colours, flavours, and variety of dishes will make you want to discover, try, and share them. The Mexican Food Festival at WelcomCafe Jaquaranda was a delightful reminder of why Mexican cuisine continues to resonate with diners around the world. It was vibrant yet comforting, bold yet approachable, and full of flavours that invite conversation around the table. If you are looking for authentic Mexican flavours in Bengaluru, then you should definitely visit the WelcomCafe Jacaranda Mexican Food Festival.

This July, Four Seasons Hotel Bengaluru presents From Hoi An, With Love: On a Plate, On Canvas, showcasing Vietnamese cuisine in Bengaluru. A thoughtfully curated experience that brought together the flavours, artistry and cultural spirit of Vietnam. Hosted at Far & East, the limited-time showcase offers guests an opportunity to explore one of Southeast Asia’s most fascinating destinations through a unique blend of food and visual storytelling. TheStyle.World recently experienced this immersive showcase, and what unfolded was far more than a dining event. Inspired by Hoi An, Vietnam’s UNESCO-listed heritage town known for its lantern-lit streets, rich culinary traditions and thriving artistic community, the experience captures the essence of a destination where culture is woven into everyday life. The journey starts from the time when the guests step into Far & East. The place itself has turned into an art gallery that showcases artwork from well-known Vietnamese artists like Phan Hong Thanh, Duc Vet, Phan Van Thanh and Minh Du. These paintings give the guests an insight into the cultural history of the country through their representations of the natural beauty and lifestyle of the Vietnamese people. Chef Tran Thanh Cong is the chef de cuisine at Four Seasons Resort The Nam Hai, Hoi An. Inspired by his family’s recipes and the culinary traditions of Central Vietnam, Chef Cong has created a menu reflecting the principles of authenticity, harmony, and freshness of ingredients. Each dish tells a story of a distinct element of the Vietnamese culinary culture. Traditional comfort food represented in the form of delicious bowls of Bun Bo Hue and Bun Rieu Cua, together with traditional main dishes, is part of the authentic Vietnamese culinary experience. The Seabass Grilled in Banana Leaf, seasoned with galangal and turmeric, is tender and fragrant, while the Charcoal-Grilled Free-Range Chicken, served with turmeric rice and ginger nuoc cham, is an amazing combination of textures and flavours. The Tiger Prawns in Lemongrass Butter, one of the chef’s signature dishes, reflect the true flavour of Vietnamese cuisine. The dinner ends with the traditional Vietnamese crème caramel. From Hoi An, With Love: On a Plate. Canvas differentiates itself through its capacity for initiating a conversation between food and art. While enjoying regional Vietnamese cuisine surrounded by artwork created based on the same culture, the whole experience becomes much deeper and more profound. For TheStyle.World team, this exhibition was a reminder of how effective cultural experiences could be when they use more than one sense. Four Seasons Hotel Bengaluru managed to bring a piece of Hoi An into their city. For those interested in a luxurious dining experience in Bengaluru, this one-of-a-kind exhibition will be a once-in-a-lifetime chance to learn about Vietnam’s culinary and artistic heritage without travelling out of the city.

    TheStyle.world  ·  Dining Review Roast CCX Live Kitchen Session A French fine dining experience in Hyderabad — Michelin-trained chefs, seven courses, and curated wine pairings. By Shreshth Jaiswal · Team TheStyle.world Fine dining is usually judged by the final plate. At the Roast CCX Live Kitchen Session, the experience began long before it — with A French Michelin Table, curated by Chef Olivier Limousin, an intimate French fine dining experience in Hyderabad that felt as much like storytelling as gastronomy. It opened with stories: of premium ingredients sourced from across the world, of classic French techniques refined over decades, and of renowned chefs who had travelled from France exclusively for this session. As they moved through the live kitchen, explaining each technique and the inspiration behind every dish, it became clear this wasn’t just another chef’s table — it was a celebration of French cuisine. Held over two days across four sessions in Hyderabad, the event brought the spirit of French haute cuisine to the city. For two hours, each course arrived like a new chapter, and guests watched world-class chefs at work while sampling a specially curated multi-course menu. Every plate showed the same attention to detail, from presentation to the balance of flavours. Ingredients flown in from around the world kept each recipe authentic, while luxurious touches of caviar and truffle elevated the meal without overwhelming its natural flavours. Inside the live kitchen at Roast CCX, HyderabadThe Chef’s Table With Chef Olivier Limousin, curator of A French Michelin Table ✦ ✦ ✦ The Seven Courses Chapter by Chapter Le Menu L’Avocat Avocado tartlet, capsicum piperade Chenin Blanc · Auriga Celestial Brut La Betterave Beetroot & apple tartare, herb and basil sorbet La Morille French white asparagus, morel cream, ricotta salad Highlight of the Meal L’Artichaut Artichoke velouté, turmeric cappuccino foam L’Aubergine Caramelised eggplant, soja glaze, coriander La Courgette Grilled zucchini, Mediterranean confit vegetables, basil Le Dessert A signature creation by Chef Joakim Prat The menu opened with L’Avocat, an avocado tartlet with capsicum piperade — light and refreshing, and a lovely match for the Chenin Blanc Auriga Celestial Brut. Next came La Betterave, a beetroot and apple tartare with herb and basil sorbet, a sharp contrast of earthy and acidic notes. For me, the highlight was La Morille: French white asparagus with morel cream and ricotta salad. Built around the morel — a rare, seasonal mushroom — it delivered a deeply earthy flavour profile. L’Artichaut followed, a velouté of artichoke crowned with turmeric cappuccino foam, then L’Aubergine, caramelised eggplant with a soja glaze and coriander. The final savoury course, La Courgette, paired grilled zucchini with Mediterranean confit vegetables and basil. The meal closed with Le Dessert, a signature creation by Chef Joakim Prat. Beautifully presented and delicately balanced, it was indulgent without being overly sweet — a graceful finale to an unforgettable afternoon. Each course arrived like a new chapter — this wasn’t just another chef’s table, it was a celebration of French cuisine. The Pairings & The People Beyond the Plate Each dish came with a thoughtfully matched wine, chosen to draw out different facets of the food while letting both express themselves fully. The pairings carried the meal smoothly from course to course. Beyond the food, it was the chefs themselves who left the deepest impression. Hearing their stories, learning the origins of the ingredients, and watching French techniques applied up close made the session as informative as it was indulgent. Their passion for authenticity never came at the cost of enjoyment. The Roast CCX Live Kitchen Session didn’t simply serve French food in Hyderabad — it shared French culinary tradition with the city, from the selection of top-notch ingredients to the art of pairing wine. The Verdict Worth Seeking Out If you’re curious about French fine dining in Hyderabad, Roast CCX’s Live Kitchen Session is well worth seeking out. It’s not just a luxurious meal — it’s a journey into the heart of French cuisine. TheStyle.world · Dining & Lifestyle