The former Ikshana Spa & Resort banquet manager will oversee restaurants and banquets at the 386-room hotel.
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From Druma’s Samosa Mille-Feuille Chaat to Bountyful’s Tawa Mushroom Galouti and Goonj’s kebabs, three Bengaluru restaurants serve up Diwali.
The Gurugram delivery and catering brand known for its Butter Chicken has opened its first dine-in outlet in Sector 54, with chef-owner Vatsala Khanna running the kitchen.
Hyatt’s eighth hotel in Saudi Arabia brings coral-inspired canopies, five pools, a VOYA spa and Shura Island’s largest ballroom.
The Bengaluru restaurant’s Diwali menu runs from Murgh Gilafee Kebab and Dal Bukhara to Angoori Rasmalai, with signature cocktails like Gulal and Jugalbandhi.
Perhaps the first step towards better Training is not conducting it better. Perhaps it is thinking better before Training begins.
