Chowman Brings the Ocean to the Table with its Annual Grand Seafood Festival

A specially curated menu of lobster, crab, octopus, squid, prawns, salmon, pomfret and more

Chowman, one of India's leading Chinese restaurant chains is set to celebrate the finest treasures of the sea with another edition of it’s much awaited annual ‘Seafood Festival’, commencing 22nd July in all outlets across the country. From the fiery kitchens of Tangra to the coastal kitchens of Southeast Asia, the festival brings together a specially curated spread of lobster, crab, octopus, squid, prawns, salmon, pomfret and bhetki, each prepared with the precision and depth of flavours that Chowman is known for.

The menu travels far and wide. Some of the highlight delicacies from this year’s menu are is the Japanese-inspired Dynamite Shrimp tossed in Sriracha mayo and the indulgent Honey Walnut Shrimps crowned with caramelised walnuts, for those who love a taste of local Chinese, the Kolkata Style Chilli Pomfret and Kolkata Style Chilli Octopus pay a spirited tribute to the city's beloved Chinese legacy among others. 

The celebration continues into the mains with the Deep Fried or Steamed Pomfret with Mandarin Sauce and Crispy Fried Baby Bhetki served with a choice of Chef's signature Chilli Wine, Ginger Wine or Schezwan sauces, rounded off with hearty bowls such as the Butter Chilli Garlic Seafood Noodles and the Shrimp Chahan Rice tossed with Japanese nori and Shichimi seasoning.

Speaking on the occasion, Mr. Debaditya Chaudhury, Managing Director of Chowman, said, “Seafood has always held a special place in the Asian kitchen, and it holds an even more special place in the hearts of our patrons. With this year Seafood Festival, we wanted to go beyond the familiar and present the ocean in all its variety. Every dish on this menu has been crafted with the freshest catch, the right technique, and the same care our guests have come to expect from Chowman. Our aim is to give our guests a reason to gather around the table and discover something new. We hope this festival brings the same curiosity and delight to the table that we have felt while creating it."

Whether you are a seasoned seafood lover or simply looking for a reason to indulge, The Seafood Festival at Chowman is an unmissable invitation to gather, share, and savour.

Book your table now and dive right in!

What: Special Seafood Festival Menu

Where: Chowman, Delhi (East of Kailash, Noida Sector-18, Indirapuram and Gurgaon Sector-31) and Mumbai (Andheri West, Mira Road, Ghansoli and Powai)

When: till 22nd August 2026

Time: 12 Noon – 10.30 PM

Applicable on: Dine-In only

Contact Number: 180088902150

Be Wellness and Matcha House Bring Delhi's Most Elevated Collagen Matcha Menu

New Delhi, June 2026  – New-age nutraceutical brand Be Wellness returns with its second landmark café collaboration, this time joining forces with South Delhi's beloved speciality destination, Matcha House, to launch the collagen menu, of three collagen-infused matcha creations that bring together vibrant flavour, clean ingredients, and glow from within. 

Guided by the philosophy of Sip, Nourish, Glow, this menu is designed for a generation that refuses to choose between tasting good and feeling better. Your matcha order is now your skincare. Every sip becomes part of a daily ritual that nourishes from within, bringing collagen out of the supplement aisle and into something you actually look forward to. As beauty from within continues to shape the future of wellness, ingestible collagen sits right at the centre of the shift,  turning your matcha order into a meaningful skincare upgrade.  

Collagen is the most abundant protein in the body that plays a vital role in maintaining skin elasticity, joint strength, and overall structural support. However, as natural collagen production gradually declines with age often accelerated by stress, pollution, and lifestyle factors. Collagen supplements can help replenish structural proteins from within, making it a popular choice for those looking to support both beauty and overall well-being more holistically. A great way to do that is by incorporating collagen into everyday formats like beverages.

Speaking about the collaboration, Angela Toppo, CMO and Co-founder of Be Wellness, said, "We formulated Be. Sexy around one principle: beauty nutrition only works if the doses are clinical and the mechanism is real. The gut-skin axis isn't a wellness trend; it's established physiology. The Matcha House built its entire identity around an intentional, daily ritual, which is exactly the behavioural context that makes supplementation work. This menu is our way of making beauty-from-within feel approachable, elevated, and genuinely enjoyable, where your daily matcha also becomes part of your skincare routine.”

Celina, Founder of Matcha House, added, “At The Matcha House, we’re constantly exploring ways to evolve the café experience for a community that values both taste and intentional living. This collaboration with Be Wellness felt incredibly aligned because it brings together functional wellness and the comfort rituals people already love. We wanted to create drinks that feel indulgent and aesthetic, but also leave you feeling good long after the last sip.”

The Skin Nourish Drink menu features Be Wellness' hero formulation, Be. Sexy VegCollagen Builder, the only vegan collagen blend that’s clinically formulated with bioavailable plant nutrients to enhance skin structure, firmness, and glow, and is powered with 500mg glutathione 

This collagen-infused vegan menu features:

1. Be Vanilla Glow (₹449) — Smooth matcha blended with fragrant vanilla syrup and creamy coconut milk

2. Be Ocean Glow (₹449) — Earthy matcha meets vibrant spirulina, lightly sweetened and rounded off.

3. Be Pistachio Glow (₹499) — Rich pistachio meets smooth matcha and condensed oat milk.

The menu is available exclusively at Matcha House, Green Park, New Delhi, starting 1st June.

Cyprus On A Plate by Coração Do Vale’ Starts at Roseate House, Delhi

A week-long culinary celebration, ‘Cyprus On A Plate by Coração Do Vale’, in association with The Cyprus High Commission and Roseate House, started here on Thursday night, with food connoisseurs experiencing the authentic flavours of the Mediterranean island. The evening was elevated with specially curated menus crafted by renowned chefs and enhanced with Coração Do Vale Extra Virgin Olive Oil.

New Delhi, June 13, 2026: Coração Do Vale, Portugal’s premium extra virgin olive oil brand, aims to bring the philosophy of combining food cultures to life through Cyprus cuisine at Roseate House, New Delhi, from June 11–17, 2026. The evening saw guests enjoying an array of dishes especially curated by Chef Gagandeep and Chef Eleni Michael, Cypriot chef and culinary consultant and food anthropologist. Also present were H.E. Mr. Evagoras Vryonides, High Commissioner of the Republic of Cyprus, and Raksha Kotian, Business Head, Leads Brand Connect - Coração Do Vale.

From sun-drenched mezze culture to its time-honoured pastry arts, the tasting menu was thoughtfully designed to showcase the breadth and depth of Cyprus’s culinary traditions. Guests were taken through five distinct courses, accompanied by beautifully crafted narratives around these dishes by Chef Eleni Michael.

The menu opened with a wide range of cold and warm Cypriot mezze, including the vegan Tsakistes (crushed green olives with coriander, garlic and lemon), Tashi (tahini and garlic dip), Melitzanosalata (smoked aubergine dip), Village Salad, and Louvi Hummus made from black-eyed beans. There was also a warm selection featuring the iconic seared Halloumi, Sheftalia (traditional Cypriot pork sausage), and freshly made Cypriot Pita.

The salad comprised Patzarosalata, a vibrant beetroot and potato salad with coriander chutney, followed by Ravioles, a handmade Cypriot pasta filled with halloumi cheese and spearmint. The main course featured Tavas Lefkarítikos, a slow-braised lamb with rice, potatoes, tomatoes, cinnamon and cumin, and Gemista, roasted vegetables stuffed with rice, herbs and mint, topped with feta and served with herby potatoes. The entire curated menu featured the flavours of Coração Do Vale.

Desserts featured Anarokrema, a whipped ricotta cream with cinnamon, crisp filo pastry, honey and walnuts, followed by Petit Fours that included Soutzioukkos (walnuts in preserved grape must), Loukoumi (Cyprus Delight dusted with icing sugar), and Daktyla, crisp pastry fingers filled with almond and cinnamon soaked in rosewater syrup. The dinner was paired with Cyprus Coffee and Fresh Mint Tea.

Commenting on the celebrations, Raksha Kotia, Business Head, Leads Brand Connect for Coração Do Vale, said, “We are extremely delighted to see Coração Do Vale enhancing the experience of Cyprus on a Plate. It was more than a dinner; it was a cultural bridge elevated by Coração Do Vale. Every dish reflected centuries of Cypriot culture. From the olive groves to the stone ovens of the villages, Cyprus on a Plate was an experience of Mediterranean culture in the heart of Delhi. Over the next seven days we will see more dishes with Coração Do Vale and some of the best of Cypriot cuisine.”

‘Cyprus On A Plate by Coração Do Vale’ marks the first culinary celebration by Roseate House as a part of Coração Do Vale’s ‘World On A Plate’ series, which will celebrate the rich food cultures of different countries through curated gastronomic experiences. Featuring specially designed menus by acclaimed chefs, ‘World On A Plate by Coração Do Vale’ will spotlight the richness of international cuisines and the importance of quality ingredients.

In this carefully crafted series, premium Coração Do Vale Extra Virgin Olive Oil will play a central role, with culinary narratives tailored around it.

‘Cyprus On A Plate by Coração Do Vale’ Starts at Roseate House, Delhi

Portugal’s premium extra virgin olive oil brand will highlight the philosophy of life through Cyprus cuisine.

Guests will enjoy an array of dishes especially curated by Chef Gagandeep and Chef Eleni Michael.

New Delhi, June , 2026: A week-long culinary celebration, ‘Cyprus On A Plate by Coração Do Vale’, in association with The Cyprus High Commission and Roseate House, commenced here on Thursday night, with food connoisseurs experiencing the authentic flavours of the Mediterranean island. The evening was elevated with a specially curated menu crafted by renowned chefs and enhanced with Coração Do Vale Extra Virgin Olive Oil.

Coração Do Vale, Portugal’s premium extra virgin olive oil brand, aims to bring the philosophy of combining food cultures to life through Cyprus cuisine at Roseate House, New Delhi, from June 11–17, 2026. The evening saw guests enjoying an array of dishes specially curated by Chef Gagandeep and Chef Eleni Michael, Cypriot chef, culinary consultant, and food anthropologist. Also present were H.E. Mr. Evagoras Vryonides, High Commissioner of the Republic of Cyprus, and Raksha Kotian, Business Head, Leads Brand Connect – Coração Do Vale.

From sun-drenched mezze culture to its time-honoured pastry arts, the tasting menu was thoughtfully designed to showcase the breadth and depth of Cyprus’s culinary traditions. Guests were taken on a journey through five distinct courses, accompanied by beautifully crafted narratives around the dishes by Chef Eleni Michael.

The menu opened with a wide range of cold and warm Cypriot mezze, including the vegan Tsakistes (crushed green olives with coriander, garlic and lemon), Tashi (tahini and garlic dip), Melitzanosalata (smoked aubergine dip), Village Salad, and Louvi Hummus made from black-eyed beans. The warm selection featured the iconic seared Halloumi, Sheftalia (traditional Cypriot pork sausage), and freshly made Cypriot Pita.

The salad course comprised Patzarosalata, a vibrant beetroot and potato salad with coriander chutney, while the pasta course featured Ravioles, a handmade Cypriot pasta filled with halloumi cheese and spearmint. The main course featured Tavas Lefkarítikos, a slow-braised lamb with rice, potatoes, tomatoes, cinnamon and cumin, and Gemista, roasted vegetables stuffed with rice, herbs and mint, topped with feta and served with herby potatoes. The entire curated menu showcased the flavours of Coração Do Vale.

Desserts featured Anarokrema, a whipped ricotta cream with cinnamon, crisp filo pastry, honey and walnuts, followed by Petit Fours that included Soutzioukkos (walnuts in preserved grape must), Loukoumi (Cyprus Delight dusted with icing sugar), and Daktyla, crisp pastry fingers filled with almond and cinnamon, soaked in rosewater syrup. The dinner was paired with Cyprus Coffee and Fresh Mint Tea.

Commenting on the celebrations, Raksha Kotian, Business Head, Leads Brand Connect for Coração Do Vale, said, “We are extremely delighted to see Coração Do Vale enhancing the experience of Cyprus on a Plate. It was more than a dinner; it was a cultural bridge elevated by Coração Do Vale. Every dish reflected centuries of Cypriot culture. From the olive groves to the stone ovens of the villages, Cyprus on a Plate was an experience of Mediterranean culture in the heart of Delhi. Over the next seven days, we will see more dishes with Coração Do Vale and some of the best of Cypriot cuisine.”

‘Cyprus On A Plate by Coração Do Vale’ marks the first culinary celebration by Roseate House as a part of Coração Do Vale’s ‘World On A Plate’ series, which will celebrate the rich food cultures of different countries through curated gastronomic experiences. Featuring specially designed menus by acclaimed chefs, ‘World On A Plate by Coração Do Vale’ will spotlight the richness of international cuisines and the importance of quality ingredients. In this carefully crafted series, premium Coração Do Vale Extra Virgin Olive Oil will play a central role, with culinary narratives tailored around it.

NEWS | Getaways booked out as Delhiites head for hills

There is an increase in consumers wanting safe vacations and destinations like Manali, Rishikesh, Jaipur, Chandigarh, Shimla and Mussoorie are on their list of popular destination according to Booking.com

From #lockdowndiaries to #wanderlust, the rapid change in priorities of Delhiites is evident — both on social media and on the highways. There’s a scramble to head out of the city, leaving the roads to Himachal Pradesh and Uttarakhand, the nearest getaways, choked with cars.

Most hotels in the hills or those close to the capital are sold out for the coming weekend. Ritu Mehrotra, regional manager (South Asia), Booking.com, disclosed, “We are seeing an increase in consumers wanting a safe vacation. Based on recent data, some of the most searched Indian destinations, besides New Delhi and Gurgaon, for the weekend of June 19-20 are Manali, Rishikesh, Jaipur, Chandigarh, Shimla and Mussoorie.”

Even hotels close by in Alwar and Manesar are almost fully booked for the weekend. City lodges too are expecting a busy time ahead.

The hills have ‘ayes’: A boost for hoteliers

Benita Sharma, area manager, North luxury hotels, ITC, said both their properties — the newly opened Welcomhotel Tavleen Chail and ITC Grand Bharat in Manesar — are sold out for the coming weekend. She said ‘drive cations and ‘safe staycations’, which gained popularity last year, aren’t just fads but here to stay and concepts such as ‘gourmet bubble’ are gaining popularity. Group restaurants Bukhara and Dum Pukht too are set to be crowded on June 19 and 20.

The rush to drive to nearby destinations has been a boon for domestic boutique hotels and chains. While Vinit Chhabra, general manager, The Khyber Himalayan Resort & Spa, Kashmir, reported a growing demand and impressive occupancy this month, Danish Din, director of The Golden Dragon Hotel, Ladakh, too was inundated with queries for June and July. Ahsan Shervani of Shervani Hilltop in Nainital said even the October-February offseason looks likely to be as good as the peak season.

“With families having been confined to home for so long, people are clamouring for leisure experiences,” observed Vibhas Prasad, Director, Leisure Hotels Group. “They will drive for long holidays to wide-open spaces amidst nature and mountains away from the summer heat.” Rahul Puri, general manager of The Westin Gurgaon and The Westin Sohna Resort and Spa, claimed a 30% growth in leisure guests and steadily rising average occupancy. Puri said the group’s Sohna property is proving popular for staycations because of activities like a petting zoo, horse riding, moon gazing and cycling.

City hotels such as The Lodhi too are expecting a busy weekend. Ever since the hotel reopened and dining in was allowed, it has received queries about weekend stays.

Simran Kodesia, communications head, Airbnb India & South East Asia, noted that while weekend trips to the hills were on the rise since the easing of the lockdown, the travellers were not letting their guard down. “Health and safety are top of mind for both the hotel hosts and guests, and we can discern an increasing number of travellers looking for secluded accommodations, tree houses, apple orchards and homes that are private but afford them a unique and immersive travel experience,” Kodesia pointed out. Hotels and websites too are being meticulous about vaccinating their staff and installing heightened safety measures to reassure the stir-crazy travellers.

Source

Thai hospitality firm Dusit International announces re-entry into India

Thailand-based hospitality firm Dusit International has announced its return to India with a plan to open at least two Dusit-branded hotels per year 2021 onward in tier I and tier II cities.

The company will focus on markets such as Mumbai, Delhi and Bengaluru – as well as key leisure destinations such as Goa.

Source

Hotels, weekly markets to open in Delhi

Hotels have been allowed to re-open in Delhi, while weekly markets will be allowed to open on a trial basis in the nation’s capital. The decision was taken in a meeting of Delhi Disaster Management Authority (DDMA) on Wednesday. Gymnasiums though will continue to remain closed.

Arvind Kejriwal-led Delhi govt had on 6 August sent a proposal to Lieutenant governor Anil Baijal for the reopening of hotels and re-opening of weekly markets on a trial basis in Delhi.

That was a week after the LG rejected the government’s proposal to allow the opening of hotels, gyms, and weekly markets under unlock-3.

Source

Delhi: No longer up in the air, dining in open space to be reality

Taking a cue from European Countries, South Delhi Municipal Corporation (SMDC) is planning to allow open-air restaurants in the areas falling under its jurisdiction.

They will also be allowed to play light music, though seating diners on the pavements as done abroad will not be permitted.

For More Information Click Below :

timesofindia.indiatimes.com/city/delhi/no-longer-up-in-the-air-dining-in-open-space-to-be-reality/articleshow/76719462.cms

Delhi to transform 25 luxury hotels into Covid-19 care centres

Key Take Away

Staff at luxury hotels in Delhi are to start welcoming guests not with traditional garlands but with a medical gown. Amid growing concerns that there are not enough hospital beds to cope with the rising number of cases, the Delhi government has become the first in the country to requisition its hotels. Each hotel will be linked with the nearest COVID-19 hospital.

Delhi’s Chief Minister, Arvind Kejriwal, has predicted that the capital needs 150,000 beds by the end of July when cases are estimated to rise to half a million

Hotel owners and management, already reeling from huge losses, are privately fuming, particularly as they were not consulted by the government on the decision to turn their facilities into hospitals or the 5,000 rupees (£53) per night tariff, inclusive of all meals, that has been fixed by the government.

For More Information Click Below :

www.theguardian.com/global-development/2020/jun/22/delhi-to-transform-25-luxury-hotels-into-covid-19-care-centres

Delhi govt asks Taj Man Singh hotel to provide rooms for COVID-19 patients

Key Take Away

The Delhi government directed the Taj Man Singh hotel to provide all its rooms to the Sir Ganga Ram Hospital with immediate effect for accommodating Covid-19 patients.

In addition to the Delhi government’s plans of using hotels, the Centre will provide 500 railway coaches to make up for the shortage of beds for Covid-19 patients in the city.

All services including rooms, food, housekeeping, and disinfection for the patients shall be provided by the hotel.

For More Information Click Below :

www.hindustantimes.com/delhi-news/delhi-govt-asks-taj-man-singh-hotel-to-provide-rooms-for-covid-19-patients/story-pCW4NOXI7xdd4K2UxMsgqK.html

Delhi: 40 hotels, 80 banquet halls to be converted to COVID-19 facilities with 20K more beds

Key Take Away

The Delhi government has directed district magistrates and other officials concerned to set up nearly 20,000 more beds in the wake of a spurt in COVID-19 cases in the national capital.

According to the official, around 40 hotels and 80 banquet halls will be converted into health facilities to provide medical care to coronavirus-infected people.

 Chief Minister Arvind Kejriwal had said that Delhi would need 1.5 lakh beds by July 31 if people from other states start coming to the national capital for treatment.

For More Information Click Below:

www.livemint.com/news/india/delhi-40-hotels-80-banquet-halls-to-be-converted-to-covid-19-facilities-with-20k-more-beds-11592147122898.html

Hyatt Regency in Delhi warns coronavirus patient dined at restaurant

The hotel has since started precautionary operational protocols, undertaken deep-cleaning measures in the restaurant, colleague lockers and all the public areas, restaurants and meeting spaces across the hotel.

The Hyatt Regency Delhi has asked its staff to go on a self-quarantine procedure for 14 days after they discovered that an individual who dined at their La Piazza restaurant on February 28 has been diagnosed with coronavirus.

They also said that they are monitoring the situation and are following the guidelines and protocols recommended by international and local authorities

Coronavirus news: The hotel has since started precautionary operational protocols

CELEBRATING THE YOUTHFUL FERVOUR OF HOSPITALITY @ BCIHMCT Induction-cum-Independence Day Celebrations (13th – 14th August 2019)

The Orientation Programme for the fresh batch of the Academic Year 2019-20 was held on the 13th August, 2019 at the Auditorium of the lush green campus of Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, witnessing more than 250 stakeholders who attended the Programme along with staff and faculty of the Institute. BCIHMCT extended a warm welcome to the First year students, their parents and guardians through the induction programme. The Programme commenced with the ceremonial Lighting of the Lamp and traditional Ganesh Vandana performed by students.

Dr. Sarah Hussain, Principal, BCIHMCT, gave insight into the mission, vision, structure and function of the college as well as SBCSST Society. Expressing her views on the career in hotel management and the importance of attendance, grooming, personality development as well as communication skills, she emphasized on the willingness to work and striving for continual growth as a significant aspect of this course. She addressed the audience and urged cooperation from everyone including parents and students.

Mr Alok Aswal, Dean Administration, BCIHMCT, briefed about the rules and regulations regarding conduct of students throughout four years at the institute. He requested the students and parents to understand as well as abide by the institutional norms.

BCIHMCT, New Delhi commemorated the Pre-Independence celebrations with great zeal and enthusiasm on 14th August, 2019. All the faculty members and students gathered at the college premises to hoist the National Flag. Dr. Hussain, spoke about the importance of freedom from all kinds of ills in the society. She encouraged everyone to follow the life’s learning from the great patriots namely Mahatma Gandhi and Sardar Vallabh Bhai Patel. Senior batch students enlightened the gathering with the importance of the sacrifices of those who gave up their lives for the Freedom of India. The function concluded with the National Anthem.

Bearing the multifaceted role of trees in maintaining the environment, the scheduled Tree Plantation Drive followed the celebrations, emphasizing the environmental crisis. The special action plan was initiated by the Principal, under whose guidance the students planted a sapling in the landscape area around the institute.