YA:LA, a New Destination for Levantine Social Dining

Pull up a chair. Pass the stories around.

Pune, October 2026: The Ritz-Carlton, Pune announces the opening of YA:LA, a new Levantine social dining destination at Business Bay, opening on [date] October 2026. Celebrating the rich culinary traditions of the Levant, a region along the Eastern Mediterranean, YA:LA introduces a dining experience shaped by shared plates, live-fire cooking, inventive cocktails and a vibrant setting designed for gathering.

Derived from the Arabic expression meaning “let's go,” YA:LA draws inspiration from the journeys that have shaped the Levant and its neighboring regions. Its story reaches back to the ancient Mediterranean, where Phoenician traders connected distant shores, carrying goods, ingredients and cultural influences between civilisations. With every journey came an exchange of cultures, traditions and stories, each finding new meaning as they travelled from one place to another.

It is this culture of exchange that lives on at YA:LA through “Stories Travel Here.” Just as stories once travelled with people across the Mediterranean, they now find their way to YA:LA through the food, music and people who gather around its tables. The restaurant celebrates the stories we bring with us and the new ones created along the way.

A Culinary Journey Across Borders

At the helm of YA:LA's kitchen is Lebanese Head Chef Mohamad Hammady, whose menu draws from the culinary traditions of the Levant while exploring their connections with neighboring regions. Rooted in familiar flavours and techniques, the dishes bring together traditional preparations and contemporary interpretations, with an emphasis on food meant to be shared.

Among the highlights is Pistachio Muhammara, a reinterpretation of the roasted red pepper and walnut dip associated with Aleppo, while Black Garlic Moutabel lends a contemporary depth to the smoky aubergine preparation. Roasted Beet and Labneh Cloud presents a familiar regional pairing in a new form.

Bread, central to the region's dining traditions, occupies a special place on the menu. Za'atar and Olive Manakish celebrates the simplicity of Levantine flatbreads, while boat-shaped Turkish Pide, including a smoked duck and potato interpretation, reflects the culinary influences that extend beyond the Levant.

Bringing together the flavours of Lebanese mezzes and Turkish grills, YA:LA celebrates the region's rich culinary traditions through shared plates and open-fire cooking. Outdoors, the aromas and theatre of the grills come alive in a courtyard framed by olive trees and fountains.

A Space Where Stories Come Together

YA:LA's interiors evoke the warmth and character of a Levantine gathering place, where old-world influences meet contemporary design. Warm lighting falls across clay-toned surfaces, handcrafted ceramics and geometric details inspired by the restaurant's flooring and jaali walls.

An earthy palette of terracotta, chocolate brown, timber and slate black is complemented by brushed brass, olive green and woven textures. Layered with tapestries, beads and handcrafted details, the space draws subtle inspiration from the objects and traditions collected along journeys across the region.

At its heart is a spirit of connection. The Travellers Table, expressed through distinctive S-shaped seating indoors and a long communal table outdoors, invites guests to gather, share a meal and strike up conversations. Designed for those who enjoy the social side of dining, it brings to life the idea that a shared table can turn strangers into friends.

From the Mediterranean Kitchen to the Cocktail Glass

The journey continues at the bar, where the flavours of the Mediterranean inspire a cocktail programme built around herbs, citrus, spice and unexpected combinations.

Familiar ingredients take on new expressions: tomato finds its way into a Martini, harissa meets tequila, and dates come together with coffee. The result is a selection that draws from the region's kitchens, gardens and gathering places, with each cocktail offering its own interpretation of these influences.

Guiding guests through the menu is “Find Your Pour,” an intuitive way to discover cocktails according to individual preferences. Four flavour profiles — Bright and Juicy, Light and Lively, Savoury and Salty, and Rich and Slow — allow guests to explore the selection, with strength indicators making it easier to find a drink that suits the occasion.

The celebratory spirit continues with the YA:LA Round, a spirited tableside ritual that brings together a round of shots, a playful exchange of “YA:LA?” as the question and “Let's go!” as the answer, and the rhythmic beats of the darbuka, turning a simple toast into a shared celebration.

From Golden Hour to Stories After Ten

“Golden Hour” sets the stage for cocktails and conversation, before the restaurant moves into its dinner experience. The aromas of the kitchen, the warmth of shared tables and contemporary Arabic music create an atmosphere that is both inviting and energetic.

After 10 PM, “Stories After Ten” takes the energy up a notch. Afro-Arabic rhythms become more prominent, accompanied by inventive cocktails and desserts. At the heart of the experience is the YA:LA Ritual, an unmissable celebration that brings guests together through music, rhythm and a spirited moment of shared revelry. 

Through these experiences, YA:LA moves effortlessly between spirited dinners and lively late evenings, while remaining rooted in its celebration of food, culture and connection.

“With YA:LA, we wanted to introduce a dining experience that brings a new energy to The Ritz-Carlton, Pune one rooted in the generosity of Levantine hospitality, yet interpreted through a contemporary and highly social lens. The shared table is at the heart of the experience, creating a natural sense of connection, discovery and togetherness. It adds a distinctive new dimension to our culinary offering, while creating a destination that feels relevant to Pune and distinctly its own,” says Ishwinder Gill, General Manager, The Ritz-Carlton, Pune. 

For Pune, YA:LA brings an experience unlike anything the city has seen before, where the traditions of the Levant find a contemporary expression. From shared plates and open-fire cooking to inventive cocktails and evenings that invite guests to stay a little longer, YA:LA celebrates the stories that travel with us and the new ones that begin when people come together.

Greek Yogurt, Done the Greek Way: 4° Opens Its First Bengaluru Outlet at Mark Square

The Chennai-born brand opens a kiosk at Mark Square on St Mark Road, serving slow-churned, preservative-free, 100% vegetarian Greek yogurt

Bengaluru, October 2026: Somewhere between the ice cream parlour on every corner and the smoothie bar that never quite satisfies, there is a gap, and 4° has built a studio to fill it. On 25th October, the indulgent Greek yogurt brand that started in Chennai in 2023 opens its first Bengaluru kiosk at No. 61, Mark Square, St Mark Road, and invites the city to taste what Greek yogurt can be when it is treated like a dessert and not an afterthought.

The secret is in the name. Greek yogurt does not need to be frozen to feel indulgent. It only needs to be served at exactly the right temperature: cold enough to hold its shape and warm enough to stay silky. The result is a thick, velvety texture and a rich, creamy mouthfeel that coats the spoon and lingers, smooth in every bite and never icy. The “4°” is also a quiet wink at the letter Y, for yogurt. It is made the traditional Greek way, slow-churned, with no preservatives and no added colour, and every scoop carries 6 to 8 grams of protein.Everything on the menu is 100% vegetarian, which makes it the kind of treat you can enjoy without a second thought.

The menu reads like a series of small temptations. There is Blueberry Oracle, Jackfruit FC and a flavour boldly named Wicked Cherry, along with Chocolate That’s It, which leaves little room for argument. Beyond the scoops, the smoothie bowls arrive piled with Alphonso mango, fresh berries, chia and crunchy granola, and the Blue Sky Bowl gets its colour from blue spirulina and custard apple. Every bowl can be made your own, with extra toppings to add as you please.There are smoothies with names like Ambrosia and Olympus, plant-based picks for those who skip dairy, and a coffee bar for anyone who wants their dessert with a flat white.

Felix Victor, Co-Founder of 4°, says the brand runs on one simple rule. “We only serve what we would happily eat ourselves. That standard decides our ingredients, our flavours and how we treat every customer. Bengaluru is a city that values good food and honest ingredients, and we are excited to show it what Greek yogurt can taste like.”

“Ice cream is on every corner, and the only thing left to compete on is flavour or looks,” said Abhinandan B, Partner at 4°. “We wanted to build something different: a studio devoted to real Greek yogurt, made the traditional way, with nothing to hide. Bringing that to Bengaluru feels like the natural next step.”

The kiosk opens every day from 12 noon to 10pm, which means a late-night craving, a post-work reward or a midday bowl that actually keeps you full all have somewhere to go. 4° is made for people who want to indulge and still feel good about it, including busy professionals, fitness enthusiasts, working parents and anyone who believes dessert and mindful eating can share a spoon.

Behind the studio are two people with very different journeys and one shared obsession. Abhinandan B has spent more than a decade in food retail, and it was his push to build a Greek yogurt dessert studio, rather than simply distribute a product, that shaped the brand. Felix Victor, an entrepreneur and brand builder from the coffee and FMCG worlds, helped scale Raw Pressery across Tamil Nadu and now brings that same drive to crafting a premium brand around ingredient quality, exceptional taste and mindful indulgence.

For 4°, Bengaluru is the start of a new chapter. What began as a small bet that people would choose real Greek yogurt over the usual scoop has grown into a studio with a following, and the founders believe this city, with its appetite for new ideas and honest flavours, is the right place to take it further. The invitation is simple: come in, pick a flavour, and find out why the best way to enjoy Greek yogurt is neither frozen nor fussy, only perfectly chilled.

One Less Thought: Thought Coffee opens in Bandra with quality coffee

Founded by Kush Kachhara, Kshitij Patil and Jhanvi Shah, the Mumbai-born quick-service coffee brand is bringing single-origin AA Arabica coffee, grab-and-go convenience and sub-five-minute service to the everyday coffee run, with plans to build density across Mumbai.

Mumbai, 2026: Mumbai has no shortage of good coffee. But for something that has become such a regular part of urban life, a good cup can still feel like a destination, a decision or a considerable part of the day. Thought Coffee wants to change that.

The Mumbai-born quick-service coffee brand is opening its flagship in Bandra with a simple idea: good coffee should fit into the day, not require the day to be built around it. Founded by Kush Kachhara, Kshitij Patil and Jhanvi Shah, Thought Coffee was born from a gap the founders saw in Mumbai’s rapidly growing coffee culture. While quality coffee is becoming increasingly available across the city, the combination of quality, accessibility and speed is still harder to find in an everyday format.

Thought Coffee is built to bridge that gap, bringing together good-quality coffee, an accessible proposition and a grab-and-go experience designed around the pace of modern city life.

“China showed us how quickly coffee can move from a café experience to an everyday habit. We started asking whether India could be at a similar inflection point,” says Kshitij Patil, Co-founder, Thought Coffee.

Quality coffee, made approachable

Thought Coffee’s everyday coffee offering centres on single-origin AA Arabica beans, sourced from a single estate and roasted to the brand’s own profile to create a balanced, approachable cup. The thinking is straightforward: quality should not make coffee feel intimidating, and convenience should not mean compromising on what is in the cup.

For customers who want to explore beyond the everyday, the menu also features more experimental offerings, including rum barrel-aged and wine barrel-aged coffees, alongside Colombian Castillo coffee. These speciality coffees offer a more distinctive expression of the bean while sitting within a menu designed to remain approachable.

The wider menu extends beyond coffee to flavour-led matchas and ubes, baked goods, croissants, croissant sandwiches and tea cakes, alongside smoothie bowls including Sunrise with passion fruit and Berry Berry with mixed berries.

“Good coffee shouldn’t feel like something you have to compromise on. We wanted to create a format where quality and accessibility could exist together, without making the experience feel complicated,” says Kush Kachhara, Co-founder, Thought Coffee.

One Less Thought

The idea behind Thought Coffee recently evolved into One Less Thought, a simple philosophy for how the brand wants to fit into everyday life. A day is already full of decisions, from what to eat and what to wear to where to go and what to finish first. Where to get your coffee from should not have to be one of them.

One Less Thought is about creating that familiarity: knowing where your coffee is coming from, knowing it will be good and knowing you can get it without having to build time around it. Thought Coffee wants to become the place people can simply default to, not because coffee has to be an occasion, but because it can be one less decision in an already busy day.

“We wanted to create a coffee brand that fits naturally into the rhythm of the day. You should be able to know that you can get a good cup of coffee without having to overthink the experience,” says Jhanvi Shah, Co-founder, Thought Coffee.

Built for the five-minute coffee run

The format is designed around the moments when coffee is needed most: before work, between meetings, on the way somewhere or simply because the day calls for it. Its compact, takeaway-focused format and machine-driven brewing are designed to keep service quick, with orders targeted to be served in under five minutes.

The proposition is deliberately uncomplicated: walk in, order, get your coffee and keep moving.

Thought Coffee plans to spend its first 15 months building density across Mumbai before expanding nationally. Its longer-term ambition is to make a Thought Coffee location accessible within three minutes of its customers, with the format designed to work across neighbourhoods, tech parks, shopping centres and other high-footfall locations.

A coffee brand designed for Mumbai

The Bandra flagship reflects the same philosophy. Glass walls, rattan pendants and terrazzo floors create a space that feels considered without being formal, while the three-dot logo represents a pause, a thought in progress and whatever comes next.

But the ambition extends beyond one café. Thought Coffee is building for a city where coffee is increasingly part of the daily rhythm, and where the opportunity is not simply to get people to drink better coffee once in a while, but to make good coffee an effortless part of every day.

Because sometimes, the best coffee experience is the one you do not have to think about.

KAMARI Opens in Anjuna: Introducing a New Expression of Beachfront Hospitality in North Goa

KAMARI brings together architecture, world cuisine, progressive mixology and cultural programming in a destination that shifts with the rhythm of the coast.

Goa,  2026: North Goa welcomes a distinctive new address with the opening of KAMARI, a beachfront hospitality destination in Anjuna that brings together architecture, gastronomy, mixology, music and design in a setting inspired by the changing rhythm of the Arabian Sea. Conceived as an all-day seaside sanctuary, KAMARI moves effortlessly from sun-soaked afternoons and leisurely dining to sunset gatherings and vibrant evenings, creating an experience that transforms as the day unfolds.

Inspired by the timeless duality of the sun and the moon, KAMARI reflects two contrasting moods. By day, the space is calm, open and restorative, inviting guests to slow down against the backdrop of the sea. As daylight fades, lighting, music and performance reshape the atmosphere, giving the venue an entirely different character while remaining connected to its coastal surroundings.

The property's architecture draws from the movement of the ocean itself. Soft, sculptural curves flow through the entrance, the organically contoured central bar and the sweeping upper deck, framing uninterrupted 180-degree views of the Arabian Sea. Natural materials including weathered wood, linen, rattan and earthy textures reinforce a design language that feels contemporary while remaining deeply rooted in Goa's landscape.

Adding another layer to the visual narrative is KAMARI's bespoke Toile de Jouy artwork, commissioned exclusively for the destination. Reinterpreting the classic textile tradition through a contemporary lens, the intricate illustrations weave together the mythology of the moon, the rhythm of the sea, tropical flora and fauna, and the rituals of coastal living. More than a decorative element, the artwork captures the philosophy that shapes the space, celebrating craftsmanship, storytelling, and a strong sense of place.

KAMARI has been created as a destination where every space offers a different perspective of the coastline. Guests can spend the day on beachfront sunbeds just steps from the Arabian Sea before moving into sea-facing dining spaces or retreating to private cabanas with plunge pools overlooking the water. The experience begins even before arrival, with personalised hospitality that includes dedicated solar-powered golf cart transfers, setting the tone from the very first interaction.

As evening settles in, the venue takes on a new energy. At its centre stands a striking 23-foot Medusa sculpture, brought to life through dynamic lighting, digital storytelling and curated entertainment. The installation anchors the indoor-outdoor lounge, where art, music and hospitality come together to create one of Anjuna's most compelling nightlife settings.

The culinary programme, led by Chef Ram, presents a globally inspired menu built around seasonal produce, bold flavours and dishes made for sharing. Signature offerings include the Millet Tabouleh, Avocado Edamame Toast, Zucchini Burrata Curry, Garlic Butter Lamb Chops, John Dory Fish and Prawn Thermidor, alongside a selection that moves comfortably from relaxed lunches by the beach to celebratory dinners overlooking the sea.

The bar program led by Dikshit Shetty embodies a spirit of exploration by reinterpreting India's rich culinary heritage through innovative techniques. Methods such as clarification, fermentation, infusion, and distillation are employed to create drinks that are deeply rooted in Indian tradition, yet presented with the precision found in leading international cocktail bars. Each drink tells its own story, inviting guests to experience familiar flavors in unexpected and exciting ways. Few signatures include cocktails such as Rasam, inspired by the flavors of Southern India; Aarambh, inspired by the celebration of new beginnings; and Ko-cane, inspired by an addiction that tastes like affection. These cocktails feature indigenous botanicals, regional spices, tropical fruits, and nostalgic flavors.

Alongside its food and beverage programme, KAMARI will host a calendar of curated experiences celebrating music, culture and community. Among its signature offerings is IN WHITE, a weekly Sunday sundowner that transforms the beachfront into an immersive all-white celebration of music, elevated hospitality and sunset rituals. With Curated performances, signature cocktails and world cuisine, each edition offers a fresh expression of Kamari's experiential spirit. From relaxed afternoons by the beach to vibrant late-night celebrations, every visit promises a different experience.

Commenting on the launch, Varun Duggal, Co-Founder & Designated Partner of KAMARI, said: "We're no longer competing for people's appetite. We're competing for the few hours they're willing to give us. If those hours don't become memorable, we've only done half our job. That belief became the foundation of KAMARI. We set out to create more than a beach club, we wanted to craft a place where architecture, hospitality, food, cocktails, music and the natural beauty of the Arabian Sea exist as one complete experience. Our ambition is to build a brand conceived in India that resonates globally, demonstrating that Indian hospitality can stand alongside the world's most celebrated coastal destinations while remaining deeply connected to the spirit of Goa."

Blending thoughtful design with a dynamic culinary and cultural programme, KAMARI marks a new chapter in Goa's hospitality landscape—one where guests are invited to linger, return and experience the destination differently with every visit.

SALT Indian Restaurant Expands Its Pune Presence with Its Third Outlet in Balewadi

Pune, October 2026: Following the success of its outlets in Kalyani Nagar and Amanora Mall, SALT Indian Restaurant, Bar & Grill is expanding its Pune presence with the opening of its third outlet in Balewadi. Bringing its contemporary take on Indian cuisine to one of the city’s evolving dining neighbourhoods, the new restaurant carries forward SALT’s approach to Indian dining, bringing together familiar flavours, regional influences and contemporary presentations in a lively setting. Balewadi opening marks another chapter in the brand’s growing relationship with Pune and its diners.

The menu brings together a broad selection of Indian flavours, with an emphasis on dishes designed for sharing and leisurely dining. Guests can explore Dahi Ke Kebab, Crispy Corn, Paneer Tikka, Tokri Papdi Chaat, Moong Mattar Ki Tikki alongside non-vegetarian favourites such as Chicken Seekh Kebab, Amritsari Tandoori Chicken, Ghee Roast Prawn, Prawn Koliwada, Bombay Fried Chicken, Mutton Pepper Roast and Galouti Kebab. The main course moves into comforting Indian preparations including Dal Makhani, Paneer Butter Masala, Malai Kofta and Awadhi Chicken Curry, accompanied by biryanis, rice preparations and an assortment of Indian breads. 

The beverage programme brings its own contemporary Indian character to the table, with a selection of cocktails and refreshing mocktails designed to complement the food. The signature mocktails include Berry Shower, blending blueberry, cranberry, coconut and mint; Fall For Me, combining lychee, grapefruit, hazelnut and lime; and Kairi Panna, a refreshing raw mango cooler with ginger, black salt and Indian spices. The cocktails take a more spirited route with Bagh, a blend of gin, lemongrass, curry leaves and ginger ale; Passion Aabhushan, bringing together white rum, Aperol, passion fruit and banana-cinnamon; and Queen of Deccan, a rich combination of gin, mango, coconut cream, lime, cardamom, honey and bitters.

The new Balewadi outlet extends SALT’s warm and energetic dining experience into a new part of Pune, with an inviting setting designed for everything from casual meals and relaxed drinks to family gatherings and celebrations. The space complements the brand’s food-and-beverage offering, creating an atmosphere where guests can settle in, share a meal and spend time over conversations and cocktails.

Balaji Balachander, Founder and Culinary Director, SALT Indian Restaurant, says, “Pune has given SALT a wonderful response across our first two restaurants, and opening in Balewadi is an exciting next step for us. We are looking forward to bringing our flavours, cocktails and the SALT experience to the Balewadi community, and hopefully becoming part of many of their everyday meals as well as special occasions.”

With Kalyani Nagar, Amanora Mall and now Balewadi, SALT continues to strengthen its presence across Pune, bringing its take on Indian food, cocktails and convivial dining to another part of the city

City Express by Marriott Debuts in India with the Opening of City Express by Marriott Udaipur Nathdwara Highway

City Express by Marriott, part of Marriott Bonvoy’s global portfolio of over 30 extraordinary hotel brands, today announced the opening of City Express by Marriott Udaipur Nathdwara Highway, marking the debut of the City Express by Marriott brand in South Asia. City Express by Marriott is designed for both business and leisure guests who focus on quality, efficiency and simplicity. Every element of the brand experience is thoughtfully curated to provide convenience, modern comfort, and value.

“India represents an important growth market for Marriott International, and the debut of City Express by Marriott further broadens the range of travel experiences we offer across the country,” said Cristiano Rinaldi, Chief Lodging Product & Services Officer, Asia Pacific excluding China, Marriott International. “Built around quality, simplicity and value, the brand responds to the needs of today’s travelers with modern comforts and an efficient stay experience. We look forward to bringing this distinctive proposition to more guests as we expand the brand across the region.”

Strategically located along the Udaipur–Nathdwara Highway (NH-58), the hotel offers convenient access to Nathdwara, one of Rajasthan's most revered pilgrimage destinations, while serving as a comfortable and efficient base for travelers visiting Udaipur and the surrounding region. The hotel is approximately 35 kms from Udaipur’s Maharana Pratap Airport and 30 kms from Udaipur Railway Station. The city center is within easy reach of historic attractions such as the City Palace, picturesque lakes, Eklingji, Delwara and Haldighati that are accessible to guests.

Guest Accommodations: 56 Rooms Designed for Comfort and Convenience

Guestrooms feature quality amenities with a focus on simplicity, providing comfortable and functional spaces where guests can unwind after exploring Udaipur’s attractions or attending business meetings. The hotel offers 56 rooms equipped with complimentary high-speed Wi-Fi, dedicated workspaces, LED televisions, mini refrigerators, electronic safes, USB charging ports and other practical amenities designed to support both productivity and relaxation.

Dining & Wellness

Guests can begin their day at an all-day dining restaurant serving an expanded breakfast featuring local specialties alongside international favorites in a bright, welcoming setting. Additional amenities include a fitness center equipped with cardio and strength-training equipment, enabling guests to maintain their wellness routines while traveling.

“As the first City Express by Marriott in India, we are proud to introduce a hotel experience built around what modern travelers value most: quality they can rely on, comfort without complexity and genuine hospitality,” said Abhishek Jha, General Manager, City Express by Marriott Udaipur Nathdwara Highway. “Launching the brand in a destination as distinctive as Udaipur makes this milestone even more meaningful. We look forward to welcoming guests and providing them with a stay that is effortless, welcoming and thoughtfully designed around their needs, so they leave feeling refreshed and well cared for.”

City Express by Marriott Udaipur Nathdwara Highway participates in Marriott Bonvoy – the award-winning travel program from Marriott International – allowing members to earn and redeem points for their stay at these hotels, and at other hotels and resorts across Marriott Bonvoy’s portfolio of extraordinary hotel brands. With the Marriott Bonvoy app, members enjoy a level of personalization and a contactless experience that allows them to travel with peace of mind.

Royal Orchid Hotels Opens Regenta Magnus in Pune’s Viman Nagar

Royal Orchid Hotels Ltd. (ROHL) has opened Regenta Magnus, Pune, through its subsidiary Regenta Hotels Private Limited. The contemporary upscale hotel in Viman Nagar adds to the group’s footprint in Maharashtra and caters to both business and leisure travellers.

The hotel currently has 66 rooms and suites: 62 Club Rooms of 380 sq ft and four Executive Suites of 750 sq ft. A further 39 rooms are scheduled to be added by December 2026, taking the total to 105 keys.

Dining options include Mellan, a restaurant serving global flavours and regional favourites, and Cocobrisa, an all-day café, kitchen and bar. The hotel also has a rooftop infinity pool with panoramic city views and three banquet halls, Magnova I, II and III, with a combined capacity of up to 192 guests theatre-style.

Located on Airport Road, the hotel offers airport and metro connectivity, high-speed Wi-Fi, workspaces and 24-hour amenities for corporate and leisure guests.

“The launch of Regenta Magnus, Pune is an important milestone in our continued expansion across key business and leisure destinations in India. With this property, we are delighted to offer the warmth of Royal Orchid hospitality combined with contemporary elegance, making Regenta Magnus the preferred choice for discerning guests in Pune,” said Chander K. Baljee, CMD, Royal Orchid Hotels Ltd.

Keshav Baljee, Whole-time Director, Royal Orchid Hotels Ltd., added: “Regenta Magnus represents our focused approach to growing in high-potential urban micro-markets. Pune’s Viman Nagar corridor offers excellent connectivity and a vibrant catchment. We are excited to strengthen our presence in Maharashtra and look forward to delivering memorable stays as we scale towards 105 keys.”

Royal Orchid & Regenta Hotels currently operates more than 123 hotels across India. The Regenta brand includes Regenta, Regenta Central, Regenta Resort, Regenta Place and Regenta Inn.

**Address:** Anand Heights, Airport Road, Sakore Nagar, Viman Nagar, Pune 411014