Sanraj Group invests in Revelry Distillery as Vanaha emerges among the most awarded new gins globally

December 2025: SanRaj Group proudly announces an investment in Revelry Distillery the Goa-based premium craft spirits company by Vaniitha & Navvin Jaiin, best known for its flagship product, Vanaha Gin.

Nestled in the lush forests of Sattari, Revelry Distillery is India’s first purpose-built craft spirits distillery. It is a pioneering, state-of-the-art, hi-tech facility that marries artisanal craftsmanship with cutting-edge innovation. Vanaha Gin, crafted with 24 handpicked botanicals from across India using a pioneering five-step distillation process combining Copper Pot Distillation, Vapor Infusion, and Cold Vacuum Distillation — a first for an Indian gin.

Since its launch in May this year, Vanaha Artisanal Forest Gin has achieved significant international acclaim - led by the highest honour, a Master Medal, at The Spirits Business Global Gin Masters, followed by Gold for Design and Packaging at The Spirits Business Global Spirits Design Masters. It has also won accolades at the IWSC and Global Wine & Spirits Awards Asia, and was the only gin brand worldwide shortlisted this year as a finalist for Innovation in Production at The Spirits Business Awards. In a remarkably short time, Vanaha stands among India’s most globally awarded new spirits brands.

SanRaj Group has been founded by Sandip Gupta and Rajdip Gupta - entrepreneurs known for building and scaling Route Mobile into one of India’s most successful listed technology companies. Their investment in Revelry marks their entry into premium craft spirits, backing promoters with the potential to build globally admired Indian brands.

The partnership reflects a strong alignment – SanRaj Group approach to scaling category defining businesses complements Revelry’s ambition to build globally relevant Indian craft spirits. The investment fuels Revelry’s next phase of growth, expanding production, strengthening distribution, accelerating brand‑building, and powering R&D for future innovations. It also supports expansion into key Indian states and international markets.

Commenting on this investment, Rajdip Gupta said: “At SanRaj, we partner with founders who redefine categories. With Revelry, we see the foundations of a spirits house capable of building iconic Indian brands with global appeal. Vanaha’s global accolades reflects the strength of the team’s vision and execution.”

Sandip Gupta added: “Revelry embodies the ambition we believe in - clarity of vision, innovation led thinking, and the capability to scale. Vanaha’s rapid recognition across global juries strengthens our conviction in the company’s potential to build world class Indian spirits.”

Vanitha Jaiin, Founder, Revelry Distillery is respected alcobev strategist, industry expert and an international wine & spirits judge. Her credentials reinforce the depth of expertise she brings to Revelry’s product vision and category leadership. Her husband Navvin Jaiin is a distinguished business leader with over two decades of experience in BFSI and scaling high-growth ventures. Navvin adds strength in strategy, operations, and distribution. Together, they combine visionary creativity with executional excellence, building Revelry into one of India’s most ambitious craft spirits ventures.

Vaniitha Jaiin says “Revelry was created with a bold ambition to craft world class spirits rooted in India. Vanaha’s global awards validate our product philosophy and innovation first approach. This partnership gives us the ability to scale faster, expand our innovation pipeline, and take Indian craft excellence to global markets.”

Navvin Jaiin, Co-Founder of Revelry Distillery, said: “Beyond capital, what excites us about SanRaj is their belief in building an enduring spirits house, not just products. Together, we can strengthen Revelry’s foundation, expand distribution, and create the scale needed to take multiple Indian spirits brands global.”

India’s premium craft spirits category is expanding rapidly as consumers seek authenticity, innovation, and global quality products with an Indian soul. With Vanaha as its first expression, Revelry is poised to build a portfolio that stands alongside the world’s finest while staying true to its origins.

“Where Christmas Looks Like a Hallmark Movie—Snow Included’’ (A Pickyourtrail White-Christmas Special)

There’s Christmas and then there’s a white Christmas.
The kind the movies promised us: snowflakes swirling like confetti, storybook markets glowing under fairy lights, the smell of mulled wine drifting across cobbled squares. And this year, Indians aren’t just dreaming of it, they're booking it.

Pickyourtrail data shows a rising appetite for winter-wonderland escapes (7-8%), with travellers trading beach breaks for hot chocolate weather, twinkling town squares, and the world’s most iconic Christmas markets.

So, if your festive spirit loves drama, reindeer energy, and the kind of cold that makes every photograph editorial, these five Pickyourtrail-approved white-Christmas escapes are your golden ticket to the season’s most magical corner of the world.

1. Vienna, Austria — A Christmas Waltz in Real Time

Vienna doesn’t just celebrate Christmas, it curates it. Think imperial architecture dusted with snow, orchestras tuning up for holiday season concerts, and the kind of Christmas markets that feel lifted straight out of folklore.

Don’t Miss:
• Rathausplatz Christkindlmarkt — oversized ornaments, gingerbread stalls, and Europe’s prettiest skating rink.
• Schönbrunn Palace Market — handmade crafts worthy of heirloom status.
• Hot Kaiserschmarrn (Austrian shredded pancakes) by lantern light.

Why It’s a Pickyourtrail White-Christmas Pick:
Easy connections via Dubai/Doha, a calendar full of winter concerts, and markets that stay open till New Year’s week. Add Vienna’s polished charm and it becomes the “Paris of winter”  minus the chaos.

(We have seen a high rise on Vienna bookings 5-7% from India)

2. Lucerne, Switzerland  Snow. Scenery. Swiss Perfection.

If there’s a place that makes winter feel cinematic, it’s Lucerne. The Chapel Bridge framed by snowy rooftops, Lake Lucerne mirroring alpine peaks, and Christmas markets glowing against the crisp Swiss air it’s the holiday fantasy done right.

Between snowy day trips up Pilatus or Rigi, Lucerne turns into a real-life snow globe  with powdery slopes, panoramic Alpine views, and Christmas concerts at KKL that feel almost cinematic. And when you drift through Old Town with a molten raclette plate in hand, the whole place feels like Switzerland’s answer to a holiday fairy tale.

Why It’s a Pickyourtrail White-Christmas Pick:
Switzerland is India’s winter obsession. Pickyourtrail sees high demand for Lucerne + Interlaken combos every December. Trains run like clockwork, snow is guaranteed, and the experience is pure-feeling luxury.

3. Prague, Czech Republic  -Where Fairytales Freeze Over Beautifully

Prague in December is a mood: gothic towers, cobblestone streets, and a Christmas market that’s regularly ranked among the world’s best. Add powdery snow and you get Europe’s most photogenic holiday city.

Prague’s winter spell is strongest in Old Town Square, where the Christmas market fills the air with mulled wine, chimney cakes, and live carols drifting between glowing wooden stalls. Sunrise on Charles Bridge light snow settling over statues and spires feels like stepping into a Renaissance painting, while nightfall turns the castle district molten gold. It’s the kind of winter magic that disappears the moment January arrives, which is exactly why travellers rush to catch Prague at its frost-kissed best.

Why It’s a Pickyourtrail White-Christmas Pick:

Prague delivers luxury-on-a-budget, making it a favourite for families and first-time Europe trips. 

4. Helsinki, Finland — A Shortcut to Santa’s Home

Finland is for travellers who want their Christmas with a dash of Nordic whimsy. Helsinki glitters under its winter coat, and Lapland’s Santa Village is just a flight away.

Helsinki’s festive charm starts at the iconic Tuomaan Markkinat, the city’s beloved Christmas Market where wooden stalls brim with Nordic crafts, spiced glögi, and winter-warm delicacies. Many travellers use the city as a stylish launchpad for a day trip to Rovaniemi, home of Santa Claus Village, a place where snow-dusted pines, reindeer trails, and childhood nostalgia come together effortlessly. And then there’s the Finnish sauna tradition, the ultimate winter reset; stepping from a steaming cedar room into crisp Arctic air feels like the kind of ritual only December can justify.

 Why It’s a Pickyourtrail White-Christmas Pick:

December is peak Northern Lights season  Pickyourtrail travellers increasingly pair Helsinki with Lapland (30 % growth in aurora packages). It’s an Arctic fantasy but surprisingly accessible via overnight hops.

5. Copenhagen, Denmark — Christmas, But Make It Hygge

Copenhagen is cosy like no other city on the planet. Tivoli Gardens turns into a glittering wonderland, cafés serve hot chocolate that feels like a weighted blanket for the soul, and the entire city glows in amber tones.

Copenhagen wears Christmas like couture. Tivoli Gardens turns into a glitter-drenched fantasy world, where every corner feels like a scene you’ll want to save forever. Down by the harbour, Nyhavn glows under strings of fairy lights, making even a simple stroll feel festive. And when the cold begins to nip, nothing beats warming up with hot æbleskiver and a cup of gløgg from a traditional stall comfort disguised as dessert. 

It’s the kind of December magic that refuses to be recreated anywhere else.

Why It’s a Pickyourtrail White-Christmas Pick:
Scandinavia is trending with affluent urban travellers Pickyourtrail data shows a spike in Nordic winter requests (8%). Copenhagen blends accessibility with a refined winter aesthetic that feels fashion editorial-worthy.

Some holidays come and go.

A white Christmas stays  in photographs, in retellings, in that strange shimmer of nostalgia only snow can create.

And this year, those snow-drenched squares and fairy-lit markets aren’t just for movie sets. They’re within reach and Indians are claiming them in record numbers which is 30%. Of them wanting to experience a white christmas. 

With Pickyourtrail curating the season’s most magical itineraries from Vienna’s orchestral glow to Finland’s aurora nights, travellers aren’t just flying out; they’re stepping into the December they’ve always wanted.

If you’ve been waiting for a sign to trade noisy parties for snowflakes, to swap mall lights for Christmas markets, to say “this year, I did something different”  this is it. Because snowfall waits for no one, and the best December stories are the ones you don’t postpone.

Royal Orchid Hotels Expands Foothold in North India with New Signing in Rishikesh, Uttarakhand

Bengaluru, December, 2025: Royal Orchid Hotels Ltd. (ROHL), one of India's fastest-growing hospitality chains, today announced the signing of a new property in Rishikesh, the spiritual and adventure capital of the world. The new hotel, set to be operated under a management agreement, marks a strategic entry into the vibrant, high-growth tourism market of Uttarakhand, further reinforcing ROHL's asset-light expansion model.

The 36-key property is strategically located in Tapovan, Rishikesh, offering guests easy access to the banks of the River Ganga, famous ashrams, and the region’s adventure sports hubs. Designed to cater to both spiritual seekers and adventure enthusiasts, the hotel will feature well-appointed rooms, a multi-cuisine restaurant, banquet and conference facilities ideal for destination weddings and corporate retreats, and essential wellness amenities like a spa and a fitness center. Its location will provide a picturesque base for exploring landmark sites like the Ram Jhula and Laxman Jhula.

Speaking on the strategic signing, Mr. Chander K. Baljee, Chairman & Managing Director said, “Rishikesh holds unparalleled importance in India’s tourism landscape, blending spiritual heritage with adrenaline-pumping activities. This signing perfectly aligns with our vision to establish a strong presence in culturally significant destinations. We are confident that this new property will set a benchmark for quality hospitality in the region and contribute significantly to our North India growth trajectory.”

The new hotel is being developed in partnership with IRIS PARK LEISURES PRIVATE LIMITED. Commenting on the collaboration, Mr. Varun Sharma and Mr. Manoj Gupta, Authorized Representative of IRIS PARK LEISURES PRIVATE LIMITED, stated, “We are excited to join hands with Royal Orchid Hotels to bring the reliable and quality Regenta experience to Rishikesh. Our shared commitment is to offer every guest an exceptional stay, blending local tranquility with world-class service.”

Ingredient Ideology By: Winter Warming Walnut Special Delights by Dr. Kaviraj Khialani – Celebrity Master Chef.

A Bundle Full Of Benefits To Explore And Imbibe

Walnuts are one of those varieties of nuts which have been known to us since a very long time and come winter come walnuts used to be the call I heard as I grew up from the elders in the house to the kids all would get going working hard to crack those nuts against all possible options to check what’s in store within and relist the fruit from the bundle of joy and well-being.

Walnuts are known to be an edible seed of a drupe and not a true botanical nut, rounded, single seeded stoned fruits of the walnut tree used for its inner goodness upon ripening and nutritive consumption, we often refer to them as Persian or English varietals, not to forget they must be processed and stored properly since their poor storage often makes them susceptible to insect and fungal mold infestations, a mold infested walnut batch is to be discarded completely. 

From having it as it is in its naturally crunchy texture and dense woody mouthfeel to having it in desserts, coffee walnut brownie, date and walnut pancakes, walnut banana bread, in health bars, in chocolates, milkshakes, smoothies, a few main courses as well walnuts have found their space well enough in our kitchen and bakery since a while now.

Let us have a look at the:

Top 10 Health Benefits of Warming up with Walnuts:

1. Walnuts are considered good for hair, skin, bones and assist in graceful aging.

2. Walnuts are high in anti-oxidants, helps fight stress, are nutritionally dense form of food.

3. Walnuts assist our body in healthy blood formation, lubricates our digestive system.

4. Walnuts are a rich source of Vitamin E and omega 3 fat from plants including walnuts which is called as alpha-linolenic acid [ALA]

5. Walnuts are known to be good for the memory and brain and also improve metabolism.

6. Walnuts also contain Vitamin- B complex, they also strengthen the kidneys and lungs.

7 Walnuts prevent inflammation in the body and prevents constipation and helps digestion in our system.

8.Walnuts help in treatment of type-2 diabetes and also helps in weight loss and management.

9. Walnuts are also called as longevity food, gets us good sleep, and also helps reproductive health in men.

10. Walnuts offer us a balance of all the essential nutrients needed on a daily basis for smooth functioning and also its consumption gives a feeling of satiety and fullness.

Top 10 Culinary Uses of Walnuts:

1. Adding walnuts to health shakes and bars, having them in between the meals during the day, having them in warm milk before sleeping at night, walnut cinnamon cookies & soy walnut biscuits are a good choice as well.

2. Walnuts have been used in making Akhroat ka halwa, sheera, and also used in making various Indian sweet look great as a part of garnish.

3. Using walnuts in salads adding them for that crunch on top is a great option, it also can form the part of the body like in waldorf salad, try adding it to a vinaigrette dressing it works well too, also a little drizzle of walnut oil on a salad can change its entire mouthfeel.

4. Date & walnut muffins, banana flax seed and walnut bread, whole grain pancakes with fruity walnut toppings, walnut and tropical fruit waffles are some of the ways of using it.

5. Walnuts in stir fries, adding them to a filling for pies, crusts, pastries and tarts also works well, it can easily blend itself well be it sweet or savory preparations.

6. Cheese, spinach and walnut tartlets, chicken and walnut pies, walnut and mushroom crepes, soy walnut meatballs, tofu and walnut Asian style stir fry are some of the ways to use walnuts too.

7. Add them for that crunch to a sandwich spread as well with avocado, lime, mint, garlic and olive oil to spread its wholesome nutrition on the bread layering it to be relished.

8. Steamed fish with walnuts dressed in sweet chili sauce wrapped in lettuce leaves, walnut oatmeal idlis, walnut and tahini chutney, walnut butter on crackers with grapes and cheese like a canape concept.

9. Baked berry and walnut bread pudding with custard sauce, walnut parfaits, date and walnut mousse, chick pea walnut falafels in pita pockets, coriander walnut and chili pesto sauce tossed with boiled pasta of your choice and fresh basil, parmesan shavings.

10. Walnut, Celery and Cream Cheese in pastry cases called Vol-Au-Vents, open sandwiches, dips and chutney concepts with walnut and paprika blended with tahini paste and mayonnaise can be offered with grilled and BBQ foods as well. 

Here are a few simple and easy to make recipes with Walnuts for all our readers:

Recipe-1] HERBED WALNUT & PEA DIP

Ingredients:

Walnuts- 10-12 nos.

Boiled chickpeas- 1 cup

Garlic- 1 tsp chopped

Coriander leaves-2 tbsp. chopped

Mayonnaise- ¼ cup

Salt and crushed black pepper- to taste

Roasted crushed cumin – ½ tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Olive oil/ oil- 1 tbsp.

Lime juice- 1 tbsp.

Chilled water- 2 tbsp.

To serve the dip with: assorted sticks of vegetables/ crackers/ pita bread/ cheese straws/ Lavash etc.

Method:

1. Prepare all the ingredients for the dip and keep ready

2. Using a mixer grinder jar combine together all the ingredients and churn them well into a dip.

3. Remove and serve into a dip bowl, serve chilled.

Recipe-2] HEALTHY FRUITY WALNUT SHAKE

Ingredients:

Walnuts- 5 -6 nos.

Soy milk/milk/oats milk/- 2 cups

Vanilla essence or pinch of green cardamom/cinnamon powder-1 pinch- [any 1]

Banana- 1 no ripe

Dates- 3 -4 no.

Mint leaves- 4-5 no.

Chia seeds/ sunflower seeds/pumpkin seeds- 1 tsp [any 1]

Can add any other nuts or dried fruits of your choice as well like apricots/ raisins/sultanas etc.

Method:

1. Prepare all the ingredients for the healthy shake.

2. Using a blender churn together all the ingredients to a smooth texture.

3. Pour into serving glasses and garnish as desired and relish.

Recipe-3] WALNUT VEGGIE SOUP

Ingredients:

Walnuts- 6-8 nos.

Olive oil/oil -1 tbsp.

Bayleaf-1 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Spring onion/onion- 2 small- chopped.

Assorted mix vegetables of your choice: carrots/beans/peas/potatoes/pumpkin/capsicums/sweet potato/beetroot etc can be used.

For non-veg options: add boiled chicken/ saute prawns/ sliced sausages etc once the soup is ready.

Salt and pepper to taste

Water/veg stock- 3-4 cups

Tomatoes-2 med sized chopped

Mixed herbs- ½ tsp or fresh herbs like basil/rosemary/thyme

Garam masala powder-1/2 tsp

Milk top cream- 2 tbsp.- optional

Coriander leaves- 2 tbsp. for garnish.

Method:

1. Prepare all the ingredients for this healthy and worthy soup.

2. Heat oil in a pan, add in the Bayleaf, onions, garlic, ginger and saute for a few seconds.

3. Add in the vegetables of your choice, tomatoes, salt, pepper, spices, herbs, chili flakes, tomatoes and mix well.

4. Add in the water/stock and simmer for 20-25 mins, cool, remove the Bayleaf, puree and strain the mixture.

5. Bring it back to a boil, check for seasonings, texture etc and add in the cream, walnuts and mix well.

6. Serve hot.

Lords Hotels & Resorts Announces New Hotel Signing in Joshimath, Expanding Its Footprint in Uttarakhand

Lords Hotels & Resorts is pleased to announce the signing of its newest property in Joshimath, Uttarakhand, further strengthening the brand’s presence in one of India’s most significant spiritual and adventure destinations. This strategic addition reflects the group’s commitment to expanding across key leisure and pilgrimage markets while offering guests comfortable, reliable, and value-driven hospitality.

Located at the gateway to Auli, Badrinath, and the Valley of Flowers, the newly signed hotel will cater to pilgrims, trekkers, adventure enthusiasts, and leisure travellers seeking quality accommodation in the region. The property will feature well-appointed rooms, all-day dining facilities, and signature Lords hospitality, ensuring a warm and memorable stay for every guest.

Commenting on the new venture, Mr. Pushpendra Bansal, COO of Lords Hotels & Resorts, expressed strong enthusiasm:
“We thank our new partners for their trust in us, as we continue to collaborate with like-minded owners who believe in our vision. This signing reinforces our commitment to offering Lords’ Exhilarating hospitality to  travellers across emerging destinations.”

Speaking about the new signing, Vikas Suri, VP – Lords Hotels & Resorts, said:
"We are delighted to bring the Lords experience to Joshimath, a destination of deep cultural, spiritual, and natural significance. This signing aligns perfectly with our growth strategy in Uttarakhand and the Himalayan circuit. We look forward to offering travellers a trusted and comfortable stay while contributing to local tourism development.”

Further highlighting the brand’s development outlook,  Roushan Kumar, General Manager – Development, stated:
“Our commitment is to deliver warm, reliable hospitality to travellers exploring Joshimath, as we continue strengthening our presence in this important circuit. This new signing reflects our focus on expanding thoughtfully across high-demand destinations.”

Ingredient Ideology- Winter Special: Methi In Day To Day Cooking By: Dr. Kaviraj Khialani – Celebrity Master Chef.

It’s winter time & the season most of us look forward to for many reasons and to me it is very special since it is time to relish the greens from the farms from sarson to methi and the list goes on! While the chilly mornings are little difficult at times to get over with the due course of the day, does come by with many options to eat and enjoy satisfying the palate from the garma garam chai to the mooli ke paranthey and not to forget the gajar ka halwa!

Methi has been one of those greens which somehow taste much better during winters and the mere aroma of its leaves and the mouthfeel of it being cooked with a little tadka and spices and a hot phulka or roti on the side, shalgam ka aachar and a glass of lassi or chaas! Trust me you won’t be really asking for a better treat than this.

Also called Fenugreek it’s a Latin word which means ‘Greek Hay ‘besides the fresh methi, we also have the dried leaves called kasoori methi in Hindi, fenugreek seeds or methi dana which are also used in many ways in our kitchens in Indian cooking. Kasuri methi is used in curries, dals and subzi, pulao’s and much more with this herbed aromatic and nutritious ingredient.

Health Benefits of Methi Leaves:

*Methi leaves are low in calories, help in managing weight loss & management.

* Fresh methi is good food for the heart care.

* Methi leaves contain good number of anti-oxidants.

* Methi has been considered good to manage diabetes.

* It is regarded as good conditioner for the skin, reduces blemishes.

* Helps reduce cholesterol levels in our body, use if effectively.

* Methi leaves help curing bowel issues, helps prevent anaemia.

METHI TRIVIA: SOME POINTS TO KEEP IN MIND:

Fenugreek or methi leaves has been used as an important part of the greens category and it has medicinal properties as well since ages. They leaves are popular since they are aromatic and have a unique flavor to them. Though there are a few who complain about its bitterness, it’s a must have in our diets. 

Always select fresh methi bunches that are bright green in color, crisp and fresh to their best. Avoid if the leaves are dry textured or yellowish on the outlook.

Methi seeds are a wealth of health benefits as per experts and a must to be on our kitchen shelf to use in a number of ways be it in small quantities but yes for sure, we usually add them to rasam, sambhar and even curd rice. The best way to use them is it add them in a tadka mix to our popular kadhis, a few subzis as well can carry its values and taste well, at times I also powder them and use them in some recipes to avoid the crunch in the mouth. Some of us also have heard having methi seeds soaked overnight in water and having them in the morning for weight loss!

 Culinary Uses of Methi Leaves:

• Methi ka saag is the most popular one which we find popularly being made in most of our homes, try adding a few additions in them sometimes like I usually add soy granules or aloo - wadis to them and they taste yum!

• Methi ke paranthey- yet another common sounding dish, try this one with a combination of methi with anardana, methi with grated carrots slightly saute it with garlic and chilies and stuff it into the dough. Use combination of flours like atta + soy flour, atta+ makkai + sunflower seeds powder, all the possible grains and gluten free options can also be tried once in a while.

• Methi aloo, methi gajar ki subzi, methi shalgam curry, methi makhane ka korma, Bhopla coconut methi stew, try adding saute methi with garlic or with some seeds like flaxseeds or pumpkin seeds into idlis and steam them.

• In the non-veg varieties recommended with methi are some options like methi, makkai aur ande ki bhurji, methi murgh kadai masala, Lasooni methi machli, jheenga methi jhalfrezi, methi mutton tava masala and many more.

• The point most importantly for me when cooking with methi or any greens is that we should not be over cooking them for too long, they are delicate leaves and cook in minutes, avoid covering and cooking them for too long or don’t really pressure cook them.

• Kasoori methi however plays a different role being in a dried form, try to dry toast the leaves on a medium hot tava for a few seconds, allow to cool and crush them between your palms add them to your tomato based gravies or masalas, curries, dals, subzis and even in a pulao, dough for parathas, naans or even your favorite biryani.

Here are a couple of my favourite healthy recipes with methi this season for all our readers to enjoy!

Recipe -1] Mazedaar Methi aur Moong wali chaat

Ingredients

Fresh methi leaves- 1 cup, roughly cut.

Boiled green moong-1 cup

Boiled sweet corn- ½ cup

Boiled potato- ½ cup, peeled and diced.

Onions/tomatoes/green chilies/green capsicums- as needed for the chaat as per taste can be added.

Anardana- 2 tbsp.

Black salt- 1/4tsp

Crushed black pepper- ½ tsp

Roasted jeera powder-1/2 tsp

Lime juice- 2 tbsp.

Roasted crushed peanuts- 2 tbsp.

Mango pickle ka masala from the bottle- 2 tbsp.

Imli chutney-2 tbsp.

Mint and coriander leaves- 2 tbsp. for garnish

Chat masala- to taste

Papdi/sev as needed for the chaat.

Oil- 1tbsp.

Garlic- 1 tsp chopped

Spring onion greens- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the chaat.

2. In a mixing bowl combine together the mango pickle ka masala, imli chutney, lime juice, salt and all spices, mix well and keep aside.

3. Heat oil in a pan, add garlic, methi, spring onion greens, corn and boiled moong and saute for 2 mins and remove.

4. Add all the ingredients to the dressing of the chaat and toss everything well.

5. Arrange the chaat on a serving plate, garnish with anardana, mint, coriander, Papdi, sev and serve chilled.

Recipe- 2] Methi- Makkai aur Makhane ka Milan

Ingredients

Fresh methi leaves- 2 cups. Leaves, broken into smaller pieces.

Boiled sweet corn- 1 cup

Makhana- ½ cup, fried or toasted and kept

For the Masala:

Oil-1 tbsp.

Ghee/butter- 1 tbsp.

Hing- ¼ tsp

Jeera- 1/2tsp

Methi dana- ½ tsp

Dried red chili- 2 nos.

Ginger garlic paste- 1 tsp

Chopped green chilies- 2 tsp

Sliced onions-1 med.

Tomatoes-2 nos. puree.

Salt to taste

Freshly roasted and crushed coriander seeds/powder- 1 tbsp.

Turmeric powder- ½ tsp

Kashmiri red chili powder- ½ tsp

Water-1/4 cup

Fresh cream-2 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/butter/ghee in a pan, saute the methi dana, jeera, red chili, ginger garlic, green chilies and add in the onions and cook till light brown, add little water if needed.

3. Add in the fresh tomato puree, all powdered spices, salt to taste and allow them to cook on medium flame till oil comes out from the sides.

4. Now add in the boiled corn, methi leaves and fresh cream and mix well, cook for 5 to 7 mins on low flame do not cover.

5. Lastly, add the fried or toasted makhana into the subzi, mix well and serve immediately, garnish with ginger juliennes/fried red chili, serve with hot phulkas or rotis.

Recipe -3] Chatpata Methi Masoor Ka Pulao

Ingredients

Fresh methi leaves- 1 cup. Roughly cut.

Whole masoor dal- ½ cup, soaked for 1 hour in water.

Pulao basmati rice- 2 cups.

Oil- 1 tbsp.

Ghee- 1 tbsp.

Bayleaf/cinnamon/black cardamom/green cardamom/ cloves- as per taste to be added 1-2 pieces [ideally any 2]

Methi seeds- ½ tsp.

Cumin seeds- ½ tsp.

Ginger –garlic- green chili paste-1 tbsp. mix

Chopped onions- 2 nos.

Fresh tomato puree- 1 cup

Salt to taste

Turmeric powder- ½ tsp

Red chili powder-1/2tsp

Coriander powder- 2tsp

Water- as needed for the pulao.

Fresh mint and coriander leaves-1/2 cup for garnish.

Fried brown onions-2 tbsp. for garnish.

Rose water-2 tbsp. optional

Method:

1.Prepare all the ingredients for the dumdaar pulao.

2. Soak the rice and dal separately for 30 mins each.

3. Heat oil and ghee in a pan, add methi seeds, jeera, all assorted whole spices as per your taste, if you don’t prefer whole you can use 1 tsp garam masala powder also with the other spices later.

4. Add the onions first lightly brown them add in the ginger, garlic, chili paste, saute for few seconds, add in the tomato puree, salt and all masalas.

5. Cook the masala for 3 to 4 mins, add in the fresh methi, drained dal and rice mix it well with the masala and then add double the amount of water, bring to a boil.

6. Simmer the pulao, add rose water if desired, low flame, tava below the container and some weight on top and allow dum or steam to take place inside the pulao.

7. Once Done, mix well garnish the aromatic pulao with fresh mint, coriander leaves, brown onions and serve hot.

Recipe-4] LAZEEZ METHI PANEER 

Ingredients:

Paneer- 250 gms cut into cubes, fried for 2 mins and keep aside

For the masala:

Oil-2 tsp

Ghee- 1 tsp

Bay leaf- 1 no

Green cardamom-2 no

Black peppercorns- 3-4 no

Cloves- 2-3 no

Cumin seeds- ½ tsp

Garlic- 1 tsp chopped

Ginger-1/2 tsp chopped

Green chilies-1 tsp chopped

Onion paste-1 cup

Tomato puree-1/2 cup

Curd- ¼ cup

Cashew paste-1-2 tsp

Fresh cream- 2-3 tsp

Salt to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Fresh methi-1 cup chopped

Kasuri methi-1 -2 tsp

Sugar-1/4 tsp

Fried red chili/ ginger juliennes for garnish.

Method:

1. Prepare all the ingredients for the recipe as listed above.

2. Frying of paneer is an option, some of us use it the way it is as well.

3. Heat oil and ghee in a pan, add in the whole spices, cook for 1 min and then add in the onion paste, cook it on a medium flame, add little water as needed and once it starts changing color then add in the garlic, ginger, green chilies.

4. Cook the mixture for 2-3 mins, add in tomato puree, salt, all masalas and mix well. Add in curd, cashew and cream as well and simmer, add fresh methi and kasuri methi as well and cook the gravy for 8-10 mins.

5.Finally add in the paneer cubes, mix and cook in the gravy for 3-4 mins, garnish with ginger juliennes/ fried red chilies and serve hot with phulkas, rotis, parathas etc.

Recipe- 5] Dumdaar Methi Wali Dal

Ingredients:

Fresh methi leaves- 2 cups

Yellow moong dal- 1 cup soaked 

Oil-2 tsp

Ghee- 1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Garlic- 1 tsp chopped

Onion-1 small chopped

Cumin seeds-1/2 tsp

Red chilies- 1-2 slit

Green chilies-1-2 slit

Salt to taste

Ginger-1 tsp chopped

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Red chili powder-1/4 tsp

Aamchur powder-1/2 tsp

Tomato- 1 small chopped

Water- as needed

Coriander leaves- 2-3 tbsp. chopped

Mix veggies- carrots/ beans/ peas/ cauliflower can also be added for color, flavor, crunch and nutrients into the same recipe.

Sweet potatoes- 1 cup, cubed and half boiled are also a good choice to add into a recipe like this one.

Method:

1. Prepare all the ingredients for the methi wali dal as listed above.

2. Clean the methi leaves, wash and soak the moong dal in 3 -4 cups of water for 1 hour.

3. To start the cooking process, heat oil and ghee in a pan, add in the dry red chilies, fresh green chilies, curry leaves, hing, cumin, ginger, garlic and saute for a few seconds.

4. Add in the onion and saute for a few mins, add tomato and the drained dal, salt and all powdered spices, bhunao for a couple of minutes.

5. Now add in 2 cups of water, mix and simmer, cover and cook until the dal is tender with the steam in the pan, the recipe can be pressure cooked as well for 2 whistles.

6. Check for the water content, keep it medium and not very watery. Adjust the salt to taste, add aamchur powder, coriander leaves and mix. Serve this methi dal with hot phulkas, rotis/ chapattis/ parathas etc along with a bowl of curd, salad/ pickle and papad.

Recipe-6] LASOONI METHI WALE CHAWAL

Ingredients:

Basmati rice- 1 and a half cup, cleaned, washed and soaked 

Fresh methi- 2 cups, cleaned

Oil- 2 tsp

Ghee- 1 tsp

Cinnamon stick-1 piece

Cloves- 2-3 no

Black peppercorns- 3-4 no

Green cardamom- 1-2 no

Dry red chilies- 2 no slit

Green chilies- 2 no slit

Garlic- 2 tsp chopped

Onion- 1 small sliced

Ginger- 1 tsp chopped

Tomato -2 med chopped

Sugar-1/4 tsp

Turmeric powder- ¼ tsp

Cumin powder-1/4 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Water as needed

Cashews and raisins- 2 tsp each

Fresh coriander leaves- 2 tsp chopped

Method:

1. Prepare all the ingredients for the Lasooni methi Chawal as listed above.

2. Clean methi leaves, wash them well, roughly cut them and keep aside.

3. Pick, wash and soak the rice for 20 mins.

4. To start with the cooking process heat oil and ghee in a pan add in the whole spices to flavor the pan, add in the onions, ginger, chilies and saute them for a few seconds, add in garlic and tomato. For a non-veg option, we can also add chicken pieces, prawns, fish, chicken sausages as well in the same recipe.

5. Start with adding salt, all the powdered spices, drained rice, methi leaves and give it all a nice mix. Add double the quantity of hot water as compared to the rice and bring to a boil, simmer the flame, cover and cook the rice until the liquid gets absorbed.

6. Serve the rice with boondi- anar ka raita, papad, pickle and garnish it with cashews, raisins and fresh coriander leaves.

Foundation Stone Laying Ceremony for Executive Development Center At IHM Ranchi

Foundation Stone Laid for the Executive Development Centre and Girls’ Hostel Expansion at IHM Ranchi Efforts will be made to ensure that IHM's growth is not eclipsed - Sudivya Kumar, Minister of Tourism

December 2025: the foundation stone for the ambitious Executive Development Centre and Girls’ Hostel Expansion Project was ceremonially laid at the Institute of Hotel Management (IHM), Ranchi. The institute is operated by the Tourism Department, Government of Jharkhand, and is affiliated with the National Council for Hotel Management and Catering Technology (NCHMCT), Ministry of Tourism, Government of India.

The ceremony was graced by the Hon’ble Minister of Tourism, Art, Culture, Sports and Youth Affairs, Shri Sudivya Kumar Sonu, and the Hon’ble Minister of Agriculture, Animal Husbandry and Cooperation, Smt. Shilpi Neha Tirkey, as Chief Guests also present in the occasion were Dr. Bhupesh Kumar, Principal, IHM Ranchi, faculty, staff and students of IHM Ranchi.

The programme commenced in the institute’s auditorium with the lighting of the ceremonial lamp by the esteemed guests. This was followed by a graceful Ganesh Vandana and a captivating Jhumar dance performance presented by the students.

In his address, Hon’ble Tourism Minister Shri Sudivya Kumar Sonu expressed that IHM Ranchi is the “blue-eyed baby” of Jharkhand Tourism and is rapidly emerging as one of the most promising institutions in the state. He stated that the institute will play a vital role in preparing skilled professionals for Jharkhand’s growing tourism industry. He encouraged the students to advance with enthusiasm, discipline, and innovative thinking. He also emphasized that Jharkhand is one of the few states deeply rooted in its culture, which remains its strongest identity.

Hon’ble Agriculture Minister Smt. Shilpi Neha Tirkey, in her remarks, appreciated the institute’s significant contribution in promoting local food heritage, traditional cuisines, and agriculture-based resources. She urged the students to embrace innovation using local produce, and to focus on nutrition and sustainable development.

Welcoming the dignitaries, the Principal of IHM Ranchi, Dr. Bhupesh Kumar, expressed immense pride and said that the day marks a historic moment for the institute. He shared that the foundation of the auditorium-cum-executive development centre is not merely a tradition but a symbol of new energy, new aspirations, and renewed commitment. He added that the new infrastructure will not only expand the physical capacity of the institute but also strengthen its educational standards, training capabilities, and future opportunities. He reiterated the institute’s vision of providing modern technology-based learning, practical skills, and global-quality education to prepare the hospitality leaders of tomorrow.

The ceremony concluded with the Hon’ble Ministers performing the Bhoomi Pujan with full traditional rituals, formally marking the beginning of the Executive Development Centre and Girls’ Hostel.

SKIL Events Supports GBTA India Summit as Official Event-Production Partner

New Delhi, December 2025 - The GBTA India Summit, held on 21 November 2025 at The Leela Ambience, Gurugram, brought together more than 250 business travel leaders, industry experts and innovators for a landmark one-day event. The summit, a first of its kind in the country, featured high-impact sessions across business travel, mobility, payments and enterprise travel tech.

As the gold sponsor and the official event-production partner, SKIL Events supported end-to-end execution - from conceptual design through on-ground production - delivering an immersive, seamless experience for attendees, sponsors and organisers alike.

“The energy, collaborations and conversations we witnessed at the Summit reaffirmed why platforms like GBTA matter - they bring together people, ideas and aspirations that ultimately shape the future of business travel,” said Ramanpreet Singh, VP – Growth & Strategy at SKIL. “Behind each smoothly run keynote, stage transition and networking lunch was a team - working tirelessly, thinking ahead, and committed to delivering quality. That commitment is what helped make this summit stand out.”

At the global, regional and India-level, leaders from the Global Business Travel Association (GBTA) – the premier business travel and meetings trade organization serving 9,000+ members across six continents - provided sessions, insights and perspectives on India’s thriving business travel sector. The event underlined the growing importance of the Indian market in global travel dialogues.

With insightful panels on enterprise mobility, payment networks, travel expense optimization, corporate-travel automation and future-ready mobility solutions - plus ample networking opportunities - GBTA India Summit 2025 has set a new benchmark for how business travel forums should look and feel in India.

 Jyothi Varma, Country Manager, India at GBTA said: “GBTA’s goal with this Summit was to deliver value for business travel professionals across India. This event established a forum for travel managers, suppliers and other stakeholders to network, share ideas and work together to address the challenges and unlock the opportunities we face as a sector. With the support of SKIL Events, the GBTA India Summit achieved this goal, with business opportunities sparked over coffee, insights shared, and new partnerships formed. We look forward to continuing to grow GBTA across India to serve the business travel community.”

ROHL Expands Presence in Rajasthan with the Launch of Regenta Anantam Resort, Khatu Shyam Ji

Bengaluru, December, 2025:Royal Orchid Hotels Ltd. (ROHL) has announced the launch of their newest property in Khatu Shyam Ji, one of Rajasthan’s most prominent pilgrimage destinations. The expansion is part of the brand’s continued strategy to strengthen its presence across high-growth spiritual, cultural, and leisure locations in India. Developed in association with Mr. Rajender Kumar Agarwal and Mr. Dinesh Kumar Agarwal, the 120-key resort will be operated under a management agreement. The property reflects ROHL’s asset-light model and its focus on delivering exceptional guest experiences across emerging tourism hubs.

The new 120-key upscale resort is strategically located just 2 km from the revered Khatu Shyam Ji Temple, a destination that welcomes lakhs of devotees every year. Featuring five categories of thoughtfully designed rooms and suites, the resort offers a blend of comfort, elegance, and convenience. The resort features spacious room categories ranging from 205 sq. ft. Deluxe Rooms to 421 sq. ft. Presidential Suites, designed to offer guests ample comfort and modern amenities. Guests can enjoy a variety of curated amenities including Amritam, the all-day vegetarian restaurant, Prasadam Café, a swimming pool, Arogya Spa, a gym, an elegant banquet hall Aanandam, and the expansive open-air Baagh Lawn. With its versatile spaces and serene surroundings, the resort is ideal for pilgrims, families, and destination weddings.

Commenting on the opening, Arjun Baljee, President, Royal Orchid Hotels Ltd., said, “As we continue expanding across India, spiritually significant destinations like Khatu Shyam Ji are becoming an important part of our growth story. This location attracts millions of devotees and travellers year-round, creating strong demand for organised hospitality. Regenta Anantam Resort is designed to offer guests a comfortable, serene, and well-connected stay experience. We are delighted to introduce the Regenta experience to Khatu in partnership with Mr. Rajender Kumar Agarwal and Mr. Dinesh Kumar Agarwal, and we look forward to welcoming guests seeking convenience, warmth, and genuine hospitality.”

Khatu Shyam Ji, located in the Sikar district of Rajasthan, is among India’s most revered pilgrimage sites, drawing huge footfall during festivals, fairs, and auspicious periods. With its proximity to key attractions such as Golden Water Park, Mahalaxmi Temple, Jeen Mata Temple, and Shakambhari Devi Temple, Regenta Anantam Resort is positioned to serve as a preferred destination for both devotees and leisure travellers exploring the region.

Mr. Rajender Kumar Agarwal & Mr. Dinesh Kumar Agarwal said “We are thrilled to collaborate with Royal Orchid Hotels to introduce a high-quality hospitality experience in Khatu Shyam Ji. Every aspect of this resort has been crafted with guest comfort, elegance, and satisfaction in mind. We look forward to welcoming travellers, families, and devotees to a stay that is both enriching and memorable.”

A sustainable, community-driven Christmas tree lighting ceremony - The Leela Ambience Gurugram

A sustainable, community-driven Christmas tree lighting ceremony

Gurugram, December 2025 - The Leela Ambience Gurugram Hotel & Residences marked the beginning of the festive season with the unveiling of “A Tree That Tells a Story”, reimagining its annual Christmas Tree Lighting into an experience rooted in community, craft, and conscious celebration.

This year’s celebration centred around a tree that was not merely decorated, but thoughtfully crafted to honour the hands and stories behind it. Instead of choosing a conventional design, the hotel collaborated with local artisans, who created each ornament using sustainable materials and traditional regional techniques. The result was a tree that reflected the artistry, emotion, and cultural legacy of its makers, demonstrating how luxury and responsibility can coexist with beauty and intention.

Adding to the warmth of the evening, children from NGO Sarvam Shakti filled the hotel with soulful Christmas carols, creating an atmosphere of joy and togetherness. Their performance underscored the hotel’s commitment to building experiences where every member of the community is welcomed, valued, and uplifted.

As the lights switched on, the moment became more than a ceremonial lighting; it became a celebration of purpose. The Leela Ambience Gurugram Hotel & Residences showcased how festive traditions can be reinterpreted with sensitivity, bringing local craft, sustainable thinking, and community participation to the forefront.

The evening concluded on a note of reflection and gratitude, offering guests a thoughtful blend of culture, artistry, and connection. With “A Tree That Tells a Story,” the hotel reaffirmed its belief that Christmas is not just a festival to be celebrated, but one to be consciously created.

About The Leela Ambience Gurugram Hotel & Residences

Nestled in front of a sprawling 1000-acre forest, The Leela Ambience Gurugram offers a serene escape from the urban hustle, blending world-class luxury with a refreshed commitment to conscious and sustainable living. As the only luxury hotel attached to a high-end mall and standing as a luxury urban sanctuary in the heart of Gurugram, this exquisite hotel features 412 elegantly designed rooms, suites, and residences, perfect for both leisure travellers and business professionals seeking a tranquil environment. This award-winning hotel combines traditional luxury and unmatched grandeur with a plethora of immersive rituals and experiences for the guests including a 9-hole golf course, five restaurants, a patisserie and a bar. The Leela Ambience Gurugram Hotel & Residences stands as a true testament to opulence with its high-end butler service. The hotel also offers banqueting space of 35,000 sq ft, including pillar-less ballrooms, board rooms, and meeting rooms.

Ingredient Ideology | Continental Chicken Delicacies By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Food and its traditional heritage from various parts of the globe is an absolute pleasure to try and especially when it comes to french cuisine it has been the pioneer and the very first one to set standards of taste and flavor with minimal use of ingredients yet creating world famous delicacies to entice the palates of a number of food connoisseurs.

Continental cooking is not only adaptable, easy to do but also full of flavors which are masked by over spicing and confusing the real taste of the ingredients which usually is preferred by those who look for simplicity and clarity on what is must be on the plate. The choicest use of herbs, seasonings, wines and other basic ingredients have been there among us since a long time now and we must try indulging into these recipes too for a change!

Do try out these chicken recipes with variations for the vegetarians as well with a twist of taste and a continental finesse attached:

Recipe-1] CHICKEN AFRICANDER

Ingredients

750 gms chicken thighs/drumsticks

2 tsp oil

2 tsp butter

2 bay leaves

3-4 peppercorns

1 sliced white onion

1 green/red/yellow capsicums cut into strips

Salt and crushed black pepper to taste

1 tsp French mustard/ mustard paste

500-750 ml chicken stock/ water

2-3 tbsp. white wine

2 tsp refined flour/maida

1 tsp mixed herbs

1 tsp Fresh thyme/ parsley as available can be used for more flavor.

Method: cut, clean, wash and pat dry the chicken thighs/drumsticks as being used. Ideally the cuts of chicken are used with the skin and bone on which can be a matter of choice. In a mixing bowl add little oil and mustard paste, salt, pepper, herbs, wine and mix well. Add the chicken pieces and mix well in the marination and keep refrigerated for 20-30 mins. Meanwhile prepare chicken stock using either chicken bones with some onion, carrot, celery, bay leaves and peppercorns steeped in water and simmered for around 20-25 mins or else we can also use the readily available chicken stock cubes as well 1-2 cubes should be good if being used. Heat oil and butter in a pan and saute the garlic, onions, add in the bay leaves and peppercorns followed by the marinated chicken pieces and saute it all for 2-3 mins, add the flour and saute for 30 seconds, add in the stock or cubes plus water enough to cover the chicken pieces in the pan. Cover and cook for 6-8 mins on a medium flame. Add in the capsicums and cook for another 5-8 mins until just done. Add fresh herbs like parsley etc and serve the preparation with warm bread rolls and butter.

*Chefs Variations: the same recipe can be done using paneer, tofu, soy chunks in combination with fresh veggies like carrots, sweet potatoes, pumpkin, beans, zucchini etc. using wine is also optional when we do it veg.

Recipe-2] SAFFRON CREAM CHICKEN

Ingredients

750 gms chicken drumsticks/thighs ideally with skin

2 tsp olive oil

2 tsp butter

1-piece cinnamon stick 1 inch

2-3 green cardamom

1 tsp sliced garlic cloves

1 no white onion chopped

Salt and pepper to taste

2 tbsp. saffron solution soaked in ¼ cup warm water/milk using around 6-8 strands of saffron.

2 tsp refined flour

500 ml chicken stock

2-3 tbsp. white wine.

2 tsp assorted fresh herbs- thyme/parsley

Or use ½ tsp mixed herbs

1 egg yolk mixed with 3 tbsp. fresh cream to be used to finish off the sauce.

Micro-greens/ sliced pistachios/slivered almonds etc for garnish.

Method: prepare the chicken cuts and in a mixing bowl apply a basic marination of oil, salt, pepper, mixed herbs some white wine and mix well keep refrigerated for 20-30 mins. Heat oil and butter in a pan and saute the spices and garlic, onions until translucent for 1-2 mins. Add in the chicken pieces and saute them on a high flame for a minute and add in the flour cook for 30 seconds, add in the stock and allow the chicken to cover up and cook for 10-12 mins on a medium flame. Add in some more seasonings to taste and reduce the flame to low and then slowly add in the egg yolk and cream mixture and very slowly blend it into the chicken and the gravy, also add in the saffron solution and cook on a low flame for 3-4 mins more. Finally check for taste add garnishes as desired and enjoy this recipe with steamed rice or french bread.

*Chefs Variations: for the veg options in this case I recommend to use veg cutlets which can be prepared using carrots, beans, potatoes, yam or sweet potato as well, shallow fry them and top it up with the saffron cream sauce, avoid the egg in the final touch to the sauce and serve.

Recipe-3] SAUTE CHICKEN MADAGASKAR

Ingredients

750 gms chicken legs/ thighs/ drumsticks

100 gms sliced chicken sausages/ sliced salami

2 tsp oil

2 tsp butter

2 tsp garlic chopped

1 med sized onion chopped

2-3 bay leaves

1 tsp mustard paste

3-4 black peppercorns

Salt and pepper to taste

2-3 tbsp. white wine

½ tsp mixed herbs

2 tsp maida/refined flour.

500-700 ml chicken stock/water

1 cup fresh tomato puree

1 cup carrots and potato cubes

2-3 tbsp. chopped celery

2 tsp chopped parsley

Method: clean, wash and pat dry the chicken pieces as being used and ideally we make it with the skin on for more flavor and taste. Prepare a basic marination with a little oil, mustard paste, salt, pepper, few herbs and wine and apply on the chicken pieces and keep in the fridge for 20 mins. Heat little oil and butter in a pan add in the bay leaves, peppercorns, garlic, onions and saute until lightly browned, add in the chicken pieces and lightly brown them as well in the pan and then add celery, flour and cook for 30 seconds followed by the tomato puree, carrots and potatoes some more seasonings and herbs to taste along with sliced sausages and stock/water enough to level up the chicken and veggies and cover, simmer for 18-20 mins. Check for taste and adjust accordingly and serve hot garnished with fresh herbs, this recipe goes well with a onion pilaf rice or steamed herbed bread rolls or garlic bread.

*Chefs Variations: to prepare this recipe in the veg option I tried the same with grilled tofu slices, sliced baked sweet potatoes, cottage cheese cutlets can be served with this sauce as well, also using assorted veggies like broccoli, shitake mushrooms, water chestnuts, bamboo shoots, sprouts and pumpkin the same recipe turns out well.

Recipe-4] CHICKEN WITH CARAMELISED ONION SAUCE

Ingredients:

750 gms chicken curry cuts or breast pieces ideally.

For the marination:

2 tsp olive oil

2 tsp lime juice

1 tsp mustard paste

Salt and pepper to taste

2 tbsp. white wine

½ tsp thyme/ parsley/mixed herbs

For the stuffing of the chicken breasts:

1 no red/green capsicum finely chopped

¼ cup grated mozzarella/parmesan cheese

2 tsp parsley, chopped.

To prepare the sauce:

1 tsp oil

1 tsp butter

1 tsp chopped garlic

2 small white onions sliced

Salt and pepper to taste

2 tsp maida

500 ml chicken stock/water

½ tsp mixed herbs.

Method: prepare the chicken breast pieces slit them horizontally open to create a pocket and apply the marination as mentioned and keep refrigerated for 20 mins. Meantime combine together the ingredients for the stuffing and place it inside the slit chicken breast pieces and place it on a greased baking tray and cook it in the oven for 15-18 mins at 160 degrees Celsius and remove, keep aside. To prepare the sauce heat oil and butter in a pan add in the sliced onions and brown them to a nutty golden color, add in the garlic and herbs and saute for a few seconds, add some refined flour, cook for 30 seconds add in the chicken stock or water and thicken up the sauce a little. For plating the recipe arrange the stuffed chicken breasts on the dinner plate and top with some caramelized onion sauce and place some buttered vegetables like potatoes, carrots, blanched beans on the side and serve it as a main course with some freshly baked bread.

*Chefs Variations: the similar concept of stuffing works with egg plants as well, try sandwiching marinated sliced eggplants with the same recipe and cook them in the oven and top it with the same sauce for a different taste. Also we can stuff variety of vegetables like scooped out zucchini cups, sweet potato boats can be prepared and stuffed the same way too.

Recipe- 5] FLORENTINE STUFFED CHICKEN 

Ingredients

750gms-1 kg chicken pieces assorted cuts could be used.

For the marination

2 tbsp. melted butter

1 tsp chopped garlic

2 tsp honey

½ tsp mixed herbs

2 tbsp. white wine

1 tsp mustard paste

Salt and pepper to taste.

For the stuffing:

1 tsp butter

1 tsp chopped onion

1 cup blanched spinach leaves

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

1 tsp maida

2 tbsp. cheese grated.

for serving:

1 cup white sauce

Few fresh herbs

8-10 cherry tomatoes, cut.

Method: prepare the chicken cuts ideally use boneless pieces which can be slit open as desired for the recipe and apply the marination and keep refrigerated for 20 mins. In a pan saute the ingredients for the stuffing and cook for 2-3 mins and remove cool. Stuff the chicken pieces with the spinach filling and place the chicken pieces on a bed of white sauce in a baking dish. Pre-heat the oven to 180 degrees Celsius and bake the chicken recipe for 12- 18 mins or until well done. Remove and top with fresh herbs and cherry tomatoes and serve hot with sliced multi-grain bread/ brown bread/ oatmeal bread etc.

*Chef’s Variations: I would suggest to prepare this recipe with cottage cheese sliced sandwiched with the spinach filling and bake it the same way cover with an aluminum foil in order to prevent the cottage cheese getting very tough with the oven temperature. Also we can try slicing assorted veggies like bottle gourd, pumpkin slices, par boiled sweet potato slices etc to add more variety into this recipe.

Festival Tourism: How India’s Cultural Calendar Is Driving Outbound Travel

With the festive glow of Diwali behind them, Indian travellers are already shifting sights to their next celebration-led getaway. The festive phase, once limited to homecomings, is now a time for outbound exploration where celebrations, culture and luxury travel all coexist. DMCs (Destination Management Companies) in various regions are recording a noticeable increase in post-festive outbound travel, with short-haul and experience-led destinations topping the tables.

Festive travel transforms to celebration-led getaways

“We see an obvious change here - the celebrations are no longer just confined to home,” says Leena Jhugroo, Managing Director, Travel Lounge Leisure & Tours Ltd., “there are families and groups selecting Mauritius as their post Diwali escape, combining island leisure here with local cultural experience such as the Festival of Lights celebrations that are being held throughout the island.” The very idea of expanding on the festive joy into other areas has resulted in outbound travel becoming an extension of cultural experience.

Ease of Accessibility gives a rise to festive season breaks:

The ease of accessibility is conducive to demand for festive season breaks. Simple visa processes, improved access by air and flexible itineraries are serving to accelerate the travel of the outbound tourist for festive celebrations. 

" Sri Lanka's convenient e-visa, availability of Visa on Arrival, and proximity to India make it a popular holiday destination for spontaneous travellers.," says Charith De Alwis, CEO of Unique Lanka Travels "There is a demand for last minute bookings from metro cities. Couples and groups who want to spend the festivals like Diwali or New Year in a tropical atmosphere." 

Thus, the easy accessibility of spontaneous and yet purposeful breaks has become the new order.

Beyond the Party: The Spiritual and Cultural Journey of the Modern Traveller

Meaningful and cultural breaks are influencing the new festive point of view. But this is not just about indulgence. "There is a more reflective kind of aspect to the travel that is being cherished," notes Rana Abu Alhala, CEO, Plan Bespoke Travel & Tourism. "This means that there are destinations favoured by travellers where they find their spiritual and cultural sensibilities touched." The new interest in destinations like Petra, Wadi Rum, Amman has also seen heightened interest from Indian travellers who seek for history, spirituality or closeness, as opposed to mere celebration for them. Thus, the former period of festival holiday to a new one of meaningful travel indicates a maturing travel mentality when exploration is an important concept.

As the festive circle of 2025 unfolds, the evidence is there, the cultural calendar of India not only defines where people stop, it defines what places they go to. From island festivals to desert festivals to heritage trails, festivities of outbound tourism are no longer an escape; they are a celebration, a connection and a continuity of culture across countries.

Ventive Hospitality Sets a New Benchmark in Workforce Pay for India’s Hospitality Sector

Mr. Ranjit Batra, CEO, Ventive Hospitality Limited

Pune, India, November 2025: Ventive Hospitality Limited, a premier listed hospitality platform, has implemented a sector-first salary enhancement across its Marriott hotels in Pune.  They will receive a ₹20,000 in-hand minimum monthly salary, setting a new benchmark in workforce reform within Indian hospitality industry.

The policy, first committed voluntarily by the CEO Ranjit Batra in 2024, positioning Ventive Hospitality as the first Indian hospitality group to implement a structured minimum pay threshold. This move reinforces the company’s commitment towards strengthening financial security for frontline employees while addressing sector-wide challenges around retention and workforce stability.

Speaking on the initiative, Mr. Ranjit Batra — who began his career from the ranks of Captain and rose to become CEO — embodies resilience, passion, and an unwavering dedication to the craft of hospitality, stating, “At its heart, this is a future proof investment in people. When our teams feel respected, supported, and inspired, they create experiences that guests remember and relationships that last. That belief has guided us from the beginning and it will continue to shape our journey ahead. When we take care of our people, they take care of our guests. That is, and will always remain, our true spirit of hospitality.”

Industry observers note that while hospitality is one of India’s largest employment-generating sectors, entry-level wage structures have long lagged the escalating cost of living in both metropolitan and tier-two markets. By establishing a structured minimum salary, Ventive Hospitality directly addresses these entrenched challenges by reinforcing its commitment to financial well-being and long-term workforce stability. Emerging as a frontrunner in shaping fair, future-ready employment practices, this move presents a forward-looking blueprint for the industry navigating workforce shortages, operational demands, heightened guest expectations and the need for more resilient staffing strategies.

Ventive Hospitality’s commitment to its workforce is deeply embedded in the company’s ethos and was most evident during the COVID 19 period, when Ventive Hospitality was one of the few companies who continued full wage payments and prioritised employee wellbeing even as the wider hospitality industry faced unprecedented financial strain.

About Ventive Hospitality Limited:

Ventive Hospitality Ltd is an owner, developer and asset manager of luxury and upper upscale hotels in India and the Maldives, with 13 operational hospitality assets across the business and leisure segments, representing 2,178 keys. The hotels are operated by global brands like Marriott, Hilton, Minor and Atmosphere. In addition, the company also owns a portfolio of complementary annuity assets spanning 3.4 million square feet in total area. The company posted consolidated revenue of Rs 2,159 crore in fiscal year 2025 ended March 31, 2025. It had a successful IPO in December 2024 and is listed on the BSE and NSE in India.

What Defines ‘Luxury Hospitality’ in 2025? The Shift from Opulence to Meaningful Experiences

What Defines ‘Luxury Hospitality’ in 2025?

A Shift from Opulence to Meaningful Experiences

Luxury hospitality in 2025 looks very different from the gilded narrative we once associated with five-star travel. The era of equating luxury with grand lobbies, glittering chandeliers, and marble expanses is giving way to something far more intentional. Today’s discerning traveller is ushering in a new definition — one rooted in meaning, connection, authenticity, and emotional resonance.

As someone who has spent decades designing experiences for global travellers, I see this shift not as a trend, but as a fundamental reimagining of what true luxury represents, says Louis D’Souza, Managing Partner, Tamarind Global.

From Marble Floors to Intentional Experiences

There was a time when extravagance was the currency of luxury. But in 2025, value lies not in the ostentation of a space but in the enrichment it offers. The modern luxury traveller seeks purpose-driven stays, curated experiences that reflect their inner world, and moments that nourish mind, body, and spirit.

Luxury today is the quiet sunrise viewed from your balcony, the thoughtful amenity that mirrors your values, and the sense of being deeply “seen” as a guest. It is no longer about scale — it is about substance.

Hyper-Personalisation: A New Benchmark

Hyper-personalisation has moved beyond a buzzword; it is now the foundation of luxury hospitality. Advancements in AI allow hotels to craft itineraries, menus, wellness rituals, and in-room preferences with astonishing precision.

But technology alone doesn’t define the luxury experience. The real magic lies in the human touch behind it — the staff member who remembers you are vegan, the concierge who notes your love for saunas, or the server who recalls your preference for a particular tea.

The new luxury is the quiet comfort of: “They get me — and I didn’t even have to ask.”

The Human Touch: Still the Ultimate Marker of Luxury

Automation may streamline operations, but it does not replace the warmth and intuition of hospitality professionals. Even with seamless digital check-ins and AI-driven planning, the most memorable travel experiences are still shaped by people.

Luxury remains in the butler who remembers the conversation you had over the truffle risotto last year, or the staff member who brings your preferred style of eggs without prompting. In a world where technology is everywhere, authentic human connection has become the finest form of indulgence.

Sustainability: No Longer Optional

In 2025, sustainability is not a differentiator — it is an expectation. The environmentally aware luxury traveller seeks properties that operate responsibly and regenerate the environments they inhabit. This includes renewable energy integration, zero-waste initiatives, ethical sourcing of ingredients and community-focused engagement.

Eco-conscious travellers want their stays to have a positive footprint, and they expect brands to lead the way with integrity. Ethical operations are not just admirable; they are aspirational.

Cultural Immersion Through Storytelling

More than ever, travellers want to understand the soul of a destination. Luxury is increasingly expressed through narratives — the story behind a locally crafted artefact, the heritage-led design of a structure, or the farm-to-table meal prepared with regionally sourced produce.

At Tamarind Global, we see this in the rising demand for experiences that honour local craftsmanship, indigenous knowledge, and authentic immersion. Storytelling through design, cuisine, and curated moments has become a powerful connector between guest and place.

Luxury in 2025: Depth Over Display

Ultimately, luxury hospitality today is defined by depth rather than display. It is unhurried, thoughtful, and deliberately nuanced. Travellers are prioritising emotional value over material excess, seeking brands that champion sustainability, individuality, and authenticity.

In an industry evolving at extraordinary pace, one truth remains constant: luxury is no longer what you see — it is what you feel.

Dharana at Shillim Recognised as Top 20 Global Destination Spa by Condé Nast Traveler

Shillim, Maharashtra – India’s transformative wellbeing retreat, Dharana at Shillim, a living ecosystem for evidence-based healing, learning and transformation, has been honoured among the Top 20 Destination Spas in the World  in the 2025 Condé Nast Traveler Readers’ Choice Awards. This global recognition reaffirms the retreat’s commitment to clinical-grade wellbeing with precision, positioning it among the world’s most distinguished sanctuaries for longevity and holistic health outcome - where healing is lived with quiet intention and guided by the intelligence of nature.

This distinguished placement in the Top 20, reflecting the direct opinions of thousands of experienced global travelers, reinforces the rigor of Dharana's philosophy. The retreat’s approach seamlessly blends the ancient wisdom of Ayurveda with advanced diagnostics and clinical oversight to deliver consistent, measurable results in long term wellbeing  and Cognitive Health. This methodology is guided by Dharana’s proprietary Five Pathways - Preventive Medicine, Physical Restoration, Healing Nutrition, Emotional Balance, Spiritual Harmony - a structured journey that nurtures the inner architecture of wellbeing. Set within the UNESCO World Heritage Western Ghats, the natural landscape serves as the inherent source of its healing philosophy, shaping an environment where silence, stillness and science come together.

"We are incredibly humbled and deeply grateful for this global recognition, which has been voted for by the discerning readers of Condé Nast Traveler," said Gavin de Souza, Managing Director - Writer Lifestyle Pvt Ltd, and CEO – Dharana at Shillim. "This award is a profound validation of our brand mission - to offer not just a retreat, but a strategic outcome in long-term health. It celebrates the dedication of our entire team, who are committed to curating every guest journey with scientific precision to achieve measurable, life-changing transformation from retreat to ritual and from intention to lasting wellbeing"

About Dharana at Shillim

As leaders in guest health improvement, Dharana at Shillim is India’s foremost living ecosystem for healing, learning and transformation, nestled within 2,500 acres of pristine landscape in the Sahyadri Mountain range of Maharashtra, India. Offering clinical-grade wellbeing with personalisation and precision, the retreat integrates  ancient wisdom of Ayurveda with data-driven programmes across its proprietary Five Pathways. 

With Shillim as a sanctuary for healing, the retreat is devoted to curating strategic, high-value health outcomes that foster longevity and conscious living — with each journey beginning well before your visit and continuing long after your stay.

FHRAI–IHM to Host Mini Marathon on ‘Viksit Hospitality for Viksit Bharat’ in Greater Noida

Celebrating the role of hospitality in nation-building and inspiring the next generation of professionals

November, 2025: The Federation of Hotel and Restaurant Associations of India (FHRAI), in collaboration with FHRAI–IHM and the Hotel and Restaurant Association of Northern India (HRANI), will host the first edition of the FHRAI–IHM Mini Marathon in Greater Noida on Sunday, 1st February 2026. Themed ‘Viksit Hospitality for Viksit Bharat’, the event brings together students, hospitality professionals, government representatives, and fitness enthusiasts to celebrate the contribution of the hospitality sector to India’s growth story while promoting the industry as a strong career pathway for the youth.

India’s tourism and hospitality industry continues to remain one of the country’s largest drivers of economic value. It plays a central role in strengthening GDP, enhancing foreign exchange earnings, and creating widespread employment. Despite its vast potential and rapid expansion into Tier III and Tier IV cities over the last two to three years, the industry continues to face an acute shortage of trained manpower. This contrast, of immense growth opportunity and a pressing skill gap, highlights the need for deeper awareness, stronger industry–academia collaboration, and a policy environment that encourages talent development. The Mini Marathon has been conceptualised to address this need by positioning hospitality as a vibrant, future-ready career and by showcasing the sector’s decisive role in shaping the Viksit Bharat vision.

The event will feature an energetic opening ceremony with participation from senior government officials and hospitality leaders. Attendees will experience a unique culinary showcase, with chefs presenting signature dishes along the marathon route, alongside an interactive hospitality pavilion designed to highlight new possibilities in hospitality, tourism, food innovation, and service excellence. The presence of celebrity chefs, sports personalities, and influencers will further elevate the event’s engagement and appeal. Participants can also enjoy live music sessions, fitness workshops, Zumba, and Bhangra performances throughout the morning. Sustainability remains an essential element of the event, reflected through environmentally conscious race kits, reusable hydration stations, and efforts to reduce food waste.

The Mini Marathon will include four participation categories, offering distances suitable for runners and walkers across age groups. FHRAI–IHM, located at Plot No. 45, Knowledge Park III, Greater Noida, will host the event starting at 6:00 am. With an expected turnout of students, industry professionals, runners, and families, the event aims to create a spirited atmosphere that brings together the hospitality community and the wider public.

Speaking about the initiative, Mr. Surendra Kumar Jaiswal, President, FHRAI, said, “The hospitality sector has the power to transform India’s economic future. As the country moves toward the goal of Viksit Bharat, the industry will play a defining role not only in job creation but in shaping the global perception of India. Through this Mini Marathon, we want young people to feel inspired, to see hospitality as a meaningful and rewarding career, and to understand the impact they can make as future leaders of this sector.”

The FHRAI–IHM Mini Marathon is envisioned as an annual flagship event that celebrates health, teamwork, and community spirit while spotlighting the vital role hospitality can play in driving India’s development narrative. As the sector prepares for its next phase of expansion, the event seeks to encourage greater participation from students and professionals and reinforce the importance of skilled talent in building a strong and future-ready hospitality ecosystem.

New Labour Codes: A Transformative Turning Point for India’s Hospitality Workforce By Dr. Bhupesh Kumar

As India prepares to implement its long-awaited labour reforms, the hospitality and tourism sector stands on the cusp of a historic shift—one that promises dignity, fairness, and a more secure future for millions of workers.

A Landmark Reform in India’s Labour Landscape

The Government of India’s decision to enforce the four new Labour Codes from 21 November 2025 marks one of the most sweeping modernizations of labour governance in decades. By consolidating 29 disparate laws into four simplified, comprehensive codes, the reforms aim to create a labour environment that is transparent, equitable, and adaptable to the demands of a rapidly evolving economy.

For India’s hospitality and tourism industry, which employs one of the largest and most diverse workforces in the country, these reforms are not just administrative changes but represents a structural transformation poised to elevate the entire sector.

Formalization: Bringing Order to an Informal Ecosystem

The hospitality sector including hotels, restaurants, travel services, events, and allied operations, has traditionally depended on a workforce marked by informality. Contract staff, part-time employees, housekeeping teams, drivers, guides, and gig-based partners often work without documentation or predictable protection.

The new Labour Codes address this systemic gap through a mandatory appointment letter for every employee, formalizing terms of employment across roles and levels. This move ensures greater clarity, accountability, and job security, fostering a more professional and fair working culture.

Fair Wages and Transparent Compensation

A decisive feature of the reforms is the introduction of a National Floor Wage, ensuring uniformity of minimum wages across states. The standardisation of the definition of ‘wages’ simplifies calculations for overtime, gratuity, bonuses, and provident fund, offering workers predictable earnings and employers’ clearer compliance.

For an industry accustomed to extended and irregular work hours, the requirement to pay overtime at twice the standard rate is a powerful step toward fair compensation and respect for labour.

Equally significant is the provision enabling fixed-term employees to receive gratuity after just one year of service, aligning their benefits more closely with permanent staff and strengthening workplace parity.

Social Security for the Gig Workforce

Perhaps the most pioneering shift is the inclusion of gig and platform workers within the social security framework. Freelance guides, drivers, adventure instructors, event professionals, and other self-employed service providers who are invisible in the benefits ecosystem, will now gain access to insurance, pension schemes, and provident fund coverage.

With Aadhaar-enabled portability, workers frequently moving between cities or jobs can now maintain benefit continuity which will be an invaluable support for the tourism workforce.

Improved Health, Safety, and Workplace Welfare

The new Occupational Safety, Health and Working Conditions Code reinforces employer responsibility for creating safe and supportive workplaces. Annual health check-ups for workers aged 40 and above, recognition of commute related risks in certain cases, and clarity on safety norms offer enhanced protection for those engaged in strenuous, guest handling roles.

For an industry where physical effort, equipment handling, and long shifts are routine, these provisions can significantly reduce occupational vulnerabilities.

Expanding Opportunities for Women

One of the most progressive provisions is the permission for women to work night shifts, subject to consent and adequate safety arrangements. Since hospitality often operates round the clock, this change opens new pathways for women’s employment, particularly in hotels, restaurants, aviation linked services, and travel operations.

Reaffirmation of equal pay for equal work strengthens the sector’s commitment to gender equity.

Ease of Doing Business for Hospitality Entrepreneurs

Small and medium hospitality operators including standalone hotels, homestays, cafés, restaurants, and travel agencies, will benefit from simplified compliance through single registration, single licensing, and a single annual return.

Reducing bureaucratic complexity can encourage greater formal employment and bring more workers under documented, regulated systems.

Implementation Challenges: The Road to Real Impact

While the reforms are visionary, focused and successful implementation will require:

• readiness among employers for wage restructuring

• increased social security contributions

• strong coordination across states

• extensive awareness campaigns for informal workers, especially in remote tourism destinations

The true test lies not in the codes themselves, but in how effectively they are executed across India’s varied labour landscape.

A Future Built on Dignity, Security, and Inclusion

The new labour laws offer the hospitality and tourism sector a once-in-a-generation opportunity to reset its foundations. By championing fair wages, social protection, workplace safety, and gender equality, the reforms promise to uplift millions who contribute tirelessly to one of India’s most dynamic industries.

If implemented with consistency and commitment, these codes can usher in a more dignified, secure, and globally competitive future for India’s hospitality workforce, strengthening both the sector’s economic vitality and its human foundation.

(The author is the Principal, IHM, Ranchi)

Festival Tourism: How India’s Cultural Calendar Is Driving Outbound Travel

With the festive glow of Diwali behind them, Indian travellers are already shifting sights to their next celebration-led getaway. The festive phase, once limited to homecomings, is now a time for outbound exploration where celebrations, culture and luxury travel all coexist. DMCs (Destination Management Companies) in various regions are recording a noticeable increase in post-festive outbound travel, with short-haul and experience-led destinations topping the tables.

Festive travel transforms to celebration-led getaways

“We see an obvious change here - the celebrations are no longer just confined to home,” says Leena Jhugroo, Managing Director, Travel Lounge Leisure & Tours Ltd., “there are families and groups selecting Mauritius as their post Diwali escape, combining island leisure here with local cultural experience such as the Festival of Lights celebrations that are being held throughout the island.” The very idea of expanding on the festive joy into other areas has resulted in outbound travel becoming an extension of cultural experience.

Ease of Accessibility gives a rise to festive season breaks:

The ease of accessibility is conducive to demand for festive season breaks. Simple visa processes, improved access by air and flexible itineraries are serving to accelerate the travel of the outbound tourist for festive celebrations. 

" Sri Lanka's convenient e-visa, availability of Visa on Arrival, and proximity to India make it a popular holiday destination for spontaneous travellers.," says Charith De Alwis, CEO of Unique Lanka Travels "There is a demand for last minute bookings from metro cities. Couples and groups who want to spend the festivals like Diwali or New Year in a tropical atmosphere." 

Thus, the easy accessibility of spontaneous and yet purposeful breaks has become the new order.

Beyond the Party: The Spiritual and Cultural Journey of the Modern Traveller

Meaningful and cultural breaks are influencing the new festive point of view. But this is not just about indulgence. "There is a more reflective kind of aspect to the travel that is being cherished," notes Rana Abu Alhala, CEO, Plan Bespoke Travel & Tourism. "This means that there are destinations favoured by travellers where they find their spiritual and cultural sensibilities touched." The new interest in destinations like Petra, Wadi Rum, Amman has also seen heightened interest from Indian travellers who seek for history, spirituality or closeness, as opposed to mere celebration for them. Thus, the former period of festival holiday to a new one of meaningful travel indicates a maturing travel mentality when exploration is an important concept.

As the festive circle of 2025 unfolds, the evidence is there, the cultural calendar of India not only defines where people stop, it defines what places they go to. From island festivals to desert festivals to heritage trails, festivities of outbound tourism are no longer an escape; they are a celebration, a connection and a continuity of culture across countries.

Whispers of the Rainforest’ art camp in Wayanad brings together Kerala’s senior local artists.

November 2025 : India's leading boutique hospitality chain, CGH Earth, recently hosted a 15-day immersive art camp, “Whispers of the Rainforest” – a reflection of the brand's commitment to responsible tourism and an ode to Wayanad's ecology and culture.  Envisioned by curator Sathyapal, this initiative took place at CGH Earth’s forest lodge in Lakkidi, Wayanad Wild, where 12 senior artists from across Kerala were brought together to create inspired art and hosted from September 10 to 25.

"We are situated within a dense forest belt of the Western Ghats, one of the most biodiverse regions in the world. Hosting the artists’ camp here was special because these artists saw what we see daily: the silent intelligence of nature. They translated this into twenty-nine remarkable artworks!" said David Raju, Lodge Manager, Wayanad Wild - CGH Earth.

Now showcased at the David Hall Art Gallery in Fort Kochi, the exhibition stands as a vibrant bridge between art, nature, and sustainability, echoing CGH Earth’s belief that true hospitality goes beyond comfort, nurturing both the community and the planet.

The artists whose creations are being exhibited include Ajayakumar, Ajit Kumar G, Baijudev, Basil Baby, Biji Bhaskar, Shobharaj KR, Sindhu Divakaran, Sivadasan K.C, Sriya K.R, Sujith Navam, Sunil Rocky V.G and V.B Venu. Before the start of the art camp, these noted artists were supposed to create two pieces of art; however, a few of them were so overwhelmed and inspired by the experience that they made additional artworks. 

“Anyone visiting this place will have a profound experience, or in fact a realization that this earth does not belong to humans alone.  We must explore nature, learn about the flora and fauna flourishing in these deep forests, and the people who live there,” added curator Satyapal.

Spanning twelve acres of rewilded land, Wayanad Wild by CGH Earth recreates the native rainforest ecosystem where mist-laden canopies, the symphony of cicadas, and the astounding biodiversity lead visitors to have one of the most enriching experiences through biosphere exploration of these rich forests. Every element in this forest lodge is designed to ensure sustainable practices are woven into daily operations.

NAGALAND CHIEF MINISTER RECEIVED AIR INDIA EXPRESS’ TSÜNGKOTEPSÜ LIVERY AIRCRAFT AHEAD OF HORNBILL FESTIVAL 2025

Celebrating its Hornbill Festival 2025 partnership Air India Express announced a 15% discount for travel from/to Dimapur.

November-2025, National: Chief Minister of Nagaland, Shri Neiphiu Rio, received Air India Express’ newly inducted Boeing 737-8 aircraft at Dimapur Airport on 22 Nov, featuring a livery inspired by the Tsüngkotepsü warrior shawl, an iconic symbol of Nagaland’s tribal heritage, marking the beginning of the airline’s association as the Official Travel Partner of the Hornbill Festival 2025. The event at Dimapur Airport brought the cultural spirit of the State to the fore, with traditional dancers from Nagaland creating a vibrant and evocative welcome that reflected the essence of the much-loved festival.

The Hornbill Festival, held annually from 1 to 10 December, is one of India’s most prominent cultural celebrations, drawing visitors from across the country and around the world. Often described as the ‘Festival of Festivals’. It showcases the diversity, craftsmanship, folklore, and community traditions of Nagaland’s many tribes. The festival offers a unique window into the State’s rich cultural landscape, and the partnership with Air India Express enhances tourism to the region, enabling more people to explore and celebrate Nagaland’s heritage.

Receiving the aircraft, Shri Neiphiu Rio, Chief Minister of Nagaland, said, “The Hornbill Festival is a celebration of our identity, unity, and artistic heritage, and we are pleased to have Air India Express as our Official Travel Partner this year. The Tsüngkotepsü livery is a meaningful gesture that honours the traditions of the Ao tribe and carries a part of Nagaland’s story across India. This partnership strengthens our efforts to welcome more visitors to Nagaland and deepen cultural understanding through an experience that reflects who we are as a people.”

Speaking about the association, Aloke Singh, Managing Director, Air India Express, said, “We are honoured to partner with the Government of Nagaland for the Hornbill Festival 2025. The spirit of Hornbill, vibrant, warm, expressive, and deeply rooted in culture, resonates strongly with our brand ethos and our Tales of India initiative, through which we celebrate the country’s many stories. The Tsüngkotepsü-inspired livery on our new aircraft VT-BWD is our tribute to Nagaland’s artistic legacy, and today’s ceremony reflects the State’s creative energy and cultural pride. We look forward to welcoming guests from across India to Xplore more of Nagaland and participate in the Hornbill festivities this year.”

To encourage travel to the State and the festival, Air India Express is extending a 15% discount for bookings from or to Dimapur made till 10 December 2025, applicable for travel till 15 December 2025, using the promo code ‘HORNBILL’ on the airline’s website and mobile app. 

The airline has also created a Hornbill-themed experience with a dedicated photobooth for arriving travellers at Dimapur Airport and a community art canvas inspired by traditional motifs at the festival site at the Kisama heritage village. 

The airline has also announced a contest offering guests the opportunity to win free flights. Participants can take a picture at the AIX photobooth at Dimapur Airport or at the community art canvas inspired by traditional motifs at the Hornbill venue in the Kisama Heritage Village, and upload it on Instagram, Facebook, or X by tagging @airindiax and using #XploreMore, with multiple winners to be selected during the festival period.

Air India Express operates daily flights connecting Dimapur to Guwahati, with convenient one-stop onward connectivity from Bengaluru, Delhi, Hyderabad, Jaipur, Kolkata, and Patna. The flights between Dimapur and New Delhi has a short layover with no aircraft change at Guwahati, ensuring a smoother and more seamless travel experience. Across the Northeast region, the airline connects Guwahati with 126 weekly flights, Agartala with 21 weekly flights, Imphal with 21 weekly flights, and Dibrugarh with 14 weekly flights, strengthening mobility and access in the region.

Air India Express celebrates India’s cultural and festive fabric through thoughtful, guest-centric initiatives that incorporate local traditions into the travel experience. From Sattvik meals during Navratri and festive menus for Diwali and Onam, to gestures such as special edition rakhis onboard for Raksha Bandhan, the airline brings the warmth of India’s celebrations to the skies. The airline recently unveiled its new brand campaign ‘Xplore More, Xpress More’ encouraging travellers to immerse themselves in local culture and discover new experiences. The airline also unveiled the new cabin experience on its Boeing 737-8 aircraft recently. The upgraded cabin features seats with superior padding, wider armrests, and legroom ranging from 29 to 38 inches. Each seat is equipped with in-seat USB charging ports, while the cabins feature ovens for serving hot ‘Gourmair’ meals, refreshed interiors with brand-new carpets, and advanced Boeing Sky Interior lighting, creating a modern, warm, and welcoming ambience that reflects the airline’s commitment to a comfortable and memorable flying experience.

As part of its ‘Tales of India’ initiative, Air India Express proudly showcases unique art and designs on its aircraft tails, representing the stories of India’s many regions. Alongside the Tsüngkotepsü design from Nagaland, the airline’s fleet features Akyobi, Moirang Phee, and Saphee Lanphee from Manipur, Gamosa and Jaapi from Assam, Idu Mishmi from Arunachal Pradesh, Khneng from Meghalaya, and Puanchei from Mizoram, honouring the artistic traditions of the Northeast and celebrating the spirit of India in flight.