India’s Hospitality Industry on a Growth Spree, Set to Cross ₹1.1 Trillion by FY2027

India’s hospitality sector has rebounded strongly from the pandemic-era slowdown and is now positioned for sustained growth, according to the latest Rubix Sectoral Report on Hospitality. The report projects that the industry will grow at a 10.5% compound annual growth rate (CAGR) to reach ₹1.106 trillion by FY2027, up from ₹820 billion in FY2024.

The revival has been broad-based, driven by domestic demand, rising international tourist arrivals, and a resurgence in business and MICE (Meetings, Incentives, Conferences, and Exhibitions) travel. Notably, the sector’s occupancy rate, which had plummeted to 35% during the pandemic, has recovered to 68% in FY2024 and is expected to rise to 73% by FY2027.

Supply Trails Demand, Driving Room Rates and Revenues

While demand is projected to grow at 10.5% annually, supply is lagging slightly behind at an estimated 8.6% CAGR, leading to improved pricing power across categories. The Average Daily Rate (ADR) rose to ₹7,500 in FY2024 and is expected to reach ₹8,900 by FY2027. Correspondingly, Revenue per Available Room (RevPAR) touched a decade-high of ₹5,439 and is forecasted to cross ₹6,497 over the next three years.

This demand-supply gap is expected to continue fueling profitability, especially in the branded and organised hotel segment, which has been quick to capitalise on rising occupancy and premiumisation trends.

Tier II & III Cities Emerge as Growth Hubs

While metro cities such as Mumbai, Delhi, and Bengaluru remain revenue leaders, tier II and III cities like Coimbatore, Varanasi, Rishikesh, and Udaipur are increasingly becoming hotbeds of tourism-led growth. Infrastructure improvements, spiritual and experiential tourism, and increased government focus have made these markets more accessible and lucrative.

In FY2024, tier III cities outpaced tier II cities in ADR, despite slightly lower occupancy rates—a shift indicating evolving consumer preferences and the success of marketing and investment initiatives targeting offbeat and heritage destinations.

Segment-wise Trends Show Growing Premiumization

According to Rubix, five-star deluxe hotels saw the fastest growth in ADR at 10% CAGR, while also maintaining the highest occupancy rate at 69.2%—reflecting increasing demand for luxury experiences. Meanwhile, budget and midscale hotels also reported strong growth, particularly in regional markets, where affordability and accessibility remain key.

Regional Snapshot: West Leads in Occupancy, North in Tariffs

• Western India led the country with a 69.5% occupancy rate, underpinned by corporate travel and tourism in cities like Mumbai and Ahmedabad.

• Northern India posted the highest ADR, driven by high-spending international tourists in hubs such as Delhi and Agra.

• Southern and Eastern regions, while trailing on certain metrics, are expected to benefit from upcoming infrastructure and promotional campaigns.

Investments and IPO Activity on the Rise

Industry players are responding to the bullish outlook with aggressive expansion and funding plans. Over the next five years, more than 80,000 new rooms are expected to be added, primarily in the upper-midscale and midscale segments.

Several hotel companies, including IHCL, Leela, Park Hotels, and Juniper Hotels, have announced major investment and IPO plans. Notably, IHCL aims to double its portfolio by 2030 and has already committed ₹50 billion towards growth initiatives.

Government Backing and Policy Support

The Union Budget 2025-26 earmarked over ₹25.4 billion for tourism development. Key programs like Swadesh Darshan 2.0, PRASHAD, and the UDAN regional connectivity scheme are being expanded. These initiatives are expected to drive inclusive growth, particularly in underdeveloped regions.

Additionally, the inclusion of hospitality projects in the Harmonised Master List (HML) of infrastructure will allow easier access to long-term financing, further incentivising private investment.

Outlook: Strong Fundamentals Amid Structural Challenges

Despite a positive trajectory, the sector faces several headwinds. Workforce shortages, regulatory complexities, seasonality, and geopolitical disruptions—such as the recent cancellation of 80% of bookings in Kashmir following a terror incident—remain concerns.

Nevertheless, India’s position as one of the fastest-growing hospitality markets in the Asia-Pacific remains intact. With increasing investor interest, policy support, and a diverse demand base, Rubix Data Sciences forecasts continued momentum, placing the Indian hospitality industry firmly on the path to a new phase of growth and transformation.

Marriott International Reports First Quarter 2025 Results

• First quarter 2025 RevPAR[1] increased 4.1 percent worldwide, with 3.3 percent growth in the U.S. & Canada and 5.9 percent growth in international markets

• First quarter reported diluted EPS totaled $2.39 and adjusted diluted EPS totaled $2.32

• First quarter reported net income totaled $665 million and adjusted net income totaled $645 million

• First quarter adjusted EBITDA totaled $1,217 million

• The company added roughly 12,200 net rooms during the quarter and net rooms grew 4.6% from the end of the first quarter of 2024

• At the end of the quarter, Marriott’s worldwide development pipeline totaled approximately 3,800 properties and over 587,000 rooms, up 7.4% year-over-year

• The company repurchased 2.8 million shares of common stock for $0.8 billion in the 2025 first quarter. Year to date through April 29, the company has returned over $1.2 billion to shareholders through dividends and share repurchases

Karnataka Tourism Forum’ announces appointment of new Office Bearers

Bengaluru, May 2025 :The Karnataka Tourism Forum (KTF), a key association representing stakeholders from across the travel, tourism, and hospitality sectors in the state, has announced its newly appointed office bearers for the upcoming term. With a renewed focus on collaborative growth, sustainable tourism practices, and strengthening Karnataka's position as a preferred destination on the global tourism map, the new leadership team brings together a dynamic mix of experience, innovation, and industry commitment.

Speaking on the occasion,  Mr. Patrick George, President of the newly elected President of KTF, said "I am deeply honoured to have been elected President of the Karnataka Tourism Forum. This is a pivotal time for our industry, and I look forward to working closely with our members, government bodies, and stakeholders to position Karnataka as a leading year-round tourism destination. Together, we aim to drive growth, foster innovation, and enhance the global visibility of our diverse offerings—from heritage and nature to wellness and adventure."

Mr. Vaibhav D Kamat, Vice President of Karnataka Tourism Forum added, "It is a privilege to serve as Vice-President of the Karnataka Tourism Forum. I believe this platform plays a vital role in bringing together tourism professionals and policymakers to shape the future of tourism in our state. My focus will be on strengthening partnerships, supporting tourism entrepreneurs, and promoting Karnataka’s hidden gems through inclusive and responsible tourism practices."

The newly appointed office bearers of the Karnataka Tourism Forum (2025 – 27) are:

President: Mr. Patrick George (Prakruthi Holidays)

Vice President: Mr. Vaibhav D Kamat (Kamat Eco-Tours & Jungle Holidays)

Secretary: Mr. Ganesh Basavaraj (Rainforest Retreats Pvt. Ltd.,)

Joint Secretary: Ms. Vinutha Kiran (Travel Lounge Inc)

Treasurer: Mr. Vinay KN (Cruise and Travel Pvt. Ltd.,)

Core Committee Members: 

Mr. SN Krishna Chidambara, Sri Sathya Sai Tourists

Mr. Prashanth BS (Safe Wheels Tours and Travels)

Mr. Arvind (Crimson Holidays LLP)

Mr. Prashanth Shenoy (Dravidian Trails Destination Management)

Mr. Dinesh SD (Amazing India Travelxp)

Mr. Sudhir KR (Vizi Tours)

Mr. Ramesh Chandran (Soukhya Holidays)

The Karnataka Tourism Forum has been instrumental in organizing trade events, capacity-building workshops, and public-private dialogues to promote tourism within the state. The new leadership plans to further enhance outreach initiatives, develop thematic circuits, support sustainable travel, and encourage responsible tourism through community engagement. 

The Forum aims to work proactively with Karnataka Tourism, allied associations, and stakeholders across various sectors to unlock new opportunities and create a robust platform for industry representation and development.

Ingredient Ideology | Soy Milk Trivia The Humble Yet Nutritious One By: Dr. Kaviraj Khialani – Celebrity Master Chef

These days we come across a lot of conversations among people with regards to choosing the right milk and getting away from animal based products to an extent it has been observed that many are moving towards the other options now easily available and in fact offering the same or even better amount of nutrition benefits to our body, while most of us have had a habit of having a glass of milk a day it’s a good change switching over to soy milk!

Soy milk is one of the plant based healthy and nutritious ingredient produced by soaking & grinding soy beans, bringing the mix to a boil and then filtering out the particulates and this is how it emerges and further it is a stable emulsion of oil, water & protein. 

I often come across queries where people tend to ask if soy milk is a good option in our daily life with regards to culinary and international cooking in various recipes etc, and does it kind of give out the similar output as the regular milk would do?

The concept is pretty simple before we adapt to any change we need to first fully accept change! that is how life becomes 80% easy and for the rest 20% keep exploring is the way of life. Recently I also enjoyed a cuppa of turmeric latte made with soy milk and it was simply awesome!

Some people also always had a concern about its little pre-dominant taste and flavor, it is easy to overcome that as well with a few tricks in the kitchen by adding our spices, herbs and natural ingredients it just works fine.

The original form of soy milk is a natural byproduct of the manufacture of tofu. Being a part of plant based commodity soy milk is also naturally low in saturated fats and cholesterol free, which means that it is a great option to substitute regular milk for weight management systems all the way great up to the heart & its care.

Soy contains all the nine essential amino acids/fatty acids while being a fantastic source soy milk is also high in protein and has a perfect balance of fats and carbohydrates as a part of its composition. Soy milk also happens to be a great source of essential vitamins and minerals needed by us including Vitamin –A, Vitamin B-12 & Potassium which are required by us as a part of dietary requirements.

While some have tried it once or twice as a part of experiment and 

Health Benefits of Soy Milk:

• Soy milk is beneficial and aids in maintaining optimal blood pressure in diabetic patients.

• Soy milk is considered good for improving cardio- vascular health.

• Soy milk is an instant energy booster and good for bones.

• It is also regarded as an excellent weight loss supplement.

• Soy milk improves our bodies lipid profile.

• Helps and assists in treatment of arthritis.

• Though it is not very high in calcium levels which is why we fortify soy milk based products & it does help us in constipation issues since it is light and easy to digest.

• Soy milk is low in sugar and fat content as compared to regular cow milk.

• Soy milk is full of fiber and gives us a feeling of fullness for a longer time also helps curb hunger pangs.

Culinary Uses of Soy Milk:

• Besides having a glass full of this great milk I personally found it to be very useful in a number of ways from using it in health shakes and smoothies. It just blends itself and emulsifies beautifully into whatever healthy stuff comes its way in the blender. 

• Soy milk after a little careful application and thought did work fairly well in a number of desserts and sweet dishes as well from the custards to the soufflé mixes, the chilled and set options to the softy versions.

• A brown rice phirni with jaggery, cinnamon and soy milk was one variation to the real phirni which turned out nice.

• Soy milk with oat meal and little vegan butter worked well for making a sauce for a baked dish to replace the white sauce.

• Adding it to vegan cake mixes, cookies and even breads worked well in terms of color, flavor after being baked.

• We also have recipes which have been including curd, ice-creams etc being made as well from soy milk which is truly worth a try.

• Stews with soy milk turn to be delicate in texture and intense in flavors as well, a mix veg variety with a little cinnamon and coconut cream just makes it a wow factor.

• Health shakes and smoothie concepts have always been top of the charts for many of us when it comes to soy milk, a few good varieties would be the power packed dates with soy and little spice element attached, or the superfood avocado as well goes well into a smoothie concept with a little chia or sunflower seeds etc.

Here are a couple of recipes with soy milk which am sure all of you would love trying at your end, they are simple, varied at the same time there is a health element attached to all of them.

Recipe- 1] Healthy Soy Date Shake

Ingredients

Soy milk- 250 ml

Coconut milk- 100 ml

Date puree- 2- 3 tbsp.

Honey- 1 tsp

Cinnamon powder- 1 pinch

Chia seeds/ pumpkin seeds- 1 tsp

Nuts of your choice- Almonds, Pista, Cashews- 1 tbsp. chopped

Mint/basil for garnish as needed.

Method: 

1.Prepare all the ingredients for the recipe.

2. Combine the soy milk, date puree, a sliced banana for some more flavor, add in the nuts, honey, cinnamon powder.

3. Blend it all into a smooth mixture, check for taste and flavor.

4. Serve in a tall glass, garnish with fresh herbs/seeds as desired.

Chefs Variations:

Try the same shake with a combination of banana, chickoo and soy together along with a few slivered almonds and raisins.

Recipe- 2] Soy Avocado Shake

Ingredients

Soy milk- 400 ml

Avocado-1 no.

Fresh mint- 4 to 5 leaves

Green cardamom powder- 1 pinch

Apricots- 3 to 4 chopped

Sliced cashews- 1 tbsp.

Method:

1. Prepare all the ingredients for the shake

2. Peel the avocado, remove the stone and use the flesh part.

3. In a blender jar, combine together all the ingredients

4. Run the mixer to blend all very well, to a smooth texture.

5. Pour the healthy shake into a tall glass, garnish with fresh mint/ nuts/ any seeds like flax seeds or assorted chia/ pumpkin etc.

Serve chilled.

Chefs Variations:

Try the same health drink with additions like berries/ walnuts/ papaya instead of avocado, pine nuts in place of cashews.

Recipe 3] Soy Baked Goodie Pudding

Ingredients

Soy milk- 2 cups

Brown bread- 2 to 3 slices/leftover bread/cake/croissants.

Turmeric- ½ tsp

Cinnamon stick- 1 inch. piece.

Jaggery- to taste[optional]

Peanut butter- 1 tbsp.

Raisins- 1 tbsp.

Sliced nuts- 1 tbsp.

Sliced assorted fruits- banana/ chickoo/ apples-1cup

Cherries/ nuts/mint/ chocolate chips for garnish.

Method:

1. Prepare all the ingredients for the recipe.

2. Warm the soy milk in a saucepan, add jaggery, turmeric, cinnamon stick and stir it well for few mins on a low flame, turn off the flame and add in a little peanut butter and mix.

3. In a baking dish, place the bread cut into small pieces, add a little butter/ vegan butter or almond/cashew butter if desired.

4. Pour the warm soy milk mixture with all the goodies loaded in it and evenly spread all over the dish.

5. Pre-heat an oven at 160 degrees Celsius for 10 mins, cover this baking dish with aluminum foil and bake for 15 to 18 mins.

6. Serve the pudding warm with tea/coffee or at the end of a light meal.

Chefs Variations: Try using leftover brownies as well the same way, also various fruits of your choice can be added tinned or fresh pineapple cubes, dates, pears stewed in a little cinnamon and jaggery syrup taste good too. It is also a good idea to use a little vegan cheese in this pudding, spread a little of it on the bread slices and then use them in the pudding.

Brief about the writer:

Dr. Kaviraj Khialani – celebrity master chef is a gold medalist and winner of several national awards and global recognitions having specialization in over 33 international cuisines he is also known as a Culinary Guru in India and Overseas. With over 21 plus years of experience with various sectors associated with hospitality like hotels, airlines, television and print media and also education field and is a well-known academician. A food designer, author, writer and consultant to food companies and f & b industry he loves to share his knowledge and has been featured in over 30 global publications so far.

OYO adds 3500 corporate clients in FY25, records 20% YOY growth

Top brands include SBI Life, Cult Fit, and Sun TV Direct  

·        OYO’s business accelerator division adds 3500 new corporate clients in FY25 recording 20% YOY growth

·        Top new additions include clients such as SBI Life, Cult Fit, and Sun TV Direct

·        Mumbai led the growth with 700 new clients in last one year followed by Hyderabad and Pune that onboarded 400 and 350 clients respectively

·        Metros such as Mumbai, Chennai, Hyderabad, Pune, and Bangalore have led the surge in corporate bookings

·       Business accelerated following the launch of Oravel Travel Solutions – a dedicated business vertical for corporate travel in October last year

·        Small and medium scale enterprises, traditional business houses & conglomerates, startups, travel management companies as well as film production houses leading the corporate bookings

New Delhi. May 16, 2025: Global hospitality technology company OYO has announced that its business accelerator division has added over 3500 new corporate clients in FY25, marking a 20% year-on-year growth in its corporate portfolio. OYO now has a network of more than 6500 corporate clients with this addition. Mumbai emerged as the top-performing market, adding over 700 new corporate clients in the past year, followed by Hyderabad with 400 and Pune with 350. Other major metro cities including Chennai and Bangalore also played a key role in the surge in corporate accounts.

Some of the key brands added in FY25 include SBI Life, Cult Fit, and Sun TV Direct, further strengthening OYO’s presence among large enterprises and pan-India organisations.

The company’s corporate travel business witnessed a significant boost following the launch of Oravel Travel Solutions in October last year. This dedicated business vertical caters exclusively to the travel and accommodation needs of corporate clients such as smooth check-ins at more than 1100 conveniently located company serviced hotels in 300+ cities, tailored meal options, conference facilities, and event management support as well as tailormade holiday packages. OYO has also recorded a surge in long stays and event-based stays with the corporate clients.

Commenting on the growth, Manish Kashyap, Head, OYO Business Accelerator said, “The growth has been driven not just by large corporations but also by a diverse mix of small and medium enterprises, traditional business houses, startups, travel management companies, and even film production houses. These clients are increasingly leveraging OYO’s expansive network of properties, flexible booking solutions, and technology-enabled travel tools to meet their evolving business needs.”

With a robust pipeline of potential partnerships and continued focus on innovation in corporate travel, OYO aims to accelerate its expansion with focus on premium brands such as SUNDAY, Palette and Clubhouse Townhouse, Townhouse O and Collection O.

According to the latest Business Travel Index (BTI) released by the Global Business Travel Association (GBTA), India has emerged as the 4th largest business travel market in the Asia-Pacific region, driven by a robust economy and surge in demand for face-to-face meetings, signalling a revival of business travel across sectors. Additionally, the rapid expansion of small and medium enterprises (SMEs) in India is playing a pivotal role in fueling regional travel demand. These trends have created a fertile ground for OYO to scale their offerings and capture a growing share of business travel.

Some brands make beer. Asahi? It made history. 🍺🌅 by Arvind Bartwal

In this captivating presentation, Arvind Bartwal, passionate about people and processes, and known for crafting training experiences that elevate both, takes us on a whirlwind tour through the frothy rise of Asahi. From its roots in Meiji-era Osaka to its reign as a global icon of crisp refreshment and innovation, this isn’t just a corporate timeline. It’s a cultural chronicle, a masterclass in marketing, and a toast to tradition that dared to evolve.

What makes this deck sparkle (besides the Super Dry, of course) is the attention to detail: the poetic origin of the name "Asahi," the dry beer revolution that rewired Japanese drinking habits, and the way a brewery became a lifestyle symbol. There’s something here for business buffs, brand nerds, foodies, and fans of fermentation alike.

So raise a glass, scroll on, and soak up the sunshine behind the rising sun. 🌞🍻

Role Of Being An Educator In Today’s Times!!!Article By: Dr. Kaviraj Khialani- Celebrity Master Chef

EDUCATOR: is one such strong word which comes with a lot of impressions and mindset which would typically stand for disciplined approach towards sharing of knowledge & imparting of skills & brushing up on the talent updates in any field that it may apply to. Though teaching & educating has always been regarded as one of the most noble professions out of all it comes with a lot of pros and cons as well which we need to look at over a period of time and have to adapt- adjust & apply the needed changes as well with times of change.

Let me express my views when it comes to defining an educator:

E – Expressive

D- Determined.

U- Understanding.

C- Consistent

A-Admirable

T- Tolerant

O- Observant

R- Restorable

Education from school was always very enchanting for most of us and while some have very good memories of school time with friends and mates of those times, some of us are still in touch with school time friends and often meet and look back in times and speak about how we were then and now, the change elements with time in life and its impact as well from personal to professional lives.

I somehow didn’t like maths during school times and would somehow manage to pass the number game and move on to the next grade, though my overall numbers would be pretty good and high on the whole. The fact that I wanted to develop myself in the said subject I opted for private tutions as well at home to enhance by know how and mathematics skills, collaborated with a gold medalist maths teacher who came down to teach me for an hour three times a week during early hours of the evening after having a post lunch power nap.the expectations she had about me and her subject expertise didn’t somehow match on the number grid and her way of teaching would not gel with me, she would expect me to pick things up on a high speed level and for me it would need sometime to get used to it. Tried adjusting with her for a few days and finally decided to give it up and I somehow managed the guts to tell her on the face that she didn’t know how to teach! It left her furious and razed up but I couldn’t manage it somehow so had to give it a break from the gold medal angle to a self-study angle. The moral of this example is that you may have a bucket full of knowledge with you but if you do not use it mug by mug or little by little and use it effectively in the benefit of someone it would be a waste.

I came across many such instances where people thought they knew a lot and when it came to prove themselves it was a game over session. Even while I am writing this article right now it is taking me back into memory lane where even during my 10th standard exams I had a support system of coaching in maths it was a struggle period for me to get over it and finally come out clean with shining colors. 

These instances since childhood were also some of the reasons I chose to be into teaching and training in my area of expertise. The observations since then and knowledge gained over the years helped me to be a better person and brought out the best from within me to come out as a shining star- best teacher- outstanding trainer and filled up my caps with a lot many feathers associated with teaching and sharing of knowledge from certifications to national awards and more.

Experience is the best teacher in life! Is something we all agree with but my aspect would be to check on whether you have been a good student as well over the years to learn from your mistakes. While some don’t agree with this some say let it be…life goes on! For me the best part of life is that it goes on as well as gets more rocking with time. We all come across funny- fancy & fussy people in life who are around us to make a point, to judge us and to make us feel vulnerable too at times! But the educational learning we must pick from here is that we need to be rock hard- consistent and powerful enough to make life more valued and worth living. 

Some of the essentials ideally needed or should possess by an Educator would be as below:

K Y C: KNOW YOUR CONTENT – while being into educating minds it is important not to have too many cooks spoiling the broth but to rather have one pot which dishes out a perfect dish once prepared properly step by step using the correct list of ingredients. As teachers we need to bear this in mind that social media has today taken a great toll on all of us and we should ensure that our facts & figures are realistic & apt.

B A D: BE ABLE to DELIVER – it is important for any educator or teacher/trainer to ensure that he/she has the basic essentials needed which is a flair for delivery. It is the first stage towards being successful that whether or not the audience/ students are able to understand you what you want to say or does it leave them in doldrums- doubts and confusions. I have often evaluated people those who wish to get into education line but themselves are not even clear with their dialogue delivery and self-introduction too at times.

H L O: HAVE LEARNING OUTCOMES-Education without a purpose is like a biryani without masala! So lets get this right and correctly put here that we need to be completely sure of what we are going to teach our audience, be it a practical demo of a French recipe from scratch or from delivering a seminar on how to get selected in an interview and get your desired dream job! The outcomes should be laid down at the start enabling the crowd to understand and see how to get there and what can go wrong as well all along the way and road to success. 

 W O W : WORDS OFFER WISDOM – an educator should be well aware of his context of words and the kind of vocabulary as well which needs to be used effectively while delivering the topic or presenting a demo or even addressing a seminar or a webinar. The choice here needs to be influencing, impressing, and also inculcating the thought and need to continue listening to the speaker. A lot of teachers do not make the best use of this quality that words offer wisdom, it should spark something interesting in the minds of the audience and they should feel like being there for your next session as well, they should want to be present in every class of yours in order to absorb, get motivated and take the best from you when it comes to knowledge- skills and abilities. An educator should always bear in mind that the listener is one who not only wants to benefit by being in your session but also wants to feel the change, be the change for the future.

E S I : EXPRESS – SHARE & INSTILL – students look up to their teachers and educators in a number of ways. Firstly it is the first impression which is created, the body language, the dressing, the approach, the eye contact, the smile, the voice- tone – pitch everything matters so much here! We are judged in matter of seconds by our audience be it the way we carry ourselves, our shoes, our hairstyle, the way we introduce ourself etc. Second factor that also plays a role here is that preparedness of the educator for the session be it theory or practical. Besides the tutorial being shared it is also how we do every bit of it, the thoughts we express, the way we share our inputs and what qualities we want to instil in the students also matters. For instance, in my sessions, I often observed students getting more conscious about their outlook, smart appearance, smarter way of expressing and sharing their points and overall instilling sense of punctuality and discipline in their outlook which is the need of the hospitality industry.

R A C: REVISE- ASSESS- CONFIRM- the very fact that an educator must keep in mind that all five fingers cannot be same- a universal truth, therefore not every student in the class will understand everything at one go. It has to be an on-going process by constantly revising stuffs, the topics done last time in class should be randomly taken up again and the ones who don’t seem to be very confident on the same should be made to speak, if not correct they would now ensure that they need to get it right. So therefore, assessing of our students in class is very important. I often indulge in cross revising as well which means practical menus being revised in theory class and theory facts and definitions being revised in practical briefings as well. It really works well in my training sessions as students are prepared at all times with the revision aspect with makes them retain things for a long time.

A M P : APPRECIATE – MOTIVATE & PREPARE- the very fact that our hospitality industry is very competitive and analysing types it is very important for educators to let the students know that the real-time world is a different one altogether as compared to college life. As hospitality educators we need to acknowledge the efforts put in by the students and appreciate them in a way that makes them do even better. They need to be motivated at all times in order to have their mind working on better things to do and moving ahead in a positive direction to make a great career. Be it interviews or exams an educator needs to ensure that the students know it all and are able to grasp as much as possible from our side. Sharing of content- notes- ppts- information and facts must be done by all on a regular basis. At times there will be some issues which may pop up but doesn’t mean that we are here to give up anytime soon!

On a concluding note: being stern, being strict and being sensitive towards tolerance doesn’t mean that we are not in favour of the world becoming a better place to live in! it is just that some of us have our own way of looking at things and that isn’t a crime. We all know that educating the minds of tomorrow raising the levels of perfection too and also ensuring that everything falls in place. Time management- work management- self management, space management, resource management you name it all. Overall, a candidate needs to feel accomplished and contended that he/she made the right choice and feels confident enough to face the challenges of the real work in a very smart way!

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Delhi HC sets aside arbitral award and dismisses execution petition by Zostel in a win for OYO

May, New Delhi: Global travel-tech company OYO announced on Tuesday that the Honourable Delhi High Court has set aside an arbitral award in its dispute with Zostel Hospitality, ruling that it did not act in breach of an agreement following acquisition discussions with Zostel, which owns ZO Rooms.

The Delhi High Court's order substantiates OYO’s position that no part of Zostel's business was transferred to OYO and that a determinable contract cannot be specifically enforced, in line with established precedents from the Supreme Court of India. It also dismissed Zostel's execution petition.

The dispute originated in November 2015 when OYO signed an exploratory non-binding term sheet with Zostel to potentially acquire their business. However, the transaction did not materialise due to failure of the due diligence process and lack of consensus in the deal terms documentation.

Zostel initiated arbitration proceedings almost three years later in September 2018, leading to a March 2021 arbitral award that OYO promptly challenged. Throughout the legal battle, OYO maintained its position successfully, with the Delhi High Court dismissing Zostel's application for injunction in February 2022.

This ruling vindicates OYO’s position and puts to rest the contention that there was any binding, definitive agreement between the parties. The court has recognised that no definitive agreements were executed, no consensus was reached, and essential commercial aspects of the potential transaction were never finalised.

OYO remains committed to its mission of offering quality accommodation spaces through technological innovation and operational excellence to millions of customers around the world.

Monday Hotels Celebrates the Successful Anniversary of its Project Management Consultancy (PMC) Services

Monday Hotels, the new-age hospitality brand catering to modern business and leisure travelers proudly announces the successful anniversary of its Project Management Consultancy (PMC) Services division DNH PROjects, marking a year of remarkable growth, strategic collaborations, and impactful project executions. Renowned for its expertise in seamless project handling and innovative solutions, Monday Hotels continues to elevate standards within the hospitality sector.

Launched with a vision to streamline hotel development and renovation projects, Monday Hotels' PMC Services division has successfully delivered exceptional results, completing multiple projects across India and currently executing three major projects in Hyderabad. Demonstrating a proven track record of efficiency and expertise, the division has become synonymous with quality and precision in project execution.

From design and construction to operational readiness, their' dedicated team ensures high-quality outcomes while adhering to strict timelines, establishing the brand as a trusted partner in the industry. The team is committed to designing properties that meet market demand and maximize potential. Strategic planning optimizes every square foot—from kitchen layouts supporting cloud kitchen operations to back-of-house designs that streamline workflow. Additionally, its Mechanical, Electrical, and Plumbing (MEP) engineering solutions are meticulously tailored to reduce operational expenses, enhance long-term profitability, and accelerate break-even timelines.

Reflecting on this achievement, Mateen Khan, Co-founder of Monday Hotels, commented, "This anniversary is a testament to our commitment to delivering excellence. Our team's dedication and our clients' trust have been the driving force behind our success. We look forward to building on this momentum and achieving even greater milestones.

ROHL strengths presence in Maharashtra; launches first property in Dapoli

Mumbai, May 2025: In line with their vision of bringing India’s largely unexplored destinations on the global tourist map, Royal Orchid Hotels Ltd. (ROHL) has recently opened Regenta Waterfront Resort-Dapoli, ROHL’s Regenta branded debut property in the serene coastal town of Dapoli in Ratnagiri district of Maharashtra. The new resort further solidifies ROHL’s foothold in Maharashtra bringing the overall portfolio to 15 hotels across brands in the region.  

Perched on a hilltop, the 75-key Regenta Waterfront Resort-Dapoli is a scenic beachfront retreat that boasts breathtaking panoramic views of the Arabian Sea and offers direct access to the tranquil Dapoli shoreline. The property features tastefully decorated suites and rooms with scenic views and state-of-the-art amenities, multiple dining options offering global and local cuisines, including an all-day dining restaurant and a poolside bar. A refreshing infinity pool, a fully equipped fitness centre, and a signature spa are among the world-class recreational amenities that guests may enjoy. The resort caters to diverse needs offering a dedicated kids' play area for families and an expansive 4,000 sq. ft. ballroom and 800 sq. ft. banquet hall for corporate and private events making it an ideal choice for all discerning travellers. The close proximity of the property to popular tourist attractions such as Murud Beach, Karde Beach, Suvarndurg Fort and Harnai beach makes it an ideal choice to plan scenic day excursions. 

Speaking on the announcement, Arjun Baljee, President, Royal Orchid Hotels Ltd., said, “Dapoli’s pristine beaches, historical monuments and tranquil atmosphere offer immense tourism potential. At same time the close proximity of the town from Mumbai and Pune makes it a sought-after destination for business and leisure tourism. A great amount of attention has been paid to preserve the town’s old charm through various elements while designing the property and we are certain this will be a landmark destination of the region catering to the growing demand for premium ‘Bleisure’ destinations near metropolitan cities. We are glad to partner with Mr Ahmad Makani for this project.”

“Aligned with the Government of India’s ‘Swadesh Darshan’ scheme we remain steadfast to highlight India's varied and rich cultural and geographical heritage and this launch is a reflection of that ongoing commitment.” He further added.

Mr Ahmad Makani added, “We are excited to partner with a renowned brand like ROHL, known for its longstanding legacy and signature hospitality.  We aim to encourage more people to discover the stunning landscape of Dapoli and by providing a distinctive hospitality experience to all our guests, this collaboration is poised to set new benchmarks in the industry.”

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!