Trèsind Studio Wins 3 Michelin Stars; Niyati Rao at Tasmania’s Dark MoFo Festival & More

Joanna Lobo rounds up all the biggest news in F&B in the summer months of 2025.

A European Space Agency (ESA) project is assessing the viability of growing lab-grown food in space. At the moment, they’ve sent a bioreactor containing genetically modified yeast on a SpaceX Falcon 9 rocket as part of the ESA mission.

Israel has opened the Gaza strip for a “basic amount” of food, ending a blockade since March 2.

A new study conducted by online healthcare platform PlushCare made a list of unhealthy food items and the popular cheeseburger – especially by Five Guys — tops the list.

Desi News: Trèsind Studio Wins 3 Michelin Stars; Goa is Top Culinary Destination

Trèsind Studio in Dubai made history by being the first Indian restaurant, and the first in West Asia, to win this honour. In addition, the modern Indian restaurant Jamavar Dubai also earned its first Michelin star less than a year since its launch.

The Godrej Food Trends 2025 found Goa to be the top culinary destination of the year with 89 percent experts voting in favour. Other trends highlighted by the report include a rise in culinary events, destination dining, and food activism.

Indian astronaut Sudhanshu Shukla will embark on a mission to the International Space Station (ISS) on May 29, 2025, as part of Axiom Mission-4. One of his main duties has to do with food, carrying out experiments aimed at sprouting and cultivating green gram (moong) and fenugreek (methi) seeds in the microgravity conditions of space.

The Locavore has launched the Local Food Club, a nation-wide initiative (in association with Rainmatter Foundation) that invites people for monthly potlucks to celebrate local food, share stories, and take collective action in their own communities. Their next event will be on June 1, across 11 cities. Sign up here.

The Local Food Club by Locavore is a series of potlucks that will happen on June 1 across 11 cities.

Chef Niyati Rao will be cooking sea urchin, among other things, at the Dark Mofo Food Festival 2025 in Tasmania.

NorthEastern Railways will soon sell baby food and other baby essentials at major railways stations at multi-purpose stalls on platforms.

Swiggy recently announced a ‘Drops’ programme, which lets users order limited-edition, chef-curated dishes from their favourite restaurants.

Chef Niyati Rao is heading to Tasmania in June to be a part of the Dark Mofo Festival 2025 — she is the first guest chef from India to be invited to the festival — and will serve a menu that showcases the intersection of Tasmanian produce and Indian spices.

The Central Board of Secondary Education (CBSE) latest directive wants to establish sugar boards in schools — it will include the removal of high sugar snacks, promote healthier snacking options and organise awareness programmes about the harmful effects of too much sugar. Meanwhile, UNICEF India launched a digital campaign, Meri Thali Sehatwali, to promote healthy food choices.

High Spirits: New Feni Brands; Evocus Launches Zero Calorie Soda

Evocus has launched the first ‘Black Soda’, a zero-calorie, zero-sugar, carbonated beverage, which will be available in selected hotels, restaurants, and cafés. ÄMĀRĀ is a ruby-filtered vodka, infused with cherry blossom, lotus flowers, strawberries, passion fruit and citrus. Ochre Spirits launched a Saffron Vodka, a Peach and Cherry Vodka, and a Nutty Berry Rum. Quro is a new Indian liqueur made from 36 ingredients.

Coming soon from Blisswater Industries is Salty Nerd Vodka in six expressions like Capitalistic Cola, Woke Mint, and Imperial Salted Caramel. It will debut in UAE (via African + Eastern) and roll out in Goa and Karnataka soon after.

In Goa is the triple stone filtered Bedrock Whiskey, and Vanaha, an artisanal sipping gin made using 24 Indian botanicals such as palash flowers, Lausari, patchouli, and orris root. The Department of Tourism, Government of Goa, hosted the Cashew Fest 2025, which saw many new feni brands. Chief among them were Dona Maria, by Hansel Vaz’s Cazulo Feni; he also launched the Coffee Conserva (a rich liqueur) and a new feni expression, Alem (with ginger). The folks behind Pablo’s and Bar Cold Drinks teamed up with Goenchi Feni to create a kokum infused feni, West Coast Kokum. Other brands include Sur Cashew Feni from Satiwa Alco Bev, and Malaika feni.

Sanjay Dutt’s and Cartel Bros' Scotch whisky, The Glenwalk, picked a Bronze Medal in the Whiskey Category at the London Spirits Awards 2025.

The inaugural India Drinks Retail Awards (IDRA) recognises excellence in alcohol retail, and awarded retail outlets across 10 cities and Goa - Vaz Enterprises Liquor Supermarket, Anjuna was recognised as the top-ranked retailer from the region.

New Openings: Bastian Hospitality Has Two New Outlets; as do Chefs Ajay Chopra and Vicky Ratnani

Lebanese urban casual eatery, Zaatar W Zeit, branched into the Indian market with an outlet in Mumbai. Additionally, there is Muze, a Euro-Asian restaurant in Mumbai; Bastian Hospitality has two new spots: Inka, serving Peruvian food, and Blondie coffee house; the plant-based, ingredient-forward café Pause; Paradox, from the Masque founders, is a cocktail-forward bar; Gaijin, doing Japanese cuisine with a twist; the vegetarian, no-booze Thai restaurant Tóa 66; cuisine-agnostic DEA; Fairmont Mumbai has the tea lounge, Madeleine de Proust; Kona Kona is actress Mona Singh’s tribute to nostalgia, with a menu curated by chefs Jasleen Marwah and Neetu Solanki; and a new izakaya by Adita Birla New Age Hospitality, Supa San.

Zaatar W Zeit launches in India, with an outlet at Mumbai.

Tóa 66 is a vegetarian Thai restaurant in Mumbai.

In Goa is multi-cuisine Clara Beach Haven; the multi-cuisine Raia Ristorante & Bar; Jugnu, where Ajay Chopra does regional Indian and global flavours; a new co-working space that transforms into an intimate cocktail experience in evening, GharBhar; cafe Morjim Culture; and Ritu Beri’s Escape has partnered with Miguel’s to launch Escape with Miguel’s, a garden bistro and cocktail bar.

Pass Code Hospitality opened the exclusive club ATM Bar & Kitchen in Kolkata, with personalized butler services, craft cocktails, and premium cigars. Pune has Fat Choy doing Chinese and pan-Asian; and the bistro Zypher. Amritsar has Tepah by the Bagh, a restaurant that transforms at night into the cocktail bar, Roots. Hyderabad has MOAI restobar; and Kebapci Hills, an immersive Turkish dining experience. In Ahmedabad is Union, where chef Viraf Patel has created a plant-based global menu. Delhi has Hikki, the modern Japanese and Peruvian restaurant; and Olive Group’s newest creation, the cocktail room The Love Hotel. In Gurugram is Vicky Ratnani’s newest venture, Omny Kitchen; and Yuvraj Singh’s Koca. Bengaluru has Sawari, with North Indian flavours; and Hamilton, a cocktail bar inspired by the British colonial era.

Minakshi Singh and Yangdup Lama (Sidecar in Delhi) are opening their fourth bar in Nepal, called The Old House.

In the era of openings, it is important to highlight those that are shutting down. The iconic Toast & Tonic in Bengaluru will shut down on June 15.

Food Writing: Asma Khan’s Newest Encourages Slow Eating

Chef Asma Khan, of London’s Darjeeling Express, is out with a new book: Monsoon. Much of the book is a tribute to her mother, and she encourages people to slow down and appreciate their meal. Other cookbooks include chef and food writer Roopa Gulati’s Indian Kitchens, which features 12 home cooks, and shares 100 recipes that showcase the country’s rich diversity.

Author Nadiya Hussain’s Rooza is her journey through Islamic cuisine inspired by Ramadan and Eid, and featuring recipes from 30 countries. Author Anjula Devi serves up unfussy one-pan Indian meals in 15 Minute Indian.

Pooja Bavishi, the founder and CEO of New York-based ice cream company Malai is out with a book on the same name, serving frozen and South Asian inspired treats.

Joanna Lobo is an independent journalist from Goa who enjoys writing about food, her Goan heritage, the freelance life, and other things that make her happy. She is also the Consulting Editor at Goya. Follow her on @thatdoggonelady.

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