Foundation Stone Laying Ceremony for Executive Development Center At IHM Ranchi

Foundation Stone Laid for the Executive Development Centre and Girls’ Hostel Expansion at IHM Ranchi Efforts will be made to ensure that IHM's growth is not eclipsed - Sudivya Kumar, Minister of Tourism

December 2025: the foundation stone for the ambitious Executive Development Centre and Girls’ Hostel Expansion Project was ceremonially laid at the Institute of Hotel Management (IHM), Ranchi. The institute is operated by the Tourism Department, Government of Jharkhand, and is affiliated with the National Council for Hotel Management and Catering Technology (NCHMCT), Ministry of Tourism, Government of India.

The ceremony was graced by the Hon’ble Minister of Tourism, Art, Culture, Sports and Youth Affairs, Shri Sudivya Kumar Sonu, and the Hon’ble Minister of Agriculture, Animal Husbandry and Cooperation, Smt. Shilpi Neha Tirkey, as Chief Guests also present in the occasion were Dr. Bhupesh Kumar, Principal, IHM Ranchi, faculty, staff and students of IHM Ranchi.

The programme commenced in the institute’s auditorium with the lighting of the ceremonial lamp by the esteemed guests. This was followed by a graceful Ganesh Vandana and a captivating Jhumar dance performance presented by the students.

In his address, Hon’ble Tourism Minister Shri Sudivya Kumar Sonu expressed that IHM Ranchi is the “blue-eyed baby” of Jharkhand Tourism and is rapidly emerging as one of the most promising institutions in the state. He stated that the institute will play a vital role in preparing skilled professionals for Jharkhand’s growing tourism industry. He encouraged the students to advance with enthusiasm, discipline, and innovative thinking. He also emphasized that Jharkhand is one of the few states deeply rooted in its culture, which remains its strongest identity.

Hon’ble Agriculture Minister Smt. Shilpi Neha Tirkey, in her remarks, appreciated the institute’s significant contribution in promoting local food heritage, traditional cuisines, and agriculture-based resources. She urged the students to embrace innovation using local produce, and to focus on nutrition and sustainable development.

Welcoming the dignitaries, the Principal of IHM Ranchi, Dr. Bhupesh Kumar, expressed immense pride and said that the day marks a historic moment for the institute. He shared that the foundation of the auditorium-cum-executive development centre is not merely a tradition but a symbol of new energy, new aspirations, and renewed commitment. He added that the new infrastructure will not only expand the physical capacity of the institute but also strengthen its educational standards, training capabilities, and future opportunities. He reiterated the institute’s vision of providing modern technology-based learning, practical skills, and global-quality education to prepare the hospitality leaders of tomorrow.

The ceremony concluded with the Hon’ble Ministers performing the Bhoomi Pujan with full traditional rituals, formally marking the beginning of the Executive Development Centre and Girls’ Hostel.

ROHL Expands Presence in Rajasthan with the Launch of Regenta Anantam Resort, Khatu Shyam Ji

Bengaluru, December, 2025:Royal Orchid Hotels Ltd. (ROHL) has announced the launch of their newest property in Khatu Shyam Ji, one of Rajasthan’s most prominent pilgrimage destinations. The expansion is part of the brand’s continued strategy to strengthen its presence across high-growth spiritual, cultural, and leisure locations in India. Developed in association with Mr. Rajender Kumar Agarwal and Mr. Dinesh Kumar Agarwal, the 120-key resort will be operated under a management agreement. The property reflects ROHL’s asset-light model and its focus on delivering exceptional guest experiences across emerging tourism hubs.

The new 120-key upscale resort is strategically located just 2 km from the revered Khatu Shyam Ji Temple, a destination that welcomes lakhs of devotees every year. Featuring five categories of thoughtfully designed rooms and suites, the resort offers a blend of comfort, elegance, and convenience. The resort features spacious room categories ranging from 205 sq. ft. Deluxe Rooms to 421 sq. ft. Presidential Suites, designed to offer guests ample comfort and modern amenities. Guests can enjoy a variety of curated amenities including Amritam, the all-day vegetarian restaurant, Prasadam Café, a swimming pool, Arogya Spa, a gym, an elegant banquet hall Aanandam, and the expansive open-air Baagh Lawn. With its versatile spaces and serene surroundings, the resort is ideal for pilgrims, families, and destination weddings.

Commenting on the opening, Arjun Baljee, President, Royal Orchid Hotels Ltd., said, “As we continue expanding across India, spiritually significant destinations like Khatu Shyam Ji are becoming an important part of our growth story. This location attracts millions of devotees and travellers year-round, creating strong demand for organised hospitality. Regenta Anantam Resort is designed to offer guests a comfortable, serene, and well-connected stay experience. We are delighted to introduce the Regenta experience to Khatu in partnership with Mr. Rajender Kumar Agarwal and Mr. Dinesh Kumar Agarwal, and we look forward to welcoming guests seeking convenience, warmth, and genuine hospitality.”

Khatu Shyam Ji, located in the Sikar district of Rajasthan, is among India’s most revered pilgrimage sites, drawing huge footfall during festivals, fairs, and auspicious periods. With its proximity to key attractions such as Golden Water Park, Mahalaxmi Temple, Jeen Mata Temple, and Shakambhari Devi Temple, Regenta Anantam Resort is positioned to serve as a preferred destination for both devotees and leisure travellers exploring the region.

Mr. Rajender Kumar Agarwal & Mr. Dinesh Kumar Agarwal said “We are thrilled to collaborate with Royal Orchid Hotels to introduce a high-quality hospitality experience in Khatu Shyam Ji. Every aspect of this resort has been crafted with guest comfort, elegance, and satisfaction in mind. We look forward to welcoming travellers, families, and devotees to a stay that is both enriching and memorable.”

A sustainable, community-driven Christmas tree lighting ceremony - The Leela Ambience Gurugram

A sustainable, community-driven Christmas tree lighting ceremony

Gurugram, December 2025 - The Leela Ambience Gurugram Hotel & Residences marked the beginning of the festive season with the unveiling of “A Tree That Tells a Story”, reimagining its annual Christmas Tree Lighting into an experience rooted in community, craft, and conscious celebration.

This year’s celebration centred around a tree that was not merely decorated, but thoughtfully crafted to honour the hands and stories behind it. Instead of choosing a conventional design, the hotel collaborated with local artisans, who created each ornament using sustainable materials and traditional regional techniques. The result was a tree that reflected the artistry, emotion, and cultural legacy of its makers, demonstrating how luxury and responsibility can coexist with beauty and intention.

Adding to the warmth of the evening, children from NGO Sarvam Shakti filled the hotel with soulful Christmas carols, creating an atmosphere of joy and togetherness. Their performance underscored the hotel’s commitment to building experiences where every member of the community is welcomed, valued, and uplifted.

As the lights switched on, the moment became more than a ceremonial lighting; it became a celebration of purpose. The Leela Ambience Gurugram Hotel & Residences showcased how festive traditions can be reinterpreted with sensitivity, bringing local craft, sustainable thinking, and community participation to the forefront.

The evening concluded on a note of reflection and gratitude, offering guests a thoughtful blend of culture, artistry, and connection. With “A Tree That Tells a Story,” the hotel reaffirmed its belief that Christmas is not just a festival to be celebrated, but one to be consciously created.

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.

Ingredient Ideology | Continental Chicken Delicacies By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Food and its traditional heritage from various parts of the globe is an absolute pleasure to try and especially when it comes to french cuisine it has been the pioneer and the very first one to set standards of taste and flavor with minimal use of ingredients yet creating world famous delicacies to entice the palates of a number of food connoisseurs.

Continental cooking is not only adaptable, easy to do but also full of flavors which are masked by over spicing and confusing the real taste of the ingredients which usually is preferred by those who look for simplicity and clarity on what is must be on the plate. The choicest use of herbs, seasonings, wines and other basic ingredients have been there among us since a long time now and we must try indulging into these recipes too for a change!

Do try out these chicken recipes with variations for the vegetarians as well with a twist of taste and a continental finesse attached:

Recipe-1] CHICKEN AFRICANDER

Ingredients

750 gms chicken thighs/drumsticks

2 tsp oil

2 tsp butter

2 bay leaves

3-4 peppercorns

1 sliced white onion

1 green/red/yellow capsicums cut into strips

Salt and crushed black pepper to taste

1 tsp French mustard/ mustard paste

500-750 ml chicken stock/ water

2-3 tbsp. white wine

2 tsp refined flour/maida

1 tsp mixed herbs

1 tsp Fresh thyme/ parsley as available can be used for more flavor.

Method: cut, clean, wash and pat dry the chicken thighs/drumsticks as being used. Ideally the cuts of chicken are used with the skin and bone on which can be a matter of choice. In a mixing bowl add little oil and mustard paste, salt, pepper, herbs, wine and mix well. Add the chicken pieces and mix well in the marination and keep refrigerated for 20-30 mins. Meanwhile prepare chicken stock using either chicken bones with some onion, carrot, celery, bay leaves and peppercorns steeped in water and simmered for around 20-25 mins or else we can also use the readily available chicken stock cubes as well 1-2 cubes should be good if being used. Heat oil and butter in a pan and saute the garlic, onions, add in the bay leaves and peppercorns followed by the marinated chicken pieces and saute it all for 2-3 mins, add the flour and saute for 30 seconds, add in the stock or cubes plus water enough to cover the chicken pieces in the pan. Cover and cook for 6-8 mins on a medium flame. Add in the capsicums and cook for another 5-8 mins until just done. Add fresh herbs like parsley etc and serve the preparation with warm bread rolls and butter.

*Chefs Variations: the same recipe can be done using paneer, tofu, soy chunks in combination with fresh veggies like carrots, sweet potatoes, pumpkin, beans, zucchini etc. using wine is also optional when we do it veg.

Recipe-2] SAFFRON CREAM CHICKEN

Ingredients

750 gms chicken drumsticks/thighs ideally with skin

2 tsp olive oil

2 tsp butter

1-piece cinnamon stick 1 inch

2-3 green cardamom

1 tsp sliced garlic cloves

1 no white onion chopped

Salt and pepper to taste

2 tbsp. saffron solution soaked in ¼ cup warm water/milk using around 6-8 strands of saffron.

2 tsp refined flour

500 ml chicken stock

2-3 tbsp. white wine.

2 tsp assorted fresh herbs- thyme/parsley

Or use ½ tsp mixed herbs

1 egg yolk mixed with 3 tbsp. fresh cream to be used to finish off the sauce.

Micro-greens/ sliced pistachios/slivered almonds etc for garnish.

Method: prepare the chicken cuts and in a mixing bowl apply a basic marination of oil, salt, pepper, mixed herbs some white wine and mix well keep refrigerated for 20-30 mins. Heat oil and butter in a pan and saute the spices and garlic, onions until translucent for 1-2 mins. Add in the chicken pieces and saute them on a high flame for a minute and add in the flour cook for 30 seconds, add in the stock and allow the chicken to cover up and cook for 10-12 mins on a medium flame. Add in some more seasonings to taste and reduce the flame to low and then slowly add in the egg yolk and cream mixture and very slowly blend it into the chicken and the gravy, also add in the saffron solution and cook on a low flame for 3-4 mins more. Finally check for taste add garnishes as desired and enjoy this recipe with steamed rice or french bread.

*Chefs Variations: for the veg options in this case I recommend to use veg cutlets which can be prepared using carrots, beans, potatoes, yam or sweet potato as well, shallow fry them and top it up with the saffron cream sauce, avoid the egg in the final touch to the sauce and serve.

Recipe-3] SAUTE CHICKEN MADAGASKAR

Ingredients

750 gms chicken legs/ thighs/ drumsticks

100 gms sliced chicken sausages/ sliced salami

2 tsp oil

2 tsp butter

2 tsp garlic chopped

1 med sized onion chopped

2-3 bay leaves

1 tsp mustard paste

3-4 black peppercorns

Salt and pepper to taste

2-3 tbsp. white wine

½ tsp mixed herbs

2 tsp maida/refined flour.

500-700 ml chicken stock/water

1 cup fresh tomato puree

1 cup carrots and potato cubes

2-3 tbsp. chopped celery

2 tsp chopped parsley

Method: clean, wash and pat dry the chicken pieces as being used and ideally we make it with the skin on for more flavor and taste. Prepare a basic marination with a little oil, mustard paste, salt, pepper, few herbs and wine and apply on the chicken pieces and keep in the fridge for 20 mins. Heat little oil and butter in a pan add in the bay leaves, peppercorns, garlic, onions and saute until lightly browned, add in the chicken pieces and lightly brown them as well in the pan and then add celery, flour and cook for 30 seconds followed by the tomato puree, carrots and potatoes some more seasonings and herbs to taste along with sliced sausages and stock/water enough to level up the chicken and veggies and cover, simmer for 18-20 mins. Check for taste and adjust accordingly and serve hot garnished with fresh herbs, this recipe goes well with a onion pilaf rice or steamed herbed bread rolls or garlic bread.

*Chefs Variations: to prepare this recipe in the veg option I tried the same with grilled tofu slices, sliced baked sweet potatoes, cottage cheese cutlets can be served with this sauce as well, also using assorted veggies like broccoli, shitake mushrooms, water chestnuts, bamboo shoots, sprouts and pumpkin the same recipe turns out well.

Recipe-4] CHICKEN WITH CARAMELISED ONION SAUCE

Ingredients:

750 gms chicken curry cuts or breast pieces ideally.

For the marination:

2 tsp olive oil

2 tsp lime juice

1 tsp mustard paste

Salt and pepper to taste

2 tbsp. white wine

½ tsp thyme/ parsley/mixed herbs

For the stuffing of the chicken breasts:

1 no red/green capsicum finely chopped

¼ cup grated mozzarella/parmesan cheese

2 tsp parsley, chopped.

To prepare the sauce:

1 tsp oil

1 tsp butter

1 tsp chopped garlic

2 small white onions sliced

Salt and pepper to taste

2 tsp maida

500 ml chicken stock/water

½ tsp mixed herbs.

Method: prepare the chicken breast pieces slit them horizontally open to create a pocket and apply the marination as mentioned and keep refrigerated for 20 mins. Meantime combine together the ingredients for the stuffing and place it inside the slit chicken breast pieces and place it on a greased baking tray and cook it in the oven for 15-18 mins at 160 degrees Celsius and remove, keep aside. To prepare the sauce heat oil and butter in a pan add in the sliced onions and brown them to a nutty golden color, add in the garlic and herbs and saute for a few seconds, add some refined flour, cook for 30 seconds add in the chicken stock or water and thicken up the sauce a little. For plating the recipe arrange the stuffed chicken breasts on the dinner plate and top with some caramelized onion sauce and place some buttered vegetables like potatoes, carrots, blanched beans on the side and serve it as a main course with some freshly baked bread.

*Chefs Variations: the similar concept of stuffing works with egg plants as well, try sandwiching marinated sliced eggplants with the same recipe and cook them in the oven and top it with the same sauce for a different taste. Also we can stuff variety of vegetables like scooped out zucchini cups, sweet potato boats can be prepared and stuffed the same way too.

Recipe- 5] FLORENTINE STUFFED CHICKEN 

Ingredients

750gms-1 kg chicken pieces assorted cuts could be used.

For the marination

2 tbsp. melted butter

1 tsp chopped garlic

2 tsp honey

½ tsp mixed herbs

2 tbsp. white wine

1 tsp mustard paste

Salt and pepper to taste.

For the stuffing:

1 tsp butter

1 tsp chopped onion

1 cup blanched spinach leaves

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

1 tsp maida

2 tbsp. cheese grated.

for serving:

1 cup white sauce

Few fresh herbs

8-10 cherry tomatoes, cut.

Method: prepare the chicken cuts ideally use boneless pieces which can be slit open as desired for the recipe and apply the marination and keep refrigerated for 20 mins. In a pan saute the ingredients for the stuffing and cook for 2-3 mins and remove cool. Stuff the chicken pieces with the spinach filling and place the chicken pieces on a bed of white sauce in a baking dish. Pre-heat the oven to 180 degrees Celsius and bake the chicken recipe for 12- 18 mins or until well done. Remove and top with fresh herbs and cherry tomatoes and serve hot with sliced multi-grain bread/ brown bread/ oatmeal bread etc.

*Chef’s Variations: I would suggest to prepare this recipe with cottage cheese sliced sandwiched with the spinach filling and bake it the same way cover with an aluminum foil in order to prevent the cottage cheese getting very tough with the oven temperature. Also we can try slicing assorted veggies like bottle gourd, pumpkin slices, par boiled sweet potato slices etc to add more variety into this recipe.

Festival Tourism: How India’s Cultural Calendar Is Driving Outbound Travel

With the festive glow of Diwali behind them, Indian travellers are already shifting sights to their next celebration-led getaway. The festive phase, once limited to homecomings, is now a time for outbound exploration where celebrations, culture and luxury travel all coexist. DMCs (Destination Management Companies) in various regions are recording a noticeable increase in post-festive outbound travel, with short-haul and experience-led destinations topping the tables.

Festive travel transforms to celebration-led getaways

“We see an obvious change here - the celebrations are no longer just confined to home,” says Leena Jhugroo, Managing Director, Travel Lounge Leisure & Tours Ltd., “there are families and groups selecting Mauritius as their post Diwali escape, combining island leisure here with local cultural experience such as the Festival of Lights celebrations that are being held throughout the island.” The very idea of expanding on the festive joy into other areas has resulted in outbound travel becoming an extension of cultural experience.

Ease of Accessibility gives a rise to festive season breaks:

The ease of accessibility is conducive to demand for festive season breaks. Simple visa processes, improved access by air and flexible itineraries are serving to accelerate the travel of the outbound tourist for festive celebrations. 

" Sri Lanka's convenient e-visa, availability of Visa on Arrival, and proximity to India make it a popular holiday destination for spontaneous travellers.," says Charith De Alwis, CEO of Unique Lanka Travels "There is a demand for last minute bookings from metro cities. Couples and groups who want to spend the festivals like Diwali or New Year in a tropical atmosphere." 

Thus, the easy accessibility of spontaneous and yet purposeful breaks has become the new order.

Beyond the Party: The Spiritual and Cultural Journey of the Modern Traveller

Meaningful and cultural breaks are influencing the new festive point of view. But this is not just about indulgence. "There is a more reflective kind of aspect to the travel that is being cherished," notes Rana Abu Alhala, CEO, Plan Bespoke Travel & Tourism. "This means that there are destinations favoured by travellers where they find their spiritual and cultural sensibilities touched." The new interest in destinations like Petra, Wadi Rum, Amman has also seen heightened interest from Indian travellers who seek for history, spirituality or closeness, as opposed to mere celebration for them. Thus, the former period of festival holiday to a new one of meaningful travel indicates a maturing travel mentality when exploration is an important concept.

As the festive circle of 2025 unfolds, the evidence is there, the cultural calendar of India not only defines where people stop, it defines what places they go to. From island festivals to desert festivals to heritage trails, festivities of outbound tourism are no longer an escape; they are a celebration, a connection and a continuity of culture across countries.

Ventive Hospitality Sets a New Benchmark in Workforce Pay for India’s Hospitality Sector

Mr. Ranjit Batra, CEO, Ventive Hospitality Limited

Pune, India, November 2025: Ventive Hospitality Limited, a premier listed hospitality platform, has implemented a sector-first salary enhancement across its Marriott hotels in Pune.  They will receive a ₹20,000 in-hand minimum monthly salary, setting a new benchmark in workforce reform within Indian hospitality industry.

The policy, first committed voluntarily by the CEO Ranjit Batra in 2024, positioning Ventive Hospitality as the first Indian hospitality group to implement a structured minimum pay threshold. This move reinforces the company’s commitment towards strengthening financial security for frontline employees while addressing sector-wide challenges around retention and workforce stability.

Speaking on the initiative, Mr. Ranjit Batra — who began his career from the ranks of Captain and rose to become CEO — embodies resilience, passion, and an unwavering dedication to the craft of hospitality, stating, “At its heart, this is a future proof investment in people. When our teams feel respected, supported, and inspired, they create experiences that guests remember and relationships that last. That belief has guided us from the beginning and it will continue to shape our journey ahead. When we take care of our people, they take care of our guests. That is, and will always remain, our true spirit of hospitality.”

Industry observers note that while hospitality is one of India’s largest employment-generating sectors, entry-level wage structures have long lagged the escalating cost of living in both metropolitan and tier-two markets. By establishing a structured minimum salary, Ventive Hospitality directly addresses these entrenched challenges by reinforcing its commitment to financial well-being and long-term workforce stability. Emerging as a frontrunner in shaping fair, future-ready employment practices, this move presents a forward-looking blueprint for the industry navigating workforce shortages, operational demands, heightened guest expectations and the need for more resilient staffing strategies.

Ventive Hospitality’s commitment to its workforce is deeply embedded in the company’s ethos and was most evident during the COVID 19 period, when Ventive Hospitality was one of the few companies who continued full wage payments and prioritised employee wellbeing even as the wider hospitality industry faced unprecedented financial strain.

About Ventive Hospitality Limited:

Ventive Hospitality Ltd is an owner, developer and asset manager of luxury and upper upscale hotels in India and the Maldives, with 13 operational hospitality assets across the business and leisure segments, representing 2,178 keys. The hotels are operated by global brands like Marriott, Hilton, Minor and Atmosphere. In addition, the company also owns a portfolio of complementary annuity assets spanning 3.4 million square feet in total area. The company posted consolidated revenue of Rs 2,159 crore in fiscal year 2025 ended March 31, 2025. It had a successful IPO in December 2024 and is listed on the BSE and NSE in India.

What Defines ‘Luxury Hospitality’ in 2025? The Shift from Opulence to Meaningful Experiences

What Defines ‘Luxury Hospitality’ in 2025?

A Shift from Opulence to Meaningful Experiences

Luxury hospitality in 2025 looks very different from the gilded narrative we once associated with five-star travel. The era of equating luxury with grand lobbies, glittering chandeliers, and marble expanses is giving way to something far more intentional. Today’s discerning traveller is ushering in a new definition — one rooted in meaning, connection, authenticity, and emotional resonance.

As someone who has spent decades designing experiences for global travellers, I see this shift not as a trend, but as a fundamental reimagining of what true luxury represents, says Louis D’Souza, Managing Partner, Tamarind Global.

From Marble Floors to Intentional Experiences

There was a time when extravagance was the currency of luxury. But in 2025, value lies not in the ostentation of a space but in the enrichment it offers. The modern luxury traveller seeks purpose-driven stays, curated experiences that reflect their inner world, and moments that nourish mind, body, and spirit.

Luxury today is the quiet sunrise viewed from your balcony, the thoughtful amenity that mirrors your values, and the sense of being deeply “seen” as a guest. It is no longer about scale — it is about substance.

Hyper-Personalisation: A New Benchmark

Hyper-personalisation has moved beyond a buzzword; it is now the foundation of luxury hospitality. Advancements in AI allow hotels to craft itineraries, menus, wellness rituals, and in-room preferences with astonishing precision.

But technology alone doesn’t define the luxury experience. The real magic lies in the human touch behind it — the staff member who remembers you are vegan, the concierge who notes your love for saunas, or the server who recalls your preference for a particular tea.

The new luxury is the quiet comfort of: “They get me — and I didn’t even have to ask.”

The Human Touch: Still the Ultimate Marker of Luxury

Automation may streamline operations, but it does not replace the warmth and intuition of hospitality professionals. Even with seamless digital check-ins and AI-driven planning, the most memorable travel experiences are still shaped by people.

Luxury remains in the butler who remembers the conversation you had over the truffle risotto last year, or the staff member who brings your preferred style of eggs without prompting. In a world where technology is everywhere, authentic human connection has become the finest form of indulgence.

Sustainability: No Longer Optional

In 2025, sustainability is not a differentiator — it is an expectation. The environmentally aware luxury traveller seeks properties that operate responsibly and regenerate the environments they inhabit. This includes renewable energy integration, zero-waste initiatives, ethical sourcing of ingredients and community-focused engagement.

Eco-conscious travellers want their stays to have a positive footprint, and they expect brands to lead the way with integrity. Ethical operations are not just admirable; they are aspirational.

Cultural Immersion Through Storytelling

More than ever, travellers want to understand the soul of a destination. Luxury is increasingly expressed through narratives — the story behind a locally crafted artefact, the heritage-led design of a structure, or the farm-to-table meal prepared with regionally sourced produce.

At Tamarind Global, we see this in the rising demand for experiences that honour local craftsmanship, indigenous knowledge, and authentic immersion. Storytelling through design, cuisine, and curated moments has become a powerful connector between guest and place.

Luxury in 2025: Depth Over Display

Ultimately, luxury hospitality today is defined by depth rather than display. It is unhurried, thoughtful, and deliberately nuanced. Travellers are prioritising emotional value over material excess, seeking brands that champion sustainability, individuality, and authenticity.

In an industry evolving at extraordinary pace, one truth remains constant: luxury is no longer what you see — it is what you feel.

Dharana at Shillim Recognised as Top 20 Global Destination Spa by Condé Nast Traveler

Shillim, Maharashtra – India’s transformative wellbeing retreat, Dharana at Shillim, a living ecosystem for evidence-based healing, learning and transformation, has been honoured among the Top 20 Destination Spas in the World  in the 2025 Condé Nast Traveler Readers’ Choice Awards. This global recognition reaffirms the retreat’s commitment to clinical-grade wellbeing with precision, positioning it among the world’s most distinguished sanctuaries for longevity and holistic health outcome - where healing is lived with quiet intention and guided by the intelligence of nature.

This distinguished placement in the Top 20, reflecting the direct opinions of thousands of experienced global travelers, reinforces the rigor of Dharana's philosophy. The retreat’s approach seamlessly blends the ancient wisdom of Ayurveda with advanced diagnostics and clinical oversight to deliver consistent, measurable results in long term wellbeing  and Cognitive Health. This methodology is guided by Dharana’s proprietary Five Pathways - Preventive Medicine, Physical Restoration, Healing Nutrition, Emotional Balance, Spiritual Harmony - a structured journey that nurtures the inner architecture of wellbeing. Set within the UNESCO World Heritage Western Ghats, the natural landscape serves as the inherent source of its healing philosophy, shaping an environment where silence, stillness and science come together.

"We are incredibly humbled and deeply grateful for this global recognition, which has been voted for by the discerning readers of Condé Nast Traveler," said Gavin de Souza, Managing Director - Writer Lifestyle Pvt Ltd, and CEO – Dharana at Shillim. "This award is a profound validation of our brand mission - to offer not just a retreat, but a strategic outcome in long-term health. It celebrates the dedication of our entire team, who are committed to curating every guest journey with scientific precision to achieve measurable, life-changing transformation from retreat to ritual and from intention to lasting wellbeing"

About Dharana at Shillim

As leaders in guest health improvement, Dharana at Shillim is India’s foremost living ecosystem for healing, learning and transformation, nestled within 2,500 acres of pristine landscape in the Sahyadri Mountain range of Maharashtra, India. Offering clinical-grade wellbeing with personalisation and precision, the retreat integrates  ancient wisdom of Ayurveda with data-driven programmes across its proprietary Five Pathways. 

With Shillim as a sanctuary for healing, the retreat is devoted to curating strategic, high-value health outcomes that foster longevity and conscious living — with each journey beginning well before your visit and continuing long after your stay.

FHRAI–IHM to Host Mini Marathon on ‘Viksit Hospitality for Viksit Bharat’ in Greater Noida

Celebrating the role of hospitality in nation-building and inspiring the next generation of professionals

November, 2025: The Federation of Hotel and Restaurant Associations of India (FHRAI), in collaboration with FHRAI–IHM and the Hotel and Restaurant Association of Northern India (HRANI), will host the first edition of the FHRAI–IHM Mini Marathon in Greater Noida on Sunday, 1st February 2026. Themed ‘Viksit Hospitality for Viksit Bharat’, the event brings together students, hospitality professionals, government representatives, and fitness enthusiasts to celebrate the contribution of the hospitality sector to India’s growth story while promoting the industry as a strong career pathway for the youth.

India’s tourism and hospitality industry continues to remain one of the country’s largest drivers of economic value. It plays a central role in strengthening GDP, enhancing foreign exchange earnings, and creating widespread employment. Despite its vast potential and rapid expansion into Tier III and Tier IV cities over the last two to three years, the industry continues to face an acute shortage of trained manpower. This contrast, of immense growth opportunity and a pressing skill gap, highlights the need for deeper awareness, stronger industry–academia collaboration, and a policy environment that encourages talent development. The Mini Marathon has been conceptualised to address this need by positioning hospitality as a vibrant, future-ready career and by showcasing the sector’s decisive role in shaping the Viksit Bharat vision.

The event will feature an energetic opening ceremony with participation from senior government officials and hospitality leaders. Attendees will experience a unique culinary showcase, with chefs presenting signature dishes along the marathon route, alongside an interactive hospitality pavilion designed to highlight new possibilities in hospitality, tourism, food innovation, and service excellence. The presence of celebrity chefs, sports personalities, and influencers will further elevate the event’s engagement and appeal. Participants can also enjoy live music sessions, fitness workshops, Zumba, and Bhangra performances throughout the morning. Sustainability remains an essential element of the event, reflected through environmentally conscious race kits, reusable hydration stations, and efforts to reduce food waste.

The Mini Marathon will include four participation categories, offering distances suitable for runners and walkers across age groups. FHRAI–IHM, located at Plot No. 45, Knowledge Park III, Greater Noida, will host the event starting at 6:00 am. With an expected turnout of students, industry professionals, runners, and families, the event aims to create a spirited atmosphere that brings together the hospitality community and the wider public.

Speaking about the initiative, Mr. Surendra Kumar Jaiswal, President, FHRAI, said, “The hospitality sector has the power to transform India’s economic future. As the country moves toward the goal of Viksit Bharat, the industry will play a defining role not only in job creation but in shaping the global perception of India. Through this Mini Marathon, we want young people to feel inspired, to see hospitality as a meaningful and rewarding career, and to understand the impact they can make as future leaders of this sector.”

The FHRAI–IHM Mini Marathon is envisioned as an annual flagship event that celebrates health, teamwork, and community spirit while spotlighting the vital role hospitality can play in driving India’s development narrative. As the sector prepares for its next phase of expansion, the event seeks to encourage greater participation from students and professionals and reinforce the importance of skilled talent in building a strong and future-ready hospitality ecosystem.

New Labour Codes: A Transformative Turning Point for India’s Hospitality Workforce By Dr. Bhupesh Kumar

As India prepares to implement its long-awaited labour reforms, the hospitality and tourism sector stands on the cusp of a historic shift—one that promises dignity, fairness, and a more secure future for millions of workers.

A Landmark Reform in India’s Labour Landscape

The Government of India’s decision to enforce the four new Labour Codes from 21 November 2025 marks one of the most sweeping modernizations of labour governance in decades. By consolidating 29 disparate laws into four simplified, comprehensive codes, the reforms aim to create a labour environment that is transparent, equitable, and adaptable to the demands of a rapidly evolving economy.

For India’s hospitality and tourism industry, which employs one of the largest and most diverse workforces in the country, these reforms are not just administrative changes but represents a structural transformation poised to elevate the entire sector.

Formalization: Bringing Order to an Informal Ecosystem

The hospitality sector including hotels, restaurants, travel services, events, and allied operations, has traditionally depended on a workforce marked by informality. Contract staff, part-time employees, housekeeping teams, drivers, guides, and gig-based partners often work without documentation or predictable protection.

The new Labour Codes address this systemic gap through a mandatory appointment letter for every employee, formalizing terms of employment across roles and levels. This move ensures greater clarity, accountability, and job security, fostering a more professional and fair working culture.

Fair Wages and Transparent Compensation

A decisive feature of the reforms is the introduction of a National Floor Wage, ensuring uniformity of minimum wages across states. The standardisation of the definition of ‘wages’ simplifies calculations for overtime, gratuity, bonuses, and provident fund, offering workers predictable earnings and employers’ clearer compliance.

For an industry accustomed to extended and irregular work hours, the requirement to pay overtime at twice the standard rate is a powerful step toward fair compensation and respect for labour.

Equally significant is the provision enabling fixed-term employees to receive gratuity after just one year of service, aligning their benefits more closely with permanent staff and strengthening workplace parity.

Social Security for the Gig Workforce

Perhaps the most pioneering shift is the inclusion of gig and platform workers within the social security framework. Freelance guides, drivers, adventure instructors, event professionals, and other self-employed service providers who are invisible in the benefits ecosystem, will now gain access to insurance, pension schemes, and provident fund coverage.

With Aadhaar-enabled portability, workers frequently moving between cities or jobs can now maintain benefit continuity which will be an invaluable support for the tourism workforce.

Improved Health, Safety, and Workplace Welfare

The new Occupational Safety, Health and Working Conditions Code reinforces employer responsibility for creating safe and supportive workplaces. Annual health check-ups for workers aged 40 and above, recognition of commute related risks in certain cases, and clarity on safety norms offer enhanced protection for those engaged in strenuous, guest handling roles.

For an industry where physical effort, equipment handling, and long shifts are routine, these provisions can significantly reduce occupational vulnerabilities.

Expanding Opportunities for Women

One of the most progressive provisions is the permission for women to work night shifts, subject to consent and adequate safety arrangements. Since hospitality often operates round the clock, this change opens new pathways for women’s employment, particularly in hotels, restaurants, aviation linked services, and travel operations.

Reaffirmation of equal pay for equal work strengthens the sector’s commitment to gender equity.

Ease of Doing Business for Hospitality Entrepreneurs

Small and medium hospitality operators including standalone hotels, homestays, cafés, restaurants, and travel agencies, will benefit from simplified compliance through single registration, single licensing, and a single annual return.

Reducing bureaucratic complexity can encourage greater formal employment and bring more workers under documented, regulated systems.

Implementation Challenges: The Road to Real Impact

While the reforms are visionary, focused and successful implementation will require:

• readiness among employers for wage restructuring

• increased social security contributions

• strong coordination across states

• extensive awareness campaigns for informal workers, especially in remote tourism destinations

The true test lies not in the codes themselves, but in how effectively they are executed across India’s varied labour landscape.

A Future Built on Dignity, Security, and Inclusion

The new labour laws offer the hospitality and tourism sector a once-in-a-generation opportunity to reset its foundations. By championing fair wages, social protection, workplace safety, and gender equality, the reforms promise to uplift millions who contribute tirelessly to one of India’s most dynamic industries.

If implemented with consistency and commitment, these codes can usher in a more dignified, secure, and globally competitive future for India’s hospitality workforce, strengthening both the sector’s economic vitality and its human foundation.

(The author is the Principal, IHM, Ranchi)

Festival Tourism: How India’s Cultural Calendar Is Driving Outbound Travel

With the festive glow of Diwali behind them, Indian travellers are already shifting sights to their next celebration-led getaway. The festive phase, once limited to homecomings, is now a time for outbound exploration where celebrations, culture and luxury travel all coexist. DMCs (Destination Management Companies) in various regions are recording a noticeable increase in post-festive outbound travel, with short-haul and experience-led destinations topping the tables.

Festive travel transforms to celebration-led getaways

“We see an obvious change here - the celebrations are no longer just confined to home,” says Leena Jhugroo, Managing Director, Travel Lounge Leisure & Tours Ltd., “there are families and groups selecting Mauritius as their post Diwali escape, combining island leisure here with local cultural experience such as the Festival of Lights celebrations that are being held throughout the island.” The very idea of expanding on the festive joy into other areas has resulted in outbound travel becoming an extension of cultural experience.

Ease of Accessibility gives a rise to festive season breaks:

The ease of accessibility is conducive to demand for festive season breaks. Simple visa processes, improved access by air and flexible itineraries are serving to accelerate the travel of the outbound tourist for festive celebrations. 

" Sri Lanka's convenient e-visa, availability of Visa on Arrival, and proximity to India make it a popular holiday destination for spontaneous travellers.," says Charith De Alwis, CEO of Unique Lanka Travels "There is a demand for last minute bookings from metro cities. Couples and groups who want to spend the festivals like Diwali or New Year in a tropical atmosphere." 

Thus, the easy accessibility of spontaneous and yet purposeful breaks has become the new order.

Beyond the Party: The Spiritual and Cultural Journey of the Modern Traveller

Meaningful and cultural breaks are influencing the new festive point of view. But this is not just about indulgence. "There is a more reflective kind of aspect to the travel that is being cherished," notes Rana Abu Alhala, CEO, Plan Bespoke Travel & Tourism. "This means that there are destinations favoured by travellers where they find their spiritual and cultural sensibilities touched." The new interest in destinations like Petra, Wadi Rum, Amman has also seen heightened interest from Indian travellers who seek for history, spirituality or closeness, as opposed to mere celebration for them. Thus, the former period of festival holiday to a new one of meaningful travel indicates a maturing travel mentality when exploration is an important concept.

As the festive circle of 2025 unfolds, the evidence is there, the cultural calendar of India not only defines where people stop, it defines what places they go to. From island festivals to desert festivals to heritage trails, festivities of outbound tourism are no longer an escape; they are a celebration, a connection and a continuity of culture across countries.

Whispers of the Rainforest’ art camp in Wayanad brings together Kerala’s senior local artists.

November 2025 : India's leading boutique hospitality chain, CGH Earth, recently hosted a 15-day immersive art camp, “Whispers of the Rainforest” – a reflection of the brand's commitment to responsible tourism and an ode to Wayanad's ecology and culture.  Envisioned by curator Sathyapal, this initiative took place at CGH Earth’s forest lodge in Lakkidi, Wayanad Wild, where 12 senior artists from across Kerala were brought together to create inspired art and hosted from September 10 to 25.

"We are situated within a dense forest belt of the Western Ghats, one of the most biodiverse regions in the world. Hosting the artists’ camp here was special because these artists saw what we see daily: the silent intelligence of nature. They translated this into twenty-nine remarkable artworks!" said David Raju, Lodge Manager, Wayanad Wild - CGH Earth.

Now showcased at the David Hall Art Gallery in Fort Kochi, the exhibition stands as a vibrant bridge between art, nature, and sustainability, echoing CGH Earth’s belief that true hospitality goes beyond comfort, nurturing both the community and the planet.

The artists whose creations are being exhibited include Ajayakumar, Ajit Kumar G, Baijudev, Basil Baby, Biji Bhaskar, Shobharaj KR, Sindhu Divakaran, Sivadasan K.C, Sriya K.R, Sujith Navam, Sunil Rocky V.G and V.B Venu. Before the start of the art camp, these noted artists were supposed to create two pieces of art; however, a few of them were so overwhelmed and inspired by the experience that they made additional artworks. 

“Anyone visiting this place will have a profound experience, or in fact a realization that this earth does not belong to humans alone.  We must explore nature, learn about the flora and fauna flourishing in these deep forests, and the people who live there,” added curator Satyapal.

Spanning twelve acres of rewilded land, Wayanad Wild by CGH Earth recreates the native rainforest ecosystem where mist-laden canopies, the symphony of cicadas, and the astounding biodiversity lead visitors to have one of the most enriching experiences through biosphere exploration of these rich forests. Every element in this forest lodge is designed to ensure sustainable practices are woven into daily operations.

NAGALAND CHIEF MINISTER RECEIVED AIR INDIA EXPRESS’ TSÜNGKOTEPSÜ LIVERY AIRCRAFT AHEAD OF HORNBILL FESTIVAL 2025

Celebrating its Hornbill Festival 2025 partnership Air India Express announced a 15% discount for travel from/to Dimapur.

November-2025, National: Chief Minister of Nagaland, Shri Neiphiu Rio, received Air India Express’ newly inducted Boeing 737-8 aircraft at Dimapur Airport on 22 Nov, featuring a livery inspired by the Tsüngkotepsü warrior shawl, an iconic symbol of Nagaland’s tribal heritage, marking the beginning of the airline’s association as the Official Travel Partner of the Hornbill Festival 2025. The event at Dimapur Airport brought the cultural spirit of the State to the fore, with traditional dancers from Nagaland creating a vibrant and evocative welcome that reflected the essence of the much-loved festival.

The Hornbill Festival, held annually from 1 to 10 December, is one of India’s most prominent cultural celebrations, drawing visitors from across the country and around the world. Often described as the ‘Festival of Festivals’. It showcases the diversity, craftsmanship, folklore, and community traditions of Nagaland’s many tribes. The festival offers a unique window into the State’s rich cultural landscape, and the partnership with Air India Express enhances tourism to the region, enabling more people to explore and celebrate Nagaland’s heritage.

Receiving the aircraft, Shri Neiphiu Rio, Chief Minister of Nagaland, said, “The Hornbill Festival is a celebration of our identity, unity, and artistic heritage, and we are pleased to have Air India Express as our Official Travel Partner this year. The Tsüngkotepsü livery is a meaningful gesture that honours the traditions of the Ao tribe and carries a part of Nagaland’s story across India. This partnership strengthens our efforts to welcome more visitors to Nagaland and deepen cultural understanding through an experience that reflects who we are as a people.”

Speaking about the association, Aloke Singh, Managing Director, Air India Express, said, “We are honoured to partner with the Government of Nagaland for the Hornbill Festival 2025. The spirit of Hornbill, vibrant, warm, expressive, and deeply rooted in culture, resonates strongly with our brand ethos and our Tales of India initiative, through which we celebrate the country’s many stories. The Tsüngkotepsü-inspired livery on our new aircraft VT-BWD is our tribute to Nagaland’s artistic legacy, and today’s ceremony reflects the State’s creative energy and cultural pride. We look forward to welcoming guests from across India to Xplore more of Nagaland and participate in the Hornbill festivities this year.”

To encourage travel to the State and the festival, Air India Express is extending a 15% discount for bookings from or to Dimapur made till 10 December 2025, applicable for travel till 15 December 2025, using the promo code ‘HORNBILL’ on the airline’s website and mobile app. 

The airline has also created a Hornbill-themed experience with a dedicated photobooth for arriving travellers at Dimapur Airport and a community art canvas inspired by traditional motifs at the festival site at the Kisama heritage village. 

The airline has also announced a contest offering guests the opportunity to win free flights. Participants can take a picture at the AIX photobooth at Dimapur Airport or at the community art canvas inspired by traditional motifs at the Hornbill venue in the Kisama Heritage Village, and upload it on Instagram, Facebook, or X by tagging @airindiax and using #XploreMore, with multiple winners to be selected during the festival period.

Air India Express operates daily flights connecting Dimapur to Guwahati, with convenient one-stop onward connectivity from Bengaluru, Delhi, Hyderabad, Jaipur, Kolkata, and Patna. The flights between Dimapur and New Delhi has a short layover with no aircraft change at Guwahati, ensuring a smoother and more seamless travel experience. Across the Northeast region, the airline connects Guwahati with 126 weekly flights, Agartala with 21 weekly flights, Imphal with 21 weekly flights, and Dibrugarh with 14 weekly flights, strengthening mobility and access in the region.

Air India Express celebrates India’s cultural and festive fabric through thoughtful, guest-centric initiatives that incorporate local traditions into the travel experience. From Sattvik meals during Navratri and festive menus for Diwali and Onam, to gestures such as special edition rakhis onboard for Raksha Bandhan, the airline brings the warmth of India’s celebrations to the skies. The airline recently unveiled its new brand campaign ‘Xplore More, Xpress More’ encouraging travellers to immerse themselves in local culture and discover new experiences. The airline also unveiled the new cabin experience on its Boeing 737-8 aircraft recently. The upgraded cabin features seats with superior padding, wider armrests, and legroom ranging from 29 to 38 inches. Each seat is equipped with in-seat USB charging ports, while the cabins feature ovens for serving hot ‘Gourmair’ meals, refreshed interiors with brand-new carpets, and advanced Boeing Sky Interior lighting, creating a modern, warm, and welcoming ambience that reflects the airline’s commitment to a comfortable and memorable flying experience.

As part of its ‘Tales of India’ initiative, Air India Express proudly showcases unique art and designs on its aircraft tails, representing the stories of India’s many regions. Alongside the Tsüngkotepsü design from Nagaland, the airline’s fleet features Akyobi, Moirang Phee, and Saphee Lanphee from Manipur, Gamosa and Jaapi from Assam, Idu Mishmi from Arunachal Pradesh, Khneng from Meghalaya, and Puanchei from Mizoram, honouring the artistic traditions of the Northeast and celebrating the spirit of India in flight.

Hotel, Industry and Farmers Partnerships is Critical for Mutual Growth: Agriculture Secretary

New Delhi, November 2025: Secretary, Department of Agriculture & Farmers’ Welfare, Shri Devesh Chaturvedi, today urged the hospitality industry to forge direct, structured, and long-term partnerships with Farmer Producer Organizations (FPOs), calling such collaborations indispensable for ensuring consistent access to high-quality agricultural produce.

Addressing the FPO–Hospitality & Farmers’ Benefit Summit 2025, organised by the Federation of Hotel & Restaurant Associations of India (FHRAI), he emphasized that direct FPO–hotel linkages would form a powerful win-win model—boosting farmers’ incomes while enabling hotels to source premium, largely chemical-free ingredients.

Mr. Chaturvedi highlighted that India now hosts nearly 40,000 FPOs, many offering produce that naturally aligns with the hospitality sector’s rising demand for clean, safe, and sustainable food. He underscored that farmers continue to face an inverted pricing cycle—buying inputs at retail prices but selling produce at wholesale—an imbalance that can be corrected only through direct procurement partnerships with hotels.

Reiterating the Prime Minister’s call for stronger agriculture–industry collaborations, he noted that such partnerships would reduce middlemen, secure supply chains, raise farmer profitability, and enable the hospitality sector to expand GDP contribution and employment.

He added that the Government is promoting organic farming, GI-tagged products, and responsible tourism, citing the Kumarakom Model in Kerala as a benchmark for sustainable industry–community integration.

Speaking at the Summit, Mr. Suman Billa, Additional Secretary & Director General, Ministry of Tourism, said India needs a fast-tracked, structured farmer–hotel partnership architecture. Such a model, he noted, would accelerate the Government’s vision while uplifting rural livelihoods and strengthening tourism-driven value chains.

FHRAI President Mr. Surendra Kumar Jaiswal reaffirmed the readiness of hotels to procure directly from FPOs—provided supply is consistent and quality-assured.
Mr. M. P. Bezbaruah, Secretary-General, HAI, reiterated the long-standing demand for granting infrastructure status to hotels to unlock broader development opportunities.

Industry leaders including Mr. Rahool Macarius (Wyndham Hotels & Resorts), Mr. Vishvapreet Singh Cheema (Lemon Tree Hotels), and Ms. Ankita Jaiswal (HRANI & UPHRA) also shared insights during the inaugural session.

Delivering the Vote of Thanks on behalf of FHRAI and HRANI, Mr. Garish Oberoi expressed gratitude to Chief Guest Shri Devesh Chaturvedi for his policy direction and to Guest of Honour Shri Suman Billa for reinforcing the tourism sector’s commitment to rural linkages.

He offered a special acknowledgment to Ms. Maninder Kaur Dwivedi, Additional Secretary, Ministry of Agriculture & Farmers’ Welfare, whose strategic guidance, conceptual leadership, and cross-ministerial coordination shaped the Summit’s theme and made the collaboration possible.

He thanked distinguished guests

•Mr. M. P. Bezbaruah, Secretary-General, HAI
•Mr. Ajay Bakaya, Managing Director, Sarovar Hotels
•Mr. Vishvapreet Singh Cheema, President, Lemon Tree Hotels
• Mr. Rahool Macarius, Market Managing Director – Eurasia, Wyndham Hotels & Resorts

He also extended appreciation to Mr. Surendra Kumar Jaiswal, President FHRAI, and Ms. Ankita Jaiswal, Chairperson, Sustainable & Responsible Tourism (HRANI & UPHRA), for their leadership in bringing stakeholders together.

He thanked all ministries, FPO representatives, panellists, hospitality leaders, media, and the Le Meridien team for their support and participation. A focused technical session moderated by food writer Mr. Sourish Bhattacharyya delivered a clear operational blueprint for implementing a national farm-to-hospitality supply chain.

Key contributors included

Ms. Asha Sota (MoAFW),
Mr. Vijay Pratap Singh Aditya (Ekgaon Group),
Mr. Kirti Prasanna Mishra (Ecociate Consultants),
Mr. Ashwni Kumar Goela (Radisson Hotel Group),
Ms. Meena Bhatia (Le Meridien, New Delhi),
Chef Davinder Kumar and Chef Rakesh Sethi.

This framework marks one of India’s first aligned, multi-stakeholder national blueprints for integrating farmers with the hospitality supply chain.

A major highlight of the Summit was FHRAI’s curated exhibition featuring 50 FPOs from 17 states, showcasing an extensive range of regional and GI-tagged products — including yellow tea, Kashmiri mamra almonds, Himalayan saffron, makhana, black turmeric, forest honey, katarni rice, and Kandhamal haldi. The exhibition demonstrated India’s agricultural diversity and offered FPOs unprecedented visibility into institutional market requirements.

Ingredient Ideology! Wise Meal Plans & Lifestyle To Help Thyroid Health. By: Dr. Kaviraj Khialani- Celebrity Master Chef.

INTRODUCTION TO THYROID: -

The thyroid is a small butterfly-shaped gland located in your neck. It plays a crucial role in regulating your body's metabolism, energy levels, and growth. It produces hormones that control various functions in your body. When the thyroid is overactive (hyperthyroidism) or underactive (hypothyroidism), it can lead to a range of symptoms like fatigue, weight changes, mood swings, and more. It's important to get regular check-ups and consult a healthcare professional if you have concerns about your thyroid health.

The thyroid gland is like the boss of your body's metabolism. It controls how fast or slow your body burns calories and uses energy. It also helps regulate important functions like heart rate, body temperature, and digestion. So, when the thyroid isn't working properly, it can affect your overall well-being. That's why it's important to take care of it and seek medical advice if you notice any symptoms or concerns.

TYPES OF THYROID & THE THYROID GLAND:-

The thyroid gland is a small, butterfly-shaped gland located in the front of the neck, just below the larynx. It is a crucial part of the endocrine system and plays a vital role in regulating metabolism, growth, development, and various bodily functions.

There are several types of thyroid conditions that can affect the function and structure of the thyroid gland. Here are some of the most common ones:

1. Hypothyroidism: This refers to an underactive thyroid, where the gland does not produce enough thyroid hormones. Symptoms may include fatigue, weight gain, depression, cold intolerance, and dry skin.

2. Hyperthyroidism: This is the opposite of hypothyroidism, where the thyroid gland becomes overactive and produces excessive amounts of thyroid hormones. Symptoms may include weight loss, rapid heartbeat, anxiety, sweating, and tremors.

3. Goiter: A goiter is an enlarged thyroid gland, which can be caused by various factors such as iodine deficiency, inflammation, or certain growths. It may cause difficulty swallowing, breathing, or in some cases, may not cause any noticeable symptoms.

4. Thyroid nodules: These are abnormal growths or lumps that form within the thyroid gland. While most nodules are benign, some can be cancerous. Nodules may cause swelling in the neck, difficulty swallowing, or can be detected incidentally during a medical examination.

5. Thyroiditis: This refers to the inflammation of the thyroid gland, which can be caused by autoimmune conditions, viral infections, or certain medications. Symptoms can vary depending on the type of thyroiditis, but may include pain in the neck, fever, fatigue, and changes in thyroid hormone levels.

It is important to note that the diagnosis and treatment of thyroid disorders should be done by qualified healthcare professionals. If you suspect any issues with your thyroid gland, it is recommended to consult with a medical expert for appropriate evaluation and management.

HOW DOES THYROID AFFECT US AND OUR HEALTH?

The thyroid gland plays a vital role in regulating various bodily functions and maintaining overall health. It produces hormones that influence metabolism, growth, development, and energy levels in the body. Here are some ways the thyroid affects us and our health:

1. Metabolism Regulation: The thyroid hormones, primarily triiodothyronine (T3) and thyroxine (T4), control the body's metabolic rate. They help convert food into energy and regulate how quickly the body burns calories. An overactive thyroid (hyperthyroidism) can accelerate metabolism, resulting in weight loss, increased heart rate, irritability, and heat intolerance. Conversely, an underactive thyroid (hypothyroidism) can slow down metabolism, leading to weight gain, fatigue, cold sensitivity, and constipation.

2. Growth and Development: Thyroid hormones are crucial for proper growth and development in children and maintaining tissue integrity in adults. Inadequate hormone production during childhood can result in stunted growth and cognitive impairments. In adults, an imbalance in thyroid hormones can affect muscle strength, bone health, and brain function.

3. Body Temperature Regulation: The thyroid gland influences body temperature regulation. Hyperthyroidism can cause excessive sweating, heat intolerance, and high body temperature. On the other hand, hypothyroidism can lead to cold intolerance, decreased sweating, and a lower body temperature.

4. Cardiovascular Health: Thyroid hormones have a direct impact on the cardiovascular system. Hyperthyroidism can lead to elevated heart rate, increased blood pressure, irregular heart rhythms, and an enlarged heart, which can increase the risk of cardiovascular diseases. Hypothyroidism, on the other hand, can cause low heart rate, reduced cardiac output, and high cholesterol levels, which can contribute to heart disease.

5. Mood and Mental Health: Imbalances in thyroid hormones can affect mood and mental well-being. Hyperthyroidism can cause anxiety, irritability, restlessness, and insomnia. Hypothyroidism, on the other hand, can lead to depression, fatigue, memory problems, and difficulty concentrating.

6. Reproductive Health: Thyroid disorders can impact fertility, menstrual regularity, and pregnancy outcomes. Both hypothyroidism and hyperthyroidism can disrupt normal menstrual cycles, leading to irregular periods or heavy bleeding. Thyroid dysfunction during pregnancy can increase the risk of complications such as miscarriage, preterm birth, and developmental issues in the baby.

It is important to note that thyroid disorders are common, and if you suspect any thyroid-related issues, it is recommended to consult a healthcare professional for evaluation, diagnosis, and appropriate treatment.

FOOD WHICH CAN BE A PART OF OUR DIET TO MAINTAIN PROPER LEVELS OF THYROID:-

Maintaining proper thyroid function involves a balanced diet that includes specific nutrients. Here are some foods that can support thyroid health:

1. Iodine-rich Foods: Iodine is essential for thyroid hormone production. Good sources include seaweed (kelp, nori), iodized salt, cod, shrimp, and dairy products like milk and yogurt.

2. Selenium-rich Foods: Selenium is involved in the metabolism of thyroid hormones. Brazil nuts, sardines, tuna, turkey, eggs, and legumes like lentils and chickpeas are good sources.

3. Zinc-rich Foods: Zinc supports thyroid function and helps with hormone production. You can find it in oysters, beef, crab, chicken, pumpkin seeds, and fortified cereals.

4. Omega-3 Fatty Acids: Found in fatty fish like salmon, mackerel, and sardines, as well as flaxseeds and walnuts, omega-3 fatty acids help reduce inflammation and support thyroid health.

5. Antioxidant-rich Foods: Berries, colorful fruits, and vegetables are rich in antioxidants that help protect the thyroid and reduce oxidative stress. Include blueberries, cherries, spinach, kale, and bell peppers in your diet.

6. Protein-rich Foods: Thyroid hormones require adequate protein for synthesis. Include lean sources of protein like poultry, lean meat, fish, tofu, and legumes in your meals.

7. Whole Grains: Incorporate whole grains like quinoa, oats, brown rice, and whole wheat bread in your diet. They provide B vitamins and fiber, which support overall thyroid function.

Remember, maintaining a well-rounded diet and avoiding excessive consumption of goitrogens (found in cruciferous vegetables like broccoli, cabbage, and Brussels sprouts) can also help support your thyroid health. However, if you have specific thyroid concerns, it's important to consult with a healthcare professional for personalized advice.

HOW CAN WE MAINTAIN THYROID LEVELS BESIDES DIET?

Maintaining thyroid levels involves more than just dietary considerations. While a balanced diet is crucial, there are several other lifestyle factors you can focus on to support healthy thyroid function. Here are some suggestions:

1. Manage stress: Chronic stress can adversely affect thyroid function. Engage in stress-reducing activities such as exercise, meditation, deep breathing, yoga, or hobbies that help you relax.

2. Get enough sleep: Prioritize quality sleep and ensure you are getting adequate rest each night. Lack of sleep can disrupt hormone regulation, including thyroid hormones.

3. Exercise regularly: Regular physical activity has been shown to support optimal thyroid function. Aim for a combination of aerobic exercises, strength training, and activities that help you stay active and maintain a healthy weight.

4. Avoid toxins: Certain environmental toxins can interfere with thyroid function. Limit exposure to chemicals in household cleaners, plastics, pesticides, and heavy metals.

5. Manage medication and supplements: If you are on thyroid medication, ensure you follow your doctor's instructions and take it consistently. Discuss any supplements or medications you are taking with your healthcare provider, as some can potentially affect thyroid function.

6. Regular check-ups: It is important to have regular check-ups with your healthcare provider to monitor your thyroid health. They can perform necessary tests to assess hormone levels and make any adjustments if needed.

7. Consider iodine intake: Iodine is an essential nutrient for thyroid hormone production. In areas where iodine deficiency is prevalent, consuming iodized salt or including iodine-rich foods like seafood, seaweed, and dairy products can help support thyroid function. However, too much iodine can also be harmful, so it's important to maintain a balance.

8. Support gut health: Healthy digestion and absorption of nutrients can indirectly impact thyroid function. Promote good gut health by consuming probiotic-rich foods like yogurt, sauerkraut, or taking a probiotic supplement.

Remember, it's always best to consult with a healthcare professional for personalized advice tailored to your specific situation. They can provide proper guidance based on your health history, current condition, and any medications you may be taking.

FEW RECIPES WHICH CAN HELP IN MAINTAINING THYROID FUNCTIONING IN THE BODY?

1. TUMERIC GINGER LENTIL SOUP.

Ingredients:

- 1 cup red lentils

- 4 cups vegetable broth

- 1 tablespoon turmeric powder

- 1 tablespoon grated ginger

- 1 onion, diced

- 3 cloves of garlic, minced

- 2 carrots, diced

- 2 celery stalks, diced

- 1 tablespoon olive oil

- Salt and pepper to taste

Instructions:

1. Rinse the lentils under cold water and set aside.

2. In a large pot, heat the olive oil over medium heat.

3. Add the diced onion, minced garlic, grated ginger, carrots, and celery. Sauté until the vegetables are tender.

4. Add the turmeric powder and stir well to coat the vegetables.

5. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until the lentils are cooked through.

6. Season with salt and pepper to taste.

7. Serve hot and enjoy your delicious Turmeric Ginger Lentil Soup!

Remember, this recipe is just a suggestion, feel free to adjust the ingredients and seasonings according to your taste preferences.

1. BAKED SALMON WITH DILL AND LEMON.

Ingredients:

- 1 pound salmon fillet

- 2 tablespoons fresh dill, chopped

- 1 lemon, sliced

- Salt and pepper to taste

- Olive oil for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Place the salmon fillet on a baking sheet lined with parchment paper.

3. Season the salmon with salt and pepper to taste.

4. Sprinkle the chopped dill evenly over the salmon.

5. Place the lemon slices on top of the salmon.

6. Drizzle a little olive oil over the salmon to keep it moist.

7. Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork.

8. Remove from the oven and let it rest for a few minutes before serving.

9. Serve the baked salmon with dill and lemon alongside your favourite sides.

Enjoy your delicious and healthy Baked Salmon with Dill and Lemon!

1. QUINOA AND ROASTED VEGETABLE BUDDHA BOWL.

Ingredients:

- 1 cup quinoa

- 2 cups water or vegetable broth

- Assorted vegetables (such as sweet potatoes, bell peppers, zucchini, and broccoli), chopped

- 2 tablespoons olive oil

- 1 teaspoon paprika

- 1/2 teaspoon cumin

- Salt and pepper to taste

- For the dressing:

   - 2 tablespoons tahini

   - 1 tablespoon lemon juice

   - 1 tablespoon maple syrup

   - 1 clove garlic, minced

   - Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Rinse the quinoa under cold water and drain.

3. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.

4. While the quinoa is cooking, toss the chopped vegetables with olive oil, paprika, cumin, salt, and pepper on a baking sheet.

5. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred.

6. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, and pepper to make the dressing.

7. Assemble your Buddha bowl by dividing the cooked quinoa, roasted vegetables, and drizzle the dressing on top.

8. Feel free to add any additional toppings or garnishes of your choice, such as avocado slices, fresh herbs, or toasted nuts.Enjoy your nutritious and delicious Quinoa and Roasted Vegetable Buddha Bowl!

1. SEAWEED SALAD WITH GINGER LIME DRESSING.

Ingredients:

- 4 cups mixed seaweed (such as wakame, hijiki, or kombu)

- 1 tablespoon sesame oil

- 1 tablespoon soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon lime juice

- 1 tablespoon grated ginger

- 1 teaspoon honey or maple syrup (optional)

- 1 tablespoon sesame seeds, for garnish

Instructions:

1. Rinse the mixed seaweed under cold water to remove any excess salt.

2. In a large bowl, soak the seaweed in cold water for about 5 minutes, or until it becomes tender.

3. Drain the seaweed and squeeze out any excess water.

4. In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, lime juice, grated ginger, and honey or maple syrup (if using) to make the dressing.

5. Add the dressing to the seaweed and toss until well coated.

6. Let the seaweed salad marinate in the dressing for about 10-15 minutes to allow the flavors to meld together.

7. Sprinkle sesame seeds on top for garnish.

8. Serve the seaweed salad chilled and enjoy its refreshing flavors!

Enjoy your delicious Seaweed Salad with Ginger Lime Dressing!

1. THYROID BOOSTING SMOOTHIE BOWL.

Ingredients:

- 1 frozen banana

- 1 cup spinach

- 1/2 cup frozen blueberries

- 1/2 cup almond milk (or any milk of your choice)

- 1 tablespoon chia seeds

- 1 tablespoon flaxseeds

- 1/2 teaspoon spirulina powder (optional)

- Toppings of your choice (such as sliced fruits, granola, coconut flakes)

Instructions:

1. In a blender, combine the frozen banana, spinach, frozen blueberries, almond milk, chia seeds, flaxseeds, and spirulina powder (if using).

2. Blend until smooth and creamy. If the mixture is too thick, you can add a little more almond milk to reach your desired consistency.

3. Pour the smoothie into a bowl.

4. Top with your favourite toppings, such as sliced fruits, granola, and coconut flakes.

5. Enjoy your thyroid-boosting smoothie bowl!

Remember, this smoothie bowl is packed with nutrients that may support thyroid health, but it's always important to consult with a healthcare professional for personalized advice

IHM Ranchi Successfully organised of Annual Sports Festival ‘SPARDHA–2K25’.

Mr. Sahil Khan and Ms. Niteen Sanga Declared Overall Champions

The Annual sports festival of Institute of Hotel Management (IHM) Ranchi Spardha–2K25 culminated with a grand award ceremony on 22.11.2025. The two week long annual sports event witnessed a tremendous and enthusiastic participation from the students. The closing ceremony was graced by the Hon’ble Minister of State for Defence, Shri Sanjay Seth, as the Chief Guest. The distinguished guests included Mr. James Muntode, General Manager, Hotel Marriott Courtyard Ranchi, Mr. Chandrakant Raipat, CMD, Rameshwaram Group, and Dr. Bhupesh Kumar, Principal, IHM Ranchi.

The valedictory event commenced with the ceremonial lamp lighting by the Chief Guest and dignitaries, followed by a soulful Ganesh Vandana presented by the students. A captivating performance of Jhumar, showcasing the rich cultural heritage of Jharkhand, received wide appreciation.

Addressing the gathering, Shri Sanjay Seth congratulated the students and urged them to pursue excellence and contribute to nation-building. He stated that the presence of a premier hospitality institute like IHM Ranchi in Jharkhand ensures immense opportunities for youth. Highlighting the talent and potential of India’s young generation, he said that today’s youth are making a mark globally across diverse fields. The Minister praised the rising startup ecosystem and emphasised the role of innovation, dedication and entrepreneurial mindset in India’s economic growth. He encouraged students to remain disciplined, give their best, and continue learning. Acknowledging the achievements of young women, he said that today’s daughters are emerging as youth icons and bringing pride to the nation. Shri Seth also called upon the students to work with the vision of ‘Nation First’, inspired by Prime Minister Narendra Modi’s dream of a developed India by 2047, marking 100 years of Independence. He urged youth to be responsible voters and contribute actively towards strengthening democracy. He concluded by motivating students to work tirelessly and selflessly for the nation’s progress, drawing inspiration from the Prime Minister’s discipline, commitment and nation-first approach.

Speaking on the occasion, Guest of Honour Mr. Muntode congratulated the winners of Spardha–2K25 and encouraged students to maintain discipline while building physical and mental strength.

Principal Dr. Bhupesh Kumar lauded all participants and noted that events like Spardha–2K25 do not merely promote sportsmanship and discipline but also foster valuable life skills such as teamwork, leadership and confidence. He added that the enthusiasm, energy and commitment of the students were the key highlights of the festival, and the institute remains committed to organising such meaningful and inspiring events in the future.

This year’s festival witnessed competitive events across multiple sports, including carrom, chess, table tennis, badminton doubles, athletics (javelin throw, shot put, discus throw, long jump, race events), relay race, cricket, football, tug of war, volleyball and kabaddi.
In carrom (boys), Ashish Kumar & Vishal (1st year) won the title, while Raj Ranjan & Mohit (3rd year) finished runners-up. In the girls’ category, Ahana Kumari & Anshu Kerketta (1st year) secured the first position. In chess, Ritesh Kumar (3rd year) and Amrit Ranjan were adjudged winner and runner-up respectively, while among girls, Haripriya Singh (2nd year) and Mahi Tomar claimed the top positions. Table tennis titles were won by Prafull Tigga (3rd year) and Neha Topno (3rd year). In badminton doubles, Sumit–Rajesh (2nd year) and Simmi Singh–Anisha Kerketta (2nd year) emerged champions. Athletics events saw remarkable performances by Sahil Khan, Nishant Kachhap, Nitin Minz, Niteen Sanga, Priya Sinha, Aakriti Tirkey, Amit Mahato and Shalini Kumari. The relay race was won by 1st-year boys’ team and 2nd-year girls’ team. In cricket, Dheerendra Kumar, Aditya Kumar and Nitesh Kumar were named “Man of the Match”, while Nitesh Kumar was declared “Player of the Tournament”.
In football, Shreyash Sharma was awarded “Player of the Tournament” and the 3rd-year team lifted the trophy. The senior teams dominated tug of war in both categories.
In volleyball, the Principal XI emerged victorious, with Rahul and Dr. Bhupesh Kumar named “Players of the Tournament”. The senior girls’ team clinched the kabaddi title. Based on outstanding overall performance, Niteen Sanga (Girls, 3rd year) and Sahil Khan (Boys, 3rd year) were declared Overall Champions of Spardha–2K25.

On the occasion of Jharkhand Foundation Day, the institute had also organised competitions on the theme "Jharkhand @ 25". In the painting competition, Ahana Kumari secured first place, followed by Priya Sinha and Ankit Linda. In the speech competition, Ardra Purbey won first place, while Ishan Rai and Shalini Kumari received second and third positions respectively.

The successful execution of Spardha–2K25 was coordinated by Mr. Rishav Thakur, Assistant Lecturer, and Mrs. Kusum Kassimir Bara, Assistant Lecturer. The closing ceremony was hosted by second-year student Ms. Sanskriti Agrawal, and concluded with a vote of thanks proposed by Mr. Dhiren Tiu, Senior Lecturer.

SaffronStays Launches JungleBrooke: India’s First Cageless, Pet-First Retreat in Kolad

SaffronStays has unveiled JungleBrooke, a pioneering hospitality concept in Kolad, Maharashtra, designed as a cageless, pet-first retreat where animals take center stage and humans are welcomed as companions. This unique property marks a milestone in India’s conscious travel movement, blending leisure with compassion

JungleBrooke is developed in partnership with Animals Matter To Me (AMTM), founded by Ganesh Nayak.

• The retreat is envisioned as a safe haven for strays and pets, where animals are treated with dignity and freedom.

• Unlike conventional resorts, JungleBrooke prioritizes pets—offering them open spaces, activities, and care—while humans enjoy the experience alongside them.

Spread across an acre within the lush AMTM Kolad campus, JungleBrooke offers a serene escape surrounded by greenery.

• The retreat features 8 spacious cottages set amidst nature, designed to accommodate families, friends, and their pets.

• Facilities include:

  • Pet-friendly swimming pool

  • Yoga and meditation sessions with pets

  • Pet karaoke and play zones

  • Guided nature trails and opportunities to interact with rescued animals

• A portion of proceeds from JungleBrooke supports rescue, care, and rehabilitation of animals under AMTM’s sustainability program.

• Guests are encouraged to participate in feeding rescued animals, fostering a deeper connection with the cause.

• The retreat embodies responsible tourism, offering travelers a chance to contribute to animal welfare while enjoying a luxury getaway.

JungleBrooke is not just a vacation spot—it’s a movement towards compassionate hospitality. Guests can:

• Bond with their pets in a cageless environment

• Engage in mindful activities that celebrate the human-animal connection

• Be part of a larger mission to support animal welfare in India

With JungleBrooke, SaffronStays has redefined hospitality by creating India’s first pet-first, cageless retreat. Nestled in Kolad’s natural beauty, the property offers a rare blend of leisure, sustainability, and compassion—making it a destination where every paw print matters.

Royal Orchid Hotels Expands Goa Presence with New Candolim Property

Royal Orchid Hotels’ latest opening in Candolim not only expands its footprint in Goa but also reinforces its reputation for delivering value-driven hospitality experiences in India’s most sought-after coastal destination.

Royal Orchid Hotels Ltd. has announced the opening of Regenta Place M.A.R.S. Candolim, its 8th property in Goa, reinforcing the group’s strong foothold in India’s coastal tourism hub.

• The new hotel is a 3-star deluxe property under the Regenta Place brand, designed for travelers seeking affordability and convenience.

• Located in the heart of Candolim, North Goa, the property offers guests easy access to beaches, nightlife, and cultural attractions.

• This expansion highlights Royal Orchid Hotels’ commitment to Goa as a cornerstone of India’s leisure and business tourism market.

Property Overview

The hotel features 36 rooms across four categories:

• Standard Room – 9 units, 203 sq. ft.

• Club Room – 12 units, 241 sq. ft.

• Deluxe Room – 12 units, 256 sq. ft.

• Family Room – 3 units, 317 sq. ft.

All rooms are equipped with:

• Private balconies

• Air conditioning

• LCD TVs

• Mini-bar fridges

• Complimentary Wi-Fi

• Limelight Restaurant: A rooftop multicuisine venue offering open-air dining with panoramic views.

• Infinity Pool: Perfect for relaxation and recreation.

• Seasons Hall: A 1,120 sq. ft. rooftop banquet and meeting space, ideal for corporate events and intimate gatherings.

Chander K. Baljee, Chairman & Managing Director of Royal Orchid Hotels Ltd., emphasized:

“Goa remains a cornerstone of India’s leisure and business tourism. The opening of Regenta Place M.A.R.S. Candolim underscores our commitment to providing quality, affordable, and conveniently located hospitality experiences across the country.”

• With this launch, Royal Orchid Hotels strengthens its portfolio in Goa, catering to both domestic and international travelers.

• The property reflects the group’s strategy of balancing affordability with premium experiences, ensuring accessibility for a wide range of guests.

• Positioned in a high-growth market, the hotel is expected to attract families, leisure tourists, and business travelers alike.

Moustache Group of Hotels Expands Select Portfolio with New Manali Property

The Moustache Group of Hotels, known for its innovative hospitality concepts across India, has announced the launch of a new property in Manali, Himachal Pradesh, further strengthening its Moustache Select portfolio. This expansion underscores the brand’s commitment to offering curated experiences in India’s most sought-after leisure destinations.

• The new property is located in Old Manali, a vibrant hub for travelers seeking both adventure and tranquility.

• With this addition, Moustache Group continues to diversify its portfolio, which already spans boutique stays, experiential hostels, and luxury retreats across India.

• The Manali property is designed to cater to millennial and Gen Z travelers, blending affordability with premium experiences.

• The hotel offers well-appointed rooms and suites with panoramic views of the Himalayas.

• Interiors reflect a fusion of modern design and local aesthetics, creating a cozy yet contemporary atmosphere.

• Facilities include:

  • Multi-cuisine restaurant serving local Himachali delicacies alongside global favorites

  • Bonfire and outdoor lounge areas for social gatherings

  • Adventure concierge services for trekking, paragliding, and river rafting

  • Work-friendly spaces to support digital nomads and remote workers

The Moustache Group has consistently positioned itself as a youth-centric hospitality brand, offering experiences that go beyond traditional stays. The Manali property reflects this ethos by combining:

• Community-driven spaces for travelers to connect

• Adventure-focused itineraries tailored to the region’s natural offerings

• Affordable luxury, ensuring accessibility without compromising comfort

Commenting on the launch, the Moustache Group leadership emphasized:

“Manali has always been a favorite among travelers, and with this new property, we aim to redefine the way people experience the Himalayas. Our focus is on creating spaces that are not just about accommodation, but about building memories and connections.”

✨ Significance

• This expansion strengthens Moustache Group’s footprint in North India’s tourism circuit, complementing its existing properties in Rajasthan, Uttarakhand, and Madhya Pradesh.

• The Manali property is expected to attract backpackers, families, and adventure seekers, while also appealing to the growing segment of remote professionals seeking scenic workstations.

• By integrating local culture and sustainable practices, the hotel contributes to responsible tourism in the region.

The launch of Moustache Select Manali marks a bold step in the group’s growth journey, offering travelers a blend of adventure, community, and comfort in one of India’s most iconic mountain destinations.

Would you like me to also draft a LinkedIn-style announcement post for this launch, similar to the Sofitel GM update we did earlier? That way, you’ll have both a full article and a crisp social-ready version.

IHM Ranchi Celebrates State Foundation Day with “Jharkhand@25”–Themed Culinary League, Speech, and Painting Competitions

On the occasion of the 25th State Foundation Day, the Institute of Hotel Management (IHM) Ranchi organized a series of competitions including a “Jharkhand@25”–themed Culinary League, Speech Contest, and Painting Contest. The event was graced by the presence of the Chief Guest, Mrs. Minakshi Prakash, Cluster Officer, JSLPS Ranchi.

Under the Palash Didi Café Food Cluster Development Project of JSLPS Ranchi, IHM Ranchi also conducted a “Jharkhand@25”–themed Culinary League for participants undergoing the 10-day Foundation Course training. A total of 10 teams comprising trainees (Didis) from various districts—Lohardaga, Godda, Simdega, Pakur, Ramgarh, and East Singhbhum—prepared 25 traditional dishes of Jharkhand. After evaluation by the institute’s faculty members, the team of Mrs. Rajkumari Oraon, Mahila Mandal Lohardaga; Mrs. Chamni Kumari, Maha Lakshmi Aajeevika Mahila Group, Ramgarh; and Mrs. Vilasho Devi, Maa Kali Aajeevika SHG were declared winners for their preparations of Gulgulla and Madua Chhilka. Certificates were also awarded to the trainees who successfully completed the course.

In the painting competition, Ms. Ahana Kumari (First Year) secured the first position, Ms. Priya Sinha the second, and Mr. Ankit Linda the third. In the speech competition, Ms. Aardra Poorbe won first place, followed by Mr. Ishan Rai in second place and Ms. Shalini Kumari in third.

Congratulating all the winners, the Principal of IHM Ranchi, Dr. Bhupesh Kumar, said that the “Jharkhand@25” themed culinary, speech, and painting competitions provided an excellent platform for students to showcase their talent and creativity. He added that such events play a vital role in promoting Jharkhand’s cultural diversity, traditions, and identity among the younger generation.