Zappfresh is building a new fish farming project in Assam

The company has partnered with Gohpur Fish Farmer Producer Company Limited to develop an integrated aquaculture project in Biswanath District.

DSM Fresh Foods Limited, operating under the brand name Zappfresh, has entered into a Memorandum of Understanding with Gohpur Fish Farmer Producer Company Limited for the development of the Assam Aqua Project, a freshwater fish farming initiative in Gohpur, Biswanath District, Assam.

The partnership brings together a New Delhi-based fresh-food company and an Assam-based farmer-producer company to develop an integrated aquaculture operation in the region jointly.

Project details

The project is proposed to span approximately 100 acres in Village Jokapora, Gohpur, with a targeted annual production capacity of around 300 tonnes of freshwater fish. Farming operations will focus on fish seed sourcing, feed management, water quality and harvest planning. The project also proposes the development of processing, cold chain and distribution infrastructure for post-harvest operations.

Local implementation

Gohpur Fish Farmer Producer Company Limited, chaired by Anup Sarmah, will be responsible for the end-to-end ground operations of the project. The company is an organised body of local fish farmers in the Gohpur region. Their involvement in day-to-day operations ensures that the project remains rooted in the local farming community and draws on existing knowledge and relationships in the area.

Management comments

Commenting on the partnership, Deepanshu Manchanda, Managing Director of Zappfresh, said, “Strengthening sourcing capabilities and building long-term supply ecosystems remains a key focus area for us. The Assam Aqua Project is an important step towards creating a more integrated and sustainable aquaculture value chain. Assam is one of India’s most significant freshwater fishery markets with a large number of farmers actively engaged in aquaculture, and we believe this makes it the right place to build a long-term supply ecosystem. Through this initiative, we aim to work closely with farming communities and partners to improve productivity, enhance quality standards, and strengthen market access. We believe such collaborations can create long-term value for both the supply ecosystem and consumers while helping us build a more reliable and scalable sourcing model.”

Employment and community impact

“The project is expected to create direct and indirect employment for local youth in Biswanath District across farming, processing, and logistics functions. Participation of women through Self-Help Groups in associated activities is also planned as part of the broader project design. We aim to improve income levels of fish farmers in the area and contribute to reducing the fish supply gap within the state,” he added.

The Leela Palace New Delhi sets a new global benchmark with Condé Nast Traveler's and inaugural Triple Crown award

National, June 2026: In a landmark achievement for Indian hospitality, The Leela Palace New Delhi has been awarded Condé Nast Traveler’s inaugural Triple Crown, the highest distinction reserved for the world’s most celebrated hotels. The honour recognizes properties that have achieved exceptional excellence by securing all three of the publication’s flagship accolades — The Hot List, The Gold List, and the Readers’ Choice Awards.

The Leela Palace New Delhi earned this historic recognition through a sustained legacy of excellence. Since being featured on The Hot List in 2011, the hotel has gone on to earn coveted places on The Gold List twice and has consistently maintained its position in the Readers’ Choice Awards as India’s preferred luxury hotel for several years. This remarkable achievement reflects the property’s unwavering commitment to impeccable service, exceptional hospitality, and unparalleled guest experiences.

Commenting on the recognition, Ms. Preeti Makhija, General Manager, The Leela Palace New Delhi, said, “Winning this very special accolade in its debut year is a tribute to the team at The Leela Palace New Delhi. To have our hotel’s journey recognized by the industry’s most discerning critics and by our guests from across the globe is the ultimate affirmation of our legacy, and one for which we are truly grateful.”

The Westin Gurgaon, New Delhi Reinforces Its Commitment to Sustainable Hospitality on World Environment Day

June 2026, New Delhi: As the hospitality industry continues to redefine luxury through the lens of responsibility and environmental consciousness, The Westin Gurgaon, New Delhi is strengthening its commitment to sustainable operations through a comprehensive framework of initiatives designed to reduce environmental impact while enhancing guest experiences.

On the occasion of World Environment Day, the hotel highlights its ongoing efforts to embed sustainability across every aspect of its operations, demonstrating that exceptional hospitality and environmental stewardship can go hand in hand. Guided by the belief that true wellness extends beyond guests to the planet itself, The Westin Gurgaon has adopted a holistic approach focused on resource conservation, energy efficiency, responsible waste management, and healthier built environments.

Water conservation remains a key priority for the hotel. Through its on-site Sewage Treatment Plant (STP), the property operates a closed-loop system that enables treated water to be reused for flushing and landscaping purposes, significantly reducing freshwater consumption. Additional measures, including rainwater harvesting, smart irrigation systems, sensor-based faucets, low-flow showerheads, and dual-flush systems, further support efficient water management across the property.

The hotel has also invested significantly in energy-efficient infrastructure and smart technologies to optimize consumption and reduce its carbon footprint. The adoption of PNG-based boilers and solar-powered hot water systems has helped reduce reliance on conventional energy sources, while advanced technologies such as the Building Management System (BMS), Energy Management System (EMS), and Chiller Plant Manager (CPM) continuously monitor and optimize energy usage across operations. Intelligent LED lighting equipped with photodetectors, coupled with insulated building materials and natural stone cladding, further contribute to lowering overall energy demand.

Recognising the growing importance of sustainable mobility, The Westin Gurgaon has installed dedicated EV charging stations to support cleaner transportation alternatives for guests and visitors. The hotel also encourages associates to adopt environmentally conscious commuting practices through shared transportation and public transit options, contributing to a reduction in overall emissions.

Aligned with circular economy principles, the property has implemented comprehensive waste management initiatives aimed at minimizing landfill contribution. An on-site Organic Waste Composter converts food waste into nutrient-rich manure, while partnerships with authorised recycling partners ensure responsible disposal and recycling of dry waste. Sustainable materials, including recyclable carpeting, eco-friendly furnishings, and non-toxic bedding, have also been thoughtfully incorporated throughout the property.

Environmental wellness extends beyond resource management to indoor air quality and guest well-being. Advanced air filtration systems, supported by centralised monitoring technologies, help maintain healthy indoor environments throughout the hotel. The use of non-CFC refrigerants, biodegradable cleaning products, eco-friendly laundry detergents, and non-toxic pest control solutions further reflects the hotel's commitment to minimizing environmental impact without compromising guest comfort.

The property also conducts regular government-approved air and soil quality assessments and remains focused on continuous improvement through globally recognised sustainability standards. Its ISO 10001 Sustainability Certification underscores this commitment and serves as a testament to the hotel's dedication to responsible hospitality practices.

Recognising that sustainability is a collective responsibility, The Westin Gurgaon actively invests in training and awareness programmes for associates, empowering teams across departments to adopt resource-conscious practices and contribute meaningfully towards the hotel's environmental goals.

As climate action becomes an increasingly important priority for the hospitality sector, The Westin Gurgaon, New Delhi continues to demonstrate how responsible luxury can create lasting value for guests, communities, and the environment alike, setting a benchmark for sustainable hospitality in the region.

Shang Palace at Shangri-La Eros New Delhi Unveils a New Culinary Chapter with Its Latest Menu

 A renewed expression of culinary craftsmanship unfolds.

    New Delhi, May 2026 – Shangri-La Eros New Delhi reveals a thoughtfully composed new menu at Shang Palace, illustrating a continued evolution of one of the capital’s most enduring destinations for Chinese cuisine. The launch defines a measured progression, one that honours tradition while embracing a more contemporary articulation of flavour, technique, and presentation.

 At Shang Palace the hand-crafted flavours that have been perfected for over half a century. Traditional tastes are blended with local influences and modern techniques for a unique experience. With this new menu, the focus shifts towards a more deliberate articulation of flavour and technique. Each dish is guided by a balance of heat, texture, and timing, allowing ingredients to express themselves fully while remaining part of a larger, cohesive progression.

 The experience commences with the Crispy Duck Salad with pomelo and microgreens, instantly bright and striking in its contrast, developing a clear sense of direction for what follows.

 The dim sum and small plates arrive with enriched intent. The Sizzling Water Chestnut and Mushroom X.O Dumpling carries a deep, resonant umami, while the Baked Eggplant Puff delivers richness wrapped in restraint. The Prawn Dumpling with caviar delights with a distinct indulgence, clean yet elevated. At the center of this section, the Shang Palace Signature Chicken Xiao Long Bao Basket commands attention with its precision and depth of flavour. The Poached Chicken and Prawn Black Garlic Wonton with Ching King sauce unfolds with layered intensity, while dishes such as the Mapo Tofu Spring Roll, the Crispy Fried Soft-Shell Crab with homemade crumb and dry red chilli, and the Crispy Chicken with Dry chilli and cilantro bring bold heat, crunch, and clarity of seasoning.

 From the barbecue selection, the signature Beijing Roast Duck with caviar stands as a defining highlight - lacquered, expressive, and unmistakably commanding in presence. It is also part of our Rooted in Nature global program to promote sustainable dining.

 Alongside it, the Cantonese BBQ platter recalls control over fire, smoke, and timing. The Rich and Flavorful Lobster Scallion Broth, served with assorted condiments, introduces a slower, restorative pause within the progression.  

 The main course builds into fuller expression. The Signature Sizzling Lobster Mapo Tofu arrives bold and structured in heat. The Butter Garlic Pepper Whole Crab with golden fried Mantou delivers complete indulgence - textural, aromatic, and assertive. The Marble Pork with Broccoli offers savouriness, while the Clay Pot Chicken with Lotus Root and Chilli Garlic Sauce and Clay Pot Tofu with vegetables emerge through slow infusion and concentrated cooking.

 Completing the menu narrative, the new selection introduces thoughtfully curated rice and noodle preparations. The Homemade Chicken Dan Dan Noodle carries warmth and spice with clarity, while the signature Hot Stone Pot Rice with Crispy Potato, Pickled Chilli and Yunnan Chilli Sauce builds contrast through texture and heat. The Crab Meat Asparagus Fried Rice provides a softer, lifted finish that resets the palate.

 To conclude, desserts such as the Banoffee and the signature Dessert Sampler bring the experience to an immaculate finale, easing intensity into calm resolution.

 With this new menu, Shang Palace highlights its prestige as a destination where culinary heritage is not only preserved but thoughtfully reinterpreted. It is an experience represented by depth and a quiet confidence, one that continues to mature while remaining rooted in its legacy.

ISKCON inaugurates 13,500 sq ft Rasa Museum in New Delhi as part of 60th anniversary

New immersive museum uses technology to present the Ramayana, Mahabharata, and key philosophical concepts.

April , 2026 :The International Society for Krishna Consciousness (ISKCON), known as the Hare Krishna movement, inaugurated the newly redeveloped Rasa Museum at its temple in East of Kailash, New Delhi, as part of its 60th anniversary celebrations.

Immersive museum experience

The museum introduces “Rasa: An Ocean of Nectar,” a 13,500 sq. ft. immersive experience that uses virtual reality, light and sound, interactive storytelling, and technology-led displays to present the histories of the Ramayana and the Mahabharata, along with the Dasha Avatar, Lord Krishna’s vibhutis, and key philosophical concepts such as Dharma and Bhakti.

Inauguration ceremony

The inauguration ceremony began with darshan, puja, and parikrama, followed by the unveiling of the museum plaque and a guided walkthrough. The event was attended by Gajendra Singh Shekhawat, Union Minister for Tourism and Culture, Government of India, Didier Vanderhasselt, along with senior ISKCON members, dignitaries, and representatives from the cultural and diplomatic community.

ISKCON perspective

“At ISKCON, our efforts have always been to present India’s timeless culture and spiritual heritage in ways that resonate with contemporary society. The Rasa Museum, unveiled as part of our 60th anniversary, reflects this vision, where tradition meets technology to create meaningful and immersive experiences. This initiative has been made possible through the support of the Ministry of Culture, Government of India. As we mark this milestone, we remain committed to expanding the reach of Sanatana Dharma. This year also marks the 60th anniversary of ISKCON” said Yudhistir Govinda Das, Director of Communications at ISKCON.

Government perspective

“India’s rich cultural heritage and spiritual legacy must go hand in hand with strengthening tourism infrastructure and enhancing visitor experience. The Rasa Museum is a visionary initiative that uses technology to present the depth of our epics, including the Ramayana, Mahabharata, and the teachings of the Bhagavad Gita, in an immersive way for today’s audiences. As India moves forward under the leadership of Narendra Modi, such initiatives play a vital role in fostering cultural pride and connecting people with their heritage,” said Gajendra Singh Shekhawat, Union Minister of Tourism & Culture, Government of India.

Location and footfall

Located within ISKCON’s three-acre temple complex in East of Kailash, the museum is part of one of Delhi’s most visited spiritual destinations. The temple receives over 10,000 visitors daily, with footfall exceeding 1 lakh during major festivals and reaching nearly 3 lakh devotees on Sri Krishna Janmashtami.

The sacred exhibit

The museum also houses the world’s largest sacred book, the Srimad Bhagavad Gita, dedicated to the nation by Narendra Modi in 2019. The edition weighs approximately 800 kg, is mounted on a 1,200 kg stand, and has been printed in Italy on waterproof and non-tearable paper spread across nearly one acre, with artwork using semi-precious metals.

Redevelopment and outlook

The redevelopment of the Rasa Museum has been undertaken with support from the Ministry of Culture, Government of India. With the new immersive show, the museum is expected to attract a larger and more diverse audience, building on its current monthly footfall of over 30,000 visitors.

Diplomatic perspective

“It is an honour to be present here as Ambassador of Belgium to India. Belgium and India share long-standing relations, with Belgium among the first countries to recognise India in 1947. Over the years, these ties have evolved into strong partnerships across economic, cultural, and people-to-people contacts. This exhibition shows how modern technology can bring ancient traditions and spiritual teachings to a wider audience. It beautifully blends innovation with heritage, while promoting peace and understanding,” said Didier Vanderhasselt, Ambassador of Belgium to India.

Hosting Global AI Summit Delegates at The Leela Palace New Delhi

At The Leela Palace New Delhi, the stay experience for AI Summit delegates is designed around elevated comfort, discretion, and hyper-personalised luxury within the setting of a modern Indian palace.

The arrival journey will be defined by curated welcome amenities, including the signature Leela Welcome Platter and the Palace’s bespoke welcome elixir, Leela Amrit, presented with refined elegance. Guest rooms will feature personalised in-room amenities tailored to individual preferences, complemented by  thoughtfully selected keepsakes that reflect understated sophistication. Every detail is designed to create a sense of belonging, purpose, and exclusivity.

Supported by comprehensive 24x7 security protocols and seamless operational efficiency, the Palace ensures a secure yet warm environment for distinguished global leaders. With a longstanding legacy of hosting dignitaries and visionaries, The Leela Palace New Delhi offers an address where innovation meets impeccable hospitality.

Quote by Ms. Preeti Makhija, General Manager, The Leela Palace New Delhi: “We are honoured and privileged to be hosting distinguished global leaders at The Leela Palace New Delhi for the AI Summit. We are truly excited to showcase the very best of true Indian hospitality blending warmth, grace and precision with the highest standards of security and discretion. Our Palace service team (butler team) is committed to ensuring every guest is thoughtfully cared for, with meticulous attention to detail . From arrival to departure, every touchpoint has been carefully curated to deliver comfort, efficiency and complete discretion.

For us, this is not only about hosting an event of global significance, but about presenting the finest of The Leela experience while reflecting the spirit and hospitality of India on a global stage.”

Quote by Chef Karan Thakur, Executive Chef, The Leela Palace New Delhi: “At The Leela Palace New Delhi, preparation to host global dignitaries began well in advance, with thoughtful planning and close attention to every detail. Our approach is both structured and intuitive, understanding individual preferences, cultural nuances and dietary considerations to ensure each guest feels completely at ease.

As part of the menu programming, we have curated a refined selection of signature dishes from our award-winning restaurants, carefully tailored to suit the preferences of attending leaders and delegates. The menus also incorporate health-focused elements inspired by our holistic wellness programme, Aujasya by The Leela. Seasonal produce, millet focused homemade amenities and handcrafted Indian mithai offering a balanced expression of nourishment and tradition are also part of our nuanced presentation. 

For us, cuisine at moments of such significance is a quiet yet powerful touchpoint. It reflects not only our culinary expertise, but also India’s warmth, generosity and deep-rooted hospitality.”

IHM Ranchi showcases the delicacies of Jharkhand Cuisine during “Bharat Parv” at The Red Fort, New Delhi

The Ministry of Tourism, Government of India is organizing the "Bharat Parv" from 26th January 2025 to 31st January 2025 at the Red Fort, New Delhi. The main features of the festival include nature-inspired art, handloom and handicrafts, regional cuisines, cultural performances, and a kitchen studio. In this event, under the leadership and initiative of the Tourism Department, Jharkhand Government, the Institute of Hotel Management (IHM) Ranchi is showcasing Jharkhand's traditional dishes such as Chawal ki Chai (rice tea), Dhuska, Aloo Chana ki Sabzi (potato and chickpea curry), Mardua Chilka Roti, Tamatar Ki Chutney (tomato chutney), Dumbu, Arsa Pitha, and millet-based Mardua dishes like Mardua Cookies, Mardua Roll, and Mardua Ladoo. These traditional dishes are being exhibited at the "Bharat Parv," and tourists are enjoying their taste and highly appreciating them.

Additionally, there is a live cooking show of traditional cuisines from various states of India, wherein yesterday, on 28th January 2025, Chefs of IHM Ranchi presented a live cooking demonstration of Mardua Ladoo made from Jharkhand's millet "Madua." The event is being conducted by IHM Ranchi, along with Chef Rajnish Kumar Singh, Lecturer, and Chef Hare Krishna Chaudhary, Assistant Lecturer. Jharkhand's Department of Art and Culture will also showcase the state's cultural heritage through a performance of the Chhau dance.

Dr. Bhupesh Kumar, Principal of IHM Ranchi, expressed that it is a matter of great pride to present Jharkhand's traditional dishes, which are not only delicious but also highly nutritious, at the "Bharat Parv" in recent years. This event is an invaluable opportunity to highlight the state's cultural diversity and introduce its historic dishes and local traditions to tourists from across India and abroad. IHM Ranchi has always been dedicated to showcasing Jharkhand's unique features at both national and international levels.

He also mentioned that the dishes displayed by IHM Ranchi are being greatly appreciated by visitors, especially the demand for the Madua Ladoo, made from Jharkhand's millet "Madua," which is drawing significant attention. This effort will prove to be a milestone in promoting and spreading the tourism of Jharkhand.

Get the taste of flavorsome Christmas Desserts with Chef Vivek at Le Meridien, New Delhi

New Delhi, December 2022: The essence of Christmas is bringing the spirit of love and togetherness with your nearest and dearest ones. And what brings people together, better than traditional cuisine and culinary delicacies? The Longitudinal Shop at Le Meridien, New Delhi did precisely that. 

Chef Vivek Chauhan, Executive Pastry Chef at Le Meridien, New Delhi has articulately brought together his culinary knowledge that he has garnered from European nations, in specific bringing in a culinary experience of Italy, the United Kingdom, and Germany, to the Christmas dessert table. 

It goes without saying that the Christma spirit is indigenously linked to a traditional British celebration, one that cannot exclude culinary representation of the cuisine. British cuisine is the spearhead of Christmas goodness and it is this goodness that British-trained Chef Vivek Chauhan brings to the Indian dining experience. 

The Longitude Shop was transformed into a Christmas Culinary Wonderland with Chef Vivek’s delicacies grabbing eyeballs and tempting palates, owing to the beauty and skill that they showcased. The event was inaugurated with the Christmas cracker and the event saw the entire team celebrate the Christmas spirit before the onset of the Christ service days. Some of the delicacies served were the coveted Italian Pondoro bread, the Stollen Cake from Germany, and traditional British Christmas goodies like the popular plum cake.

One of the star attractions of the evening was the Gingerbread house created by Chef Vivek and his team and a plethora of Chocolate Santas with edible art pieces. The Christmas fervor gripped the air with Christmas carols that serenaded the guests and the Christmas spirits were at their peak. The guest list included decorated members of the food industry in addition to various guests and the hotel.

Christmas brings in a sense of love, tradition, and togetherness on its arrival. With the success of the event, It is safe to say that every invitee arrived excited to see the Christmas celebration on their plate and left satisfied with the Christmas spirit.

About Chef Vivek: Apatissierand chocolatier, Chef Vivek Chauhan is a highlyaccoladedPatisserie Chef with an illustrious experience of 22 years, currently associated with Le Meridien Hotel, New Delhi. An IHM, Gwalior graduate in Hotel Management, Chef Vivek's passion to learn beyond stereotypical creations and reinventions has allowed him to work with Michelin Star Chefs Allyn Williams and Chef Eric Chavot & others of International Reputees. His culinary experience includes his incredible years at various prestigious properties - Taj Mahal Hotel, One Aldwych, London, The Lancaster London, the Hilton London Heathrow Airport Terminal 5, The Westbury Mayfair, London and The Imperial, New Delhi. Chef Vivek is a recipient of multiple honours and awards; most notable among them is the most recent‘ Pastry Chef of the Year 2018' conferred upon by ICF. He has also hosted opulent dinners for the Association of Pastry Chefs and Craft Guild of Chefs in the UK.

Appointment | Sumit Gogia joins Four Points by Sheraton New Delhi Airport as General Manager

Four Points by Sheraton, New Delhi, owned and managed by Shanti Hospitality Management Services, has appointed Sumit Gogia as General Manager. He will be responsible for the successful functioning of the hotel’s operations along with sales and marketing and revenue management.

An alumnus of the Institute of Hotel Management, Catering and Nutrition, Panipat, Gogia’s has 21 years of hospitality experience. He began his career with Hyatt Hotels Corporation. Over the years, he has been associated with various luxury hotels like The Imperial, Shangri-La, The Leela Ambience Gurgaon, Hyatt Hotels Corporation (Gurgaon as well as New Delhi).

Before joining Four Points by Sheraton, New Delhi, he was with The Heritage Village Resort & Spa, Manesar, as General Manager. His expertise lies in F&B, Operations and Sales and Marketing, as well as being a successful leader for his team. He is also an active member of HRAH (Hotel & Restaurant Association of Haryana) as Hon. Secretary.

Products | Celebrate Raksha Bandhan with The Lodhi’s Exquisite Gift Hampers

Celebrate your cherished bond with your sibling with exclusive hampers from the bakery at The Lodhi, New Delhi.Especially curated for this occasion, these hampers bring together a choice of carefully selected assortments, including gourmet specials, handmade fruit compote, artisanal chocolates, gluten-free treats, and lots more.

Add a special touch to your festivities with a range of traditional Indian mithai crafted by the hotel's Master Chefs. The hampers can also be customized on request. Wrap up a boxful of love for your sibling to show them how much you care.

CHANDIWALA HOSPITALITY ENSEMBLE, 2020

Hotel Management is all about passion, innovation and dexterity in the world of hospitality. Chandiwala Hospitality Ensemble provides the perfect platform for the students to showcase their skills and push the envelope while participating in this awe-inspiring event. Through this ensemble, participants across many catering colleges get a unique chance to discover their calling and compete against the best in the industry.

The 19th Virtual Chandiwala Hospitality Ensemble is scheduled to take place on 22nd and 23rd November, 2020, in an online mode. This would be the virtual unlocking potential of hotel management students, through a series of events, comprising of culinary and non-culinary competitions.

This year, Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi has associated with Korean Cultural Centre India for the occasion of International Kimchi Day, November 22, 2020.

One of the major highlight of CHE, 2020 is Korean Culinary Challenge. This Challenge will test the knowledge and culinary skills of budding student chefs of various Hotel Management colleges and professional chefs PAN India through virtual mode due to unprecedented Covid-19 pandemic. This challenge is about showing through cooking that we can still do things that we enjoy, and at the same time ensure that we keep communicating with one another through digital platforms.

The Kimchi event will be judged by panel of eminent International judges who will be specifically looking at the recipes, technique, passion, knowledge of the product, and plating skills, to determine the finalists and the ultimate winner. Participants are supposed to prepare any one Korean dish of their choice by using authentic recipe or innovative fusion for the dish prepared. The event winners will receive cash prizes. All the winners and participants will receive a printed certificate confirming their participation in the 19th ‘Virtual’ Chandiwala Hospitality Ensemble- 2020 and Korean Culinary Challenge 2020.

DESIGN Taj Mahal, New Delhi unveils the new avatar of its dining destination - Machan

The iconic Taj Mahal, New Delhi  has unveiled the new avatar of the Capital’s original and much-loved dining destination Machan.

The hotel also reopened to an elegant new lobby and the Emperor Lounge after a stylish makeover. Taj Mahal, New Delhi has been under extensive renovation since July 2019, reinventing itself to offer the essence of timelessness and heritage of Lutyens’ Delhi, coupled with contemporary flair and impeccable service the hotel has been renowned for.

The next phase of the transformation will include the redesigned rooms and The Chambers – expected to be completed by end of the year. Machan, the international dining destination has been a defining part of the city’s culinary landscape for many decades. 

Machan’s décor is based on Indian wildlife, reminiscent of the days where ‘Machans’, or raised platforms, were built as look-out and observation posts. The redesigned Machan will present a gastronomical confluence of the old and the new with an eclectic menu.

With a state-of-the-art air purification technology for reduction of particulate matter and mitigation of microbes, Machan offers an environment with heightened safety and hygiene protocols. The Emperor Lounge that has been the centre of many conversations and high-powered business meetings returns with elevated style and novel culinary offerings.

With the refreshed Machan and Emperor Lounge, the hotel welcomes its guests once again to relive their old memories and create new ones. With inspired and warm service, the Hotel promises to delight the gourmands of yesterday, today, and tomorrow.

Satyajeet Krishnan, Area Director – North and General Manager, Taj Mahal, New Delhi said, “The Taj Mahal, New Delhi remains an ideal location with exquisite dining choices. The re-imagined Machan makes a comeback featuring some of the signature favourites in addition to cuisine inspired by the forests of the world and India. We welcome guests to experience Delhi’s veritable institution once again”.

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Delhi Government Says Restaurants Can Stay Open 24X7

In a major relief to city restaurants during the COVID-19 pandemic, the Delhi government on Wednesday said that these establishments will be allowed to operate round-the-clock and requirement of tourism licences will also be removed.

The government also announced other measures such as initiating a process to abolish police licences and health trade licenses from local bodies for restaurants to end ''permit raj'' in the industry, according to a statement.

The decisions were taken at a meeting chaired by Chief Minister Arvind Kejriwal and it was attended by restaurant owners.

The Delhi government said such steps will help the industry generate more employment through higher demand. This will set an example of the ''Delhi Model'' of ease of doing business, it said.

"On the request of restaurateurs to allow 24x7 business, it was agreed that restaurants will be allowed to operate at all hours subject to the condition that they submit an undertaking that they will take care of the health and security of their entire staff," the statement said.

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Taj Mahal, New Delhi Announces The Reopening Of Machan In A Re-imagined New Avatar

The iconic Taj Mahal, New Delhi unveiled the new avatar of the Capital's original and much-loved dining destination Machan. The hotel also reopened to an elegant new lobby and the Emperor Lounge after a stylish makeover. Taj Mahal, New Delhi has been under extensive renovation since July 2019, reinventing itself to offer the essence of timelessness and heritage of Lutyens' Delhi, coupled with contemporary flair and impeccable service the hotel has been renowned for. The next phase of the transformation will include the redesigned rooms and The Chambers - expected to be completed by end of the year.

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