Escape to the Ghats: The Orchid Panchgani Set to Welcome Guests This September

Mumbai: As part of its growing nationwide presence, Kamat Hotels India Ltd announces the upcoming launch of The Orchid Panchgani, opening this September. Nestled in the heart of Maharashtra’s picturesque Western Ghats, this new eco-luxury destination offers a refreshing retreat for travelers seeking tranquility, indulgence, and a touch of nature.

Set against a backdrop of rolling valleys, lush strawberry farms, and mist-covered hills, The Orchid Hotel Panchgani is designed to provide an elevated yet immersive experience in one of India’s most charming hill stations.

Whether it’s a romantic getaway, a rejuvenating family vacation, or a spontaneous break from the city, The Orchid Panchgani has something for every kind of traveler. The property features a variety of accommodations - from cozy Classic and Superior Rooms, to lavish Honeymoon, Executive, and Royal Suites. Guests can also opt for a unique stay in rustic wooden chalets or luxury air-conditioned tents, blending comfort with nature-inspired design.

The hotel offers a wealth of leisure amenities, including a spa and wellness center, a state-of-the-art gym, indoor game room, karaoke room, child room, and an in-house discotheque for evening entertainment. A dedicated banquet space called ‘Chamber’ and a 30,000 sq.ft. outdoor lawn make it ideal for weddings, events, and corporate retreats.

“Panchgani has always held a special place in the hearts of travelers—its natural beauty, old-world charm, and proximity to major cities make it a perfect location for our next Orchid experience. With this new property, we aim to offer a stay that blends luxury with sustainability, and comfort with culture,”
— Vishal Kamat, Executive Director, Kamat Hotels India Ltd.

The in-house multi-cuisine restaurant, ‘Boulevard’ will offer guests a delicious culinary experience, while those looking for adventure can enjoy outdoor activities and adventure sports organized by the resort. A stunning outdoor swimming pool invites relaxation amidst nature’s best.

With its serene setting, eco-conscious values, and signature Kamat hospitality, The Orchid Hotel Panchgani is poised to become a preferred destination for discerning travelers.

“Weddings are sacred celebrations of love and tradition. At The Orchid Panchgani, we’ve created an idyllic space where families can host culturally rich and entirely vegetarian wedding galas. With expansive lawns, elegant indoor venues, and a pure-veg gourmet kitchen, the hotel is a perfect destination for Gujarati, Marwadi, Jain, and other community weddings that value authenticity, grandeur, and green surroundings.” — Dr. Vithal Kamat, Chairman, Kamat Hotels India Ltd.

FHRAI and ETS India Sign MoU to Benchmark English Communication Standards in the Hospitality Industry

New Delhi,  August, 2025: In a move set to enhance global competitiveness and service excellence in Indian hospitality, the Federation of Hotel & Restaurant Associations of India (FHRAI) has signed a Memorandum of Understanding (MoU) with ETS India, the Indian subsidiary of the world’s largest non-profit educational testing organization, Educational Testing Service (ETS) to establish robust, role-specific English communication benchmarks for the hospitality and restaurant sector using the TOEIC Link assessment.

The collaboration brings together FHRAI’s industry leadership and ETS’s global assessment expertise to drive a sector-wide transformation in workforce readiness. With communication as the cornerstone of guest engagement and service delivery, the MoU focuses on integrating English language proficiency as a measurable hiring and training standard.

Speaking about this collaboration, Mr. K. Syama Raju, President, FHRAI, said, “This partnership is a significant step toward standardizing hospitality communication skills across our member hotels and institutes. With ETS India’s support, we aim to establish clear benchmarks that will help our industry meet global service expectations. It’s time we equip our workforce not just with technical know-how, but with the ability to communicate confidently and clearly.”

Mr. Sachin Jain, Country Manager India and South Asia, ETS, emphasized the broader significance of the initiative, stating “ETS India is committed to supporting India’s skilling ecosystem through globally validated assessments. By working with FHRAI, we hope to not only bridge the English communication gap but also help create a standardized, scalable framework for talent development in hospitality sector. This collaboration has the potential to become a model for sector-wide adoption not just in India but globally.”

The TOEIC Link assessment, developed by ETS, is a modular and flexible English communication test aligned with the internationally recognized Common European Framework of Reference for Languages (CEFR). Designed specifically for workplace readiness, the test evaluates candidates across four critical communication areas—listening, reading, speaking, and writing—through real-world hospitality scenarios. Delivered entirely online with AI-powered proctoring, it ensures accessibility and integrity even in remote or rural settings.

Under the agreement, FHRAI will identify a representative sample of hotels and Institutes of Hotel Management (IHMs), to participate in a pilot benchmarking study. ETS India will conduct TOEIC Link assessments for hotel staff, new recruits, and final-year IHM students to define minimum communication requirements tailored to key job roles such as front office, housekeeping, and food and beverage services.

The pilot phase of the collaboration will involve diagnostic testing, structured input from HR and training managers, and data-driven analysis to define role-specific communication benchmarks. ETS India will also train faculty through a Train-the-Trainer model, ensuring sustainability and capacity building within participating institutions.

Following the pilot, the initiative aims to scale nationally, helping establish TOEIC Link as the standard English communication test for the hospitality sector. This will aid employers in making informed hiring decisions and empower job seekers—especially from IHMs and vocational streams—to align their communication skills with industry expectations.

This partnership underscores FHRAI’s commitment to raising service standards, improving employability, and enabling India’s hospitality professionals to compete on a global stage. It also positions ETS India as a strategic enabler in the country’s skill development narrative.

About FHRAI

The Federation of Hotel & Restaurant Associations of India (FHRAI) is the apex body of the Indian hospitality industry, representing over 60,000 hotels and 500,000 restaurants nationwide. Established in 1955, FHRAI serves as a voice for the hospitality sector, collaborating with the government, regulatory bodies, and international organizations to support the growth of India’s hospitality and tourism industries.

About ETS and ETS India

Educational Testing Service (ETS), founded in 1947, is the world’s largest non-profit educational assessment organization and is globally recognized for developing standardized tests such as TOEFL®, GRE®, and TOEIC®. ETS conducts more than 50 million assessments annually in over 180 countries. ETS India, established in 2021, brings ETS’s global expertise to the Indian context by supporting institutions, governments, and industries with high-quality assessment solutions and research. ETS India is actively engaged in partnerships within the skilling ecosystem, aiming to strengthen English communication among India’s workforce.

Royal Orchid Hotels Expands Footprint in Himachal with a New Signing in Baddi

Bengaluru, Aug, 2025: Building on its impressive growth momentum in Himachal Pradesh, Royal Orchid Hotels Ltd. (ROHL) has signed a new 43-key Regenta Place in Baddi, as part of its continued expansion in North India. The move aligns with the group’s strategy to tap into high-potential, underserved destinations and cater to the increasing demand for premium hospitality experiences beyond metro cities. Developed in association with Mr. Sarvan Kumar, Director of THE GOLDEN CASTLE, the resort is expected to open in September 2025 and will be operated under a management agreement. The property reflects ROHL’s asset-light model and its focus on offering guests authentic, culturally rooted stays paired with contemporary comforts.

Nestled in the scenic Shivalik Hills and positioned within a thriving pharmaceutical and industrial belt, Regenta Place Baddi is designed to serve both business and leisure travellers. It will offer a rooftop restaurant and bar, an all-day dining space, a spa, gym, rooftop swimming pool, and a dedicated kids’ zone. Ideal for families and corporate groups alike, the resort also features 5,627 sq. ft. of banquet space, a 1,482 sq. ft. conference hall, and a sprawling 10,000 sq. ft. lawn, making it perfectly suited for MICE events, destination weddings, and corporate gatherings.

Commenting on the signing, Arjun Baljee, President, Royal Orchid Hotels Ltd., said, "Himachal Pradesh continues to be a sought-after destination, offering both scenic escapes and strategic connectivity for business travelers. Baddi, with its proximity to key industrial zones and the tranquil backdrop of the Shivalik Hills, perfectly embodies this dual appeal. This signing not only strengthens our presence in North India but also aligns with our vision to expand into high-potential, underserved markets. In partnership with Mr. Sarvan Kumar, Director of THE GOLDEN CASTLE, we are excited to bring the Regenta experience to Baddi and look forward to welcoming guests seeking convenience, comfort, and genuine hospitality in the heart of Himachal.”

Mr. Sarvan Kumar, Director of THE GOLDEN CASTLE, said, “We are proud to partner with Royal Orchid Hotels and look forward to extending their legacy of excellence in hospitality. Our vision for Regenta Baddi is perfectly aligned with ROHL’s values, and we are confident that together we will deliver exceptional experiences to every guest.”

Goa Gears Up to Showcase Regenerative Tourism and ‘Beyond Beaches’ Campaign at TTF Mumbai 2025

Panjim, August 2025 - The Department of Tourism, Government of Goa, is set to participate in the upcoming Travel & Tourism Fair (TTF) Mumbai 2025, to be held from 11th to 13th August 2025 at the Jio World Convention Centre, Mumbai.

After receiving an Excellence Award for the ‘Goa Beyond Beaches’ campaign at TTF Ahmedabad 2025, Goa Tourism is poised to carry forward its momentum at TTF Mumbai with an engaging showcase of its regenerative and inclusive tourism offerings. The Goa pavilion will spotlight the State’s evolving tourism narrative under the banner of Regenerative Tourism, focusing on experiences rooted in local culture, environmental stewardship, and community well-being.

Speaking ahead of the event, Hon’ble Minister for Tourism, Shri Rohan A. Khaunte stated “Goa is leading a paradigm shift in Indian tourism – from volume to value, from seasonal to year-round, and from superficial to immersive. At TTF Mumbai, we aim to reinforce our vision of Regenerative Tourism that benefits the people, nurtures our ecology, and sustains our culture. Goa is no longer just a destination – it is a living experience that must be respected, preserved, and celebrated.”

Director of Tourism, Shri Kedar Naik added “Our participation at TTF Mumbai is part of our ongoing outreach to engage with the travel trade and explore partnerships that align with Goa’s future-ready tourism vision. The state is focusing on diversified circuits including monsoon tourism, heritage and spiritual trails, homestays, and wellness tourism. We are also working closely with stakeholders to build responsible tourism models that support local livelihoods and enhance the visitor experience.”

The Goa pavilion will feature campaign highlights from ‘Goa Beyond Beaches’, immersive experiences under the Ekadasha Teertha spiritual circuit, wellness retreats, monsoon trekking expeditions, and the expanding network of homestays that allow travellers to connect with the authentic soul of Goa.

Officials from the Department of Tourism, along with industry stakeholders, will be available at the Goa pavilion to network with trade partners, media, and prospective investors, reinforcing Goa’s positioning as a forward-thinking tourism destination.

The Leela Ambience Gurugram Earns Dual Platinum Certifications For Sustainable Operations

Recognised by the Indian Green Building Council for Green Existing Building and Net Zero Waste to Landfill Initiatives

Gurugram, 2025 - The Leela Ambience Gurugram Hotel & Residences has been awarded two prestigious Platinum Certifications by the Indian Green Building Council (IGBC)—IGBC’s Green Existing Building and IGBC Net Zero Waste to Landfill. This dual recognition is a reflection of the hotel’s long-standing commitment to embedding sustainability into the very fabric of its operations. From thoughtful resource management to responsible waste practices, every aspect of the hotel’s functioning is designed to minimise environmental impact while upholding the highest standards of guest experience.

In a powerful step towards responsible luxury, The Leela Ambience Gurugram Hotel & Residences has reimagined sustainability across all dimensions of its operations. From the elegance of the front-of-house, streamlined back-end systems to upgraded guest areas and eco-conscious in-room amenities, every element has been elevated with purpose. The hotel’s approach is rooted in the belief that each operational detail, however small, must contribute meaningfully to a future that is not only luxurious but also enduringly sustainable.

Energy at the hotel is managed with deliberate precision. Guest rooms are equipped with energy-saver keycards, while motion-sensor LED lighting, daylight-optimised architecture, energy-efficient air handling units, and PNG-operated kitchens all contribute to reduced emissions. Dual-fuel DG sets further lower the carbon footprint. In addition, the hotel has transitioned to a fully paperless workflow, from check-in to invoicing, and has entirely eliminated the use of single-use plastic across operations.

The hotel has elevated sustainable mobility through a fleet of luxury electric vehicles, including the BMW iX and flagship BMW i7. Supported by in-house EV charging stations, these transfers offer refined travel with a lighter environmental impact.

At the heart of this vision is the advancement of its Farm to Fork philosophy through The Leela Farm, a 3.5-acre organic farm in Gurugram, the only hotel to have its own farm, and The Green House, its on-site homegrown hydroponic garden. Together, they ensure that fresh and organic produce supports the hotel’s dining experiences, from the recently launched wellness-driven menu at Aujasya Café to the refined open-air setting of the Forest View Deck. This tranquil retreat offers intimate cabana seating next to a temperature-controlled outdoor pool overlooking lush green forest views, providing a unique setting that blends nature-inspired cuisines with sustainable sourcing.

Beyond the plate, the hotel cultivates a serene visual and sensory experience through its in-house Leela Nursery, where every bloom gracing the property is meticulously grown and maintained. This commitment to natural beauty continues through a thoughtful floral repurposing programme, where all floral décor is recycled in collaboration with Leela Ke Phool to create handcrafted incense, honouring tradition while reinforcing circularity.

The hotel incorporates advanced technology to support guest well-being through improved air quality. Advanced air purification systems are installed across all guest rooms and public spaces, maintaining a consistently fresh, invigorating environment. In line with its reverence for natural resources, the hotel operates an in-house bottling plant under the Aujasya by The Leela initiative, offering guests purified water in reusable glass bottles. Drip irrigation systems utilise treated water from on-site STPs to nourish gardens, while rainwater harvesting, water aerators, and recycled laundry water all contribute to efficient and responsible water management.

With each initiative, The Leela Ambience Gurugram reaffirms its position as one of the pioneers of sustainable luxury, where thoughtful hospitality not only elevates the guest experience but inspires meaningful change.

About The Leela Ambience Gurugram Hotel & Residences

Nestled in front of a sprawling 1000-acre forest, The Leela Ambience Gurugram offers a serene escape from the urban hustle, blending world-class luxury with a refreshed commitment to conscious and sustainable living. As the only luxury hotel attached to a high-end mall and standing as a luxury urban sanctuary in the heart of Gurugram, this exquisite hotel features 412 elegantly designed rooms, suites, and residences, perfect for both leisure travellers and business professionals seeking a tranquil environment. This award-winning hotel combines traditional luxury and unmatched grandeur with a plethora of immersive rituals and experiences for the guests including a 9-hole golf course, five restaurants, a patisserie and a bar. The Leela Ambience Gurugram Hotel & Residences stands as a true testament to opulence with its high-end butler service. The hotel also offers banqueting space of 35,000 sq ft, including pillar-less ballrooms, board rooms, and meeting rooms.

Machan Resorts signs eco-wellness resort under Myst by Machan in Chhatrapati Sambhaji Nagar

Set across ~15 acres of forested terrain with panoramic views of the UNESCO-listed Ellora Caves, the resort will offer elevated forest rooms, luxury villas, and waterfront cottages, along with a holistic wellness centre, farm-to-table dining, and serene event spaces for boutique weddings, corporate retreats, and cultural gatherings.

Strategically connected via the Samruddhi Mahamarg, the destination lies at the cultural crossroads of Shirdi, Ajanta, and Verul, offering a perfect balance of nature, spirituality, and heritage.

“With this signing, we continue our vision of blending sustainable luxury with India’s rich cultural and natural heritage. Chhatrapati Sambhaji Nagar offers the perfect canvas for our eco-wellness concept under the Myst by Machan brand,” said Rakshit Sharma, COO, Machan Resorts LLP.

Slated to open in 2028, this resort marks the third Maharashtra property under the Machan brand, after successful destinations in Lonavala and Karjat.

Four Seasons to Open New Private Residences in Mumbai’s Renowned Worli District

~ New luxury development set to offer unparalleled living experiences with world-class amenities and exceptional design in the heart of Mumbai

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Construction is complete, and 80 percent of units are sold at the latest Four Seasons branded residential project in Mumbai. The world’s leading luxury hospitality company, in collaboration with Provenance Land, a distinguished Indian real estate developer, have partnered once again to deliver an unprecedented statement of design, hospitality, and exceptional living.

Standing as one of the world’s tallest branded residential towers, Four Seasons Private Residences Mumbai is centrally located in the coveted Worli district, which is known as one of India’s most prestigious residential enclaves. Featuring just 41 homes spread across 64 floors, the exceptionally low-density configuration ensures the pinnacle of privacy and luxury, with each home crafted to the highest standards of contemporary urban living. From expansive three-bedroom residences spanning entire floors to five- and six-bedroom duplexes, these palatial residences will offer spacious seclusion from the vibrant energy of the city below.

“In a city known for its dynamic culture and as one of South Asia’s key commercial markets, this development represents a significant milestone for Four Seasons,” says Bart Carnahan, President, Global Business Development, Portfolio Management and Residential, Four Seasons. “Our established residential presence in India, paired with our two existing Hotels, allows us to build on the renowned service for which we are so well known. Together with our esteemed partners at Provenance Land, we will deliver a lifestyle that is thoughtfully curated and operated end-to-end by Four Seasons, ensuring our residents experience the exceptional experiences, world-class amenities, and personalized service that they have come to know and enjoy.”

In Mumbai, the legendary service of Four Seasons is enhanced with tailored residential services, opulent hotel-inspired offerings, and meticulous property management. Whether at home or abroad, homeowners can have complete confidence and peace of mind knowing that one of their greatest assets will benefit from homes that are overseen only by Four Seasons employees, under the dedicated leadership of a Director of Residences.

“This project will set a new benchmark for sophistication in Mumbai’s luxury branded residential market,” says Adarsh Jatia, Managing Director, Provenance Land. “With over 80 percent of the residences already sold, the strong demand highlights Mumbai’s enthusiasm for unparalleled living experiences. We are excited to continue our collaboration with Four Seasons and ensure that the residences offer not only stunning views and luxurious interiors but also a tranquil retreat from the bustling city.”

An urban retreat in the heart of the city, Four Seasons Private Residences Mumbai has been designed to offer a tranquil yet dynamic living environment. Homeowners will have access to their own Residents’ Club featuring a lounge and media room, a private dining room, and a fully equipped gym. For outdoor activities, residents will enjoy over an acre of greenspace, a meditation garden, a pickleball court, and an elevated pool with a cascading water feature. For private events, the rooftop lounge and outdoor cinema will set the stage for unmatched entertainment and celebrations from the 65th floor with a viewing deck and bar area – all set in harmony with stunning coastline views.

The residences are designed by world-class architectural firm Gensler and the award-winning interior design studio, Yabu Pushelberg. Combining contemporary design with thoughtful floorplans, Gensler and Yabu Pushelberg redefined modern multi-generational living with magnificent vistas, multiple principal bedrooms and flowing family spaces, while also incorporating timeless Vastu principles where directional alignments and shapes are incorporated to promote well-being and prosperity. Spacious kitchens and state-of-the-art home automation systems further emphasize careful consideration and attention to every detail to support modern living at its finest.

As a grand extension of their home, residents will enjoy exclusive access to the adjacent, newly renovated Four Seasons Hotel Mumbai, where traditional Indian design is seamlessly integrated with world-class amenities. The Hotel's recent transformation showcases textile-inspired rooms and state-of-the-art facilities, ensuring an unmatched guest experience. Located near Worli Sea Face, Willingdon Golf Course, Mahalaxmi Racecourse, and the Bandra-Worli Sea Link, the Hotel and newly completed Residences now provide a unique blend of privacy and convenience. The Hotel’s culinary highlights include the iconic rooftop bar, AER, offering breathtaking sunsets and an ideal setting for Sunday brunches; and Opus, an art deco restaurant with a culinary experience that spans continents.

Four Seasons Private Residences Mumbai joins a growing lineup of Four Seasons properties across India, including Four Seasons Private Residences Bengaluru and Four Seasons Hotel Mumbai.

Ingredient Ideology | Ways with Green Peas By: Celebrity Master Chef – Dr. Kaviraj Khialani

Calm, composed, versatile superfood great in its nutritive offering is how it has been defined by many foodies and gourmet lovers. Also called as garden peas, they are small spherical seeds that come from pods. One of most adored and used ingredient in many kitchens from our all-time favorite aloo mattar, pea pulao, mattar aur pyaaz ki Kachories, parathas with green pea filling, mattar paneer korma and more.

Green peas or mattar are one such ingredient which is naturally sweet legume rich in a number of our daily dietary requirements. The composition of this small yet wonderful ingredient is the pod and the pea within. The pods are rich in fiber and some of the softer varieties are consumed as well like the snow peas etc.

They are low in calories and good for our system and eases digestion as well to an extent,100 gms of green peas have around 81 calories approx. and its varied preparations from soups, salads, dips, stir fries and curries make them all the more interesting to incorporate into our diet plans.

Health benefits of Green Peas/ Mattar:

*Green peas are considered as heart healthy food and their consumption in our diet in a number of healthy ways can add to the value of our system.

* Good for our skin, they contain fair amounts of fiber and anti-oxidants which protect us in many ways.

* Peas are also a good source of all the essential vitamins and minerals we need in our body like folate, iron, phosphorus and more.

* Green peas are considered one of the best sources of plant based proteins for us and they increase the levels of certain proteins in our body which reduce number of calories consumed in a day as well.

*They are relatively low in glycemic index which is a measure known to check how quickly our blood sugar rises after eating food.

Uses of Green Peas or Mattar in our Kitchen:

• One of my all-time favorite with green peas is a bhuna mattar aur makkai ka shorba, peas and corn roasted and then tempered to a nice light soup, besides the Pudina mattar broth, cream of green peas soup, pea and lentil puree soup.

• Green peas are popular in Indian and both western cuisines as well from the fresh pea mash with fried fish, pea quenelles in sun dried tomato sauce, pasta with pea pesto and basil, green pea soup with bacon and sunflower seeds, pea and potato croquettes, mashed potatoes with smoked peas, pea roesti and hash browns stuffed with minted pea mixture.

• Indian recipes like mattar filling inside the famous Kachories, cooked mashed spiced peas filling inside parathas, in doughs for puries, also try adding dehydrated pea flour/powder into your dough for making parathas etc it is tasty as well and the list gets even bigger looking at the way we add it to our subzis.

• Mattar paneer, mattar aloo, Gobi mattar ki subzi, makhana mattar korma, pea pulao, mattar ka kofta in mildly spiced Indian gravies. while most of us love the winter fresh green peas, cleaning them is fun and storing them in our freezer keeps a bit of stock in hand as well,but we do have frozen options as well with green peas.

• I also tried using green peas in a puree form converting it into gravies as well with addition of little spinach puree and cashew paste and coconut milk, turned out nice with chicken and cheese koftas & also with soy chunks and mushrooms.

• Green peas with rice also has a great connect from the basic ones to the layered ones, try peas with brown rice in a pulao form by flavoring with cinnamon and add a few chopped dates into it and give it a dum for few mins.

• From the stir fry concepts, to adding them to dips and spreads green peas are handy, helpful, tasty and easy to include in almost every dish we wish to add content color and value.

Here are a few Simple & Tasty Recipes using Green Peas or Mattar:

Recipe-1] HARE MATTAR KA DILKHUSH SHORBA

Ingredients

Green peas- 2 cups fresh/frozen.

Olive oil/ oil/ butter- 1 tbsp.

Bayleaf- 1 no

Garlic- 1 tsp chopped

Onion- 1 small chopped

Salt and pepper to taste

Herbs- fresh or dried as per choice

Chili flakes- 1 tsp.

Potato-1 med sized peeled and cubed.

Roasted crushed jeera-1/2 tsp

Garam masala powder-1/4 tsp.

Water/vegetable stock-4- 5 cups

Flax seeds/ melon seeds/ pumpkin seeds- 2 tsp for garnish

Low-fat cream/fresh cream/almond cream- 1 tsp garnish

Method:

1. Prepare all the ingredients for the soup.

2. Heat oil in a pan, add in the Bayleaf, onions, garlic and saute for a few seconds.

3. Add in the green peas, potato, salt and all spices, flavorings, herbs etc and mix well for 30 seconds.

4. now add in the liquid and bring to a boil, simmer for 10-15 mins and cool, puree and strain the soup well.

5. bring it back to a boil, check for seasonings, adjust the texture and serve hot.

Chefs Variations: 

For Veg: to make it more nutritious try adding ginger, green chili, soy chunks/ tofu as an option.

For added green color, we can also add spinach leaves, fresh basil leaves, broccoli etc as well.

For Non-Veg: can use chicken stock as well to make the soup and later add boiled chopped chicken in the soup and bring to a boil.

Recipe- 2] MATTAR GASHTI WALA PESTO PASTA

Ingredients:

For the Mattar Pesto:

Green peas- 1 cup boiled

Green chili- 1 tsp chopped

Fresh coriander leaves- ½ cup

Fresh mint leaves- ¼ cup

Fresh basil leaves- 1/2cup

Salt and pepper to taste

Lime juice- 2 tbsp.

Garlic- 1 tsp chopped

Oil/olive oil- 3-4 tbsp.

Chilled water- 2-3 tbsp.

Cashews/ almonds/ peanuts- 2-3 tbsp.

For the Pasta:

Use any choice of pasta as desired- penne/fusilli/macaroni etc to be boiled until just cooked and refreshed with cold water, a little sprinkle of olive oil and kept aside.

To Assemble the Dish:

Sliced saute mushrooms/ Babycorn/ blanched broccoli/ zucchini cubes/ roasted or grilled brinjal slices/ cooked sliced tandoori chicken/ saute masala prawns/ sliced grilled fish/scrambled eggs/ shredded double fried eggs/sun-dried tomatoes/canned tuna fish etc can all be a choice of additional ingredients which we can add to our pasta dish.

Elements of Garnish: 

Parmesan cheese shavings- ¼ cup or any cheese of your choice can be used. 

Cherry tomatoes- 4-5 cut 1 x2

Black olives/ green olives- 4-5 sliced

Fresh herbs like parsley/basil/coriander/mint etc.

Method:

1. Prepare the mattar pesto dressing and keep chilled in the fridge.

2. Work on the boiled pasta and keep it chilled as well.

3. In a mixing bowl combine together the sauce and pasta and choose from the add on list and incorporate that as well here and toss the salad well.

4. Arrange the dressed pasta on a salad/serving plate and choose from the garnishes and serve immediately.

Recipe-3] KHUSHNUMA HARE MATTAR KA DIP

Ingredients

Green peas- 1 and a half cup boiled.

Blanched spinach leaves- 1 cup

Fresh coriander and mint-1 cup mix

Green chili-2 no cut

Garlic-1 tsp chopped

Celery- ¼ cup stem part cut

Olive oil/oil- 3-4 tbsp.

Salt and pepper to taste

Roasted crushed peanuts- 2-3 tbsp.

Chilled water-3-4 tbsp.

Method:

1.Prepare all the ingredients for the dip.

2. Using a grinder jar, we shall combine all these ingredients and blend it into a coarsely smooth texture, chilled water will help us to get the desired texture without discoloring it.

3. Add lime/rock salt/ chaat masala as per taste/add any seeds like sunflower/ roasted sesame seeds/pomegranate seeds etc for a crunch as well.

4. Chill the dip until being served, drizzle a little olive oil/sesame oil etc on top and serve with crackers/sticks of veggies/lavash/ toasted garlic bread/grilled or baked potatoes/chicken on skewers etc. I also tried adding tofu/cream cheese/grated cheese/grated paneer into the same dip as well for variety.

The Fern Hotels & Resorts Strengthens Its Maharashtra Footprint with the Launch of Siddharth The Fern-An Ecotel Hotel, Jalna

Mumbai, August 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of its latest property in Maharashtra- Siddharth The Fern-An Ecotel Hotel, Jalna. Strategically located in the heart of the city, this 74-room hotel offers a seamless blend of modern hospitality, refined design and eco-conscious sensibilities. With this addition, the company strengthens its presence in Maharashtra with 40 properties in the state, operational and opening shortly.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, shared, “Jalna, with its growing prominence as a business hub and its deep historical roots, presents a compelling destination for both corporate and leisure travellers. Siddharth The Fern, Jalna represents our ongoing efforts to bring purposeful hospitality to regions that are emerging as important economic and cultural centres. This hotel has been envisioned to meet the evolving needs of the modern guest while adhering to our brand’s core commitment to sustainability and service excellence.”

The hotel features 74 spacious and elegantly designed rooms and suites where each accommodation is thoughtfully appointed with contemporary conveniences and warm interiors, ensuring a comfortable and rejuvenating stay. Guests can unwind with a curated selection of in-room amenities designed for both leisure and work. A rich culinary journey awaits at Khatirdari, the hotel’s all-day multi-cuisine vegetarian restaurant. For evening leisure, guests can enjoy Saanjh, the in-house bar offering artisanal cocktails and premium spirits in a relaxed, elegant setting. The hotel also features a dedicated VIP Lounge, a quiet space open to resident guests, offering personalised service and thoughtful amenities. A specially crafted in-room dining menu is available 24/7, including a special night menu catering to late-hour cravings.

For events and gatherings, the hotel offers an expansive selection of banquet venues. These include Rangat, Taraana and the sprawling Aamantaran lawn, catering to every need, ranging from corporate meetings to grand celebrations. On-site leisure and wellness offerings include a swimming pool, a modern fitness center and a dedicated children’s play area etc.

Located just 55 km from Aurangabad Airport, 3.5 km from Jalna Railway Station and 10 km from Jalna MIDC, the hotel is easily accessible for travelers. Whether it is a corporate stay, a celebratory gathering or a relaxing getaway, Siddharth The Fern–An Ecotel Hotel, Jalna offers a stay marked by comfort, efficiency and eco-conscious hospitality.

55°NORTH Whisky Announces Launch in Uttarakhand Strengthens Presence Across North India

Uttarakhand, August 2025: After a successful run in Delhi, 55°NORTH Whisky, the flagship brand from the Three Brothers Distillery, is all set to launch in Uttarakhand, bringing its signature premium blend to a market that’s fast becoming a stronghold for quality spirits.

This move marks a strategic step in the brand’s North India rollout, tapping into Uttarakhand’s evolving consumer base, expanding tourism footprint, and thriving hospitality sector. The launch will cover key urban and tourist hubs including Dehradun, Haridwar, Rishikesh, Haldwani, and Nainital, with trade and retail activations kicking off in the first week of August 2025.

“We saw Uttarakhand as more than a potential sales destination,” said Varun Gupta, Founder, Three Brothers Distillery (55North Whisky). “It’s a market with cultural momentum; people here are increasingly intentional about how and what they consume. The bars are sharper, the hotels are investing more, and retail is catching up with the national curve. We felt this was the right time to enter, with the right product and the right teams already in place. We’ve built this brand to reflect personality and confidence. The idea was always to deliver a whisky that’s full-bodied, layered, and memorable.”

“Backed by a fully operational bonded warehouse and state-of-the-art bottling unit in Uttarakhand, 55°NORTH is poised to deliver a seamless experience for our partners and consumers. With robust backend support and a skilled local distribution network, we are committed to ensuring swift, responsive deliveries across retail and HoReCa channels,” said Paritosh Bhandari, Advisor, Three Brothers Distillery (55North Whisky)

The product itself remains unchanged, a distinctive blend of three aged Scotch malts, matured Indian malt, and fine grain spirit, but the brand roll-out has been adapted for the Uttarakhand market with region-specific point-of-sale material and experiential marketing designed around the state’s unique urban-tourist mix.

This expansion is part of a larger national plan. Following Uttarakhand, the brand is scheduled to launch in Rajasthan later this year, with a roadmap already drawn for entry into select southern and western states in 2026.

Since its launch, 55°NORTH has found resonance with whisky drinkers who look beyond generic blends. Whether poured neat, on ice, or as part of a well-made cocktail, its flavour profile, combining smoky peat, sweet malt, citrus zest, dark chocolate, and toasted oak, delivers both boldness and balance.

Consumers can expect to find 55°NORTH at premium liquor stores, modern trade chains, high-end bars, and top hospitality establishments across Uttarakhand starting this August.

Tourism In Ras Al Khaimah Continues To Go From Strength To Strength With Record-Breaking Half-Year Performance

The Emirate recorded 6% growth in visitor arrivals coupled with 9% growth in tourism revenues and 36% in MICE and weddings revenues in the first half of 2025

Ras Al Khaimah, UAE, July 2025: Ras Al Khaimah Tourism Development Authority (RAKTDA) announces a strong performance for the first half of the year, marking a new record for the destination with over 654K visitor arrivals representing 6% year-on-year growth and 9% increase in tourism revenues.

“These half-year achievements are a clear testament to the strength of Ras Al Khaimah’s tourism offering and the impact of its focused strategy,” said Raki Phillips, CEO of Ras Al Khaimah Tourism Development Authority. “From expanded air connectivity and high-profile hotel developments to strategic partnerships and a growing calendar of experiences and events, every milestone contributes to Ras Al Khaimah’s standing as one of the world’s fastest growing destinations. With a clear vision to welcome over 3.5 million visitors annually by 2030, the Emirate is firmly on track to deliver long-term, sustainable value for its economy, communities and tourists.”

These results reflect the success of RAKTDA’s ongoing efforts to expand connectivity, broaden the Emirate’s tourism appeal, and deepen its presence across key international and regional markets. Highlights from the first half of 2025 include:

• 654K visitor arrivals - the highest ever for a six-months period (representing 6% year-on-year growth) 

• 9% year-on-year increase in tourism revenues 

• 36% growth in MICE & Weddings revenues 

• Strong visitor numbers across key source markets, including CIS, UK, India, China and Central and Eastern Europe

• Significant growth from source markers with expanded direct flights connectivity, including Romania (+65%), Poland (+56%), Uzbekistan (+47%), Belarus (+30%)

• Major hotel announcements including, Four Seasons, Fairmont, Taj, NH Collection (Minor Hotels) – supporting plans to double the number of hotel keys by 2030

• Several strategic partnerships signed to boost tourism including MoUs with Fujairah Adventures, Huawei, Open World, and leading OTAs in China and KSA

• Growing events calendar including, the RAK Half Marathon, UAE Tour, HIGHLANDER and new Jais Ride cycling challeng

Key source markets record strong growth

Performance across key source markets saw notable gains, with a 25% year-on-year increase in visitors from India, while the UK (+5%), China (+9.2%) and Russia (+7%) delivered their highest ever arrivals for a half-year period. Meanwhile, Romania (+65%), Poland (+56%), Uzbekistan (+47%) and Belarus (+30%) all saw exceptional growth, supported by direct flight connections to Ras Al Khaimah International Airport – a key enabler of inbound growth. 

Notably, MICE and Weddings revenues grew by 36%, driven by high-value weddings, international conferences, incentive groups, and strategic initiatives positioning Ras Al Khaimah as a rising hub for events and incentive travel.

Connectivity, hotel and investment momentum continues

Ras Al Khaimah International Airport saw continued route expansion during the first half of 2025, with direct flights from Poland (Katowice and Warsaw), Romania (Bucharest), Russia (Moscow), Uzbekistan (Tashkent) and the Czech Republic (Prague) contributing to the upward trajectory in visitor arrivals. These routes are underpinned by its ongoing strategic expansion to further upgrade the airport’s capacity to welcome larger aircraft and improve the arrival experience, reinforcing its role as a key gateway to the Emirate.

Ras Al Khaimah also continued to strengthen its hotel offering with several high-profile announcements across the first half of the year, including NH Collection Ras Al Khaimah Al Marjan Island Hotel & Apartments (156 keys, Fairmont Al Marjan Island (250 keys), Taj Wellington Mews Al Marjan Island (336 hotel apartments) and Four Seasons Resort and Residences Ras Al Khaimah at Mina Al Arab (150 keys). Expanding its appeal across market segments, Ras Al Khaimah also welcomed the opening of Rove Al Marjan Island – a vibrant beachfront hotel that brings the signature charm and accessibility of the homegrown Rove brand to the Emirate. These developments will support Ras Al Khaimah’s goal to more than double its hotel key count by 2030 – one of the fastest growth trajectories in the region. 

Collaborations support destination development and tourism growth

The first half of 2025 also saw a series of strategic partnerships inked to support both destination development and market expansion. This included a cross-Emirate collaboration with Fujairah Adventures, formalised at the International Conference on Adventure Tourism in April, to highlight the complementary strengths of both destinations and offer a compelling inter-Emirate itinerary for adventure seekers. RAKTDA also signed MoUs with leading OTAs in China, including Trip.com and Tongcheng, to boost visitor numbers from China. Additionally, new partnerships with four leading Saudi-based OTAs – Fursan Travel, Smart Holidays, Almatar and Wego – are helping Ras Al Khaimah tap into strong GCC demand and emerging traveller trends. In the digital space, the Emirate signed a strategic MoU with Huawei to advance smart tourism capabilities. Another agreement with Web3 technology partner Open World is exploring a blockchain-powered tourism rewards platform to enhance visitor engagement.

Signature events fuel tourism and destination appeal

Recognising the power of large-scale events in shaping destination appeal and enhancing livability, Ras Al Khaimah continued to expand its calendar of signature sporting experiences in the first half of 2025. The Emirate hosted the 18th edition of the Ras Al Khaimah Half Marathon with a record-breaking turnout of over 10,000 participants and spectators, the return of the UAE Tour in its 7th running of Jebel Jais Mountain stage, and the 4th edition of the internationally broadcast Ras Al Khaimah Championship on the DP World Tour at Al Hamra Golf Club. The globally recognised HIGHLANDER hiking adventure also returned for its 4th edition, drawing participants from around the world. New to the calendar was Jais Ride – a challenging 25km cycling event that debuted in April 2025, pushing riders to conquer the steep ascent of the UAE’s highest peak. Collectively, these events reinforce Ras Al Khaimah’s positioning as a leading regional hub for sports and entertainment. 

Monday Hotels Grows Smart with Asset-Light Model — A Scalable Solution for Hotel Owners

Mumbai, July 2025: Monday Hotels, the new age hospitality brand catering to modern business and leisure travellers continues to strengthen its presence through a well-structured asset-light model, inviting independent and boutique hotel owners to benefit from its established systems, national visibility, and trusted guest experience.

Currently managing multiple properties in Mumbai, Hyderabad and Nagpur, with its latest property signed up in Shamshabad, Monday Hotels offers a partnership model where hotel owners retain control of their asset while leveraging the brand’s expertise in operations, digital marketing, revenue management, and service design.

“Our asset-light format is designed for hotel owners who want to remain independent but not alone,” said Salim Shaikh, Co-Founder at Monday Hotels. “We bring operational strength, while owners continue to hold their assets. Guided by our promise “We Value You”, we are committed to providing seamless stays that empower our guests to focus on what matters most.”

With interest growing across Tier 1, 2, and 3 cities, Monday Hotels presents a compelling option for properties seeking higher occupancy, stronger brand recall, and professional systems — without the burden of heavy investment.

Machan Resorts LLP Signs Third Maharashtra Property in Chhatrapati Sambhaji Nagar (formerly Aurangabad)

Mumbai, July 2025 — Machan Resorts LLP a name synonymous with eco conscious hospitality for over three decades, is pleased to announce the signing of a management contract for a premium eco-wellness resort under its Myst by Machan brand in Chhatrapati Sambhaji Nagar (formerly Aurangabad).

Set across ~15 acres of forested terrain with panoramic views of the UNESCO-listed Ellora Caves, the resort will offer elevated forest rooms, luxury villas, and waterfront cottages, along with a holistic wellness centre, farm-to-table dining, and serene event spaces for boutique weddings, corporate retreats, and cultural gatherings

Strategically connected via the Samruddhi Mahamarg, the destination lies at the cultural crossroads of Shirdi, Ajanta, and Verul, offering a perfect balance of nature, spirituality, and heritage.

“With this signing, we continue our vision of blending sustainable luxury with India’s rich cultural and natural heritage. Chhatrapati Sambhaji Nagar offers the perfect canvas for our eco-wellness concept under the Myst by Machan brand,” said Rakshit Sharma, COO, Machan Resorts LLP. 

Slated to open in 2028, this resort marks the third Maharashtra property under Machan brand, after successful destinations in Lonavala and Karjat.

Wedding and MICE Conclave to be a B2B networking platform to elevate the tourism sector: Shri Mohamed Riyas

KTM’s Conclave in Kochi from Aug 14 to 16,
400 buyers registered for the conclave 

Thiruvananthapuram, 2025: India’s first Wedding and MICE Conclave, to be held in Kochi from August 14 to 16, will act as a B2B networking platform for the integrated development of the tourism sector in the state, Tourism Minister Shri Mohamed Riyas said today. 

The Minister was addressing a press conference here at the Mascot Hotel on Tuesday to  outline the progress of the conclave being organized by Kerala Travel Mart Society (KTM  Society) in collaboration with the State Tourism Department. 

Tourism Secretary Shri K. Biju, Shri Jose Pradeep, President, KTM (Kerala Travel Mart) Society, KTM Society Secretary Shri S. Swaminathan, Immediate Past President Shri Baby  Mathew Somatheeram, and former presidents Shri E. M. Najeeb and Shri Abraham George  also attended the press meet.  

So far 360 buyers from within the country and 40 from abroad have registered for the  conclave, which is expected to go up in the coming days. Also 65 sellers who are part of the  MICE (meetings, incentives, conferences and exhibitions) Wedding sector have also  registered for the event. 

“The conclave aims to tap Kerala’s potential in this fast-growing segment, leveraging the  state’s unique advantages to transform it into a global MICE and wedding tourism hub,”  said Shri Riyas. 

The inaugural session of the conclave will be held at the Grand Hyatt in Bolgatty Island,  Kochi on August 14 at 5 pm. The business meetings and exhibitions on the subsequent days  will be held at Le Meridien. 

Recalling the government’s farsighted efforts to sustain and develop tourism sector during  the Covid Pandemic, Shri Riyas said ‘Tourism Department has since then done extensive 

marketing to showcase Kerala’s potential for destination wedding and MICE tourism in  other states and countries.’ 

“Our efforts saw success as an estimated 1000 destination weddings were conducted in  various tourist locations across Kerala in the last year alone,” said Shri Riyas. 

‘When we examine the post Covid era, the graph of tourist inflow in the state is higher than  global and national average, the minister noted. 

Apart from the natural beauty, rich cultural heritage, panoramic beaches, back waters and a  host of other factors including world class hospitality, infrastructure and road connectivity  make Kerala a highly promising destination for wedding and MICE tourism, he said. 

Other than five-star hotels and resorts, tourism department will focus on the development  of home stays, PWD rest houses and tourism guest houses to attract more tourists into the  state as part of the integrated development of the sector, he noted. 

KTM and Tourism Department with the help of private enterprises facilitate a seamless and  enjoyable experience for tourists who visit the state for destination wedding and MICE  tourism, the minister said. 

Development of the tourism sector and a steady surge in tourist arrivals will propel the  overall social and financial condition of the society. From auto drivers to resort owners,  everyone involved will have the opportunity to prosper, said Riyas. 

The upcoming conclave comes in the wake of the state government’s major plans to make  the state a major destination of wedding and honeymoon tourism, as announced by Chief  Minister Shri Pinarayi Vijayan while inaugurating the last edition of Kerala Travel Mart  (KTM-2024). 

“With ‘Center Stage Kerala’ as the focal theme, the conclave seeks to leverage Kerala’s  reputation as one of world’s most-preferred destinations to ramp up MICE and Wedding  Tourism, said Jose Pradeep. 

“The conference will bring together organizers of wedding, corporate conferences,  operators of large convention centers and tourism and hospitality service providers under  a single umbrella, for a calibrated promotion of the segment,” he added.

The meet will host training camps, innovative marketing strategies, logistics and  technology deployment in collaboration with large MICE and wedding companies, besides  using local supply chain. 

The exhibition on the sidelines of the event will serve as a platform for businesses with  extensive experience in the MICE sector to showcase their products. Wedding planners,  luxury resorts, destination wedding venues, floral designers, photographers, catering units,  and bridal services providers will have the opportunity to display their talent. 

The buyers coming for the conference will be taken to places across the state such as Kochi,  Munnar, Kumarakom, Kollam, Kovalam, Thrissur, Kozhikode, Wayanad and Bekal.  

The meet will prominently showcase attractive wedding tourism sites such as beaches,  backwaters and mountains. Cultural heritage, ancient architecture and delicious cuisine  will also be integrated with the event’s theme. 

The business meetings at the conclave will be held as per a schedule prepared in advance.  The event will hold expert-led training workshops and exhibitions of all the attractions that  Kerala has to offer in the wedding industry. 

There will be business meetings from 9:30 am to 5:30 pm on August 15 and 16, besides  seminars with the participation of international experts. 

Tapovana The Fern Heritage Resort, Sakleshpur Now Open: Discover Heritage Elegance in Karnataka’s Coffee Heartland

Mumbai, July 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of its latest property in Karnataka – Tapovana The Fern Heritage Resort, Sakleshpur. Nestled deep within the lush Sakleshpur forest and surrounded by aromatic coffee plantations, this 34-room luxury resort blends heritage charm with modern indulgence. The company now has a total of 12 properties in South India and 132 properties pan-India, operational and opening shortly.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, shared, “We look forward to welcoming guests to a destination that beautifully integrates cultural legacy, thoughtful luxury and nature’s serenity. This property is a refined addition to our growing portfolio of distinctive getaways. With its deep roots in heritage and its tranquil setting in the heart of Karnataka’s coffee belt, Tapovana The Fern Heritage Resort, Sakleshpur exemplifies our commitment to providing unique eco-sensitive stays.”

The resort features 34 elegantly appointed rooms and suites across five categories, where each accommodation is thoughtfully designed, offering private spaces with scenic views, combining rustic charm with modern amenities for a comfortable and rejuvenating experience. Guests can indulge in gourmet experiences at the resort’s all-day multi-cuisine restaurant - Navarasa, which offers a wide range of culinary delights from around the globe. With stunning views of the surrounding plantations, the restaurant is an ideal setting for both intimate dinners and family gatherings. A special in-room dining menu is available 24/7, including a compact night menu to cater to every craving at any hour.

For events and gatherings, the resort offers a versatile selection of venues including Arabica, Robusta Board Room and a sprawling Wedding Lawn spread across 15,000 sq. ft. Guests can also unwind with a range of on-site leisure amenities such as an infinity swimming pool, a full-service spa offering rejuvenating therapies and a children’s play area etc.

Located 259 km from Bengaluru’s Kempegowda International Airport and 143 km from Mangalore International Airport, the resort is easily accessible from both Bengaluru and Mangalore. It is located just 15 km from Sakleshpur Railway Station and 17 km from Sakleshpur city centre, offering guests a perfect base to explore the natural beauty and cultural richness of the region. Whether it's a quiet forest escape, a wellness retreat or a memorable celebration, Tapovana The Fern Heritage Resort, Sakleshpur promises a stay where heritage meets comfort and every moment is steeped in tranquillity.

The Ritz-Carlton Pune, a distinguished landmark in luxury hospitality, is proud to announce that it has been awarded the esteemed ISO 14001:2015 certification

Pune, July 2025: The Ritz-Carlton Pune, a distinguished landmark in luxury hospitality, is proud to announce that it has been awarded the esteemed ISO 14001:2015 certification and the globally recognized LEED v4.1 for Operations and Maintenance: Existing Buildings certification by the U.S. Green Building Council (USGBC). These achievements underscore the hotel’s steadfast commitment to responsible operations, environmental stewardship, and a future-forward approach to sustainability.

This dual recognition affirms The Ritz-Carlton Pune’s rigorous and integrated sustainability efforts across its operations. The ISO 14001:2015 certification marks a significant milestone in establishing a structured and strategic framework for environmental management. It recognizes the hotel’s proactive initiatives in enhancing energy efficiency, optimizing resource use, reducing waste, and driving sustainable procurement. From the guest rooms and kitchens to engineering and landscaping, every touchpoint within the hotel has been aligned with international best practices in environmental performance.

Building on this foundation, the hotel has also earned the LEED v4.1 O+M certification, a premier global benchmark for sustainability in existing buildings. Developed by the USGBC, this certification acknowledges high-performance operations and continuous improvements in key areas such as energy and water conservation, indoor air quality, sustainable purchasing, waste minimization, and occupant well-being. The Ritz-Carlton Pune has implemented robust initiatives that support this vision, including intelligent energy management systems, LED retrofitting, and the installation of water-efficient fixtures and rainwater harvesting infrastructure.

Waste reduction remains a core priority, with advanced segregation systems and responsible disposal protocols in place. The hotel also follows ethical and sustainable sourcing practices — incorporating cage-free eggs, crate-free pork, and responsibly harvested seafood across its culinary offerings. A reduction in single-use plastics has been achieved through thoughtful interventions such as an in-house water bottling plant and the adoption of refillable bath amenities in guest rooms.

The hotel’s green philosophy is reinforced through active associate engagement programs and the formation of an internal Sustainability Committee that champions environmental awareness and innovation. Initiatives like linen reuse programs and on-property composting further highlight the hotel’s commitment to a circular, low-waste ecosystem.

These certifications are a reflection of The Ritz-Carlton Pune’s broader mission to redefine luxury through the lens of sustainability offering guests not just refined experiences, but ones that are deeply mindful of the planet and community. Whether through reduced carbon emissions, improved operational efficiency, or the creation of healthier indoor environments, the hotel continues to elevate its environmental performance while upholding the signature excellence of The Ritz-Carlton brand.

The ISO 14001:2015 and LEED v4.1 certifications position The Ritz-Carlton Pune among the leading sustainable luxury hotels in India, setting a benchmark for the hospitality industry and reaffirming its pledge to protect and preserve the environment for future generations.

ROHL Expands Experiential Portfolio in Mysore with 5th Property - Launches Regenta Resort Tropical Villages

Mumbai: July 2025: Royal Orchid Hotels Ltd. (ROHL) has announced the grand launch of Regenta Resort Tropical Villages in Mysore - a first-of-its-kind experiential resort that blends cultural immersion with mindful hospitality. With this launch, ROHL now operates a total of five hotels in Mysore, reinforcing its commitment to the city’s tourism and hospitality growth. Nestled in a serene, natural setting, the property marks a significant addition to ROHL’s expanding portfolio of experiential resorts and aligns with its asset-light growth strategy.

Regenta Resort Tropical Villages offers an immersive experience designed around global villages themes, celebrating the richness of cultures and lifestyles from across the seven continents. The resort features 35 uniquely themed cottages, each inspired by distinct architectural and cultural elements from different parts of the world. Additionally, the special accommodation block, Mangala Kutira, houses 12 rooms inspired by India’s Pancha Bhootas and Pancha Tattva, offering guests a deep dive into the country’s ancient heritage and elemental philosophy.

Commenting on the launch, Mr. Chander K. Baljee, Chairman & Managing Director, Royal Orchid Hotels Ltd., said, “We are thrilled to launch Regenta Resort Tropical Villages in Mysore, a city that has always held a special place for us. With this launch, we are bringing to life a truly distinctive resort experience that goes beyond leisure and hospitality, it’s a celebration of cultural diversity, wellness, and sustainability. The resort embodies our brand’s commitment to offering enriching and mindful travel experiences, and we’re confident that it will redefine the experiential stay category in India.”

Regenta Resort Tropical Villages is designed to cater to both leisure and business travelers with a strong wellness proposition and thoughtfully curated offerings. Guests can look forward to diverse culinary experiences including an all-day dining restaurant, a specialty kitchen for non-vegetarian cuisine, and a Healthy Bar offering detox juices and traditional health drinks. Recreational highlights include traditional games from Asia, Africa, Europe, and North America, an eco-friendly swimming pool, a dedicated children’s play area, a yoga hall, and a wellness center with a wide range of therapies. The property also includes over 12,000 sq. ft. of lush outdoor lawn space, perfect for hosting corporate events, social gatherings, and destination weddings.

Mr. Mahesh, Owner, Tropical Villages added, "The launch of Regenta Resort Tropical Villages is the realization of a vision to create a soulful destination that celebrates cultural diversity and offers authentic, grounded hospitality. Partnering with ROHL has brought this dream to life and we are confident that this unique property will not only enhance Mysore’s tourism appeal but also create memorable experiences for every guest.”

Mysore, one of the most popular cities in Karnataka is known for its royal heritage, yoga retreats, and laid-back charm. With growing interest from both domestic and international tourists seeking authentic and wellness-driven experiences, the city is emerging as a key destination in Southern India’s hospitality landscape.

Cygnett Hotels & Resorts deepens its commitment to Northeast India with the opening of its newest 3rd property in Assam

New Delhi, July  2025: Cygnett Hotels & Resorts, one of India’s fastest-growing hospitality chains, has announced the launch of its newest property, Cygnett Inn Dibrugarh, in Assam. The property is centrally located and is just 15 minutes away from the Dibrugarh railway station and 25 minutes away from the airport.

Guests visiting the property will experience the perfect blend of comfort, affordability and convenience. Cygnett Inn Dibrugarh redefines affordable luxury with a harmonious mix of contemporary design, modern amenities and warm hospitality - all at budget-friendly rates.

The property's 50 well-appointed rooms are spread across three distinct categories, each thoughtfully designed with stylish interiors and equipped with modern amenities to provide a calm and comfortable retreat.

Cygnett Inn Dibrugarh goes beyond just a stay. Offering a unique and diverse food and beverage experience, the property features C Pavilion, which can accommodate up to 70 guests and serves a delightful variety of local and international cuisine. For a more relaxed evening, patrons can head to the Metro Bar, a cosy and stylish setting with seating for 38 guests, perfect for unwinding with a curated selection of beverages. For corporate travellers, the hotel features a fully equipped meeting room and conference room, ideal for hosting business events, presentations or team discussions with ease and efficiency.

While ‘Discussion’ is a small meeting room designed for efficient group discussions, accommodating 50 guests, ‘Summit’ is an exquisite banquet hall designed to accommodate 250 guests. It offers a perfect setting for intimate gatherings, conferences, seminars, product launches and social events.

“Cygnett Inn Dibrugarh is the ideal venue, be it for corporate meetings or social events like weddings. Northeast expansion is integral to our strategy to establish Cygnett Hotels & Resorts as a 100-plus strong hotel group in the coming years,” said Mr. Sarbendra Sarkar, founder & managing director, Cygnett Hotels & Resorts.

With this opening, Cygnett Hotels & Resorts, one of the first branded hospitality chains to establish a presence in Northeast India, are steadily moving toward a 2000-key footprint in the region by 2029. The group currently operates five hotels in the Northeast with nine additional properties in various stages of development and pre-opening.

“Northeast India has become an important part of our expansion strategy due to its rising tourism appeal, improving connectivity and growing demand for quality accommodations in the region. The Indian government has created a conducive environment for businesses to invest in Northeast India, and we are already seeing a strong corporate travel demand besides a robust growth from leisure and wedding segments,” added Mr. Sarkar.

Dibrugarh is home to several tea gardens that date back to the British era. Some important tourist sites in the city are the Jagannath Temple, Raidongia Doul, and Moiramora Than. Quality hotels, value for money, safety, consistent service, good food and sustainable practices are some of the Cygnett Inn brand’s value propositions.

On the other hand, in a key development, Cygnett Hotels & Resorts has formed a new strategic alliance with Wyndham Hotels & Resorts to introduce La Quinta® by Wyndham and Registry Collection Hotels® brands to the country. Through this strategic partnership all Cygnett brands aligns with the Wyndham distribution system and getting benefit from their global reservation system and global Wyndham reward program consisting of 115m members. Wyndham Hotels & Resorts is expecting to utilise Cygnett’s extensive regional network and commitment to brand integrity to uniquely position the roll-out of these brands across South Asia. The partnership is expected to add more than 60 hotels across India, Bangladesh, Sri Lanka and Nepal over the next 10 years.

Ingredient Ideology | Monsoon Special: Chaat Pe Charcha By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Chaat is an umbrella term for a wide range of roadside foods that usually feature some kind of fried dough with various ingredients that typically create a spicy, tangy, or salty flavour, though some chaat are sweet. Chaat is also referred to as a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. The different kinds of Chaat names from the collection are Aloo and Peas Chaat, Aloo Paneer Chaat, Sprouts Chaat, Raw Mango Chaat, Palak Chaat, Idli Chaat, Boondi Chaat, Cutlet Chaat, Oats Chaat, etc. There are almost more than 500 varieties of Chaat across the country in various states, cities and smaller places as well. In India, “chaat” is a word that describes more than just a set of snacks: It's a way of life, and a category of food that hits practically every element that makes something crave able—sweet, sour, tangy, spicy, and crunchy.

The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi Bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included alu tikkis or samosa. There are those who say the word chaat originated from its literal meaning 'to lick'. It was so delicious that people licked their fingers and the bowl made of peepal leaves, called donas, in which it is often served. Others think it originated from the term chatpati (tangy). However, no one truly knows the origin.

Though Chaats are prepared with a mixture of various ingredients yet, they are not so unhealthy to eat. But, there is Chaat like Aloo Tikki chaat and samosa chaat can be unhealthy especially for the people who are trying to lose weight. In short, Samosa Chaat is made when samosa is broken into bite-sized pieces and served with masala, chutney, and spices. Even though it's amazing street food, it can also be made at home. It's the perfect dish to experiment with because there are so many different sauces and spices to try it with.

Here are a few easy to toss- mix- assemble and relish options for a Sunday evening with Chaats:

Recipe-1] CHATPATA MAKKAI WALA CHAAT

Ingredients:

Oil-2 tsp

Ginger-1 tsp chopped

Green chili-1 tsp chopped

Onion-1 small chopped

Tomato- 1 small chopped

Mint leaves- 8-10 no

Coriander leaves- 1 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 tsp

Tomato ketchup-1 tsp

Red chili sauce-1 tsp

Aamchur powder-1/2 tsp

Imli chutney- 2-3 tsp

Flat papdis- 4-5 no

Nylon sev- 2-3 tbsp.

Fresh anardana- 2-3 tbsp.

Method:

1. boil the American sweet corn until tender and keep aside.

2. prepare all the cutting- chopping of the ingredients as listed, keep it all chilled until used.

3. heat oil add ginger, chilies, corn and saute for a few seconds, add salt to taste, lime juice, chaat masala and all other sauces and flavourings.

4. add in the boiled corn, onions, tomatoes, mint, coriander leaves and give it all a nice mix. Add in boiled potato cubes as well for a little more volume in the chaat.

5. toss the chaat well just before serving and assemble it all on a serving plate and garnish with anardana, coriander, imli chutney and serve it chilled.

Recipe-2] KALA CHANA FIRANGI CHAAT.

Ingredients:

Oil- 2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies -1 tsp chopped

Kala chana- 2 cups boiled

Boiled potatoes-1 cup peeled and diced

Salt to taste

Black pepper to taste

Chaat masala-1/2 tsp

Schezuan sauce- 2 tsp

Lime juice-2 tsp

Tomato ketchup-1 tsp

Onions-1 small chopped

Tomatoes-1 small chopped

Coriander-2 tbsp. chopped

Mint leaves- 8-10 no

Lightly toasted peanuts- 2-3 tbsp.

Method:

1. prepare all the ingredients for the chaat masti mazaa for Sundays.

2. in a mixing bowl toss up together the ingredients for the chaat one by one, add

In seasonings to taste, sauces, chutneys and mix well.

3. add in the variety of veggies as per taste and give them all a nice mix.

4. add in a little cream cheese as well to balance the spice if needed.

5. garnish the chaat well with elements like sev, puries, coriander, chaat masalas and chutneys and offer them immediately garnish with toasted or roasted peanuts, mint, coriander and serve chilled.

Recipe- 3] MAKHANA MASTI CHAAT

Ingredients;

Makhanas- lotus seeds-1 cup

Oil-2 -3 tsp

Salt to taste

Black pepper- to taste

Lime juice-2 tsp

Peanut butter- 2-3 tbsp.

Boiled corn-1/2 cup

Boiled potatoes-1/2 cup diced

Cucumber-1/2 no peeled and cut

Tomatoes- ½ cup diced

Boiled chicken cubes- ½ cup

Sliced chicken sausages-1/2 cup

Tomato ketchup-2- 3 tsp

For more options on veggies:

Saute sliced zucchini

Sliced saute mushrooms

Sliced black and green olives

Fresh herbs/ parsley/ micro-greens

Method:

1. prepare all the ingredients for the chaat recipe as listed.

2. lightly toast the makhanas in oil on a medium flame and add a little salt and pepper into the makhanas and remove, allow to cool.

3. in a mixing bowl, combine together all the ingredients for the makhana chaat recipe. Start with the basic ones, add the sauces, ingredients to flavour the makhanas. I also tried it personally with peanut butter, tomato ketchup, a dash of imli chutney, and mint-coriander.

4. add in the chutneys, seasonings to taste and give it all a nice toss. Set the chaat into small bowls, add makhanas towards the end and sprinkle some more chaat elements onto the chaat bowls and serve it immediately.

5. for garnishing Chaats we can also use grapes, kiwi, berries, orange segments, cubed papaya etc, also be an option to be used in Chaats.

Recipe- 4] PAKODE WALI CHAAT

Ingredients:

Assorted pakodas- onion bhajiyas, potato bhajiyas, moong dal pakodas,

Mix veggie pakodas, paneer pakodas, boiled egg pakodas, chicken pakodas etc can be used.

Onions- ½ cup chopped

Tomatoes-1/2 cup chopped

Mint leaves- 8-10 no

Coriander leaves-2 tbsp. chopped

Peanut butter chutney-2-3 tbsp.

Red chili sauce-1-2 tsp

Garlic red chili chutney-2-3 tsp

Imli chutney- 2-3 tsp

Curd- ½ cup beaten.

Chaat masala-1/2 tsp

Roasted crushed jeera-1/2 tsp

Red chili powder-1/2 tsp

Lime juice- 2-3 tsp

Fresh fruits- pomegranate seeds or sliced dragon fruit.

Method:

1. to prepare the chaat elements, ensure all the ingredients are freshly cut and kept chilled.

2. choose between the pakodas as per choice and taste. Take 2-3 varieties of the pakodas for this chaat recipe.

3. the chaat is to be assembled just before serving, we need to keep all the choice of toppings, chutneys etc ready with us for this session.

4. the pakodas can be fried and assembled as chaat while they are a little warm as well similarly the moong dal pakodas can also be served while a little warm with toppings.

5. ensure the elements of the chaat are handy and ready to use once we start the assembly process. Add the toppings randomly on the pakodas, use squeeze out bottles to remove out the assorted topping sauces, chutneys etc on the chaat.

6. garnish the chaat with assorted garnishes from the classics to the creative ones and make it look nice, attractive and tempting.

Recipe- 5] PEANUT WALI KHASTA MAZAA CHAAT

Ingredients;

Peanuts- 1 and a half cup, boiled, fried/ roasted.

For non-veg- boiled/grilled/tandoori chicken sliced

For veg- paneer tikka- cut sliced/ cubes

For the chaat dressing:

Oil-1 tsp

Imli chutney-2-3 tbsp.

ginger juliennes-2-3 tsp

lime juice-2-3 tsp

mango pickle masala-2 tsp

tomato ketchup-2-3 tsp

raisins- 2-3 tsp

date puree-2-3 tsp

white vinegar-1 tsp

brown sugar-1- 2 tsp

mint and coriander- 2-3 tbsp.

onions- ½ cup chopped

tomatoes- ½ cup chopped

green chilies- 1 tsp chopped

chaat masala-1/2 tsp

salt and crushed pepper to taste

method:

1. prepare all the elements for the chaat and keep it all ready to toss.

2. choose between the veg and non-veg options for the chaat combination.

3. peanuts are a good choice to add into chaat and goes well with potatoes, boiled chana, 

Rajma, chauli etc.

4. assorted fruits like apples, pears, orange segments, ripe papaya cubes, grapes etc.

5. add in the assorted chutneys, sauces, chaat ingredients as needed and give it all a nice toss.

6. we can also use papdis, sev, bhujiya, crushed mathhri and other crunchy stuff as well like soya sticks, namkeen chiwda etc can also add taste and volume into the chaat. Garnish and serve immediately.

Recipe- 6] RAJMA AUR KAIRI WALI CHAAT

Ingredients:

Boiled rajma- 2 cups

Boiled cubed potatoes- 1 cup

Onion-1/2 small chopped

Tomatoes- ½ cup chopped

Green chilies- 1 tsp chopped

Lime juice- 2 tsp

Chaat masala powder- ½ tsp

Kala namak- ½ tsp

Raw mango- ½ cup cut

Imli chutney-1/4 cup

Green chutney- ¼ cup

Tomato ketchup-1 tsp

Roasted crushed jeera-1/2 tsp

Red chili powder-1/4 tsp

Flat papdi-1/2 cup

Nylon serv-1/2 cup

Assorted fruits-1/2 cup cut

For garnish- 

Assorted nuts

Assorted greens

Sliced dates

Method:

1. prepare all the ingredients for the chaat and ensure they are all cut and kept chilled.

2. boil the rajma and keep aside, boil potatoes and peel, cut into cubes and keep aside.

3. prepare all the other ingredients as well for the chaat and keep it handy.

4. fruits, garnishes, toppings, options for veg and non-veg need to be checked.

5. just before serving the guest. We need to add everything from rajma to veggies and kairi into the mixing bowl and add 

Seasonings, chutneys, sauces as per taste and give it all a nice toss, mix.

6. assemble the chaat into small glasses, mini portion bowls etc and place colorful garnishes on the chaat and ensure it is looking fresh. Serve the chaat immediately and relish it.

How Tech is Elevating Event Engagement and Personalization in 2025 by Shivam Mishra, Senior Event Manager at SKIL Events

There was a time when corporate events meant ballroom banquets, basic AV, and a barely there app with a PDF agenda. Not anymore. In 2025, technology isn’t just supporting events—it’s transforming them. As shared by Shivam Mishra, Senior Events Manager at SKIL, these insights reflect firsthand experience from the field.

For those of us who’ve spent the better part of two decades in this space, the shift has been seismic. And for event managers in India, especially those planning large-format MICE events, sales kick-offs, leadership summits, or incentive travel programs, tech is no longer a ‘nice-to-have’; — it’s core to the experience.

Let’s unpack how:

1. Hyper-Personalised Journeys through AI & Data

Gone are the days of sending one-size-fits-all agendas. Today, AI tools curate bespoke experiences for each delegate. From recommending breakout sessions based on past interests to adjusting F&B choices as per dietary history, events are becoming deeply personal.

Take, for instance, a financial services leadership offsite in Jaipur we executed last year. Delegates received personalised event apps showing tailored agendas, room assignments, table seating based on networking preferences, and push notifications for content most relevant to their roles.

2. Frictionless Mobility and Check-ins

Integrated travel tech now ensures seamless airport-to-ballroom journeys. Smart itineraries, automated flight updates, in-app check-ins, and facial-recognition-based entry eliminate queues and confusion. SKIL Events recently deployed this for a 1,200-pax incentive movement across Vietnam, with under 5% dependency on physical helpdesks. The feedback? ‘Best-handled logistics we’ve seen.’

3. AR, VR & Mixed Reality for Deeper Immersion

Today’s delegates don’t just want to watch—they want to feel. VR booths for factory simulations, AR-enhanced product demos, or immersive brand tunnels using projection mapping are helping brands tell stories like never before.

One of our clients, a leading manufacturing major, wanted to showcase their new plant design at a global distributors’ meet. Instead of a 2D walkthrough, we created a VR experience of the future facility. The result? Decision-makers spent nearly 3x longer at the experience zone than at any other booth.

4. Real-Time Engagement Tools

Polling, sentiment tracking, heat maps of delegate movement, gamified feedback – we now have the tools to read the room in real time. This means content can be tweaked on the go, breakout sessions moved, or even food preferences updated instantly.

We once swapped out an underperforming speaker slot with a popular unscheduled fireside chat just by tracking live engagement and app analytics. The audience never knew—but the energy in the room said it all.

5. Tech-Driven On-Ground Engagement Installations

Interactive walls, kinetic LED structures, motion-sensor installations, and AI-powered brand games are redefining physical engagement. These aren’t just decorative elements – they are experience amplifiers.

At a recent annual partner meet, we designed a dynamic LED tunnel that responded to delegate movement and transformed brand values into light and motion. It became the most photographed spot at the venue and drove organic social shares far beyond expectations.

6. Post-Event Memory Making

Event tech doesn’t switch off after the final applause. Auto-generated aftermovies, personalised photo timelines, session recordings, one-click networking follow-ups – all ensure the event lives far beyond the closing act. These aren’t vanity metrics; they’re brand memory triggers.

For one international bank’s India roadshow, we created custom AI-edited highlight reels for each city within 24 hours, pushing them through their internal comms. Result? 30% higher post-event recall in their leadership feedback survey.

Final Thought

Technology isn’t replacing the human element in events – it’s enhancing it. In an age where attention spans are short and expectations are sky-high, integrating tech meaningfully can make the difference between a forgettable gathering and an unforgettable experience.

At SKIL Events, we don’t chase trends. We build tailored engagement ecosystems that blend creativity, logistics, and technology to bring every brief to life – with precision, emotion, and impact.

Because in the end, it’s not just about what people saw. It’s about what they felt. And what they took back with them.

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Shivam Mishra is a passionate and performance-driven events professional with over 8 years of experience in curating unforgettable experiences across India’s dynamic events landscape. An MBA in Events Management, Shivam specializes in end-to-end event execution—from creative ideation and planning to flawless on-ground delivery. His core strength lies in turning a client’s vision into a tangible, impactful experience, with a strong emphasis on customer delight and innovation.

Currently serving as Senior Event Manager at SKIL Events, Shivam leads high-impact corporate events, conferences, and product launches, combining creative thinking with operational expertise. His work reflects a deep understanding of emerging trends, client psychology, and brand strategy. Prior to this, he has held key roles with industry leaders like Delve-Serwiz, IBFW Hospitality, and Mustang Events, handling everything from luxury weddings to B2B conferences, often under high-pressure environments.