AI is reshaping how organisations build capability. Allen Francis Mathias of Chai Point argues that L&D must move from counting training hours to driving real performance, or risk irrelevance.

Ananya Agrawal, CEO and Co-founder of Lume & Lime, on the gap between the classroom and the cafe floor, and why dining is becoming a third place.

Inaugurated by Governor Nand Kishore Yadav, the 56-room Polo Hotel Kohima brings Naga-inspired design, a seven-course Naga menu and valley views to Nagaland's capital, and marks Polo Hotels Group's entry into the state.

Grazing tables, reinvented chaat and service flow planned before the food: Chef Harsh Shodhan of The Gourmet Kitchen & Studio on how festive dining is changing, and how to serve abundance without excess.

Paratha fits into the accompaniment category of Indian menus — from aloo to mushroom, cheese and chicken keema. Celebrity Master Chef Dr. Kaviraj Khialani shares six simple stuffed paratha recipes.

MHRIL reports consolidated PAT of Rs 19.7 Cr for Q2 FY27, up 17% YoY, with sales at Rs 141 Cr, resort revenue at Rs 96 Cr and occupancy at 75.6%.

As 2030 approaches, Trishal Rao, Chief Sales Officer at SKIL, argues travel companies are evolving from logistics providers into storytellers, experience designers and trusted advisors.

Ritwik Khare, Founder & CEO, ELIVAAS, on widening from villas into farm stays, resorts and retreats, running 700+ properties, the rebrand, corporate offsites, Dubai and the Rs 87 Cr raise.