Wedding Hospitality 2.0: How Tech is Transforming Guest Experiences by Anjali Tolani, Vice President – Celebrations at Tamarind Global

The wedding industry has always been about creating magical, unforgettable experiences, but with technology evolving, hospitality in weddings is now reaching new heights. Today, technology is reshaping the way couples interact with their guests, making celebrations more immersive and efficient. These insights are contributed by Ms. Anjali Tolani, Vice President of Celebrations at Tamarind Global, who highlights how weddings are now entering a new era where tradition meets innovation. Here’s how tech is revolutionizing guest experiences at modern weddings.

1. Smart Invitations

The first touchpoint of any wedding experience begins with the invitation and technology has overtaken even this age-old tradition. Digital wedding invites have become more sophisticated than just an e-card. AI-powered invitations now include personalized RSVP tracking, QR codes that provide real-time updates on venue details, accommodation arrangements and even interactive maps for easy navigation. Some couples are even using chatbots to answer guest queries, eliminating the hassle of back-and-forth coordination. With sustainability at the forefront, tech-driven invitations also reduce paper waste and create a flawless communication channel between the couple and their guests.

2. Live Streaming for Remote Guests

With destination weddings and intimate gatherings becoming more popular, live streaming has been a game-changer for guests who can’t physically attend. High-definition video streaming ensures that loved ones from around the world don’t miss out on the special moments. Weddings now have professionally managed live streams with multiple camera angles, interactive chats and real-time engagement features. Some couples even send pre-event packages to virtual guests, complete with wedding favours and snacks, so they can celebrate from afar while feeling included in the festivities.

3. Augmented Reality (AR) Entertainment

Photo booths have been a wedding staple for years, but now, Augmented Reality (AR) is taking guest entertainment to the next level. Imagine stepping into a photo booth that transports you to the couple’s favorite travel destination or a fairytale-inspired backdrop, all through AR projections! Guests can choose themed filters, add custom animations and instantly share their images on social media. Couples are using AR to create 3D projections of their love story, interactive guest books where attendees can leave video messages and even virtual dance performances that blend real and digital elements. It’s a fun and futuristic way to engage guests while making every moment picture-perfect.

4. Digital Guest Engagement

With social media playing a massive role in modern weddings, couples are now incorporating interactive elements to enhance guest engagement. AI-generated animations that turn guest photos into digital sketches or GIFs are becoming popular wedding mementos. Live social media walls display real-time posts from guests using a unique wedding hashtag, creating a delightful feed of shared memories. Some weddings even feature AI-driven quizzes or games tailored to the couple’s story, making guests feel more connected to the celebration. Beyond social sharing, personalised wedding apps are also seen as a one-stop hub for itineraries, seating charts, special announcements and digital thank-you notes after the event.

5. Smart Venue Transformations

Technology is now an integral part of wedding décor and ambiance. Projection mapping is revolutionising how spaces are transformed, walls and ceilings can shift from serene beach sunsets to celestial galaxies with the flick of a switch. Smart LED lighting allows couples to adjust the mood of the venue in real time, ensuring every moment has the perfect glow. Some weddings are even incorporating temperature control systems that adjust automatically based on guest comfort. This fusion of aesthetics and technology creates a truly immersive atmosphere which will leave your guests in awe.

Technology is an essential part of elevating guest experiences. These innovations are ensuring that guests feel more included, entertained and engaged than ever before. As weddings continue to evolve, the integration of smart solutions will help streamline logistics and make celebrations more interactive and memorable.

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About The Author: Anjali Tolani is a seasoned marketing professional with a strong background in pharmaceutical studies and management. She holds a Bachelor's degree in Pharmaceutical Studies from Mumbai University, where she topped her marketing class, and a Master's in Management Studies (MMS) with a Marketing major from SVKM's Narsee Monjee Institute of Management Studies (NMIMS).

With over nine years at Tamarind Global, Anjali currently serves as Vice President – Celebrations at Tamarind Global. In this role, she leads contracting and procurement across India, overseeing hotels, transport, and luxury services. She is instrumental in developing proprietary product lines and itineraries and heads support operations in West and South India. Anjali also represents the organization to domestic and international hotel chains and boutique hotels across India and the subcontinent.

SOORAHI Whisky On-boards F&B Veteran Ankur Chawla as Brand Evangelist to Power On-Trade Growth and Community Engagement

New Delhi, May, 2025:  SOORAHI – Finest Blended Indian Whisky, crafted by Uppal Brewers and Distillers Pvt. Ltd. (UBD), has been charting its growth path and accordingly have announced collaboration with F&B veteran Ankur Chawla as its Brand Evangelist. Known for his love for travel and cultural exploration, Ankur’s passion for discovering new places & stories resonates deeply with SOORAHI’s ethos of travel & exploration.

The partnership marks a significant step in SOORAHI's journey to strengthen its presence within the F&B industry and deepen its connection with consumers. The name SOORAHI itself evokes a sense of travel and discovery; ‘Soo’ meaning good and ‘Raahi’ meaning traveller, capturing the spirit of exploration which both they both share in common.

Commenting on this development, Mr. Ankur Sachdeva (CEO of UBD) emphasized the importance of having a well know experienced personality representing the brand who is multi facet and understands how this trade operates. “We are excited to have Ankur Chawla join us as Brand Evangelist. Ankur’s journey of self-exploration embracing new cultures and experiences makes him a natural fit for SOORAHI,” says Sachdeva.  

As part of the collaboration, Ankur Chawla will play an instrumental role in imparting skill training and tasting sessions for F&B industry professionals, bartenders, servers, hostesses, and supervisors across Soorahi’s key markets starting with Delhi. These initiatives aim to create a deeper connection with the brand within key hospitality outlets, serving as a bridge between SOORAHI's presence in retail outlets and its outreach to end consumers. Additionally, Ankur will curate SOORAHI Signature Serves/Cocktails, inspired by India’s diverse climate zones, and contribute to planned tasting sessions and collaborative events, reinforcing the brand’s commitment to cultural storytelling.

“Ankur’s experience of working with top hotel brands adds to his expertise in curating experiences that resonate with people, which will play a key role in bringing our vision to life, connecting with both the F&B community and whisky lovers across the region.” Says Kanhav Uppal, Co-Owner at UBD.

 “This partnership is a reflection of my own passion for travel and the joy of connecting with people from diverse backgrounds,” says Ankur Chawla. “With SOORAHI, we’re not just sharing another new whisky to the connoisseur; we’re in quest to create experiences that celebrate the beauty of exploration and culture.”

With this interesting collaboration, SOORAHI aims to foster a cultural movement that celebrates exploration, heritage, and authenticity. Through shared experiences and storytelling, the brand is poised to connect with whisky lovers across India, inviting them on a journey that is as much about the spirit as it is about the stories that bring people together. It’s about harnessing the true spirit of discovery.

FHRAI and CIRC Sign MoU to Strengthen Legal and Compliance Capacity Across Hospitality Sector

New Delhi, May 2025- "It is important to bridge the gaps between hospitality law and practice, as regulatory uncertainty and overlaps create hurdles for the industry." said K. Shyama Raju, President of FHRAI, while signing the MoU with CIRC  to strengthen legal and compliance capacity across the hospitality sector.

India’s tourism and hospitality sector holds immense potential, with projected revenues exceeding Rs. 5.12 lakh crore (US$59 billion) by 2028. However, startups and smaller enterprises struggle to navigate a complex web of regulatory requirements involving multiple licenses, labour laws, and compliance mandates. This not only delays business setup and expansion in hospitality space but also negatively impacts the consumers.

Adding to this burden, evolving environmental regulations now demand compliance with strict standards for energy efficiency, water conservation, and waste management. While these are critical for sustainable development, the cost and complexity of implementation—especially for green building certifications and ESG disclosures—pose significant challenges to the businesses in the industry. These requirements, though aligned with global investment trends, are difficult to meet for many businesses without adequate awareness, support or incentives.

In the backdrop of the same  Mr K Shyama Raju, President, FHRAI, stated, “Today, understanding of the law is not just an advantage—it is a necessity in the hospitality industry. With laws constantly evolving, compliance demands growing, and customers expecting more, it’s crucial for hospitality professionals to understand the legal systems that impact their day-to-day work. Therefore, Federation of Hotel and Restaurants Association of India (FHRAI) is proud to collaborate with CIRC on the ‘Navigating the Legal Landscape of Hospitality’ course. It is a timely and much-needed initiative that will help professionals gain the legal know-how to run their businesses more responsibly and efficiently.

Spanning eight weeks, the course is designed to benefit a diverse audience— hoteliers, restaurant owners, HR professionals, legal advisors, entrepreneurs, and even hospitality students. It covers essential topics like licensing, contract law, labour regulations, intellectual property, taxation, and dispute resolution. In short, it is the kind of practical knowledge every hospitality leader needs to stay compliant and future-ready.”

Pradeep Mehta, Chairman, CUTS Institute for Regulation & Competition (CIRC) commented, “With years of experience in public policy, I have seen a critical gap in legal knowledge within the hospitality industry. This shortfall often leads to unintentional consumer rights violations and regulatory missteps. Strengthening legal awareness among hospitality professionals is essential to uphold consumer protection, ensure compliance, and foster trust in an increasingly regulated service landscape. A comprehensive capacity-building programme will help individuals and the industry navigate these challenges more effectively.”

Mehta added, “To unlock the full potential of the sector, a more streamlined regulatory environment and greater support for sustainability compliance are essential. Equally important is creating widespread awareness of compliance requirements across the hospitality industry. When businesses are well-informed, they can plan proactively, avoid penalties, build investor confidence, and align better with global standards—paving the way for sustainable, long-term growth.”

Explaining the importance of the course, Raju added, “What really sets this course apart is its focus on real-world application. With weekend live sessions, industry experts as instructors, and case-based learning, participants don’t just learn theory—they gain insights they can use immediately. It empowers them to spot legal risks early, make smarter decisions, and better safeguard their businesses.

Meet Quro – The First Liqueur of Its Kind

Crafted with 36 Ingredients from Across the Country, Quro is a Celebration of India’s Flavours and Diversity

National, 2025: Most spirit-producing nations boast a signature liqueur they can call their own — a spirited expression of their culture, flavours, and identity. And yet, India, with its boundless bounty of botanicals and deep-rooted traditions of flavour, had none until now.

Introducing Quro, a bold and beautifully crafted Indian liqueur made from 36 carefully selected ingredients sourced from across the country. It’s a first-of-its-kind drink that blends tradition with innovation — smooth and easy to sip, yet rich with complexity, character, and colour.

The recipe features a medley of fruits like (orange, grapefruit, and amla), flowers such as (hibiscus and moringa), and spices and herbs including (cinnamon, stone flower, ashwagandha, and talispatra). Each ingredient plays a role — from vibrant citrus bursts to soft floral notes and a subtly bitter finish. Its double pot distilled and macerated, resulting in a drink that intrigues the seasoned palate yet remains approachable for the casual sipper.

“Liqueurs are meant to be expressive, yet much of what currently exists in the market feels heavily influenced by the West,” shares Anmoll Alok Bansal, Founder of Inspired Spirits. “With Quro, our aim was to craft something truly original—rooted in India’s rich cultural and botanical diversity, and developed thoughtfully from the ground up.”

Versatile in its use, Quro can be enjoyed neat, as a shot, as a spritzer or mixed into refreshing cocktails like the popular Quro Qrisp— already making waves across Goa. With 30% ABV, it packs more punch than most liqueurs, offering a lighter and tastier alternative to standard spirits.

Designed to delight, Quro’s bespoke bottle is a sleek, transparent ode to Indian artistry. A closer look reveals ‘Quro’ inscribed in multiple Indian scripts — a subtle yet meaningful homage to the country’s rich linguistic and regional diversity that has inspired its creation

Every element of Quro breaks convention — the liquid, the packaging, the process, and even its purpose. It’s a liqueur that doesn't just taste different, it feels different.

Now available exclusively in Goa, Quro is poised to make its mark across India and beyond.
About Inspired Spirits

Founded in 2023 by Anmoll Alok Bansal, Inspired Spirits emerged from a vision to bring innovation and fresh thinking to a category often defined by either mass-market simplicity or heritage-led luxury.

Observing a gap in the space for bold experimentation—particularly in flavour and ingredient-led creativity, which has transformed industries like chocolate and craft sodas—Anmoll saw an opportunity to reimagine what spirits could be.

Ingredient Ideology | The Sabudana Fiest By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction to Sabudana:

Sabudana, also known as sago or tapioca pearls, is a popular ingredient in Indian cuisine, particularly during fasting. It is made from the starch extracted from the pith (center) of the sago palm stems or the cassava plant. Sabudana is commonly used to make various dishes such as khichdi, kheer (pudding), vada, and papad. During fasting in Hindu culture, sabudana is often consumed as a permissible food item. It is rich in carbohydrates, making it an excellent source of energy. However, it is low in other nutrients like protein and fiber. Sabudana pearls are typically small, round, and white, although sometimes they can be found in other colors like yellow or brown. They are often soaked in water before cooking to soften them, as they are quite hard when dry. After soaking, they become translucent and plump. Sabudana dishes are not only enjoyed during fasting but also as a delicious snack or breakfast option. The versatility of sabudana allows for a wide range of recipes, both sweet and savory, making it a beloved ingredient in Indian cuisine.

Origin of Sabudana:

The origin of sabudana can be traced back to Southeast Asia, where it is believed to have been consumed for centuries. It is derived from the starch extracted from the pith of various palms, including the sago palm (Metroxylon sagu) and the cassava plant (Manihot esculenta). Sago has been a staple food in many parts of Southeast Asia, including Indonesia, Malaysia, and the Philippines, where it has been cultivated for its starchy center. The process of extracting the starch and turning it into small pearls likely evolved over time, leading to the creation of sabudana as we know it today. In Indian cuisine, sabudana became popular as a fasting food during Hindu religious observances. Its use during fasting periods likely spread through cultural exchanges and migrations, particularly as Indian communities settled in various parts of Southeast Asia. Over time, sabudana became integrated into Indian culinary traditions, leading to the development of numerous dishes enjoyed across the country. While the exact historical timeline of sabudana's introduction to India is not well-documented, it is now widely consumed and cherished as a versatile ingredient in Indian cooking, especially during fasting periods and as a part of festive celebrations.

HEALTH BENEFITS OF SABUDANA:

Sabudana offers several health benefits, although it is primarily known for its high carbohydrate content, which provides a quick source of energy. Here are some of the health benefits associated with consuming sabudana:

1. Rich in Carbohydrates: Sabudana is predominantly composed of carbohydrates, which are essential for providing energy to the body. It is especially useful during fasting periods when individuals need sustained energy without consuming regular meals.

2. Gluten-Free: Sabudana is naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.

3. Easily Digestible: Sabudana pearls are easy to digest, making them a gentle option for those with digestive issues or during periods of illness.

4.Low in Fat: Sabudana is low in fat, making it a good choice for those following a low-fat diet or trying to manage their fat intake.

5. Source of Iron: While sabudana is not a particularly rich source of micronutrients, it does contain small amounts of iron, which is important for maintaining healthy blood cells and preventing iron deficiency anemia.

6. Versatile: Sabudana can be used in a variety of dishes, both sweet and savory, providing culinary versatility and allowing individuals to incorporate it into their diet in different ways.

7. Rich in Tryptophan: Sabudana contains tryptophan, an essential amino acid that plays a role in serotonin production. Serotonin is a neurotransmitter that regulates mood, appetite, and sleep, so consuming foods rich in tryptophan may contribute to overall well-being.

RECIPES USING SABUDANA 

1. Sabudana Khichdi:

Ingredients:

• Sabudana (sago pearls): 200g

• Potatoes: 2 medium (diced)

• Peanuts: 50g (roasted and crushed)

• Green chilies: 2-3 (finely chopped)

• Cumin seeds: 1 teaspoon

• Ghee (clarified butter): 2 tablespoons

• Curry leaves: 8-10

• Salt: to taste

 Instructions:

1. Wash sabudana thoroughly and soak in water for 4-5 hours.

2. Heat ghee in a pan, add cumin seeds, curry leaves, and green chilies. Sauté for a minute.

3. Add diced potatoes and cook until they are soft.

4. Add soaked and drained sabudana along with crushed peanuts and salt. Mix well and cook for 5-7 minutes until sabudana pearls turn translucent.

5. Garnish with chopped coriander leaves and serve hot.

2. Sabudana Kheer (Tapioca Pudding):

Ingredients:

• Sabudana (sago pearls): 100g

• Milk: 500ml

• Sugar: 100g (adjust according to taste)

• Cardamom powder: 1/2 teaspoon

• Saffron strands: a few (optional)

• Almonds and pistachios: 25g (sliced)

 Instructions:

1. Rinse sabudana and soak in water for 1 hour.

2. Boil milk in a heavy-bottomed pan, then add soaked sabudana.

3. Simmer and cook until sabudana pearls turn translucent, stirring occasionally.

4. Add sugar, cardamom powder, and saffron strands. Mix well and cook for another 5-7 minutes.

5. Garnish with sliced almonds and pistachios. Serve warm or chilled.

3. Sabudana Vada (Tapioca Fritters):

 Ingredients:

• Sabudana (sago pearls): 200g

• Potatoes: 2 medium (boiled and mashed)

• Peanuts: 50g (roasted and crushed)

• Green chilies: 2-3 (finely chopped)

• Coriander leaves: a handful (chopped)

• Cumin seeds: 1 teaspoon

• Salt: to taste

• Oil: for frying

  Instructions:

1. Soak sabudana in water for 4-5 hours, then drain excess water.

2. In a bowl, mix soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, coriander leaves, cumin seeds, and salt.

3. Divide the mixture into small portions and shape them into patties.

4. Heat oil in a pan, fry the patties until golden brown and crispy on both sides.

5. Serve hot with chutney or yogurt.

4. Sabudana Thalipeeth (Tapioca Pancakes):

   Ingredients:

• Sabudana (sago pearls): 150g

• Potatoes: 2 medium (boiled and mashed)

• Roasted peanuts: 50g (crushed)

• Green chilies: 2-3 (finely chopped)

• Cumin seeds: 1 teaspoon

• Coriander leaves: a handful (chopped)

• Salt: to taste

• Oil: for frying

  Instructions:

1. Soak sabudana in water for 4-5 hours, then drain excess water.

2. In a mixing bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, cumin seeds, coriander leaves, and salt. Mix well.

3. Heat a non-stick pan, grease it with oil, and spread a portion of the mixture evenly to form a pancake.

4. Cook on medium heat until both sides are golden brown and crispy.

5. Serve hot with yogurt or chutney.

5. Sabudana Papad (Tapioca Wafers):

   Ingredients:

• Sabudana (sago pearls): 200g

• Salt: to taste

• Black pepper powder: 1/2 teaspoon

• Cumin seeds: 1 teaspoon

• Water: as needed

   Instructions:

1. Rinse sabudana and soak in water for 6-8 hours.

2. Drain excess water and blend soaked sabudana into a smooth paste.

3. Transfer the paste to a bowl, add salt, black pepper powder, and cumin seeds. Mix well.

4. Grease plastic sheets or plates with oil. Spread a thin layer of the sabudana paste on the sheets.

5. Dry them under the sun until completely dried and firm.

6. Once dried, carefully remove the papads from the sheets and store them in an airtight container.

7. Fry in hot oil or roast over flame before serving.

6. Sabudana Bhel (Tapioca Salad):

 Ingredients:

• Sabudana (sago pearls): 150g

• Potato: 1 medium (boiled and diced)

• Tomato: 1 medium (diced)

• Onion: 1 small (finely chopped)

• Green chilies: 1-2 (finely chopped)

• Coriander leaves: a handful (chopped)

• Lemon juice: 2 tablespoons

• Roasted peanuts: 50g (crushed)

• Salt: to taste

• Chaat masala: 1 teaspoon

• Sev (fried gram flour noodles): for garnish

 Instructions:

1. Soak sabudana in water for 4-5 hours, then drain excess water.

2. In a large mixing bowl, combine soaked sabudana, diced potatoes, tomatoes, onions, green chilies, coriander leaves, crushed peanuts, lemon juice, salt, and chaat masala. Mix well.

3. Garnish with sev before serving.

4. Serve immediately as a crunchy and tangy snack.

CONCLUSION 

In conclusion, sabudana, also known as sago or tapioca pearls, is a versatile ingredient that plays a significant role in Indian cuisine, especially during fasting periods. Originating from Southeast Asia, sabudana has been incorporated into various dishes across cultures and has gained popularity for its unique texture and culinary adaptability. Despite being primarily composed of carbohydrates, sabudana offers several health benefits, including being gluten-free, easily digestible, and a source of energy. It can be used in a multitude of recipes, both sweet and savory, providing endless possibilities for culinary creativity. From traditional favorites like sabudana khichdi and kheer to innovative dishes like sabudana vada and papad, there are numerous ways to enjoy the delicious flavors and textures of sabudana. Whether you are looking for a comforting meal during fasting periods or a delightful snack to savor any time of the day, sabudana dishes are sure to satisfy your taste buds. With its rich history, nutritional benefits, and versatility in the kitchen, sabudana remains a beloved ingredient cherished by many across the globe. Incorporate sabudana into your cooking repertoire to add a touch of Indian flavor and wholesome goodness to your meals.

Marriott International and VERKEHRSBUERO HOSPITALITY Sign Agreement for Five Properties in Austria

Marriott International, Inc. announced it has signed an agreement with VERKEHRSBUERO HOSPITALITY to open five properties in Austria across its Tribute Portfolio, AC Hotels, and Four Points Flex by Sheraton brands. The signed projects are expected to further enhance Marriott‘s footprint in the country with the addition of more than 1,100 rooms. All five properties are expected to be converted from existing hotels operated by VERKEHRSBUERO HOSPITALITY under its Austria Trend Hotels brand.

“As a company, we have developed a conversion-friendly platform, and these new hotel signings are a testament to the trust owners and franchisees have in Marriott International and the reputation of our world-class brands,” said Jerome Briet, Chief Development Officer, Europe, Middle East & Africa, Marriott International. “Austria is an important growth market for the company, and we continue to see opportunities to further diversify our portfolio in the country. We are particularly looking forward to growth in the affordable midscale segment with Four Points Flex by Sheraton.”

VERKEHRSBUERO HOSPITALITY is taking a strategic step in the Austrian hospitality industry with the conversion of its five Austria Trend Hotels. Marked in a signing ceremony with Marriott International President and Chief Executive Officer Anthony Capuano and CEO of VERKEHRSBUERO Martin Winkler, the multi-deal agreement with Marriott supports the company’s goal to diversify its portfolio and drive sustainable growth while continuing to provide unique memories for its guests.

Martin Winkler, CEO of VERKEHRSBUERO added, "We are delighted about our new agreement with Marriott International. With this recent signing, we have gained a strong global collaborator with whom we can strategically develop our hotel portfolio. As an experienced hotel operator in Austria, we combine our long-standing expertise with Marriott's global reach to provide guests from around the world with outstanding hospitality experiences."

Four Points Flex by Sheraton, one of Marriott’s midscale brands, will make its anticipated debut in Austria with four properties. By Q3 2025, Austria Trend Hotel beim Theresianum is expected to convert to the Four Points Flex by Sheraton Vienna Hauptbahnhof, and Austria Trend Hotel Salzburg Messe will transition into Four Points Flex by Sheraton Salzburg Messe. Austria Trend Hotel Anatol is expected to convert into Four Points Flex by Sheraton Vienna Mariahilf in 2026. Additionally, following extensive renovations, Austria Trend Hotel Ananas will transition into a dual-branded hotel, featuring both Four Points Flex by Sheraton Vienna Naschmarkt and AC Hotel by Marriott Vienna Naschmarkt.

As part of the multi-deal agreement, the historic Parkhotel Schönbrunn will join Marriott’s Tribute Portfolio – a global network of hotels renowned for their unique charm, exceptional service, and outstanding design.  Located in close proximity to Schönbrunn Palace, the landmark hotel blends Viennese elegance with top-tier comfort.

Marriott’s footprint in Austria currently features a portfolio of 21 properties and nearly 4,000 rooms in operation. The country is home to 14 of the company’s brands, each serving distinct experiences across traveller segments and travel purposes. These include The Ritz-Carlton, The Luxury Collection, Marriott Hotels, Sheraton, Le Méridien, Renaissance Hotels, Autograph Collection, Tribute Portfolio, Design Hotels, Residence Inn by Marriott, AC Hotels by Marriott, Moxy Hotels, Courtyard by Marriott and Four Points by Sheraton.

Chef Harpal Singh Sokhi Takes Karigari to Connaught Place with 11th Outlet

Celebrity Chef Harpal Singh Sokhi is back in the spotlight with the launch of the 11th outlet of his iconic Karigari brand, now open in the heart of Delhi’s Connaught Place. Known for fusing flair with flavor, Chef Sokhi continues to reinvent Indian cuisine for the modern palate — and this latest venture is another feather in his very stylish toque.

The grand opening saw the presence of Delhi Deputy Chief Minister Shri Pravesh Verma, who joined the festivities and ribbon-cutting at the vibrant new location. With this launch, Karigari cements its presence across Delhi NCR, adding to its footprint in Noida, Faridabad, and Gurgaon.

“Opening our 11th Karigari outlet in Connaught Place is not just a milestone; it’s a testament to our commitment to bringing innovative Indian cuisine to more people,” said Chef Harpal Singh Sokhi. “We aim to create not just meals, but memorable experiences that resonate with the soul of India.”

Behind the Karigari brand is the powerhouse duo of Yogesh Sharma (Founder & CEO) and Manish Sharma (Co-founder & CEO). With Chef Sokhi as the culinary lead, they’ve crafted a brand that brings bold Indian flavors to life — with a modern twist that keeps diners coming back.

To mark the occasion, Karigari has dropped some seriously creative menu additions, including Flying Burgers (sealed burgers), Bun Kulfi, and a reimagined Kulfi Faluda. Whether you’re a die-hard foodie or just looking for your next flavor fix, this CP spot is officially on the must-visit list.

Glion drops a new Executive Master’s to shape the next-gen hospitality leaders

Glion Institute of Higher Education just entered its executive era. The globally respected Swiss institution has launched its Executive Master of Advanced Studies in Hospitality and Business Leadership — a high-impact, 12-month program crafted for professionals ready to level up and lead the future of global hospitality.

This part-time power move blends flexible online learning with an immersive, on-campus week in Switzerland — serving up strategy, innovation, and real-world skills on a silver platter. Ideal for rising managers, entrepreneurs, career shifters, and seasoned pros looking to get legit leadership credentials, this Master’s is all about real growth, not just resume sparkle.

Designed for execs, not textbooks

Over four deep-dive modules, learners will explore topics like disruptive business models, sustainability, corporate finance, digital marketing, and org transformation. You’ll be learning with — and from — an international peer group, while balancing a full-time role. The chef’s kiss? A final Business Research Project that ties it all back to your career goals.

“This isn’t your average Master’s,” says Dr. Antonina Santalova, Academic Dean. “It’s intensive, flexible, and designed to spark transformation — whether you’re climbing the ladder or building your own.”

The Montreux campus Residential Week brings it all to life with hands-on workshops, industry visits, and the kind of networking you actually want to do.

For the bold, the curious, and the global

This Executive Master welcomes ambitious humans from all walks — mid-career managers, entrepreneurs, and even professionals from outside the hospitality scene who are eyeing a smart pivot. The program brings together people who want to lead across cultures, sectors, and industries — all while earning a credential worth 60 ECTS (30 US credits).

Applications? Open. Your move.

The first cohort kicks off on 24 November 2025. If you’re ready to invest in the future you actually want, this might be your sign.

🔗 glion.edu

Double Win for Rosetta Hospitality in Tripadvisor’s 2025 Travelers’ Choice Awards

Rosetta Sakleshpur and Elements by Rosetta – Varca, Goa Ranked Among the Top 10% of Hotels Worldwide

Bengaluru, India – May 2025 – Rosetta Hospitality is proud to announce that both its properties — Rosetta Sakleshpur and Elements by Rosetta – Varca, Goa — have been recognized as winners of the Tripadvisor Travelers’ Choice Awards 2025.

This prestigious recognition places both properties in the top 10% of hospitality businesses worldwide, based on consistent guest ratings and reviews shared on Tripadvisor over the past year.

The Travelers’ Choice Awards celebrate businesses that have consistently delivered outstanding experiences to travelers around the globe. The recognition is based solely on genuine guest feedback — making it one of the most trusted accolades in the travel industry.

“This dual recognition is a proud milestone for our brand,” said Jai Sreedhar, Joint Managing Director & CEO, Rosetta Hospitality. “It reaffirms our commitment to delivering thoughtfully curated experiences — whether set amidst the expansive coffee plantations of Sakleshpur or in the serene tropical setting of Varca in South Goa.”

From tranquil, nature-immersed stays at Rosetta Sakleshpur, surrounded by a coffee estate, to culturally rich getaways at Elements by Rosetta – Varca, where modern design meets Goan warmth, both properties have earned a strong reputation for authentic hospitality, attention to detail, and elevated guest experiences.

Kristen Dalton, President at Tripadvisor, added “Congratulations to Rosetta Hospitality for this remarkable achievement. Ranking among the top hotels worldwide is a true testament to the trust and appreciation of your guests.”

Places | Vibrant Vibes From Vietnam By: Dr. Chef Kaviraj Khialani

Summer of 2025 !!! Time to visit a new destination, a new place of tourist interest & a destination to go get some new positive vibes has always been on the charts the moment a year full of routines & work takes a slow down for some-time. It is quite a must these days to take off from work for a few days and refresh your mind- body & soul and bring back a new afresh entity back to work & routine lifestyles amidst all that goes on in life all the time.

This summer nothing else but Vietnam worked out to be one of the most preferred and accepted places to visit and after a brain storming session on this one with family friends and associates the buck stopped there. A plan that is usually last minute in my case took up its charge and after comparing a couple of itenaries and detailing the go signal was given. I usually have been going all by myself for international trips and arranging hotels and sight-seeing etc too on my own at my own leisure and preferred timings etc but this time somehow it worked out for going with a group tour! It was veena world and after having received some good feedback from close ones I finally made up my mind to go with them. The sales team from Mr. Ritesh & Ms. Sakshi were very helpful and shared an eye for detail all through the planning and understanding phase to the day we actually took off. 

Having packed up light this time keeping in mind the amount of movement and walking all through the tour was a good change too. arriving at the airport for a flight post mid-night was a good feel at the same time the anxiety of meeting new people, co-travellers on the same group too was ticking up. At the airport we met Mr. Akshay Vaidya, our tour manager from veena world who did his very best in terms of pre- departure check-list being shared via WhatsApp time and again ensuring all was in place for everyone. Upon check in for the flight there was ice- breaking amongst the fellow tour members at the airport itself while the formal one happened little later.

The flight was pretty convenient and after a five-hour journey we reached Hanoi the capital of Vietnam and there we were scheduled to check into our Cruise for a one night two day stay. The cruise experience was good, so was the food and the quality offered. We also enjoyed kayaking boat ride there and had a nice evening demo session of Vietnamese food being shown to us by the chefs on cruise.one of the most attractive places to visit in Hanoi was also the train station which has a train track in the center of the road and shops and cafes on both sides where we can sit and enjoy some soft beverages and coffees etc and the trains pass right through the center in front of us every few mins and the sound, visual effect and feeling is just amazing!

Some of the fellow friends and co travellers on this tour i wish to mention here include Harshit Patil & Rekha Kolte mam, Yatish Shaha sir and family, Kedia sir & Rosy mam, Bhisham Karia sir & family, Kiran Sukhija mam, Sheetal mam & Rakesh Punjabi sir, Vijay sir & Tej mam, Vishal Bhosale sir & family and each and every member of our tour was just too good and amazing company to be with.

The sit down pre set menu dinner was interesting as well since the plates well crafted and portioned kept coming on the table course by course finally ended with some yummy juicy fresh fruits. The night stay was comfortable on the cruise, next morning we had activities to commence from a golf session, to a tai chi session, nice healthy breakfast on cruise, visit to the local caves there and then we had to leave for our next set of local sight-seeing as listed followed by a flight to Danang! 

Danang is a great place to visit and here there was a quite a few things to see as well. On the way we were also served some yummy sugar cane juice and fresh tender coconut water which was just too good and the quantity of water in them was really worthy. Danang had a number of places to offer for us and one by one from museums to gem galleries, from pagodas to shopping areas it was a engaging trip here for all of us. We also enjoyed the under-water puppet show which showcased a lot about Vietnamese culture.

Our days started pretty early here at Vietnam from wake-up calls around 6 am onwards ensuring we all were ready before time and had a good breakfast too and were able to get onboard the coach to ensure that there wasn’t too much traffic on our ways as the journeys here are quite long. Bana Hills was a great place of attraction here to check out, the golden bridge with the hands, just too good to be there by cable car ride and pictures galore! the natural scenic beauty of Vietnam is just too catchy and captures the eyes to level next.

Danang as a place overall was a good one and we all had a nice visit here and as we moved along the group too started mingling more and friend lists increased and by now, we were more like family and extended family too! days were pretty hectic and the list of things to do was ticking by one by one and the guides including the local ones with us from Mary to Nancy & Chin all did a great job by explaining every little minute detail about each place of significance and historic importance. Once we got back to the hotels in the evening post dinner then we would choose between going out by ourselves to the local markets or to stay in rooms- relax and unwind, while some of us also chose to dip into the pool inside the hotel and chill there with conversations and gupshup!

The trip was also special for us as this year Vietnam completed fifty years of independence and there were huge celebrations and parades all over the cities celebrating the special day for all of them.

Our final city on this tour was Ho Chi Min City also called Saigon! This place yet was at level next where we had a number of things to see from the Cu Chi tunnel to the local post office, the museum with the war remnants and a pagoda with Buddhist importance here we also got to see the lady buddha- known as goddess of mercy! During these road journeys in our ac coach, we also had some activities like riddles, a magic show, food antakshari and more for adding some value to our time and keeping us all entertained and awake too.

The lunches and dinners planned for us included a mix of Indian cuisine to some Vietnamese local food as well which was good to try out for a change. While the Indian restaurants here like the Benares, taste of India and tandoor also served some decent food which not only was filling but was also keeping in mind veg options and chatpata khana to suit our palate and senses. Having Indian food in any foreign country is always a challenge and a feeling that hope it suits our system and hope it is worthwhile having it amidst all the travel lined up. The food included salad, raita, main course gravies, side dishes, dal and roti, naans etc. sweet dish too was a part of the buffets which was good too. while the temptations kept rising as we saw samosas, pakora’s and even pani puri for us during these meals over-eating was something which we all avoided.

Ho Chi Min city was our last city to explore on our trip and all of us were eagerly waiting for the shopping at Ban Than Market area where we visited on the last day of the trip, though we had limited time with us, we all made the most of it and picked up the bare minimum we could as luggage weight too was a concern for the flight back to India. Some of us also visited the Saigon center mall as well to check out some stuffs but nothing like the local markets. All of us made the most of the time available and picked up souvenirs and small handicrafts on the way back as memories for friends & families.

On a concluding note: the last few hours were a little filled with mixed reactions for most of us, while some of us were missing home by now, ghar ki chai etc while some of us just had a few thoughts popping up randomly that wish we had some more time together as in the last one week most of us got free with each other and chats, conversations and gupshup just wanted some more days to spend by in each other’s company. But as we know that all the good things in the world need to come to an end, so was this trip as well which left us with many good memories to cherish forever and the experience with satisfaction, smooth operations all through the trip and most importantly sober and good co-travellers on the group made it all happen! It was a good trip for me overall and I would love to explore some other parts of the world too in the same manner and similar kind of planned approach and execution strategies. I wish to extend my special thanks to our tour manager, the local tour guides at Vietnam to the wonderful food and hospitality extended to us all the way from start to the end of this blissfully crafted must have vacation to Vietnam!

Self Development Is The Master Key To Success by Yusuf Shaikh, Student Council President, Rizvi College of Hotel Management

In the bustling world of hospitality, where every interaction is an opportunity to create unforgettable experiences, the pursuit of excellence is not just a goal, but a way of life. At the heart of this ethos lies self-development, a transformative journey that not only enriches individuals but also elevates the entire industry to new heights of success and distinction.

In an industry where the guest experience reigns supreme, investing in self-development is paramount. Hospitality professionals are the face of their establishments, embodying the values and standards that define their brand. By continuously honing their skills and expanding their knowledge base, individuals in the hospitality sector not only enhance their own capabilities but also enhance the quality of service they provide to guests.

One of the most compelling reasons why self-development is crucial in the hospitality industry is its direct impact on guest satisfaction. From front-line staff to managerial roles, every member of the hospitality team plays a pivotal role in shaping the guest experience. By cultivating skills such as communication, problem-solving, and emotional intelligence, individuals can anticipate and exceed guest expectations, fostering loyalty and positive word-of-mouth.

Moreover, in a rapidly evolving industry landscape, staying relevant is essential for long-term success. The hospitality industry is subject to constant change, driven by shifting consumer preferences, technological advancements, and global trends. Those who embrace self-development are better equipped to adapt to these changes, remaining agile and resilient in the face of challenges.

Self-development also empowers individuals to unlock their full potential and pursue career advancement opportunities within the hospitality industry. Whether it's mastering new techniques, acquiring certifications, or pursuing higher education, continuous learning opens doors to new possibilities and positions individuals for success in leadership roles.

Furthermore, in an industry centered around human connection, personal growth not only enhances professional performance but also fosters a culture of teamwork and collaboration. By investing in self-development, organizations cultivate a workforce that is motivated, engaged, and committed to collective success, ultimately driving operational excellence and profitability.

Beyond its tangible benefits, self-development in the hospitality industry fosters a culture of innovation and creativity. By encouraging individuals to explore new ideas and perspectives, organizations can spark innovation that sets them apart in a competitive market. Whether it's designing unique guest experiences or implementing cutting-edge technologies, self-development fuels a culture of innovation that drives industry progress.

In conclusion, self-development is not just a luxury in the hospitality industry; it is an absolute necessity. By prioritizing personal growth and continuous learning, individuals and organizations alike can unlock their full potential, enhance guest satisfaction, and drive innovation. In a world where excellence is the standard, self-development is the key to unlocking limitless possibilities in the dynamic realm of hospitality

CGH Earth Saha Unveils Hibiscus Villa: A Private Lakeside Retreat on Vembanand Lake

May 2025: CGH Earth Saha unveils Hibiscus Villa, a serene private retreat nestled on the shores of Vembanad Lake. Tucked away on the banks of the iconic waterway in Kerala, this residence serves as an intimate getaway where sustainable living meets tropical elegance, and mindful hospitality takes centre stage.

Hibiscus Villa has been thoughtfully crafted to provide privacy, comfort, and a holistic connection with nature. The villa features three spacious bedrooms, an airy living-cum-dining area, and a fully equipped kitchenette. Each room opens up to calming views of the garden, pool, and lily pond, extending out to the majestic lake beyond. The residence’s public spaces are equally captivating, surrounded by a landscaped garden blooming with tropical flora.

“Hibiscus Villa is our answer to families and small groups seeking a more relaxed, private way to experience the quiet magic of Vembanad Lake. It’s a home that invites you to slow down and truly connect—with nature, with each other, and with the gentle rhythm of backwater life. Designed with sustainability at its core, the villa blends eco-conscious living with an authentic, intimate retreat that reflects the spirit of Kerala’s waterways.” said George Joseph, Vice President – Operations, CGH Earth

He further added, “This residence offers a serene escape with all the comforts of a private home. Lounge by your private pool with views of the backwaters, savour homestyle Kerala meals crafted by a personal home cook using fresh, local ingredients and the day’s catch, and enjoy a quiet cup of tea by the Chinese fishing nets as the sun dips over Vembanad. Tucked away on the serene shores of Kumarakom, the villa invites you to slow down, reconnect, and soak in the gentle rhythm of backwater life.”

A standout feature of the villa is its trio of outdoor lounging areas, thoughtfully designed for peaceful moments by the lake—a patio for alfresco dining, a sunbed-lined poolside deck, and a cozy garden set-up ideal for quiet contemplation. Embracing a modern approach to sustainable living, Hibiscus Villa incorporates eco-friendly materials, energy-efficient systems, and water conservation techniques for offering mindful hospitality. The lush landscaping supports local biodiversity, attracting native bird species, while the use of local artisans and craftsmen in both construction and décor.

The dining experience at Hibiscus Villa celebrates Kerala’s rich culinary heritage. Guests can indulge in traditional favorites such as appams, fish moilee, konju roast, red rice, avial and more, lovingly prepared with fresh catch of the day and seasonal produce picked from its own vegetable garden and sourced from nearby farms. Each meal is a tribute to freshness, sustainability, and local flavor, offering a true farm-to-table experience.

Guests at Hibiscus Villa can look forward to a range of curated experiences, from witnessing the sunrise over Vembanad Lake as local fishermen cast their nets, to exploring village trails and engaging in cultural exchanges that provide a glimpse into the region’s traditional way of life. Guided nature walks and afternoons by the pool offer opportunities to reconnect with Kerala’s vibrant biodiversity.

Whether you're seeking a soulful escape, a family gathering by the lake, or a quiet celebration of togetherness, Hibiscus Villa offers the perfect setting. Here, time slows down, nature takes the lead, and every moment is touched by the gentle spirit of the backwaters.

Hyatt’s Luxury Portfolio to Grow in Argentina with Casa Duhau

The Scalesciani family, owner of Palacio Duhau - Park Hyatt Buenos Aires, and the David family, Mendoza entrepreneurs, announced plans for Casa Duhau, a new-build luxury hotel – with 52 villas and suites – in Mendoza. As the only hotel in The Unbound Collection by Hyatt in Argentina, Casa Duhau will be part of Reserva Alto Agrelo, a new development project spanning nearly 1,000 acres that will also feature a premium winery and 116 luxurious residential lots for sale. Hotel construction is expected to begin by the end of 2025, with an anticipated opening date in late 2027.

As part of Hyatt’s Luxury Portfolio, Casa Duhau will be located in Alto Agrelo, Mendoza, one of the most significant wine regions in the world, leaving travelers approximately 30 minutes from the city of Mendoza and 35 minutes from El Plumerillo International Airport. Inspired by the surrounding environment of nearly 100 acres of vineyards and fruit trees, Reserva Alto Agrelo will be home to Bodega Agrelia, a premium boutique winery with world-class expertise from winemakers Michel Rolland and Marcelo Pelleriti, along with Casa David – Wine & Horses, an equestrian club with an advanced facility offering a veterinary clinic and training center for horses, 24-box stable, a state-of-the-art laboratory, and more. 

“We are proud to announce plans to introduce The Unbound Collection by Hyatt brand in Argentina through this highly anticipated luxury hotel project – and expand our relationship with the Scalesciani family, in collaboration with the David family,” said Cristiano Goncalves, VP, Development, South America & Caribbean, Hyatt. “The Unbound Collection by Hyatt brand invites guests to discover unforgettable places, opening the doors to wonders around the world, and Casa Duhau will offer just that for guests and World of Hyatt members.”

The Unbound Collection by Hyatt brand is a thoughtful curation of stories worth collecting. Whether it’s a modern marvel, a historic gem or a revitalizing retreat, each luxury property provides thought-provoking environments and experiences that inspire guests seeking elevated service when they travel. With panoramic views of Cordón del Plata, a mountain range in Mendoza, and Tupungato, a dormant volcano located on the border between Argentina and Chile, Casa Duhau is set to become an inspiring sanctuary, setting the stage for unforgettable horseback riding adventures, mountain biking, bonfires at sunset, and much more.

The hotel will offer 40 villas strategically located throughout the property to ensure absolute privacy, with extensive views of the Andes Mountains, in addition to 12 spacious suites located in the main building. Guests can expect two signature restaurants, a swimming pool, fitness center, state-of-the-art spa, modern meeting rooms, a lagoon, curated wellness experiences, thoughtful programming and more. Offering the perfect backdrop for a variety of events, Casa Duhau’s gardens, terraces and event hall will set the stage for unforgettable moments. Reserva Alto Agrelo also has a chapel where weddings can be held, allowing for a seamless transition to an extraordinary celebration in one of the thought-provoking venues.

Marriott International Announces Plans to Debut First Autograph Collection Safari Camp in Serengeti, Tanzania

Marriott International, Inc. has signed an agreement to open the first Autograph Collection safari camp globally. Expected to debut in Q3 2025, Mapito Safari Camp, Serengeti, Autograph Collection will deliver a distinctive and immersive safari experience in Tanzania’s world-renowned Serengeti wilderness, marking a milestone expansion for the brand into experiential, nature-based travel.

Mapito Safari Camp, Serengeti, Autograph Collection is set in the heart of the Serengeti ecosystem, near the Fort Ikoma gate of Serengeti National Park. Positioned between Central Serengeti and the western migration corridor, the camp lies directly along the Great Migration route, where vast herds of wildebeest, zebra and antelope pass through between May and July each year. The surrounding area teems with wildlife year-round – including lion, elephant, buffalo, leopard and giraffe – offering remarkable encounters in every season.

“Mapito Safari Camp will mark a defining moment for Autograph Collection as we introduce the brand’s first safari experience in one of the world’s most breathtaking wildlife destinations,” said Jerome Briet, Chief Development Officer, Europe, Middle East & Africa, Marriott International. “The Serengeti’s scale, beauty, and cultural heritage will make an unforgettable setting for a property that will embody the individuality and character that Autograph Collection is known for.”

Mapito Safari Camp, Serengeti, Autograph Collection is expected to offer 16 tented suites, including a two-bedroom villa. Each suite will feature an outdoor deck, fire pit and retractable roof for open-air stargazing – a first for the region. Plans for the camp include a spa, fitness centre, swimming pool and multiple dining options, such as ‘The Boma’, a communal restaurant inspired by traditional bonfire gatherings.

Design inspiration will be drawn from the surrounding landscape and local Ikoma culture, and the camp will aim to incorporate sustainable practices that support conservation and minimize environmental impact.

Guests can anticipate a range of immersive experiences, from spectacular daytime game drives and evocative night safaris that unveil the Serengeti's nocturnal rhythms, to walking safaris, hot air balloon flights, bush dining, and meaningful engagement with the local Ikoma tribe.

“We are excited to collaborate with Marriott International to bring Autograph Collection to the Serengeti,” said Rishen Patel, developer of Mapito Safari Camp, Serengeti, Autograph Collection. “This camp will offer an intimate, and immersive experience that reflects both the natural wonder of the region and the timeless storytelling and craftsmanship of the brand.”

Autograph Collection’s global portfolio currently includes over 330 hotels that are carefully selected for their vision, passion, and unique perspectives on design and hospitality. Each property offers immersive moments that are Exactly Like Nothing Else.

Sterling Expands Spiritual Circuit with the Launch of Sterling Kastoori Rudraprayag

11th property in the Spiritual Circuit for Sterling | 7th in Uttarakhand

Chennai, May 2025: With spiritual tourism emerging as one of the fastest-growing segments in Indian travel, Sterling Holiday Resorts is expanding its footprint to meet this rising demand. The launch of Sterling Kastoori Rudraprayag marks the brand’s 11th resort in its spiritual tourism circuit and its 7th property in Uttarakhand, reinforcing Sterling’s commitment to offering soulful, immersive stays at India’s sacred destinations.

According to the recent reports, spiritual tourism in India is poised for significant growth in the coming years, driven by rising interest in wellness, pilgrimage, and cultural rediscovery. Sterling is actively tapping into this trend with dedicated resorts at key spiritual hubs across India — including Rishikesh, Haridwar, Guruvayur, Tiruvannamalai, Madurai, Puri, Amritsar, Pushkar, Mount Abu, and Badami.

The newest addition, Sterling Kastoori Rudraprayag, is located along the Badrinath Highway, just 2 km from the sacred confluence of the Alaknanda and Mandakini rivers. It serves as a peaceful yet well-connected base for Char Dham pilgrims, nature lovers, and trekking enthusiasts.

The hotel features thoughtfully crafted accommodations — from cosy rooms to suites with private balconies and bathtubs, all with panoramic views of Himalayan valleys. Guests can dine at Vatika, the in-house pure vegetarian restaurant offering regional fare and special Jain meals for pilgrims, or relax at the café lounge Chai & You.

For small gatherings, retreats, and offsites, the property includes a versatile banquet hall for up to 60 guests. Treks to Tungnath, Deoriatal, and Chandrashila are easily accessible, with Chopta nearby as a key basecamp.

“Sterling Kastoori Rudraprayag is a strategic step in our vision to bring transformational travel experiences to destinations rich in spiritual and natural significance,” said Mr. Vikram Lalvani, MD & CEO, Sterling Holiday Resorts. “This launch reinforces our commitment to making Uttarakhand a key focus area for meaningful and immersive stays.”

“We’re proud to partner with Sterling Holiday Resorts. Their expertise and guest-first approach give us full confidence that Sterling Kastoori Rudraprayag will redefine hospitality standards in the region,” said Shri Mahabeer Singh Panwar, MD, Hotel Kastoori Inn.

Rudraprayag is both a spiritual and scenic destination — a gateway to sacred shrines and tranquil treks. It is easily accessible by road from Rishikesh and Haridwar, with the nearest airport (Jolly Grant in Dehradun) and railway station (Rishikesh) just a few hours away.

With this launch, Sterling continues to offer curated experiences for India’s spiritually inclined travellers while enriching its diverse resort portfolio.

Pride Hotels Group Strengthens North India Presence with New Signings in Jodhpur, Noida, and Alwar

Mumbai,  May 2025: In a move that underlines its ambitious growth trajectory, Pride Hotels Group has announced the signing of three new properties in North India – Pride Resort Jodhpur, Pride Premier Noida, and Pride Elite Alwar. These signings add strategic depth to the Group’s northern portfolio and reaffirm its vision to deliver high-quality hospitality across key leisure and business destinations.

The newly signed Pride Elite Jodhpur becomes the Group’s 6th property in Elite category and 4th in  Rajasthan and will offer 64 elegantly designed rooms, a massive 50,000 sq. ft. of total banquet space, including an expansive 44,000 sq. ft. of lush lawns – ideal for weddings and grand social functions.

In the NCR region, Pride Premier Noida promises to be a business traveler’s haven with 80 rooms, a 90-cover all-day dining restaurant, an 85-cover rooftop restaurant, a 8,000 sq. ft. banquet venue, and comprehensive amenities including a gym, pool, and spa. Noida’s surge as a hub for expos, tech companies, and infrastructure developments makes it a strategic location for the upscale Premier brand.

Further enriching its Elite brand footprint, Pride Elite Alwar will offer 81 spacious rooms, a 600 sq. ft. banquet venue, 24 cottages, and a vibrant rooftop restaurant and bar with alfresco seating. With its proximity to heritage attractions and increasing footfall from leisure travelers, Alwar is poised to emerge as a preferred short-haul getaway from Delhi-NCR.

Mr. Atul Upadhyay, Executive Vice President, Pride Hotels Group, remarked, “Our expansion into Jodhpur, Noida, and Alwar strengthens our presence across diverse demand generators – from cultural tourism to corporate movement and destination weddings. These cities play a pivotal role in our pan-India development strategy.”

Mr. Mohammed Shoeb, AVP – North India, added, “Noida’s dynamic business inflow, Jodhpur’s heritage tourism, and Alwar’s rising leisure appeal make these cities ideal for our differentiated hotel brands. We are excited to offer guests new experiences in these vibrant locations.”

With these additions, Pride Hotels Group continues to solidify its presence across India with a robust portfolio of over 60 hotels ( 33 operational, 20 Upcoming )  and 5,500+ rooms ( 3500 operational, 2000 upcoming ) under distinct brands such as Pride Plaza, Pride Premier, Pride Elite, and Biznotel by Pride. Known for blending Indian hospitality values with contemporary service standards, the Group caters to both business and leisure travellers across Tier 1, 2, and emerging markets. This expansion in the North further reinforces its commitment to offering exceptional experiences, regionally relevant offerings, and a growing footprint across key cultural and commercial hubs in India.

Apeejay Surrendra Park Hotels Signs Management Agreement for Zone by The Park, Indore

National, May 2025: Apeejay Surrendra Park Hotels Limited (ASPHL) is pleased to announce the signing of a definitive hotel management agreement for the development of Zone by The Park, Indore, located within the upcoming Alankrit Film City. This 117-key hotel will bring the brand’s signature design-led, social and vibrant hospitality to one of Madhya Pradesh’s fastest-growing urban hubs.

Strategically positioned just 30 minutes from Devi Ahilyabai Holkar Airport, Zone by The Park, Indore is set amidst the state’s first-of-its-kind film city development. Alankrit Film City is envisioned as a cultural and entertainment destination, offering multiple shooting locations, thematic gardens, film sets, recreational parks and a dedicated wedding mandapam—making the hotel a prime location for both business and leisure travelers.

The hotel will feature thoughtfully curated experiences including Bazaar – the all-day dining restaurant, Z Bar – a high-energy bar, Vitalia Spa, and Playa – the pool. In addition, a range of indoor and outdoor banquet spaces will offer the ideal setting for social celebrations, weddings, and corporate gatherings.

Commenting on the signing, Mr Vikas Ahluwalia, General Manager and National Head, Zone by The Park Hotels, said, “We are thrilled to bring Zone by The Park to the dynamic city of Indore. With its strategic location inside the Alankrit Film City and a vibrant blend of hospitality, design, and entertainment, the hotel will be a landmark destination. This signing further strengthens our presence in Central India and reflects our commitment to delivering exceptional guest experiences across emerging markets.”

Mr Ravish Jain, Partner RR Jain Infra opined, “We are happy to partner with Apeejay Surrendra Park Hotels Limited- one of the oldest hospitality brands who has been delivering unmatched guest’s experience. This partnership provides us with an incredible opportunity to reach more travellers.”

With this addition, ASPHL continues to grow its Zone by The Park portfolio, offering upper mid-scale hotels that are stylish, social, and rooted in local culture.

A proud moment for the hospitality industry!

LeAmanah, as a proud collaboration partner, extends heartfelt congratulations on the Grand Opening of The Orchid Chandigarh — a landmark that redefines eco-luxury in the region.

Here’s to visionary leadership, sustainable excellence, and a new era of hospitality in Tricity.

#LeAmanah #TheOrchidChandigarh #GrandOpening #EcoLuxury #SustainableHospitality #TricityLaunch #HospitalityExcellence

Pride Hotels Group Expands Gujarat Footprint with New Signings in Gandhinagar and Surat

Mumbai, May 2025: Pride Hotels Group continues its aggressive expansion strategy across India with two significant additions in the state of Gujarat – the signing of Pride Elite Gandhinagar and Biznotel by Pride Surat. These properties strengthen the Group’s presence in western India, bringing the total number of hotels in Gujarat to 6 under the Biznotel brand and 4 under the Elite brand.

Strategically located in the capital city, Pride Elite Gandhinagar adds 70 well-appointed rooms, over 10,000 sq. ft. of versatile banquet space, and two signature dining venues. This premium boutique hotel is being developed in collaboration with the Plutus Group and aims to cater to the growing demand from trade fairs, exhibitions, and government-led conventions, especially given its proximity to Mahatma Mandir Convention Centre.

In the diamond and textile powerhouse Surat, Biznotel by Pride introduces 57 luxurious rooms and a grand 13,000 sq. ft. banquet venue featuring an impressive 20-ft ceiling height. The project is developed in partnership with the Samprati Group and is expected to cater to the strong demand from MSMEs and corporate events in the city.

“At Pride Hotels Group, we remain focused on our vision to penetrate high-growth Tier 2 cities with differentiated brands catering to evolving traveler preferences,” said Mr. Atul Upadhyay, Executive Vice President, Pride Hotels Group. “Both Gandhinagar and Surat represent tremendous opportunities driven by trade activity and business tourism.”

Mr. Koustuva Mukherjee, AVP – Gujarat Region, added, “These new signings in two distinctly thriving economic corridors mark an exciting chapter for our West Zone portfolio. Gandhinagar’s positioning as a state capital and Surat’s strength in MSME exports align perfectly with our brand strategy.”

With the addition of Gandhinagar and Surat, Pride Hotels Group continues to strengthen its western India portfolio, now operating 60+ (20 upcoming) hotels with over 5,500 rooms (2000 upcoming) across the country. With distinct brands like Pride Plaza, Pride Premier, Pride Elite, and Biznotel, the Group is uniquely positioned to serve diverse segments—from upscale urban travelers to boutique leisure seekers and mid-scale business clientele. This strategic expansion reaffirms Pride Hotels Group’s vision of being truly Indian, deeply rooted in local culture, while offering world-class hospitality experiences across India’s most dynamic destinations.

Ingredient Ideology | A Date With Pizza Varied & Versatile

Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. Looking back into history and finding out how it all started reveals specifically, baker Raffaele Esposito from Naples is often given credit for making the first such pizza pie. Historians note, however, that street vendors in Naples sold flatbreads with toppings for many years before then. Legend has it that Italian King Umberto I and Queen Margherita visited Naples in 1889. While few food connoisseurs argue on what is so special about a pizza? Your taste buds are the primary factor in what makes pizza special. 

Along with sweet, salty, sour and bitter, there is a fifth "taste" called umami. Umami was pinpointed by a Japanese chemist who took his observations into a lab and determined exactly what "umami" was and how it affected your taste buds.

Few facts about how the very first pizza came into existence says, the first Italian pizza restaurant, Antica Pizzeria Port ‘Alba, began baking pizzas in 1738 as the dish grew in popularity, especially with tourists visiting Naples. Then, in 1889, modern pizza was born when pizza maker Raffaele Esposito created the “Pizza Margherita” for the Queen consort of Italy, Margherita of Savoy. Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn't gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States.

While some also call it is pizza pie for the fact that Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn't gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States. The reason for pizza usually being round in shape but why must is be round? For starters, round pies can be easily cut and divided into equal pieces. Second, a circular shape can be more evenly cooked and heated throughout. Pizza dough is also stretched by spinning the lump of dough in the air, which takes advantage of centrifugal force and rounds the dough out.

Here are a few of my all-time favourite pizza recipes for our readers to freshly bake and relish.

Recipe-1] MURGH AFGHANI PIZZA

Ingredients:

Pizza base of your choice- 2-3 no

For the spread on the pizza base:

Peanut butter- 2-3 tbsp. mixed with 2 tbsp. tomato sauce

For the toppings of the pizza:

Sliced onions-1/2 cup

Slit green chilies- 2-3 no

Boneless chicken cubes/ shreds- 1 and a half cup cooked

Cream cheese-1/2 cup

Mixed herbs-1 tsp

Chili flakes-1 tsp

Crushed black pepper-1/2 tsp

Chaat masala-1/2 tsp

Red chili sauce-1 tsp

Slit black olives- 2-3 no, green or black

Fresh basil leaves- 4-5 no

Method:

1. Prepare all the ingredients for the pizza as listed.

2. Spread up the peanut butter and tomato sauce mixture on the pizza base.

3. Use pre-cooked chicken pieces’/ chicken kababs/ seekh kababs etc for this pizza along with a choice of veggies like corn/ capsicums/ onion rings etc.

4. Mix up the cream cheese and the grated cheese with some herbs, chili flakes and fresh herbs to top it up and spread it on the pizza toppings.

5. Garnish the pizza with sliced olives and gherkins/ fresh basil leaves etc and bake it in a pre-heated oven at around 180 degrees celsius for 8-10 mins, slice and serve hot.

Recipe-2] Pan- n- Pick Pizza

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Paneer/ tofu cubes- 1 cup

Marinate it with salt, pepper, oil, mixed herbs and chili flakes

For the add on toppings:

Sliced onion rings-1/4 cup

Sliced mushrooms- 1/3 cup

Shredded capsicum-1/2 no

Salt and pepper to taste

Chaat masala powder-1/2 tsp

Assorted choice of cheese- 1 cup, mozzarella/ processed cheese.

Method:

1. Prepare all the ingredients for the pizza as listed.

2. Spread the tomato chili sauce on the pizza base.

3. Marinate the paneer/tofu cubes and keep aside for 20 mins.

4. Saute them lightly in a non-stick pan with little oil and chaat masala.

5. Place the assorted veggies as per choice on the pizza base.

6. Top up the pizza with grated cheese to cover it all over.

7. Sprinkle herbs and chili flakes and place the pizza for baking in a pre-heated oven at around 180 degrees celsius. serve hot.

Recipe-3] DESI SAUSAGE PIZZA

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Sliced chicken sausage- 2-3 no

Sliced onions-1/4 cup

Salt and pepper to taste

Shredded green/red/ yellow capsicum-1/2 no

Boiled sweet corn-1/4 cup

Grated cheese- ½ cup, as per choice.

Chaat masala- ½ tsp

Red chilli flakes-1/2 tsp

Olives- 3-4 no black

0lives- 2-3 no black.

Micro-greens for garnish

Method:

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

2. Choose between the desired thickness of the pizza bread.

3. Apply a spread of mayo mixed with chili sauce and a dash of chili flakes, herbs and chopped garlic.

4.Now place the sliced sausages along with all other ingredients on the pizza base and spread it evenly.

5. It is now time to place the herbs/ chili flakes and seasonings to taste and place all the additional toppings on the pizza.

6.We can place the prepared pizzas topped with choice of cheese in a pre-heated oven at around 180 degree celsius. and slice and serve it hot once done. For a choice of veg in the same recipe, we can also use cubes of assorted veggies, use exotics like broccoli, Babycorn/ roasted eggplant etc.

Recipe- 4] FUSION TOSS PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

Juliennes of chicken salami- ½ cup

Mixed herbs-1-2 tsp

Salt and pepper to taste

Chili flakes-1 tsp

Choice of cheese as desired from processed to mozzarella

Method:

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

2. Choose between regular pizza base of thick crust/ fancy ingredient 

Being added to the base.

For the choice of spreads on the base:

Tomato sauce and chili sauce as per taste- 2-3 tbsp.

Mayo plus white sauce plus Capsico sauce-2 tsp

Cream cheese plus tomato sauce and herbs-2-3 tbsp.

Pesto chutney with a dash of cheese-grated -1 cup

For the toppings on the pizza:

Sliced chicken tandoori pieces- 10-12 no or 2 breast pieces

Assorted veggies like broccoli/ mushrooms, bell peppers and a lot more can be a choice for the toppings. We can also use grilled/ roast or bbq chicken pieces as well.

We can also use tandoori paneer, grilled or pan-fried prawns, tava fish fry can also be used to place, bake and serve.

For the garnishes of the pizza:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced brown onion rings- 1 cup

Micro-greens-1/4 cup

Sliced olives- black or green-4-5 no

Grated cheese-1 cup, processed or plain.

Recipe-5] MURGH MASALA MIX PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Sliced chicken salami- 1 cup

Sliced red capsicum-1/2 no

Baked beans from a tin-1/3 cup drained

Chicken- 250 gms, cut into cubes to be cooked in makhani gravy.

Makhani gravy- 1/2 tsp

Cream cheese-2-3 tbsp.

Cheese- ½ cup choose between processed and or mozzarella

Slit olives- black and green- 3-4 no each

Assorted herbs- ½ tsp

Chili flakes-1/2 tsp

For the garnishes:

Micro-greens- ¼ cup

Sliced gherkins-1/4 cup

Fresh assorted herbs-1-2 tbsp.

Method:

1. Prepare all the ingredients for the base of the pizza.

2. Apply the choice of spreads on the pizza base or bread.

3. Now place the toppings as per choice as listed above and add in the baked beans, chicken pieces, kale and other greens.

4. Pace the chicken pieces laced with makhani gravy on the pizza bread and top it up with choice of cheese and cream cheese as well.

5. Sprinkle over the garnishes and cheese as needed for the pizza before placing it in the pre-heated oven at 180 degrees celsius.

6. Cut the pizza into equal portions and dish out the pizza while it is still hot since the cheese tends to get rubbery if not cut accordingly and serve hot.

Recipe-6] VEGGIE WONDER PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

For the add on toppings:

Water chestnuts- 2-3 no sliced

Sliced mushrooms-1 cup

Salt and pepper to taste

Chaat masala-1/2 tsp

Method:

1. Prepare the ingredients for the pizza as listed above and pre-heat the oven to 180 degrees celsius.

2. Apply a choice of spreads which can be applied on the pizza base and can add a lot more excitement and feast for the palate.

3. Place the assorted toppings as desired and choose between veg and non –veg and evenly spread them all out.

4. Place out the garnishes for the pizza as per choice and ensure that the pizza looks colorful and attractive and not just the regulars but also exotic veggies be added on the pizza bread. 

5. After ensuring a generous topping of grated cheese and assorted nuts/seeds/ herbs etc place the pizza inside the oven and allow to bake for 3-4 mins on each sides.

6. Remove from the oven and slice them hot along with tomato sauce/ chili sauce/ Capsico/ and a small portion of tossed salad.