iWorld
Love on the menu as Musafir Cafe brews a Netflix romance
MUMBAI: Love, like coffee, tastes different when revisited and Musafir Cafe is ready to serve it warm on Netflix. Terribly Tiny Tales (TTT), part of Collective Studios, has announced Musafir Cafe, a new original romantic drama series heading to the streaming platform. Adapted from Divya Prakash Dubey’s bestselling novel, the series explores love, memory and second chances through layered timelines and emotionally intimate relationships.
The show stars Vikrant Massey in the lead, alongside Vedika Pinto and Mahima Makwana, with an ensemble cast adding depth to its reflective, relationship-driven narrative. Massey also marks a new milestone with Musafir Cafe, stepping in as co-producer, his first outing in a producing role.
Created and written by Sharanya Rajgopal and directed by Ruchir Arun, the series is produced by Anuj Gosalia and Vijay Subramaniam under the Terribly Tiny Tales banner. The adaptation expands the novel’s emotional core into a long-form visual story while retaining its quiet honesty.
Announcing the series, Collective Artists Network founder and group CEO Vijay Subramaniam said the project reflects TTT’s evolution from intimate digital storytelling to globally scaled originals. What began as emotionally honest narratives, he noted, has now found a worldwide audience through Netflix.
Echoing that sentiment, Terribly Tiny Tales CEO Anuj Gosalia said Musafir Cafe has lived with readers for years and now gets a chance to grow its emotional universe on screen without losing the intimacy that defines the brand.
The series is backed by Collective Studios, the newly launched unified content studio consolidating Collective Artists Network’s original storytelling efforts across formats and platforms. Alongside Terribly Tiny Tales, the studio houses Ratpack Stories and Historyverse, with a clear focus on building premium, scalable IP for Indian and global audiences.
Musafir Cafe will stream exclusively on Netflix, with further details expected soon.
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ITC Sunfeast, Zepto host mango-themed experiential ‘Paglu Party’
Event blends Alphonso desserts, DIY sessions and interactive formats
MUMBAI: When mango season peaks, some savour it others go full ‘paglu’. ITC Sunfeast Baked Creations, in collaboration with Zepto, turned summer indulgence into an immersive brand experience with its ‘Mango Paglu Party’, a high-energy, mango-themed event designed to blur the line between dessert and discovery. Built around the brand’s ‘Mad Over Mangoes’ universe, the space leaned into a sensory overload bright, playful and unapologetically mango-drenched. From curated installations to social-first corners, every element was designed to be as shareable as it was experiential.
At the centre of the celebration was the fruit itself, elevated into a menu crafted using fresh, carbide-free Alphonso mangoes sourced by Zepto. The spread ranged from a flaky Mango Pista Kouign Aman to Mango Coconut Serradura Pudding and a Mango Mascarpone Cake, balancing indulgence with seasonal freshness.
But this was not a passive tasting affair. Guests were drawn into the experience through interactive formats, including a DIY dessert session led by the brand’s chef, where attendees created classics like Mango Tres Leches. Zepto chief business officer Chandan Mehndiratta also joined the session, adding a touch of brand personality to the proceedings.
A quirky highlight came in the form of the ‘Aam Paglu Prescription’, a playful, doctor-themed concept that positioned mango indulgence as the only “treatment” worth taking, turning a simple insight into a memorable activation.
The event built up to a theatrical finale, with the crowning of the ‘Aam Paglu of the Day’ followed by the cutting of an oversized mango-shaped Mango Mascarpone Cake, closing the experience on a high note.
More than just a seasonal showcase, the Mango Paglu Party reflects a broader shift in brand storytelling, where products are no longer just consumed, but experienced. For ITC Sunfeast Baked Creations and Zepto, mango season was not just about flavour, it was about creating a moment that audiences could step into, engage with and, quite literally, devour.
