Kolkata, 23 September 2026: Trufrost & Butler is launching its new 1,800 sq. ft. Culinary Lab & Experience Centre in Kolkata on September 21, 2026, giving hospitality professionals across East India a dedicated space to test commercial kitchen, refrigeration, bakery, coffee and bar equipment before investing.
The centre is built as a working environment, not a conventional showroom. Chefs, consultants, entrepreneurs and foodservice operators can evaluate equipment performance, understand workflow fit, and explore solutions tailored to their menus and operations.
This is Trufrost & Butler’s fourth company‑managed centre after Gurugram, Bengaluru and Mumbai, and will serve as a regional hub for West Bengal, Bihar, Jharkhand, Odisha, the Northeast, Nepal and Bhutan.
The facility brings together equipment for commercial kitchens, bakeries, cafés, patisseries, bars, gelato and soft‑serve, along with food retail. The range includes ovens, mixers, sheeters, cooking lines, refrigeration systems, prep stations, coffee machines, grinders, display solutions, back‑bar refrigeration, bottle coolers and ice machines. Visitors also have access to trained chefs, baristas and technical specialists for equipment selection, workflow planning and operational guidance.
“East India has a rapidly expanding hospitality market, and we see significant opportunity across restaurants, hotels, cafés, bakeries, QSRs and other foodservice businesses,” said Neeraj Seth, Co‑Founder, Trufrost & Butler. “The Kolkata centre brings equipment and expertise together, enabling customers to test solutions and understand how they will perform in their own kitchens. It is an important investment in our regional presence and service capabilities.”
The centre aligns with Trufrost & Butler’s broader commitment to supporting foodservice businesses through commercial kitchen planning, refrigeration design, store layouts, workflow optimisation and turnkey solutions. It will also anchor the company’s plans to expand its dealer and service network across East India and introduce training programmes for chefs, baristas and consultants, along with category‑focused initiatives in bakery, coffee and gelato.
