Grazing tables, reinvented chaat and service flow planned before the food: Chef Harsh Shodhan of The Gourmet Kitchen & Studio on how festive dining is changing, and how to serve abundance without excess.
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India now has more MICHELIN Key hotels than any other country in the Middle East, Africa and India selection. For owners and operators, the more useful question is what it took to get there, and what it will take to stay by Prabhjot Bedi, Founder and CEO, Eclat Hospitality
Fusion Hotel Group has opened LEGACY Hanoi - A Fusion Original in Ngoc Ha ward, with 85 hotel rooms, 133 serviced apartments, an onsen spa and a 24th-floor restaurant and rooftop bar.
Guests at Meliá Chiang Mai’s YHI Spa can now build their own 120-minute session from seven treatments for THB 2,600 net, until 31 December 2026.
Mumbai’s Hearth made its Bengaluru debut at Fireside in Kalyan Nagar on 24 and 25 October, with Chefs Dhriti and Sabby cooking alongside Chef Rajat on a shared, fire-led menu.
Hilton has brought its LXR Hotels & Resorts collection to India with The Den Bengaluru, a 226-room hotel in Whitefield with four dining venues, a spa and over 21,000 sq ft of event space.
After almost fifty years performing in restaurants, luxury hotels and resorts, from Raffles Hotel Singapore to Cincinnati, Greg Chako argues that guests rarely return because everything is different. They return because what mattered last time is still there.
